OUTDOOR CHEF

Master Grilling Recipes

Leslie L. Sassaman Dacor Corporate Chef

2001 Dacor

he sizzling sound, the smoky aroma, and the taste of pure grilling delight, its no wonder so many people enjoy outdoor cooking. Outdoor cooking is no longer just a barbecue, but instead a culinary art, a passion, and an unmistakable experience.

As you begin cooking on your Dacor Outdoor Grill, youll find that its easy to become a Master Outdoor Chef. We have included over 50 time-tested recipes for perfectly prepared chicken, beef, fish and vegetables, plus mouth watering marinades, sauces, rubs, side dishes, and quick reference charts on over one hundred grilling items. Symbols for grilling, rotisserie and smoking are included on several of our recipes, referring you to the suggested method of cooking. Creating, testing and preparing these new grilling recipes has been a personal and professional pleasure. I know youll be pleased with the results delivered by your Dacor Outdoor Grill. Special thanks to my Assistant Chef, Heather Kahn for her inspiration and creativity. Enjoy cooking under the sky, whether during the day or night!

Leslie L. Sassaman Dacor Corporate Chef

Table of Contents
Different Ways to Grill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Grilling Basics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Indirect Cooking Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Direct Cooking Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Rotisserie Instructions and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 Rotisserie Cooking Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Smoking Instructions and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 Sauces, Rubs and Marinades . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 Side Dishes and Appetizers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39 Grilled Vegetables and Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57 Main Entres . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67 Weights and Measures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 92 Minimum Safe Internal Temperatures . . . . . . . . . . . . . . . . . . . . . . . . . . . . 92 Recipe Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93

Different Ways to Grill

Dacor Outdoor Grills provide you with many different options when preparing your favorite recipes. With the convenience, flexibility and control of a gas grill you can choose from indirect or direct grilling, rotisserie and smoking options. I NDIRECT G RILLING is a cooking process that involves placing the food away from the heat source. If you prepare a meal using the indirect method, turn the two outside burners On and place your food in the middle section of the grill, above the unlit burner. The residual heat from the two burners indirectly heats and prepares your meal. This method of cooking is especially effective when preparing tougher, larger cuts of meat that require longer cooking times. For larger cuts of meats and roasts use a V shaped rack. This will elevate the meat for more even cooking and eliminate the need for flipping or rotating. D IRECT G RILLING involves cooking over an active burner or using the infrared rotisserie burner, which also applies direct cooking heat. This is a very hot method of cooking,

grilling between 400-600 degrees. The high heat provides an excellent sear, sealing in all the flavorful juices and browning the surface with a crisp delicious crusted coating. ROTISSERIE G RILLING uses the infrared burner located on the back wall of your Dacor Outdoor Grill. This method of cooking is an excellent way of preparing chicken, game hens, ducks, pork loins and boneless rib roasts. Use the rotisserie rod and forks to position your meal perfectly in relationship to the infrared burner. As the motor slowly rotates, the meat sears and cooks evenly on all sides, producing a flavorful, crispy-browned and juicy meal. S MOKING couldnt be easier with our removable stainless steel smoker tray. The hinged door design and variable location positioning make smoking convenient and successful. So whether you are smoking salmon fillets or a beef roast on the rotisserie, you can enjoy the rich added flavor it produces.

Grilling Basics

How to Use the Grill

Since you own a Dacor Outdoor Grill you may wonder if Lighting the Grill means turning on the halogen lights or igniting the burners. In either case its as easy as flipping a switch or rotating a knob. There are, however, a few things to consider before lighting your gas grill.

n Repeat this step when lighting the additional burners. n For detailed instructions please consult
your Use and Care manual.

n Always open the canopy hood before igniting the grill. Make sure that the gas valve to the grill is open and flowing. n Light one burner at a time, pressing
in on the control knob and turning it counterclockwise until you hear a clicking ignition sound.

n Preheat the grill for 15 to 20 minutes before cooking to ensure its hot and ready to cook. n The length of time it takes to grill depends
on many factorsis the meat at room temperature, is it completely defrosted, how many pounds, flame settings, etc.

n Your burners should ignite within 4 to

10 seconds. Note that the controls start on HIGH. As you turn the knob counterclockwise the flame will turn lower.

n Refer to the indirect, direct and rotisserie charts to help estimate cooking times.

Grilling Tips
n Most importantly, the barbecue needs constant attention. For best results, keep a watchful eye on the food at all times. n Bring foods to room temperature before grilling. They should also be thawed completely before grilling. This will prevent the food from being cold in the center and cooked on the outside. It also allows the meat to cook more fully. n Be organized. Prepare as much in advance as possible. Marinate meats well in advance for better flavor. Have all supplies, tongs, spatulas, and hot pads handy. n Have a clean plate ready to place the
cooked foods ontoNOT the plate the raw meat was marinated in or carried out to the barbecue on.

n Thinner cuts of meat should be cooked at a high heat and as quickly as possible to retain juices and get a nice sear. n Medium thick foods should be started on high heat to sear the food, then either moved to a cooler part of the barbecue or lower the heat to fully cook the food. n Thick items also need to be seared quickly to lock in the juices, then finished on a lower temperature to fully cook. n Barbecue sauces and other marinades that have sugars in them should be brushed onto the food in the last 30 minutes of cooking. Otherwise the sugars will caramelize too quickly, causing the food to burn on the outside. If it is an item that cooks fairly quickly, though, the sauce may be brushed on at the beginning. Hamburgers are a good example of these. n Foods with the bone in, such as chicken pieces, begin cooking with the bone side down. This will begin the cooking process without causing the breast meat side to cook too quickly. n To prevent steaks and other meats with fat around them from curling, slit the fat with a knife. n To prevent flare-ups, trim off the excess fat around the meats.

n When using direct heat, start out cooking on a hot grill. Heat the grill with the canopy lid down for 15 minutes. To see if the grill is hot enough, hold your hand about 5 inches from the cooking surface. If you can hold your hand there for more than 5 seconds, it is not ready yet. Start with a hot grill and adjust from thereyou will have better control of your heat. Also, foods will not stick to the grates if they are hot.

n Some trials may be necessary to achieve the right temperatures to cook various foods. Thin items may dry up too quickly on too high of a heat, while really thick items may only sear on the outside and remain raw inside. n There is no need to grease the grates before placing the meat on the grill. If you allow the grill to come up to a high heat, meats will not stick to the grates. Also, the foods should be allowed to caramelize and cook fully before flipping. Most of the time, you will see the edges turn darker or more opaque when the food is ready to be flipped. n It is best to use tongs to flip meats instead of a meat fork. The meat fork will pierce the food, letting flavorful juices run out. n Only flip the foods once, as multiple flipping can cause the meats to dry out. n Do you leave the canopy lid up or down?
Good question! Leaving it up causes some temperature loss and may increase the cooking time. Leaving it down causes the temperature to rise very quickly as the heat is trapped inside. Foods may cook too quickly. Since grilling is best at high temperatures

and is a fast process, leaving the canopy lid down will produce the best results. Just remember, for longer cooking times leave it down. Since some items, such as hamburgers and hot dogs, cook for a short period of time, it doesnt really matter whether you leave it up or down. It is easier, however, to monitor the foods progress with the canopy lid up. THE U SE OF ALUMINUM F OIL Using foil is a great way to prevent smaller cuts of meat and vegetables from falling through the grates. It also allows the food wrapped in foil to steamwhich locks in juices, flavors, and vitamins. Be careful when opening foil packets, as escaping steam can burn you. Please see the grilling charts for foods recommended to be wrapped in foil.

VERY IMPORTANT
Flare-ups happen faster when the canopy lid is down, so keep a watchful eye on your grilled foods.

Marinating Meats
Marinating not only adds flavor, it also tenderizes the meats and prevents carcinogens from penetrating the meat. Here are a few rules to get the best results when marinating:

n Fish and shellfish should be marinated for no longer than 1 hour. n Refrigerate all meats while they are marinating, but allow the meats to come to room temperature before placing them on the grill. This should take no more than 20 minutes. n Never consume a marinade in which the raw meat has been soaking. The meats can transfer harmful bacteria to the sauce. If you wish to use this marinade, place it in a saucepan and bring it to a boil. Simmer for at least 15 minutes. n For great marinating ideas, see recipes in the Sauces, Rubs, and Marinades section of this book on page 31.

n cup of marinade is enough for each pound of meat. If it is a large roast, more may be needed. n The food should be turned in the marinade
every once in a while so that the marinade is able to flavor all sides of the food.

n Heavy-duty plastic bags are great to

marinate foods. Some marinades may be high in acids, such as fruit juice-based marinades and some metal utensils may react with these acids. Acids can impart a metallic flavor into the food and can also discolor the metal. It is best to use plastic or glass containers to marinate.

n Thicker cuts of meat, such as beef, lamb and pork, may be marinated for up to 24 hours. n Thinner cuts of meat, such as chicken
breasts and turkey cutlets, should be marinated for no longer than 2 hours.

Grilling Essentials
This is a small list of accessories you may need while barbecuing. Through your own research, you will decide what works best for you:

hot water for at least 30 minutes before stringing the food onto them. This will help prevent them from burning while on the grill (they will still burn, however), and it also prevents them from splintering while stringing the food onto them.

n LONG-HANDLED TONGSI prefer the

traditional aluminum set because the grill ones have so much tension, they require a strong grip.

n APRONLets face itgrilling is not a clean

form of cooking! An apron will protect your clothes, and it also has very useful pockets for utensils, thermometers, etc.

n WIDE SPATULAthere are some fabulous

spatulas on the market for grilling. A four-inone, with a serrated edge, scraper edge, regular spatula usage, and a bottle opener end is the greatest invention Ive seen in a long time.

n THERMOMETERsome sort of instant read

thermometer is a great tool to have. This will ensure proper doneness for your meats. There are some great ones out therea regular instant-read with a stem and a dial, a stem with a wire and digital read-out (this one can be left in the food and display screen placed somewhere outside the grill). I really do love the thermometer forks. This is a plastic meat fork with metal tongs. The metal tongs read the internal temperature of the meat when placed into the food. It is important not to pierce the food until you think it is ready, so that valuable juices are not lost.

n MARINADE BRUSH OR BARBECUE

MOP BRUSHES

are good for adding barbecue sauce in the last 10 minutes of cooking. A mop is used to add moisture to the food while it is cooking. It is usually something that will not affect the caramelization of the meatmeaning it will not add sugar and cause the meat to brown even faster. Mop recipes are usually made up of wine, beer, stocks, vinegars, herbs, etc. A mop is just thatbut smaller. It looks like a mini mop with a wood handle.

n HOT PADSThis is THE MOST

IMPORTANT thing you can have by your grill. I know this from experience! The grill provides powerful flames, so the canopy lid, grill, food etc will be hot. Buy the ones with the extra long sleeves.

n M ETAL OR BAMBOO SKEWERSEither of

these work well for grilling applications. If you use the bamboo skewers, soak them in

Item

Indirect Cooking Chart

Weight Doneness

Temperature Minutes per side / Total Time 135 145 160 170 145 160 145 160 160 170 145 160 145 160 145 145 145 160 145 160 140 145 140 145 145 160 145 160 160 160

