Cookbook Review: Grill to Perfection

It is Spring and time to break out the grill.  Actually I grill 12 months out of the year in all kinds of weather, but many of you are cleaning the grill and getting it set for the summer of BBQ's.  To get you more in the prepared for barbecued food and to try some different grilling methods let's look at "Grill to Perfection."

I received "Grill to Perfection by Andy Husbands and Chris Hart for review and was quite excited as I flipped through the book at the recipes. It's more than a cookbook filled with recipes, it actually explains the different types of grill methods and how to cook with them in both charcoal and gas grill.

• Direct Grilling - all burners on
• Hot Direct Grilling 
• Medium Direct Grilling
• Low Direct Grilling
• Two Zone Grilling - Great for roasting. Just turn on one side of the gas grill.
• Hybrid Two Zone Grilling
• Low Two Zone Grilling

As the author states " This book is about grilling and for us, as in all our books, technique is the key.  Because temperatures can vary dramatically in a grill, it's important to develop a feel for the fire rather than rigidly follow recipes. Once you master the temperatures and timing on a grill, the sky's the limit. And he is right!
I tried my hand at Nick Stellino's Grilled Steak with Coffee Rub.  The rub was real easy to make. I cooked it for the amount of time recommended and it came out perfect, medium rare! (I have a history of overcooking at times on the grill)  The recipe called for Rib-Eye steaks.  I used Porterhouse. One thing to note, they are similar steaks, but the Porterhouse has a bigger piece of Fillet Mignon than the Rib-Eye.
Here's the recipe:
1 Tbs finely ground espresso coffee
1 Tbs onion powder
1 Tbs paprika
1 Tsp Salt
1 Tsp Pepper
1 Tsp Chili Powder
1 Tbs Brown Sugar
4 Rib-eye steaks
Make the coffee rub: In a small bowl, thoroughly combine everything but the steak.
Bring steaks to room temperature for 30 minutes to an hour.  Coat with rub and refrigerate covered for 30 minutes up to 4 hours
Build a hot direct fire.  Spread an even layer of unlit charcoal in the bottom of the grill.  Fill a chimney with charcoal. Stuff two sheets of newspaper in the bottom of the chimney and light it.  When the coals are fully engaged you should see flames peeking over the top, pour them over the unlit charcoal.  If using a gas grill, light the gas and adjust the temperature on both sides to high.
When you can hold your hands over the fire for no more than 3 to 5 seconds, clean the grill grate.  Grill the steaks, covered for about 4 1/2 minutes.  Flip the steaks and cook for another 4 1/2 minutes or until a thermometer registers 125˚F for medium-rare.  Transfer the steaks to a cutting board and let rest for 5 minutes before serving.

Pairing: We paired this with a 2007 Flanagan Cabernet Sauvignon