Save up to 80% off Kitchen Cookware + Free Shipping at Chefs
September 3, 2009 by Outdoor Cooking · Leave a Comment
The Thrill of the Grill Techniques Recipes and Down Home Barbecue
August 28, 2009 by Outdoor Cooking · Leave a Comment
The Thrill of the Grill Techniques Recipes and Down Home Barbecue
In his jacket photo, ace grill chef Chris Schlesinger has the look of Howdy Doody with a stomach full of barbecue. It’s a speechless kind of look. Schlesinger, however, is not a speechless kind of guy. Starting with the motto, “Brown food tastes better,” Schlesinger and his writing partner, John Willoughby, show the reader exactly why that is. The ride lasts nearly 400 pages.
It’s hard to imagine a pre-Thrill of the Grill time in American culinary life, so mighty has the impact been. It’s a book with a built-in virus of insidious and infecting qualities that will have even the least interested among us out at the grill, getting the fire glass-melting hot, trying a few ideas like Grilled Shrimp with Pineapple-Ancho Chile Salsa, or Grilled Chicken Rubbed with Ethiopian Berbere (hot, hot, hot), or Grilled Swordfish Steaks with Yucatan Orange-Herb Paste, or maybe Beef Heart Grilled and Marinated in the Peruvian Way (or maybe not).
Actually, that right there–beef heart–is rather telling. Who else in their right minds would include grilled beef heart in their cookbook? These guys, Schlesinger in the lead, breaking trail, will go anywhere, do anything, and bring it all home to grill and eat.
The sheer love of food pours off these pages–the way it tastes and feels, the way super spices fire up your nervous system, the way the juices run down your forearm and off your elbow–and that’s the way it should be. Relaxed. Determined. Thrilled. And with Thrill of the Grill tucked under one arm, you are sure to have the time of your life every time you fire up your grill and start cooking.
Plan on buying a couple of copies. This is one of those cookbooks that will get so grease- and sauce-splattered it will become unreadable. –Schuyler Ingle
User Ratings and Reviews
2 Stars intricate source
while this is a most useful and effective BBQ book it is not for novices. At least I found it to be a little more intricate than what I was looking for. I am new at BBQ and wanted really simple useful everyday receipes.
5 Stars Great cookbook not just BBQ
I have seen many references to this book from various online recipe sites. Occasionally a recipe has been copied verbatim from the book and posted online. It is nice to see that the publishers had the good sense not to make a fuss over such a thing because testing some of those recipe samples led me to buy this fantastic book. I don’t like to be critical of anyone else’s review but, frankly I would never want to eat anything made or preferred by someone who would give this book a bad reference. This is a great culinary guide. I strongly recommend it.
5 Stars Trill of the Grill
If you are looking for insparation from a very competent Chef this may be the only grilling book you may every need. If you can’t live with out your 1/4 teaspoon and devorce yourself from the resulty of your own hands maybe not. Chris is upfront about the use real wood and charcole. Gas fired grill can produce tasty consistant results but were is the sole? If you dare to risk the vagirese of live fire inexact time and ever changing food products come to the light and get rid of the Mc Grill and it’s spawn Mc Food. Chris is a Grill God here on the Earth. As for all the other books he has writen well Chris is a sinner and of the flesh and learned that writing cook books is like printing your own money. Not the worst of sins. Buy the book get out your old Webber and start cooking keep cooking as time goes buy you will stop using resipes and just cook as you have learned. Come to the fire and cook my sisters and brothers
2 Stars A huge let down!
Admitedly, I am a big fan of Steve Raichlens’ work, but I have read quite a number of other grilling/BBQ books, not to mention watching DVD’s and such. This book was so hyped in many reviews, that I put it at the top of a new pile of 5 books on the subject to read, only to wonder what I missed! I agree with the review above that says it should be titled ‘Carribean Grill’. Nothing wrong with that sort of flavor, just don’t tout the book to be all grilling/BBQ inclusive. It’s not! I only garnered a handful of recipes from the entire book. Borrow it before you buy it.
