Customer Reviews

Indoor! Grilling

5 star:		(10)
4 star:		(1)
3 star:		(1)
2 star:		(0)
1 star:		(1)

 

 

Steve Raichlen is the Grillin' guru and author of such books as BBQ USA, The Barbeque Bible and more. In this book, Steve tackles the problem that those of us in the frozen north face every year at this time. The snows on the ground, it's 15 degrees, and none of us wants to leave the warm comforts of our home to go out and fire up the grill.

No problem. Steve presents a cookbook with us in mind. These are recipes of outside grills that Steve gives us an equivalent to make using electric grills, stove top grills, even fireplace rotisseries to make these great recipes. Steve's book covers all the usual suspects including Beef, Chicken, seafood, veggies, sauces, appetizers and more, all designed to be prepared on whatever indoor grilling aplliance you choose to use. Steve also provides mucho helpful information on all of the indoor grilling machines and how to get the best use AND taste out of them.

Unless you have a fireplace, and I don't, you might not be able to really duplicate the taste of Mesquite or applewood, but you can still mare some darn good BBq in the dead of winter. And the Superbowl is only a few weeks away!

We don't have an outdoor grill. I love my George Foreman grill but didn't have a good variety of recipes and still always envied my friends who cooked incredible recipes on their gas grills outdoors. No more! I am loving the variety and end result of many of the recipes I've tried in this new, comprehensive cookbook!

This is a GREAT cookbook for any type of indoor grill you may have. Since I have a few different types of indoor grills, I appreciate the separate cooking instructions for each type. Every recipe we've tried has been a winner. I highly recommend making the sauces, compound butters, salads and other various accompaniments included with many of the recipes because, as good as the basic recipes are, these are often the soupçons that transport the dishes to whole new levels.

The reviewer who complained about the recipes being not much more than salt and pepper must have another book, or must not be making the accompaniments. The Grilled Swordfish may seem pretty basic until you add the perfectly balanced, tart, creamy, puckery, garlicky flavors of the sublime Lemon Basil Butter. The Georgian walnut sauce is a killer with what might otherwise seem like standard grilled trout. The Cuban Sandwich and Medianoche are absolutely authentic versions of two brilliant sandwiches for which the cooking technique is paramount and clearly explained. The chicken recipes I've tried are all pretty darn terrific.

I was on Amazon searching for a portable gas grill when I stumbled across this book. I then realized that I do have a george forman grill that I never use, mainly because I never really knew how to "grill" food on it. Just flipping through the book gave me lots of ideas. Almost every recipe explains how to cook it depending on what type of grill you have -- and I looked for the recipes for the conact grill once the book explained to me what a contact grill was.

What I like the MOST is discovering the stovetop smoker. I love pulled pork BBQ sandwiches and smoked salmon, but I thought you had to have one of them large smokers like the restaurants. Now, I'm searching amazon for stovetop smokers and I can't wait to try out the recipes.

In the meantime, I have dusted off my george forman grill and I'm inspired to try out some of the recipes in this book which look delicious and easy to prepare.

I just got an indoor grill and it didn't come with any recipes. I needed some guide for grilling indoors and I wanted something more than panini. I hesitated about buying this because the preview pages here on Amazon show recipes for different kinds of cookers and I didn't want to spend money for recipes that use equipment I don't have.

I ended up buying this book after I saw it in a store, and it turns out that most of his recipes can be cooked using a variety of different cooking tools. Raichlen gives clear instructions on how to adapt a recipe to a different type of cooker. So, it's not money wasted. There are a few recipes, such as the one for rotisserie chicken, which I won't be able to use on my grill, but the majority of recipes in the book are adaptable. What I really like it that the recipes are fairly straightforward and don't require a long list of exotic ingredients, yet they're definitely more than salt and pepper. Raichlen also includes recipes for sauces that can be used for any kind of meal -- grilled or not.

The book includes a full-color insert at the front but the rest of the book is illustrated with line-art. It's attractive enough and this doesn't detract from the book's functionality. The table of contents is pretty basic, but there is an extensive index. Sauce recipes are scattered throughout the book but are clearly marked in the index.

Absolutely fanatastic! Very well organized.
Very helpfull tips. The recipes will
allow you to take your George Forman to a new
level.

Like the explanations for the different grilling techniques. Recipes are easy to understand. The several recipes I tried were excellent!

I have made one recipe so far and it was wonderful. The recipe is titled the Perfect Roast Chicken. It was done on the rotissere and turned out excellent.

This is a wonderful purchase. It gives advice on all the different ways to cook using all kinds of methods. It is truly a must have cookbook, so informative.

I currently live in an apartment where we are not allowed to grill for fire safety reasons. My wife and I are looking to move out soon to our own place and the first purchase we are making is a grill.

Raichlen is an excellent teacher when it comes to all things grill and fire, take these words and learn them. Then get more adventurous, but after you master the techniques first.