| Direct grilling indirect grilling smoking rotisserie grilling and old-style barbecuing are all thoroughly explained and accompanied by recipes that suit each technique. For novice and expert alike this book provides the answer to just about any question from how to get the grill hot to how to clean it as well as how to cook just about anything on it. Step-by-step instruction accompanied by full color photography make explanations crystal clear. And this book is about more than just technique there are plenty of fabulous recipes as well. You ll find everything from Tuscan-Style Porterhouse Steak or Rack of Lamb in a Mustard Crust to Barbecued Cabbage Stuffed with Bacon & Onions. Steven Raichlen is an acknowledged barbecue master and the breadth of his knowledge and scope of his creativity is evident in this comprehensive work.By Steven Raichlen 100 Recipes Sections on barbecue equipment types of grilling and more Over 1000 full-color step-by-step photos 482 Pages softcover 8" x 9" |
