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Grilling For Dummies

ISBN: 978-0-470-50412-3
E-book
384 pages
March 2009
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Introduction.

Part I: Getting Ready to Show the Grill Who’s Boss.

Chapter 1: Mastering Grill-Speak.

Chapter 2: Buying the Grill of Your Dreams (and Accessories to Boot).

Chapter 3: To Build a Fire.

Part II: Adding Spice to Your Life.

Chapter 4: Peeking Inside the Grilling Guru’s Pantry.

Chapter 5: Infusing Foods with Flavor: Marinades, Oils, and Rubs.

Chapter 6: The Saucy Side of Grilling.

Part III: For the Fanatics of the Classics.

Chapter 7: Bun-Lovin’ Burgers, Sausages, and Hot Dogs.

Chapter 8: Swordplay: Grilling Kebabs and Satay.

Chapter 9: Maybe Messy, Definitely Delicious: Ribs Worth Drooling Over.

Chapter 10: Pair a Rotisserie with a Grill? Oh Yes, You Can.

Part IV: Grilling Everything Under the Sun.

Chapter 11: Beef: It’s What Grills Were Made For.

Chapter 12: Pork — The King of Barbecue.

Chapter 13: Savoring the Peppery Meat of the Middle East: Lamb.

Chapter 14: Birds of a Feather.

Chapter 15: She Grills Seafood by the Seashore.

Chapter 16: Not for Vegetarians Only: Vegetables and Side Dishes.

Chapter 17: Grill to Go: Sandwiches, Pizzas, and Other Finger Foods.

Chapter 18: Sweets Can Take the Heat, Too (And Cocktails Cool and Refresh).

Part V: The Part of Tens.

Chapter 19: The Ten Commandments of Grilling.

Chapter 20: Ten of Our Favorite Barbecue Joints.

Appendix: Metric Conversion Guide.

Index.

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