Index
A
acids:
in marinades, 41
nonreactive cookware and containers and, 42
Adolph’s, 29
African piri piri chicken, 301–2
convection heat and, 3
smoke sticking to food and, 14–15
stall and, 60
Alabama white sauce, 174–75, 181–82
albumin, 58
alcohol, in marinades, 42
aluminum foil:
oiled, starting stick-prone foods on, 107
Texas crutch and, 60–61
Anchor Bar, Buffalo, N.Y., 302
appetizers and savory snacks:
baba ghanoush, fire-roasted eggplant, 356–57
halibut salad, smoked, 330–31
oysters, smoked, 341
salmon, schmancy hot-smoked, 326–28
salmon mousse canapés, smoked, 329
shrimp, bacon-wrapped stuffed, championship, 344–45
Argentine chimichurri sauce, 189
ash:
galvanized can for, 112
asparagus, grilled, 350–52
Augies, Binghamton, N.Y., 289
B
baba ghanoush, fire-roasted eggplant, 356–57
back ribs, beef, 256
back ribs, pork, 203–4
happy mouth yakitori ribs, 210
Backwoods Smoker, 91
bacon:
and onion jam, 194
-wrapped stuffed shrimp, championship, 344–45
Baja fish tacos, 332–33
Baker, Bob, 298
balconies, grill use on, 72, 73, 77
balsamic vinegar, 351
barbecue beans, Boston, 361–62
east Carolina mop, 174, 178–79
Hawaiian huli-huli, 175, 183–84
honey as sweetener for, 44
Kansas City (KC) red, 174, 175–77
marinating in, 41
mustard, South Carolina, 174, 177–78
storing, 176
strategies for use of, 63, 173
sweet, caramelization and, 43–44
sweet, Maillard reaction and, 43–44
types of, 174–75
Maillard reaction and, 43–44, 55–56
basil, in pesto, 189–90
baskets:
fish, 107
grill, 103
basting and spritzing, 15, 16, 44, 61–63
cooking time and, 61
crust formation and, 61
turkey, 309
Bayless, Rick, 186–87
BBQ Guru, 65
beans, Boston barbecue, 361–62
bear paws, 109
corned, 259
food temperature guide, 52, 53, 54–55
see also beef brisket; beef ribs; beef roasts; burgers; steaks
beef, brines, rubs, and sauces for:
big bad beef rub, 166–67
board sauces, 188–89
brine for injection, 161–62
chimichurri, 189
Dalmatian rub, 166
Mrs. O’Leary’s cow crust, 167
beef brisket, 258–65
basics, 258–60
burnt ends, 263
grades of, 259
pastrami, close to Katz’s, 263–65
slicing, 262
Texas, 260–61
Texas mop sauce for, 174, 179–81
trimming off fat cap, 44–45
Wozniak method for, 65
beef butter, 255
beef ribs, 256–58
cuts of, 256
short, Brazilian steakhouse style, 257–58
short, Texas style, 257
beef roasts, 247–55
bone-in vs. boneless, 248–49
chateaubriand with compound butter, 254–55
cuts for, 247
great, hallmarks of, 249
prime rib (recipe), 249–51
rib, ordering, 247–48
Santa Maria tri-tip: poor man’s prime rib, 251–53
for those who don’t want medium-rare, 250
beef tenderloin:
breaking down into chateaubriand, 254–55
steak cuts from, 242
beer, in touchdown tailgate brat tub, 279–81
beer can chicken, 296
Big Bob Gibson Bar-B-Q, Decatur, Ala., 301
Binghamton spiedie sandwiches, 289–90
Bishop, John “Big Daddy,” 207
bisquettes, 19
bivalves (clams, oysters, and mussels), 334–41
buying and handling, 334–36
clambake with grilled crostini, 339–40
opening, 336–37
oysters, grilled, with white wine sauce, 340–41
oysters, smoked, 341
purging with cornmeal and water, 338
quick-smoked, 338
blade steaks, or blade chops (country-style ribs), 205, 213
blue cheese dip, 303
board sauces, 188–89
boiling temperatures, impact from, 6–8
bones:
impact on cooking, 56–59
juiciness and, 58–59
Bonner, Mychael, 323–24
Boston barbecue beans, 361–62
boundary layer, 14
Bradley Smoker, 19
branzino, in Chef Bonner’s fish fillets with brioni broth, 323–25
brat tub, touchdown tailgate, 279–81
Brazilian steakhouse–style short ribs, 257–58
bread, in simple grilled crostini, 350
breaks (rib tips), 205
brines (recipes), 160–62
basic brinerade, 161
for injection, 161–62
simple Blonder wet brine (6.3% salinity), 160–61
double-salt jeopardy and, 36
pickling vs. curing vs., 37
sugar in, 37
thickness and time for, 161
brioni broth, fish fillets with, Chef Bonner’s, 323–25
briquets, charcoal, 21, 124–26, 127, 138
brisket, see beef brisket
brisket, pork (rib tips), 205
broth:
brioni, fish fillets with, Chef Bonner’s, 323–25
smoked bone, 220–21
browning:
basting and spritzing and, 62
brown good, black bad, 44
Maillard reaction and, 43–44
brushes:
