Grill to Perfection is for the adventurous backyard griller tired of the same old sauces and craving new flavors. Andy and Chris take influences from lesser-known but delicious styles in the US. They introduce key international dishes like sweet Korean barbecue; spicy Sichuan chicken sticks and Caribbean jerk ribs. This is an incredible collection of grilling recipes—perfection hot off the grill.
In this book, Chris and Andy serve up new and incredible backyard culinary adventures, the perfect gift for the outdoor cook in your neighborhood.
Grill to Perfection is for the adventurous backyard griller tired of the same old sauces and craving new flavors. Andy and Chris take influences from lesser-known but delicious styles in the US. They introduce key international dishes like sweet Korean barbecue; spicy Sichuan chicken sticks and Caribbean jerk ribs. This is an incredible collection of grilling recipes—perfection hot off the grill.
In this book, Chris and Andy serve up new and incredible backyard culinary adventures, the perfect gift for the outdoor cook in your neighborhood.
Grill to Perfection: Two Champion Pit Masters Share Recipes and Techniques for Unforgettable Backyard Grilling
192
Grill to Perfection: Two Champion Pit Masters Share Recipes and Techniques for Unforgettable Backyard Grilling
192Paperback
-
PICK UP IN STORECheck Availability at Nearby Stores
Available within 2 business hours
Related collections and offers
Overview
Grill to Perfection is for the adventurous backyard griller tired of the same old sauces and craving new flavors. Andy and Chris take influences from lesser-known but delicious styles in the US. They introduce key international dishes like sweet Korean barbecue; spicy Sichuan chicken sticks and Caribbean jerk ribs. This is an incredible collection of grilling recipes—perfection hot off the grill.
In this book, Chris and Andy serve up new and incredible backyard culinary adventures, the perfect gift for the outdoor cook in your neighborhood.
Product Details
| ISBN-13: | 9781624140426 |
|---|---|
| Publisher: | Page Street Publishing |
| Publication date: | 04/01/2014 |
| Pages: | 192 |
| Product dimensions: | 7.95(w) x 8.89(h) x 0.59(d) |
About the Author
Chris Hart is part of the IQUE barbecue team, which won the Jack Daniels World Championship Invitational Barbecue.
Andrea Pyenson is a Boston-based food and travel writer and co-authored Wicked Good Barbecue.
Read an Excerpt
Grill to Perfection
Two Champion Pit Masters Share Recipes and Techniques for Unforgettable Backyard Grilling
By Andy Husbands, Chris Hart, Andrea Pyenson, Ken Goodman
Page Street Publishing
Copyright © 2014 Andy Husbands, Chris Hart and Andrea PyensonAll rights reserved.
ISBN: 978-1-62414-042-6
CHAPTER 1
SEAR IT: HOT DIRECT GRILLING
Hot direct grilling is where it all began. This is how everybody learns to grill. It's the most frequently used technique outdoors as well as in professional kitchens. Hot direct grilling is all about the sear, caramelization and speed. When we sear the exterior of a beautiful piece of meat, for example, we are caramelizing its natural proteins and sugars. This is inherently what everybody loves in grilled food — that charred crunch we find in everything from pork belly to lamb T-bones to tuna steak when they are cooked over a hot fire.
TAMARI-GLAZED STEAK WITH SWEET-AND-SPICY RICE
MAKES 4 SERVINGS FOR HUNGRY OR 6 FOR NORMAL PEOPLE
SKIRT AND FLANK STEAKS ARE SOME OF OUR FAVORITES TO GRILL, BUT WHEN IT'S FANCY TIME WE GO FOR THE NEW YORK STRIP, A NICE 1- INCH/2.5CM-THICK CENTER CUT. YOU CAN'T GO WRONG WITH THIS. IT'S A LITTLE ON THE PRICEY SIDE, BUT IN OUR OPINION THE BEEF FLAVOR AND CHEW ARE SUPERIOR. LIKE SOY SAUCE, TAMARI IS MADE FROM FERMENTED SOYBEANS. BUT THIS JAPANESE CONDIMENT IS SLIGHTLY THICKER WITH A MORE COMPLEX, LESS SALTY FLAVOR. IT IS ALSO GLUTEN-FREE, WHICH IS AN ADVANTAGE FOR MANY PEOPLE.