Beef / Veal / Lamb

Boneless chuck steak

Rare Med rare Med Well Done 1 inch thick Med rare Boneless sirloin 1 inch thick Med steak 23 lbs Eye round roast Med rare Med 1 inch thick Med Flank steak inch thick Well done Ground meat patties 4 per pound 46 lbs Rib eye roast Med rare Med 46 lbs Rib roast Med rare Med 35 lbs Round tip roast Med rare 68 lbs Med rare 1 inch thick Steaks Med rare porterhouse, rib, Med 11 inch Med rare rib eye, sirloin, thick t-bone Med 23 lbs Tenderloin roast Rare Med rare 46 lbs Rare Med rare 1 inch thick Med rare Tenderloin steak Med 1 inch thick Med rare Med 33 lbs Top round roast Med 46 lbs Med thick

1 inch

1113 min per side / 2226min total 1314 min per side / 2628 min total 1618 min per side / 3236 min total 1820 min per side / 3640 min total 11 hrs total 1 hr2 hr total, on v shaped rack 911 min per side / 1822 min total 1012 min/2024 min total

11 hrs 1 1 hrs, on v shaped rack 11 hrs 1 1 hrs, on v shaped rack 1 1 hrs total 2 2 hrs total, on v shaped rack 810 min per side / 1620 min total 1012 min per side / 2024 min total 1011 min per side / 2022 min total 1113 min per side / 2226 min hr 1 hr 11 hrs 11 hrs, on v shaped rack 810 min per side / 1620 min total 1011 min per side / 2022 min total 911 min per side / 1822 min total 1113 min per side / 2226 min total 3040 min per side / 11 hrs total 4550 min per side / 11 hrs total

10

Item Top round steak

Weight 1 inch 1 inch

Doneness Med rare Med Med rare Med Med Well done Med Med Med Med Med rare Med Med rare Med

Temperature Minutes per side / Total Time 145 160 145 160 160 170 160 160 160 160 145 160 145 160 1213 min per side / 2426 min total 1415 min per side / 2830 min total 1214 min per side / 2428 min total 1416 min per side / 2832 min total 78 min per side / 1416 min total 89 min per side / 1618 min total 12 hrs total, on v shaped rack 11 hrs, on v shaped rack 22 hrs, on v shaped rack 11 hrs total, on v shaped rack 89 min per side / 1618 min total 910 min per side / 1820 min total 12 hrs 22 hrs, on v shaped rack

Veal chops Veal loin roast Veal rib roast Lamb boneless rolled leg roast Lamb boneless rolled shoulder roast Lamb chop Lamb whole leg roast

1 inch 35 lbs 35 lbs 47 lbs 23 lbs 1 inch 57 lbs

Pork
Bratwurst sausage Pork chop, bone-in 34 lbs inch thick 11 inch 24 lbs 35 lbs 46 lbs Reheat Med Well Done Med Well Done Reheat Reheat Reheat Reheat 140 160 170 160 170 140 140 140 140 1012 min per side / 2025 min total 1012 min per side / 2024 min total 1720 min per side / 3540 min total 11 hrs 11 hrs, on v shaped rack 11 hrs cooked on v shaped rack 11 hrs cooked on v shaped rack 22 hrs cooked on v shaped rack 1012 min per side / 2024 min total

Pork boneless top loin roast Fully cooked ham boneless half Fully cooked ham 34 lbs boneless portion Fully cooked ham 58 lbs smoked picnic Ham slice fully cooked 1 inch

11

Item Pork loin blade Pork loin center rib roast Pork rib, crown roast Pork rib, country style Pork ribs, loin back or spareribs Pork tenderloin

Weight 34 lbs 35 lbs 68 lbs 24 lbs 24 lbs 1 lb

Doneness Well done Med Well done Med Well done Med Med

Temperature Minutes per side / Total Time 170 160 170 160 170 160 160 12 hrs, on v shaped rack 11 hrs, on v shaped rack 22 hrs, on v shaped rack 4575 min per side / 11 hrs total 3745 min per side / 11 hrs total hr, on v shaped rack.

Poultry
Chicken broiler fryer, half Chicken whole 11 lbs Well done Well done Well done Well done Well done Well done Well done Well done Well done 180 in thigh 180 in thigh 170 180 in thigh 180 in thigh 180 in thigh 180 in thigh 180 in thigh 180 in thigh Start bone-side down, 45 min 1st side 15-20 min 2nd side, 11 hr 20 min total 11 hrs total 11 hrs total 12 hrs total, on v shaped rack 79min per side /1518 min total 2530 min per side /5060 min total 11 hrs total, on v shaped rack 2025 min per side / 4050 min total Start bone-side down, 2530 minutes per side / 5060 min total 11 hrs total, on v shaped rack 30 min, cooked on v shaped rack

23 lbs 34 lbs 45 lbs Chicken breast half, 45 ounces skinned and boned Chicken quarters 23 lbs Cornish game hens 1 lbs Cornish game hens, half Chicken piecesbone-in, skin on Pheasant Quail lb 22 lbs 23 lbs 4-6 ounces

12

Item Turkey

Weight

Doneness Well done Well done Well done Well done Well done Well done Well done

Temperature Minutes per side / Total Time 180 in thigh 180 in thigh 170 180 180 170 180 12 hrs 22 hrs 34 hrs, cooked on v shaped rack 5260 min per side, 12 hrs total 11 hrs per side, 22 hrs total 79 min per side /1518 min total 2530 min per side / 1 hrs total 3037 min per side / 11 hrs total 1215 min per side / 2530 min total Bone side down 2530 min per side / 5060 min total

68 lbs 812 lbs 1216 lbs Turkey breast whole 46 lbs 68 lbs Turkey breast 46 ounces tenderloin steak Turkey drumstick 1 lbs Turkey hindquarters 24 lbs Turkey tenderloin 810 ounces Turkey thigh 11 lbs

Seafood and Shellfish

Dressed fish Fish fillets, steaks cubes Sea scallops Shrimp Medium Shrimp Jumbo 1 lbs 1 inch 1215 per lb 20 per lb 1215 per lb Flakes with fork Flakes with fork Opaque Opaque and pink Opaque and pink 10 min per side per lb 2022 min per lb total 23 min per side per inch thickness 46 min per inch thickness 23 min per side / 57min total 34 min per side / 68 min total 45 min per side / 810 min total

13

Direct Cooking Chart

Item Weight 1 inch thick Doneness Temperature Minutes per side / Total Time 140 145 160 140 145 160 160 160 145 160 140 145 160 145 160 145 160 160 145 160 57 min per side / 1014 min total 79 min per side / 1418 min total 911 min per side / 1822 min total 1113 min per side / 2226 min total 1315 min per side / 2630 min total 1517 min per side / 3034 min total 67 min per side / 1214 min total 67 min per side / 1214 min total 78 min per side / 1416 min total 910 min per side / 1820 min total 78 min per side / 1416 min total 913 min per side / 1926 min total 1316 min per side / 2732 min total 46 min per side / 812 min total 68 min per side / 1215 min total 78 min per side / 1416 min total 911 min per side / 1822 min total 912min per side / 1923 min total 57 min per side / 1014 min total 78 min per side / 1416 min total

Beef/Veal/Lamb
Beef boneless sirloin steak Rare Med rare 1 inch thick Med Rare Med rare Med 1 inch Med inch Med 4 per lb 1 inch Med rare direct heat Med 1 inch Rare Med rare Med 1 inch Med rare Med 11 inch Med rare Med 1 inch Med 1 inch Med rare Med

Flank steak Beef ground meat patties Beef steak (blade, chuck, top round) Beef steak (blade, chuck, top round) Steak: porterhouse, rib, rib eye, sirloin, t-bone, tenderloin, top loin Veal chop Lamb chop

Pork
Pork chop Frankfurters, smoked bratwurst inch 11 inch 56 per lb Med Well done Reheat 160 170 140 45 min per side / 811 min total 1215 min per side / 2530 min total 12 min per side / 35 min total

14

Item

Weight 11 lb 45 ounces each 22 lbs 46 ounces

Doneness Well done Well done Well done Well done

Temperature Minutes per side / Total Time 180 in thigh 170 180 in thigh 170 Bone side down 2025 min per side / 4050 min total 68 min per side / 1215 min total Bone side down 1722 min per side / 3545 min total 68 min per side / 1215 min total

Poultry
Chicken broiler fryer, half Chicken breast half, skinned and boned Chicken Pieces, Bone in Turkey breast tenderloin steak

Fish and Shellfish

Dressed fish Fish fillets, steaks, cubes Lobster tails Sea scallops Shrimp Medium Shrimp Jumbo 1 lbs 1 inch thick 6 ounces 8 ounces 1215 per lb 20 per lb 1215 per lb Flakes apart with fork Flakes apart with fork Pink and Opaque Opaque Pink and Opaque Pink and Opaque 35 min per side / 79 min per lb total 23 min per side / 46 min per inch thickness total Tail facing down 35 min per side / 610 min total 68 min per side / 1215 min total 12 min per side / 24 min total 23 min per side / 56 min total 23 min per side / 68 min total

15

Item

Preparation

Precooking Time

Direct Grilling Time on High 10 min per side/ 20 minutes total 23 min per side 57 minutes total 13 min per side 35 minutes total 3037 min per side 11 hours total 12 min per side 35 minutes total 1215 min per side 2530 minutes total

Vegetables
Acorn or butternut squash Artichoke Halve squash None and wrap in foil. Boil or steam for 30 30 minutes minutes or until soft. Cut in half. Asparagus Snap off base. Drop in 34 minutes boiling water. Drain. Baking-size potatoes Scrub potato, poke with None or sweet potatoes fork in center. Lightly lb each oil and wrap in foil. Button mushrooms Scrub mushrooms. Pat None dry. Place on metal or soaked wooden skewers. Corn on the cob Clean out silk. Rewrap None with greens. Truss corn with string. Soak in water for 30 minutes. OR clean out silk and greens. Wrap in foil with butter and salt. Eggplant Cut into 1 inch pieces None crosswise. Brush lightly with oil. Season with salt. Fennel Cut off stem. Drop in 10 minutes. Cut boiling water. Drain. into 1 inch pieces Fresh baby carrots Rinse. Drop in boiling 35 minutes water. Drain and brush lightly with oil. Garlic, whole bulb Cut off the top of the None bulb. Pour small amount of olive oil in center. Salt and pepper. Wrap with foil. Leeks Cut off green part. Cut in half lengthwise. Wash very well. None

4 min per side 8 minutes total 2 min per side 5 minutes total 12 min per side 35 minutes total 2530 min total

2 min per side 5 min total

16

Item New potatoes Portobello Mushrooms Scallions or green onions Sweet peppers to grill yellow, green, orange, red Sweet peppers to roast yellow, green, orange, red

Preparation

Precooking Time

Direct Grilling Time on High 2025 min total 23 min per side 57 min total 11 min per side 23 min total 23 min per side 57 min total 45 min per side 810 min total

