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achiote:
-marinated pulled pork tortas, 332
paste marinade, for cochinita pibil, 331–32
almond(s):
chicken salad with ginger and smoky, 449–50
grill-roasted fruit with, 508–9
relish, 73
-stuffed dates with blue cheese, 110
almond paste:
in cherry jam and almond cream turnover tart, 524–25
grill-roasted apples stuffed with, 506–8
Alsatian pizza, white, 135–36
anchovy(ies):
in bagna cauda sauce, 61–62
butter, 64
pizza with spicy fire-roasted tomato sauce, 135
and rosemary sauce, grilled tenderloin with, 319–20
supreme tuna sandwiches with green olives and, 173
andouille sausage:
and corn maque choux salad, 455–56
in crawfish boil, 258–60
Anguilian grilled lobster, 258
appetizers, 85–105
Asiago-artichoke dip, 96–97
basil-cured smoked salmon, 91
big crudité basket, 88–89
black olive puffs, 102
blooming onion, 102–3
caramelized Brie, 102
charred eggplant-pepper spread, 100–101
Cheddar chutney chicken puffs, 102
Cheddar chutney puffs, 101–2
crabmeat queso fundido, 99
curried deviled eggs, 87
deviled eggs with herbs, 86
dried plum prosciutto skewers, 89
dukkah, 105
goat cheese bocconcini, 92–93
goat cheese bocconcini on endive spears, 93
green chile-scallion dip, 94–95
green goddess dip, 96
icy oysters in sangrita, 90
marinated carrots, 87
melon and Italian sausage skewers, 90
melon and prosciutto skewers, 89
mustard Cheddar puffs, 102
orange bell pepper dip, 98
party-time tips on, 91–93, 95, 104
queso fundido, 98–99
queso fundido con todo, 99
red bell pepper and chile dip, 98
red bell pepper dip, 97–98
salmon-caviar dip, 95
scallion-wasabi dip, 95
simmered brisket salpicón, 453
smoked clam and scallion dip, 95
smoked queso fundido, 99
smoked salmon-stuffed eggs, 87
smoky mixed rosemary nuts, 104
smoky rosemary walnuts, 104
smoky spicy mixed nuts, 104
sweet goat cheese bocconcini, 93
toasted onion dip, 93–94
toasted pecan and blue cheese spread, 98
warmed olives, 87–88
see also tapas and small plates
apple(s):
brown-butter, and pine nut cake, 526–27
cabbage, and fennel slaw with poppy seed dressing, 477
grill-roasted, stuffed with almond paste, 506–8
grill-roasted caramel, 508
sage-scented turkey burgers with grilled, 154
apricot(s):
bacon, and onion compote, game hens with, 299–300
-glazed ham, double-smoked, 346
artichokes in saffron butter, El Farol’s 442–43
Asiago-artichoke dip, 96–97
asparagus, grilled, 441–42
and grilled salmon salad, 445–46
with orzo and feta, 442
with salsa cruda, 442
with warm bacon vinaigrette, 442
with warm pancetta vinaigrette, 442
avocado:
chunky, salsa, 67
and grilled corn relish, 437
mayonnaise, 66
bacon:
-and-cider sauce, almost-whole grilled trout with, 214–15
apricot, and onion compote, curried game hens with, 300
apricot, and onion compote, game hens with, 299
and beer mop, beefy, 44
burgers with serendipity sauce, 149
-Cheddar-jalapeño potato mash, 489
grilled asparagus with warm, vinaigrette, 442
kraut, and Thousand Island dogs, 180
-sage-Cheddar potato mash, 489
seared salmon sandwiches with chutney and, 172
-wrapped dove breasts, 306–7
Bahamian style, fried grouper fingers, 222
Baltimore blue crab steam, 245–46
banana split, grilled with dark chocolate sauce, 510–11
barbecue sauce, see sauces Barcelona style, grilled monkfish, 115–16
basil:
chunky halibut kebabs with lemon and, 210
-cured smoked salmon, 91
mayonnaise, 65
oil, salmon steaks with, 195
bean(s):
Basque white, and chorizo gratin, 496–97
black-eyed pea and corn relish, 72–73
black-eyed pea salad with fresh thyme vinaigrette, 481
black-eyed pea salad with Tabasco vinaigrette, 482
nuevo rice and, 492–93
party-time tips on, 73, 495
pinquitos, Santa Maria style, 495
pintos with black pepper and beer, 494–95
pit smoked, 494
soulful KC-style baked, 494
beans, black:
salad with fresh thyme vinaigrette, 481–82
and vegetable burritos, 423–24
and vegetable burritos, chipotle- lime, 425
and vegetable burritos, grill-wok style, 425
and vegetable chimichangas, 425
and vegetable tostadas, 425
béarnaise cream sauce, 62
beer, 354–88
affordable cuts of, 373
barbecued, sandwiches, 163–64
barbecue in Santa Maria, 372
beautifully burnt ends, 385
brisket, see brisket
burgers, see beef burgers
carne asada con cebollitas, 380
charred, carpaccio, 123–24
churrascaria-style brochettes with rosemary and mustard, 578–79
classic vaquero arracheras, 377
crispy-shelled, tacos al carbon, 186–87
drunk and dirty tenderloin, 367
grading of, 357
grass-fed, 364
grilled, lettuce rolls with peanut sauce, 126
grilling tips for, 361
grill-roasted prime rib with Henry Bain sauce, 359
in Kentucky burgoo, 485–86
Korean, and lettuce rolls, 370
Korean short ribs, 388
lemongrass, 377–78
luscious, short ribs, 387–88
our favorite fajitas, 375–77
party-time tips on, 357, 362, 375, 379
Philly cheesesteak pizza, 131
plank-roasted chateaubriand, 365–66
plank-roasted chateaubriand with lemon pepper, 366
Santa Maria trip-tip, 370–72
for satay twins, 125–26
searing and smoking, 359
smoked, short rib sandwiches, 388
smoked prime rib with Henry Bain sauce, 358–59
souvlaki, 380–81
steak, see steak(s) in tacos al carbon with grilled scallions and lime, 185–87
teriyaki tenderloin with wasabi- scallion mayonnaise, 367–68
Vietnamese lemongrass, salad, 378
wet or dry aging of, 360
for yakitori twins, 126
beef burgers:
all-American, 147–48
all-American cheeseburgers, 148
bacon, with serendipity sauce, 149
bona fide barbecued, 149
garlic and mushroom, 150
Gorgonzola and crispy prosciutto, 150
Grecian, 150
green chile cheeseburgers, 150
grilled bistro, 149–51
grilled veal ranch, 156
horseradish, 150
jalapeño cheeseburgers, 148
pepper-rubbed, 150
pepper-rubbed, with beer-braised onions, 150
southern pimiento cheese, 150
teriyaki, with pickled ginger, 150
tortilla, with salsa and avocado mayonnaise, 150
with wasabi-scallion mayonnaise and pickled ginger, 150
with zesty tomato-olive relish, 150
beer:
-garlic marinade, 39
old faithful, mop, 44
pintos with black pepper and, 494–95
“beer-can chicken,” see chicken on a throne, 270–72
berry(ies):
with Champagne, 517
with Champagne syrup, 517
-rhubarb ice, 516
sorbet crown with, 515
sparklers, 80–81
beverages, 74–84
banana bird, 76
batida de mango, 77
batida de piña, 76–77
berry sparklers, 80–81
cava sangria, 75
flavored ice cubes for, 75
gingered Thai iced tea, 83
gold and glittering apple cider, 81
Guadalajara rojo, 81–82
iced mint-green tea, 82
limoncello lemonade, 77
melon slushes, 84
party-time tips on, 75–79, 81–83
peach slushes, 84
Pimm’s Cup, 79
really red sangria, 75
royal Pimm’s, 79
sangrita, icy oysters in, 90
Shirley Temples, 84
shocking pink sangria, 75
Southwest Pimm’s, 79
strawberry lemonade, 83–84
tea-rifflc, 78
tequila mojitos, 80
tomato martinis, 77–78
virgin batida de piña, 77
yellow bird, 76
blackberry sauce, chicken breasts with savory, 277
blood oranges, chunky halibut kebabs with bay and, 209–10
blue cheese:
and ale sauce, porterhouse steaks with, 363
almond-stuffed dates with, 110
and toasted pecan spread, 98
bocconcini, goat cheese, 92–93
bologna, barbecued, sandwiches, 165–66
boudin, South Louisiana, 350–52
bourbon chicken, 283
bourbon-sauced baby backs, 314–15
brandy:
cherry-Armagnac sauce, grilled duck breasts with, 302–3
cream sauce, grilled scallops with, 244–45
smoky venison pâté with pepper and, 408–9
bratwurst:
brew-marinated, on Kaiser rolls, 182–84
brew-marinated, on Kaiser rolls, Milwaukee style, 184
brew-marinated, on Kaiser rolls, the other way around, 183
German burritos, 184
Munich rathskeller, 184
breads, 138–45
for burgers and sandwiches, 171
cheese quesadillas, additions to, 140
cornbread, 499–500
corn muffins, 500
curried naan, 142–43
fire-crisped quesadillas with corn tortillas, 140–41
fire-crisped quesadillas with flour tortillas, 141–42
on the grill, 137
Mallorcan cocas, 139–40
piadine, 138
red chile streusel-topped cornbread, 500
scallion, 144–45
vegetarian quesadillas with corn tortillas, 141
warm yogurt flatbreads with dukkah, 143–44
see also pizzas
Brie cheese, caramelized, 102
brisket:
Lone Star barbecued, 382–84
Lone Star barbecued, that Bill won’t abide, 384
pastrami-style, 385–86
Robb’s Rafter-L beef, sandwiches, 164
simmered, salpicón, 452–53
simmered, salpicón, appetizer style, 453
speedier smoked, 384–85
tacos of barbecued, 187
brown sugar:
-chipotle sizzler, 26
-coated ribs, mustard slathered, 310
injection liquid, 43
bruschetta:
grill-toasted dessert, 510
tidbits, 112
buffalo burgers:
with grilled mushrooms, 158
with horseradish rapture, 158
with sage mayo, 157–58
smoked, 158
buffalo steaks, peppered, 405–6
bulgur salad with lamb and lots of herbs, 456–57
burgers, 146–62
beef, see beef burgers big jerk pork, 155
buffalo, see buffalo burgers Cajun pork and sausage, 155
chicken, with garlic-orange barbecue vinaigrette, 154
chicken, with lemon pepper, 154
chicken, with romesco, 155
lamb, see lamb burgers open-face turkey, with fresh mint sauce, 154
open-face venison, with grilled mushrooms and porcini butter, 159
party-time tips on, 149, 157
porkers, 156
portobello, 161
portobello, with grilled onions and blue cheese dressing, 162
sage-scented turkey, with grilled apples, 154
seafood, 160
smoked portobello, 162
thyme-scented turkey, 153–54
venison, with grilled mushrooms, 158–59
burnt ends, beautifully, 385
burritos, black bean and vegetable, 423–24
chimichangas, 425
chipotle-lime, 425
grill-wok style, 425
burritos, handheld, 425
butters, flavored:
anchovy, 64, 361