scrub and spray, 106
silicone, 108
stainless-steel welder’s wire, 105–6
Buffalo chicken wings, blasphemy, 302–4
built-in grills or smokers, 95
bullets (vertical charcoal smokers), 87
smoking on, 136–37
burger glop, 188
burgers, 268–74
bacon and onion jam for, 194
cheeseburgers, zen of, 273
choosing meat for, 268–69
cooking on griddle, 272
diner, 272–73
flavoring, 269
food temperature guide, 52, 53, 54
the great American steakhouse steakburger, 270–71
grill marks on, 57
shaping, 269
white stuff oozing out of, 58
burn boxes, 150
burners, of gas grills, 73, 82
burnt ends, 263
butane burners, 110
butcher block seasoning, 173
butter, 158
beef, 255
-poached fish fillets, 331–32
Butterball marinade injector, 112
butterflying (spatchcocking):
chicken, 295
leg o’ lamb, 289
turkey, 309
C
cabbage:
classic deli slaw with sour cream and mayo, 364
prepping for slaw, 363
sweet-sour slaw, 362–63
cabinet-style charcoal smokers, 91
Caja China, La, 95
Cajun seasoning, 170
calamari:
choosing and cleaning squid, 335
grilled, ladolemono, 334
calibrating:
charcoal grills, 133
grills or smokers, 115
thermometers, 114–15
Cambro, faux, 50–51
Camp Chef Smoke Vault, 92
campfire cooking, 145–49
accessories for, 146–47
building fire for, 148–49
preparing site for, 146
caramelization, 43–44
cascabel mole, inspired by Chef Rick Bayless, 186–87
cast-iron griddles, 152–53
cast-iron grill grates, 100, 102
cauliflower, grilled, 352–53
caveman steaks, 132
center-cut ribs (aka St. Louis cut, SLC, barbecue cut, Kansas City cut), 204
last-meal ribs, 206–7
60-minute ribs Dreamland style, 207–10
ceramic smoker/grills, 87–88, 143
smoking on, 137–38
Chang, David, 221
Char-Broil, 19
charcoal, 74
briquets vs. lump, 21, 124–27, 138
flavor molecules produced by, 72
charcoal grates, 143
charcoal grills, 83–84, 124–33
access to charcoal in, 84
adding more charcoal to, 131–32, 135
buying, 83–84
calibrating, 133
cleanup after grilling on, 133
controlling temperature on, 83, 130–32
getting really high heat on, 132
grates of, 84
portable, 85
prices of, 75
pros and cons of, 72–73
smoking on, 134–35
starting fire in, 128–30
two-zone cooking in, 83–84
using, 124–33
Chargon, 105
chateaubriand with compound butter, 254–55
cheeseburgers, zen of, 273
cherry port sauce, grilled duck breasts in, 315–17
Chicago dog, 276
chicken, 293–306
beer can, 296
breaking down bird into parts, 294
breasts, pounding for even cooking, 30–31
breasts vs. legs and thighs, 27–28
brining, 34–37
cooking temperature for, 297
cooking until juices run clear, 54
food temperature guide, 52, 53, 54, 55, 297
halving, 294
indirect cooking, 9
marinating, 42
reverse searing, 48, 49, 294, 297
roasting whole, 295
skinless, 297
smoking, 297
spatchcocking (butterflying), 295
stock, 297
vertical wire roasting frames for, 295
wing, anatomy of, 304
chicken (recipes):
in ‘bama white sauce, Big Bob Gibson’s, 301
Cornell, 295–96
Hawaiian huli-huli teriyaki, 299
piri piri, 301–2
pulled, 300–301
rotisserie, Provençal, 304–6
Simon & Garfunkel, 297–98
Sweet Georgia Brown smoked yard bird, 300
wings, blasphemy Buffalo, 302–4
chicken, brines, rubs, and sauces for:
Alabama white sauce, 174–75, 181–82
brine for injection, 161–62
butcher block seasoning, 173
Cajun seasoning, 170
D.C. mumbo sauce, 195
Hawaiian huli-huli sauce, 175, 183–84
Simon & Garfunkel rub, 168
chile(s):
chipotle-lime corn on the cob, 354–55
chocolate barbecue sauce, 185
chili powder, 158
chimichurri sauce, 189
chimney starters, 21, 72, 128–29
chipotle-lime corn on the cob, 354–55
chocolate chile barbecue sauce, 185
chuck-wagon cooking, 153
cilantro, in chimichurri sauce, 189
Cincinnati cheese Coney, 276
citrus salt and pepper, 170–71
clambake with grilled crostini, 339–40
clams:
buying and handling, 334–36
clambake with grilled crostini, 339–40
opening, 336–37
quick-smoked, 338
cleaning:
ease of, as factor in buying grill, 78
exterior of grill or smoker, 142
fighting mold and, 143
gas vs. charcoal grills, 73
grill grates, 105–6
interior of cooking chamber, 20, 73, 120, 133, 142–44
coffee, in cowboy java rub, 171
Coleman InstaStart, 110
color of meat:
as guide to safety, 55
Columbia gold: a South Carolina mustard sauce, 177–78
