cooking with fire and smoke willie cooper
INTRODUCTION 6 Grilling Equipment 8 Grilling Accessories 10 Fueling the Fire 12 Grilling Methods 15 Firing Up a Charcoal Grill 16 Firing Up a Gas Grill 17 Grill Temperature Chart 18 Grilling Guidelines 21 Choosing Ingredients 22 Beer Pairing Guide 25 Wine Pairing Guide ADVENTURES IN GRILLING 29 Summer Picnic 33 A Day at the Lake 37 Beach Grilling Party 41 Backyard Barbecue 45 Pig Roast 49 Hot-Smoking Salmon 53 Tailgate Party 57 Turkey on the Grill 61 FRUITS•VEGETABLES 95 BEEF•PORK•LAMB 133 POULTRY 167 FISH•SHELLFISH 195 ON THE SIDE 215 DRINKS 227 SAUCES•MARINADES•RUBS 251 CONDIMENTS 266 Basic Recipes 268 Index
a sturdy. they cover one or two cooking elements on your range. Angled metal plates that cover each burner deliver more even heat with fewer flare-ups. but small grills for a quick trip to the beach or a balcony also yield great smoking flavor.Grilling Equipment
There is a grill for every situation. Don’t get carried away with BTUs. good-quality construction. they cook slightly differently. Infrared technology is more apparent in gas grills today. and adjustable vents and a lid that allow you to control your fire.
Don’t let the weather or apartment-house rules keep you from achieving grilled flavor. In any case. 35. Cast iron is ideal for a grill pan. and infrared searing sections. If you plan to smoke foods. Look for grills whose frames and legs fold easily for transport. a side firebox is handy. rotisserie and side burners.
Charcoal grills come in almost any size or shape. stainless steel or powder paint–coated stainless grill racks conduct heat well. Two burners are necessary if you plan to cook with indirect heat. it’s also easy to use. Look at how the heat is dispersed.
Gas grills range from simple to fully-loaded models with smoke boxes. Sizes range from small portable grills to popular 22-inch (51-cm)-round kettle grills to even larger rectangular grills. Small. Grill pans can rescue you. Look for stability. A standard-sized kettle grill fits the needs of most grillers. as it provides a good sear and with the pre-seasoned models.000 is fine for most of us. reusable bucket grills are also handy. Sure. some are even gas powered by small propane tanks. high-quality grill will last longest and be most economical over time. but a three-burner unit will give you more heat control and is the best choice for many. especially during the summer. Many grocery stores stock disposable aluminum grills in their picnic sections.
There is no reason not to take grilling on the road.
. we all think of full-sized grills when visions of a sizzling steak or sauce-slathered ribs drift through our minds.
use these points and a thermometer. and there are a couple of methods. The fire will burn upward and ignite the charcoal. the temperature of the food before you started grilling.
FIRING UP A CHARCOAL GRILL
. pour charcoal briquettes or hardwood charcoal into the top of the chimney. This method is effective and more environmentally friendly. and your forehead for well done. 2 sheets will work. Lift the chimney starter by the handle (use an oven mitt) and carefully pour the coals on the fire grate in your grill. and pretty soon you’ll be a pro at estimating doneness. Next. To use a chimney starter. For direct-heat cooking. Once those coals are lit. 15 to 20 minutes. The pros use touch as a guide. When following any recipe. Weather conditions. usually. Push the point of your nose for medium. Place a drip pan in the center.
CHECKING FOR DONENESS
The immense number of variables that factor into the art of grilling sometimes make it difficult to determine whether that item on the grill is done. and its size and thickness can all vary from recipe to reality. Here’s how.Starting the Charcoal Grill
A chimney starter (see page 9) is far superior to any other method of lighting charcoal. Light the paper using a fireplace match or gas wand.
Firing Up a Charcoal Grill
Starting and maintaining the fire in any type of grill should be a stress free experience. Let the coals burn until they are ash gray in color. As you check your foods. Here’s a quick version: With your mouth slightly open. Internal temperature is the best and most accurate gauge of doneness. Using a chimney starter is the way to go for charcoal. use long-handled tongs to spread the hot coals evenly across the fire bed directly below where the food will cook. where there are no coals. push on your cheek. Indirect and Direct Heat To set up an indirect-heat fire in a charcoal grill. you’ll also need to arrange them into the perfect fire bed. use cooking times as a guide rather than exact indicators. That’s close to what rare meat feels like when prodded. so count on an instant-read thermometer to be your best teacher in the learning curve. lightly stuff newspaper in the bottom with the vents. and leaves none of the aftertaste that can come from petroleum-based charcoal starters. Also keep in mind that food always continues to cook after it’s been removed from the grill. filling it completely. use long-handled tongs to push the hot coals to either side of the grill. Using too much paper will actually smother the fire. Put the food on the center of the grill rack directly over the pan and cover the grill.
