Weber's Big Book of Grilling by Jamie Purviance and Sandra McRae and Sandra McCrae

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Notes about this book

  • gptoth on June 27, 2020

    I enjoyed the Old-Fashioned Creamy Coleslaw recipe. 5 stars.

  • FoodSleuth on January 25, 2015

    Has two great Pizza on the Grill recipes: Arugula Pizza and Pizza Margherita (337)

Notes about Recipes in this book

  • Old-fashioned cream cole slaw

    • Cheri on February 17, 2010

      Pretty good, Richard thought it had too much vinegar, but there was hardly any added. Added a touch of sugar to dressing

  • French green lentil salad with mustard vinaigrette

    • okcook on November 26, 2017

      This is a delicious warm salad. We usually have it with Steelhead trout or salmon. The recipe makes a lot. Half a recipe will serve for as a side dish.

  • Southwestern rub

    • okcook on May 17, 2013

      Excellent Rub. Next time I might add some smoked paprika in with the sweet paprika. We had this on a T-bone steak which I had pre-salted for six hours then applied the rub for an hour. Fantastic flavour.

  • Rack of lamb with orange cranberry chutney

    • MollyB on June 24, 2021

      This is a great recipe for a grilled rack of lamb. I've never made the chutney, but the lamb is very nice on its own.

  • Tipsy chicken

    • MollyB on May 26, 2020

      Pretty good and easy, but a touch sweet for my taste, though my husband loved it as is. I'd probably add some red pepper flakes or ginger to liven it up a bit if I made it again. We cut the chicken fully in half before grilling, rather than butterflying it, and that made it really easy to handle.

  • Tequila-orange chicken

    • EdM on September 03, 2018

      Good luck finding the 6-ounce breasts recommended in the recipe, instead of 11-12 ounce ones available everywhere. Adjust cooking time/method accordingly.

  • Seared ahi with Thai dipping sauce

    • lizard on February 07, 2011

      The white peppercorn/sesame/salt crust is EXCELLENT. Served with Ponzu-- didn't try this sauce.

  • Mariachi chicken legs

    • DolphinSquirrel on June 13, 2013

      Turned out pretty tasty :) adapted it for use in the oven as grill was out of propane by using grill pan on stovetop and putting in the oven. Flavor of marinade was tasty, skin was crispy and flavorful. Very simple to make

  • Honey-lime glazed cornish game hens

    • DolphinSquirrel on June 10, 2013

      Honey lime flavor was good but not too sweet. Lime flavor penetrated well. Grill ran out of gas partway through cooking so I can't judge how the timing listed was, but it was enough to get that good grilled flavor. Will try again sometime

  • Beer can chicken

    • FoodSleuth on January 25, 2015

      Beer Can Chicken (227) is my husband's "go-to" recipe in the summer. Easy and Delicious. Started making this June 2007. A great recipe to start your Beer Can Chicken journey.

  • Grilled asparagus with prosciutto and orange mayonnaise

  • Tìa Maria skirt steak

    • bching on June 27, 2014

      used espresso salt, pinch of cinnamon, and pinch of cayenne for the rub. Delicious.

  • Moroccan lamb in pita

    • vhague on April 17, 2017

      Use Greek yogurt, otherwise the sauce is far too thin.

  • Honey mustard chicken breasts

    • taste24 on June 12, 2020

      I did not have mint or jalapenos, but the chicken was still tasty. For the jalapeno substitute, I sprinkled in some cayenne pepper. Easy weeknight dinner and nice way to grill chicken.

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  • ISBN 10 0811831973
  • ISBN 13 9780811831970
  • Published Oct 01 2003
  • Format Paperback
  • Page Count 416
  • Language English
  • Countries United States
  • Publisher Chronicle Books
  • Imprint Chronicle Books

Publishers Text

Building on the tremendous success of Weber's Art of the Grill, the world's best-known and most trusted grilling experts bring us the ultimate in barbecue cookbooks. Destined to become a sauce-stained classic, it's packed with 350 of the tastiest and most reliable recipes ever to hit the grill, hundreds of mouth-watering full-color photos, and countless sure-fire, time-honored techniques and tricks of the trade guaranteed to turn anyone into a barbecue champion. For the chef who has barely flipped a burger to the local grilling guru, here's all the advice and all the fabulous food required to wow the neighborhood - - and at a price that's as red hot as the coals!

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