101 Things To Do With A BBQ
()
About this ebook
This comprehensive guide to grilling includes 101 barbecue recipes from perfect steaks and burgers to appetizers, desserts and vegetarian options.
Grill It Up author Steve Tillet is a master of the backyard cookout. In 101 Things To Do With a BBQ, he shares his secrets, tips, and a wide range of recipes that will inspire you to go beyond the ordinary barbecue offerings. Covering an array of barbecue sauces and rubs as well as seafood, side dishes, vegetables, and even pizzas, Tillett proves that the grill is your ideal summertime cooking option.
This volume includes irresistible yet surprisingly simple recipes like Poppin' BBQ Popcorn, Blue Cheese Stuffed Mushrooms, Stuffed Tomatoes on the Grill, Grilled Onion Bloom, Seafood Pesto Pizza, Doc's Dry-Rub T-Bone Steak, Roberto's South American Lime Ribs, Andie's Angelic BBQ Burgers, Scott's Tantalizing Dry Rub Chicken, Grant's Monday Night Special Buffalo Wings, Parmesan Grilled Halibut, and even desserts like Chocolate Banana Bang-a-rang.Read more from Steve Tillett
101 Things To Do with a BBQ Rating: 0 out of 5 stars0 ratingsGrill It Up: Flavorful & Fun Recipes for the BBQ Rating: 0 out of 5 stars0 ratings
Related to 101 Things To Do With A BBQ
Related ebooks
101 Things To Do With Ground Beef Rating: 0 out of 5 stars0 ratings101 Things To Do with a BBQ Rating: 0 out of 5 stars0 ratings101 Things To Do With Meatballs Rating: 4 out of 5 stars4/5The $5 Takeout Cookbook: Good, Cheap Food for When You Want to Eat In Rating: 0 out of 5 stars0 ratingsThe Ultimate Sports Fans' Cookbook: Festive Recipes for Inside the Home and Outside the Stadium Rating: 0 out of 5 stars0 ratingsHot Dog Cookbook: Hot Dog Recipes for Making Delicious Hot Dogs at Home Rating: 0 out of 5 stars0 ratingsThe All-American Rotisserie Chicken Dinner: Quick & Easy Recipes to Dress Up Your Store-Bought Bird Rating: 0 out of 5 stars0 ratingsBig Book of BBQ Rating: 0 out of 5 stars0 ratingsTaste of Home Ultimate Guide to Grilling: 465 flame-broiled favorites Rating: 0 out of 5 stars0 ratings101 Things To Do With Bacon Rating: 0 out of 5 stars0 ratings101 Things To Do With a Blender Rating: 4 out of 5 stars4/5101 Things To Do With A Casserole Rating: 4 out of 5 stars4/5101 Things to Do With Eggs Rating: 0 out of 5 stars0 ratings101 Things To Do With Mac & Cheese Rating: 0 out of 5 stars0 ratings101 Things To Do With Popcorn Rating: 5 out of 5 stars5/5101 Things To Do With Chile Peppers Rating: 0 out of 5 stars0 ratings101 Things To Do With Rotisserie Chicken Rating: 0 out of 5 stars0 ratings101 Things to Do with a Slow Cooker Rating: 4 out of 5 stars4/5101 Things To Do With Zucchini Rating: 0 out of 5 stars0 ratings101 Things To Do With a Sheet Pan Rating: 0 out of 5 stars0 ratings101 Things To Do With Beans Rating: 0 out of 5 stars0 ratings101 Things To Do With Pancake Mix Rating: 4 out of 5 stars4/5101 More Things To Do With Ramen Noodles Rating: 4 out of 5 stars4/5Straight from Grandma’s Kitchen: 100 Classic Southern Recipes Rating: 0 out of 5 stars0 ratings101 Things To Do With Rice Rating: 0 out of 5 stars0 ratings101 Things to Do with Canned Soup Rating: 2 out of 5 stars2/5101 Things To Do With a Pickle Rating: 5 out of 5 stars5/5Learn to Cook 25 Southern Classics 3 Ways: Traditional, Contemporary, International Rating: 5 out of 5 stars5/5101 Things To Do With Chocolate Rating: 4 out of 5 stars4/5Tasting Memphis Rating: 0 out of 5 stars0 ratings
Barbecue & Grilling For You
Authentic Recipes from Jamaica Rating: 3 out of 5 stars3/5The Lodge Book of Dutch Oven Cooking Rating: 0 out of 5 stars0 ratingsThai Takeout Cookbook: Delicious Copycat Thai Takeout Recipes You Can Easily Make at Home!: Copycat Takeout Recipes, #3 Rating: 0 out of 5 stars0 ratingsThe Everything Guide to Smoking Food: All You Need to Cook with Smoke--Indoors or Out! Rating: 0 out of 5 stars0 ratingsMeathead: The Science of Great Barbecue and Grilling Rating: 4 out of 5 stars4/5All Things Jerky: The Definitive Guide to Making Delicious Jerky and Dried Snack Offerings Rating: 0 out of 5 stars0 ratingsAir Fryer Cookbook: The 69 Best of the Best Air Fryer Recipes in 1 Cookbook Rating: 2 out of 5 stars2/5Black Smoke: African Americans and the United States of Barbecue Rating: 3 out of 5 stars3/5Weber's Greatest Hits: 125 Classic Recipes for Every Grill Rating: 0 out of 5 stars0 ratingsVegetarian Grilling: 60 Recipes for a Meatless Summer Rating: 0 out of 5 stars0 ratingsSouthern Heirloom Cooking: 200 Treasured Feel-Good Recipes Rating: 4 out of 5 stars4/5Foil Pack Dinners: 100 Delicious, Quick-Prep Recipes for the Grill and Oven: A Cookbook Rating: 2 out of 5 stars2/5Smoking Meat For Beginners: The Ultimate Guide For Getting Started With Irresistible Recipes Rating: 0 out of 5 stars0 ratingsSouth African Cookbook: Recipes From Table Mountain Rating: 0 out of 5 stars0 ratingsChurrasco: Grilling the