Rotisserie Grilling

Author: Mike Vrobel
Publisher: CreateSpace
ISBN: 9781477539941
Size: 43.99 MB
Format: PDF, Kindle
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Rotisserie Grilling: 50 Recipes For Your Grill's Rotisserie Do you have a rotisserie for your grill? This is the cookbook for you. If you are just starting out, Rotisserie Grilling will teach you the basics. How do you set up the rotisserie? What equipment do you need? How do you secure food on the rotisserie spit? It's all explained. Then you can move on to simple recipes for rotisserie chicken, turkey, and prime rib. If you love your rotisserie, and are looking for new ideas, Rotisserie Grilling will get your creative juices flowing. From cornish game hens, stuffed with brown and wild rice, to dry rubbed baby back ribs; from rotisserie pineapple with a cinnamon sugar crust, to pork loin stuffed with dried fruit. There are fifty recipes with black and white pictures - you are sure to find a new favorite. Now, get outside and start grilling on your rotisserie! About the author: Mike Vrobel is the food-obsessed writer at DadCooksDinner.com, where writing about the rotisserie is one of his favorite topics.

Everyday Grilling

Author: Sur La Table
Publisher: Andrews McMeel Publishing
ISBN: 1449419844
Size: 68.98 MB
Format: PDF, ePub, Mobi
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Inside a giftable trim package that is perfect for Father's Day, Everyday Grilling presents 50 deliciously inspired grilling recipes alongside full-color photographs and detailed instructions that will allow your entire meal to be grilled. From meaty classics to vegetarian-inspired dishes, recipes for savory and sweet include everything from American-inspired fare to enticing Greek, Asian, Italian, and Mexican-fused dishes. Consider dining on Grilled Tuna Nicoise with Anchovy Vinaigrette to start, followed by a main course of Lamburger with Grilled Red Onions and Feta alongside an accompaniment of Smoky Eggplant. Finish this decadent meal with Grilled Nectarines served with Creme Fraiche Ice Cream and Crushed Amaretti. Certain to inspire nourishing and flavor-filled dishes, grilling beginners and enthusiasts alike can expect more from the grill with Everyday Grilling.

The Grilling Encyclopedia

Author:
Publisher: Atlantic Monthly Press
ISBN: 9780871135636
Size: 26.55 MB
Format: PDF, ePub
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Discusses equipment and how to start different types of grills, provides general guidelines for various cooking techniques, and includes recipes for cooking fruits, vegetables, meat, poultry, and seafood

Bbq Bistro

Author: Karen Adler
Publisher: Hachette UK
ISBN: 0762456035
Size: 42.75 MB
Format: PDF, Docs
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BBQ Bistro will take your barbecue from yum to ooh-la-la, bringing the charm and flavor of the French bistro to your own backyard. Authors Karen Adler and Judith Fertig share their favorite quick and casual bistro recipes for a hot grill. With recipes like Grilled Salmon Benedict, French Feta and Charentais Melon, Grilled Rib-Eye Steak with Onion Straws, and more! BBQ Bistro will expand your barbecue repertoire and encourage you to play with different flavors and techniques, from adding a hint of smoke to cheese, to turning an eggplant into easily grillable paillards, or getting the perfect char on a steak. It also offers classic French sauces, sides, and small plates you can pair with any meal anytime of the year. With tips on grilling and preserving, BBQ Bistro is a must-have for any griller and will satisfy all of your barbeque desires, mais oui!

