How to Grill: The Complete Illustrated Book of Barbecue Techniques | Steven Raichlen

How to Grill: The Complete Illustrated Book of Barbecue Techniques | Steven Raichlen | good book on grilling

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How to Grill: The ...

	How to Grill: The Complete Illustrated Book of Barbecue Techniques Steven Raichlen Workman Publishing Company, 2001 - 498 pages average customer review:based on 155 reviews view larger image
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highly recommended

GRILLING 101 for charcoal or gas

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This is an ideal starting point if you want to get the most out of your grill; be it charcoal or gas.

If you are looking for a good book on grilling, this is a great choice. This book will assuredly help you improve your skill on the grill. It covers everything from Hamburgers to Ribs and veggies.

If you've already got skills, the recipes will not disappoint.

good book on grilling

Good book. Lots of tips, and good recipes. Beer-can chicken is the ONLY way to do chicken, as far was we are concerned! Many great grilled meals await you.

Great Book!

Wonderful format and excellent recipes. I've been using it for about 3 weeks and I haven't had a dud yet. You have to absolutely try the Beer Can Chicken. You will never eat chicken any other way again!

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The best grilling book!

I got a copy of this book from a close friend. I read it in less than 2 days and I got directly to the grill making amazing improvements to my dishes.

Some good recipes, but heavily padded, and with some noteable flaws

Despite it's popularity as a best seller, I think this book is rather over-rated.

STRENGTHS:
* This book has lots of comforting full-color photographs for the benefit of culinarily adventerous n00bs.
* This books covers a fairly broad array of grilling recipes ... meat, fish, vegetables, fruit ... there's a little bit of something for almost everyone, which is exactly what they set out to do, in order to maximize sales. Charcoal is preferred, but this book is minimally gas friendly too ... but only if your burners are of the front-to-rear variety. If they're side to side, you're SOL when it comes to most 'indirect heat' techniques.
* Some of the recipes are actually pretty tasty, which partially compensates for some of the serious flaws listed below. One standout for me is the whole butterflied marinated leg of lamb (which I've since improved upon). Nice recipe, but too much scallion.

NITS:
* This books sacrifices depth for breadth - in other words, it covers a LOT of turf, but none of it exhaustively or well.
* This book is heavily and gratuitously padded with needlessly repetative and unnecessary fluff. Case in point - virtually every recipe says to start your grill, and then wastes a FULL PAGE repeating, over and over and over again (with the same color photos) how to start and bank a 2 or 3-tier charcoal fire, for direct or indirect grilling. Cutting out that wasted repitition would have left room for (I kid you not) at least 33% more recipes, for the same page count. Can you say "RIP OFF" ? I knew you could.
* The photographer they hired is a cheater, and a gimick-hound, and nothing irks me faster than photographs (and cookbooks that use them) that lie and deceive. Case in point - if you look any almost any of the close-ups, you will spot right away that most of the grilled items were BAKED (not grilled) off camera, and that the food photographer merely made them APPEAR grilled by branding them with hot wires, and then laying them on a stone-cold-never-before-used grill. There are, however, a few very helpful sequences ... such as the one on how to prep and grill a whole baby lamb (something I'm looking forward to attempting sometime this coming year).
* Some of the recipes are just plain absurd. I mean come on - what [...]-retentive cook is going to butterfly a dozen hot dogs, stuff them with cheese and jalepeno slices, tie them closed, grill them (somehow without making a total mess), and then de-string and serve them before the cheese hardens back up again ? HELLO ?

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