Ctt inTRoDuCTion 6 Gng equmnt 8 Gng acco 10 Fung t F 12 Gng Mto
61 FRuiTs V Vege ege Ta bl bles es •
95 beeF PoRk lamb •
•
133 PoulTRy 167 16 7 Fish shellFish •
15 Fng U Cco G
195 on The siDe
16 Fng U G G
215 21 5 DRinks
17 G Tmtu Ct
227 sauCes maRinaDes Rubs •
18 Gng Gun 21 Coong ingnt 22 B png Gu 25 Wn png Gu aD V en Tu Re s in gR gRil illi ling ng 29 summ pcnc 33 a dy t t lk 37 Bc Gng pty 41 Bcky Bbcu 45 pg rot 49 hot-smokng smon 53 Tg Tgt t pt y 57 Tuky on t G
251 25 1 ConDimenTs 266 Bc rc 268 inx
•
gr ept
Crc gr
There is a grill for every situation.
construction, and adjustable vents and a lid that allow you to control your fire. If you plan to smoke foods, a side firebox is handy. A standard-sized kettle grill fits the needs of most
Sure, we all think of full-sized grills when visions of a sizzling steak or sauce-slathered ribs drift through our minds, but small grills for a quick trip to the beach or a balcony also yield great smoking flavor.
Charcoal grills come in almost any size or shape. Sizes range from small portable grills to popular 22-inch (51-cm)-round kettle grills to even larger rectangular grills. Look for stability, good-quality
grillers. In any case, a sturdy, high-quality grill will last longest and be most economical over time.
g gr Gas grills range from simple to fully-loaded models with smoke boxes, rotisserie and side burners, and infrared searing sections. Two burners are necessary if you plan to cook with indirect heat, but a three-burner unit will give you more heat control and is the best choice for many. Don’t get carried away with BTUs; 35,000 is fine for most of us. Look at how the heat is dispersed. Angled metal plates that cover each burner deliver more even heat with fewer flare-ups; stainless steel or powder paint–coated stainless grill racks conduct heat well. Infrared technology is more apparent in gas grills today; they cook slightly differently.
gr P Don’t let the weather or apartment-house rules keep you from achieving grilled flavor. Grill pans can rescue you; they cover one or two cooking elements on your range. Cast iron is ideal for a grill pan, as it provides a good sear and with the pre-seasoned models, it’s also easy to use.
Prt gr There is no reason not to take grilling on the road. Many grocery stores stock disposable aluminum grills in their picnic sections, especially during the summer. Small, reusable bucket grills are also handy, some are even gas powered by small propane tanks. Look for grills whose frames and legs fold easily for transport.
6
gRilling equiPmenT
grd Fd d W The smoke and spice of many grilled foods can make wine pairing a challenge—but a highly pleasurable one. Happily, Happily, the vas t
W P W P r gd
world of wine offers tast es that will match any palate and any grilled dish, whether you’re looking for a light, simple summer quaffer to serve with a casual barbecue or a serious red to complement an elegant cut of meat.
beeF
shellFish
Sip a red Meritage or a Cabernet Sauvignon with big flavors and
Sancerre, with its grapefruit y acidity, pairs beautifully with crab.
a tannic finish alongside your steak or burger.
Muscadet de Servre-et-Maine, with it’s soft and creamy citr us notes,
PoRk Since fruit works so well w ith pork, a jammy, fruit-forward Zinfandel would be perfect.
lamb Any New World Shiraz with a good peppery peppery f inish will cut through the fatt y richness of lamb. lamb.
PoulTRy Chardonnay with little oak works well with simply grilled chicken. A Viognier with notes of apricots, peaches, and pears is nice with quail and duck. Turkey is a challenge; most will go with a Riesling, but a lighter Zinfandel is a surprising change.
Fish With seafood, try a Champagne from the Côtes des Blanc region of France, light and not overpowering, or a standby Sauvignon Blanc, with their c itrus herbaceous crispness, especially one from California or the Loire Valley. Don’t overlook Pinot Noir , particularly with salmon and tuna; tuna; these w ines feature notes of raspberry, strawberr y, and plum with a hint of smokiness.
knocks oysters to a different level. W ith any shellfish, try a good
Chablis, that is flinty w ith hints of vanilla.
