Customer Reviews

Weber's Charcoal Grilling: The Art of Cooking With Live Fire

5 star:		(38)
4 star:		(5)
3 star:		(2)
2 star:		(0)
1 star:		(0)

 

 

I am a big fan of both Weber and Jamie Purviance. Weber sells the very best grilling equipment available today ( I have cooked on competitive products),and Purviance produces consistantly outstanding yet simple recipes for the grill. I have reviewed both of the earlier books, "Weber's Big Book of Grilling" and "Real Grilling" here on Amazon.

This book, as evidenced in the title, is exclusively about charcoal grilling. I started my grilling on charcoal, because that was all that was available "back in the day", but switched to gas "push button grills" to reflect the demands made on my time by a busy law practice. I still cook on my gas gills for various dishes, but have returned to my charcoal roots because when in comes to real flavor, nothing beats cooking over charcoal.

I realize through the comments of friends, that many view charcoal as "messy" because of the residual ashes and the charcoal dust one inevitably gets on one's hands. Soap and water deals well with dirty hands, and Weber's "one touch" and "Performer" charcoal grills make cleanup a simple task.

"Weber's Charcoal Grilling" continues the high quality cookbooks started by the two volumes mentioned above. All directions, including those which address fire preparation and maintenance are crystal clear. All the recipes are similarly simple and staightforward. All have ingredients that work with the main item being cooked to produce intensely flavored results, but none of them are excessively labor intensive. Other factors discussed include the utility of various charcoal types, smoking food and various direct and indirect cooking techniques.

In our home, we focus a lot on serving well flavored and well cooked food. The grills get used year round, even in the depth of our Northern Michigan winters. I have read other grilling books, but I keep coming back to Jamie when I want to maximize the quality of what I grill. if you own one or both of his earlier works, buying this book is a "no brainer".

Breaking down a person's reluctance to grill over charcoal, where such is present, is beyond the purview of a book review. All that your reviewer can reaffirm is that it really is tastier.

Finally, I note that I have a recipe in this book. Jamie and I have gotten to be online friends over the years when I have raised questions on grilling. However, I have no financial interest in either Weber or in this book. My passions include enjoying well cooked food (and wine), one of which "Charcoal Grilling" addresses with excellence.

Addition: I neglected to note that there is a website connected with this book, [...], which Jamie Purviance intends to develop into "the best go-to charcoal community" available.

To me, the arrival of a new Jamie Purviance cookbook is akin to watching the bulbs sprout in the spring. I know something good is going to happen and I can not wait to enjoy it. Once again, I was excited to learn that Purviance had another aptly timed spring offering. This new edition was dedicated to charcoal grilling no less. Heaven.

I have previously reviewed all of Purviance's Weber cookbooks and have yet to be disappointed. One of the features I have enjoyed most is that besides the presentation of great recipes, Purviance delves into the mechanics of grilling. This book should be a required purchase with every Performer and One Touch Kettle that flows out of Amazon, Home Depot and Lowes.

Grilling is much more than dumping meat on a hot grate. It is the understanding of the characteristics of the grill, the fire and the flavors, that all go into making great recipe. Purviance delivers all three. For unusual, or off the beaten path recipes, Purviance not only gives the what, but the how and why. For years, I have enjoyed the delight of grilled artichokes and until I was forced to search the Internet several years ago, I had no idea how to prepare them. Purviance tackles everything from artichokes to burgers to brisket. I wish I had this book sooner in my grilling career!

For purists, charcoal grilling is a true love. Sure gas is convenient and in reality, most all die hard grillers have both charcoal and gas to suit their needs. But there is something about building a fire and watching it grow to create the platform for an incredible feast. That is where charcoal delivers and that is where Purviance has scored with this cookbook. Packed full of my prerequisite mouth watering pictures, this is a book that will soon be dog-eared and food stained.

My only complaints are criticism pointed towards the editor. I prefer the intuitive "named" tabs of the previous "Red Book" and Real Grilling. Multiple "P"'s (Yes I know the yellow one is poultry) and the "R's" for Red Meat just does not flow. Also, the note cards in the back are a waste IMO. Notes are for the white spaces around the recipes! Bring pack the great post-it notes from Real Grilling!

Do not let my quibbles stop you from buying yet another great cookbook from Jamie Purviance and Weber. As long as my Dad doesn't read this review in the next 24 hours, he won't know that I have already shipped one to him and his anxious kettle in Florida.

This book is the bible of barbeque. The true definition of barbeque has been lost over time due to convenient changes in grilling technology. It is really defined as: "a rack to hold meat for cooking over hot charcoal usually out of doors." It is important to note that it says "charcoal" and not propane!

This book delves deep into the world of charcoal and cooking with it. I purchased this book as a source of recipes for my charcoal grill. I found the beginning of the book has absolutely no recipes in it, but is the most valuable section of the book. It deals with how to cook with various types of charcoal, how to regulate heat, different methods of cooking, smoking, and other tips that are crucial to barbeque success. Like the title suggests, cooking with charcoal is an art!

I have found over the years that what separates a casual preparer of food and a good cook is having a handful of tips and tricks in the kitchen. This book is packed with patio tips and tricks for the BBQ artist in training. Do you know how to deal with rubs that contain mostly sugar? What if the rub is completely dry? When do I apply my BBQ sauce? How can I avoid drying out my meat when cooking it? How can I get different temperatures on my charcoal grill? Am I marinating too long?

