Note: Page references in italics indicate illustrations.
A
aioli
Aioli, 69–70
Garlic-Dill, 172
Griddled Squid with Pearl Barley, Soft Herbs, and, 67–70
Paella for a Smaller Crowd, 120–22
Paella with Pork Confit, Shellfish, Chorizo, and Mint-Scented Rabbit Meatballs, 104–13
Preserved Lemon, 106–7, 110, 120, 122
almond(s)
Avocado Crostini with Tomatoes, Capers, Olives, Arugula, and, 62–63
Gazpacho, White, with Roasted Grapes and Verjus, 117–18
Spanish Olives, Warm, with Clementines and, 114–15
Alsatian Potato Salad with Bacon and Dill, 201–2
ancho chile(s)
Salsa Romesco, 65
animals, whole, and specialty foods, 269–70
AOC (Los Angeles), 88
apple(s)
Botanas with Spicy Lime Salt and Honey Cream, 24–25
Armstrong, Govind, 93
artichokes
Backyard Clambake, 182
Clams, Crabs, Mussels, Shrimp, Chorizo, Onions, Corn on the Cob, and, 164–67, 170
Arugula, Avocado Crostini with
Tomatoes, Capers, Olives,
Almonds, and, 62–63
Asparagus Tabbouleh, Raw, 91–93
avocado(s)
Crostini with Tomatoes, Capers, Olives, Almonds, and Arugula, 62–63
“Fat Jack’s” Double Cheeseburger with, 36, 38–39
Quinoa and Red Rice Salad, 25–26
Ayers, Lefty and Vicky, 14
B
bacon
Alsatian Potato Salad with Dill and, 201–2
Brussels Sprouts, Pan-Roasted, with, 231
buying, 202
Long-Cooked Southern-Style Greens, 149
“Not Too Sweet” Dutch Oven Baked Beans, 146–47
Smoked, Grilled Little Gem Salad with Cherry Tomatoes, Buttermilk–Blue Cheese Dressing, and, 144–45
-Wrapped Quail with Pickled Jalapeño Stuffing, 142–44
Banana and Coconut Mason Jar Cream “Pies,” 28–29
barbecue, hill country, 124–57
Bacon-Wrapped Quail with Pickled Jalapeño Stuffing, 142–44
Baked Tortilla Chips, 141
BBQ Mop Sauce, 137
Brisket, 8-Hour Smoked, 154–56
Brisket, 12-Hour Whole Packer, 132–35, 139
Brisket Sloppy Joes, 157
Corn Tortilla Chips, 140–41
essentials, 128
Garlic Croutons or Crostini, Torn, 145
Grilled Little Gem Salad with Cherry Tomatoes, Smoked Bacon, and Buttermilk–Blue Cheese Dressing, 144–45
Hill Country Peach Crisp with Orange-Pecan Topping and Old-Fashioned Hand-Cranked Vanilla Ice Cream, 150–54
leftovers, 157
Long-Cooked Southern-Style Greens, 149
Mac ’n’ Cheese with Smoked Ham Hocks and Fresno Chiles, 148–49
menu, 125
“Not Too Sweet” Dutch Oven Baked Beans, 146–47
Spicy Texas BBQ Sauce, 140
Texas BBQ Dry Rub, 136
timeline, 127
Tomato Salsa, Fresh, 141
Barley, Griddled Squid with Soft Herbs, Aioli, and, 67–70
barrel cooking. See clambake, Southland barrel
basil
Lemon-Basil Granita with Lemon Curd Cream, 95–96
Bayou Classic Cooking, 268
BBQ Dry Rub, Texas, 136
BBQ Kennebec Potato Chips, 42
BBQ Sauce, Puerco, 24
BBQ Sauce, Spicy Texas, 140
beans
Baked, Dutch Oven, “Not Too Sweet,” 146–47
Beef Chili, 49–50
Brisket Sloppy Joes, 157
Paella for a Smaller Crowd, 120–22
Paella with Pork Confit, Shellfish, Chorizo, and Mint-Scented Rabbit Meatballs, 104–13
Salad, Heirloom Tomato, Cranberry, and, 202–3
String Bean and Potato Salad, 46–48
beef
Brisket, 8-Hour Smoked, 154–56
Brisket, 12-Hour Whole Packer, 132–35, 139
Brisket Sloppy Joes, 157
Chili, 49–50
“Fat Jack’s” Double Cheeseburger with Avocado, 36, 38–39
ground, types of, 39
Rib Roast with Horseradish Cream, 214–17
Roast Beef “Patty Melt,” 239
beef stock
Rib Roast with Horseradish Cream, 214–17
Beer-Braised Bratwursts, Grilled, 42–44
Benton’s Smoky Mountain Country Ham, 269
Le Bernardin (New York City), 93
berry(ies)
Blackberry Slump with Buttermilk Ice Cream, 70–72
Blueberry Mürbeteig, Aunt Mimi’s, 204–5
White Sangria, 113
beverages
Mixed Berry White Sangria, 113
Spanish Sipping Chocolate with Cinnamon Dipping Toasts, 119
Whiskey Old-Fashioned, 195
XX Punch, 41
Bibb Lettuce with Cucumbers,
Soft Herbs, and Lemon Dressing, 198–200
Big John Grills, 268
biodynamic gardening, 4
Blackberry Slump with Buttermilk Ice Cream, 70–72
block party, 32–51
BBQ Kennebec Potato Chips, 42
Beef Chili, 49–50
Chicken Stock, 49–51
essentials, 34