Brazilian Way Rating: 5 out of 5 stars5/530 Minute Cooking For 2: Quick, Easy And Healthy No-Fuss Meals Rating: 4 out of 5 stars4/5The Camping Cookbook: Over 60 Delicious Recipes for Every Outdoor Occasion Rating: 0 out of 5 stars0 ratingsNatural Flava: Quick & Easy Plant-Based Caribbean Recipes Rating: 4 out of 5 stars4/5The Complete Guide to Sausage Making: Mastering the Art of Homemade Bratwurst, Bologna, Pepperoni, Salami, and More Rating: 0 out of 5 stars0 ratingsThe Best Grilling Cookbook Ever Written By Two Idiots Rating: 0 out of 5 stars0 ratingsLegends of Texas Barbecue Cookbook: Recipes and Recollections from the Pitmasters Rating: 4 out of 5 stars4/5Smoke It Like a Pit Master with Your Electric Smoker: Recipes and Techniques for Easy and Delicious BBQ Rating: 0 out of 5 stars0 ratingsAmerica's Most Wanted Recipes At the Grill: Recreate Your Favorite Restaurant Meals in Your Own Backyard! Rating: 4 out of 5 stars4/5Camp Cooking: Over 60 Mouthwatering Cast Iron and Foil Packet Recipes for Your Best Camping Trips: Outdoor Cooking Rating: 0 out of 5 stars0 ratingsHow to Grill Everything: Simple Recipes for Great Flame-Cooked Food: A Grilling BBQ Cookbook Rating: 4 out of 5 stars4/5America's Best BBQ: 100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants Rating: 0 out of 5 stars0 ratingsThe Essential New York Times Grilling Cookbook: More Than 100 Years of Sizzling Food Writing and Recipes Rating: 0 out of 5 stars0 ratings
Reviews for 101 Things To Do With A BBQ
0 ratings0 reviews
Book preview
101 Things To Do With A BBQ - Steve Tillett
HELPFUL HINTS
1. Turn meat with tongs instead of a fork so you don’t puncture the meat and let out the natural juices.
2. It is best to baste on the BBQ during the last 5 minutes of grilling. BBQ sauce burns easily, so this method will help to avoid scorching any type of marinade or sauce.
3. Boil leftover marinade in a saucepan over high heat. This kills any bacteria left by raw meat and makes it safe to use for basting during the last 5 minutes of grilling, or as a warm sauce for the finished dish.
4. Liquid smoke used in small amounts is a great way to make your food taste like it spent all day in the smoker.
5. When using aluminum foil to cover food, put food on the shiny side. If the shiny side is facing out, it will reflect heat and slow cooking.
6. Smoking foods on a gas grill is easy. The only things needed are wood chips and a smoker box. Pick up smoker
wood chips from a local sporting goods store. Apple, cherry, hickory, or mesquite chips work well for pork, beef, or poultry. Try alder for any fish.
7. If you don’t own a smoker box or don’t want to buy one, they are easy to make. Follow these simple instructions:
Tear off a piece of heavy-duty aluminum foil, 12 inches long. Place wood chips in the middle and wrap securely. Poke holes in top of pouch with a meat thermometer and it’s ready to go. For large cuts of meat like roasts, place the wood chips in water and soak 30 minutes to 2 hours, then place wood chips in smoker box. For smaller cuts of meat, dry chips are fine. Place your smoker box under the grilling grate, directly over the flame. Turn grill to high heat until smoke begins to rise from pouch. Immediately turn grill down to desired cooking temperature. Cook your food on the appropriate temperature and let the wood chips go to work.
8. Meat is always more tender when cooked at a low temperature, no matter how high the grade. Also, meat served hot is usually more tender than meat served cold.
9. As a general rule, use approximately 1 1/2 cups of marinade for every 1 to 2 pounds of meat. Make sure it completely covers the meat. Let your meat marinate in a zipper-lock plastic bag in the refrigerator. Double-bag to prevent leaks. You can also freeze marinating meats for future uses.
10. Marinade is the quickest way to tenderize meat and add additional flavor. A quick 30-minute marinate will give meat a great flavor. Marinating even longer will give you more flavor. When marinating in the refrigerator, remove meat and let it come to room temperature before grilling.
11. Spray the grill with cooking spray, or wipe it down with oil prior to grilling to prevent your food from sticking. This will also make it easier to clean the grill once you’re done grilling.
12. To clean the grill after using, lay a piece of foil over the grill, shiny side down, and turn to high heat for 5 minutes. This will burn off any buildup on the grill. Watch the grill closely, don’t walk away. When the 5 minutes is up, gently brush grill with a wire brush.
13. For a grill that needs some serious cleaning, try using 2 tablespoons baking soda added to 1 cup water. Brush it on with your wire brush. Let sit for 2-3 minutes, then scrub with the wire brush.
Beef: fillet mignon, steaks, ribs, roasts, etc.
1. Cook beef according to taste as times show below. (Table A)
2. Cook roast according to taste