Please note that this book will be published in the Spring of shea2014.
Harness the powers of both grilling and BBQ in Fire and Smoke, where champion pitmaster Chris Lilly shares expert tips and recipes for any weeknight.
Grilling and barbecue are two sides of the same coin-hot and fast, and low and slow. In Fire and Smoke, Lilly shows how you can combine the two for incredible flavor and great meals any night of the week. His unique techniques rely on equipment many people already own. These aren't weekend-long projects to feed a crowd, but quick dishes for serving family and friends. You can butterfly a turkey and perfectly char the skin before roasting it slowly to keep it juicy. You can cook trout in a cast-iron skillet nestled right in smoldering coals for a crispy yet tender and flaky finish. And you can infuse the best of BBQ flavors into foods other than meats, like fruits and vegetables, even cocktails. With 75 color photographs, Fire and Smoke shares 100 of Lilly's best recipes that teach how to maximize the grill and smoker, with plenty of expert information for setting up the equipment and how to get the flavor you're looking for.