THE KEY HERE IS TO BUILD AN EVEN, HIGH FIRE. IF IT'S TOO LOW, YOU WON'T GET THE CRUST THAT ROCKS PEOPLE'S WORLD. WITH THIS DISH YOU WANT A DEEP GOLDEN BROWN CRUST AND A PERFECT MEDIUM-RARE INSIDE. DON'T FORGET TO REST YOUR MEAT FOR 5 MINUTES AFTER COOKING IT. WE KNOW YOU'RE HUNGRY, BUT YOU'LL RUIN AN AWESOME STEAK BY CUTTING INTO IT TOO SOON BECAUSE ALL OF THE JUICES WILL RUN OUT.
WE FEEL IT'S REALLY IMPORTANT TO PULL OUR STEAKS OUT OF THE REFRIGERATOR 30 TO 40 MINUTES BEFORE STARTING TO COOK THEM. THIS WAY THEY TEMPER, MEANING THEY COME TO ROOM TEMPERATURE, AND COOK MORE EVENLY.
¼ cup/60ml tamari
¼ cup/60ml agave nectar or honey
2 tbsp/30ml rice wine vinegar
1 tbsp/12g sugar
½ tsp cayenne pepper
½ tsp ground white pepper
4 (12-oz/340g) center-cut New York strip steaks, about 1"/2.5cm thick
Kosher salt and freshly ground black pepper, to taste
Sticky Rice, for serving (recipe follows)
Sweet-and-Spicy Sauce, for serving (recipe follows)
Equipment: Wire rack set in a rimmed baking sheet, instant-read thermometer
Make the glaze: In a medium bowl, mix the tamari, agave, vinegar, sugar, cayenne and white pepper. Set aside.
Build a hot direct fire. Spread an even layer of unlit charcoal in the bottom of the grill. Fill a chimney with charcoal. Stuff two sheets of newspaper in the bottom of the chimney and light it. When the coals are fully engaged — you should see flames peeking over the top — pour them over the unlit charcoal. If using a gas grill, light the gas and adjust the temperature on both sides to high.
When you can hold your hands over the fire for no more than 3 to 5 seconds, clean the grill grate. Season the steaks with salt and pepper and place on the grill. Cook for about 2 ½ minutes, then rotate 90 degrees and cook for about 2 ½ minutes more. At this point you should have a deep golden crust. Flip the steaks over and repeat. Using an instant-read thermometer, check the internal temperature. Steaks should be 125°F to 130°F/52°C to 54°C. Brush liberally with the glaze, flip over and caramelize for 20 seconds; repeat on the second side. Remove from the grill and place on a cooling rack set in a baking sheet for 5 minutes. If you have any glaze left, pour some over the steaks while they are resting, reserving some to drizzle just before serving.
Evenly distribute the rice among 4 to 6 plates, mounding the rice on each plate. Make a shallow well in each mound with the back of a spoon, and pour a liberal spoonful of the Sweet-and-Spicy Sauce into each, drizzling a little around the base. Slice the steak and arrange it in overlapping layers over the rice. Drizzle with any remaining glaze.
STICKY RICE
MAKES 6 CUPS/1200G RICE
3 cups/700g sushi rice
4 ½ cups/1070ml cold water
Rinse the sushi rice with cold water in a colander until the water is clear. Place in bowl and let sit for 15 minutes. Place the rice and the 4½ cups/1070ml water in a medium saucepan over medium-high heat and bring to a boil. Give it a quick stir, reduce the heat to low, cover and let simmer for 20 minutes, until soft.
Remove from the heat and let cool for 5 minutes before serving.
SWEET-AND-SPICY SAUCE
MAKES ½ CUP/120ML SAUCE
½ cup/100g sugar
¼ cup/60ml water
1 serrano or jalapeño pepper, stemmed and minced, with seeds
1 small red onion, minced
¼ cup/60ml fresh lime juice
2 tbsp/30ml fish sauce
2 tbsp/10g cilantro leaves, chopped
In a small saucepan over high heat, bring the sugar, water and pepper to a boil, stirring frequently, until the sugar has dissolved. Remove from the heat, place in a small bowl and cool in the refrigerator. When thoroughly chilled, stir in the remaining ingredients. Set aside until rice is done.
