Technically, this isn't a grilling book, but it's written by Ray "Dr. BBQ" Lampe, who obviously knows a few things about live-fire cooking—he's a cook-off champion and author of numerous books on the subject. In Flavorize, Lampe focuses on five essential methods for adding flavor to food: marinades, injections, brines, rubs and glazes. He starts with brief introductions to each approach, including interesting historical and scientific tidbits, and then provides 10 or more recipes. You're encouraged to use these flavor makers however you like—handy icons indicate whether they work better with beef or poultry, veggies or fish—but Lampe pairs each one with a recipe for a complete dish, and many of those are grilled or smoked, including Competition-Style Pulled Pork made with Bonesmoker's Pork Injection and Chicken Wings with Black Coke Glaze.

Price: $23