This could be considered a shameless plug for one of our talented writers, if it weren’t absolutely true! The Ultimate Guide to Grilling is just what it claims to be—from steaks to lobster, tofu to apples, Rick Browne knows how to make a delicious barbecued feast with just about anything. Make this summer unforgettable with barbecue that will blow your guests away.
Its 250 pages are chock-full of kick-ass recipes, entertaining stories, and grilling info that runs the gamut from tips on building barbecue pits to anecdotes about his travels as an award-winning griller. Grilling is a much more refined culinary art than most people realize; after you’ve delved into The Ultimate Guide to Grilling, you’ll never want to slap a hot dog on a bun and call it “barbecue” again.
Rick draws on his long and illustrious career as a writer, photographer, pit master, restaurant critic, and consultant, to craft a book that is both beautiful and incredibly useful. Don’t be intimidated about all that “refined culinary art” stuff…I’m confident that Rick’s book will end up sauce-spattered, greasy, and dog-eared because you’ll find it to be the handiest damn book in your kitchen library.
The Ultimate Guide to Grilling: How to Grill Just about Anything
Rick Browne
ISBN: 978-1-61608-067-9
Price: $14.95
Available on Amazon.com
Here’s one of Rick’s recipes…if you’ve forgotten to get Dad something for Father’s Day, you can order the book, and cook him this great steak in the meantime!
Rodney’s Tequila Porterhouse
Rodney Patten, somewhere over Montana
1/4 cup soy sauce
1/2 cup extra virgin olive oil
4 oz. good quality tequila
2 pound choice porterhouse steak, aged
1 crushed garlic clove
2 tablespoons lime juice
2 tablespoons pineapple juice
1/4 cup melted butter
dash of balsamic vinegar
2 teaspoons lemon pepper
2 teaspoons Montreal Steak Seasoning
Mix the soy sauce, olive oil and 2 ounces of the tequila together in a small container and shake until well mixed. Put steak into Ziplock bag, pour in marinade, and marinate at room temperature for 1 hour. Drain the steak, discarding the marinade.
Mix the remaining ingredients in a small bowl. Apply to both sides of the meat, rubbing in well with your hands.
Place steak on grill over hot mesquite fire (600 degree to 700 degree), and cook until you reach the desired state, approximately 6-8 minutes per side for medium-rare. Place meat on a platter and drizzle the extra tequila over both sides of the steak just before serving.
Do not pour liquor over the meat while it is over or near an open flame unless you want to be an ignited part of the barbecue yourself!
Serves 4-6.
Lois Manno
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