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A Summertime Grilling Guide will inspire you to expand your outdoor cooking repertoire. It's jammed with more than 40 recipes — from refreshing beverages and salads, vegan mains to savory meats and sauces. You'll find plenty of tips and ideas too, from choosing a grill to insights about cooking over fire.

There is no offseason from grilling, so whether you find yourself in warm or frigid climates at year's end, use A Summertime Grilling Guide as your reason to keep your fire burning all winter long.

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The Recipes
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A Summertime Grilling Guide contains more than 40 recipes for dishes plus an additional 20 variations of rubs, spices and marinades designed to make every grilled dish unique and memorable.

The guide is not merely a steak and burger book, it is filled with recipes that will have vegans and vegetarians as hungry as carnivores with recipes like "Ginger-Grilled Miso Eggplant on Crispy Kale," "Hot Spiced Portobello Grill with Fresh Arugula and Parmigiano Shavings," "Essential Grilled Steak with Chopped Fresh Summer Herbs" or "Weeknight Kofta with Allspice and Almonds."

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Recipe
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Corn on the Cob with Chile-Lime Dip
From A Summertime Grilling Guide

Serves 6
10 minutes prep time; 8 minutes cook time

While we love the unabashedly decadent version of Mexican sweet corn (the one slathered with crema, cheese, chile and a jolt of lime), we also understand the need for a little restraint now and then. Consider this recipe an ascetic take, and a delicious one at that — corn grilled with just a small slather of butter until it's slightly charred then dressed with lime juice and hot chile. Utterly addicting.

Cook to Cook: Corn has gone through some genetic tinkering in the past so now "super sweet" ears dominate markets. It's fine that we've got ears that don't lose their sweetness in a day, but super sweets can be so overpowering you lose that homey fresh corn taste. Look for "sweet enhanced" instead. This is from the previous generation of tinkering, and ears taste more "real" but still hold their sugars for some time in the refrigerator.

Ingredients

  • 6 to 8 ears fresh sweet corn, husks removed
  • 1-1/2 sticks salted butter, melted
  • Salt and freshly ground pepper to taste
  • 1 cup freshly squeezed lime juice
  • 1/2 cup hot chile powder

Directions

  1. Prepare a charcoal grill for one-zone direct grilling or preheat a gas grill to high.

  2. When the coals are completely covered with grey ash, grill the corn about 4 inches from the coals, turning often with tongs and brushing them several times with the butter. After about 5 minutes, or when the corn is beginning to color, remove the cobs to a platter and give them a final light brush of butter. Sprinkle them lightly with salt and pepper.

  3. Pour several tablespoons of lime juice on each person's plate, and put the chile powder in a bowl. Let the corn cool until it is easy to handle but still warm, then have everyone roll their corn in the lime juice and sprinkle it liberally with hot chile powder.
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Sidebars & Tips
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A Summertime Grilling Guide is filled with information designed to make grilling easy and successful every time you fire up. Brimming with the complimentary information you have come to expect from listening to The Splendid Table, the book opens by presenting the pluses and minuses of gas vs. charcoal, the art of the fire, and how to create cooking zones to replicate stove top cooking, and gives many ideas for marinades, rubs, sauces and dressings. Other sidebars include tips on composing a salad, pairing wine with grilled foods, details on smoke roasting and cooking with cast iron pans on the grill.



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Menus
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One of the most challenging parts in planning a menu is deciding what side dishes would best complement your main course. Designer Tracy Kompelien ingeniously crafted the cover to open into thirds that are lined with menu suggestions for everything from an old time grill party to a vegan feast to cool suppers for hot nights.


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David Grills the Guide
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David Edin's blog: "Cider-Grilled Pork Steaks" from A Summertime Grilling Guide

To celebrate the release of A Summertime Grilling Guide from The Splendid Table, I attempted to grill my way through the book's many surprising recipes. To catch up on previous dishes and read extended journal entries, you can follow my blog here.

This is a true treat that I will enjoy again and again! This recipe easily met my 15 minute rule for cooking. I don’t really care if a dish sits in a slow cooker all day but the one criteria which MUST be met is a maximum of 15 minutes for preparation. My family and friends actually test recipes for the prep time before they send them to me. It is a rare occasion — such as my mother’s birthday — when I break my rule and prepare city chicken or mock chicken legs.

A Summertime Grilling Guide recommends ten minutes of prep time for this dish. It only took me five (and possibly even less). With all the other dishes I have prepared lately, I had every ingredient from the short list on-hand and didn’t have to trek to the store. The marinade is simple to prepare as it really is just five tablespoons of maple syrup with three tablespoons of cider vinegar, five large cloves of garlic minced, plus salt and pepper to taste. I put the pork steak in a zip-lock at the cabin with the marinade and let it marinate on the hour-long drive home in a cooler with ice. Read more >>


Cider-Grilled Pork Steaks