How to Grill: The Complete Illustrated Book of Barbecue Techniques (Paperback)

January 5th, 2007

The giddy joy that comes with picking up this tribute to outdoor cooking is comparable to the adolescent thrill of sneaking a naughty magazine into the garage. Not only does every conceivable meat, fish and fowl get its turn over the coals, there is a whole Barbecued Cabbage stuffed with bacon and onion and even a grilled CrŠme Br–l‚e. Raichlen focuses on creative techniques, employing everything from butcher’s string and bricks wrapped in foil to inserting a half-full can of beer into the cavity of a chicken: when placed on the grill it simultaneously steams the bird and holds it upright, allowing the skin to grow crisp. Indeed, Raichlen’s (Miami Spice; High-Flavor Low-Fat Cooking) approach is anything but shy. However, to limit the book to a manageable size, Raichlen presents just one or two recipes for each cut of meat or type of seafood. Thus a single lamb is chopped into a new-world-order menu of Rack of Lamb Marrakech, Sichuan-Spiced Loin Lamb Chops and Leg of Lamb Proven‡al. Throughout, every recipe is made foolproof with step-by-step instructions and, happily, a photo accompanies every one of the steps. While none could be considered a full-fledged centerfold, it is impossible not to gaze upon them and lust.

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Reviews

Outstanding book, with something for almost everyone
Reviewer: Matthew Hanley (Marietta, New York USA)

At first I almost called this a great basic grilling book. To be honest, I think this book has changed the definition of a “basic grilling book”, simply because while it shows the burgers, etc. that most experienced grill cooks know, it also shows other foods that really are a natural for the grill - expanding the envelope of what really is basic. Many different foods are shown, but nothing is redundant and every subtlety in preparation is explained - giving each recipe a reason for belonging. (ie there aren’t seperate recipes for hot dog, cheese dog, and chili dog because there aren’t 3 different techniques involved).

The layout and format are simply outstanding - done, again, in what seems to be a “basic grilling book” format. Tons of color pictures showing various techniques. You want to know how to grill chicken breasts? Bam! It’s right there. Bone-in chicken? Whole chicken? Chicken sate? Chicken wings? All there.

And for the more seasoned cook, there are new things as well. Recipes like rum-cured smoked salmon and turkey pastrami are a few non-everyday recipes that are quite excellent. And yes, I’ve tried many of the recipes and they’ve all come out quite well. In addition, there are plenty of notes and comments that will bring any cook to a higher level.

One note, however. I also bought his ‘The Barbecue! Bible’ book, and it appears that most of the recipes are also in that book as well, albeit not as nicely illustrated and laid out. I still, though, use both quite frequently (the photos on cutting up a whole chicken are just one of the things that are better in this book).

The PERFECT reference guide for grilling
Reviewer: Mark Belonio (Phoenix, AZ United States)

The book’s greatest feature is its completeness. Raichlen covers all aspects of grilling:
1: Types of grills - Raichlen discusses the basics on gas grills, charcoal grills, hibachis, tuscan grills, smokers, you name it.

2: How to set everything up - I learned how to probperly light coals, clean and oil the grate, and test for proper temperature.

3: Recipes! - From steak to ribs to chicken, and even lobster and vegetables, Raichlen provides detailed instructions on how to cook just about anything on the grill. Plus, he even has quite a few recipes for rubs and sauces.

4: Everything else - Essential accessories, tips, and how to be a flamboyant griller can be found here.

In addition, the book is easy to read and logically outlined; you won’t need to flip through trying to find specific information - you can find it easily once you know the layout.

I thought I was already an expert griller, but this book taught me A LOT of stuff, stuff that every griller should know. BUY IT!!

LOVE LOVE LOVE IT!
Reviewer: J. C Collins “spencers mom” (Northern Virginia)

I love this book so much. I checked it out from the library 5 times and am now ordering it finally. The beer can chicken is the best in there. I have tried a couple recipes and love them all. Great source for those of us wondering how exactly to do something on the grill-very informative!

Entry Filed under: Outdoor Cooking