Mastering the Grill_ The Owner's Manual for Outdoor Cooking - Andrew Schloss [132]
TIMING
Prep: 15 minutes (plus 10 minutes for rub and sauce)
Grill: About 1½ hours
GRILL TOOLS AND EQUIPMENT
• Long-handled spatula
• Long-handled tongs
• Long-handled basting brush
GETTING CREATIVE
• Any of the sauces and rubs in Chapter 11 can be substituted for the chile rub and barbecue sauce to create endless variations. Try Provençal Herb Rub (page 373) with Orange Tapenade Dip (page 391); Garam Masala Rub (page 376) with Red Hots Syrup (page 387); or Habanero Zaa’tar Spice Rub (page 381) with Preserved Lemon Relish (page 394).
* * *
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)
1 chicken, about 4 pounds, washed and dried
2 tablespoons Fragrant Chile Rub (page 372)
2 teaspoons canola oil
Oil for coating grill grate
1¼ cups Sweet, Hot, and Sour BBQ Sauce (page 391)
DIRECTIONS
1. Heat the grill as directed.
2. Tie the legs of the chicken together with kitchen twine. Rub the outside of the chicken with the chile rub and canola oil.
3. 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 BBQ sauce 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.
4. Remove the chicken to a large serving platter with tongs, using a spatula for support. Let rest for 8 to 10 minutes; carve (see page 184) and serve.
Lemon Roasted Chicken Stuffed with Seafood
This simple yet sophisticated roast chicken finds its culinary roots in Spain. The combination of seafood and poultry is pure Valencia (think paella), and the preserved lemon and Moroccan seasoning are Moorish. Preserved lemons are frequently available in fine gourmet shops and Mediterranean markets, or order them from www.mustaphas.com, a great Moroccan culinary Web site. If you want to make them yourself, there’s a recipe on page 394, but you’ll need to plan ahead, and if you don’t want to do that you can cheat by simmering a lemon in heavily salted water for about 10 minutes.
TIMING
Prep: 15 minutes (plus 10 minutes for rub and relish)
Grill: About 1½ hours
GRILL TOOLS AND EQUIPMENT
• Kitchen twine
• Long-handled tongs
• Long-handled spatula
* * *
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 extra-virgin olive oil
8 ounces medium shrimp, shelled and cleaned
1 tablespoon Moroccan Rub (page 382)
3 tablespoons Preserved Lemon Relish (page 394)
1 chicken, about 4 pounds, washed and dried
Oil for coating grill grate
1 tablespoon fresh lemon juice
MAKING SUBSTITUTIONS
• If the Moroccan rub, redolent of cinnamon and coriander, seems too exotic for your taste, the dish can be made a bit more mainstream by switching to Tuscan Rosemary Rub (page 375) instead.
• Gild this lily deliciously by mixing up a recipe of Lime-Cilantro Butter (page 393), substituting lemon