Grill This, Not That!

510 Pages·2021·35.63 MB·English

ACKNOWLEDGMENTS

This book is the product of thousands of hours spent in supermarket
aisles and test kitchens; hundreds of conversations with nutritionists and
industry experts; and the collective smarts, dedication and raw talent of
dozens of individuals. Our underlying thanks to all of you who have
given your time, energy and enthusiasm to this project.

A special thanks to those who have played a vital role in this adventure

since the very first edition of Eat This, Not That!, in particular George
Karabotsos, Stephen Perrine, and Tara Long.

—Dave and Matt

Check out the other bestselling books in the EAT THIS, NOT THAT!®
and COOK THIS, NOT THAT!® series, and make sure to follow us on
Facebook and Twitter!

Front Cover

Acknowledgments & Social Media

Introduction

Recipes by Chapter

Chapter 1: The Backyard Basics

Chapter 2: The Grill Master's Gear Guide

Chapter 3: Burgers & Sandwiches

Chapter 4: Pizza & Pasta

Chapter 5: Poultry

Chapter 6: Red Meat

Chapter 7: Fish & Seafood

Chapter 8: Appetizers, Snacks & Small Bites

Chapter 9: Salads

Chapter 10: Vegetables

Chapter 11: Desserts

Copyrights & Credits

Back Cover

You’ve heard it said hundreds of times, in spin classes and
workout DVDs and gyms of every kind. If you want to lose
weight, get in shape, and feel your best, you’ve got to “feel
the burn.” You have to “burn off calories,” and “maximize
your burn rate.”

Well, that’s all well and good, but it’s not always fun. Wouldn’t it be
easier if, instead of feeling the burn, you could melt off pounds by
applying the burn? And rather than burning off the calories from the
foods you eat, what if you could burn the calories off before you eat
them? And what if the only burn rates you had to worry about involved
making sure you brought enough sunscreen?

Wouldn’t that be a heck of a lot more fun?

It is. And that’s what this book is all about. In the following pages,

you’re going to learn how to save hundreds, if not thousands, of calories
at each meal, simply by using the easiest, most enjoyable, most tasty
cooking method ever invented. You’ll eat great, you’ll look great—and
you’ll have a great time doing it.

Ready to get started?

In the beginning, there was fire.

Paleolithic man wouldn’t have survived without it. He used it to heat

his home, light his way, mold his tools. But most important of all, he
used it to cook. The open flame tenderized his food, made it more
appetizing, and even made it more delicious.

And if you’ve ever tried Woolly Mammoth Tartare…not good.

But besides making his food more palatable, the open flame made it

healthier by melting off unwanted fat and making nutrients more
accessible. Primitive man worshipped fire and kept it constantly burning,
feeding it kindling and tending to it the way Taylor Lautner tends to his
abs. And when wood wasn’t plentiful, our ancestors used alternative
fuels like weeds, moss, and even animal dung.

Nowadays, we’re lucky enough not to have to cook with animal dung

(although if we could actually harness all the animal dung tossed around
in election campaigns, we’d have enough energy to power all of the
Kardashian family hair dryers into eternity). Instead, we have grills:
Eighty-two percent of American households own a grill, whether it’s a
propane-fueled combustion machine eating up a parking space in the
garage or just a little bucket of charcoal hanging out on the terrace. And
if you can learn to fire it up right, you’ll discover that it just might be the
most effective weight-loss tool in your arsenal. In fact, our research
shows that you can save, in some instances, as many as 1,500 calories per
meal just by choosing to grill dinner instead of driving to the local
restaurant.