Mastering the grill: the owner's manual for outdoor cooking

Introduction: The Science and Mechanics of Grilling

Part I. The Grillmaster's Manual

Chapter 1. Mastering Your Equipment

A. Types of Grills

B. How Grills Work

C. Grill Cleaning, Maintenance, and Repair

D. Grill Storage

E. Grill Tools and Accessories

F. Grill Fuels and Fire Starters

Chapter 2. Mastering Your Technique

A. Mastering Fire

01. Starting a Wood Fire

02. Starting a Charcoal Fire

03. How to Maintain a Live Fire

B. The Science of Heat Transference

01. Conduction

02. Convection

03. Radiant Heat

C. Mastering Grilling Techniques

01. Direct Grilling

02. Indirect Grilling

03. Rotisserie Grilling

04. Adding Smoke

05. Barbecuing

06. Cooking in the Coals

07. Wrapping

08. Cooking on a Plank

D. Mastering Temperature

01. Judging Meat Doneness

02. Judging Produce Doneness

03. Judging Doughs' Doneness

04. Resting

Chapter 3. Mastering Your Ingredients

A. Mastering Meat

01. Protein

02. Fat

03. Grass-Fed, Grain-Fed, and Organic

04. Cuts of Meat

05. Ground Meat

06. Grading

07. Beef

08. Veal

09. Pork

10. Lamb

11. Game Meats

B. Mastering Poultry

01. Poultry Cuts

02. Fat and Skin

C. Mastering Seafood

01. Fish

02. Shellfish

D. Mastering Produce

01. Roots

02. Stems

03. Fruits and Vegetables

04. Leaves

05. Flowers

E. Grilled Cheese

F. Grilled Dough

Chapter 4. Mastering Your Flavors

A. Seasoning

B. Rubs

C. Mops

D. Brines

E. Marinades

F. Glazes and Sauces

Part II. The Grillmaster's Recipes

Chapter 5. Mastering Burgers and Other Quick Meals

Chapter 6. Mastering Steaks, Chops, and Other Quick-Cooking Cuts

Chapter 7. Mastering Roasts, Ribs, and Other Slow Food

Chapter 8. Mastering the Big Kahuna and Other Incredible Grill Projects

Chapter 9. Mastering Vegetables and Other Sides

Chapter 10. Mastering Fruit, Dessert, Dough, and Everything Else

Chapter 11. Mastering Marinades, Mops, Brines, Rubs, Wet Pastes, Glazes, Sauces, and Dips

Index

Bibliography

Table of Equivalents