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Grillin' with Gas (eBook)

Grillin' with Gas (eBook)
by Fred Thompson
PDF eBook
Here's a great new cookbook with 150 delicious recipes designed exclusively for the gas grill.

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.
Availability: In Stock

List Price: $19.95

Today's Price: $13.46

List Price: $19.95

Today's Price: $13.46

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Details

Details

Here's a great new cookbook with 150 delicious recipes designed exclusively for the gas grill.

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.
Additional Information

Additional Information

SKU FCG65077841
Table Of Contents Introduction

Open the Valve and Push the Igniter
Getting Started with the Basics

Beef
America's Passion

Pork
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

Index
Intro 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.

Video
Author Fred Thompson
ISBN 978-1-60085-744-7
Publication Year 2009
Pages 312
Photo 66 photographs
Drawings and 19 drawings
Video Download No
Other Formats 71225
Cover PDF eBook
Format eBook (PDF)
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