 | |  | | | How to Grill: The Complete Illustrated Book of Barbecue Techniques | | | | | SKU:
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Usually ships in 1 business days | | | | | | Steven Raichlen is America's grilling authority. He is the author of The Barbecue! Bible, winner of an IACP/Julia Child Cookbook Award, and Barbecue! Bible Sauces, Rubs, and Marinades. Esquire calls him the "master griller." The New Yorker writes, "For aspiring gourmets of the grill . . . there is only one book: The Barbecue! Bible." Now Steven Raichlen's written the bible behind The Barbecue! Bible. A full-color, photograph-by-photograph, step-by-step technique book, HOW TO GRILL gets to the core of the grilling experience by showing and telling exactly how it's done. With more than 1,000 photographs and lively writing, here are over 100 techniques, from how to set up a three-tiered fire to how to grill a prime rib, a porterhouse, a pork tenderloin, or a chicken breast. There are techniques for smoking ribs, cooking the perfect burger, rotisserieing a whole chicken, barbecuing a fish; for grilling pizza, shellfish, vegetables, tofu, fruit, and s'mores. Bringing the techniques to life are over 100 all-new recipes-Beef Ribs with Chinese Spices, Grilled Side of Salmon with Mustard Glaze, Prosciutto-Wrapped, Rosemary-Grilled Scallops-and hundreds of inside tips. | | | |
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| | Product Details | | Author: | Steven Raichlen | | Paperback: | 498 pages | | Publisher: | Workman Publishing Company | | Publication Date: | May 01, 2001 | | Language: | English | | ISBN: | 0761120149 | | Package Length: | 9.1 inches | | Package Width: | 8.0 inches | | Package Height: | 1.3 inches | | Package Weight: | 2.75 pounds | | Average Customer Rating: |  based on 178 reviews |
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0 of 1 found the following review helpful:
 How To Grill Jan 07, 2010
I purchased for my son as a Christmas gift. He was very excited about trying out book. He said it had some great recipes.
Best grilling book I've seen. Dec 17, 2009
If you like the TV show "BBQ U", you will love this book. Lots of illustrations and good recipes.
Should be called grilling made easy Nov 27, 2009
The Autor of this book has a really good way of explaining different grilling methods and explains everything well.
I had to reduce the salt in the brine recipe because it made my chicken taste too salty.
I also noticed that my charcoal chimney is smaller then the one he uses because I don't get as many coals as he does in bottom of the grill, which means my grill doesn't get as hot.
I really recommend the book.
 If you are a rank amateur... Nov 11, 2009
This is the first book I bought about real barbecue. I had never smoked a thing before and this book made it easy for me. It is clearly laid out, and the recipes, at least the ones I wanted, were easy to use. I since have found different and better ways to do some of the things this book covers, but I don't know that I'd be there without this book. So, I can recommend this book highly to anyone just starting out with barbecue.
0 of 1 found the following review helpful:
 Good information, but I don't like the tactics Sep 21, 2009
While Steven Raichlen is a grilling maestro, and this book is great for people learning how to grill, I just didn't like it. I thought that it tries to do too much. Furthermore, I felt that the recipes he presents are a little on the snobby side and less like something that someone who wants to grill out regularly will do. Lastly, I disagree with some of his methods.
When I say that he tries to do too much, I feel that he's trying to cater to too many people. Gas or charcoal? Beef, chicken, pork, or other? I could go on and on. I understand that he's trying to cater to a broad variety of people, but it seems silly to me. The idea of the book is to show people the proper way to grill different things, but I feel that he somewhat losses his way in trying to please too many tastes. He should have made some basic assumptions at the beginning and stuck with those throughout. Additionally, in restating so much broad information so often, he loses some very important specific information in the process. A great example of this is how actually control temperature precisely on your grill, which is a direct function of his not picking a certain type of grill to teach on. Being an experienced griller and barbecuer I've learned, but if the function of a book is to teach do it! Don't force the reader to learn from their own mistakes, that's why the author is expert, he's already made the mistakes so you don't have to.
As for the recipes and information presented, Raichlen often refers to his experiences abroad and in gourmet kitchens. The problem is that the majority of the people that by this book just want to learn how to use their grills more properly. As stated above, rather than teach people how to use their grills, Raichlen specifically (in a very general way oddly enough) teaches the reader some very specific meals. I understand that the idea is to use those experiences and then apply them to other meals, but seriously, who would ever think of grilling some of the dishes in the manner that he purposes? Instead, he should have done it like Gary Wiviott does in "Low and Slow" and shown people exactly how to use the grill for a certain type of food, but given the reader the option of what rubs, spices, marinades, etc to use. My tastes might be pedestrian compared to Raichlen's, but then again I feel that most people want something a little more simple than the snobby meals that Raichlen proposes for the grill. It's a grill, not a French Cuisine!
Lastly, and this is purely method, but it drives me nuts that he always says to use soaked wood chips and chunks! That is seriously disgusting and will only lead to bad tasting food! By soaking the wood one introduces water into the fire (I use charcoal, people who use gas grills need not apply, they don't count anyway) which causes smoldering. Smoldering charcoal and wood produces creosol, which Raichen actually talks about! Unfortunately, for all the snobby tastes that he presents his tastebuds must not pick up this musty and bitter taste.
All in all, while this book is decent at presenting methods and ways to produce some relatively specific meals, I feel that it does a so-so job at best in teaching the reader to actually grill. the methods, while sound, aren't present very well, and don't expound into better ways to create the dishes shown. Lastly, while I do have a somewhat poor opinion of this book, for the seasoned griller and barbecuer this book can be interpreted and used to make some pretty good food if you know how to make up for Raichlen's short comings in his recipes and grill tactics.
My suggestion to Mr. Raichlen is that he spend more time on teach process, less on specific recipes, and completely stop mass producing sub standard books on grilling.
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