- Product # 077841
- Type PDF eBook
- ISBN 978-1-60085-744-7
- Published Date 2009
- Pages 312
- Photos 66 photographs
- Drawings and 19 drawings
If you're a fan of grilling with gas, you may have checked out other cookbooks on the topic. Often, they're written to accommodate both gas and charcoal grills -- with vague instructions that don't really give you all the details you need.
Not so in Grillin' with Gas. If you're looking for mouthwatering, year 'round recipes developed for -- and tested on -- gas grills, this is the book for you.From main dishes and sides, to fruit and marinades, you'll find recipes for anything -- and everything -- you'd ever want to put on a grill. Plus you'll discover lots of inside secrets, time-saving tips and proven techniques for making every grilled feast a delicious success.
And it's all written in the casual, approachable style of grilling guru Fred Thompson, who's been introducing great new flavors to the grill for years in best-selling books like Barbecue Nation.If your gas grill has become a year 'round extension of your kitchen, here's the perfect book to help you make the most out of everything you fire up.
- Table of Contents
Open the Valve and Push the Igniter
Getting Started with the Basics
The Perfect Beast for the Grill
Lamb and Game
On the Lamb
Poultry and Game Birds
Feathers and Fire
Fish and Shellfish
Out of the Water and on to the Flame
Burgers, Dogs, Sausages, and Pizza
Big, Thick, Juicy, and Fun
Vegetables, Sides & Vegetarian Entrées
From Garden to Table
Grilled Fruits, Desserts, and Beverages
What to Serve Before, During, and After
Rubs, Marinades, and Sauces
The Flavor Factors
Metric Conversion Chart
People have been cooking with fire since the dawn of time, but gas has been an option for only the past 50 or so years. Back in the early 1960s, gas grills were huge appliances that were tied into natural-gas lines, and they cost several hundred dollars, which was a boatload of money for the time. Over the years, gas grills became smaller, mobile, and less expensive, and they also became more efficient. In the 1970s, liquid propane (LP) stored in cylinders became the fuel of choice, and more recently grills have gone from using lava rocks and ceramic briquettes, designed to mimic charcoal (or at least to look like it), to angled metal plates (Weber calls theirs Flavorizer® bars) that keep heat more even and help to prevent flare-ups.
Gas grills in the marketplace today are for the most part extremely sophisticated, and although most are still fairly small and easy enough to move, what's old is new again: Massive gas grills are increasing in popularity as part of "outdoor kitchens," and even mid-priced grills are available with an option for natural gas. But even inexpensive grills offer plenty of options. Multiple burners are the norm. Side burners are almost standard equipment, and most mid-range grills offer special infrared rotisserie burners, built-in smoke boxes, and separate burners that give you expert control over low-and-slow barbecuing or super hot searing. We must like what the manufacturers are producing, because 70 percent of us use gas as our medium of choice for grilling and barbecuing, and we are paying more for gas grills than ever before.
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