The Ultimate Guide to Grilling By Rick Browne Review and Giveaway!

Hi Neighbors!

We had a beautiful day here today. It felt just like fall. Cooler weather, a nice breeze blowing, and to top it off, it's my birthday(9/5)! (I started this yesterday Sept. 5, but didn't finish until today 9/6.) This type of weather makes me want to grill out, so what better time to do a review on The Ultimate Guide to Grilling (How to Grill Just About Anything) by Rick Browne and published by Skyhorse Publishing. There is so much information packed into this book. Now, I will say up front that several of the recipes call for alcohol of some sort, I personally will not cook with alcohol. There are plenty of recipes that do not require alcohol, and I am presently drooling over them.



The book not only has appetizers, recipes for pork, chicken, fish, and beef, side dishes, sauces, marinades, vegetarian BBQ, wild game, desserts, but all throughout there are little tips, like how to tell the temperature of the grill without a thermometer, cooking times for rare, medium, etc. cooking on a wood plank. Some of this is completely new to me, but sounds very interesting. Using just this book, The Ultimate Guide to Grilling by Don Browne, you could plan a whole grilling get together with your friends. Like trying the Tang-y Grill-Roast Prime Rib, Aw Shucks Grilled Corn, Tongue Tangy Coleslaw, and top it off with a dessert like Somebunny's Chocolate Banana Boats or To Di for Berry, Cherry Nut Cobbler. I think this would make a great backyard party fare. Add some good friends, great weather and you are ready to go! I will include a couple of the above recipes just to tempt you.


Tang-y Grill-Roast Prime Rib

12-15 lb. Prime Rib with bone-in, cap off
1 cup Kosher Salt
1/2 cup Tang
1/4 cup Granulated Garlic
5 whole Garlic Cloves sliced thin

Rub the Prime Rib all over with salt, pepper, Tang and granulated garlic.With a sharp knife cut slits in meat and insert slices of garlic in each slit.

In a large kettle grill, mound charcoal well over to one side, place an aluminum 9x12 pan on the other of coal bed filled with 1-2 inches of water. Place grill above coals. When coals are glowing, at approx. 350-400 degrees, place the Prime Rib on the grill on the side opposite the coals, being careful that no part of the rib is over the coals. Put the lid on the kettle with the vents 1/4 open. Cook for approx. 2 hours, adding a handful of charcoal every 30 minutes or so. If using a gas grill turn gas jets on medium high on the side away from meat.At the 2 hour point, check the rib with a meat thermometer to determine doneness, remove from the fire at 130 degrees for rare, 140 degrees for medium rare, 160 degrees for medium and so on, adding 4 degrees F for each degree of doneness, Remove from heat, seal in foil, and allow to rest for 30 minutes before slicing. Serves 8-10



Aw Shucks Grilled Corn

6 Corn on the Cob, unshucked
1 cup melted butter
1 teaspoon dried dill
1/2 teaspoon garlic powder
fresh ground pepper
1 teaspoon brown sugar

We usually soak the corn in salt water for several hours to get the shucks moist. (Use 2 tablespoons of salt for every gallon of water) At the same time throw twine into the same container and soak.

Place butter or oil in small glass dish and add spices and sugar. Whisk to thoroughly mix in the flavors.

Peel the corn shucks back, one at a time, until most of the corn is exposed and then remove and discard the silk. Do not remove the shucks, they should remain attached. With a pastry brush lavishly coat the corn with the spiced butter/oil mixture using about half. Reserve the rest.

Carefully close the shucks around the seasoned corn, sealing the end with a piece of the soaked twine. Grill the corn over hot coals or high gas burners (500-600 degrees) on the grill, turning frequently, until done, about 30 minutes. The shucks will often turn dark/black but will protect the corn. Carefully peel off the shucks and pass the corn around at the table. Use the remaining melted butter/oil available to brush on the corn with a pastry brush.

Somebunny's Chocolate Banana Boats

4-6 bananas, green under-ripe are best.
1-2 large milk chocolate bars
or 1 small 11 oz. bag milk chocolate morsels

Lay the banana on its side and with a sharp knife slit the bananas from end to end, deep into the bananas, but not cutting through the bottom peeling.Spread the slits wide and stuff with the pieces of chocolate. The amount you put into each banana is usually determined by the amount of chocolate or the number of people eating the treats.

Wrap the bananas in foil. Place them on the grill over medium heat (350-400 degrees) for about 10 minutes or until the chocolate is melted and the bananas are partially cooked. Remove the bananas from tin foil, then carefully cut away top section of peel, and scoop out the chocolate and fruit from the resulting banana boat with a spoon. For true decadence place a large scoop of vanilla ice cream beside the banana boat and dig in. Serves 4-6.

Now if you aren't feeling a little hungry, have someone check to see if you are still alive! One neighbor will receive a copy of The Ultimate Guide to Grilling by Rick Browne. Are you interested? Then let's go!

Mandatory Entry:Leave a comment telling me who does the grilling in your home. (You, spouse, Son...) You do not have to be a blogger to enter, but you must leave a valid email where you can be reached should you win. This giveaway will end 9/20 at 11:59 pm CST. The winner will be chosen using random.org and will be notified by email. The winner will have 48 hours to respond. (USA Only)

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Disclosure:I did not receive any monetary compensation for this post. I received The Ultimate Guide to Grilling for review purposes. All quotes are from the Skyhorse Publishing website or email. All thoughts and opinions are mine.