Contents
LESSON NO 2 | Wood Is an Ingredient
LESSON NO 3 | One Rub Conquers All
LESSON NO 4 | Barbecue Is a Technique, Not a Recipe
St. Louis–Style Pork Spareribs
LESSON NO 5 | Whiskey Takes Time
LESSON NO 6 | Keep Sides Simple
Grilled Halloumi with Long Beans and Pea shoots
Charred Broccoli with Pecorino and Lemon
Iceberg Wedge with Warm Bacon Dressing and Blue Cheese
Charred Corn with Compound Cream Cheese
Baby Eggplants with Fried Goat Cheese and Caramelized Onions
LESSON NO 7 | Sauce? If You Must . . .
LESSON NO 8 | You Can Bring the Smoke Inside
Smoked Mackerel with Herb Spread and Grilled Tomato Concassé
LESSON NO 10 | Fire Equals Flavor
LESSON NO 11 | Charcoal: Keep It Pure
LESSON NO 12 | Oil Early and Oil Well
LESSON NO 13 | Brining and Salting Are Worth the Time
Bourbon-Brined Center-Cut Pork Chops
LESSON NO 14 | Doneness: Know Where to Stick It
LESSON NO 15 | Grilling Red Meat: Cook to the Cut
Butcher’s Steaks with Garlic Butter
New York Strip Steaks with Sauce au Poivre
Butter-Poached and Grilled Beef Tenderloin Steaks
Lamb Saddle Chops with Mint-Yogurt Sauce
Lamb Shoulder Blade Chops with Mint-Gremolata Butter
Veal Flank Steaks with Chimichurri Oil
LESSON NO 16 | Grilling Chicken: Leave It on the Bone
Grill-Smoked Chicken with Jamaican Gravy
LESSON NO 17 | Grilling Seafood: Less Is More
Grilled Swordfish Steaks with Wine-Bottle Sauce
Grilled Whole Trout with Lemon and Garlic Butter
Grilled Mackerel with Green Peppercorn Sauce
Grilled Sardines with Ponzu and Pickled Red Onions
Grilled Clams with Garlic Butter
LESSON NO 18 | You Can Grill Before Noon
Grilled BLT with Pickled Tomatoes and Avocado Spread
Grilled Patty Melt with Caramelized Onions
Grilled Sausage, Pepper, and Onion Sandwiches
LESSON NO 19 | A Grill Basket Is Your Buddy
Grilled Fiddlehead Ferns with Cured Ham
Grilled Artichoke Hearts with Aioli