The Cook’s Illustrated Guide to Grilling and Barbecue is a comprehensive nuts and bolts volume that thoroughly examines outdoor cooking—starting with the basics. The 12-page introduction to grilling, “Outdoor Cooking 101,” walks you step-by-step through the essentials of grilling, grill-roasting, and barbecuing using both charcoal and gas grills.

And since outdoor cooking requires just the right tools and equipment, the editors of Cook’s Illustrated share the results of their product tests in an extensive buyers guide, “Equipment and Tools for Outdoor Cooking,” where charcoal grills, gas grills, grill brushes, tongs, instant-read thermometers, and more are rated. At a glance, you will know which brands we recommend (and why) and which to avoid.

Armed with the right equipment and instructions, you’ll be ready to tackle just about any recipe from a simple and perfectly cooked burger to succulent pulled pork and restaurant-perfect grilled tuna. You’ll find more than 450 recipes for all your favorites—steak tips, ribs, and barbecued chicken as well as some that will expand your repertoire—from Thai-Grilled Chicken and Skirt Steak Tacos to Grilled Corn with Spicy Chili Butter and Bruschetta with Fresh Herbs.

The Cook’s Illustrated Guide to Grilling and Barbecue also contains more than 300 step-by-step illustrations that walk you through the basics of food preparation, such as how to cut beef for kebabs, trim beef tenderloin, and grill-roast a turkey.

Whether you’re a novice outdoor cook or aspiring grillmaster, this encyclopedic examination of one of America’s favorite pastimes will be your guide to foolproof grilling and barbecuing.

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Take a winding cross-country trip and you’ll discover barbecue shacks with offerings like tender-smoky Baltimore pit beef and saucy St. Louis pork steaks. To bring you the best of these hidden gems, along with all the classics, the editors of Cook’s Country magazine scoured the country, then tested and perfected their favorites. HEre traditions large and small are brought into the backyard, from Hawaii’s rotisserie favorite, the golden-hued Huli Huli Chicken, to fall-off-the-bone Chicago Barbecued Ribs. In Kansas City, they’re all about the sauce, and for our saucy Kansas City Sticky Ribs, we found a surprise ingredient-root beer. We also tackle all the best sides.

Not sure where or how to start? This cookbook kicks off with an easy-to-follow primer that will get newcomers all fired up. Whether you want to entertain a crowd or just want to learn to make perfect burgers, Best Grilling Recipes shows you the way.

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When cooking outdoors, choose either a charcoal or a gas grill, place it at a safe distance from the house, and gather heavy-duty grilling tools for the best results. Find a variety of ways to use a simple grill with tips from a weekly radio show host in this free video on outdoor grilling. Expert: Tony Fatso Contact: www.OnTheGrillRadio.com Bio: Tony Fatso Siciliano hosts a weekly radio show called ‘On The Grill’. Filmmaker: Christopher Rokosz

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This is our baking tay. It could probably go a wash.

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