VegeT Ve geT abl es Grüner Veltliner is crisp and slightly spicy, making it a nice choice as the natural sugars of most vegetables come out when grilled.
Sauvignon Blanc with it s herbaceous, grassy notes has long been paired with asparagus and even tomatoes.
sPiCy maRinaDes Riesling and Gewürztraminer both have a sweet component component to off set spiciness. Riesling’s peach and floral essence or Gewürztraminer’s rose and spice crispness can temper a spicy marinade and let the underlying flavors shine through.
Tangy sauCes A Bandol rosé is always good with a barbecue sauce; it is even keeled and can handle any sauce you throw at it. A Barolo that’s at least 5 years old is earthy, with hints of truffles and a bit of chocolate, and sturdy enough to stand tall with a tangy sauce that complements complem ents it at the same time.
Win e Pai Ri ng gu iD e
25
Bah Gg Pa A day at the beach warrants an oceanside grilling party. Round up your friends, pack
What’s What’ s for dinner
Frozen PAssion Fruit MArGAritA page 222
up treasures from the sea such as fresh lobster, oysters, or shrimp shr imp,, and head to the
BlAck BeAn sAlAd page 212
sand. If your beach doesn’t allow for a f ire pit, bring a portable grill along with all the needed tools and an ice-filled cooler stocked with side dishes, condiments, condiments, and beverages. The next step is to light up the coals, kick
Grilled oysters WitH BArBecue sAuce page 193
WHole loBster l oBster page 189
back, and relax in the t he sun by the surf. sur f. Don’t Don’t forget your beach chairs!
Ad ve nt ur es in Gr il lin G
37
Pg ra
What’s What’ s for dinner
Spit-roasting a whole 50-pound (2 (25-kg) 5-kg)
PerFect iced teA
pig is one memorable, and tasty, grilling
page 219
adventure—a big project to be undertaken with the help of others. A large pit fire (or large drum barbecue pit) is not something
sonoMA succotAsH sAlAd page 79
neW PotAto sAlAd
to mess around with, so enlist friends as
page 89
assistant pit masters. Have them monitor
sPit-roAsted PiG
and stoke the fire, help transport and prepare the pig, and assist with getting the pig on and off the fire. Once the pig is done,
page 122
PineAPPle skeWers WitH ruM & MolAsses page 66
you won’t be able to resist the urge to take t ake decent-size hunks of it while it’s still on the spit, nor will your buddies.
Ad ve nt ur es in Gr il lin G
45
HoW to roAst A PiG
MAke A Pit
stArt A Fire
Use a shovel or rake to clear an area to build your own
Fill the pit with logs or kindling. Ignite a large bonfire by
pit. Choose a nonflammable surface such as a steel drum,
placing hardwood logs and charcoal in your pit. Light and
brick, gravel, or dirt. Line the bottom and sides of the
let burn down 1–2 hours until the embers are covered in ash.
drum or pit with large stones to ret ain the heat. For more
Next, place the pig on the rot isserie over the burning fire.
information, see page 13.
46
A dv en tu re s in Gr il li nG
cHeck For doneness
cArve tHe Pork
The pig is done when the skin is golden brown and
After you have successfully removed the p ig from the spit
crisp. Use a meat thermometer to make sure the internal
and onto a table or large work surface, it’s ready to be
temperature is 155–160°F (70–90°C) in the shoulder,
carved. Using a large carving knife, start at the cheeks and
hindquarters, and belly cavity.
shoulder and work your way through the r ibs and tenderloin to the hindquarters. Carve against the grain.
