12 best grilling cookbooks

Product features

Sample Recipe: BBQ Chicken with Lemon Butter

1. To make the lemon butter, put all the ingredients into a small bowl and mix with a fork until well combined.

2. Prepare the barbecue grill for direct cooking and preheat to medium-hot.

3. Butterfly the chicken by using kitchen shears to cut along both sides of the backbone to remove it. Next, remove the breastbone that runs down the middle of the breast. Trim off any excess skin and fat.

4. Slide your fingers gently under the skin of the breast and legs to separate it from the meat. Spread 2-3 tablespoons of the butter mixture under the skin. Spread about 1 tablespoon over the outside.

5. Place the chicken on the grill rack, breast side up, and cook for 10 minutes. Baste with more of the butter mixture, turn the chicken breast side down, and continue to cook, turning and basting every 10 minutes, for a total of 30-40 minutes. Check that the juices run clear when the thickest part of the meat is pierced with the tip of a sharp knife and the center of the meat is no longer pink.

Beautiful Photos of every Recipe

Recipes for every mood captured in gorgeous photos will motivate foodie enthusiasts and meat eaters to try new grilling recipes and ingredients!

Meats, Veggies, Fish, and even Fruit

Impress your friends and family with delicious, flavorful foods straight from the grill or outdoor kitchen! Meats, veggies, fish, and even fruit recipes included!

Recipes for all Barbecuing Methods

High-heat, fast-grilling, low-and-slow cooking, or smoking, this book offers it all with step-by-step instructions for each method!

Tips, Tricks, and Lessons

Become a grilling master by learning the proper cuts of meat, marinating times, flavor combinations, and grilling techniques.. This will become one of your favorite books on grilling.

Rubs, Marinades, and Glazes

Spices, rubs, marinades, and glazes add complex flavor to your grilled foods. Each functions slightly differently, and their methods of use vary as well.

Over 40 Recipes from Beef to Seafood

Tips, tricks, and lessons in all meats – beef, pork, lamb, chicken, turkey, and seafood. All recipes include full page photographs, step-by-step instructions, prep times, and cook times. Enjoy over 40 delicious, mouthwatering recipes.

Vegetables

Impress your family and friends with the best recipe collection for the grill with these amazing recipes from Satay Tofu Salad to Grilled Stuffed Bell Peppers.

Sides & Sauces

Spice up those basic sides with these fun, festive recipes.

Product features

Skinny Steaks from Meathead

Reverse sear works best on thicker cuts. For thin steaks and ultrathin steaks like skirt steak, you need a very different technique. As with thick steaks, the goal is the same: a dark brown exterior and a tender, juicy, medium-rare interior. For steaks 1 inch thick or less, the secret is to use very high heat and keep them moving.

Directions

1. Prep. Trim the surface fat and silverskin from the steaks, if necessary sprinkle with salt and dry bring in the refrigerator for 1 to 2 hours before cooking.

2. Just before you cook it, pat the meat dry with paper towels (moisture creates steam and prevents browning). Sprinkle with pepper and press it in with your hands.

3. Fire up. Get your grill screaming hot. If you are using charcoal, pile the coals just beneath the cooking surface. On a gas grill, drop the grate as close to the burners as possible. Leave the lid off. You won’t really be using the indirect zone, but it is nice to have in case you need a safe zone away from the flames.

4. Cook. Put the meat over the hottest part of the grill. You need to stand by the grill and flip every minute so the hot surface cools, inhibiting heat buildup and preventing the interior from overcooking. Aim for a uniform dark brown without grill marks and 125 to 130° F in the middle.

Things move fast, so be on your toes. You are a human rotisserie. Be the rotisserie.

Smoked Potato Salad from Meathead

Yes, there are a bazillion ways to make potato salad, but this recipe ups the ante by smoking the potatoes. You can also use your favorite potato salad recipe and replace those plain-ol’ boring boiled potatoes with these smoked potatoes.