Happily. and pears is nice with quail and duck.
Chardonnay with little oak works well with simply grilled chicken. strawberry.
WINE PAIRING GUIDE
. try a Champagne from the Côtes des Blanc region of France. Don’t overlook Pinot Noir. with hints of truffles and a bit of chocolate.
Riesling and Gewürztraminer both have a sweet component to offset spiciness. with it’s soft and creamy citrus notes. light and not overpowering. simple summer quaffer to serve with a casual barbecue or a serious red to complement an elegant cut of meat. and sturdy enough to stand tall with a tangy sauce that complements it at the same time. making it a nice choice as the natural sugars of most vegetables come out when grilled. peaches.
Wine Pairing Guide
Sip a red Meritage or a Cabernet Sauvignon with big flavors and a tannic finish alongside your steak or burger. especially one from California or the Loire Valley. or a standby Sauvignon Blanc.
A Bandol rosé is always good with a barbecue sauce.
Sancerre. with their citrus herbaceous crispness.
Since fruit works so well with pork. pairs beautifully with crab. whether you’re looking for a light. it is even keeled and can handle any sauce you throw at it. the vast world of wine offers tastes that will match any palate and any grilled dish. and plum with a hint of smokiness. with its grapefruity acidity. that is flinty with hints of vanilla. fruit-forward Zinfandel would be perfect. these wines feature notes of raspberry. but a lighter Zinfandel is a surprising change. With any shellfish.
With seafood. Turkey is a challenge.Grilled Foods and Wine
The smoke and spice of many grilled foods can make wine pairing a challenge—but a highly pleasurable one. Muscadet de Servre-et-Maine. grassy notes has long been paired with asparagus and even tomatoes. Sauvignon Blanc with its herbaceous.
Grüner Veltliner is crisp and slightly spicy. a jammy. try a good Chablis. knocks oysters to a different level. A Barolo that’s at least 5 years old is earthy.
Any New World Shiraz with a good peppery finish will cut through the fatty richness of lamb. A Viognier with notes of apricots. most will go with a Riesling. 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. particularly with salmon and tuna.
Make things comfortable Be sure to have plenty of seats scattered around the yard so everyone has a place to sit. so keep all drinks on ice and in a shady area. Keep foods fresh If leaving food out for a long period of time. This makes it easy for guests to serve themselves and stay hydrated. Set a casual table A backyard barbecue doesn’t require your best wares. Seek out a reputable local butcher. When buying meat. but have enough plates and utensils for everyone.
ADVENTURES IN GRILLING
. water. or a cooler filled with beer.The Perfect Barbecue
Chill the drinks Few things are better than a frosty beer or ice-cold tea. If there is a problem with bugs. Get great ingredients Select foods that are in season. and buy locally for the best flavor. Have one that’s alcohol free for the little ones. Place serving spoons and forks alongside your serving bowls and platters. such as sweet corn or fresh peaches.
DRINK STATIONS Set up satellite drink stations throughout the backyard. set all the food up indoors buffet-style and let guests serve themselves. choose hormone free and organic whenever possible. and ice. cover it up with mesh screens to avoid pesky critters and keep out of the sunlight to avoid spoilage. and another with prepared mixed drinks.
If fresh baby artichokes are not available. Brush and oil the grill grate or a vegetable-grilling basket. Add the artichokes and toss to coat. Arrange the grilled artichokes on a platter and serve hot off the grill with the Meyer lemon aioli on the side.
Cut 1 of the lemons into quarters. 6–8 minutes.
