Grilling cookbooks offer recipes from main dishes to desserts

Until you learn the ropes, cooking on a grill can be intimidating, regardless of whether you use gas or charcoal.

The following cookbooks include information for the novice as well as the expert griller.

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Weber's Way to Grill: The Step-by-Step Guide to Expert Grilling by Jamie Purviance (Sunset, $24.95) is everything a novice griller could want.

The 320 page book begins with a chapter on grilling basics that features step-by-step photos on arranging charcoal on a grill for direct and indirect heating, offers information on using briquettes versus lump charcoal and includes the pros and cons of using a charcoal chimney starter instead of lighter fluid.

For gas grillers, the book includes how to connect the propane tank, how to turn it on and adjust the burners to achieve the correct temperature for your recipe and provides tips on how to determine if the gas line is leaking and what actions to take.

It includes photos that show how to use a rotisserie attachment and features a section on smoking and barbecuing, including how to use a water smoker.

There are more than 160 recipes in the book, featuring red meat, pork, poultry, seafood, vegetables, fruits and rubs and marinades.

Here's a sample recipe.

Chicken Involtini with prosciutto and basil

4 boneless, skinless chicken breast halves, about 8 ounces each, tenders removed

1 teaspoon kosher salt

1 teaspoon granulated garlic

1/2 teaspoon freshly ground black pepper

4 very thin slices prosciutto

4 thin slices provolone cheese, halved

8 large basil leaves, plus more for garnish

Extra-virgin olive oil

2 cups good-quality tomato sauce

Prepare grill for direct cooking over medium heat (350 to 450 degrees). For each piece of chicken, use about 12 inches of plastic wrap. Place chicken, smooth side down, to one side of the plastic, about 2 inches from edge. Fold remaining plastic over chicken leaving an inch or so from folded edge. This will allow the chicken to spread out as it gets thinner. Starting from the thick side, gently pound chicken with flat side of a tenderizer or the bottom of a small, heavy skillet, moving to different areas with every stroke until it is about 1/4 inch thick and just about doubled in size. Do not pound too hard or the chicken might break apart. Season chicken on both sides with salt, granulated garlic, and pepper. Arrange chicken with smooth side down on a work surface. Lay a slice of prosciutto on each piece of chicken. Then lay down 2 halves of the provolone and then 2 basil leaves. Carefully roll up chicken, keeping it snug as you work. Tie 2 pieces of butcher's twine around each piece to keep it together. Trim loose ends of twine. Lightly brush each rolled piece of chicken with oil. Brush cooking grates clean. Grill chicken over direct medium heat, with lid closed as much as possible, until golden on all sides, about 12 minutes, turning a quarter turn every 3 minutes. Remove from grill and let rest 3-5 minutes. Meanwhile, in small saucepan over medium-high heat, warm tomato sauce. Remove twine from chicken pieces, cut into slices, and serve warm on a pool of sauce. Garnish with torn pieces of basil. Yield: 4 servings.

Source: "Weber's Way to Grill"

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300 Big & Bold Barbecue & Grilling Recipes by Karen Adler and Judith Fertig (Robert Rose, $24.95) features a chapter on mastering the art of the grill, including cooking on gas, cooking with charcoal, direct and indirect heat, championship smoking and a list of woods and the characteristics of each.

Information on leaf wrapping, planking, rotisseries, grill woks and baskets is included

Recipe categories include rubs, sauces and salsas, such as red-hot rub and pineapple Mandarin salsa.

There are more than 25 fish recipes, including herb-rubbed tilapia with cucumber relish, 35 chicken recipes, 35 pork recipes, as well as recipe sections on beef, shellfish, lamb, specialty meats, vegetables, fruits, soups, salads and sandwiches.

Here's a recipe from the book.

Planked goat cheese topped beefsteak tomatoes

1-2 oak, cedar or maple planks, soaked for at least 1 hour

2-3 large tomatoes (such as beefsteak) sliced medium-thick

Kosher salt and freshly ground black pepper

Extra virgin olive oil

4 ounces goat cheese

1/4 cup chopped fresh herbs (such as chives, oregano, parsley or basil

Balsamic vinegar

Prepare medium-hot indirect fire in grill. Arrange tomato slices on planks. Season lightly with salt and pepper and drizzle with olive oil. Crumble goat cheese over each tomato slice. Place planks on indirect side of grill. Close lid and plank about 15 minutes or until tomatoes are warmed through and cheese is soft. Serve on planks with a sprinkle of fresh herbs and a drizzle of balsamic vinegar. Yield: 6-8 servings.

Note: For variations, prepare colorful heirloom tomatoes. Slice large tomatoes, quarter smaller ones and half cherry tomatoes. Arrange on planks and follow steps above. Use crumbled blue cheese , feta or shredded cheddar cheese in place of goat cheese.

Source: "300 Big & Bold Barbecue & Grilling Recipes" by Karen Adler and Judith Fertig (Robert Rose, $24.95)

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Chef Emeril Lagasse's latest cookbook Emeril at the Grill: A Cookbook for All Seasons (HarperStudio, $24.99), is the first of a 10-book series he has been commissioned to write.