competition barbecue cooking, 68–69
large-capacity, commercial, and trailer-mounted rigs for, 93
conduction heat, 2–3
Coney Island hot dog, 276
connective tissue, 26–27, 28, 56
convection heat, 3
Cook-Air, 85
cooking ahead, 64–66
cooking diary, 114
cooking surface, size of, 76–77
cooking temperature:
controlling, on gas grill, 115–16
cooking time and, 49
when to cook hot and fast, 46–47
when to cook low and slow, 47–48
see also thermometers
cooking time, 46–50
basting and spritzing and, 61
factors influencing, 49–50
smoke flavor and, 13
when to cook hot and fast, 46–47
when to cook low and slow, 47–48
corned beef, 259
Cornell chicken, 295–96
Cornish game hens:
Alabama white sauce for, 181–82
marinated, 306–7
corn on the cob:
chipotle-lime, 354–55
grilled, ultimate, 353–54
costal cartilages (rib tips), 205
coulis, roasted red pepper and garlic, 190–91
country-style ribs (aka country ribs, blade steaks, blade chops), 205, 213
cowboy cooking, 152
cowboy java rub, 171
crostini, simple grilled, 350
Cuisinart Grilluminate Universal LED Grill Light, 111
curing, brining vs. pickling vs., 37
D
Dalmatian rub, 166
D.C. mumbo sauce, 195
dehydrating fruits and vegetables, 68
denaturing, 35
Detroit Coney dog, 276
diner burgers, 272–74
dips:
baba ghanoush, fire-roasted eggplant, 356–57
blue cheese, 303
distance from radiant energy source, 4
Dolly’s lamb rub, 169
doneness:
digital thermometer and, 96, 97
food temperature guide and, 51–55
poking meat and, 98
Dreamland-style 60-minute ribs, 207–10
drippings of juices and fat, 12
drum smokers, 87
dry brining, 34, 35, 36, 160, 166
breasts, grilled, in cherry port sauce, 315–17
food temperature guide, 53, 54–55
tips on cooking, 316
E
E. coli, 54
east Carolina mop sauce, 174, 178–79
eggplant baba ghanoush, fire-roasted, 356–57
eggs, 158
egg-shaped cookers, 87–88
smoking on, 137–38
see also kamados
elastin, 27
electric grills, 81
extension cords for, 96
smoke and, 12
electric smokers, 94
extension cords for, 96
electric starters, 129
Engelbrecht, 84
“enhanced” meats, 36, 42–43, 308
enzyme tenderizing, 29–30
exhaust dampers, 130–31
extension cords, 96
F
trimming fat cap, 44–46
faux Cambro, 50–51
fire pit cooking, 145–49
accessories for, 146–47
building fire for, 148–49
fire rings, 146
brining, 35
buying, 320–21
cleaning walls of smoker after cooking, 324
cold-smoking, 327
cooking, 321
food temperature guide, 53, 55
frozen, 320
grill accessories for, 107
planking, 153–54
white stuff oozing out of, 58
whole, filleting, 322–23
fish (recipes):
fillets, butter-poached, 331–32
fillets with brioni broth, Chef Bonner’s, 323–25
halibut, smoked, salad, 330–31
salmon, schmancy hot-smoked, 326–28
salmon, smoked, mousse canapés, 329
salmon, smoked, quiche, 330
tacos, Baja, 332–33
trout, smoked, Florida mullet style, 325–26
fish, brines, rubs, and sauces for:
Cajun seasoning, 170
citrus salt and pepper, 170–71
D.C. mumbo sauce, 195
Greek ladolemono, 192
Marietta’s fish rub, 169–70
fish baskets, 107
flameouts, in gas grills, 74, 78
flashback, 138
Flay, Bobby, 269
flipping meat, 60
basting immediately after, 62–63
flour, 158
food temperature guide, 51–55
color and, 55
disagreement of chefs and USDA, 52, 54–55
food thermometers, 48, 49, 55, 97, 98, 149
where to stick in meat, 116
where to stick in poultry, 54
freezing leftovers, 66
Frogmat, 103
fruits:
smoking and dehydrating, 68
G
garlic:
powder, smoked, 172
and roasted red pepper coulis, 190–91
garlic presses, 113
garlic salt, 158
with built-in heat indicators, 77
buying, 79–83
calibrating, 115–17
ignition system of, 82, 117, 123–24
liquid propane or natural gas, 80–81
modifying gas flow to get low heat on, 122
portable, 85
prices of, 75–76
pros and cons of, 73–74
rotisserie and spit grilling on, 119–20
with sear burner, 73, 74, 82, 83
setting up for two-zone cooking, 117–18
smoking on, 135
smoking with wood chips in, 74
thermostats for, 65
troubleshooting, 120–24
using, 115–24
gas smokers, 91–92
smoking on, 138
geese, 28
glazes, 175
Grand Marnier, 185–86
Japanese happy mouth yakitori sauce, 191–92
gloves:
silicone, 108
suede fire-resistant, 108, 138
goat roasters, 95