M A KES 6 SERV INGS
Meyer Lemon Aioli (page 256) Lemons 2 Garlic 3 cloves Salt and ground pepper Black peppercorns 4 Small artichokes 15–20 Extra-virgin olive oil 1⁄4 cup (2 fl oz/60 ml) Dried oregano 1 tablespoon
. Add the lemon quarters. but be sure to drain them well. transfer the artichokes to the ice bath. Peel. Fill a large saucepan three-fourths full of water. Reduce the heat to medium-low and simmer until tender. and parboil them before grilling to soften them.ARTICHOKES WITH MEYER LEMON AIOLI
Fresh “baby” artichokes are available in spring and early summer. stir together the olive oil. and oregano. Bring to a boil over high heat. Drain and let dry on paper towels. you can use store-bought imported artichokes packed in oil. 1 tablespoon salt. 8–10 minutes. Using a slotted spoon. cut them in half lengthwise and add to the lemon water in the saucepan. Cut out a parchment paper circle with a center vent and fit it inside the pan. With a paring knife. Snap off the tough outer leaves of the artichokes to reveal the pale inner leaves. Have ready a bowl full of ice water. trim. Working with one artichoke at a time. Using a serrated knife. halve and juice the remaining lemon and set aside. until lightly charred on all sides and tender-crisp. trim off 1⁄2 inch (12 mm) of the spiky tips. turning often. Grill. In a large bowl. garlic. Prepare a CHARCOAL or GAS grill for DIRECT grilling over MEDIUM-HIGH heat (pages 15–16). and the peppercorns to the saucepan. lemon juice. Arrange the artichokes on the grate or in the basket directly over medium-high heat. Let stand for 20–30 minutes. cut off the stems 1⁄2 inch (12 cm) from the bottom and peel the remaining stems. Season with salt and pepper.
and parsley. but you can substitute any good-quality artisan country or sourdough bread. Brush and oil the grill grate. Place the tomatoes in a colander over a bowl and generously season with salt. Transfer the focaccia to a cutting board. 1 tablespoon at a time. Prepare a CHARCOAL or GAS grill for DIRECT grilling over MEDIUM-HIGH heat (pages 15–16). and 1 tablespoon of the balsamic vinaigrette.5 g) total weight Small pear-shaped heirloom tomatoes 1 pint (12 oz/375 g) Salt and ground pepper Rosemary focaccia 6 slices Olive oil for brushing Garlic 6 cloves Balsamic vinegar 1⁄4 cup (2 fl oz/60 ml) Fresh basil 10 leaves. basil. Day-old bread is preferred for this typical Italian summer salad. about 4–5 minutes per side. In another large bowl. Let stand for 10 minutes to drain. Add the garlic and grilled bread chunks and toss to soak the bread. thinly sliced
. crush the garlic cloves into a paste. stir together the reserved liquid. including slightly stale bread. Grill the focaccia directly over medium-high heat turning once. Mound the salad in a large serving bowl or divide evenly among individual salad plates and serve at once. combine the arugula. With the flat side of a chef’s knife.
Cut the heirloom and pear-shaped tomatoes in half. 1⁄4 cup (2 fl oz/60 ml) water. tough stems removed Romaine (cos) lettuce hearts 2 cups (2 oz/60 g). In a large bowl. Add the balsamic vinaigrette. Brush the focaccia slices with oil. until nicely charred. cut into 3 ⁄4-inch (2-cm) chunks Red onion 1.M A KES 6 SERV INGS
Nothing goes to waste in the Italian kitchen. vinegar. Add the tomato and bread mixture and toss again. romaine. and toss to coat. rolled lengthwise and sliced crosswise into ribbons Fresh flat-leaf (Italian) parsley 3 tablespoons minced Arugula (rocket) 3 cups (3 oz/90 g).
Balsamic Vinaigrette (page 261) Heirloom tomatoes 6. Add the tomatoes. Tear or cut the grilled focaccia into 3⁄4-inch (2-cm) chunks. about 3 lb (1. and red onion and season with salt and pepper. Taste and adjust the seasoning and toss again. and reserve the liquid released by the tomatoes. The recipe calls for rosemary focaccia. Let cool slightly.
Prepare a CHARCOAL or GAS grill for INDIRECT grilling over MEDIUM-LOW heat (pages 15–16). cumin. massaging it into the meat.
Transfer the brisket to a large cutting board. pepper. soaked for 30 minutes
. firmly packed Paprika 3 tablespoons Onion powder 3 tablespoons Granulated garlic and dry mustard 2 tablespoons each Ground cumin and chile powder 1 tablespoon each Whole beef brisket 1. the brisket is given a spice rub and is slow-smoked over mesquite. garlic.5–3. 3 ⁄2–4 hours. Process into a coarse powder. fat side up. cover and grill. and let rest for 10 minutes. paprika. and brisket is king. barbecue means beef.
