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contents
Introduction 6
What Is Grilling? 9
Tools, Fuels, and Fire 10
Processes, or Things You
Need to Know and Do 13

STEAK
16

Skirt Steaks 18
Steak Tips 30

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Lamb
41

Lamb Chops 42
Lamb Kebabs 52

61

Pork Chops 62
Pork Skewers 72
Baby Back Ribs 82

93

Vegetables
191

Pork

Chicken

Tuna Steaks 168


Other Fish Steaks 180

Vegetables Love the Grill,


Too 192
New Potatoes 193
Eggplant 199
Corn 205
Cherry Tomatoes 211
Asparagus 216

Drinks
222

Chicken Breasts 94
Chicken Thighs 102
Chicken Wings 114
Chicken Skewers 124
Whole Chickens 132

with Mint 225


with Ginger 227
with Pineapple 229

Shrimp & Fish

A Few Small
Component Recipes 232

143

Shrimp 144
Fish Fillets 156

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Ingredients 234
Index 237

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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, and
cook, 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.

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Take the pork chops off the grill, cover them loosely with foil, and let them rest
for 5 minutes, then serve warm.

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Serves 4

the Big-Flavor grill

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Curve Ball #2

BLACK PEPPERCRUSTED GRILLED PORK CHOPS with


MAPLE-MUSTARD GLAZE and BABY KALE SLAW
When 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 it
would be a natural. Combine it with mustard, get a little refined Southern with
the greens, and youve got a really good dish for company.

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PREP
Combine in a small bowl and stir together until smooth:
1/3
1/3

cup coarse-ground mustard


cup 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 greens
1/3 cup cider vinegar

1/4

cup extra-virgin olive oil


1 tablespoon sugar
1 teaspoon minced garlic
Kosher salt and freshly cracked
black pepper to taste

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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:
1/4

cup freshly cracked black pepper

Sixty seconds before you think the


pork chops will be ready to come off
of the grill, brush them lightly with
the 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.

PORK CHOPS

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TOP

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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 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.

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 place
them 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 throughout.Serve hot.

Serves 8 as an appetizer, 4 as an entre

SHRIMP

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Curve Ball

GRILLED SHRIMP TACOS with AVOCADO


and GRILLED PINEAPPLE
Tacos a la Playa: Born on the beach in Costa Rica, this is among our very favorite
lunch dishes. Vamos, amigos!

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PREP
While the fire heats up, combine in a large bowl:
1 cup shredded cabbage
2 avocados, diced medium

Next, place in separate small containers:


1/4

cup extra-virgin olive oil


cup roughly chopped fresh cilantro leaves
1 to 2 tablespoons chopped fresh chiles
of your choice
1 tablespoon ground cumin
1/3 cup fresh lime juice
GRILL
(from 2 or 3 limes)
1/2

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2

When the fire is ready, put on the


grill right above the coals:

1 dozen 6-inch corn tortillas


3 (1-inch-thick) slices fresh pineapple,
peeled and cored

Grill the tortillas for just 30 seconds per side to heat, then put
them aside; grill the pineapple
until golden, 4 to 5 minutes per
side. When the pineapple comes
off the grill, cut it into medium
dice and put into the large bowl

TOSS
When the shrimp come off the
grill, slide them off the skewers into the bowl with the cabbage mixture, add all the other
prepped ingredients, and toss like
crazy. Season to taste and serve
with the grilled tortillas.

Now follow step 2 of the recipe


for Super-Basic Grilled Shrimp on
page 147.

SHRIMP

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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
10 9 8 7 6 5 4 3 2 1
First Edition

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