It is a fine summer day and you are ready to finally cook with your charcoal grill set. However, you do not have the slightest idea of what to grill in the first place. Charcoal grill can be as easy as dumping any meat onto the grate but if you want to get more out of your charcoal grilling experience then I would definitely recommend that you get hold of a barbecue grilling recipe book which will guide you step by step to cook delicious meals for you and your family.

Bobby Flay, a popular American Celebrity Chef has written a charcoal grilling book to help beginners out with specific techniques and recipes. There are two books I would especially recommend. The first of the series is called Boy Meets Grill. Bobby Flay owns many restaurants which includes the likes of Bobby Flay Steak and Mesa Grill. His Boy meets Grill recipe book contains 125 barbecue recipes which can be used for charcoal grills of all sizes. The most amazing thing about this recipe book is that each and every one of these recipes is extremely delicious. You will not come across one which you do not like. You can get a hold of Bobby Flay’s Boy Meets Grill at a selling price of around $32.50 at Amazon.

The second book which Bobby Flay wrote is called Boy Gets Grill. Again, Flay provides another excellent book containing 125 recipes of various cultures. You will find recipes influenced by Indian, Chinese, Thai, Greek and many more cuisines. If you are looking for a variety of recipes then this is definitely one book you should get a hold of.

Another famous celebrity chef to have made his own recipe book is Steven Raichlen. How to Grill: The Complete Illustrated Book of Barbecue Techniques is a popular book for barbecuing beginners. It covers all the basic tips and techniques a griller should know about before putting it into practical use.

Weber, the popular grill manufacturer, has also released its own recipe book. Weber’s Big Book of Grilling contains a whopping 350 excellent barbecue grilling recipes. If you have a Weber Charcoal grill then you should definitely get hold of this book as it is orientated for Weber Charcoal grills

If you are looking for a grilling recipe book which is more than the ordinary then consider reading Big John’s Speedway Grilling. Each recipe is well detailed with photos and you will definitely love this recipe book if you are into racing. Interviews with celebrity drivers like Kyle Petty are also included this excellent grilling book.

Reading any of these books will give you a head start over other charcoal grillers because they are full of great tips on how to cook properly. If you want to impress your friends or relatives the next time they come around then read one of these excellent recipe books before putting your skills into practical use.

About the Author:

David likes to write a blog about bbq books. Read about his popular reviews on charcoal grills.

Books Mentioned in this Post:

Bobby Flay’s Boy Meets Grill: With More Than 125 Bold New Recipes

Bobby Flay’s Boy Gets Grill: 125 Reasons to Light Your Fire!

How to Grill: The Complete Illustrated Book of Barbecue Techniques

Weber’s Big Book of Grilling

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By

dbucci

This book includes all of the basics of grilling with charcoal or gas, complete with lots of pictures so you can see exactly how to set up the grill for the type of food you will be grilling and what the coals should look like. How to use the vents, how to use a rotisserie, and needed tools and equipment.

The very best part of this book is the recipes. It does include the classics like pulled pork, burgers, steaks and ribs but also has a lot of great recipes with ethnic flavors. Kofta in Pita Pockets with Cucumber and Tomato Salad, Lamb Meatball Pitas with Chopped Salad and Minted Yogurt, Pork medallions with Asian Black Bean Sauce, Thai Shrimp with Watermelon Salsa, Shrimp Po’Boys with Creole Remoulade, Vietnamese Shrimp Pops with Peanut Sauce, Baja Fish Wraps with Chipoltle-Lime Slaw, Tandoori Chicken Breasts with Mango-Mint Chutney, Chicken Involtini; chicken breast rolled with prosciutto and basil.

Not feeling ethnic, how about Hickory Smoked Turkey with Bourbon Gravy? There is a Bacon-Wrapped Turkey Breast with Herb Stuffing that uses a great “braided” technique for the bacon that completely encases the turkey breast. Soda-Brined Pork Loin with Cherry-Chipoltle Glaze. Hard Cider Simmered Brats with Apples and Onions.

I could go on and on and have not even touched on the fruits, vegetables and grilled bread. There are many great burger recipes for beef,lamb and turkey. Each recipe and technique is very well illustrated with pictures. They have recipes using planks, smoking papers and even a cast iron skillet on the grill.
40 beef recipes
22 pork recipes
27 poultry
35 for seafood
27 vegetable
10 fruit
21 rubs
20 marinades
14 sauces

Continue reading here:
Weber’s Way to Grill: The Step-by-Step Guide to Expert Grilling (Sunset Books)

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Day Two was Chicken Chimehuin (flavored with garlic, rosemary, lemon juice and lemon confit). In a word, extraordinary. My bottom line: buy the book and be prepared to never see grilling the same way . If you want to read about my first …

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Adam Perry Lang trained with the world’s best chefs before giving up four-star kitchens for the thrill of cooking with just meat and fire. Now he’s on a mission to turn everyone into an expert.

In Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking, Adam Perry Lang has translated his intimate understanding of culinary technique into easy-to-follow advice to help a nation of backyard cooks unleash the raw power of one of the most flavor-packed cuisines around: American barbecue.

Perry Lang begins by breaking down the fundamentals of barbecue–what tools you’ll need to begin, how to master cooking with charcoal and wood, how to choose the perfect grill, and more. Then he takes readers on a trip through the butcher’s case, describing exactly what makes each kind of meat special, explaining how to select with the skill of a master, and providing his favorite recipes for almost every available cut of pork, beef, veal, lamb, chicken, and turkey.

These original, mouthwatering recipes, which include step-by-step seasoning instructions and a flip-by-flip grilling or smoking guide, will have amateur and expert cooks firing up their barbecues and enjoying perfect results every time–whether they’re impressing a group of friends with Perry Lang’s insanely delicious Salt and Pepper Dry-Aged Cowboy-Cut Rib Eye or wowing half the neighborhood with his massive, slow-cooking, succulent “Get a Book” Whole Pork Shoulder. Whatever the recipe, his goal is for everyone to achieve the holy grail of barbecuing: bragging rights.

About the Author

Adam Perry Lang as the Honorary Pitmaster - 2009 Jack Daniel's Invitational

A graduate with distinction of the Culinary Institute of America, Adam Perry Lang cut his teeth in New York at temples of haute cuisine Le Cirque and Daniel, and in Paris at the legendary Guy Savoy. But Daisy May’s BBQ U.S.A. and his role as meat maestro at Mario Batali’s Vegas Italian steakhouse, Carnevino, have propelled him into the national spotlight. He’s currently working on a joint project with Jamie Oliver to bring his inimitable style to restaurants internationally. Perry Lang lives in New York City but travels the world preaching the barbecue gospel.

