The Art of Grilling: BBQ Techniques and Recipes for Every Season
This is a technique guide for the grill rather than a recipe collection. It explains what is actually happening when you marinate, sear, smoke or rub, so you can cook confidently without following instructions to the gram. Ten chapters cover the kit, the heat, the proteins, the vegetables, the sauces and the hosting, with seasonal dish ideas sketched out in a sentence or two for you to adapt.
What's inside
- Grilling fundamentals, including direct and indirect heat, setting your grill up for each, and the tools worth owning
- How marinades work: the balance of acid, oil and seasoning, timing by ingredient, and the safety dos and don'ts
- Cooking proteins well, with a cut-by-cut guide to beef and advice on chicken, fish and plant-based options
- Grilling vegetables so they char rather than collapse
- Smoking and slow cooking, including wood choices and the low-and-slow approach
- Building flavour with dry and wet rubs and different styles of sauce, plus one measured all-purpose BBQ rub blend
- Seasonal dish ideas for spring, summer, autumn and winter, described as short suggestions rather than full recipes
- Desserts cooked on the grill, and hosting a barbecue with portion estimates and timing
Details
- PDF, 31 pages
- Instant digital download
- Read on any device, or print it
- For personal use
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