Table of Contents
Seasoning Your New Grill 5
The Grill Master’s Toolbox Inventory 7
Meat Selection & Cooking Techniques 11
Cooking Vegetables on the Grill 12
Baked & Grilled Cajun Taters 15
Baked Kansas City Burnt Ends & Beans 16
Cry Baby Wings with Zing 17
Dripping Roast Beef Sandwiches with Melted Provolone 18
Fresh as Springtime Apple Salad 19
Grilled, Stuffed Zucchini 20
Hawaiian Colada Coolers 21
Italian Sausage Wonton Nibblers 22
Jerk-Style Fajita Fiesta 23
Kolorful Kabobs 24
Minty Ginger Ale Julep 25
Nutty Chicken Salad 26
Orange & Bourbon Chicken 27
Party Mix Parmesan 28
Pork Steaks Spicy Style 29
Shredded BBQ Beef 30
Spicy Italian Tailgater Sausage Sandwiches 31
Summer Cool-down Salad 32
Tailgate Mango Brats 33
Warm & Creamy Mushroom Dip 34
Yahooie Cole Slaw 35
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If you are truly serious about mastering the art of the Grill, then this guide will spare you the embarrassment and headaches of learning from needless misteaks (pun intended).
Gas Grill or Charcoal?
Easy answer: Charcoal
You’ll never get that distinctly oh-so-wonderful flavor that the Grill was invented for in the first place by using a Gas Grill. Another advantage of the Charcoal Grill is that you can enhance the flavor by adding wood chips.
The ideal set-up is the combination Griller-Smoker.
If your wallet or purse can swing it, you’ll never be sorry!
This is an investment in your future. Your entire reputation: as the only Cook on the block worth his or her weight in Prime Angus Beef, is on the line here. Buy the best Grill you can: one that is high-quality, sturdy, and with stout cast iron slabs that will stand the test of time; none of that flimsy throwaway stuff from the Dollar store.Other Details
- 2 Ebooks (PDF), 35 Pages
- 8 Ecovers (PSD, JPG)
- Source File, Ancillaries, Bonuses, Fonts
- Year Released/Circulated: 2011
- File Size: 91,903 KB
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