From mouthwatering burgers to slow-smoked pork shoulder, master griller Fred Thompson shares his secrets to succulent grilling in this step-by-step cookbook. Thompson created recipes for cooking with direct fire, indirect heat and smoking on a coal, gas or wood-fired grill, and his techniques make it easy for novice grillers to deliver prizewinning flavors. Recipes for spice-rubbed tri-tip, Louisiana-style smoked turkey breast and coconut-lime fish fillets are interspersed with tips for great results and confident grilling. Extensive sections on vegetables and sides include recipes for pizza, chilled slaws, cornbread and even grilled salads. Thompson rounds out the book with his secrets for homemade sauces, marinades and rubs. Hardcover, 223 pages.
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