Queezle_Sister's Reviews
7 recipe(s) reviewed. Showing 1 to 7Sort by: Title 
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Weber's Charcoal Grilling: The Art of Cooking with Live Fire
By Jamie Purviance
Sunset Books - 2007
Chinese Chicken Salad : page 152
My DH prepared this for dinner - amazing flavor and texture! This dish uses charcoal-grilled chicken (breasts are suggested, but as usual for us, we opted for thighs), lots of cashews, bean sprouts, carrots, and a fantastic sauce.
Many restaurants try to prepare something this delicious, but miss; this recipe is the real deal.
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Classic Baby Back Ribs : page 116
This produced a delicious pork rib, though the recipe would benefit from more clear instructions on grill temperature - or meat temperature as the cooking progresses.
The recipe includes a rub (delicious), a mop (applied during cooking), and BBQ sauce (also delicious). The ribs came out looking drop-dead gorgeous, and the aroma and flavor were spot on. However, ours was done cooking in what the recipe would say was only 2/3 the amount of time. Perhaps a charcoal grill is different from an oven, and we should have used fewer briquettes? Perhaps the meat would have been more tender and more flavorful with slower cooking, but the flavor of these brought no complaints. Prepared by my DH and my DD (dear daughter).
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Father's day request was hamburgers -- and this recipe looked interesting because it had one mix in a spice set reminiscent of preparing a BBQ sauce -- chili powder, paprika (I used half smoked and half regular), celery seed, cumin, etc. As I write this, I realize that I forgot to add the brown sugar. The other item of interest is that the recipe tells you to form the burgers with the center inch a bit thinner than the rest (3/4 inch but 1/2 inch in the center) - this is because ground beef tends to swell up on the grill. The burgers were shaped perfectly, and the spice mixture elevated the dish.
Happily, this is easy to make with no kitchen. Cannot find my mortar and pestle, but have learned that one can simply chop cumin seeds to release their flavor.
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Fennel-Spiced Salmon with Gazpacho Salad : page 182
A perfect and somewhat casual dinner. The salmon receives a rub, incubates with it, and then is grilled over the coals. To accompany it, the book provides recipe for a salad of zucchini, cukes, and tomatoes, nicely spiced.
Despite having the flu, this tasted great to me. Perfectly cooked by DH.
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Grilled Asparagus with Balsamic Syrup : page 208
Simple dish - asparagus is cooked on the grill (be careful not to lose them through the grate), and then garnished with a balsamic reduction (not prepared on the grill). Tasted great, but its not really improved by cooking on the grill. Nevertheless, a useful recipe, and friendly for someone without a kitchen. I prepared the balsamic reduction in my electric frying pan.
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Texas Gulf Redfish with Red Chile Salsa : page 192
Firm-fleshed white fish (we used "rock fish") is given a spicy rub, and cooked on the grill. It is then served with a fresh salsa. We've made this a couple times. The salsa is a really nice addition, but its still a fine dish without it.
Fish cooks quickly, so the cook needs to be super attentive.
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Twice Baked Potatoes with Wasabi : page 209
A surprising dish! My DH received this cookbook for Christmas, and now that its grilling weather, he was itching to get the briquettes burning. However my daughter and I are being strict vegetarians for a month, so he settled on preparing this dish.
These look so innocent - but when you bite into them - bang! The wasabi packs quite a punch.
Its a lot of cheese and sour cream and starch -- not diet food -- but tasty. These would be a lot of fun to bring to a outdoor party.
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