Glenn Dromgoole offers up two books on grilling for outdoor cooking season.<\/p>\n

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Surely by now you\u2019ve fired up the grill at least once or twice, and you look forward to more grilling as the days get warmer and the wind dies down. Here are two new books that might give you some fresh ideas to try on the grill: Franklin Steak<\/em> by Aaron Franklin and Jordan Mackay (Ten Speed Press, $29.99) and Thank You for Smoking<\/em> by Paula Disbrowe (Ten Speed Press, $30), both colorful hardbacks.<\/span><\/span><\/span><\/span><\/p>\n

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First, the Franklin book. Aaron Franklin is the Austin barbecue guru whose restaurant sells out of brisket every day. But he\u2019s not just about barbecue. He loves to cook steaks, and he\u2019s teamed up with his co-author Mackay to write a book about how to cook steaks. <\/span><\/span><\/span><\/span><\/p>\n

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It\u2019s a cookbook, I suppose, but not so much a recipe book. Franklin and Mackay delve deeply into the science and art of cooking steaks, with chapters on the story of beef, buying steaks, steak cuts, dry aging, the grill, fuel, firing up, cooking, and recipes for sides and sauces. <\/span><\/span><\/span><\/span>With most cookbooks, you can just flip through and find recipes that sound interesting and pick out a few to savor. Franklin Steak<\/em> isn\u2019t that kind of book. It\u2019s one to be read all the way through before starting to grill.<\/span><\/span><\/span><\/span><\/p>\n

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Franklin gives a shout-out to Buffalo Gap steak-master Tom Perini, noting that \u201cone of the most memorable steaks I ever ate\u201d was from Perini Ranch Steakhouse.<\/span><\/span><\/span><\/span><\/p>\n

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He calls the book \u201cour so-called love letter to steak.\u201d In case you\u2019re wondering how they could write a whole book about steak, the authors reply, \u201cHow can we ever meaningfully cover steak in just one book?\u201d Well, I think most readers would conclude that they do a very thorough job of it.<\/span><\/span><\/span><\/span><\/p>\n

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Thank You for Smoking<\/span><\/span><\/em> is more of a traditional cookbook, full of recipes and cooking instructions and tips. Disbrowe, who also lives in Austin, has written or co-authored seven cookbooks, including Any Night Grilling<\/em> and Cowgirl Cuisine<\/em>. <\/span><\/span><\/span><\/span>In her new book she includes 130 recipes, with chapters on fish and seafood, poultry and pork, and beef and lamb, but also sections on smoked spices, smoky cocktails, and grains, nuts and seeds, as well as peas and beans, vegetables and greens, and desserts.<\/span><\/span><\/span><\/span><\/p>\n

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A few examples from the seafood chapter: wood-fired oysters, smoked tuna dip, smoked salmon, scallop spaghetti, smoked trout, and smoky shrimp. Yum!<\/span><\/span><\/span><\/span><\/p>\n

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Plenty of good ideas and recipes to try out this summer.<\/span><\/span><\/p>\n

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