GRILLISSUE THE ART OF GRILLING FEBRUARY 20153

PLAcE

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AusTIN, TExAs

sPAcE

2

TExAN MANOR

GRILL

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MARINATE ON IT

FOR A wHILE

4

TIPs ANd TRIcks

wITH vEGETAbLEs

GEAR

5

TOOLs OF THE TRAdE

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dcs dEsIGN INsIGHTs

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THE dcs OuTdOOR GRILL

THE ART OF OuTdOOR

GRILLING

Grilling is an American institution. From smoky southern ribs to New York porterhouse steaks, our cooking heritage is tied to the grill. we’ve grown up with grilling and grilling has matured along with us. The franks of our childhoods have been swapped for coarse-ground Italian sausages, and the burgers of old for juicy sliders. we skewer satays and slow-cook lamb roasts, throw shrimp on the grill and sear vegetables for warm salads.

Grilling has grown up.

From dishes to design, we are passionate about every aspect of outdoor grilling. That’s why we’ve created a magazine entirely devoted to the art of grilling. For many, the grill’s smoky scent is the aroma of summer. with the warmer months fast approach-ing, our excitement has been funneled into creating recipes for cookouts and gleaning tips from top professionals. In this issue, Austin, Texas chef sonya coté introduces us to local ranchers and farmers and chef Ludo Lefebvre offers his grilling tricks for vegetables. we visit a designer outdoor kitchen in dallas, Texas, and hear the inside word on dcs’s famously robust engineering

from chief Engineer Matt Reid.

Happy Grilling.

AusTIN, TExAsNicole Stock, text

Casey Dunn, images

The vast size of Texas means the state is a diverse mix of climates and cuisines. Austin, perched near the center of the state, benefits from the wide variety of crops and cultures, and has grown into

being one of the most exciting food hubs in the country.

chef sonya coté of Eden East and Hillside Farmacy restaurants is known for her celebration of farm-fresh food. Not a native of Austin, she combines local produce with the flavors of New England to create her own style of New American cuisine. she shares grilling recipes using some of the state’s best beef from bastrop cattle company, vegetables from springdale Farm and delicious, lean,

and sustainable goat from windy Hill Farm.

bAsTROP

cATTLE cOMPANY

The image of the lone cowboy might be what

one thinks of when one thinks of Texas beef

but, more often than not, Texas beef is pro-

duced on the farm lot at an industrial scale,

cowboys replaced by project managers. But

there are exceptions. Bastrop Cattle Company

owned and run by Pati Jacobs, is a Texas ranch

focused on raising good beef, caring for its

animals and minimizing its impact on the en-

vironment. At 235 acres, Bastrop is small for a

Texas ranch. It has been owned by Pati's family

since the ’60s, and on it she runs 30 head of

cattle; as the area slowly pulls out of a few

years of drought, this number will continue

to grow. Pati has chosen to focus on quality

rather than quantity.

Bastrop beef has more fat, which is marbled

throughout, and the meat is very high in

calcium, Omega 3s, vitamins, and minerals.

“The problem with corn-feeding cattle is that

it’s not natural for them to eat corn. When you

put them in the feedlots, you have to prep

them to go on corn. That usually requires

antibiotics that are fed to them to prevent

them from getting sick or reacting to the

corn. Lots of hormones are added, be-

cause you want to put weight on them fast.

Obviously, when they’re on grass, we don’t do

that at all,” Pati explains.

Knowing where their food has come from and

how it was raised is becoming a more press-

ing issue for buyers. “I think local is important

because people can identify with who they’re

buying from,” says Pati. “A lot of my custom-

ers come and visit the ranch. They feel that

they know me, and they know that I’m being

honest with them. They can see the cattle and

how we raise them as a rancher. That makes

them feel that they’re being told the truth, and

that’s a big issue right now. And they want to

support a local economy, which means that

jobs are generated out here in the rural area.”

More than anything, people are looking for

good food. Austin is a food destination with

renowned restaurants and a sophisticated

cooking culture. As feedlot beef has gone up

substantially in price due to the rising price of

corn, Bastrop’s steak has become compara-

tively priced; that has helped the company as

people think: “why wouldn’t I get better beef

for the same price?” “Once they get on our

beef,” Pati says, “they realize it tastes better

and it has a finer texture to it. Grass-fed beef

has a lot more flavor. It’s like the difference

between a vine-ripened tomato and a grocery

store tomato.”

And Pati’s favorite cut? “I like a very good

rib-eye, an inch and a quarter thick, seasoned

with just salt and pepper. That’s all. What you

do is, you sear it at a very high temperature

and then you turn it off, put the hood down,

let it rest just a little bit. Then, put some re-

ally good butter into the pan, bring the heat

back up, put the meat back in, baste the meat

a little bit with the butter, and then serve it.”

Paula and Glenn Foore bought Springdale

Farm in 1992 with no intention of growing

vegetables. They had a landscaping busi-

ness and used the land for maturing trees

but, in 2008, when the recession started

taking hold, Paula and Glenn decided to

put in a big plot to keep their long-time

employees busy and keep up morale as they

waited to see what the economy would do.

Springdale Farm used to be part of an old

pecan orchard, which ran through the east

side of Austin, and is still shaded by the old

nut trees. The area used to be a flood plain;

this makes the soil rich and dark, good for

trees but particularly good for vegetables.

Because of the farm’s proximity to the cen-

ter of town and the strong food scene, as

the huge plot went in, locals started tak-

ing an interest straightaway. Chefs dropped

by to ask what they were planting. Chef

Sonya Coté wanted to start a supper club

on the picturesque grounds. Locals made

enquiries about having their weddings there.

