3. Contents
Introduction 61 Fruits•Vegetables
6 Grilling Equipment
95 Beef•Pork•Lamb
8 Grilling Accessories
133 Poultry
10 Fueling the Fire
167 Fish•Shellfish
12 Grilling Methods
15 Firing Up a Charcoal Grill 195 On The Side
16 Firing Up a Gas Grill 215 Drinks
17 Grill Temperature Chart
227 Sauces•Marinades•Rubs
18 Grilling Guidelines
251 Condiments
21 Choosing Ingredients
266 Basic Recipes
22 Beer Pairing Guide
25 Wine Pairing Guide 268 Index
Adventures in Grilling
29 Summer Picnic
33 A Day at the Lake
37 Beach Grilling Party
41 Backyard Barbecue
45 Pig Roast
49 Hot-Smoking Salmon
53 Tailgate Party
57 Turkey on the Grill

4. Grilling Charcoal Grills
Charcoal grills come in almost any size or shape. Sizes range from
Equipment small portable grills to popular 22-inch (51-cm)-round kettle grills
to even larger rectangular grills. Look for stability, good-quality
There is a grill for every situation. construction, and adjustable vents and a lid that allow you to
control your fire. If you plan to smoke foods, a side firebox
Sure, we all think of full-sized grills is handy. A standard-sized kettle grill fits the needs of most
when visions of a sizzling steak or grillers. In any case, a sturdy, high-quality grill will last longest
and be most economical over time.
sauce-slathered ribs drift through
our minds, but small grills for a Gas Grills
Gas grills range from simple to fully-loaded models with smoke
quick trip to the beach or a balcony boxes, rotisserie and side burners, and infrared searing sections.
also yield great smoking flavor. Two burners are necessary if you plan to cook with indirect heat,
but a three-burner unit will give you more heat control and is the
best choice for many. Don’t get carried away with BTUs; 35,000
is fine for most of us. Look at how the heat is dispersed. Angled
metal plates that cover each burner deliver more even heat with
fewer flare-ups; stainless steel or powder paint–coated stainless
grill racks conduct heat well. Infrared technology is more
apparent in gas grills today; they cook slightly differently.
Grill Pans
Don’t let the weather or apartment-house rules keep you from
achieving grilled flavor. Grill pans can rescue you; they cover one
or two cooking elements on your range. Cast iron is ideal for a
grill pan, as it provides a good sear and with the pre-seasoned
models, it’s also easy to use.
Portable Grills
There is no reason not to take grilling on the road. Many grocery
stores stock disposable aluminum grills in their picnic sections,
especially during the summer. Small, reusable bucket grills are
also handy, some are even gas powered by small propane tanks.
Look for grills whose frames and legs fold easily for transport.
6 Grilling Equipment

5. Grilled Foods and Wine
The smoke and spice of many grilled foods can make wine pairing
Wine Pairing
a challenge—but a highly pleasurable one. Happily, the vast Guide
world of wine offers tastes that will match any palate and any
grilled dish, whether you’re looking for a light, simple summer
quaffer to serve with a casual barbecue or a serious red to
complement an elegant cut of meat.
Beef Shellfish
Sip a red Meritage or a Cabernet Sauvignon with big flavors and Sancerre, with its grapefruity acidity, pairs beautifully with crab.
a tannic finish alongside your steak or burger. Muscadet de Servre-et-Maine, with it’s soft and creamy citrus notes,
knocks oysters to a different level. With any shellfish, try a good
Pork
Chablis, that is flinty with hints of vanilla.
Since fruit works so well with pork, a jammy, fruit-forward Zinfandel
would be perfect. Vegetables
Grüner Veltliner is crisp and slightly spicy, making it a nice choice
Lamb
as the natural sugars of most vegetables come out when grilled.
Any New World Shiraz with a good peppery finish will cut through
Sauvignon Blanc with its herbaceous, grassy notes has long been
the fatty richness of lamb.
paired with asparagus and even tomatoes.
Poultry
Spicy Marinades
Chardonnay with little oak works well with simply grilled chicken.
Riesling and Gewürztraminer both have a sweet component to offset
A Viognier with notes of apricots, peaches, and pears is nice with
spiciness. Riesling’s peach and floral essence or Gewürztraminer’s
quail and duck. Turkey is a challenge; most will go with a Riesling,
rose and spice crispness can temper a spicy marinade and let the
but a lighter Zinfandel is a surprising change.
underlying flavors shine through.
Fish
Tangy Sauces
With seafood, try a Champagne from the Côtes des Blanc region of
A Bandol rosé is always good with a barbecue sauce; it is even
France, light and not overpowering, or a standby Sauvignon Blanc,
keeled and can handle any sauce you throw at it. A Barolo that’s
with their citrus herbaceous crispness, especially one from California
at least 5 years old is earthy, with hints of truffles and a bit of
or the Loire Valley. Don’t overlook Pinot Noir, particularly with
chocolate, and sturdy enough to stand tall with a tangy sauce that
salmon and tuna; these wines feature notes of raspberry, strawberry,
complements it at the same time.
and plum with a hint of smokiness.
wine pairing guide 25