Banyuls brown, grilled hanger steak with, 373–74
caramelized shallot, 64, 360
chile, 65
chile honey, salmon fillets with, 196–97
Creole meunière, skate with, 226
cumin, calabacitas skewers with, 437–38
curried mango chutney, 64
dill, for smoked Copper River salmon fillet, 197–99
epazote, smoked mussels with, 119–20
hazelnut browned, simple grilled halibut with, 209
herb, 65, 361
honey-sage, 65
lemon, for Dungeness crab boil, 248–49
lemon-herb, baste, for smoked haddock, 227
martini, grilled shrimp with, 239
mustard-lemon, 64
paprika, paprika-rubbed flank steak with, 374–75
peppery garlic, 64–65, 361
porcini, 65
saffron, El Farol’s grilled artichokes in, 442–43
sake, crusty halibut with, 208
smoked salmon, simple grilled halibut with, 208–9
truffle, peppered rib-eye steaks with, 357
Worcestershire pecan, 64, 216
cabbage:
fennel, and apple slaw with poppy seed dressing, 477
in Kentucky burgoo, 485–86
cabrito verde, 404–5
cabrito with sage paste, 405
Cajun:
injection liquid, 43
pork and sausage burgers, 155
zydeco rub and boil, 29
cakes:
brown-butter apple and pine nut, 526–27
Heath Bar, 525–26
calabacitas skewers with cumin butter, 437–38
calamari:
with fettuccine, fiery, 472
pizza with spicy fire-roasted tomato sauce, 135
capon, rotisserie, with two lemons and pancetta, 268
caponata, grill-roasted, 427–28
Caprese, black and white chicken breasts, 280
cardamom sugar, grill-roasted fruit with, 509
carne asada con cebollitas, 380
Carolina:
Islands Frogmore stew, 242–43
seafood boil, 28
-style chopped turkey sandwich, 293
carpaccio, charred beef, 123–24
carrots, marinated, 87
cashew relish, curried, 73
catfish:
crispy grilled, 213–14
crunchy Natchez, and hushpuppy fry, 211–12
smoky, spread, 117
celery root rémoulade, 478
Champagne, berries with, 517
char, planked, 201
Cheddar cheese:
-bacon-jalapeño potato mash, 489
chutney chicken puffs, 102
chutney puffs, 101–2
-jalapeño potato mash, 488–89
-sage-bacon potato mash, 489
cheese:
grilled, sandwich skewers, 108
and macaroni from Hell’s Backbone, 498–99
pizza with three, 130–31
queso fundido, 98–100
temperature of, 93
see also specific cheeses
chermoula seasoning paste, 38
cherry(ies):
-Armagnac sauce, grilled duck breasts with, 302–3
jam and almond cream turnover tart, 524–25
sweet-and-sour, sauce, deviled lamb rib chops with, 127–28
-wild rice stuffing, winter squash with, 419–20
Chesapeake-style seafood rub and boil, 28
chestnut-sage dressing, 486–87
Chicago dogs, 180
chicken, 264–86
barbecued, pizza, 131–32
bourbon, 283
bragging rights, with barbecue sauce, 277
burgers with garlic-orange barbecue vinaigrette, 154
burgers with lemon pepper, 154
burgers with romesco, 155
buying and preparing, 270
with caponata, 281
charred habanero hot wings, 121
charred Margarita wings, 120
charred plum-hoisin wings, 121
Cheddar chutney, puffs, 102
with chunky avocado salsa, 281
couscous with caramelized figs and, 464–65
drumsticks with malt vinegar, 286
grilled mustard-tarragon, paillards, 280–82
grilling tips for, 275–76, 279
grill-roasted whole, 269–70
homemade, stock, for sage- chestnut dressing, 486–87
huli-huli, 272–73
Korean, in lettuce wraps, 281
with mustard butter and mustard seeds, 281
orange-marinated, tacos, 189–90
party-time tips on, 269, 274, 278, 288, 284
peppery garlic, 281
Provençal, 281
removing skin from, 272
with roasted peppers, 281
for satay twins, 125–26
and savage skewers, 282
Sicilian, 281
smoked, in Kentucky burgoo, 485–86
smoked, liver mousse, 121–22
smoked, pot stickers, 474
southwest, kebabs, 285
soy and sesame, 281
sunny, with black olive and lemon relish, 281
tarragon, wraps, 168–69
Thai, thighs, 284
Thai firebirds, 266–67
on a throne, 270–72
tomato-rubbed, 281
tortas, 191
Vietnamese grilled, sandwiches with lemongrass mayonnaise, 168
with Worcestershire pecan butter, 281
for yakitori twins, 126
chicken, rotisserie:
à la Provence, 266
buying a rotisserie for, 267
capon with two lemons and pancetta, 268
with porcini mushrooms, 267
with smoky poultry rub, 265
with two lemons, 267–69
with two lemons and pancetta, 269
chicken breasts:
black and white, Caprese, 280
black and white, stuffed with lemon, 278–79
grilled, with quick mole sauce, 294–95
huli-huli, in pineapple boats, 273–74
simple huli-huli, 273
summery, with savory blackberry sauce, 277
summery, with savory peach sauce, 275–77
tamarind-tangerine, 274–75
chicken salad:
cobb, 447
with ginger and smoky almonds, 449–50
sandwiches, 450
tea-smoked, 451
Chilean tomato salsa, 68
chimichangas, black bean and vegetable, 425
Chinese:
baby backs, 313
seasonings, grilled leg of lamb with, 394
seven-spice seasoning, 33
chipotle chiles, 57
-apple glaze, sizzling ham steaks with, 546–47
-brown sugar sizzler, 26
mayo, smoked turkey thigh sandwiches with, 170–71
-tamarind recado, 37–38
chocolate pudding-peanut butter parfaits, 523–24
churrascaria-style brochettes with rosemary and mustard, 378–79
chutney:
dried fruit, for grilled venison tenderloin, 406–7
green chile, 70
pear-sage, sage-rubbed chops with, 321
cider:
-and-bacon sauce, almost-whole grilled trout with, 214–15
in apple sage marinade, 38–39
gold and glittering, 81
mop, 45
spritzing with, 283
cilantro:
-mint sauce, lamb shish kebabs with, 396–97
and smoked mussel salad, 461–62
cinnamon quail with harissa sauce, 305
clams:
backyard clambake, 253–55
fried, and fried lemons, 252–53
fried, rolls, 253
grill-roasted, 251
in party paella, 262–63
smoked, and scallion dip, 95
smoked, on the half shell with linguine, 471
smoked, with dill mayonnaise, 261
white pizza with crispy pancetta, slivered garlic and, 136
cochinita pibil, 330–32
coffee:
in java mop, 46
java-rubbed grilled pork chops, 321
-rubbed quail with Texas ranch barbecue sauce, 305
coleslaw, see slaws
cooking outdoors:
barbecue, 10–11, 18–19
big-pot frying and boiling, 13, 19
cleaning grates and, 50
fuels for, 8–10
grilling techniques, 5–13
indoors, 19–20
kitchen equipment for, 14–20
planking technique for, 13
roasting methods and, 12–13
smoke cooking, 11–12, 18–20
coriander:
-honey lacquered duck, 300–301
pork tenderloin rubbed with fennel and, 318–19
and vermouth marinade for game, 42
corn:
and andouille maque choux salad, 455–56
and avocado relish, grilled, 437
for backyard clambake, 253–55
and black-eyed pea relish, 72–73
in Carolina Islands Frogmore stew, 242–43
on the cob, ember-baked, 437
on the cob, flame-seared, 436
in crawfish boil, 258–60
creamy Chesapeake, 484–85
cumin-rubbed pork kebabs with onions and, 348
esquites, 436
tacos of rajas, queso de cabra and, 192–93
cornbread, 499–500
muffins, 500
red chile streusel topped, 500
corn dogs, old-fashioned, 181–82
couscous:
with chicken and caramelized figs, 464–65
with lamb and caramelized figs, 465
salad with lamb and lots of herbs, 457
crab, 249
Baltimore blue, steam, 245–46
cleaning live soft-shell, 246
Dungeness, boil, 248–49
grilled Dungeness, with Asian marinade, 249–50
grilled soft-shell, salad, 460–61
queso fundido, 99
soft-shell, fry, 247
soft-shell, sandwiches, 247–48
cranberry:
and cream cheese, turkey sandwiches with, 293
-orange vinaigrette, for cranberry and wild rice-stuffed game hens, 298–99
and wild rice-stuffed game hens, 298–99
crawfish:
boil, 258–60
Swedish, boil, 260
cream cheese, turkey sandwiches with cranberry and, 293
Creole meunière butter, skate with, 225–26
Creole relish, fiery, 69
crusts:
for passion fruit squares, 522
shortbread, for praline bars, 521
Cubano sandwiches, 337
Cuban pig in a box (lechon asado), 328
cucumbers:
crème fraîche, for planked salmon, 200–201
edible shot glasses from, 91
for Pimm’s Cup, 79
relish, 70
cumin:
-orange vinaigrette, 64
-rubbed pork kebabs with mangoes and onions, 347–48
and salt rub, 22
curried, curry(ies):
cashew relish, 73
and chutney lamb burgers with mint, 151–52
deviled eggs, 87
game hens with bacon, apricot, and onion compote, 300
mango chutney butter, 64
naan, 142–43
pistachio relish, 73
tempeh steaks with red, 423
Thai tofu steaks with red, 422–23
custard, for piña colada flan, 520
dates:
almond-stuffed, with blue cheese, 110
almond-stuffed, with goat cheese, 110
brown rice and lamb salad with oranges and, 493
brown rice with oranges and, 493
prosciutto-wrapped almond-stuffed with blue cheese, 110
desserts, 501–27
almost instant, 504
berries with Champagne, 517
berries with Champagne syrup, 517
brown-butter apple and pine nut cake, 526–27
butter-basted pears with rosemary syrup, 506
cherry jam and almond cream turnover tart, 524–25
figs and oranges with anise cream, 505–6
flan, 520
flavored whipped cream for, 509
fried Oreos, 518
frozen, 510, 513; see also ice cream; sorbets and ices frying stars, 518
gingered peach crisp, 519
grill-toasted, bruschetta, 510
Heath Bar cake, 525–26
paletas, 512
paletas, simpler and faster, 512
passion fruit squares, 522
peanut-butter chocolate pudding parfaits, 523–24
piña colada flan, 520
praline bars, 521
rainbow fruit parfaits, 502
star-spangled pineapple spears and mango stars, 503
topless S’mores, 509–10
desserts, grilled:
banana split with dark chocolate sauce, 510–11
fruit with sweet and spicy dunk, 505
peaches with basil syrup, 504–5
peaches with sangria syrup, 504
pears, butter-basted, 506
pears, butter-basted, with star anise, 506
desserts, grill-roasted:
apples stuffed with almond paste, 506–8
caramel apples, 508
fruit with almonds, 508–9
fruit with cardamom sugar, 509
dill:
butter, for smoked Copper River salmon fillet, 197–99
mayonnaise, 65–66, 260