Ad ve nt u re s in Gr il li nG
47
Fruits Vegetables •
63 Peach, Arugula & Goat Cheese Salad 64 Nectarine & Apricot Skewers Skewers with Rum & Molasses 66 Pineapple Skewers 67 Pear & Watercress Salad Watermelon melon wit h Mint M int Zaba Zabagli glione one 69 Water 70 Figs Wrapped in Prosciutto 71 Radicchio Salad Arti tichok chokes es wit h Meyer Me yer Lemon Aio Aioli li 72 Ar raguss w it ith h Sa ff ffron ron Ai Aioli oli 75 Aspa ragu Fennell wit h Romesco Sauce 76 Fenne 79 Sonoma Succotash Salad 82 Summer Squash Salad Mushrooms with Herbed Aioli 83 Portobello Mushrooms Sorghum um Butter 84 Corn with Sorgh 87 Panzanella Salad 88 Eggplant, Pepper & Scallion Salad 89 New Potato Salad 90 Grilled Gazpacho 93 Ant Antipas ipasto to Gril Grilll
MAkES 6 SERViNGS
WAt ER ME MELo LoN N W i t H Mi MiN N t Z A B AGL AGLioN ioNE E
Mint Zabaglione
A favorite summer fruit, f ruit, watermelon takes t akes on an unexpected flavor fla vor
Large egg ylks 4
profile when grilled. grill ed. Mint-f lavored zabaglione transforms tr ansforms the fruit frui t
1 Granlae sgar ⁄ 2 cup (4 z/125 )
Sal 1 4 cup Marsala wne ⁄ (2 f z/125 m)
Fresh mn leaves 12, rd up hws d scd crssws h rs Waermeln cu cus 1-ch (2.5-cm) hck, rd rmvd Granlae sgar 2 sgar 2 sps
from a backyard barbecue bar becue staple into i nto a dressed-up southern Italian showstopper. At the height of the season, subst itute honeydew melon or cantaloupe for the watermelon. To make the mint zabaglione, in a heatproof bowl or the top of a double-boiler, whisk together the egg yolks, 1 ⁄ 2 cup sugar, sugar, and a pinch of salt unt il thick and pale colored, about 2 minutes. Place t he bowl over (not touching) touching) barely simmering water. Continue whisking until the mixt ure doubles in volume and registers 110°F (43°C) on an instant-read thermometer, about 10 minutes. Add the wine and continue whisking vigorously until the mixture triples in volume and no liquid remains in the bottom of t he bowl, about 10 minutes. Fold in the mint. Transfer the zabaglione to a serving bowl and let stand at room temperature or cover and refrigerate until chilled. Prepare a CHARCoAL or GA grilling over MEdiuM heat GAS S grill for diRECt diRECt grilling (pages 15–16). 15–16). Brush and oil the grill gr ill grate. Grill the watermelon cubes over the hottest part of the fire until grill marks appear,
Zes an jce f 1 lme
about 2 minutes. Turn the cubes over and grill again until unt il marks appear, about 2 minutes longer. Repeat the process on all sides. Place the watermelon cubes in a bowl. Add the 2 tablespoons sugar and the lime zest and juice and gently toss to coat. Divide the watermelon among serving plates and top with the zabaglione.
FRuitS VE GE tA BL ES •
69
MAkES 6 SERViNGS
PANZANELLA SALA d
Balsamc Vnagree (page 261)
Nothing goes to waste in i n the Italian kitchen, kitc hen, including slightly slight ly stale
Herlm maes 6, about 3 lb (1.5 g) total weight
The recipe calls for rosemary focaccia, but you can substitute any
Small pear-shape herlm maes 1 pint (12 oz/375 g) Sal an grn pepper Rsemary fcacca 6 slices olve l fr brshng Garlc 6 cloves 1 Balsamc vnegar ⁄ 4 cup (2 fl oz/60 ml)
Fresh basl 10 leaves, rolled lengthwise and sliced crosswise into ribbons Fresh fl a-leaf (ialan) (ialan) parsley 3 tablespoons minced Argla (rcke) 3 cups (3 oz/90 g), tough stems removed
bread. Day-old bread is preferred for this typical Italian summer salad.
good-quality artisan art isan country or sourdough sour dough bread. Cut the heirloom heirl oom and pear-shaped tomatoes in half. Place the tomatoes in a colander over a bowl and generously season with salt. Let stand for 10 minutes to drain, and reserve the liquid released by the tomatoes.
