"How Did You Learn How to Grill? If you are like most folks, you learned through trial and error-mostly, error. In fact, that is exactly how we learn to cook here at America's Test Kitchen. We learn through errors, thousands of them. Our test cooks lit more than 6,000 fires to figure out the best way to make the hundreds of recipes in this book. We burned the steaks, lost half of the salmon when it stuck to the grill, and made the toughest, driest pulled pork you ever tasted-all so that you don't have to!" "What are the best steaks for grilling? What's the best way to grill chicken so that it turns out moist and flavorful (instead of charred and dry)? Is it possible to produce authentic barbecued ribs at home? And what's the trick to grilling salmon so that it doesn't stick to the cooking grate and fall apart when turned?" "We start with the basics. Our 12-page introduction to grilling, "Outdoor Cooking 101," walks you step-by-step through the essentials of grilling, grill-roasting, and barbecuing on both charcoal and gas grills. You'll learn the pros and cons of charcoal versus gas grills. You'll learn how to choose the right fuel for a charcoal grill (hardwood versus briquettes) and how to build a fire using a chimney starter (and why you should never use lighter fluid). We also show you the right way to use wood chips and chunks (even when cooking on a gas grill). You'll learn how to measure the inside temperature of your grill and the amount of propane left in your tank (if you don't have a gauge). You will also learn how to build and when to use a variety of charcoal fires-one level, two level, three level, indirect, direct-and how to grill more than one food, such as steak and onions, at the same time." "We try to learn from our mistakes, and we hope you will learn from them, too. That's why The Cook's Illustrated Guide to Grilling and Barbecue also includes a list of the top 10 grilling mistakes (and how to avoid them). And special BBQ 911 notes appear throughout the book-features where our test cooks and editors troubleshoot common (and not-so-common) outdoor cooking problems. Plagued by puffy, softball-shaped burgers? Can't cook your expensive steaks to just the right degree of doneness? Don't know how to maintain a constant temperature in the grill when barbecuing ribs? We solve these problems and more." "And because outdoor cooking requires just the right tools and equipment, we also share the results of our equipment tests in an extensive buyers' guide, "Equipment and Tools for Outdoor Cooking," where charcoal grills, gas grills, grill brushes, tongs, instant-read thermometers, and the like are rated. At a glance, you will know which brands we recommend and why-and which to avoid. (Yes. We name brands and include prices.) You'll also find throughout the book our ratings of many essential supermarket ingredients, such as barbecue sauce and ketchup." "Armed with the right equipment and good instructions on how to use it, you'll be ready to tackle just about any recipe, from the perfect burger to restaurant-style grilled tuna. Here you'll find more than 450 recipes for all your favorites-as well as recipes that will expand your repertoire-from Thai-Grilled Chicken and Skirt Steak Tacos to Grilled Corn with Spicy Chili Butter and Bruschetta with Fresh Herbs. The Cook's Illustrated Guide to Grilling and Barbecue also contains more than 300 step-by-step illustrations that walk you through the basics of food preparation, whether it's how to cut the vegetables for kebabs or how to trim a beef tenderloin. You'll also learn how to slice a T-bone steak, butterfly a chicken, and slide a pizza off the grill without having it fall apart." "Whether you're a novice outdoor cook or an aspiring grill-master, we guarantee that this encyclopedic examination of one of America's favorite pastimes will be your guide to fool-proof grilling and barbecuing. Book jacket."--BOOK JACKET.

"A practical guide for the outdoor cook"--Jacket.

Includes index.

Welcome to America's Test Kitchen Preface / Christopher Kimball Outdoor Cooking 101 Equipment and Tools for Outdoor Cooking Chapter 1. Beef Chapter 2. Pork Chapter 3. Lamb Chapter 4. Chicken

Chapter 5. Turkey and Other Birds Chapter 6. Fish Chapter 7. Shellfish Chapter 8. Vegetables Chapter 9. Pizza and Bruschetta Chapter 10. Sides and Salads Chapter 11. Rubs and Sauces.