6. Beach Grilling Party What’s for Dinner
A day at the beach warrants an oceanside Frozen Passion fruit
margarita
grilling party. Round up your friends, pack
page 222
up treasures from the sea such as fresh
black bean salad
lobster, oysters, or shrimp, and head to the
page 212
sand. If your beach doesn’t allow for a fire
Grilled oysters with
pit, bring a portable grill along with all the
barbecue sauce
needed tools and an ice-filled cooler stocked page 193
with side dishes, condiments, and beverages.
Whole Lobster
The next step is to light up the coals, kick page 189
back, and relax in the sun by the surf. Don’t
forget your beach chairs!
Adventures in grilling 37

8. Pig Roast What’s for Dinner
Spit-roasting a whole 50-pound (25-kg) Perfect Iced Tea
page 219
pig is one memorable, and tasty, grilling
adventure—a big project to be undertaken Sonoma Succotash Salad
page 79
with the help of others. A large pit fire
(or large drum barbecue pit) is not something New Potato Salad
page 89
to mess around with, so enlist friends as
assistant pit masters. Have them monitor Spit-Roasted Pig
page 122
and stoke the fire, help transport and
prepare the pig, and assist with getting the Pineapple skewers with
rum & molasses
pig on and off the fire. Once the pig is done,
page 66
you won’t be able to resist the urge to take
decent-size hunks of it while it’s still on
the spit, nor will your buddies.
Adventures in grilling 45

9. How to roast a pig
Make A pit Start A Fire
Use a shovel or rake to clear an area to build your own Fill the pit with logs or kindling. Ignite a large bonfire by
pit. Choose a nonflammable surface such as a steel drum, placing hardwood logs and charcoal in your pit. Light and
brick, gravel, or dirt. Line the bottom and sides of the let burn down 1–2 hours until the embers are covered in ash.
drum or pit with large stones to retain the heat. For more Next, place the pig on the rotisserie over the burning fire.
information, see page 13.
46 Advent u res in G rillin g

10. Check for doneness Carve the pork
The pig is done when the skin is golden brown and After you have successfully removed the pig from the spit
crisp. Use a meat thermometer to make sure the internal and onto a table or large work surface, it’s ready to be
temperature is 155–160°F (70–90°C) in the shoulder, carved. Using a large carving knife, start at the cheeks and
hindquarters, and belly cavity. shoulder and work your way through the ribs and tenderloin
to the hindquarters. Carve against the grain.
A d v e n t u r e s i n Gr i lli ng 47

11. Fruits•Vegetables
63 Peach, Arugula & Goat Cheese Salad
64 Nectarine & Apricot Skewers
66 Pineapple Skewers with Rum & Molasses
67 Pear & Watercress Salad
69 Watermelon with Mint Zabaglione
70 Figs Wrapped in Prosciutto
71 Radicchio Salad
72 Artichokes with Meyer Lemon Aioli
75 Asparagus with Saffron Aioli
76 Fennel with Romesco Sauce
79 Sonoma Succotash Salad
82 Summer Squash Salad
83 Portobello Mushrooms with Herbed Aioli
84 Corn with Sorghum Butter
87 Panzanella Salad
88 Eggplant, Pepper & Scallion Salad
89 New Potato Salad
90 Grilled Gazpacho
93 Antipasto Grill

