Everyone who loves to grill knows that great grilling is an art and a science. That's why Mastering the Grill is the perfect tool to help you attain the coveted title of Certified Grill Master. Clearly written explanations make it easy to discover the physics of fire and the chemistry of dry-heat cooking, and unlock the mysteries of this most primal cooking method. Each turn of the page illustrates how grilling really works-from fast, hot cooking over charcoal and gas to low-and-slow barbecuing in pit grills and smokers. Great tips and techniques show you how and when to rub, brine, and marinate everything from beef, pork, lamb, game, fish, and fowl to vegetables, fruit, dough, and cheese. And the recipes let you easily whip up weeknight Rib-Eye Steaks with Fragrant Chile Rub and Salsa Butter or wow your weekend guests with a whole Honey-Glazed Roast Suckling Pig. With more than 300 sure-fure, step-by-step recipes, 120 photographs, 50 illustrations, and countless ideas to inspire your flair with the flames, Mastering the Grill will satisfy your hunger every time you step up to the grill. Book jacket.