NICK STELLINO'S GRILLED STEAK WITH COFFEE RUB
MAKES 4 SERVINGS
WE ARE PROUD TO CALL NICK STELLINO, CHEF, COOKBOOK AUTHOR AND HOST OF THE PBS SHOW COOKING WITH NICK STELLINO, OUR FRIEND. AND WE'RE THRILLED THAT HE LET US INCLUDE THIS EASY AND FABULOUS RECIPE.
DRY RUBS ARE ONE OF OUR FAVORITE WAYS TO ADD FLAVOR, AND THIS ONE IS SPECTACULAR BECAUSE IT ADDS TO THE FLAVOR OF AN ALREADY GREAT STEAK. YOU NEVER WANT TO APPLY A RUB MORE THAN 4 HOURS BEFORE YOU ARE READY TO COOK, BECAUSE THE SALT WILL START TO CURE THE MEAT. WHEN YOU ARE READY, WE SUGGEST LIGHTLY SPRINKLING THE RUB ON FIRST, THEN LIGHTLY PATTING IT. COME TO THINK OF IT, THE WORD RUB IS A BIT OF A MISNOMER BECAUSE WE ARE TRYING TO SEASON THE MEAT, NOT FORCE IT INTO THE CENTER.
1 tbsp/5g finely ground espresso coffee
1 tbsp/5g onion powder
1 tbsp/5g paprika
1 tsp salt
1 tsp pepper
1 tsp chili powder
1 tbsp/12g brown sugar
4 rib-eye steaks, approximately 12 oz/340g each
Make the coffee rub: In a small bowl, thoroughly combine everything but the steak.
If the steaks have been in the refrigerator, bring them to room temperature for 30 minutes to an hour. Pat them dry with paper towels, and coat them thoroughly on all sides with the rub. Refrigerate, covered, for at least 30 minutes and up to 4 hours.
Build a hot direct fire. Spread an even layer of unlit charcoal in the bottom of the grill. Fill a chimney with charcoal. Stuff two sheets of newspaper in the bottom of the chimney and light it. When the coals are fully engaged — you should see flames peeking over the top — pour them over the unlit charcoal. If using a gas grill, light the gas and adjust the temperature on both sides to high.
When you can hold your hands over the fire for no more than 3 to 5 seconds, clean the grill grate. Grill the steaks, covered, for about 4½ minutes. Flip the steaks and cook for another 4½ minutes, or until a thermometer registers 125°F/52°C for medium-rare. If you like your steaks more well done (but why would you?), cook for another minute or two. Transfer the steaks to a cutting board and let rest for 5 minutes before serving.
TWICE-COOKED NEW ENGLAND STYLE STEAK TIP SKEWERS
MAKES 8 SERVINGS
FLAP MEAT, BY ANY OTHER NAME ... HERE IN NEW ENGLAND, WE CALL 'EM STEAK TIPS (OR SIRLOIN TIPS), AND WE LOVE 'EM AS MUCH AS WE LOVE OUR RED SOX, PATRIOTS, BRUINS AND CELTICS. THIS DELICIOUS, INEXPENSIVE CUT IS PERFECT FOR SKEWERING AND GRILLING BECAUSE IT IS JUICY AND TENDER AND ABSORBS MARINADES BEAUTIFULLY.
WE'RE COMBINING A COUPLE OF METHODS HERE, GRILLING THE STEAK TIP SKEWERS AND VEGETABLES DIRECTLY OVER THE FIRE SEPARATELY, THEN FINISHING THE MEAT OFF THE SKEWERS — AGAIN OVER THE FIRE-IN A PAN WITH THE GRILLED VEGETABLES.
WE LIKE TO USE METAL SKEWERS FOR THIS RECIPE BECAUSE WE ARE DIRECT GRILLING. THEY WON'T BURN AND ARE REUSABLE.
3 lb/1360g sirloin tips, cut into approximately 2" to 3"/5cm to 7.6cm cubes
Kosher salt
2 cups/200g button mushrooms
1 sweet onion, cut into ½"/13mm-thick slices
Vegetable oil, for grilling
1 red bell pepper, halved, cored and seeded
½ cup/120ml Soy Sake Sauce (recipe follows)
8 cherry tomatoes, halved
Equipment: Eight 12"/30cm skewers, preferably metal; 12"/30cm cast-iron skillet, instant-read
thermometer
Thread the sirloin tips onto skewers and season lightly with salt. Thread the whole button mushrooms onto skewers. Set aside.
