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3/1/11

Tonight, I Made His Hamburgers - Delicious!, - How to Grill: The Complete Illustrated Book of Barbecue Techniques - review

Steven Raichlen has a recipe for hamburgers in "How to Grill: The Complete Illustrated Book of Barbecue Techniques." I made it tonight. It is two recipes, really. One for a butter-herb spread and one for the hamburgers incorporating the butter-herb.

He points out rightfully how most us would love to be great grillmasters deliver rack after rack of great ribs and other time-consuming dishes. Mostly, though, our grill is putting out burgers. Why not improve the humble burger?

He surmised the problem with most backyard burger grilling is dried-out meat. His solution: mix a stick of butter with herbs, and then hide a slice of the mixture inside the burger. This allows a high heat while keeping things moist and flavorful from the inside.

How to Grill: The Complete Illustrated Book of Barbecue TechniquesIt worked. I'll never just slap on flattened ground beef my Weber again. This recipe just shot to the top of my repertoire.

Every recipe is do-able, with step-by-step pictures, suggestions when we can't get certain ingredients, and techniques for getting everything right.

If you watch his PBS how-to shows, some of it will look familiar.

For the beginner griller, learn the basics. Not only will readers understand food, but also the equipment involved with a healthy section on gear and how to source grilling tools. For the veteran grillmaster, gain appreciation of new ways of doing an old thing. All the expected sections are here: beef, chicken, pork, lamb, and so on. He separates shellfish from regular fish. The techniques are largely different, even though some of the cuisines overlap.

I fully recommend "How to Grill: The Complete Illustrated Book of Barbecue Techniques " by Steven Raichlen.

Anthony Trendl
http://anthonytrendl.com/
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