Introduction: The Science and Mechanics of Grilling
Part I. The Grillmaster's Manual
Chapter 1. Mastering Your Equipment
C. Grill Cleaning, Maintenance, and Repair
E. Grill Tools and Accessories
F. Grill Fuels and Fire Starters
Chapter 2. Mastering Your Technique
02. Starting a Charcoal Fire
03. How to Maintain a Live Fire
B. The Science of Heat Transference
C. Mastering Grilling Techniques
01. Judging Meat Doneness
02. Judging Produce Doneness
03. Judging Doughs' Doneness
Chapter 3. Mastering Your Ingredients
03. Grass-Fed, Grain-Fed, and Organic
03. Fruits and Vegetables
Chapter 4. Mastering Your Flavors
Part II. The Grillmaster's Recipes
Chapter 5. Mastering Burgers and Other Quick Meals
Chapter 6. Mastering Steaks, Chops, and Other Quick-Cooking Cuts
Chapter 7. Mastering Roasts, Ribs, and Other Slow Food
Chapter 8. Mastering the Big Kahuna and Other Incredible Grill Projects
Chapter 9. Mastering Vegetables and Other Sides
Chapter 10. Mastering Fruit, Dessert, Dough, and Everything Else
Chapter 11. Mastering Marinades, Mops, Brines, Rubs, Wet Pastes, Glazes, Sauces, and Dips
