Weber's New Real Grilling: The Ultimate Cookbook for Every Backyard Griller – Advanced Techniques for Smoking, Rotisserie, and Entertaining

The original Real Grilling came out in 2005 and at last count had 146 5 star reviews, and for reasons that apply equally to this new release. But before I suggest why you, gentle reader, might wish to shell out a few buckaroos for "another cookbook", let me digress a bit. This book starts with a forward by Mike Kempster, who started peddling Weber grills in the early days, and became, if memory serves, Marketing VP there. His commentaries in Weber's Big Book of Grilling made interesting reading as to what it must have been like to get the brand rolling back in the day. I never met him, but Mike seems to be the kind of guy one might like to have as a guest on the deck or patio with the grill cooking and a few cold adult malted beverages nearby. His work as well as that of the entire Weber team has brought outdoor cooking to a much higher level than it was back in the early 1960s when I got my first kettle grill and started burning things. Which brings me to Jamie Purviance and his series of excellent cookbooks. When I got into this stuff, there were no grilling/outdoor cookbooks; one learned by doing, and if there was a mistake that could be made, believe me, I made it; I was an equal opportunity destroyer of food! Now, though, we have the able Mr. Purviance who takes us step by step throught the entire process from starting the grill (gas or charcoal), to food prep through putting it on the plate. One of New Real Grilling's stated purpose is to bring long standing grill traditions and techiques into the 21st Century with its emphasis on different world cuisines and cooking techniques. Woks and pizza stones were unkown back in the day, let alone useable on the grills we had back then. Pizza on the grill is something I like to do, but I am challenged by the idea of doing a stir fry there. Or a braise; that process is not associated with traditional grilling but here it is, with detailed directions. Yeah, I take pride in my burgers, steaks and chicken dishes, but the passage of time and this book bring new challenges (not too difficult) to put new and different palate pleasers on the table. I like that; after all, who wants to do the same ol' dishes all the time? The variety of food, like the variety of music is one thing that keeps things interesting! But for all this philosophising, if the recipes in a cookbook do not deliver the goods, friends, pass on. My wife and I just spent a couple of hours listing dishes I will do soon. Folks who have been cooking a while can read the goodness in a recipe without actually cooking it. That's how we pick out recipes to try from our kitchen library. The book is organized as well as I have come to expect from this series: there are four sections on starting grills and the various cooking techniques. Then follows sections on red meat, pork, poultry, seafood, veggies and desserts. All recipes have color pictures of the finished product and there are too many well illustrated cooking tips along the way to mention. One neat feature is the "recipe remix" wherein some of Weber's older recipes from the 1960s are "reimagined for how we eat today". Of course, no Weber book would be complete without recipes for rubs and sauces, which appear at the end of the book, but also as part of many of the recipes (200+). For an old guy who cooks outside, even in the depth of our Michigan winters, Jamie's series of cookbooks has provided family and friends with an uninterrupted series of goodies that have been flavorful and easy to cook. The emphasis on flavor and easy of preparation continue in this fine work. If you are experienced in outdoor cooking or if you are thinking about putting a toe in the water, you can't go wrong with this book. If you like the challenge of a new cuisine or want to try a dish that you have not done before, this book is right on. I suspect that this is why Weber cookbooks sell so well consistantly: they deliver!! That way, if Mike Kempster knocks on my door, I'm ready!!

I've got a couple other Weber grill recipe books, this is hands down my favorite. It's got everything from basics too some really delicious recipes, to how to process a whole chicken. There's a section for each type of food, starters, poultry, fish, beef, desserts etc. At the beginning of each section, there's info on how long to cook different cuts/types of what food your cooking, grill heat, indirect/direct, and how long. Really helpful for a newer grill guy like me. Each recipe is really nicely laid out and easy to follow, and one thing I really like is right at the beginning of the recipe it tells you special equipment required (or if it's optional) so you don't get halfway through the process and realize you need a cast iron pan. Another thing I really liked about this book was in the back, it breaks down rubs, sauces, marinades. I'm newer and I had no idea how to make a rub, or a sauce. My marinades consisted of premade Italian dressing lol. This section lays out what the goal of a sauce or a rub, marinade is, and gives you some recipes for each kind of food (beef/poultry/fish). Really cool for somebody learning. Most recipe books I'll look through and I'll find a few that look worth trying. In this book I want to make everything! The recipes I've tried have been big hits with family and friends. Tl;dr- Don't hesitate, this book is awesome!

I was hoping to replace my worn out "Weber's Real Grilling", thinking this was just an update that would have most of the recipes from the original book, but it turns out this new book has entirely different recipes. For example, I compared the pork tenderloin, pork shoulder, and salmon recipes in the indexes between the two books and they are completely different, with no two items the same. I didn't compare non-recipe content. I'm sure this book would be great, like other Weber and Jamie Purviance books, but it wasn't what I was looking for, and I can't really justify adding a 3rd grilling book to my collection. I think the original Real Grilling has a good chunk more recipes, but this book has plenty, along with a really strong cover (very heavy-duty for a paperback) and fantastic, large color photos accompanying all the main recipes.