in Swedish crayfish boil, 260
whole trout stuffed with lemon and, 215
-yogurt sauce, grilled lamb rib chops with, 390
dill pickles, fried, 498
dips:
Asiago-artichoke, 96–97
green chile-scallion, 94–95
green goddess, 96
orange bell pepper, 98
red bell pepper, 97–98
red bell pepper and chile, 98
salmon-caviar, 95
scallion-wasabi, 95
smoked clam and scallion, 95
sweet and spicy dunk, grilled fruit with, 503
toasted onion, 93–94
Door County fish boil, 220–21
dough:
for piadine, 138
pizza, Number One, 136–37
pizza, Number Two, 137
for scallion breads, 144–45
dove breasts, bacon-wrapped, 306–7
dressing, meat or poultry:
sage-chestnut, 486–87
wild rice, 487
dressing, salad:
Bar-B-Q ranch, Bar-B-Q salad with, 454–55
blue cheese, for buffalo wings, 434
for chicken salad with ginger and smoky almonds, 450
cream tarragon, for tarragon chicken wraps, 168
creamy Dijon, for grilled salmon and asparagus salad, 445–46
and marinade, for seared ruby tuna salad, 458–59
passion fruit-coconut tropical, for grand fruit salad, 484
poppy seed, cabbage, fennel, and apple slaw with, 477
for simmered brisket salpicón, 452–53
for sweet potato salad, 480
Thousand Island, for bacon and kraut dogs, 180
for vegetable riot salad, 448–49
warm bacon, chopped salad with salmon and, 446–47
wasabi, for Asian rice salad, 482–83
see also vinaigrettes
Dr Pepper-glazed baby backs, 315
duck:
boned, 302
breasts with pomegranate- rosemary sauce, 304
breasts with port currant sauce, 303–4
grilled, breasts with cherry- Armagnac sauce, 302–3
honey-coriander lacquered, 300–301
one really fine southwestern sandwich, 301
removing fat from, 300
dukkah, 105
East Texas firemen’s fish fry, 222
eggplant:
in grill-roasted caponata, 427–29
-pepper spread, charred, 100–101
eggplant, grilled:
rolls with ricotta, 426 "sandwiches,” 425–26
sandwiches with tangy yogurt filling, 426
steaks, 427
steaks with Chinese spices, 427
eggs:
curried deviled, 87
deviled, with herbs, 86
fried, for burgers, 149
smoked salmon-stuffed, 87
endive spears, goat cheese bocconcini on, 93
entertaining, see party-time tips Escoffier, Auguste, 6
esquites, 436
fajitas, our favorite, 375–76
fennel:
cabbage, and apple slaw with poppy seed dressing, 477
-crusted tuna steaks, 202
in mixed seafood grill, 233–34
orange marinade, 39
and pears with sherry-orange drizzle, 108–9
pizza with three cheeses, sausage, and lots of, 131
pork tenderloin rubbed with coriander and, 318–19
red wine, marinade, 39
feta cheese:
grilled asparagus with orzo and, 442
grilled lamb rib chops with oregano and, 590
fettuccine, fiery calamari with, 472
figs:
couscous with chicken and caramelized, 464–65
couscous with lamb and caramelized, 465
and oranges with anise cream, 505–6
quail with apple sage marinade and, 305
white pizza with fontina and, 136
fillings:
for chile rellenos, 411–13
for gingered peach crisp, 519
for passion fruit squares, 522
piping of, 110
for praline bars, 521
for wood-scented veal sirloin, 403
fish, 194–234
avoiding endangered, 205
buying and keeping high-quality, 215, 225
and chips, classic, 222–23
crispy grilled catfish, 213–14
crunchy Natchez catfish, and hushpuppy fry, 211–12
dazzling whole fried, Vietnamese style, 230–33
dazzling whole grilled, Vietnamese style, 235
Door County, boil, 220–21
Door County, boil, our version, 221
finishing fried, 233
flavoring, 224
fry, East Texas firemen’s, 222
grilled, fillet sandwiches, Martinique style, 174–75
grilled, fillet sandwiches with dill mayonnaise, 175
grilled, tacos, 191–92
grilling tips for, 196
grilling whole, 229
for kebabs, 203
mixed seafood grill, 233
mixed seafood grill variations, 234
Mr. Scott’s catfish fry, 211
party-time tips on, 209–10, 216, 220, 230, 232
searing, before smoking, 204
South African smoky, spread, 116
Yucatecan, regalo, 219–20 see also shellfish; specific kinds of fish
flan, piña colada, 520
flank steak:
grilled, with Pickapeppa mayonnaise, 375
paprika-rubbed, with paprika butter, 374–75
salpicón, simmered, 453
fontina cheese, white pizza with figs and, 136
French fries, honest-to-goodness, 429–30
fritto misto, 418
fruit:
grand salad, 483–84
grilled, with sweet and spicy dunk, 503
grilling of, 502
grill-roasted, with almonds, 508–9
grill-roasted, with cardamom sugar, 509
rainbow, parfaits, 502
warming and flavoring, 505 see also specific, fruits
Gaido’s Galveston fried shrimp, 241–42
game hens:
with bacon, apricot, and onion compote, 299
cranberry and wild rice-stuffed, 298–99
curried, with bacon, apricot, and onion compote, 300
garlic:
-beer marinade, 39
mayonnaise, 66
-orange vinaigrettes, 63–64
peppery, butter, 64–65
preroasted, 156
rub, smoked beef tenderloin with, 367
simple garlicky shrimp, 237–38
simple smoked garlicky shrimp, 239
white pizza with clams, crispy pancetta, and slivered, 136
in Yucatecan recado, 37–38
German burritos, 184
ginger, 41
chicken salad with smoky almonds and, 449–50
orange marinade, 41
sherry marinade, 41
Thai seasoning paste with, 36
glazes:
apple-chipotle, sizzling ham steaks with, 346–47
apricot, for double-smoked ham, 346
glossy Korean sesame, 57
for grilled mushrooms, 440
for huli-huli chicken, 275
or marinade, for grilled pepper- crusted pork tenderloin, 316–17
sticky soy, salmon fillets with, 197
goal cheese:
almond-stuffed dates with, 110
bocconcini, 92–93
in tacos of rajas, corn, and queso de cabra, 192–93
Gorgonzola cheese:
and crispy prosciutto burgers, 150
sauce, dry-rubbed grilled pork chops with, 321
grapefruit-tequila sorbet, 516–17
Greek islands paste, 36
green chile(s):
chutney, 70
and mint recado, 37
rellenos, 411–13
-scallion dip, 94–95
grouper fingers, fried, Bahamian style, 222
Guadalajara rojo, 81–82
guava:
-habanero hot sauce, blazing- hot, 58
paste, 59
-sauced baby backs, 313
Guinness-soaked chops, 523–24
habanero peppers:
charred, hot wings, 121
-guava hot sauce, blazing-hot, 58
haddock, smoked, 226–27
halibut:
crusty, with sake butter, 208
simple grilled, with hazelnut browned butter, 209
simple grilled, with smoked salmon butter, 208–9
halibut, chunky:
kebabs with basil and lemon, 210
kebabs with bay and blood oranges, 209–10
kebabs with thyme and lemon, 210
-salmon kebabs, 211
ham:
double-smoked, 344–46
double-smoked apricot-glazed, 346
sizzling, steaks with apple-chipotle glaze, 346–47
smoked, leftover ideas, 346
hanger steak:
grilled, with Banyuls brown butter, 373–74
grilled, with rich mayonnaise, 374
grilled, with tapenade, 372–73
harissa-rubbed, 574
harissa:
-rubbed hanger steak, 374
sauce, cinnamon quail with, 305
hazelnut-orange shower, smoky whole quail with, 305–6
Heath Bar cake, 525–26
herb(s):
bulgur salad with lamb and lots of, 456–57
butter, 65
-coated mahi mahi, 223–24
deviled eggs with, 86
grilled lamb burgers, 153
herbes de grillade, 30
-lemon butter baste, 48
-lemon butter baste, for smoked haddock, 227
Thai seasoning paste with mixed, 36 see also specific herbs
heritage turkey on a spit, 289–91
honey:
chile butter, salmon fillets with, 196–97
-coriander lacquered duck, 300–301
and mustard sauces, 54–55
-sage butter, 65
-Syrah sauce, grilled venison medallions with, 407–8
horseradish rapture, 62, 252
hot dogs, 179–82
bacon, kraut, and Thousand Island, 180–81
Chicago, 180
crunchy kraut, 180–81
great grilled, with homemade mustard relish, 179–80
new-fashioned corn, 182
old-fashioned corn, 181–82
party-time lips on, 180, 182–83
slaw, 181
Sonoran, 181
huli-huli chicken, 272–74
hushpuppies, and crunchy Natchez catfish fry, 212–13
ice cream:
egg nog, 515
ice crema, 512–13
lighter, tangier ice crema, 513
praline, 515
S’mores, 515
spice route, 514–15
strawberry ice crema, 513
sweet ginger, 515
toffee, 515
white chocolate custard, 514 see also sorbets and ices
Italian:
dressing, chunky vegetable toss-up with, 416–17
mustard paste, 35
pork hoagies, 337–38
seasoning rub, 30–31
Italian sausage:
barbecued, 349
penne with peppers, mustard and, 466
skewers, melon and, 90
sweet, grilled quail with, 122–23
sweet, penne with mustard and, 465–66
sweet, warm lentil salad with mustard and, 466
jalapeño peppers:
-bacon-Cheddar potato mash, 489
-Cheddar potato mash, 488–89
cheeseburgers, 148
chile butter, 65
hot times, injection liquid, 43
paste, tequila, lime and, 35
pesto, grilled skirt with, 577
smoky shrimp with tequila, lime and, 241
Jamaican jerk paste, for jerk pork loin, 342
Kalua pig, 332–35
Kansas City, KC:
barbecue sauces, 50–51
rib rub, 24
style, grilled racks of baby backs, 312–13
-style baked beans, soulful, 494
Kentucky burgoo, 485–86
Kid, milk led:
cabrito verde, 404–5
cabrito with sage paste, 405
kitchen equipment, see outdoor kitchen equipment
Korean:
barbecue sauces, 56–57
beef and lettuce rolls, 370
beef short ribs, 388
grilled sirloin, 369–70
Lake Michigan planked whitefish, 201
lamb, 590–401
barbecued, Owensboro style, 399–400
barbecued mutton, 398
and brown rice salad with dates and oranges, 493
bulgur salad with lots of herbs and, 456–57
and caramelized figs, couscous with, 465
chops, frenching, 128
couscous salad with lots of herbs and, 457
ground, kebabs with black olive and lemon relish, 397–99
kebabs, even simpler, 397
kebabs with charred tomato vinaigrette, 397
kebabs with garlic-orange sherry vinaigrette, 397
loin chops with vindaloo vinaigrette, 391
party-time tips on, 395
racks of, Dijon-crusted, 592–95
roti, 171–72
sausage, grilled spicy, 401
shish kebabs with cilantro-mint sauce, 396–97
shopping for, 391
shoulder sandwiches, barbecued, 400
smoked, in Kentucky burgoo, 485–86
