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  1. 1. ContentsIntroduction 61 Fruits•Vegetables 6 Grilling Equipment 95 Beef•Pork•Lamb 8 Grilling Accessories 133 Poultry10 Fueling the Fire 167 Fish•Shellfish12 Grilling Methods15 Firing Up a Charcoal Grill 195 On The Side16 Firing Up a Gas Grill 215 Drinks17 Grill Temperature Chart 227 Sauces•Marinades•Rubs18 Grilling Guidelines 251 Condiments21 Choosing Ingredients 266 Basic Recipes22 Beer Pairing Guide25 Wine Pairing Guide 268 IndexAdventures in Grilling29 Summer Picnic33 A Day at the Lake37 Beach Grilling Party41 Backyard Barbecue45 Pig Roast49 Hot-Smoking Salmon53 Tailgate Party57 Turkey on the Grill
  2. 2. Grilling Charcoal Grills Charcoal grills come in almost any size or shape. Sizes range fromEquipment small portable grills to popular 22-inch (51-cm)-round kettle grills to even larger rectangular grills. Look for stability, good-qualityThere 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 fireboxSure, we all think of full-sized grills is handy. A standard-sized kettle grill fits the needs of mostwhen visions of a sizzling steak or grillers. In any case, a sturdy, high-quality grill will last longest and be most economical over time.sauce-slathered ribs drift throughour minds, but small grills for a Gas Grills Gas grills range from simple to fully-loaded models with smokequick trip to the beach or a balcony boxes, rotisserie and side burners, and infrared searing sections.also yield great smoking flavor. 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. Grill Pans 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. Portable Grills 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
  3. 3. Grilled Foods and WineThe smoke and spice of many grilled foods can make wine pairing Wine Pairinga challenge—but a highly pleasurable one. Happily, the vast Guideworld of wine offers tastes that will match any palate and anygrilled dish, whether you’re looking for a light, simple summerquaffer to serve with a casual barbecue or a serious red tocomplement an elegant cut of meat.Beef ShellfishSip a red Meritage or a Cabernet Sauvignon with big flavors and Sancerre, with its grapefruity acidity, pairs beautifully with crab.a tannic finish alongside your steak or burger. Muscadet de Servre-et-Maine, with it’s soft and creamy citrus notes, knocks oysters to a different level. With any shellfish, try a goodPork Chablis, that is flinty with hints of vanilla.Since fruit works so well with pork, a jammy, fruit-forward Zinfandelwould be perfect. Vegetables Grüner Veltliner is crisp and slightly spicy, making it a nice choiceLamb as the natural sugars of most vegetables come out when grilled.Any New World Shiraz with a good peppery finish will cut through Sauvignon Blanc with its herbaceous, grassy notes has long beenthe fatty richness of lamb. paired with asparagus and even tomatoes.Poultry Spicy MarinadesChardonnay with little oak works well with simply grilled chicken. Riesling and Gewürztraminer both have a sweet component to offsetA Viognier with notes of apricots, peaches, and pears is nice with spiciness. Riesling’s peach and floral essence or Gewürztraminer’squail and duck. Turkey is a challenge; most will go with a Riesling, rose and spice crispness can temper a spicy marinade and let thebut a lighter Zinfandel is a surprising change. underlying flavors shine through.Fish Tangy SaucesWith seafood, try a Champagne from the Côtes des Blanc region of A Bandol rosé is always good with a barbecue sauce; it is evenFrance, light and not overpowering, or a standby Sauvignon Blanc, keeled and can handle any sauce you throw at it. A Barolo that’swith their citrus herbaceous crispness, especially one from California at least 5 years old is earthy, with hints of truffles and a bit ofor the Loire Valley. Don’t overlook Pinot Noir, particularly with chocolate, and sturdy enough to stand tall with a tangy sauce thatsalmon and tuna; these wines feature notes of raspberry, strawberry, complements it at the same time.and plum with a hint of smokiness. wine pairing guide 25