“Fat Jack’s” Double Cheeseburger with Avocado, 36, 38–39
Grilled Beer-Braised Bratwursts, 42–44
leftovers, 49–51
menu, 33
Not-a-Secret Burger Sauce, 40
Sauerkraut, Semi-Homemade, 44–45
String Bean and Potato Salad, 46–48
timeline, 35
Trail Mix Cookie and Date Ice Cream Sandwiches, 48–49
Wisconsin-Style Brats, 44–45
XX Punch, 41
Blueberry Mürbeteig, Aunt Mimi’s, 204–5
blue cheese
–Buttermilk Dressing, 144–45
–Buttermilk Dressing, Grilled Little Gem Salad with Cherry Tomatoes, Smoked Bacon, and, 144–45
Bobco Sheet Metal, 268
Bone-In Roasted Pork Leg, 30
Boozy Sauce, 236–38
Botanas with Spicy Lime Salt and Honey Cream, 24–25
box-roasted lamb, 76–97
Asparagus Tabbouleh, Raw, 91–93
Bacon-Wrapped Dates, 88–89, 93
Box-Roasted Lamb, 80–82
box roasting essentials, 78
carving, 82
Cauliflower “Couscous,” 92, 93–94
Chickpea Hummus, Fresh, and Flatbread, 90–91
Eggplant, Grilled Whole, with Tahini Dressing, Fried Garlic, and Mint, 92, 94–95
Flatbread, 90–91
lamb yields and cooking times, 82
Leek and Spring Onion Compote, 86–87
Lemon-Basil Granita with Lemon Curd Cream, 95–96
menu, 77
Roast Lamb Sandwich with Burrata, 97
timeline, 79
Bratwursts
Grilled Beer-Braised, 42–44
Wisconsin-Style, 44–45
bread(s). See also cornbread
Avocado Crostini with Tomatoes, Capers, Olives, Almonds, and Arugula, 62–63
Cheddar Cheese Loaf with Artisanal Ham and Spicy Brown Mustard, 196–98
Flatbread, 90–91
Garlic Croutons or Crostini, Torn, 145
Scallion Skillet Pancakes, 26–27
Shrimp and Crab Sandwich on Toasted Brioche, 183
Smoked Fish Dip with Spicy Pickled Peppers and Torn Crostini, 172–73, 175
Bread Pudding, Sticky Toffee, with Dried Fruit and Boozy Sauce, 236–38
brine
Fish, Planked, 60
Pig, 20
Brioche, Toasted, Shrimp and Crab Sandwich on, 183
brisket
Burnt Ends, 134
8-Hour Smoked, 154–56
resting, 137
Sloppy Joes, 157
Texas crutch for, 139
12-Hour Whole Packer, 132–35, 139
Brussels Sprouts, Pan-Roasted, with Bacon, 231
building materials, sources for, 268
bulgur wheat
Tabbouleh, Raw Asparagus, 91–93
Burger Sauce, Not-a-Secret, 40
Burger’s Smokehouse, 269
Burn Right Products, 268
Burrata, Roast Lamb Sandwich with, 97
Butter, Garlic-Herb, 172
buttermilk
–Blue Cheese Dressing, 144–45
–Blue Cheese Dressing, Grilled Little Gem Salad with Cherry Tomatoes, Smoked Bacon, and, 144–45
Ice Cream, 72
C
La Caja China, 269
Caja China roasting box, 78
Cajun Microwave, 268
Campanile Restaurant (Los Angeles), 54, 75
Capers, Avocado Crostini with Tomatoes, Olives, Almonds, Arugula, and, 62–63
carrot(s)
Green Papaya Slaw, 26
cauldrons, 188–90
Cauliflower “Couscous,” 92, 93–94
cedar-planked wild sturgeon, 52–75
Avocado Crostini with Tomatoes, Capers, Olives, Almonds, and Arugula, 62–63
Blackberry Slump with
Buttermilk Ice Cream, 70–72
Cedar-Smoked Wild Sturgeon, 73–74
Charred Leeks, 64
Fennel and Celery Salad with Cracked Hazelnuts and Mint, 66
Garlic-Studded Tomatoes, 66–67
Griddled Squid with Pearl Barley, Soft Herbs, and Aioli, 67–70
leftovers, 75
Marinated Sturgeon Tartines, 75
menu, 53
Planked Fish Brine, 60
planking essentials, 57
Salsa Romesco, 65
Semi-Boneless Leg of Lamb, 96–97
Sturgeon, Wild, Cedar-planked, 58–60
timeline, 55
Celery and Fennel Salad with Cracked Hazelnuts and Mint, 66
Chadwick (Beverly Hills), 4, 78, 93
Chadwick, Alan, 4
charcoal for outdoor fires, 6, 6 (table), 8, 57
cheddar cheese
“Fat Jack’s” Double Cheeseburger with Avocado, 36, 38–39
Loaf with Artisanal Ham and Spicy Brown Mustard, 196–98
Mac ’n’ Cheese with Smoked Ham Hocks and Fresno Chiles, 148–49
cheese
Bacon-Wrapped Dates, 88–89, 93
“Fat Jack’s” Double Cheeseburger with Avocado, 36, 38–39
Fennel and Celery Salad with Cracked Hazelnuts and Mint, 66
Grilled Little Gem Salad with Cherry Tomatoes, Smoked Bacon, and Buttermilk–Blue Cheese Dressing, 144–45
Loaf with Artisanal Ham and Spicy Brown Mustard, 196–98
Mac ’n’ Cheese with Smoked Ham Hocks and Fresno Chiles, 148–49
Roast Beef “Patty Melt,” 239
Roast Lamb Sandwich with Burrata, 97