GASS grill for diRECt grilling over MEdiuM-HiGH heat Prepare a CHARCoAL or GA (pages 15–16). 15–16). Brush and oil the grill gr ill grate. Brush the focaccia slices with oil. Grill the focaccia directly over medium-high heat turning once, until nicely charred, about 4–5 minutes per side. Transfer the focaccia to a cutting board. Let cool slightly. Tear or cut the grilled focaccia into 3 ⁄ 4-inch (2-cm) chunks. With the flat side of a chef’s knife, crush the garlic cloves into a paste. In a large bowl, stir together the reserved liquid, vinegar, 1 ⁄ 4 cup (2 fl oz/60 ml) water, and 1 tablespoon of the balsamic vinaigrette. Add the garlic and grilled bread chunks and toss to soak the t he bread. Add the tomatoes, basil , and parsley. Taste and adjust the seasoning sea soning and toss again. In another large bowl, combine the arugula, romaine, and red onion and season with salt and pepper. Add the balsamic vinaigrette, 1 tablespoon at a time, and toss to coat. Add the tomato and bread mixture and toss again. Mound the salad in a large serving bowl or divide evenly among individual salad plates and serve at once.
Rmane (cs) (cs) le ce hears 2 cups (2 oz/60 g), cut into 3 4-inch (2-cm) chunks ⁄ Re nn 1, thinly sliced
FRuitS VE GE tA BL ES •
87
Beef Pork Lamb •
•
97 Skirt Steak Faji Fajitas tas 98 Korean-Style Korean-Style Barbecue Short Ribs
113 11 3 Beef Satay with Ginger Dipping Sauce 114 11 4 Chorizo with Clams
100 Bistecca alla Fiorentina
115 11 5 Beer-Boiled Brats
101 10 1 Sicilian Herb-Crusted Tri-Tip
116 11 6 Chicago-Style Hot Dogs
103 Churrasco-Style Steak with Chimichurri
120 Buffalo Burgers with Pepper Aioli 121 12 1 Baby Back Ribs
104 Texas-Style Barbecued Brisket
122 Spit-Roasted Pig
107 The Ultimate Grilled Steak
125 Pork Chops with Grilled Apple Puré Puréee
108 Viet names namesee Flan F lank k Steak Salad
126 12 6 Lemon-Dill Pork Tenderloin
109 Bacon-Wrapped Filets Mignons 110 11 0 Burgers with Blue Cheese
127 Ground Lamb Kebabs 128 Veal Chops C hops in Herbe Herbed d Marinade 131 13 1 Moroccan-Spiced Moroccan-Spiced Rack of Lamb
MAKeS 6 SeRVinGS
CHURRA SCo SCo-STyLe -STyLe STeAK WiT H CHiMiCHURRi CHiMiCHURRi
Frsh flat-laf (italan) parsl 1 cup (1 oz/30 g)
Chimichurri is a ubiquitous condiment in Argentina. With its bright
Frsh clantr (frsh crandr) 1 cup (1 oz/30 g)
to churrasc, or South American–style grilled meats.
Frsh marjram
and garlic and pulse several times to combine. Scrape down the sides of the bowl and generously season with s alt and pepper. Add the vinegar and pulse to incorporat e. With the motor running, add the oil in a slow, steady stream until emulsified. Pour
3 tablespoons
Garlc 4 cloves Sa salt and crackd pppr Champagn vngar 3 tablespoons 1 olv l ⁄ 2 cup
(4 fl oz/125 ml)
Rd bll pppr (capscum) 1 2, roasted, peeled, seeded, and ⁄ finely diced
Rd pppr flaks 1 tablespoon (optional)
Srln strp staks 3, each
acidity and bracing garlic and herb flavor, it enlivens and adds flair
To make chimichurri, in a food processor, combine the parsley, cilantro, marjoram,
into a small serving bowl. Stir in the roasted bell pepper and red pepper flakes, if using. Cover tightly and refrigerate for at least 1 hour or up to overnight. Remove from the refrigerator 20 minutes before grilling. Trim off the excess fat from the steaks; reserve a 1-inch (2.5-cm) piece to grease the grill grate. Generously season the steaks with salt and cracked pepper and brush with oil.
