Friday, August 22, 2014

The Big Flavor Grill by Chris Schlesinger and John Willoughby

Upon receiving the book The Big-Flavor Grill (No Marinade, NO-Hassle Recipes), I was immediately interested in the concept of not marinating meat that you were grilling. This idea went against the rule of marinating the meat to help tenderize and make the meat more flavorful.  The writers explained how to effectively grill the meat with very little seasoning, and then to add additional flavors when the meat is done. They explain how grilling can be very simple and by adding a few ingredients to finished meat, you can get a big flavor without a big effort. The additional flavors were very inventive, from pouring on the dressings to mixing the grilled meat with juices. I like how the book sectioned off each meat with a basic grill, and then you can pick from about 5 different flavors, or toppings. Having a vegetarian daughter, I was glad there was that there are about 15 different recipes specifically for vegetables and sides.
The instructions were very easy to understand and follow.  I did try one of the barbecue sauces that involved maple syrup, mustard, and orange juice. The sweetness was great on the meat and wife and I were actually impressed with the flavor.
Because this grilling book focuses on not marinating, it is definitely a worthwhile book to keep in collection of grilling cookbooks.
*Received a free copy for review from Crown Publishing Groups Blogging for Books program in exchange for my honest review.

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