String Bean and Potato Salad, 46–48
Chicken Stock, 49–51
Fortified, 113
Long-Cooked Southern-Style Greens, 149
Paella for a Smaller Crowd, 120–22
Paella with Pork Confit, Shellfish, Chorizo, and Mint-Scented Rabbit Meatballs, 104–13
Spanish Seafood “Gumbo,” 123
Split Pea Soup with Smoked Ham Hocks, 226–27
chickpea(s)
Hummus, Fresh, and Flatbread, 90–91
Tabbouleh, Raw Asparagus, 91–93
chile powder
about, 50
Texas BBQ Dry Rub, 136
chiles
BBQ Mop Sauce, 137
Fresno, Mac ’n’ Cheese with Smoked Ham Hocks and, 148–49
Jalapeño Stuffing, Pickled, Bacon-Wrapped Quail with, 142–44
Padrón, Charred, with Lemon and Sea Salt, 116–17
Smoked Fish Dip with Spicy Pickled Peppers and Torn Crostini, 172–73, 175
Texas BBQ Dry Rub, 136
chipotle chile(s)
Puerco BBQ Sauce, 24
Texas BBQ Dry Rub, 136
chocolate and chocolate chips
S’mores, Homemade, 177–79
Spanish Sipping, with Cinnamon Dipping Toasts, 119
Trail Mix Cookie and Date Ice Cream Sandwiches, 48–49
chorizo
Backyard Clambake, 182
Clams, Crabs, Mussels, Shrimp, Artichokes, Onions, Corn on the Cob, and, 164–67, 170
Paella for a Smaller Crowd, 120–22
Paella with Pork Confit, Shellfish, Mint-Scented Rabbit Meatballs, and, 104–13
cinder block pit, 250–55
Cinnamon Dipping Toasts with Spanish Sipping Chocolate, 119
citrus fruit, peeling and segmenting, 114
clambake, Southland barrel, 158–83
assembling barrel contents, 168, 168–69
Backyard Clambake, 182
Clams, Crabs, Mussels, Shrimp, Chorizo, Artichokes, Onions, and Corn on the Cob, 164–67, 170
Corn on the Cob, Hog-Tied, 171, 171
essentials, 163
Garlic-Dill Aioli, 172
Garlic-Herb Butter, 172
leftovers, 183
menu, 159
Peel ’n’ Eat Shrimp with Rustic Cocktail Sauce, 174–76
Rustic Cocktail Sauce, 176–77
Shrimp and Crab Sandwich on Toasted Brioche, 183
Smoked Fish Dip with Spicy Pickled Peppers and Torn Crostini, 172–73, 175
S’mores, Homemade, 177–79
timeline, 161
clambake barrel, 264–67
clams
Backyard Clambake, 182
and Crabs, Mussels, Shrimp, Chorizo, Artichokes, Onions, and Corn on the Cob, 164–67, 170
Paella for a Smaller Crowd, 120–22
Paella with Pork Confit, Shellfish, Chorizo, and Mint-Scented Rabbit Meatballs, 104–13
purging, 163
Spanish Seafood “Gumbo,” 123
Clementines, Spanish Olives, Warm, with Toasted Marcona Almonds and, 114–15
Cocktail Sauce, Rustic, 176–77
coconut
and Banana Mason Jar Cream “Pies,” 28–29
Trail Mix Cookie and Date Ice Cream Sandwiches, 48–49
cod
Smoked Fish Dip with Spicy Pickled Peppers and Torn Crostini, 172–73, 175
Compote, Leek and Spring Onion, 86–87
condiments and sauces. See also rubs; spreads
Aioli, 69–70
BBQ Mop Sauce, 137
Curried Tartar Sauce, 195
Hollandaise, Quick Blender, 207–8
Horseradish Cream, 218
Leek and Spring Onion Compote, 86–87
Mayonnaise, 40
Not-a-Secret Burger Sauce, 40
Peel ’n’ Eat Shrimp with Rustic Cocktail Sauce, 174–76
Rustic Cocktail Sauce, 176–77
Salsa Romesco, 65
Sauerkraut, Semi-Homemade, 44, 46
Spicy Texas BBQ Sauce, 140
Sticky Toffee Bread Pudding with Dried Fruit and Boozy Sauce, 236–38
Tomato Salsa, Fresh, 141
Vanilla Sauce, 236–38
cookies
Graham Crackers, 177–78
S’mores, Homemade, 177–79
Trail Mix, 48–49
cooking equipment and supplies, 268–69
cooking essentials, 8
corn
Clams, Crabs, Mussels, Shrimp, Chorizo, Artichokes, Onions, and, 164–67, 170
on the Cob, Hog-Tied, 171, 171
cornbread
Herbed, 235
and Sausage Dressing, 234
Corn Tortilla Chips, 140–41
Country Breakfast Sausage, 234–35
Cowboy Cauldron Company, 268
crab(s)
Backyard Clambake, 182
Clams, Mussels, Shrimp, Chorizo, Artichokes, Onions, Corn on the Cob, and, 164–67, 170
and Shrimp Sandwich on Toasted Brioche, 183
Cranberry, Salad, Heirloom Tomato, Bean, and, 202–3
cream
Buttermilk Ice Cream, 72
Coconut and Banana Mason Jar Cream “Pies,” 28–29
Horseradish, 218
Lemon Curd, 95–96
Sticky Toffee Bread Pudding with Dried Fruit and Boozy Sauce, 236–38
Vanilla Ice Cream, Old-Fashioned Hand-Cranked, 48–49, 150–54
crème de cassis
