Techniques for Grilling
Ardie A. Davis
Format: PDF / Kindle (mobi) / ePub
Grilling: It’s not rocket science. But some cookbooks sure make it look that way. Not this one.
In this short and sweet volume you’ll learn 25 essential techniques for cooking food on the grill, summed up in 25 delicious recipes that demonstrate those techniques. It’s all essentials. ‘Nuff said. Armed with this concise and handy primer, anyone can become a grilling pro in no time.
SERVES 4 Use gas or hardwood charcoal when grilling fruits. Fruits absorb too much smoke flavor when grilled over wood or briquets. The trick to grilling fruit is to use fruits that are ripe but not overripe or too soft, then brush them with a glaze to bring out the sweetness. Turbinado is a natural, unrefined sugar; you can find that and cane syrup (a thick, sweet syrup used in Caribbean and Creole cooking; I use Steen's brand) at specialty markets, some grocery stores, or online. When you're
and Squash, Grilled, with Sweet Cinnamon Butter, [>]–[>] Poultry Crispy-Skinned Grilled Duck Breast with Citrus Chutney, [>]–[>] Flash-Grilled Chicken Breasts with Orange-Maple Syrup Sauce, [>]–[>] Grilled Chicken Wing Drums with Billy's Mumbo Rub and Sauce, [>]–[>] Grill-Roasted Whole Chicken with Cheesy Corn and Lima Bake, [>]–[>] Tuscan Spatchcock Chicken Grilled under Bricks, [>]–[>] R Rendezvous-Style Baby Back Ribs, [>]–[>] Rub and Sauce, Billy's Mumbo, Grilled Chicken Wing Drums
a Rub and Sauce GRILLED CHICKEN WING DRUMS WITH BILLY'S MUMBO RUB AND SAUCE SERVES 4 Grilling bone-in chicken pieces sprinkled with a rub and brushed with a barbecue sauce is easy if you use the right technique—turn, turn, turn! Otherwise, it's burn, burn, burn! Drums are the meatiest part of the wing and are readily available. If you want to make this recipe with legs and thighs, just follow the same format but grill them 10 to 15 minutes longer. Avid barbecuer Billy Rodgers grew up only a
coals, but he was the most famous one to do it. One of many stories about lke in the Eisenhower Library archives relates that he liked three-inch-thick beef strip steaks—also called New York strip, shell steak, or Kansas City strip—completely covered with salt and pepper, then placed directly on white-hot coals for a rare, charry-crusted steak that can be addictive. Sorry, gas grillers, but no dirty-steak cooking on your grill—you need the coals for this one! I have also grilled thick chuck
Process the mixture until smooth and pour into a heavy-duty stainless-steel saucepan or a disposable aluminum pan. Add the raisins, pecans, and red bell pepper. Set aside. Fill a charcoal chimney with briquets, set the chimney on the bottom grill grate, and light. When the coals are ready, dump them into the grill, and spread them evenly over half of the bottom grate. For a gas grill, turn to medium-high, with one burner on low or off. Simmer the chutney on the grill over direct heat for 20