Rick Browne, known as a master griller to PBS audiences, wants us to head outside to grill all year round. Suggesting that on the frantic holidays when more than one dish fights for space in the oven, using the grill is a way of easing the frenzy inside. "Have confidence cooking and baking outside and enjoy what has become America's most popular way to cook," states Browne. As a bonus to the timid, the recipe temperatures Browne gives will work for the indoor oven as well, but it's preferable to head outdoors, for in Browne's hands grilling is a sophisticated, spectacular way of cooking, one that is essentially easy and always rewarding.
To begin Browne shares, not only menu suggestions, but guidelines, hints, techniques, tips, and shortcuts that he's learned on his travels to barbecue pits worldwide. Browne ignores nothing, from direct to indirect heat, to rubs and brines, as well as gear and gadgets.
Once Browne has armed the reader with knowledge
and technique, he gives us the recipes. And now the fun begins, as there doesn't seem to be anything that Browne doesn't grill. Of course there are recipes for the
various meats we love to grill and you'll find recipes for all meats. There Try a Honey-Roasted Duck marinated in passion fruit juice and apple juice, or Cornish Apple Cider Game Hens, a Grilled Goose with Apple-Apricot-Prune Stuffing or go for a holiday turkey done in several styles, perhaps Cajun Deep-Fried or Carolina-Style Barbecue or a Traditional Smoke-Barbecue Turkey to enliven a holiday table.
Beef is classic at the barbecue and Browne loves to barbecue all cuts of beef. From Kobe Blue Burgers to Grilled Rib Eye Steaks with Roquefort Butter, or Beef Tenderloin with Pinot-Mushroom Sauce, or a Tequila Porterhouse Steak,Browne leaves no cut ungrilled. Our favorites may be the rib recipes that can go in the oven or on the grill and are spectacular for a holiday meal.
Pork is also classic for grill or barbecue, and you can try a Crown Roast of Pork or a Pork Tenderloin with Spicy Marmalade Glaze, or Porterhouse Pork Chops with Blackberry Cabernet Sauce. Browne doesn't forget seafood and there are recipes for Grilled Pacific Salmon, Dr. John's Cedar Plank Salmon, Rainbow Trout with Apple Salsa, Grilled Giant Scallops with Mandarin Orange-Lime Sauce.
Vegetables find a happy home at the grill. Browne offer recipes such as Tequila Sweet Potatoes, Savory Stuffed Potatoes, Cider Acorn Squash with Maple Syrup, Molasses New Potatoes or Sauteed Citrus Beets. An entire holiday meal can be created at the grill.
Perhaps the most intriguing recipes are in the dessert category. You will find Blueberry-Raspberry-Strawberry Lasagna -yes a lasagna and done over the grill, and Browne tells the reader to be prepared to get hooked. Thinking of holidays there are recipes for Sweet Potato Pie with a Praline Topping, Cranberry and Grand Marnier Tart Tatin, Grilled Pears with Cinnamon and Maple Syrup.
Every recipe is preceded by notes. His recipes are straightforward and easy to follow. Browne works with passion for grilling and barbecuing, but also with practicality.
There are full-color photographs throughout to guide the eye. The book is simply, but elegantly formatted for ease of use.
Grilling is one of the earliest ways to cook, and Browne has previously given us The Big Book of Barbecue Sides, in which he traveled across America noting the culinary sophistication that has developed since barbecue became popular back in the 1950s. Grilling for All Seasons continues that sophistication.
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