How to Grill: The Complete Illustrated Book of Barbecue Techniques

How to Grill: The Complete Illustrated Book of Barbecue Techniques
Average customer rating:

Great book wish it was better made

good book on grilling

GRILLING 101 for charcoal or gas

Great Book!

Some good recipes, but heavily padded, and with some noteable flaws

How to Grill: The Complete Illustrated Book of Barbecue Techniques
Steven Raichlen
Manufacturer: Workman Publishing Company
ProductGroup: Book
Binding: Paperback

General | Cooking, Food & Wine | Subjects | Books
Barbecuing & Grilling | Outdoor Cooking | Cooking, Food & Wine | Subjects | Books
Culinary Arts & Techniques | Cooking, Food & Wine | Subjects | Books
Special Appliances | Cooking, Food & Wine | Subjects | Books
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Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes

The Barbecue! Bible

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Accessories:

Steven Raichlen Best of Barbecue SR8026 Signature Stainless Steel Skewers, Set of 4 (5/8-inch Wide)

Steven Raichlen Best of Barbecue SR8053 Chipotle Molasses Barbecue Sauce

Steven Raichlen Best of Barbecue SR8058 Mediterranean Barbecue Rub

Steven Raichlen Best of Barbecue SR8006 20-inch Ultimate Locking Tongs

ASIN: 0761120149

Book Description

Without a doubt the most interesting, comprehensive, and well-thought-out book on grilling ever and it's destined to be in the kitchens and backyards of both professionals and home cooks. Every detail is made clear and easy in a concise and inspirational way. Spark it up! (Mario Batali, Molto Mario (The Food Network), Mario Batali's Simple Italian Food)

The definitive how-to guide for anyone passionate about grilling, from the newest beginner to the most sophisticated chef. (Tom Colicchio, Think like a Chef)

Master the techniques that make barbecue great with this indispensable show-and-tell by Steven Raichlen. Using more than 1,000 full-color, step-by-step photographs, How to Grill covers it all, from how to build an ingenious three-zone fire to the secrets of grilling a porterhouse, prime rib, fish steak, kebab, or chicken breast. Plus the perfect burger. Includes 100 recipes - one to illustrate each technique - with memorably delicious results!

Customer Reviews:

Great book wish it was better made.......2007-09-28

I have enjoyed this book this summer. I have used several of the tips and receipes all to great success. The only problem I have with it is the binding is coming apart. About 30 pages fell out last time I pulled it out. Not real happy with that since it is fairly new but I should be able to fix it somehow. Anyway this is a great book ... regardless of experence level.

good book on grilling.......2007-09-02

Good book. Lots of tips, and good recipes. Beer-can chicken is the ONLY way to do chicken, as far was we are concerned! Many great grilled meals await you.

GRILLING 101 for charcoal or gas.......2007-09-02

.
This is an ideal starting point if you want to get the most out of your grill; be it charcoal or gas.

If you are looking for a good book on grilling, this is a great choice. This book will assuredly help you improve your skill on the grill. It covers everything from Hamburgers to Ribs and veggies.

If you've already got skills, the recipes will not disappoint.

Great Book!.......2007-08-23

Wonderful format and excellent recipes. I've been using it for about 3 weeks and I haven't had a dud yet. You have to absolutely try the Beer Can Chicken. You will never eat chicken any other way again!

Some good recipes, but heavily padded, and with some noteable flaws.......2007-08-21

Despite it's popularity as a best seller, I think this book is rather over-rated.

STRENGTHS:
* This book has lots of comforting full-color photographs for the benefit of culinarily adventerous n00bs.
* This books covers a fairly broad array of grilling recipes ... meat, fish, vegetables, fruit ... there's a little bit of something for almost everyone, which is exactly what they set out to do, in order to maximize sales. Charcoal is preferred, but this book is minimally gas friendly too ... but only if your burners are of the front-to-rear variety. If they're side to side, you're SOL when it comes to most 'indirect heat' techniques.
* Some of the recipes are actually pretty tasty, which partially compensates for some of the serious flaws listed below. One standout for me is the whole butterflied marinated leg of lamb (which I've since improved upon). Nice recipe, but too much scallion.

