Mastering the Grill · The Owner's Manual for Outdoor Cooking by Schloss, Andrew -- Read -- Imperial Library of Trantor

Index

Mastering the Grill

Dedication Acknowledgments Contents Introduction: The Science and Mechanics of Grilling Part I: The Grillmaster’s Manual Chapter 1 Mastering Your Equipment

A. Types of Grills

01. Campfire Grill 02. Fireplace Grill 03. Hibachi 04. Fire Bowl 05. Kettle Grill 06. Barbecook Grill 07. Ceramic Grill-Oven 08. Pit Grill or Smoker 09. Gas Grill 10. Electric Grill 11. Contact Grill or Grill Pan

B. How Grills Work

Charcoal Gas

C. Grill Cleaning, Maintenance, and Repair D. Grill Storage E. Grill Tools and Accessories F. Grill Fuels and Fire Starters

Chapter 2 Mastering Your Technique

A. Mastering Fire

01. Starting a Wood Fire 02. Starting a Charcoal Fire 03. How to Maintain a Live Fire

B. The Science of Heat Transference

01. Conduction 02. Convection 03. Radiant Heat

C. Mastering Grilling Techniques

01. Direct Grilling 02. Indirect Grilling 03. Rotisserie Grilling 04. Adding Smoke 05. Barbecuing 06. Cooking in the Coals 07. Wrapping 08. Cooking on a Plank

D. Mastering Temperature

01. Judging Meat Doneness 02. Judging Produce Doneness 03. Judging Doughs’ Doneness 04. Resting

Chapter 3 Mastering Your Ingredients

A. Mastering Meat

01. Protein 02. Fat 03. Grass-Fed, Grain-Fed, and Organic 04. Cuts of Meat 05. Ground Meat 06. Grading 07. Beef 08. Veal 09. Pork 10. Lamb 11. Game Meats

B. Mastering Poultry

01. Poultry Cuts 02. Fat and Skin

C. Mastering Seafood

01. Fish 02. Shellfish

D. Mastering Produce

01. Roots 02. Stems 03. Fruits and Vegetables 04. Leaves 05. Flowers

E. Grilled Cheese F. Grilled Dough

Chapter 4 Mastering Your Flavors

A. Seasoning B. Rubs C. Mops D. Brines E. Marinades F. Glazes and Sauces

Part II: The Grillmaster’s Recipes Chapter 5 Mastering Burgers and Other Quick Meals

The Great American Hamburger and Cheeseburger Steakhouse Burgers Szechwan Scallion Burgers Whole-Grain Mustard Burgers Horseradish, Cheddar, and Apple Burgers Timing Spicy Black Bean Burgers Roasted Pepper–Mole Burgers Buffalo Blue Cheese Burgers Bacon-Parmesan Burgers Smoked Gouda and Bacon Burgers Death-Defying Cajun Burgers Herb Cheese–Stuffed Garlic Burgers Wild Mushroom–Stuffed Rosemary Burgers Chili-Stuffed Cheeseburgers Turkey Burgers Stuffed with Pear and Sage Green Peppercorn Burgers Stuffed with Gorgonzola Hot Dogs Stuffed with the Works Flaming Brandy Burgers Meatloaf Burgers Grilled Apple–Sauerkraut Pork Burgers Miso Tuna Burgers Smoked Crab Burgers Smoked Salmon Burgers Turkey Sausages in Vine Leaves Chicken and Artichoke Kebabs Tandoori Chicken Kebabs Habanero–Honey Pork Kebabs Steak and Potato Kebabs Thai Coconut Swordfish Kebabs Sweet Pork Satay Vietnamese Beef Satay Basted with Basil Butter Grilled Satay Salad Grilled Chicken Paillards with Anchovy Butter Skewered Grilled Shrimp with Lime, Honey, and Mint Szechwan Shrimp with Grilled Mango Chutney Pesto-Stuffed Jumbo Shrimp Skewered with Grape Tomatoes Garlic-Buttermilk Shrimp with Artichoke Relish Grilled Garlic Scampi Chipotle-Dusted Soft-Shell Crabs with Pineapple-Mint Salsa Grilled Soft-Shell Crabs with Dill Butter Sauce Tea-Smoked Clams and Mussels with Szechwan Mignonette Charred Garlic Scallops Scallops Grilled with Horseradish and Prosciutto GRILLED SCALLOPS WITH FOIE GRAS CREAM