Mixed Berry White Sangria, 113
crème fraîche
Horseradish Cream, 218
Crispy Duck Fat Potatoes, 232–33
crostini
Avocado, with Tomatoes, Capers, Olives, Almonds, and Arugula, 62–63
Garlic, Torn, 145
Torn, Smoked Fish Dip with Spicy Pickled Peppers and, 172–73, 175
Croutons, Garlic, Torn, 145
Cuban Pork Sandwiches, 31
cucumber(s)
Bibb Lettuce with Soft Herbs, Lemon Dressing, and, 198–200
Botanas with Spicy Lime Salt and Honey Cream, 24–25
Green Papaya Slaw, 26
Quinoa and Red Rice Salad, 25–26
Culver City (California), 34
Curried Tartar Sauce, 195
D
date(s)
Sticky Toffee Bread Pudding with Dried Fruit and Boozy Sauce, 236–38
and Trail Mix Cookie Ice Cream Sandwiches, 48–49
desserts. See also cookies
Aunt Mimi’s Blueberry Mürbeteig, 204–5
Blackberry Slump with Buttermilk Ice Cream, 70–72
Coconut and Banana Mason Jar Cream “Pies,” 28–29
Hill Country Peach Crisp with Orange-Pecan Topping and Old-Fashioned Hand-Cranked Vanilla Ice Cream, 150–54
Lemon-Basil Granita with Lemon Curd Cream, 95–96
S’mores, Homemade, 177–79
Sticky Toffee Bread Pudding with Dried Fruit and Boozy Sauce, 236–38
Sweet Tart Dough, 29
Trail Mix Cookie and Date Ice Cream Sandwiches, 48–49
Deviled Eggs with Smoked Lake Trout, 194–96
dill
Alsatian Potato Salad with Bacon and, 201–2
-Garlic Aioli, 172
dips
Smoked Fish, with Spicy Pickled Peppers and Torn Crostini, 172–73, 175
do-it-yourself projects, 240–67
cinder block pit, 250–55
clambake barrel, 264–67
roasting box, 256–63
sheet-metal roasting shed, 242–49
dressing (for salad)
Buttermilk–Blue Cheese, 144–45
Buttermilk–Blue Cheese, Grilled Little Gem Salad with Cherry Tomatoes, Smoked Bacon, and, 144–45
Lemon, 198–200
Lemon, Bibb Lettuce with Cucumbers, Soft Herbs, and, 198–200
Tahini, 94
dressing (stuffing)
Cornbread and Sausage, 234
Pickled Jalapeño, Bacon- Wrapped Quail with, 142–44
Duck Fat Potatoes, Crispy, 232–33
E
Eco Wine Furniture, 268
Eggplant, Grilled Whole, with Tahini Dressing, Fried Garlic, and Mint, 92, 94–95
eggs
Alsatian Potato Salad with Bacon and Dill, 201–2
Bibb Lettuce with Cucumbers, Soft Herbs, and Lemon Dressing, 198–200
Buttermilk Ice Cream, 72
Coconut and Banana Mason Jar Cream “Pies,” 28–29
Deviled, with Smoked Lake Trout, 194–96
Hollandaise, Quick Blender, 207–8
Lemon Curd Cream, 95–96
Lemon Dressing, 198–200
Meringue Topping, 205
perfect hard-cooked, 196
Sticky Toffee Bread Pudding with Dried Fruit and Boozy Sauce, 236–38
Vanilla Ice Cream, Old-Fashioned Hand-Cranked, 48–49, 150–54
Vanilla Sauce, 236–38
Exotic Woods, 268
F
Farm-2-Market, 269
Fat Jack’s (Los Angeles), 36
“Fat Jack’s” Double Cheeseburger with Avocado, 36, 38–39
fennel
and Celery Salad with Cracked Hazelnuts and Mint, 66
Spanish Olives, Warm, with Clementines and Toasted Marcona Almonds, 114–15
fires, outdoor, building and tending, 6–7 (tables), 6–9, 9
Fireside Direct, 268
fish and Shellfish. See also fish fry, lake house; shrimp
Backyard Clambake, 182
Clams, Crabs, Mussels, Shrimp, Chorizo, Artichokes, Onions, and Corn on the Cob, 164–67, 170
Paella for a Smaller Crowd, 120–22
Paella with Pork Confit, Shellfish, Chorizo, and Mint-Scented Rabbit Meatballs, 104–13
Planked Fish Brine, 60
Shrimp and Crab Sandwich on Toasted Brioche, 183
Smoked Fish Dip with Spicy Pickled Peppers and Torn Crostini, 172–73, 175
Spanish Seafood “Gumbo,” 123
Squid, Griddled, with Pearl Barley, Soft Herbs, and Aioli, 67–70
Sturgeon, Wild, Cedar-planked, 58–60
Sturgeon, Wild, Cedar-Smoked, 73–74
Sturgeon Tartines, Marinated, 75
fish fry, lake house, 5, 184–209
Alsatian Potato Salad with Bacon and Dill, 201–2
Aunt Mimi’s Blueberry Mürbeteig, 204–5
Bibb Lettuce with Cucumbers, Soft Herbs, and Lemon Dressing, 198–200
Cheddar Cheese Loaf with Artisanal Ham and Spicy Brown Mustard, 196–98
Curried Tartar Sauce, 195
Deviled Eggs with Smoked Lake Trout, 194–96
essentials, 188–89
Fish Fry for a Family, 206
Fish Fry for a Feast, 190–93
Heirloom Tomato and Cranberry Bean Salad, 202–3