smoky, spicy, sausage, 400–401
lamb, leg of:
grilled, 393–94
grilled, primavera, 394
grilled, with Chinese seasonings, 394
grilled, with crispy bits, 394
spit-roasted, 394–96
lamb burgers:
curry and chutney, with mint, 151–52
grilling of, 153
with green chile chutney, 152
herbed grilled, 152
Turkish, 152
lamb rib chops:
deviled, with sweet-and-sour cherry sauce, 127–28
grilled, with dill-yogurt sauce, 390
grilled, with oregano and feta cheese, 390
grilled, with thyme, 390
leeks:
grilled, topped with bagna cauda sauce, 435–36
grilled, topped with romesco, 435
smoked, 436
lemon(s):
black and white chicken breasts stuffed with, 278–79
and black olive relish, 72
butter, for Dungeness crab boil, 248–49
butter bastes, 47–48
-caper sauce, for grilled asparagus, 441–42
chunky halibut kebabs with basil and, 210
chunky halibut kebabs with thyme and, 210
fried, and fried clams, 252–53
-grilled shrimp over garlicky spaghettini, 463–64
-herb butter baste, for smoked haddock, 227
in limoncello lemonade, 77
-mustard butter, 64
roasted, marinade, 40–41
rotisserie capon with pancetta and two, 268
rotisserie chicken with pancetta and two, 268
rotisserie chicken with two, 267–68
saffron aïoli, for mixed seafood grill, 233–34
in strawberry lemonade, 83–84
vibrant, pepper, 23
whole trout stuffed with dill and, 215
lemongrass:
beef, 377–78
mayonnaise, 66
paste, for dazzling whole fried fish, Vietnamese style, 230–33
skewers, grilled naked lobster tails with, 258
Thai, seasoning paste, 36
Vietnamese, beef salad, 378
lentil salad, warm, with sweet Italian sausage and mustard, 466
Leslie, Eliza, 6
lettuce rolls/wraps:
grilled beef, with peanut sauce, 126
Korean beef and, 570
Korean chicken in, 281
tarragon, 169
lime(s):
-chipotle mayonnaise, 66
smoky shrimp with tequila, jalapeño and, 241
tacos al carbon with grilled scallions and, 185–87
tequila, and jalapeño paste, 35
linguine, smoked clams on the half shell with, 471
lobster:
Anguillan grilled, 258
buying and cooking of, 256
grilled, tails, estilo de Baja California, 257–58
grilled naked, tails with lemongrass skewers, 258
Isleboro, bake, 253
Maine, steam, 255–56
Maine, vacationing on St. Barths, 256
water smoker, bake, 255
Lone Star barbecued brisket, 382–84
macaroni and cheese from Hell’s Backbone, 498–99
mackerel, tamarind-glazed, 224–25
mani mahi, herb-coated, 223–24
Maine lobster steam, 255–56
Mallorcan cocas, 139–40
malt vinegar, chicken drumsticks with, 286
mango(es):
cumin-rubbed pork kebabs with onions and, 347–48
curried, chutney butter, 64
-mint vinaigrette, grilled baby back ribs with, 315
stars and pineapple spears, sugar- spangled, 503
vinaigrette, 64
marinades, 40, 42, 45–46
achiote paste, for cochinita pibil, 331–32
all-purpose injection liquid, 43
apple sage, 38–39, 304
Basque, for grilled leg of lamb, 393–94
beer-garlic, 39, 164
borracha, 39
borracha boil, 39
bourbon, for chicken, 283
for brew-marinated brats on Kaiser rolls, 182–84
brown sugar injection liquid, 43
Cajun injection liquid, 43
for charred Margarita wings, 120–21
for drunk and dirty tenderloin, 367
hot times jalapeño injection liquid, 43
injection liquid, for chicken on a throne, 271–72
injection liquid, for fried turkey, 287–89
injection liquid, for smoked turkey, 292–93
for Korean grilled sirloin, 370
for lacquered tofu and vegetable skewers, 421–22
martini, for game, 42
mojo, pork chops with Manchego mashed potatoes and, 322–23
mustard-tarragon, 39–40, 244, 280
orange fennel, 39
orange ginger, 41
orange injection liquid, 43
for orange-marinated chicken tacos, 189–90
for our favorite fajitas, 376–77
for portobello burgers, 161
recado, for pork tacos al pastor, 187–88
red wine fennel, 39
roasted lemon, 40–41
for satay twins, 125–26
sherry ginger, 41
simple steak, 41–42
Spanish sherry, 41
for speedier smoked brisket, 384–85
sweet, for chunky tandoori toss-up, 416
tropical splash, tenderloin with, 317–18
vermouth, for game, 42
vermouth and coriander, for game, 42 see also mops
masala spice blends, 31–32
mayonnaise:
avocado, 66
basil, 65
chipotle-lime, 66
dill, 65–66, 260
garlic, 66
gribiche, 66
lemongrass, 66
Old Bay, 66
Pickapeppa, grilled flank steak with, 375
rich, 65
saffron, 65
sage, buffalo burgers with, 157–58
Tabasco, 66
wasabi-scallion, 66, 368
melon:
and Italian sausage skewers, 90
and prosciutto skewers, 89
slushes, 84
Memphis:
dry rib rub, 24
dry ribs, 311
in May whole hog, 325–27
Mexican:
chorizo, 352–53
coffee rub, for plank-roasted Chateaubriand, 365–66
pizzas, 142
Middle Eastern peppers with pomegranate sauce, 413–14
midwestern fried pork tenderloin sandwiches, 166
Milwaukee-style, brew-marinated brats on Kaiser rolls, 184
mint:
and chile recado, 37
-cilantro sauce, lamb shish kebabs with, 396–97
curry and chutney lamb burgers with, 151–52
fresh, sauce, 59
-mango vinaigrette, grilled baby back ribs, 313
monkfish, grilled, Barcelona style, 115–16
mops:
for barbecued lamb, Owensboro style, 399–400
basics, 44–46
beefy beer and bacon, 44
beer and brown sugar, 44
beer and butter baste, 44
for cabrito verde, 404–5
cider, 45
for double-smoked ham, 345–46
greased lightning, 46
hickory smoke, 45
java, 46
for Kalua pig, 333–35
lemon butter baste, 47–48
lemon-herb butter baste, 48
for Memphis in May whole hog, 527
old-faithful beer, 44, 311, 382–83
for smoked mussels with dill mayonnaise, 261
Southwest smoke and Fire, 45
soy-butter baste, 48
Tabasco-butter baste, 48
tarragon dash, 47
tropical splash, 45, 318
vinegar, 45, 329
white wine soak and, for wood- scented veal sirloin, 403
mozzarella cheese:
grilled, bundles, 107–8
and grilled tomato salad, 439
mushrooms:
pizza with three cheeses and, 131
see also porcini butter, porcini mushrooms; portobello burgers
mushrooms, grilled:
buffalo burgers with, 158
glazed, 440
over grilled polenta, 441
with Parmesan curls, 441
venison burgers with, 158–59
mussels, smoked:
and cilantro salad, 461–62
with dill mayonnaise, 119
with epazote butter, 119–20
with saffron mayonnaise, 119
mustard:
butter and, seeds, spice-rubbed grilled pork chops with, 321
Cheddar puff’s, 102
churrascaria-style brochettes with rosemary and, 378–79
Dijon-crusted racks of Iamb, 392–93
great grilled dogs with homemade, relish, 179
and honey sauce, 54–55
-lemon butter, 64
mustardy pulled pork sandwich, 163
oil, grilled salmon steaks with, 195
paste seasonings, 34–35
penne with Italian sausage, peppers and, 466
penne with sweet Italian sausage and, 465–66
-slathered, brown sugar-coated ribs, 310
-tarragon chicken paillards, grilled, 280–82
-tarragon marinade, 39–40
-tarragon sea scallops, grilled, 244
warm lentil salad with sweet Italian sausage and, 466
naan, curried, 142–43
New England fried scallop rolls, 177–78
New Orleans rub and boil, 30
nuts:
dukkah, 105
smoky mixed rosemary, 104
see also specific nuls
oils, flavored, 114
basil, salmon steaks with, 195
lemon, salmon steaks with, 195
mustard, grilled salmon steaks with, 195
truffle, grilled veal chops with, 402
wasabi, lacquered tofu and vegetable skewers with, 422
okra, flash-fried, 497–98
olives:
black, and lemon relish, 72
black, puffs, 102
green, supreme tuna sandwiches with anchovies and, 173
in tapenade, grilled hanger steak with 372–73
warmed, 87–88
onions:
for backyard clambake, 253–55
bacon, and apricot compote, curried game hens with, 300
bacon, and apricot compote, game hens with, 299–300
blooming, 102–3
Buffalo rings, 433–34
in carne asada con cebollitas, 380
cumin-rubbed pork kebabs with corn and, 348
cumin-rubbed pork kebabs with mangoes and, 347–48
grilled, slices with curried mango chutney butter, 433
grilling of, 157
pickled, for cochinita pibil, 331–32
pickled red, 71
portobello burgers with grilled, and blue cheese dressing, 162
pulled pork sandwich with salmoriglio and caramelized, 163
simple grilled, 432–33
simple smoked, slices, 433
spit-roasted Softball, 435
toasted, dip, 93–94
orange juice:
fennel marinade, 39
-garlic vinaigrette, 65–64
ginger marinade, 41
-hazelnut shower, smoke whole quail with, 305–6
injection liquid, 43
-marinated chicken tacos, 189–90
in mojo sauce, 60
-sherry drizzle, fennel and pears with, 108–9
-tamarind sauce, sticky, 56
in Yucatecan recado, 37–38
oranges:
brown rice and lamb salad with dates and, 493
brown rice with dates and, 493
and figs with anise cream, 505–6
oregano:
grilled lamb rib chops with feta cheese and, 390
pizza with fresh, pesto, 132–33
Oreos, fried, 518
orzo:
grilled asparagus with feta and, 442
spit-roasted pork loin with vegetable, 556–57
outdoor kitchen equipment, 14–20
grill basket cases, 214
nonstick grill foil sheets, 217
perforated grill woks, 415
perforated nonstick grill foil sheets, 192, 229
rotisseries, 267
small-mesh grill racks, 217
smokeproof dishes, 120
spatulas, 228
Owensboro style, barbecued lamb, 399–400
oysters:
barbecued, Chesapeake style, 251
fried, po’boys, 176–78
and grilled tenderloin kebabs, 568–69
grill-roasted, 250–51
grill-roasted, Gulf style, 251
icy, in sangrita, 90
old-fashioned, fry, 251–52
smoky brined, 118–19
paella, party, 262–63
paillards, grilled mustard-tarragon chicken, 280–82
paletas, 512
pampano, fire-seared whole, 230
pancetta:
grilled asparagus with warm, vinaigrette, 442
rotisserie capon with two lemons and, 268
rotisserie chicken with two lemons and, 268
white pizza with clams, slivered garlic, and crispy, 136
pantry essentials:
for appetizers, 104
for pastas and salad, 469
for seasoning, 57, 63
paprika:
in Kansas City rib rub, 24–25
