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

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Notes about this book

  • 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

  • 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.

  • 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.

  • 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.

  • Tequila-orange chicken

    • Ed 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.

  • 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

  • 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.

  • 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.

  • 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

  • Grilled asparagus with prosciutto and orange mayonnaise

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  • ISBN 10 0811831973
  • ISBN 13 9780811831970
  • Published Oct 01 2003
  • Format Paperback
  • 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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