  4. 4. Beach Grilling Party What’s for DinnerA day at the beach warrants an oceanside Frozen Passion fruit margaritagrilling party. Round up your friends, pack page 222up treasures from the sea such as fresh black bean saladlobster, oysters, or shrimp, and head to the page 212sand. If your beach doesn’t allow for a fire Grilled oysters withpit, bring a portable grill along with all the barbecue sauceneeded tools and an ice-filled cooler stocked page 193with side dishes, condiments, and beverages. Whole LobsterThe next step is to light up the coals, kick page 189back, and relax in the sun by the surf. Don’tforget your beach chairs! Adventures in grilling 37
  5. 5. Pig Roast What’s for DinnerSpit-roasting a whole 50-pound (25-kg) Perfect Iced Tea page 219pig is one memorable, and tasty, grillingadventure—a big project to be undertaken Sonoma Succotash Salad page 79with the help of others. A large pit fire(or large drum barbecue pit) is not something New Potato Salad page 89to mess around with, so enlist friends asassistant pit masters. Have them monitor Spit-Roasted Pig page 122and stoke the fire, help transport andprepare the pig, and assist with getting the Pineapple skewers with rum & molassespig on and off the fire. Once the pig is done, page 66you won’t be able to resist the urge to takedecent-size hunks of it while it’s still onthe spit, nor will your buddies. Adventures in grilling 45
  6. 6. How to roast a pigMake A pit Start A FireUse a shovel or rake to clear an area to build your own Fill the pit with logs or kindling. Ignite a large bonfire bypit. Choose a nonflammable surface such as a steel drum, placing hardwood logs and charcoal in your pit. Light andbrick, 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 retain the heat. For more Next, place the pig on the rotisserie over the burning fire.information, see page 13.46 Advent u res in G rillin g
  7. 7. Check for doneness Carve the porkThe pig is done when the skin is golden brown and After you have successfully removed the pig from the spitcrisp. Use a meat thermometer to make sure the internal and onto a table or large work surface, it’s ready to betemperature is 155–160°F (70–90°C) in the shoulder, carved. Using a large carving knife, start at the cheeks andhindquarters, and belly cavity. shoulder and work your way through the ribs and tenderloin to the hindquarters. Carve against the grain. A d v e n t u r e s i n Gr i lli ng 47
  8. 8. Fruits•Vegetables 63 Peach, Arugula & Goat Cheese Salad 64 Nectarine & Apricot Skewers 66 Pineapple Skewers with Rum & Molasses 67 Pear & Watercress Salad 69 Watermelon with Mint Zabaglione 70 Figs Wrapped in Prosciutto 71 Radicchio Salad 72 Artichokes with Meyer Lemon Aioli 75 Asparagus with Saffron Aioli 76 Fennel with Romesco Sauce 79 Sonoma Succotash Salad 82 Summer Squash Salad 83 Portobello Mushrooms with Herbed Aioli 84 Corn with Sorghum Butter 87 Panzanella Salad 88 Eggplant, Pepper & Scallion Salad 89 New Potato Salad 90 Grilled Gazpacho 93 Antipasto Grill