GASS grill for DiReCT grilling over HiGH heat Prepare a CHARCoAL or GA (pages 15–16). Using tongs, grease the preheated grill grate with the reserved fat; it should smoke and sizzle immediately and begin to melt. Grill the steaks directly over high heat, turning once, until nicely charred and cooked to your liking, 4–6 minutes per s ide for medium rare. Transfer to a carving board, tent with aluminum foil, and let rest for 5 minutes. Slice the steaks across the grain and arrange on a platter. Pour any accumulated juices from the carving carv ing board over over the top and serve the steaks with the chimichurri drizzled on top.
1 about ⁄ 2 lb (250 g) and 1 inch (2.5 cm) thick
BeeF PoRK LAMB •
•
103
CHiCAGo-STyLe HoT DoGS DoGS
MAKeS 8 SeRVinGS
Choose your dogs wisely. All-beef or all-pork hot dogs, or a
Br Mustard (pag 263)
combination of beef and pork, are the standard. Look for dogs in natural casings, which give the distinctive “snap” and mouthfeel
All-bf r bf-ad-prk ht dgs 8, preferably with natural
of a properly prepared hot dog.
casings
GASS grill for DiReCT grilling over MeDiUM-HiGH Prepare a CHARCoAL or GA
Ppp sd ht dg rlls
heat (pages 15–16). 15–16). Brush and oil the grill grate. gr ate.
8, split
Grill the hot dogs directly over medium-high heat, turning often, until lightly
Usaltd buttr fr brushg
charred and plump, about 5 minutes total. Move the hot dogs to indirect heat. Brush the insides of the rolls with melted butter and grill, cut sides down, until lightly toasted, toaste d, 1 minute. Turn the rolls and gr ill for about 30 seconds longer. Serve each hot dog on a roll with equal amounts of the onions, tomato, banana peppers, relish, celer y salt, mustard, and a dill pickle spear. spear.
melted
yllw s 1 cup (4 oz/ 125 g) chopped
Tmat 1 cup (6 oz/185 g) chopped
HoT DoG VARiATionS
116
New England Ballpark–Style
Stuffed Hot Dogs
Grill beef-and-pork hot dogs. Top
Halfway through grilling, remove
with chopped grilled onions and
beef-and-pork hot dogs from the
peppers, ketchup, mustard, and relish.
grill. Score on the diagonal with
New York–Style
incisions 1 ⁄ 2 inch (12 mm) deep.
Grill beef-and-pork hot dogs on
Insert pickled jalapeño slices into
a double thickness of heavy-duty
the incisions and top with freshly
aluminum foil until lightly charred.
grated pepper jack cheese. Finish
Top with ketchup, brown mustard,
grilling over indirect heat, covered,
and sauerkraut, if desired. Serve on a
until the cheese beg ins to melt. Top
warmed white bun accompanied by a
with Creole mustard and Chipotle
fruit smoothie or papaya nec tar.
Ketchup (page 254).
BeeF • PoRK • LAMB
Baaa ppprs 6, quartered lengthwise
Rlsh 1 cup (4 oz/125g) Clr salt Small dll pckls 2 or 3, quartered lengthwise
BUFFALo BURGeRS WiTH PePPeR AioLi
MAKeS 6 SeRVinGS
This recipe is an exotic variation on the classic cheeseburger, with a
Pppr Al (pag 256)
taste of the American Great Plains. A healthier alternative to beef, buffalo meat has a deliciously rich flavor. Because the meat is so lean,
1 Grund bsn mat 1 ⁄ 2 lb
(750 g)
take care to avoid overcooking it. 1 Wrcstrshr sauc ⁄ 4 cup
In a large bowl, combine the ground bison, Worcestershire sauce, 3 or 4 dashes of hot-pepper sauce, the granulated garlic, 11 ⁄ 2 teaspoons salt, and 1 teaspoon pepper. Using wet hands, gently work the seasoning into the meat, being c areful
(2 fl oz/60 ml)
Ht-pppr sauc
not to overwork it. Divide the meat into 6 equal portions. Shape each portion into a patty 31 ⁄ 2 inches (9 cm) in diameter and about 1 inch (2.5 cm) thick. Using your thumb, make a 3 ⁄ 4-inch (2-cm) (2-cm) indentation in the center of each patt y. Transfer to
Granulatd garlc 1 teaspoon
a plate, cover, and refrigerate for at least 1 hour or up to 4 hours.
