Beer-Can Chicken: And 74 Other Offbeat Recipes for the Grill
Apr 2024 · Hachette UK
Ebook
208
Pages
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About this ebook
America's barbecue guru shares his tastiest recipes for preparing dishes in an unconventional way—on a can, a stick, under a brick, in a leaf—and more!
An essential addition to every grill jockey's library, Beer-Can Chicken presents must-try variations and other offbeat recipes for the grill. These recipes will have your mouth watering:
.Saigon Chicken with Lacquered Skin and Spicy Peanut Sauce
.Root Beer Game Hens
.Beer-Can Turkey
.Stoned Chicken
.Dirty Steak
.Fish on a Board
.Mussels Eclade-grilled under pine needles
.and much more!
Each grilling technique is explained in easy-to-follow steps, with recipes that guarantee no matter how crazy the technique, the results are always outstanding. So pop a cold one and have fun.
An essential addition to every grill jockey's library, Beer-Can Chicken presents must-try variations and other offbeat recipes for the grill. These recipes will have your mouth watering:
.Saigon Chicken with Lacquered Skin and Spicy Peanut Sauce
.Root Beer Game Hens
.Beer-Can Turkey
.Stoned Chicken
.Dirty Steak
.Fish on a Board
.Mussels Eclade-grilled under pine needles
.and much more!
Each grilling technique is explained in easy-to-follow steps, with recipes that guarantee no matter how crazy the technique, the results are always outstanding. So pop a cold one and have fun.
About the author
Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible® cookbook series, which includes the new Brisket Chronicles; Project Fire; Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. Winners of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the public television series Steven Raichlen’s Project Fire, Project Smoke; Primal Grill; and Barbecue University; the French language series Le Maitre du Grill, and the Italian series Steven Raichlen Grills Italy. Raichlen has written for the New York Times, Esquire, and all the food magazines; and is the founder and dean of Barbecue University. In 2015, he was inducted into the Barbecue Hall of Fame. His website is www.barbecuebible.com.
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