Halve potatoes. Wrap in None foil with butter and salt. Remove stems. None Leave whole or slice into inch pieces. Rinse well None Rinse and pat dry None Remove seeds and stem. Cut into quarters and grill pieces. Rinse and pat dry. Place None on grill and blacken all sides. Place blackened pepper in a bowl and cover with plastic wrap or foil to let skin steam off. Peel, seed, and remove pith. Pepper may be grilled to reheat. Remove stem end. None Cut lengthwise into inch slices

Tomatoes Zucchini and yellow squash

23 min per side 57 min total 23 min per side 57 min total

None

17

Item

Preparation

Precooking Time

Direct Grilling Time on High

Fruit
Apple Banana Mango Nectarine Orange Papaya Pear Pineapple Plantain Watermelon Cut apple in half and core. Peel and cut in half Brush with vegetable oil Cut in half, peel and cut into 1 inch spears Cut in half, remove pit Cut into in rounds Cut in half, peel and cut into 1 inch spears Cut in half and core Cut into 1 inch rings Peel and cut in half Cut into cubes and put onto skewers None None None None None None None None None None 23 min per side 46 min total 1 min per side 2 min total min per side 1 minute total 2 min per side / 4 min total min per side / 1 min total min per side 1 min total 12 min per side / 24 min total 12 min per side / 24 min total 1 min per side / 2 min total 1 min per side / 2 min total

18

Rotisserie Instructions and Tips

How to Use the Rotisserie

The rotisserie uses the infrared element on the back of the grill wall to sear meats evenly on all sides. The meat is placed on a spit that will rotate in front of the infrared element. Searing the meat quickly will help lock in juices, producing flavorful, crispybrowned and juicy products.

n Check the food to make sure it is rotating evenly. If not, remove the rotisserie rod and meat and readjust its placement. n Turn the far right knob onthis is the rotisserie control knob. n Close the canopy lid. n Follow the times and temperatures on the Rotisserie Cooking chart on page 24. n To check for doneness, turn the rotisserie motor off. Take an internal temperature of the food with an instant read thermometer. n If the food is done, turn off the motor
and the rotisserie burner and remove the entire rotisserie rod with hot pads. Place on a clean cookie sheet.

n Slide one rotisserie fork onto the rotisserie rod to the center. Tighten it slightly. n Place meat onto the rotisserie rod,
securing it with the rotisserie fork. See page 23 on how to truss poultry to help keep the meat in place.

n Use hot pads to loosen the wing nuts and remove the rotisserie rod and forks. n Allow the meat to rest for 10 to 15 minutes before carving (see note on Carry-over Cooking on page 92). n Clean rotisserie rod and forks with hot soapy water and the coarse side of a sponge.

n Slide second rotisserie fork onto rod and

tighten it.

n Insert pointed end of rod into rotisserie motor and rest the blunted end on bracket to the left. n Loosen wing nuts on the rotisserie forks to center the meat in front of the infrared burner (the white ceramic piece in the back of the grill). Tighten the wing nuts firmly. n Make sure the rotisserie is plugged in and turn the switch on to rotate the meat.

21

Rotisserie Tips
n If the food is not rotating properly, it will not cook evenly. Make sure that it is turning at an even pace. n All times and temperatures in the rotisserie charts are guidelines based on using the infrared rotisserie burner only. However, if you feel you need more heat, the grill elements may be turned on at the same time as the rotisserie burner. Frequently check the food for doneness. n The length of time it takes to rotisserie cook the food depends on many factors is the meat at room temperature, is it completely defrosted, how many pounds is it, etc. The Rotisserie Cooking chart should serve as a guide to estimate approximately how long the food will take to cook. After becoming familiar with your grill, however, you will become the master at your own timing and your own techniques for rotisserie cooking. n The maximum amount of weight that the
rotisserie can hold is 15 pounds. A 15-pound turkey should turn and sear correctly using the rotisserie burner.

n The rotisserie does not need to be preheated before using it. In fact, it will be easier to place the skewer in the proper brackets before turning the infrared burner on. n If you have a favorite oven-roasted meat,
this recipe can easily be replicated on a rotisserie. Follow the times and temperatures in the Rotisserie Cooking chart.

n A pan may be placed underneath the

rotisserie-cooked item to catch drippings.

n The rotisserie can be used in combination with the smoker. See Smoking Tips to operate the smoker, and refill the chips often to get the best flavor. n Keep the canopy lid closed while
rotisserie cooking. This will help lock in the juices and shorten cooking time.

n Baste meats during the last 30 minutes while rotisserie cooking. This will prevent sugary marinades from browning too fast. n Tender meats are best on the rotisserie,
due to the quick and intense sear.

n Let meats rest for about 10 to 15 minutes before carving. This will allow the juices to redistribute through the meat. n Various marinades and rubs can be used
on rotisserie-cooked foods. See the Rotisserie Recipes in this book.

n Always use cotton string to truss meats.

Do not use nylon or plastic string, as it will melt. To properly truss meats, see Trussing Poultry or Meat on the opposite page.

22

Trussing Poultry or Meat

Trussing means to tie meat or poultry with string before cooking in order to give it a compact shape for more even cooking and better appearance. It is important to truss meat and poultry while using the rotisserie. This will help the spit turn at a more even rate and help the food cook and brown more evenly.

n Pull the ends of the string down towards the tail and pull the string back along the body, tucking the string into the thighs. n Pull the string back over the wings. n Pull one end of the string securely underneath the backbone at the neck opening. Tie the two ends of the string with a secure knot. n Place one of the rotisserie forks onto the rotisserie rod. Slide bird onto rotisserie rod. Place second rotisserie fork onto rod and center the two forks and the bird in front of the rotisserie burner. Tighten the wing nuts to secure the bird. n Spin the rod in your hands to make sure the bird is properly balanced. If it is not, readjust its placement. This is very important because if it is not secure, the bird will cook unevenly and will not rotate on the rotisserie properly.

n Remove neck and gizzard from the birds

cavity. Rinse the bird with cool running water and pat dry with paper towels.

n Fold wings back, so that they are resting behind its neck. n Cut a piece of cotton
string about 24 inches long, depending on the size of the bird. Do not use plastic string or fishing line to truss the bird.

n Lay the bird breast

side up. Pass the middle of the string underneath the joints of the drumstick, and cross the end of the strings to make an X.

23

Item

Rotisserie Cooking Chart

Weight Doneness Temperature Time 145 155 165 145 155 165 145 155 165 170 170 170 170 170 160 160 170 160 170 140 46 lbs 46 lbs 46 lbs 34 lbs 57 lbs lb 1013 lbs 56 lbs 47 lbs 35 lbs Rare Medium Well done Rare Medium Well done Rare Medium Well done Well done Well done Well done Well done Well done Medium Medium Well done Medium Well done Reheat 11 hours 1 2 hours 2 2 hours 11 hours 1 1 hours 22 hours 11 hours 1 1 hours 22 hours 11 hours 1 2 hours 22-25 minutes 2 3 hours 1 2 hours 22 hours 11 hours 1 1 hours 1 1 hours 22 hours 1 1 hours

Beef rib eye roast Beef tri-tip Beef rib roast, boneless Chicken, whole fryer Cornish game hens Turkey, whole Turkey breast Lamb leg, boneless Pork loin roast Pork butt, bone-in Ham, boneless

35 lbs 35 lbs 34 lbs

24

Smoking Instructions and Tips

How to Smoke Foods

n Start by soaking about two to three generous handfuls of small wood chips in water for at least 30 minutes. n Pour off water from soaked chips, and place some chips in smoker box to fill about half way. Close the smoker box lid. If the food smokes/cooks for more than 30 minutes, reserve some chips to add during the cooking process. n Place two larger even heat channels and two
larger grates to the sides of the barbecue. Place one smaller even heat channel and one grate close to the side of the smoker box. Place smoker box in the center of the barbecue without a grate or even heat channels.

n Place food as close to the smoker as possible, as this will allow the flavors to both penetrate and tenderize the meat. n Close the canopy lid and follow the times on the Direct/Indirect Cooking or Rotisserie Cooking charts for meats. Use a spatula or tongs instead of a meat fork to turn the meat, as this will pierce the meat and allow juices to run out. n If the wood chips begin to catch fire (small red embers will appear in the smoker box), a small amount of water may be added to the smoker box. n Wood chips will smoke for approximately
15 minutes, so replace chips frequently during the smoking process. Use hot pads and tongs to do so, as the smoker tray will be very hot. Do not remove the hot smoker tray. Instead, have the chips drained and ready to go into the smoker box.

n Make sure burner beneath smoker tray is

on. Turn on other burners according to basic Direct/Indirect Cooking or Rotisserie Cooking chart, whether indirect or direct heat source is used.

n Adjust flame under the smoker box to medium if the wood chips burn too quickly. n Always take an internal temperature of meats to determine doneness. See Minimum Safe Internal Temperatures on page 92.

n Close canopy lid and allow smoke to gather in the barbecue. This will take about 15 to 20 minutes.

27

Smoking Tips
n Have all your ingredients ready before you begin smoking. This includes rubs, marinades, utensils for turning, extra wood chips soaked, and, most importantly, hot pads. n Smoking is as much of an art as it is a
science. Knowing when to add wood chips, adjust flames, add water, etc. is something you will acquire by experimenting. Take down notes of successes, such as temperatures, foods, and amount of wood chips used.

n Some liquids can be added to the smoker tray instead of water to help add flavor and moisture. A few good ones to try are apple juice or cider, chicken stock, beer or wine. n The smoker box can also be used to steam foods. Add water to the box and turn on the burner underneath it. n When replacing wood chips, be prepared and leave the canopy lid open for a minimal amount of time. Otherwise, you will lose the valuable smoke. n Most smoking requires low heat and low temperatures. n If you dont see billows of smoke coming out of the grill, it is probably time to add more wood chips. More smoke = more flavor.

n Use tongs and hot pads to add wood chips, turn meats, add water, etc. n Adding fresh herbs, such as rosemary and
thyme, in with the wood chips adds a unique and pleasant flavor. They burn quickly, though, so replace them often.

n Fresh fruit peels, such as apple and orange,

can be added to the wood chips for flavor. Tea leaves can also be added for flavor.

28

Good Woods to Use for Smoking

WOOD TYPE Hickory WOOD C HARACTERISTICS Smoky, sharp flavor. Think true Southern Barbecue, because this is the wood most often used there. More subtle flavor than hickory, yet similar in taste. Burns easily, so this wood is good for lower temperature smoking. Sweet wood, burns hot. Be careful to replace wood chips often, as mesquite can taste bitter if burned for long periods of time. Light, delicate flavor. Used primarily in the Pacific Northwest, specifically for smoking salmon. Distinctive and pleasant flavor, blends well with many textures and flavors. Sweet and mildly smoky G OOD F OODS TO S MOKE Pork- especially ribs and shoulder, chicken, beef, wild game, cheese Pecan Pork, chicken, lamb, fish, cheeses

Mesquite

Most meats (especially beef) and most vegetables

Alder

Salmon, swordfish, any other fish. Also good with chicken and pork.

