A | B | C | D | E
F | G | H | I | J
K | L | M | N | O
P | Q | R | S | T
V | W | Y
Achiote (annatto) paste, 179, 180
Aluminum foil drip pans, 16, 35
Amok, 219–21
Appetizers:
Camembert on a plank, 276–77
“caviar” on the coals, 246–48
clams, barbecued, 232–34
duck, Peking, 164–67
eggs, grilled, 282–84
garlic-rubbed “rabbit ears,” 248–49
mozzarella “s’mores,” 280–81
prosciutto-grilled prunes, 268
provolone, grilled, 272–73
rumaki, wacky, 266–67
saganaki, 274–75
Apricot-orange sauce, 161–63
Aquavit chicken, 68–71
Artichokes, grilled, 236–38
Asian flavors:
Beijing chicken, 64–67
Chinese barbecue sauce, 232–33
clams, barbecued, 232–34
ginger ale chicken, 97–100
ginger barbecue sauce, 100–101
lime “teriyaki” glaze, 89–90
Peking duck, 164–67
Peking duck sauce, 168
pineapple sauce, 139–40
sake chicken, 87–89
tandoori, beer-can, 59–63
see also Southeast Asian flavors
cardiologist’s nightmare, 206–7
chive sour cream butter, 255–56
wacky rumaki, 266–67
Baked Hawaii, 306–8
Banana leaves, in running amok, 219–21
Barbecue rubs. See Rubs
Barbecue sauces. See Sauces
Basil:
butter, 242–43
mozzarella “s’mores,” 280–81
Basting, 26–27
Basting brushes, 17
Beef:
brisket, in hash on the half shell, 258–59
brisket, Ruby’s, 201–3
burgers, “doughnut,” 204–5
steaks, dirty, 194–95
steaks, hay-smoked, 197–98
steaks, sugar-grilled, 199–200
Beer, 28
boosting flavor of, 20
choosing, 19
see also Dark beer
Beer-can chicken, basic, 34–36
“Beer-can” chicken roasters, 24–25
mail-order sources for, 311–12
Beer canning, 1–32
benefits of, 2
equipment for, 15–18
frequently asked questions about, 19–29
fuels for, 12–13
grills and grilling techniques for, 6, 7–10
ingredients for, 30–32
origins of, 3
other beverages and, 20
safety concerns and, 5
Beer cans, 28
inserting, 26
preparing, 23
removing, 28
size of, 19–20
types of, 19
Beets, grilling in embers, 244–45
Beijing chicken, 64–67
Belgian flavors:
carbonnade sauce, 46–47
chicken carbonnade, 43–46
Berries, grilled pound cake with, 296–97
Beverages:
grilled fruit smoothie, 309–10
Biscuits, in grill master’s breakfast, 286–88
Black beans, fermented, in barbecued clams, 232–34
Black cherry:
barbecue sauce, 110–11
soda chicken, 107–10
Bratwurst, in cardiologist’s nightmare, 206–7
Bread:
garlic rolls, rotisserie-grilled, 289–90
garlic-rubbed “rabbit ears,” 248–49
grilled, in mozzarella “s’mores,” 280–81
Breakfast, grill master’s, 286–88
Brewmeister’s chicken, 38–41
Brine, 48–49
Brined big boy, 48–51
Brisket:
hash on the half shell, 258–59
Ruby’s, 201–3
Bruschetta, 248–49
Burgers, “doughnut,” 204–5
Buster’s Drunk Chicken Roost, 24–25, 312
Butter, 30
bacon-chive sour cream, 255–56
basil, 242–43
cranberry, glaze, 117–18
Cabbage, kielbasa-barbecued, 239–41
Cajun:
chicken, Cousin Rob’s, 55–58
seasoning, 58
Cambodian flavors, in running amok, 219–21
Camembert on a plank, 276–77, 278
Can openers, 18
Captain Steve’s Beer-Can Roaster, 25, 311
Carbonnade:
chicken, 43–46
sauce, 46–47
Cardiologist’s nightmare, 206–7
Caribbean flavors:
dry jerk seasoning, quick, 215
mahimahi on sugarcane, 213–15
