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

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

Andrew Schloss, David Joachim

Language: English

Pages: 416

ISBN: 0811849643

Format: PDF / Kindle (mobi) / ePub

Grilling is a science, and it's only when you understand the science of grilling that you can transform it into an art. That's what makes Mastering the Grill a standout on the cookbook shelf. From equipment (grill types and tools) to fire (wood, charcoal, or gas) to ingredients (meat, poultry, fish, and vegetables), the authors have shared their impressive grilling know-how to explain the whys and the howsand guarantee the wowsclearly and comprehensively. In addition to hundreds of tips and techniques, this ultimate guide is packed with how-to illustrations and mouthwatering photographs plus 350 surefire recipeseverything from rubs and marinades to appetizers, entrees, side dishes, and desserts. Mastering the Grill is a master class in cooking, destined to become a sauce-stained, well-thumbed classic.

Taste of Home 5-Ingredient Cookbook: 400+ Recipes Big on Flavor, Short on Groceries

7x7 Cooking : The Art of Cooking in a Small Kitchen

Easy Indian Cooking: 101 Fresh & Feisty Indian Recipes

Brunetti's Cookbook

Deviled Eggs: 50 Recipes from Simple to Sassy (50 Series)

One-Hour Cheese: Ricotta, Mozzarella, Chevre, Paneer - Even Burrata. Fresh and Simple Cheeses You Can Make in an Hour or Less
















GRILL-ROASTED CHICKEN TIMING Prep: 5 minutes Grill: About 1 1/2 hours GRILL TOOLS AND EQUIPMENT • Kitchen twine • Long-handled spatula • Long-handled tongs CARVING A CHICKEN 1. Remove the legs by holding the tip of a drumstick in one hand and pulling it away from the body. At the same time, cut through the skin between the leg and the body. Use the flat side of the knife to press the leg away from the body, and cut through the joint that joins the thigh to the hip. Separate the drumstick from

element to consider is the ratio of water to protein in any given piece of meat. Water is what makes meat juicy. Held within the muscle fibers, it will remain in the meat as long as the fibers stay intact. What makes a piece of meat juicy is the ratio of water content to protein content. The following chart gives relative percentages of water and protein for the most commonly butchered meats. PERCENTAGES OF WATER AND PROTEIN IN MEAT 46 Meat Percentage of Water Percentage of Protein Fish 70

standardize flavor (through a consistent diet), tenderness (by discouraging exercise), and the time it takes to bring an animal to market (by maximizing calorie expenditure and minimizing energy expenditure). In other countries, raising an animal completely on grass is the norm. Pasture-fed Argentinean beef is world famous, and grass-feeding has gained popularity in England since the outbreak of mad cow disease there. But in the United States the movement against grain-feeding is still small.

the teeth with every bite. The horseradish in the mixture underscores the mustard flavor, and the concentrated sugars in the balsamic vinegar naturally counter the slightly bitter aftertaste of the mustard seed. See the sidebar on page 105 for more information on mustard. THE GRILL Gas: Wood: Direct heat, medium-high (425° to 450°F) Direct heat, light ash 12-by-12-inch bed, 3 to 4 inches deep Clean, oiled grate Clean, oiled grate set 2 inches above the fire Charcoal: Direct heat, light ash

SERVINGS) 2 pounds ground beef chuck, 85% lean 1/4 2/3 Oil for coating grill grate cup finely chopped onion teaspoon ground black pepper, or to taste 3 cloves garlic, minced 1/4 1/2 teaspoon ground allspice 6 kaiser rolls, split (optional) 1/2 teaspoon kosher salt cup brandy DIRECTIONS 1. Heat the grill as directed. 4. Have the brandy in a small pitcher. Starting with the burgers 2. Using your hands, mix the beef, onion, garlic, allspice, salt, farthest away from you, pour a

Download sample