The Thrill of the Grill: Tehniques, Recipes, & Down-Home Barbecue by Chris Schlesinger and John Willoughby

Search this book for Recipes »

Notes about this book

  • crjoburke on December 26, 2009

    If you were to have only one grilling book, this would be the one.

  • Jane on April 10, 2009

    Makes you want to grill all year round - not so easy in New England!

Notes about Recipes in this book

  • Corn bread salad with lime juice and cilantro

    • Jane on June 16, 2011

      This is a great way of using up leftover cornbread. The cornbread is crumbled then baked until crunchy then mixed with salad veggies and a lime dressing. I usually add mixed small tomatoes - red, orange, yellow. The herbs - parsley and cilantro - are essential and give it a tabbouleh-like appearance.

  • Pear-blueberry crisp

    • featherbooks on September 19, 2013

      Delicious crisp recipe. I had few apples so added a bit of flour, also reduced sugar to about 3/4 cup in the fruit portion and could cut a little of the sugar in the topping. Served with a bit of heavy cream...yum.

  • Grilled chicken drumsticks berberé

    • love2laf on February 14, 2010

      Revolutionary! Treat drumsticks like chicken wings, and they are fantastic. This spice mix is absolutely deliciously hot

    • JKDLady on July 31, 2015

      Good, but way too much salt. I had to pull the skin off to eat it, which meant I lost a lot of the flavor. Cut the salt at least in half.

  • Grilled butterflied leg o' lamb

    • zorra on August 19, 2013

      Easy & excellent. Just right when you have plenty of fresh herbs for the paste. (Added a bay leaf as well.) Will make it again instead of the wine marinated version.

  • Basil tabbouleh

    • eve_kloepper on March 09, 2015

      Nice flavors, but proportions of olive oil vs. lemon juice is off. Recipe asks for 1/2 c. olive oil and 8 T lemon juice which equals 1/2 cup Half the amount of lemon juice is plenty.

  • Grilled lamb steaks with rosemary, garlic, and red wine

  • Grilled eggplant with olive oil, parsley, and capers

    • eve_kloepper on March 09, 2015

      Nice, but doesn't need nearly this much olive oil.

    • sdeathe on July 22, 2021

      Delicious and unusual. Worth making again.

  • Barbecued whole chicken

    • PinchOfSalt on May 31, 2013

      You make a rub with the other ingredients (which constitute All South Barbecue Rub, another recipe in this book), apply it to the chicken, and barbecue the chicken.

    • PinchOfSalt on June 01, 2013

      The rub mixture, which is used elsewhere in the book to great advantage, is a bit too spicy hot for chicken. (My taste, of course.) Next time, I will cut back on the cayenne or perhaps substitute a milder form of powdered red chili.

  • All-South barbecue rub

    • PinchOfSalt on June 01, 2013

      Great on ribs. A bit spicy for chicken.

  • Black bean salad

    • PinchOfSalt on June 12, 2017

      Wonderful eaten chilled on a hot day. Would work nicely on a picnic, too. A definite keeper.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0061913987
  • ISBN 13 9780061913983
  • Published Jun 01 2009
  • Format eBook
  • Page Count 400
  • Language English
  • Countries United States
  • Publisher HarperCollins eBooks
  • Imprint HarperCollins eBooks

Other cookbooks by this author