I've already made four of the recipies and have plans to make two more right away and I've only owned the book for three weeks!. (One of those weeks I was in Catalina and Nate and I made the fish tacos from this book for everyone to enjoy) Last night we tried the Tandoori-Style chicken kabobs and loved them.
I've also made the Mount Olympus Meatball Kabobs which are made with ground beef, ground lamb, and mint. They're covered with a sauce made with plain yogurt, shredded cucumber, and dill. Mmmm.
The other thing I love about this book (besides every recipe) is that fact that if I actually follow the directions, as in ACTUALLY look at the temperature I'm using and ACTUALLY pay attention to how long I'm leaving the food on the grill, it is so much better. For example, the Texas Two-Step pork chops I made the other day were maybe the juciest we've ever had. I blame the fact that I didn't leave them on there so long that they were shriveled and deprived of all the moisture they had ever once had.
So if your house is a million degrees like ours, and all you want to do is grill but you need a little inspiration check out this book. Or call me for some recipies.
Tonight: White Wine Marinated Pork Chops with Roasted Corn and Red Pepper Relish.