All on the Grill

Overview

From the sear to the sizzle to that first sensational, smoky mouthful,everyone loves food hot off the grill. So why not take grilling to the max and cook the entire meal over the coals?

The secrets to doing just that are right here in Michael McLaughlin's All on the Grill. It's packed with easy, inventive recipes that are either completely cooked over fire or conveniently prepared ahead and finished on the grill at the last minute, with no running back and forth to the kitchen. ...

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Overview

From the sear to the sizzle to that first sensational, smoky mouthful,everyone loves food hot off the grill. So why not take grilling to the max and cook the entire meal over the coals?

The secrets to doing just that are right here in Michael McLaughlin's All on the Grill. It's packed with easy, inventive recipes that are either completely cooked over fire or conveniently prepared ahead and finished on the grill at the last minute, with no running back and forth to the kitchen. In addition, you'll find all the techniques, tips, and tidbits you need to keep from getting raked over the coals when you fire up your backyard barbecue.

Creating a whole menu on the grill with the aplomb of a professional can be a dinner-party triumph, not to mention a whole lot of fun. Master chef, cooking teacher, cookbook author, and grillmeister extraordinaire Michael McLaughlin shows you exactly how easy it is to make it all work.

Most important, of course, is the food, and in these pages McLaughlin shares 170 of his simplest, tastiest grilling recipes. You'll find irresistible appetizers, main dishes, side dishes, and even grilled desserts — all with the sophisticated but gutsy taste and foolproof directions he's known for.

To make all this as easy as adding a few coals to the fire, McLaughlin includes full menus, each with its own game plan, plus some add-ons, beverages, and desserts that you can buy or assemble simply to fill in. Wherever possible, recipes are designed to let you know what steps can be done ahead.

In grilling, technique is everything, and all the information necessary to guarantee success is included. No matter what kind of grill you ownwhether a terrace-size charcoal hibachi or a monster grill powered by natural gas — McLaughlin leads you step-by-step through all kinds of grilling. He takes the mystery out of using wood for added flavor and includes dozens of tasteenhancing marinades, sauces, and rubs. He details the advantages and disadvantages of different fuels: charcoal briquettes, natural wood charcoal, firewood, and propane. And he has words of wisdom about the best way to start a fire and the best way not to. All in all, All on the Grill is all you need for great outdoor cooking.

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Product Details

  • ISBN-13: 9780060173838
  • Publisher: HarperCollins Publishers
  • Publication date: 5/15/1997
  • Pages: 240
  • Product dimensions: 7.37 (w) x 9.12 (h) x 0.90 (d)

Meet the Author

Michael McLaughlin has written an entire library's worth of cookbooks, including most recently The Little Book of Big Sandwiches and Big Breakfasts (Chronicle Books). He is the coauthor of The Silver Palate Cookbook and contributes to Food & Wine and Bon Appétit magazines. Though he started barbecuing in an apartment in Brooklyn, New York, he now lights his fires under Santa Fe, New Mexico skies.

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Read an Excerpt

Maple and Mustard-Glazed Country Spareribs

Serves 6

Here is the method I have devised for turning potentially chewy country spareribs into tender, sweetly glazed hunks of meat that satisfy mightily. Following a fairly long, slow cooking over indirect heat, the ribs are then briefly grilled and basted over a direct, but low, flame, crisping and browning beautifully.

3/4 cup maple syrup
3/4 cup coarse-grained mustard
1/3 cup plus 1 tablespoon packed dark brown sugar
2 teaspoons hot pepper sauce, such as Tabasco
2 teaspoons soy sauce
6 large boneless country spareribs (about 4 1/2 pounds)
Salt
Freshly ground black pepper

1. In a small bowl, stir together the maple syrup, mustard, brown sugar, hot sauce, and soy sauce. Set the glaze aside.

2. Light an indirect charcoal fire or preheat 1 burner of a gas grill to medium. Set 1 or 2 disposable foil pans in the unheated part of the grill and fill halfway with water.

3. When the fire is ready, lay the country ribs on the rack above the drip pans and brush lightly with the glaze. Cover the grill and cook the ribs, turning them every 15 minutes and brushing them with the glaze, for 1 hour 15 minutes, adding hot coals from a side source if necessary in order to maintain the temperature (about 300 degrees F if your grill has an accurate thermometer). If you're using wood chips, replace them as necessary. At this point the ribs at their thickest will still be somewhat pink inside.

4. Move the ribs to the hot side of the grill. Brush generously with the glaze, cover, and grill for 5 minutes. Repeat, turning and brushing the ribs with the glaze, untilit is all used up and the ribs are tender, brown, and shiny, about 20 minutes total. Season lightly with salt and pepper and serve immediately.

Optional:
6 cups wood chips, preferably hickory


Molasses-Mopped Red Onion Wedges

Serves 12

Sweetly mopped and slowly grilled to become part-tender, part-crunchy, these smoky onions are a fine accompaniment to the brisket. Since they take up a lot of grill space, aconsider doing them ahead, then rewarming them in a fog packet on the warming rack as the brisket smokes below. They're also good at room temperature.

1 1/2 cups unsulphured molasses
4 1/2 teaspoons hot pepper sauce, such as Tabasco
4 1/2 teaspoons sherry wine vinegar
4 1/2 teaspoons Worcestershire sauce
4 1/2 teaspoons soy sauce
6 medium red onions (about 6 ounces each), peeled and quartered vertically

1. In a medium bowl, mix together the molasses, hot sauce, vinegar, Worcestershire sauce, and soy sauce. Divide the onion wedges among 5 or 6 flat metal skewers, threading them lengthwise through both ends to prevent the layers from separating.

2. Light a medium-hot fire in a charcoal grill or preheat a gas grill to medium.

3. When the fire is ready, lay the skewers on the rack. Mop generously with the molasses mixture, cover, and grill for 3 minutes. Turn, mop, and grill another 3 minutes. Continue to turn the skewers often and mop the onions with the molasses mixture, until it is used up and the onions are glazed and tender, 12 to 15 minutes total.

4. Using the tines of a fork, slide the onion wedges off the skewers onto a platter. Serve hot, warm, or at room temperature.

Optional:
2 cups wood chips, preferably hickory

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