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By Root 838 0

to Christine Bucher and Karen Shain Schloss for cheering instead of fainting in front of the endless parade of spit-roasting goats, bison ribs, football-size stuffed flank steaks, calf fries nailed to a plank, pork bellies, lardo, gator tails, whole rabbits, pheasant, goose, ostrich, raw tuna on red-hot coals, blue crabs, crawfish, abalone, conch, and all manner of animal organs, including calf’s liver, veal sweetbreads, hog kidneys, and lamb’s tongue. A vegetarian was never so accommodating! But they both also enjoyed their share of grilled baby artichokes, beets, flame-kissed nopales and cardoons, whole grill-roasted Romanesco, fiddleheads, grilled poblano-stuffed tamales, cheese-filled panini, grilled banana satay, fruit pizzas, watermelon steaks, grilled figs, caramel s’mores, and grilled ice-cream sandwiches.

You both light our fires and we thank you for it.

Table of Contents

Introduction: How to Use This Book

Chapter 1: A Primer on Grilling Methods & Equipment

Chapter 2: How to Build Flavor into Anything Grilled

Chapter 3: Beef

Chapter 4: Veal

Chapter 5: Pork

Chapter 6: Lamb

Chapter 7: Goat, Bison & Other Game Meat

Chapter 8: Chicken & Turkey

Chapter 9: Duck, Goose & Game Birds

Chapter 10: Fish

Chapter 11: Crustaceans & Mollusks

Chapter 12: Vegetables

Chapter 13: Fruit

Chapter 14: Cheese, Other Dairy Foods & Eggs

Chapter 15: Bread, Sandwiches, Cakes & Cookies

46 Points of Ingredient Know-How

Sources

Index

Table of Equivalents

Introduction: How to Use This Book

American cooks have rediscovered the joy of good ingredients, simply prepared. We’re clamoring for heirloom tomatoes, free-range chicken, and locally grown fingerlings. These days, it’s all about the ingredients. And that’s the focus of this book. We explain the inner workings of more than 290 common and uncommon ingredients and the best ways to grill them. We’ve combined America’s oldest cooking occasion—grilling outdoors—with its newest cooking obsession: preserving the integrity of high-quality ingredients.

The ins and outs of buying, preparing, and flavoring your favorite ingredients are explained throughout every chapter. To simplify these details, we created at-a-glance charts, which are master guides to everything you would ever want to grill. The charts show the ingredient’s different cuts or varieties, alternate names in the marketplace, best grilling methods, and substitutions.

Each chapter opens with a discussion of everything you need to know when buying, handling, and grilling the ingredient you’re working with, including straight talk about terms such as wild, farm-raised, ranched, pastured, grass-fed, grain-fed, milk-fed, formula-fed, free-range, water-chilled, air-chilled, natural, organic, and sustainable.

A few other things you’ll notice are little tidbits scattered throughout the recipes called “Know-How” and “Keep It Simple.” Know-How gives you must-have information like how to butterfly flank steak, or clean an octopus, and it includes step-by-step illustrations when necessary. Keep It Simple shows you alternate ways of preparing recipes in less time, using fewer ingredients. We know that some cooks want to be grill masters and some just want dinner on the table. Tips throughout the book can help you accomplish both.

As devoted farmers’-market and gourmet-market shoppers, we put a premium on high-quality ingredients. We also know that some ingredients, like beef cheeks, can be hard to find. We offer tips throughout the recipes on sourcing oddball ingredients.

We hope this book shows you a different way of looking at grilled food. Although the ingredient is the star, and not the grill, we don’t leave grilling novices hanging out to dry. Chapter 1: A Primer on Grilling Methods & Equipment, explains everything you need to know to grill successfully. And Chapter 2: How to Build Flavor into Anything Grilled, discusses all manner of marinades, brines, mops, rubs, pastes, and sauces, with 161 mini-recipes and variations, which you can use in the book’s recipes or in your own creations. The goal in all