The Big-Flavor Grill: No-Marinade, No-Hassle Recipes for Delicious Steaks, Chicken, Ribs, Chops, Vegetables, Shrimp, and Fish

<b>The best-selling team of chef Chris Schlesinger and Cook's <i>Illustrated </i>executive editor John Willoughby present a radically simple method of applying flavor boosters to ingredients hot off the grill, maximizing flavor and dramatically reducing grilling time over traditional marinades.</b><br><br>Move your grilling into the twenty-first century! Don't waste your time marinating. Instead, spend your time building big, bold, vibrant flavors with almost no effort. Grilling masters Chris Schlesinger and John Willoughby have replaced time-consuming brines, marinades, and basting sauces with quick and powerful pre-rubs and intense post-grilling flavor boosters to slap on your favorite meat, poultry, fish, seafood, and vegetables hot off the grill. With their streamlined approach, you're just three quick steps from a fantastic grilled dinner:<br><br><b> Prep </b><br> Coat ingredients with spice rubs before grilling for stronger, better-defined flavors than traditional marinades (and the rubs can be made and applied in the time it takes for the grill to heat up) . <br><br><b> Grill </b><br> When your fire is ready, simply grill according to the super-basic recipes. <br><br><b> Toss </b><br> Toss just-grilled items with vibrant ingredients - citrus, hoisin, fish sauce, ginger, basil, fresh chiles - to take the flavor to another level. <br><br> <i>The Big-Flavor Grill</i>'s no-hassle formula means you'll be turning out these delicious dishes in a snap:<br> Five-Spice Steak Tips with Grilled Pineapple and Sweet-Sour Sauce<br> Coriander-Crusted Pork Skewers with Maple-Mustard Barbecue Sauce<br> Thai-Style Baby Back Ribs<br> Chicken Breasts with Maple-Soy Glaze and Peanut-Ginger Relish<br> Spicy Curry-Rubbed Lamb Kebabs with Grilled Peaches<br> Cumin Seed-Crusted Shrimp with Charred Corn Vinaigrette<br> Fish Steaks with Sriracha-Basil Butter<br><br> Bursting with the bold flavors of spices and condiments from around the world, these 130-plus recipes will set your taste buds on fire and have your friends clamoring for more.