NITS:
* This books sacrifices depth for breadth - in other words, it covers a LOT of turf, but none of it exhaustively or well.
* This book is heavily and gratuitously padded with needlessly repetative and unnecessary fluff. Case in point - virtually every recipe says to start your grill, and then wastes a FULL PAGE repeating, over and over and over again (with the same color photos) how to start and bank a 2 or 3-tier charcoal fire, for direct or indirect grilling. Cutting out that wasted repitition would have left room for (I kid you not) at least 33% more recipes, for the same page count. Can you say "RIP OFF" ? I knew you could.
* The photographer they hired is a cheater, and a gimick-hound, and nothing irks me faster than photographs (and cookbooks that use them) that lie and deceive. Case in point - if you look any almost any of the close-ups, you will spot right away that most of the grilled items were BAKED (not grilled) off camera, and that the food photographer merely made them APPEAR grilled by branding them with hot wires, and then laying them on a stone-cold-never-before-used grill. There are, however, a few very helpful sequences ... such as the one on how to prep and grill a whole baby lamb (something I'm looking forward to attempting sometime this coming year).
* Some of the recipes are just plain absurd. I mean come on - what [...]-retentive cook is going to butterfly a dozen hot dogs, stuff them with cheese and jalepeno slices, tie them closed, grill them (somehow without making a total mess), and then de-string and serve them before the cheese hardens back up again ? HELLO ?

Planking Secrets: How to Grill with Wooden Planks for Unbeatable Barbecue Flavor

Average customer rating:

The best plank grilling book by far.
best planking cookbook I've seen
Not the best book for planking

Planking Secrets: How to Grill with Wooden Planks for Unbeatable Barbecue Flavor
Ron Shewchuk
Manufacturer: Whitecap Books
ProductGroup: Book
Binding: Paperback

General | Cooking, Food & Wine | Subjects | Books

Barbecuing & Grilling | Outdoor Cooking | Cooking, Food & Wine | Subjects | Books
Similar Items:

The Plank Grilling Cookbook: Infuse Food with More Flavor Using Wood Planks
Plank Cooking: The Essence of Natural Wood
Assorted Wood Planks by Outset, Cedar, Alder, Cherry, Maple, Hickory, White Oak
Sticks & Stones: The Art of Grilling on Plank, Vine and Stone (The Game & Fish Mastery Library)
Grilling Planks:Two Alder and Two Cedar

ASIN: 1552857611

Book Description

Tips, tricks and recipes for a sizzling new trend.

Planking is the hottest new trend in backyard grilling. Grilling on wooden planks allows the food to be saturated with the flavors from the barbecue and wood, creating a unique dish. Planking Secrets is the best, and most practical, step-by-step guide to an ancient cooking technique that uses modern grilling equipment.

This comprehensive cookbook features more than 80 recipes, including tempting appetizers, tasty side dishes, meaty main courses and delectable desserts. From classic cedar-planked salmon and maple-planked pork loin to more exotic dishes like planked swordfish kebabs and planked pears

with an ice wine reduction, the author shares some of his secrets of successful plank-cooking.

Planking Secrets also includes:

Plank-cooked menus for any occasion
An overview of the history and lore of plank cooking
Music to plank by
A sourcelist for good-quality cooking planks and ingredients.

Customer Reviews:

The best plank grilling book by far........2007-07-08

I own several plank grilling books ("Sticks and Stones", "The art of Plank Grilling", "The Plank Grilling Cookbook", and "Planking Secrets"). I also own Steven Raichlen's "Beer-Can Chicken and 74 other offbeat recipes for the grill" and have read his discussion of plank grilling there.

"Planking Secrets" is by far the best of the lot. The discussion of the history, science, and technique of plank grilling is second to none, and the recipes are the best I have ever tried. Every time I cook a recipe from this book I get rave reviews. Just tonight I cooked a maple-planked chateubriand with a coffe/cocoa/cinnamon/pecan/pepper rub from page 154 that was so good it left everyone literally speechless. If you are going to try plank grilling you simply have to own this book. The Author clearly knows just about everyone who is anyone when it comes to fine foods, because some of the best in the business have contributed recipes and techniques to this book.

I don't think Mr. Griffo, who gives this book a negative review, knows what he is talking about. As noted, I have read several books and a lot of internet discussion and I see a pretty even split between the two camps. It is telling that this book has the best recipes and many were contributed by well-known professionals who clearly respect the author and his methods. My guess is that they know more than Mr. Griffo.

This is a great book, buy it.

best planking cookbook I've seen.......2007-06-09

I was motivated to write my first Amazon review ever after reading another by Mr. Griffo.

