Memphis-Style Wet Ribs, Grilled Pesto Chicken, Barbecued Pulled Pork...

Save 42% on the perfect Father's Day gift [America's Test Kitchen] [View in a Web browser]( [Master of the Grill] 692 Foolproof Recipes, Top-Rated Gear, Unique Techniques, and Clever Grill Hacks $29.95 $17.50 SAVE 42% [ORDER NOW]( [A great gift idea for dads!]( “ The editors of America’s Test Kitchen have crafted a terrifically accessible and useful guide to grilling in all its forms that sets a new bar for its competitors on the bookshelf.” —Publishers Weekly (Starred Review) Dear Home Cook, Your search for the perfect Father’s Day gift ends here. Whether your favorite Dad is new to grilling or a genuine pit master (or you're in the market for a grilling guide), Master of the Grill fits the bill. We’ve assembled our collective wisdom earned over many years of developing grilling, barbecuing, and grill-roasting recipes (three different cooking techniques) for Cook’s Illustrated, Cook’s Country, and dozens of best-selling cookbooks in one lively, colorful, thorough, jam-packed volume. Here then is the definitive guide to outdoor cooking, just in time for outdoor cooking (and summer gift giving) season. Get your copy of [Master of the Grill]( directly from us and you’ll save 42%. Order an extra copy or two for host and hostess gifts—anyone who has a grill will love it! Here’s to great grilling, [Jack Bishop Signature] Jack Bishop, Editor Save 42% when you order today! [order now]( Inside Master of the Grill Each and every recipe, step-by-step feature, food science tidbit, equipment testing, grill hack, and ingredient recommendation is numbered. To help you find the recipes that suit your level of grilling prowess, we’ve divided the book into three sections: The Basics, The Easy Upgrades, and Serious Projects. [Inside Spread]( 1. The Why This Recipe Works feature describes the problems or challenges the test kitchen solved while developing each recipe 2. Easy-to-follow instructions show you exactly how to succeed 3. Every recipe includes instructions for both charcoal and gas grills 4. Recipe variations offer you a range of flavor options 5. Full-color recipe photos show you how your masterpiece will look 6. Test Kitchen Tips offer easier ways to approach recipe prep [Inside Spread Showing Grilling Essentials]( We’ve corralled a list of the gadgets and gear that are truly essential for outdoor cooking (and offer suggestions for “nice to have” equipment throughout the book). You’ll also learn how to set up a fire correctly, how much charcoal to use and where to place it in your grill. For gas grilling, we tell you which burners to turn on and how to adjust them based on the food being cooked. [save 42%]( [The Basics]( Learn about core equipment, familiar ingredients, and tried-and-true grilling techniques with recipes like Grilled Flank Steak with Garlic-Herb Sauce, Grilled Honey-Glazed Pork Chops, and Great Asparagus off the Grill. [#1] Recipe for success Perfect Grilled Burgers This grilled burger is tender and moist with a caramelized crust and a nice level surface—ready to be loaded up with goodies. For our cheeseburger version, we took the unconventional approach of mixing the cheese in with the meat for an even distribution of flavor. [#12] TEST KITCHEN TIP Outdoor Cooking Basics The words “grilling” and “barbecuing” are often used interchangeably, but they are actually different cooking techniques. GRILLING is the simplest cooking method performed on the grill. Most of the cooking takes place directly over the fire, and the lid is often not used. GRILL ROASTING involves longer cooking times than grilling simply because the foods are larger. The lid is employed to create an oven-like cooking environment. BARBECUING takes even longer than grill roasting because the meat is cooked until proteins break down to a meltingly tender texture. Barbecued foods derive their “barbecued” flavor from wood chips or chunks. [#78] Food Science Why Poking Meat During Cooking Does Not Cause Moisture Loss Virtually all moisture that is lost when meat is cooked is a result of muscle fibers contracting in the heat and squeezing out their juices. Piercing does