There may be nothing new under the sun, but every year, cookbooks on the age-old art of grilling arrive to try to tell us otherwise.
The lineup includes books from seasoned pros like Steven Raichlen, Michael Symon and Mark Bittman. Though some are more in-depth than others, all include the basics of grilling: starting the fire, checking for doneness, tools to have, timing and temperature.
They also may inspire you to try new techniques like grilling directly on hot coals and learning how to arrange coals to maintain a steady temperature longer. Here's a look at five new books and a recipe from each.
"Project Fire: Cutting-Edge Techniques and Sizzling Recipes From the Caveman Porterhouse to Salt Slab Brownie S'mores," by Steven Raichlen (Workman, $22.95).
What: This is the sixth volume that Raichlen, author of more than 30 books, has churned out about grilling and barbecue. "Project Fire" is typical Raichlen and loaded with fully explained tips and techniques for successful grilling. In its more than 300 pages, Raichlen covers every inch of grilling, from choosing your grill to selecting your tools to choosing your method of cooking. He also covers some specialized methods of grilling like plank, salt slab and even grilling using hay, straw, pine and spruce needles. Bonuses throughout are the "Grilling Hack" boxes that offer tips like how to pour injector sauces through a coffee filter or strainer to remove any pieces that may clog the injector needle. There are 13 chapters that cover subjects like breakfast on the grill, breads and pizzas as well as standard topics like pork, beef and lamb.
Best advice: Raichlen offers nine ways to oil your grill grates, including using a skewered onion or lemon, and has some advice regarding caveman grilling, which involves grilling food directly on hot coals.
"Michael Symon's Playing With Fire: BBQ and More From the Grill, Smoker and Fireplace (Clarkson Potter, $30).
What: Michael Symon is a co-host of ABC's "The Chew" and Food Network's "Iron Chef America" and "Burgers, Brew & 'Que." He also owns several restaurants, including a B Spot Burger in Royal Oak, Mich. This is Symon's fifth book, and it's inspired by Mabel's BBQ restaurant in Cleveland, which opened in 2016. It's a compilation of Symon's travels across the country to sample and research barbecue in preparation for the opening of Mabel's. The recipes cover beef, chicken, pork, seafood, lamb, vegetables and sides. There's also a section on sauces, relishes and rubs. Symon offers recipes for smoking foods as well as direct grilling. If you like to read about pitmasters, Symon provides profiles of several.
