Weber's On the Grill: Chicken & Sides: Over 100 Fresh, Great Tasting Recipes Review

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Weber's On the Grill: Chicken & Sides: Over 100 Fresh, Great Tasting Recipes ReviewLet's be honest, OK? Chicken is ... bland and boring, right? Something you do because it's "good for you", right? That was my mother's saying when we'd do the "Awww, MOM!! Not chicken!!" In fact, one of my major successes as a new outdoor cook with a new bride was to marinate chicken parts in Wishbone Italian Dressing and sprinkle on some "poultry seasoning" and finish it with Open Pit BBQ Sauce. Now I know why that approach worked, but it was blind luck way back then.
But like so many other things, it really comes down to what you put into a chicken dish that makes it "work". Properly prepared and grilled, chicken can be an absolute flavor bomb. In this new release, dedicated to grilling chicken, as well as a few "sides", Jamie Purviance provides us with a whole bunch of recipies that will enable even the beginning griller to put highly flavorful dishes in front of friends and family. The recipies range from simple season and grill dishes, to a bit more involvement with marinades and sauces.
There are recipies for roasting a whole chicken -- which is my personal favorite way to do a bird, for bone-in pieces and 33 recipies using boneless skinless chicken breasts. These latter are just amazing ways to treat the preparation of lightly flavored meat. Purviance has the breasts cooked and used in tasty salads, wraps and sandwiches, as well as as entrees. Personally, I have never cared much for skinless boneless chicken breasts, but I am really keen on doing several of these new approaches. And my wife of many years is delighted with the book, in large part, I suspect, because I do the cooking.
We are really fortunate to live in a time when quality outdoor cooking equipment, combined with exceptional grilling/barbecue cookbooks make outdoor cooking superior, in most ways,to cooking over a stove. But it wasn't always this way. My first grill was an open topped brazier, and good food cooked there meant no ashes on the meat. In my opinion, Weber/Purviance have done the same thing for outdoor cooking as Julia Child did for the indoor approach. They have expanded the culinary experience by providing safe, affordable and reliable cooking equipment and accessories, and giving us recipies and cooking techniques to maximize the flavor potential of food cooked over a live fire.
If one is going to fire up the grill and "do" chicken, why not make that dish as high on the "yummy scale" as possible? Using this book as a guide will enable seasoned (pun intended) grillers and newbies to produce high quality, delicious poultry consistantly.
That is the reason for you to snap this one up!
Thanks, again, Jamie. And Weber!Weber's On the Grill: Chicken & Sides: Over 100 Fresh, Great Tasting Recipes Overview

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Weber's Charcoal Grilling: The Art of Cooking with Live Fire Review

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Weber's Charcoal Grilling: The Art of Cooking with Live Fire ReviewI am a big fan of both Weber and Jamie Purviance. Weber sells the very best grilling equipment available today ( I have cooked on competitive products),and Purviance produces consistantly outstanding yet simple recipes for the grill. I have reviewed both of the earlier books, "Weber's Big Book of Grilling" and "Real Grilling" here on Amazon.
This book, as evidenced in the title, is exclusively about charcoal grilling. I started my grilling on charcoal, because that was all that was available "back in the day", but switched to gas "push button grills" to reflect the demands made on my time by a busy law practice. I still cook on my gas gills for various dishes, but have returned to my charcoal roots because when in comes to real flavor, nothing beats cooking over charcoal.
I realize through the comments of friends, that many view charcoal as "messy" because of the residual ashes and the charcoal dust one inevitably gets on one's hands. Soap and water deals well with dirty hands, and Weber's "one touch" and "Performer" charcoal grills make cleanup a simple task.
"Weber's Charcoal Grilling" continues the high quality cookbooks started by the two volumes mentioned above. All directions, including those which address fire preparation and maintenance are crystal clear. All the recipes are similarly simple and staightforward. All have ingredients that work with the main item being cooked to produce intensely flavored results, but none of them are excessively labor intensive. Other factors discussed include the utility of various charcoal types, smoking food and various direct and indirect cooking techniques.
In our home, we focus a lot on serving well flavored and well cooked food. The grills get used year round, even in the depth of our Northern Michigan winters. I have read other grilling books, but I keep coming back to Jamie when I want to maximize the quality of what I grill. if you own one or both of his earlier works, buying this book is a "no brainer".
Breaking down a person's reluctance to grill over charcoal, where such is present, is beyond the purview of a book review. All that your reviewer can reaffirm is that it really is tastier.
Finally, I note that I have a recipe in this book. Jamie and I have gotten to be online friends over the years when I have raised questions on grilling. However, I have no financial interest in either Weber or in this book. My passions include enjoying well cooked food (and wine), one of which "Charcoal Grilling" addresses with excellence.
Addition: I neglected to note that there is a website connected with this book, [...], which Jamie Purviance intends to develop into "the best go-to charcoal community" available.Weber's Charcoal Grilling: The Art of Cooking with Live Fire Overview

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Weber's Real Grilling: Over 200 Original Recipes Review

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Weber's Real Grilling: Over 200 Original Recipes ReviewA few years ago, I was given Weber's Big Book of Grilling, and it proved to be a real eye opener into the quality of foods prepared by grilling. Many seem to think that grilling means burning food on an open fire, but this concept could not be further from the truth. The "Big Book" is a comprehensive study of the hows, whys and details of all aspects of grilling. As a result of having and using it, I am frequently asked to cook for friends and neighbors.
Now Weber has issued this book, which is another exceptional exercise in fantastic food preparation. It contains over 200 recipes that are simple and clearly detailed. It contains detailed information on rubs, marinades and sauces. It has step bt step photos of difficult steps like de-boning a leg of lamb, or trussing a chicken, and it has photos on the final appearance of each of the recipied dishes. The instructions could not be easier to follow.
When used in conjunction with the "Big Book", The grilling chef should be able to present a continuous stream of rich, intensely flavorful meals without a glitch. I cannot praise these two efforts enough.
Whether you are an experienced cook, or are considering entering this very rewarding activity, you simply cannot go wrong with this book and its predecessor. You might as well order both at the same time, because if you get this book, you WILL get the other.
Addendum: Since reviewing this fine book. I have become aware of a companion website. It is www.realgrilling.com, and it is a really neat place. Author Jamie Purviance has a series of slide shows with voice accompanyment on cooking techniques and promises to expand them, as well as to add recipes there. I have never seen this approach to supplementing a book with a website, but Jamie's site is really good, and looks to get better. It is not referenced in the book, but folks who get and enjoy the book can add to that enjoyment by going to the website.
Nicely done!!Weber's Real Grilling: Over 200 Original Recipes Overview

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Light and Shade in Charcoal, Pencil and Brush Drawing (Dover Art Instruction) Review

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Light and Shade in Charcoal, Pencil and Brush Drawing (Dover Art Instruction) ReviewI do not recommend this book. The author rambles on and on, but does not give instructional or technical help. Very disappointed in this book. Wish I could receive my money and shipping back.Light and Shade in Charcoal, Pencil and Brush Drawing (Dover Art Instruction) Overview

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