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My Grill: Food for the Barbecue by Pete Evans

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Notes about this book

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Notes about Recipes in this book

  • Zucchini & corn fritters with goat's curd & gazpacho sauce

    • Christine on July 18, 2014

      Made the fritters only. Very flavorful and delicious -- the flavors blended together really nicely and no one ingredient overpowered the others. I only used one spring onion (green parts only) because mine seemed bigger than usual, and substituted basil for cilantro. Made these in a skillet on the stovetop. Definitely would make again.

  • Chermoula-rubbed spatchcock with yoghurt & mint sauce

    • twoyolks on May 19, 2014

      Despite marinating the chicken for 2 days (it rained after the first day), the chicken really didn't pick up any flavors from the marinade. The marinade also doesn't include any salt which would help season the chicken. The best part of this recipe was the yogurt and mint sauce but it tends to completely overpower the flavor of the chicken.

  • Chilli salt-crusted rib eye with lemon

    • twoyolks on May 13, 2014

      This makes significantly more spice rub than you'd need for 1 steak. The spice rub really complements the meat very well. The cooking technique (cook, rest, then cook again for a short period of time) works very well to both allow the meat to rest (virtually no juice escaped when cutting the steak) but also kept the steak hot.

  • Piri piri chicken burgers

    • lilham on July 20, 2013

      A bit of a disappointment. I much prefer Jamie Oliver's piri piri chicken. (It is in the 30min book).

  • Corn on the barbecue with chilli & lime

    • twoyolks on May 19, 2014

      After putting the compound butter on the corn and returning the corn to the grill, the extra fat from the butter caused the corn husks to catch on fire. Luckily, it went out fairly quickly and didn't ruin the corn but it is something to be aware of.

  • Vietnamese barbecued chicken salad baguettes

    • lilham on July 20, 2013

      A nice little burger. The author didn't say to dissolve the sugar and salt into the vinegar over a low heat. I can't see how it would work by just whisking.

  • Chicken with shawarma with yoghurt & garlic sauce

    • twoyolks on June 30, 2014

      This was good but isn't really chicken shawarma; it's just diced, grilled chicken. Based on the instructions, it sounds like the garlic sauce should be emulsified but I don't think there's enough garlic to really get that effect.

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Reviews about this book

  • Oregonian

    We love the winning combination of Asian and Mediterranean flavors. And despite some exotic-sounding titles, recipes are relatively simple.

    Full review
  • ISBN 10 1741965438
  • ISBN 13 9781741965438
  • Linked ISBNs
  • Published Aug 01 2009
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries Australia
  • Publisher Murdoch Books
  • Imprint Murdoch Books

Publishers Text

Chef, restaurateur and TV presenter Pete Evans is fired up about a subject very close to his, and every man's, heart - the barbecue. Tongs in hand, Pete takes you through three chapters of sizzling recipes starting with a weekend away, through to a lazy afternoon barbecue, finishing with a more stylish evening affair. Each chapter also contains cocktails to add a little fuel to the fire.

Other cookbooks by this author

My Grill: Food for the Barbecue

Member Rating

Average rating of 5 by 1 person