• Choose a category
• All
• Classic-Fiction

Indirect heat, medium (325° to 350°F)

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

2-burner grill–1 side off

Heavy-duty drip pan set between banks of charcoal

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)

¾ cup Steakhouse Glaze (page 389)

1 teaspoon ground chipotle chile

1 Muscovy duck, about 5 pounds

2½ tablespoons Jerk Rub (page 377)

Oil for coating grill grate

DIRECTIONS

1. Soak the wood chunks or chips for about 1 hour.

2. Heat the grill as directed. Mix the glaze and chipotle, and set aside.

3. Cut off the neck skin of the duck with scissors and remove any visible pockets of fat with your fingers. Wash the duck inside and out, and poke the skin deeply with a fork, especially where there are noticeable fat deposits, around the legs and along the sides of the breast. Sprinkle 1 tablespoon of the jerk rub into the cavity of the duck. Rub the rest of the rub over the skin.

4. Place the disposable pan in the opening of the fire bed and put the wood chunks directly over the coals. If using a gas grill, put the wood chips in a smoker box or in a foil packet directly over one of the heated burners.

5. Brush the grill grate and coat it with oil. Put the duck, breast-side down, on the grill directly over the fire; cover and grill for 10 minutes, until the breast skin browns. Douse any flare-ups with water from a spray bottle. Turn the duck over so that the breast side is facing up, and put it on the grill over the disposable pan away from direct heat. Cover the grill and cook until an instant-read thermometer inserted into the thickest

part of the breast registers about 165°F, about 1 hour and 20 minutes. Baste the duck with the glaze every 5 minutes 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.

6. Remove the duck to a large serving platter. Let rest for 8 to 10 minutes; carve and serve as you would a chicken (see page 184).

Photo: Smoky Barbecued Duck

Garlic Rib Roast

Some ingredients ask nothing more from us than a little privacy: an hour or two of solitude over a moderate fire, flanked by a flock of garlic, a glaze of extra-virgin oil, and a crusting of coarse salt and pepper. If you are smart enough to give such respect to a standing rib roast of beef, it will reward you beyond measure. If possible, have your butcher cut the meat from the bone along the ribs, leaving it attached at its widest end.

TIMING

Prep: 15 minutes

Grill: About 2 hours

GRILL TOOLS AND EQUIPMENT

• Large, heavy-duty spatula or pair of heat-resistant gloves

* * *

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

Heavy-duty drip pan set between banks of charcoal 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 6 SERVINGS)

3-bone standing rib roast of beef, about 3 pounds

6 cloves garlic, minced

2 tablespoons extra-virgin olive oil

½ teaspoon kosher salt

1 teaspoon ground black pepper

DIRECTIONS

1. Heat the grill as directed, placing the roasting pan away from the heat.

2. If the meat was not cut from the bone when you purchased it (see the recipe introduction), do this yourself, leaving it attached at its widest end.

3. Mix the garlic, olive oil, salt, and pepper in a small bowl and rub all over the meat, including the underside where it is sitting on the bones.

4. Put the roast, bone-side down, on the grill away from the heat (over the roasting pan), cover the grill, and cook until an instant-read thermometer inserted into the thickest part registers about 130°F for medium-rare, about