Come on, baby, light that fire

Turn on the propane.  Ignite the charcoal briquettes.  Marinade the chicken.  And season those steaks.

On your marks,  get set,  GRILL !

We’re off and running for another fabulous summer filled with good friends, good times, and good food.

One could say that the history of grilling began back in cave man times.  Cooking gradually moved indoors, but the desire to toss a slab of meat on the grill or a shrimp on the barbie still calls to us today.

Want to grill it up right?  Check out the following titles for tips and recipes that will make your eyes eager and your taste buds tingle:

The great American grilling book

How to grill everything: simple recipes for great flame-cooked food, by Mark Bittman

Bobby Flay’s Mesa Grill cookbook: explosive flavors from the Southwestern kitchen, by Bobby Flay

Ultimate grilling cookbook: 250 sizzling recipes

Life of fire: mastering the arts of pit-cooked barbecue, the grill, and the smokehouse, by Pat Martin

How to grill vegetables: the new bible for barbecuing vegetables over live fire, by Steven Raichlen

The best barbecue on earth: grilling across 6 continents and 25 countries, with 170 recipes, by Rick Browne

Thank you for smoking: fun and fearless recipes cooked with a whiff of wood fire on your grill or smoker, by Paula Disbrowe

Project fire: cutting-edge techniques and sizzling recipes from the caveman porterhouse to salt slab brownie s’mores, by Steven Raichlen

Rodney Scott’s world of BBQ: every day is a good day, by Rodney Scott

Smoke & spice: cooking with smoke, the real way to barbecue, by Cheryl Alters Jamison

 

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