Very soon, the landscaping business was

eclipsed by the popularity of the farm.

Growing a wide range of vegetables as well

as running free-range chickens and ducks,

the farm is a part of the community. “When

we started farming, I had no idea just how

community driven this would be,” Paula

explains. “But because we’re located two miles

from downtown, three miles from the state

capital, we’re right in the middle of every-

thing. We have an elementary school whose

students can walk here to have a farm tour.

We’ll have graduate students here studying

our native pollinators or taking soil samples

once a week throughout the semester and

studying what we’re doing. Culinary stu-

dents will work here to get a real feel for

farm-to-table food, and what it takes to get

this food to a restaurant. It’s so diverse.”

There is a real sense of give and take, and ex-

perimentation and flexibility, in the farm opera-

tion. Paula and Glenn try new varieties, hoping

to be able to offer chefs something more than

eggplant and okra in the hot summer months;

equally, locals will come to them asking them

to try out something specific. “A Korean wom-

an brought me some perilla seeds from her

grandmother. She wanted me to try to grow

them here so we have got those in the ground.

Another chef brought me some Korean rad-

ish seeds, asking if we could try them out.”

As they develop their lot further, Paula hopes

to set up an area specifically to experiment

with more heirloom varieties. And, in that spirit

of community, she isn’t interested in hoarding

any tricks or insights for herself. “If we can

do it, then anyone could do it. If we keep our

records and journal what we’re doing and

share that with other farms and consumers,

then they can grow it too. It would be good

for everyone. Farming is so hard anyway. We

need more farmers. We feel like we’re two

and three generations removed from people

who know where their food comes from.”

sPRINGdALE

FARM

There’s a ranching saying: If you can put a

bucket of water through a fence, a goat can

go through it.

The trickiness of raising goats – and their

rather unappreciated spot in the American

diet – may beg the question: Why bother?

Ty Wolosin, a young rancher who took over

Windy Hill Farm in 2008 from his parents and

transformed it into a retail farm, will quick-

ly sell you on the benefits of goat. Rather

than wondering why anyone would even have

goats, you might start thinking: “Why doesn’t

everyone raise goats?”

“There are a lot of cool things about goat. The

biggest thing that always surprises people

is that it has less cholesterol and less satu-

rated fat than chicken has. It’s a very lean red

meat,” Ty explains. “There’s still fat on the

meat but, as for the structure of the fat con-

tent, it just has less of those bad fats so it’s a

good, healthy meat. The second benefit is how

sustainable goats are compared to cattle or

sheep. There are breeds of goats that are very

drought tolerant and can eat a wide variety of

things from weeds to trees to cacti.”

But, for the uninitiated, what does goat taste

like? “Usually when I’m at the farmers’ market,

I tell people, ‘If you like lamb, you’ll definitely

like goat. If you don’t like lamb, you still might

like goat.’ And what I mean by that is goat is

milder than lamb. Particularly cuts like the

ground goat: to me, they taste very similar to

our grass-fed beef,” Ty says.

“There’s a strong perception that goat’s a

really gamey meat. It’s taken me a lot of miles

in my truck, a lot of phone calls, and a lot of

handing out samples and convincing chefs to

just put it into the menu and get people to try

it. The reason is that there are a lot of people

who’ve had goat in the Caribbean or Africa or

parts of Mexico, where the animal might not

have been neutered, so they might have been

eating a billy goat. And billy goat meat tastes

really, really gamey. It’s a completely different

meat than what we sell. The main thing is get-

ting someone to try it, because most people

really enjoy it once they’ve had it.”

Goat is particularly well suited to the grill; its

mild, grassy flavor takes well to marinades

but also needs little more than salt, pepper,

and the natural smoky char of the grill to be

succulent and tasty. The chops and loins suit

a quick sear while the ribs or shoulder roasts

can be cooked long and slow until they are

tender and crisp.

Ty is a big proponent of the idea Texas Feeds

Texas. The state is so large and has such a

diverse range of agriculture and ranching that

eating local can be incredibly varied as well as

better for the local economy and the land. To

that end, goats aren’t the only animals on the

ranch. Windy Hill Farm also has beef cattle as

well as flocks of free-range chickens and geese

and large garden lots growing vegetables, ber-

ries, and fruit, all grown with no pesticides or

chemical fertilizers.

wINdY HILL

FARM

I N G R E d I E N T s

2 ribeyes, trimmed of all fat

1/2 cup of red wine

1/2 cup of stock

1/2 cup of balsamic vinegar

Canola oil

Salt and pepper to taste

4 tsp pork fat (or canola oil)

4 roma tomatoes, sliced thinly

4 tsp fresh, chopped herbs

(rosemary, thyme and basil)

I N s T R u c T I O N s

1 In a resealable freezer bag, place steaks,

wine, stock, vinegar, oil, salt, and pepper. Shake

bag and set aside at room temperature. 2 On

a baking sheet, spread pork fat evenly on a

piece of parchment. Place the tomatoes on

top of fat in a single layer. Sprinkle with fresh

herbs, salt, and pepper. Roast tomatoes in oven

for about half an hour at 400°F until crispy on

the edges. 3 Meanwhile drain steaks and in a

saucepan, reduce marinade down to about half

for the sauce. 4 On hot grill, place steaks at

a 45 degree angle for about 2 minutes. Using

tongs move steaks another 45 degrees until

you see blood coming through the tops of the

steaks. Flip and repeat.

 

s E R v I N G

1 Spoon wine sauce onto plate, and place steak

on sauce and serve topped with tomatoes.

GRILLEd RIb-EYEs ANd HERb-ROAsTEd

sPRINGdALE TOMATOEs

serves 4

The rib-eye steak is a classic cut. Not only is it

juicy and flavorsome, but its large size and hefty

bone make it a great choice when you want

something simple but impressive for guests.

