Mastering the Grill: The Owner's Manual for Outdoor Cooking Book

Introduction: The Science and Mechanics of Grilling     9
The Grillmaster's Manual
Mastering Your Equipment
Types of Grills     14
How Grills Work     17
Grill Cleaning, Maintenance, and Repair     19
Grill Storage     20
Grill Tools and Accessories     20
Grill Fuels and Fire Starters     25
Mastering Your Technique
Mastering Fire     30
Starting a Wood Fire     31
Starting a Charcoal Fire     31
How to Maintain a Live Fire     33
The Science of Heat Transference     34
Conduction     34
Convection     34
Radiant Heat     34
Mastering Grilling Techniques     36
Direct Grilling     36
Indirect Grilling     36
Rotisserie Grilling     37
Adding Smoke     37
Barbecuing     39
Cooking in the Coals     39
Wrapping     40
Cooking on a Plank     40
Mastering Temperature     40
Judging Meat Doneness     42
Judging Produce Doneness     43
Judging Doughs' Doneness     43
Resting     43
Mastering Your Ingredients     45
Mastering Meat     46
Protein     46
Fat     47
Grass-Fed, Grain-Fed, and Organic     47
Cuts of Meat     48
Ground Meat     49
Grading     49
Beef     50
Veal     55
Pork     57
Lamb     59
Game Meats     62
Mastering Poultry     63
Poultry Cuts     64
Fat and Skin     65
Mastering Seafood     65
Fish     65
Shellfish     68
Mastering Produce     71
Roots     72
Stems     72
Fruits and Vegetables     72
Leaves     73
Flowers     73
Grilled Cheese     74
Grilled Dough     75
Mastering Your Flavors     77
Seasoning     78
Rubs     84
Mops     84
Brines     85
Marinades     86
Glazes and Sauces     87
The Grillmaster's Recipes
Mastering Burgers and Other Quick Meals     89
Mastering Steaks, Chops, and Other Quick-Cooking Cuts     131
Mastering Roasts, Ribs, and Other Slow Food     183
Mastering the Big Kahuna and Other Incredible Grill Projects     225
Mastering Vegetables and Other Sides     259
Mastering Fruit, Dessert, Dough, and Everything Else     305
Mastering Marinades, Mops, Brines, Rubs, Wet Pastes, Glazes, Sauces, and Dips     349
Index     401
Bibliography     415
Table of Equivalents     416