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

  • Perfect grilled hamburgers

    Perfect grilled hamburgers (page 4)

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

    • Categories: Grills & BBQ; Sandwiches & burgers; Main course
    • Ingredients: ground beef chuck; hamburger buns
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Notes about this book

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Notes about Recipes in this book

  • 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!

  • 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 glazed boneless chicken breasts

    • cameron_9ui0sv on April 24, 2026

      Brining can’t save boneless skinless chicken breast from turning out dry and chewy when grilling. They looked great! But left a lot to be desired.

    • Buttercups on June 01, 2026

      We used boneless/skinless chicken thighs with the honey mustard glaze and they came out moist and tasty. Will make this again and try the other glazes!

  • Bruschetta with red onions, herbs, and Parmesan

    • samuel_8r5mp4 on April 12, 2026

      More fresh herbs. Try broiling tops (to melt cheese)

  • Grilled cabbage

    • cameron_9ui0sv on May 19, 2026

      With cabbages prepped, I went to the grill and found it was out of gas. Using a grill pan on the stove worked out very well.

  • 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.

  • Spice-crusted grilled pork tenderloin

    • cameron_9ui0sv on May 07, 2026

      Spice mixture quantity needs to be doubled. The final product is okay, but I doubt that I’ll make it again.

  • Chicken souvlaki

    • VegasCook37 on April 14, 2025

      Doubled the chicken. Did the brine and the chicken breast was juicy. Did not mix the veggies with the meat. Grilled them on separate skewers. Tzatziki sauce was great. Plan to use left overs in a salad or on orzo with some feta.

  • Grilled butterflied chicken diavolo

    • bob.mack on September 05, 2023

      The flavoring of the brine and the red pepper flake oil was fine, but I was most impressed with the technique. Instead of cooking briefly over a direct flame and then moving to the indirect side of the grill, this recipe has the chicken cooked skin-side down directly over a low flame the entire time (I used a gas grill). It came out great and the skin didn't burn at all.

  • Barbecued baby back ribs

  • Texas barbecued beef ribs

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  • ISBN 10 1940352568
  • ISBN 13 9781940352565
  • Published Apr 26 2016
  • Format eBook
  • Page Count 459
  • 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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