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!