The book includes 158 recipes in categories such as burgers and kebabs, sandwiches, wraps and pizzas, on the side, from the sea and off the land, things with wings and sweet endings.

Recipes include Vietnamese barbecue pork meatballs, cast-iron honey corn bread, chorizo-flavored catfish with grilled tomato salsa and bacon-wrapped quail with bourbon-pepper jelly glaze.

There's also a chapter on mixed drinks, featuring recipes like gin and cucumber cooler and lemony spiked sweet tea.

Here's a recipe Lagasse received from a friend in Tennessee.

Chocolate-stuffed apples on the grill

6 Braeburn, Honeycrisp or Jonagold apples

12 'fun size' Snickers bars ( 1/2 ounce each), roughly chopped

3 tablespoons unsalted butter

3/4 cup apple juice

1 1/2 tablespoons sugar

Vanilla ice cream, for serving, optional

Preheat grill to medium-low. Using sharp knife, carefully cut the top 1/2 inch from each apple. Using apple corer or small melon baller, scoop out stem, core and seeds from each apple, leaving bottom intact. Fill each apple with about 2 tablespoons chopped Snickers and top each apple with 1 1/2 teaspoons of butter. Combine apple juice and sugar in a measuring cup and stir until sugar has dissolved. Place each apple on a piece of aluminum foil and pull sides up (so apple juice mixture will not leak out). Spoon 3 tablespoons of apple juice mixture over each apple, bringing the foil edges together and seal the foil packets tightly. Place apples on grill, close lid and cook until tender, 15-20 minutes. Let packets rest briefly and then carefully open them. Transfer apples to shallow bowls. Pour any accumulated juices over apples and serve hot, with a scoop of vanilla ice cream if desired. Yield: 6 servings.

Source: "Emeril at the Grill: A Cookbook for All Seasons" (HarperStudio, $24.99)

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Better Homes and Gardens Grillin' and Chillin' (Meredith Press, $12.95) cookbook features 164 recipes, described as "finger-lickin', fire-kissed foods."

It includes 14 chapters with colorful photos scattered throughout the 191-page softbound book.

Recipes include summer fruit daiquiris, grilled yellow peppers with herb-caper sauce, peanut crusted chops, Caribbean baby back ribs, maple smoked chicken, and black bean burgers with sweet corn salsa.

Every recipe includes complete nutritional information.

This recipe is from the magical poultry chapter.

Cherry-chicken roll-ups

1/2 of an 8-ounce container mascarpone cheese or 1/2 of an 8-ounce tub (about 1/2 cup) cream cheese

1/3 cup dried cherries

3 tablespoons thinly sliced green onions

4 skinless, boneless chicken breast halves (about 1 1/2 pounds total)

1 tablespoon packed brown sugar

1/2 teaspoon salt

1/4 teaspoon ground black pepper

For filling, in small bowl combine mascarpone cheese, dried cherries and green onions. Set filling aside.

Place each chicken breast half between two pieces of plastic wrap. Using flat side of a meat mallet, pound chicken lightly into rectangles about 1/4 -inch thick. Remove plastic wrap. Spread filling evenly over each chicken breast half to within 1/2 inch of edges. Fold in sides of each chicken piece; roll up from a short end. Secure with wooden toothpicks. For rub, in small bowl. Combine brown sugar, salt and pepper. Sprinkle rub over chicken roll-ups; rub in with your fingers. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chicken on grill rack over drip pan. Grill, covered, 20-25 minutes or until chicken is no longer pink (170 degrees). For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place chicken on grill rack. Cover and grill as above. Yield: 4 servings.

Approximate values per serving: 459 calories; 15 grams fat; 8 grams saturated fat; 118 milligrams cholesterol, 400 milligrams sodium, 45 grams carbohydrates, 2 grams fiber, 40 grams protein.

Source: "Better Homes and Gardens Grillin and Chillin" (Meredith Press, $12.95)

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America's Best BBQ: 100 recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants (Andrews McMeel Publishing, $19.99), is the latest of a long list of barbecue cookbooks written by Ardie A. Davis and Chef Paul Kirk.

The authors are charter members of the Kansas City Barbecue Society, with Davis receiving an induction into the KCBS Hall of Flame in 1992 and named featured judge at Jack Daniel's World Champion Invitational Barbecue in Lynchburg in 2008. Kirk operates the Baron's School of Pit Masters, which requires him to travel across the United States and abroad teaching students how to barbecue.

This book features stories from some of the favorite barbecue joints they've dined at during their travels, as well as recipes submitted by the establishment, or, in some cases, similar to what is served at the restaurant.

For instance, the pair included their visit to Ridgewood Barbecue in Bluff City, Tenn., and wrote that the restaurant serves hickory smoked fresh ham opposed to shoulders, which is served at most Tennessee barbecue joints. But the recipe is for blue cheese dressing, similar to the blue cheese bowl appetizer that's served at the restaurant.

