Weber's Big Book of Grilling Review

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Weber's Big Book of Grilling ReviewThe first time I tasted grilled food, many years before Weber existed, I remember wondering why all meat was not cooked over charcoal. As I got older, I started grilling a bit but the recipes were the staples: burgers, steaks and chicken.
Then I purchased a Weber charcoal kettle, which came with some neat, out of the ordinary recipes. I started experimenting, and branched out into growing fresh herbs to season the food. There are now four Weber grills on my deck, including the little "Smokey Joe", for little projects and The Summit gas grille for the big ones.
As a result of a couple of major cooking projects I did for the neighborhood, I was given this book. I didn't know whether it was a thank you, or a subtle way of saying that my cooking needed improvement. What a horizon expanding book it is! If there is anything outside its covers that is needed to teach the novice or improve the good cook, I don't know what it is.
Recipes? Yep, and not a single loser out of 350. Grilling advice? Yep, everything from buying to using to maintaining your grill. There's a section on the uses of fresh herbs, including reduction formulas for the use of store bought seasoning. There are explanations as to why fresh ground black pepper and Kosher salt are preferred.
I have used this book exhaustively since I got it, and have given it as gifts to many, many friends, all of whom are as enthusiastic about it as I am. Simply put, if grilling means burning meat to you, save your money. But if you enjoy the looks of friends and family when you place a truly outstanding meal on the table, get this book.
Cooking seems to intimidate some guys. I don't know why. But Weber's book takes the fear out of cooking, and after a couple of successes, generates a bit of enthusiasm for the next time, both for the cook and the eaters.Weber's Big Book of Grilling Overview

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