--- product_id: 1623059 title: "Weber's New Real Grilling: The Ultimate Cookbook for Every Backyard Griller" price: "211.34 DT" currency: TND in_stock: true reviews_count: 13 url: https://www.desertcart.tn/products/1623059-webers-new-real-grilling-the-ultimate-cookbook-for-every-backyard store_origin: TN region: Tunisia --- # Weber's New Real Grilling: The Ultimate Cookbook for Every Backyard Griller **Price:** 211.34 DT **Availability:** ✅ In Stock ## Quick Answers - **What is this?** Weber's New Real Grilling: The Ultimate Cookbook for Every Backyard Griller - **How much does it cost?** 211.34 DT with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.tn](https://www.desertcart.tn/products/1623059-webers-new-real-grilling-the-ultimate-cookbook-for-every-backyard) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Description Grilling out is an essential part of the American culture, and Weber's name is synonymous with barbecue, bringing friends and families together to create moments that make lasting memories. Weber's New Real Grilling celebrates the joy of being in the backyard and gathering around the grill. Complete with more than 200 simple, classic, and—most of all—drop-to-your-knees delicious recipes, this book explores the foods and flavors that are made for grilling: the very best recipes for beef, pork, poultry, and seafood, small plates, vegetables and sides, desserts, and the best rubs, marinades, brines, and sauces. Find basic grilling skills, valuable tips, and tried-and-true techniques in Weber's New Real Grilling that will turn any griller into an expert outdoor entertainer. Weber's New Real Grilling includes: 200 delicious recipes, each with a full-color photo A guide on mastering the basics, including essential tools, advice on how to stock the griller's pantry, knife skills, common techniques, and more Tips on various grill set ups, different fuel types including lump charcoal and how to us and control it, plus grill cleaning essentials and safety Advanced Training on how to get the most from your grill with smoke cooking basics, rotisserie cooking, pizza on the grill, and using a wok to stir-fry on the grill Grill skills sections with tips, tricks, and how-tos of barbecue favorites for perfect steaks, ribs, turkey, and salmon Fun detours into the past with classic recipes from Weber's grilling archives -- complete with an update for modern palates Classic remix recipes which dive into Weber's grilling archives and update classic recipes for the modern palate. Review: Up To The Weber/Purviance Standard!! - The original Real Grilling came out in 2005 and at last count had 146 5 star reviews, and for reasons that apply equally to this new release. But before I suggest why you, gentle reader, might wish to shell out a few buckaroos for "another cookbook", let me digress a bit. This book starts with a forward by Mike Kempster, who started peddling Weber grills in the early days, and became, if memory serves, Marketing VP there. His commentaries in Weber's Big Book of Grilling made interesting reading as to what it must have been like to get the brand rolling back in the day. I never met him, but Mike seems to be the kind of guy one might like to have as a guest on the deck or patio with the grill cooking and a few cold adult malted beverages nearby. His work as well as that of the entire Weber team has brought outdoor cooking to a much higher level than it was back in the early 1960s when I got my first kettle grill and started burning things. Which brings me to Jamie Purviance and his series of excellent cookbooks. When I got into this stuff, there were no grilling/outdoor cookbooks; one learned by doing, and if there was a mistake that could be made, believe me, I made it; I was an equal opportunity destroyer of food! Now, though, we have the able Mr. Purviance who takes us step by step throught the entire process from starting the grill (gas or charcoal), to food prep through putting it on the plate. One of New Real Grilling's stated purpose is to bring long standing grill traditions and techiques into the 21st Century with its emphasis on different world cuisines and cooking techniques. Woks and pizza stones were unkown back in the day, let alone useable on the grills we had back then. Pizza on the grill is something I like to do, but I am challenged by the idea of doing a stir fry there. Or a braise; that process is not associated with traditional grilling but here it is, with detailed directions. Yeah, I take pride in my burgers, steaks and chicken dishes, but the passage of time and this book bring new challenges (not too difficult) to put new and different palate pleasers on the table. I like that; after all, who wants to do the same ol' dishes all the time? The variety of food, like the variety of music is one thing that keeps things interesting! But for all this philosophising, if the recipes in a cookbook do not deliver the goods, friends, pass on. My wife and I just spent a couple of hours listing dishes I will do soon. Folks who have been cooking a while can read the goodness in a recipe without actually cooking it. That's how we