-rubbed flank steak with paprika butter, 374–75
salt-and-pepper rub, 22
-smoked shrimp, 240
in sweet southern pork rub, 25
Wild Willy’s number one-derful rub, 23–24
Parmesan curls, grilled mushrooms with, 441
party-time lips:
on advance preparation, 1–4, 47, 118
on appetizers, 90–93, 95, 104
on backyard luaus, 552
on beans, 75, 495
on beef, 557, 362, 375, 379
on beverages, 75–81
on bruschetta buffet, 111–12
on buffet style serving, 92, 486
on burgers, 149, 157
on chicken, 269, 274, 278, 282, 284
on children’s menus, 490
on cleanup strategy, 479
on desserts, 505, 509–10, 513, 517, 523
on duck, 302
on fish, 209–10, 216, 220, 230, 232
on hot dogs, 180, 182–83
on lamb, 395
on open-house gatherings, 109
on outdoor seating, 68
on pasta, 470
on pizza, 131, 134
on planning menus, 52
on pomegranate seeds, 401
on pork, 315, 326, 329–30
on salads, 447, 453, 455
on sandwiches, 168, 171, 175, 177
on sausages, 548
on serving, 58
on shellfish, 239, 244, 257, 260–61
on side dishes, 488
on spice rubs, 32, 36
on spreads, 117
on tacos, 188, 189–90
on tapas and small plates, 124
on teamwork, 67
on unexpected guests, 123
on vegetables, 413, 420, 437
passion fruit:
-coconut tropical dressing, for grand fruit salad, 484
squares, 522
pasta, 462–74
jet-black, with white-hot scallops, 470
pierogi with grilled kielbasa, 468–69
pork chow fun, 468
salad with grilled peppers and other goodies, 462–63
smoked chicken pot stickers, 474
smoked shrimp pot stickers, 473–74
varieties of, 464, 470
see also specific pastas
pastrami-style brisket, 385–86
paté, smoky venison, with pepper and brandy, 408
peach(es):
gingered, crisp, 519
grilled, with basil syrup, 504–5
grilled, with sangria syrup, 504
slushes, 84
spinach and grilled, salad, 457–58
summery chicken breasts with savory, sauce, 275–77
peanut butter-chocolate pudding parfaits, 523–24
pears:
butter-basted, with rosemary syrup, 506
butter-basted grilled, 506
butter-basted grilled, with star anise, 506
and fennel with sherry-orange drizzle, 108–9
pea salad, picnic, 480
pecan(s):
-red chile sauce, for fried turkey, 287–89
toasted, and blue cheese spread, 98
Worcestershire, butter, 64
penne:
with Italian sausage, peppers, and mustard, 466
with sweet Italian sausage and mustard, 465–66
pepper(ed), peppery, black:
in black and white dry rub, for chicken breasts stuffed lemon, 279
buffalo steaks, 405–6
-crusted pork tenderloin, grilled, 515–17
garlic butter, 64–65
pintos with beer and, 494–95
rib-eye steaks with truffle butter, 557
rib-eye steaks with truffle vinaigrette, 556–57
smoky venison pâté with brandy and, 408–9
vibrant lemon, 25
pepper jelly-basted baby backs, hot, 313
peppers, bell:
-eggplant spread, charred, 100–101
grilled, platter, 111
grilled, relish, 71–72
Middle Eastern, with pomegranate sauce, 413–14
mojo, 414
orange, dip, 98
pasta salad with grilled, and other goodies, 462–63
penne with Italian sausage, mustard and, 466
red, and chile dip, 98
red, dip, 97–98
with romesco sauce, 414
stuffed spicy, 414–15
peppers, piquillo:
in romesco sauce, 60–61
skewered grilled shrimp and, 237
pesto:
arugula, pizza with, 133
fresh oregano, pizza with, 132–33
jalapeño, grilled skirt with, 377
Philly cheesesteak pizza, 131
piadine, 138
pierogi with grilled kielbasa, 468–69
Pimm’s Cup, 79
pineapple:
boats, huli-huli chicken breasts in, 273–74
savory, sauce, for dazzling whole fried fish, Vietnamese style, 231–33
spears and mango stars, sugar- spangled, 503
pine nut and apple cake, brown- butter, 526–27
pinquitos, Santa Maria style, 495
pistachio relish, curried, 75
pizzas, 129–39
anchovy, with spicy fire-roasted tomato sauce, 135
with arugula pesto, 133
barbecued chicken, 131–32
calamari, with spicy fire-roasted tomato sauce, 135
dough number one, 156–37
dough number two, 137
with fire-roasted tomato sauce, 135–54
with fresh oregano pesto, 132–33
grilling of, 152
Mexican, 142
party-time tips on, 131, 134
pesto, pronto, 133
Philly cheesesteak, 131
red and green, 134
southwestern, 134
with three cheeses, 130
with three cheeses, sausage, and fennel, 131
with three cheeses and spicy sausage, 131
with three cheeses and wild mushrooms, 131
white, with clams, crispy pancetta and slivered garlic, 156
white, with figs and fontina, 136
white, with smoked salmon and chives, 136
white Alsatian, 135–36
plum(s):
dried, and merguez skewers, 126–27
-hoisin sauce, 57–58
pomegranate(s):
-rosemary sauce, duck breasts with, 504
sauce, Middle Eastern peppers with, 415–14
seeds, party-time tips on, 401
pompano, fire-seared whole, 230
porchetta, 335–36
porcini butter, 65
grilled mushrooms with, 440
open-faced venison burgers with grilled mushrooms and, 159
turkey on spit with, 291
porcini mushrooms, rotisserie chickens with, 267
pork, 508–53
achiote-marinated pulled, tortas, 332
barbecued brats, 348
barbecued brats ‘n’ kraut 348–49
barbecued Italian sausage, 349
barbecued shoulder, 329
in barbecue spaghetti, 466–67
for Bar-B-Q salad with Bar-B-Q ranch dressing, 454–55
big jerk, burgers, 155
burnt ends, 330
Cajun, and sausage burgers, 155
chow fun, 468
cochinita pibil, 330–32
Cubano sandwiches, 337
cumin-rubbed, kebabs with corn and onions, 348
cumin-rubbed, kebabs with mangoes and onions, 347–48
double-smoked apricot-glazed ham, 346
double-smoked ham, 344–46
grill-roasted, crown roast with herbes de grillade, 344
grill-roasted crown, roast, 342–44
headless whole pig barbecue, 327–28
heritage, 334
Italian, hoagies, 337–38
jerk, loin, 541–42
Kalua pig, 332–35
lechon asado, or Cuban pig in a box, 528
Memphis dry ribs, 311
Memphis in May whole hog, 325–27
Mexican chorizo, 552–55
mustard-slathered, brown sugar- coated ribs, 310
mustardy pulled, sandwich, 163
New Mexico matanza party, 339
party-time tips on, 315, 326, 329–30
picking and cooking, 316
porchetta, 355–56
porkers, 156
saucy barbecued ribs, 509–10
shoulder cuts, 328
sizzling ham steaks with apple- chipotle glaze, 346–47
smoked ham leftovers, 346
smoky hot links, 349–50
South Louisiana boudin, 350–52
South Louisiana spareribs, 310
spareribs, 309–10
spiral-stuffed, loin, 340–41
spit-roasted, loin, Sangre de Cristo style, 338–40
spit-roasted, loin with vegetable orzo, 336
tacos al pastor, 187–88
Texas-style spareribs, 510
Vietnamesc grilled, sandwiches, 167
Vietnamese grilled, sandwiches with lemongrass mayonnaise, 167–68
pork, pulled:
butt, 328–29
sandwiches, 162–63
sandwiches, Carolina style, 163
sandwich with salmoriglio and caramelized onions, 163
sandwich with Tabasco caramelized onions, 163
smoke-roasted in a covered grill, 329–50
pork baby back ribs, 312
bourbon-sauced, 314–15
Chinese, 313
Dr Pepper-glazed, 315
grilled, with mango-mint vinaigrette, 313
grilled racks of, Kansas City style, 312–13
guava-sauced, 313
hot pepper jelly-basted, 313
Southern Comfort, 315
sweet and spicy Thai-style, 515
pork chops:
caveman, 324–25
dry-rubbed grilled, with Gorgonzola sauce, 321
Guinness-soaked, 323–24
java-rubbed grilled, 321
with mojo and Manchego mashed potatoes, 322–23
sage-rubbed, with pear-sage chutney, 321–22
shopping for, 322
smoked, 322
spice-rubbed grilled, 320–21
spice-rubbed grilled, with mustard butter and mustard seeds, 321
spice-rubbed grilled, with Worcestershire pecan butter, 321
tamarind-orange grilled, 321
pork tenderloin:
grilled, with anchovy and rosemary sauce, 319–20
grilled, with Scandinavian spice, 319
grilled, with seven-spice seasoning and ginger sauce, 319
grilled pepper-crusted, 315–17
grilled pepper-crusted, with barbecue vinaigrette, 317
grilled pepper-crusted, with Jezebel sauce, 317
midwestern fried, sandwiches, 166
rubbed with fennel and coriander, 318–19
smoked pepper-crusted, 317
with tropical splash, 317–18
port currant sauce, duck breasts with, 303–4
portobello burgers, 161
with grilled onions and blue cheese dressing, 162
smoked, 162
potatoes:
almost-classic midwestern, salad, 478–79
for backyard clambake, 253–55
bacon-Cheddar-jalapeño, mash, 489
Cheddar-jalapeño, mash, 488–89
classic midwestern, salad, 479–80
in crawfish boil, 258–60
crispy smashed new, 489–90
in Door County fish boil, 220–21
ember-baked, 452
faster grilled home fries, 431
grilled home fries, 430–31
honest-to-goodness French fries, 429–30
pork chops with mojo and Manchego mashed, 322–23
sage-bacon-Cheddar, mash, 489
sour cream, salad, 480
pot slickers;
smoked chicken, 474
smoked shrimp, 473–74
praline bars, 521
praline ice cream, 515
prosciutto:
and dried plum skewers, 89
and melon skewers, 89
in piadine, 138
-wrapped almond-stuffed dates with blue cheese, 110
Provencal mustard and honey sauce, 55
pterodactyl turkey legs, 297
quail:
with apple sage marinade, 304–5
with apple sage marinade and figs, 505
with apple-tequila-sage marinade, 305
cinnamon, with harissa sauce, 305
coffee-rubbed, with Texas ranch barbecue sauce, 305
grilled, with sweet Italian sausage, 122–23
smoky whole, with a hazelnut- orange shower, 305–6
quesadillas:
cheese, additions to, 140
fire-crisped, with corn tortillas, 140–41
fire-crisped, with flour tortillas, 141–42
vegetarian, with corn tortillas, 141
red wine:
and butter sauce, for knockout rib- eye steaks, 355
fennel marinade, 59
relishes:
almond, 73
black eyed pea and corn, 72–73, 295
black olive and lemon, 72, 178, 398
cucumber, 70
curried cashew, 75
curried pistachio, 73
dried fruit chutney, for grilled venison tenderloin, 406–7
fiery Creole, 69, 174
green chile chutney, 70
grilled corn and avocado, 437
grilled pepper, 71
grilled pepper tangle, 71–72
homemade mustard, great grilled dogs with, 179–80
