Weber's Way to Grill: The Step-by-Step Guide to Expert Grilling (Sunset Books) (Paperback)

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Editorial Reviews

Product Description

Everything a griller wants to know in the most complete grilling technique book ever:
Five keys to grilling great steak
The right way with baby back ribs
What to do when flare-ups happen
The way to smoke a turkey
Five secrets for perfect fish every time
Simple ways to check for doneness
Getting great results with your smoker
The way to handle foods that stick
Working burger magic every time
Over 1,000 step-by-step photos
More than 160 delicious new recipes
Dozens of rubs, sauces, marinades, and more

What is Weber's Way to Grill? Well, first of all, it is not just one way to grill. It is not about absolute right and wrong when it comes to issues like gas versus charcoal, direct versus indirect heat, or grilling with the lid on or off. Webers Way to Grill includes and embraces any way to grill so long as it works. And what works best is paying attention to culinary details. There is a big difference between winging it and paying attention.

Thats the point of Weber's Way to Grill. That's why this book includes so many how-to photographs and explanatory captions and detailed recipes. The emphasis here is on paying close attention. Its about learning how and why certain ways work well, so that you can move beyond the limits of winging it. Great taste lies in the details. Just pay attention and enjoy a new level of grilling success.

About the Author

Jamie Purviance graduated from Stanford University and the Culinary Institute of America before launching his career as a food writer for major magazines and newspapers such as Bon Appétit, Better Homes & Gardens, Cooking Light, Fine Cooking, Town & Country, and the Los Angeles Times. He is the author of several best-selling cookbooks, including Weber’s Real Grilling™ and Weber’s Charcoal Grilling™. Purviance is certified by the Kansas City Barbecue Society and serves as a judge for the Memphis in May World Championship Barbecue Cooking Contest, in addition to other major competitions. He has also appeared on several national television shows including Today, The Early Show, Good Morning America, Fox & Friends, and the Oprah Winfrey Show—as well as PBS, CNN, the History Channel, and the Food Network.

Product Details

• Paperback: 320 pages
• Publisher: Oxmoor House; First Edition edition (March 3, 2009)
• Language: English
• ISBN-10: 0376020598
• ISBN-13: 978-0376020598
• Product Dimensions: 11.2 x 9.1 x 0.8 inches
• Shipping Weight: 2.8 pounds (View shipping rates and policies)
• Average Customer Review: 4.9 out of 5 stars  See all reviews (66 customer reviews)
• Amazon.com Sales Rank: #10,434 in Books (See Bestsellers in Books)

  Popular in these categories: (What's this?)

  #16 in	Books > Cooking, Food & Wine > Outdoor Cooking > Barbecuing & Grilling
  #46 in	Books > Cooking, Food & Wine > Reference
  #60 in	Books > Cooking, Food & Wine > Regional & International > U.S. Regional

Customer Reviews

Most Helpful Customer Reviews

34 of 34 people found the following review helpful:

5.0 out of 5 stars You will love this cookbook!, January 22, 2009

By	d bucci (Minneapolis, MN USA) - See all my reviews

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This book includes all of the basics of grilling with charcoal or gas, complete with lots of pictures so you can see exactly how to set up the grill for the type of food you will be grilling and what the coals should look like. How to use the vents, how to use a rotisserie, and needed tools and equipment.

The very best part of this book is the recipes. It does include the classics like pulled pork, burgers, steaks and ribs but also has a lot of great recipes with ethnic flavors. Kofta in Pita Pockets with Cucumber and Tomato Salad, Lamb Meatball Pitas with Chopped Salad and Minted Yogurt, Pork medallions with Asian Black Bean Sauce, Thai Shrimp with Watermelon Salsa, Shrimp Po'Boys with Creole Remoulade, Vietnamese Shrimp Pops with Peanut Sauce, Baja Fish Wraps with Chipoltle-Lime Slaw, Tandoori Chicken Breasts with Mango-Mint Chutney, Chicken Involtini; chicken breast rolled with prosciutto and basil.

Not feeling ethnic, how about Hickory Smoked Turkey with Bourbon Gravy? There is a Bacon-Wrapped Turkey Breast with Herb Stuffing that uses a great "braided" technique for the bacon that completely encases the turkey breast. Soda-Brined Pork Loin with Cherry-Chipoltle Glaze. Hard Cider Simmered Brats with Apples and Onions.

