Weber’s New Real Grilling, written by best-selling author Jamie Purviance, takes a look back at how the grill itself has evolved from a gadget for grilling a burger or hot dog to a showpiece with features and functions designed to help backyard chefs create four-star meals.

“So much has changed in the world of grilling – from the grills we use to the wide range of accessories, like woks, pizza stones, and vegetable baskets – that allow people to use their grill for much more than a place to cook a hunk of meat,” says Purviance.

Each of the 200-plus recipes is designed to spark the imagination of any griller and features a full-color photo. Grill Skills, a special spread in each chapter, provides step-by-step photographed instruction on how to do a particular technique, such as How to Grill Perfect Fish, or How to Grill Perfect Ribs.

For nostalgia lovers, Weber has dusted off a few classic recipes from days gone by like Chicken a la Vermouth, swapping out MSG and vermouth for fresher flavors like fragrant rosemary and dry, crisp white wine.

“When I was first learning to grill,” says Purviance, “supermarkets in America didn’t carry ingredients like balsamic vinegar, Greek yogurt, and chipotle peppers…This book shows people how to make the most of these ingredients.”

Avoid the time-intensive process of cooking down balsamic vinegar by using Acetum Blaze, a balsamic glaze. This thick savory sauce of BLAZE contains at least 70% balsamic vinegar and comes in Original plus Aromi – BBQ, Dijon, Porcini, Tamari Soy, Truffle, Dessert; and Fruity – Apple, Fig, Lemon, Orange, and Strawberry. Try Original Blaze over grilled vegetables, and swirl Dijon Mustard Blaze into a marinade for rib-eye steak, or over grilled sausages. Lace Tamari Soy Blaze over grilled scallops wrapped in bacon, and use Strawberry and Orange Blaze as naturals with grilled melon slices.

Both Weber’s New Real Grilling and The Grilling Book, the Definitive Guide from Bon Appétit would make a great Father’s Day gift for the grill master in your family. In Bon Appetit’s Grilling Book, there’s a chapter dedicated to grill prep, plus more than 300 recipes for steak, pork, poultry, flatbreads, fish, vegetables, drinks and more. Cook Lobster Paella or Caveman Porterhouse with Poblano Pan Fry for 12. There’s a secret weapon recipe too, a do-it-yourself herb basting brush. Take a bunch of hardy herb sprigs like rosemary, oregano and thyme and tie them together with kitchen twine. Dip herbs in olive oil and brush the meat continuously as it cooks. The aromatic oils from the herbs mix with the caramelizing meat to create unexpected incredible flavor.

Recipes:

Coffee-Rubbed Rib Eye Steaks with Stout Glaze

Grill-Roasted Vidalia Onions

Ann Hattes has over 25 years experience writing about both travel and food for publications both in the US and internationally. A senior living in Wisconsin, she’s a member of the International Food, Wine and Travel Writers Association and the Midwest Travel Writers Association.

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