Good Housekeeping - Good Housekeeping Grill It!: Mouthwatering Recipes for Unbeatable Barbecue

Good Housekeeping

GRILL IT!

MOUTHWATERING RECIPES FOR
UNBEATABLE BARBECUE

HEARST BOOKS

New York

HEARST BOOKS
New York

An Imprint of Sterling Publishing
387 Park Avenue South
New York, NY 110016

Good Housekeeping is a registered trademark of Hearst Communications, Inc.

Hearst Books is a trademark owned by Hearst Communications, Inc.

2012 by Hearst Communications, Inc.

All rights reserved. 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, or otherwise, without prior written permission from the publisher.

ISBN 978-1-58816-941-9

GOOD HOUSEKEEPING
Rosemary Ellis
EDITOR IN CHIEF

Courtney Murphy
CREATIVE DIRECTOR

Susan Westmoreland
FOOD DIRECTOR

Samantha B. Cassetty, M.S., R.D.
NUTRITION DIRECTOR

Sharon Franke
FOOD APPLIANCES AND TECHNOLOGY DIRECTOR

BOOK DESIGN: Memo Productions
PROJECT EDITOR: Sarah Scheffel

Good housekeeping grill it! : mouthwatering recipes for unbeatable barbecue.

p. cm.

Includes index.

ISBN 978-1-58816-941-9

1. Barbecuing. I. Hearst Books (Firm)

TX840.B3G65 2012

641.5'784dc23

2011030034

The Good Housekeeping Cookbook Seal guarantees that the recipes in this cookbook meet the strict standards of the Good Housekeeping Research Institute. The Institute has been a source of reliable information and a consumer advocate since 1900, and established its seal of approval in 1909. Every recipe has been triple-tested for ease, reliability, and great taste.

For information about custom editions, special sales, and premium and corporate purchases, please contact Sterling Special Sales at 800-805-5489 or specialsales@sterlingpublishing.com.

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CONTENTS

Simple preparations, enticing aromas, luscious food: Lets talk grilling. Its so easy and the results so satisfying that grilling has become a go-to cooking method. And, with the help of stovetop grill pans, delectable grilled food is a year-round option.

In Grill It! weve offered our favorite triple-tested recipes for juicy steaks and burgers, fresh vegetables, chicken, seafood, and even pizza. Recipes start with crowd-pleasing appetizers (from quesadillas to skewers to wings) and share-worthy salads (including a grilled Caesar). But the meat of this cookbook is the entres: Some, like Garden-Fresh Chicken Parmesan and Grilled Fish Tacos, are ideal for easy weeknight suppers. Others, like Barbecue Chicken for a Crowd and Baby-Back Ribs Supreme are best for a leisurely weekend barbecue. And, of course, burgers: From chicken and turkey to beef and even a black-bean burger, we have you covered!

These days, vegetables are stars on the grill. Whether you want to grill a platter of mixed veggies or pop on a packet of potatoes, we provide recipes for lots of tempting sides. Our grilled pesto and mozzarella pizzas, veggie burritos, and eggplant parmesan will appeal to vegetarians and the rest of the crew, too, so be sure to make plenty. The book closes with a chapter on sauces, salsa, and rubs that will add mouthwatering flavor to any meat or vegetable.

Before you light your grill (or heat your grill pan), check out . Our advice will help you get the most out of your grill, whether you favor gas, charcoal, or the latest thing in grilling, the electric grill, which allows you to cook without an open flame on a small deck or patio. Grill-pan tips and recipe variations throughout the book reveal why this fast-and-easy indoor method for lower-fat cooking has become a favorite in the weeknight repertoire.

From our test kitchen to your backyard, happy grilling!

SUSAN WESTMORELAND
Food Director, Good Housekeeping

Whether you cook over a shoebox-size hibachi or a state-of-the-art gas grill, you know that the intense heat and savory smoke of grilling impart an incomparable flavor that no other cooking method can. The pleasure of cooking (and eating) outdoors enhances the mealtime experience and, some say, improves the flavors of any dish.

Types of Grills

Manufacturers now offer an enticing array of options in grills.

Gas grills have become Americas favorite type of grill. And whats not to like? Open the gas valve, turn on the controls, preheat for about ten minutes, and youre ready to go. With gas grillsfueled by either liquid propane or natural gasyouve got a world of features to choose from, including a wide range of BTUs up to almost 50,000; extra burners and warming racks; stainless-steel, cast-iron, or porcelain-coated cooking racks; and stainless-steel or porcelain-coated flavor bars (V-shaped bars that catch dripping fat and return it to the food in the form of tasty smoke).

Charcoal grills are fueled by charcoal briquettes or natural hardwood charcoal chunks. They are typically less expensive than their gas-powered brethren. Look for one made of heavy-gauge steel; a porcelain-enamel coating will give you better protection from rust. If youre cooking for one or two, consider the hibachi, a small cast-iron grill thats just right for a pocket-sized patio.

Electric grills offer an alternative to messing around with propane tanks or charcoal. Plug it in and youre ready to go. Or, if you live where charcoal or gas are not allowed on the terrace, patio, or deck, there are tabletop versions as well as full-size electric grills available; just be sure to position your grill within reach of a grounded outlet.

GRILL-PAN BASICS

Essentially a heavy skillet with ridges in the bottom, a grill pan allows you to do your grilling indoors over your stovetop. You cant prepare everything youd cook on an outdoor grill in a grill pan, but theres a wide range of recipes that will workall manner of steaks, burgers, lamb, pork chops, fish steaks and fillets, scallops and shrimp, boneless chicken breasts and turkey cutlets. Grilled sandwiches, the toast for bruschetta, many vegetables, and fruits can be pan-grilled, too. Weve sprinkled an assortment of recipes and grill-pan variations throughout this book, including great burgers you can grill up on your stovetop.

Grill pans come in a range of sizes and materials, from the classic cast iron to stainless steel and hard-anodized aluminum. You can opt for a stay-cool handle or remember that the handle will get just as hot as the rest of the pan. Seasoned cast-iron pans are naturally nonstick. Whether youve seasoned your own pan or youve bought it preseasoned from the factory, all you need to clean it after each use is a rinse in hot water and a good scrubbing with a stiff brush then towel dryno detergent, as that can remove the seasoning.