Heat a smoker box half full of wood chips until smoking. onion powder. and grill. Place the roasting pan with the brisket on the grill grate over the area of lower heat. sugar. Place the roasting pan with the brisket on the grill grate toward side of the grill where the heat is less intense. Unwrap the brisket. if using.TEXAS-STYLE BARBECUED BRISKET
In Texas. cover. Replenish the coals
GAS: Raise a burner to high heat. Brush and oil the grill grate. Generously season the brisket all over with the rub. Here.
the wood chips every 30 minutes. in a large. Rinse the brisket under cold running water and pat dry with paper towels. combine the salt. and chile powder in a food processor.
M A KES 6–8 SERV INGS
Coarse salt 1⁄4 cup (2 oz/60 g) Ground pepper 3 tablespoons Light brown sugar 3 tablespoons. until mahogany brown in color. tent with aluminum foil.
To make a rub.5 kg). Slice the meat into thin slices. 5–7 lb (2. Wrap the brisket in plastic and refrigerate for at least 1 hour or up to overnight. 3 ⁄2 –4 hours. Serve with barbecue sauce on the side and slices of white bread.
Mesquite chips 5 lb (2. basting with any accumulated juices. basting with any accumulated juices. disposable aluminum roasting pan. season again with the rub. trimmed to leave a 1⁄4-inch (6-mm) layer of fat White bread for serving (optional)
Basic Barbecue Sauce (page 231) for serving (optional)
CHARCOAL: Sprinkle half of the
soaked wood chips over the coals. Have extra coals or a back-up tank ready because the cooking time is long. Replenish
and wood chips every 30 minutes. Remove from the refrigerator 30 minutes before grilling.5 kg). until mahogany brown in color. reduce the heat to medium-low. and place it. mustard.
Sprinkle a third of the wood chips over the coals. Cover and refrigerate for up to 4–5 hours or overnight. Prepare a CHARCOAL or GAS grill for INDIRECT grilling over MEDIUM heat (pages 15–16). fiery marinade of this Jamaican chicken also serves as the base for a basting sauce to use during grilling.
Jerk Marinade (page 241) Stone Fruit Chutney (page 265) Chicken legs and thighs 6 Tomato ketchup 1⁄4 cup (2 oz/60 g) Soy sauce 2 tablespoons Malt vinegar 3 tablespoons Fruitwood chips or chunks 1–2 lb (500 g–1 kg). until nicely charred on all sides.
GAS: Raise a burner to high. turning occasionally.
. Place the chicken directly over the coals and brush with the barbecue sauce. mix together the remaining marinade. 5–10 minutes longer. turning and basting often. until charred on all sides. soy sauce.M A KES 6 SERV INGS
JERK CHICKEN WITH STONE FRUIT CHUTNEY
The sweet. Cover and cook. Remove the pan. turning and basting often. soaked for 30 minutes
CHARCOAL: Rake the coals to
the sides of the grill and place a drip pan with 1⁄2 inch (12 mm) water in the fire bed. Heat
a smoker box half full of wood chips until smoking. Arrange the chicken in a single layer in a nonaluminum roasting pan. Overnight marinating guarantees that the flavors penetrate the meat. 20–30 minutes. Place the chicken on the grate over the drip pan. sour. 20–30 minutes. Reserve the remaining marinade. and vinegar and set aside until ready to use. 5–10 minutes longer. Pour two-thirds of the jerk marinade over the chicken and turn to coat. until browned on all sides. reduce heat to medium-low. turning once. ketchup. Place a drip pan with
⁄2 inch (12 mm) water over the
heating elements. Move the chicken to grill directly over medium heat and brush with the barbecue sauce. Grill. turning once. Cover and cook. Place the chicken on the grate over the pan. Remove the pan and rake the coals to the center of the grill.
Transfer to a platter and serve at once with the stone fruit chutney on the side. Grill.
Rinse the chicken under cold running water and pat dry. until browned. Brush and oil the grill grate. To make a barbecue sauce.