Mediterranean grilled pepper, 72
olive and walnut tapenade, grilled hanger steak with, 373
pear-sage chutney, sage-rubbed chops with, 321
pickled red onions, 71
rhubarb-berry ice, 516
rib-eye steaks:
knockout, 355
knockout, border, 355–56
peppered, with truffle butter, 357
peppered, with truffle vinaigrette, 556–57
rice:
Asian, salad, 482–83
brown, and lamb salad with dates and oranges, 493
brown, with oranges and dates, 493
nuevo, and beans, 492–93
in party paella, 262–63
pico de gallo, 492
precooked, 418
red, 491–92
in South Louisiana boudin, 350–52
in stuffed spicy bell peppers, 414–15
wild, see wild rice
ricotta, grilled eggplant rolls with, 426
Rocky Mountain oysters, 402
rosemary:
and anchovy sauce, grilled tenderloin with, 319–20
churrascaria-style brochettes with mustard and, 378–79
-pomegranate sauce, duck breasts with, 304
smoky mixed, nuts, 104
syrup, butter-basted pears with, 506
roti, lamb, 171–72
rum, grilled turkey cutlets with mojo and, 295
saffron:
lemon aïoli, for mixed seafood grill, 253–34
mayonnaise, 65
sage:
apple marinade, 58–39
-bacon-Cheddar potato mash, 489
-chestnut dressing, 486–87
-honey butter, 65
paste, cabrito with, 405
-rubbed chops with pear-sage chutney, 321–22
-scented turkey burgers with grilled apples, 154
sake butter, crusty halibut with, 208
salad dressing, see dressings, salad
salads, 444–63
almost-classic midwestern potato, 478–79
andouille and corn maque choux, 455–56
Asian noodle, 485
Asian rice, 482–83
Asian slaw, for seared ruby tuna, 458–59
Bar-B-Q, with Bar-B-Q ranch dressing, 454–55
black bean, with fresh thyme vinaigrette, 481–82
black-eyed pea, with fresh thyme vinaigrette, 481
black-eyed pea, with Tabasco vinaigrette, 482–85
brown rice and lamb, with dates and oranges, 495
bulgur, with lamb and lots of herbs, 456–57
classic midwestern potato, 479–80
chopped, with salmon and warm bacon dressing, 446–47
couscous, with lamb and lots of herbs, 457
grand fruit, 483–84
grilled bread, with chopped vegetables, 449
grilled salmon and asparagus, 445–46
grilled soft-shell crab, 460–61
grilled tomato, with ranch or blue cheese dressing, 439
grilled tomato and mozzarella, 439
from leftovers, 454
party-time tips on, 447, 455, 455
pasta, with grilled peppers and other goodies, 462–63
picnic pea, 480–81
seared ruby tuna, 458–59
seared sirloin, over Asian slaw, 459
simmered brisket salpicón, 452–53
simmered brisket salpicón, appetizer style, 453
simmered flank steak salpicón, 453
smoked mussel and cilantro, 461–62
smoked trout with watercress and walnuts, 459–60
sour cream potato, 480
spinach and grilled peach, 457–58
sweet potato, 480
vegetable riot 448–49
Vietnamese lemongrass beef, 378
warm lentil, with sweet Italian sausage and mustard, 467 see also chicken salad; slaws
Salmon:
bake, Pacific Northwest, 198
chopped salad with warm bacon dressing and, 446–47
grilled, and asparagus salad, 445–46
-halibut kebabs, chunky, 211
in mixed seafood grill, 253–34
planked, 199–201
seared, sandwiches with chutney and bacon, 172
steaks, grilled, with mustard oil, 195
steaks with basil oil, 195
steaks with lemon oil, 195 see also smoked salmon
salmon fillet(s):
with bourbon barbecue sauce, 197
with chile honey butter, 196–97
grilled Copper River, 199
smoked Copper River, 197–99
with sticky soy glaze, 197
salpicón, simmered brisket, 452–55
salsas:
Chilean tomato, 68
chunky avocado, 67
cruda, 68–69, 364
grilled vegetable, 72
roasted tomatillo, 66–67
for Santa Maria tri-tip, 370–72
verde, for porchetta, 335–36
sandwiches, 162–79
achiote-marinated pulled pork tortas, 552
barbecued beef, 163–64
barbecued bologna, 165–66
barbecued lamb shoulder, 400
Carolina-style chopped turkey, 293
chicken salad, 450
chicken tortas, 191
Cubano, 337
fried oyster po’boys, 176–78
fried shrimp po’boys, 177
green goddess tortilla roll-up tidbits, 169
grilled fish fillet, Martinique style, 174–75
grilled fish fillet, with dill mayonnaise, 175
grilled veggie heroes, 178–79
Italian pork hoagies, 337–38
lamb roti, 171–72
midwestern fried pork tenderloin, 166
mustardy pulled pork, 165
New England fried scallop rolls, 177–78
one really fine southwestern, sandwich, 301–2
party-time tips on, 168, 171, 175, 177
pulled pork, 162–63
pulled pork, Carolina style, 163
pulled pork, with salmoriglio and caramelized onions, 163
pulled pork, with Tabasco caramelized onions, 163
Robb’s Rafter-L beef brisket, 164
seared salmon, with chutney and bacon, 172
slaw for, 162
smoked beef short rib, 388
smoked turkey, 169
smoked turkey thigh, with chipotle mayo, 170–71
smoke-roasted tri-tip steak, 164–65
soft-shell crab, 247–48
supreme grilled tuna salad, 174
supreme tuna, 173
supreme tuna, with green olives and anchovies, 173
supreme tuna, with wasabi- scallion mayonnaise, 174
swordfish steak, 205
tarragon chicken wraps, 168–69
tarragon lettuce wraps, 169
turkey, with cranberry and cream cheese, 293
Vietnamese grilled chicken, with lemongrass mayonnaise, 168
Vietnamese grilled pork, 167
Vietnamese grilled pork, with lemongrass mayonnaise, 167–68
San Francisco sole, 227–28
sangria, 75
Santa Maria tri-tip, 570–72
satay twins, 125–26
sauces:
adding liquor to, 55
anchovy butter, 64
anise cream, figs and oranges with, 505–6
avocado mayonnaise, 66
bacon-and-cider, almost-whole grilled trout with, 214–15
bagna cauda, 61–62, 113–14
barbecue, making your own, 55
basil mayonnaise, 65
béarnaise cream, 62
black magic, 55
blazing hot guava-habanero, 58
blue cheese and ale, porterhouse steaks with, 363
bourbon barbecue, for baby backs, 314–15
brandy cream, grilled scallops with, 244–45
butter, for lemon-grilled shrimp over garlicky spaghettini, 465–64
butter, for simple garlicky shrimp, 237–28
caramelized shallot butter, 64
cherry-Armagnac, grilled duck breasts with, 302–3
chile butter, 65
for chile rellenos, 411–13
chimichurri, tuna steaks with, 203
chipotle-lime mayonnaise, 66
cilantro-mint, lamb shish kebabs with, 396–97
cocktail, for lowcountry fried shrimp, 241
cucumber crème fraîche, for planked salmon, 200–201
curried chutney, for lamb burgers with mint, 151
curried mango chutney butter, 64
dill mayonnaise, 65–66
dill-yogurt, grilled lamb rib chops with, 590
dipping, for lemongrass beef, 378
dipping, for mixed vegetable tempura, 417–18
fire-roasted tomato, pizza with, 133–34
fresh mint, 59
garlic mayonnaise, 66
garlic-orange barbecue vinaigrette, 63–64
garlic-orange sherry vinaigrette, 64
garlic-orange vinaigrette, 63
genuine Kansas City barbecue, 50, 277
ginger, grilled tenderloin with seven-spice seasoning and, 519
glossy Korean sesame glaze, 57
Gorgonzola, dry-rubbed grilled pork chops with, 321
green chile, for steaks Dunigan, 362
gribiche mayonnaise, 66
Henry Bain, smoked prime rib with, 358–59
herb butter, 65
honey-sage butter, 65
honey-Syrah, grilled venison medallions with, 407–8
horseradish rapture, 62, 252
Jezebel, grilled pepper-crusted pork tenderloin, 317
for Kalua pig, 333–35
Kansas City fire, 51
Kansas City sweet, 51
Korean barbecue, 56–57, 370
Korean smearing, 57
lemon-caper, for grilled asparagus, 441–42
lemongrass mayonnaise, 66
lemon saffron aïoli, for mixed seafood grill, 233–34
Lexington red, for coleslaw, 476
mango vinaigrette, 64
Memphis barbecue, for spaghetti, 467
mignonette, for grill-roasted oysters, 250–51
mojo, 60
mustard and honey, 54–55
mustard-lemon butter, 64
Old Bay mayonnaise, 66
orange-cumin vinaigrette, 64
peanut, for satay twins, 125–26
peppery garlic butter sauce, 64–65
piri piri, 59
plum-hoisin, 57–58
pomegranate, Middle Eastern peppers with, 413–14
pomegranate-rosemary, duck breasts with, 505–4
porcini butter, 65
port currant, duck breasts with, 505
Provençal mustard and honey, 55
quick mole, grilled turkey cutlets with, 294
raita, for lamb roti, 171–72
real Texas brisket sauce, for Lone Star barbecued brisket, 383–84
red chile-pecan, for fried turkey, 287–89
red wine and butter, for knockout rib-eye steaks, 355
rich mayonnaise, 65
romesco, 60–61, 236
rosemary, grilled tenderloin with anchovy and, 319–20
saffron mayonnaise, 65
salmoriglio, for charred beef carpaccio, 124
savory peach, summery chicken breasts with, 275–77
savory pineapple, for dazzling whole fried fish, Vietnamese style, 231–33
serendipity, 54
for smoked clams on the half shell with linguine, 471
smoked onion, for beef short ribs, 587–88
for smoked shrimp pot stickers, 473–74
smokin’ southern pig-pickin', 52
southern pig-pickin', 52, 162
South Louisiana barbecue, for cane-charred shrimp, 239
spicy Korean barbecue, 57
sticky tamarind-orange, 56, 225
sweet-and-sour cherry, deviled lamb rib chops with, 127–28
Tabasco mayonnaise, 66
Tabasco vinaigrette, 64
tamarind-orange, for grilled pork chops, 321
tamarind-tangerine, for chicken breasts, 274–75
tangy Kansas City barbecue, 50–51
tarragon butter, for grilled mustard-tarragon chicken paillards, 280–82
tartar, for crispy grilled catfish, 213–14
Texas Dr P. ‘cue, 51
Texas ranch barbecue, 51
Texas ranchero, 51
Thai hot, sweet and sour, 52–53
tzatziki, for souvlaki, 381
Veracruz, for seared snapper, 218
wasabi-scallion mayonnaise, 66
Worcestershire pecan butter, 64
sauerkraut:
bacon, and Thousand Island dogs, 180
barbecued brats ‘n’ kraut 348–49
crunchy, dogs, 180–81
sausages, 184
andouille, in crawfish boil, 258–60
andouille and corn maque choux salad, 455–56
barbecued brats, 348
barbecued brats ‘n’ kraut 348–49
barbecued Italian, 349
Basque white bean and chorizo gratin, 496–97
brew-marinated brats on Kaiser rolls, 182–84