Oak

Most commonly known for smoking brisket. Also good with chicken and pork. Poultry, vegetables, ham, bacon Chicken or turkey, ham, game birds, pork

Maple

Fruit Tree woods, such as Cherry and Apple

Sweet, fruity smoke flavor

29

Sauces, Rubs and Marinades

1 medium-sized shallot, minced

cup dry white wine

2 Tbsp cider vinegar

Buerre Blanc Sauce

This buttery rich sauce tastes great on fish or meat. It is especially good with our grilled salmon! Combine shallot, wine, and vinegar in a saucepan. Over medium high heat, reduce it down until it is almost dry. In a separate sauce pan over medium heat, add the cream and reduce it by half. Add the cream to the wine reduction. Reduce a little further. Slowly whisk in the butter, one piece at a time and swirl the pan until each piece is incorporated. Season with salt and pepper to taste. Makes about 1 cup of sauce.

cup heavy cream pound butter (1

sticks), cut into pieces Salt and white pepper, to taste

6 garlic cloves, chopped 1 bay leaf, center vein removed, leaves crushed 1 tsp cayenne pepper 1 Tbsp chile powder 1 Tbsp ground cumin 1 Tbsp ground coriander 1 Tbsp salt

Chimichurri Marinade
Place all the ingredients in a food processor. Blend until smooth. Use this marinade for chicken, fish, or beef. Marinate for 2 to 24 hours. Keep in an airtight jar for a couple of days. Makes 1 cups marinade.

cup cilantro, chopped cup parsley, chopped cup white wine vinegar cup olive oil
33

Cilantro Pesto
Serve this with our Lime and Cilantro Chilean Sea Bass on page 74. Pepitas are shelled pumpkin seeds. You can find them in a specialty store or a well stocked grocery store. In a food processor or blender, blend the garlic to a paste. Add pepitas and pulse until minced. Add cilantro and lime juice. Blend until chopped fine. Slowly drizzle in olive oil while the food processor is running. Scrape sides of blender or food processor and pulse. Add salt and pepper to taste. Serve this with our Chilean Sea Bass, chicken or add it to pasta or vegetables. Makes about 1 cup.

2 garlic cloves, chopped 1 cup pepitas 1

cup cilantro, chopped

Juice of 1 lime

cup olive oil

Salt and pepper to taste

El Diablo Beef Spice Rub

Mix these spices together and place in an airtight container. Sprinkle this on steaks, roasts or even ribs. Makes about cup.

cup ancho chile powder cup paprika

1 Tbsp dry mustard 2 tsp dried oregano 1 Tbsp dried thyme 1 Tbsp cracked black pepper 1 tsp ground coriander 1 tsp ground cumin

34

1 Tbsp ancho chile powder 1 Tbsp cumin seeds 1 Tbsp mustard seeds 2 tsp garlic powder 1 tsp celery salt

Lemon, Lime and Chili Spice Rub

Rub this spice mixture on chicken or fish. A little olive oil and the juice from the citrus can be added to form a marinade. Put the first three ingredients into a saut pan. Heat the spices until they become fragrant. Put them in a coffee grinder and grind them into a fine powder. Mix these spices with the rest of the ingredients. Rub this on chicken or fish. Makes about cup rub.

tsp ground cayenne

Zest of one lime Zest of one lemon Zest of one orange

cup butter, softened tsp tarragon, chopped tsp basil, chopped

1 Tbsp chives, chopped 1 tsp horseradish

Horseradish Herb Compound Butter

In a small bowl, combine all ingredients. Place them on a piece of parchment paper. Form into a log and roll it up. Place in the refrigerator for at least one hour. Cut slices as needed. Serve cold butter slices on hot items so that the butter melts into the product. Try serving this with our barbecued Rib Eye Steaks on page 79. Makes about cup or 1 stick.

tsp fresh lemon juice

35

Mango and Pineapple Marinade

Place the ingredients in a bowl and combine. Use this marinade for chicken, fish or beef. Place in an airtight container and store in the refrigerator. Marinate from 2 to 24 hours. Makes 2 cups marinade.

2 mangoes, cut into small dice 1 jalapeno, minced 3 garlic cloves, minced 1 cup pineapple juice

cup lemon juice

1 tsp lemon peel or zest, chopped

cup soy sauce cup cilantro, chopped

2 tsp olive oil

Nectarine Relish
This recipe can be cooked on the Dacor side burner. Serve with any meat, poultry, or fish. In a medium-sized saucepan, heat oil on medium high. When oil is hot add onion and cook until it is golden. Stir in vinegar and sugar. When sugar dissolves, add fruit and cook until heated through. Season with salt and pepper to taste. Add herbs at very end. Turn off heat and let cool. Serve with Sweet and Spicy Pork Tenderloin on page 86. Makes 2 cups.

onion, chopped
3 Tbsp rice wine vinegar 1 Tbsp sugar 1 nectarine, pitted and small diced 1 peach, pitted and small diced 1 Tbsp mint, snipped with kitchen shears 1 Tbsp cilantro, chopped Salt and pepper, to taste

36

1 tsp garlic, minced 1 tsp ginger, minced 1 Tbsp soy sauce 1 tsp brown sugar

Orange Reduction Sauce

This goes great with chicken or fish. In a small saut pan add garlic, ginger, and soy sauce. Turn onto high heat and reduce until almost dry. This should only take a minute or two. Add orange juice and brown sugar and reduce by half. Turn down heat to low and add the butter, one piece at a time, until all butter is incorporated. Serve warm over our Rotisserie Grilled Chicken on page 88. Makes about cup sauce.

cup orange juice 4 ounces butter ( stick),

cut into pieces

1 cup soy sauce

cup brown sugar cup water cup pineapple cup rice wine vinegar

Hawaiian-Style Teriyaki Marinade

Mirin is a very sweet Japanese cooking wine. If you are not able to find it for this recipe, cooking sherry can be used as a substitute. Place these ingredients in a pot. Bring it to a boil. When the brown sugar is dissolved, turn off the heat and let cool. Store in an airtight container in the refrigerator. Marinate beef or chicken in the sauce for 4 to 8 hours. Makes 2 cups marinade.

3 garlic cloves, minced 2 tsp ginger, chopped 1 Tbsp mirin 1 Tbsp sake

37

Thick and Rich Turkey Gravy

Place turkey neck, giblets and water in a large stock pot. Bring to a boil. Turn down to low and simmer for 30 minutes with the lid off. In a sauce pan, melt butter. Add the flour and stir until the butter and flour come together and turn a pale golden color. Add port to the pan and stir until it reduces down. Add stock, one cup at a time to the saut pan. Stir with a wooden spoon until it thickens, about 2 minutes. Season with salt and cracked black pepper. Serve in a gravy boat with The Easiest Turkey on page 89. Makes 3 cups.

1 bag turkey neck and giblets 4 cups water 6 Tbsp flour 6 Tbsp butter

cup port

Salt and cracked black pepper, to taste

38

Side Dishes and Appetizers

4 slices bacon, chopped chopped

medium onion,

Barbecued Baked Beans

In a large stockpot, cook the bacon over low heat until it is crisp. Remove bacon and discard all the fat except for about 2 Tablespoons. Add the onion, bell pepper, jalapenos, and garlic. Cook these until they become translucent. Add maple syrup, barbecue sauce, catsup, brown sugar, Worcestershire sauce, mustard, and apple cider vinegar. Reduce this mixture slightly. Add beans. Stir to mix. Cook on low for 30 minutes, or until flavors incorporate. Sprinkle the bacon bits on top right before serving to maintain their crispness. Makes about 6 cups.

1 bell pepper, seeded and chopped 1 jalapeno, seeded and minced (wear rubber gloves when doing this) 2 garlic cloves, minced

cup maple syrup cup barbecue sauce cup catsup cup brown sugar

1 Tbsp Worcestershire 1 Tbsp whole grain mustard 1 Tbsp apple cider vinegar 1 (15 ounce) can kidney beans, drained and rinsed 1 (15 ounce) can pinto beans, drained and rinsed 1 (15 ounce) can Great White Northern beans, drained and rinsed Salt and black pepper, to taste

41

Buffalo Chicken Pizza

For dough: Place water, yeast and sugar in a bowl. Let the mixture become bubbly and foamy, about 5 minutes. Add in oil. Add flour one cup at a time. Add in salt. Knead dough for 10 minutes to form a smooth ball. Place dough in a well-greased bowl that is covered with plastic wrap and let rise until doubled, about 1 to 1 hours. Remove dough and shape into (2) 8-inch circles. Place on a cookie sheet and lay flat. Use parchment paper in between them if necessary. Wrap in plastic wrap and freeze for 30 minutes. This will help the dough to retain its shape on the barbecue. Heat grill to medium- high. Brush boneless, skinless chicken breasts lightly with oil. Sprinkle with salt and pepper. Grill chicken for 4 to 5 minutes a side, or until no pink appears in the center. Remove chicken breasts, let cool, and cut into inch cubes. In a medium-sized mixing bowl, toss melted butter, hot sauce, and chicken pieces to coat. Remove dough from freezer. Place dough onto grill. Grill for about 4 to 5 minutes, or until dough starts to rise slightly and grill marks appear. Flip to the other side and add toppings. Build the pizza on this side by layering the pizza sauce, chicken, red onions, celery, and cheese onto each circle. Close the lid of the barbecue to melt the cheese. Cook for another 4 to 5 minutes or until the cheese is slightly brown and bubbly. Sprinkle with chopped cilantro and cut into 6 wedges per pizza to serve. Makes 2 8-inch pizzas.

Dough 1

cups warm water

1 Tbsp active dry yeast

tsp sugar

1 Tbsp olive oil 3 cups all-purpose flour 1 tsp salt Toppings 2 boneless, skinless chicken breasts

cup hot sauce red onion

2 Tbsp butter, melted 2 stalks celery 1 cup shredded jack cheese cup prepared pizza sauce 2 Tbsp cilantro, chopped

42

2 cloves garlic, minced 2 Tbsp cilantro, chopped 1 (15 ounce) can black beans, rinsed and drained 1 tsp (from a 7-ounce can) chipotle peppers in adobo sauce 1 tsp cumin 2 tsp lemon juice 1 cup breadcrumbs 1 stalk celery, minced 2 Tbsp red bell pepper, minced

Chipotle Black Bean Cakes

Prepare the grill for direct heat on medium high. Place garlic in food processor and pulse until minced. Add the cilantro and pulse until chopped. Add black beans, 1 teaspoon of the adobo sauce and one chipotle pepper, cumin, and lemon juice. Pulse until the black beans become a paste. Scrape down the sides of the food processor. Transfer to a bowl. Add the breadcrumbs, celery, bell pepper, and onion. Stir together. Whisk the egg in a bowl and add to the mixture. Form the mixture into inch thick patties. Brush the patties lightly with vegetable oil. Place the patties on the grill. Cover canopy lid and cook for 2 to 3 minutes. Flip over and cook another 2 to 3 minutes or until just heated through. Serve with salsa, guacamole, or sour cream. Makes 8 appetizer-sized patties or 4 dinner servings.

cup onion, chopped

1 egg

Vegetable oil, as needed

43

Chunky Avocado and Tomato Guacamole

Combine all ingredients in a bowl. Be careful not to break up the avocado. Add salt and pepper to taste. If you arent going to use it right away, add a small amount of lemon or lime juice. Cover with plastic wrap across the surface and refrigerate until ready to serve. This will prevent it from browning. Makes about 2 cups.

