Other Sellers on Amazon
+ $3.99 shipping
+ $3.99 shipping
How to Grill Everything: Simple Recipes for Great Flame-Cooked Food Hardcover – Illustrated, May 14, 2018
|New from||Used from|
Inspire a love of reading with Prime Book Box for Kids
Discover delightful children's books with Prime Book Box, a subscription that delivers new books every 1, 2, or 3 months — new customers receive 15% off your first box. Learn more.
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Frequently bought together
Customers who viewed this item also viewed
From the Publisher
Into-the-Fire Steaks from How to Grill Everything
Makes: 4 to 6 servings │ Time: 25 to 35 minutes
I’m serious: You’re going to put meat directly on the coals. And instead of getting burnt bricks, the results are a sublime balance of charred crust and juicy interior. The best cuts for this are porterhouse, rib-eye, and strip; bone-in or boneless—it’s your choice.
1. Prepare a hot direct fire using hardwood charcoal; make sure to use enough so you can spread the coals out thickly and still lay the steaks fully on top.
2. Pat the steaks dry with paper towels and sprinkle with salt and pepper on both sides.
3. When the coals are blazing hot, spread them out into an even bed. Put the steaks directly on the coals so they’re not touching each other. Cook until 5° to 10°F shy of the desired doneness, turning and moving them as needed. Timing will be extremely variable, depending on the thickness of the steaks and temperature of the fire, but figure boneless cuts release with few coals stuck to them at 3 to 4 minutes before the first turn. Then start checking with an instant-read thermometer after a couple more minutes. (Bone-in or thicker cuts will take a little longer.
4. Pull or shake any embers off the meat above the fire and transfer the steaks to a cutting board. Let rest for 5 to 10 minutes, continuing to check the internal temperature. (Or nick with a small knife and peek inside.) Cut across into ½-inch slices, transfer to a platter, pour over any accumulated juices, and serve.
- 2 or more thick steaks (1–1½ inches thick; about 2 pounds total)
- Salt and pepper
—Publishers Weekly, STARRED review
About the Author
- Item Weight : 3.85 pounds
- Hardcover : 576 pages
- ISBN-10 : 0544790308
- ISBN-13 : 978-0544790308
- Product Dimensions : 8 x 1.21 x 9 inches
- Publisher : Houghton Mifflin Harcourt; Illustrated edition (May 14, 2018)
- Language: : English
- Best Sellers Rank: #19,237 in Books (See Top 100 in Books)
- Customer Reviews:
Top reviews from the United States
There was a problem filtering reviews right now. Please try again later.
Having his other books this one does still pack a lot of recipes but don't expect a robust volume like How to Cook Everything. He does cover the bases, chicken, beef, breads, desserts. And if you've got vegetarian friends, this has that covered too. I especially appreciated the sauces and condiments section.
I really wanted more recipes though but there's nothing in here I won't try. I'm confident these recipes have been tested thoroughly.
I was disappointed to see this book was printed in China. His previous books that I own appear to be US published or in Canada. The quality of the book is very good though, print is large, making it feel like a mass marketing book.
I am pleased with the book and do recommend it.
What's going on?