Fred Thompson - Williams-Sonoma Grill Master: The ultimate arsenal of back-to-basics recipes for the grill

Get Your Grill On

And then there was fire. People have been cooking their meals over flame for eons, but over time the process has changed from a necessity to a special treat. Many of us have memories of backyard burgers and hot dogs, of steaks sizzling on a hot grate, or of the mountain of smoky ribs that fueled gatherings of family and friends. Grilling adds pleasure to our lives in an uncomplicated, relaxing way.

I cant remember a time when a grill wasnt important in my life. I have early memories of my uncle roasting a whole hog for Labor Day family reunions, and of my dad, every Saturday night, rain or shine, tending rib-eye steaks over the coals while he nursed a bourbon and ginger ale. When he finally let me turn the steaks, I was hooked. Growing up in the South, where grilling is king, has allowed me not only to experiment with various techniques and ingredients, but also to collaborate and commiserate with others who are just as intent as I am on perfecting the backyard craft. Ive talked with old-time pit masters and barbecue champions and watched and listened for tips that would improve my efforts, and I have been rewarded. Sometimes I think Im obsessed with coaxing the very best flavors out of my grill, but heck, even the road to the best is pretty doggone tasty.

The goal of this book is to help you achieve greater success with your grill, whether its charcoal or gas, round or square, little or big. Youll find recipes for the basic proteinsbeef, lamb, pork, poultry, and seafoodas well as some surprising grilled items like pizza and quesadillas. There are detailed tips and recipes to ensure perfect results for the classics, like steaks, cheeseburgers, pork chops, smoked ribs, barbecued chicken, and fish fillets. And so your grilled main course is never alone on the plate, I have also included an abundance of side dishes to complete the feast in style.

If Im in your neighborhood and youre grilling up my recipe for an Italian porterhouse steak, please invite me over; its one of my favorites. Im crazy for oysters cooked on the grill, too, and I am proud to say my baby back rib recipe is just awesome. Also, try the grilled pizzas and the many great grilled veggie combinationsyoull be happy you did. Gosh, there are so many great recipes, its hard to choose favorites. And just thinking about the tastes that lie ahead is making me hungry, so lets start grilling!

This section is your go-to resource for all things grilling, from tools and methods to my top tips for success. Lets kick this off with a few words about the most important tool you can have in your grilling arsenal: the grill. Whether you opt for charcoal or gas, a big, round kettle or a small, square hibachior you wind up with more than one modelyoull find that few cooking tools are as versatile or can flavor food as successfully as an outdoor grill.

The Charcoal Grill Charcoal grills come in many shapes and sizes, from the small disposable picnic grill to the party-sized ranch kettle model. In any case, look for a well-built, high-grade steel grill with a lid and with at least two vents to control airflow and temperature. The most useful size and model is the fairly standard 22-inch (55-cm) kettle. It efficiently and quickly grills cuts of meat and seafood over a hot or medium-hot fire and can also be converted to accommodate longer-cooking foods that require low temperatures. If you plan to do a lot of smoking, look for a grill with a side fire box.

The Gas Grill Gas grills run the gamut from a no-frills cart to a gadget-filled mini-kitchen. Heres the skinny: two burners are a must, but if you plan to do indirect cooking, three burners will make life easier and give you better control. Dont get ramped up on BTUs: 35,000 should be plenty. Instead, look at how the heat is diffused: angled metal plates covering the burners are particularly effective and reduce flare-ups. Shoot for cooking racks that are either stainless steel or stainless steel with a powder-paint finish. If your grill has an infrared burner, know that it will cook hotter than regular gas.

The Smoker Smoker grillswhich can be round, vertical, or bullet shaped and fired by gas or charcoalare designed to give you the best result when what you want is low, slow cooking. Most smokers include a water pan to keep the temperature low and the food moist, and often call for wood chunks, which burn more slowly than wood chips. Each model works a little differently, so read your owners manual for directions.

Other Grill Types Youll find a wide array of portable grills on the market that fold up nicely for travel, yet deliver the performance of a regular grill. If you are a tailgater, check these out. Compact bucket grills have been around since the 1950s and with good reason: they may be the best portable charcoal grills available. Ceramic egg-shaped grills have a cultlike following and deliver great results, especially when used for smoking.

Come on Baby, Light My Fire Pit

Just the smell of smoking wood is enough to bring folks together, but its also a fun and exciting way to cook food, if you have the right set-up. Not really designed for long-cooking items, a fire pit can quickly put a hickory, oak, or apple flavor nicely into a steak. Heres how to set one up.

Find a spot thats flat, dry, and clear of buildings, tree branches, and brush. The surface of the pit should be nonflammable (a metal fire ring is ideal).

Line the bottom and sides of the pit with large stones to retain the heat and keep the fire contained.

Use hardwood, like oak, hickory, or fruitwood; stay away from softwood like pine or fir. For more even burning, you can mix the wood with charcoal briquettes.

Its easiest to light the wood and/or and then transfer it to the pit, but you can also arrange the wood in the pit and use some kindling to get the fire going. Place a grill grate securely at least 4 inches (10 cm) above the coals. Let the wood burn down until the embers are covered in ash before you start grilling. Have water or a fire extinguisher on hand in case you need to put out flames (be careful of steam burns if using water).

Grilling Gear

Its hard to keep track of all the grilling gadgets available nowadays. Some you need, like a chimney starter if you have a charcoal grill. Others can be useful and/or fun, like rib racks, clip-on lights, and gas-tank gauges. Heres the lowdown on what I think is essential.

Basic Tools A long-handled brush with rustproof bristles is indispensable for cleaning the grill grate: brass bristles are good for porcelain-enamel grates, steel for cast-iron grates. Use it to brush the hot grate both before and after cooking. Employ a smaller, more angled brush for cleaning between the grate bars. You also need a few pairs of sturdy metal tongs of various lengths and a medium-length spatula for turning foods.