His concern is misinformed.

There is virtually no risk of fire spreading off the barbecue when putting a soaked plank on open flames while cooking. Indeed, that is the art and science of planking.

I've given several copies of this books to friends far more skilled on the grill than I. Reviews are 100% positive.

Every dish we've tried has been excellent. He's both a great cook and entertaining writer.

Five stars from this reviewer. Though I like Shewchuk's "Barbecue Secrets" cookbook even better.

Not the best book for planking.......2007-02-25

I didn't find this book to be very useful. It isn't very good for the very thing it is intended -- planking!

The planking techniques it suggests are the exact opposite of what most other planking recpicies recommend. That is, you should never place a plank directly over fire for an extended period of time. No matter how long you soak it ahead of time, it will eventually catch fire.

Wood burns! Duh!

Food for Thought: How the Creator of Fuddrucker's, Romano's Macroni Grill, and eatZi's Built a $10 Billion Empire One Concept at a Time

Average customer rating:

Food for thought provides excellent thought
A Truly Fascinating Business Story
Lively autobiography of Fuddruckers' innovator
A great story, some real inspiration & business sense
great business book

Food for Thought: How the Creator of Fuddrucker's, Romano's Macroni Grill, and eatZi's Built a $10 Billion Empire One Concept at a Time
Phil Romano
Manufacturer: Kaplan Business
ProductGroup: Book
Binding: Hardcover

Strategy & Competition | Management & Leadership | Business & Investing | Subjects | Books

Management | Management & Leadership | Business & Investing | Subjects | Books

General | Business & Investing | Subjects | Books

Hospitality, Travel & Tourism | Industries & Professions | Business & Investing | Subjects | Books

Entrepreneurship | Small Business & Entrepreneurship | Business & Investing | Subjects | Books
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On the Brink: The Life and Leadership of Norman Brinker
The New Restaurant Entrepreneur: An Inside Look at Restaurant Deal-Making and Other Tales from the Culinary Trenches
Getting Them to Give a Damn: How to Get Your Front Line to Care about Your Bottom Line
Restaurants That Work: Case Studies of the Best in the Industry
Successful Restaurant Design

ASIN: 1419500082
Release Date: 2005-05-01

Book Description

The Incredible Life Story of the World’s Most Successful Restaurateur Will Whet Your Appetite for Inspiration and Success

Known as “the Steven Spielberg of the restaurant industry,” Phil Romano has achieved a higher rate of success than any other restaurateur in history. During the past 40 years, he has launched more than 25 dining concepts and amassed a restaurant empire valued in excess of $10 billion.

More than 10 million customers a year in 48 states and 8 foreign countries visit a Phil Romano eatery, no doubt many back for seconds. In Food for Thought: How the Creator of Fuddrucker’s, Romano’s Macaroni Grill, and eatZi’s Built a $10 Billion Empire One Concept at a Time, Romano shares his recipe for success.

From dreaming up an original concept all the way to reaping a jaw-dropping return on investment, Romano reveals the distinctive process and “operational-integrity creed” he follows to create a winning eatery, including:

•How to achieve the entrepreneurial mindset and recognize opportunity when it crosses your path •“Service is primary. Profit is secondary” •Getting out of the “dining business” and into the “eating business” •How to recognize a great idea in a world of mediocre ones •Utilizing a network approach to management; i.e. “Nobody works for me, they work with me” •“Difference and points of difference are what makes success, not just brilliance” Written with candor and spiced with humor, Food for Thought provides a fascinating look at the hits and misses of Romano’s remarkable career. Whether you’re a novice entrepreneur or seasoned pro, it’s sure to help you cook up your own ideas and strategies for success in any industry.

Customer Reviews:

Food for thought provides excellent thought.......2006-12-18

Romano has built one of the great food empires and keeps on creating more. He has had over 25 different restaurant concepts and has made billions. He focuses on the creative content and the principles that have created hit after hit. He also analyzes his failures and the reason for why they failed. While Fuddruckers is arguably his most successful Romano's Macaroni grill has also prospered and even though both were sold off reading about their beginning was fascinating. His newest restaurant EatZi's is a great idea that combines upscale grocery store with eating experience. It will be interesting to see if this idea takes off outside of the large cities it is being tired in but overall this book will fascinate you and leave you wanting to start a restaurant of your own.

