• Eat Your Books

  2002 James Beard Award Nominee, International Association of Culinary Professionals Award Winner

• westminstr on June 30, 2014

  I haven't yet followed any of the recipes in this book, but as a new griller I have found it invaluable for technique. I love the organization by cut and type of meat - makes it easy to grill anything to perfection.

• Laura on September 14, 2010

  This book helped me to overcome my fear of grilling. Now I grill everything! Meat, fish, vegetables. I don't often use it anymore for specific recipes -- I prefer to get those elsewhere -- but I frequently use it as a reference for grilling temperatures and times. If you've never grilled anything before and are somewhat anxious about it -- this book is for you.

• ellabee on August 06, 2010

  Much valuable info but repetitious (and unwieldy; book could be cut almost in half if same basic process pics weren't repeated in every recipe). Some rubs seem to have way too much salt, but this could have been due to using finer salt and/or application to different cut of meat than intended (e.g., boneless, skinless chicken breast rather than pieces from whole chicken). Replaced book with Kindle version July 2015; J. took to family reunion to give away to one of the brothers.

Notes about Recipes in this book

• French West Indian Snapper

  • westminstr on June 30, 2014

    I used this technique to grill a couple of small whole porgies (about 1.25 pounds each). I didn't use the marinade but did cut the slits in the sides, which I think helped it cook evenly. We successfully flipped without a basket, though the basket would have made it easier. The fish turned out great!

• Salmon with mustard glaze

  • westminstr on June 30, 2014

    I used this technique to grill skin-on bluefish fillets which I paired with marcella hazan's salmoriglio sauce. Fabulous! This is a great technique for skin-on fish fillets.

  • fprincess on June 12, 2012

    The fish is covered on the flesh side with the mustard glaze. It is cooked skin-side down for about 10 -15 minutes on the grill. The glaze keeps it very moist. This is a good simple prep for fish. Note that I made some substitutions. I used black gill rockcod instead of salmon. I skipped the mustard seeds and used creme fraiche instead of mayonnaise. Instead of dill, I used chives from the garden. Picture here: http://forums.egullet.org/index.php/topic/5867-dinner/page__st__27840__p__1879254#entry1879254

• Garlic halibut

  • Laura on September 14, 2010

    Great!

• Zucchini and yellow squash with Greek spices

  • Laura on June 08, 2019

    This was a really good way to grill squash. The spices really added great flavor. The only change I would make is to cut the zucchini slices thicker as they were a little too thin after cooking.

• Grilled eggplant dip

  • PennyG on September 13, 2019

    I am really trying to like eggplant, but I think I’m just not a huge fan. I think this dip was fine, but I much prefer hummus.

• Eggplant slices with Caprese "salsa"

  • ellabee on March 20, 2011

    p. 369. summer on a plate

• Smoked potatoes

  • fprincess on August 24, 2011

    I love smoked potatoes. They have to be one of the most satisfying things you can eat. I followed the instructions from the recipe but placed the potatoes in a little stovetop-type smoker (Cameron) that I placed on my grill (with the lid of the grill open). The result was similar to ash-baked potatoes, without the mess. We ate them with plenty of butter and fleur de sel sprinkled on top.

• Jamaican jerk pork

  • fprincess on August 24, 2011

    First let me say that this recipe is incredible. The combination of fresh herbs and spices is very flavorful and I am hungry just thinking about it. I only had a couple of hours to marinate the meat but the marinate really permeated the meat (I had poked holes all over the chicken to help this process) and gave it a wonderful flavor. I followed the recipe pretty much as is, with a few minor tweaks. First, I could not find any scotch bonnets, so I used habaneros instead. I used only 1 instead of the 6 to 12 that the recipe called for. We could feel a light bite from the habanero but I would use more next time. The other modification was to use a couple of spatchcocked chickens instead of the pork shoulder the recipe called for. I ended up cutting them up in smaller pieces as they were taking a while to cook and we were all getting hungry. eGullet post with pictures http://egullet.org/p1832832

• Lemon-garlic chicken

  • fprincess on February 13, 2012

    This turned out beautifully. The smoke flavor was great and the chicken was very moist and flavorful. Picture here on eGullet: http://egullet.org/p1861612

• Basic barbecue sauce

  • Aggie92 on July 02, 2014

    This is my Go-To homemade barbecue sauce - it is not sweet, which is just the way I like it. I've made it with and without the barbecue rub and prefer it without (doesn't run the risk of clogging my squirt bottles) and the flavor of the spices gets lost. Add the liquid smoke at the end of cooking, otherwise it fades too much. Use mesquite liquid smoke for a Texas flair or hickory for a taste of the South. Can double the Tabasco for a nice, spicy kick.

• Hoisin barbecue sauce

  • Aggie92 on July 06, 2014

    Made this to go with grilled sockeye salmon fillets. Two enthusiastic thumbs up! Nice balance of sweet from the hoisin sauce and spicy from 2 tablespoons of Sriracha. Substituted dry sherry for sake and used homemade Chinese five-spice powder (recipe from The Kitchn).

• Mojo-marinated pork tenderloin

  • twoyolks on August 17, 2020

    The mojo flavor wasn't quite right from what I've had previously.

• Grilled brined chicken breasts

  • twoyolks on April 14, 2017

    Really good, if basic, grilled chicken breasts. The brine kept them moist as well as adding a lot of flavor. Serving them by themselves was a bit basic. They would go well in something or with a sauce of some sort.

• East-west buffalo wings

  • chawkins on October 16, 2023

    I made the Sichuan variation with the Chinese five-spice rub. They were very good. Since we did not care for the wing tips, I had them chopped off and saved for stock later.

• Chinese five-spice rub

  • chawkins on October 16, 2023

    Used this for the Sichuan wings in the same book. Not numbing at all even though there was a large amount of Sichuan peppercorns in the mix.

• Mediterranean herb rub

  • chawkins on September 06, 2023

    Very good. We used it on a whole chicken that we cooked on the grill rotisserie.

• Asian flavor baby back ribs

  • hillsboroks on July 20, 2020

    This is a nice change of pace from the usual barbecued ribs. The flavor was amazing and I totally agree with Sarahrainey that the Vietnamese dipping sauce is a must. The ribs and sauce together were fabulous.

  • sarahrainey on January 07, 2016

    So good! be sure to serve with the vietnamese dipping sauce

• Java rub

  • Frogcake on August 05, 2017

    An excellent rub, which has a deep, smokey taste due to ground coffee and cocoa. I dry brined thick steaks using the rub for about eight hours in the fridge. Definitely a rub to keep in your pantry during the summer BBQ season. Would also be great on pork chops.

  • Greydenn on May 24, 2020

    Perfect for smoked brisket

• Saffron-grilled chicken

  • Jviney on April 27, 2020

    These were so good! Just a little bit sour with a great depth of flavor. Would absolutely make again.

• Basic barbecue rub

  • jay.moe on August 08, 2022

    This is my go-to rub for barbecuing pork. The rub has a nice balance between sweet and spicy, but due to the high sugar content, care is needed not to burn the meat. The substitution of chipotle chili powder for cayenne pepper adds a smokiness to the rub and cuts back on the heat. I omit the celery seeds and it is still a good basic barbecue rub.