Hollandaise, Quick Blender, 207–8
Lake Fish Scramble with Hollandaise, 206–8
leftovers, 206–8
menu, 185
Pickled Vegetables, 200
timeline, 187
Whiskey Old-Fashioned, 195
Flatbread, 90–91
Ford’s Filling Station (Culver City, CA), 12
Fraser, Neal, 78
Fresno Chiles, Mac ’n’ Cheese with Smoked Ham Hocks and, 148–49
fuels for outdoor fires, 6, 6 (table), 8, 57
G
game. See also rabbit
Bacon-Wrapped Quail with Pickled Jalapeño Stuffing, 142–44
garlic
Aioli, 69–70
Croutons or Crostini, Torn, 145
-Dill Aioli, 172
Eggplant, Grilled Whole, with Tahini Dressing, Mint, and, 92, 94–95
-Herb Butter, 172
Rib Roast with Horseradish Cream, 214–17
-Studded Tomatoes, 66–67
Gazpacho, White, with Roasted Grapes and Verjus, 117–18
gelatin
Marshmallows, 177–78
S’mores, Homemade, 177–79
GermanDeli.Com, 269
goat cheese
Bacon-Wrapped Dates, 88–89, 93
Fennel and Celery Salad with Cracked Hazelnuts and Mint, 66
Persimmon Salad with Candied Pecans and, 229
Goin, Suzanne, 88
Graham Crackers, 177–78
grains. See also rice
Griddled Squid with Pearl Barley, Soft Herbs, and Aioli, 67–70
Quinoa and Red Rice Salad, 25–26
Tabbouleh, Raw Asparagus, 91–93
Granita, Lemon-Basil, with Lemon Curd Cream, 95–96
grapes
Gazpacho, White, with Verjus and, 117–18
Roasted, 117–18
Green Papaya Slaw, 26
Greens, Long-Cooked Southern- Style, 149
guava juice
XX Punch, 41
H
Ham, Artisanal, Cheddar Cheese Loaf and Spicy Brown Mustard with, 196–98
hamburgers
“Fat Jack’s” Double Cheeseburger with Avocado, 36, 38–39
ham hocks
Bacon-Wrapped Quail with Pickled Jalapeño Stuffing, 142–44
Smoked, Split Pea Soup with, 226–27
Smoked, with Mac ’n’ Cheese and Fresno Chiles, 148–49
hardwoods for outdoor fires, 6, 6 (table), 57
Hazelnuts, Fennel and Celery Salad with Mint and, 66
herbs
Alsatian Potato Salad with Bacon and Dill, 201–2
Bibb Lettuce with Cucumbers, Lemon Dressing, and, 198–200
Cornbread, 235
Fennel and Celery Salad with Cracked Hazelnuts and Mint, 66
Garlic-Dill Aioli, 172
Garlic-Herb Butter, 172
Griddled Squid with Pearl Barley, Aioli. and, 67–70
Lemon-Basil Granita with Lemon Curd Cream, 95–96
Paella for a Smaller Crowd, 120–22
Paella with Pork Confit, Shellfish, Chorizo, and Mint-Scented Rabbit Meatballs, 104–13
Spanish Olives, Warm, with Clementines and Toasted Marcona Almonds, 114–15
Heritage Foods USA, 269
Hill Country Peach Crisp with Orange-Pecan Topping and Old-Fashioned Hand- Cranked Vanilla Ice Cream, 150–54
Hog-Tied Corn on the Cob, 171, 171
Hollandaise, Quick Blender, 207–8
Hollywood Hills, 4
Home Depot, 268
Honey Cream, Botanas with Spicy Lime Salt and, 24–25
horseradish
Cocktail Sauce, Rustic, 176–77
Cream, 218
Cream, Rib Roast with, 214–17
Hummus, Fresh Chickpea, and Flatbread, 90–91
Huntington Meats, 269
I
ice cream
Buttermilk, 72
Sandwiches, Trail Mix Cookie and Date, 48–49
Vanilla, Old-Fashioned Hand-Cranked, 48–49, 150–54
Vanilla, Old-Fashioned Hand-Cranked, Hill Country Peach Crisp with Orange-Pecan Topping and, 150–54
iGourmet, 269
IronMan Cookers, 268
J
jack cheese
“Fat Jack’s” Double Cheeseburger with Avocado, 36, 38–39
Jack Daniel’s
Sticky Toffee Bread Pudding with Dried Fruit and Boozy Sauce, 236–38
jalapeño pepper(s)
Bacon-Wrapped Quail with Pickled Jalapeño Stuffing, 142–44
Smoked Fish Dip with Spicy Pickled Peppers and Torn Crostini, 172–73, 175
jicama(s)
Botanas with Spicy Lime Salt and Honey Cream, 24–25
K
kale
Long-Cooked Southern-Style Greens, 149
ketchup
Cocktail Sauce, Rustic, 176–77
L
Lake Fish Scramble with Hollandaise, 206–8
Lake Superior Fish Company, 270
lamb
Box-Roasted, 80–82
Roast, Sandwich, with Burrata, 97
Semi-Boneless Leg of, 96–97
Lang BBQ Smokers, 269
lasso knot, 167
leek(s)
Alsatian Potato Salad with Bacon and Dill, 201–2
Charred, 64
Gazpacho, White, with Roasted Grapes and Verjus, 117–18
and Spring Onion Compote, 86–87
lemon(s)
-Basil Granita with Lemon Curd Cream, 95–96
Dressing, 198–200
Dressing, Bibb Lettuce with Cucumbers, Soft Herbs, and, 198–200