13. M a kes 6 serv ings Watermelon with mint zabaglione
Mint Zabaglione A favorite summer fruit, watermelon takes on an unexpected flavor
Large egg yolks 4 profile when grilled. Mint-flavored zabaglione transforms the fruit
Granulated sugar 1⁄2 cup
from a backyard barbecue staple into a dressed-up southern Italian
(4 oz/125 g) showstopper. At the height of the season, substitute honeydew melon
or cantaloupe for the watermelon.
Salt
To make the mint zabaglione, in a heatproof bowl or the top of a double-boiler,
Marsala wine 1⁄4 cup
whisk together the egg yolks, 1⁄ 2 cup sugar, and a pinch of salt until thick and pale
(2 fl oz/125 ml)
colored, about 2 minutes. Place the bowl over (not touching) barely simmering
water. Continue whisking until the mixture doubles in volume and registers
Fresh mint leaves 12, rolled up
110°F (43°C) on an instant-read thermometer, about 10 minutes. Add the wine
lengthwise and sliced crosswise
into thin ribbons and continue whisking vigorously until the mixture triples in volume and no liquid
remains in the bottom of the bowl, about 10 minutes. Fold in the mint. Transfer
Watermelon cut into cubes the zabaglione to a serving bowl and let stand at room temperature or cover and
1-inch (2.5-cm) thick, rind refrigerate until chilled.
removed
Prepare a charcoal or gas grill for direct grilling over medium heat
(pages 15–16). Brush and oil the grill grate.
Granulated sugar 2 tablespoons
Grill the watermelon cubes over the hottest part of the fire until grill marks appear,
Zest and juice of 1 lime about 2 minutes. Turn the cubes over and grill again until marks appear, about
2 minutes longer. Repeat the process on all sides.
Place the watermelon cubes in a bowl. Add the 2 tablespoons sugar and the lime
zest and juice and gently toss to coat.
Divide the watermelon among serving plates and top with the zabaglione.
Fruits•V egetables 69

15. M a kes 6 serv ings Panzanella Salad
Balsamic Vinaigrette Nothing goes to waste in the Italian kitchen, including slightly stale
(page 261)
bread. Day-old bread is preferred for this typical Italian summer salad.
Heirloom tomatoes 6, about The recipe calls for rosemary focaccia, but you can substitute any
3 lb (1.5 g) total weight
good-quality artisan country or sourdough bread.
Small pear-shaped heirloom Cut the heirloom and pear-shaped tomatoes in half. Place the tomatoes in a
tomatoes 1 pint (12 oz/375 g) colander over a bowl and generously season with salt. Let stand for 10 minutes
to drain, and reserve the liquid released by the tomatoes.
Salt and ground pepper
Prepare a charcoal or gas grill for direct grilling over medium-high heat
Rosemary focaccia 6 slices (pages 15–16). Brush and oil the grill grate.
Brush the focaccia slices with oil. Grill the focaccia directly over medium-high heat
Olive oil for brushing
turning once, until nicely charred, about 4–5 minutes per side.
Garlic 6 cloves Transfer the focaccia to a cutting board. Let cool slightly. Tear or cut the grilled
focaccia into 3⁄4-inch (2-cm) chunks.
Balsamic vinegar 1⁄4 cup
(2 fl oz/60 ml) With the flat side of a chef’s knife, crush the garlic cloves into a paste.
In a large bowl, stir together the reserved liquid, vinegar, 1⁄4 cup (2 fl oz/60 ml)
Fresh basil 10 leaves, rolled
water, and 1 tablespoon of the balsamic vinaigrette. Add the garlic and grilled
lengthwise and sliced crosswise
into ribbons bread chunks and toss to soak the bread. Add the tomatoes, basil, and parsley.
Taste and adjust the seasoning and toss again.
Fresh flat-leaf (Italian) In another large bowl, combine the arugula, romaine, and red onion and season
parsley 3 tablespoons minced
with salt and pepper. Add the balsamic vinaigrette, 1 tablespoon at a time, and
toss to coat. Add the tomato and bread mixture and toss again.
Arugula (rocket) 3 cups
(3 oz/90 g), tough stems removed Mound the salad in a large serving bowl or divide evenly among individual salad
plates and serve at once.
Romaine (cos) lettuce hearts
2 cups (2 oz/60 g), cut into
3
⁄4-inch (2-cm) chunks
Red onion 1, thinly sliced
Fruits•V egetables 87

