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America's king of outdoor cooking and host of the PBS series Barbecue America brings the incredible flavor and fun of grilling to your backyard! A beloved fixture at barbecue festivals and restaurants across the nation for the past several years, Rick Browne shares more than 150 finger-lickin', lip-smackin' recipes perfect for easy everyday dinners or the most special gatherings. In the pages of Grilling America are dishes for folks of all stripes, from self-proclaimed Bubbas to devoted foodies and gourmet ...
America's king of outdoor cooking and host of the PBS series Barbecue America brings the incredible flavor and fun of grilling to your backyard! A beloved fixture at barbecue festivals and restaurants across the nation for the past several years, Rick Browne shares more than 150 finger-lickin', lip-smackin' recipes perfect for easy everyday dinners or the most special gatherings. In the pages of Grilling America are dishes for folks of all stripes, from self-proclaimed Bubbas to devoted foodies and gourmet grilling sophisticates, from die-hard carnivores to strict vegetarians:
More than just a cookbook, Grilling America is also a tour of some of the most colorful barbecue festivals around the country — and includes tons of secrets shared by the experts who attend them. Filled with vivid and mouthwatering photos of the food and the people who love it, Grilling America is a celebration of outdoor cooking at its best. Barbecue is literally on fire across America. Rick Browne invites you to help fan the flames.
2 to 3 racks of beef ribs
2 cups orange juice
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar
1/2 cup Worcestershire sauce
1 tablespoon garlic salt
1 tablespoon dry mustard
1 teaspoon paprika
1 teaspoon chill powder
1 teaspoon Louisiana hot sauce
Preheat the grill to medium high (450° to 550°F), using the indirect method (see page 6). You will cook the meat on the side of the grill that is away from the heat.
For more tender ribs peel off the membrane on the backside of the rack, using a towel or paper towel to grip the membrane.
Mix together all the remaining ingredients, except the ribs, in a large bowl. Place the ribs in a dish or Ziploc bag, pour in the marinade, and marinate in the refrigerator for 4 to 6 hours. Reserving the marinade, drain the ribs and set them aside until they reach room temperature. Put the marinade in a medium saucepan and boil it for at least 10 minutes. Remove the marinade from the heat, cool, and reserve.
Once the grill has reached 450° to 55O°F, cook the ribs over indirect heat (cool side) for 1 hour, basting very frequently with the marinade. Remove the ribs from the grill and place the ribs on heavy-duty aluminum foil, baste both sides lavishly, seat the foil, and set aside for 10 to 15 minutes to cool and become infused with the marinade.
Open the foil packages at the table and dig in.
Inspired by a dish I had in a now-closed Thai restaurant on the South Side of Chicago on a college trip in the 1960s. Best chicken I'd ever had.
1 can (14 ounces), unsweetened coconut milk
2 tablespoons yellow curry paste, or 1 tablespoon curry powder
2 tablespoons Thai fish sauce
6 garlic cloves, roughly chopped
1/3 cup loosely packed chopped cilantro
2 1/2 tablespoons golden brown sugar
1/2 tablespoon white pepper
2 frying chickens, about 3 1/2 pounds each, split in half
De-Dip De-Dip Sauce (see recipe below)
Combine the coconut milk, curry paste, fish sauce, garlic, cilantro, brown sugar, and pepper in a blender. Blend until smooth. Put the chicken pieces in a Ziploc bag and pour the marinade over the chicken halves. Marinate in the refrigerator for at least 5 hours or, better yet, overnight. Turn occasionally to coat each half.
Build a hot charcoal fire or preheat a gas grill to high (500° to 600°F). Drain the chicken, then arrange the halves on the grill and cook for about 30 minutes, or until the juices run clear when you pierce the leg joint (160°F internal temperature). Turn chicken halves several times during cooking, basting often with the marinade.
Transfer the chicken to a cutting board and cut into serving pieces. Arrange the chicken on a heated platter and serve with the dipping sauce.Grilling America. Copyright © by Rick Browne. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.
Posted July 16, 2013
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