Grilling America (Hardcover) by Browne, Rick
Hardcover; Published 4/10/2003; 312 Pages; ISBN 9780060527198
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Rick Browne, the well-known barbecue guru and host of the PBS series Barbecue America, now offers a bevy of choices with the incredible local color and flavor of outdoor cooking without the long wait. Grilling America provides something for everyone, with irresistible recipes for Dixie Watermelon Salsa, Smokey Wild Mushroom Tart, Crumbly BBQ Rainbow Trout, Beer Butt Turkey, Cheesy BBQ Roast Beef, Mandarin-Grilled Tofu. Barbecued Mericun Apple Pie, and more.
Accompanied by mouth-watering photos by Browne, a food photographer who has worked with chefs such as Julia Child, Roger Verget, Paul Bocuse, Jacques Pepin, and more, Grilling America is easy to use and hard to resist. Filled with images of barbecue festivals across the country and the colorful characters who attend them, Grilling America is more than just a cookbook--it's a slice of Americana.
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Grilling corn on the cob is a tasty alternative to just boiling it. And if you keep it in its husk while cooking, you'll have perfectly cooked kernels with no risk of charring. Dunking the corn in water before putting it on the grill will make sure that the husk and silks don't burn while the corn steams on the grill. It's done when you begin to see the outline of the kernels showing through the husk.