A Truly Fascinating Business Story.......2006-07-06

If you're in business, any business you can learn from Phil Romano. His grandmother taught him early about visualization, saying, "Talk of the devil and he will appear, talk about failure and it will happen, talk about success and you'll have it."

Phil never worked in a restaurant before owning one and has never relied on anyone but himself for a paycheck.

As I always like to point out in my reviews and my Blog (The Real Estate Investors Blog) there are several invaluable techniques as far as deal structure. Starting with the structure of Fuddruckers:

After being turned down for a bank loan Phil rounded up 10 investors at $15,000 a pop and gave them 48% and kept 52% for himself. So they put up the money and he ran it and called the shots. That 15k grew to $3.4 million in less than 2 years. This was his 12th restaurant concept and he walked away with $17 million.

His next move is mind boggling. He invested $250k to back the investors of the heart stint and walked away with $165 million over the next 17 years or thereabouts.

Then he's on to The Macaroni Grill, buying entire towns and toying with different concepts. He took a gas station from doing $500k in revenues to $5 million. Then there's Nachomama's, Spegeddies and EatZi's a 50/50 partnership with Phil and Brinker which was doing $3,000 per sq. foot in sales. Everything from the structure, the numbers and the margins are described.

Some Romano-isms:

"I've come to learn that creativity is mostly about identifying a problem and, instead of just living with it, coming up with a solution. Too many companies are resigned to working around problems instead of really addressing their cause."

"I don't predict the future; I imagine it. And my imagination has no bounds. Neither should yours."

"If you make a mistake in hiring someone, don't make the mistake in waiting too long to let them go. The problem will just get bigger and bigger."

"Throughout my life, I've often been asked why I don't do things by the book. Well, it's because "the book" is for people who aren't creative enough to figure out a better way."

"I've had my share of failures, most of which have been outlined in these pages. But something inside me has always said to get up, dust off, and move onto the next challenge with a positive attitude. Life is far to short to dwel on bad calls you've maid. Negative thinking can kill you, and it can infect others."

"I advise people in the restaurant business to dream big, imagine their success, and imagine the success of the employees around them. Negative thinking is toxic."

I bought the book for several of my friends, family and partners who are in the service industry and truly recommend it.

By Kevin Kingston, author of: A 20,000% Gain in Real Estate: A True Story About the Ups and Downs From Wall Street to Real Estate Leading to Phenomenal Returns

Lively autobiography of Fuddruckers' innovator.......2006-06-07

Philip J. Romano is "an idea man at heart." The innovative restaurateur launched multiple successful U.S. franchises, including Fuddruckers and Romano's Macaroni Grill. He discovered that people would pay for his concepts, so he kept thinking and opening new restaurants. In this chatty, inside-flavored autobiography, he shares his creative processes and the principles that guide his business decisions. He knows the hot dinner business cold, and doesn't mind saying so. We dish up this light, entertaining read to those who are interested in entrepreneurial success stories or to anyone who wants an insider's view of the restaurant business.

A great story, some real inspiration & business sense.......2005-05-18

I love reading about the creativity behind the business. I admire someone who has the courage to follow through on his inspiration. Phil Romano did it over and over again. I do believe that he puts service before profit -- the proof is in the restaurants themselves. This book makes me curious about the ones I haven't tried yet, and I'm waiting for what's next.

I even culled some business tips -- some rules to live by. I definitely recommend this book to anyone looking for some inspiration, a good story, and some sound business moves.

great business book.......2005-05-17

I just recently read WINNING by Jack Welch and I have to tell you that book is just a good. It is a real quick read and there was so much great info from front to cover. And, it is actually quite funny.

I reccommend this book as a great summer read.

The Grilling Encyclopedia: An A-to-Z Compendium of How to Grill Almost Anything

Average customer rating:

An excellent reference on techniques and ingredients
Wonderful reference!
Best Yet
Well done! (get it?)

The Grilling Encyclopedia: An A-to-Z Compendium of How to Grill Almost Anything

Manufacturer: Atlantic Monthly Press
ProductGroup: Book
Binding: Paperback

General | Cooking, Food & Wine | Subjects | Books

Barbecuing & Grilling | Outdoor Cooking | Cooking, Food & Wine | Subjects | Books

General | Outdoor Cooking | Cooking, Food & Wine | Subjects | Books

Reference | Cooking, Food & Wine | Subjects | Books

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How to Grill: The Complete Illustrated Book of Barbecue Techniques
Grilling for Dummies

ASIN: 0871135639

Amazon.com

With the understandable exceptions of I, N, U, and X, this is a comprehensive A-to-Z compendium of how to grill almost anything. Sinnes goes from Abalone to Zucchini with welcome clarity and great gastronomic expertise, then lards his instructions with great stories and a delicate wit, such that you start out looking for a dinner recipe but get lost reading eggplant lore.

