By Susan Selasky Detroit Free Press
Here’s a sampling of the summer’s newest grilling guides to whet your appetite.
“Weber’s Big Book of Burgers: The Ultimate Guide to Grilling Backyard Classics” by Jamie Purviance ($21.95)
The thrust of this book is burgers, but not just plain old beef burgers. Weber grilling guru Jaime Purviance covers just about anything that can be shaped into a patty and served on a bun or a variety of breads and rolls.
There are recipes for beef burgers, chicken and turkey burgers, shrimp burgers and an array of veggie burgers. Hot dogs, sausages, brats and condiments also are featured along with drinks and side dishes.
“Gastro Grilling: Fired-up Recipes to Grill Great Everyday Meals” by Ted Reader ($25)
Ted Reader writes that he uses the word “gastro” not to mean pretentious, but rather to refer to “the art and science of good eating.”
That mantra is reflected in the book’s more than 135 recipes, from higher-end dishes like planked smoked burrata cheese or cinnamon-skewered scallops with brown sugar basting butter. Reader also offers directions and tips for cooking with charcoal and gas grills as well as a variety of wood.
“Pizza on the Grill: 100+ Feisty Fire-Roasted Recipes for Pizza &More” by Elizabeth Karmel and Bob Blumer ($17.95)
Grilled pizza can be tricky, but authors Karmel and Blumer provide all the know-how you need. They share tips on making dough, including a gluten-free option, as well as how to shape it for a gas grill versus a charcoal one (yes, there’s a difference).
Several recipes call for adding nuts, garlic or herbs to the dough. Each recipe includes drinks to serve with the pizzas and ways to customize them or kick them up a few notches.
“Smoke &Spice: Cooking with Smoke, the Real Way to Barbecue” by Cheryl and Bill Jamison ($24.95)
This is the updated version of the Jamisons’ 1994 grilling tome. The barbecue masters and James Beard Cookbook award winners completely revised their book to include new recipes and full color photographs.
There are more than 450 recipes from all barbecue regions of the U.S. The book is divided into sections on beef, pork and poultry.
They also address the trend of smoking foods indoors.
“Smokin’ in the Boys’ Room: Southern Recipes from the Winningest Woman in Barbecue” by Melissa Cookston ($22.99)
Pitmaster and restaurateur Melissa Cookston’s book provides mouth-watering recipes from the Delta region.
She also includes her competition recipes, plenty of tips, stories from the barbecue competition circuit and even a recipe for cooking a whole hog. Peppered throughout are recipes for injection sauces, glazes, seasonings and rubs.
“Fire &Smoke: A Pitmaster’s Secrets” by Chris Lilly ($24.99)
Chris Lilly set out to share pitmaster techniques, tips and recipes on a scale best suited for backyard grillers.
Lilly provides recipes and guidance on achieving pitmaster-style barbecue using smaller cuts of meat. There also are tips on how to infuse flavor and get that perfectly charred skin. Included are more than 100 recipes designed to teach people how to grill and smoke foods.