Padrón Peppers, Charred, with Sea Salt and, 116–17
Preserved, Aioli, 106–7, 110, 120, 122
lemon musto
about, 87
Leek and Spring Onion Compote, 86–87
lettuce
Bibb, with Cucumbers, Soft Herbs, and Lemon Dressing, 198–200
Grilled Little Gem Salad with Cherry Tomatoes, Smoked Bacon, and Buttermilk–Blue Cheese Dressing, 144–45
lime(s)
Botanas with Spicy Lime Salt and Honey Cream, 24–25
Lindy and Grundy, 270
M
Mac ’n’ Cheese with Smoked Ham Hocks and Fresno Chiles, 148–49
Marshmallows, 177–78
master prep lists, 5
mayonnaise. See also aioli
Buttermilk–Blue Cheese Dressing, 144–45
Curried Tartar Sauce, 195
Mayonnaise, 40
Not-a-Secret Burger Sauce, 40
McReynolds Farms, 270
Meat Processing Products.Com, 269
meats, testing for doneness, 217, 217
Meringue Topping, 205
Metals Depot, 268
microwaves, types of, 78
milk
Fish Fry for a Family, 206
Fish Fry for a Feast, 190–93
Mac ’n’ Cheese with Smoked Ham Hocks and Fresno Chiles, 148–49
Spanish Sipping Chocolate with Cinnamon Dipping Toasts, 119
Vanilla Ice Cream, Old-Fashioned Hand-Cranked, 48–49, 150–54
mint
Eggplant, Grilled Whole, with Tahini Dressing, Fried Garlic, and, 92, 94–95
Fennel and Celery, with Cracked Hazelnuts and, 66
Peas, Buttered Petite, with Pearl Onions and, 230–31
-Scented Rabbit Meatballs, 108–10
Tabbouleh, Raw Asparagus, 91–93
mozzarella
Bacon-Wrapped Dates, 88–89, 93
Roast Lamb Sandwich with Burrata, 97
Clams, Crabs, Shrimp, Chorizo, Artichokes, Onions, Corn on the Cob, and, 164–67, 170
Mustard, Spicy Brown, Cheddar Cheese Loaf with Artisanal Ham and, 196–98
N
North Country Smokehouse, 270
Not-a-Secret Burger Sauce, 40
“Not Too Sweet” Dutch Oven Baked Beans, 146–47
nuts
Avocado Crostini with Tomatoes, Capers, Olives, Almonds, and Arugula, 62–63
Fennel and Celery Salad with Cracked Hazelnuts and Mint, 66
Hill Country Peach Crisp with Orange-Pecan Topping and Old-Fashioned Hand-Cranked Vanilla Ice Cream, 150–54
Persimmon, with Goat Cheese and Candied Pecans, 229
Spanish Olives, Warm, with Clementines and Toasted Marcona Almonds, 114–15
toasting, 49
Trail Mix Cookie and Date Ice Cream Sandwiches, 48–49
O
oats
Hill Country Peach Crisp with Orange-Pecan Topping and Old-Fashioned Hand-Cranked Vanilla Ice Cream, 150–51
Orange-Pecan Topping, 150–51
Trail Mix Cookie and Date Ice Cream Sandwiches, 48–49
Old-Fashioned, Whiskey, 195
olive(s)
Avocado Crostini with Tomatoes, Capers, Almonds, Arugula, and, 62–63
Spanish, Warm, with Clementines and Toasted Marcona Almonds, 114–15
olive oil, lemon-infused
Leek and Spring Onion Compote, 86–87
onion(s)
Backyard Clambake, 182
Clams, Crabs, Mussels, Shrimp, Chorizo, Artichokes, Corn on the Cob, and, 164–67, 170
Leek and Spring Onion Compote, 86–87
Pearl, Buttered Petite Peas with Fresh Mint and, 230–31
orange juice
XX Punch, 41
Orange-Pecan Topping, 150–51
outdoor fires, building and tending, 6–7 (tables), 6–9, 9
P
Padrón Peppers, Charred, with Lemon and Sea Salt, 116–17
paella
with Pork Confit, Shellfish, Chorizo, and Mint-Scented Rabbit Meatballs, 104–13
for a Smaller Crowd, 120–22
Spanish Seafood “Gumbo,” 123
La Paella, 269
Pancakes, Scallion Skillet, 26–27
Papaya Slaw, Green, 26
parsley
Tabbouleh, Raw Asparagus, 91–93
pasta
Mac ’n’ Cheese with Smoked Ham Hocks and Fresno Chiles, 148–49
Peach Crisp with Orange-Pecan Topping and Old-Fashioned Hand-Cranked Vanilla Ice Cream, 150–51
Peas, Buttered Petite, with Pearl Onions and Fresh Mint, 230–31
pecan(s)
Candied, Persimmon Salad with Goat Cheese and, 229
-Orange Topping, 150–51
Peel ’n’ Eat Shrimp with Rustic Cocktail Sauce, 174–76
pepper(s), bell Salsa Romesco, 65
pepper(s), hot. See chiles
Persimmon Salad with Goat Cheese and Candied Pecans, 229
Pickled Vegetables, 200
pies
Aunt Mimi’s Blueberry Mürbeteig, 204–5
Coconut and Banana Cream, in Mason Jars, 28–29
Sweet Tart Dough, 29
pig bags, 20
pig roast, 10–31
Bone-In Roasted Pork Leg, 30