I could go on and on and have not even touched on the fruits, vegetables and grilled bread. There are many great burger recipes for beef,lamb and turkey. Each recipe and technique is very well illustrated with pictures. They have recipes using planks, smoking papers and even a cast iron skillet on the grill.
40 beef recipes
22 pork recipes
27 poultry
35 for seafood
27 vegetable
10 fruit
21 rubs
20 marinades
14 sauces

28 of 28 people found the following review helpful:

5.0 out of 5 stars Best Book Yet From Purviance & Weber!!, March 7, 2009

By	John G. Gleeson Sr. (Frederic, Mi USA) - See all my reviews (REAL NAME)

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As all true grilling afficiandos know, this is the fifth book that Jamie Purviance and the Weber folks have produced that is chock full of recipies and grilling tips to maximize the quality of what we cook on the grill. The first four, "Weber's Art of the Grill", , "Weber's Big Book of Grilling", "Real Grilling" and "Charcoal Grilling are all in print, are reasonably priced and are avalable here at Amazon.com. IMHO, all belong on the cookbook shelf because of the quality of the recipies, as well as the simplicity of preparing them.

So, why buy this book? There are several reasons:

RECIPIES
Nomatter what else is in a cookbook, if the recipies aren't capable of producing goodies that excite the palate, are overly complex or overly time consuming, the book is of questionable value. "Way to Grill" is full of flavorful, simple recipies which address nearly every conceivable type of food, including veggies and desserts. There are also recipies for rubs and sauces which experienced grillers know lie at the heart of flavorful foods.

DETAILED "HOW TO DO ITS"

Want to know how to butterfly a flank steak or a boneless leg of lamb? Want to know how to do various meat rollups just bursting with flavorful fillings? Under the heading of "Way to ...", there are over 300 examples of techniques such as "Way to Rotisserie a Chicken", "Way to Bone a Prime Rib Roast", "Way to Pickle Onions", "Way to Dry Brine a Turkey", etc. The detailed photos and texts accompanying these "Way to ..." entries are hugely informative, and, IMHO, are worth the purchase of the book for themselves alone. But, as noted, there are all those fantastic recipies.

MANAGING FIRES

Grilling is different from indoor cooking, because the griller is working with live fire. Jamie has covered every detail of managing the fire from start to finish, with necessary focus on the safety aspects of fire, fuels, etc.

ORGANIZATION

It is obvious that a lot of thought and effort went into the organization and layout of this book. Recipies and other information are easy to find and clearly expressed.

It should be noted that all of the previous Purviance/Weber books have played to rave reviews. if you check the reviews here on Amazon.com, you will see that all have gotten consistant five star ratings, and for good reason. Anyone, from a novice to the most experienced grillers, can produce consistantly excellent meals from the recipies contained in this book, and the others in the series as well.

In his preface, Jamie notes how his grilling techniques have evolved over time. I suspect that is true for many of us who "fire up" year round. But some prospective buyers of this book may be considering a first foray into grilling or barbecueing. For those folks, my advice is to take the plunge; start with something simple, like a burger. One bite and self confidence soars.

For more experienced folks, get the book for the "Way to ..." stuff, as well as the recipies.

Because I grill year round, even in our harsh Northern Michigan winters (I did ribs for my visiting sons a couple of weeks ago when the temp was in low single digits and snow was heavy), our home tends to be a popular gathering place. Folks just plain like good food with that just off the grill flavor. I know this from experience, and I am just as confident that folks who buy and use "Way to Grill" will experience the deep personal satisfaction of placing flavorful food in front of friends and family.

25 of 25 people found the following review helpful:

5.0 out of 5 stars Who would have thought the Big Book could be replaced?, January 26, 2009

By	Kevin Nicholls "jaded, aging hipster" (Milford, MI) - See all my reviews (TOP 500 REVIEWER)    (REAL NAME)

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I'm not much of a cookbook guy, but until a few days ago, Weber's Big Book of Grilling was to me what The Joy of Cooking has been to my mother and grandmother. If you have a Weber grill, you just *have* that book.

I also have Weber's Real Grilling and Weber's Art of the Grill: Recipes for Outdoor Living, but they've never been used like the Big Book of Grilling.

Where am I going with this? Well, it may be sacrilege, but Way To Grill is quite possibly better than the Big Book. And I don't say that lightly.

Way to grill gives you everything you could possibly need to take your grill beyond burgers and hot dogs. The recipes are relatively easy to make, and almost always call for common items. But more importantly, there's some emphasis on technique. In all likelihood, this is as close as you're going to get to learning how to grill, without standing next to someone who will teach you.

The book itself is well made, and like the other Weber books, has excellent pictures and very comprehensive instructions.

If you own a grill -- gas, or charcoal -- you really need this book.