Mastering the Grill: The Owner's Manual for Outdoor Cooking

by Andrew Schloss, David Joachim, Alison Miksch (Photographer)

Overview

This comprehensive grilling guide features 350 surefire recipes, hundreds of tips and techniques, as well as how-to illustrations and mouthwatering photos.

Grilling is a science, and it’s only when you understand the science of grilling that you can transform it into an art. In Mastering the Grill, acclaimed cookbook authors and veteran grill masters go beyond the usual advice to teach you the secrets—and science—of grilling.

This extensive guide explains numerous grill types and tools as well as the hows and whys of wood, charcoal, gas, and electric. A chapter on mastering ingredients teaches everything from the cuts of meat to the particulars of proteins, fats, produce, and more. The encyclopedic range of recipes covers meat, poultry, seafood, and vegetables—with everything from burgers, steaks, and ribs to lobster tails, turducken, eggplant rollatine, and grilled banana splits.

Product Details

ISBN-13:	9780811878357
Publisher:	Chronicle Books
Publication date:	10/12/2021
Sold by:	Barnes & Noble
Format:	eBook
Pages:	1421
Sales rank:	616,677
File size:	25 MB
Note:	This product may take a few minutes to download.

About the Author

Andrew Schloss is a well-known teacher, food writer, cookbook author, and food industry consultant. He lives in Pennsylvania.David Joachim has authored, edited, or collaborated on more than 25 cookbooks. He lives in Pennsylvania.

Table of Contents

Introduction: The Science and Mechanics of Grilling     9
The Grillmaster's Manual
Mastering Your Equipment
Types of Grills     14
How Grills Work     17
Grill Cleaning, Maintenance, and Repair     19
Grill Storage     20
Grill Tools and Accessories     20
Grill Fuels and Fire Starters     25
Mastering Your Technique
Mastering Fire     30
Starting a Wood Fire     31
Starting a Charcoal Fire     31
How to Maintain a Live Fire     33
The Science of Heat Transference     34
Conduction     34
Convection     34
Radiant Heat     34
Mastering Grilling Techniques     36
Direct Grilling     36
Indirect Grilling     36
Rotisserie Grilling     37
Adding Smoke     37
Barbecuing     39
Cooking in the Coals     39
Wrapping     40
Cooking on a Plank     40
Mastering Temperature     40
Judging Meat Doneness     42
Judging Produce Doneness     43
Judging Doughs' Doneness     43
Resting     43
Mastering Your Ingredients     45
Mastering Meat     46
Protein     46
Fat     47
Grass-Fed, Grain-Fed, and Organic     47
Cuts of Meat     48
Ground Meat     49
Grading     49
Beef     50
Veal     55
Pork     57
Lamb     59
Game Meats     62
Mastering Poultry     63
Poultry Cuts     64
Fat and Skin     65
Mastering Seafood     65
Fish     65
Shellfish     68
Mastering Produce     71
Roots     72
Stems     72
Fruits and Vegetables     72
Leaves     73
Flowers     73
Grilled Cheese     74
Grilled Dough     75
Mastering Your Flavors     77
Seasoning     78
Rubs     84
Mops     84
Brines     85
Marinades     86
Glazes and Sauces     87
The Grillmaster's Recipes
Mastering Burgers and Other Quick Meals     89
Mastering Steaks, Chops, and Other Quick-Cooking Cuts     131
Mastering Roasts, Ribs, and Other Slow Food     183
Mastering the Big Kahuna and Other Incredible Grill Projects     225
Mastering Vegetables and Other Sides     259
Mastering Fruit, Dessert, Dough, and Everything Else     305
Mastering Marinades, Mops, Brines, Rubs, Wet Pastes, Glazes, Sauces, and Dips     349
Index     401
Bibliography     415
Table of Equivalents     416