M A KES 4 SERV INGS
CALAMARI WITH MEYER LEMON AIOLI
Grilled calamari makes a delicious addition to a salad. Grill. tentacles and bodies. rinse under cold running water. Serve at once. halve and juice the other lemon. minced Red pepper flakes 1 teaspoon Coarse salt 2 teaspoons Ground pepper 1 teaspoon Hot-pepper sauce Fresh flat-leaf (Italian) parsley 1⁄4 cup (1⁄3 oz/10 g) finely chopped
. pepper. Transfer the grilled calamari to a cutting board and cut into bite-sized rings and pieces while still hot off the grill. Brush the bottom of the pan and the grill grate with oil. thawed if frozen 2 lb (1 kg) Lemons 2 Olive oil 1⁄2 cup (4 fl oz/ 125 ml) Red wine vinegar 1 tablespoon Garlic 3 cloves.
Place the calamari in a colander. Arrange the calamari on the grill directly over high heat. Prepare a CHARCOAL or GAS grill for DIRECT grilling over HIGH heat (pages 15–16). or a mixed seafood grill. turning once and brushing with any remaining oil mixture. 1–2 minutes per side. whisk together the lemon zest. salt. vinegar.
Meyer Lemon Aioli (page 256) Small calamari. Place the preheated pan on top of the calamari to flatten them. Pull the tentacles off the bodies. oil. Preheat a large cast-iron pan over the hottest part of the fire. Mound onto a platter and garnish with the parsley. Cut away the small beaks from the tentacles. pat dry. red pepper flakes. discard the beaks. until opaque and nicely charred. garlic. Drain the calamari in the colander. In a medium bowl. grate the zest from one of the lemons. Add the calamari and toss to coat. Using a microplane grater. a selection of antipasti. For even cooking. weigh the calamari down with a well-cleaned preheated cast-iron pan or a brick wrapped in heavy-duty aluminum foil. and hot-pepper sauce to taste. 1⁄4 cup (2 fl oz/60 ml) of the lemon juice. Cut any large tentacles in half and any bodies longer than 4 inches (10 cm) into 11⁄ 2–2 inch (4–5 cm) pieces. Drizzle the Meyer lemon aioli on top or serve it on the side as a dipping sauce.
Brush and oil the grill grate. On a cutting board. a quick downward stroke with a knife kills them instantly. pushing down hard through the shell to instantly kill the lobster.
Live Maine lobsters 2. When using live lobsters. Place the lobsters. herbs. or 2 frozen spiny lobster tails. To make the garlic-lemon butter. Have ready a bowl of ice water large enough to fit the lobsters. Pour 1⁄4 cup (2 fl oz/60 ml) boiling water over the egg sacs and. Brush the cut side of each lobster half with the garlic-lemon butter. Strain through a sieve and let dry on paper towel. 5–6 minutes. and 2 tablespoons of the reserved lobster eggs. minced
Bring a large pot three-fourths full of salted water to a boil. Grill the lemon slices over the hottest part of the fire until lightly charred. thawed
Unsalted butter 1⁄2 cup (4 oz/125 g) Garlic cloves 3. use the point of a chef’s knife to cut an incision through each lobster head shell about 1 inch (2. Immediately plunge the lobsters into the pot and cook for 2 minutes. flat-leaf (Italian) parsley. Stir in the garlic and the lemon zest and juice. 11⁄2–2 lb (750 g–1 kg) each. and any green tomalley from the bodies. be brave and take on the role of executioner. a daunting but necessary task. Remove the intestinal vein from the tails. it will turn bright red in the hot water.M A KES 4 SERV INGS
Lobsters are great on the grill. the grain sacs from the heads. split the lobsters in half lengthwise. directly on the grill. if any. Transfer to the ice bath. Prepare a CHARCOAL or GAS grill for DIRECT grilling over MEDIUM-HIGH heat (pages 15–16). gently break the membrane to release the roe. plus 2 lemons thinly sliced into rounds Salt and ground pepper Fresh herbs such as chervil.5 cm) from the eyes. using a fork. reserve any black egg sacs in a small bowl. melt the butter. or any combination 1 tablespoon each. in a small saucepan over medium heat. Add salt and pepper to taste. It’s over in less than a second. cut side down. Garnish with grilled lemon slices and serve at once. Brush the lobsters with garlic-lemon butter and transfer to a serving platter. 1–2 minutes per side. Don’t be squeamish about dispatching live lobsters. When cool enough to handle. Keep warm. minced Zest and juice of 1 lemon. Cover and grill until the flesh is opaque and firm to the touch. tarragon.
In a bowl.