Customer Reviews

I think this is a great book Review Date: May 9, 2009 Reviewer: Ray Basso, Kansas City, MO United States I have read enough of this book, to be able to say; “I think it’s a great book.” I own a lot of barbecue related cookbooks and I have had the great good fortune, as the moderator of BBQForum.com, to have read over 700,000 posts to the forum by BBQ people. So I have been exposed to a lot of barbecue. This is one of the best books, about barbecue and outdoor cooking in general.In 2005 I did a podcast interview with Adam and I have read his detailed posts to the forum. I have never actually meet Adam in person. However, I know a little bit about Adam. He knows how to cook and not only that, he knows what happens to food when it’s cooking and can explain it to you. The book really focuses on layering flavors. So, when people taste food cooked the way he explains it, they are in for taste treats, one after another. With all my 14 years of daily exposure to the wisdom of some of the top barbecue cooks in the country and all the cookbooks I have read, you would think I would have a good grasp of the situation. But, in reading this book I am learning a lot of new things. I don’t hand out these compliments lightly. This is not just a “low and slow pure barbecue” cookbook but he carries his knowledge of “pure barbecue” (he has won prestigious “pure barbecue” awards to back this up) into all levels of outdoor cooking. There is a lot of direct grilling and indirect smoking information. I don’t care if you’re an expert cook or a beginner, you will get a lot out of reading this book. Now this is how to write a Barbecue Cookbook! Review Date: May 13, 2009 Reviewer: It’s All About The Barbecue, Lafayette, LA United States I think that Adam Perry Lang has become the E.F. Hutton of barbecue enthusiasts……when he talks, barbecue people listen…..even a few of the pros! In this book, Adam cuts right to the chase and dispels all of the rhetoric about what is and isn’t barbecue and how it should and should not be cooked. I love the way he builds flavor profiles by layering the ingredients and the steps of the cooking process, using some procedures that many barbecue purists frown on when making barbecue. It’s pretty amusing reading the recipes that call for foiling as a step to making good barbecue. Whatever works to make the best barbecue he can, Adams isn’t at all bashful about doing it. I like that! I also love that there is no “I’m a better barbecue cook than you” ego written throughout this book, unlike a couple of those written by a self-titled “dr” of bbq. This book reads like Adam’s sitting out on the deck with his feet propped, having a cold one with pals and talking Que. No sarcastic anecdotes here. With over 100 barbecue related cookbooks in my arsenal as reference and many cooking techniques I thought were pretty sound, Serious Barbecue has me rethinking some of the ways I make barbecue. A must own barbecue book! Excellent BBQ Cookbook Review Date: May 12, 2009 Reviewer: Norma Lehmeierhartie, New York, USA I am already a fan of Adam Perry Lang, as I have eaten at his restaurant, Daisy Mays, on numerous occasion and have always loved the food. I bought Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking, because both my husband and I love to barbecue. I make my own sauces–and they are miles better than any commercial sauce–but was ready to try some new recipes. I have flipped through the book and recognize recipes that I have already had at the restaurant–and will definitely make them. Some winners include Short Ribs with Fleur de Sel, sticky drumsticks, and Mashed Sweet Potatoes with Banana and Brown Sugar. I like the different cooking methods Lang employs, and intend to try all of them this summer. Keep in mind, however, that many of these recipes take time and many ingredients to make. The short ribs, for instance, require several steps to make. Lang believes the BBQ is best when the ingredients are added in stages–this makes for complex flavors and an unbeatable texture. The ribs first get a mustard moisturizer, then a seasoning blend, next a wrapping mixture, and finally, the finishing dressing. So you don’t cook from his book when you’re in a hurry. My plan is to have a few BBQ parties this summer and cook from the book. If you enjoy BBQ, buy this book! You will be amazed at the difference the proper cooking method and homemade sauces make to your food. Highly recommend! By the author of the award winning book, Harmonious Environment: Beautify, Detoxify and Energize Your Life, Your Home and Your Planet . Excellent recipes-time consuming but incredible flavor Review Date: July 7, 2009 Reviewer: J. Fulton, Dallas, TX United States The three most important things to know about this book are the following: (1) the recipes are more complex than the usual barbecue/grilling book, each one is an investment of time. (2) the book includes a mixture of grilling recipes and slow smoked barbecue recipes and either type of recipe is well worth the book. (3) the results are fantastic! I would prefer to have cooked from the book a little more before posting the review. I have probably made 5-6 recipes from the book, including both barbecue and grilling recipes. But since the recipes have produced uniformly fantastic foods, I am not too worried about extrapolating from my experience to the book in general. (1). A little more detail onthe recipes are a little more work than the usual. What does this mean? It means that most recipes have three steps. The meat is prepared using an injection, marinade, or brine. Then a custom dry rub is applied after brining, then during cooking you will apply a sauce or glaze. Often there is another step during cooking such as wrapping in foil, basting, etc. Making all these various flavor layers/toppings, etc is time consuming and requires a lot of ingredients. However, most of the ingredients are easy to find and easy to assemble, it just takes time so plan ahead. These are not recipes you decide to do 30 minutes before you eat. (2)A mixture of barbecue and grilling recipes. The book includes a great selection. Most all of the classic slow cooked barbecue meats are covered in this book, pork shoulder, pork butt, brisket, chicken, etc. etc. But for each one, there is a unique touch, slight changes to the classic smoking process that increase complexity and flavor. For example, most of the smoking recipes involve wrapping the meat in foil for part of the cooking period. Purist may object but it works and combined with the flavorful additions to the meat that are usually added when wrapping the process actually adds flavor not just steam heat to the meat. On the grilling front, there are recipes for every type of meat as well. Here one note is that all the recipes are not written for the same type of grill. For example, there are recipes that have you preheat the grill on high then lower it down to medium high once food is added. With a charcoal grill or Big Green Egg this is not an instant process and not necessarily easy to do after adding food (depending on your equipment). I don’t think there is any single piece of equipment that would cook every recipe without some adaptation, so be prepared to think about these issues when you read the recipe. But on the grilling side, as with the slow cooked side, the recipes are amazing and the results well worth the investment of time. (3) the results are fantastic. This book has a lot of recipes. A lot! And I cannot wait to try all of them. I have tried a bunch of the pork recipes and a beef recipe as well as a side dish. All were great. For example, each of the grilled pork recipes I have made so far involved a glaze applied at the end and then again to the meat as it was sliced. Wow! I have never tasted anything like these glazes in my life. Each mixes intense sweet and savory ingredients with a powerful herb (imagine a glaze of peach preserves, garlic, and rosemary). These are amazingly good. What is more is that they don’t stand alone. You put these glazes on top of meat that has been brined and then covered with a dry rub that has complimentary and contrasting flavors that all layer together into an explosion of flavor. Combine all of that with a charcoal fire accented with smoke wood and you start to get an idea. So in summary: (1) prepare to invest time preparing the sauces, rubs, brines, glazes, etc. (2) prepare to invest a little more care in the cooking process than slapping meat on a hot grill and setting the timer. (3) prepare to eat the best barbecue you have ever tasted. Serious Barbecue - Serious Fun Review Date: June 28, 2009 Reviewer: William L. Robinsoin, Boulder, CO After hearing about APL on both Adam Carolla and Bill Simmons’ podcast, I knew I had to get this book. The knowledge and techniques employed within are incredible. If you want to take your outdoor cooking to the next level, get this book and be ready to be blown away by the results. I made the Beer Can Chicken and it is the best chicken I have ever tasted. I cannot wait to try more of the recipes this summer and in summers to come. Thanks Adam

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