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12-by-12-inch bed, 3 inches deep

Clean, oiled grate set 4 inches above the fire

INGREDIENTS (MAKES 2 SERVINGS)

1 whole fish, about 1½ pounds, gutted and cleaned

¼ teaspoon kosher salt

1/4 teaspoon ground black pepper

1 tablespoon olive oil

Oil for coating grill screen or basket

½ lemon, cut into wedges

DIRECTIONS

1. Heat the grill as directed.

2. Scrape the dull side of a knife against the skin of the fish, running from tail to head, to remove excess moisture and fine scales. Cut 3 or 4 diagonal slices through the flesh of the fish on each side down to the bone. Season the fish inside and out with the salt and pepper, and rub the olive oil over the outside.

3. Oil the grill screen or fish basket liberally and put the fish on the screen or in the basket; place on the grill. Cover and cook until browned all over and an instant-read thermometer inserted into the thickest part of the fish registers 130°F, 7 to 8 minutes per side. If your grill has a temperature gauge, it should stay at around 375°F.

4. Serve the fish with the lemon wedges.

Fire-Roasted Garlic-Herb Chicken

Don’t let the simplicity of this recipe fool you. It is destined to be one of the powerhouses of your culinary arsenal—a golden-crusted bird saturated with sweet butter and herbs and gilded with roasted garlic. If you don’t have the herb rubs or garlic paste from Chapter 11, you can substitute jarred herbes de Provence and roasted garlic.

TIMING

Prep: 15 minutes (plus 40 minutes for rub and garlic paste)

Grill: About 1½ hours

GRILL TOOLS AND EQUIPMENT

• Kitchen twine

• Long-handled spatula

• Long-handled tongs

• Long-handled basting brush

* * *

THE GRILL

Gas:

Indirect heat, medium (325° to 350°F)

3- or 4-burner grill–middle burner(s) off

2-burner grill–1 side off

Clean, oiled grate

Charcoal:

Indirect heat, medium ash

Split charcoal bed (about 2 dozen coals per side)

20 replacement coals

Heavy-duty drip pan set between banks of charcoal

Clean, oiled grate on medium setting

INGREDIENTS (MAKES 4 SERVINGS)

2 tablespoons Provençal Herb Rub (page 373) or Tuscan Rosemary Rub (page 375)

1 tablespoon salted butter, softened

1 chicken, about 4 pounds, washed and dried

1 tablespoon vegetable oil

½ cup Roasted Garlic Paste (page 392)

2 tablespoons fresh rosemary or thyme leaves

Oil for coating grill grate

DIRECTIONS

1. Heat the grill as directed.

2. Mix 1 tablespoon of the rub and the butter together by mashing them with a fork on a clean work surface until well blended.

3. Separate the skin from the breast and legs of the chicken, and gently but firmly insert your index finger under the skin at the neck end of the chicken. Move it around, separating the skin from the meat underneath. Gradually ease your whole hand under the skin, loosening the skin from the breast, legs, and drumsticks.

4. Spoon the herb butter under the skin and push it evenly over the breast and legs of the chicken by rubbing the skin to spread the butter.

5. Spoon the remaining 1 tablespoon rub into the interior of the chicken and rub it over the walls of the internal cavity.

Tie the legs of the chicken together with kitchen twine. Rub the outside of the chicken with the 1 tablespoon oil.

6. Mix the garlic paste and fresh herbs in a small bowl and set aside.

7. Brush the grill grate and coat it with oil. Put the chicken on the grill away from the heat, cover the grill, and cook until an instant-read thermometer inserted into the thickest part of the breast registers about 170°F, about 1 hour and 20 minutes. Baste twice with the garlic-herb mixture during the last 20 minutes of cooking. If your grill has a temperature gauge, it should stay at around 350°F. If you are using charcoal, you will probably have to replenish the coals after the first hour.

8. Remove the chicken to a large serving platter, using tongs and supporting the chicken with a spatula. Let rest for 8 to 10 minutes; carve (see faceing page) and serve.

Sweet Heat Barbecued Chicken

Traditional barbecued chicken, made with chicken parts, takes frequent flipping