pick out recipes to try from our kitchen library. The book is organized as well as I have come to expect from this series: there are four sections on starting grills and the various cooking techniques. Then follows sections on red meat, pork, poultry, seafood, veggies and desserts. All recipes have color pictures of the finished product and there are too many well illustrated cooking tips along the way to mention. One neat feature is the "recipe remix" wherein some of Weber's older recipes from the 1960s are "reimagined for how we eat today". Of course, no Weber book would be complete without recipes for rubs and sauces, which appear at the end of the book, but also as part of many of the recipes (200+). For an old guy who cooks outside, even in the depth of our Michigan winters, Jamie's series of cookbooks has provided family and friends with an uninterrupted series of goodies that have been flavorful and easy to cook. The emphasis on flavor and easy of preparation continue in this fine work. If you are experienced in outdoor cooking or if you are thinking about putting a toe in the water, you can't go wrong with this book. If you like the challenge of a new cuisine or want to try a dish that you have not done before, this book is right on. I suspect that this is why Weber cookbooks sell so well consistantly: they deliver!! That way, if Mike Kempster knocks on my door, I'm ready!! Review: Weber's best book yet. - I've got a couple other Weber grill recipe books, this is hands down my favorite. It's got everything from basics too some really delicious recipes, to how to process a whole chicken. There's a section for each type of food, starters, poultry, fish, beef, desserts etc. At the beginning of each section, there's info on how long to cook different cuts/types of what food your cooking, grill heat, indirect/direct, and how long. Really helpful for a newer grill guy like me. Each recipe is really nicely laid out and easy to follow, and one thing I really like is right at the beginning of the recipe it tells you special equipment required (or if it's optional) so you don't get halfway through the process and realize you need a cast iron pan. Another thing I really liked about this book was in the back, it breaks down rubs, sauces, marinades. I'm newer and I had no idea how to make a rub, or a sauce. My marinades consisted of premade Italian dressing lol. This section lays out what the goal of a sauce or a rub, marinade is, and gives you some recipes for each kind of food (beef/poultry/fish). Really cool for somebody learning. Most recipe books I'll look through and I'll find a few that look worth trying. In this book I want to make everything! The recipes I've tried have been big hits with family and friends. Tl;dr- Don't hesitate, this book is awesome! ## Technical Specifications | Specification | Value | |---------------|-------| | Best Sellers Rank | #102,788 in Books ( See Top 100 in Books ) #81 in Meat Cooking #91 in Burger & Sandwich Recipes #122 in Barbecuing & Grilling | | Customer Reviews | 4.7 out of 5 stars 683 Reviews | ## Images ![Weber's New Real Grilling: The Ultimate Cookbook for Every Backyard Griller - Image 1](https://m.media-amazon.com/images/I/81XC0N4brxL.jpg) ## Customer Reviews ### ⭐⭐⭐⭐⭐ Up To The Weber/Purviance Standard!! *by J***. on April 5, 2013* The original Real Grilling came out in 2005 and at last count had 146 5 star reviews, and for reasons that apply equally to this new release. But before I suggest why you, gentle reader, might wish to shell out a few buckaroos for "another cookbook", let me digress a bit. This book starts with a forward by Mike Kempster, who started peddling Weber grills in the early days, and became, if memory serves, Marketing VP there. His commentaries in Weber's Big Book of Grilling made interesting reading as to what it must have been like to get the brand rolling back in the day. I never met him, but Mike seems to be the kind of guy one might like to have as a guest on the deck or patio with the grill cooking and a few cold adult malted beverages nearby. His work as well as that of the entire Weber team has brought outdoor cooking to a much higher level than it was back in the early 1960s when I got my first kettle grill and started burning things. Which brings me to Jamie Purviance and his series of excellent cookbooks. When I got into this stuff, there were no grilling/outdoor cookbooks; one learned by doing, and if there was a mistake that could be made, believe me, I made it; I was an equal opportunity destroyer of food! Now, though, we have the able Mr. Purviance who takes us step by step throught the entire process from starting the grill (gas or charcoal), to food prep through putting it on the plate. One of New Real Grilling's stated purpose is to bring long standing grill traditions and techiques into the 21st Century with its emphasis on different world cuisines and cooking techniques. Woks and pizza stones were unkown back in the day, let alone useable on the grills we had back then. Pizza on the grill is something I like to do, but I am challenged by the idea of doing a stir fry there. Or a