Barbecue Rotisserie Cooking

Indoor Grilling

Heat up the Foreman. Plug in your rotisserie! Make meals in your fireplace barbecue rotisserie cooking and start using that fancy range-top grill. In a marriage made in BBQ heaven, Steven Raichlen, America's grilling guru, brings his mastery of live-fire cooking to the world of indoor grilling. Now, neither snow nor rain nor gloom of apartment regulations will stay the cook from achieving spectacular grilled flavors. In a contact grill (over 25 of American households own one, with 40 million Foremans alone sold since 1995), make Calgary Hot Wings; Pepper Jack Cheeseburgers with Slow-Burn Jalapeqo; Moroccan Grilled Salmon; two dozen panini, cubanos, croque-monsieurs, barbecue rotisserie cooking and muffulettas; barbecue rotisserie cooking and Victory Chicken, the recipe that powered Steven Raichlen to his Iron Chef win. Expand the countertop rotisserie repertoire with Chinese Barbecued Spare Ribs, Leg of Lamb with Garlic Mint Wet Rub, Thai Thighs, barbecue rotisserie cooking and Maple barbecue rotisserie cooking and Cinnamon Spit-Roasted Sweet Potatoes. There are recipes for grill pans, indoor smokers, built-ins on upscale home ranges, barbecue rotisserie cooking and the most basic tool of all--the fireplace. Sidebars show how to cook most recipes on alternative devices, barbecue rotisserie cooking and tips barbecue rotisserie cooking and techniques abound--how to turn a wok into an indoor smoker, brush bread with olive oil for true crisp-crusted panini, barbecue rotisserie cooking and pick the perfect grilling banana--to cook perfectly on a contact grill. Indoors--it's the new outdoors. Copyright (C) Muze Inc. 2005. For personal use only. All rights reserved.
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George Foreman's Big Book of Grilling, Barbecue, and Rotisserie

Unusual recipes from all over the world from the food-loving former boxer, including skirt steak served with grilled bananas, Cornish hen marinated in yogurt, barbecue rotisserie cooking and bluefish with Aquavit. Copyright (C) Muze Inc. 2005. For personal use only. All rights reserved.
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Barbecue - Barbecue, (also spelled barbeque, or abbreviated BBQ) is a method of cooking meat with the heat and hot gasses of a fire, the application of a vinegar-based sauce to meat, the result of cooking by this method, or a party that includes such food. Barbecue is usually cooked in an outdoor environment heated by the smoke of wood or charcoal, or with propane and similar gases.

Indirect grilling - Indirect grilling is a barbecue cooking technique in which the food is placed to the side of the heat source instead of directly over the flame as is more common. This can be achieved by only igniting some burners on a gas barbecue or by piling coals to one side of a charcoal pit.

Basting - Basting involves cooking meat with either its own juices or some type of preparation such as a sauce or marinade. Prominently used in grilling, rotisserie, roasting and other meat preparations where the meat is over heat for extended periods of time.

Hangi - Hangi is a New Zealand Maori word for a method of cooking in an outdoor pit oven. It is done in New Zealand as an alternative to the barbecue, but often saved for special occasions due to the large amount of time and preparatory work involved.

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