5 Stars Killer Grill Thrill
This is a terrific cookbook. Of my 100+ cookbooks, this rates in my top five, along with Paul Prudhomme, Julia Child, and Marcella Hazan. These recipes are innovative, easy to follow, and truly tasty. The dishes are fairly simple, they offer some fabulous menu planning, and there are great pictures. The night I got the book, I tried the blue cheese lamb kabobs on wilted greens, along with the grilled scallops on mango relish on some friends, and I killed. I have since killed again, and will kill often with Thrill of the Grill.
The Thrill of the Grill: Techniques, Recipes and Down-Home Barbecue
August 20, 2009 by Outdoor Cooking · Leave a Comment
The Sonoran Grill Cookbooks and Restaurant Guides
July 26, 2009 by Outdoor Cooking · Leave a Comment
The Sonoran Grill Cookbooks and Restaurant Guides
“Joe doesn’t do barbecue, he is barbecue.” — Marshall Trimble
User Ratings and Reviews
5 Stars Mad Coyote Joe Knows Good Food!
Every recipe I have made from this book has never ceased to amaze me and those I serve it to for unique and amazing flavor. The ensalada de orzo diablo is amazing - I make it often and it is received with enthusiasm and even those unsure who may take a little at first (even if to be polite) come back for a big second serving. Don’t forget to try the chinese asparagus salad, it’s so good!
I collect cookbooks, and many I have never used, or barely used; this book however is well loved, is used frequently, and has the splatter marks to prove it!
5 Stars I know Joe!
I live in arizona and make sure to watch the “sonoran grill” on tv everyday. Sorry to those of you outside the arizona area. I dont believe they broadcast anywhere else. Mad coyote joe lives in cavecreek arizona with his wife and children and hosts this great cooking show from his own backyard while throwing scraps at his yellow lab. He is the top authority on everything sonoran. This book is full of his best recipes for fresh,hommade salsa.BBQ rubs and anything else grilled. If you like the flavor of the southwest you’ll love this book even if you dont know the show!
5 Stars Excellent recipes
I have tried most of the recipes in this book, and have repeated many of them over and over again. I have not tried one yet that was not a big hit with the family and friends, all of which are southwestern cuisine fans. The instructions are vague, but I was curiously complimented that Mad Coyote thought I already knew the basics. The flavors from each of the recipes (ie: Black Bean/White Corn Salad and Gazpacho Soup) are outstanding. A great way to impress any dinner party guest.
5 Stars A nice little airport pickup
I had some time to kill while waiting for a flight to take off from Sky Harbor Airport in Phoenix. I started looking at some cookbooks, and this offering from Mad Coyote Joe was displayed prominently. Once you flip through this book, it’s as good as bought!
MCJ is upfront about his background - he’s not a trained cook, but he loves the food he makes, knows it backwards and forwards, and has a passion for letting others know about how to make the stuff he loves. Most importantly, the language he uses is clear and concise and is therefore accessible to all levels of readers, including those like me who have to ask our spouses where they keep the butter.
The recipe for Joe’s ‘Two-Chile Salsa’ is alone worth the price of admission. This is the type of dish you bring to a gathering and as the guests gorge themselves you’re bound to get an incredulous “*you* made this?”-type of reaction.
5 Stars Now anyone can become a grilling expert!
Mad Coyote Joe hosts “The Sonoran Grill”, a popular television cooking show and in this superb regional cookbook showcases 130 of his favorite recipes featuring a Southwestern touch. From Posole (a classic American Indian soup), to Chile Rellenos (a delicious Mexican dish), to Habanero-Lime Butter (perfect for vegetables, potatoes, grilled fish and pork), to Sonoran Mesquite-Smoked Brisket (a true Sonoran dish with a twist!), The Sonoran Grill offers the best of the Southwest suited for transforming even the most novice kitchen cook into a skilled grilling expert!
Campers Guide to Outdoor Cooking: Everything from Fires to Fixins (Campers Guides)
June 26, 2009 by Outdoor Cooking · Leave a Comment