ON THE SIDE
. Taste and adjust the seasoning with salt and pepper. Transfer the pasta to the prepared gratin dish and add the remaining bread crumb mixture over the top.” To test for doneness. Add the cooked pasta and stir to coat. crushed into a paste with 1⁄2 teaspoon salt Pecorino romano cheese 1 chunk.THREE-CHEESE MACARONI & CHEESE
For this recipe. 1–2 minutes. Brush the sides and bottom of a large gratin dish or a 9-by-13-inch (23-by-33-cm) baking pan with melted butter. and 1⁄ 2–3⁄4 cup (2–3 oz/60–90 g) of the pecorino.
M A KES 6–8 SERV INGS
Dried pasta such as macaroni or penne rigate 1 lb (500 g) Unsalted butter 4 tablespoons (2 oz/60 g). then transfer back to the pot and toss with half the melted butter. Broil. Taste and adjust the seasoning with salt and pepper. Reduce the heat to medium-low and add 3⁄4 cup (3 oz/90 g) pecorino and the American and Cheddar cheeses. Preheat the broiler (grill) to medium-high. shredded
HOW TO COOK PASTA AL DENTE
All dried pasta should be cooked until al dente. 8–10 minutes. continue cooking 1–2 minutes longer and test again.
Bring a large pot three-fourths full of water to a boil. Whisk gently until smooth. combine the oil and remaining melted butter. thyme. If it is not ready. In a large. This dish is finished under the broiler (grill). Drain into a colander. a pasta with ridges will hold the sauce best. Serve at once. melted Olive oil 1⁄4 cup (2 fl oz/60 ml) Fresh bread crumbs 11⁄2 cups (3 oz/90 g) Fresh flat-leaf (Italian) parsley 1⁄4 cup (1⁄3 oz/10 g) minced Fresh thyme 1 tablespoon minced Garlic 2 cloves. which has a better flavor than standard boxed versions. being careful not to let it boil over. garlic paste. rotating the pan halfway through cooking. bring the cream just to a boil. which means “to the tooth. 4–5 minutes. stirring with a large spoon to prevent clumping. Coat the bottom and sides of the buttered gratin dish with some of the bread crumb mixture. lift a small amount of pasta from the pot with a slotted spoon and place in a small bowl of cold water. Look for artisanal or whole-grain dried pasta. Let the pasta cool and take a bite. the pasta should be slightly underdone. 6–8 oz (185–250 g). until the bread crumbs are toasted golden brown. Stir in the bread crumbs. heavy saucepan over medium-high heat. Salt generously and add the pasta. parsley. It should be soft on the outside and firm on the inside. Return to a boil and cook until al dente. very finely grated Coarse salt and ground pepper Heavy (double) cream 2 cups (16 fl oz/500 ml) Orange or white unprocessed American cheese 5 slices (5 oz/155 g) Sharp Cheddar cheese 11⁄4 cups (5 oz/155 g).
Arrange the onions. onion. Serve warm or at room temperature. Grill. and chiles with oil. bell peppers.
M A KES 6 SERV INGS
Extra-virgin olive oil 1⁄4 cup (2 fl oz/60 ml) Fresh lime juice 3 tablespoons Red wine vinegar 2 tablespoons Cumin and chile powder 1 tablespoon each Salt 1 teaspoon Ground pepper 1⁄2 teaspoon Hot-pepper sauce Onions 2 small. Add the black beans. Brush and oil the grill grate or a vegetable-grilling basket. Transfer the grilled vegetables to a bowl. Dice the grilled vegetables to a uniform size and place in a large salad bowl. Brush the onions. quartered Yellow and red bell peppers (capsicums) 2 each.
To make the vinaigrette. and let steam for 10 minutes. and a few dashes of hot-pepper sauce. turning occasionally. whisk together the olive oil. cumin. and chiles on the rack or in the vegetable-grilling basket over the hottest part of the fire. vinegar. removing most of the burned skin and leaving some charred bits. cilantro. The beans and vegetables should be mildly spiced and glistening with the vinaigrette. and vinaigrette and toss to coat evenly. until well charred on all sides. leaves only. pepper. in a small bowl. diced
ON THE SIDE
. about 10 minutes total. cover. lime juice. chile powder. chopped Red onion 1 medium.BLACK BEAN SALAD
This black bean salad is best served when the vegetables are still slightly warm from the grill. halved and seeded Black beans 2 cans (15 oz/ 470 g each). Prepare a CHARCOAL or GAS grill for DIRECT grilling over MEDIUM-HIGH heat (pages 15–16). quartered and seeded Anaheim and jalapeño chiles 2 each. drained and rinsed Fresh cilantro (fresh coriander) 1 bunch. or at room temperature within 1 to 2 hours of grilling. Pick over the vegetables. bell peppers. salt.