grain, slicing meat across, 31
Grand Marnier:
glaze, 185–86
–glazed ham steaks, 219
grates:
charcoal, 143
see also grill grates
grease pans, 143
Greek ladolemono for seafood, 192
Green Mountain, 93–94
green sauces:
board sauces, 188–89
chimichurri, 189
griddling, 151–55
on cast aluminum, 153
on cast iron, 152–53
on salt blocks, 154–55
on stainless steel, 153
tips for success, 151
on wood planks, 153–54
Grill Gauge, 122
grill grates, 74, 78, 84, 100–103
cast-aluminum hard-anodized, 100–101
grill grates, continued
chrome or nickel-plated wire, 100, 101
cleaning, 105–6
collapsible, for campfires, 147
Hovergrill, 109
keeping food from sticking to, 104
movable, 84
oiling, 104
size of cooking surface and, 76–77
Teflon and nonstick, 102–3
tempered steel, 102
thick enameled bars and thick stainless-steel bars, 102
thin porcelain enamel-coated, 101
grill pads, 111
grills, 82–85
adapting for smoking, 85
assembly of, 79
built-in, 95
calibrating, 115
charcoal vs. gas, 72–75
cleaning exterior of, 142
cleaning interior of cooking chamber, 20, 73, 120, 133
combo, with one side for gas and the other for charcoal, 75
end-of-season discounts and, 76
footprint of, 77
light for, 111
log-burning, 84–85
new, seasoning, 115
portable, 85
protective covers for, 76, 110
size of cooking surface in, 76–77
what to look for in, 75–79
wood grilling on, 149
work surfaces and storage shelves of, 78–79
see also charcoal grills; gas grills; smokers
Grillworks, 84
ground meats, 267–81
food temperature guide, 52, 53, 54, 55
see also burgers; hot dogs; sausages
H
halibut, smoked, salad, 330–31
ham:
food temperature guide, 53, 55
steaks, Grand Marnier–glazed, 219
wet-cured, 217–19
handheld smokers, 94–95
happy mouth yakitori:
ribs, 210
sauce, Japanese, 191–92
Hawaiian huli-huli:
teriyaki chicken, 299
turkey breast teriyaki, 314–15
heat:
conduction, 2–3
convection, 3
infrared (IR) radiant, 3–4
moving within meat, 5
radiant, 3
temperature vs., 4
heat diffusers, 79–80
heat shadow, 64
herbs, 163–64
beef butter, 255
board sauces, 188–89
smoking with, 23
substitutions, 164
see also rubs and blends of herbs and spices
hibachis, 85
hot dogs, 275–76
food temperature guide, 53, 55
regional, 276
hot sauce, classic Buffalo, 303
hotspots, checking for, 117
Hovergrill, 109
hovering grills, 147
huli-huli, Hawaiian:
teriyaki chicken, 299
turkey breast teriyaki, 314–15
humidity:
in cooker, 15
cooking time and, 50
stall and, 60
hypodermics, meat-injector, 39
I
Iacovelli, Augustine, 289
igniting gas grills, 82, 117, 123–24
number and positioning of gas burners and, 73, 82
size of cooking surface and, 77
see also two-zone cooking
infrared gun thermometers, 97, 151, 154
infrared radiant heat, 3–4
ingredients, as specified in recipes, 158
injection, 38–40
brine recipes for, 161–62
gizmos for, 39
ingredients for, 40
lubing turkey breasts, 162–63
instant-read thermometers, 97
intake dampers, 130
Italian-inspired recipes:
better sausage sandwich, 277–79
Binghamton spiedie sandwiches, 289–90
grilled marinara sauce, 193–94
grilled polenta, 360–61
pesto, 189–90
suckling porchetta, 236–39
J
Jaccard tenderizers, 30
jam, bacon and onion, 194
Japanese-inspired recipes:
happy mouth yakitori ribs, 210
happy mouth yakitori sauce, 191–92
juiciness of meat, 32
bone and, 58–59
salt and, 34–35
K
Kamado Joe, 88
smoking on, 137–38
two-zone cooking and, 84
Kansas City Barbecue Society cooking contests, 258
Kansas city red sauce, 174
KC classic, 175–77
Katz’s Delicatessen, New York City, 263
Keller, Thomas, 42
Kentucky black sauce, 175, 182–83
Kermit’s second-favorite pork chops, 210–11
Kingsford:
wood briquets, 19
Kobe beef, 243
Komodo Kamado, 88
kosher salt, 33, 34, 36, 37, 112
L
ladolemono:
grilled calamari, 334
for seafood, Greek, 192
lamb, 283–91
Binghamton spiedie sandwiches, 289–90
food temperature guide, 53, 54–55
Kentucky black sauce for, 175, 182–83
leg o’, 287–89
leg o’, choosing, 288
leg of, trimming off fat cap, 44–45
loin chops, marinated, 286–87
lollipops, herbed, 285–86
rack of, wood-grilled, 284
rub, Dolly’s, 169
sunlite Kentucky mutton, 291
lamb roasters, 95
Lamsonsharp fish tongs, 107
Lang, Adam Perry, 188
Lang Smoker, 91
