All of the secret grilling techniques of the South are divulged by one of the South's premier Chef/Restaurateurs. Okay, we are kidding about ALL of the secrets, but if you want delicious recipes and grilling techniques that will help you make the most of an outdoor event, New South Grilling is your manual to success. Some of the topics covered are: How to grill fish without fear—and without burning it; Suggestions for grilling with your children; Versatile make-ahead marinades to use throughout the week; Common misconceptions about grilling; What non-Southerners should know about Southern food; How to prepare several meals with one grilling session; and Why grilling shouldn’t be confined to the main course. Sorry we don't cover how to light that 12 year old rusty grill you refuse to throw out.

How to grill fish without fear—and without burning it. Grilled fish is delicious, but its tendency to stick to the grill leads even accomplished cooks to avoid making it. St. John has developed a no-stick grilling marinade for fish, and others for beef, shrimp, vegetables, and poultry. He can speak to why and how they work, and the family history that inspired the idea.

Suggestions for grilling with your children. Something about grilling outdoors enhances the parent-child relationship. Indoor kitchens can seem intimidating to children, but the backyard is their personal territory. Grilling is an accessible and fun way for kids to learn how to cook. St. John’s own children are 6 and 10.

Versatile make-ahead marinades to use throughout the week. St. John’s Creole Cream Sauce can be used on pasta, chicken, and a wide variety of seafood. His Cucumber-Dill Dressing is delicious as a spread on tomato sandwiches; it also works well as a dip and a salad dressing. He describes his Seafood Remoulade as the ultimate condiment for seafood whether it’s grilled, broiled, sautéed, or fried.

Common misconceptions about grilling. It’s not just for men, it’s not hard, and you shouldn’t confine your grilling to summertime!

What non-Southerners should know about Southern food. St. John is a proponent of Southern cooking that focuses on ‘flavor’ rather than ‘fried.’

How to prepare several meals with one grilling session. Make Grilled Pesto Quesadillas for dinner and, at lunchtime the next day, use the leftovers in Grilled Chicken Spinach Salad with Sesame Soy Vinaigrette. Similarly, the Grilled Tenderloin Salad is a tasty way to use Beef Tenderloin Sandwich leftovers.

Why grilling shouldn’t be confined to the main course. St. John’s recipes for Caramelized Pineapple with Pineapple Sherbet and Grilled Peach Shortcake with Peach Ice Cream will inspire you to keep your grill fired up for dessert.

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