pourable sauce. Add the basil leaves to the boiling water and blanch for 10–20 seconds. Cover and cook until soft. Taste and adjust the seasoning with salt and pepper. peeled and grated Soy sauce 1⁄2 cup (4 fl oz/125 ml) Fish sauce and sesame oil 2 tablespoons each Garlic 3 cloves. fish sauce. thinly sliced Medium shallot 1. garlic. Drain. sesame oil.
Fresh ginger 2 tablespoons. Use as a marinade or transfer to a small serving bowl to use as a dipping sauce. Serve with grilled poultry or beef to add an Asian flare. Buy a low-sodium version so you can control the flavor by adding the amount of salt that you desire. chopped Shallot 1. Return the saucepan to the stove top over medium heat.
In a medium saucepan over high heat. Have ready a bowl full of ice and cold water.
Fresh basil leaves 1⁄2 cup (1⁄2 oz/15 g) Olive oil 1⁄4 cup (2 fl oz/60 ml) Garlic 4 cloves. and then plunge into the ice bath. Pour the mixture into a blender.
In a medium bowl. minced Thai chile 1. Warm the oil and stir in the garlic and green garlic. and lime zest and juice. soy sauce. minced Green (spring) onions 2. shallot. 3–5 minutes. sliced Green garlic 2 heads. seeded and thinly sliced Zest and juice of 1 lime
.M A KES 1 CUP (8 FL OZ/250 ML)
BASIL–GREEN GARLIC DIPPING SAUCE
This dipping sauce calls for chicken stock but vegetable stock can also be used. whisk together the ginger. Serve at once. Fish sauce and sesame oil can be found in Asian markets or in most well-stocked supermarkets. Purée. minced White wine 1–2 tablespoons Chicken stock 1⁄4 cup (2 fl oz/60 ml) Salt and ground pepper
M A KES 3 ⁄ 4 CUP (6 FL OZ/180 ML)
This marinade also doubles as a dipping sauce. adding the chicken stock to make a smooth. shallot. Serve at once. green onions. chile. and wine. bring 1 cup (8 fl oz/250 ml) salted water to a boil. Add the basil leaves and cook for 10–20 seconds longer. Drain again and pat dry with paper towels.
finely chopped Fresh chives 1⁄2 bunch. finely chopped Salt and ground white pepper
. making it perfect for salads. and bring it along to your next picnic to drizzle on salads or vegetables. mustard. It has a more subtle. put it on ice. Pour the vinaigrette into a sauceboat or small serving bowl. leaves and tender stems.CHAMPAGNE VINAIGRETTE
Champagne vinegar. a vinegar made from Champagne grapes. or toss it on coleslaw. and white pepper. Stir in the chopped parsley and chives. mellow flavor than most other vinegars.
MAKES 11⁄2 CUPS (12 FL OZ/375 ML)
Mayonnaise 3⁄4 cup (6 fl oz/180 ml) Buttermilk 1⁄2 cup (4 fl oz/125 ml) Sour cream 1⁄4 cup (2 oz/60 g) Fresh flat-leaf (Italian) parsley 1 ⁄2 bunch. and sour cream. Use at once or cover tightly and store in the refrigerator for up to 2 days. whisking constantly. whisk together the vinegar. Add the oils in a slow steady stream. stir together the mayonnaise. shallot.
MAKES 1 CUP (8 FL OZ/250 ML)
Grapeseed oil 1⁄2 cup (4 fl oz/125 ml) Extra-virgin olive oil 1⁄4 cup (2 fl oz/60 ml) Champagne vinegar 2 tablespoons Dijon mustard 2 tablespoons Shallot 1. In a nonaluminum bowl. Use at once or cover tightly and store in the refrigerator for up to 2 days. buttermilk.
In a medium bowl. salt. combine the grapeseed and olive oils in a measuring cup with a spout. is the key ingredient here. Season with salt and white pepper.
In a medium bowl. minced Salt 1 teaspoon Ground white pepper 1⁄2 teaspoon
Pack up this refreshing dressing in a glass container.