2 medium avocados, pitted, peeled, and small diced 4 Tbsp lime juice 1 jalapeno, seeded and chopped (wear rubber gloves when doing this)

cup onion

1 small tomato, seeded and chopped Salt and pepper, to taste 1 slice lemon or lime, if needed

44

8ounce package elbow macaroni 1 Tbsp prepared mustard

Classic Macaroni Salad

Cook the pasta following the directions on the package. Rinse the pasta under cold water to cool. Drain thoroughly. In a large mixing bowl, blend together mustard, mayonnaise, dill pickle, dill pickle juice, salt, pepper, and paprika. Stir in pasta and celery. Cover and chill for 4 to 24 hours. Toss again before serving. If the salad has become dry, add a small amount of mayonnaise. Serve cold. Makes about 6 servings.

cup mayonnaise cup dill pickle, chopped

2 Tbsp dill pickle juice

tsp salt tsp pepper tsp paprika cup celery, chopped

45

Classic Potato Salad

Place potatoes in a pot filled with salted water. Turn on heat. Cook for 15 to 20 minutes. Never let it come to a boil because this will make the potato fall apart. In a large mixing bowl, add the rest of the ingredients and mix. When the potatoes are just cooked through drain them and let them cool completely. Once they have cooled, add them to the bowl. Toss until well incorporated. Chill for 4 hours. This is best if made a day ahead as the flavors are allowed to blend. Makes about 12 side dish servings

7 medium potatoes, peeled and cut into bite sized pieces 1

cups mayonnaise

3 Tbsp prepared mustard

tsp black pepper tsp garlic powder tsp celery salt cup celery, chopped (about 1 stalk) cup dill pickles,
chopped 3 Tbsp dill pickle juice 6 hard boiled eggs, chopped

1 Tbsp salt

46

3 dozen clams, in their shells 2 slices bacon, cut into small pieces 2 Tbsp butter 4 garlic cloves, minced 1 shallot, minced Juice of 4 limes 1 Tbsp Worcestershire 1 tsp salt 1 tsp black pepper

Elegant Smoked Clams

Note: Use alder, pecan, or mesquite wood chips for this recipe. Go through the clams and throw away any that arent tightly closed. Scrub clams and remove the beard. Prepare the smoker for indirect heat. Bring the temperature up to 200. Arrange the clams on the grill in a single layer. Smoke the clams until they open. They should open simultaneously; any that do not open should be thrown away. It should take 10 to 15 minutes. While the clams are smoking, make the sauce. In a medium-sized saucepan, cook the bacon until very crispy. Remove the bacon and drain on paper towels. Add butter. Over medium heat, add the shallot and cook until soft. Add the garlic and cook just until you can smell the aroma. Add lime juice, Worcestershire sauce, salt and pepper. Cook for a couple of minutes. Set aside. When the clams are open, place them in a bowl and pour the sauce on top. Serve right away. Serves 6.

47

Jicama, Avocado and Baby Greens Salad

Jicama is a bulbous root vegetable. It can be found in your local supermarket in the produce section. The skin must be removed before it is eaten. It has a tan colored skin and a crunchy, white, flesh. Jicama is eaten both raw or cooked. Store in the refrigerator before and after processing In a medium-sized bowl, whisk together jalapeno, mint, cilantro, lime juice, vinegar, salt and pepper. Slowly drizzle in the olive oil while whisking. Set aside. Place the pineapple and jicama in the dressing. Marinate for 30 minutes. Arrange the baby greens on a plate. Take out pineapple and jicama and top onto the greens. Top with avocado. Drizzle the salad with some of the dressing. Makes 6 servings.

1 jalapeno, seeded and minced (wear rubber gloves when doing this)

cup mint, chopped cup cilantro, chopped

2 Tbsp fresh lime juice 2 Tbsp apple cider vinegar 1 tsp salt

tsp black pepper cup olive oil

1 cup pineapple, cut into bite-size pieces 1 cup jicama, peeled and cut into thin strips 2 cups baby greens, washed and dried 1 avocado, cubed

48

4 baking potatoes, peeled and cut into quarters 2 Tbsp + 1 Tbsp salt, divided 2 tsp white pepper

Mashed Potatoes
Peel and chop potatoes into 1 inch pieces and place in pot. Add enough water to cover the potatoes and 2 Tablespoons salt. Bring potatoes to a simmer. Do not let them boil. Simmer gently for 15 to 20 minutes. Check them by sticking a fork in the potato. If the potato slips off the fork, they are done. Drain potatoes and return to the pot. Add butter and cup of milk. Mash the potatoes with a potato masher until smooth. Add 1 Tablespoon salt and pepper. If the potatoes are dry, add more milk until a creamy consistency forms. Serve warm. Serves 6.

cup butter ( stick) cup to cup milk

49

Melon Cilantro Salsa

In a small bowl, combine the ingredients. Add salt and pepper to taste. Cover with plastic wrap and chill until ready to serve. Makes 2 cups.

1 cup honeydew, small diced 1 cup cantaloupe, small diced

red onion, small diced

1 jalapeno, seeded and minced (wear rubber gloves when doing this) Zest and juice of 1 lime 1 Tbsp mint or cilantro, chopped Salt, to taste

50

4 cups cabbage, shredded 2 carrots, shredded

cup mayonnaise cup sour cream

1 Tbsp apple cider vinegar 2 tsp sugar 2 tsp salt 2 tsp celery seeds

Old-Fashioned Cole Slaw

Combine the cabbage and the carrot in a bowl. Set aside. In another bowl, combine mayonnaise, sour cream, vinegar, sugar, salt and celery seed. Stir to combine. Add in cabbage and carrots and toss gently. Chill in the refrigerator for 30 minutes before serving. Makes about 6 cups.

51

Potato and Asparagus Salad

Bring two pots of salted water to a boil. Add asparagus to one of the pots and cook until al dente, about 4 minutes. Drain and cool under cold water. Dry with paper towels. Cut the red tiny new potatoes and the purple potatoes into inch thick slices. Add the potatoes to the other pot. Cook for 4 minutes, or just until al dente. Drain and cool under cold water. Spray the baskets with non-stick cooking spray. In a large bowl, combine lemon juice, parsley, basil and thyme. Slowly whisk in the oil. Add salt and pepper to taste. Add the potatoes to the vinaigrette and toss. Place the potatoes in a single layer in the basket. Toss the asparagus in the vinaigrette. Place asparagus in a single layer in the basket. Prepare the grill for direct heat on medium. Place the grill basket on the grates. Cook for 4 minutes and then flip them over and cook for another 4 minutes. Take them out of the baskets and toss them together in a bowl with shaved Parmesan cheese. Serve at room temperature. Serves 4.

pound purple potatoes, scrubbed 1 pound asparagus, trimmed and cleaned cup lemon juice cup olive oil
pound red tiny new potatoes, scrubbed 1 Tbsp parsley, chopped 1 Tbsp basil, chopped 1 Tbsp thyme, chopped cup shaved Parmesan cheese

Non-stick cooking spray

52

 cup olive oil

1 cup red wine

cup red wine vinegar

4 garlic cloves, minced 1 Tbsp salt 1 tsp black pepper 4 artichokes Water to cover 1 cup mayonnaise

Red Wine Marinated Grilled Artichokes

In a large saut pan, combine olive oil, red wine, red wine vinegar, and garlic. Add salt and pepper. Cut off top of the artichoke. With scissors, cut off the thorny tips. Cut in half and clean out choke. The choke is the thistly center that isnt edible. Place in the large saut pan. Add water to cover. Bring the liquid up to a boil then turn it down to a simmer. Simmer for 12 minutes. Take the artichokes out, season with salt and pepper, and place on the grill. Heat grill on direct heat on high and cook for 15 minutes, turning once. Serve artichoke halves at room temperature with mayonnaise and melted butter. Serves 4.

cup butter, melted

53

Spicy Barbecued Hot Wings with Bleu Cheese Dressing

For the dressing, mix all the ingredients together and put in a bowl. Chill until ready to serve. Let chicken wings defrost either overnight in the refrigerator or in the microwave. Rinse and pat dry with paper towels. Generously sprinkle salt and pepper onto chicken wings. Combine hot sauce, butter and lemon juice in a bowl. Set aside. Prepare grill for indirect heat. Place the wings on the grill. Cook for 20 minutes, temperature of the wings should reach 180. Serve them with celery sticks and bleu cheese dressing. Serves 8.

5 pound bag frozen chicken wings 1 cup red hot sauce 1 cup butter, melted Juice of 1 lemon Salt and pepper 1 bunch celery, cleaned and cut into strips Bleu Cheese Dressing

cup mayonnaise cup sour cream

8 ounces bleu cheese, crumbled 4 Tbsp chives, snipped

54

1 pound rock shrimp 1 tsp cumin 1 Tbsp chili powder

tsp ground cayenne

2 garlic cloves, minced 1 orange, juiced

Spicy Smoked Shrimp Quesadillas

Note: The shrimp can be cooked a day ahead. In an aluminum pan place first nine ingredients and toss thoroughly. Season well with salt and pepper. Prepare grill for the smoker and indirect heat on medium high. Place the pan with the shrimp directly on the grates nearest the smoker. Cook for 20 to 25 minutes. They should be opaque all the way through. Take the shrimp out and drain. On 6 tortillas, spread a thin layer of cream cheese not quite to the edge. Cut the shrimp in half lengthwise and divide the shrimp into equal portions and place on the cream cheese. Sprinkle the queso fresco on top. Top with chopped mango, cilantro, and red onion. Squeeze the lime on top. Place a plain tortilla on the top of the filling. Repeat with the rest. Take out the smoker and prepare the grill for direct heat. Set it on medium high. Place the quesadillas onto the grates. Be careful not to lose any filling. Grill for 2 to 3 minutes and flip over using a large metal spatula. Grill another 2 minutes. Take off and cut in half and then half again, so you have 4 wedges. Serve hot. Serves 4.

cup cilantro, chopped cup water

2 Tbsp butter, melted 12 flour tortillas cup queso fresco, crumbled

cup cream cheese mango, chopped cup cilantro leaves red onion, chopped

Juice of 1 lime

55

Grilled Vegetables and Fruit

4 large bananas

cup butter cup brown sugar

2 Tbsp vanilla extract 2 Tbsp dark rum 1 pint vanilla ice cream

Grilled Banana with Vanilla Ice Cream

In a small stockpot, stir together butter, brown sugar, vanilla and rum. Heat until the sugar dissolves and the butter melts. Prepare grill for direct heat on medium high. Peel bananas. Cut them in half and then in half again. Let the butter mixture cool slightly. Gently toss the bananas into the butter mixture, then place on the grill. Grill for about one minute per side, basting with the butter mixture when you flip it. Serve warm bananas with vanilla ice cream and drizzle the butter mixture over the top. Serves 4.