Botanas with Spicy Lime Salt and Honey Cream, 24–25
Coconut and Banana Mason Jar Cream “Pies,” 28–29
Cuban Pork Sandwiches, 31
Green Papaya Slaw, 26
hog yields and cooking times, 18
leftovers, 31
menu, 11
Pig Brine, 20
Puerco BBQ Sauce, 24
Quinoa and Red Rice Salad, 25–26
roasting essentials, 12
Scallion Skillet Pancakes, 26–27
Sweet Tart Dough, 29
timeline, 13
vertical roasting, 22, 22–23
Whole Roasted Pig, 16–19
pineapple juice
XX Punch, 41
plank-cooking. See cedar-planked wild sturgeon
popovers
pork. See also bacon; chorizo; sausage(s)
Bone-In Roasted Leg of, 30
Confit, Paella with Shellfish, Chorizo, Mint-Scented Rabbit Meatballs, and, 104–13
Mac ’n’ Cheese with Smoked Ham Hocks and Fresno Chiles, 148–49
Mint-Scented Rabbit Meatballs, 109–10
Paella for a Smaller Crowd, 120–22
Pig Brine, 20
Sandwiches, Cuban, 31
Split Pea Soup with Smoked Ham Hocks, 226–27
Whole Roasted Pig, 16–19
Wisconsin-Style Brats, 44–45
potato(es)
BBQ Kennebec Chips, 42
Crispy Duck Fat, 232–33
Salad, Alsatian, with Bacon and Dill, 201–2
Scallion Skillet Pancakes, 26–27
String Bean and Potato Salad, 46–48
Preserved Lemon Aioli, 106–7, 110, 120, 122
Puerco BBQ Sauce, 24
Punch, XX, 41
Q
Quail, Bacon-Wrapped, with Pickled Jalapeño Stuffing, 142–44
Quinoa and Red Rice Salad, 25–26
R
rabbit
Meatballs, Mint-Scented, 108–10
Paella for a Smaller Crowd, 120–22
Paella with Pork Confit, Shellfish, Chorizo, and Mint-Scented Rabbit Meatballs, 104–13
Spanish Seafood “Gumbo,” 123
raisin(s)
Sticky Toffee Bread Pudding with Dried Fruit and Boozy Sauce, 236–38
resources, 268–70
Rib Roast with Horseradish Cream, 214–17
rice
Bomba, 104
Paella for a Smaller Crowd, 120–22
Paella with Pork Confit, Shellfish, Chorizo, and Mint-Scented Rabbit Meatballs, 104–13
Quinoa and Red Rice Salad, 25–26
Ripert, Eric, 93
Roast Beef “Patty Melt,” 239
roasting shed, sheet-metal, 242–49
rub(s)
rum
XX Punch, 41
Rustic Cocktail Sauce, 176–77
S
saffron
Paella for a Smaller Crowd, 120–22
Paella with Pork Confit, Shellfish, Chorizo, and Mint-Scented Rabbit Meatballs, 104–13
salads
Alsatian Potato, with Bacon and Dill, 201–2
Asparagus Tabbouleh, Raw, 91–93
Bibb Lettuce with Cucumbers, Soft Herbs, and Lemon Dressing, 198–200
Fennel and Celery, with Cracked Hazelnuts and Mint, 66
Green Papaya Slaw, 26
Grilled Little Gem, with Cherry Tomatoes, Smoked Bacon, and Buttermilk–Blue Cheese Dressing, 144–45
Heirloom Tomato and Cranberry Bean Salad, 202–3
Persimmon, with Goat Cheese and Candied Pecans, 229
Red Rice, and Quinoa, 25–26
String Bean and Potato, 46–48
salsa
Fresh Tomato, 141
Romesco, 65
sandwiches
Brisket Sloppy Joes, 157
Cuban Pork, 31
Roast Beef “Patty Melt,” 239
Roast Lamb, with Burrata, 97
Shrimp and Crab, on Toasted Brioche, 183
Sangria, Mixed Berry White, 113
Santa Monica Seafood, 270
sauces. See condiments and sauces
sauerkraut
Grilled Beer-Braised Bratwursts, 42–44
Roast Beef “Patty Melt,” 239
sausage(s). See also chorizo
and Cornbread Dressing, 234
Country Breakfast, 234–35
Grilled Beer-Braised Bratwursts, 42–44
Wisconsin-Style Brats, 44–45
The Sausage Maker, 269
Scallion Skillet Pancakes, 26–27
seafood. See fish and Shellfish
sheep’s milk cheese
String Bean and Potato Salad, 46–48
sheet-metal roasting shed, 242–49
Shellfish. See fish and Shellfish; shrimp
shrimp
Backyard Clambake, 182
boiling, 176
Clams, Crabs, Mussels, Chorizo, Artichokes, Onions,
Corn on the Cob, and, 164–67, 170
and Crab Sandwich on Toasted Brioche, 183
Paella for a Smaller Crowd, 120–22
Paella with Pork Confit, Shellfish, Chorizo, and Mint-Scented Rabbit Meatballs, 104–13
Peel ’n’ Eat, with Rustic Cocktail Sauce, 174–76
Spanish Seafood “Gumbo,” 123
Sloppy Joes, Brisket, 157
Slump with Buttermilk Ice Cream, Blackberry, 70–72
Smoked Fish Dip with Spicy Pickled Peppers and Torn Crostini, 172–73, 175
smokers/smoking boxes
how to build, 9
wood chips for, 8
S’mores, Homemade, 177–79
soup. See also Chicken Stock
Gazpacho, White, with Roasted Grapes and Verjus, 117–18