“Caviar” on the coals, 246–48
Celery-olive relish, 105–6
Cel-Ray chicken, 102–5
Charcoal, 12–13
for grilling in the embers, 245
mail-order sources for, 312
Charcoal grills, 6, 7–8, 12–13
accessories for, 15–16
direct grilling on, 9
gauging heat on, 14
indirect grilling on, 10
mail-order sources for grills and accessories, 311–12
Cheese:
Camembert on a plank, 276–77
cardiologist’s nightmare, 206–7
mozzarella “s’mores,” 280–81
provolone, grilled, 272–73
saganaki, 274–75
Cherry, black:
barbecue sauce, 110–11
soda chicken, 107–10
Chicken, 21
aquavit, 68–71
beer-can, basic, 34–36
Beijing, 64–67
black cherry soda, 107–10
brewmeister’s, 38–41
brined big boy, 48–51
Cajun, Cousin Rob’s, 55–58
can size for, 19–20
carbonnade, 43–46
Cel-Ray, 102–5
cola-can, 92–95
diabolical, 189–91
ginger ale, 97–100
iced tea, 130–32
internal temperature of, 26
lacquered Saigon, 72–75
lemonade, 121–23
oiling, 23–24
peach nectar, 112–15
Pilgrim, 117–20
prepping, 21
retsina, 81–85
root beer, 156
sake, 87–89
servings in, 21
smoked, stock, 52–54
“stoned,” 178–80
tandoori, beer-can, 59–63
testing for doneness, 27–28
Thai coconut, 125–28
tipping, 26
toad-style, 184–87
truffled, 77–80
vertical roaster, 23, 24, 311–12
welder’s, 175–77
Chile(s):
cranberry salsa, 120
lime dipping sauce, 284–85
salsa on the coals, 269–71
Chimney starters, 15
Chinese flavors:
Beijing chicken, 64–67
clams, barbecued, 232–34
Peking duck, 164–67
Peking duck sauce, 168
Chive-bacon sour cream butter, 255–56
Chutney:
Camembert on a plank, 276–77
peach, 278–79
Cinnamon-prune sauce, 143–44
Clams, barbecued, 232–34
Cleaning and maintenance, 13–14
Coconut:
chicken, Thai, 125–28
custard in coconut shells, 302–5
peanut sauce, 128–29
running amok, 219–21
spicy Thai swordfish sticks, 216–18
Cola:
barbecue sauce, 95–96
-can chicken, 92–95
Conversion tables, 316–17
Corn:
grilling in embers, 244–45
roasted in husk, 242–43
Cranberry:
Pilgrim chicken, 117–20
salsa, 120
Cream:
garlic-truffle, gravy, 80–81
see also Whipped cream
Cucumbers, in Greek “salsa,” 85–86
Curing, 24
Custard, coconut, 302–5
BBQ sauce, 42
brewmeister’s chicken, 38–41
Desserts, 295–310
baked Hawaii, 306–8
coconut custard in coconut shells, 302–5
“glazed doughnuts,” 298–99
grilled fruit smoothie, 309–10
peaches ’n’ cream, 300–301
pound cake, grilled, 296–97
smoke-scented whipped cream for, 297
Diabolical chicken, 189–91
Dill-mustard sauce, creamy, 71
Dips:
“caviar” on the coals, 246–48
garlic-rubbed “rabbit ears” for, 248–49
Direct grilling, 8–9
Dirty steaks, 194–95
Doneness tests, 27–28
“Doughnut” burgers, 204–5
Doughnut peaches, 298–99
Drip pans, 16
Duck(ling), 20
“à l’orange,” 158–61
maximizing crispness of skin, 158
Peking, 164–67
“caviar” on the coals, 246–48
grilling in embers, 244–45
Eggs:
grilled, 282–84
grill master’s breakfast, 286–88
Electric grills, 29
Electric starters, 15–16
Embers, grilling in, 244–45
meat, 194–95
salsa on the coals, 269–71
vegetables, 244–45, 246–48, 254, 255–57
grills, 7–8
mail-order sources for, 311–12
Equivalents, 316
Ethnic ingredients, mail-order sources for, 314–15
