{"product_id":"the-big-flavor-grill-isbn-9781607745273","title":"The Big-Flavor Grill","description":"\u003cb\u003eThe best-selling team of chef Chris Schlesinger and Cook's \u003ci\u003eIllustrated \u003c\/i\u003eexecutive editor John Willoughby present a radically simple method of applying flavor boosters to ingredients hot off the grill, maximizing flavor and dramatically reducing grilling time over traditional marinades.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eMove your grilling into the twenty-first century! Don’t waste your time marinating. Instead, spend your time building big, bold, vibrant flavors with almost no effort. Grilling masters Chris Schlesinger and John Willoughby have replaced time-consuming brines, marinades, and basting sauces with quick and powerful pre-rubs and intense post-grilling flavor boosters to slap on your favorite meat, poultry, fish, seafood, and vegetables hot off the grill. With their streamlined approach, you’re just three quick steps from a fantastic grilled dinner:\u003cbr\u003e\u003cbr\u003e\u003cb\u003e Prep \u003c\/b\u003e\u003cbr\u003e Coat ingredients with spice rubs before grilling for stronger, better-defined flavors than traditional marinades (and the rubs can be made and applied in the time it takes for the grill to heat up). \u003cbr\u003e\u003cbr\u003e\u003cb\u003e Grill \u003c\/b\u003e\u003cbr\u003e When your fire is ready, simply grill according to the super-basic recipes. \u003cbr\u003e\u003cbr\u003e\u003cb\u003e Toss \u003c\/b\u003e\u003cbr\u003e Toss just-grilled items with vibrant ingredients—citrus, hoisin, fish sauce, ginger, basil, fresh chiles—to take the flavor to another level. \u003cbr\u003e\u003cbr\u003e \u003ci\u003eThe Big-Flavor Grill\u003c\/i\u003e’s no-hassle formula means you’ll be turning out these delicious dishes in a snap:\u003cbr\u003e Five-Spice Steak Tips with Grilled Pineapple and Sweet-Sour Sauce\u003cbr\u003e Coriander-Crusted Pork Skewers with Maple-Mustard Barbecue Sauce\u003cbr\u003e Thai-Style Baby Back Ribs\u003cbr\u003e Chicken Breasts with Maple-Soy Glaze and Peanut-Ginger Relish\u003cbr\u003e Spicy Curry-Rubbed Lamb Kebabs with Grilled Peaches\u003cbr\u003e Cumin Seed–Crusted Shrimp with Charred Corn Vinaigrette\u003cbr\u003e Fish Steaks with Sriracha-Basil Butter\u003cbr\u003e\u003cbr\u003e Bursting with the bold flavors of spices and condiments from around the world, these 130-plus recipes will set your taste buds on fire and have your friends clamoring for more.\u003cb\u003eIntroduction \u003c\/b\u003e\u003cbr\u003e What Is Grilling? \u003cbr\u003e Tools, Fuels, and Fire \u003cbr\u003e Processes, or Things You Need to Know and Do\u003cbr\u003e\u003cbr\u003e\u003cb\u003e Steak\u003c\/b\u003e\u003cbr\u003e Skirt Steaks \u003cbr\u003e Steak Tips \u003cbr\u003e\u003cbr\u003e\u003cb\u003e Lamb\u003c\/b\u003e\u003cbr\u003e Lamb Chops \u003cbr\u003e Lamb Kebabs \u003cbr\u003e\u003cbr\u003e\u003cb\u003e Pork\u003c\/b\u003e\u003cbr\u003e Pork Chops \u003cbr\u003e Pork Skewers \u003cbr\u003e Baby Back Ribs \u003cbr\u003e\u003cbr\u003e\u003cb\u003e Chicken\u003c\/b\u003e\u003cbr\u003e Chicken Breasts \u003cbr\u003e Chicken Thighs \u003cbr\u003e Chicken Wings \u003cbr\u003e Chicken Skewers \u003cbr\u003e Whole Chickens \u003cbr\u003e\u003cbr\u003e\u003cb\u003e Shrimp \u0026amp; Fish\u003c\/b\u003e\u003cbr\u003e Shrimp \u003cbr\u003e Fish Fillets \u003cbr\u003eTuna Steaks \u003cbr\u003e Other Fish Steaks \u003cbr\u003e\u003cbr\u003e\u003cb\u003e Vegetables\u003c\/b\u003e\u003cbr\u003e Vegetables Love the Grill, Too \u003cbr\u003e New Potatoes \u003cbr\u003e Eggplant \u003cbr\u003e Corn \u003cbr\u003e Cherry Tomatoes \u003cbr\u003e Asparagus \u003cbr\u003e\u003cbr\u003e\u003cb\u003eDrinks\u003c\/b\u003e\u003cbr\u003e with Mint \u003cbr\u003e with Ginger \u003cbr\u003e with Pineapple \u003cbr\u003e\u003cbr\u003e A Few Small Component Recipes \u003cbr\u003e Ingredients \u003cbr\u003e Index“\u003ci\u003eThe Big-Flavor Grill\u003c\/i\u003e is simply proof that no one writes better grilling books than Schlesinger and Willoughby. Don’t miss out.”