59

Grilled Bok Choy with Balsamic Vinaigrette

Prepare grill for direct heat on medium high. Place balsamic vinegar, shallots, and garlic in a bowl. Whisk to incorporate. Slowly whisk in olive oil until combined. Stir in basil and season with salt and pepper to taste. Once the grill is hot, place the bok choy on the grates. Cook for 2 to 5 minutes, flipping once. They should be tender but still have texture to them. Once they are done, toss them in the vinaigrette and serve warm. Serves 4.

2 bunches baby bok choy, rinsed and dried, cut in half Vinaigrette

cup balsamic vinegar

1 small shallot, minced 1 Tbsp garlic, chopped 1 cup olive oil 1 Tbsp fresh basil, chopped Salt and pepper, to taste

60

1 large eggplant 1 red bell pepper 3 Tbsp olive oil 1 Tbsp lime juice 1 Tbsp chili sauce 2 garlic cloves, minced 3 Tbsp mayonnaise 3 Tbsp sour cream 3 Tbsp white wine vinegar Salt and pepper, to taste

Creamy Grilled Eggplant and Red Bell Pepper Salad

Prepare grill for direct heat on medium high. Remove the stem end from the eggplant and slice it in half lengthwise. Rub olive oil on the eggplant and bell pepper and place on the grill. Cook the eggplant until it is soft, about 7 to 8 minutes. Cook the bell pepper until the skin is charred on all sides. Place the bell pepper in a bowl and cover it with plastic for 10 minutes. Rub the skin off the eggplant with your fingers once it has cooled enough to handle it. Cut the eggplant into bite sized pieces. Remove the charred skin of the bell pepper. Cut off the stem and take out the seeds. Cut the pepper into inch strips. Place eggplant and bell pepper in a bowl. In another bowl, whisk together lime juice, chili sauce, garlic cloves, mayonnaise, sour cream, and white wine vinegar. Pour this over the eggplant and toss. Season with salt and pepper to taste. Serves 4.

61

Roasted Onions
If you cannot find Vidalia onions, any sweet onion will do- Maui onions are fantastic with this recipe, also! Prepare the grill for direct heat. Turn the burners onto medium high heat. Peel the onions and trim off the top and bottom. Using a paring knife cut an X in the top and bottom of each onion inch deep. Tear off four pieces of foil (about a 6 inch square). In the center of each foil square, place 2 Tablespoons of butter. Place the onions on top and place another 2 Tablespoons of butter on top of each onion. Sprinkle each onion generously with salt and pepper. Wrap the onions in the foil and place on the grates. Cook for about 30 minutes, or until they are very soft and slightly brown. Let the onions cool slightly, then slice into strips. Serve these warm with Southwestern Spice Rotisserie Rib Roast on page 84 or the Rib Eye Steaks on page 79. Makes 4 cups.

4 sweet Vidalia onions 16 Tbsp butter Salt and black pepper, to taste

62

4 ripe red or green pears

cup melted butter cup brown sugar

2 Tbsp dark rum

tsp ground cinnamon

Rum and Cinnamon Roasted Pears

Prepare grill for direct heat, set on medium high. Peel, cut in half lengthwise and core the pears. In a medium-sized bowl, combine melted butter, brown sugar, dark rum, and cinnamon. Tear off 4 pieces of foil that are about 6 inches square. Place one half of a pear in the center foil. Drizzle about 1 Tablespoon of the butter/sugar mixture on the pear, add another pear half, and drizzle 1 more Tablespoon of the butter/sugar mixture on top. Repeat with the rest of the pears. Wrap in foil. Place on the grates and cook for 10 to12 minutes. Serve hot. Serves 4.

63

Sweet and Sour Vegetable Kabobs with Pineapple Glaze

In a small saucepan, combine pineapple juice, lemon juice, lime juice, crushed red pepper flakes, soy sauce, and brown sugar. Bring it to a simmer. Let the mixture reduce by half. It should be a glaze consistency. Add chopped cilantro. Meanwhile, soak wooden skewers in hot water for 30 minutes. Drain skewers and alternate the tofu and vegetables on the skewers. Season with salt and pepper. Prepare the grill for direct heat on medium high. Place the skewers onto the grates. Cook for 1 to 2 minutes. Flip over and baste the cooked side with the marinade. Cook for another 1 to 2 minutes then flip over and baste the other side. Cook one more minute until they are caramelized. Serve with leftover sauce. Serves 4.

cup pineapple juice

2 Tbsp lemon juice 2 Tbsp lime juice 1 tsp crushed red pepper flakes 3 Tbsp soy sauce 3 Tbsp brown sugar

cup cilantro, chopped

2 blocks extra firm tofu, drained and cut into 1 cubes 1 pineapple, cut into 1 chunks 3 zucchinis, cut into 1 pieces 1 cup cherry tomatoes pound button mushrooms

64

1 yellow squash, cut in bite size chunks 1 small head broccoli, cut into 1 florets

cup chopped red onion

1 pound baby red rose potatoes, par-boiled 1 cup green beans, trimmed and halved 1 pint cherry tomatoes, stemmed and rinsed 2 garlic cloves, minced

Steamed Vegetables Wrapped in Foil

Note: Par-boil means to prepare a pot of boiling salted water. Place the potatoes in water and cook for 5 minutes or until they are half way cooked. Place in a colander to drain and run under cold water to stop the cooking process. In a large mixing bowl, add garlic, olive oil, sherry, olives, and thyme. Add vegetables to mixture and toss gently to coat. Season with salt and pepper to taste. Tear off a piece of aluminum foil that is about 10 inch square. Place vegetables in the center of the foil and wrap them up. Prepare grill for direct heat and set burners at medium high. Place foil packet on the grates and cook for 20 minutes. If the vegetables are still crispy, cook for an additional 10 minutes. When they are done, carefully open the foil to avoid steam burns and let the steam escape. Cool for 10 minutes. Stir to redistribute the seasonings and serve. Serves 4.

cup olive oil

1 Tbsp sherry cup Kalamata olives, chopped 1 bunch fresh thyme, chopped Salt and pepper, to taste

65

Very Special Corn on the Cob

Note: Try using maple chips to smoke the corn. They give it a sweet and smoky flavor. Pull the husks back and remove the silk. Place the corn in a bowl of water and soak for 30 minutes. In a saut pan, render the bacon. Remove the bacon once it is crisp and starting to brown. Drain some of the bacon fat. Add shallots to the saut pan and cook until translucent. Add bacon and stir in parsley. Rub corn with bacon and shallot mixture. Sprinkle with salt and pepper. Place the cornhusks around the corn. Truss with string. Prepare the grill for indirect heat. Prepare the smoker. The thermometer on the canopy lid should read 200. Put the corn on the grates and smoke for 1 to 1 hours until it is tender. Discard the husks. Serve hot. Serves 4.

4 ears of corn, husks on 8 slices bacon, chopped 2 shallots, minced 2 Tbsp parsley, minced Salt and pepper, to taste Wood chips, soaked

66

Main Entres

2 quarts water

cup salt

Five Spiced Duck

Bring first nine ingredients to a boil. Turn down to a simmer and cook for 30 minutes. Add 3 cups cold water and cool down. Once liquid is cool, add duck. Cover and marinate in the refrigerator overnight. Drain and truss the duck with butchers twine. Prepare grill for the rotisserie. Place duck on the rotisserie rod and put on the rotisserie. Turn on rotisserie motor and burner and cook for 1 hour and 30 minutes, or until an instant-read thermometer reaches 175 in the thigh. During the last 10 to 15 minutes, baste the duck with honey. Let the duck rest for 10 to 15 minutes before carving. Serves 4.

1 cup brown sugar 1 orange, sliced 6 cloves

cup onion, chopped cup soy sauce

5 garlic cloves, crushed 3 Tbsp five spice powder 3 cups cold water 23 pound fresh duck

cup honey

69

Honey MustardGlazed Chicken

Mix the first six ingredients. Set aside. Remove neck and gizzards from chicken cavity. Rinse and pat dry. Sprinkle with salt and pepper generously. Truss the chicken with butchers twine. Prepare grill for the rotisserie. Place chicken on the rotisserie rod and place on the rotisserie. Turn on rotisserie motor and burner and cook for about 1 to 1 hours. Brush the glaze on the chicken during the last 10 to 15 minutes. An instant-read thermometer should read 180 in the thigh. Serves 4.

Honey Mustard Glaze 4 Tbsp honey 3 Tbsp whole grain mustard 2 Tbsp lime juice 1 Tbsp olive oil 2 Tbsp soy sauce 2 Tbsp cilantro, chopped 2 3 pound whole chicken

70

Jamaican Jerk Rub 1 cup green onions, chopped

onion, minced

Jamaican Jerk-Rubbed Pork Chops

This recipe can also be prepared with chicken pieces. Serve this with our Melon Cilantro Salsa on page 50. Prepare the grill for direct heat on medium high. Combine all of the Jamaican Jerk Rub ingredients together in a bowl. Coat each pork chop with the jerk seasoning mix. Place the chops on the grill. Cook for 7 to 8 minutes a side, or until internal temperature reaches 155. Season with salt and pepper to taste. Serves 4.

1 habanero chili, or 2 small jalapenos, seeded and minced (wear rubber gloves when chopping these) Juice of 1 lime 2 Tbsp soy sauce 3 tsp ground allspice 1 tsp ground black pepper 1 tsp ground cayenne 1 tsp sugar

tsp dried thyme tsp ground cinnamon tsp ground nutmeg

4 bone-in pork chops, inch thick, trimmed of all excess fat Salt and black pepper, to taste

71

Lamb Chops with Cherry Port Wine Sauce

For succulent, juicy lamb chops, cook them rare to medium rare. If you cook them any longer, their flavor becomes very gamy. Herbes de Provence is a dried herb blend that originates in Southern France. It includes basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory and thyme. For sauce, drain and reserve cherries. In a small saucepan combine cherry syrup, port and chicken stock. Reduce by half. Add salt and pepper. In a small bowl, combine arrowroot with 1 teaspoon of the cherry sauce until smooth. Add to saucepan and simmer until thickened. Add bing cherries before serving. Rinse the lamb chops and pat dry. Sprinkle both sides with salt and pepper. Pat Herbes de Provence on both sides of the lamb chops. Prepare grill for direct heat on medium high. Place chops on grates. Cook for 6 minutes. Flip and cook another 6 minutes. They should be medium rare or reach an internal temperature of 145 in the center. Let the lamb chops rest for 10 minutes. Serves 4.

