New grilling cookbooks filled with recipes, tips, advice and more gas vs diesel cars


What: This is the sixth volume Raichlen, author of more than 30 books, has churned out on the 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 grilling. He also covers some specialized methods of grilling like plank, salt slab and even grilling using hay, straw, pine and spruce needles. A bonus 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. Recipe to try: Maple-Sriracha Chicken Drumsticks.

What: Michael Symon is a cohost 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. 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 pit masters, Symon provides profiles of several. Best advice: Use the snake method of arranging charcoal to maintain heat longer with a kettle-style grill. Instead of lighting a chimney starter full of briquettes, Symon places a low mound of three or four unlit briquettes in a snake-like fashion around the edge of the kettle. At the start of the snake, Symon places several lit coals that slowly light the remaining coals along the snake. Recipe to try: Mabel’s Pork Ribs with Cleveland BBQ Sauce.

This recipe can be cooked over a charcoal or gas grill. You also need 2 hardwood chunks or 1½ cups wood chips. (If using the latter, soak in water for 30 minutes, then drain.) In "Project Fire," Raichlen writes: “These crisp, smoky drumsticks call for a technique I call smoke-roasting. You indirect grill them at a high temperature (to crisp the skin), while adding hardwood to generate a smoke flavor.”

Set up your grill for indirect grilling and heat to medium-high. Just before cooking, brush or scrape the grill grate clean and oil it well. Place the drumsticks in a large mixing bowl. Sprinkle with the salt, pepper, and hot red pepper flakes, stirring to coat well with the seasonings. Drizzle with olive oil. Arrange the drumsticks rounded side up in a single layer in the center of the grill – away from the heat source. Add the wood to the coals. If working on a gas grill, you can place the wood chips in a foil packet, poke holes in it and place it on the grill grate.

About 5 minutes before the chicken is done, brush each drumstick on all sides with the glaze. Repeat just before removing the drumsticks from the grill. Arrange the drumsticks on a platter and pour the remaining glaze over them. Sprinkle with cilantro and serve.

Remove the thin white membrane on the bone side of the spareribs to free it from the meat. Using a paper towel to grip it, peel off the entire membrane and discard it. Pat the ribs dry with paper towels and season on both sides with the pork rub.

When the temperature in the smoker reaches 300 degrees and the smoke is running clear, add the ribs bone-side down. After 1½ hours, test the ribs for doneness by flipping a rack and pressing the meat between the bones. If the meat pulls away from the bones, it’s done. If not, continue smoking until it does, about 30 minutes more.

In "Playing with Fire," Symon writes: “Like our signature barbecue sauce, which stars local legend Bertman Ball Park Mustard. Baste grilled foods with sauce only during the final stages of grilling to prevent the sugars in the sauce from burning. “

In a medium saucepan, combine the vinegar, onion, garlic, chipotle pepper, bourbon, coriander, and paprika. Bring to a gentle boil over medium-high heat, then reduce the heat to medium-low and simmer until the flavors come together, about 10 minutes.

Meanwhile, in a medium bowl, whisk together the 1 tablespoon chipotle purée, brown and yellow mustards, maple syrup, soy sauce, salt, and pepper. Strain the vinegar mixture through a fine-mesh sieve into the mustard mixture (discard the solids) and whisk until smooth and combined.

Bill Kim calls his food Korican — half Korean, half Puerto Rican. The Korican Sauce used as a marinade for thin pork chips is like a chimichurri. Kim writes that he uses thin pork chops because they are “easy to cook and marinate in no time.”

In a small bowl or airtight container whisk together all the ingredients. Refrigerate for up 2 weeks or freeze for up to 2 months. This sauce won’t fully harden when frozen, so you can spoon out as much as you need whenever you want to use it. Nuoc Cham Sauce

In “Korean BBQ by Bill Kim: Master your Grill in Seven Sauces,” author Bill Kim writes: “Nuoc cham is a Vietnamese dipping sauce with big, bright flavors; it’s tangy, funky, sour, and sweet all at once. I add green Thai chilies to give it some heat and use it not only as a dipping sauce but also as the base for marinades and dressings.

In a small bowl, combine the brown sugar, lime juice, fish sauce, water, garlic, and chilies in a small bowl and whisk until the sugar dissolves. Transfer to an airtight container and refrigerate for up to 2 weeks or freeze for up to 2 months. Or freeze in standard ice-cube trays, then transfer the cubes (2 tablespoons each) to plastic freezer bags and freeze for up to 2 months.

Put the slices on the grill directly over the fire. Close the lid and cook until the cauliflower is tender and a bit charred in places, 10 to 15 minutes per side; a skewer or thin knife inserted at the thickest point should go in with little resistance. If the slices start to brown too much, move them to a cooler part of the grill. Transfer to a platter, sprinkle with the lemon zest, then the Manchego, and serve.

Smoky Cauliflower Steaks with Orange and Manchego: Substitute 1 teaspoon smoked paprika (pimentón) for the rosemary and orange zest of the lemon zest. Parmesan Cauliflower Steaks: Substitute oregano for the rosemary, omit the lemon zest, and add 1 tablespoon minced garlic to the oil. Substitute freshly grated Parmesan for the Manchego. Curry-Coconut Cauliflower Steaks with Pistachios: Instead of the olive oil, use 1 cup coconut cream. (Don’t confuse it with cream of coconut. If you can’t find it, refrigerate two 14-ounce cans full-fat coconut milk without shaking them first. When they’re chilled, open the cans and skim the thick cream off the top; freeze and use the rest of the milk later.) Replace the rosemary and lemon zest with 1 tablespoon curry powder and some salt and pepper; marinate the cauliflower in this for a few minutes, or up to a couple of hours, before grilling. Substitute chopped pistachios for the Manchego.