• crjoburke on December 26, 2009

  If you were to have only one grilling book, this would be the one.

• Jane on April 10, 2009

  Makes you want to grill all year round - not so easy in New England!

Notes about Recipes in this book

• Corn bread salad with lime juice and cilantro

  • Jane on June 16, 2011

    This is a great way of using up leftover cornbread. The cornbread is crumbled then baked until crunchy then mixed with salad veggies and a lime dressing. I usually add mixed small tomatoes - red, orange, yellow. The herbs - parsley and cilantro - are essential and give it a tabbouleh-like appearance.

• Pear-blueberry crisp

  • featherbooks on September 19, 2013

    Delicious crisp recipe. I had few apples so added a bit of flour, also reduced sugar to about 3/4 cup in the fruit portion and could cut a little of the sugar in the topping. Served with a bit of heavy cream...yum.

• Grilled chicken drumsticks berberé

  • love2laf on February 14, 2010

    Revolutionary! Treat drumsticks like chicken wings, and they are fantastic. This spice mix is absolutely deliciously hot

  • JKDLady on July 31, 2015

    Good, but way too much salt. I had to pull the skin off to eat it, which meant I lost a lot of the flavor. Cut the salt at least in half.

• Grilled butterflied leg o' lamb

  • zorra on August 19, 2013

    Easy & excellent. Just right when you have plenty of fresh herbs for the paste. (Added a bay leaf as well.) Will make it again instead of the wine marinated version.

• Basil tabbouleh

  • eve_kloepper on March 09, 2015

    Nice flavors, but proportions of olive oil vs. lemon juice is off. Recipe asks for 1/2 c. olive oil and 8 T lemon juice which equals 1/2 cup Half the amount of lemon juice is plenty.

• Grilled eggplant with olive oil, parsley, and capers

  • eve_kloepper on March 09, 2015

    Nice, but doesn't need nearly this much olive oil.

  • sdeathe on July 22, 2021

    Delicious and unusual. Worth making again.

• Grilled lamb steaks with rosemary, garlic, and red wine

  • eve_kloepper on March 09, 2015

    simple and delicious.

• Barbecued whole chicken

  • PinchOfSalt on May 31, 2013

    You make a rub with the other ingredients (which constitute All South Barbecue Rub, another recipe in this book), apply it to the chicken, and barbecue the chicken.

  • PinchOfSalt on June 01, 2013

    The rub mixture, which is used elsewhere in the book to great advantage, is a bit too spicy hot for chicken. (My taste, of course.) Next time, I will cut back on the cayenne or perhaps substitute a milder form of powdered red chili.

• All-South barbecue rub

  • PinchOfSalt on June 01, 2013

    Great on ribs. A bit spicy for chicken.

• Black bean salad

  • PinchOfSalt on June 12, 2017

    Wonderful eaten chilled on a hot day. Would work nicely on a picnic, too. A definite keeper.

• Grilled shrimp with pineapple-ancho chile salsa and tortillas

  • Kduncan on June 05, 2022

    This was good. The biggest issue we had were the shrimp were bland, would put them in lime juice or something before grilling if done again.