Mastering the Grill_ The Owner's Manual for Outdoor Cooking - Andrew Schloss [292]
Cumin-Crusted Sea Bass with Lime-Cilantro Butter, 219–20
Fish Stuffed with Five-Treasure Jasmine Rice Roasted in a Lotus Leaf, 233
Seafood, 65–71. See also individual seafood
Seasonings, 78–83
compatibilities of, 79
flavor components of, 80
in regional cuisines, 81
Sesame-Miso Wet Rub, 379–80
Sesame Szechwan Salt, 380
Shad, 67
Shark, 67
Shortbread S’mores, 340–41
Shortcakes, Cardamom, Grilled Mango and Papaya with, 325
Shovels, 22
Shrimp, 69–70
body structure of, 69
cleaning and deveining, 70
counts, 69
Garlic-Buttermilk Shrimp with Artichoke Relish, 122
Grilled Garlic Scampi, 122–23
Lemon Roasted Chicken Stuffed with Seafood, 186–87
Pesto-Stuffed Jumbo Shrimp Skewered with Grape Tomatoes, 121–22
Skewered Grilled Shrimp with Lime, Honey, and Mint, 119
species of, 70
Szechwan Shrimp with Grilled Mango Chutney, 121
Sicilian Bath, 210–12
Sicilian Herb Bath, 356
Skewers, 23. See also Kebabs
Grilled Fruit Skewers with Ginger–Poppy Seed Lacquer, 320
Grilled Fruit Skewers with Honey Mustard, 322
Pesto-Stuffed Jumbo Shrimp Skewered with Grape Tomatoes, 121–22
Skewered Grilled Shrimp with Lime, Honey, and Mint, 119
Skillets, 23
Slaughtering methods, 47–48
Smoke
adding, 37–39
rings, pink, 231
Smoked Chorizo Pizza with Caramelized Onions and Arugula, 332
Smoked Crab Burgers, 110
Smoked Gouda and Bacon Burgers, 98
Smoked Jerk Tofu, 296
Smoked Salmon Burgers, 110–11
Smoked Salt–Crusted Chicken with Olive Oil Drizzle, 164
Smoked Salt Rub, 378
Smoke-Roasted Bell Peppers Stuffed with Garden Vegetables, 274
Smokers
grills vs., 16
pit, 16, 231
Smoky Barbecued Duck, 200–201
Smoky Black Bean Quesadillas, 339–40
Smoky Black Beans with Cilantro and Lime, 293–94
Smoky Tapenade Game Hens, 172
Sole
Basic Fish Fillets, 136–37
South Carolina Vinegar Mop, 210–12
Soy sauce, 388
Spanish Adobo Marinade, 356–57
Spatulas, 23
Spice-Cured Barbecued Ribs, 214
Spices, 78, 79, 376
Spicy Black Bean Burgers, 95–96
Spicy Brown Sugar Quail Stuffed with Cheese Grits and Wrapped in Bacon, 170–72
Spicy Citrus Brine, 364
Spicy Indonesian Beef and Grill-Toasted Coconut Salad, 147–48
Spicy Maple Pork Shoulder, 208–9
Spicy Thai Chicken Thighs, 169
Spit-Roasted Whole Spring Lamb Overcome by Garlic, 243–44
Spit-roasting, 37, 243–44, 245
Spray bottles, 24
Squash, 74, 261
Fire-Roasted Butternut Squash with Spicy Honey Butter, 282
Grilled Acorn Squash Stuffed with Apples, 280, 282
Grilled Harvest Vegetables with Rosemary–Red Wine Sauce, 283–84
Grilled Ratatouille, 262–63
Grilled Summer Vegetables with Brown-Butter Vinaigrette, 261
Smoke-Roasted Bell Peppers Stuffed with Garden Vegetables, 274
Summer Squash Vinaigrette, 266
Squid, 71
Star anise, 80
Steakhouse Brine, 369–70
Steakhouse Burgers, 93
Steakhouse Glaze, 389
Steaks
Apple-Bourbon-Brined Venison Steaks, 147
Barbecued London Broil, 143
Basic Steaks, 132
Bistecca alla Fiorentina, 139
Espresso-Glazed Rib-Eye, 141
Horseradish Flank Steak with Balsamic Beurre Noir, 144–45
Jamaican Jerk Lamb Steaks, 156
Mushroom-Stuffed Filet Mignon with Red Wine Sauce, 140
Porterhouse au Poivre, 137–39
Red Wine–Marinated Flank Steak Stuffed with Wild Rice, 202–3
Rib-Eye Steaks with Fragrant Chile Rub and Salsa Butter, 141–42
Scotch Steak in the Coals with Stilton Butter, 145–46
Spicy Indonesian Beef and Grill-Toasted Coconut Salad, 147–48
Steak and Potato Kebabs, 115
Sweet Bourbon Buffalo Skirt Steak with Mint, 144
Strawberries
Grilled Chocolate Fondue, 317–18
Grilled Waffles with Grilled Fruit and Maple Whipped Cream, 307–8
Strawberry Pizza with Orange Mascarpone, 331
Striped bass (rockfish), 67
Basic Fish Fillets, 136–37
Sturgeon, 67
Summer Squash Vinaigrette, 266
Sweet Bourbon Buffalo Skirt Steak with Mint, 144
Sweet Chimichurri Rub, 380–81
Sweet Heat Barbecued Chicken, 186
Sweet, Hot, and Sour BBQ Sauce, 391
Sweet Lime-Cilantro Butter, 393
Sweet Pork Satay, 116
Sweet potatoes, 74, 261
Sweet