Chef Sonya Coté, takes her passion for local

food and creates a selection of tasty grilled

recipes inspired by farmers and ranchers

with whom she works in supplying her Austin

restaurants. Well-known and loved dishes like

rib-eye steaks and grilled vegetable are joined

by the more unusual – but no less delicious –

rack of goat.

I N s T R u c T I O N s

1 Prepare your grill to medium-high heat.

2 Cut eggplant into circles, zuchini into thick

diagonal slices and the squash into even

sized pieces. 3 Toss vegetables with olive

oil to coat; add more if needed. 4 Sprin-

kle the vegetables with salt and pepper.

5 Working in batches, grill the vegetables

until tender and lightly charred all over.

s E R v I N G

1 Drizzle the balsamic vinegar and a little more

oil over the vegetables, and then sprinklie the

fresh herbs over the dish.GRILLEd sPRINGdALE vEGETAbLEs

serves 4 — 6

Gather your fresh vegetables from the farm

stand! Vegetables are the star here and they

need to be fresh, sweet, and ripe. The best

place to get vegetables bursting with flavor

is from the farmer’s market.

v E G E TA b L E s

1 large eggplant

2 zucchini

2 summer squash

4 stalks of green onion

1 lb mushrooms

d R E s s I N G

4 tbsp olive oil

Salt and pepper

2 tbsp balsamic vinegar, reduced

Handful fresh herbs, finely chopped

4 cups water (or stock, if you have it)

1/2 cup heavy cream

A pinch of Cayenne pepper

G R I L L I N G

1 Heat the grill. Oil, salt, and pepper the goat

racks, before placing fat side down onto the

grill. Cook until crispy (lots of smoke here)

then flip over and grill until done (organic goat

chops taste better if cooked rare).

c O u L I s

1 Purée blueberries, sugar, mint, and lemon

juice in a food processor. 2 Pour mixture

through a fine sieve into a bowl, pressing on

solids. 3 Chill.

G R I T s

1 Place oil in a saucepan and sweat onion until

translucent, on medium heat. 2 Toast grits

in the oil with the onion then add water or

stock. 3 Cover and cook until al dente. 4 Stir

in cream and cayenne pepper.

GRILLEd GOAT RAck wITH bLuEbERRY MINT cOuLIs, ANd

cREAMY cORN GRITs

serves 4

Goat might not be as well known as beef,

but this lean and flavorsome meat, especially

these tender and mild racks will surely become

a favourite.

G O AT

2 racks of goat, trimmed of all but

a thin layer of fat

salt and pepper to taste

1 tsp grapeseed oil

c O u L I s

1 package fresh Texas blueberries

(place in freezer for one hour)

2 tsp turbinado sugar

2 mint sprigs

1 tsp fresh lemon juice

G R I T s

2 tsp grapeseed oil

1 medium onion, chopped

2 cups grits

cHEF sONYA cOTÉ

Executive Chef

Eden East, Hillside Farmacy, and

The Homegrown Revival

Your journey to becoming a chef

was somewhat unusual. How did you

become a chef?

I started out as a visual artist. My first

job was as an illustrator for Whole

Foods Market back in the early ’90s. I

started to develop my art and, at the

same time, my knowledge of food;

natural food and local food. I had

art shows and cooked for those art

shows. Then it kind of morphed into

people coming to those art shows to

eat my food more than look at my

art. I started a small catering com-

pany and I realized that I wanted

to have as much knowledge about

food as a chef does so I set out being

an apprentice under different chefs

throughout Dallas and then Austin,

eventually, until I got to where I am.

Y o u n o w h a v e t w o r e s t a u -

rants and a supper club; what's

i n v olv e d i n t h e s u p p e r clu b?

The supper clubs is called the “Home-

grown Revival.” It was created with

the intention of educating people

about the importance of sourcing

our foods locally.

It was right after a lot of devastation

with the economy here. I just feel like

it’s a really important way for us to

keep our money in our community

with sourcing food locally.

Then it connects people to the land

and just the whole food revolution.

Bringing people to different places

that, normally, would not have a lo-

cal food necessarily, like on top of a

roof, or in downtown Austin, or at a

disco club.

You do quite a lot of grilling,

especially for catering weddings and

the like. Why is grilling so good for

large crowds?

I love grilling. If you have a good-

sized grill, then you can time every-

thing correctly. You get a system

down of, like, a rotation of when

you’re putting it on, and when it

finishes. Personally, I think it’s the

best way to cook. It’s fast and you

can do medium-rare for some steaks,

to order.

What are some of your favorite things

to grill?

I love grilling steaks; I love grilling

beef hearts. We're doing that this

weekend. I love grilling quail. I love to

do fish on the half-shell, on the grill.

You don’t have to flip it, if you keep

the scales on; you just char the scales

and that steams the fish. If you put

some clarified butter on the fish, then

it will stay there and kind of poach

the fish at the same time as you’re

grilling it. Vegetables, tomatoes, are

so fun to grill.

I’ve even grilled sticky toffee pud-

ding. That was the weirdest thing

that we’ve ever had to grill. I catered

for a brunch one time, where the

oven broke and they didn’t tell us. I

had to grill quiches, which was pretty

crazy. That’s where the sheet tray

comes in handy, I’ll tell you.

What has working closely with these

Austin farmers and ranchers taught

you about food and cooking?

I’m sitting, right now, on a five-acre

farm [laughs] as I'm talking to you,

Glenn and Paula’s farm. What has

it taught me? It’s taught me how to

be inspired by different things that

I wouldn't normally be inspired by:

say, carrots, you know. Now I’m us-

ing carrot blossoms and carrot tops

and stuff that I wouldn't put on my

menu, because I’m seeing it growing

and turning into something different

every time I visit the farm.