Chapter 6 Mastering Steaks, Chops, and Other Quick-Cooking Cuts

Porterhouse Au Poivre Bistecca Alla Fiorentina Mushroom-Stuffed Filet Mignon with Red Wine Sauce Espresso-Glazed Rib-Eye Rib-Eye Steaks with Fragrant Chile Rub and Salsa Butter Barbecued London Broil Sweet Bourbon Buffalo Skirt Steak with Mint Horseradish Flank Steak with Balsamic Beurre Noir Scotch Steak in the Coals with Stilton Butter Apple-Bourbon-Brined Venison Steaks Spicy Indonesian Beef and Grill-Toasted Coconut Salad Pork Chops with Barbecued Sweet Peppers Molasses-Brined Pork Chops with Roasted Corn Salsa Tequila Pork Tenderloin with Smoky Hominy Chile-Marinated Pork Loin with Grilled Polenta Cakes Veal Loin Chops with Wasabi Butter Veal Rib Chops with Cucumber Raita Garlic-Buttermilk Lamb Chops with Hot Pepper Honey Jamaican Jerk Lamb Steaks Lemon-Rosemary Grilled Lamb with Mediterranean Couscous Cranberry Sweet-and-Sour Turkey London Broil Turkey Fajitas with Guacamole Vinaigrette Margarita-Brined Turkey Breast with Chipotle Sauce Garlic-Hazelnut Chicken Breasts with Mustard Glaze Mint-Infused Chicken with Pomegranate Yogurt Tandoori Chicken with Vidalia Chutney Smoked Salt–Crusted Chicken with Olive Oil Drizzle Pesto Chicken Stuffed with Arugula, Roasted Peppers, and Chèvre Grilled Peking-Style Chicken Chile-Grilled Chicken Wings with Cilantro-Chutney Dip Spicy Thai Chicken Thighs Butterflied Game Hens Grilled with Sicilian Herb Bath Spicy Brown Sugar Quail Stuffed with Cheese Grits and Wrapped in Bacon Smoky Tapenade Game Hens Grilled Duck Breast with Pomegranate Molasses Orange-Anise Duck Breast with Plum Butter Sauce Saffron-Citrus Salmon Steaks with Basil Oil Mustard-Glazed Planked Salmon with Horseradish-Dill Sauce Cajun Pecan Catfish Black Bass with Foie Gras Vinaigrette Grilled Flounder Escabèche Fennel-Brined Trout Grilled with Bacon and Herbs Lemon-Rosemary Swordfish Steaks with Olive Aioli Lobster Tails with Garlic-Citrus Butter Grilled Stuffed Sardines

Chapter 7 Mastering Roasts, Ribs, and Other Slow Food

Sweet Heat Barbecued Chicken Lemon Roasted Chicken Stuffed with Seafood Roasted Chicken Grilled with Hot Pepper Pears and Honey Three-Ginger Rotisserie Chicken Hot Pepper–Coconut Milk Chicken Sweet Rummy Jerk Chicken Tuscan Roasted Chicken Stuffed with Fragrant Greens Bean Butt Chicken Artichoke Chicken Ancho Turkey Breast Stuffed with Corn and Black Beans Lemon Turkey Breast Larded with Green Olive Tapenade Apple-Sage Barbecued Turkey Legs Teriyaki Duck with Date and Scallion Chutney Orange-Rosemary Duck Smoky Barbecued Duck Garlic Rib Roast Red Wine–Marinated Flank Steak Stuffed with Wild Rice Barbecued Shoulder of Beef Pesto-Rolled Beef Tenderloin with Roasted Pepper Rouille Orange–Black Pepper Beef Tenderloin with Fresh Herb Wrap Dinosaur Ribs Herb-Crusted Pork Loin with Pistachios Spicy Maple Pork Shoulder Pork Tenderloin Rolled with Rosemary and Pancetta Pulled Pork Three Ways Mustard-Glazed Rack of Pork with Grilled Pineapple Cajun Citrus Ribs Coriander Ribs with Cilantro Butter Spice-Cured Barbecued Ribs Cider-Brined Ribs Osso Buco Niçoise Lemon-Garlic Lamb Riblets Moroccan Barbecued Lamb Shanks Provençal Boneless Leg of Lamb Grilled Side of Salmon In Chili Paste Cumin-Crusted Sea Bass with Lime-Cilantro Butter Thai Basil Roasted Tuna Loin Lobster Grilled with Seafood Butter Wild Salmon Grilled with Leeks and Salmon Roe Salsa

