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The Total Grilling Manual

Edited by Lisa Atwood
Published by Weldon Owen
Distributed by Simon & Schuster

About The Book

While there are loads of grilling books on the market, this is the one that’s pooled all the knowledge you could ever need into one book. This a-z, all-inclusive guide to grilling has everything for the first time grilling and the seasoned veteran alike. Find top tips, tricks to get the most out of your grill, and delicious recipes that everyone will love in the Total Grilling Manual. With high-quality design, intricate detail, and a durable flexicover—this manual is the perfect gift!

Everything your need to know to have a great grilling experience. The Total Grilling compiles the best 250+ skills from a number of top grilling and outdoor cooking experts, all accompanied by step-by-step guides, recipes and photographs.

Equipment: From charcoal to wood burning, gas to oven – find the most up-to-date guide to the best grilling equipment, the information you need to properly use each one.

Fuels: Keys to picking the right fuel(s) or charcoals for your grill and more.

Tips and Stories: All the legend and lore from all the grilling pros. From how to make the perfect burger to smoking techniques, find all the expert advice here.

Recipes: From steaks and ribs to shellfish and sides this section has a recipe for everyone.

Whether you’re looking to polish up your grilling skills or are buying your first grill, the Total Grilling Manual, has everything you need to successfully serve up any meal. Pick up this essential guide for the griller in your family, or for yourself!


New York Strip Steak
4 bone-in New York strip steaks, each about 10 oz (315g) and 1 ½ inches (4 cm) thick
½ cup (4 oz/125 g) unsalted butter, melted and cooled
¼ cup (2 fl oz/60 ml) canola oil
Kosher salt and freshly ground pepper
*Makes 4 Servings
Marinate: Remove steaks from the fridge at least 30 minutes before frilling. In a shallow dish, mix butter, and oil. Add steaks and turn to coat, then remove, allow excess oil mixture to drip off, and transfer to a platter. Coat each steak 1 teaspoon each salt and pepper.
Preheat: Prepare a charcoal or gas grill for direct grilling over high heat. Brish and oil grill grate.
Grill: Place steaks on the grill directly over the fire, cover, and cook 3 minutes. Use tongs or a spatula to rotate each steak a quarter turn; continue cooking another 3 minutes. Flip steak and continue to cook, covered, until well marked, about 5 minutes longer for medium-rare, or until an instant-read thermometer registers 135ºF (57ºC). (If medium doneness is preferred, move steaks to a cooler portion of the grill and cook for a few minutes longer.)

Serve: Transfer the steaks to warmed plates and let rest 5-10 minutes. Serve at once.

Product Details

  • Publisher: Weldon Owen (March 29, 2016)
  • Length: 224 pages
  • ISBN13: 9781681880471

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