25 Essentials: Techniques for Gas Grilling

by A. Cort Sinnes

Overview

Gas grills are easy, convenient, and clean. But the challenge, for new owners and even for seasoned vets, is to infuse the robust, soulful flavor of charcoal-grilled food, or, ideally, of smoke-cooked barbecue, into meals cooked on a gas grill. In 25 Essentials: Techniques for Gas Grilling, A. Cort Sinnes, author of the bestselling The New Gas Grill Gourmet, shows how to do just that. Built around 25 techniques, each exemplified with a tempting recipe and a handsome color photo, this is a competitively priced, gift-appropriate title, sure to improve the backyard cooking skills of any gas-grill owner. Front matter addresses how to choose, maintain, accessorize, and use a gas grill, and the 25 recipes cover beef, lamb, pork, chicken, fish, and vegetarian options. The techniques include foil-packet grilling, how to grill delicate fish, grilling sliced vegetables, and 22 more.

Product Details

ISBN-13:	9781558327634
Publisher:	Harvard Common Press, The
Publication date:	04/17/2012
Series:	25 Essentials
Sold by:	Barnes & Noble
Format:	eBook
Pages:	128
File size:	7 MB

About the Author

A. Cort Sinnes, "the King of the Gas Grill", is an award-winning author of more than 20 books including the Grilling Book, The New Gas Grill Gourmet, and the Grilling Encyclopedia. He also contributes to Fine Cooking and Cook's Illustrated. Sinnes lives in Napa, California.

A. Cort Sinnes, "the King of the Gas Grill", is an award-winning author of more than 20 books including the Grilling Book, The New Gas Grill Gourmet, and the Grilling Encyclopedia. He also contributes to Fine Cooking and Cook's Illustrated. Sinnes lives in Napa, California.

Read an Excerpt

Introduction

The goal of this book is a simple and direct one: namely, to expand the number of delicious dishes you can confidently cook on your gas grill. The 25 recipes presented here should be considered "sure bets," recipes that come together quickly with a minimum of fuss, have memorable flavors, and can be produced by novice and experienced grillers alike. If you master only half a dozen of the recipes in this book, I can almost guarantee that you will be known far and wide as an excellent griller.

If you’re a novice griller, please read through The Essentials of Gas Grilling on page 00. The list of things you need to know about gas grilling is short but important. It’s good to keep in mind that gas grills were developed to simplify home grilling and that gas grilling remains a very straightforward, simple, relaxed cooking method. The recipes on the following pages reflect that straightforward, relaxed attitude but with a creative, full-flavored flair that is sure to win you, the griller, a lot of compliments. And what cook doesn’t like compliments?

Luckily for the backyard griller, the ever-increasing popularity of gas grills has brought about significant improvement to the grills themselves. Manufacturers have been listening to the marketplace, resulting in better heat distribution, less likelihood of flare-ups, more useful accessories, and better and longer-lasting construction. It’s a good time to be grilling over gas!

Grilling over a live fire is the most adaptable and universal cooking technique known to mankind. Dig deep enough in any of the world’s culinary histories, and you’ll find a grill, a fire, and some tasty food waiting to be turned into a meal. Each time you light up your gas grill and prepare something you’ve never tasted before, you’re engaging in an age-old practice, no matter which culinary tradition you’re trying.

Table of Contents

Acknowledgments            

Introduction            

The Essentials of Gas Grilling            

Starters

1 Asparagus Wrapped in Provolone and Prosciutto: Wrapping and Grilling Vegetables            

2 Classic Bruschetta: Grilling Bread            

3 Grilled Quesadillas: Grilling Flatbread            

4 Shrimp with Basil and Prosciutto: Wrapping and Grilling Shellfish            

5 Mussels Bordelaise: Foil-Packet Grilling            

6 Three Satays: Grilling Kabobs            

Seafood and Poultry

7 Tuna Steaks with Green Olive Sauce: Grilling Firm Fish            

8 Tunisian Tilapia in Pita: Grilling Delicate Fish           

9 Grilled Sea Scallops with Bay Leaves: Grilling Shellfish           

10 Chicken Breasts with Chèvre and Yellow Pepper Puree: Grilling Boneless Poultry            

11 Thunder Thighs: Grilling Bone-In Poultry           

12 Quartered Duckling with Fig and Green Olive Sauce: Grilling Duck           

Meat

13 Red Rooster Flank Steak: Grilling with a Marinade            

14 Steak with Salsa Verde: Grilling Thick Boneless Steaks            

15 Porterhouse for Two with Cambozola Butter: Grilling Thick Bone-In Steaks            

16 Barbecued Country-Style Pork Ribs: Grilling Ribs             

17 Pork Loin with Dijon Mascarpone: Grilling Loin Roasts            

18 Marsha’s Miracle Butterflied Leg of Lamb: Marinating and Grilling Large Cuts of Meat            

Vegetables

19 Grilled Zucchini with Herbs: Grilling Sliced Vegetables            

20 Garlicky Grilled Tomatoes: Grilling Delicate Vegetables             

21 Grilled Whole Escarole: Grilling Leafy Vegetables            

22 Simple Grilled Potato Wedges: Grilling Hard Vegetables            

23 Grilled Whole Eggplant: Grilling Whole Vegetables            

Desserts

24 Caramelized Fruit Kabobs: Grilling Fruit           

25 Dessert Bruschetta with Cheese and Honey: Grilling Bread and Cheese            

 Measurement Equivalents           

Index