Chapter 8 Mastering the Big Kahuna and Other Incredible Grill Projects

The Big Kahuna Mixed Grill with Fennel and Figs Whole Beef Tenderloin Stuffed with Foie Gras and Morels Antipasto Grigliata Gigantesco Texas Barbecued Brisket Fish Stuffed with Five-Treasure Jasmine Rice Roasted in a Lotus Leaf Herbed Prime Rib with Horseradish Yorkshire Pudding Clambake on the Grill Chile-Rubbed Strip Roast Larded with Sausages Honey-Glazed Roast Suckling Pig Fire-Roasted Pumpkin Filled with Wild Mushroom Risotto and Mascarpone Crown Roast of Lamb Embedded with Figs and Forest Herbs Bedouin Leg of Lamb on a Spit Spit-Roasted Whole Spring Lamb Overcome by Garlic Grilled Peking Duck Grill-Roasted Turkey with Apple Cider Jus Grilled Vegetable Stuffing Grilled Pear and Cranberry Compote Trash-Can Turkey Turducken Deboned Whole Turkey Stuffed with Kumquats and Chestnuts

Chapter 9 Mastering Vegetables and Other Sides

Grilled Summer Vegetables with Brown-Butter Vinaigrette Grilled Gazpacho Grilled Ratatouille Grilled Tomatoes with Basil Butter Grilled Green Tomatoes with Cajun Dressing Summer Squash Vinaigrette Grilled Corn on the Cob Washed with Chimichurri Grilled Corn and Crab Salad with Raspberries Grilled Corn with Spicy Tomato Butter Grilled Eggplant Rollatine Grilled Asian Eggplant with Hoisin and Vodka Grilled Tandoori Eggplant Grilled Vegetarian Chili Grilled Vegetable Fajitas Smoke-Roasted Bell Peppers Stuffed with Garden Vegetables Marinated Fire-Roasted Peppers Grilled Guac Fire-Roasted Tomatillo Salsa Grilled Potato, Roasted Corn, and Smoked Pepper Salad Grilled Polenta with Mediterranean Vegetable Compote Grilled Acorn Squash Stuffed with Apples Fire-Roasted Butternut Squash with Spicy Honey Butter Grilled Harvest Vegetables with Rosemary-Red Wine Sauce Fire-Roasted New Potatoes with Sizzled Sage Leaves Grilled Buffalo Spuds Grilled Potato Chips Sweet Potatoes in the Coals with Lime-Cilantro Butter Vanilla Cauliflower Orange-Glazed Barbecued Carrots Grilled Sesame Mushrooms Grilled Stuffed Mushrooms Barbecued Beets with Orange Honey Butter Barbecued Ginger-Hoisin Brussels Sprouts Grilled Fennel Bathed with Riesling Smoky Black Beans with Cilantro and Lime Barbecued Baked Beans Smoked Jerk Tofu Asian Barbecued Tofu Tofu Kebabs with Indonesian Peanut Sauce Grilled Asparagus Wrapped in Prosciutto Grilled Garlichokes Grilled Chicory with Sour Cherry Vinaigrette Grilled Ginger and Garlic Scallions Roasted Onions with Gorgonzola Crumble Grilled Caramelized Vidalia Onions