leftovers, freezing and reheating, 66–67
lemon, in Greek ladolemono for seafood, 192
Lexington dip, the west Carolina barbecue sauce, 174, 179
lids:
essential for cooking, 82–83
opening, cooking temperature and, 62
tightness of fit in charcoal vs. gas grills, 74, 78
when to use, 9
lights, for grill, 111
liquid propane, see propane
lobster, 345–47
choosing and preparing, 345–46
food temperature guide, 53
grilled, Greg’s, 346–47
log-burning grills, 84–85
campfire and fire pit cooking with, 145–49
smoking with, 144–45
smoking with wood only, 149–50
loin ribs, or loin back ribs, see back ribs, pork
Looftlighter, 129
López-Alt, J. Kenji, 60
lump charcoal, 21, 124, 126–27, 138
M
Maillard reaction, 43–44
how to get perfect Maillard sear, 55–56
MAK:
pellet smokers, 140
rib rack, 110
Marietta’s fish rub, 169–70
marinade injectors, 112
for Cornish game hens, 306–7
gashing food before applying, 40
industrial, 42–43
for lamb, 286–87
making, 41–42
penetration of, 41
steaks and, 243
vacuum marinators and, 42
marinara sauce, grilled, 193–94
marrow, 56
Maverick ET-732, 97
mayonnaise, coating fish with, 107
McGee, Harold, 60
meat, 26–32
buying, 28–29
makeup of, 26–27
slow-twitch vs. fast-twitch muscles in, 27–28
temperature of, before cooking, 29
see also specific meats
meat mallets, 30
Memphis dust, meathead’s, 167–68
mesquite, 20
Middle Eastern fire-roasted eggplant baba ghanoush, 356–57
milk, 158
mise en place, 159
Mrs. O’Leary’s cow crust, 167
Mr. Bar-B-Q Mesh Roasting Pan, 103
mold, fighting, 143
mole, cascabel, inspired by Chef Rick Bayless, 186–87
Momofuku-inspired ramen bowl, 221–22
Moonlite Bar-B-Q Inn, Owensboro, Ky., 291
mop sauces:
Motz, George, 272
mouse, smoked salmon, canapés, 329
mullet, smoked, 325
multiple hunks of meat, cooking at same time, 63–64
mumbo sauce, D.C., 195
muscles, 32
cells of, 26
slow-twitch vs. fast-twitch, 27–28
mussels:
buying and handling, 334–36
quick-smoked, 338
mustard sauce, South Carolina, 174, 177–78
mutton:
Kentucky black sauce for, 175, 182–83
sunlite Kentucky, 291
myoglobin, 17, 27, 28, 54, 58, 99
myowater, 27
N
nonreactive containers and cookware, 42
nonstick grill grates, 102–3
noodles, in Momofuku-inspired ramen bowl, 221–22
note taking, 114
O
offset charcoal smokers, 64, 89–91
cleaning, 143
oiling grill grates, 104
onion:
and bacon jam, 194
powder, smoked, 172
Opie’s Barbecue, Spicewood, Tex., 85
Owensboro, Ky., mutton in, 291
OXO Good Grips:
digital kitchen scale, 112
poultry shears, 113
tongs, 109
oysters:
buying and handling, 334–36
grilled, with white wine sauce, 340–41
opening, 337
quick-smoked, 338
smoked, 341
P
pans:
cast-iron, 102
color of, browning and, 306
see also griddling
paprika, 158
parafin cubes, 128
Parajecki, Joe, 343
Parrish, David, 88
parsley, in chimichurri sauce, 189
pastrami:
close to Katz’s, 263–65
steaming, 265
pellets, 16, 18–19, 21, 75, 139–40
pellet smoker/grills, 12, 69, 72, 86, 93–94
cleaning, 143–44
extension cords for, 96
reverse sear on, 48
smoking on, 138–40
pellet smoker/grills, continued
stall shortened in, 60
pepper(s) (bell):
red and green, in better Italian sausage sandwich, 277–79
roasted red, and garlic coulis, 190–91
pesto, 189–90
-crusted pork loin roast, 215
pickling, brining vs. curing vs., 37
pickling salt, 33
pig, whole, see suckling (pig); whole hog pig pickin’
pig roasters, 95
piri piri chicken, 301–2
pit, see fire pit cooking
Pit Barrel Cooker, 87
polenta, grilled, 360–61
porchetta, suckling, 236–39
pork, 197–239
butts, Wozniak method for, 65
chops, stuffing, 211
chops, types of, 213
food temperature guide, 52, 53, 55
heritage, 28
pink, trichinosis risk and, 52
ribs, cooking ahead, 65–66
shoulder, trimming off fat cap, 44–45
see also bacon; ham; sausage(s)
pork (recipes):
chops, Kermit’s second-favorite, 210–11
loin roast, pesto-crusted, 215
loin roast, stuffed, 216–17
Momofuku-inspired ramen bowl, 221–22
pulled, perfect, 198–201
ribs, last-meal, 206–7
ribs, 60-minute, Dreamland style, 207–10
ribs, yakitori, happy mouth, 210
smoked bone broth, 220–21
suckling pig: small enough for your grill, 234–35
suckling porchetta, 236–39
tenderloin, sweet and sour, 212–14