Build a hot direct fire. Spread an even layer of unlit charcoal in the bottom of the grill. Fill a chimney with charcoal. Stuff two sheets of newspaper in the bottom of the chimney and light it. When the coals are fully engaged — you should see flames peeking over the top — pour them over the unlit charcoal. If using a gas grill, light the gas and adjust the temperature on both sides to high.
When you can hold your hands over the fire for no more than 3 to 5 seconds, clean the grill grate. Heat a large cast-iron pan over the fire for about 3 to 5 minutes. Wearing heatproof gloves, remove the pan from the fire and set aside on a heatproof surface.
Brush each side of the onion slices with oil and grill for 3 minutes per side. Cut each slice into quarters and transfer to the cast-iron pan.
Grill the pepper for 2 minutes per side, or until well charred. Cut each half into quarters and transfer to the cast-iron pan.
Grill the steak skewers for 2 minutes per side or until a thermometer inserted into a piece registers 120°F/49°C. Remove the meat from the skewers and set on top of the grilled vegetables.
Grill the mushroom skewers for 2 minutes per side. Remove from the skewers and set on top of the meat. Drizzle the Soy Sake Sauce into the pan and add the cherry tomatoes. Toss to blend the ingredients. Place the cast-iron pan back on the grill for 3 to 4 minutes to warm. Serve immediately.
SOY SAKE SAUCE
MAKES 2 CUPS/475ML
½ cup/120ml soy sauce
½ cup/120ml sake
1 cup/240ml water
1 scallion, thinly sliced
2 tsp/3g red pepper flakes
In a small mixing bowl, combine all the ingredients and mix well. Cover and refrigerate for up to 1 week.
LAMB T-BONES AND MINT PISTOU
MAKES 4 SERVINGS
THE FRESH, BRIGHT FLAVORS OF THE PISTOU (A FRENCH VERSION OF ITALIAN PESTO, WITHOUT THE NUTS AND CHEESE) PAIRED WITH THE LAMB TAKE THIS DISH OVER THE TOP.
IT'S BEST TO BUY LAMB T-BONES THAT ARE AT LEAST 1 INCH/2.5CM THICK. LAMB HAS A TENDENCY TO FLARE UP DUE TO THE FAT ON THE OUTSIDE OF THE CHOP AS WELL AS THE MARINADE. KEEP AN EYE ON IT AND MOVE THE MEAT AROUND THE GRILL IF YOU SEE FLARE-UPS HAPPENING. A GOOD REST MAKES THE MEAT TENDER AND JUICY.
¼ cup/60ml olive oil Juice and grated zest of 1 lemon ¼ cup/20g roughly chopped parsley leaves 2 cloves garlic, roughly chopped 1 sprig rosemary leaves, chopped Kosher salt and freshly cracked black pepper, to taste 8 (1"/2.5cm thick) lamb T-bones, fat trimmed off side Mint Pistou, for serving (recipe follows) Equipment: Instant-read thermometer
Make the marinade: Place the olive oil, lemon juice and zest, parsley, garlic and rosemary in a food processor and purée until smooth. Stir in salt and pepper to taste. You want the marinade to be just a little too salty and peppery. Since you are not marinating the inside of the meat, the outside flavor has to be big and bold.
Rub the lamb all over with the marinade. Cover and refrigerate for 1 hour. Turn the lamb over and refrigerate for at least 1 and up to 8 hours more. This would be a good time to make the pistou.
Remove the meat from the refrigerator 30 minutes before you want to grill.
Build a hot direct fire. Spread an even layer of unlit charcoal in the bottom of the grill. Fill a chimney with charcoal. Stuff two sheets of newspaper in the bottom of the chimney and light it. When the coals are fully engaged — you should see flames peeking over the top — pour them over the unlit charcoal. If using a gas grill, light the gas and adjust the temperature on both sides to high.
When you can hold your hands over the fire for no more than 3 to 5 seconds, clean the grill grate. Brush the marinade off the T-bones and place them in the center of the grill. Cook for 3 to 4 minutes, until the lamb is dark golden brown. Flip over and cook for another 3 to 4 minutes, until a thermometer inserted into the meat registers 130°F/54°C.
