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On The Grill
A complete guide to hot-smoking
and barbecuing meat, fish, and game.

By A. D. Livingston

On The Grill  
Nothing stokes the culinary fires like food cooked with flame, smoke, and sauce. Beginning with a thorough discussion of the various types of grills, smokers, and accessories, as well as practical information on fire-building and cooking techniques (even stovetop methods), A.D. Livingston then launches into recipes that include:

  • Beef, pork, lamb, and venison-from the Basic Burger and Good Ol' Boy Steak to Island Teriyaki and Indonesian Kabobs.

  • All manner of bird, including more than a dozen inventive chicken recipes such as Thai Garlic Chicken and A.D.'s Fireplace Thighs plus the likes of Grilled Quail Alexandria and Citrus Stuffed Duck.

  • Seafood offerings such as Hot Smoked Oysters on the Half Shell, Key Lime Barbecue, Lazy Boy Grilled Bass, and Prawns Mozamique.

  • A cornucopia of fruits and vegetables-including old standbys like corn and mushrooms but also innovative surprises such as plantains and pears.

These wonderful recipes represent every outdoor cooking technique—grilling, indirect cooking, smoking with woods such as hickory, pecan, and mesquite, and barbecuring—making On The Grill essential for everyone who cooks outdoors.

A.S. Livingston is the author of over a dozen cookbooks, including Sausage, Cold-Smoking and Salt-Curing Meat, Fish, and Game, and Cast-Iron Cooking. He writes a regular column for Gray's Sporting Journal and lives in Wewahitchka, Florida.

 
Buy the Book!  

On The Grill
A complete guide to hot-smoking
and barbecuing meat, fish, and game.
By A.D. Livingston
The Lyons Press
Paperback, $14.95
ISBN: 1-55821-806-8
Information provided by the publisher.

 

On The Grill

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This page created September 1999


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