tenderloin, with cowboy java rub, 212
pork, brines, rubs, and sauces for:
brine for injection, 161–62
butcher block seasoning, 173
Cajun seasoning, 170
east Carolina mop sauce, 174, 178–79
Memphis dust, 167–68
Simon & Garfunkel rub, 168
South Carolina mustard sauce, 174, 177–78
pork ribs, 202–10
different cuts of, 203–5
how to skin and trim, 208
last-meal, 206–7
60-minute, Dreamland style, 207–10
texture of, 203
yakitori, happy mouth, 210
portable grills, 85
port cherry sauce, grilled duck breasts in, 315–17
potato(es):
baked, are best on the grill, 358–59
baked, reverse searing, 48, 49
canoes, really loaded, 202
condiments for, 358
roasted red pepper and garlic coulis for, 190–91
smoked, salad, 357
twice-baked, 359–60
poultry, 293–317
Cornish game hens, marinated, 306–7
smoking, 297
see also chicken; duck; turkey
powder coating, durability of, 78
preparation times, in recipes, 158–59
prime rib, 247–51
bone-in vs. boneless, 248–49
indirect cooking and, 9
ordering, 247–48
for those who don’t want medium-rare, 250
trimming off fat cap, 44–45
prime rib (recipe), 249–51
Primo Oval, 88
produce, as specified in recipes, 158
propane, 80
in extreme weather, 123
propane grills, 72, 74, 76, 80–81
propane smokers, 91–92
propane tanks, how to tell when low, 122
propane torches, 130
Provençal rotisserie chicken, 304–6
pulled chicken, 300–301
pulled pork, perfect, 198–201
leftover, 201
pumice blocks, 106
Q
quiche, smoked salmon, 330
R
radiant heat, 3
distance from source of, 4
infrared (IR), 3–4
ramen bowl, Momofuku-inspired, 221–22
Red Dragon Torch, 130
refrigerator thermometers, 97
reheating leftovers, 66–67
resting meat after cooking, 7
on ceramic smoker/grillers, 88
ribeye steaks, 242
big thick steakhouse steaks, 244–46
rib roasts, 247–53
bone-in vs. boneless, 248–49
indirect cooking and, 9
ordering, 247–48
prime rib (recipe), 249–51
for those who don’t want medium-rare, 250
trimming off fat cap, 44–45
rib tips (aka brisket, costal cartilages, breaks), 205
roasts:
dry brining, 36
food temperature guide, 53, 54–55
V-shaped racks and, 252
see also beef roasts
Rodgers, Judy, 36
romaine salad, grilled, 355
rotisserie chicken, 119–20, 295
Provençal, 304–6
rotisserie kits, 72
rubs and blends of herbs and spices, 37–38, 43
applying well in advance, 39
big bad beef rub, 166–67
brining and, 36
butcher block seasoning, 173
Cajun seasoning, 170
citrus salt and pepper, 170–71
cowboy java rub, 171
Dalmatian rub, 166
Dolly’s lamb rub, 169
Marietta’s fish rub, 169–70
massaging into surface, 38, 165
Memphis dust, meathead’s, 167–68
Mrs. O’Leary’s cow crust, 167
science of, 164–66
Simon & Garfunkel rub, 168
smoked garlic powder or onion powder, 172
sweet, savory, and spicy flavors in, 165
S
safety concerns:
basting with sauce and, 63, 173
charcoal vs. gas grills and, 72–73, 74
food temperature guide and, 51–55
marinades and, 42
what to look for in grill and, 78
salads:
halibut, smoked, 330–31
potato, smoked, 357
romaine, grilled, 355
slaw, classic deli, with sour cream and mayo, 364
slaw, sweet-sour, 362–63
salmon:
hot-smoked, schmancy, 326–28
planking, 153–54
smoked, mousse canapés, 329
smoked, quiche, 330
white stuff oozing out of, 58
blocks, griddling on, 154–55
brining and, 34–37
dry brining and, 34, 35, 36, 160
as flavor amplifier, 35
juiciness of meat and, 34–35
in marinades, 41
measuring, 34
tenderness and, 35
varieties of, 32–33
sandwiches:
sausage, better Italian, 277–79
spiedie, Binghamton, 289–90
Santa Maria grills, 84
Santa Maria tri-tip: poor man’s prime rib, 251–53
sauces, 173–95
bacon and onion jam, 194
board, 188–89
burger glop, 188
cascabel mole, inspired by Chef Rick Bayless, 186–87
chimichurri, 189
chocolate chile, 185
hot, classic Buffalo, 303
ladolemono for seafood, Greek, 192
marinara, grilled, 193–94
mumbo, D.C., 195
pesto, 189–90
roasted red pepper and garlic coulis, 190–91
yakitori, Japanese happy mouth, 191–92
see also barbecue sauces
sausage(s), 277–81
brat tub, touchdown tailgate, 279–81
food temperature guide, 53, 54
sandwich, better Italian, 277–79
see also hot dogs
savory flavors, 165
sawdust, 19
scales, digital kitchen, 112
Schutz, Bob, 251
scrub and spray brushes, 106