It’s taught me what the real cost of

food is. If you want to pay people a

reasonable salary, livable wages, and

have a good day’s work put in, then

you’re going to have to pay a higher

price for some of those foods. Trans-

lating that to a customer has been

difficult because people always want

cheap food. But, what does cheap

food really cost? edeneastaustin.com

cHEF sONYA cOTÉLOcAL GRILLING

Britney Brown

TExAN MANORNicole Stock, text

Casey Dunn, images

when this house was built 10 years ago, neighbors called it the castle. built in an English style with steeply sloping slate roofs and chimneys brought in from britain so you’d be forgiven for thinking you were far from dallas, Texas. Yet around the back, a

little Americana sneaks into the new outdoor kitchen.

Designed by Taylor Christopher of J. Caldwell

Custom Pools, the outdoor kitchen creates a

generous entertaining space alongside the

pool. Designed in a similar style to that of the

house, using stone blocks, grey slate roof tiles

and travertine pavers, this space is comple-

mentary to the original house while also cre-

ating a new, modern, and comfortable space.

This is exactly what the owners wanted to

achieve: for this space to be an extension of

their home. That sense of home is obvious

not just in its materials and style but in how

inviting and warm the kitchen is.

Confirmation that the brief had been met

came almost as soon as the kitchen had

been finished. With the last of the tradesmen

still grouting during the evening before the

couple’s annual Christmas party, the entertain-

ing space welcomed its first visitors almost as

soon as the paint was dry. In the cold winter

weather, guests are usually content to stay

in the warm house but, this year, the owners

struggled to bring everyone in from outside.

With three radiant heaters and barn doors that

can close down three of the four sides, the

outdoor kitchen is warm in all senses.

Having an outdoor space that could be used

year-round was a major part of the owners’

brief. Before this area was developed, they

had a cooktop on an island alongside the

house, but it became unusable in wet or cold

In the heat of summer, the pool is used almost daily and the owners wanted the outdoor kitchen to have a similar relaxed feeling.

weather; this was the impetus for wanting a

solid, enclosed structure. In summer, when

temperatures in Colleyville stay at around

100°F, all the barn doors can be opened back,

allowing a breeze to blow through the space,

helped along by large ceiling fans.

The proportions of the space make it flexible.

The couple’s college-aged children can watch

a game on the wide screen from the pool,

they can grill dinner for two midweek, or

host a large party. In the heat of summer, the

pool is used almost daily and the owners

wanted the outdoor kitchen to have a similar

relaxed feeling.

Part of this was the choice of DCS appliances.

It wasn’t just a grill that they wanted but cold

drinks and ice close to the pool. The owners

had another premium grill in mind but, after

working with BBQ Outfitters in Southlake,

they decided on the 36" DCS Professional

Grill as the centerpiece to the outdoor kitchen.

From that point, to create consistency

throughout, the kitchen layout incorporated

a wide range of DCS products including ice

maker, refrigerator, and storage.

The kitchen is laid out simply in a U-shape

with the grill in between a generous granite

bar and a back prep counter where most of

the appliances are arranged in a row. Guests

can sit comfortably at the bar and watch the

grilling without being too close, and the size

of kitchen means that many hands can work

alongside each other at the same time. This is

perfect for big get-togethers when everyone’s

pitching in to fix dinner.

Gathering together is what this outdoor

kitchen is all about. From the choice of DCS

appliances to the ability to open up or close

down the space to make it comfortable for

all times of the year, everything about this

kitchen is inviting. bbqoutfitters-southlake.com

jcaldwellcustompools.com

There’s no better way to imbue your food with flavor than by using a tasty marinade, dip, or dressing. classic dishes are upgraded and new combinations make you sit up and take notice in these clever ideas for the grill, developed by Our kitchen. The searing heat of the grill is a defining feature of dcs and is just what you need to cook skewers and chops quickly to keep them moist and exploding with flavor. but it needn’t be all hot and fast; a tenderizing marinade is the perfect partner for larger cuts that

you can slow-cook under the closed hood.

ourkitchen.fisherpaykel.com

MARINATE ON IT FOR A wHILE

c H I c k E N

2 cups buttermilk

2 cloves garlic, crushed

Zest and juice of 1 lime

2 tsp ground cumin

2 tsp ground coriander

1 tsp ground turmeric

1 tsp tabasco sauce

Salt and pepper

16 boneless chicken thigh fillets

Toasted pumpkin seeds to serve

P I c k L E d v E G E TA b L E s

½ cup rice wine vinegar

Zest and juice of 1 lime

2 tsp sugar

2 tsp salt

1 red onion, finely sliced

1 carrot, peeled and julienned

4 baby cucumbers, finely sliced

2–4 fresh green chilies, finely sliced

Small handful fresh mint, roughly torn

GRILLEd buTTERMILk cHIckEN wITH sPIcY PIckLEd vEGETAbLEs

serves 6–8

buTTERMILk HELPs TENdERIzE ANd

FLAvOR THIs MusT-TRY cHIckEN

c H I c k E N

1 Mix together all ingredients except chicken

and pumpkin seeds. Pour this marinade into

a large, resealable plastic bag, add chicken

and leave to marinate overnight. 2 Remove

chicken from marinade and pat dry with paper

towels. Brush with olive oil and season with a

little cayenne pepper and salt. 3 Grill over a

medium heat for 5 to 10 minutes each side,

until cooked. Time required will depend on

the size and thickness of the chicken pieces.

