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The Cook's Illustrated Guide to Grilling and Barbecue: A Practical Guide for the Outdoor Cook by Cook's Illustrated Magazine

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Notes about Recipes in this book

  • Caribbean wet rub for pork

    • Laura on August 28, 2010

      8/27/10: Very good on grilled pork tenderloin.

  • Charcoal-grilled pork tenderloin

    • Laura on August 28, 2010

      8/27/10: Made this recipe and used the Caribbean Wet Rub for Pork (p. 379) and it was delicious! This was the first time I've ever brined a pork tenderloin, but I'll be doing it from now on. It was very easy and the meat came out really succulent.

    • Laura on October 08, 2010

      Just made this for the 3rd time! First two times used the Caribbean Wet Rub, this time, the Mustard, Garlic, and Honey Wet Rub. It was equally delicious! This is just a great way to prepare pork tenderloin.

  • Mustard, garlic, and honey wet rub for pork

    • Laura on October 08, 2010

      This is a delicious rub for pork tenderloin.

  • Thai chicken satay with spicy peanut sauce

    • manond on April 11, 2011

      This was so good! I followed the recipe exactly, and it was quite salty, but next time, I'll either use less soy sauce or low-sodium soy sauce, and I think it will be perfect. Even the kids went crazy for this chicken.

  • Grilled curried eggplant

    • ahsafford on August 27, 2011

      Delicious. Great with some of the extra yogurt sauce served with the grilled eggplant. Added extra garlic and cilantro.

  • Grilled premium steak and potatoes with blue cheese butter

    • ahsafford on September 05, 2013

      Easy and delicious! Used finely chopped red onions instead of shallots and was fantastic.

  • Grilled eggplant with sweet miso glaze

    • hillsboroks on July 26, 2014

      Wonderful flavor and tasty new way to enjoy eggplant on the grill. I used Japanese eggplants that were small so I just cut them in half the long way and brushed them with the flavored oil. The miso glaze is quite easy to make but really adds the flavor at the end. Served these with Star Anise Game Hens from Tom Douglas' Seattle Kitchen and it was a perfect pairing of Asian flavors. I will definitely make these again.

    • hillsboroks on July 26, 2014

      We had some of the miso glaze leftover from the eggplant last night and tried this recipe again using zucchini. It was fabulous! This may be our new favorite grilled zucchini recipe too!

  • Charcoal-grilled tuna steaks

    • hillsboroks on August 17, 2014

      My husband just declared this the best grilled tuna recipe ever. Good thing too since he came home yesterday from a charter fishing trip with 40 lbs of fresh tuna. Using the olive oil really kept the tuna moist and lucious. We have struggled in the past to grill tuna to medium rare and keep it moist. I served it with a homemade ponzu sauce and a bit of wasabi. Yum!

  • Peach salsa

    • Laura on September 06, 2014

      Pg. 393. This is a great use of fresh peaches. I did make a couple of changes. Instead of parsley, I used cilantro --thought it was a better partner with the lime juice. Also subbed an orange pepper for the red because that's what I had. Other than that, followed the directions exactly. I would make this again anytime I have fresh peaches.

  • Grilled whole freshwater trout with bacon and horseradish-peppercorn sauce

    • hillsboroks on June 06, 2015

      Incredible flavor combination that I would not have thought of on my own but it really worked! The trout grilling technique is straight forward and quick. The trout turned out perfect! But the sauce is what really made this dish. We did the alternate method of cooking the bacon separately and served it crumbled over the trout and the sauce. Yum! My fisherman husband said to mark this one down because he wants to use it again when he brings home more trout or other fish.

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Reviews about Recipes in this Book

  • ISBN 10 0936184868
  • ISBN 13 9780936184869
  • Published Jul 31 2006
  • Format Hardcover
  • Language English
  • Countries United States

Publishers Text

A practical guide for the outdoor cook with more than 450 recipes you can trust.

What are the best steaks for grilling Is it possible to make barbecue chicken that won't dry out on the grill Can you make really good ribs at home Are grilled turkey burgers worth the bother

In Cook's Illustrated Guide to Grilling and Barbecue the editors have fired up the grill to find the answers to these questions and more--all to help you become a better outdoor cook. The editors step behind more than 450 recipes to really examine outdoor cooking--and they start with the basics. Are charcoal grills better than gas models When should you use briquettes and when should you use hardwood charcoal What can you do when your fire peters out--or when flare-ups occur The editors have lit more than 6,000 fires in answering these questions and more.

The Cook's Illustrated Guide to Grilling and Barbecue also contains more than 300 illustrations that show you the basics, step by step, such as how to light a charcoal fire, check the fuel level in a gas tank, and form burgers that won't puff up on the grill. You'll learn how to slice a T-bone steak, butterfly a chicken, and even flip a side of salmon on the grill--without it breaking apart.

The editors also share the results of their testing on equipment necessary to outdoor cooking, such as instant-read thermometers, grill brushes, and tongs as well as brand tastings of supermarket barbecue sauce and mail-order beef tenderloin, among others. Quick tips offer clever methods if improvising such as using a pair of tongs and aluminum foil when a grill brush isn't handy, or fashioning a homemade ash scoop out of a plastic milk jug for clean, speedy clean-up.

Whether you are a novice outdoor cook or aspiring pit master, let this encyclopedic examination of one of America's favorite past-times be your guide to foolproof, fun grilling and barbecue.



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