The 50 percent of American households that own gas grills, and even those diehards with charcoal grills, want speed and convenience almost as much as they want great flavor when they cook outdoors. And that's just what this volume delivers--the nitty-gritty of how to get the most out of your grill (gas, charcoal, or indoor); the best ways to test for doneness; and easy instructions for getting outstanding taste in no time with intense seasonings, dry and wet rubs, bases, glazes, rapid marinades, flavor injections, and simple sauces.
The irresistible recipes include Cowboy Steaks with Red-Eye Chili Rub, Blackened Red Snapper with Quick Tropical Salsa, Three-Cheese Garlic Grilled Pizza, and many other dishes that sound (and taste) like they take a whole lot more effort to prepare than they really do.
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