Mastering the Grill_ The Owner's Manual for Outdoor Cooking - Andrew Schloss [290]
St. Louis cut spareribs, 215
Spice-Cured Barbecued Ribs, 214
Spicy Maple Pork Shoulder, 208–9
suckling pig, 226, 239
Sweet Pork Satay, 116
Szechwan Scallion Burgers, 93–94
tenderloin, removing silver skin from, 151
Tequila Pork Tenderloin with Smoky Hominy, 151
trichinosis and, 57
water in, 46, 47
Porterhouse au Poivre, 137–39
Potatoes, 74, 260–61
Clambake on the Grill, 237
Crown Roast of Lamb Embedded with Figs and Forest Herbs, 241
Fire-Roasted New Potatoes with Sizzled Sage Leaves, 284
Grilled Buffalo Spuds, 285
Grilled Harvest Vegetables with Rosemary–Red Wine Sauce, 283–84
Grilled Potato Chips, 285–86
Grilled Potato, Roasted Corn, and Smoked Pepper Salad, 279
Steak and Potato Kebabs, 115
Poultry, 63–65. See also individual birds
brining time for, 85
butterflying, 164
classes of, 63–64
deboning, 256
doneness of, 42
fat in, 65
free-range, 63
grading, 63
ground, 49
health issues for, 63
parts, 64
skin on, 65
white and dark meat, 64–65
Pound Cake, 324
Grilled Chocolate Fondue, 317–18
Honey-Toasted Pound Cake with Grilled Candied Blood Oranges, 324
Preserved Lemon Relish, 394
Propane, 25
Prosciutto
Grilled Asparagus Wrapped in Prosciutto, 299
Grilled Rosemary and Prosciutto Focaccia, 337
Scallops Grilled with Horseradish and Prosciutto, 127–28
Protein, 46–47
Provençal Boneless Leg of Lamb, 218
Provençal Herb Rub, 373
Pudding, Horseradish Yorkshire, 234
Pulled Pork Three Ways, 210–12
Pumpkin, Fire-Roasted, Filled with Wild Mushroom Risotto and Mascarpone, 240
Pungent Vietnamese Sauce, 210–12
Q
Quail
buying, 170
Spicy Brown Sugar Quail Stuffed with Cheese Grits and Wrapped in Bacon, 170–72
Quesadillas, Smoky Black Bean, 339–40
R
Rabbit, 62
Racks, 23–24
Radiant heat, 34–35
Radicchio, 261
Grilled Chicory with Sour Cherry Vinaigrette, 301
Raita, Cucumber, 153–54
Rakes, 21
Raspberries, Grilled Corn and Crab Salad with, 267–68
Ratatouille, Grilled, 262–63
Red-Cooking Lacquer, 385
Red Hots Syrup, 387
Red Pepper Chimichurri, 397
Red snapper, 67
Basic Fish Fillets, 136–37
Fish Stuffed with Five-Treasure Jasmine Rice Roasted in a Lotus Leaf, 233
Red Wine–Marinated Flank Steak Stuffed with Wild Rice, 202–3
Red Wine–Rosemary Brine, 366–67
Relishes
Artichoke Relish, 122
Preserved Lemon Relish, 394
Resting, 43
Rib-Eye Steaks with Fragrant Chile Rub and Salsa Butter, 141–42
Ribs
baby back, 215
Balsamic–Black Pepper Beef Short Ribs, 206
Cajun Citrus Ribs, 213
Cider-Brined Ribs, 215
Coriander Ribs with Cilantro Butter, 213–14
Crown Roast of Lamb Embedded with Figs and Forest Herbs, 241
Dinosaur Ribs, 207–8
Garlic Rib Roast, 202
Herbed Prime Rib with Horseradish Yorkshire Pudding, 234
Lemon-Garlic Lamb Riblets, 216
Mustard-Glazed Rack of Pork with Grilled Pineapple, 212
St. Louis cut, 215
short, 206
Spice-Cured Barbecued Ribs, 214
Rice
The Big Kahuna, 226–28
Fire-Roasted Pumpkin Filled with Wild Mushroom Risotto and Mascarpone, 240
Fish Stuffed with Five-Treasure Jasmine Rice Roasted in a Lotus Leaf, 233
Roasted Chicken Grilled with Hot Pepper Pears and Honey, 187–88
Roasted Garlic, 392
Roasted Garlic Basil Oil, 174
Roasted Garlic Paste, 392
Roasted Onions with Gorgonzola Crumble, 302–3
Roasts
Barbecued Shoulder of Beef, 203–4
Bedouin Leg of Lamb on a Spit, 242
Cajun Blackened Brisket, 231
Chile-Marinated Pork Loin with Grilled Polenta Cakes, 152
Chile-Rubbed Strip Roast Larded with Sausages, 238
Crown Roast of Lamb Embedded with Figs and Forest Herbs, 241
Garlic Rib Roast, 202
Herb-Crusted Pork Loin with Pistachios, 208
Herbed Prime Rib with Horseradish Yorkshire Pudding, 234
Orange–Black Pepper Beef Tenderloin with Fresh Herb Wrap, 205–6
Pesto-Rolled Beef Tenderloin with Roasted Pepper Rouille, 204–5
Pork Tenderloin with Rosemary and Pancetta, 209–10
Provençal Boneless Leg of Lamb, 218
Pulled Pork Three Ways, 210–12
Spicy Maple Pork Shoulder, 208–9