License to Grill: Achieve Greatness at the Grill With 200 Sizzling Recipes by Chris Schlesinger and John Willoughby

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Notes about Recipes in this book

  • Chile-coated grilled summer squash and zucchini with honey-lime dressing

    • Tommelise on September 20, 2011

      This is a favorite recipe in our house - and a recipe we make several times every summer - the dressing makes this dish very good.

    • Laurendmck on August 19, 2016

      P 239

    • lchalifoux on August 03, 2010

      Perfect summer vegetable recipe. Serve it over rice as a main dish.

  • Grilled spicy new potato salad

    • Tommelise on September 20, 2011

      I love the smoky flavour of the potatoes, with the tangy lemon juice and the parsley and yellow mustard seeds. To make this recipe you need a bit of time on your hand as it is a bit of work. You have to boil the potatoes, and them you have to put them om skrewers, to grill them - then you have to take them of again to put in a bowl to blend with the dressing.

  • Grilled chicken and eggplant with North African flavors

    • okmosa on June 27, 2015

      6/26/2015 SO GOOD!! Serve with baguette or rice or couscous. Maybe too much garlic? No extra salt and pepper in dressing. Slice eggplant 1/2 inch thick. At least 2 tomatoes. Use dark meat, as usual. Less cumin and maybe some other spice flavors?

  • Chuletas: thin grilled pork chops with simple tomato relish

    • peaceoutdesign on November 25, 2021

      Good and easy. I didn't make the Relish as I had some green tomato relish on hand.

  • Banana-date chutney

    • peaceoutdesign on November 24, 2021

      great even though I hate bananas!

  • Chinese-style baby back ribs with ginger-scallion barbecue sauce

    • IowanCorn on August 01, 2022

      Did a few substitutions, because I had them. Used St. Louis cut pork ribs, because that was what was on sale, long pepper for peppercorns and rice vinegar for white vinegar because I had them and skipped the scallions because there was plenty of flavors going on, The instructions on how to build a fire in a Weber to add smoke to the dish was extremely useful, and as I had plenty of wet rub, I used it as a mopping sauce at the 22 minute marks when I was making sure the fire was hot enough. A wonderful tasting rib, and using the long pepper added a couple of extra flavor profiles, so if you can find it, I would highly recommend using it in this recipe.

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  • ISBN 10 0061913790
  • ISBN 13 9780061913792
  • Published Dec 01 2009
  • Page Count 416
  • Language English
  • Countries United States
  • Publisher HarperCollins Publishers Inc
  • Imprint HarperCollins e-books


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