brew-marinated brats on Kaiser rolls, Milwaukee style, 183
brew-marinated brats on Kaiser rolls, the other way around, 184
and Cajun pork burgers, 155
in Carolina Islands Frogmore stew, 242–43
casings, 350
and chicken skewers, 282
chorizo, in party paella, 262–63
German burritos, 184
grilled spicy lamb, 401
Italian, and melon skewers, 90
Italian, peppers with mustard and, 466
merguez and dried plum skewers, 126–27
Mexican chorizo, 352–53
Munich rathskeller brats, 184
party-time tips on, 348
penne with sweet Italian, and mustard, 465–66
pierogi with grilled kielbasa, 468–69
pizza with three cheeses, lots of fennel and, 131
smoky, spicy lamb, 400–401
smoky hot links, 349–50
smoky venison hot links, 350
South Louisiana boudin, 350–52
spicy, pizza with three cheeses and, 151
sweet Italian, grilled quail with, 122–25
sweet Italian, warm lentil salad with mustard and, 466
see also hot dogs
scallions:
breads, 144–45
-green chile dip, 94–95
and smoked clam dip, 95
tacos al carbon with limes and grilled, 185–87
-wasabi dip, 95
-wasabi mayonnaise, 66
scallops:
grilled, with brandy cream, 244–45
grilled mustard-tarragon sea, 244
grilling of, 245
jet-black pasta with white-hot, 470
New England fried, rolls, 177–78
orange fennel sea, 244
in seafood burgers, 160
Scandinavian sugar and spice, 31
shallot butter, caramelized, 64
shellfish, 235–63
backyard clambake, 253–55
Carolina Islands Frogmore stew, 242–43
grilling of, 238, 245
in mixed seafood grill, 233–34
party paella, 262–63
party-time tips on, 239, 244, 257, 260–61
in seafood burgers, 160
see also specific shellfish
sherry:
garlic-orange, vinaigrette, 64
ginger marinade, 41
-orange drizzle, fennel and pears with, 108–9
shrimp:
brining of, 240
cane-charred South Louisiana, 239
in Carolina Islands Frogmore stew, 242–43
coastal, steam, 243
coastal, steam with cocktail salsa, 243
coastal, steam with green chile chutney, 243
finely chopped, 161
fried, po’boys, 177
Gaido’s Galveston fried, 241–42
grilled, romesco, 236–37
grilled, tossed with vinaigrette, 237
grilled, with martini butter, 239
grilled sesame, 238
grilling or, 238–59
lemon-grilled, over garlicky spaghettini, 463–64
lowcountry fried, 241
mess of smoky, 117–18
and mixed vegetable tempura, 418
paprika-smoked, 240
in party paella, 262–63
in seafood burgers, 160
simple garlicky, 237–58
simple smoked garlicky, 239
skewered grilled, and piquillo peppers, 237
smoked, pot stickers, 473–74
smoked, with roasted lemon, 239
smoky, with piri piri, 241
smoky, with tequila, lime, and jalapeño, 241
Sicilian swordfish rolls, 206–7
side dishes made indoors, 475–500
almost-classic midwestern potato salad, 478–79
Asian noodle salad, 483
Asian rice salad, 482–83
bacon-Cheddar-jalapeño potato mash, 489
Basque white bean and chorizo gratin, 496–97
black bean salad with fresh thyme vinaigrette, 481–82
black-eyed pea salad with fresh thyme vinaigrette, 481
black-eyed pea salad with Tabasco vinaigrette, 482
brown rice and lamb salad with dates and oranges, 495
brown rice with oranges and dates, 493
cabbage, fennel, and apple slaw with poppy seed dressing, 477
celery root rémoulade, 478
Cheddar-jalapeño potato mash, 488–89
classic midwestern potato salad, 479–80
cornbread, 499–500
corn muffins, 500
creamed spinach, 497
creamy Chesapeake corn, 484–85
creamy coleslaw, 476
creamy corn, 485
crispy smashed new potatoes, 489–90
easy seasonal, 482
fiesta coleslaw, 476
flash-fried okra, 497–98
fried dill pickles, 498
grand fruit salad, 483–84
Kentucky burgoo, 485–86
Lexington red coleslaw, 476
Lexington red sandwich slaw, 476
macaroni and cheese from Hell’s Backbone, 498–99
nuevo rice and beans, 492–95
picnic pea salad, 480–81
pico de gallo rice, 492
pinquitos, Santa Maria style, 495
pintos with black pepper and beer, 494–95
pit smoked beans, 494
red chile streusel-topped cornbread, 500
red rice, 491–92
ruby slaw with poppy seed dressing, 477
sage-bacon-Cheddar potato mash, 489
sage-chestnut dressing, 486–87
scalloped sweet potatoes, 490–91
soulful KC-style baked beans, 494
sour cream potato salad, 480
sweet potato salad, 480
tangy caraway coleslaw, 476
wild rice dressing, 487
skate with Creole meunière butter, 225–26
slaws:
Asian, for seared ruby tuna salad, 458–59
cabbage, fennel, and apple, with poppy seed dressing, 477
creamy coleslaw, 476
dogs, 181
fiesta coleslaw, 476
Lexington red coleslaw, 476
Lexington red sandwich, 476
for pulled pork sandwiches, 162–65
ruby, with poppy seed dressing, 477
tangy caraway coleslaw, 476
smelt fry, Great Lakes, 225
smoked salmon, 199
basil-cured, 91
-caviar dip, 95
spread, 117
-stuffed eggs, 87
white pizza with chives and, 136
smoked trout:
nibbles, 114–15
simple, spread, 117
smokin’ ruby, fillets, 217
with watercress and walnuts, 459–60
S’mores, topless, 509–10
snapper, red:
fillets, Martinique, 218–19
seared, Veracruz, 217–18
simple seared, Veracruz, 218
sole, San Francisco, 227–28
Sonoran hot dogs, 181
sorbets and ices:
crown and berries, 515
dark chocolate-coconut, 515
lemon-cello, 515
rhubarb-berry, 516
strawberry daiquiri, 515
tequila-grapefruit, 516–17
sour cream:
in green chile- scallion dip, 94–95
potato salad, 480
South African smoky fish spread, 116
Southern Comfort baby backs, 515
southern pimiento cheese burgers, 150
South Louisiana boudin, 350–52
South Louisiana shrimp, cane- charred, 239
South Louisiana spareribs, 310
Southwest chicken kebabs, 285
southwestern duck sandwich, one really fine, 501
southwestern pizza, 134
Southwest Pimm’s, 79
Southwest sizzler, 26
Southwest smoke and fire mop, 45
Southwest spice, 26, 269
souvlaki, 380–81
soy-butter baste, 48
spaghetti:
barbecue, 466–67
barbecue, five ways, 467
spaghettini, garlicky, lemon-grilled shrimp over, 463–64
spice rubs, 21, 24–27, 32, 37
black and white dry, for chicken breasts stuffed with lemon, 279
Cajun zydeco, and boil, 29
caliente calico, 22
Carolina seafood boil, 28, 242
chermoula, 38, 224
Chesapeake-style seafood, and boil, 28, 117–18
chile-spiced masala, 31–32
Chinese seven-spice seasoning, 33, 473
chipotle-brown sugar sizzler, 26
classic herbes de Provence, 30
for crispy grilled catfish, 213–14
David’s special, 27
dry, for grilled duck breasts with cherry-Armagnac sauce, 302–3
dry, for grilled venison medallions with honey-Syrah sauce, 407–8
dry, for our favorite fajitas, 376–77
dry, for paprika-smoked shrimp, 240
fennel and coriander, for pork tenderloin, 319
game bird dry, for bacon-wrapped dove breasts, 306–7
garlic, smoked beef tenderloin with, 367
Greek islands paste, 36, 381
herb and garlic paste, for spit- roasted pork loin, Sangre de Cristo style, 338–40
herb and spice paste, for porchetta, 335–36
herbes de grillade, 30, 395
herbes de Provence paste, 30
Italian mustard paste, 35
Italian seasoning, 30–31
Jamaican jerk paste, for jerk pork loin, 342
Kalua paste, for Kalua pig, 335–35
Kansas City rib, 24, 309
lemongrass paste, for beef, 378
lemongrass paste, for dazzling whole fried fish, Vietnamese style, 230–55
low-salt high-flavor, 30
for luscious beef short ribs, 387–88
maple salt and pepper, 22, 292
Memphis dry rib, 24, 311
Mexican coffee, for plank-roasted Chateaubriand, 365–66
mint and chile recado, 37, 404
mustard paste, 34, 127, 276, 345
New Orleans, and boil, 50
Oktoberfest wurst, 29
paprika salt-and-pepper, 22, 574, 430
party-time tips on, 32, 33, 36
for pastrami-style brisket, 386
peppery, for barbecued lamb, Owensboro style, 399–400
Pork Chop Willy’s grilling, 24, 295, 320
salt and cumin, 22, 347, 380
Scandinavian sugar and, 31
seafood cure, 33
seasoning paste, for seared snapper Veracruz, 218
serious salt-and-pepper, 22, 343, 355, 358
simple masala, 32
simple Texas brisket, 24
smoked salt, 34
for smoky brined oysters, 118–19
smoky poultry, 28, 265, 297
smoky rib, 312, 314
smoky salt-and-pepper, 22, 157
Southwest sizzler, 26, 349
Southwest spice, 26, 269
for speedier smoked brisket, 384–85
spice box masala, 32
sweet southern pork, 25, 328–29
tamarind-chipotle recado, 37–38
tequila, lime, and jalapeño paste, 35, 285
Thai lemongrass seasoning paste, 36
Thai seasoning paste, 35
Thai seasoning paste with ginger, 36
Thai seasoning paste with mixed herbs, 36
thyme, for thyme-scented turkey burgers, 153–54
thyme paste, grilled lamb chops with, 590
vibrant lemon pepper, 23
Wednesday night, 26
Wild Willy’s number one-derful, 23, 271, 382
Yucatecan recado, 37, 191, 219
spinach:
creamed, 497
and grilled peach salad, 457–58
spreads:
as appetizers, 117
charred eggplant-pepper, 100–101
crabmeat queso fundido, 99
party-time tips on, 117
queso fundido, 98–99
queso fundido con todo, 99
simple trout, 117
smoked queso fundido, 99
smoked salmon, 117
smoky catfish, 117
South African smoky fish, 116
toasted pecan and blue cheese, 98
star anise, butter-basted grilled pears with, 506
steak(s):
Dunigan, 361–62
flank, see flank steak
hanger, see hanger steak
Korean grilled sirloin, 569–70
porterhouse, with blue cheese and ale sauce, 363
porterhouse, with porcini butter, 563
rib-eye, see rib-eye steak
seared sirloin salad over Asian slaw, 459
skirt, 376
skirt, grilled, with jalapeño pesto, 377
smoked tenderloin with garlic rub, 366–67
smoke-roasted tri-tip, sandwiches, 164–65
strip, see strip steaks
tenderloin and oyster kebabs, grilled, 368–69
tri-tip, grilling of, 165
Tuscan T-bones, 364–65
strawberry(ies):
ice crema, 515
lemonade, 85–84
striped bass, fire-seared whole Boston, 228–50
strip steaks:
with anchovy butter, 361
with caramelized shallot butter, 360–61