Chapter 10 Mastering Fruit, Dessert, Dough, and Everything Else

Grilled Waffles with Grilled Fruit and Maple Whipped Cream Grilled Mocha Bananas Grilled Banana Splits Orange-Espresso Plantains Grilled Feta-Stuffed Figs Barbecued Balsamic Pears Grilled Pears Drizzled with Melted Stilton Chile-Spiced Peaches Fire-Baked Apples with Praline Chestnuts and Brandy Dulce De Leche Grilled Maple-Crusted Apple Rings Grilled Fruit Cocktail Grilled Chocolate Fondue Grilled Grapefruit with Brown Sugar Glaze Grilled Pineapple with Molasses and Rum Grilled Fruit Skewers with Ginger-Poppy Seed Lacquer Grilled Fruit Skewers with Honey Mustard Grilled Papaya with Sweet Saffron Butter and Lime Mascarpone Cream Honey-Toasted Pound Cake with Grilled Candied Blood Oranges Grilled Mango and Papaya with Cardamom Shortcakes Grilled Gingerbread with Honey-Glazed Peaches Fire-Toasted Molasses-Pecan Corn Cakes Grilled Pain Au Chocolat with Cherry Glaze Grilled Stuffed French Toast Strawberry Pizza with Orange Mascarpone Smoked Chorizo Pizza with Caramelized Onions and Arugula Grilled Parmesan Pizza with Caesar Salad Grilled Tomato Pies Grilled Ham and Fontina Calzones with Grilled Tomato Dip Grilled Rosemary and Prosciutto Focaccia Eggplant and Roasted Pepper Panini with Smoked Gouda Grilled Muffuletta Smoky Black Bean Quesadillas Shortbread S’mores Fire-Roasted Chestnuts with Chocolate Butter Grilled Naan Grilled Cardamom Flatbread Grilled Garlic Bread Grilled Brie Wrapped in Grape Leaves Grilled Chèvre with Popped Grapes

Chapter 11 Mastering Marinades, Mops, Brines, Rubs, Wet Pastes, Glazes, Sauces, and Dips

Marinades and Mops

Garlic-Buttermilk Marinade Horseradish Vodka Infusion Mignonette Marinade and Mop Saffron-Citrus Marinade Fire Beer Marinade Sicilian Herb Bath Adobo Marinades: Spanish, Mexican, and Filipino Lemon-Mint Marinade Grapefruit Ponzu Marinade or Mop Papaya Marinade Tandoori Yogurt Marinade Mojito Marinade or Mop Dr Pepper’s Magic Elixir

Brines

Orange-Fennel Brine Spicy Citrus Brine Cumin, Coriander, and Lime Brine Margarita Brine Tamarind and Mango Brine Red Wine-Rosemary Brine Javanese Coconut Brine Ten-Pepper Brine Steakhouse Brine Hot Pepper-Chai Brine Apple-Chai Brine Molasses Brine Espresso Jolt

Rubs and Wet Pasies

Fragrant Chile Rub Provençal Herb Rub Cajun Blackening Rub Tuscan Rosemary Rub Sage and Savory Rub Garam Masala Rub Jerk Rub Jerk Wet Paste Smoked Salt Rub Ten-Pepper Rub Black Espresso Rub Sesame-Miso Wet Rub Sesame Szechwan Salt Sweet Chimichurri Rub Green Chimichurri Rub Habanero Zaa’tar Spice Rub Moroccan Rub Cumin Rub Hickory Orange-Anise Rub Bedouin Dry Marinade

Glazes

Hot Pepper-Bourbon Syrup Red-Cooking Lacquer Peking Crackle Mustard-Molasses Glaze Garlic-Plum Barbecue Glaze Orange-Espresso Glaze Red Hots Syrup Ginger-Hoisin Balsamic Glaze Steakhouse Glaze Orange Honey-Butter Glaze

Sauces and Dips

Sweet, Hot, and Sour Bbq Sauce Orange Tapenade Dip Roasted Garlic Paste Chipotle Dipping Sauce Lime-Cilantro Butter Salsa Butter Plum Ketchup Preserved Lemon Relish Grilled Mango Chutney Harissa Dip Indonesian Peanut Sauce Thai Coconut Peanut Sauce Red Pepper Chimichurri Vietnamese Dipping Sauce Tapenade Parsley Pesto Grilled Tomato Dip

Index Bibliography

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