on 20 April 2009
This book takes the beginner through the introductory questions such as the properties of the different types of charcoal but will also satisfy the experienced BBQer with ideas that they may not have thought about before. The range of recipes is enormous covering all meats, fishes, vegetables and puddings that are suitable for cooking on a BBQ. I am happy to recommend it.
on 17 November 2013
I absolutely love this book. It's brilliant for people who love to barbecue, but particularly if you're used to just flipping burgers and burning sausages and chicken. The advice it gives you enables you to do a lot more high-quality stuff on the barbecue, without burning it - use of the indirect method, for example, for things like chicken and sausages. I've genuinely had people ask me how on earth I cook things without burning them!
But perhaps the best thing is the wealth of rubs and recipes that can be used under a grill oven. You won't get smoky flavours but the recipes are so good you can live without them.
on 17 June 2012
Really good clear book,so far everything made is good, but u have to adjust the menu a bit,, sometimes too much pepper, etc,etc, worth the money. what a change from the usual Dry burn items!!! we used to do
The subtitle or strap-line to this book could equally read "Finally, you have no excuse for serving your guests boring, cremated remains!" Outdoor grilling could even be fun. How about that!
This heavy, soft-covered book (oh, how this reviewer hates those combinations - make it hard and make it proud!) is immediately discernible as a reference work of love. Both beginner and expert grill-master alike will surely find things here to keep them occupied. Of course, a fair chunk of this book is given over to learning the basics but are you ever too old to learn something new? A possibly different approach? Don't be a stubborn so-and-so and at least take a speed read...
Anyway, the basics of grilling is the first section and you are really taken to "Grilling 101″ by looking at the different types of charcoal fuel and how to start a charcoal fire. Oh, it can sound so easy but there are many differences and since the fire IS your primary work tool you should invest the time and trouble to get it right and to master it... or just buy a gas grill, press on and hope for the best (the book also covers gas grills... and the recipes remain equally valid). Purists argue incessantly about which is best - charcoal or gas - and the answer is probably both for different reasons.
As you would expect, with the book being branded by grill-makers Weber, their products feature quite prominently but it is not the case that other grills won't give you essentially the same results. Things might look a little different, mostly if you are a really new beginner and are following the pictures... If you are a professional using your grill(s) extensively then, of course, Weber will argue that certain features might make your life easier. This reviewer will point out, without any commercial sponsorship or vested interest, that after having a succession of cheap gas and charcoal barbecues over the years, he has began to appreciate the subtle differences of Weber grills. If unsure, buy a cheap one and trade up later.
The whole world of grilling is carefully and expertly explained and such is the friendly nature of this book you don't really realise just how much knowledge you are learning. Even if you don't have a grill and were thinking about it, just having this book will inevitably sway you... The ultimate in aspiration and thought-provoking excellence!
Once you get past the very compressive introduction to grilling and a look at the different grills and associated equipment it is time to turn to the food. Split into their own categories of red meat, pork, poultry, seafood, vegetables and fruit - you soon begin to appreciate that nearly anything can be (successfully) grilled should you put your mind to it. Each section is colour-coded and features its own mini index before covering the various methods of grilling ingredients that will combine into a finished meal. Did you know that there were five ways to grill a hamburger for example? Throughout the recipes there are also many other hints and tips, some directed at a specific dish and some others that are more broader in nature.
Hurrah!, no "standard" YUM complaint here. The recipes feature an approximation of preparation and cooking time. The layout of the recipes and the language used make them very easy to understand and follow! You don't hear that "complaint" so often. Follow the instructions carefully, don't think about making any shortcuts, customisations, substitutions and the like and you won't go wrong (pay attention to the food on the grill though!).
This is an excellent primer and introduction to the art of grilling, an encouraging educator and purveyor of many recipes that should keep you, your family and guests culinarily entertained for quite a time. Amazingly, for a book of this kind, there is no hyperbole. Just facts, encouragement, advice, inspiration and the rest is down to you, the weather and a little bit of luck from the grill gods. You wouldn't want it TOO easy now, would you.
Here in Finland it is sadly typical to share a large part of the outdoor grilling season with damn mosquitos that want to eat you alive. Dancing whilst fiddling with hot coals is not to be recommended. Now that IS an omission in this book. The author could have foresaw that...