Grillin' with Gas: 150 Mouthwatering Recipes for Great Grilled Food

We have made 5 or 6 recipes from this book so far and each one of them has been better than the next. The sauces are fantastic and because it's for gas grills, the instructions are very detailed as to how many burners to light, etc. We find this particularly helpful. My husband said the ribs we made from one of the recipes were the best he'd ever had!

I really like the book, It has plenty of recipes and gives a lot of info on what to have on hand to do your grilling. I sent one to my son for his birthday and now he is becoming the grill master of his house.

GREAT Cooking on a gas grill with this book by Fred Thompson/ Excellent tips for a gas grill and fabulous receipes... It was comprehensive and easy to moderate to excecute the recipes. Thank You Fred.....

From shopping for the right gas grill and considering different features to recipes for over a hundred great grilling productions, GRILLIN' WITH GAS comes from a food writer who offers expertise in the subject. From BBQ Spareribs with Apple Cider to Curried Chicken with Mango-Curry Chutney, this comes packed with color photos and is a real winner for any general lending library.

I know, I know, many backyard grilling enthusiasts state that gas is gas and wood and charcoal are better but let the statistics speak for themselves - 17 million grills were purchased in 2008 and 70% of grills sold use gas. With that being said many cookbooks walk a fine line between gas and charcoal and confuse the average griller with all sorts of techniques, tricks and extras. Out of the fire pits comes Fred Thompson's newest work and by far a very thorough and well put together piece of work. 305 pages of tips, recipes, pictures and advice fill the pages and take you on a journey down a river of BBQ delights! One such recipe "Southern Tender" is a mouthwatering, lip-smacking recipe that goes wonderful with heaping side of Southwestern Rice Pilaf, grilled Wasabi Buttered Corn and a nice cool glass of tart Lemonade spiked by Mr Daniels if you prefer. The Pork is flavorful with hints of cinnamon, currants and garlic. I may even try substituting some ground cinnamon next time with garam masala for a more Indian style kick. On a more interesting the "Cauliflower Steaks" recipe is by far a wonderfully colorful recipe that many might simply glance over. Grilling brings out the flavor and topping it with the Shell Beans Vinaigrette is simply wonderful. The only trick is in slicing the cauliflower into steaks. I'd suggest getting a really sharp 10 inch chef's knife to complete the task. With each wonderful recipe clearly presented you will most certainly keep your grill fired up year round. So keep the leaves at bay in the fall and plow a path to the grill in the winter, your family and guests will love you even more when you keep the gas burning year round!