Cars salt and grund pppr
GASS grill for DiReCT grilling over MeDiUM-HiGH heat Prepare a CHARCoAL or GA
olv l fr brushng
(pages 15–16). 15–16). Brush and oil the gr ill grate. Brush the buffalo burgers with oil on both sides and generously season with salt and pepper. Brush and oil the grill grate. Grill the burgers direc tly over medium-high heat until well marked, 2–3 2–3 minutes. Turn and grill the burgers until a flavorful cr ust forms and juices begin to rise to
Gruyèr chs 6 slices
Unsaltd buttr fr brushng melted
the surface of the patties. Move the burgers to an area of low heat and top with the cheese. Cover and grill until the cheese is melted and the burgers are cooked to your liking, about 2–3 2–3 minutes minutes on each side for medium-rare. medium-rare. During the last few minutes of cooking, brush the cut sides of the rolls with the melted butter and grill
Brch rlls, Kasr rlls, r sdd hamburgr rlls
over the hottest part of the grill, cut sides down, until lightly toasted, about 1 minute. Turn and grill the roll s for about 30 seconds longer.
Grn laf lttuc 6–10 leaves,
6, split
trimmed to fit the rolls Serve the burgers on the grilled rolls smeared with pepper aioli and topped with the lettuce and tomatoes. Pass additional pepper aioli at the table.
120
BeeF PoRK LAMB •
•
Hrlm tmats 2, sliced
Poultry 134 Classic Barbecued Chicken 136 Pulled Barbecued Chicken 137 13 7 Jerk Chicken with Stone Fruit Chutney 139 Chicken Thighs Diavolo 140 Jalape Jalapeño ño Sticky Wings 142 Black Pepper Chicken Wings 143 Chicken Breast Spiedini 145 Chicken Yakitori with Honey Sauce 146 Chicken under a Brick 150 Buttermilk-B Buttermilk-Brined rined Chicken 151 15 1 Tandoori Chicken with Mint Raita 153 Rotisserie Chicken 154 Turkey Burger Burgerss 157 Grilled Turkey 158 Smoked Turkey Tenderloins 159 Smoked Turkey Breast Salad 161 16 1 Duck Breast with Pomeg Pomegranate ranate Glaze 162 16 2 Duck with Red Wine Sauce 164 Quail with Cider Glaze 165 16 5 Cornish Hens with R hubarb Chutney Chutney
JalaPeño Jala Peño STiCkY STiCkY WinG W inGSS These spicy wings are an addictive starter, so be prepared to make a second—or third—batch right away. Kids of all ages will go crazy c razy for these. the se. Wash them down with Sparkling Spa rkling Mint Lemonade (page (pa ge 218) or o r Spiked Arnold Arno ld Palmers (page (pa ge 225).
MakeS 6 SeRvinGS
ustd bttr 4 tablespoons (2 oz/60 g) 1 Jp r pppr jy ⁄ 4 cup 1 2 oz/75 g) (2 ⁄
Preheat a broiler (grill) on high. Line a baking shee t with aluminum foil.
Hy r ght gv syrp
In a small saucepan over medium heat, melt the but ter. Stir in the jalapeño jelly, honey, honey, chiles, granulated garlic, paprika, chile powder, powder, cayenne, and
Jp chs 2, seeded
a pinch each of salt and pepper. Keep warm on the stove top. Rinse the chicken wings under cold running water and pat dr y with paper towels. Working in batches, arrange the wings on a single layer on t he baking sheet. Broil, turning once, until lightly browned and cooked through, 10–15 minutes.
