Explains how to select equipment and utensils; flavor smoke with mesquite and wood chips; and season poultry, beef, lamb, pork, seafood, and vegetables cooked on the grill. Grilling For Dummies, 2nd Edition provides readers with essential how-to and what-to cook information. It also offers tips sure to benefit grillers of all levels, including basic information on equipment; grill setup and maintenance; new grilling techniques for meat, poultry, seafood, and vegetables; and new and updated grilling recipes. Introduction. Part I: Getting Ready to Show the Grill Who s Boss. Chapter 1: Mastering Grill Speak. Chapter 2: Buying the Grill of Your Dreams (and Accessories to Boot). Chapter 3: To Build a Fire. Part II: Adding Spice to Your Life. Chapter 4: Peeking Inside the Grilling Guru s Pantry. Chapter 5: Infusing Foods with Flavor: Marinades, Oils, and Rubs. Chapter 6: The Saucy Side of Grilling. Part III: For the Fanatics of the Classics. Chapter 7: Bun Lovin Burgers, Sausages, and Hot Dogs. Chapter 8: Swordplay: Grilling Kebabs and Satay. Chapter 9: Maybe Messy, Definitely Delicious: Ribs Worth Drooling Over. Chapter 10: Pair a Rotisserie with a Grill? Oh Yes, You Can. Part IV: Grilling Everything Under the Sun. Chapter 11: Beef: It s What Grills Were Made For. Chapter 12: Pork The King of Barbecue. Chapter 13: Savoring the Peppery Meat of the Middle East: Lamb. Chapter 14: Birds of a Feather. Chapter 15: She Grills Seafood by the Seashore. Chapter 16: Not for Vegetarians Only: Vegetables and Side Dishes. Chapter 17: Grill to Go: Sandwiches, Pizzas, and Other Finger Foods. Chapter 18: Sweets Can Take the Heat, Too (And Cocktails Cool and Refresh). Part V: The Part of Tens. Chapter 19: The Ten Commandments of Grilling. Chapter 20: Ten of Our Favorite Barbecue Joints. Appendix: Metric Conversion Guide. Index.