Grilling season is practically here (not that it ever really goes away if you’re intrepid enough), but as you start to take the cover off your grill, the next thing you’ll need to do is figure out what to grill. You could keep it simple with burgers and dogs, or go big with a brisket, or — and follow us on this one — you could try something new. That’s where these books come in.
It doesn’t matter if you’re an expert pitmaster already or you’re looking to break into the grilling game, the books below are a great place to start.
Recommended Videos
Hardcore Carnivore by Jess Pryles
Image used with permission by copyright holder
Jess Pryles is a bona fide meat expert, and her cookbook Hardcore Carnivore: Cook Meat Like You Mean It is one of the best cookbooks of 2018 about preparing animal flesh. Australian-born Pryles fell in love with Texas and now resides in Austin, so there’s no shortage of barbecued, grilled, and slow-roasted meats in this tome. But even those who prefer to stay in the kitchen will love Hardcore Carnivore because there are plenty of meaty recipes that call for baking, frying, roasting, and simmering. Red meat eaters will dig recipes like smoked lamb shoulder, beef hand pies, and a steakhouse burger, which is topped with onion jam and blue cheese. And there’s plenty of white meat on deck, too, like pickle-brined chicken nuggets, peanut butter and jelly wings, and sage and macadamia sausage rolls. Pryles even has some amazing game recipes for things like venison and kangaroo if you’re looking for something more adventurous. Sides like duck fat hummus with grilled flatbreads and cedar-planked brie with fig almond paste give you something to go with your meaty main.
Korean BBQ: Master Your Grill in Seven Sauces by Bill Kim
Image used with permission by copyright holder
If you can’t get enough of tabletop Korean barbecue and wish you could make it at home, you’re in luck. Korean BBQ: Master Your Grill in Seven Sauces was also released last year, and it has revamped our at-home grilling game with tangy, saucy, meaty dishes that are packed with Korean-American flavor. Chef Bill Kim breaks down his recipes so they’re accessible to everyone, even if you’re unfamiliar with Korean cooking techniques or flavors. He even offers handy ingredient substitutions for harder-to-find products that may not be available everywhere. The book starts with seven master sauces and three spice rubs that serve as the backbone for many of the recipes. Honey soy flank steak is a favorite, and Kim’s Korean al pastor is a beautiful mix of Korean and Mexican cuisine. Jerk pork tenderloin kabobs, BBQ spiced chicken thighs, and wings that star on the cover are simple to make and packed with flavor. Snacks like garlic herb peanuts and kimchi salsa complement the carnivorous dishes perfectly.
Cook’s Illustrated Meat Book
Image used with permission by copyright holder
We asked our bona fide carnivore friends about their favorite meat manuals, and this was the book that came up in conversation time and again. Although it’s only five years old, we already consider it a classic. The Cook’s Illustrated Meat Book is packed with 425 recipes for meat and poultry that will turn you into an expert on the subject. It starts with a 27-page master class that covers shopping, storage, and seasoning (think marinating, salting, and brining) that will arm you with the necessary knowledge to ace every recipe in the book. Once inside, you’ll learn techniques, offered with step-by-step illustrations, for such skills as slicing a chicken breast into cutlets, breaking down a whole bird, and carving a prime rib. Of course, there are plenty of recipes that will turn any cut of meat into a restaurant-worthy masterpiece. Some of our favorites include Extra-Crunchy Fried Chicken, Pepper-Crusted Beef Tenderloin Roast, Sichuan Stir-Fried Pork in Garlic Sauce, and a Roast Leg of Lamb that will become your preferred centerpiece for every fancy dinner party. Each recipe even has modification tips so you can make a proper substitution if you’re not seeing the recommended cut at your butcher counter. With more than 500 pages of recipes for beef, pork, lamb, veal, chicken, and turkey, this book is a must-have for every meat lover.
The Complete Meat Cookbook by Bruce Aidells and Dennis Kelly
Image used with permission by copyright holder
The past decade has ushered in a meat renaissance in the United States. Gone are the days when shrink-wrapped grocery store meat was the only thing available. Now when you browse the aisles or peruse the butcher counter, words like “grass-fed,” “pastured,” and “organic” are the norm. But all of these labels can be overwhelming, which is exactly what Bruce Aidells tackles in The Complete Meat Cookbook. You might know Aidells’ name from his line of delicious sausages, so you can guess that this manual contains everything you need to master meaty cooking in your home kitchen. He covers the basics on how to choose the best steaks, chops, roasts, and ribs, and then provides detailed instructions on how to season and cook your bounty. Full-color photos accompany a guide to the most popular cuts, as well as the under-appreciated parts of the animal that are affordable to buy and delicious to eat. Inside you’ll find recipes that range from the classics like Steak House Grilled Ribeye and Grilled Lamb Chops, to dishes packed with global flavors like Thai Pork Salad and Braised Beef Shanks with Coconut Milk, Ginger, and Cumin. There are even recipes for homemade charcuterie like sausages, pâtés, confits, and hams.
Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman
Image used with permission by copyright holder
We can never get enough of charcuterie, whether it’s piled high on a sandwich or we’re sneaking a few bites from the fridge late at night. For true lovers of the preserved meat, Charcuterie: The Craft of Salting, Smoking, and Curing is the ultimate manual. Authors Michael Ruhlman and Brian Polcyn are experts on the art of turning pork products into things like salami, sausages, and prosciutto, and this highly informative cookbook will school you on proper charcuterie techniques and digestible recipes to help anyone become a curing master. Science is the star of this book, and the authors explain the whys of salt preservation and dedicate an entire chapter to safety, where they clarify the difference between good white mold and the dangerous types. Inside, you’ll learn how to stuff a sausage, brine a corned beef, prepare duck confit, and cure maple bacon. There’s a chapter dedicated to pâtés and terrines with recipes like English Pork Pie and Venison Terrine with Dried Cherries. You’ll even find recipes for non-meat preservations like pickles, sauerkraut, and spicy smoked almonds.
We know the most popular cocktails — Try these underrated drinks instead
Try some alternatives to the most popular cocktails
Recently, we wrote an article about the 10 most popular cocktails in the US. Not surprisingly, it was littered with classic drinks like the Mojito, Margarita, Old Fashioned, and Moscow Mule. But drinking cocktails isn’t a popularity contest. Just because many people seem to enjoy Espresso Martinis doesn’t mean you have to stop drinking your classic Dirty Martini.
But, if you take a moment to peruse the list of the 10 most popular drinks, you might see a few you like and others you aren’t sure about. That’s okay. Lucky for you, we’re here to help. That’s why today we’re all about the underdogs.
How to start your own home bar: the tools and mixers
So you're building up your home bar. You've got the essential spirits in. You've added a selection of liqueurs and bitters to combine them with. Now, it's time to add the finishing touches. From mixers to tools to glasswear, we're rounding up everything else you'll need to turn a corner of your kitchen into a great home bar.
Speaking of the kitchen – this is, in my experience, the absolute best place for a home bar. While I love a good bar cart for a living room (or even an office, if you have that kind of job!) these are really more decorative than a practical place to mix drinks. The problem with using bar carts for serious cocktail making is twofold: One, the surfaces are usually too low, at below hip height, so you'll be bending over uncomfortably while you try to make your drinks. That's not chic, and it's hard on your back too. Instead you want something that's counter level, hence opting for the kitchen. The second issue is access to ice and a sink. Mixing serious cocktails requires a large amount of ice and frequent washing of glasses and tools. Sure, you can get an attractive ice bucket for your bar cart, and that certainly makes a fun decorative accessory. But you'll still be running back and forth to the kitchen to use the sink all the time anyway.
If you love the style of a bar cart, I certainly wouldn't want to stop you having one. They are great fun, and stylish to boot. I have a bar cart myself in my living room, which I love and use for very simple mixed drinks like negronis (though even then, you still have to go and fetch ice every time you want a drink). It's a great place for occasional special bottles, particularly beautiful glasswear, cocktail books, and other decorative accessories.
But for serious cocktail making, you want an area of clear counter space, near to a sink and to a freezer full of ice, and with easy access to all your bottles and tools. I find a small kitchen island perfect for this purpose, tucked into a corner of the kitchen near the appliances. Store bottles and equipment on the lower shelves of the island or on wall-mounted shelves to save space, and make sure you have a lamp or decent overhead lighting so you can see what you're doing while you mix. You'll want a small chopping board as well for slicing citrus and other fruit, and a small, sharp knife that you can borrow from your kitchen equipment.
Then it's time to turn your attention to home bar tools.
Big Green Egg brings back a fan-favorite item for a limited time
However spend your evenings outdoors, the Big Green Egg Chiminea is there to help keep things warm
Love good times by the fire on a chilly night? Want to enjoy a few drinks in a toasty spot after a long day at work? Of course, we all do. But throwing some logs in a pit in the ground doesn't quite do it. If you want a cozy evening, Big Green Egg brings the wow with the release of a special Chiminea to celebrate 50 years in business, and it will take your gathering around the fire to a whole new level.
The Big Green Egg update
Big Green Egg has been the go-to for outdoor grillers and smokers looking for an outdoor cooker for decades. But if you want to hang out in the fresh air without cooking, the Chiminea is what you need. Freestanding fireplaces aren't new, and Big Green Egg isn't trying to reinvent them. The vintage version from 1999 is the starting point, with upgrades worthy of a 50th anniversary.
What's cracking with this egg
If it's not broken, don't fix it, right? But even the littlest changes will make something feel fresh. For those who aren't the best at starting a fire and keeping it going, the Chiminea comes with Lava Rocks to keep the flames roaring more evenly and for longer. Made from NASA-grade ceramic, the quality isn't something to worry about, either. And, yes, it's still in that gorgeous, signature deep green color.
