Mastering the Grill: The Owner's Manual for Outdoor Cooking

Mastering the Grill: The Owner's Manual for Outdoor Cooking

Andrew Schloss, David Joachim

Language: English

Pages: 416

ISBN: 0811849643

Format: PDF / Kindle (mobi) / ePub


Grilling is a science, and it's only when you understand the science of grilling that you can transform it into an art. That's what makes Mastering the Grill a standout on the cookbook shelf. From equipment (grill types and tools) to fire (wood, charcoal, or gas) to ingredients (meat, poultry, fish, and vegetables), the authors have shared their impressive grilling know-how to explain the whys and the howsand guarantee the wowsclearly and comprehensively. In addition to hundreds of tips and techniques, this ultimate guide is packed with how-to illustrations and mouthwatering photographs plus 350 surefire recipeseverything from rubs and marinades to appetizers, entrees, side dishes, and desserts. Mastering the Grill is a master class in cooking, destined to become a sauce-stained, well-thumbed classic.

 

 

 

 

 

 

 

 

 

 

side) 2-burner grill–1 side off 20 replacement coals Clean, oiled grate Heavy-duty drip pan set between banks of charcoal Clean, oiled grate on medium setting INGREDIENTS (MAKES 4 SERVINGS) 1 duck, about 5 pounds, preferably Muscovy 3 tablespoons maple syrup 2 cups Orange-Fennel Brine (page 362) 1/4 2 tablespoons crushed dried rosemary 1 orange, quartered 2 tablespoons sherry vinegar 1 small onion, peeled and quartered teaspoon ground black pepper MASTERING ROASTS, RIBS, AND OTHER

roasts Leg steaks Cubed leg meat Shoulder Breast and foreleg 60 Shoulder chop Lamb shoulder Ribs / riblets Shank MASTERING THE GRILL LOIN Lamb loin chops have the same configuration as a T-bone steak of beef or a loin chop of veal or pork. The loin is also sold as a roast, most regally with both sides attached, which is called a saddle of lamb. When the saddle is cut into chops, they are called double loin chops and look like two T-bone steaks fused together. Crosscuts of a boneless loin

dry seasoning mixture into its surface. • Brines are a mixture of salt, water, and flavoring that use the power of salt (see above) to open up the physical structure of an ingredient, allowing it to form chemical bonds that infuse its fibers with moisture and flavor. • Marinades are similar to brines except that acid is the active ingredient. Although marinades have a reputation for tenderizing as well as flavoring, they really affect only the surface of the ingredient. • Injection physically

Steakhouse Burgers.......................................................................93 Turkey Sausages in Vine Leaves ...................................................111 Szechwan Scallion Burgers .............................................................93 Chicken and Artichoke Kebabs......................................................113 Whole-Grain Mustard Burgers..........................................................94 Tandoori Chicken

meatloaf) is a mixture of two parts ground beef, one part ground pork, and one part ground veal, plus lots of other ingredients that give it flavor and help it to retain moisture. The pork makes it a little sweet, the veal makes it smooth, and everything makes it taste good. This burger is meatloaf on a bun; its base came from Andy’s mom, who didn’t cook much but made a killer meatloaf. THE GRILL Gas: Wood: Direct heat, medium-high (425° to 450°F) Clean, oiled grate set 2 inches above the fire

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