Weber's Big Book of Grilling

by Jamie Purviance, Sandra S. McRae, Tim Turner

Building on the tremendous success of Weber's Art of the Grill (over 100,000 copies sold!), the world's best-known and most trusted grilling experts bring us the ultimate in barbecue cookbooks. Destined to become a sauce-stained classic, it's packed with 350 of the tastiest and most reliable recipes ever to hit the grill, hundreds of mouthwatering full-color photos, and countless sure-fire, time-honored techniques and tricks of the trade guaranteed to turn anyone into a barbecue champion. For the chef who's barely flipped a burger to the local grilling guru, here's all the advice and all the fabulous food required to wow the neighborhood--and at a price that's as red hot as the coals!

Genres: Cookbooks, Cooking, Food, Nonfiction, Reference, Culinary, Food and Drink

416 pages, Paperback

First published March 1, 2001

About the author

Jamie Purviance is a graduate of Stanford University and the Culinary Institute of America. He is an accomplished chef and teacher who has helped millions of people to grill like professionals. He is a regular contributor to national newspapers and magazines in America and is the author of many best-selling cookbooks, including Weber's Real Grilling and Weber's Charcoal Grilling.

Reviews

[Lisa Hill]

I bought this book years and years ago and it is still my go-to guide for grilling. Great photos, easy and delicious recipes for meat, fish, poultry, vegetables, side dishes, even desserts.

[Brad Rhinehart]

When Weber set out to create a cookbook for fans of home grilling, they couldn’t have collaborated with a better chef than the well-educated and well-traveled Jamie Purviance. This book is filled with excellent ideas on the history of grilling, grilling techniques, dry rubs, sauces, sides, veggies, main courses (by protein type) and even desserts.

This book can turn any outdoor cooking novice into a backyard hero by simply picking a recipe, stocking the spice cupboard, and following the directions.

As a matter of personal experience, the first dish sampled from this book (cheesy onion quiche with roasted red pepper sauce), shared by a favorite neighbor and fellow foodie was a life-changing event which, in effect, leads one to view life in a drab and pedestrian pre-Big Book of Grilling period, and a latter, more colorful, vital, and succulent post-Big Book of Grilling era.

There is something in The Big Book of Grilling for everyone. It is well-composed and organized and features abundant and beautiful food photography by Tim Turner. If you love outdoor cooking but lack experience, skill, confidence, or range in this arena, let Chef Jamie Purviance and Weber, long-time manufacturer of excellent grilling equipment, teach you the strong foundational basics and much more to make you an excellent griller.

Other Weber/Purviance collaborations I highly recommend include Weber’s Real Grilling and Weber’s New Real Grilling.

[Sara]

The Bible of grilling with everything a beginner and even long time grilling aficionados would want to know. Chapters are based on various meats & fish, as well as vegetables, salads, and desserts. Handy edge markers make it easy to turn right to your area of interest.

[Katie]

Looking to grill some food, but not quite sure how to do it? Then this is the book for you?

Already know how to grill, but looking for some great new recipes? Then this is the book for you too!

This has recipes for every vegetable you can buy in the U.S., all different types of meat (the recipe for the disappearing pork is worth the book alone!); and even includes dessert recipes.

If you like to go gourmet while camping - this is a great book for you as well.

I love this book. And I thought the stories at the beginning of each section were great. I use this book probably at least once a month .. in the summer it moves up to almost 3 x a week!

LOVE IT.

[James]

Just the basics, ma'am. This book is certainly thorough, if a little conservative. There are marinades, for example, using orange juice but none using any of the many Korean sauces.

It's got recipes and cooking tips on everything from the red meats, to poultry, to seafood and vegetables. I found the seafood particularly helpful since I always have trouble with that.

There are also many useful tips on maintenance and equipment. The advice and recipes are non-denominational (i.e., applies to gas, charcoal, or electric).

This is a good basic grill book for the bookshelf and perfect for the start of the summer season.

[Julie Davis]

I have so many cookbooks and have either never used them (though I have read them all) or only tried a recipe or two. This year my personal cooking challenge is to use a different cookbook every week for a couple of new recipes. I have begun with this one. Last night's Mesquite Port Steaks with Ancho Chile BBQ Sauce was nothing short of amazing. Wow. A great end to the year, foodwise! Tonight: Moroccan Lamb in Pita ... with a yogurt sauce containing fresh dill, mint, red onion, and lime juice.

[John]

If you have a Weber gril you have to get this book.
If you follow the grilling instructions all meats are perfectly cooked.
I thought I knew how to cook a steak until I got this book. Some great marinades and rubs.

[Karen]

The dry rub for the Kansas City-Style Spareribs and this cooking technique resulted in delicious ribs. (I did not make the sauce, but used a favorite prepared sauce instead.) Of course I am a Kansas City girl! I do live in St. Louis, though, so I used St. Louis style cut of ribs.

[Julie Hedlund]

I have to bow down to this book as the best grilling book EVER. We've tried many of the recipes and never been disappointed. Plus, it's entertaining to read with great pictures. Can't ask for much more than that.

[Andrea]

Not only does this book have a lot of recipes, but it has grilling theory and history as well. It's a little Weber-centric, but not rudely so. If you could have just one grilling book, this is it!

[Pierre]

Interesting read from the Weber bbq people, with lots of counter-intuitive advice: always grill with the top on and don't bother with two level zones. Otherwise, lots of good solid advice.

[Stefanie]

Best grilling cookbook ever! Everything we've tried from this is not just good, but FANTASTIC! A MUST for the serious griller.

[Courtney Maxie]

Want to know how to grill your Tday Bird? It's in here!
Also check out grilled figs and grilled strawberries...all I can say is 'YUM!'

[Tyler Knowlton]

These are very do-able recipes, many are keepers that are worth doing over and over again. Some are just alright, but on the whole, if you grill a lot it is worth having.

[Keith Bowerman]

INVALUBABLE resource. I refer to this often. What makes this a fun read beyond the brilliant recipes is the anecdotes from old timey Weber salesmen and their exploits. HIGHEST recommendation.

[Patrick McFarland]

I thought I knew something about grilling until I read this book. Over the years the tips and tricks have made for many successful barbecue outings. An invaluable resource.

[Greg Ehrhardt]

The bible on weber grilling.

[Michael]

One of my favorite cookbooks. Will make you the 2nd place grillmaster!