Mastering the Grill: The Owner's Manual for Outdoor Cooking

This is a great book for anyone who wants to learn how to grill, on any kind of grill. It has clear instructions and excellent recipes. What I most love tho is its male attitude: you MASTER the grill, you MASTER cooking fish, etc. Much more fun than my girly cookbooks where you just learn to cook well. This vegetarian was able to MASTER grilling meats and fish she doesn't ever eat, and regularly earns the admiration of her carnivorous friends. More fun than doing all the prep while some guy who merely "mans" the grill gets the glory.

I bought this book based on others' reviews and boy, it was a mistake. I think the first top 2 most helpful reviews are bogus. If you moved your mouse cursor over the name M.Savan and M.Sickle, you can see that both reviewers posted only 1 review, this one. Also look at the similarity between the 2 reviews. They both have 3 short paragraphs and a single summary sentence. Somehow it makes me think they were written by the same person.A book usually have about ten seconds to impress the viewer. When you first leafing through it, you can quickly see a lot of repeated material. It's heavy and most of it is filler material and maybe one percent of it is useful information. The temperature is not correct unless they want you to measure the temperature of the charcoal. It's not written for gas grill users so if you go by the temperature gauge on the lid of the gas grill, everything is gonna be charred to the bone. Most of the recipes are so strange that I wouldn't even want to prepare. If you have some experiences in cooking, you can pretty much guess how the ingredients go together and the taste of the final outcome. It reminds me of Rachael Ray's cooking, just mix up some ingredients together that people never tried before and call it a meal. They changed the recipes a little bit from one to the next and they grill everything. On page 267 is the recipe with picture of grilled corn and crab salad with raspberry. It does not look appealing not to mention who has the time for that. Not all recipes has pictures and some pictures are just for art and don't have anything to do with the recipe. The only good thing about this book is that it's pretty and printed on heavy duty glossy paper so it should take a lot of abuse. It's like a person with all show and no substance. I know it's not the same type of book but a good example of plain book with good recipes is Chef Paul Prudhomme's Louisiana Kitchen isbn 978-0688028473. For this book, I've only paid $4 used plus another $4 shipping so it wasn't a big lost. You can click on the used link to see how many people are trying to get rid of their's and the low prices that they go for. This book belongs on the coffee table for guests to read instead of in the kitchen cabinet to use. I'll probably gonna get rid of mine during office christmas gift exchange :-)

My wife and I probably own a couple of hundred cookbooks, but I can say this is one of the most complete cookbooks I've ever bought. I have been grilling since I took over for my mom on that chore at the age of around 7, and after around 50 years of practice, I believed I was very good on my Ducane gas grill, by which I mean that the meats I prepared were always enjoyed, and I have done things as complicated as a whole prime rib. But I had never thought about making pizza on the grill, or desert, or vegetables OTHER than fresh corn in the husks, which is the greatest.This book teaches you the basic science of food selection for grilling, and methodically teaches you about grill types and methods. The charts are clear and concise for such things as teaching you to gauge the temperature of a grill with just your hand. Also, I've never found them elsewhere.Every page will be full of things most of us haven't learned in a lifetime of grilling, and the illustrations are gorgeous and the recipes we've tried so far are wonderful. Be sure and check out that porterhouse steak au poivre. Lipsmaking good!

An informative, comprehensive book on grilling all kinds of food including: beef, chicken, fish, pork, fruits, vegetables, and others I forgot to mention. The book is informative about the science of grilling, not in the too much detail sense but the need to know basics like why the lid is best stayed on, or why people would prefer a charcoal grill over a gas grill, how to handle flare ups and more. There are numerous recipes and considering how it empowers you to change things up with different brines, marinades, or rubs--there are unlimited possibilities. Don't get me wrong, this book isn't pretentious either, but it certainly contains the meat of grilling.

This book will tell you, with pictures, everything you need to know about grilling. It starts from the very basics of what different types of grills are available. Then it moves on to different types of fuel, managing heat, everything. I bought this after buying my first grill and I'm so happy I did. This book will make you a master griller in no time. Also, the recipes, are amazing.

I'm like

Many have reviewed this book elsewhere and most of them are spot on. This book is really good. It tells you why things happen the way they do when you cook. Then it has so many great recipes, not even going to get into that. It's the fundamental cooking knowledge that is priceless here.

This is a great book, taught me a lot about different types of meat, coOking styles, all the science you need plus a ton of recipes.The kindle version seems to jump between recipes occasionally, be careful when buying ingredients or making recipes, you might be looking at the wrong one!

This book is excellent. A lot of interesting recipes not found in other book. I fact the other book from Scloss and al. is also excellent : Fire It Up: More than 400 Recipes for Grilling Everything. I'm a big fan of Steven Raichlen and I don't like most other authors for barbecue stuff but the Weber company book, master the grill and fire it up are excellent. I could say that the recipes in books of Schloss and al. are original (some exotic rubs, mop sauces, etc...) but taste good (not too weird). I really liked the section on mop sauce, rubs, etc... that is put outside the main recipes because when your are in hurry, you just choose one or combinations of rubs and sauces ... prepared in advance... and improvise on any meat you have. Photo are good.

This is a fabulous grill cookbook. Every single thing I've tried had been great. It is very educational, as well. For example we have learned that we should bring the meat out of the fridge for 30 - 60min before bbqing. Also, let it rest for 5 - 10min after bbqing.

Great informational book on the difference in grills, tips & techniques.