The Complete Grilling & Barbecue Cookbook: 400+ Recipes plus Techniques, Tools, and Science by America's Test Kitchen

  • Char-grilled steaks (page 44)

    from The Complete Grilling & Barbecue Cookbook: 400+ Recipes plus Techniques, Tools, and Science The Complete Grilling & Barbecue Cookbook by America's Test Kitchen

    • Categories: Grills & BBQ; Main course
    • Ingredients: cornstarch; beef steaks
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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 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.

  • 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.

  • Grilled tuna steaks with red wine vinegar-mustard vinaigrette

    • rachel_ywqstg on May 06, 2026

      Cooked as directed and came out more cooked than I’d prefer, but was still tender and not dry. The vinaigrette was wonderful - acidic with a little sweet and spicy.

  • Barbecued baby back ribs

    • Rogscin on March 29, 2026

      First cook from this book

  • Grilled flank steak

    • jdejong on May 07, 2026

      This was so easy and the steak developed a beautiful crust from the sugar/salt mixture. Cook time was spot on. Steak was tender, juicy, and flavorful. Did the full ten minute rest before slicing. Will use this technique all season long with a variety of sauces.

  • Peruvian rotisserie chicken (Pollo a la brasa)

    • jdejong on May 04, 2026

      This was the first recipe we chose to try out the Rotisserie attachment we bought for our Weber grill. It was outstanding. We marinated the chicken for the full 24 hours and used apple chips in a smoker box during the grilling. The chicken was succulent and bursting with flavor. The star of the dish is probably the sauce. I used just half the amount of aji amarillo paste because I was concerned the heat might be too intense. This was my first experience with Huacatay paste and it added such depth of flavor to the sauce. I can imagine this sauce on a variety of grilled items. Delicious!

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  • ISBN 10 1966027044
  • ISBN 13 9781966027041
  • Linked ISBNs
  • Published Mar 31 2026
  • Format Hardcover
  • Page Count 464
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

The only grilling cookbook you'll ever need: Explore the full range of grilling, grill-roasting, smoking, and regional barbecue with 400+ recipes for every outdoor cook.

30 years of expertise and innovation from the people you trust to deliver recipes that work—the first time and every time.

From America’s Test Kitchen to your backyard, a complete grilling and barbecue education between two covers.

Whether you’re a casual griller, barbecue enthusiast, or pitmaster, this cookbook will level up your game so you can pull off any recipe--even an entire meal, from Charred Pineapple Margaritas to Green Chile Cheeseburgers with Sweet Potatoes to a grilled Rustic Summer Fruit Tart--without breaking a sweat. Our trademark rigorous testing of both recipes and equipment ensures you've got what you need to grill what you want.

With ATK’s master course in grilling and smoking in your hands, you will: Use sure-fire tricks to make grilling easier and get impressive results: Delicate salmon, pizza, and even French toast lift right off the grill when you learn how to make the grates nonstick. Make grilling fit your schedule whether you have 30 minutes or an afternoon: From quick Grilled Pork Chops with Plums to a showstopping Smoked Prime Rib, there are recipes for every occasion. Expand your repertoire to take grilling from appetizers to bread and desserts: Hello Smoked Nachos, Rosemary Foccaccia, and Cast Iron Cherry Spoon Cake. Put grilling science to work to make amazing food: Our science features put you closer to outstanding brown crusts and smoke-kissy rosy interiors on steaks and more. Unlocks your grill’s potential: Customize your charcoal grill to become a smoker to make Texas-style barbecue brisket and ribs a mouth-watering reality.

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