braise; that process is not associated with traditional grilling but here it is, with detailed directions. Yeah, I take pride in my burgers, steaks and chicken dishes, but the passage of time and this book bring new challenges (not too difficult) to put new and different palate pleasers on the table. I like that; after all, who wants to do the same ol' dishes all the time? The variety of food, like the variety of music is one thing that keeps things interesting! But for all this philosophising, if the recipes in a cookbook do not deliver the goods, friends, pass on. My wife and I just spent a couple of hours listing dishes I will do soon. Folks who have been cooking a while can read the goodness in a recipe without actually cooking it. That's how we pick out recipes to try from our kitchen library. The book is organized as well as I have come to expect from this series: there are four sections on starting grills and the various cooking techniques. Then follows sections on red meat, pork, poultry, seafood, veggies and desserts. All recipes have color pictures of the finished product and there are too many well illustrated cooking tips along the way to mention. One neat feature is the "recipe remix" wherein some of Weber's older recipes from the 1960s are "reimagined for how we eat today". Of course, no Weber book would be complete without recipes for rubs and sauces, which appear at the end of the book, but also as part of many of the recipes (200+). For an old guy who cooks outside, even in the depth of our Michigan winters, Jamie's series of cookbooks has provided family and friends with an uninterrupted series of goodies that have been flavorful and easy to cook. The emphasis on flavor and easy of preparation continue in this fine work. If you are experienced in outdoor cooking or if you are thinking about putting a toe in the water, you can't go wrong with this book. If you like the challenge of a new cuisine or want to try a dish that you have not done before, this book is right on. I suspect that this is why Weber cookbooks sell so well consistantly: they deliver!! That way, if Mike Kempster knocks on my door, I'm ready!! ### ⭐⭐⭐⭐⭐ Weber's best book yet. *by D***4 on July 1, 2021* I've got a couple other Weber grill recipe books, this is hands down my favorite. It's got everything from basics too some really delicious recipes, to how to process a whole chicken. There's a section for each type of food, starters, poultry, fish, beef, desserts etc. At the beginning of each section, there's info on how long to cook different cuts/types of what food your cooking, grill heat, indirect/direct, and how long. Really helpful for a newer grill guy like me. Each recipe is really nicely laid out and easy to follow, and one thing I really like is right at the beginning of the recipe it tells you special equipment required (or if it's optional) so you don't get halfway through the process and realize you need a cast iron pan. Another thing I really liked about this book was in the back, it breaks down rubs, sauces, marinades. I'm newer and I had no idea how to make a rub, or a sauce. My marinades consisted of premade Italian dressing lol. This section lays out what the goal of a sauce or a rub, marinade is, and gives you some recipes for each kind of food (beef/poultry/fish). Really cool for somebody learning. Most recipe books I'll look through and I'll find a few that look worth trying. In this book I want to make everything! The recipes I've tried have been big hits with family and friends. Tl;dr- Don't hesitate, this book is awesome! ### ⭐⭐⭐⭐ Not an "update" to the original Real Grilling, but an entirely different book and recipes *by B***J on November 14, 2024* I was hoping to replace my worn out "Weber's Real Grilling", thinking this was just an update that would have most of the recipes from the original book, but it turns out this new book has entirely different recipes. For example, I compared the pork tenderloin, pork shoulder, and salmon recipes in the indexes between the two books and they are completely different, with no two items the same. I didn't compare non-recipe content. I'm sure this book would be great, like other Weber and Jamie Purviance books, but it wasn't what I was looking for, and I can't really justify adding a 3rd grilling book to my collection. I think the original Real Grilling has a good chunk more recipes, but this book has plenty, along with a really strong cover (very heavy-duty for a paperback) and fantastic, large color photos accompanying all the main recipes. ## Frequently Bought Together - Weber's New Real Grilling: The Ultimate Cookbook for Every Backyard Griller - Weber's Ultimate Grilling: A Step-by-Step Guide to Barbecue Genius - Weber's Way To Grill: The Step-by-Step Guide to Expert Grilling --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.tn/products/1623059-webers-new-real-grilling-the-ultimate-cookbook-for-every-backyard](https://www.desertcart.tn/products/1623059-webers-new-real-grilling-the-ultimate-cookbook-for-every-backyard) --- *Product available on Desertcart Tunisia* *Store origin: TN* *Last updated: 2026-06-03*