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Seared: The Ultimate Guide to Barbecuing Meat
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Everything you ever need to know about cooking good meat over good fire with over 90 vibrant recipes
Seared is a one-stop shop for recipes and practical advice that will help you get the most from cooking meat on your barbecue, beginning with the science of why we need to cook different cuts in different ways and the physics of how fire works.
Divided into two sections – BEAST and BIRD – and into SLOW and FAST within those sections, live-fire cooking expert Genevieve Taylor covers everything you'll ever need to know about buying and cooking all kinds of meat, from steaks and fillets, to whole joints and whole birds, and looking at techniques from brining to marinading, smoking to braising, searing super-hot and low and slow cooking.
Genevieve provides essential information about setting up your barbecue, sourcing your fuel and lighting your fire, and setting up your grill, with troubleshooting tips throughout. Full of succulent, colorful recipes, Seared is the most useful, practical and comprehensive guide to grilling meat on the market.
Seared is a one-stop shop for recipes and practical advice that will help you get the most from cooking meat on your barbecue, beginning with the science of why we need to cook different cuts in different ways and the physics of how fire works.
Divided into two sections – BEAST and BIRD – and into SLOW and FAST within those sections, live-fire cooking expert Genevieve Taylor covers everything you'll ever need to know about buying and cooking all kinds of meat, from steaks and fillets, to whole joints and whole birds, and looking at techniques from brining to marinading, smoking to braising, searing super-hot and low and slow cooking.
Genevieve provides essential information about setting up your barbecue, sourcing your fuel and lighting your fire, and setting up your grill, with troubleshooting tips throughout. Full of succulent, colorful recipes, Seared is the most useful, practical and comprehensive guide to grilling meat on the market.
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