Directions

1. Prep. Place the potatoes in a saucepan and add cold water to cover them by at least 1/2 inch. Add 2 pinches of salt. Fill a large bowl with ice and water and set it nearby. Bring the water in the saucepan to a boil and cook the potatoes until they hit about 150°F in the center. You do not want to cook them all the way through. Test more than one chunk. Drain and cool them immediately in the ice water. Drain them again after they’ve cooled for about 15 minutes, then transfer to a bowl and coat them lightly with the oil.

2. Fire up. Get your smoker up to 225°F or set up the grill for two-zone cooking and shoot for about 225°F on the indirect side. Place a grill topper in the indirect zone and lightly oil it.

3. Cook. Gently slide the potatoes onto the topper and space them out so they do not overlap. Close the lid and smoke the potatoes for about 45 minutes, then transfer them to a platter and let cool to room temperature.

4. In a serving bowl, whisk together the Dressing ingredients. Fold in the potatoes, trying not to smush them. Taste and adjust the seasonings. Stash the salad in your fridge for a couple of hours before serving to let the flavors meld; overnight is even better.

5. Serve. Remove the salad from the fridge 30 minutes before serving to let it warm slightly.

Product features

Caveman Porterhouse with Pepper Hash

Chive-Grilled Artichokes with Charred Lemon Aioli

Peruvian Grilled Chicken with Creamy Salsa Verde

Product features

Grilled Corn with Dill Buttah and Feta from Serial Griller

Part of the fun of cooking this recipe is just saying buttah. It should roll off your tongue slowly, like a Deep South drawl, emulating the rich smoothness that melting butter adds to deliciously sweet and smoky corn. Gild the lily by finishing the ears with some salty, tangy feta.

Directions

Open the bottom vent of a charcoal grill completely. Light a charcoal chimney starter filled with charcoal. When the coals are covered with gray ash, pour them onto the bottom grate of the grill. Adjust the vents as needed to maintain an internal temperature of 450° to 500°F. Coat the top grate with oil; place on the grill. (If using a gas grill, preheat to high [450° to 500°F].)

Stir together the butter, dill, lemon zest and juice, salt, and pepper in a bowl until well combined. (If making ahead, store in the refrigerator, covered, for up to 5 days; let come to room temperature 5 minutes before using.)

Place the corn on the oiled grates. Grill, uncovered and turning often, until charred on all sides, about 8 minutes. Transfer to a serving platter. Brush each corn ear with 11⁄2 tablespoons of the dill butter and sprinkle with 1⁄2 tablespoon of the feta. Garnish with additional dill.

Product features

Into-the-Fire Steaks from How to Grill Everything

I’m serious: You’re going to put meat directly on the coals. And instead of getting burnt bricks, the results are a sublime balance of charred crust and juicy interior. The best cuts for this are porterhouse, rib-eye, and strip; bone-in or boneless—it’s your choice.

Directions

1. Prepare a hot direct fire using hardwood charcoal; make sure to use enough so you can spread the coals out thickly and still lay the steaks fully on top.

2. Pat the steaks dry with paper towels and sprinkle with salt and pepper on both sides.

3. When the coals are blazing hot, spread them out into an even bed. Put the steaks directly on the coals so they’re not touching each other. Cook until 5° to 10°F shy of the desired doneness, turning and moving them as needed. Timing will be extremely variable, depending on the thickness of the steaks and temperature of the fire, but figure boneless cuts release with few coals stuck to them at 3 to 4 minutes before the first turn. Then start checking with an instant-read thermometer after a couple more minutes. (Bone-in or thicker cuts will take a little longer.

4. Pull or shake any embers off the meat above the fire and transfer the steaks to a cutting board. Let rest for 5 to 10 minutes, continuing to check the internal temperature. (Or nick with a small knife and peek inside.) Cut across into ½-inch slices, transfer to a platter, pour over any accumulated juices, and serve.

Product features

4 Ways to cook

Master meat and vegetables alike with guides to direct grilling, indirect grilling, barbecuing, and spit grilling.

Grilling 101

Learn more about the science behind grilling and why it creates such nice colors and mouthwatering tastes.

A variety of flavors

Get a global collection of recipes that range from American staples to Chicken Shawarma or Japanese-inspired Beef Tataki.