Org Library Menu Beef. Grilling resources are on the rise as backyard chefs continue to stretch their skills and fire up their grills. If international flavors appeal, there are The Asian Grill, Italian Grilling and Island Barbecue, to name just a few. Karen Adler, founder of Pig Out Publications, a mail order company devoted exclusively to barbecue and grill books, reports that in 1999 her catalog will offer a record 250 titles. But watch smokers, too, even electric smokers.
Smoking is the big growth area in grilling.
What's great is smoking can handle larger cuts of meat. You can use the meat smoked on the weekend in different ways during the week. Adler's first choice when grilling beef is William Rice's Steak Lover's Cookbook. The most accurate way to determine doneness is to use an instant-read thermometer. Horizontally insert the thermometer into the steak or burger near the end of cooking time and check the temperature.