Let the lamb rest for 5 minutes on a wire rack. Transfer to a platter and drizzle the pistou over the meat, passing any that remains. We'd eat this all day with some grilled asparagus and polenta. Just sayin'.
MINT PISTOU
MAKES 1 CUP/240ML
1 cup/80g roughly chopped fresh mint leaves
½ cup/40g fresh parsley leaves
1 clove garlic
½ tsp red pepper flakes
½ cup/120ml olive oil
Kosher salt and freshly cracked black pepper, to taste
Place the mint, parsley, garlic and red pepper flakes in a food processor. Turn the motor on and add the oil in a slow, steady stream through the feed tube until you have a smooth, pourable paste. Transfer to a bowl and season with salt and pepper. Cover and refrigerate until ready to use.
GRILLED PORK BELLY GERMAN POTATO SALAD
MAKES 4 TO 6 SERVINGS
THIS IS A PERFECT DISH TO MAKE A FEW DAYS AHEAD FOR A PICNIC OR PARTY; THOUGH IN OUR CASE, WE CAN NEVER WAIT. WE ALWAYS EAT IT RIGHT AWAY.
MOST TIMES WHEN GRILLING PORK BELLY WE USE THE SLOW METHOD. HERE WE COOK THE BELLY FAST AND FURIOUS. SINCE WE'RE GRILLING THIN STRIPS (YES, YOU CAN SUBSTITUTE BACON, IF YOU MUST), WE WANT TO HAVE A MEDIUM TO HIGH FIRE. THIS WILL CRISP UP THE MEAT AND ADD AN EXCELLENT CHARRED FLAVOR TO THE SALAD. AND YOU KNOW WE LOVE THAT CHARRED FLAVOR.
1 ½ lb/680g Yukon gold potatoes, washed, skin on, cut into ½"/13mm dice
2 tbsp/36g kosher salt
½ lb/230g pork belly, sliced into ¼"/6mm-thick strips
¼ cup/60ml aged sherry vinegar or cider vinegar
2 tbsp/30ml olive oil
1 tbsp/15g whole-grain mustard
2 tsp/6g rosemary leaves, minced
1 clove garlic, minced
2 scallions, cut into ¼"/6mm-thick rings
2 stalks celery, diced
¼ cup/20g parsley leaves, roughly chopped
Kosher salt and freshly ground pepper, to taste
Build a hot direct fire. Spread an even layer of unlit charcoal in the bottom of the grill. Fill a chimney with charcoal. Stuff two sheets of newspaper in the bottom of the chimney and light it. When the coals are fully engaged — you should see flames peeking over the top — pour them over the unlit charcoal. If using a gas grill, light gas and adjust the temperature on both sides to high.
Place the potatoes in a large saucepan, fill with just enough cold water to cover, add the kosher salt and place over high heat. When the water begins to boil, reduce the heat and simmer until the potatoes are fork-tender, about 8 to 10 minutes. When the potatoes are done, strain and run cold water over the potatoes until cool. Drain thoroughly and set aside.
When you can hold your hands over the fire for no more than 3 to 5 seconds, clean the grill grate. Carefully lay the pork belly strips perpendicular to the grate. Grill for about 30 seconds, then flip, using long tongs — there will be flare-ups. Repeat this process twice on each side. Remove the belly from the grill and transfer to a baking sheet to cool. We don't put it on paper towels to drain because we want those extra juices in our salad (mmmm, pork fat). Once the meat has cooled, cut the strips crosswise into ¼ inch/6mm pieces.
(Continues...)
Excerpted from Grill to Perfection by Andy Husbands, Chris Hart, Andrea Pyenson, Ken Goodman. Copyright © 2014 Andy Husbands, Chris Hart and Andrea Pyenson. Excerpted by permission of Page Street Publishing.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
Foreword 16
Introduction 17
Chapter 1 Sear It: Hot Direct Grilling 17
Chapter 2 Roasting for Flavor: Medium Direct Grilling 59
Chapter 3 Void the Burn: Low Direct Grilling 83
Chapter 4 Grilling Two Ways: Hybrid Two-Zone Grilling 101
Chapter 5 Grill It Low and Slow: Two-Zone Grilling 141
Resources 184
Acknowledgments 185
About the Authors 186
Index 187