Fire It Up: 400 Recipes for Grilling Everything

Fire It Up: 400 Recipes for Grilling Everything

Andrew Schloss, David Joachim

Language: English

Pages: 416

ISBN: 0811865053

Format: PDF / Kindle (mobi) / ePub

What can we grill? EVERYTHING! From the best-selling authors of Mastering the Grill, comes the first grill book focused on ingredients. Fire It Up shows today's cooks how to buy, prepare, and grill more than 290 ingredients from beef and pork to chicken, fish, vegetables, fruit, and more. Handy charts explain different cuts, best grilling methods, and perfect doneness. Insider Know-How and Keep It Simple tips solve dozens of dinnertime dilemmas. Gorgeous color photos and useful illustrations bring it all to life. With more than 400 delicious recipes and 160 winning rubs, brines, marinades, and sauces, Fire It Up makes it easy for everyone to become a backyard grill master—no matter what's on the menu. Jam packed with recipes, tips, and illustrations, and at only $24.95, Fire It Up is THE grill book for this summer.

Wise Words and Country Ways for Cooks

The Craft Beer Bites Cookbook: 100 Recipes for Sliders, Skewers, Mini Desserts, and More--All Made with Beer

7-Day Menu Planner For Dummies

Spice & Ice

The Country Cooking of Italy




















to plates and drizzle with the guacamole vinaigrette. SHRIMP Grilled Paella with Hazelnut Picada MAKES 6 SERVINGS We have more recipes for shrimp than for any other shellfish in this book. But grilled paella is just too cool to pass up. Shrimp, chicken, and smoky chorizo are briefly charred and then tossed in a paella pan or a skillet right on the grill with the usual paella partners: onions, garlic, saffron, tomatoes, peas, and rice. After everything gets acquainted, we introduce

Pinch of ground clove Mix everything together. Store in a tightly closed container for up to 1 month. Moroccan Rub Best with chicken, turkey, beef, lamb MAKES ABOUT ⅓ CUP 2 tablespoons dried thyme leaves 1 tablespoon sugar 2 teaspoons coarse salt 2 teaspoons ground cinnamon 2 teaspoons ground coriander 1 teaspoon ground turmeric 1 teaspoon ground dried lemon peel 1 teaspoon ground black pepper ½ teaspoon ground cumin ½ teaspoon ground ginger ½ teaspoon ground mace or nutmeg

until finely ground. Combine with the brown sugar and salt. Store in a tightly closed container for up to 1 month. Smoky Coconut Rub Best with pork, chicken, turkey, shellfish, fish, vegetables MAKES ABOUT 1¼ CUPS 1 tablespoon smoked salt 1 tablespoon smoked paprika 1 tablespoon brown sugar, light or dark ¼ to ½ teaspoon ground chipotle chile ½ teaspoon ground coriander ¼ teaspoon ground cinnamon ¼ teaspoon ground ginger ¼ teaspoon ground black pepper, preferably smoked 1 cup

vertically grill-roasting, 184 Vertically Roasted Molasses-Mustard Chicken, 185 white vs. dark meat in, 180 Chickpeas about, 301 Grilled Chickpea Chapati with Cilantro Sesame Sauce, 375 Seared Chickpeas Glazed with Harissa, 321 Chilean sea bass about, 237, 252 Chilean Sea Bass with Grilled Lemon “Tartar” Sauce, 252 Chiles about, 301 Barbecued Turkey Poblano Nachos, 210 Chile Brine, 34 Chile Rub, 27 Chipotle Chocolate Butter, 48 Grilled Chiles Rellenos with Corn, 329 Grilled

discard the brine. Pat the chicken dry, coat with the oil, and sprinkle all over with the pepper. Set aside for 20 minutes. Brush the grill grate and coat with oil. Put the chicken over the unheated part of the grill, cover, and cook, turning once or twice, until the chicken is no longer pink and the juices run clear or an instant-read thermometer inserted into the thickest part (without touching bone) registers 165°F, about 40 minutes total. During the last 10 to 15 minutes of grilling, move

Download sample