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Master of the Grill: Foolproof Recipes, Top-Rated Gadgets, Gear & Ingredients Plus Clever Test Kitchen Tips & Fascinating Food Science by America's Test Kitchen Editors

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Notes about Recipes in this book

  • Chinese-style glazed pork tenderloin

    • Kiyah on June 06, 2017

      Great recipe. I usually skip the marinade-ketchup glaze at the end. The meat has plenty of flavor without the glaze. It's fine to marinate overnight.

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  • ISBN 10 1940352541
  • ISBN 13 9781940352541
  • Published Apr 26 2016
  • Format Paperback
  • Page Count 454
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

Part field guide to grilling and barbecuing and part cookbook, Master of the Grill features a wide variety of kitchen-tested recipes for meat, poultry, seafood, vegetables, pizza, and more. These are the recipes everyone should know how to make—the juiciest burgers, barbecue chicken that’s moist not tough, tender grill-smoked pork ribs, the greatest steak (and grilled potatoes to serve alongside). Regional specialties are included, too—learn how to make Cowboy Steaks, Alabama BBQ Chicken, and Kansas City Sticky Ribs. Colorful photography captures the beauty of the recipes and step-by-step shots guide you through everything you need to know. A section on grilling essentials covers the pros and cons of gas and charcoal grills and which might be right for you, as well as the tools you’ll use with them—such as grill brushes, tongs, vegetable baskets, and wood chips and chunks.

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