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.

  • Grilled Thai beef salad

    • SACarlson on June 28, 2019

      The ingredient proportions in the dressing recipe are all off. There are better recipes for Thai beef salad out there, so I would skip this one.

  • Grilled beef kebabs with lemon-rosemary marinade

    • julesamomof2 on July 29, 2019

      This was an easy yet different enough marinade to make basic kebabs special. I used sirloin tips as suggested, and 2 hours in the marinade was plenty. First recipe from this book and I'm looking forward to trying many more!

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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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