Fish and shellfish, 209–34
clams, barbecued, 232–34
fish grilled on a board, 223–24
mahimahi on sugarcane, 213–15
mussels, grilling methods for, 230–31
mussels grilled with pine needles, 228–29
planked fish, 222
running amok, 219–21
swordfish sticks, spicy Thai, 216–18
tuna fish sticks, rosemary, 210–12
whole fish in salt crust, 225–26
Forks, barbecue, 17
French flavors:
apricot-orange sauce, 161–63
diabolical chicken, 189–91
duckling “à l’orange,” 158–61
mussels grilled with pine needles, 228–29
Fruit, grilled, smoothie, 309–10
Fruit juices, 30–31
Fuels, 12–13
Funnels, 17
Game hens, 20
beer-can, 149–52
under bricks, 181–83
in mustard crust, 191
root beer, 153–56
Garlic:
ginger paste, 97–98
rolls, rotisserie-grilled, 289–90
-rubbed “rabbit ears,” 248–49
truffle cream gravy, 80–81
direct grilling on, 9
indirect grilling on, 10
mail-order sources for grills and accessories, 311
Ginger:
barbecue sauce, 100–101
garlic paste, 97–98
Ginger ale chicken, 97–100
“Glazed doughnuts,” 298–99
Glazes, 20
cranberry butter, 117–18
lime “teriyaki,” 89–90
Greek flavors:
chicken retsina, 81–85
saganaki, 274–75
“salsa,” 85–86
Green tea rub, 107–8
Grill brushes, 16
cleaning and oiling, 13–14, 16
Grilling:
direct, 8–9
Grill master’s breakfast, 286–88
electric, 29
mail-order sources for, 311
when to set up, 22–23
see also Charcoal grills; Gas grills
Hash on the half shell, 258–59
Hay-smoked steaks, 197–98
Heat, gauging, 14
Herb paste, 184–85
Hoisin sauce:
ginger barbecue sauce, 100–101
Peking duck sauce, 168
Horn peppers, grilled, 250–51
Hot dogs, in cardiologist’s nightmare, 206–7
baked Hawaii, 306–8
grilled fruit smoothie, 309–10
Iced tea:
barbecue sauce, 133–34
chicken, 130–32
Indian flavors, in beer-can tandoori, 59–63
Ingredients, 30–32
mail-order sources for, 313–15
Italian flavors:
game hens under bricks, 181–83
garlic-rubbed “rabbit ears,” 248–49
garlic-truffle cream gravy, 80–81
salsa verde, 227
truffled chicken, 77–80
whole fish in salt crust, 225–26
Jamaican jerk seasoning, quick dry, 215
Japanese flavors:
lime “teriyaki” glaze, 89–90
sake chicken, 87–89
Jerk seasoning, quick dry, 215
Kasseri cheese, in saganaki, 274–75
Kielbasa-barbecued cabbage, 239–41
Knockwurst, in cardiologist’s nightmare, 206–7
Lacquered Saigon chicken, 72–75
Lemonade:
chicken, 121–23
mustard sauce, 124
Lemongrass:
spicy Thai swordfish sticks, 216–18
Thai coconut chicken, 125–28
Lime:
chile dipping sauce, 284–85
“teriyaki” glaze, 89–90
Liquid conversions, 316
Mahimahi on sugarcane, 213–15
Mail-order sources, 311–15
Asian lacquer, 73
dark beer, 38–39
tandoori, 60–61
Thai, 216–17
Meat, 193–207
cardiologist’s nightmare, 206–7
smoked, in hash on the half shell, 258–59
see also Beef
Mediterranean flavors:
salsa, 187–88
toad-style chicken, 184–87
Meringue, in baked Hawaii, 306–8
Metric conversions, 316–17
Mexican flavors:
achiote (annatto) paste, 179, 180
salsa on the coals, 269–71
“stoned” chicken, 178–80
Mint, in salsa verde, 227
Mozzarella “s’mores,” 280–81
Mushroom-mustard sauce, 195–96
Mussels, 228–31