  9. 9. M a kes 6 serv ings Watermelon with mint zabaglioneMint Zabaglione A favorite summer fruit, watermelon takes on an unexpected flavorLarge egg yolks 4 profile when grilled. Mint-flavored zabaglione transforms the fruitGranulated sugar 1⁄2 cup from a backyard barbecue staple into a dressed-up southern Italian(4 oz/125 g) showstopper. At the height of the season, substitute honeydew melon or cantaloupe for the watermelon.Salt To make the mint zabaglione, in a heatproof bowl or the top of a double-boiler,Marsala wine 1⁄4 cup whisk together the egg yolks, 1⁄ 2 cup sugar, and a pinch of salt until thick and pale(2 fl oz/125 ml) colored, about 2 minutes. Place the bowl over (not touching) barely simmering water. Continue whisking until the mixture doubles in volume and registersFresh mint leaves 12, rolled up 110°F (43°C) on an instant-read thermometer, about 10 minutes. Add the winelengthwise and sliced crosswiseinto thin ribbons and continue whisking vigorously until the mixture triples in volume and no liquid remains in the bottom of the bowl, about 10 minutes. Fold in the mint. TransferWatermelon cut into cubes the zabaglione to a serving bowl and let stand at room temperature or cover and1-inch (2.5-cm) thick, rind refrigerate until chilled.removed Prepare a charcoal or gas grill for direct grilling over medium heat (pages 15–16). Brush and oil the grill grate.Granulated sugar 2 tablespoons Grill the watermelon cubes over the hottest part of the fire until grill marks appear,Zest and juice of 1 lime about 2 minutes. Turn the cubes over and grill again until 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•V egetables 69
  10. 10. M a kes 6 serv ings Panzanella SaladBalsamic Vinaigrette Nothing goes to waste in the Italian kitchen, including slightly stale(page 261) bread. Day-old bread is preferred for this typical Italian summer salad.Heirloom tomatoes 6, about The recipe calls for rosemary focaccia, but you can substitute any3 lb (1.5 g) total weight good-quality artisan country or sourdough bread.Small pear-shaped heirloom Cut the heirloom and pear-shaped tomatoes in half. Place the tomatoes in atomatoes 1 pint (12 oz/375 g) colander over a bowl and generously season with salt. Let stand for 10 minutes to drain, and reserve the liquid released by the tomatoes.Salt and ground pepper Prepare a charcoal or gas grill for direct grilling over medium-high heatRosemary focaccia 6 slices (pages 15–16). Brush and oil the grill grate. Brush the focaccia slices with oil. Grill the focaccia directly over medium-high heatOlive oil for brushing turning once, until nicely charred, about 4–5 minutes per side.Garlic 6 cloves Transfer the focaccia to a cutting board. Let cool slightly. Tear or cut the grilled focaccia into 3⁄4-inch (2-cm) chunks.Balsamic vinegar 1⁄4 cup(2 fl oz/60 ml) 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)Fresh basil 10 leaves, rolled water, and 1 tablespoon of the balsamic vinaigrette. Add the garlic and grilledlengthwise and sliced crosswiseinto ribbons bread chunks and toss to soak the bread. Add the tomatoes, basil, and parsley. Taste and adjust the seasoning and toss again.Fresh flat-leaf (Italian) In another large bowl, combine the arugula, romaine, and red onion and seasonparsley 3 tablespoons minced 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.Arugula (rocket) 3 cups(3 oz/90 g), tough stems removed Mound the salad in a large serving bowl or divide evenly among individual salad plates and serve at once.Romaine (cos) lettuce hearts2 cups (2 oz/60 g), cut into3 ⁄4-inch (2-cm) chunksRed onion 1, thinly sliced Fruits•V egetables 87