4 Serve with pickled vegetables and sprinkled

with toasted pumpkin seeds. Great in flour

tortillas with a little sour cream or unsweet-

ened yoghurt.

P I c k L E d v E G E TA b L E s

1 Combine vinegar, lime juice and zest, sugar

and salt. Add vegetables, chilies and mint.

2 Leave to pickle for at least an hour before

serving. Keeps in the fridge for up to a week.

I N G R E d I E N T s

2 porterhouse/T-bone steaks

2 tbsp salt

6 tomatoes

1 brown onion

1 tbsp smoked paprika

½ tbsp cumin seeds (ground)

1 tsp cayenne pepper for medium spice

1 tsp mustard powder

1 tsp black pepper

1 tsp salt

2 tbsp olive oil

½ cup fresh parsley

¼ cup fresh coriander

¼ cup fresh mint

5 cloves garlic

1 tbsp brown sugar

Juice of 1 lemon

1 tbsp balsamic vinegar

sMOkEd T-bONE sTEAk wITH FREsH

bbQ sAucE

serves 4–6

A FAvORITE wITH THE cARNIvOREs,

THE T-bONE Is MAdE EvEN

MORE succuLENT wITH THE FAINT

FLAvOR OF sMOkE

1 Sprinkle and pat steaks with salt, then let

them sit on the counter top. Slice tomatoes

and onion into wedges; trim the center stalks

of the tomatoes. Put in an aluminum tray (or

makeshift version made from foil) in oven to

dehydrate on 300°F for 40 minutes. 2 Make

spice blend; combine paprika, ground cumin

seeds, cayenne pepper, mustard powder,

black pepper, and salt with olive oil. Remove

tomatoes and onions from the oven and apply

spice blend with a basting brush (or apply us-

ing a bunch of herbs instead). 3 Fill a smoker

box with your favorite woodchips (don’t soak

them), set above the burner on a low heat.

Stack steaks and put four skewers through

them; stand them on their sides and spread

them apart so there is a two-inch gap between

them. 4 Place tray of tomatoes and onions

close to burner, as we want these to caramelize.

5 Place steaks on the cooler, opposite side of

the grill from the burners; we don’t want to

them to get above rare in their centers. Smoke

for two hours, replenishing woodchips when

you notice a drop-off in smoke production.

6 Remove, cover, and rest the steaks while

you make the sauce. 7 Finely chop caramel-

ized tomatoes, onions, fresh herbs, and garlic.

Combine in a bowl with tomato and onion pan

juices, brown sugar, lemon juice, and balsamic

vinegar. Season to taste and add more sugar/

balsamic, if desired. 8 Turn up grill burners to

maximum setting and allow sauce to heat up

for 10 minutes.

sTIckY bOuRbON

RIbs

serves 4

swEET ANd sTIckY, TENdER ANd

cRuNcHY, MOIsT ANd MEATY:

THEsE RIbs HAvE IT ALL

I N G R E d I E N T s

15 oz tomato passata

5 oz brown sugar

1/3 cup each barbecue and tomato sauce

1/3 cup bourbon

1/3 cup apple cider vinegar

¼ cup each Worcestershire and soy sauce

1 tsp paprika

1 tsp kosher salt

Cracked pepper to taste

3¼ lb American-style pork spareribs

1 To make the bourbon marinade, place

all ingredients, except ribs, into a bowl and

combine them thoroughly. 2 Place ribs in a

large, resealable plastic bag (or several), pour

over marinade, close the bag and refrigerate

overnight. 3 Keep the leftover marinade from

step 2 to reheat prior to serving. 4 Turn both

sides of the grill on to heat it up to maintain

250°F – 300°F grill temperature. Then, turn

one side off, place the ribs on the cooler side

of the grill, and close the lid. This allows in-

direct heat to cook the ribs. Cook for 1  to  11/2

hours before turning the ribs and cooking for

a further 1  to 11/2 hours with the lid closed.

As a guide, the meat will shrink approximately

1 inch up the rib bones. 5 Reheat the marinade

kept aside in step 3. 6 Transfer the ribs to a

cutting board and allow to rest for 5 minutes

before serving.

s M O k E d E G G P L A N T d I P

4 eggplants

2 tbsp olive oil

Salt

6 tbsp tahini

2 cloves garlic, peeled

½ tsp ground cumin

2 lemons, zest and juice

2 tbsp olive oil

¼ cup flat-leaf parsley

Salt and pepper to taste

1 tbsp each of olive oil and sesame seeds

G R I L L E d s P I c E d c H I c k E N

1 can beer (approximately 11 fl.oz)

1/2 cup salt

1/2 cup brown sugar

3 cloves garlic, smashed (skin left on)

3 bay leaves, crumbled

1 butterflied chicken

Oil for grilling

s P I c E R u b

2 tbsp paprika

1 tbsp smoked paprika

1 tbsp mustard seeds

1 tbsp fennel seeds

1 tbsp sumac

1 tbsp ground cumin

2 tsp chili powder

1 tsp cayenne pepper

1 tsp salt

2 tsp black peppercorns

2 tbsp brown sugar

2 tbsp mixed dried herbs

GRILLEd sPIcEd cHIckEN

wITH sMOkEd EGGPLANT dIP

serves 6–8

sMOkY, sOFT EGGPLANT ANd

cHIckEN sLATHEREd IN A FREsH

sPIcE Rub: wELcOME TO suMMER

s M O k E d E G G P L A N T d I P

1 Cut eggplant in half lengthways, rub with

olive oil and season with salt. 2 Smoke egg-

plants over a low heat on your grill for 1 hour

or until the flesh is soft and ‘scoopable’. 3 Take

the eggplants off the grill once soft and leave

to cool. Scoop the flesh out and place in a

food processor. 4 Add tahini, garlic, ground

cumin, lemon zest and juice, olive oil, parsley,

salt, and pepper, to the eggplant and process

until smooth. 5 Place into a bowl and garnish

with a drizzle of olive oil and a sprinkle of

sesame seeds.

