Backyard Cuisine

Webers Way to Grill The Step by Step Guide to Expert Grilling Sunset Books

Webers Way to Grill The Step by Step Guide to Expert Grilling Sunset Books

User Ratings and Reviews

4 Stars Very heavy book
This book is so heavy that it is easy to get tired of holding it while reading it. I also broke off a toe nail because the book does not stay open while you read it and I accidentally dropped it on my foot when the book closed on me and let me tell you, IT HURT!!

The book is a very high quality book with lots of recipes, instructions and tips. Has plenty of pictures, about a couple pictures for each topic or recipe. The book is separated by colored sections for example brown is the first section which is about the grill and red is next for red meats, then pork, poultry, seafood, etc. It shows you the types of grills and how to handle each grill and the types of fires that is going to be used which is must know for any one trying to be a grill master. Over all it is a great book if you are trying to learn how to grill. I would recommend it to anybody trying to learn.

My only problem with the book is that it could be a little better organized not that it is not an organized book but I am a very organized person and get very uneasy when I think it is not perfectly organized. For example first section is the brown section which is about the grill. After you finish reading about the grill it goes on to the red meats section, but there is a section on maintaining the grill and safety with the grill all the way in the back, right before the index and I believe it should be a in the front after it finishes talking about the types of grills and fires. Same thing goes for the other sections. There is a grilling guide and information on types of cuts for different kinds of meats all the way in the back when it should be sectioned in before it shows you the recipes. This is the only reason I gave this book a 4 out of 5.

5 Stars Best cooking book currently available - period!
I have a great collection of cooking books, from Ramsay to Flay. But I have got to tell you this is the best. It is thick and absolutely full of pictures and step by step guides.

I recently replaced my gas grill with a charcoal one. This book has invaluable information about grilling techniques and ways of arranging the coals etc. However this is not just a book for charcoal grill owners. Everyone with an outside grill should own this book. The recipe’s are varied and there are plenty of them too.

The pork tenderloin with cherry chipolte glaze is really tasty! I can’t wait to try the Argentine beef skewer recipe tomorrow night.

5 Stars A “must-have” for anyone new to grilling
Chef, journalist, and nationally acclaimed grilling expert Jamie Purviance presents Weber’s Way to Grill: The Step-by-Step Guide to Expert Grilling, an all-around how-to cookbook jam-packed with more than 160 recipes, dozens of marinades and sauces, and an immense amount of tips, tricks, and techniques for grilling everything from steak to baby back ribs, turkey, fish, and more. Over 1,100 photos illustrate every stage of the techniques, making Weber’s Way to Grill easy to follow and use, regardless of personal grilling experience. Weber’s Way to Grill is a “must-have” for anyone new to grilling, and even veteran grillers are sure to acquire new, useful and delicious ideas!

5 Stars Best Book Yet From Purviance & Weber!!
As all true grilling afficiandos know, this is the fifth book that Jamie Purviance and the Weber folks have produced that is chock full of recipies and grilling tips to maximize the quality of what we cook on the grill. The first four, “Weber’s Art of the Grill”, , “Weber’s Big Book of Grilling”, “Real Grilling” and “Charcoal Grilling are all in print, are reasonably priced and are avalable here at Amazon.com. IMHO, all belong on the cookbook shelf because of the quality of the recipies, as well as the simplicity of preparing them.

So, why buy this book? There are several reasons:

RECIPIES

Nomatter what else is in a cookbook, if the recipies aren’t capable of producing goodies that excite the palate, are overly complex or overly time consuming, the book is of questionable value. “Way to Grill” is full of flavorful, simple recipies which address nearly every conceivable type of food, including veggies and desserts. There are also recipies for rubs and sauces which experienced grillers know lie at the heart of flavorful foods.

