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    - 400+ Recipes
    - 464 pages, softcover
    - Full-color photos throughout

    Are precut steak tips worth buying? Why make divots in burgers? What’s the best supermarket barbecue sauce? How do you make great street corn at home? Are all grill tongs created equal? America’s Test Kitchen fires up the grill to answer these questions and many more in the inventive new book Master of the Grill.

    Cook It In Cast Iron

    About the book

    Part field guide to grilling and barbecuing and part cookbook, Master of the Grill features a wide variety of foolproof recipes along with the best tools to use, food science, clever grill hacks, and shopping tips mixed in—everything you need to know to grill successfully. We also feature dishes you’ve always wanted to try on the grill but didn’t know where to start, like fruits and vegetables, whole fish, pizza, and even tofu. This is our best collection of classic, contemporary, and regional grilling recipes.

    Grilled Rack of Lamb
    New Mexico Chile Rub on Grilled Steak
    Chicken Diavolo
    Bruschetta

    With recipes and techniques arranged by skill level—from The Basics to The Easy Upgrades to The Serious Projects—cooks of all stripes can dive in and choose their own outdoor cooking adventure. Regional specialties are featured throughout so readers can learn how to make favorite dishes from across the country, like Kansas City Sticky Ribs, Lone Star Beef Brisket, and Alabama Barbecued Chicken.

    Recipes you'll find in the book:

    • Grilled Beef Kebabs with Red Curry Marinade
    • Blue Cheese Butter
    • Grilled Chuck Steaks
    • Grilled Beef Teriyaki
    • Grilled Caribbean Thin-Cut Pork Chops
    • Grilled Fruit
    • Onion, Olive, and Caper Relish
    • Grilled Honey-Glazed Pork Chops
    • Spicy Hoisin Glaze
    • Jamaican Spice Rub
    • Grilled Chicken Diavolo
    • Bruschetta Sauteed Sweet Peppers
    • Grilled Tandoori Chicken Wings
    • Grilled Swordfish Steaks with Salsa Verde
    • Wood-Grilled Salmon
    • Grilled Butternut Squash
    Grilled Swordfish with Salsa Verde
    Grilled Butternut Squash
    Honey Glazed Porkchops
    Grilled Fruit with Three Glazes
    Grilled Beef Kebabs

    In the Press

    A terrifically accessible and useful guide to grilling in all its forms that sets a new bar for its competitors on the bookshelf.

    Publishers Weekly

    Typical of its thorough approach, the remarkably well-informed staff of chefs and writers have parsed every aspect of grilling to produce one of the most practical grilling guides imaginable. Recipes, while sometimes demanding substantial numbers of ingredients, promise full and hearty flavors for perfectly cooked and spiced meats, poultry, fish, and vegetables. Sidebars brim with hints and detailed evaluations of equipment and ingredients that will turn the rankest amateur into a barbecue master. Few questions about grilling go unanswered in this vast storehouse of shared knowledge and instruction.

    Booklist