the big-flavor grill by chris schlesinger and john willoughby

8/13/2019 The Big-Flavor Grill by Chris Schlesinger and John Willoughby

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Introduction6

What Is Grilling?9

Tools, Fuels, and Fire10

Processes, or Things YouNeed to Know and Do13

STEAK

16

Skirt Steaks18

Steak Tips30


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Lamb

41

Lamb Chops42

Lamb Kebabs52

Pork61

Pork Chops62

Pork Skewers72

Baby Back Ribs82

Chicken

93

Chicken Breasts94

Chicken Thighs102

Chicken Wings114

Chicken Skewers124

Whole Chickens132

Shrimp & Fish143

Shrimp144

Fish Fillets156

Tuna Steaks168

Other Fish Steaks180

Vegetables

191

Vegetables Love the Grill,Too192

New Potatoes193

Eggplant199

Corn205

Cherry Tomatoes211

Asparagus216

Drinks

222

with Mint225

with Ginger227

with Pineapple229

A Few SmallComponent Recipes232

Ingredients234

Index237


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h THE BIG-FLAVOR GRILL64

Super-Basic

GRILLED Pork Chops

4 (1-inch-thick) bone-in rib or center-cut loin pork chops, each about 10 to 12 ounces

3 tablespoons olive oil

Kosher salt and freshly cracked black pepper to taste

Build a two-level fire in your grill, which means you put all the coals on one

side of the grill and leave the other side free of coals. When the flames have

died down, all the coals are covered with gray ash, and the temperature is

medium-hot (you can hold your hand 6 inches above the grill for 3 to 4 seconds),

youre ready to cook.

Rub the pork chops all over with the oil and sprinkle them generously with

the salt and pepper. Put the pork chops on the grill directly over the coals, andcook, turning just once, until done to your liking, about 6 to 8 minutes per side

for medium. To check for doneness, cut into the thickest part of one of the chops

and peek to see if the meat is done just slightly less than you want it to be when

you eat it, since it will continue to cook somewhat more after it comes off the fire.

Take the pork chops off the grill, cover them loosely with foil, and let them rest

for 5 minutes, then serve warm.

| Serves 4 |

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PORK CHOPS h71

BLACK PEPPERCRUSTED GRILLED PORK CHOPS with

MAPLE-MUSTARD GLAZE andBABY KALE SLAWWHEN YOU THINK of things that go with pork, maple syrup may not be one of them.But we love maple syrup with patty-style breakfast sausage, so we figured itwould be a natural. Combine it with mustard, get a little refined Southern withthe greens, and youve got a really good dish for company.

Curve Ball #2

GRILL

Follow the recipe for Super-Basic

Grilled Pork Chops (see page 64),

but in addition to the salt, rub the

chops before they go on the grill

with:

1/4cup freshly cracked black pepper

TOP

Sixty seconds before you think the

pork chops will be ready to come off

of the grill, brush them lightly withthe glaze. Then, when the pork chops

have been removed from the grill and

rested, put them on top of the slaw

on the platter. Serve them with the

extra glaze as a dipping sauce.

PREP

Combine in a small bowl and stir together until smooth:

1/3cup coarse-ground mustard1/3cup maple syrup

Next, put all of these ingredients into a big bowl, toss until well

combined, and then lay out on a platter:

2 cups julienned baby kale or other

hearty baby cooking green, such

as collards, Swiss chard, or (if

you like heat) mustard greens1/3cup cider vinegar

1/4cup extra-virgin olive oil

1 tablespoon sugar

1 teaspoon minced garlic

Kosher salt and freshly cracked

black pepper to taste32

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Super-Basic

GRILLED SHRIMP

2 pounds large shrimp (16/20 per pound) peeled and deveined, tails left on

3 tablespoons olive oil

Kosher salt and freshly cracked black pepper to taste

Build a two-level fire in your grill, which means you put all the coals on oneside of the grill and leave the other side free of coals. When the flames have

died down, all the coals are covered with gray ash, and the temperature is

medium-hot (you can hold your hand 6 inches above the grill for 3 to 4 seconds),

youre ready to cook.

Thread the shrimp onto skewers, about 6 per skewer. Drizzle the shrimp with

the olive oil and sprinkle them generously with the salt and pepper, then placethem on the grill directly over the coals and cook until slightly charred and

golden brown, about 3 to 4 minutes per side. To check for doneness, cut into one

of the shrimp at its thickest point and peek inside to be sure it is opaque through-

out. Serve hot.

| Serves 8 as an appetizer, 4 as an entre |

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SHRIMP h147


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SHRIMP h155

GRILLED SHRIMP TACOS withAVOCADOandGRILLED PINEAPPLE

TACOS A LA PLAYA: Born on the beach in Costa Rica, this is among our very favoritelunch dishes. Vamos, amigos!

Curve Ball

PREPWhile the fire heats up, combine in a large bowl:

1 cup shredded cabbage

2 avocados, diced medium

Next, place in separate small containers:

1/4cup extra-virgin olive oil1

/2cup roughly chopped fresh cilantro leaves1 to 2 tablespoons chopped fresh chiles

of your choice

1 tablespoon ground cumin1/3cup fresh lime juice

(from 2 or 3 limes)

TOSS

When the shrimp come off the

grill, slide them off the skew-

ers into the bowl with the cab-

bage mixture, add all the other

prepped ingredients, and toss like

crazy. Season to taste and serve

with the grilled tortillas.

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GRILL

When the fire is ready, put on the

grill right above the coals:

1 dozen 6-inch corn tortillas3 (1-inch-thick) slices fresh pineapple,

peeled and cored

Grill the tortillas for just 30 sec-

onds per side to heat, then put

them aside; grill the pineapple

until golden, 4 to 5 minutes per

side. When the pineapple comesoff the grill, cut it into medium

dice and put into the large bowl

Now follow step 2 of the recipe

for Super-Basic Grilled Shrimp on

page 147.

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Copyright 2014 by Chris Schlesinger and

John Willoughby

Photographs copyright 2014 by Ed Anderson

All rights reserved.

Published in the United States by Ten Speed Press,

an imprint of the Crown Publishing Group,

a division of Random House LLC,

a Penguin Random House Company, New York.

www.crownpublishing.com

www.tenspeed.com

Ten Speed Press and the Ten Speed Press colophon

are registered trademarks of Random House LLC

Library of Congress Cataloging-in-Publication Data

on file with the publisher

Hardcover ISBN: 978-1-60774-527-3

eBook ISBN: 978-1-60774-528-0

Printed in China

Design by Toni Tajima

Food stylist: George Dolese

Food styling assistant: Nan Bullock

Prop stylist: Ethel Brennan

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the big-flavor grill by chris schlesinger and john willoughby

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