These are questions you may be asking or SHOULD be asking yourself. This book answers them all and much more. On to the other 90% of the book: the recipes. The recipes are complete, detailed, and mind-blowing. You will find that many great barbeque recipes are simple, but a couple gourmet touches and techniques set them apart. Each recipe will carefully tell you how to prepare the food and most importantly how to cook it. These recipes are not simply: "rub with these spices, throw on grill for 5 minutes per side." It tells you how to deal with different sized cuts of meat, temperature of the grill, and everything that goes into making it right. You will be even more impressed when you try some of the DESSERTS in this book!

The pictures in this book are amazing. Do not torture a loved one by purchasing this book for them to celebrate a winter holiday knowing they cannot possibly barbeque in that weather. You can't even get past the instructional section on how to arrange charcoal without firing up your grill and tasting one of these delicious looking recipes.

The only criticism of this book is that it may lack a volume of recipes. This is due to the full page color picture that normally accompanies a recipe. Personally, I feel this is the right amount of recipes. Barbeque is a specific cooking method which is the focus of this cookbook. This "art" is so well covered that any recipe you may already have for outdoor grilling will be enhanced by this book. This book has a section on rubs and sauces that can be applied to numerous meats, multiplying your possibilities. Even propane grillers can benefit from the recipes in the book. (Although, they may exchange their grilling equipment because of it.)

This book is a manual on barbeque that takes the form of a visually appealing cookbook.

This book is the latest book from Jamie Purviance. or Weber's Real Grilling - you should definitely ad those books to your wishlist. I would recommend buying Weber's Big Book of Grilling at the same time as this one, because that book does a better job of providing more "general recipes" - but this book could also stand on its own.

Here's what this book has that other books in the genre don't:

1. Instructions on how to manage the fire in your charcoal grill

2. Excellent images of every recipe

3. Instructions (with excellent photos) on how to grill the best turkey you've ever had in your life

Sprinkled throughout this book are some stories of "Charcoal Fanatics" - and recipes from those fanatics. These stories are intersting to read, as they contain helpful tips and excellent recipes. He has interviewed championship-winning grillers and BBQer's and gotten them to both smile for the camera and spill their secrets.

This book goes beyond merely grilling and begins to address the topic of BBQ on the Weber 2820 Smokey Mountain Cooker/Smoker - including detailed instructions on how to fire it.

It has excellent recipe's for Brisket, Tri-tip, Steaks, Turkey, Chicken, Duck, Burgers, Sauces, Rubs, and just about everything else you might want. It also has tons of seafood recipes, but I don't pay attention to those recipes as I don't like seafood.

In short, you should buy this book if you own a charcoal grill (or are planning to own one) and want to grill more than just burgers and hot dogs. Some of the best tasting meals that cook for several hours over indirect heat are actually less involved than cooking burgers - since you never have to flip them or turn them - but the results are amazing. Following the techniques in this book, and using the recipes it contains, you can quickly gain a reputation of being the best grillmaster around... and you will no doubt be drawin into want to buy a Smokey Mountain after reading some of the amazing things you can do with it too.

Backyard grilling is so popular that half of American families now own a charcoal grill. But as any competent chef knows, there's more to grilling that just lighting up a stack of charcoal and slapping some meat on the metal grill. Especially recommended for the novice griller, but with immense value for even more experienced outdoor cooks, "Weber's Charcoal Grilling" by outdoor cooking expert and chef Jamie Purviance is a superbly illustrated compendium showcasing 115 'cook friendly' recipes for preparing food over a live fire. Beginning with an informative chapter on the basics of 'mastering the fire', the recipes showcased in "Weber's Charcoal Grilling" include rubs, marinages, sauces, appetizers, beef, pork, poultry, fish, side dishes, and even desserts! Enhanced further with a list of resources and an index, "Weber's Charcoal Grilling" is an absolute essential for anyone setting up their first grill, as well as an invaluable and highly recommended do-it-yourself recipe resource for the more experienced backyard grill chef.

What makes not only a good cookbook but a great one? Compose a list of features that Jamie Purviance includes in WEBER"S CHARCOAL GRILLING and you'll have a complete answer. Purviance's books are the only well-thumbed cookbooks on my wide shelf of his competitors', grilling or not, and this one will be shop-worn (not shelf-worn) in just a few weeks. (In fact, I may toss a few of those pretenders to make way for the Purviance library!) The recipes he researches are explained and organized; most importantly, they are accurate.

One matter often overlooked in such books is the writing style, perhaps because most cookbooks are so terrible at crafting readable prose. But Purviance's books are exceptional; the brief introductions and biographies are clear, fluid, and welcome additions. Purviance's short essay on how he was first introduced to charcoal grilling at a youth camp cookout brought a tear to my eye. When did a cookbook last do that for you, unless you were peeling onions at the time?

WEBER'S CHARCOAL GRILLING doesn't skimp on showing you exactly what the final product looks like either. Tim Turner's photography is excellent. Weber has another winning cookbook in its library. Buy it.

This book is an absolute must for the serious Griller. Chef Jamie Purviance is The Real Deal!

I gave this to my husband for his birthday and he loved it! I am a 3rd generation Weber fan and my husband is just begining, so this was the perfect gift! great pics, recipes and step-by-step how to for the beginer :)

Jamie Purviance and the people who fund him at Weber have done it again. I loved "Real Grilling" and now this book has taken a charcoal / smoker skewed look at all things grilling, including a bunch of tips from old charcoal fanatics around the country. Outstanding recipes, ideas, and layout. Very user friendly. Maybe down the road they can improve the binding so it won't fall apart after too much use.

I have all of the other weber grill books and I find this one even better. I really liked the begining of the book with the discussion of different types of charcoal and what to expect from them. It really is a grilling 101 course. I also loved the parts were they detail cooking right on or right next to the coals. Never used this technic and adds a great favor.