G R I L L E d s P I c E d c H I c k E N

1 Combine beer with salt, sugar, garlic cloves,

and bay leaves in a large mixing bowl and

stir to combine. 2 Submerge the chicken in

the brine, cover, and refrigerate, preferably

overnight but for at least 2 hours. 3 Take the

chicken out of the brine and pat completely

dry with paper towels. Discard the brine. 4 In

a spice grinder process the smoked paprika,

mustard seeds, fennel seeds, sumac, ground

cumin, chili powder, cayenne pepper, salt, black

peppercorns, and brown sugar. 5 Add the dried

herbs to this spice rub. 6 Generously coat

the chicken in the spice rub. You’ll use only a

third or so; keep the leftover rub in an airtight

container for future use. 7 Grill the chicken

for 15 minutes on each side on medium heat.

8 Serve the chicken with the smoked eggplant

dip, greens, and crusty bread.

vbb

GRILLEd cAEsAR

serves 6

LETTucE ON THE GRILL? OH YEs.

YOu NEEd ONLY A sHORT buRsT

OF HEAT TO sEAR ANd wILT THE

cOLd ANd cRuNcHY sALAd buT IT

wILL GIvE YOuR cLAssIc cAEsAR A

wHOLE NEw FLAvOR dIMENsION

vbb

c A E s A R d R E s s I N G

2 egg yolks

1 tsp Dijon mustard

2 tsp vinegar

25 fl.oz rice bran oil

8 fl.oz extra virgin olive oil

1 tbsp cold water

½ tsp cayenne pepper

¼ cup grated parmesan

2 anchovies

Black pepper

s A L A d

12 rashers streaky bacon

3–4 medium-sized cos or romaine lettuces,

quartered

6 slices of crusty bread, lightly brushed

with olive oil

6 eggs, soft boiled

Shaved parmesan

Anchovies (optional)

1 In a food processor, blend the egg yolks,

mustard and vinegar. 2 Turn the processor on

to medium speed and slowly add the oils. Once

three-quarters of the oils has been used, add

the water, then slowly add the remaining oil.

3 Add the cayenne pepper, grated parmesan

cheese, anchovies, and black pepper to the

dressing and blend until combined. 4 Preheat

your grill to a medium-high heat. 5 Cook bacon

till crisp on the griddle plate and set aside.

6 Grill the quartered lettuces and the bread un-

til they begin to char then arrange on a serving

plate. 7 Top with, soft-boiled eggs, bacon, and

Caesar dressing then finish with shaved parme-

san and, if you are adventurous, extra anchovies.

vbb

GRILLEd RuM ANd HONEY bANANAs

serves 4

wHAT cOuLd bE bETTER THAN A

bANANA sPLIT? HOw AbOuT A

bANANA sPLIT THAT’s

cARAMELIzEd ANd ExTRA sTIckY

FROM A GLuG OF RuM?

vbb

I N G R E d I E N T s

4 large firm, bananas or 8 smaller ones

4 tbsp rum

(dark, coconut or spiced — your choice)

4 tbsp honey

Vanilla ice cream

Cherries

1 If the grill is not already hot from your main

course, preheat your grill to a medium heat.

2 Peel and cut the larger bananas in half

longways, or if using smaller ones, leave them

whole. 3 In a small bowl, combine the rum and

honey into a smooth, consistent sauce. 4 Place

the bananas on the heated grill, cut side down

(if cut), and brush the top side with the rum

sauce, cook for 2 minutes then turn bananas

over, brush liberally with the rum sauce and

cook for another 3 to 4 minutes, until they

are nicely caramelized all around the outsides.

Leave a little of the rum and honey sauce for

serving. 5 Serve with ice cream, a few cherries

placed on top, and a drizzle of rum and honey.

TIPs ANd TRIckswITH vEGETAbLEs

with Chef Ludo Lefebvre

Renowned Chef Ludo Lefebvre was raised in

France and trained with culinary masters in his

homeland for 12 years before basing himself

in Los Angeles. His restaurant Trois Mec and

‘Bar a la Carte’ concept Petit Trois have

revolutionized the food scene and earned

praise from top critics. Chef Ludo is a DCS

ambassador and shares his insights into

grilling vegetables perfectly.

vEGETAbLEs sOMETIMEs sEEM TO PERPLEx

PEOPLE MORE THAN MEAT dOEs wHEN IT

cOMEs TO GRILLING, wHY dO YOu THINk

THIs MIGHT bE?

Vegetables are not different to me. They

should be treated like meat/protein: brine,

baste, grill. People seem to associate veg-

etables with salads or stews: sort of the ex-

tremes of cooking. To me, vegetables are a

main course and should be treated with the

same respect

wHAT ARE YOuR FAvORITE IdEAs FOR cOOkING

vEGETAbLEs ON THE GRILL?

I love ratatouille; it is dish I grew up with in

France. Typically, this is prepared by chopping

up all of the vegetables and cooking them like

a stew. I have started doing a ratatouille grill

version. I dice all the vegetables (eggplant,

zucchini, onion, bell peppers, squash) and

grill them in a basket to more of an al dente

texture and then add tomatoes and spices

after grilling.HOw dO YOu bRING THE MOsT FLAvOR OuT OF

vEGETAbLEs IN GRILLING?

Go back to treating vegetables like a protein

and brine them the day before in water and

salt. You will be shocked at the results.

