- Paperback: 176 pages
- Publisher: Fair Winds Press (June 15, 2014)
- Language: English
- ISBN-10: 1592336124
- ISBN-13: 978-1592336128
- Product Dimensions: 7 x 0.8 x 9.2 inches
- Shipping Weight: 1.2 pounds (View shipping rates and policies)
- Average Customer Review: 43 customer reviews
- Amazon Best Sellers Rank: #767,639 in Books (See Top 100 in Books)
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Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire Paperback – June 15, 2014
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From the Publisher
The Ultimate Paleo Burger
Bite off a piece of awesome with these burgers packed with killer toppings . The custom blend of ground chuck and sirloin will keep this burger moist thanks to the fat in the chuck and flavorful due to the rich beefiness of the sirloin . Wrapping this baby in lettuce kicks wheat buns to the curb while keeping all the fillings in control.
Burgers Looking More Like Meatballs?
Pressing a small divot into the center of your burger patties before putting them on the grill will help keep them flat as they cook.
To make the burgers: In a large bowl, combine the ground sirloin, ground chuck, Worcestershire sauce, garlic, and minced onion. Crack in a generous amount of fresh black pepper and season with a good pinch of sea salt. Combine the mixture well and form into 2 patties. To prepare the toppings: Get your grill nice and hot and, using a cast-iron skillet, fry up the strips of bacon until crispy. Remove the bacon and use the bacon fat to fry the sliced onion. The onions should take about 20 minutes to get really caramelized, so you can cook your burgers during this time. Cook the burgers on direct high heat. Whatever you do, don’t press on them with your spatula. Pressing on burgers only squeezes out the juice, which is a stupid thing to do if you want a juicy burger. Flip the burgers after 4 or 5 minutes and cook for an additional 4 or 5 minutes or less if you want them on the rare side. When the burgers are done cooking, put them on a plate to rest. The reason for this is the same as for resting a steak: it lets all the juices redistribute into the meat, keeping them from immediately running out when you take your first bite. Remove the caramelized onions from the skillet and use the remaining fat in the pan to fry up the eggs. Prepare the “buns” by cutting the head of lettuce in half, removing several layers of the largest leaves. A single layer of lettuce will wilt and won’t hold up to the heat and heft of the burger, so use several more layers than you think you need. Place a piece of parchment paper down and put a stack of iceberg lettuce leaves on top of it. Put down the burger patty and dress with the Paleo Mayo, Kicked-up Ketchup, and mustard. Add the pickles and bacon on top of the condiments, saving the fried egg for the very top. Cap the burger with another stack of iceberg lettuce leaves. Use the parchment paper to wrap the burger up, folding the paper first from the bottom and then from the sides. Repeat this process for the second burger and high five your dining partner. Start eating and don’t look back until you’ve destroyed all the evidence. Yield: 2 Servings
- For burgers:
- 1/2 pound (226 g) ground sirloin
- 1/2 pound (226 g) ground chuck
- 1 teaspoon Worcestershire sauce
- 1 teaspoon minced garlic
- 1/2 medium white onion, minced
- Freshly ground black pepper
- Sea salt
- For burger “bun” and toppings:
- 8 slices bacon
- 1/2 medium white onion, thinly sliced
- 2 eggs
- 1 head iceberg lettuce
- 2 tablespoons (32 g) Paleo Mayo
- 1 tablespoon (15 g) Kicked-up Ketchup
- 1 tablespoon (11 g) yellow mustard
- 1/2 cup (118 g) bread and butter pickles
"Paleo Grilling offers amazing tools that help to bring families back to the dinner table--a dinner table filled with food that nourishes not only the body but relationships as well. "Paleo Grilling" is more than just another cookbook; it is a way to encourage your loved ones to gather together, thanks to the joy of real food. And your kids just might forget for at least one evening that processed food even exists."
-Sarah Fragoso, Everyday Paleo
Paleo Grilling is about seeking maximum nutrition with minimal impact by connecting with our past, celebrating our present, and creating hope for our future.
-Diane Sanfilippo, New York Times bestselling author of Practical Paleo
With beautiful photos, helpful how-to's, and mouthwatering recipes, Paleo grilling will inspire you to eat healthy whether you follow a Paleo diet or not.
-Elana Amsterdam, New York Times bestselling author of Paleo Cooking from Elana's Pantry
I'm a grill-in-every-season kind of girl and I seem to have met my distant grilling cousins in authors Tony Federico and James Phelan. Their respect for the beauty of humanely raised meat and fire shows on every page.