direct grilling method for, 231
grilled with pine needles, 228–29
pine needle method for, 230–31
Mustard, 31
brewmeister’s chicken, 38–41
diabolical chicken, 189–91
dill sauce, creamy, 71
lemonade sauce, 124
mushroom sauce, 195–96
sauce, 191–92
Natural gas, 13
Nectarines, in grilled fruit smoothie, 309–10
Nori, sesame-grilled, 264–65
Oil, 31
Oiling:
birds, 22
fruit juice can when cooking quail, 23
grill grates, 14
Olive(s):
celery relish, 105–6
Mediterranean salsa, 187–88
Olive oil, 31
Onions:
carbonnade sauce, 46–47
chicken carbonnade, 43–46
Orange(s):
apricot sauce, 161–63
duckling “à l’orange,” 158–61
grill master’s breakfast, 286–88
Oven, cooking beer-can chicken in, 6–7, 28
Oven temperatures, 317
Papa Jeabert’s Chicken Up!, 25, 312
Paraffin starters, 15
Parsley, in salsa verde, 227
Partridge on a pear can, 145–47
Pastes, 22
ginger-garlic, 97–98
herb, 184–85
Thai, 126
Peach(es):
barbecue sauce, 115–16
chutney, 278–79
’n’ cream, 300–301
“glazed doughnuts,” 298–99
nectar chicken, 112–15
Peanut:
coconut sauce, 128–29
sauce, spicy, 75–76
Pear:
can, partridge on, 145–47
sauce, 147–48
Peking duck, 164–67
sauce, 168
Pepper(s) (bell):
“caviar” on the coals, 246–48
grilling in embers, 244–45
horn, grilled, 250–51
soup on the grill, 252–54
Pilgrim chicken, 117–20
Pineapple:
baked Hawaii, 306–8
juice quail, 137–39
sauce, 139–40
Pine needle(s):
method, 230–31
mussels grilled with, 228–29
Planked foods, 222
Camembert, 276–77
fish, 223–24
Potato(es):
in embers (recipe), 255–57
grilling in embers, 244–45
hash on the half shell, 258–59
salad, red, white, and blue, 260–62
Pound cake, grilled, 296–97
Propane, 13
Prosciutto-grilled prunes, 268
Provoleta, 272
Provolone, grilled, 272–73
Prune(s):
cinnamon sauce, 143–44
juice, in quail on a throne, 141–43
prosciutto-grilled, 268
Quail, 23
can size for, 20
pineapple juice, 137–39
on a throne, 141–43
“Rabbit ears,” garlic-rubbed, 248–49
Relish, celery-olive, 105–6
Retsina chicken, 81–85
Roasting chicken (roaster), 48–51
Root beer:
barbecue sauce, 156–57
game hens, 153–56
Rosemary-tuna fish sticks, 210–12
Rotisserie-grilled garlic rolls, 289–90
Rubs, 22
barbecue, all-purpose, 37
Cajun seasoning, 58
Chinese, 65
green tea, 107–8
iced tea, 130–31
Japanese, 87–88
jerk seasoning, quick dry, 215
lemonade, 121–22
wet. See Pastes
Rumaki, wacky, 266–67
Running amok, 219–21
Safety, 5
Saganaki, 274–75
Sake chicken, 87–89
Salads:
potato, red, white, and blue, 260–62
see also Salsas Salmon grilled on a board, 223–24
Salsas:
on the coals, 269–71
cranberry, 120
Greek “salsa,” 85–86
Mediterranean, 187–88
Salsa verde (green sauce), 227
crust, whole fish in, 225–26
apricot-orange, 161–63
barbecue, commercial, 30
black cherry barbecue, 110–11
carbonnade, 46–47
chile-lime dipping, 284–85
Chinese barbecue, 232–33
cinnamon-prune, 143–44
coconut-peanut, 128–29
cola barbecue, 95–96
cranberry butter glaze, 117–18
dark beer BBQ, 42
garlic-truffle cream gravy, 80–81
ginger barbecue, 100–101
iced tea barbecue, 133–34
lemonade-mustard, 124
lime “teriyaki” glaze, 89–90
mail-order sources for, 313–15