HAs THERE HAs bEEN A REsuRGENcE IN

INTEREsT IN cOOkING wITH vEGETAbLEs?

Absolutely! People are more interested in

their health and learning about where

their vegetables come from. The increased

access to farmers' markets around the coun-

try and the better quality of vegetables have

motivated people to cook more vegetables.

It is no fun to cook a vegetable that has

no flavor.

HOw HAs FRENcH cuLTuRE INFLuENcEd YOuR

APPROAcH TO cOOkING?

I grew up French, so it is really the only thing

that has influenced my cooking, but it is really

about the lifestyle in France. Vegetables have

always been a big part of our culture and it is

just how I was raised. ludolefebvre.com

cHEF LudO LEFEbvRE

Trois Mec, Petit Trois,

and Ludo Bird

1

bRusH IT ON

Brush on flavor after vegetables

come off the grill. Marinating veg-

etables can make them mushy and

the high heat can burn delicate dried

herbs and oily spices. It is better to

grill the vegetables plainly and brush

on oil or butter and season with

spices off the grill.

2

bE cAREFuL wITH YOuR dELIcATEs

Thin slices of zucchini or slender

stems of asparagus can be over-

cooked or burnt easily on a hot grill.

Like cooking in any kitchen, look at

the grill as just another source of

heat. It is all about controlling your

flame and fire. You want to keep the

grill on low for delicate vegetables

but, most importantly, pay attention,

don’t walk away. Especially with the

power of DCS, many vegetables can

take just minutes to cook, so it is

important to be present and learn

the power of your own flame.

3

ROAsT As wELL As GRILL

Not all vegetables need mere min-

utes to sear them to perfection – to

get sweet potatoes or thick slices

of eggplant really tender, grill them

on medium heat to sear the exterior

then transfer to the rack above or to

another part of the grill without the

burners on and close the hood to

create an oven-like atmosphere. Bake

for 10 to 20 minutes, depending on

their thickness, and serve.

4

TIME IT RIGHT

Professional chefs have their mise

en place assembled and ready to

go: you should too. Organize your

ingredients by how long they will

take to cook. Obviously, thick cuts

of meat will take more time than

thin vegetable slices will; corn will

take longer than zucchini will, and

shrimp will take only minutes. Start

with the items that take the longest

TIPs FOR cOOkING vEGETAbLEs

and keep adding to the grill until the

entire meal is on the grill and ready

to come off at the same time. Being

organized makes for a much more

enjoyable experience.

This goes for equipment as well as

ingredients. To make sure you are

ready to whip rounds of eggplant off

the second they have sear lines and

have softened up, you need to have

a plate or serving dish alongside to

transfer the vegetables onto directly.

Needing to run back to the kitchen

will leave you with singed food. Make

sure you have the right tools – sturdy

tongs or a wide spatula – for the type

of vegetable you’re grilling.

5

OIL THE vEGETAbLEs, NOT THE GRILL

Before laying your vegetables on the

grill, rub them all over with a light

coating of oil. While the DCS Grill’s

ceramic rods minimize flare-ups by

shielding the food from direct flames,

you still want to avoid having the

vegetables dripping with oil – a thin

film is all you need.

6

TAkE IT OFF THE GRILL

Not everything needs to be grilled

directly on the grates; vegetables

are the perfect thing to cook on the

DCS side burners. Sear or sauté veg-

etables in a cast-iron skillet or wok

on a side burner while you grill the

other parts of the meal under the

hood. Alternatively, you can use veg-

etable baskets, specially designed

for the grill, to achieve all the flavor

with none of the hassle of flipping

and turning small vegetables.

7

FOILEd ANd skEwEREd

Use a double sheet of heavy-duty

foil with the edges folded up to

create a solid surface to cook a

medley of cherry tomatoes or

okra – the foil lets the grill sear the

vegetables in the same way but

without the danger of small pieces

tumbling through the grates.

American Walnut

Chopping Board

TOOLs OF THE TRAdE

Vegetable Basket

BBQs AND MORE

Finley Dinner Plate

HEATH CERAMICS

Crave Cookbook

LuDO LEFEBVRE

MATT REId Is FIsHER & PAYkEL's cHIEF

ENGINEER FOR cOOkING. HE wORks

wITH THE dcs TEAM TO cONNEcT

INNOvATIvE dEsIGN sOLuTIONs wITH

wHAT GRILLERs REALLY wANT.

Matt Reid

Chief Engineer — Cooking

wHAT MAkEs A dcs GRILL uNIQuE?

Its heritage makes it unique: its performance,

its durability, its Americanness. It’s a combina-

tion of a number of things, I think. When you

bring them all together, it just makes the DCS

the best grill on the market. We design it to

exceed your expectations.

HOw dOEs dcs ’s FOcus ON PERFORMANcE

INFLuENcE YOuR ENGINEERING APPROAcH?

The first thing we do is we seek to gain insights

on how people are actually using their grills

and to find out what they want from their grills.

We’ll go and we’ll visit people in Texas and

Boston and everywhere in between to un-

derstand what the differences are in terms of

their approach to grilling, the food they cook,

and how they cook it. America is so varied but

we want to make the best grill for Texas-style

grilling as well as for New York grilling.

If we seek to understand first, we can see what

we need to achieve. Performance to us means

more than just burner power: it’s the feel of the

hood when you lift it up and down; it’s how the

product will last and perform over time; and it’s

how easy it is to use in every way.

HOw dO YOu MAkE suRE THAT THE PREcIsION OF

ENGINEERING succEEds IN dAY-TO-dAY cOOkING?

All our engineers cook. We cook on-site. We

have grills set up and we cook in our weekends

and spare time; we are passionate about food.

