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Grill to Perfection: Two Champion Pit Masters Share Recipes and Techniques for Unforgettable Backyard Grilling Paperback – April 1, 2014
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About the Author
Andy Husbands is the award-winning chef/owner of Tremont 647 and Sister Sorel. Husbands' signature dish "180 ribs" was given the perfect score in a barbecue competition. Husbands has made several TV appearances, including his run as a contestant in Season 6 of Hell's Kitchen. Husbands was a semi-finalist in the James Beard Award's Best Chef category. Other honors include: Wine Spectator's Award of Excellence, grand prize in the National Poultry Council's Grab Bag Contest and several "Best of Boston" awards.
Chris Hart is part of the IQUE barbecue team, which won the Jack Daniels World Championship Invitational Barbecue.
Andrea Pyenson is a Boston-based food and travel writer and co-authored Wicked Good Barbecue.
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Top Customer Reviews
My copy of Raichlen's "How to Grill" is dog-eared and falling apart. I have used it for years to remember grilling temperatures and basic recipes for cooking steak, fish and other stuff. But this book manages to include all of that basic grilling information, along with really cool recipes with interesting flavors and ingredients. And best of all, the recipes are reasonable: They don't require a million ingredients or stuff you can't find at any Stop & Shop.
This weekend, I grilled twice using recipes from this book. The first night, I made the grilled trout. Umm, why have I never before learned about the magic of Meyer lemons?? Unbelievable flavor. And I won't even get into the spot-on recommendation for a fish spatula. I bought one in order to make this recipe, and then quickly realized I should have bought one (or two) years ago. The chefs who wrote this book offer really useful advice.
For night two, I wanted to try something really different, so I went with chicken thighs brushed with something called "Alabama White Sauce." The ingredients were easy to find and the recipe was really easy to follow. (The book has very helpful instructions, like never actually "rubbing" in a rub). I don't know where the authors came up with Alabama White Sauce, but I think they should bottle it. The recipe was spectacular, and it resulted in a chicken meal that was so much better -- and a whole lot more interesting -- than what I usually make on my backyard grill.Read more ›
Most Recent Customer Reviews
This book not only taught me to be a better grill cook, it taught me to be a better American, to be more philanthropic and helping with my outside shot in pick up basketball. Read morePublished 21 months ago by Jim McGloin
These guys know how to barbecue, and you will too if you follow them. You won't need any other barbecue book after you get this one.Published 21 months ago by Lily Serene
Reading through these recipes has made my mouth water. The grill is all cleaned and ready to heat up .Published 21 months ago by Barry S Friedman