seafood, 319–47
butcher block seasoning for, 173
food temperature guide, 53
Greek ladolemono for, 192
see also bivalves (clams, oysters, and mussels); fish; lobster; shrimp
sear burners, gas grills with, 73, 74, 82, 83
searing meat:
juices and, 32
sea salt, 33
seasoned salt, 33
seasoning:
cast-iron griddles, 153
new grill or smoker, 115
thick, inside smoker or grill, 144
shears, kitchen, 113
short ribs, 256–58
Brazilian steakhouse style, 257–58
Texas style, 257
shrimp, 341–45
anatomy of, 342
bacon-wrapped stuffed, championship, 344–45
brining, 342
choosing and prepping, 341–43
D.C. mumbo sauce for, 195
grilled, Joe’s fireproof, 343–44
side burners, of gas grills, 73, 79
side ribs, see spareribs
sides, 349–64
asparagus, grilled, 350–52
beans, Boston barbecue, 361–62
cauliflower, grilled, 352–53
corn on the cob, chipotle-lime, 354–55
corn on the cob, ultimate grilled, 353–54
crostini, simple grilled, 350
eggplant baba ghanoush, fire-roasted, 356–57
polenta, grilled, 360–61
potato canoes, really loaded, 202
potatoes, baked, are best on the grill, 358–59
potatoes, twice-baked, 359–60
potato salad, smoked, 357
romaine salad, grilled, 355
slaw, classic deli, with sour cream and mayo, 364
slaw, sweet-sour, 362–63
silicone brushes, 108
silicone gloves, 108
Simon & Garfunkel chicken, 297–98
Simon & Garfunkel rub, 168
60-minute ribs Dreamland style, 207–10
slaws:
classic deli, with sour cream and mayo, 364
prepping cabbage for, 363
sweet-sour, 362–63
Slow ‘n Sear, 88–89
smoke, 11–23
flavoring meat with, 12–13
herbs and, 23
small, hot fire best for, 20–21
sticking to food, 14–15, 16, 17, 61, 62
visible, myth about, 15
smoke bombs, 23
smoked bone broth, 220–21
built-in, 95
cabinet-style charcoal, 91
calibrating, 115
different fuels for heat and smoke in, 85
handheld, 94–95
kamado, egg, and other ceramic smoker/grills, 15, 79, 84, 87–88, 137–38, 143–44
large-capacity, commercial, and trailer-mounted rigs, 93
new, seasoning, 115
offset charcoal, 64, 89–91, 143
pellet, see pellet smoker/grills
pig, goat, and lamb roasters, 95
prices of, 86
Slow ‘n Sear, 88–89
vertical charcoal, 64, 87, 136–37
what to look for in, 86
smoking, 134–45
ability to contol airflow for, 78
on charcoal grill, 134–35
on gas grill, 135
on gas smoker, 138
on kamado, egg, or ceramic smoker, 137–38
with logs, 144–45
on pellet smoker/grill, 138–40
water pans in, 140–42
on Weber Smokey Mountain, 136–37
wood bursting into flames during, 135
with wood only, 149–50
Smoking Gun, 94–95
Smoque BBQ, Chicago, 262
soaking wood chips and chunks, 22, 135
Sorkin, Barry, 262
soups, see broth
South Carolina mustard sauce, 174
Columbia gold, 177–78
spareribs (aka spares, side ribs), 204–5
60-minute ribs Dreamland style, 207–10
spark generators, 123
spatchcocking, see butterflying
spatulas, stiff metal, 109
spices, 163–64
substitutions, 164
see also rubs and blends of herbs and spices
spicy flavors, 165
spiedie sandwiches, Binghamton, 289–90
spit grilling, 119–20
over campfire, 147
spritzing, see basting and spritzing
squid:
anatomy of, 335
choosing and cleaning, 335
grilled calamari ladolemono, 334
stainless-steel griddles, 153
stainless-steel grill grates, 100, 105
stainless-steel scrub pads, 106
stainless-steel welder’s wire brush, 105–6
benefits of, 60
Texas crutch and, 60–61
steaks, 242–49
afterburner method for, 247
big thick steakhouse, 244–46
butcher block seasoning for, 173
caveman, 132
cowboy java rub for, 171
cuts of, 242
fat cap on, 45
food temperature guide, 52, 53
grades of, 243
grill marks on, 57
matching cooking temperature and thickness, 243–44
reverse sear for, 48–49, 243–44, 246
seasoning, 243
sirloin cap (coulotte), trimming off fat cap, 45–46
skinny, 246–47
steam, formation of, 6–8
stock, chicken, 297
Storm, Hannah, 74
suckling (pig):
porchetta, 236–39
small enough for your grill, 234–35
trimmings, making good use of, 239
suede fire-resistant gloves, 108, 138
in brine, 37
in rubs, 165
sweet and sour pork tenderloin, 212–14
sweet foods, preventing from burning, 9
Sweet Georgia Brown smoked yard bird, 300
sweet-sour slaw, 362–63
T
tacos, fish, Baja, 332–33
Ted Peters Famous Smoked Fish, St. Petersburg, Fla., 325