  11. 11. Beef • Pork • Lamb 97 Skirt Steak Fajitas 113 Beef Satay with Ginger Dipping Sauce 98 Korean-Style Barbecue Short Ribs 114 Chorizo with Clams100 Bistecca alla Fiorentina 115 Beer-Boiled Brats101 Sicilian Herb-Crusted 116 Chicago-Style Hot Dogs Tri-Tip 120 Buffalo Burgers with103 Churrasco-Style Steak Pepper Aioli with Chimichurri 121 Baby Back Ribs104 Texas-Style Barbecued 122 Spit-Roasted Pig Brisket 125 Pork Chops with Grilled107 The Ultimate Grilled Steak Apple Purée108 Vietnamese Flank 126 Lemon-Dill Pork Tenderloin Steak Salad 127 Ground Lamb Kebabs109 Bacon-Wrapped Filets Mignons 128 Veal Chops in Herbed Marinade110 Burgers with Blue Cheese 131 Moroccan-Spiced Rack of Lamb
  12. 12. M akes 6 serv ings Churrasco-style Steak with ChimichurriFresh flat-leaf (Italian) Chimichurri is a ubiquitous condiment in Argentina. With its brightparsley 1 cup (1 oz/30 g) acidity and bracing garlic and herb flavor, it enlivens and adds flairFresh cilantro (fresh to churrasco, or South American–style grilled meats.coriander) 1 cup (1 oz/30 g) To make chimichurri, in a food processor, combine the parsley, cilantro, marjoram,Fresh marjoram and garlic and pulse several times to combine. Scrape down the sides of the bowl and3 tablespoons generously season with salt and pepper. Add the vinegar and pulse to incorporate. With the motor running, add the oil in a slow, steady stream until emulsified. PourGarlic 4 cloves 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. RemoveSea salt and cracked pepper from the refrigerator 20 minutes before grilling. Trim off the excess fat from the steaks; reserve a 1-inch (2.5-cm) piece to greaseChampagne vinegar the grill grate. Generously season the steaks with salt and cracked pepper and3 tablespoons brush with oil.Olive oil 1⁄2 cup Prepare a charcoal or gas grill for direct grilling over High heat(4 fl oz/125 ml) (pages 15–16). Using tongs, grease the preheated grill grate with the reserved fat; it should smoke and sizzle immediately and begin to melt.Red bell pepper (capsicum)1 ⁄2, roasted, peeled, seeded, and Grill the steaks directly over high heat, turning once, until nicely charred andfinely diced cooked to your liking, 4–6 minutes per side for medium rare. Transfer to a carving board, tent with aluminum foil, and let rest for 5 minutes.Red pepper flakes Slice the steaks across the grain and arrange on a platter. Pour any accumulated1 tablespoon (optional) juices from the carving board over the top and serve the steaks with the chimichurri drizzled on top.Sirloin strip steaks 3, eachabout 1⁄2 lb (250 g) and 1 inch(2.5 cm) thick Beef•Pork•Lamb 103
  13. 13. chicago-style hot dogs M akes 8 serv ingsChoose your dogs wisely. All-beef or all-pork hot dogs, or a Beer Mustard (page 263)combination of beef and pork, are the standard. Look for dogs in All-beef or beef-and-pork hotnatural casings, which give the distinctive “snap” and mouthfeel dogs 8, preferably with naturalof a properly prepared hot dog. casingsPrepare a charcoal or gas grill for direct grilling over medium-high Poppy seed hot dog rollsheat (pages 15–16). Brush and oil the grill grate. 8, splitGrill the hot dogs directly over medium-high heat, turning often, until lightly Unsalted butter for brushingcharred and plump, about 5 minutes total. Move the hot dogs to indirect heat. meltedBrush the insides of the rolls with melted butter and grill, cut sides down, untillightly toasted, 1 minute. Turn the rolls and grill for about 30 seconds longer. Yellow onions 1 cup (4 oz/ 125 g) choppedServe each hot dog on a roll with equal amounts of the onions, tomato,banana peppers, relish, celery salt, mustard, and a dill pickle spear. Tomato 1 cup (6 oz/185 g) chopped Hot Dog Variations Banana peppers 6, quartered lengthwise New England Ballpark–Style Stuffed Hot Dogs Grill beef-and-pork hot dogs. Top Halfway through grilling, remove Relish 1 cup (4 oz/125g) with chopped grilled