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The big-flavor grill [electronic resource] : no-marinade, no-hassle recipes for delicious steaks, chicken, ribs, chops, vegetables, shrimp, and fish / Chris Schlesinger and John Willoughby.

by Schlesinger, Chris.

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New York : Ten Speed Press, 2014.

Electronic Resource

http://hawaii.lib.overdrive.com/ContentDetails.htm?ID=A18751BA-7D42-40B6-9543-59616FEC1667 This title is available online; click here to access

Electronic Resource

http://images.contentreserve.com/ImageType-100/0111-1/{A18751BA-7D42-40B6-9543-59616FEC1667}Img100.jpg

9781607745280 (electronic bk.)

1607745283 (electronic bk.)

1 online resource.

The best-selling team of chef Chris Schlesinger and Cook's Illustrated executive editor John Willoughby present a radically simple method of applying flavor boosters to ingredients hot off the grill, maximizing flavor and dramatically reducing grilling time over traditional marinades. Schlesinger and Willoughby wield spices and condiments from around the world masterfully in these 130 minimal preparation, maximum flavor recipes inspired by Asian, Mediterranean, Latin, and Caribbean cuisine. In contrast to grilling books that require long-lead marinating and time-consuming steps, The Big Flavor Grill's no-fuss approach means lightning-quick prep and grill times. Their new take on using spice rubs to coat ingredients before they go over the coals trumps traditional marinating by providing stronger, better-defined flavors--and rubs can be used at the last minute instead of having to think ahead, as with marinades. Willoughby and Schlesinger then take flavor to the next level by tossing just-grilled items with marinade-like ingredients--citrus, hoisin, fish sauce, ginger, basil, fresh chiles--resulting in bolder, more complex dishes and lots of saved time and effort.

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