How many times have we gone to a barbecue at someone’s house and the person in charge of the grill gets distracted, has too many cocktails, or is busy chasing the kids around? Inevitably the food cooks too long and is dried out. That has us begging for more sauce to add back the moisture. If they cooked the food correctly, the sauce would be a flavor enhancer instead of a way to rescue overcooked foods!
If you have some friends who fall into this category, give them a copy of Grill to Perfection from Page Street Publishing and the next time you go over for a barbecue, the food will be perfect!
So what is it that makes this book such a great guide? First of all, two of the authors are champion pit masters, Andy Husbands and Chris Hart, who have won the KCBS (Kansas City Barbecue Society) Grand Champion title 35 times! I just completed my certification to be a judge for KCBS and know how hard it is to get that many wins. And on top of that, they won the granddaddy of them all too, the Jack Daniel’s World Championship Invitational. Bravo Andy and Chris!
Andrea Pyenson, the third author, has been writing about food and travel for over a decade in such publications as the Boston Globe, Edible Cape Cod, the Washington Post, and Find Cooking. This is her third book with Andy and Chris.
In order to have that many successes, these guys have spent thousands of hours tending fires, perfecting techniques and recipes, and cooking food that the crowds at the competitions love. That kind of experience always teaches the best lessons and they are sharing those with us so we don’t make the same mistakes.
They have structured this book around the variety of ways that food is cooked on a grill, with both charcoal and gas. Understanding how to work with high heat, medium direct heat, low direct heat, or cooking with two-zone fires, gives you the ability to instantly know which technique is best for the cut of meat, poultry, seafood or vegetable you are working with. With plenty of tips and hints all through the book, you will learn how the pros get it right every time.
They have included a list of the tools they always have on hand. I have them all and wholeheartedly agree that each one will help improve your grilling results and make it easier to work with the more challenging ingredients like seafood.
There are a wide variety of recipes that include traditional favorites and many dishes that will surprise and delight you. Take a look at the Thai-Flavored Pork Belly Skewers, Backyard Clambake on your Grill, Smoky Spicy Lamb Chorizo, and Eric’s Molasses-Chipotle Glazed Sweet Potatoes. This is just the tip of the iceberg – there are so many more recipes that I cannot wait to make!
In addition to the American-style flavors that we automatically associate with barbecue grilling, Andy and Chris have included many unique recipes from different cuisines such as Korean, spicy Sichuan, Caribbean jerk and more. There is truly something for everyone in this book.
If you know someone who loves to grill, Grill to Perfection would be the perfect gift. Combine it with an instant-read thermometer and a fun apron, and you have a gift that would thrill anyone who spends every weekend outside perfecting their favorite barbecue recipes.
With the 4th of July holiday next week, now is the perfect time to get this book – if you order it today you will have it in time to amaze your holiday guests!
Create a New Tradition Today!
Disclosure: I was sent a review copy of the cookbook by the publisher. I was not compensated for writing this review. As always, my thoughts and opinions are my own.
Let’s connect! If you love The Heritage Cook, you can follow me on Pinterest or Twitter, and become a fan on Facebook. If you ever need any entertaining or cooking advice, need to alter a recipe for gluten-free, or want recipe suggestions, don’t hesitate to email me (email@example.com). Thanks for reading!
Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. This includes copying and reprinting content and photographs. If you have any questions or would like permission, I can be contacted via email (firstname.lastname@example.org). Feel free to quote me, just give credit where credit is due, link to the recipe, and please send people to my website, www.theheritagecook.com. Please see the Disclaimers page for additional details.
This site is not intended to provide medical advice. The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. It is the reader’s sole responsibility to determine which foods are appropriate and safe for their family to consume. Always consult your doctor. The author makes no claims regarding the presence of food allergens and disclaims all liability in connection with the use of this site.