As we were searching for the best new grilling cookbook of the season we came across Serial Griller by Matt Moore. It’s fantastic! The profiles, recipes, and stories are interesting and informative. Frankly, we can’t put it down and made five dishes from it for a recent family dinner.

We planned our menu by going through the cookbook and flagging the pages that looked interesting.…and then we arm-wrestled and chose what we are going to make. It was a bit tough….we wanted to flag everything! The broad assortment of appetizers, salads, sides, all kinds of proteins and lots of desserts left us with quite a task. 


SKORDO Kitchen: Serial Griller SKORDO Kitchen: Serial Griller SKORDO Kitchen: Serial Griller


After a bit of discussion, here is where we landed for our first Serial Griller dinner:


Grilled Halloumi Cheese Bites (pg. 151) for appetizers. Easy and delicious. We will definitely be doing these again!


Grilled Bacon Wrapped Asparagus Bundles (pg. 193). Everyone loved them. Tying the bundles together kept the asparagus moist and make them easy to handle on the grill.


Pork Souvlaki (pg. 20). The hit of the night. We used pork tenderloin and served them with SKORDO Tzatziki, pita, tomato and red onion trimmings. They made even better left overs!


East Nashville Hot Chicken (pg. 237) We did these as bites and served them with SKORDO Ranch Dip….they were so much fun to create and quite tasty. Suggestion – marinate for the full 12 hours.


Grilled Strawberries With Chocolate-Amaretto Sauce (pg. 278) for dessert. Amazing.


Serial Griller: Grilled Halloumi Cheese Bites Serial Griller: Grilled Bacon Wrapped Asparagus Bundles Serial Griller: Pork Souvlaki

Serial Griller: East Nashville Hot Chicken Serial Griller: Grilled Strawberries With Chocolate-Amaretto Sauce SKORDO Kitchen: Serial Griller 

With so many incredible recipes for everyone’s preference and palate, Serial Griller will be our “go-to” book of the season. For more recipe reviews and food photos, head over to our cooking community, SKORDO Cooks


June 10, 2020

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