Mastering the Grill_ The Owner's Manual for Outdoor Cooking - Andrew Schloss [288]
Buttermilk Ranch Marinade, 350
Dr Pepper’s Magic Elixir, 361–62
Filipino Adobo Marinade, 356–57
Fire Beer Marinade, 354
Garlic-Buttermilk Marinade, 350
Grapefruit Ponzu Marinade or Mop, 359
Horseradish Vodka Infusion, 351
injecting, 24
Lemon-Mint Marinade, 358–59
Mexican Adobo Marinade, 356–57
Mignonette Marinade and Mop, 352
Mojito Marinade or Mop, 361
Papaya Marinade, 359–60
Saffron-Citrus Marinade, 352–53
Sicilian Herb Bath, 356
Spanish Adobo Marinade, 356–57
Tandoori Yogurt Marinade, 360
tips for, 350
Wasabi Vodka Infusion, 351
Marinated Fire-Roasted Peppers, 276
Marjoram, 80
Marshmallows
Shortbread S’mores, 340–41
Meat. See also individual meats
brining time for, 85
butterflying, 196
buying, 46, 47–48
color of, 46
cuts of, 48–49
doneness of, 42
fat in, 47
grading, 49–50
grass-fed vs. grain-fed, 47–48
ground, 49
labels, 48
organic, 48
protein in, 46–47
slaughtering methods for, 47–48
tenderizing, 360
tenderness of, 48–49
texture of, 46
water in, 46–47
Meatloaf Burgers, 106–7
Mexican Adobo Marinade, 356–57
Mignonette Marinade and Mop, 352
Mild Chile Rub, 373
Mint, 80
Lemon-Mint Marinade, 358–59
Mint-Infused Chicken with Pomegranate Yogurt, 161–62
Mojito Marinade or Mop, 361
Miso, 379
Miso Tuna Burgers, 108
Sesame-Miso Wet Rub, 379–80
Mixed Grill with Fennel and Figs, 228
Mojito Marinade or Mop, 361
Molasses
Molasses Brine, 371–72
Molasses-Brined Pork Chops with Roasted Corn Salsa, 149–50
Mustard-Molasses Glaze, 386
unsulfured, 371
Mole Burgers, Roasted Pepper–, 96
Mollusks, 70–71. See also Clams; Mussels; Oysters; Scallops
Monkfish, 67
Mops, 84
Grapefruit Ponzu Marinade or Mop, 359
Mignonette Marinade and Mop, 352
Mojito Marinade or Mop, 361
South Carolina Vinegar Mop, 210–12
Moroccan Barbecued Lamb Shanks, 217–18
Moroccan Rub, 382
Muffuletta, Grilled, 338–39
Mushrooms, 73, 260
Fire-Roasted Pumpkin Filled with Wild Mushroom Risotto and Mascarpone, 240
Grilled Ratatouille, 262–63
Grilled Sesame Mushrooms, 288–89
Grilled Stuffed Mushrooms, 290
Grilled Vegetable Fajitas, 273
Grilled Vegetable Stuffing, 249–50
Grilled Vegetarian Chili, 272
Mushroom-Stuffed Filet Mignon with Red Wine Sauce, 140
Whole Beef Tenderloin Stuffed with Foie Gras and Morels, 229
Wild Mushroom–Stuffed Rosemary Burgers, 101–2
Mussels, 71, 237
Clambake on the Grill, 237
Tea-Smoked Clams and Mussels with Szechwan Mignonette, 125–26
Mustard, 80, 105
Mustard-Glazed Planked Salmon with Horseradish-Dill Sauce, 175–76
Mustard-Glazed Rack of Pork with Grilled Pineapple, 212
Mustard-Molasses Glaze, 386
Whole-Grain Mustard Burgers, 94
N
Naan
Grilled Cardamom Flatbread, 344
Grilled Naan, 343
Natural gas, 25
Nectarines, 306
Nutmeg, 80
O
Octopus, 71
Okra, 260
Olives
Grilled Muffuletta, 338–39
Lemon Turkey Breast Larded with Green Olive Tapenade, 197
Olive Aioli, 179–80
Orange Tapenade Dip, 391
Tapenade Parsley Pesto, 398
Onions, 73, 260
Grilled Caramelized Vidalia Onions, 303
Roasted Onions with Gorgonzola Crumble, 302–3
Smoked Chorizo Pizza with Caramelized Onions and Arugula, 332
Vidalia Chutney, 162–63
Oranges, 306
Grilled Fruit Cocktail, 316–17
Grilled Fruit Skewers with Ginger–Poppy Seed Lacquer, 320
Grilled Fruit Skewers with Honey Mustard, 322
Hickory Orange-Anise Rub, 383
Honey-Toasted Pound Cake with Grilled Candied Blood Oranges, 324
Orange Anise Duck Breast with Plum Butter Sauce, 173–74
Orange–Black Pepper Beef Tenderloin with Fresh Herb Wrap, 205–6
Orange-Espresso Glaze, 387
Orange-Espresso Plantains, 309–10
Orange-Fennel Brine, 362–63
Orange-Glazed Barbecued Carrots, 288
Orange Honey-Butter Glaze, 389
Orange-Rosemary Duck, 199–200
Orange Tapenade Dip, 391
zesting, 353
Oregano, 80
Osso Buco Niçoise, 215–16
Oysters, 71
shucking, 254
Turducken, 253–55
Oyster sauce, 388
P
PAHs (polycyclic aromatic hydrocarbons), 38
Pain au Chocolat,