Serves: 5

Kosher Salt:
We only use kosher salt in this book for a couple of reasons. First, it's particularly well suited for grilling because of its size. Unlike fine-grained table salt, kosher salt consists of big flakes that sit on the surface of the food. As the flame draws juices to the surface of the food, they melt these coarser flakes, resulting in great surface flavor. We also like the complex flavor of kosher salt, which comes from the other minerals in it. Because kosher salt is less concentrated, if you need to substitute table salt, reduce the quantity by about one third.

Freshly Ground Black Pepper:
Our recipes get their flavor balance from the more potent grindings of a pepper mill. The oils that give the black peppercorn its flavor and kick deteriorate quickly when exposed to air. Premilled pepper is thus less flavorful and only holds its power for about 4 months, compared to 1 year for whole peppercorns. Invest in a good pepper mill and you won't regret it.

Extra-Virgin Olive Oil:
We prefer extra-virgin, the highest grade of olive oil, for its flavor and purity. It just tastes better. Where we want a more neutral-flavored oil to preserve an already delicate balance, however, we specify vegetable oil. Otherwise, treat yourself to the good stuff.

Other Ingredients:
The griller's pantry should also include staples such as ketchup, Worcestershire sauce, a variety of mustards, plenty of garlic, and a well-rounded spice rack. Specialty ingredients add variety. Our favorites include fish sauce (a.k.a. nuoc nam or nam pla), fresh lemongrass, chili oil, sriracha (hot chili-garlic sauce), and chipotles in adobo sauce. If your grocer doesn't carry these, look in international food markets or gourmet shops or on the Internet.

Grilling Temperatures:
At the top of each recipe, we indicate the requisite cooking method (Direct or Indirect) and temperature level (High, Medium, or Low). Charcoal grillers especially need this information since arranging coals is a bit more involved that turning dials on a gas grill. Note that a grill set up for Indirect cooking can accommodate both methods (just move the food directly over the fire for Direct cooking). Where searing is particularly important to the texture or flavor, we note that as well (e.g., Sear: High, Cook: Indirect/Medium). To achieve a certain effect or accommodate a variety of ingredients, a few recipes include more than one cooking temperature. The bell peppers in Lamb Chops with Grilled Peppers, for instance, are cooked over Medium heat while the lamb rib chops are grilled over High heat. We have therefore italicized all cooking methods and temperatures in the instructions of each recipe (e.g., Direct Medium) to help you set up your grill for success. See The Grilling Gospel According to Weber - "Mastering the Fire," for more details.

Keep The Lid Down!
Without a doubt, the most important grilling rule. Lifting the lid allows heat to escape, increasing your grilling time. A closed lid also reduces the chance of flare-ups (and closing the lid extinguishes them quickly). Open the grill only to turn foods as indicated in the recipes. More poking and flipping won't make it taste better, trust us.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

More Recipes from the Weber's Big Book of Grilling Cookbook:
01-The Grilling Gospel According To Weber
02-The Birth Of American Grilling: Sparking A Passion
03-Choosing A Grill: Features Are A Grill's Best Friend
04-The Griller's Toolboox: The Right Stuff
05-Grilling And Food Safety: Be Careful Our There
06-Hot Pants Are Out: Lesson Learned
07-Mastering The Fire: Direct Cooking
08-Mastering The Fire: Indirect Cooking
09-Mastering The Fire: Charcoal Grilling
10-The Briquet Shuffle: Tricks Of The Trade
11-Mastering The Fire: Gas Grilling
12-Check Your Char-O-Scope: Free Your Inner Griller
13-Grilling In The Elements: Grillers In The Mist
14-Mastering The Fire: Smoke Cooking On The Grill
15-Tips For Beginners: Getting Started
16-Smoking Woods: Where There's Smoke, There's Flavor
17-A Match Made In Heaven: Beer And A Barbecue
18-Perfect Margaritas
19-Sippin' In The Shade: Summertime Lemonade
20-Which Wine? Drink What You Like
21-The Fifth Taste: Umami
22-Classic Iced Tea: With Lemon, Please
23-Life's A Party: What To Serve
24-What You Need To Know About The Recipes
25-Is It Done Yet? A Word Or Two About Doneness