Other barbecue restaurants featured in the book include The Pit in Raleigh, N.C., which includes its recipe for barbecued whole hog; Ironhorse Barbeque Company, Paragould, Ark., with its recipe for barbecued pork steak with chunky applesauce; and B.B. Perrins Barbecue, that shared its award-winning recipe for Legendary B.B. Perrins rib gumbo.

The book also includes a chapter on barbecue basics covering everything from what type of equipment is needed to barbecue terminology.

There's also a protein chart that includes the internal temperature each must reach to be fully cooked.

This recipe was given to the authors by Josh Baum, owner of Josh's Barbecue in Santa Fe, N.M.

Roasted garlic chile morita barbecue sauce

1 small yellow onion, chopped

2 tablespoons canola oil

4 morita chiles or chipotles in adobo, minced or diced

12 cloves roasted garlic (recipe below)

1/3 cup apple cider vinegar

2 1/2 cups chicken stock

1 (14 1/2-ounce) can diced tomatoes, drained

1 1/2 cups ketchup

1/2 cup Thai sweet chile sauce

1/4 cup molasses

1/2 cup packed brown sugar

2 tablespoons fresh orange juice

2 tablespoons fresh lemon juice

Salt and black pepper

Saute onion in canola oil in medium saucepan over medium heat until soft, 5-7 minutes. Add chiles and roasted garlic and toast lightly 3-4 minutes. Add vinegar and cook until mixture is reduced by half, 15-20 minutes. Add stock, canned tomatoes, ketchup, chile sauce, molasses, brown sugar, orange juice and lemon juice. Bring to boil; then lower the heat and simmer 30 minutes. Remove pan from heat and set it aside to cool. Once mixture has cooled, puree it in a blender and pass it through a fine strainer. Season with salt and pepper to taste. Goes great with poultry. Yield: 4 cups.

Roasted garlic

2 heads garlic

1 tablespoon extra-virgin olive oil

Sea salt and freshly ground black pepper

Preheat oven to 325 degrees. Line small baking dish with aluminum foil. Cut top quarter from each head of garlic and place garlic cut side up on prepared dish. Drizzle with oil and season lightly with salt and pepper. Turn garlic cut side down and roast until cloves are soft and golden brown, about 1 hour. Remove from oven and let sit until cool enough to handle. Squeeze garlic from the skins and discard skins. Garlic can be stored it in an airtight container in refrigerator up to a week.

Source: "America's Best BBQ: 100 recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants" (Andrews McMeel Publishing, $19.99)

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Except for a little salt pork, some chicken livers and gizzards used for flavoring, don't expect to find any meat dishes in The Big Book of Barbecue Side Dishes by Rick Browne (Sellers Publishing, $16.95).

Instead, the book includes 125 recipes for side dishes, with suggestions by Browne on the type of meat each dish is best paired with.

The 158-page softbound book includes nine chapters- Salads, Breads, Pasta, Vegetables, Rice, Beans, Salsas, Potatoes and Fruits. Some of the recipes include brandied mushrooms with mashed Yukon gold cakes, Mexican green rice, cabbage casserole, and spicy pineapple fritters.

None of the recipes seem difficult to make and most include ingredients found at your local grocery store.

Browne writes that this recipe pairs well with a T-bone or sirloin steak.

Black bean bourbon and honey pie

1 tablespoon olive oil

1 sweet onion, such as Maui, Walla Walla or Vidalia, finely chopped

1 medium green bell pepper, seeded and chopped

2 (15 ounce) cans black beans, rinsed and drained

1/3 cup salsa, well drained

1 teaspoon dried oregano

1/4 cup chopped red bell peppers

1 teaspoon chili powder (preferably Mexene)

1/4 teaspoon cayenne pepper

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1/4 cup honey

1/4 cup bourbon

2 (9-inch) pie crusts, unbaked

1 1/2 cups shredded cheddar cheese (about 6 ounces)

1 pint sour cream

3 tablespoons cinnamon sugar

Preheat oven to 325 degrees. In large saucepan over medium heat, heat oil and saute onions and green bell pepper until tender. Add beans, salsa, oregano, red bell pepper, chili powder, cayenne pepper, salt, pepper, honey and bourbon. Reduce heat to low and simmer mixture for 15 minutes or until most of the liquid has evaporated. Spoon half of the bean mixture into one of the pie crusts in an aluminum pie plate and cover with half of the cheese. Then spoon remaining bean mixture on top and cover with rest of cheese. Place second pie crust on top of the pie. Seal edges by moistening the edge of the bottom pie crust with cold water and pressing a fork onto the joining crusts. Cut several slits in top crust to allow steam to escape. Bake 1 hour, remove from oven and let pie firm up and cool to room temperature. Serve with a dollop of sour cream on each slice, sprinkled with a few dashes of cinnamon sugar.

Note: You can use rum, whiskey, Scotch or other beverage instead of the bourbon; just make sure to evaporate most of the liquid (the flavor stays in the beans, but the alcohol cooks away) in the frying pan. Yield: 8-10 servings.

Source: "The Big Book of Barbacue Side Dishes" by Rick Browne (Sellers Publishing, $16.95).

Mary Constantine may be reached at 865-342-6428.

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