Book Review: Weber’s Way To Grill
Every Wednesday I used to review cookbooks and food-related books. This week, I’m revisiting Weber’s Way to Grill—The step-by-step guide to expert grilling by Jamie Purviance.
I just purchased a quality Weber grill and figured if the grills were that good, a cookbook with their name on it had to be equally excellent. I was not disappointed. This is probably the best step-by-step cookbook I’ve ever read.
Why This Book Stands Out
When Weber puts their name on something, it has to be quality. From the grills to the grill tools to the cookbooks. When they say “step-by-step,” they really mean it. They include photos on how to prepare the grill, prep meat and vegetables, and the proper ways to cook them. I love this book because each recipe is written in the same way as my blog posts—straightforward, step-by-step photos with character.
How It’s Organized
The book is broken into perfect sections. First is Grilling Basics, where Jamie introduces the different types of grills, proper maintenance, how to start them, and different cooking methods. Then he moves right into the meat sections: Red Meat, Pork, Poultry, and Seafood. After the meat, he covers Vegetables and Fruit. He literally covers the entire spectrum of grillable food.
The Red Meat Section
The Red Meat section contains 40 fabulous recipes. My first favorite includes lamb—which I don’t grill much. It’s a take on a Greek gyro: Lamb Meatballs served on flatbread with a chopped salad and minted yogurt. I’d never thought of making and grilling meatballs before. The key is to skewer them—seems self-explanatory now, but it took this book to push me out of my comfort zone of brats, hot dogs, chicken, and steak.
My second favorite is Barbecued Meatloaf. You form your meatloaf with a few panko breadcrumbs to hold it together and grill it right on the grates. I guess a meatloaf is just a giant hamburger, but I never would have thought of that in a million years. Scattered throughout the chapter are also great grilling tips—like the method for making perfect crosshatch marks, frenching a rack of lamb, or how to check a steak for doneness.
The Seafood Section
Another great section is seafood. I find seafood on the grill to be the hardest task. I’m just not experienced enough to cook the whole spectrum of seafood. This book does a great job easing my nerves. Jamie covers everything from scallops to whole striped bass. One of my favorite recipes is Thai Squid. Yes, squid. They dedicate a whole page of pictures and captions to show you how to prepare it. Once prepared, they take only 2-3 minutes to cook. What a perfect appetizer.
Resources & Reference
The last section of the book is dedicated to grilling resources. This section is gold. Jamie lists recipes for tons of rubs, marinades, and sauces. Further, he lists everything you need to know about meat and vegetables—from cooking times and cuts of meat to how to freeze steaks and how meat is graded. The best part is that there are pictures showing you how to determine if each type of meat is done.
Final Verdict
Overall, this is probably my favorite cookbook ever. It takes the mystery out of grilling. It’s a single resource that includes everything a griller would need to know. If you know someone who just picked up a grill or a long-time griller who could use a few new tricks, get them this book. I consider myself a pretty experienced griller, and this book has taught me new tricks.
Weber’s Way to Grill is available wherever books are sold and on Amazon.
— Rex
