Level up your outdoor grilling game with this chef-approved cookbook and guide to the red-hot infrared grilling tech that guarantees consistent and juicy steaks, ribs, burgers, seafood, and more.
Infrared grilling is the best way to make perfectly cooked, flavor-packed versions of your favorite barbecue standards without the pillowing smoke, dangerous flare-ups, or piles of coal needed for traditional outdoor grills. Whether you’re an avid griller or experimenting for the first time, The Infrared Grill Master will help you master grilling with delicious recipes, including:
- “Faux” dry-aged steak - Lamb chops with chimichurri - Classic baby back ribs - Grilled Avocado Toast - Corn “Off the Cob” - Lobster with charred lemon ...and even grilled banana ice cream
Grilling with infrared technology takes a short learning curve, but is different from the classic method: Once you’re comfortable setting up your outdoor grill, this book will walk through the best types of items to grill to best capture infrared technology, certain limitations to keep in mind, and clever ways to infuse the subtleties of smoking with little additional work.
Jenny Dorsey is a professional chef, author and artist specializing in interdisciplinary storytelling fusing food with social good. She is the founder of Studio ATAO, an experimental culinary production studio, and runs her own culinary consulting business. She is the author of several books, including Mastering the Instant Pot, Healthy Cocktails and Air Frying for Everyone, and her bylines have been published in outlets such as Eater, Michelin Guide, VICE and Narratively. Her full biography, food portfolio and written work can be seen at www.jennydorsey.co.