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Indoor! Grilling | 
 enlarge | Author: Steven Raichlen
List Price: $30.00
Buy Used: $5.54
You Save: $24.46 (82%)
Rating:  6 reviews
Format: Bargain Price
Media: Hardcover
Pages: 600
Number Of Items: 1
ASIN: B000C4SHSG
Availability: Usually ships in 1-2 business days
Condition: UNREAD, NO REMAINDER MARK, LIGHT CORNER/EDGE WEAR
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Product Description
Indoors—It's the new outdoors
SPIT-ROASTED PRIME RIBS, crusty on the outside, moist and tender inside. Yes! CHICKEN UNDER A BRICK, heady with smoke and spice. Yes! CURRY-BRILLED LAMB KEBABS, POTATOES ROASTED IN THE ASHES, BAYOU WINGS, VANILLA-BRILLED PINEAPPLE WITH DARK RUM GLAZE—all of it infused with honest-to-goodness real-grilled flavor, and all of it cooked indoors. Yes! Bursting with bold new ideas, 270 righteous recipes, and hundreds of tips and techniques—from how to season a cast-iron grill pan to buying brisket cut from the "flat"—Raichlen's Indoor! Grilling brings the guru's mastery of live-fire cooking indoors. New every day's a good day to grill.
Book Description
Heat up the Foreman. Plug in your rotisserie! Make meals in your fireplace and start using that fancy range-top grill. In a marriage made in BBQ heaven, Steven Raichlen, America's grilling guru, brings his mastery of live-fire cooking to the world of indoor grilling. Now, neither snow nor rain nor gloom of apartment regulations will stay the cook from achieving spectacular grilled flavors.
In a contact grill (over 25% of American households own one, with 40 million Foremans alone sold since 1995), make Calgary Hot Wings; Pepper Jack Cheeseburgers with Slow-Burn Jalapeņo; Moroccan Grilled Salmon; two dozen panini, cubanos, croque-monsieurs, and muffulettas; and Victory Chicken, the recipe that powered Steven Raichlen to his Iron Chef win. Expand the countertop rotisserie repertoire with Chinese Barbecued Spare Ribs, Leg of Lamb with Garlic Mint Wet Rub, Thai Thighs, and Maple and Cinnamon Spit-Roasted Sweet Potatoes. There are recipes for grill pans, indoor smokers, built-ins on upscale home ranges, and the most basic tool of all--the fireplace.
Sidebars show how to cook most recipes on alternative devices, and tips and techniques abound--how to turn a wok into an indoor smoker, brush bread with olive oil for true crisp-crusted panini, and pick the perfect "grilling" banana--to cook perfectly on a contact grill.
Indoors--it's the new outdoors.
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| Customer Reviews: Read 1 more reviews...
 Perfect Roast Chicken August 23, 2007
K. Robinson (Duluth, MN USA)
1 out of 1 found this review helpful
I have made one recipe so far and it was wonderful. The recipe is titled the Perfect Roast Chicken. It was done on the rotissere and turned out excellent.
Informative July 30, 2007
Jessie (Buckeye State)
1 out of 1 found this review helpful
Like the explanations for the different grilling techniques. Recipes are easy to understand. The several recipes I tried were excellent!
 Poorly written, disorganized. January 13, 2007
E. Rasmussen (San Francisco, CA United States)
8 out of 16 found this review helpful
Too many recipes are as basic as 'salt pepper and garlic'. Poor indexing. I was seeking more infomation on the merits of different techniques and did not find it. Very short on recipes for stovetop smokers.
Indoor! Grilling as good as outdoor and EASIER! September 9, 2005
K. A. Buckles (CA, USA)
15 out of 15 found this review helpful
We don't have an outdoor grill. I love my George Foreman grill but didn't have a good variety of recipes and still always envied my friends who cooked incredible recipes on their gas grills outdoors. No more! I am loving the variety and end result of many of the recipes I've tried in this new, comprehensive cookbook!
THE GRILLIN' GURU IS BACK! January 19, 2005
Tim Janson (Michigan)
37 out of 39 found this review helpful
Steve Raichlen is the Grillin' guru and author of such books as BBQ USA, The Barbeque Bible and more. In this book, Steve tackles the problem that those of us in the frozen north face every year at this time. The snows on the ground, it's 15 degrees, and none of us wants to leave the warm comforts of our home to go out and fire up the grill.
No problem. Steve presents a cookbook with us in mind. These are recipes of outside grills that Steve gives us an equivalent to make using electric grills, stove top grills, even fireplace rotisseries to make these great recipes. Steve's book covers all the usual suspects including Beef, Chicken, seafood, veggies, sauces, appetizers and more, all designed to be prepared on whatever indoor grilling aplliance you choose to use. Steve also provides mucho helpful information on all of the indoor grilling machines and how to get the best use AND taste out of them.
Unless you have a fireplace, and I don't, you might not be able to really duplicate the taste of Mesquite or applewood, but you can still mare some darn good BBq in the dead of winter. And the Superbowl is only a few weeks away!
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