Grilling For Dummies

Introduction.
<p>Part I: Getting Ready to Show the Grill Who s Boss.</p>
<p>Chapter 1: Mastering Grill–Speak.</p>
<p>Chapter 2: Buying the Grill of Your Dreams (and Accessories to Boot).</p>
<p>Chapter 3: To Build a Fire.</p>
<p>Part II: Adding Spice to Your Life.</p>
<p>Chapter 4: Peeking Inside the Grilling Guru s Pantry.</p>
<p>Chapter 5: Infusing Foods with Flavor: Marinades, Oils, and Rubs.</p>
<p>Chapter 6: The Saucy Side of Grilling.</p>
<p>Part III: For the Fanatics of the Classics.</p>
<p>Chapter 7: Bun–Lovin Burgers, Sausages, and Hot Dogs.</p>
<p>Chapter 8: Swordplay: Grilling Kebabs and Satay.</p>
<p>Chapter 9: Maybe Messy, Definitely Delicious: Ribs Worth Drooling Over.</p>
<p>Chapter 10: Pair a Rotisserie with a Grill? Oh Yes, You Can.</p>
<p>Part IV: Grilling Everything Under the Sun.</p>
<p>Chapter 11: Beef: It s What Grills Were Made For.</p>
<p>Chapter 12: Pork The King of Barbecue.</p>
<p>Chapter 13: Savoring the Peppery Meat of the Middle East: Lamb.</p>
<p>Chapter 14: Birds of a Feather.</p>
<p>Chapter 15: She Grills Seafood by the Seashore.</p>
<p>Chapter 16: Not for Vegetarians Only: Vegetables and Side Dishes.</p>
<p>Chapter 17: Grill to Go: Sandwiches, Pizzas, and Other Finger Foods.</p>
<p>Chapter 18: Sweets Can Take the Heat, Too (And Cocktails Cool and Refresh).</p>
<p>Part V: The Part of Tens.</p>
<p>Chapter 19: The Ten Commandments of Grilling.</p>
<p>Chapter 20: Ten of Our Favorite Barbecue Joints.</p>
<p>Appendix: Metric Conversion Guide.</p>
<p>Index.</p>