Fire It Up - Andrew Schloss [200]
pig breeds, 114
Pig Candy, 128
Pork Tenderloin with Candied Clementine and Rosemary, 115
Roasted Beet and Chicory Salad with Charred Lardo, 120
Sage Pork Burgers, 132
Smoked Pork Chops, 117–18
suckling pig, 131
tenderloin, trimming, 115
Port
Port Wine Marinade, 37
Port Wine Vinaigrette, 41
Potatoes
about, 300, 307
Campfire Raclette with New Potatoes Cooked in the Coals, 360
Celeriac Potato Mash, 88–90
Grilled Potato Cakes, 307
Herb-Crusted Chuck Steak and Slow-Baked Potatoes, 59
Poultry. See also individual birds
brining, 25
classification of, 181
deboning, 223, 227
doneness of, 20–21
halving, 188
handling, 181
marinating, 25
Poultry Brine, 36
Poultry Rub, 29
removing center breast tendon from, 208
seasoning whole, 183
storing, 181
vertically grill-roasting, 184
Pound cakes
about, 373
Honey-Crusted Pound Cake with Rum Raisin Hard Sauce, 391
Real Pound Cake from Scratch, 391
Prawns. See Shrimp and prawns
Prosciutto
Grilled Fennel, Orange, and Olive Antipasto, 309
Provençal Rub, 33
Q
Quail
about, 217
Coconut Butter–Basted Quail with Grilled Tropical Fruits, 233
Quiche, Stilton and Pear, 363–64
Quince
about, 335, 340
Grilled Quince and Cranberry Compote, 340
R
Rabbit
about, 159, 160
doneness of, 20, 21
Rabbit Grilled Tuscan-Style with Rosemary, Fennel, and Parmesan, 175
Raclette, Campfire, with New Potatoes Cooked in the Coals, 360
Radicchio
about, 301
Hickory-Smoked Maple Duck Legs with Grilled Endive Slaw, 225
Roasted Beet and Chicory Salad with Charred Lardo, 120
Radishes
about, 300
Asian, 306
Grilled Sweet and Sour Asian Radishes, 306
Raisins
Grilled Rum Raisin Ice-Cream Sandwiches, 366
Honey-Crusted Pound Cake with Rum Raisin Hard Sauce, 391
Mole BBQ Sauce, 39
Rum Raisin Hard Sauce, 48
Raspberries
Grilled Cornmeal and Summer Berry Clafouti, 392
Red snapper
about, 236, 241
Whole Red Snapper Stuffed with Feta Pilaf and Wrapped in Vine Leaves, 241–42
Relishes. See also Chutneys
Jalapeño Relish, 43
Preserved Lemon Relish, 41
Resting, 15
Reuben, Double-Grilled, 386–88
Ribs
Apple-Brined Country-Style Pork Ribs, 126–27
Baby Back Ribs with Brown Sugar Glaze, 118
Beef Rib Roast with White Beans and Moroccan Rub, 72
Coriander Spareribs with Lime Brine, 127
Fire-Roasted Bison Ribs with Anise Molasses Glaze, 168
Moroccan Lamb Riblets with Red Onion Raita, 154
Pepper-Cured Beef Back Ribs, 66
Rice
Grilled Paella with Hazelnut Picada, 285
Whole Red Snapper Stuffed with Feta Pilaf and Wrapped in Vine Leaves, 241–42
Riesling Brine, 34
Romanesco
about, 300
Grill-Roasted Romanesco with Caper Mayonnaise, 314
Root Beer–Rum Butter, 48
Rosemary
Lemon-Rosemary Brine, 35
Rosemary-Anise Rub, 32
Rosemary-Coriander Rub, 31
Rosemary Hanger Steaks Crusted in Mustard and Gruyère, 69
Rosemary Red Wine Marinade, 36–37
Rosemary-Speared Fillet Steaks with Red Wine Butter Sauce, 80–81
Smoked Paprika–Rosemary Rub, 28
Rotisserie grilling, 17
Rubs and pastes
about, 24
Bedouin Rub, 29
Cardamom-Ginger Rub, 30
Chile Rub, 27
Coarse Cumin Rub, 29
Coriander-Ginger Rub, 28
Coriander-Mustard Rub, 31
Coriander Rub, 28
Creole Rub, 27
Cumin-Oregano Rub, 29
Cumin-Thyme Rub, 29
Dill-Tarragon Rub, 32
Dukkah, 28
Espresso Rub, 26
Forest Rub, 32
Fresh Herb Rub, 32
Garam Masala Rub, 30
Grill-Roasted Garlic, 33
Jamaican Curry Powder, 31
Jamaican Jerk Rub, 31
Juniper Rub, 28
Lebanese Rub, 30–31
Mole Rub, 27
Moroccan Rub, 27
Mustard Gruyère Paste, 69
Mustard Wasabi Rub, 26–27
Orange-Cumin Rub, 29
Poultry Rub, 29
Provençal Rub, 33
Rosemary-Anise Rub, 32
Rosemary-Coriander Rub, 31
Seven Pepper Rub, 29–30
Shellfish Seasoning, 32
Silk Road Spice Rub, 31
Smoked Paprika–Rosemary Rub, 28
Smoked Paprika Rub, 28
Smoked Paprika–Saffron Rub, 28
Smokin’ Rub, 26
Smoky Coconut Rub, 31–32
Steak House