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How to Grill for Beginners: A Grilling Cookbook for Mastering Techniques and Recipes - Paperback helps you build confidence at the grill, from understanding heat to preparing your first recipes. Richard Sherman explains grilling fundamentals in a practical guide with 70 recipes, so you can move beyond the same familiar meals.
Start with best practices, common grilling terms, and tools, then explore four foundational cooking techniques. Use the recipes to try American favorites like classic burgers alongside dishes such as Moroccan lamb kebabs and Japanese tataki.
Why You'll Love It- 70 recipes: Find ideas ranging from American classics to international favorites.
- Four core techniques: Learn about direct and indirect heat, smoke, and rotisserie cooking.
- Understand browning: The book explains the Maillard reaction behind grilled food’s browned color and savory flavor.
- More than meat: Explore grilling ideas for steaks, chicken, fruits, and vegetables.
- Useful starting points: Get an introduction to best practices, terminology, and grilling tools before moving into recipes.
Cook classic burgers, Kansas City style-smoked baby back ribs, or garlic and lime shrimp. The collection also introduces grilling traditions beyond American favorites, including Moroccan lamb kebabs and Japanese tataki.
Book Details- Format: Paperback
- Author: Richard Sherman
- Length: 176 pages
- Dimensions: 0.48 x 9.25 x 7.5 inches
- Publication date: December 8, 2020
This grilling cookbook is for new grill owners and home cooks who want to understand the basics before trying a wider range of outdoor recipes. It also suits anyone looking for fresh ideas beyond burgers and steaks, or a grilling-themed gift for a friend who enjoys cooking outdoors.
How many recipes are in the book?
The cookbook includes 70 recipes, from American classics to international favorites.
What grilling techniques does it cover?
It introduces four main techniques, including cooking over direct and indirect heat, using smoke, and cooking with a spinning rotisserie.
Does the book cover grilling vegetables and fruit?
Yes. The introduction describes grilling garden-fresh fruits and vegetables, alongside steaks and chicken breasts.
What recipes are named in the description?
Examples include classic burgers, Kansas City style-smoked baby back ribs, garlic and lime shrimp, Moroccan lamb kebabs, and Japanese tataki.
Does it explain why grilled food browns?
Yes. It explains the Maillard reaction, the reaction between amino acids and sugars that gives grilled food browned coloring and savory flavor.
Who is the author?
Richard Sherman is a food blogger and moderator on BBQ-Brethren.com, a grilling and barbecue forum. The product description also notes that he has owned 18 grills, smokers, and outdoor cooking contraptions.
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With over 35 years of smoking experience, we started DDR BBQ Supply with a simple goal: to help others cook better barbecue. We've spent decades learning what works and what doesn't, and we apply that knowledge to every product we carry. From high-performance grills and smokers to carefully selected rubs, sauces, and tools, everything we offer is something we believe in and use ourselves. We don’t believe in cutting corners or selling gear we wouldn’t rely on during our own backyard cooks and when we compete in BBQ competitions.