New this year to the barbecue shelf at your local bookstore is grill-master Adam Perry Lang's BBQ 25 ($19.99, Harper Studio), a book with just twenty-five recipes that pretty much cover all of the barbecuing you'll ever do. The book is more about technique than specific recipes, so the idea is that if you master these 25 ways to grill — from pork butt to spatchcocked whole chicken to rib-eyes by thickness — you'll know your way around the barbecue for life. (Amazon and Powell's) Here are a few of Adam's tips for great grilling:
- Invest in a Great Grill Brush: A clean grill will allow for non-stick grilling. Work your grill before, during and after grilling, so your meat and fish will look sharp.
- Lightly Oil Grill Surface: Use a clean kitchen towel you are willing to part with and lightly saturate it with vegetable oil. Use a set of tongs to quickly brush the grill surface with the towel.
- Confidence is Key: Place the meat or fish on the grill with confidence and don't be too quick to move it. Let the protein just set.
- Stay Active: Once the protein has set, don't be afraid to move as often as necessary. Go for flavor, even if it's at the expense of pretty grill marks.
Here are a few of my favorite posts we've run on The Kitchn in the last few grilling seasons. I can't wait to see what our writers come up for Grilling 2010. Stay tuned and bookmark the grilling category.
- How to Bake No Knead Bread on the Grill
- Can I Grill Thin-Crust Pizza?
- Product Review: The Element Grill by Fuego
- 8 Tips for Grilling Perfect Steak
- How To Build Your Own (Temporary) Grill
- Tip: Throw Herbs on the Grill
- How To Build an Outdoor Fire Pit for $28
- Recipe: Aunt Maryln's Psycho BBQ Sauce
- Recipe: Tangy Spicy Boneless Skinless Chicken Thighs
- Recipe: Grilled Fava Beans
- Vegetarian Skewers Five Ways
- Good Wines for Grilling
(Grilled Fava Beans image by Kathryn Hill and Grilled No Knead Bread image by Faith Durand for TheKitchn.com)