title: The Big-Flavor Grill: No-Marinade, No-Hassle Recipes for Delicious Steaks, Chicken, Ribs, Chops, Vegetables, Shrimp, and Fish
author:  Chris Schlesinger 
description: &ldquo;<i>The Big-Flavor Grill</i> is simply proof that no one writes better grilling books than Schlesinger and Willoughby. Don&rsquo;t miss out.&rdquo;<br> &mdash;Mark Bittman<br><br>"Chris Schlesinger and John Willoughby's&#160;<i>Big Flavor Grill</i>&#160;will probably transform the way you think about grilling. The pair abandoned the notion that long marinating times are necessary for tender meat and bold flavor, instead opting for zesty, piquant rubs and sauces that save our time and our sanity. This concept is enough to catapult the book to weekday-friendly use all summer long."<br>&mdash;Kate Williams, <i>Serious Eats&#160;</i>
zlib_text: NUMBER 
  105 
  JUU' b 
  IL L 
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  Memphis-Style 
  Barbecued Ribs 
  New Home Method: Grill to Oven 
  The Perfect Spatula? 
  Argentine 
  Grilled Steak 
  Perfect Smoky Char 
  Extreme Banana Bread 
  Six Bananas in One Loaf 
  Grilled Stuffed 
  Chicken Breasts 
  Diced Tomato Tasting 
  Two Winners, 14 Losers 
  Creamy Gazpacho 
  -�y:::» 
  Rethinking Stir-Fried Shrimp 
  Deep-Dish Quiche 
  Best Sweet Cherry Pie 
  Freshening Up Spinach Salads 
  Chiles I a I 
  www. c o o k s i l l u strated .com 
  $5.95 U.5./$6.95 CANADA 
  08> 
  a 
  74470 62805 
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  2 
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  16 
  CONTENTS 
  July 6- August 2010 
  Notes from Readers 
  18 Freshening Up Spinach Salads 
  BY BRYAN ROOF & ANDREW JANJIGIAN 
  While nothing could be easier to toss in a salad, 
  mild-mannered baby spinach always seems to fall fiat. 
  Quick Tips 
  What could we do to ruffle this pile of leaves? 
  BY MATTHEW CARD & MARCUS WALSER 
  BY YVONNE RUPERTI 
  Grilling Stuffed 
  19 Memphis-Style Dry-Rub Ribs 
  Chicken Breasts 
  Memphis pit masters pride themselves