Grill It Up

Flavorful & Fun Recipes for the BBQ

Nonfiction, Food & Drink, Appliances
Cover of the book Grill It Up by Steve Tillett, Gibbs Smith
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Author: Steve Tillett ISBN: 9781423648543
Publisher: Gibbs Smith Publication: March 20, 2018
Imprint: Gibbs Smith Language: English
Author: Steve Tillett
ISBN: 9781423648543
Publisher: Gibbs Smith
Publication: March 20, 2018
Imprint: Gibbs Smith
Language: English

Smoke it, brine it, mop it, or grill it! But do it low and slow.

Pulled pork, brisket, ribs, chicken, corn on the cob—everyone has a barbecued favorite. And with so many different cooking styles, creating an endless amount of grilled possibilities is easy when you have great recipes for dry rubs and “special” sauces to make ordinary meats and vegetables, extraordinary.

Drizzle some Alabama White Sauce over a juicy sirloin steak or season it with Steve’s Famous Dry Rub to serve along with some Garlic Baked Potatoes and Grilled Asparagus, followed by S’more Chocolate Chip Cookies for dessert. Not feeling that hungry? Grill up a Tuna Melt or some Mix ‘n Match Veggie Kebabs. When you Grill It Up you’ll soon discover that grills weren’t made for just steaks, burgers, and hot dogs.

Steve Tillett is the king of the backyard barbecue (at least in his own backyard), and has done it all of his life. Growing up the son of a butcher, the grill ran often and the smell of barbecue was frequent at their home. Now, his grill seems to run year round, even during the Portland rainy season. A podiatric surgeon by trade, “Dr. T” spent several of his post-graduate and medical residency training years in the South and Midwest expanding his BBQ IQ and refining his style. This book celebrates a lifetime of grilling, smoking, and creating new recipes for family and friends. Steve is the author of 101 Things to Do With a BBQ.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Smoke it, brine it, mop it, or grill it! But do it low and slow.

Pulled pork, brisket, ribs, chicken, corn on the cob—everyone has a barbecued favorite. And with so many different cooking styles, creating an endless amount of grilled possibilities is easy when you have great recipes for dry rubs and “special” sauces to make ordinary meats and vegetables, extraordinary.

Drizzle some Alabama White Sauce over a juicy sirloin steak or season it with Steve’s Famous Dry Rub to serve along with some Garlic Baked Potatoes and Grilled Asparagus, followed by S’more Chocolate Chip Cookies for dessert. Not feeling that hungry? Grill up a Tuna Melt or some Mix ‘n Match Veggie Kebabs. When you Grill It Up you’ll soon discover that grills weren’t made for just steaks, burgers, and hot dogs.

Steve Tillett is the king of the backyard barbecue (at least in his own backyard), and has done it all of his life. Growing up the son of a butcher, the grill ran often and the smell of barbecue was frequent at their home. Now, his grill seems to run year round, even during the Portland rainy season. A podiatric surgeon by trade, “Dr. T” spent several of his post-graduate and medical residency training years in the South and Midwest expanding his BBQ IQ and refining his style. This book celebrates a lifetime of grilling, smoking, and creating new recipes for family and friends. Steve is the author of 101 Things to Do With a BBQ.

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