Fire It Up - Andrew Schloss [197]
Kebabs and skewers
Beef Heart Kebabs with Fire-Roasted Yellow Pepper Sauce, 90–91
Calf’s Liver Skewers with Pancetta and Cipolline, 105
Chicken Livers on Rosemary Branches with Balsamic Chocolate Drizzle, 199–200
Chimichurri Beef Kebabs with Yams and Chorizo, 85
Crawfish and Foie Gras Brochettes with Creole Butter, 279–80
Duck Liver Brochettes with Tangerines and Bacon, 226
Grilled Banana Satay, 349
Mahi-Mahi Skewers with Seafood Butter, 260
Preserved Lemon and Lamb Kebabs, 149
Scallop and Bacon Brochettes with Pineapple-Rum Glaze, 292
Skewers of Sprouts, Pancetta, and Grilled Garlic, 320
Skewers of Turkey Tenders Basted with Sage Butter, 208
Tournedos and Mushroom Skewers, 81–82
Khubz
about, 373, 378
Khubz Za’atar, 378
Knockwurst, Grilled, and Cheddar with Roasted Garlic and Peppers and Malt Vinegar Syrup, 133
Korean Barbecue Marinade, 37
L
Lamb
annual consumption of, 135
buying, 138, 141
Cardamom-Ginger Pulled Lamb with Grilled Flatbread, 152
crown roast, tying, 139
cuts, 136–37
doneness of, 20, 21
flavor of, 139
Grilled Lamb Tenderloin with Arugula and Chèvre, 143
grilling tips for, 138
Grill-Roasted Rack of Lamb with Wasabi Panko Crumbs, 140
Grill-Roasted Saddle of Lamb with Banana Mustard, 141–42
Guinness-Brined BBQ Lamb Steaks, 147
Lamb Noisettes with Poblano-Gorgonzola Butter, 144
Lamb Shanks Slow-Cooked with Za’atar, 151
Lamb Shoulder Chops Grilled with Escarole and Cracked Pepper, 153
Leg of Lamb Roasted with Rosemary, 148
milk-fed, 138
Mint-Brined Lamb Rib Chops with Red Currant Vinaigrette, 142
Mixed Grill of Lamb Unmentionables—Kidneys, Liver, and Heart, 155
Moroccan Lamb Riblets with Red Onion Raita, 154
by place of origin, 138
Preserved Lemon and Lamb Kebabs, 149
rack of, buying, 141
rack of, frenched, 139
spring, 138
steaks, 147
Lardo, Charred, Roasted Beet and Chicory Salad with, 120
Lavash
about, 373
Grilled Honey Lavash with Curried-Saffron Butter, 378–79
Lebanese Rub, 30–31
Leeks
about, 301, 310
Grilled Leeks with Pomegranate Vinaigrette, 310
Lemons
Charred Lemon-Garlic Shrimp with Dukkah, 286
Grilled Lemon Soft-Shell Crabs with Herbed Tzatziki, 276
Grilled Lemon “Tartar” Sauce, 42–43
Lemon-Bathed Game Hen with Toasted Almonds, Oregano, and Green Olives, 202
Lemon–Black Pepper Brine, 35
Lemon-Brined Halibut with Guajillo-Blueberry Salsa, 268
Lemon-Espresso Spatchcocked Chicken, 186
Lemon Herb Marinade, 38
Lemon-Oregano Brine, 34–35
Lemon-Parsley Brine, 35
Lemon-Rosemary Brine, 35
Lemon Soy Marinade, 38
preserved, 149
Preserved Lemon and Lamb Kebabs, 149
Preserved Lemon Relish, 41
Preserved Lemon Yogurt, 40–41
Sicilian Citrus Marinade, 38
White Balsamic Citrus Glaze, 49
Lid, position of, 17
Limes
Agave Lime Glaze, 50
Cilantro-Lime London Broil, 63
Jalapeño-Lime Vinaigrette, 41
Lime-Cilantro Brine, 35
Lime-Mint Brine, 35
Margarita Butter, 45
Orange-Lime Vinaigrette, 41
preserved, 41
Preserved Lime Yogurt, 41
Whole Turkey Breast Studded with Pistachios and Lime, 206–7
Liquid smoke, 124
Lobster
about, 273, 274
buying, 274
grilling tips for, 275
splitting, 282
Sweet Soy Lobster Tail with Grilled Tropical Fruit, 280
Wood-Grilled Creole Lobster, 282
London Broil, Cilantro-Lime, 63
M
Macadamia Satay Sauce, 40
Mackerel
about, 264
Spanish Mackerel Grilled with Apples and Beets, 264
Mahi-mahi
about, 237, 260
Mahi-Mahi Skewers with Seafood Butter, 260
Mako shark
about, 237, 259
Grilled Mako Shark Steaks with White Steak Sauce, 259–60
Mangoes
Coconut Butter–Basted Quail with Grilled Tropical Fruits, 233
Grilled Mango Salsa, 44
pitting, 233
Sweet Soy Lobster Tail with Grilled Tropical Fruit, 280
Maple syrup
Hickory-Smoked Maple Duck Legs with Grilled Endive Slaw, 225
Maple-Glazed Smoked Turkey, 203
Maple-Grilled Fruit, 389
Maple Lacquer, 49
Mustard Maple Glaze, 49
Spicy Maple Sugar Chicken Legs, 196