An illustrated step-by-step guide to preparing ribs, brisket, pulled pork, salmon, turkey, chicken, beef tenderloin, and pork loin.

This book presents the best methods for mastering indirect heat cooking -- from low - and slow-cooking barbecue techniques for ribs, pulled pork, or brisket, to medium-heat techniques for grill-roasting turkey or pork loin.

How To Barbecue & Roast On The Grill starts with the basic techniques for setting up your charcoal or gas grill. We discuss the equipment, when and how to use wood chips or chunks, and the best methods for maintaining an even fire. Hand-drawn illustrations show you the cuts of meat that are recommended for each recipe -- we found that Boston butt, or pork shoulder roast, yields the most flavorful, succulent pulled pork. Also included is a separate section with recipes and techniques for flavoring meat with rubs and sauces.

We share with you our results gathered from months of testing at Cook's Illustrated. We found that starting brisket or pork butt over charcoal fire and then finishing it wrapped in aluminum foil in a low-heat oven produces incredibly moist, tender meat. Brining a turkey prior to grill-roasting helps to keep the meat moist and tender. We even discovered a method for barbecuing a whole salmon, producing a delicious outer crust with a moist, tender interior.

This beautiful hardbound book, with over 90 pages of well-tested recipes, hand-drawn illustrations and in-depth techniques is a must for anyone who loves to cook outdoors.