Recipe Turkey Weber

ENT: Books on the barbie

Iam officially hungry. I have spent the last hour reading through various barbecue books in our collection -- featuring all things grilled.

Even I, who admittedly am not much of a meat-eater on a typical day, could go for a "home-ground burger," as described on page 83 of Emeril at the Grill, or shredded barbecue chicken sandwiches, from page 182 of Weber's Real Gilling. I might even be

tempted by the marinated calamari on page 93 of Mario Batali Italian Grill. They make it look so very delicious.

Whether you are a pro at the grill or a wanna-be griller, like myself, you can get some scrumptious ideas from many books in our collection. If you start to sweat when faced with a grilling challenge, Emeril Lagasse offers some advice: "Many of us feel a little intimidated by the grill -- maybe it's a lack of understanding about how to control the temperature, or how long to cook something, or how to get those coals just where you want 'em ... let me tell you, it's really pretty simple. Understand this: The grill is its own animal, and experience is the only key to making it work for you. The more you do it, the more you 'get' it."

So, experienced or not, grab a few of these books and get grilling.

Emeril at the Grill, a cookbook for all seasons by Emeril Lagasse, gives some advice to grilling-newbies and those who want to pick up some tips. His book includes recipes for sides, sandwiches and wraps, burgers and kebabs, things with wings, off the land and sweet endings. Not forgetting about us veggie-lovers, this book has a delicious looking recipe for a grilled vegetable and goat cheese sandwich, which you must check out. I'm particularly attracted to the root beer floats and grilled s'mores listed near the end of the book, as well.

Mario Batali Italian Grill points out in the introduction of this book that, "the kiss of the fire and iron grate can transform even the most quotidian vegetables or meats or fish into that hauntingly elusive perfect bite where the flavour of the natural product is enhanced, not masked, and the garden or the sea or the butcher shop and the flame unite to create an aria of flavour that renders worthy any effort it takes to get to the very point of enjoying it." Wow! I'm ready to eat. And I haven't even started talking about the pictures for piadina with taleggio, coppa and apples, or spit-roasted turkey breast porchetta-style.

Weber's Real Grilling, by Jamie Purviance, features more than 200 original recipes, each with a colour photo. If you're not hungry when you start reading this book you will be halfway through it. With a page dedicated to 10 essential tips for better grilling, a section of rubs, marinades and sauces this is a great guide to grilling. I have to suggest looking at the recipe for turkey burgers with creamy cucumber relish and grilled salmon and smoky tomato-chipotle sauce. Did you know you can even grill-cook chewy chocolate cookies? You do now.

Weber Grills – Apple-Brined Turkey with Big Time Gravy Recipe ...

Full recipe description: www.tourisme-montreal.org Why not try something different this year that will get you in the mood to travel? Frédéric Morin, the chef from the famous Montreal restaurant, Joe Beef (featured in the final issue of Gourmet magazine), will be showing us how to make a Thanksgiving turkey with some typical Montreal ingredients such as bagels, smoked meat, and maple syrup.

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