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CLARKSON POTTER
CONTENTS
INTRODUCTION 8
FIRE IN THE GRILL 10
GRILLED COCKTAILS 34
APPETIZERS 50
SALADS & SANDWICHES 72
GRILLED PIZZA 92
BELLIES & BACON 104
STEAKs 114
MAINS 128
BARBECUE LEFTOVERS 176
SIDE DISHES 190
GRILLED DESSERTS 216
SAUCES & DRY RUBS 226
ACKNOWLEDGMENTS 252
INDEX 253
PAN-SEARED
NEW YORK
STRIP
WITH BOURBON CREAM SAUCE
steaks
SERVES 4
SUGGESTED WOOD:
COOKING METHOD:
Hickory, oak,
mesquite
(see page 22)
Direct heat
COOKING TIME:
8 to 9 minutes
1 Build a charcoal fire for direct grilling. Put a cast iron skillet
on the cooking grate, close the grill lid, and preheat it to 500F.
2 Coat the steaks with the olive oil. Season them generously with
salt and pepper.
3 Put the steaks in the skillet, close the grill lid, and cook for
4 Pour the bourbon into the hot skillet. Stir in the cream, soy
sauce, and garlic.
5 Serve the steak whole or cut each into -inch slices. Drizzle
generously with the bourbon cream sauce.
steaks 119
CHARCOAL-SEARED
TROUT
FILLET
WITH SUN-DRIED TOMATO BROWN BUTTER
9 tablespoons unsalted butter
4 (6- to 7-ounce) trout fillets
parsley
SERVES 4
SUGGESTED WOOD:
COOKING METHOD:
Alder, oak,
maple, hickory
(see page 22)
Direct heat
COOKING TIME:
5 minutes
1 Build a charcoal fire for direct grilling. Put a cast iron skillet
directly in the hot coals.
3 Put the trout fillets, flesh side down, in the hot skillet and cook
for 1 minutes. Flip the fillets and cook, skin side down, until the
fish starts to flake with pressure, about 1 minutes. Remove the
pan from the coals and set it on a heatproof surface. Transfer the
trout to a plate.
4 Wait 1 minute for the pan to cool slightly. Add the remaining
6tablespoons butter and cook until the butter starts to brown,
about 30 seconds. Add the sun-dried tomatoes, capers, and
parsley to the pan and cook, stirring, for 30 seconds. Pour in the
white wine and lemon juice and stir for 1 minute, scraping up
any bits from the bottom of the pan. Simmer until the sauce has
reduced by half. Season with salt and pepper, if desired.
GRILLED
RATATOUILLE
One of the questions most asked of me is, Can you do more than just
meat on the grill? Outdoor cooking is not always about meat. As in this
recipe, sometimes its the vegetables that are the star of the grill. I like this
recipe because it can be served as a side dish or as a main course. Grilled
ratatouille is the perfect example of how you can cook anything outdoors
that you would cook in an indoor kitchen, but with more flavor.
SERVES 10 TO 12
COOKING METHOD:
Direct and
indirect heat
SUGGESTED WOOD:
Fruitwoods,
hickory
(see page 22)
COOKING TIME:
1 hour
SERVE WITH:
Cowboy Ribeye
(page 116)
or Peach Tea
Smoked Rack of
Pork (page 148)
2 Put the sausage over direct heat and grill until its well
2 thyme sprigs
3 Lightly drizzle the vegetables with olive oil and season with
1 rosemary sprig
salt and pepper. Grill the vegetables over direct heat until they
soften and brown, about 2 minutes on each side. Remove the
vegetables from the grill and chop them into -inch chunks.
Putthe vegetables into a 9 13-inch baking pan.
1 bay leaf
3 plum tomatoes, chopped
4 Cut the sausage into -inch diced pieces and add to the baking
pan. Add the tomato juice, cannellini beans, garlic, thyme,
rosemary, bay leaf, and tomatoes.
Pur
chas
eacopyof
F
I
RE& S
MOKE
atoneoft
hes
er
et
ai
l
er
s
:
CLARKSON POTTER