temperature:
benchmarks, 53
gauging by hand, 97
heat vs., 4
of meat before cooking, 29
stall phenomenon and, 8, 59–61
see also cooking temperature; food temperature guide
tenderness of meat, 29–31
enzyme tenderizing and, 29–30
mechanical tenderizing and, 30
salt and, 35
slicing across grain and, 31
teriyaki:
chicken, Hawaiian huli-huli, 299
sauce, Hawaiian huli-huli, 175, 183–84
turkey breast, 314–15
Texas beef brisket, 260–61
Texas crutch, 60–61
Texas-style short ribs, 257
calibrating, 114–15
cleaning, 144
drilling holes for cables of, 136–37
dual probe, 96–97
food, 48, 49, 54, 55, 97, 98, 116, 149
oven/grill/smoker, 49, 77, 96–97, 116, 117, 118, 131, 133, 136–37, 159
pop-up, turkeys with, 309
refrigerator, 97
remote read, 99
shopping checklist for, 98–100
thermophoresis, 15
ThermoPop, 97
thermostats:
for gas grills, 65
in pellet smoker/grills, 65, 93, 139
thickness of meat, cooking time and, 50
time, see cooking time
tinder, 148
tomatoes:
grilled marinara sauce, 193–94
smoking and drying, 68
tongs:
fish, 107
OXO Good Grips, 109
trichinosis, 52
tripods, campfire, 147
tri-tip, 247
Santa Maria (poor man’s prime rib), 251–53
trout, smoked, Florida mullet style, 325–26
Trudeau Garlic Press, 113
tuna, food temperature guide for, 53
turkey, 307–15
“basted,” “self-basted,” or “enhanced,” 308
breasts, lubing, 162–63
breasts vs. legs and thighs, 27–28
breast teriyaki, 314–15
brine for injection, 161–62
butterflying (spatchcocking), 309
carryover cooking and, 309
carving, 312–13
choosing, 308
cooking breast side down, 314
cooking perfectly, 309
cooking temperature for, 297, 309
faux Cambro for, 50–51
food temperature guide, 53, 54
fresh, 308
“kosher,” 308
marinating, 42
salted at plant, 165
Simon & Garfunkel rub for, 168
smoked, ultimate, 307–11
smoking, 8–9
stuffing, 309
tenting with foil, 309
trussing, 309
twice-baked potatoes, 359–60
two-zone setup, 8
calibrating grill for, 115–17
for campfire or fire pit cooking, 148
on ceramic smoker/grill, 88
on gas grill, 117–18
number and positioning of gas burners and, 73, 82
size of cooking surface and, 77
for smoking, 134–35
U
Udvett, Ryan, 189
Ugly Drum Smokers, 87
USDA food temperature guide, 51–55
V
vacuum marinators, 42
Vargas, Theresa, 195
vegetables:
grilling, 67–68
Maillard reaction and, 43
smoking and dehydrating, 68
see also sides
venison:
brine for injection, 161–62
food temperature guide, 53, 54–55
vertical charcoal smokers, 64, 87
smoking on, 136–37
vertical wire roasting frames, 295
vinegar, balsamic, 351
vitreous enamal, durability of, 78
V-shaped racks, 252
W
wagyu, 243
warming cooker, 21
warranties, 79
water pans:
on gas grill, 117–18
in smoking, 140–42
weather:
cooking time and, 50
extreme, propane in, 123
Weber Firestarter (parafin cubes), 128
Weber Genesis gas grill, 76
Weber kettle grills, 4, 75, 78
opening lid of, 62
parabolic shape of, 134
size of cooking surface in, 76–77
Slow ‘n Sear for, 88–89
Weber Smokey Mountain, 64, 87, 131
fighting mold in, 143
smoking on, 136–37
temperature gradients in, 136
Weber specialty woods, 19
Weber Stainless Steel Grill Pan, 103
West Virginia slaw dog, 276
wet brining, see brining
wheels, of grills, 78
whole animals:
roasting, 150
see also suckling (pig); turkey
whole hog pig pickin’, 222–34
approximate timetable for cooking a 75-pounder, 229
building pit for, 231–34
cooking process, 228–30
cooking time for, 223
firing up pit for, 225
injecting and rubbing cavity, 227–28
ordering hog for, 224–25
prepping hog for, 226–27
sauce for, 230
serving, 230
serving to guests, 230
special tools for, 223
wind, cooking affected by, 125
Wintzell’s Oyster House, Mobile, Ala., 340
wood:
aged and dried vs. wet, 16, 20
amount of, 21
best tinder for, 148
bisquettes, 19
blocks, 19
bursting into flame, 135
buying, 16–19
in campfire and fire pit cooking, 145–49
grilling with, on grills, 149
hardwoods vs. softwoods, 16
matching to meat, 20
mild vs. strong, 19
sawdust, 19
smoking only with, 149–50
smoldering devices for, 111, 135
specialty, 19
troubleshooting, 23
wood planks, griddling on, 153–54
Y
yakitori:
ribs, happy mouth, 210
sauce, Japanese happy mouth, 191–92