Spanish Seafood “Gumbo,” 123
Split Pea, with Smoked Ham Hocks, 226–27
sources, 268–70
sour cream
Botanas with Spicy Lime Salt and Honey Cream, 24–25
Buttermilk–Blue Cheese Dressing, 144–45
Spanish Seafood “Gumbo,” 123
Spanish Sipping Chocolate with Cinnamon Dipping Toasts, 119
specialty foods and whole animals, 269–70
Spicy Texas BBQ Sauce, 140
SpitJack, 269
spits, vertical, 22, 22–23
Split Pea Soup with Smoked Ham Hocks, 226–27
spreads
Chickpea Hummus, Fresh, and Flatbread, 90–91
Marinated Sturgeon Tartines, 75
Squid, Griddled, with Pearl Barley, Soft Herbs, and Aioli, 67–70
Sticky Toffee Bread Pudding with Dried Fruit and Boozy Sauce, 236–38
String Bean and Potato Salad, 46–48
stuffing. See dressing (stuffing)
Tartines, Marinated, 75
Wild, Cedar-planked, 58–60
Wild, Cedar-Smoked, 73–74
sugar snap peas
Paella for a Smaller Crowd, 120–22
Paella with Pork Confit, Shellfish, Chorizo, and Mint-Scented Rabbit Meatballs, 104–13
Sunday roast, 210–39
Brussels Sprouts, Pan-Roasted, with Bacon, 231
Cornbread and Sausage Dressing, 234
Country Breakfast Sausage, 234–35
Crispy Duck Fat Potatoes, 232–33
essentials, 212
Herbed Cornbread, 235
Horseradish Cream, 218
leftovers, 239
menu, 211
Peas, Buttered Petite, with Pearl Onions and Fresh Mint, 230–31
Persimmon Salad with Goat Cheese and Candied Pecans, 229
Rib Roast with Horseradish Cream, 214–17
Roast Beef “Patty Melt,” 239
Split Pea Soup with Smoked Ham Hocks, 226–27
Sticky Toffee Bread Pudding with Dried Fruit and Boozy Sauce, 236–38
timeline, 213
Turkey, Corncob-Smoked, 220–25
Surfas Culinary District, 270
Sweet Tart Dough, 29
Swiss cheese
Roast Beef “Patty Melt,” 239
T
Tabbouleh, Raw Asparagus, 91–93
tahini
Dressing, 94
Eggplant, Grilled Whole, with Fried Garlic, Mint, and, 92, 94–95
Tartar Sauce, Curried, 195
Tart Dough, Sweet, 29
tarts. See pies
temperatures of outdoor fires, 7
Texas BBQ Dry Rub, 136
Texas crutch, 139
La Tienda, 269
tomato(es)
Avocado Crostini with Capers, Olives, Almonds, Arugula, and, 62–63
Beef Chili, 49–50
Cherry, Grilled Little Gem Salad with Smoked Bacon, Buttermilk–Blue Cheese Dressing, and, 144–45
Cocktail Sauce, Rustic, 176–77
Garlic-Studded, 66–67
Heirloom, and Cranberry Bean Salad, 202–3
Puerco BBQ Sauce, 24
Salsa, Fresh, 141
Salsa Romesco, 65
Spanish Seafood “Gumbo,” 123
Spicy Texas BBQ Sauce, 140
topping, dessert
Meringue, 205
Orange-Pecan, 150–51
tortilla(s)
Chips, Baked, 141
Chips, Corn, 140–41
Trail Mix Cookie and Date Ice Cream Sandwiches, 48–49
Trillin, Calvin, 134
Trout, Smoked Lake, Deviled Eggs with, 194–96
turkey
Corncob-Smoked, 220–25
U
Used Wine Barrels, 268
V
vanilla
Ice Cream, Old-Fashioned Hand-Cranked, 48–49, 150–54
Sauce, 236–38
veal stock
Rib Roast with Horseradish Cream, 214–17
vegetables. See also specific vegetables
Chicken Stock, 49–51
Pickled, 200
Verjus, Gazpacho, White, with Roasted Grapes and, 117–18
W
Walleye Direct, 270
welding, 243–49
whiskey
Bread Pudding, Sticky Toffee, with Dried Fruit and Boozy Sauce, 236–38
Old-Fashioned, 195
white fish. See also fish fry, lake house
Smoked Fish Dip with Spicy Pickled Peppers and Torn Crostini, 172–73, 175
Whitt’s Wood Yard, 268
Whole Foods Markets, 270
wine
Mixed Berry White Sangria, 113
Paella for a Smaller Crowd, 120–22
Paella with Pork Confit, Shellfish, Chorizo, and Mint-Scented Rabbit Meatballs, 104–13
Rib Roast with Horseradish Cream, 214–17
wood-fired paella, 98–123
Charred Padrón Peppers with Lemon and Sea Salt, 116–17
essentials, 101
leftovers, 123
menu, 99
Mixed Berry White Sangria, 113
Paella for a Smaller Crowd, 120–22
Paella with Pork Confit, Shellfish, Chorizo, and Mint-Scented Rabbit Meatballs, 104–13
Spanish Olives, Warm, with Clementines and Toasted Marcona Almonds, 114–15
Spanish Seafood “Gumbo,” 123
Spanish Sipping Chocolate with Cinnamon Dipping Toasts, 119
timeline, 103
White Gazpacho with Roasted Grapes and Verjus, 117–18
Y
yogurt
Tahini Dressing, 94