Book Description

A practical, step-by-step guide to grilling over 250 different kinds of food—from vegetables, wild game, and all varieties of fish and fowl to the old standards: steaks, roasts, sausages (over 50 varieties), and hamburgers—with information on:
•·Selecting the best food to grill and preparing it
•The number of coals to use and the optimum fire temperature
•Using direct and indirect heat
•How to tell when the food is done
•Suitable marinades, sauces, side dishes, and beverages

A practical manual, intended for the home cook using the most readily available equipment, supplies, and ingredients, The Grilling Encyclopedia is a book that anyone can pick up, follow, and use to successfully prepare a fresh, tasty grilled meal.

Customer Reviews:

An excellent reference on techniques and ingredients.......2006-07-12

From a weekend barbecue warrior:

This is really an excellent reference for ingredients, tips and techniques on grilling and barbecuing. Very practical and useful since the information is well organized, with cross-references to related topics, recipes, equipment and ingredients.

But be aware, this reference includes a few recipes, but it isn't a complete collection of recipes, if that is what you are looking for, you might want to try "The Barbecue Bible" or "The Gas Grilling Gourmet".

And as I always say: always enjoy the experience of barbecuing and grilling at home, with or without this book. With your own recipes or with borrowed recipes. Just enjoy the moment and have a lot of fun with family and friends around the grill.

Wonderful reference!.......2005-10-22

Being new at grilling, I needed a complete guide and this book, The Grilling Encyclopedia, just fit the bill. Perfect! SO much information and laid out beautifully - very easy to use!

Best Yet.......2000-01-18

This is the best grilling book I've run across. The helpful tips and detail descriptions really make it a must for anyone that is just starting to grill.

Well done! (get it?).......1998-05-29

This is the best grill reference out there. It's concise, accurate, and comprehensive. Includes recipes for excellent dry rubs, marinades, and side dishes. More than a reference, it's easy and fun to read. I've used this book for the past four years as a guide to grill everything from steaks and burgers to corn-on-the-cob, bananas, pizza - even Thanksgiving dinner!

Como Construir Parrillas / How to construct Grills: Haga su propia parrilla y disfrute del mejor asado / Make your own grill and enjoy the best roast

Average customer rating:

Good book
DON'T BUY IT

Como Construir Parrillas / How to construct Grills: Haga su propia parrilla y disfrute del mejor asado / Make your own grill and enjoy the best roast
Raul S. Speroni
Manufacturer: Grupo Imaginador
ProductGroup: Book
Binding: Paperback

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Hogares, Parrillas y Quinchos Argentinos
Como construir hornos de barro/ How to Build Earth Ovens

ASIN: 9507684697

Customer Reviews:

Good book .......2006-07-04

The book clearly explains the steps to follow to build an asador. It gives also some alternatives.
Some knowledge of masonry is required.

DON'T BUY IT.......2006-04-17

This book is of limited help, poor pictures, important information is missing such as number of bricks needed etc, don't waste your money.

Average customer rating:

good little book
Good, basic book

How to Barbecue & Roast on the Grill
Editors of Cook's Illustrated Magazine , John Burgoyne , and Jack Bishop
Manufacturer: Boston Common Press
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books

Barbecuing & Grilling | Outdoor Cooking | Cooking, Food & Wine | Subjects | Books
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How to Grill
How to Make Simple Fruit Desserts
How to Cook Chicken Breasts
How to Cook Shrimp & Other Shellfish
How to Make Salad

ASIN: 0936184310

Amazon.com

As many outdoor cooks know, barbecuing has its challenges. How to Barbecue & Roast on the Grill reveals keys to perfect barbecuing in succinct form. In fewer than 100 pages it provides illustrated, step-by-step instructions for preparing the most popular meat and poultry (including turkey) barbecues--recipes, tips, and information that all cooks can use.

