ACKNOWLEDGMENTS This book is the product of thousands of hours spent in supermarket aisles and test kitchens; hundreds of conversations with nutritionists and industry experts; and the collective smarts, dedication and raw talent of dozens of individuals. Our underlying thanks to all of you who have given your time, energy and enthusiasm to this project. A special thanks to those who have played a vital role in this adventure since the very first edition of Eat This, Not That!, in particular George Karabotsos, Stephen Perrine, and Tara Long. —Dave and Matt Check out the other bestselling books in the EAT THIS, NOT THAT!® and COOK THIS, NOT THAT!® series, and make sure to follow us on Facebook and Twitter! Front Cover Acknowledgments & Social Media Introduction Recipes by Chapter Chapter 1: The Backyard Basics Chapter 2: The Grill Master's Gear Guide Chapter 3: Burgers & Sandwiches Chapter 4: Pizza & Pasta Chapter 5: Poultry Chapter 6: Red Meat Chapter 7: Fish & Seafood Chapter 8: Appetizers, Snacks & Small Bites Chapter 9: Salads Chapter 10: Vegetables Chapter 11: Desserts Copyrights & Credits Back Cover You’ve heard it said hundreds of times, in spin classes and workout DVDs and gyms of every kind. If you want to lose weight, get in shape, and feel your best, you’ve got to “feel the burn.” You have to “burn off calories,” and “maximize your burn rate.” Well, that’s all well and good, but it’s not always fun. Wouldn’t it be easier if, instead of feeling the burn, you could melt off pounds by applying the burn? And rather than burning off the calories from the foods you eat, what if you could burn the calories off before you eat them? And what if the only burn rates you had to worry about involved making sure you brought enough sunscreen? Wouldn’t that be a heck of a lot more fun? It is. And that’s what this book is all about. In the following pages, you’re going to learn how to save hundreds, if not thousands, of calories at each meal, simply by using the easiest, most enjoyable, most tasty cooking method ever invented. You’ll eat great, you’ll look great—and you’ll have a great time doing it. Ready to get started? In the beginning, there was fire. Paleolithic man wouldn’t have survived without it. He used it to heat his home, light his way, mold his tools. But most important of all, he used it to cook. The open flame tenderized his food, made it more appetizing, and even made it more delicious. And if you’ve ever tried Woolly Mammoth Tartare…not good. But besides making his food more palatable, the open flame made it healthier by melting off unwanted fat and making nutrients more accessible. Primitive man worshipped fire and kept it constantly burning, feeding it kindling and tending to it the way Taylor Lautner tends to his abs. And when wood wasn’t plentiful, our ancestors used alternative fuels like weeds, moss, and even animal dung. Nowadays, we’re lucky enough not to have to cook with animal dung (although if we could actually harness all the animal dung tossed around in election campaigns, we’d have enough energy to power all of the Kardashian family hair dryers into eternity). Instead, we have grills: Eighty-two percent of American households own a grill, whether it’s a propane-fueled combustion machine eating up a parking space in the garage or just a little bucket of charcoal hanging out on the terrace. And if you can learn to fire it up right, you’ll discover that it just might be the most effective weight-loss tool in your arsenal. In fact, our research shows that you can save, in some instances, as many as 1,500 calories per meal just by choosing to grill dinner instead of driving to the local restaurant.