License to Grill: Achieve Greatness at the Grill With 200 Sizzling Recipes by Chris Schlesinger and John Willoughby

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  • Chuletas: thin grilled pork chops with simple tomato relish

    • peaceoutdesign on November 25, 2021

      Good and easy. I didn't make the Relish as I had some green tomato relish on hand.

  • Banana-date chutney

    • peaceoutdesign on November 24, 2021

      great even though I hate bananas!

  • Grilled chicken and eggplant with North African flavors

    • okmosa on June 27, 2015

      6/26/2015 SO GOOD!! Serve with baguette or rice or couscous. Maybe too much garlic? No extra salt and pepper in dressing. Slice eggplant 1/2 inch thick. At least 2 tomatoes. Use dark meat, as usual. Less cumin and maybe some other spice flavors?

  • Chile-coated grilled summer squash and zucchini with honey-lime dressing

    • Tommelise on September 20, 2011

      This is a favorite recipe in our house - and a recipe we make several times every summer - the dressing makes this dish very good.

    • Laurendmck on August 19, 2016

      P 239

    • lchalifoux on August 03, 2010

      Perfect summer vegetable recipe. Serve it over rice as a main dish.

  • Chinese-style baby back ribs with ginger-scallion barbecue sauce

    • IowanCorn on August 01, 2022

      Did a few substitutions, because I had them. Used St. Louis cut pork ribs, because that was what was on sale, long pepper for peppercorns and rice vinegar for white vinegar because I had them and skipped the scallions because there was plenty of flavors going on, The instructions on how to build a fire in a Weber to add smoke to the dish was extremely useful, and as I had plenty of wet rub, I used it as a mopping sauce at the 22 minute marks when I was making sure the fire was hot enough. A wonderful tasting rib, and using the long pepper added a couple of extra flavor profiles, so if you can find it, I would highly recommend using it in this recipe.

  • Grilled spicy new potato salad

    • Tommelise on September 20, 2011

      I love the smoky flavour of the potatoes, with the tangy lemon juice and the parsley and yellow mustard seeds. To make this recipe you need a bit of time on your hand as it is a bit of work. You have to boil the potatoes, and them you have to put them om skrewers, to grill them - then you have to take them of again to put in a bowl to blend with the dressing.

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  • ISBN 10 0688139434
  • ISBN 13 9780688139438
  • Linked ISBNs
  • Published May 08 1997
  • Format Hardcover
  • Page Count 416
  • Language English
  • Countries United States
  • Publisher HarperCollins Publishers Inc
  • Imprint William Morrow

Publishers Text

Chris Schlesinger and John "Doc" Willoughby single handedly raised America's grilling consciousness in their award-winning The Thrill of the Grill. Now they're back with the second generation of grilling expertise and over 200 recipes packed with bright, loud flavors. In their uniquely engaging, informal style, Chris and Doc share their grilling secrets and lead us through the daring, challenging, exciting, yet casual world of live fire cookery.

This is grilling designed for the novice or pro, the duffer or dedicated man, woman, or child. In addition to covering the basics, Chris and Doc add several new, lighter dimensions to their grilling canon, with more grilled vegetables, more seafood, more pasta, and more surprisingly grillable fruit. Vibrant and adventurous, the recipes combine fresh herbs, chiles, citrus, and spices with that indefinable grilled flavor to create dishes that both satisfy and intrigue.