How To Grill

Author: Steven Raichlen
Publisher: Workman Publishing
ISBN: 0761120149
Size: 60.86 MB
Format: PDF, ePub
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Winner of an IACP Cookbook Award, How to Grill is “the definitive how-to guide for anyone passionate about grilling, from the newest beginner to the most sophisticated chef” (Tom Colicchio). A full-color, photograph-by-photograph, step-by-step technique book, How to Grill gets to the core of the grilling experience by showing and telling exactly how it's done. With more than 1,000 full-color photographs, How to Grill shows 100 techniques, from how to set up a three-tiered fire to how to grill a prime rib, a porterhouse, a pork tenderloin, or a chicken breast. There are techniques for smoking ribs, cooking the perfect burger, rotisserieing a whole chicken, barbecuing a fish; for grilling pizza, shellfish, vegetables, tofu, fruit, and s'mores. Bringing the techniques to life are over 100 all-new recipes—Beef Ribs with Chinese Spices, Grilled Side of Salmon with Mustard Glaze, Prosciutto-Wrapped, Rosemary-Grilled Scallops—and hundreds of inside tips.

Rockpool Bar And Grill Charcoal Oven Wood Fired Rotisserie And Grill

Author: Neil Perry
Publisher: Allen & Unwin
ISBN: 1742667805
Size: 16.94 MB
Format: PDF, ePub, Mobi
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Show-stopping recipes from Neil Perry's Rockpool Bar & Grill. At the heart of Rockpool Bar & Grill lies the ultimate steakhouse. Neil shares 16 of his favourite meat, fish and poultry recipes and tips on how to make them at home. Stunning food and location photography, a special layout optimised for ebook, and Neil's tips make this an indispensable and inspirational kitchen companion. Recipes include: Snapper, Whole John Dory, Whole red mullet, Coorong yellow-eye mullet, Grilled swordfish steak, Wood-fired rotisserie chicken with Tuscan bread salad, Wood-fired rotisserie loin of pork, Wagyu sirloin, rib-eye or fillet, Wagyu rump, topside or skirt, Grass-fed T-bone, Grass-fed fillet, Grass-fed rib- eye on the bone, Grain-fed rib eye on the bone, Grain-fed sirloin on the bone, Slow-roasted rib of beef, and Wood-fire grilled lamb cutlets with mint jelly. All titles in this series: Rockpool Bar & Grill: Salads & Starters Rockpool Bar & Grill: Pasta & Mains Rockpool Bar & Grill: Charcoal Oven, Wood-fired Rotisserie & Grill Rockpool Bar & Grill: Sides Rockpool Bar & Grill: Desserts Rockpool Bar & Grill: The Collection Neil Perry is one of Australia's leading and most influential chefs. He has managed several award-winning restaurants in Australia, and today concentrates on his flagship brand, the Rockpool Group, which includes Rockpool Sydney; Rockpool Bar & Grill Sydney, Melbourne and Perth; Spice Temple Sydney and Melbourne; and The Waiting Room.

The Bbq Queens Big Book Of Bbq

Author: Karen Adler
Publisher: Harvard Common Press
ISBN: 9781558322974
Size: 79.78 MB
Format: PDF, ePub
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Don't let the tiaras fool you: Adler and Fertig may advocate having fun while cooking, but they are serious about barbecue. They just know that women approach barbecuing differently than men: thinking about the whole meal, how to prep efficiently, how to energize leftovers, how to get creative with their recipes. The authors present all the basics, from ingredients and equipment to technique and preparations. Then they expand the repertoire by offering a variety of marinades, sauces, sides, and more sophisticated recipes. Factor in their queenly charm and wit, and you'll have as great a time reading as you do barbecuing.

Mastering The Grill

Author: Andrew Schloss
Publisher: Chronicle Books
ISBN: 9780811878357
Size: 34.92 MB
Format: PDF
View: 1501
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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 hows—and guarantee the wows—clearly 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 recipes&mdashleverything 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.

Best Recipes For Grilling

Author: Crocker
Publisher: Macmillan General Reference
ISBN: 9780130730244
Size: 75.49 MB
Format: PDF, ePub, Docs
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A collection of barbecue sauces, an introduction to grills and rotisseries, and tips for successful outdoor entertaining accompany more than 100 recipes for grilling meats, poultry, seafood, and vegetables