16. Beef • Pork • Lamb
97 Skirt Steak Fajitas 113 Beef Satay with Ginger
Dipping Sauce
98 Korean-Style Barbecue
Short Ribs 114 Chorizo with Clams
100 Bistecca alla Fiorentina 115 Beer-Boiled Brats
101 Sicilian Herb-Crusted 116 Chicago-Style Hot Dogs
Tri-Tip
120 Buffalo Burgers with
103 Churrasco-Style Steak Pepper Aioli
with Chimichurri
121 Baby Back Ribs
104 Texas-Style Barbecued
122 Spit-Roasted Pig
Brisket
125 Pork Chops with Grilled
107 The Ultimate Grilled Steak
Apple Purée
108 Vietnamese Flank
126 Lemon-Dill Pork Tenderloin
Steak Salad
127 Ground Lamb Kebabs
109 Bacon-Wrapped
Filets Mignons 128 Veal Chops in Herbed
Marinade
110 Burgers with Blue Cheese
131 Moroccan-Spiced Rack
of Lamb

18. M akes 6 serv ings Churrasco-style Steak with Chimichurri
Fresh flat-leaf (Italian) Chimichurri is a ubiquitous condiment in Argentina. With its bright
parsley 1 cup (1 oz/30 g)
acidity and bracing garlic and herb flavor, it enlivens and adds flair
Fresh cilantro (fresh to churrasco, or South American–style grilled meats.
coriander) 1 cup (1 oz/30 g)
To make chimichurri, in a food processor, combine the parsley, cilantro, marjoram,
Fresh marjoram and garlic and pulse several times to combine. Scrape down the sides of the bowl and
3 tablespoons generously season with salt and pepper. Add the vinegar and pulse to incorporate.
With the motor running, add the oil in a slow, steady stream until emulsified. Pour
Garlic 4 cloves into a small serving bowl. Stir in the roasted bell pepper and red pepper flakes, if
using. Cover tightly and refrigerate for at least 1 hour or up to overnight. Remove
Sea salt and cracked pepper from the refrigerator 20 minutes before grilling.
Trim off the excess fat from the steaks; reserve a 1-inch (2.5-cm) piece to grease
Champagne vinegar
the grill grate. Generously season the steaks with salt and cracked pepper and
3 tablespoons
brush with oil.
Olive oil 1⁄2 cup Prepare a charcoal or gas grill for direct grilling over High heat
(4 fl oz/125 ml) (pages 15–16). Using tongs, grease the preheated grill grate with the reserved
fat; it should smoke and sizzle immediately and begin to melt.
Red bell pepper (capsicum)
1
⁄2, roasted, peeled, seeded, and Grill the steaks directly over high heat, turning once, until nicely charred and
finely diced cooked to your liking, 4–6 minutes per side for medium rare.
Transfer to a carving board, tent with aluminum foil, and let rest for 5 minutes.
Red pepper flakes Slice the steaks across the grain and arrange on a platter. Pour any accumulated
1 tablespoon (optional) juices from the carving board over the top and serve the steaks with the
chimichurri drizzled on top.
Sirloin strip steaks 3, each
about 1⁄2 lb (250 g) and 1 inch
(2.5 cm) thick
Beef•Pork•Lamb 103

19. chicago-style hot dogs M akes 8 serv ings
Choose your dogs wisely. All-beef or all-pork hot dogs, or a Beer Mustard (page 263)
combination of beef and pork, are the standard. Look for dogs in
All-beef or beef-and-pork hot
natural casings, which give the distinctive “snap” and mouthfeel dogs 8, preferably with natural
of a properly prepared hot dog. casings
Prepare a charcoal or gas grill for direct grilling over medium-high Poppy seed hot dog rolls
heat (pages 15–16). Brush and oil the grill grate. 8, split
Grill the hot dogs directly over medium-high heat, turning often, until lightly Unsalted butter for brushing
charred and plump, about 5 minutes total. Move the hot dogs to indirect heat. melted
Brush the insides of the rolls with melted butter and grill, cut sides down, until
lightly toasted, 1 minute. Turn the rolls and grill for about 30 seconds longer. Yellow onions 1 cup (4 oz/
125 g) chopped
Serve each hot dog on a roll with equal amounts of the onions, tomato,
banana peppers, relish, celery salt, mustard, and a dill pickle spear.
Tomato 1 cup (6 oz/185 g)
chopped
Hot Dog Variations Banana peppers 6, quartered
lengthwise
New England Ballpark–Style Stuffed Hot Dogs
Grill beef-and-pork hot dogs. Top Halfway through grilling, remove
Relish 1 cup (4 oz/125g)
with chopped grilled onions and beef-and-pork hot dogs from the
peppers, ketchup, mustard, and relish. grill. Score on the diagonal with
Celery salt
New York–Style incisions 1⁄2 inch (12 mm) deep.
Grill beef-and-pork hot dogs on Insert pickled jalapeño slices into
Small dill pickles 2 or 3,
a double thickness of heavy-duty the incisions and top with freshly
quartered lengthwise
aluminum foil until lightly charred. grated pepper jack cheese. Finish
Top with ketchup, brown mustard, grilling over indirect heat, covered,
and sauerkraut, if desired. Serve on a until the cheese begins to melt. Top
warmed white bun accompanied by a with Creole mustard and Chipotle
fruit smoothie or papaya nectar. Ketchup (page 254).
116 Beef•Pork•Lamb