onions and beef-and-pork hot dogs from the peppers, ketchup, mustard, and relish. grill. Score on the diagonal with Celery salt New York–Style incisions 1⁄2 inch (12 mm) deep. Grill beef-and-pork hot dogs on Insert pickled jalapeño slices into Small dill pickles 2 or 3, a double thickness of heavy-duty the incisions and top with freshly quartered lengthwise 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 begins to melt. Top warmed white bun accompanied by a with Creole mustard and Chipotle fruit smoothie or papaya nectar. Ketchup (page 254).116 Beef•Pork•Lamb
  14. 14. buffalo burgers with pepper aioli M akes 6 serv ingsThis recipe is an exotic variation on the classic cheeseburger, with a Pepper Aioli (page 256)taste of the American Great Plains. A healthier alternative to beef, Ground bison meat 11⁄2 lbbuffalo meat has a deliciously rich flavor. Because the meat is so lean, (750 g)take care to avoid overcooking it. Worcestershire sauce 1⁄4 cupIn a large bowl, combine the ground bison, Worcestershire sauce, 3 or 4 dashes (2 fl oz/60 ml)of hot-pepper sauce, the granulated garlic, 11⁄ 2 teaspoons salt, and 1 teaspoonpepper. Using wet hands, gently work the seasoning into the meat, being careful Hot-pepper saucenot to overwork it. Divide the meat into 6 equal portions. Shape each portion intoa patty 31⁄ 2 inches (9 cm) in diameter and about 1 inch (2.5 cm) thick. Using your Granulated garlic 1 teaspoonthumb, make a 3⁄4-inch (2-cm) indentation in the center of each patty. Transfer toa plate, cover, and refrigerate for at least 1 hour or up to 4 hours. Coarse salt and ground pepperPrepare a charcoal or gas grill for direct grilling over medium-high heat Olive oil for brushing(pages 15–16). Brush and oil the grill grate. Gruyère cheeseBrush the buffalo burgers with oil on both sides and generously season with salt 6 slicesand pepper. Brush and oil the grill grate.Grill the burgers directly over medium-high heat until well marked, 2–3 minutes. Unsalted butter for brushingTurn and grill the burgers until a flavorful crust forms and juices begin to rise to meltedthe surface of the patties. Move the burgers to an area of low heat and top with thecheese. Cover and grill until the cheese is melted and the burgers are cooked to Brioche rolls, Kaiser rolls, oryour liking, about 2–3 minutes on each side for medium-rare. During the last few seeded hamburger rollsminutes of cooking, brush the cut sides of the rolls with the melted butter and grill 6, splitover the hottest part of the grill, cut sides down, until lightly toasted, about1 minute. Turn and grill the rolls for about 30 seconds longer. Green leaf lettuce 6–10 leaves, trimmed to fit the rollsServe the burgers on the grilled rolls smeared with pepper aioli and topped withthe lettuce and tomatoes. Pass additional pepper aioli at the table. Heirloom tomatoes 2, sliced120 Beef•Pork•Lamb
  15. 15. Poultry134 Classic Barbecued Chicken136 Pulled Barbecued Chicken137 Jerk Chicken with Stone Fruit Chutney139 Chicken Thighs Diavolo140 Jalapeño Sticky Wings142 Black Pepper Chicken Wings143 Chicken Breast Spiedini145 Chicken Yakitori with Honey Sauce146 Chicken under a Brick150 Buttermilk-Brined Chicken151 Tandoori Chicken with Mint Raita153 Rotisserie Chicken154 Turkey Burgers157 Grilled Turkey158 Smoked Turkey Tenderloins159 Smoked Turkey Breast Salad161 Duck Breast with Pomegranate Glaze162 Duck with Red Wine Sauce164 Quail with Cider Glaze165 Cornish Hens with Rhubarb Chutney