DETAILED “HOW TO DO ITS”

Want to know how to butterfly a flank steak or a boneless leg of lamb? Want to know how to do various meat rollups just bursting with flavorful fillings? Under the heading of “Way to …”, there are over 300 examples of techniques such as “Way to Rotisserie a Chicken”, “Way to Bone a Prime Rib Roast”, “Way to Pickle Onions”, “Way to Dry Brine a Turkey”, etc. The detailed photos and texts accompanying these “Way to …” entries are hugely informative, and, IMHO, are worth the purchase of the book for themselves alone. But, as noted, there are all those fantastic recipies.

MANAGING FIRES

Grilling is different from indoor cooking, because the griller is working with live fire. Jamie has covered every detail of managing the fire from start to finish, with necessary focus on the safety aspects of fire, fuels, etc.

ORGANIZATION

It is obvious that a lot of thought and effort went into the organization and layout of this book. Recipies and other information are easy to find and clearly expressed.

It should be noted that all of the previous Purviance/Weber books have played to rave reviews. if you check the reviews here on Amazon.com, you will see that all have gotten consistant five star ratings, and for good reason. Anyone, from a novice to the most experienced grillers, can produce consistantly excellent meals from the recipies contained in this book, and the others in the series as well.

In his preface, Jamie notes how his grilling techniques have evolved over time. I suspect that is true for many of us who “fire up” year round. But some prospective buyers of this book may be considering a first foray into grilling or barbecueing. For those folks, my advice is to take the plunge; start with something simple, like a burger. One bite and self confidence soars.

For more experienced folks, get the book for the “Way to …” stuff, as well as the recipies.

Because I grill year round, even in our harsh Northern Michigan winters (I did ribs for my visiting sons a couple of weeks ago when the temp was in low single digits and snow was heavy), our home tends to be a popular gathering place. Folks just plain like good food with that just off the grill flavor. I know this from experience, and I am just as confident that folks who buy and use “Way to Grill” will experience the deep personal satisfaction of placing flavorful food in front of friends and family.

5 Stars Like None Other. Outstanding!
Jamie Purviance’s new contribution to intelligent grilling and barbecuing arrived yesterday and it is stunning. Absolutely stunning. There are over 1100 full color photographs, many arranged in storyboard format to demonstrate technique instead of the usual practice of explanation, in sometimes lengthy language but always in vague sketches or unfocused snapshots. I always hate reading about a dish in a grilling book but never seeing what it looks like; that’s okay for menus but not cookbooks. Thankfully, that’s not the case here. I was amazed to see Purviance captured in many of the photographs that illustrate how to prep foods, arrange the charcoal, position the meat, and the like. Clearly this important task wasn’t neglected; it wasn’t assigned to a model to imitate what a chef does–Chef Purviance actually performs these tasks! That kind of honesty we all need from a cookbook.

Like the visual style of the book, the writing is clear and uncluttered with jargon. I would say that Purviance has done it again-this is his fifth book on grilling, I believe, and they all have been marvelous-except that this one elevates the whole genre of grilling and barbecue books. It is a genre-buster. Hardly a secret, grilling and barbecue books are notoriously weak on preparing their readers for, ironically, their preparing to grill. Sure, many grilling books explain temperatures and methods, but never the prep work necessary for successful grilling. If they make the attempt, it’s uneven and selective. No doubt the reason for that absence is the enormous time and expense such a commitment would require. Well, Purviance and his team of mighty food stylists and photographers have pulled together a production that no other has: a readable, sensuous account of how to grill and smoke the foods we most want to tackle–preparation, production, presentation–but simply don’t know how. Do you know how to grill pineapple upside-down cake? What about grilling broccoli? What’s the secret for keeping pork tenderloin moist on a rotisserie? Purviance removes the guesswork with a playful, energetic conversation with grillers, both seasoned and novice.

It’s another freezing day here, with furnaces blazing and windshields being scraped. Nevertheless, Purviance’s WEBER’S WAY TO GRILL: THE STEP-BY-STEP GUIDE TO EXPERT GRILLING has given me the moral courage to conquer the cold and start the grill with that new recipe I circled on page 101. I will be following his step-by-step prep work, however, from my warm indoor kitchen!

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