The Secrets to Great Charcoal Grilling on the Weber: More Than 60 Recipes to Get Delicious Results From Your Grill Every Time

by Bill Gillespie

Overview

Be the Master of Your Charcoal Grill with Juicy, Smoky Recipes from a Champion Pitmaster

Barbecue champion Bill Gillespie is a master of smoke and flame—and he’s back with his third book to help you become king of your Weber kettle grill.

Inspired by memories of grilling with his father, Gillespie poured his heart into this comprehensive guide that opens up a world of barbecue possibilities. He starts from the ground up, giving beginners to advanced grillers all the information they need, including the best ways to start the coals, how to get the perfect char, how to time things for exact doneness and ultimately how to get incredible flavor the easy way. Inside, you’ll find delicious recipes for The Perfect Burger Every Time, Skirt Steak Cooked Directly on Hot Coals, Beer Can Chicken and many more.

Whether you aspire to be a pitmaster or simply want to host incredible backyard barbecues, Gillespie has all the tips, tricks and insight to help you up your grilling game. From grill setup to final bites, this is your go-to guide for grilling like a champion.

Product Details

ISBN-13:	9780594123750
Publisher:	Page Street Publishing
Publication date:	04/03/2018
Pages:	192
Sales rank:	645,791
Product dimensions:	7.90(w) x 8.90(h) x 0.70(d)

About the Author

Bill Gillespie is the bestselling author of Secrets to Smoking on the Weber Smokey Mountain Cooker and Other Smokers, which has over 100,000 copies in print. He’s also the pitmaster of Smokin’ Hoggz BBQ, an award-winning barbecue team that has claimed top prize in the Jack Daniel’s World Championship Invitational Barbecue and the American Royal Invitational, as well as capturing hundreds of other barbecue awards. He lives in Abington, Massachusetts.

