The Grilling Book
Whether you’ve been grilling for years or have never bought a bag of charcoal in your life, The Grilling Book is the only book you’ll need in your backyard this summer—or any summer.
No one anticipates summertime cooking more eagerly than the grilling enthusiasts at Bon Appétit. The glowing embers, the sizzle of a well-marbled rib eye as it hits a hot grill, the bracing slaws and perfectly charred kernels of sweet corn—Bon Appétit has always brought the delicious alchemy of grilling to life in the pages of the magazine.
Now home cooks will discover their ideal grilling companion and coach in The Grilling Book. Offering more than 350 foolproof recipes, dozens of luscious full-color photographs, crystal clear illustrations, and plenty of plainspoken, here’s-how-to-do-it guidelines, The Grilling Book welcomes you to everything that is sensational (and sensationally simple) about grilling.
Here are thick, juicy steaks that need no more than salt and freshly cracked pepper to create an unforgettable meal; baby back ribs rendered succulent and fall-apart tender with flavor-rich rubs and a shellacking of barbecue sauce (plus the secret cheat method that makes them ridiculously easy to prepare); moist fish, seasoned and grilled quickly over a hot fire; irresistible grilled flatbreads, crispy on the outside and chewy on the inside, creating the perfect canvas for every topping you crave. Not to mention the salads, slaws, sides, and drinks that complete the perfect grilled meal.
“The Grilling Book is a super-smart collection of techniques, recipes, and stunning imagery.”
––Mario Batali
“Indispensable. Chock-full of recipes tested and approved by the trusted editors of Bon Appétit, it’s sure to make you a master of all things grilling.”
––Tom Colicchio
“This beautiful book makes one of America’s favorite culinary pastimes accessible to anyone. The recipes are easy to follow yet refined. It’s a testament to Adam Rapoport’s appetite for style and taste.”
––Marcus Samuelsson
“Bon Appétit’s new bible on live-fire cooking is one you’ll want to keep close at hand every summer. If you’re new to the grill, the easy-to-follow recipes, protein- specific technique tips, and time-saving tricks will help you get started.”
––Matt Lee and Ted Lee
“I love Bon Appétit’s vibrant and refreshing take on grilling. If you’ve never grilled before, or have an expert hand, this book is a must.“
––April Bloomfield
Best-Ever Barbecued Ribs
8 servings
2 ½ Tbsp. kosher salt
1 Tbsp. dry mustard
1 Tbsp. paprika
½ tsp. cayenne pepper
½ tsp. freshly ground black pepper
8 lb. baby back ribs (8 racks) or spareribs (4 racks)
Vegetable oil, for brushing
Low-salt chicken broth (optional)
1 ½ cups store-bought or homemade barbecue sauce, plus more for serving
Preheat oven to 325°F. Combine first 5 ingredients in a small bowl. Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. Wrap racks individually and divide between 2 baking sheets.
Bake ribs until very tender but not falling apart, about 2 hours for baby back ribs or 3 hours for spareribs. Carefully unwrap ribs; pour any juices from foil into a 4-cup heatproof measuring cup; reserve juices. Let ribs cool completely. Do Ahead: Ribs can be baked up to 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through). Cover and chill juices. Rewrap ribs in foil and chill.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grate with oil. Add broth or water to rib juices, if needed, to measure 11/2 cups. Whisk in 11/2 cups barbecue sauce to blend.
Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7 to 10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with more barbecue sauce.
From The Grilling Book by Bon Appetit/ Andrews McMeel Publishing, LLC
Photo: Peden + Munk.
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