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Weeknight Grilling with the BBQ Queens: Making Meals Fast and Fabulous by [Karen  Adler, Judith Fertig]
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Weeknight Grilling with the BBQ Queens: Making Meals Fast and Fabulous Kindle Edition

4.6 out of 5 stars 5 customer reviews

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Length: 256 pages Word Wise: Enabled

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Editorial Reviews

From Publishers Weekly

The authors of the BBQ Queens' Big Book of Barbecue apply their trademark can-do spirit to the ever-popular weeknight dinner format. Every dish—whether a salad, burger, steak or otherwise—can be grilled over a variety of fires, from briquettes to wood pellets, in 45 minutes (including prep time). With tiaras planted firmly atop their heads, Adler and Fertig show how to save time by using prepared supermarket items, including salad greens, hard-boiled eggs, sliced pepperoni, already-cut cheese, shredded carrots and cabbage, and three-bean salad, rationalizing, "You'll pay a little more, but isn't your sanity worth it?" Additions to each recipe—set apart in notes headed "You've Got Dinner!"—list easy and complementary side dishes, like Sautéed Green Beans to accompany Low Country Black-Eyed Peas and Grilled Jumbo Shrimp Salad with Hot Bacon Dressing (although recipes for the sides, which are generally simple, aren't offered). The introductory chapter, "Weeknight Grilling with a Tiara Touch," reveals techniques, utensils and timetables. Recipes involve many trendy ingredients (e.g., hearts of palm, baby bok choi, turkey steaks), and the sheer variety of ingredients will let home cooks call on whatever happens to be in their pantry. 2-color illus. (Apr.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author

Karen Adler and Judith Fertig, two longtime friends from Kansas City, have collectively authored more than 20 cookbooks, including 9 on the subject of barbecue and grilling. Together they have authored The BBQ Queens’ Big Book of Barbecue and Fish & Shellfish, Grilled & Smoked. Donning their tiaras, they teach cooking school classes across the U.S. They have been featured in Gourmet, Food & Wine, and Mary Engelbreit’s Home Companion, as well as in newspapers and on TV stations nationwide, including a grilling segment for the DIY Network. As members of the Kansas City Barbeque Society, Adler and Fertig hold the honorary degrees of Masters in Barbecue (M.B.) and Doctor of Barbecue Philosophy (Ph.B.) from Remus Powers, Ph.B., founder of the Greasehouse University.

Product Details

  • File Size: 4982 KB
  • Print Length: 256 pages
  • Publisher: Harvard Common Press (March 8, 2006)
  • Publication Date: March 8, 2006
  • Sold by: Amazon Digital Services LLC
  • Language: English
  • ASIN: B007R0A1IM
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Lending: Not Enabled
  • Enhanced Typesetting: Not Enabled
  • Amazon Best Sellers Rank: #2,547,635 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Top Customer Reviews

Format: Hardcover
I saw the BBQ Queens on television, showing how I can grill once and eat twice and let the grocery store help me out with salad bar ingredients (save me the chopping and slicing and dicing). With three kids and a husband, that's just what I wanted to hear, so I bought the book and put it to the test. It has really changed the way I shop and cook! The kids eat their vegetables, now that the veggies are grilled, and we've never eaten better! Now, my husband grills one of their dinners on Sunday, and we have a "deja vu" dinner on Monday from the leftovers. Then I grill on Tuesday or Wednesday, and we have a second meal for another night. My favorite recipe so far is the lime and basil shrimp with grilled asparagus and polenta, and then we use leftover grilled shrimp (and polenta cut into croutons) for the blackeyed pea salad with bacon. I can truly say that we're living the good food life because of this book.
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Format: Hardcover
The BBQ Queens are lots of fun. They make you feel like anyone can grill and share plenty of tips to help you along. Much nicer approach than from the many grill experts who think their way is the only way. In Weeknight Grilling they say - buy prechopped and presliced foods to save time. And they also say to let the grocery store be your sous chef - like - use the salad bar to buy the fresh chopped onions and veggies, etc. Thank You Queens, you offer quick sandwiches and salads for weeknight meals (like everybody is only going to do a full blown meal when you've been working, car pooling, etc. These sandwiches are awesome: Grilled Panini, Italian Subs, Blue Cheese Griled Chicken, to name some of my favorites.
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Format: Hardcover
I have a new baby q gas grill, and am reading alot of grilling books. I like the Weber book better, this has some strange advice....buying from the salad bar becuse you won't take a minute to cut up a carrot or zuchinni?
These cooks ignore calories! It feels very much like midwest cooking, heavy on sauces with sugar, if you are grilling to be healthy or lose weight this may not be the book for you.
I did get three usefull ideas, fish in foil! and grilled sandwhiches, and a new the falafel. I like the book, but not enough to keep it.
also the assumption of indirect heat and charcoal,,,, but cook on !
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Format: Paperback
The two giant advantages of BBQ on weeknights are not heating up the kitchen and a very easy cleanup with no (or fewer anyway) pots and pans to clean. What's been missing is how to get away from the plain steak, hamburger, hot dog, chicken meals. And these girls do.

Further they emphasize time saving. They say you need to save time to 'kick back with a cocktail, get yourself a manicure, etc.' Well I've never had a manicure, really like a coctail once in a while, but also realize that the kids need taxi driving, I probably have some more work to do tonight and saving the time is well worthwhile.

Perhaps the greatest testament to their greatness is their use of charcoal. They do admit that gas grills exist (indeed go to the average store and that's all you'll find) but charcoal is better.

Saturday night people are coming over. We have some new ingredients to try in Martinis. There's still a few days, but the Grilled Polenta with Herb Cheese and Stir-Grilled Garlic Greens (page 40) is definitely on the menu. But, no prepared polenta. I'm going to use Bob's Red Mill Grits/Polenta from Portland, OR.
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Format: Paperback
Once again the BBQ queens have written a book that we can all use to get dinner on the table, even during the week. Their hand-holding advice, and simple recipes with bold flavors are all you need to be on your way to grilling every night of the week with delicious grilled entrees and great tips for sides pair with your grilled dinner. This is one book you'll keep close to your tongs and barbecue apron.
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