Cook's Illustrated Magazine Special Issue: Summer Grilling (2014)

  • Grill-roasted beef short ribs
    • Categories: Grills & BBQ; Spice / herb blends & rubs; Main course; Summer
    • Ingredients: ground cumin; garlic powder; paprika; ground fennel; ground cayenne pepper; beef short ribs
    • Accompaniments: Mustard glaze; Blackberry glaze; Hoisin-tamarind glaze
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  • Hawaiian macaroni salad

    • Rinshin on September 18, 2020

      Local grindz at our home tonight still enjoying mild temperature and finally clear skies perfect for grilling Hawaiian huli huli chicken. This taste very much like macaroni salad found on the islands. Mild and creamy tasting with hint of sweetness that you can adjust to your taste. Much better tasting than mayo only version. Added chopped boiled egg for color. Photo added with huli huli chicken and corned beef, cabbage, and pak choi saute.

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  • Published Jun 01 2014
  • Format Magazine
  • Page Count 64
  • Language English
  • Countries United States

Publishers Text

Get the very best grilling and barbecue recipes from America’s most trusted test kitchen. Cooking over an open flame imbues food with deep flavor that simply can’t be had from cooking indoors. It also requires a different set of skills and techniques—recipes can go south fast if you don’t have a guaranteed foolproof recipe at hand. We’ve gathered our favorite grilling and barbecue recipes from the last two decades of Cook’s Illustrated together in this special issue. Learn the secrets to tender and tangy Barbecued Pulled Chicken, flavorful Juicy Grilled Turkey Burgers that can hold their own with any beef burger, and simply the best Grilled Steakhouse Steak Tips.

Additional recipes include: Corncob-Smoked Baby Back Ribs, Barbecued Chicken Kabobs, Grilled Clams, Spicy Grilled Shrimp Skewers, Barbecued Glazed Pork Roast, Mexican-Styled Grilled Corn, Grilled Asparagus, and many more.