Earlier this year, we went around and visited

a number of our suppliers through the United

States and, in the evenings, we’d go and eat

with them; on a number of occasions, we’d

cook with them. We learnt a lot about the kinds

of things they are interested in, how they cook,

and what they need from our grills, and this

sparks customer-driven innovation.

TALkING AbOuT TEsTING, HOw dO YOu TEsT THE

RObusTNEss ANd duRAbILITY OF THEsE GRILLs?

One, we’re using them ourselves. We make sure

our people get to use them so all key engineers

have experience of the use of the product in

their own environments, and see how it last. We

also run a whole lot of development and reli-

ability testing in the lab, where we run products

up to extremely high heats for long periods

oftime to find out what will break first. this is

highly accelerated life testing, which means

we run them above the limit that you will ever

see in the market.

We’re always looking for what will fail first

under these highly accelerated tests, and we

also test the destruction. I will turn the burner

on, and we will just go for as long as it takes,

then we’ll have a look and see what fails first.

That way, we understand what the limits are

and what the weak points are.

For the rotisserie electronics, we have done

extensive testing to ensure it’s safe. We set

up our rotisserie in the lab and sprayed hoses

on it from all angles, to test that water wasn’t

able to get in, but the components still could

breathe. It is a really complicated engineering

challenge, but very satisfying when we could

prove that we’d found a really good solution.

wHAT Is YOuR FAvORITE dIsH TO GRILL?

My favorite is butterflied leg of lamb. Also, I like

cutting up some eggplant, and some peppers,

some asparagus, some red onion, putting a bit

of soy sauce and lots of herbs, and getting the

new griddle pan searing hot and flaming it on

the grill just before you bring the vegetables

to the table, hot and fresh.

dcs dEsIGN INsIGHTs

Luke Anderson

Full Surface Searing: All DCS Grills feature

full surface searing, rather than uneven

hotspots. A combination of precision ported

stainless steel burners, ceramic radiant rods and

heavy gauge stainless steel burner box

construction ensure precise, even searing

temperatures across the entire grilling surface.

Ceramic Radiant Technology: An entire

layer of ceramic rods is placed between burners

and grill grate. These provide intense yet even

heat, meaning you are cooking with controlled

heat rather than direct fire. On DCS grills there

is little variance in temperature zones — the total

grilling surface is consistent.

Stainless Steel Burners: The precision

ported U-shaped stainless steel burners are

rated at a massive 25,000BTU/hr each, offering

premium quality and performance. Each burner

is ignited by a dedicated cross fire igniter. A

heat shield directs heat upwards maximising

heating efficiency.

what’s under The Hood

Double-sided Cast Stainless Steel Grilling Grates: The 36" and 48" Grills feature

double-sided cast stainless steel grilling grates.

One side has a gentle radius for handling

delicate foods. The other side is W-shaped for

perfect sear lines while channeling oil away to

an easily removable drip tray.

Grease Management System: This patented Grease Management System™

grease channeling technology reduces flare-ups

by directing grease and oils away from the

burner flames during grilling.

Rotisserie: DCS Rotisserie Grill models include

a dedicated infrared rotisserie burner, providing

controlled searing heat up to 18,000BTU. The

heavy-duty rotisserie motor powers a stainless

steel hexagonal rod and adjustable forks, which

can accommodate a 50lb load. Dedicated

Sealed Smoker: The 36" and 48" grills have a

dedicated smoker tray with a direct 3,500 BTU

burner offering a clean, convenient option for

specialised smoking recipes.

Smart Beam Grill Light®: A 40W halogen

light is integrated into the patented weather-

proof rotisserie motor of DCS Rotisserie Grill

models. The Smart Beam™ Grill Light is

designed to illuminate the entire cooking

surface for perfect night grilling.

30" Professional Grill and 30" Professional Grill with RotisserieThe 30" DCS Grill provides exceptional

performance with two U-shaped Stainless

Steel Burners rated at 25,000 BTU per burner.

Combined with Ceramic Radiant Technology

that means you are cooking with controlled

heat rather than direct fire. All this provides

remarkable consistency across the total grilling

surface giving controlled, even heat for both

high and low temperature cooking.

36" Professional Grill with RotisserieTired of trying to find the hot spot? DCS

allows you to control the power of your grill

as precisely as you’ve always dreamed. No

matter where you place your food or at what

temperature, the combination of the powerful

U-shaped burners, the heat radiating ceramic

rods spread across the entire cooking surface,

and the Grease Management System® that

reduces flare-ups, this grill produces constant

and controlled heat, giving you true professional

quality performance.

The dcs Outdoor Grill

48" Professional Grill with Integrated Sealed Side BurnersEvery chef wants the option of preparing

delicious side dishes to accompany a culinary

masterpiece. The 48" grill includes two

integrated sideburners rated at 17,000 BTU.

Combined with the main grill area, which

features precision ported, U-shaped Stainless

Steel Burners rated at 25,000 BTU, this gives

you the ability to prepare an entire meal on one

grill. A rotisserie unit and a smoker with its own

dedicated burner truly allow you the flexibility

to be as creative in your cooking as you wish.

48" Professional Grill with RotisserieThe ultimate in outdoor cooking: the 48" Grill is

fully featured and truly allows the chef room to

perform at a professional level. The combination

of performance and space delivers professional

results for any occasion.

For an Outdoor Dealer near you

or for more information, please visit

dcsappliances.com

dcsappliances.ca

Look online also for the complete

DCS Outdoor product line in our

DCS Outdoor Catalog.

Customer Care

24 hours a day 7 days a week

Call 888-936-7872

DCSBR0408 FEBRUARY 2015

Copyright Fisher & Paykel 2015

All Rights Reserved