mushroom-mustard, 195–96
mustard, 191–92
mustard-dill, creamy, 71
peach barbecue, 115–16
peanut, spicy, 75–76
pear, 147–48
Peking duck, 168
pineapple, 139–40
root beer barbecue, 156–57
salsa verde, 227
Scandinavian flavors:
chicken aquavit, 68–71
creamy mustard-dill sauce, 71
Seafood. See Fish and shellfish
Seasonings. See Pastes; Rubs
Seaweed (nori), sesame-grilled, 264–65
Sesame:
-grilled nori, 264–65
sake chicken, 87–89
Sesame oil, 31
Shellfish. See Fish and shellfish
Side baskets, 16
Side dishes, 235–62
artichokes, grilled, 236–38
cabbage, kielbasa-barbecued, 239–41
“caviar” on the coals, 246–48
celery-olive relish, 105–6
corn roasted in husk, 242–43
garlic rolls, rotisserie-grilled, 289–90
garlic-rubbed “rabbit ears,” 248–49
hash on the half shell, 258–59
horn peppers, grilled, 250–51
pepper soup on the grill, 252–54
potatoes in embers, 255–57
potato salad, red, white, and blue, 260–62
Single-zone fires, 9
Smokers, 6
Smoothie, grilled fruit, 309–10
Soup, pepper, on the grill, 252–54
Sour cream chive-bacon butter, 255–56
Southeast Asian flavors:
chile-lime dipping sauce, 284–85
coconut-peanut sauce, 128–29
eggs, grilled, 282–84
lacquered Saigon chicken, 72–75
running amok, 219–21
spicy peanut sauce, 75–76
spicy Thai swordfish sticks, 216–18
Thai coconut chicken, 125–28
Spatchcocking:
Spices, mail-order sources for, 313–15
Squab, 20
Steaks:
dirty, 194–95
hay-smoked, 197–98
sugar-grilled, 199–200
Stewing hen, in welder’s chicken, 175–77
Stock, smoked chicken, 52–54
“Stoned” chicken, 178–80
Sugar, 32
-grilled steaks, 199–200
Sugarcane, mahimahi on, 213–15
Sumac, in green tea rub, 107–8
Sweet potatoes, grilling in embers, 244–45
Swordfish sticks, spicy Thai, 216–18
Tandoori, beer-can, 59–63
Tea. See Iced tea Temperatures, 9, 317
“Teriyaki” glaze, lime, 89–90
Thai flavors:
coconut chicken, 125–28
coconut-peanut sauce, 128–29
spicy swordfish sticks, 216–18
Thermometers, instant-read, 17–18, 27
Three-zone fires, 9
Toad-style chicken, 184–87
Tofu, barbecued, 291–93
Tomatoes:
carbonnade sauce, 46–47
Greek “salsa,” 85–86
Mediterranean salsa, 187–88
peeling, 47
salsa on the coals, 269–71
seeding, 47
sun-dried, in mozzarella “s’mores,” 280–81
chicken, 77–80
garlic cream gravy, 80–81
Tuna fish sticks, rosemary, 210–12
Turkey, 22
beer-can, 169–72
Turnips, grilling in embers, 244–45
grilling in embers, 244–45
see also Side dishes
Vertical chicken roasters, 23, 24
mail-order sources for, 311–12
Vietnamese flavors:
lacquered Saigon chicken, 72–75
spicy peanut sauce, 75–76
Wasabi, in sake chicken, 87–89
Watermelon rind, in wacky rumaki, 266–67
Web site, 29
Weight conversions, 316
Welder’s chicken, 175–77
Whipped cream:
grilled pound cake, 296–97
peaches ’n’ cream, 300–301
smoke-scented, 297
Willie’s Chicken Sitter, 25, 311
Wood, 6
chips, soaking in beer, 2
for grilling in the embers, 245
grilling over, 13
mail-order sources for, 312
planking and, 222
Yams, grilling in embers, 244–45
Yogurt:
beer-can tandoori, 59–63
frozen, in baked Hawaii, 306–8
frozen, in grilled fruit smoothie, 309–10