GET READY TO GRILL WITH THE BEST RECIPES, TIPS, AND TECHNIQUES
FROM AMERICA’S TEST KITCHEN
Are precut steak tips worth buying? Why make divots in burgers? What’s the best supermarket barbecue sauce? How do you make great street corn at home? Are all grill tongs created equal? America’s Test Kitchen fires up the grill to answer these questions and many more in the inventive new book Master of the Grill.
Part field guide to grilling and barbecuing and part cookbook, Master of the Grill features a wide variety of foolproof recipes along with the best tools to use, food science, clever grill hacks, and shopping tips mixed in—everything you need to know to grill successfully. With more than 400 recipes, we include just about anything you’d ever want to grill—from the juiciest burgers to sweet and tangy barbecued chicken to tender grill-smoked pork ribs. We also feature dishes you’ve always wanted to try on the grill but didn’t know where to start, like fruits and vegetables, whole fish, pizza, and even tofu. This is our best collection of classic, contemporary, and regional grilling recipes.
With recipes and techniques arranged by skill level—from The Basics to The Easy Upgrades to The Serious Projects—cooks of all stripes can dive in and choose their own outdoor cooking adventure. Regional specialties are featured throughout so readers can learn how to make favorite dishes from across the country, like Kansas City Sticky Ribs, Lone Star Beef Brisket, and Alabama Barbecued Chicken.
Here’s a sampling of what you’ll find in Master of the Grill and some stand-out test kitchen recipes:
• Recipe for Success: Charcoal or gas grill? Every recipe in the book has instructions for both along with our Why This Recipe Works feature.
• Gadgets & Gear: Get our latest recommendations for gas grills, portable charcoal grills, skewers, grill tongs, propane level indicators, chimney starters, rib racks, barbecue basting brushes, smokers, and more.
• Food Science: Learn the hows and whys behind our recipes. Does poking meat cause moisture loss? Why should you let meat rest before cutting it? How does milk powder encourage browning on chicken breasts? How does a water pan set inside a grill help regulate its heat?
• Step By Step: Wondering how to set up a grill, slice a flank steak, or get wings ready for the grill? We show you how with full-color photos and illustrations.
• Shopping IQ: Boost your meat counter confidence with tips for choosing the best steaks and cuts of brisket, and see what products stood out in our testings of burger buns, five-spice powder, steak sauce, and other accompaniments.
• Grill Hacks: Discover ingenious ways to improvise grillside, such as using salt to clean your sticky basting brushes and how to light a grill without a chimney starter.