spine=.76” Cooking/Barbecue & Grilling ™ 2nd Edition Now updated — your Making Everything Easier! guide to becoming an 2nd Edition expert grill master! Open the book and find: Are you gearing up to grill? This hands-on guide explains • The difference between regular how to purchase, use, and maintain everything from grilling and barbecuing Grilling charcoal and gas grills to smokers and rotisseries for your • Full-color photos of grill. You get the latest on the different types of grills and mouthwatering recipes food prep and grilling techniques, as well as dozens of • Highlights of the latest and best new and improved recipes that will stretch your skills and grilling equipment tantalize your taste buds! Grilling • Extended coverage on grill set-up • Get ready to grill — understand grilling lingo, choose the right and maintenance grill for you, and start and safely maintain a grill-ready fire • Expert advice on direct and • Add spice to your life — stock your griller’s pantry with the latest indirect grilling herbs, rubs, flavored oils and marinades, including Asian and Mediterranean seasonings • Figures and charts featuring meat cuts and food prep techniques • Grilling the oldies but goodies — from burgers and sausages to kebabs and ribs, make everyone’s favorites taste fabulous • Must-know tips and tricks to master control over the grill • Go beyond the BBQ basics — expand your grilling skills with tasty tips for grilling pork, beef, poultry, lamb, fish and shellfish, • Advice on using smokers and vegetables, pizza, and more rotisseries Learn to: Go to dummies.com® • Set up and maintain your grill for more! • Build the perfect fire according to your needs • Grill everything from meat and poultry to seafood, vegetables, and fruits • Infuse international flavors into everyday grilled foods $21.99 US / $25.99 CN / £15.99 UK Marie Rama has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular ISBN 978-0-470-42129-1 Marie Rama guest-chef on hundreds of TV and radio shows in the U.S. and Canada. Coauthor, Cooking For Dummies John Mariani is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent Rama John Mariani for Esquire and restaurant columnist for Forbes magazine. Mariani Award-winning culinary author Grilling FOR DUMmIES‰ 2ND EDITION by Marie Rama and John Mariani Grilling For Dummies®, 2nd Edition Published by Wiley Publishing, Inc. 111 River St. Hoboken, NJ 07030-5774 www.wiley.com Copyright © 2009 by Wiley Publishing, Inc., Indianapolis, Indiana Published simultaneously in Canada No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning or otherwise, except as permit- ted under Sections 107 or 108 of the 1976 United States Copyright Act, without either the prior written per- mission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, 222 Rosewood Drive, Danvers, MA 01923, (978) 750-8400, fax (978) 646-8600. 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Library of Congress Control Number: 2009923065 ISBN: 978-0-470-42129-1 Manufactured in the United States of America 10 9 8 7 6 5 4 3 2 1 About the Authors Marie Rama is coauthor of Cooking For Dummies. She has worked as a professional pastry chef and recipe developer for numerous food companies and associations, including The McIlhenny Company and The United Fresh Fruit and Vegetable Association. Marie served as Director of Romance, Weddings, and Entertaining for Korbel Champagne and as a spokesperson for Sunkist Growers. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada, and she lives with her husband, Mark Reiter, and their two sons, Nick and Will, in Bronxville, New York. John Mariani is the author of several of the most highly regarded books on food in America today. His first book, The Dictionary of American Food & Drink (Ticknor & Fields, 1983), was hailed as the “American Larousse Gastronomique” and was chosen “best reference book on food for 1983” by Library Journal. It was later revised as The Encyclopedia of American Food & Drink (Lebahr-Friedman, 1999). His history of food service in the U.S., America Eats Out (William Morrow, 1991), won the IACP Award for best reference book. The Dictionary of Italian Food & Drink, the most comprehensive study of Italian food published in the U.S., was published in 1998 by Broadway Books. He is also coauthor, with Alex von Bidder, of The Four Seasons: A History of America’s Premier Restaurant (Smithmark, 1999) and is coauthor with his brother Robert Mariani of a memoir entitled Almost Golden (Infinity, 2005), about growing up in the Bronx, New York. His latest book, with his wife Galina, is The Italian-American Cookbook (Harvard Common Press, 2000). Mariani is currently food and travel correspondent for Esquire; wine columnist for Bloomberg News; dining columnist for The Wine Spectator; food columnist for Diversion; restaurant columnist for Forbes Magazine; and publisher/editor of the online newsletter Mariani’s Virtual Gourmet (www.johnmariani.com). Mariani was born in New York City and received his B.A. from Iona College and his M.A. and Ph.D. from Columbia University. He lives in Tuckahoe, New York, with his wife, Galina, and two sons, Michael and Christopher. Authors’ Acknowledgments There is a long list of people we would like to especially thank, who helped make this book possible. To gather accurate information for the sidebars and icons in this book, we turned to many food experts and associations. We’d like to thank Susan Lamb Parenti and the National Cattlemen’s Beef Association; Robin Kline and Ed Newman, consultants for the National Pork Producers Council; the American Lamb Council; and the National Institute of Fisheries. We are also grateful for the invaluable contributions of Donna Myers, editor of “The BackYard BarbeQuer” newsletter — after more than 25 years as spokesperson for the Barbecue Industry Association, Donna knows as much about grilling equipment, manufacturers, and techniques as anyone we know. And thank you illustrators extraordinaire, Liz Kurtzman and Rich Tennant. We thank Galina Mariani for her creative and delicious recipe contributions to this new edition. We’d also like to thank the following manufacturers who generously donated our very reliable testing grills, grilling equipment, and accessories: Weber, Sunbeam, Char-Broil, Ducane, Jackes-Evans, and E-Z Fit Barbecue Parts and Accessories. We offer more information about these and other equipment manufacturers in Chapter 2. We owe special, heartfelt thanks to our Project Editor, Kristin DeMint, and our Copy Editor, Jessica Smith. Throughout all these months, they kept us on track with their tireless devotion, editorial skills, and insightful questions. We also thank Acquisitions Editor Stacy Kennedy for her continuous, invaluable support and clear-sighted counsel. And one final note: Marie would like to thank her friend, Ira Bart, who one perfect summer day, waved a two-inch-thick steak in front of his personally- designed brick grill and announced, “Marie, you ought to write Grilling For Dummies.” So, we did. Publisher’s Acknowledgments We’re proud of this book; please send us your comments through our Dummies online registration form located at http://dummies.custhelp.com.