21. buffalo burgers with pepper aioli M akes 6 serv ings
This recipe is an exotic variation on the classic cheeseburger, with a Pepper Aioli (page 256)
taste of the American Great Plains. A healthier alternative to beef,
Ground bison meat 11⁄2 lb
buffalo meat has a deliciously rich flavor. Because the meat is so lean, (750 g)
take care to avoid overcooking it.
Worcestershire sauce 1⁄4 cup
In a large bowl, combine the ground bison, Worcestershire sauce, 3 or 4 dashes (2 fl oz/60 ml)
of hot-pepper sauce, the granulated garlic, 11⁄ 2 teaspoons salt, and 1 teaspoon
pepper. Using wet hands, gently work the seasoning into the meat, being careful Hot-pepper sauce
not to overwork it. Divide the meat into 6 equal portions. Shape each portion into
a patty 31⁄ 2 inches (9 cm) in diameter and about 1 inch (2.5 cm) thick. Using your Granulated garlic 1 teaspoon
thumb, make a 3⁄4-inch (2-cm) indentation in the center of each patty. Transfer to
a plate, cover, and refrigerate for at least 1 hour or up to 4 hours. Coarse salt and ground pepper
Prepare a charcoal or gas grill for direct grilling over medium-high heat Olive oil for brushing
(pages 15–16). Brush and oil the grill grate.
Gruyère cheese
Brush the buffalo burgers with oil on both sides and generously season with salt
6 slices
and pepper. Brush and oil the grill grate.
Grill the burgers directly over medium-high heat until well marked, 2–3 minutes. Unsalted butter for brushing
Turn and grill the burgers until a flavorful crust forms and juices begin to rise to melted
the surface of the patties. Move the burgers to an area of low heat and top with the
cheese. Cover and grill until the cheese is melted and the burgers are cooked to Brioche rolls, Kaiser rolls, or
your liking, about 2–3 minutes on each side for medium-rare. During the last few seeded hamburger rolls
minutes of cooking, brush the cut sides of the rolls with the melted butter and grill 6, split
over the hottest part of the grill, cut sides down, until lightly toasted, about
1 minute. Turn and grill the rolls for about 30 seconds longer. Green leaf lettuce 6–10 leaves,
trimmed to fit the rolls
Serve the burgers on the grilled rolls smeared with pepper aioli and topped with
the lettuce and tomatoes. Pass additional pepper aioli at the table. Heirloom tomatoes 2, sliced
120 Beef•Pork•Lamb

22. Poultry
134 Classic Barbecued Chicken
136 Pulled Barbecued Chicken
137 Jerk Chicken with Stone
Fruit Chutney
139 Chicken Thighs Diavolo
140 Jalapeño Sticky Wings
142 Black Pepper Chicken Wings
143 Chicken Breast Spiedini
145 Chicken Yakitori with Honey Sauce
146 Chicken under a Brick
150 Buttermilk-Brined Chicken
151 Tandoori Chicken with Mint Raita
153 Rotisserie Chicken
154 Turkey Burgers
157 Grilled Turkey
158 Smoked Turkey Tenderloins
159 Smoked Turkey Breast Salad
161 Duck Breast with Pomegranate Glaze
162 Duck with Red Wine Sauce
164 Quail with Cider Glaze
165 Cornish Hens with Rhubarb Chutney