Cherry Port Wine Sauce 1 can pitted Bing (or dark) cherries in syrup

cup port
1 tsp salt

2 cups chicken stock

tsp pepper
1 tsp arrowroot 2 Tbsp Herbes de Provence Salt and pepper, to taste 4 oneinch thick lamb chops

72

Mint Pesto 2 cups mint

cup cilantro cup parsley cup olive oil

4 cloves garlic

Leg of Lamb with Mint Pesto

In a food processor, chop the garlic. Add pecans and pulse until it forms a paste. Add mint, cilantro, parsley, and vinegar; pulse until finely chopped. Slowly add the oil while food processor is on. Scrape the sides of the bowl. Season with salt and pepper to taste. Place in a bowl and set aside. Combine stuffing ingredients in a bowl. Set aside until ready to stuff. The leg of lamb is most likely trussed so carefully undo it. Try to save the string to retie it with. Unroll the lamb and spread the stuffing all over the inside. Then add a sprinkle of the pesto. Roll the lamb back up and tie. Place lamb in a pan and pour pesto over the lamb. Rub in with your fingers. Marinate for up to 24 hours. Turn it in the marinade every couple of hours. When the lamb is ready, prepare your grill for the rotisserie. Carefully place the lamb on the rotisserie rod. Turn on the rotisserie motor and burner and cook for 2 to 3 hours, or until internal temperature reaches 155160 in the center. Serves 6-8.

cup toasted pecans

1 Tbsp red wine vinegar Salt and pepper, to taste Stuffing 1 cup breadcrumbs 1 cup toasted pecans, chopped 56 pound boneless leg of lamb

73

Lime and Cilantro Chilean Sea Bass

Serve this with our Cilantro Pesto on page 34. In a large plastic bag, combine olive oil, lime zest and juice, and minced garlic cloves. Close bag and shake. Place fillets in bag and close. Make sure fillets get coated and marinate them for 30 minutes. Meanwhile, adjust grill for direct heat on medium high. Drain fish from marinade. Salt and pepper generously on both sides of fillets. Grill for 5 to 6 minutes and flip over. Cook 5 to 6 minutes longer or until fish is firm and flakes easily. Serves 4.

4 6-ounce portions Chilean sea bass fillets

cup olive oil

Zest and juice of one lime 2 garlic cloves, minced Salt and pepper to taste

74

2 mangoes, pitted, skinned and chopped

cup water cup catsup cup soy sauce cup rice wine vinegar cup brown sugar
1 Tbsp tamarind paste 1 Tbsp garlic, chopped 1 tsp dried mint 2 pounds chicken drumsticks

Mango Drumsticks
In a blender or food processor, blend first nine ingredients. Rinse and dry the chicken. Place the marinade mixture into a plastic bag. Put the chicken in the bag. Marinate for 8 hours to overnight. Prepare the grill for direct heat on medium. Place the chicken on the grill, reserving the marinade. Put the marinade in a saucepan and reduce on the side burner. Reduce to 2 cups, about 20 to 25 minutes. Turn the chicken so it cooks evenly. The chicken should take about 15 to 20 minutes, or until internal temperature is 170 in the thigh. There should be no more blood in the bone and the meat should not be pink. Serve these drumsticks with the sauce to dip them in. Serves 4.

75

Molasses-Marinated Pork Roast

Mix the first six ingredients together. Put in a plastic bag. Close and shake. Rinse the pork roast and then pat dry. Pierce the roast with a fork several times. Place the roast in the bag, close it, and shake. Marinate the meat for a minimum of 2 to 24 hours. Prepare the grill for the rotisserie. Place the pork roast on the rotisserie rod and place on the rotisserie. Turn on rotisserie motor and burner and cook until a meat thermometer reaches 150155 in the center. This will take 1 to 1 hours. Let cool for 10 to 15 minutes before slicing. Serves 4.

2 cups dark beer

cup molasses cup real maple syrup cup red wine vinegar
4 garlic cloves, chopped 2 Tbsp soy sauce 23 pound pork roast

76

1 Tbsp olive oil 1 medium onion, chopped 1 pound ground turkey or lean ground beef 1 beaten egg

Middle Eastern Style Burgers

In a large mixing bowl combine olive oil, onion, ground meat, beaten egg, and breadcrumbs. In a small bowl, mix together oregano, cumin, coriander, paprika, black pepper, and salt. Sprinkle the seasonings on the meat mixture. Stir to combine. Form the meat mixture into 4 patties. Prepare grill for direct heat on medium high. Place the burgers on the racks and close the lid. Cook for 4 minutes and flip over. Cook for another 4 minutes until they are done. Top each burger with feta cheese, Roma tomatoes, romaine lettuce and red onion slices. Serves 4.

cup breadcrumbs
1 Tbsp dried oregano 1 tsp ground cumin 2 tsp paprika 1 tsp ground black pepper 1 tsp salt 1 cup feta cheese, crumbled 2 Roma tomatoes, sliced 2 cups romaine lettuce, torn

tsp ground coriander

red onion, thinly sliced

4 hamburger buns

77

Peach-Glazed Game Hens

In a medium-sized bowl, mix peach preserves, lime juice and zest, Dijon mustard, soy sauce, garlic, and brown sugar. Prepare the grill for the rotisserie. Remove neck and gizzards from game hens cavity. Rinse and pat dry. Drizzle with olive oil. Salt and pepper generously. Truss each game hen with butchers twine. Place the game hens on the rotisserie rod. Place them on the rotisserie. Turn on rotisserie motor and burner and cook for 1 hour to 1 hour 15 minutes, or until an instantread thermometer reads 160165 in the thigh. Baste the chicken with the glaze during the last 10 to 15 minutes. Let hens rest for 10 to 15 minutes before carving. Serves 6.

1 cup peach preserves Zest and juice of one lime

cup Dijon mustard

2 Tbsp soy sauce 2 Tbsp brown sugar Olive oil, as needed

4 garlic cloves, minced

Salt and pepper, to taste 4 Cornish game hens, about 1 pounds each

78

2 Tbsp salt 1 Tbsp paprika 2 tsp garlic powder 1 Tbsp coarsely ground black pepper 4 one-inch thick rib eye steaks

Rib Eye Steaks

Serve with Horseradish Herb Compound Butter on page 35. In a small bowl, combine seasoning ingredients. Sprinkle front and back of each steak with the seasoning mix. Prepare grill for direct heat on medium high. Place steaks on the grates. Cook for six minutes then flip them over for another six minutes. Steaks should be cooked to medium or 155 internally. Place a couple of slices of compound butter on the steaks before serving. Serves 4.

79

Secret Barbeque Ribs

The sauce can be cooked on the Dacor side burner. Put chili in a bowl and pour boiling water over it to cover. Place plastic wrap on top and let steep until soft, about 10 minutes. In food processor, puree raspberries, catsup, maple syrup, brown sugar, and ginger. Drain chili, seed and stem it. Place in processor with other ingredients and blend. When the mixture is smooth, place in a small stockpot. Reduce down to 1 cups. Salt and pepper ribs. Using indirect heat, cook ribs for about 50 minutes. After they have cooked for 30 minutes, brush half the sauce onto ribs. Flip over and cook for 10 minutes. Place the rest of the sauce on the other half and flip over and cook the sauced ribs for another 10 minutes until both sides are caramelized. Serves 4.

1 dried chipotle chili 1 cup raspberries, rinsed and dried

cup catsup cup maple syrup cup brown sugar cup fresh ginger,
minced

4 pound Pork spareribs

tsp pepper
2 tsp salt

80

1 pounds flank steak, rinsed and patted dry 3 bell peppers (red, green, and yellow), cut in half 1 white onion, cut into rings 812 flour tortillas 1 cup sour cream 46 lime wedges

Sizzling Beef Fajitas with Grilled Bell Peppers

Place all the marinade ingredients and 1 tablespoon of the adobo sauce from the chipotle chiles in a food processor. Blend until smooth. Taste and adjust seasoning accordingly. Place the mixture in a plastic bag. Add flank steak and marinate for a minimum of 8 hours up to overnight. Prepare grill for direct heat on medium high heat. Place peppers onto grill and cook, turning as it chars. Once all the sides are black, place the peppers in a bowl and wrap with plastic. Let them steam for 10 minutes. Remove the blackened skin. Cut off stem and take out the seeds. Cut the pepper into inch strips. Set them aside. Place the flank steak on the grill. Arrange the onions beside the steak. Cook the onions until they are caramelized and cooked through. Grill the steak until medium rare, about 10 to 15 minutes. Wrap tortillas in foil. Place on the grates and heat through about 5 minutes. Wrap in a clean towel to keep them warm. Cool the meat for 5 to 10 minutes. Slice the meat into inch slices, cutting across the grain. To serve, place slices of flank steak, onions, and bell peppers on top of a warm flour tortilla. Squeeze fresh lime on top and add sour cream and cilantro. Serves 4-6.

cup cilantro, chopped cup hot sauce cup dried fruit mix cup cilantro

Marinade ingredients: 1 cup chicken stock

2 stalks green onions, chopped 1 Tbsp unsweetened cocoa 1 Tbsp Worcestershire 1 Tbsp olive oil 4 cloves garlic 1 (4 ounce) can chipotle chile in adobo sauce, separated

81

Smoked Flank Steak with Rice Wine Marinade

Mix all the marinade ingredients in a large plastic bag. Shake. Place the flank steak in the bag, close and shake. Marinate 2 hours to overnight. Prepare the grill for direct heat on medium high with the smoker. Take the steak out of the marinade and season with salt and pepper. Once smoke has begun, place the steak on the grates. Cook 15 minutes a side for medium rare. Let meat rest for 5 minutes before cutting. Cut in thin slices across the grain and serve. Serves 4.

2 pounds Flank steak 1 cup cooking sherry

cup Worcestershire cup rice wine vinegar cup olive oil

2 Tbsp garlic, minced 2 tsp salt

cup cilantro, chopped

1 tsp ground cumin 1 jalapeno, seeded and minced (wear a rubber glove while doing this)

82

12 large scallops 6 pieces bacon 3 limes Salt and pepper, to taste

Smoked Scallops Wrapped in Bacon

Rinse the scallops and pat dry. Cut bacon in half. Wrap a half piece of bacon around each scallop. Secure the bacon with a toothpick. Cut the limes in half and squeeze the juice evenly over the scallops on both sides. Season generously with salt and pepper. Prepare grill for the smoker and indirect heat. The temperature should reach 180 on the canopy lid. Cook for 15 to 20 minutes. Cook just until firm to the touch and opaque all the way through. The scallops can be served as an appetizer or as a meal with the Jicama, Avocado and Baby Greens Salad on page 48. Serves 4.

83

Southwestern Spice Rotisserie Rib Roast

In a dry saut pan, place first nine ingredients. Heat these over medium high heat until they are fragrant. Place these and the black pepper in a food processor or a coffee grinder meant for spices only. Grind them until finely ground. Place in bowl and stir in salt. Rinse the rib roast and pat it dry. Prepare the grill for the rotisserie. Rub the spice mixture over the rib roast. Put the roast on the rotisserie rod and put on the rotisserie. Turn on rotisserie motor and burner and cook for 2 to 3 hours, or until temperature reads 145150 in the center for medium. Let rest for 10 minutes before carving. Serves 6.

