Tag Archives: Techniques

outdoor grilling

Essentials of Grilling: Recipes and Techniques for Successful Outdoor Cooking

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The first in a new series from Williams-Sonoma, Essentials of Grilling is the ultimate source of recipes and techniques for outdoor cooking. Written by a team of renowned grilling authorities, the book features over 150 recipes ranging from American classics to international specialties. Cooking methods include direct- and indirect-heat grilling, smoking, and the use of rotisseries, and each recipe provides instructions for both gas and charcoal grills.

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grilling

Grill Nation: 200 Surefire Recipes, Tips, and Techniques to Grill Like a Pro

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As host of Travel Channel’s “American Grilled,” Chef David Guas travels the country seeking backyard cooking’s best and boldest flavors. In Grill Nation, Guas shares the secrets he’s learned along the way, offering pit-proven tips, techniques, and delicious recipes for year-round smoking, grilling, and barbecuing.
This encyclopedic guide covers all the bases, pairing expert advice with a crowd-pleasing collection of recipes ranging from classic grilled mains – beef, pork, chicken, fish, and game – to fired-up sides, salads, and even desserts.
Featuring step-by-step instructions, vivid color photographs, and clear charts outlining temperatures and cooking times, Grill Nation includes everything you need to master the flame and create flavorful home-cooked food.

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grilling

Sous Vide Grilling: The Best Recipes and Techniques for Using Your Grill with Sous Vide Cooking (Cooking Sous Vide)

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Many people feel that sous vide is just for fancy foods. In Sous Vide Grilling we prove that sous vide can be used with the most basic and fun of cooking methods: Grilling!

Do you want perfectly cooked food but with the flavors of the grill?

Do you want to impress your friends and neighbors at your next BBQ party?

Are you tired of slaving over the grill instead of spending time with your guests?

Then Sous Vide Grilling Is For You!

It’s packed with 95 different recipes that combine sous vide and grilling and it has specific chapters on grilling favorites such as kebabs, hamburgers and grilled sandwiches, sausages and hot dogs, salads and classic BBQ dishes. We’ve taken some of the favorite recipes from our Beginning Sous Vide book and modified them for grilling as well as added about sixty brand new recipes!

Sous vide can do more than just cook traditional foods. It can also be a great time saving device and help make parties and BBQs go more smoothly. It’s also fantastic when used on grilled or BBQ’d foods. We will teach you how the sous vide process can be applied to many grilled foods and how to use it to optimize your next BBQ and allow you to spend more time with your friends instead of hovering over the grill.

Sous vide has many benefits over traditional cooking but it can be hard to replace the flavors of the grill. Sous Vide Grilling will show you how to use the best of both worlds to produce great food, save time, and impress your friends and family at your next BBQ party.

Sous Vide Grilling Includes
– A general overview of sous vide cooking
– Ninety-five recipes covering everything from salads and steaks to leg of lamb and pulled pork
– A whole section on how to take advantage of sous vide for your next BBQ party to save time and impress your friends
– Over 400 sous vide time and temperature combinations across 175 cuts of meat and types of fish and vegetables
– The basics of sous vide safety
– Over 20 of our best tips and tricks for grilling and sous vide cooking
– Temperature conversion chart to easily move between Celsius and Fahrenheit so you can cook in either one
– Our Cooking By Thickness charts showing exactly how long a certain type of meat has to be cooked

So grab your apron, lighter and tongs and get started using sous vide with your grilling today!

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grilling

Smoke It Like a Pro on the Big Green Egg & Other Ceramic Cookers: An Independent Guide with Master Recipes from a Competition Barbecue Team–Includes Smoking, Grilling and Roasting Techniques

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Make the Best Barbecue Out There

In Smoke It Like a Pro, barbecue pitmaster, Eric Mitchell, teaches you how to smoke, grill, roast, cure, fry and sear unbelievable, melt-in-your-mouth barbecue dishes that will blow your competition out of the water and make you the talk of the block.

He is a certified Kansas City Barbeque Society judge and was the director of the New England Barbecue Society for three terms. He has competed at both the Jack Daniel’s World Championship Barbecue Invitational and the American Royal Invitational using his seven Big Green Eggs®. With his help, you’ll learn to make barbecue staples like a perfectly seared steak and competition-worthy smoked pulled pork. Plus, you’ll get one-of-a-kind showstoppers, like Eric’s MarylandStyle Pit Beef, Coffee-Encrusted Lamb Chops and Bourbon Moxie® Meatballs. Along the way, Eric walks you through the ins-and-outs of the Big Green Egg® and other ceramic cookers, sharing lessons that will improve every meal you cook outdoors.

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grilling

25 Essentials: Techniques for Grilling Fish

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There’s something fishy going on – on the grill, that is. That’s a good thing, when we’re talking grilled seafood.
 
It’s easy to cook up great fish and shellfish on the grill, once you’ve mastered the essentials. Lucky for you, you’ve found those essentials, right here in this book. With this handy guide by your side, you won’t be fishing for compliments – they’ll swim right up to you. Go fish, anyone?
Recipes in this handy volume include Grilled Tilapia with Spicy Lemon Pepper Rub, Asian Tuna Burgers with Wasabi Mayo, Herb-Grilled John Dory with Rosemary Aioli, Pernod-Buttered Lobster Tail, and Grilled Crab Cakes with Chile-Lime Sauce.

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