5–7 minutes. Grilled Apples with Ice Cream: Grilled apples are delicious when served alongside ice cream.Basic Recipes
Included here are basic recipes that pair well with grilled pork chops. Grill. about 2 lb (1 kg) total weight. the apple purée should be highly spiced. gala. firmly packed Ground cinnamon 1⁄2 teaspoon Ground nutmeg 1⁄4 teaspoon Ground allspice 1⁄4 teaspoon Ground cardamom 1⁄4 teaspoon Ground cloves 1⁄4 teaspoon Tart white-fleshed apples such as granny smith. nutmeg. cored. On a charcoal or gas grill prepared for direct grilling over medium-high heat. and cloves. cardamom. Transfer to a saucepan and keep warm on the grill or stove top or let cool to room temperature. working in batches. until caramelized and soft. Taste and adjust the seasoning. melt the butter until the foam subsides. lamb kebabs. 10–12 minutes. arrange the apples on the grill grate or in a vegetable-grilling basket over the hottest part of the fire. Serve them with these suggested dishes or alongside the grilled food of your choice. Let the grilled apples cool and serve on top of a scoop of vanilla ice cream.
. Add the apples and Calvados and toss to coat. Follow the directions above but omit the puréeing step. cinnamon. Reduce the heat to medium-low and stir until the mixture is fragrant and the sugar has melted. Let cool and transfer to the bowl of a food processor. Meanwhile. process the apples until smooth. chicken. or gravenstein 4–6. turning often. peeled. allspice. and quartered Calvados or other brandy 2 tablespoons
MAKES 4 SERVINGS
In a large saucepan over medium-high heat.
GRILLED APPLE PURÉE
Unsalted butter 4 tablespoons (4 oz/125 g) Light brown sugar 1 cup (7 oz/220 g). and turkey. Stir in the sugar.
Inc. Sharon Silva. John Leekley. San Francisco. Charlotte. Jeffrey Larsen. Inc. Scarth Locke. Ken DellaPenta. Kate Washington.415 Jackson Street.wopublishing. Homeowners Emma Boys. Matthew Savage. Karina Mcloughlin. Marisa Kwek. Weldon Owen would like to thank the following individuals for their kind assistance in making this book a reality: Chris Andre. CEO and President Terry Newell VP. Gary Miltimore. and Julian Stark. editor Donita Boles for her patience and hard work editing my recipes and food rantings. 3250 Van Ness Avenue. Lori Engels. and designer/art director Renée Myers for going beyond the backyard on our grilling adventures. Printed and bound in China by Toppan-Leefung Printing Limited This edition first printed in 2012 10 9 8 7 6 5 4 3 2 1 Library of Congress Control Number: is available
WELDON OWEN. Suite 200. Emma. including the right of reproduction in whole or in part in any form. CA 94111 www. Greg Eng. Sarah Putman Clegg. INC. and Dawn Yanagihara. photographer Ray Kachatorian for getting the shot when we needed it. All rights reserved. In collaboration with Williams-Sonoma. Willie and Kelly Cooper. CA 94109 A WELDON OWEN PRODUCTION Copyright © 2009 Weldon Owen. and Willie Cooper. Katherine Shedrick. San Francisco. especially Amy Marr for her vision and moral support. Owen Lucas. Hannah Rahill and Emma Boys for the use of their homes and grills for the photography in this book. and Williams-Sonoma. Leslie Neilson. Jennifer and Christian Stark.com
ADVENTURES IN GRILLING Conceived and produced by Weldon Owen. Ed Rudolph. Hannah Rahill and Tom Tunny. Sales and Marketing Amy Kaneko Director of Finance Mark Perrigo VP and Publisher Hannah Rahill Associate Publisher Amy Marr Editor Donita Boles Associate Editor Julie Nelson Assistant Editor Becky Duffett Creative Director Emma Boys Art Director Ali Zeigler (cover) Senior Designer Renée Myers (interiors) Design Intern Caitlin Ferrell (cover) Production Director Chris Hemesath
ISBN 13: 978-1-61628-217-2 ISBN 10: 1-61628-217-7
Production Manager Michelle Duggan Photographer Ray Kachatorian
Weldon Owen is a division of
Food Stylist Lillian Kang Prop Stylist Natalie Hoelen
ACKNOWLEDGMENTS From Willie Cooper I want to thank my team at Weldon Owen.
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