A must for anyone with a grill!

The ultimate grill cookbook. We use it every weekend! You can learn to smoke, or grill to perfection! We have also given them as gifts! Easy recipes that are delicious. We highly recommend this book to anyone.

Wow! This book has made me look like I know what I'm doin!

Okay, honestly I'm culinary challenged, but this book surely helped me overcome that.

This book is packed with all kinds of good recipes. Everything from how to grill a whole hog, right down to the perfect burger (which really is perfect! I love his technique!) and even a short chapter on grilling deserts (grilled pineapple with cinnamon/sugar is insanely good, especially with vanilla ice-cream)

I have tried numerous recipes and none have failed. The only quam some might have is the challenge of finding some of the ingredients. Well, not only are there usually substitutions that he points out, but often-times you can just ommit the ingredient all-together and still get perfectly fine results.

This book is also great because it's geared towards a very broad audience. A novice should have little problem churning out mouthwatering meals, also a grilling guru (or "grill jockey") will likely stumble across new techniques to help their dishes taste even better. Also, this book starts off be teaching the most basic grill techniques, such as setting up a 3-zone fire, indirect grilling...etc.

It gets better... Everything in this book is made from scratch. Not only will you learn how to apply the right BBQ sauces, rubs, marinades, mop sauces...etc to your dishes, you also learn how to make each and every one! The basic BBQ sauce is hardly "basic" like the name implies, it is the single tastiest BBQ sauce I have tried!

I highly recommend this book!

Buy this book!

Steve Raichlen is the ultimate barbecue and grill guru, and How to Grill is the type of book you would expect from a guru. Raichlen leads the reader through every aspect of grilling. For the grilling beginner, he offers thorough information about the various types of grills, accessories, fuels, and cuts of meat. His recipes range from fairly simple to quite complex. He addresses cooking beef, pork, poultry, seafood, vegetables, and desserts on grills. Raichlen offers tips for adjusting nearly every recipe to the type of grill the reader uses. For grilling aficionados, Raichelen offers a wide variety of recipes for rubs, sauces, and butters that one can experiment with in a variety of fashions. The pictures are suberb and the instructions for every recipe are very detailed. As a South Carolinian, I also appreciate the fact that he distinguishes between North Carolina (vinegar based) and South Carolina (mustard based) barbecue. Only a guru or a South Carolinian knows the difference, and Raichlen is from West Virginia.