not damage he fibers enough to cause additional juices to leak out (any more than poking a wet sponge with a fork would expel its moisture). When it comes to moisture level and tenderness of meat, cooking time and temperature are the most important factor. Save 42% when you order today [order now]( [The Easy Upgrades]( This section includes recipes that are bit more adventurous but still very approachable, such as Wisconsin Brats and Beer, Skirt Steak Fajitas, Charred Fingerling Potatoes and Grilled Caesar Salad. Some of them use wood and require slightly more advanced techniques. [#245] GADGETS & GEAR Have Grill, Can Travel The all-in-one EZ Grill initially looked pretty flimsy to us. But once we struck a match we were cooking—three steaks followed by three chicken breasts (for a total of 45 minutes of cooking time). [#265] GRILL HACK A Welder’s Brush Goes Grilling Cleaning your grill’s hot grate is recommended to keep foods from sticking. A welder’s brush, which can be purchased for just a few dollars at a hardware store, has a long wooden handle attached to a wire brush, just like those grill brushes that cost 10 times as much. [#428] RECIPE FOR SUCCESS Grilled Butterflied Lemon Chicken Butterflying a chicken not only helps it cook faster and more evenly on the grill but also makes it easier to rub seasonings under the skin to flavor the meat. We ended up with a simple mixture of lemon zest, salt, and pepper. A vinaigrette of olive oil, garlic, mustard, and lemon juice reinforced the fresh citrus flavor, and caramelizing the lemons right on the grill before juicing them kept the sauce from tasting sour. [save 42%]( [Serious Projects]( These recipes require a commitment of time and a little more finesse in the prep department, but they pay off big with meals that are truly memorable. Make Ultimate Charcoal-Grilled Steaks, Barbecued Pulled Pork, Grilled Pesto Chicken, and more. [#539] RECIPE FOR SUCCESS Memphis-Style Wet Ribs for a Crowd Wet or dry? Order ribs in Memphis and you’ll need to decide. We wanted our ribs as juicy as possible, so a traditional “mop” of juice and vinegar and some tangy Memphis-style barbecue sauce were in order. Smoking over indirect heat and basting with our mop kept the meat moist. We created a potent spice rub that we used to season the ribs as well as boost our homemade sauce. [577] STEP BY STEP Turning Your Grill into a Smoker [Diagram]( [625] SHOPPING IQ Woodsmoke Taste Test To see for ourselves how much difference the wood really makes, we used eight types to smoke chicken, salmon, baby back ribs, and pork chops. Our old standby, hickory, was acceptable but “generic.” Mesquite’s distinctive flavor was a favorite, while “sweet,” “subtle” apple and cherry wood were big hits. APPLE WOOD An all-around hit, with “sweet,” “fruity,” “subtly complex” flavor. Great for: Chicken, Fish, Beef/Pork. CHERRY WOOD Well liked for “mild,” “fruity” sweetness. Great for: Chicken, Fish, Beef/Pork HICKORY Overall, “generic but good,” with “balanced” flavor. Good for: Chicken, Fish, Beef/Pork OAK “Mild,” “nutty,” and “herbal,” with hints of “vanilla.” Good for: Chicken, Fish, Beef/Pork MAPLE Evoked pleasant memories of “bacon” for some but was “resin-y” on salmon. Good for: Chicken, Beef/Pork ALDER “Delicate” flavor with notes of “coriander” and “juniper,” though some found it “bitter” with chicken. Great for: Fish, Beef/Pork PECAN “Intense” and “spicy” with pork but brought “cigarette-like” off-flavors to chicken and fish. Good for: Beef/Pork The definitive guide to outdoor cooking. Don’t light a grill without it. [Master of the Grill]( Order your copy today and save 42%  $29.95  $17.50 [ORDER NOW]( Our family of brands [America's Test Kitchen]( [Cook's Illustrated]( [Cook's Country]( [Cooking School]( America’s Test Kitchen is the home of Cook’s Illustrated and Cook’s Country magazines, America’s Test Kitchen and Cook’s Country from America’s Test Kitchen public television shows, dozens of best-selling cookbooks, member websites, and the America’s Test Kitchen Cooking School. We have a single mission: to help you succeed every time you cook. 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