  16. 16. Jalapeño sticky Wings M a kes 6 serv ingsThese spicy wings are an addictive starter, so be prepared to Unsalted butter 4 tablespoons (2 oz/60 g)make a second—or third—batch right away. Kids of all ageswill go crazy for these. Wash them down with Sparkling Mint Jalapeño or pepper jelly 1⁄4 cup (21⁄2 oz/75 g)Lemonade (page 218) or Spiked Arnold Palmers (page 225).Preheat a broiler (grill) on high. Line a baking sheet with aluminum foil. Honey or light agave syrup 2 tablespoonsIn a small saucepan over medium heat, melt the butter. Stir in the jalapeñojelly, honey, chiles, granulated garlic, paprika, chile powder, cayenne, and Jalapeño chiles 2, seededa pinch each of salt and pepper. Keep warm on the stove top. and finely chopped, or 1 can (4 oz/125 g) fire-roastedRinse the chicken wings under cold running water and pat dry with paper jalapeño chiles, drained andtowels. Working in batches, arrange the wings on a single layer on the finely dicedbaking sheet. Broil, turning once, until lightly browned and cookedthrough, 10–15 minutes. Granulated garlic 1 teaspoonPrepare a charcoal or gas grill for direct grilling over Medium-high Paprika 1⁄2 teaspoonheat (pages 15–16). Brush and oil the grill grate.Grill the wings directly over medium-high heat, turning occasionally, until Chile powder 1⁄2 teaspooncharred with grill marks on all sides, 4–5 minutes. Cayenne pepper 1⁄2 teaspoonIn a large bowl, combine the chicken wings and the jalapeño mixture and tossto coat. Transfer to a serving plate and serve at once. Coarse salt and ground pepper Chicken wings 3 lb (1.5 kg), about 30, cut at the joints, wing tips discarded140 Poultry
  17. 17. Duck with red wine sauce M a kes 6 serv ingsDuck legs that are slowly cooked in their own fat until tender are one Coarse salt and cracked pepperof southwestern France’s great contributions to the culinary world. Thin-skinned potatoesPaired with potatoes, this is bistro fare at its easiest. 11⁄2–2 lb (750–1 kg)Bring a pot three-fourths full of salted water to a boil. Add the potatoes and Duck fat or vegetable oilparboil just until cooked through, 10–12 minutes. Drain well. When cool enough 1 ⁄4 cup (2 oz/60 g)to handle, cut the potatoes into wedges. Meanwhile, in a small saucepan overmedium heat, melt the duck fat until liquefied, 1–2 minutes. In a large bowl, Fresh flat-leaf (Italian)combine the potato wedges and 1–2 tablespoons of the duck fat and toss well to parsley 2–3 tablespoonscoat. Generously season with salt and pepper and toss with the parsley. Set aside. mincedTo make the red wine sauce, strip the leaves from the herb sprigs; mince the leaves Red Wine Sauceand reserve the sprigs. In a saucepan over high heat, bring the wine to a boil. Fresh herbs such as rosemary,Reduce the heat to a simmer and whisk in the demi-glace, 1 tablespoon at a time. thyme, or oregano 10 sprigsAdd the minced herbs, herb sprigs, vinegar, shallots, and garlic and simmer, stirringoccasionally, until reduced by one-third, 8–10 minutes. Strain through a fine-mesh Full-bodied red wine such assieve into a small saucepan; discard the herbs. Taste and adjust the seasoning with Cabernet Sauvignon 2–21⁄2 cupssalt and pepper. Keep warm. (16–20 fl oz/500–625 ml)Prepare a charcoal or gas grill for direct grilling over medium-high heat(pages 15–16). Brush and grease the grill grate with duck fat. Veal or poultry demi-glace 1 ⁄4 cup (2 fl oz/60 ml)Place the duck legs on the grill, skin side down, directly over medium-high heat.Grill, turning once, until grill marks appear, 3–5 minutes per side. Move the duck Balsamic vinegarlegs to the edge of the grill where the heat is less intense to keep them warm. 1–2 tablespoonsGrill the potato wedges over the hottest part of the fire, turning occasionally, untillightly charred and tender-crisp. Shallots 2, mincedMound the potatoes on a platter or divide among 6 individual plates. Top with Garlic 2 cloves, mincedgrilled duck legs and spoon the red wine sauce over the top. Serve at once. Salt and pepper Duck legs confit 6, trimmed162 Poultry