with herb butter, 361
with peppery garlic butter, 361
stuffings:
for cranberry and wild rice-stuffed game hens, 298–99
for Sicilian swordfish rolls, 206–7
wild rice-cherry, winter squash with, 419–20
see also dressings, meat or poultry
Swedish crayfish boil, 260
sweet potato(es):
ember-baked, 432
salad, 480
scalloped, 490–91
smoky, 431–32
swordfish:
medallions, buying of, 207
rolls, Sicilian, 206–7
and seared tuna tidbits with bagna cauda sauce, 114
steaks, grilled, 204–5
steak sandwiches, 205
steaks with chermoula, 206
steaks with Greek Islands paste, 206
Syrah-honey sauce, grilled venison medallions with, 407–8
syrups:
basil, grilled peaches with, 504–5
Champagne, berries with, 517
rosemary, butter-basted pears with, 506
sangria, grilled peaches with, 504
Tabasco sauce:
-butter baste, 48
mayonnaise, 66
vinaigrette, 64
tacos, 185–93
al carbon with grilled scallions and limes, 185–87
of barbecued brisket, 187
crispy-shelled beef, al carbon, 186–87
grilled fish, 190–91
orange-marinated chicken, 189–90
party-time tips on, 188, 189–90
pork, al pastor, 187–88
of rajas, corn, and queso de cabra, 192–95
tamarind:
-chipotle recado, 37–38
-glazed mackerel, 224–25
-orange grilled pork chops, 521
-orange sauce, sticky, 56
-tangerine chicken breasts, 274–75
tandoori toss-up, chunky, 416–17
tangerine-tamarind chicken breasts, 274–75
tapas and small plates, 106–28
almond-stuffed dates with blue cheese, 110
almond-stuffed dates with goat cheese, 110
bruschetta tidbits, 112
charred beef carpaccio, 123–24
charred habanero hot wings, 121
charred Margarita wings, 120–21
charred plum-hoisin wings, 121
deviled lamb rib chops with sweet- and-sour cherry sauce, 127–28
fennel and pears with sherry orange drizzle, 108–9
grilled beef lettuce rolls with peanut sauce, 126
grilled cheese sandwich skewers, 108
grilled monkfish, Barcelona style, 115–16
grilled mozzarella bundles, 107
grilled mozzarella bundles with grilled pepper relish, 107–8
grilled mozzarella bundles with salsa cruda, 107
grilled pepper platter, 111
grilled quail with sweet Italian sausage, 122–23
merguez and dried plum skewers, 126–27
mess of smoky shrimp, 117–18
pan con tomate, 112–13
party-time tips on, 124
prosciutto-wrapped almond-stuffed dates with blue cheese, 110
satay twins, 125–26
seared luna and swordfish tidbits with bagna cauda sauce, 114
seared tuna tidbits with bagna cauda sauce, 113–14
seared tuna tidbits with wasabi oil, 114
simple trout spread, 117
smoked catfish spread, 117
smoked chicken liver mousse, 121–22
smoked mussels with dill mayonnaise, 119
smoked mussels with epazote butter, 119–20
smoked mussels with saffron mayonnaise, 119
smoked salmon spread, 117
smoked trout nibbles, 114–15
smoky brined oysters, 118–19
South African smoky fish spread, 116
yakitori twins, 126
tapenade, grilled hanger steak with, 372–75
tarragon:
chicken wraps, 168–69
dash seasoning, 47
lettuce wraps, 169
-mustard chicken paillards, grilled, 280–82
-mustard marinade, 39–40
-mustard sea scallops, grilled, 244
tart, cherry jam and almond cream turnover, 524–25
tea:
gingered Thai iced, 83
iced mint-green, 82
-smoked chicken salad, 451
tea-riffic, 78
tea smoking, 450
tempeh steaks with red curry, 423
tempura, mixed vegetable, 417–18
tequila:
-grapefruit sorbet, 516–17
lime, and jalapeño paste, 55
mojitos, 80
smoky shrimp with lime, jalapeño and, 241
teriyaki tenderloin with wasabi- scallion mayonnaise, 367–68
Texas brisket rub, simple, 24
Texas ranch barbecue sauce, 51
Texas-style spareribs, 310
Thai:
baby back ribs, sweet and spicy, 313
chicken thighs, 284
firebirds, 266–67
hot, sweet, and sour sauce, 52–53
iced tea, gingered, 83
seasoning pastes, 35–36
tofu steaks with red curry, 422–23
thy me:
chunky halibut kebabs with lemon and, 210
fresh, vinaigrette, black-eyed pea salad with, 481
grilled lamb rib chops with, 390
-scented turkey burgers, 153–54
tofu:
grilling of, 422
Thai, steaks with red curry, 422–23
and vegetable skewers, lacquered, 420–22
and vegetable skewers, lacquered, with wasabi oil, 422
and vegetable skewers with plum- hoisin sauce, 422
and vegetable wraps, 422
tomatillo salsa, roasted, 66–67
tomato(es):
charred, vinaigrette, lamb kebabs with, 397
grilled, and mozzarella salad, 439
grilled, salad with ranch or blue cheese dressing, 439
grilled green, 439–40
juicy grilled, 438–39
martinis, 77–78
pan con tomate, 112–13
pizza with fire roasted, sauce, 133–34
smoked, 440
tortillas:
fire-crisped quesadillas with corn, 140–41
fire-crisped quesadillas with flour, 141–42
green goddess, roll-up tidbits, 169
for grilled fish tacos, 190–91
for orange-marinated chicken tacos, 189–90
for pork tacos al pastor, 187–88
for tacos al carbon with grilled scallions and limes, 185–87
for tacos of rajas, corn, and queso de cabra, 192–93
tostadas, black bean and vegetable, 425
trout:
almost-whole grilled, with bacon- and-cider sauce, 214–15
almost-whole grilled, with Creole meunière butter, 215
fillets, grilled ruby, 216–17
fillets, smokin’ ruby, 217
planked, 216
smoked, nibbles, 114–15
whole, stuffed with lemon and dill, 215–16 see also smoked
trout truffle oil, grilled veal chops with, 402
tuna:
salad, seared ruby, 458–59
seared, tidbits with bagna cauda sauce, 113–14
kebabs with chimichurri, or salmoriglio, 203
smoked albacore, 204
tuna sandwiches:
supreme, 173
supreme, with green olives and anchovies, 174
supreme, with wasabi-scallion mayonnaise, 174
supreme grilled, salad, 174
tuna steaks:
alla fiorentina, 202–3
with chimichurri, 203
fennel-crusted, 202
seared salt-and-pepper, 201–2
turkey, 286–97
Carolina-style chopped, sandwich, 293
cutlets and tenderloins, 296
fried, 287–89
frying of, 288
grilled, cutlets with mojo and rum, 295
grilled, cutlets with quick mole sauce, 294
heritage, on a spit 289–91
open-face, burgers with fresh mint sauce, 154
piquant tenderloins with black- eyed pea and corn relish, 295–96
pterodactyl, legs, 297
sage-scented, burgers with grilled apples, 154
sandwiches with cranberry and cream cheese, 293
smoked, 292–93
smoked, breast, 293
smoked, sandwiches, 169
smoked, thigh sandwiches with chipotle mayo, 170–71
on a spit with porcini butter, 291
thyme-scented, burgers, 153–54
wild, on a spit 291
Turkish lamb burgers, 153
Tuscan T-bones, 364–65
vaquero arracheras, classic, 577
veal, 401–4
grilled, chops, 401–2
grilled, chops with truffle oil, 402
grilled, ranch burgers, 156
grilling of, 402
wood-scented, sirloin, 403
vegetable(s), 410–13
big crudité basket, 88
and black bean burritos, 423–24
and black bean burritos, grill-wok style, 425
and black bean chimichangas, 425
and black bean tostadas, 425
buffalo rings, 433–34
and chipotle-lime black bean burritos, 425
chunky, toss-up with Italian dressing, 417
chunky tandoori toss-up, 416–17
chunky tandoori toss-up with curried mango chutney butter, 417
fritto misto, 418
frying of, 429
grilled bread salad with chopped, 449
grilled veggie heroes, 178–79
grilling of, 412, 438
handheld burritos, 425
mixed, tempura, 417–18
other ember-baked, 452
party-time tips on, 413, 420, 457
riot salad, 448–49
shrimp and mixed, tempura, 418
skewers, lacquered tofu and, 420–22
skewers with plum-hoisin sauce, tofu and, 422
skewers with wasabi oil, lacquered tofu and, 422
and tofu wraps, 422 see also specific vegetables
venison, 408
burgers with grilled mushrooms, 158–59
grilled, medallions with honey- Syrah sauce, 407–8
grilled, tenderloin, 406–7
open-face, burgers with grilled mushrooms and porcini butter, 159
smoked, medallions with honey- Syrah sauce, 408
smoky, hot links, 550
smoky, pàté, with pepper and brandy, 408–9
Veracruz, seared snapper, 217–18
vermouth:
and coriander marinade for game, 42
marinade for game, 42
Vietnamese:
dazzling whole fried fish, 230–33
grilled pork sandwiches, 167–68
lemongrass beef salad, 378
vinaigrettes:
barbecue, grilled pepper-crusted pork tenderloin with, 317
charred tomato, for grilled eggplant “sandwiches,” 426
charred tomato, lamb kebabs with, 397
cranberry-orange, for cranberry and wild rice-stuffed game hens, 298–99
five-spice, for tea-smoked chicken salad, 451
fresh thyme, black-eyed pea salad with, 481
garlic-orange, 63
garlic-orange barbecue, 63–64
garlic-orange sherry, 64, 397
mango, 64, 347
mango-mint, grilled baby back ribs with, 313
orange-cumin, 64
Tabasco, 64
tarragon, for grilled soft-shell crab salad, 460–61
truffle, peppered rib-eye steaks with, 556–57
vindaloo, Iamb loin chops with, 391
warm bacon, grilled asparagus with, 442
warm pancetta, grilled asparagus with, 442
walnuts:
and olive tapenade, grilled hanger steak with, 373
smoked trout with watercress and, 459–60
wasabi:
dressing, for Asian rice salad, 482–85
oil, seared tuna tidbits with, 114
-scallion dip, 95
-scallion mayonnaise, 66
watercress, smoked trout with walnuts and, 459–60
whitefish:
in Door County fish boil, 220–21
Lake Michigan planked, 201
wild rice:
and cherry stuffing, winter squash with, 418–20
and cranberry-stuffed game hens, 298–99
dressing, 487
winter squash with wild rice-cherry stuffing, 419–20
Worcestershire pecan butter, 64
wraps:
tarragon chicken, 168–69
tarragon lettuce, 169
tofu and vegetable, 422
yakitori twins, 126
yogurt:
-dill sauce, grilled lamb rib chops with, 590
grilled eggplant sandwiches with tangy, filling, 426
in marinade, for chunky tandoori toss-up, 416
in tzatziki, for souvlaki, 381
warm, flatbreads with dukkah, 143–44
Yucatecan fish regalo, 219–20
Yucatecan recado, 37
zucchini ribbons, 438