By Ardie A. Davis
Grilling – cooking food over hot coals or flames – is done everywhere, worldwide. It is the classic method of cooking food with fire. Practiced for tens of thousands of years, basic grilling delivers rich, uncomplicated flavor. The goal of each recipe in this book is to show you a particular grilling technique, whether straight forward direct grilling, planking, grilling with a kiss of smoke, grilling right on the coals, grilling indirectly, using skewers or a fish basket, wok a grill wok, or grilling under a brick. Along the way, you’ll also learn how to use a rub, a marinade, a baste, or a glaze; how to manage flare-ups; how to grill and glaze bone-in chicken or pork without burning it; and how to get a steak just the way you like it, whether it’s tender and juicy with good grill marks, has a smoky flavor, or is char-crusted. You’ll learn how to use your grill to grill-bake a casserole, grill-roast a whole chicken, or flash grill a boneless chicken breast on a busy night. Whether your grill is a basic charcoal kettle or a gourmet stainless steel gas grill with all the bells and whistles, you can lean how to achieve acclaimed Memphis-style grilled ribs or a planked salmon fillet that will be the envy of your neighbors. It’s all in how you manage the fire and add flavor. So, let’s get started!