GaSS grill for DiReCT grilling over MeDiuM-HiGH Prepare a CHaRCoal or Ga heat (pages 15–16). 15–16). Brush and oil the grill grate. grat e. Grill the wings directly over medium-high heat, turning occasionally, until charred with grill marks on all sides, 4–5 minutes. In a large bowl, combine the chicken wings and the jalapeño mixture and toss to coat. Transfer to a serving plate and serve at once.
2 tablespoons
and finely chopped, or 1 can (4 oz/125 g) fire-roasted jalapeño chiles, drained and a nd finely diced
Grtd Gr td grc 1 teaspoon 1 Ppr ⁄ 2 teaspoon
1 Ch pwdr ⁄ 2 teaspoon
1 Cy pppr ⁄ 2 teaspoon
Crs st d grd pppr Chc wgs 3 lb (1.5 kg), about 30, cut at the joints, wing tips discarded
140
PoulTRY
DuCk Du Ck WiT H ReD Wine SauCe Duck legs that are slowly cooked in their own fat until tender are one of southwestern France’s great contributions to the culinary world. Paired with potatoes, this t his is bistro fare f are at its easiest. eas iest. Bring a pot three-fourths full of salted water to a boil. Add the potatoes and parboil just until cooked through, 10–12 minutes. Drain well. When cool enough to handle, cut the potatoes into wedges. Meanwhile, in a small saucepan over medium heat, melt the t he duck fat until liquef ied, 1–2 1–2 minutes. In a large large bowl, combine the potato wedges and 1–2 tablespoons of the duck fat and toss well to coat. Generously season with salt and pepper and toss with the parsley. Set aside. To make the red wine sauce, strip the leaves from the herb sprigs; mince the leaves and reserve the sprigs. In a saucepan over high heat, bring the wine to a boil. Reduce the heat to a simmer and whisk in the demi-glace, 1 tablespoon at a time. Add the minced herbs, herb sprigs, vinegar, shallots, and garlic and simmer, stirring occasionally,, until reduced occasionally re duced by one-third, 8–10 minutes. Strain through a fine-mesh sieve into a small saucepan; discard the herbs. Taste and adjust the seasoning with salt and pepper. Keep warm.
GaSS grill for DiReCT grilling over MeDiuM-HiGH heat Prepare a CHaRCoal or Ga (pages 15–16) 15–16).. Brush and grease the gr ill grate with w ith duck fat. fat .
MakeS 6 SeRvinGS
Crs st d crcd pppr Th-sd ptts 1 2–2 lb (750–1 kg) 1 ⁄ Dc ft r gtb 1 4 p (2 oz/60 g) ⁄ Frsh f t-f (it) (it) prsy 2–3 tblspoos m red Wine Sauce
Frsh hrbs sch s rsmry, thym, r rg 10 spgs F-bdd rd w sch s 1 Cbrt Sg Sg 2–2 ⁄ 2 ps (16–20 fl oz/500–625 ml) v r ptr y dm-gc dm-g c 1 ⁄ 4 p (2 fl oz/60 ml)
Place the duck legs on the grill, skin side down, directly over medium-high heat. Grill, turning once, until unt il grill marks appear appear,, 3–5 minutes per side. Move the duck legs to the edge of the grill where the heat is less intense to keep them warm.
Bsmc gr 1–2 tblspoos
Grill the potato wedges over the hottest part of the fire, turning occasionally, until lightly charred and tender-crisp.
Shts 2, m
Mound the potatoes on a platter or divide among 6 individual plates. Top with grilled duck legs and spoon the red wine sauce over the top. Serve at once.
