eBook Idiot's Guides: Grilling, 1st Edition

  • Thomas N. England
  • Published By:
  • ISBN-10: 1615645446
  • ISBN-13: 9781615645442
  • DDC: 641.5784
  • Grade Level Range: 12th Grade +
  • 320 Pages | eBook
  • Original Copyright 2014 | Published/Released August 2014
  • This publication's content originally published in print form: 2014
  • Price:  Sign in for price

Table of Contents

Front Cover.
Other Frontmatter.
Title Page.
Copyright Page.
Contents.
Introduction.
Acknowledgments.
1: Grilling Essentials.
2: Basic Grilling Techniques.
3: Grills.
4: Grilling Tools.
5: Seasonings and Condiments.
6: Beef.
7: Basic Grilled Steaks.
8: T-Bone with Bourbon Glaze.
9: Rib-Eye with Garlic-Tarragon Rub.
10: Strip Steaks with Chimichurri.
11: Filet Mignon with Cherry Barbecue Sauce.
12: Porterhouse with Garlic-Herb Compound Butter.
13: Hamburgers.
14: Beef Tenderloin.
15: Prime Rib.
16: Brisket with Kansas City Barbecue Sauce.
17: Short Ribs with Chipotle Rub.
18: Pork.
19: Hot Dogs.
20: Bratwursts.
21: Spareribs with Kansas City Barbecue Sauce.
22: Baby Back Ribs with Memphis Barbecue Sauce.
23: Pulled Pork with Carolina Barbecue Sauce.
24: Pork Chops with Peach Glaze.
25: Pork Roast with Pesto.
26: Pork Tenderloin with Asian Marinade.
27: Ground Pork with Sun-Dried Tomato Ketchup.
28: Pork Belly with Thai Sauce.
29: Lamb.
30: Lamb Kebabs with Curry Rub.
31: Ground Lamb with Thai Sauce.
32: Lamb Chops with Garlic-Herb Compound Butter.
33: Rack of Lamb with Papaya-Mint Salsa.
34: Leg of Lamb with Orange-Ale Marinade.
35: Poultry.
36: How to Cut up a Whole Chicken.
37: Basic Chicken Breasts.
38: Chicken Breast with Citrus-Fennel Marinade.
39: Chicken Legs with Alabama Barbecue Sauce.
40: Chicken Thighs with Kansas City Barbecue Sauce.
41: Chicken Wings with Jamaican Jerk Rub.
42: Whole Chicken with Mediterranean Rub.
43: Turkey Breast with Salsa Verde.
44: Whole Turkey with Lemon-Coriander Rub.
45: Ground Turkey with Peach Glaze.
46: Duck Breasts with Cherry Glaze.
47: Whole Duck with Allium Marinade.
48: Fish/Seafood.
49: Salmon with Orange-Ale Marinade.
50: Tuna with Thai Sauce.
51: Halibut with Pesto.
52: Grouper with Cajun Rub.
53: Scallops with Watermelon-Jicama Salsa.
54: Shrimp with Cocunut Marinade.
55: Shrimp Cowboy with Memphis Barbecue Sauce.
56: Lobster Tails.
57: Lobster with Garlic-Herb Compound Butter.
58: Crab Cakes with Papaya-Mint Salsa.
59: Oysters with Garlic-Herb Compound Butter.
60: Clams.
61: Vegetables.
62: Artichokes Italian Stuffed.
63: Asparagus with Allium Marinade.
64: Cabbage.
65: Carrots with Lemon-Coriander Rub.
66: Corn.
67: Eggplant.
68: Garlic.
69: Lettuce Caesar Salad.
70: Mushrooms.
71: Onions.
72: Peppers (Hot and Bell).
73: Potatoes.
74: Summer Squash.
75: Sweet Potatoes.
76: Tomatoes.
77: Fruit.
78: Apples.
79: Apricots.
80: Bananas and Strawberries.
81: Cantaloupes.
82: Mangoes.
83: Oranges.
84: Peaches.
85: Pears.
86: Pineapples.
87: Watermelon.
88: Bread/Cheese.
89: Pita Bread.
90: Garlic Bread.
91: Pizza.
92: Tortilla Quesadilla.
93: Halloumi Cheese.
94: Corn Bread.
95: Brick Sandwiches.
96: Desserts.
97: Pineapple Upside-Down Cake.
98: Fruit Pie.
99: Peach Cobbler.
100: Chocolate Lava Cakes.
101: S'mores.
102: Donuts.
Index.
About the Author.