The best-selling team of chef Chris Schlesinger and Cook's Illustrated executive editor John Willoughby present a radically simple method of applying flavor boosters to ingredients hot off the grill, maximizing flavor and dramatically reducing grilling time over traditional marinades.
Move your grilling into the twenty-first century! Don't waste your time marinating. Instead, spend your time building big, bold, vibrant flavors with almost no effort.Grilling masters Chris Schlesinger and John Willoughby have replaced time-consuming brines, marinades, and basting sauces with quick and powerful pre-rubs and intense post-grilling flavor boosters to slap on your favorite meat, poultry, fish, seafood, and vegetables hot off the grill. With their streamlined approach, you're just three quick steps from a fantastic grilled dinner-
Prep
Coat ingredients with spice rubs before grilling for stronger, better-defined flavors than traditional marinades (and the rubs can be made and applied in the time it takes for the grill to heat up).
Grill
When your fire is ready, simply grill according to the super-basic recipes.
Toss
Toss just-grilled items with vibrant ingredients-citrus, hoisin, fish sauce, ginger, basil, fresh chiles-to take the flavor to another level.
The Big-Flavor Grill's no-hassle formula means you'll be turning out these delicious dishes in a snap-
Five-Spice Steak Tips with Grilled Pineapple and Sweet-Sour Sauce
Coriander-Crusted Pork Skewers with Maple-Mustard Barbecue Sauce
Thai-Style Baby Back Ribs
Chicken Breasts with Maple-Soy Glaze and Peanut-Ginger Relish
Spicy Curry-Rubbed Lamb Kebabs with Grilled Peaches
Cumin Seed-Crusted Shrimp with Charred Corn Vinaigrette
Fish Steaks with Sriracha-Basil Butter
Bursting with the bold flavors of spices and condiments from around the world, these 130-plus recipes will set your taste buds on fire and have your friends clamoring for more.
The best-selling team of chef Chris Schlesinger and Cook's Illustrated executive editor John Willoughby present a radically simple method of applying flavor boosters to ingredients hot off the grill, maximizing flavor and dramatically reducing grilling time over traditional marinades.
Move your grilling into the twenty-first century! Don't waste your time marinating. Instead, spend your time building big, bold, vibrant flavors with almost no effort.Grilling masters Chris Schlesinger and John Willoughby have replaced time-consuming brines, marinades, and basting sauces with quick and powerful pre-rubs and intense post-grilling flavor boosters to slap on your favorite meat, poultry, fish, seafood, and vegetables hot off the grill. With their streamlined approach, you're just three quick steps from a fantastic grilled dinner-
Prep
Coat ingredients with spice rubs before grilling for stronger, better-defined flavors than traditional marinades (and the rubs can be made and applied in the time it takes for the grill to heat up).
Grill
When your fire is ready, simply grill according to the super-basic recipes.
Toss
Toss just-grilled items with vibrant ingredients-citrus, hoisin, fish sauce, ginger, basil, fresh chiles-to take the flavor to another level.
The Big-Flavor Grill's no-hassle formula means you'll be turning out these delicious dishes in a snap-
Five-Spice Steak Tips with Grilled Pineapple and Sweet-Sour Sauce
Coriander-Crusted Pork Skewers with Maple-Mustard Barbecue Sauce
Thai-Style Baby Back Ribs
Chicken Breasts with Maple-Soy Glaze and Peanut-Ginger Relish
Spicy Curry-Rubbed Lamb Kebabs with Grilled Peaches
Cumin Seed-Crusted Shrimp with Charred Corn Vinaigrette
Fish Steaks with Sriracha-Basil Butter
Bursting with the bold flavors of spices and condiments from around the world, these 130-plus recipes will set your taste buds on fire and have your friends clamoring for more.
Introduction
What Is Grilling?
Tools, Fuels, and Fire
Processes, or Things You Need to Know and Do
Steak
Skirt Steaks
Steak Tips
Lamb
Lamb Chops
Lamb Kebabs
Pork
Pork Chops
Pork Skewers
Baby Back Ribs
Chicken
Chicken Breasts
Chicken Thighs
Chicken Wings
Chicken Skewers
Whole Chickens
Shrimp & Fish
Shrimp
Fish Fillets
Tuna Steaks
Other Fish Steaks
Vegetables
Vegetables Love the Grill, Too
New Potatoes
Eggplant
Corn
Cherry Tomatoes
Asparagus
Drinks
with Mint
with Ginger
with Pineapple
A Few Small Component Recipes
Ingredients
Index
CHRIS SCHLESINGER is the former owner and chef of East Coast Grill
in Boston. He was the winner of the 1996 James Beard Award for Best
Chef- Northeast and is a contributing editor for Saveur. He lives
in Cambridge, Massachusetts.
JOHN WILLOUGHBY is a writer, editor, and the former executive
editor at Gourmet; he currently serves as the editorial director
for magazines at America's Test Kitchen and publisher of Cooks'
Illustrated magazine. He was the co-author, with Chris Schlesinger,
of a monthly feature in the New York Times food section. He lives
in Cambridge, Massachusetts.
Schlesinger and Willoughby have written nine cookbooks together.
“The Big-Flavor Grill is simply proof that no one writes better
grilling books than Schlesinger and Willoughby. Don’t miss
out.”
—Mark Bittman
"Chris Schlesinger and John Willoughby's Big Flavor
Grill will probably transform the way you think about
grilling. The pair abandoned the notion that long marinating times
are necessary for tender meat and bold flavor, instead opting for
zesty, piquant rubs and sauces that save our time and our sanity.
This concept is enough to catapult the book to weekday-friendly use
all summer long."
—Kate Williams, Serious Eats
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