  18. 18. On the Side197 Buttermilk Coleslaw198 Three-Cheese Macaroni & Cheese200 Orzo Salad201 Baked Beans with Pancetta203 Cowboy Beans204 Grilled Fingerling Potatoes208 Wild Rice Salad209 Quinoa Salad211 Farro Salad212 Black Bean Salad
  19. 19. M a kes 4 serv ings Buttermilk ColeSlawButtermilk Dressing A barbecue isn’t a barbecue without coleslaw, and this version(page 260) offers rich and tangy flavor with a homemade buttermilk dressing,Green and red cabbages enlivened with fresh herbs and raisins.1 ⁄2 head each Core and thinly shred the cabbages. Using a mandoline (if desired), peel and thinlyLarge carrot 1 julienne the carrot. Very thinly slice the red onion and shallots. Place the raisins in a small bowl. Add warm water to cover and soak until plump,Red onion 1⁄2 about 30 minutes; drain. In another small bowl, combine the carrot, onion, shallots, and vinegar and toss to coat.Shallots 2 In a large salad bowl, toss together the green and red cabbage. Add the raisins,Golden raisins (sultanas) carrot-vinegar mixture, and buttermilk dressing and toss to coat. Taste and adjust1 ⁄2 cup (3 oz/90 g) the seasoning with salt and pepper. Garnish with the parsley and chives and refrigerate until ready to serve.White vinegar3 tablespoonsSalt and ground white pepperFresh flat-leaf (Italian)parsley leaves and chives forgarnish chopped on the side 197
  20. 20. Sauces • Marinades • Rubs228 Grilled Foods Pairing Chart 240 Adobo Marinade231 Basic Barbecue Sauce 241 Bourbon Marinade231 Molasses Barbecue Sauce 241 Jerk Marinade232 Portuguese Piri-Piri 243 Dark Beer Marinade Sauce 243 Sicilian Spice Rub232 Memphis Mop Sauce 244 Brown Sugar–Herb Rub233 Sweet & Sour Sauce 244 Herbes de Provence Rub233 Recado Rojo Sauce 245 Horseradish Rub236 Asian Dipping Sauce 245 Chile Rub236 Ginger Dipping Sauce 246 Spicy Honey Glaze237 Basil–Green Garlic 246 Mustard Glaze Dipping Sauce 248 Citrus Glaze237 Spicy Marinade 248 Soy Glaze238 Cilantro-Lime Marinade 249 Apple-Bourbon Brine238 Salsa Verde 249 Seasoning Mix240 Tequila-Lime Marinade
  21. 21. Spicy Honey Glaze M a kes 1 Cup (8 oz/250 g)One of the simplest of all glazes is a combination of honey, agave Honey 1⁄4 cup (3 fl oz/80 ml)syrup, and balsamic vinegar. This variation gets an added boost from Light agave syrup 2 tablespoons Balsamic vinegar 2 tablespoonshot chile powder and ground black pepper. Cayenne pepper 1 teaspoonIn a small bowl, stir together the honey, agave syrup, and balsamic vinegar. Add Chile powder 1 teaspoonthe cayenne, chile powder, and pepper. Mix well. Ground pepper 1 teaspoonBrush onto chicken wings, quail, or shrimp on the grill or cover tightly and storein the refrigerator for up to 1 week.Mustard Glaze M a kes 1 Cup (8 oz/250 g)Dijon mustard can be livened up with fresh thyme and vermouth for Dijon mustard 1⁄2 cup (4 oz/125 g)an unbeatable glaze for chicken wings. Brush this glaze on lamb or Dry mustard 1 tablespoon Fresh thyme 1 teaspoon or 1⁄2pork chops and pork tenderloins for a simple and spicy grilled crust. teaspoon dried thymeIn a nonaluminum bowl, stir together the Dijon and dry mustards and the thyme. Dry vermouth 2–3 tablespoons Coarse salt and ground whiteStir in the vermouth as needed until the mixture is spreadable. Taste and adjust the pepperseasoning with salt and white pepper; the glaze should be strong tasting, highlyspiced, and deep amber in color.Use at once or tightly cover and store in the refrigerator for up to 1 week.246 Sauces•Marinades•Rubs