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How to Grill: The Complete Illustrated Book of Barbecue Techniques

Steven Raichlen, Greg Schneider

Format: Paperback, 498pp
Published: May 2001
Publisher: Workman Publishing Company, Inc.

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Publisher info:
It's the bible behind the Bible. From Steven Raichlen, author of the bestselling The Barbecue! Bible, comes How to Grill, a lively, fully illustrated introduction to the techniques of cooking over to live fire.
Whether throwing a few burgers and dogs on the grill for the kids or barbecuing a whole pig for a neighborhood block party, How to Grill shows exactly how it's done - and done best - in more than 1,000 full-color photographs matched to the author's expert, detailed instructions.

Choosing the right grill.
Choosing the right fuel.
Stocking the essential tools.
Setting up a work area.
Building the best fire.
Picking the correct method - direct grilling, indirect grilling, barbecuing, split roasting, roasting in the embers.
Managing the cookout.

You can treat it as a primer or as a refresher - the fundamentals set the stage for all grilling heroics to come. The very first technique in the book elevates backyard barbecuing to a new level: Hickory Smoked Prime Rib. It covers the fine points of indirect grilling a large piece of meat along with the technique for using wood chips to create a smoke flavor, and it shows how to French the ribs for a jaw-dropping presentation.
Technique by technique, recipe by recipe, the book runs the gamut of grilling skills: How to jerk pork. How to spatchcock a chicken. How to grill an asparagus "raft," a pizza, oysters, tofu, pears, lettuces, delicate mushrooms, scallops, even a whole lamb.

Says the author, "If it tastes good cooked, it'll taste even better grilled."