The Rotisserie Grilling Cookbook: Surefire Recipes & Foolproof Techniques
Derrick Riches, Sabrina Baksh
Just about anyone can grill a burger or steak without a cookbook, but rotisserie grilling is tricky. The Rotisserie Grilling Cookbook is your secret weapon.
With everyday grilling, most people cook things with roughly even thickness and they can tell when the meats are done just by eyeballing them. Consider something bigger, like a leg of lamb, a whole turkey, or afull pork shoulder, and you have a problem--most grills will completely char the outside long before the inside is cooked to a safe temperature. The solution: get a rotisserie.
The Rotisserie Grilling Cookbook shows how to set up, maintain, use and troubleshoot a rotisserie spit. It includes 105 recipes to expand your outdoor cooking repertoire, including a dry-brined Thanksgiving turkey, a whole country ham for other holidays, a whole chicken, duck, game hens, and big cuts like a beef ribeye roast or a leg of lamb. Beyond the meat recipes that are the core of the book, it includes rubs, glazes, and mops that are specifically crafted for long, slow cooking over a rotisserie, and even some ideas, like a spit-roasted whole pineapple, from beyond the world of poultry and meats.
With everyday grilling, most people cook things with roughly even thickness and they can tell when the meats are done just by eyeballing them. Consider something bigger, like a leg of lamb, a whole turkey, or afull pork shoulder, and you have a problem--most grills will completely char the outside long before the inside is cooked to a safe temperature. The solution: get a rotisserie.
The Rotisserie Grilling Cookbook shows how to set up, maintain, use and troubleshoot a rotisserie spit. It includes 105 recipes to expand your outdoor cooking repertoire, including a dry-brined Thanksgiving turkey, a whole country ham for other holidays, a whole chicken, duck, game hens, and big cuts like a beef ribeye roast or a leg of lamb. Beyond the meat recipes that are the core of the book, it includes rubs, glazes, and mops that are specifically crafted for long, slow cooking over a rotisserie, and even some ideas, like a spit-roasted whole pineapple, from beyond the world of poultry and meats.
Категории:
Година:
2017
Издателство:
Harvard Common Press
Език:
english
Страници:
211
ISBN 10:
9781592338
ISBN 13:
9789781592331
Файл:
EPUB, 32.78 MB
IPFS:
,
english, 2017
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