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My Grill: Food for the Barbecue by Pete Evans

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Notes about this book

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Notes about Recipes in this book

  • Zucchini & corn fritters with goat's curd & gazpacho sauce

    • Christine on July 18, 2014

      Made the fritters only. Very flavorful and delicious -- the flavors blended together really nicely and no one ingredient overpowered the others. I only used one spring onion (green parts only) because mine seemed bigger than usual, and substituted basil for cilantro. Made these in a skillet on the stovetop. Definitely would make again.

  • Piri piri chicken burgers

    • lilham on July 20, 2013

      A bit of a disappointment. I much prefer Jamie Oliver's piri piri chicken. (It is in the 30min book).

  • Vietnamese barbecued chicken salad baguettes

    • lilham on July 20, 2013

      A nice little burger. The author didn't say to dissolve the sugar and salt into the vinegar over a low heat. I can't see how it would work by just whisking.

  • Chermoula-rubbed spatchcock with yoghurt & mint sauce

    • twoyolks on May 19, 2014

      Despite marinating the chicken for 2 days (it rained after the first day), the chicken really didn't pick up any flavors from the marinade. The marinade also doesn't include any salt which would help season the chicken. The best part of this recipe was the yogurt and mint sauce but it tends to completely overpower the flavor of the chicken.

  • Prawns with chilli, oregano & olive oil

    • twoyolks on October 06, 2014

      I made this with shelled shrimp and marinated them in the oil mixture for an hour.

  • Chilli salt-crusted rib eye with lemon

    • twoyolks on May 13, 2014

      This makes significantly more spice rub than you'd need for 1 steak. The spice rub really complements the meat very well. The cooking technique (cook, rest, then cook again for a short period of time) works very well to both allow the meat to rest (virtually no juice escaped when cutting the steak) but also kept the steak hot.

  • Paloma

    • twoyolks on June 02, 2015

      The grapefruit flavor blows out the other flavors.

  • Barbecued gözleme

    • twoyolks on October 13, 2014

      This had good flavor and was rather easy to make (compared to the expected level of difficulty when a recipe involves making pastry). In the future, I'd use aleppo pepper instead of red pepper flakes. I'd also consider using more spices overall as the spices were muted.

    • ithyt on September 24, 2015

      7.15 Doubled dough and had heaps of mince which made 8 - too many for us as they are very filling. Just made dough in cake mixer w dough hook.

  • Chilli-spiced barbecued squid with salsa

    • twoyolks on April 22, 2015

      I made this in a non-stick pan on the stove top instead of the grill as the directions indicate it should be made on a plancha or skillet. I'm not sure if this is supposed to be Thai or Mexican inspired or both. It works better as an appetizer than as an entree. There's a lot of red pepper flakes in the marinade which makes the squid quite spicy (this may depend on the type of red pepper flakes used). The heat tends to overwhelm the other flavors.

  • Donnie's famous tomato salsa

    • twoyolks on April 22, 2015

      This is just a basic pico de gallo. I've never seen it made with Thai chiles (perhaps those are all that are available in Australia) before but I used a Jalapeno instead. It was fine but nothing particularly special.

  • Japanese miso-marinated fish

    • twoyolks on July 24, 2014

      The miso doesn't so much marinade the fish as cure it. The miso flavor is very strong in the fish and encourages a "fishy" flavor in it.

  • Corn on the barbecue with chilli & lime

    • twoyolks on May 19, 2014

      After putting the compound butter on the corn and returning the corn to the grill, the extra fat from the butter caused the corn husks to catch on fire. Luckily, it went out fairly quickly and didn't ruin the corn but it is something to be aware of.

  • Chicken with shawarma with yoghurt & garlic sauce

    • twoyolks on June 30, 2014

      This was good but isn't really chicken shawarma; it's just diced, grilled chicken. Based on the instructions, it sounds like the garlic sauce should be emulsified but I don't think there's enough garlic to really get that effect.

  • Barbecued hiramasa kingfish with hoisin glaze

    • Dishyrishie on January 23, 2015

      Sauce is great and really tasty. Make sure you choose a white fleshed mild flavoured fish.

  • Spiced lamb skewers with pomegranate molasses

    • hillsboroks on June 04, 2015

      Good flavor and a breeze to put together but a bit of a hassle on the grill. We used two skewers per lamb "sausage" but they were still hard to turn on the grill. We only cooked half of the lamb last night and are going to form the rest into patties to make it easier to handle tonight.

  • Greek-style lamb chops with zucchini, anchovy & feta dressing

    • ithyt on February 14, 2016

      2.16 Beautiful salad. Substituted pine nuts w sesame, sunflower & pumpkin seeds. Perfect side for bbq.

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Reviews about this book

  • Oregonian

    We love the winning combination of Asian and Mediterranean flavors. And despite some exotic-sounding titles, recipes are relatively simple.

    Full review
  • Oregonian

    We love the winning combination of Asian and Mediterranean flavors. And despite some exotic-sounding titles, recipes are relatively simple.

    Full review
  • ISBN 10 1741965438
  • ISBN 13 9781741965438
  • Linked ISBNs
  • Published Aug 01 2009
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries Australia
  • Publisher Murdoch Books
  • Imprint Murdoch Books

Publishers Text

Chef, restaurateur and TV presenter Pete Evans is fired up about a subject very close to his, and every man's, heart - the barbecue. Tongs in hand, Pete takes you through three chapters of sizzling recipes starting with a weekend away, through to a lazy afternoon barbecue, finishing with a more stylish evening affair. Each chapter also contains cocktails to add a little fuel to the fire.

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