By Steven Raichlen
Grasp the suggestions that make barbeque nice with this fundamental show-and-tell via Steven Raichlen. utilizing greater than 1,000 full-color, step by step photos, How to Grill covers all of it, from the way to construct an creative three-zone hearth to the secrets and techniques of grilling a porterhouse, top rib, fish steak, kebab, or fowl breast. Plus the best burger. comprises a hundred recipes - one to demonstrate each one approach - with memorably scrumptious effects!
Read or Download How to Grill: The Complete Illustrated Book of Barbecue Techniques, A Barbecue Bible! Cookbook PDF
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Additional resources for How to Grill: The Complete Illustrated Book of Barbecue Techniques, A Barbecue Bible! Cookbook
Sample text
The grate should always be oiled when grilling fish, chicken breasts, steaks, and other foods that tend to stick. Oiling is optional when grilling fatty cuts, like ribs, and vegetables with smooth skins, like corn. G R I L L G R A T E This wire pad brush gets the grate extra clean, but its short handle is a problem. Your arm will get mighty hot using it. Unlike me, you’d be wise to wear a grill glove. S O M E O I L I N G F I N A L A T I P S G R I L L 27 G R A T E AV FRGR 61 NEW Fold a paper towel into a small pad and grip it with longhandled tongs.
When grilling using the indirect method (or using a vented hibachi for direct grilling), open or close the vents to raise or lower the heat. When direct grilling, the bottom vents should be open. ■ By raising or lowering the grate. The closer the food is to the coals, the hotter and faster it will cook; the farther away, the cooler and slower. Some charcoal grills (notably hibachis, table grills, and the Barbecook grill on page 466) have grates you can raise and lower to control the heat. There are two ways to control the heat on this hibachi: adjust the bottom vents and raise or lower the grill grates.
Prime rib roasts come in varying sizes, a 7-rib roast (16 to 18 pounds) being the largest. Each rib section will feed two to three people. M E A T ■ Look for a roast with a thick layer of fat (1⁄ 4 to 1⁄ 2 inch). As the fat melts, it bastes the meat, keeping it moist and tender. The fat also cooks into an incredibly flavorful crust. French the ribs or have your butcher do this for you. To French, cut through the cap of fat that covers the ends of the rib bones. Cut straight to the bone. 1 Once you reach the bone, turn your knife toward the ends of the ribs.