1 Tbsp dried oregano 1 Tbsp dried tarragon 1 Tbsp dried thyme 1 Tbsp cumin seed 1 Tbsp mustard seed 1 Tbsp onion powder 1 Tbsp garlic powder 1 Tbsp ancho chile powder 1 Tbsp salt 2 teaspoons black pepper 46 pound boneless rib roast

84

Marinade: Juice and zest of 1 lemon Juice and zest of 1 lime Juice and zest of 1 orange cup chopped fresh cilantro

Sweet Citrus and Cilantro Marinated Beef Tri-Tip

Place first eleven ingredients into a large plastic bag. Pierce meat with a fork several times. Place tri-tip into bag, seal and shake it to coat completely. Marinate from 2 hours to overnight. Prepare grill for the rotisserie. Place meat on the rotisserie rod and place on rotisserie. Turn on rotisserie motor burner and cook for 1 to 1 hours, or until the thermometer reads 145 for medium rare. Let the meat rest 10 to 15 minutes before carving. Slice thinly against the grain and serve. Serves 4.

cup olive oil cup soy sauce cup honey

5 garlic cloves, finely chopped 2 tsp ground cumin 1 tsp coriander 1 tsp ground black pepper 4 pounds beef loin tri-tip, trimmed of excess fat

85

Sweet and Spicy Pork Tenderloin

Serve this by itself or with Nectarine Relish on page 36. Combine the first nine ingredients in a bowl. Rinse the pork tenderloin and pat dry. Rub the spice mixture on the meat. Prepare the grill for the rotisserie. Place the meat on the rotisserie rod and put on the rotisserie. Turn on rotisserie motor and burner and cook for 1 to 1 hours. An instant-read thermometer should read 150155 in the center. Let meat rest for 10 to 15 minutes before carving. Serves 4-6.

2 Tbsp chili powder 2 Tbsp ancho chile powder 1 Tbsp brown sugar

tsp ground cumin tsp ground cinnamon

1 tsp dried oregano 1 tsp onion powder 1 Tbsp salt 1 tsp black pepper 34 pound pork tenderloin

86

 cup orange marmalade cup soy sauce

1 Tbsp rice vinegar 1 Tbsp mirin or sherry 1 Tbsp garlic, minced

Sweet Smoked Salmon Mimosa

Combine first eight ingredients. Rinse salmon and place skin side down in shallow dish big enough to fit fish. Pour marinade over fish and let marinate in the refrigerator for 30 minutes to 2 hours. Soak wood chips in enough water to cover for 30 minutes. Prepare grill for direct heat on medium high. Put chips in smoker basket. Let grill heat up chips. Once they begin to smoke, place salmon on the grill. Grill with door closed for 15 to 18 minutes. The salmon should be opaque and flake easily. Serves 4.

tsp red pepper flakes cup cilantro, chopped

1 Tbsp scallions, chopped 1 boned whole salmon fillet 1 inch thick, 33 pounds 2 cups wood chips

87

Tangy Lemon Orange Rotisserie Chicken

Serve with Orange Reduction Sauce on page 37. Place all marinade ingredients in a large plastic bag. Close the bag and shake. Remove the neck and gizzards from the chickens cavity. Rinse and pat dry. Place the chicken in the bag and close it up. Shake and coat the chicken well. Marinade from one hour to overnight. Shake the bag to redistribute the marinade. Prepare the grill for the rotisserie. Take the chicken out and drain off excess marinade. Truss the chicken with butchers twine. Generously season with salt and pepper. Put the chicken on the rotisserie rod and secure with rotisserie forks. Place pointed end in rotisserie motor and other end on bracket. Turn on the rotisserie motor to see if the chicken turns properly. If not, readjust its placement. Turn on the rotisserie burner and cook for 1 hour and 30 minutes or until thermometer inserted into the thigh reaches 160165. Let the chicken rest for 15 to 20 minutes before carving. Serves 4.

Marinade 1 cup chicken stock

cup lemon juice cup orange juice cup olive oil

3 Tbsp soy sauce 1 tsp dry mustard 2 Tbsp paprika 2 tsp celery salt

5 smashed garlic cloves

1 tsp onion powder 34 pound whole chicken Salt and pepper, to taste

88

15 pound fresh turkey Salt and pepper, to taste 4 Tbsp butter, melted

cup to 1 cup soy sauce

The Easiest Turkey

Serve this with our Thick and Rich Turkey Gravy on page 38. Prepare grill for the rotisserie. Remove neck and gizzards from the turkey. Save those for the gravy. Rinse the turkey and pat dry. Sprinkle salt and pepper all over the turkey. Truss the turkey. Place the turkey on the rotisserie rod and place on the rotisserie. Turn on rotisserie motor and burner. Put soy sauce in a bowl or in a spray bottle. Baste the turkey with the soy sauce every 20 minutes. In the last 30 minutes of cooking, baste the turkey with melted butter several times. The turkey will take 1 to 2 hours, or until an instant-read thermometer reads 180 in the thigh. Let it rest for 10 minutes before carving. Serves 12.

89

Vinegar and HerbSmoked Chicken Pieces

Place marinade ingredients in a large plastic bag. Shake well. Add chicken pieces. Shake well. Marinate from one hour to overnight. Prepare the grill for the smoker and direct heat. Place the chicken pieces on the grates. Cook for 10 minutes on each side. The chicken should be completely cooked and there should be no blood near the bone. The internal temperature should be 170 in the thigh. Let the chicken rest 10 minutes and serve hot. Serves 4.

cup cider vinegar cup olive oil

2 garlic cloves, minced 1 Tbsp salt 2 tsp black pepper 2 tsp dried oregano 2 tsp dried thyme 2 tsp paprika 1 whole chicken, cut into pieces

90

1 pound salmon fillet, deboned cup fresh squeezed lemon juice 2 garlic cloves, minced 2 tsp salt

Watercress and Baby Greens Smoked Salmon Salad

Prepare grill for the smoker. Use indirect heat on low to achieve a temperature of 200250 on the canopy lid. Place the salmon skin side down on the cedar plank. smoke the salmon on cedar plank for 12 to 15 minutes. Shred the salmon when it is done and refrigerate. In a blender, puree the lemon juice, garlic, salt, black pepper, sugar and avocado. Slowly drizzle in the olive oil while it is running. Stir in the chives. Refrigerate dressing for 1 hour to let the ingredients blend. Toss the baby greens and watercress with the dressing. Arrange the salmon, chives, red onion, and olives on top and drizzle with more dressing. Serve immediately. Serves 4.

tsp black pepper tsp sugar cup chives

1 avocado, chopped 1 cup olive oil 1 red onion, thinly sliced 3 cups baby greens, rinsed and dried 1 cup watercress, rinsed and dried cup kalamata olives, pitted and rough chopped 1 cedar plank, about 7 x 16 moistened with tap water

91

Weights and Measures

3 teaspoons = 1 tablespoon

Minimum Safe Internal Temperatures

G ROUND M EATS AND M EAT M IXTURES Beef, Pork, Veal, Lamb..............................160 Turkey, Chicken.........................................165 F RESH B EEF, VEAL, LAMB Medium Rare.............................................145 Medium.....................................................160 Well Done..................................................170 P OULTRY Chicken and Turkey, Whole.....................180 Poultry Breasts, Roast................................170 Poultry Thighs, Wings...............................180 Duck and Goose........................................180 P ORK Medium .....................................................160 Well Done..................................................170 HAM Fresh (raw)..................................................160 Pre-cooked (to reheat) ...............................140
These cooking temperatures are from the USDA Meat and Poultry Hotline (800) 535-4555 or www.fsis.usda.gov

fluid ounce 4 tablespoon = cup

1 tablespoon = 1 cup = 8 fluid ounces

tablespoon = cup 1 cup = pint 8 tablespoons = cup

5 2 cups = 1 pint 1 pint = 16 fluid ounces 1 quart = 32 fluid ounces

gallon = 64 fluid ounces

1 gallon = 128 fluid ounces 10

tablespoon = cup cup

4 cups = 1 quart 12 tablespoon = 2 pints = 1 quart 16 tablespoon = 1 cup 4 quarts = 1 gallon

A WORD ABOUT CARRY- OVER C OOKING After meat is pulled out of the oven, it will continue to cook. Carry-over cooking affects all foods, the larger the item, the longer the carry-over. It is best to let the meat rest after it comes out of the oven for 10 to 15 minutes. This will allow the meat to retain its juices and continue to set, making it easier to carve and cook to a safe temperature to serve.

92

Recipe Index
Barbecued Baked Beans .................41 Buerre Blanc Sauce ......33 Buffalo Chicken Pizza .............................42 Chimichurri Marinade ......................33 Chipotle Black Bean Cakes ............................43 Chunky Avocado and Tomato Guacamole......44 Cilantro Pesto ..............34 Classic Macaroni Salad .............................45 Classic Potato Salad.....46 Creamy Grilled Eggplant and Red Bell Pepper Salad .............................61 El Diablo Beef Spice Rub.............34 Elegant Smoked Clams............................47 Five Spiced Duck .........69 Grilled Banana with Vanilla Ice Cream ........59 Grilled Bok Choy with Balsamic Vinaigrette ....60 Hawaiian-Style Teriyaki Marinade ......................37 Honey Mustard-Glazed Chicken ........................70 Horseradish Herb Compound Butter .......35 Jamaican Jerk-Rubbed Pork Chops...................71 Jicama, Avocado and Baby Greens Salad .......48 Lamb Chops with Cherry Port Wine Sauce...........72 Leg of Lamb with Mint Pesto ....................73 Lemon, Lime and Chili Spice Rub............35 Lime and Cilantro Chilean Sea Bass ..........74 Mango and Pineapple Marinade .....36 Mango Drumsticks.......75 Mashed Potatoes ..........49 Melon Cilantro Salsa...50 Middle Eastern Style Burgers ................77 Molasses-Marinated Pork Roast.....................76 Nectarine Relish...........36 Old Fashioned Cole Slaw .....................51 Orange Reduction Sauce.............................37 Peach-Glazed Game Hens...................78 Potato and Asparagus Salad............52 Red Wine Marinated Grilled Artichokes........53 Rib Eye Steaks .............79 Roasted Onions ...........62 Rum and Cinnamon Roasted Pears................63 Secret Barbeque Ribs...............................80 Sizzling Beef Fajitas with Grilled Bell Peppers..................81 Smoked Flank Steak with Rice Wine Marinade ......................82 Smoked Scallops Wrapped in Bacon.......83 Southwestern Spice Rotisserie Rib Roast .....84 Spicy Barbecued Hot Wings with Bleu Cheese Dressing........................54 Spicy Smoked Shrimp Quesadillas ...................55 Steamed Vegetables Wrapped in Foil ...........65 Sweet and Sour Vegetable Kabobs with Pineapple Glaze ...........64 Sweet and Spicy Pork Tenderloin............86 Sweet Citrus and Cilantro Marinated Beef Tri-Tip...................85 Sweet Smoked Salmon Mimosa...........87 Tangy Lemon Orange Rotisserie Chicken .......88 The Easiest Turkey .......89 Thick and Rich Turkey Gravy ................38 Very Special Corn on the Cob...................66 Vinegar and Herb-Smoked Chicken Pieces .............90 Watercress and Baby Greens Smoked Salmon Salad ...............91

93