Since Weber's Big Book of Grilling , I've found myself questioning whether or not Jamie Purviance can out-do a near-Biblical book for grillers. For some time, there were nice books that I was happy to own, but nothing quite so iconic, including the original Weber's Real Grilling Then came Weber's Way to Grill: The Step-by-Step Guide to Expert Grilling (Sunset Books) , which I thought was the final must-have "this is Joy of Cooking for grills" book anyone would need. And now, Jamie Purviance graces us with New Real Grilling -- another "I've been grilling for almost two decades, and I still learned stuff" kind of book that any Weber owner simply must have. Like any of his past books, New Real Grilling is sectioned out by what you're grilling (meat types, vegetables, fruit, bread, dessert) which makes it a ridiculously simple reference. Want to know how to tell when steak is done? Flip to the front of the steak section. Pork chops? In front of the pork section. A nice addition in this book is "remixed" recipes from past Weber books, where you can see the original recipe and an updated twist on it on the opposing page. Of course, the book is packed with gorgeous photography, and recipes for gourmet meals that are ridiculously simple to make when you read how easily Jamie breaks everything down. Seriously, if you've never grilled before, you could make Thanksgiving dinner with this book. If you've been grilling for a while, buy this book. If you just like cookbooks, buy this book. If you need a gift for someone who you once saw make hamburgers on a grill, buy them this book. If you've never touched a grill before, buy Weber's Way to Grill (really, it's better for beginners, even though this is a great book) and this book.

I love this cookbook!!! I started grilling some of the different recipes that day I received the cookbook. Everything has been Fantastic!!! OK, I have never edited a review before, but I am compelled. I bought this book after a Fox & Friends cooking segment. I thought that the ribs looked great that they were cooking. When I recieved the book I looked through all of the different recipes and found so many that looked great that I have never even tried the ribs yet. The first was the Bacon-wrapped Jalapeno Shrimp Poppers and the Beer-marinated Skirt Steak Skewers....well I decided to try the Grilled Pineapple as well. I have been grilling for over 30 years and am embarrassed to say have never grilled fruit.....well, let me tell you that first meal was Outstanding. The reason that I have decided to edit this review though is because I just made the Spinach and Mozzarella-stuffed Flank Steak.......WOW...FANTASTIC.... My next meal will include the Baby Artichokes....there are so many meat choices that I have not been able to decide what the next one is.....maybe I will get around to those Ribs.... Also, the book has some good basics on grilling tips and tools of the trade. I would strongly suggest this book. If either of my brother-in-laws is reading this, I guess you will know what one of your Christmas presents is for this year. Happy Grilling!!!!

This is a great Weber grill guide! Grill everything from beef to pork and chicken to fish with confidence. Follow the directions and you can grill almost anything knowing it will turn out the way you expect. Your family or guests will compliment your grilling ability. Book comes with recipes, and time and temperature guides for your grilling food not featured in the recipes.

Great purchase..fast delivery..like new condition

I have about 2 dozen cookbooks and this is probably the best one I have. If you like grilling and you want something that's not basic then this book is perfect. I've cooked probably 30 of the recipes in this book over the last 3 years and they never disappoint. The flavors are always brilliant and well balanced. There are rather simple recipes to complex ones if you want to challenge yourself. Well written with great pictures and durable. And there are even great desert recipes as well. Almost all of the recipes you can do on your stove top. You don't have to grill them. That's just a bonus. But if the weather is bad or your short on time they are just as good being cooked in your kitchen. I also own 2 other Purviance books and they are both amazing but this one is probably the best.

Once again a book full of stunning, mouthwatering recipes that always come up trumps. What I like about Jamie's books is that they make you think outside of the box and be a little more creative trying things that you may not have otherwise considered. For those new to the BBQ there are plenty of excellent tips on using the right equipment and cooking methods. Beginner or expert you will not regret buying this. Great photos, easy to follow instructions, fabulous food at the end. What else do you want? Buy it, you know you want to :-)

Let me start by saying that BBQing in my family fits into my husband's wheelhouse, not mine. I bought this book for myself and it has helped me graduate from being a complete BBQ novice to an intermediate outdoor cook. I love the photos at the top of every recipe as well as illustrated guidelines on how to "prevent sticking" and "how to fillet a whole fish" for example. There's a Tzatiziki recipe in this book that is so amazing it has made me a favourite at potluck events. I disagree with another review that described this book as predictable; spinach and ricotta calzone, smoked chicken enchilada pie, herb-crusted rib roast au jus.... not recipes I've seen before and these have all made me a star at home. Not one bad recipe, all kinds of "BBQ-for-idiots" tips and tricks... what more could an outdoor grilling book provide. And it's by Weber, seriously, other than Bobby Flay who knows BBQ better???

So many options

Excelentes recetas. Muy recondable para patrulleros a Gas. Recetas muy creativas y nuevas. Una opción excelente para cuando quieres evolucionar tus recetas clásicas.

Just received this yesterday, so not much time to digest it, however it has all the basics and loads of recipes and tips. It is great to find a book that is specifically for ones barbecue, so that timing etc. can be exact. Thank you Weber. Interesting foreward about the history as well.