23. Jalapeño sticky Wings M a kes 6 serv ings
These spicy wings are an addictive starter, so be prepared to Unsalted butter 4 tablespoons
(2 oz/60 g)
make a second—or third—batch right away. Kids of all ages
will go crazy for these. Wash them down with Sparkling Mint Jalapeño or pepper jelly 1⁄4 cup
(21⁄2 oz/75 g)
Lemonade (page 218) or Spiked Arnold Palmers (page 225).
Preheat a broiler (grill) on high. Line a baking sheet with aluminum foil. Honey or light agave syrup
2 tablespoons
In a small saucepan over medium heat, melt the butter. Stir in the jalapeño
jelly, honey, chiles, granulated garlic, paprika, chile powder, cayenne, and Jalapeño chiles 2, seeded
a pinch each of salt and pepper. Keep warm on the stove top. and finely chopped, or 1 can
(4 oz/125 g) fire-roasted
Rinse the chicken wings under cold running water and pat dry with paper jalapeño chiles, drained and
towels. Working in batches, arrange the wings on a single layer on the finely diced
baking sheet. Broil, turning once, until lightly browned and cooked
through, 10–15 minutes. Granulated garlic 1 teaspoon
Prepare a charcoal or gas grill for direct grilling over Medium-high
Paprika 1⁄2 teaspoon
heat (pages 15–16). Brush and oil the grill grate.
Grill the wings directly over medium-high heat, turning occasionally, until Chile powder 1⁄2 teaspoon
charred with grill marks on all sides, 4–5 minutes.
Cayenne pepper 1⁄2 teaspoon
In a large bowl, combine the chicken wings and the jalapeño mixture and toss
to coat. Transfer to a serving plate and serve at once. Coarse salt and ground pepper
Chicken wings 3 lb (1.5 kg),
about 30, cut at the joints,
wing tips discarded
140 Poultry

24. Duck with red wine sauce M a kes 6 serv ings
Duck legs that are slowly cooked in their own fat until tender are one Coarse salt and cracked pepper
of southwestern France’s great contributions to the culinary world.
Thin-skinned potatoes
Paired with potatoes, this is bistro fare at its easiest. 11⁄2–2 lb (750–1 kg)
Bring a pot three-fourths full of salted water to a boil. Add the potatoes and Duck fat or vegetable oil
parboil just until cooked through, 10–12 minutes. Drain well. When cool enough 1
⁄4 cup (2 oz/60 g)
to handle, cut the potatoes into wedges. Meanwhile, in a small saucepan over
medium heat, melt the duck fat until liquefied, 1–2 minutes. In a large bowl, Fresh flat-leaf (Italian)
combine the potato wedges and 1–2 tablespoons of the duck fat and toss well to parsley 2–3 tablespoons
coat. Generously season with salt and pepper and toss with the parsley. Set aside. minced
To make the red wine sauce, strip the leaves from the herb sprigs; mince the leaves Red Wine Sauce
and reserve the sprigs. In a saucepan over high heat, bring the wine to a boil.
Fresh herbs such as rosemary,
Reduce the heat to a simmer and whisk in the demi-glace, 1 tablespoon at a time.
thyme, or oregano 10 sprigs
Add the minced herbs, herb sprigs, vinegar, shallots, and garlic and simmer, stirring
occasionally, until reduced by one-third, 8–10 minutes. Strain through a fine-mesh
Full-bodied red wine such as
sieve into a small saucepan; discard the herbs. Taste and adjust the seasoning with Cabernet Sauvignon 2–21⁄2 cups
salt and pepper. Keep warm. (16–20 fl oz/500–625 ml)
Prepare a charcoal or gas grill for direct grilling over medium-high heat
(pages 15–16). Brush and grease the grill grate with duck fat. Veal or poultry demi-glace
1
⁄4 cup (2 fl oz/60 ml)
Place the duck legs on the grill, skin side down, directly over medium-high heat.
Grill, turning once, until grill marks appear, 3–5 minutes per side. Move the duck Balsamic vinegar
legs to the edge of the grill where the heat is less intense to keep them warm. 1–2 tablespoons
Grill the potato wedges over the hottest part of the fire, turning occasionally, until
lightly charred and tender-crisp. Shallots 2, minced
Mound the potatoes on a platter or divide among 6 individual plates. Top with Garlic 2 cloves, minced
grilled duck legs and spoon the red wine sauce over the top. Serve at once.
Salt and pepper
Duck legs confit 6, trimmed
162 Poultry