-Melissa Joulwan, author of Well Fed 2: More Paleo Recipes for People Who Love to Eat and TheClothesMakeTheGirl.com
"While most grilling books are going to hit the four meat groups, beef, pork, chicken, and sometimes lamb, this book adds ostrich, pheasant, quail, squid and much more, which is a good thing. This cookbook is filled with both those things you would expect from a grilling book and lots of things you won't typically find." - bbq.about.com
"Tony Federico and Chef James Phelan teach all about sourcing food and what it means to cook nose-to-tail, while sharing their masterfully crafted, delicious-looking recipes. Ultimately, however, Paleo Grilling is about seeking maximum nutrition with minimal impact by connecting with our past, celebrating our present, and creating hope for our future." --Diane Sanfilippo, New York Times bestselling author of Practical Paleo
"Paleo Grilling is more than just another cookbook; it is a way to encourage your loved ones to gather together, thanks to the joy of real food." --Sarah Fragoso, Everydaypaleo.com
About the Author
Tony Federico is the host of the Paleo Magazine Radio podcast and is a full-time writer, personal trainer, and wellness consultant. He earned his degree in Exercise Science from the University of Florida and is an American College of Sports Medicine certified Health and Fitness Specialist. Over the past eight years, he has worked with clients ranging from professional athletes to paraplegics. Tony recovered from a chronic knee injury by learning how to run barefoot, which led to the realization that modern technology is not always the solution to modern diseases and disorders. He incorporated the principles of Ancestral Health into the rest of his lifestyle and this helped him to overcome an eating disorder that had plagued him since childhood.He believes in the innate intelligence and logic of the body and thinks that restoring health is a matter of working with, not against, our biology. He shares this message through his personal blog (FitnessInAnEvolutionaryDirection.com) and through his writing, which has been featured in publications such as WOD Talk and Paleo Magazine. Tony lives in Jacksonville, Florida with his wife Jamie.James William Phelan spent three years harvesting and honing his skills at the acclaimed Tuscan restaurant, Lo Spiedo di Noble, in Greensboro, North Carolina. He then attended The French Culinary Institute in New York City. With an honors diploma in hand, James and his wife, Britt, moved to Jacksonville, Florida, in 2002. He began working at Restaurant Medure, in Ponte Vedra. In time, James would take the helm at Restaurant Medure, a position he would hold for three years. Next he became the Chef at the highly honored Matthew's Restaurant, as well as running the company's catering arm and a casual cafe, Take Away Gourmet. AAA recognized the restaurants at which James was the Chef with "Four Diamonds" for five consecutive years.As his career was building, a new passion was growing stronger: health and fitness. Over the years, James noticed many gym-goers struggling with their diet. Most either ate a bland, redundant diet or cheated on their diet often. He knew he could create meals that would remedy these issues and allow people to fully reap the rewards of their hard work. In March 2011, James left the Medure Restaurant Group and started J. William Culinary, a company that produces healthy, fresh fitness meals for active people. As J. William Culinary has evolved, it has taken on the opportunity to address the needs of those with specialized dietary requirement, such as Paleo and gluten-free.Today, J. William Culinary delivers or ships between 1,500 and 2,000 meals per week and has a client base of 400 people. With the help of Interchanges, a web strategy and development firm, and sponsorship of a highly visible professional athlete, J. William Culinary is now exposing its product to a national audience.Amy Kubal is a Registered and Licensed Dietitian specializing in the Paleo Diet and performance nutrition. She is the consulting dietitian for Robb Wolf and the director of Robb’s Paleo RD Network. Additionally she is the nutrition guru for the Whole9 and Joe Friel’s Training Bible coaching. Amy has helped many clients optimize body composition and/or manage and recover from autoimmune and diet related diseases: cancer, diabetes, heart disease, IBS, renal failure, lupus, and more. Additionally, she works with a broad range of performance-focused clients made up of Olympic athletes, IronMan triathletes, professional bikers, marathoners, CrossFit games competitors, MMA fighters, Kettlebell masters, and everyday athletes.
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Top customer reviews
I'm not going to lie, my enthusiasm for paleo has it's ups and downs but after having this book, I feel recommitted because I'm not looking at paleo as sacrificing fun and delicious eating.
It's a must read!