\u003cbr\u003e —Mark Bittman\u003cbr\u003e\u003cbr\u003e\"Chris Schlesinger and John Willoughby's \u003ci\u003eBig Flavor Grill\u003c\/i\u003e will probably transform the way you think about grilling. The pair abandoned the notion that long marinating times are necessary for tender meat and bold flavor, instead opting for zesty, piquant rubs and sauces that save our time and our sanity. This concept is enough to catapult the book to weekday-friendly use all summer long.\"\u003cbr\u003e—Kate Williams, \u003ci\u003eSerious Eats \u003c\/i\u003eCHRIS SCHLESINGER is the former owner and chef of East Coast Grill in Boston. He was the winner of the 1996 James Beard Award for Best Chef: Northeast and is a contributing editor for \u003ci\u003eSaveur\u003c\/i\u003e. He lives in Cambridge, Massachusetts.\u003cbr\u003e\u003cbr\u003e JOHN WILLOUGHBY is a writer, editor, and the former executive editor at \u003ci\u003eGourmet\u003c\/i\u003e; he currently serves as the editorial director for magazines at America’s Test Kitchen and publisher of \u003ci\u003eCooks’ Illustrated \u003c\/i\u003emagazine. He was the co-author, with Chris Schlesinger, of a monthly feature in the \u003ci\u003eNew York Times\u003c\/i\u003e food section. He lives in Cambridge, Massachusetts. \u003cbr\u003e\u003cbr\u003e Schlesinger and Willoughby have written nine cookbooks together.Super-Basic GRILLED Skirt Steaks\u003cbr\u003e  \u003cbr\u003e 2-1\/2 pounds skirt steak, cut into 4 to 6 pieces\u003cbr\u003e 1 tablespoon ground cumin\u003cbr\u003e 1 tablespoon paprika\u003cbr\u003e 1 tablespoon coriander\u003cbr\u003e 2 tablespoons freshly cracked black pepper\u003cbr\u003e Kosher salt to taste\u003cbr\u003e 1\/4 cup olive oil\u003cbr\u003e  \u003cbr\u003e Build a two-level fire in your grill, which means you put all the coals on one side of the grill and leave the other side free of coals. When the flames have died down, all the coals are covered with gray ash, and the temperature is hot (you can hold your hand 6 inches above the grill for only 2 to 3 seconds), you’re ready to cook.\u003cbr\u003e\u003cbr\u003e In a small bowl, combine the spices and salt to taste and mix well. Rub the steaks all over with the oil and then with the rub, pressing gently to be sure it adheres. \u003cbr\u003e\u003cbr\u003e Put the steaks on the grill directly over the coals, and cook until done to your liking, about 4 to 6 minutes per side for medium rare. To check for doneness, cut into the thickest steak and peek to see if the meat is slightly less done than you want it to be when you eat it. \u003cbr\u003e\u003cbr\u003e Transfer the steaks to a cutting board, tent them loosely with foil, and let them rest for 5 minutes or so. To serve, slice the steaks thinly on the bias against the grain.","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46302108844261,"sku":"NP9781607745273","price":25.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781607745273_cfbaf00f-2170-4f6d-8d93-7d3133fd3f3a.jpg?v=1742926227","url":"https:\/\/k12savings.com\/products\/the-big-flavor-grill-isbn-9781607745273","provider":"K12savings","version":"1.0","type":"link"}