Serial Griller: Grillmaster Secrets for Flame-Cooked Perfection

Grillmaster Moore (A Southern Gentleman’s Kitchen) takes home cooks on a journey that he promises “will change your life in the most delicious way possible.” Beginning by covering the various fuels, wood, charcoal (lump and briquettes), gas, and electricity, Moore then segues into setups: open, closed, kamado or hybrid, and lighting strategies. Based on his travels across the United States, Moore highlights some restaurateurs and their grilling specialties, including Greko in East Nashville, which features octopus souvlaki; Hoover’s Grocery in Greenwood, MS, and their three-down ribs; and Marjie’s Grill in New Orleans, which cooks up cajun-grilled pig tails. Background on the grillers gives a personal tone and recipes are provided. The second half on the book is the author’s take on some dishes like two-step beer brat sliders with mustard as well as grilled potato salad. Grilled-doughnut ice cream sandwiches are one example of a dessert to round out the meal.