Goodcooking.com Cookbook Review---

Grillin' Coobook Cover

Grillin' Like A Villain
by Rick Black
206 Pages; Soft cover;
$16.95 US
Stackpole Books, Mechanicsburg, PA 2006

Reviewed by Tom Kris for Good Cooking, Inc. December 2006

The review---

Immediately upon looking at the cover of Grillin' Like A Villain you should know what you may expect from this book. If you are looking for a mildly comical collection of recipes with titles such as "Honk if you're horny lemon mustard sauce" or "Becky's Moist Beaver" then maybe this book is for you. The best part of the book may be the large collection of dry and wet rubs as well as barbeque sauces. It seems Black has a rub for every occasion; although to me it seemed as though the large amount of rubs were more of an excuse to come up with funny names.  I wish the story behind "Grand Pappy's Grillin Steak" had been included or information about what "What's up homeboy sauce" is going to taste like. While there is technique planted in random spurts of anecdotal blurbs throughout the book, I wish there had been more in the "how to grill" area.
II chose to try the "honk if you're horny lemon mustard sauce" and one of the eight slaws in the book: the "slangy tangy slaw". The honk if you're horny sauce was simple, straightforward but lacked any interest. It tasted like what it was: lemon, mustard and mayonnaise. The slaw recipe was also straight forward and very easy to prep, but I found three hours for a slaw a bit much. Was it the slaw to end slaws? Of course not, that's why there were seven other slaws. I found it to be a good slaw, but that's about it.

Good Cooking's Comments---

Good Cooking has reviewed Rick's "Deer Burger" cookbook and has found his cooking style to be simple and appealing to the weekend barbecue chef and hunter, not professionals or foodies.  It could be a great gift for your friend the hunter, or your father-in-law the tailgater.

Slangy Tangy Slaw

1 pound shredded cabbage
1 diced red onion
1 shredded carrot
1 cup sugar
1 teaspoon salt
I teaspoon dry mustard
1 teaspoon celery seed
1 cup vinegar
2/3 cup vegetable oil

Combine the shredded cabbage with the diced onion and carrot, and chill for 1 hour. Meanwhile, add the remaining ingredients to a saucepan, and bring to a boil. Pour this sauce over the cabbage mixture, and chill for another 2 hours. Toss well and serve.

Honk if You're Horny Lemon Mustard Sauce

1/2 cup mayonnaise
1/3 cup sour cream
3 tablespoons lemon juice
3 tablespoons Dijon mustard
1/2 teaspoon garlic salt
1/2 teaspoon white pepper

Combine all the ingredients together in a large bowl, and mix thoroughly. Serve chilled on your favorite grilled meat.

Good Cooking likes this recipe, but note that you will need to use some oil in the cooking process so the frog legs won't stick to the grill. And---don't get the grill to hot!

Weed Patch Grilled Frog Legs

30 small frog legs
1 cup beer
6 minced garlic cloves
2 tablespoons honey
1/2 cup chili sauce
1/4 teaspoon Louisiana hot sauce
1/4 teaspoon garlic salt
1/4 teaspoon white pepper

In a shallow glass dish, combine all the ingredients, and pour over the frog legs. Let sit in the cooler for 4 hours. Grill the frog legs on a covered grill for about 15 minutes, turning once and brushing with sauce.


Author Rick Black
Rick Black author of Deer Burger Cookbook and "Em and Tag "Em