26. On the Side
197 Buttermilk Coleslaw
198 Three-Cheese Macaroni & Cheese
200 Orzo Salad
201 Baked Beans with Pancetta
203 Cowboy Beans
204 Grilled Fingerling Potatoes
208 Wild Rice Salad
209 Quinoa Salad
211 Farro Salad
212 Black Bean Salad

28. M a kes 4 serv ings Buttermilk ColeSlaw
Buttermilk Dressing A barbecue isn’t a barbecue without coleslaw, and this version
(page 260)
offers rich and tangy flavor with a homemade buttermilk dressing,
Green and red cabbages enlivened with fresh herbs and raisins.
1
⁄2 head each
Core and thinly shred the cabbages. Using a mandoline (if desired), peel and thinly
Large carrot 1 julienne the carrot. Very thinly slice the red onion and shallots.
Place the raisins in a small bowl. Add warm water to cover and soak until plump,
Red onion 1⁄2
about 30 minutes; drain. In another small bowl, combine the carrot, onion,
shallots, and vinegar and toss to coat.
Shallots 2
In a large salad bowl, toss together the green and red cabbage. Add the raisins,
Golden raisins (sultanas) carrot-vinegar mixture, and buttermilk dressing and toss to coat. Taste and adjust
1
⁄2 cup (3 oz/90 g) the seasoning with salt and pepper. Garnish with the parsley and chives and
refrigerate until ready to serve.
White vinegar
3 tablespoons
Salt and ground white pepper
Fresh flat-leaf (Italian)
parsley leaves and chives for
garnish chopped
on the side 197

29. Sauces • Marinades • Rubs
228 Grilled Foods Pairing Chart 240 Adobo Marinade
231 Basic Barbecue Sauce 241 Bourbon Marinade
231 Molasses Barbecue Sauce 241 Jerk Marinade
232 Portuguese Piri-Piri 243 Dark Beer Marinade
Sauce
243 Sicilian Spice Rub
232 Memphis Mop Sauce
244 Brown Sugar–Herb Rub
233 Sweet & Sour Sauce
244 Herbes de Provence Rub
233 Recado Rojo Sauce
245 Horseradish Rub
236 Asian Dipping Sauce
245 Chile Rub
236 Ginger Dipping Sauce
246 Spicy Honey Glaze
237 Basil–Green Garlic
246 Mustard Glaze
Dipping Sauce
248 Citrus Glaze
237 Spicy Marinade
248 Soy Glaze
238 Cilantro-Lime Marinade
249 Apple-Bourbon Brine
238 Salsa Verde
249 Seasoning Mix
240 Tequila-Lime Marinade

30. Spicy Honey Glaze M a kes 1 Cup (8 oz/250 g)
One of the simplest of all glazes is a combination of honey, agave Honey 1⁄4 cup (3 fl oz/80 ml)
syrup, and balsamic vinegar. This variation gets an added boost from Light agave syrup 2 tablespoons
Balsamic vinegar 2 tablespoons
hot chile powder and ground black pepper.
Cayenne pepper 1 teaspoon
In a small bowl, stir together the honey, agave syrup, and balsamic vinegar. Add Chile powder 1 teaspoon
the cayenne, chile powder, and pepper. Mix well.
Ground pepper 1 teaspoon
Brush onto chicken wings, quail, or shrimp on the grill or cover tightly and store
in the refrigerator for up to 1 week.
Mustard Glaze M a kes 1 Cup (8 oz/250 g)
Dijon mustard can be livened up with fresh thyme and vermouth for Dijon mustard 1⁄2 cup (4 oz/125 g)
an unbeatable glaze for chicken wings. Brush this glaze on lamb or Dry mustard 1 tablespoon
Fresh thyme 1 teaspoon or 1⁄2
pork chops and pork tenderloins for a simple and spicy grilled crust.
teaspoon dried thyme
In a nonaluminum bowl, stir together the Dijon and dry mustards and the thyme. Dry vermouth 2–3 tablespoons
Coarse salt and ground white
Stir in the vermouth as needed until the mixture is spreadable. Taste and adjust the pepper
seasoning with salt and white pepper; the glaze should be strong tasting, highly
spiced, and deep amber in color.
Use at once or tightly cover and store in the refrigerator for up to 1 week.
246 Sauces•Marinades•Rubs