The Bottom Line: The Webers Big Book of Grilling is an invaluable partner on my road to grill master status.
Every great grill, in my case a Weber Genesis Silver B, deserves a good cookbook to accompany it. A cookbook filled with mouth-water, yet easy to prepare meals on your wonderful new grill. A big book, written by people who know grilling and backed by a company whose sole product line consists of the worlds best grills. I am of course talking about Webers Big Book of Grilling.
When I say big, I mean BIG; this baby has heft, and size, checking in at almost a foot in length and depth, and filled from cover to cover with beautiful color photos of succulent grill meats and (I dont think so), vegetables. Along the way, in between the big red covers youll find plenty of advice on grill everything from hamburger to baby back ribs, from bratwurst to leg of lamb.
Webers Big Book of Grilling begins at, well the beginning, with the birth of American charcoal grilling, and how to choose the right grill for you; gas or charcoal. The book then launches into the tools of the trade, grilling and food safety, and the different methods of grilling; i.e. direct and indirect, and the advantage of both methods. Webers Big Book of Grilling leaves no one behind; both charcoal and gas grilling are covered in earnest.
Table of Contents
The Grilling Gospel Sauces, Marinades, & Rubs Starters Beef Pork Lamb Game Poultry Fish & Seafood Vegetables Side and Salads Desserts
Book Recipe(Pacific Rim Marinade):
¼ Cup Ketchup ¼ Cup Hoisin Sauce 2 Tablespoons Rice Vinegar 2 Tablespoons Soy Sauce 4 Teaspoons Curry Powder 4 Teaspoons Asian Sesame Seed Oil ¼ Teaspoon Tabasco Sauce
The book recommends this marinade as an excellent way to bring Chinese flavors to pork, beef, or chicken.
Marinades are a great way to add flavoring to meats, but plan ahead most marinades call for a four to six hour soaking period; some call for more: up to twenty four hours for some of the more complex concoctions. But the results are well worth the effort.
Webers Big Book of Grilling goes to great lengths to not only provides great recipes; over 350, but also imparts tips on how to grill the meat you slap on the grill. The beginning of each chapter gives cooking times, and grilling methods, and sometimes temperatures for particular cuts of meat. This valuable information is repeated with each recipe. For instance bone-in chicken has a longer cooking time than boneless chicken, and different cuts of the chicken grill at varying times; who knew.
If you are a vegetarian (who in their right mid would be?), there is chapter written just for you, everything from Roasted Artichokes to Cajun corn, from Arugula Pizza (yes I said pizza) to Yukon Gold Potatoes. If you are a vegetarian there is bound to be something in the Webers Big Book of Grilling for you.
The Webers Big Book of Grilling is an invaluable partner on my road to grill master status. I only just begun to explore the almost infinite variety of grilled culinary delights delightfully and colorfully exposed in this book. In my mind it is a must have for anyone that takes the art of grilling seriously.
Author(s): Jamie Purviance, Sandra S. McRae, Tim Turner (Photographer) (Big) Paperback): 416 pages Publisher): Chronicle Books; (May 2001) ISBN): 0811831973
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About the reviewer
Vincent Martin (vemartin)
I am an IT Professional and have worked in the industry for over 20 years. I may be a computer geek, but I also like reading, writing, cooking, music, current events and regretfully, politics.
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Features 350 of the tastiest and most reliable recipes to ever hit the grill, hundreds of mouthwatering full-color photographs, and countless tricks of the trade, in a cookbook for all chefs--from those who have barely flipped a burger to local grilling gurus. Original.