Making a distinction between grilling (cooking thin, tender foods over high heat), barbecuing (cooking tough, thick cuts over low heat), and grill-roasting (barbecuing with moderate heat), the book then explores each fundamental method in useful detail. Representative recipes cover barbecued beef brisket, pulled pork, salmon and ribs, and grill-roasted poultry, beef tenderloin, and pork loin. Also provided are gas-grill variations and formulas for rubs and sauces. Throughout, underlying techniques are explored and illustrated (preparing and slicing barbecued brisket is one), and sensible tips abound (for example, grill-roasted turkey, accompanied by salsa or chutney, makes a wonderful dish for summer entertaining).

A true primer, the book is part of the Cook's Illustrated Library series. Like the magazine, the books are dedicated to presenting tried-and-perfected recipes and cooking techniques in a concise, approachable way. --Arthur Boehm

Book Description

An illustrated step-by-step guide to preparing ribs, brisket, pulled pork, salmon, turkey, chicken, beef tenderloin, and pork loin

Customer Reviews:

good little book.......2007-05-25

i got this when i got how to grill and they both have good recipes and tips to help you have juicy n not dry meats on the grill.

Good, basic book.......2000-05-23

This book is a good cookbook for someone who is just beginning to experiment with cooking meat on the outdoor grill. It focuses primarily on indirect cooking methods. The book is easy to read and informative. Unfortunately, the recipes for barbcue are tomato-based recipes, not REAL barbecue like we have here in North Carolina. :-)

Average customer rating:

interesting little book

How to Grill
Editors of Cook's Illustrated Magazine , John Burgoyne , and Jack Bishop
Manufacturer: Boston Common Press
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books

Barbecuing & Grilling | Outdoor Cooking | Cooking, Food & Wine | Subjects | Books
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How to Barbecue & Roast on the Grill
How to Make Soup
How to Make Stew
How to Saute
How to Cook Chicken Breasts

ASIN: 0936184256

Amazon.com

Successful grilling depends on simple but often-ignored techniques. How to Grill explores this great American culinary art succinctly. In fewer than 100 pages it provides illustrated, step-by-step instructions for grilling meat, seafood, poultry, and vegetables outdoors--recipes, tips, and information that all cooks can use.

Beginning with a section on grilling basics that emphasizes the usefulness of the two-level charcoal fire--a hot section for searing, a cooler one for cooking through--the book then explores the best approach to making grilled steaks and burgers; pork tenderloin and chops; and lamb chops, chicken, seafood, and vegetables. Recipes cover various cuts within a particular food category--grilled strip steak, porterhouse, and London broil, for example--or offer a theme with variations, such as basic grilled salmon with a mustard glaze or Indian flavors with mango chutney. Throughout, underlying techniques are explored and illustrated (preparing a two-level fire is particularly helpful), and sensible tips abound (for example, to determine the amount of gas left in tank, pour a cup of boiling water on the outside; the tank will feel warm where it's empty, hot where it's full).

Book Description

An illustrated step-by-step guide to cooking steaks, chops, burgers, seafood, chicken and vegetables outdoors

Customer Reviews:

interesting little book.......2007-05-25

good tips and great recipes, and best of all it gave a great bit of advice that when i used it i wound up NOT having cajun (aka blackened/charcoaled) chicken! could be a little cheaper in price tho.

How to build garden structures: grills, terraces, shelters, arbors, fences, gates, etc

Average customer rating:

How to build garden structures: grills, terraces, shelters, arbors, fences, gates, etc
Henry B Aul
Manufacturer: Sheridan House
ProductGroup: Book
Binding: Unknown Binding

Landscape | Architecture | Professional & Technical | Subjects | Books

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ASIN: B0006ASF6U

A1 Steak Sauce Great Grilling A.1. Nabisco, Inc. (Favorite All Time recipes, How Grilling Is Done)

Average customer rating:

A1 Steak Sauce Great Grilling A.1. Nabisco, Inc. (Favorite All Time recipes, How Grilling Is Done)

Manufacturer: Nabisco, Inc.
ProductGroup: Book
Binding: Spiral-bound
ASIN: 0785308474

Barbecue Basics - How to start - What you need - How and what to cook

Average customer rating:

Barbecue Basics - How to start - What you need - How and what to cook
Schilling Spices and Seasoning Mixes , Christian Brothers Wines , Kikkoman Soy and Teriyaki Sauces , Beef Industry Council , and Charmglow Gas Grills
Manufacturer: Charmglow Products
ProductGroup: Book
Binding: Pamphlet
ASIN: B000RC9XW2

Product Description

Recipe pamphlet using sponsors products

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