Grc 2 lovs, m St d pppr Dc gs cft 6, tmm
162
PoulTRY
On the Side 197 19 7 Buttermilk Coleslaw 198 Three-Cheese Macaroni & Cheese 200 Orzo Salad 201 Baked Beans with Pancetta 203 Cowboy Beans 204 Grilled Fingerling Potatoes 208 Wild Rice Salad 209 Quinoa Salad 211 21 1 Farro Salad 212 21 2 Black Bean Salad
MakeS 4 SeRvinGS
BuTTeRMilk BuTT eRMilk COleSlaW COleSlaW
Bttrm drssg (pg 260)
A barbecue isn’t isn’ t a barbecue without w ithout coleslaw, and this version
Gr r cbbgs 1 2 head each ⁄
enlivened with fresh herbs and raisins.
lrg crrot 1 1 R oo ⁄ 2
Sots 2 Go rss (sts) 1 2 cup (3 oz/90 g) ⁄ Wt vgr 3 tablespoons
offers rich and tangy flavor with a homemade buttermilk dressing,
Core and thinly shred the cabbages. Using a mandoline (if desired), peel and thinly julienne the carrot. Very thinly slice the red onion onion and shallots. Place the r aisins in a small bowl. Add warm water t o cover and soak until plump, about 30 minutes; drain. In another small bowl, combine the carrot, onion, shallots, and vinegar and toss to coat. In a large salad bowl, toss together the green and red cabbage. Add the raisins, carrot-vinegar mixture, and buttermilk dressing and toss to coat. Taste and adjust the seasoning with salt and pepper. Garnish with the parsley and chives and refrigerate until ready to serve.
St gro wt pppr Frs f t-f (it) (it) prsy vs cvs for grs chopped
On The Side
197
Sauces Marinades Rubs •
•
228 Grilled Foods Pairing Chart
240 Adob Adobo o Mari M arinade nade
231 Basic Barbecue Sauce
241 Bourbo Bourbon n Mar inade
231 Molasses Barbecue Sauce
241 Jerk Marinade
232 Portuguese Piri-Piri Sauce
243 Dark Beer Marinade
232 Memphis Mop Sauce 233 Sweet & Sour Sauce 233 Recado Rojo Sauce Asian an Dippi Dipping ng Sauce 236 Asi 236 Ginger Dipping Sauce Basil–Green Garlic 237 Basil–Green Dipping Sauce 237 Spicy Marinade 238 Cilantro-Lime Marinade 238 Salsa Verde 240 Tequila-Lime Marinade
243 Sicilian Spice Rub 244 Brown Sugar–Herb Rub 244 Herbes de Provence Rub 245 Horseradish Rub 245 Chile Rub 246 Spicy Honey Glaze 246 Mustard Glaze 248 Citrus Glaze 248 Soy Glaze 249 Apple Apple-Bourb -Bourbon on Br ine 249 Seasoning Mix
SPiCy Honey GLAze
MAkeS 1 CuP (8 oz/250 G)
One of the simplest of all glazes is a combination of honey, agave
1 H ⁄ 4 cup (3 fl oz/80 ml)
syrup, and balsamic vinegar. This variation gets an added boost from
Lght agav srp 2 tablespoons
hot chile powder and ground black pepper pepper..
Balsamc vgar 2 vgar 2 tablespoons Ca pppr 1 pppr 1 teaspoon
In a small bowl, stir together the honey, agave syrup, and balsamic vinegar. Add the cayenne, chile powder powder,, and pepper. Mix well.
Chl pwdr 1 pwdr 1 teaspoon Grd pppr pppr 1 1 teaspoon
Brush onto chicken wings, quail, or shrimp on the grill or cover tightly and store in the refrigerator for up to 1 week.
MuSTARD GLAze Dijon mustard can be livened up with fresh thyme and vermouth for an unbeatable glaze for chicken wings. Brush this glaze on lamb or pork chops and pork tenderloins for a simple and spicy spic y grilled crust.
MAkeS 1 CuP (8 oz/250 G) 1 Dj mstard ⁄ 2 cup (4 oz/125 g)
Dr mstard 1 tablespoon 1 Frsh thm 1 teaspoon or ⁄ 2 teaspoon dried thyme
In a nonaluminum bowl, stir together the Dijon and dry mustards and the thyme.
Dr vrmth 2–3 tablespoons
Stir in the vermouth as needed until the mixture is spreadable. Taste and adjust the
Cars salt ad grd wht pppr
seasoning with salt and white pepper; the glaze should be strong tasting, highly spiced, and deep amber in c olor. Use at once or tightly cover and store in the refrigerator for up to 1 week.
246
SAuCeS MARinADeS RuBS •
•