Table of Contents

Foreword 6

Introduction 7

All Up In Your Grill 9

Setting Up Your Grill 9

How a Charcoal Grill Works (Science Stuff) 10

Charcoal and Fire 10

Direct Cooking 11

Indirect Cooking 12

Hight Heat Roasting, Indirect (The Devil's Den) 12

High Heat, Indirect (The Plus Method) 13

Low Heat, Indirect (The Snake Method) 13

Two-Zone Cooking 15

Crilling Tips, Tricks and Best Practices 15

Eliminating Flare-Ups 15

How to Tell When Meat Is Done 16

USDA Recommended Cooking Temperatures 16

Cooking with Sauces and Marinades 17

Brining and Injecting 17

The Role of Rubs 17

The Maillard Reaction 17

Smoke Woods, Chips and Chunk 18

Grill Accessories 19

Grill grate 19

Vortex 19

Rapidfire Chimney Starter 19

Charcoal Baskets 19

Hinged Cooking Crate 19

Rib Rack 19

Firebricks 19

Pizza Kettle Accessory 19

Essential Equipment 19

Burger 21

The Perfect Burger Every Time, Plain and Simple 23

Grilled Buffalo Turkey Burger 24

Jalapeño, Bacon and Cheddar Stuffed Burger 27

Meat Loaf 28

Moo (Beef) 31

Rib-Eye Steak 33

Skirt Steak Cooked Directly on Hot Coals 34

Reverse Sear NY Strip Steak with Garlic Butter Sauce and Grilled Onions 37

Tinfoil Stew 38

Chicken (Fowl) 41

Chicken Drumsticks 43

Beer Can Chicken 44

Chicken Breast 47

Wings 48

Pork (Swine) 51

Baby Back Ribs 53

Apple Glazed Porterhouse Pork Chop 54

Country Ribs 57

Perfect Pork Tenderloin with Maple Chipotle Glaze 58

Cubed Pork Belly Nuggets 61

Pork Loin 62

Game Meats 65

Grilled Duck Breast 67

Lamb Chops 68

Mustard and Herb Crusted Grilled Rack of Lamb 71

Turkey 72

Grilled Loin of Venison 75

Sausage and Tube Steaks 77

Grilled Hot Dogs 79

Perfectly Grilled Brats and Sausage 80

Stuffed Sausage Fatty 83

Finz and Shellz 85

Grilled Cod Loin Blackened 87

Grilled Lobster Tail 88

Grilled Shrimp Cocktail 91

Perfect Salmon 92

Grilled Scallops 96

Competition Barbecue 99

Competition Chicken 101

Competition Ribs 105

Competition Pork 108

Competition Brisket 115

Simple BBQ Rub 120

Simple BBQ Sauce 121

Brisket Rub 122

Brisket Injection 122

Brisket Marinade 123

Pizza 125

Basic Cheese Pizza-Two Cooking Methods 127

Raspberry, Mascarpone and Chocolate Drizzle Dessert Pizza 131

Grilled Sandwiches 133

Grilled Chicken Caprese Panini 135

Grill Bologna Sandwich 136

Giant Boneless Rib Sandwich 139

Roast Beef and Caramelized Onion Sandwich/Panini 140

True Grilled Cheese Sandwich 143

Apps, Sides and Veggies 145

Grilled Onions and Peppers 147

ABTs (Atomic Buffalo Turds) 148

Baked Beans and Brown Bread on the Grill 151

Gary's Steak Poppers 152

Grilled Roasted Whole Cauliflower 155

Grilled Potatoes Three Ways 156

Grilled "Baked" Potato 156

Grilled "Mashed" Potato 159

Grilled Potato Wedges with Spicy Ketchup 159

Grilled Corn on the Cob Served Two Ways 160

Grilled Romaine Salad with Honey Balsamic Dressing 163

Grilled Tomato and Corn Salsa 164

Summer Squash and Zucchini with Garlic Oil and Feta 167

Grilled Sweet Potato 168

Fruit and Desserts 171

Bacon Weave S'mores 173

Grilled Bananas with Ice Cream and Caramel 178

Grilled French Toast 179

Grilled Peaches and Cream 180

Grilled Pineapple Slices 183

Grilled Strawberry Shortcake 184

Grilled Lemonade 187

About the Author 188

Acknowledgments 189

Index 190

Editorial Reviews

03/19/2018
Gillespie (Secrets to Smoking on the Weber Smokey Mountain Cooker) dials it back a bit in this reliable if sometimes uninspired collection of recipes best prepared on charcoal grills. Opening with a rundown of the idiosyncrasies and flavor potential of charcoal grilling, Gillespie offers specifics on briquette configurations and the unique flavors of 10 smoke woods. As for the recipes, Gillespie starts with expected fare, like Beer Can Chicken, burgers, ribs, chicken breasts, and wings, before ratcheting up the skill level in the book’s strongest section—appropriately called Competition Barbecue—which offers instructions on preparing smoked pulled pork, brisket, and chicken thighs. The rest of the dishes are as reliable as they are unremarkable. The book feels padded with recipes for rote dishes like hot dogs and simple grilled cauliflower. New charcoal grill owners and outdoor cooking novices are sure to find a lot to like here; Gillespie clearly knows his stuff, and his recipes feel foolproof. Those interested in expanding their barbecue and grilling repertoire, however, will likely want to look elsewhere. (Apr.)

Publishers Weekly

Bill’s book is the perfect example of what grilling is and should be—authentic cooking on a simple piece of equipment with fun and flavorful food! Pick up this book any day of the week, light the charcoal and enjoy the process!”
— TIM LOVE, chef, restaurant owner and host of CNBC’s Restaurant Startup


“Bill is an unstoppable BBQ master! When this World Grand Champion spills the secrets to mastering a grill, you gotta listen!”
— JESS PRYLES, author of Hardcore Carnivore, TV personality


“With his new book, Bill has captured the true essence of charcoal cookery. This book will absolutely be a great addition to anyone’s cookbook collection.”
— JOHN DELPHA, chef and owner of Rosebud Café, author of Grilled Pizza the Right Way and member of the World Champion IQUE BBQ team


“Novice cooks and accomplished pitmasters alike will benefit from this easy-to-understand approach to grilling, smoking and outdoor cooking. Wanna know how to do it right? Ask Bill Gillespie!”
— CHIP CHAPMAN, WDEF TV12 Chattanooga, Master of Ceremonies for the Jack Daniel’s World Championship Invitational Barbecue

From the Publisher