Mouthwatering, tender, and scrumptious--that's what you can expect from food that's prepared on a wood-pellet grill. This complete guide and cookbook provides all the information you need to create taste-tempting meals on this unique and amazingly versatile outdoor cooker.Read more...
Mouthwatering, tender, and scrumptious--that's what you can expect from food that's prepared on a wood-pellet grill. This complete guide and cookbook provides all the information you need to create taste-tempting meals on this unique and amazingly versatile outdoor cooker.
Bob Devon, barbeque master extraordinaire, begins by explaining how you can use a wood-pellet grill as a smoker, grill, barbeque, oven, and broiler to cook virtually any food out of doors. He then kicks off the recipes with a medley of barbeque rubs, marinades, and sauces designed to transform even the most mundane food into a culinary treat. Following this are recipes for steaks; burgers, dogs, and sausages; pork; chicken; turkey; seafood; vegetables; breads and pizzas; and even desserts. And from slowcooked, fall-off-the-bone meats to crispy pizzas, every dish is easy to make and even easier to enjoy.
If you think that an outdoor cooker is just for grilling franks and burgers, get ready to learn a whole new way of preparing your favorite foods. The Complete Wood Pellet Barbeque
Cookbook is your key to outdoor cooking success.
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2012-06-04
- Reviewer: Staff
The versatility of wood pellet grills—which can function as basic grills, smokers, and even convection ovens—make them an attractive option for barbeque and grilling aficionados in search of an all-in-one outdoor cooking appliance that allows for more control over temperature and flavor. In this informative and accessible collection, pellet grill enthusiast Devon shares recipes for ordinary (though no less delicious) fare, including grilled salmon, Jamaican jerk chicken, Texas-style brisket, and Mediterranean ribs. Devon also explains how to make grilled pineapple upside-down cake, French bread, and a host of sauces and spice blends. Though the author has an abiding affection for hard-to-source ingredients like tomato and vinegar powders for his rubs, the majority of these dishes are flavorful and straightforward, and pellet grillers will appreciate his specific instructions for cooking times, suggested woods (like mesquite, maple, cherry, oak, and more), and even wine pairings. Despite a few filler recipes (one for a "Plain Ol' Hot Dog" seems particularly superfluous), Devon's guide is a great introduction to pellet grilling and outdoor cookery in general, though experienced grillers will likely find little new here. (June)