Techniques for Grilling
Ardie A. Davis
Format: PDF / Kindle (mobi) / ePub
Grilling: It’s not rocket science. But some cookbooks sure make it look that way. Not this one.
In this short and sweet volume you’ll learn 25 essential techniques for cooking food on the grill, summed up in 25 delicious recipes that demonstrate those techniques. It’s all essentials. ‘Nuff said. Armed with this concise and handy primer, anyone can become a grilling pro in no time.
charcoal, set the chimney on the bottom grill grate, and light. When the coals are ready, dump them into the bottom of the grill and spread evenly. For a gas grill, turn to medium-high. Brush the skewered fruits with the glaze. Place the skewers over direct heat. Grill for 3 minutes on each side, until the fruit is browned. Remove from the grill and brush again with the glaze. Serve immediately. MEASUREMENT EQUIVALENTS LIQUID CONVERSIONS U.S. Metric 1 tsp 5 ml 1 tbs 15 ml 2 tbs 30 ml 3 tbs
cut into 1-inch strips 3 tablespoons extra-virgin olive oil for brushing or misting 1 teaspoon granulated garlic 1 teaspoon freshly ground black pepper 1 teaspoon sea salt 1 cup dry hickory wood chips METHOD To make the horseradish sauce, combine the buttermilk, mayonnaise, horseradish, salt, mustard, and cayenne pepper in a bowl and whisk until blended. Cover and refrigerate until the shrimp is served. Thread three mini peppers or pepper strips and two shrimp onto each skewer,
grate, and light. When the coals are ready, dump them into the bottom of your grill and spread evenly. For a gas grill, turn to medium-high. Grill the drums, turning frequently with long-handled tongs, for 15 to 20 minutes, until done. Brush with the mumbo sauce during the last minutes of grilling or remove the drums to a bowl or platter and cover with the mumbo sauce. Serve immediately. Technique 5: Grilling with a Hint of Smoke KISS OF SMOKE RIBEYES, SIRLOIN, STRIPS, OR T-BONES WITH
sprinkle or spray the cooked ribs with the vinegar and add more dry seasoning. To make "wet" ribs, brush the cooked ribs with barbecue sauce. Technique 12: Grilling with Brick Weights TUSCAN SPATCHCOCK CHICKEN GRILLED UNDER BRICKS SERVES 4 This is another recipe I learned from visiting with Giancarlo Gianelli in his former restaurant near Siena, Italy. "Spatchcock" is a technique in which the chicken is cut down the middle and the backbone removed so that the two attached halves can be
Duck Farms in Middlebury, Indiana (www.culverduck.com). More than a decade ago, Burt got involved in the barbecue-contest network. His mission was to encourage more barbecuers to add duck to their cooking repertoires. Duck is not yet an official meat category in sanctioned barbecue cooking contests, but thanks in large part to Burt, today's barbecuers and grillers are no strangers to it. Successfully grilling a fatty duck breast requires an indirect fire, grilling fat-side down for most of the