The Cook's Illustrated Guide To Grilling And Barbecue
by Cook's Illustrated Magazine Editors
ISBN
9780936184869
Description
This volume in the How To Cook Master Series presents the best methods for mastering the indirect heat cooking methods key to the best barbecue -- from low and slow-cooking barbecue techniques for ribs, pulled pork, or b...This volume in the How To Cook Master Series presents the best methods for mastering the indirect heat cooking methods key to the best barbecue -- from low and slow-cooking barbecue techniques for ribs, pulled pork, or brisket, to medium-heat techniques for grill-roasting turkey or pork loin. One of a unique collection of beautifully hardbound, single topic cookbooks from the editors of Cook's Illustrated, How to Barbecue and Roast on the Grill shares the results gathered from months of kitchen testing. We found that brining a turkey prior to grill-roasting helps to keep the meat moist and tender. We discovered a method for barbecuing a whole salmon, producing a delicious outer crust with a moist, tender interior. We discuss equipment, when and how to use wood chips or chunks, and the best methods for maintaining an even fire. An indispensable book for the outdoor cook.
Related Tags
#cooking#foodie#recipes#kitchen
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