Contents
ACKNOWLEDGMENTS
Introduction
Chapter 1: The Seven Steps to Grilling Nirvana
Chapter 2: Breakfast On the Grill
Grilled Bacon
Candied Bacon
Bacon and Egg Quesadilla
Grilled Eggs
Breakfast “Burgers”
Chapter 3: Starters
Ember Salsa with Chive-Grilled Tortilla Chips
Chorizo-Grilled Dates
Red Curry Crab Poppers
Grilled Padron Peppers
Greek Grilled Cheese (Halloumi, Honey, and Mint)
Planked Figs with Taleggio Cheese and Speck
Buffalo Brussels Sprouts
Sesame Soy Chicken Wings
Bacon-Grilled Onion Rings
Chapter 4: Breads and Pizzas
Bruschetta Four Ways
Texas Toast
Tartines and Company
Honey Beer Pizza Dough
Pizza Stone Pizza
Grilled Pizza, Really, with Potatoes, Broccolini, and Italian Sausage
Chapter 5: Salad Hits The Grill
Grilled Wedge Salad with Smoked Blue Cheese Dressing
Ember-Roasted Vegetable Salad
Grilled Watermelon Salad with Arugula and Queso Fresco
Ember-Roasted Beet Salad
Grilled BLT Salad
Peruvian Potato Salad
Grilled Pineapple and Shrimp Salad
Grilled Asparagus and Corn Salad
Chapter 6: BEEF
First-Timer’s T-Bones
Reverse-Seared Tomahawk Steaks
Dry-Brined Peppered Filets Mignons
Hanger Steaks with Mustard and Caramelized Onion Sauce
Caveman Porterhouse with Pepper Hash
Rotisserie Prime Rib with Horseradish Cream
The Raichlen “Cheesesteak”
Coffee-Crusted Beef Short Ribs
Bool Kogi Beef Kebabs
Rosemary-Smoked Veal Chops
Chapter 7: PORK
First-Timer’s Pork Shoulder
Pork Loin “Reuben”
Pork Tenderloin Teriyaki
Porchetta Pork Chops
Pork Belly Steamed Buns
Black Pepper Baby Backs
The 3-2-1 Rib Sandwich
“Swine-Apple” Kebabs
Lemongrass Pork Bites
Chapter 8: LAMB
Leg Of Lamb
Asian-Flavored Lamb Shoulder
Grilled Lamb Steaks
Lamb Chop Hot Pops
North African Lamb Kebabs
Chapter 9: Ground Meat
Triple Steak Burgers
Italian Cheeseburgers
Lamb Burgers
Mile-Long Italian
Hedgehog Hot Dogs
Chapter 10: POULTRY
Rotisserie Chicken
Peruvian Grilled Chicken
Chicken Breasts Grilled Under A Salt Brick with Mediterranean Salsa
Grilled Chicken Breasts
Smoke-Roasted Game Hens with Kentucky Fire Dip
Chinatown Chicken Thighs
Maple-Sriracha Chicken Drumsticks
Yakitori
Plancha-Grilled Duck Breasts
Bourbon-Brined Smoked Turkey Breast
The Raichlen Butter Bird
Chapter 11: SEAFOOD
Grilled Oysters
Grilled Clams with Linguiça and Peppers
Hay-Grilled Mussels with Charcoal Butter
Shrimp Times Two
Caveman Lobster with Absinthe Butter
Salmon Steaks on a Shovel
Wood-Grilled Swordfish with Butter-Fried Olives
Albacore Tuna “Filets Mignons” with Peppercorn Cream Sauce
Cedar-Planked Striped Bass with Miso Glaze
Grill Basket Halibut with Maple Teriyaki
Salt Slab-Grilled Rockfish with Mango Mint Salsa
Sardines Grilled in Grape Leaves with Tomato Olive Salsa/Lemon Sesame Sauce
Bacon-Grilled Trout with Fennel Orange Salad
Chapter 12: VEGGIES AND TOFU
Chive-Grilled Artichokes
Caveman Cabbage
Smoke-Roasted Carrots with Spice-Scented Yogurt
Rotisserie Cauliflower
Chiles Rellenos
Coconut-Grilled Corn
Thai Grilled Kale
Mushroom Mixed Grill
Sweet And Sour Grilled Onions
Smoke-Roasted Potatoes
Hasselback Potatoes
Ember-Grilled Sugar Snap Peas with Fresh Mint
Salt Slab Squash
Tofu Steaks
Chapter 13: DESSERTS AND DRINKS
Cinnamon-Grilled Peaches
Amaretti Planked Pears
Dessert “Steak” Sandwich
Grilled “Pina Colada”
Mango Macadamia Crisp
Grilled Pound Cake
Dessert Quesadillas
Salt Slab Chocolate Brownie S’mores
Grilled Sangria
Grilled Peach Bellinis
Conversion Tables
About the Author