WN_CharcoalPreview

8/14/2019 WN_CharcoalPreview

http://slidepdf.com/reader/full/wncharcoalpreview 1/9

BY JAMIE PURVIANCE



Tri-Tip with Avocado Sauce

Prep time: 20 minutes

Grilling time: 30 to 45 minutes

Paste

1 tablespoonwholegrainmustard

1tablespoonextravirginoliveoil

1tablespoonreshlygroundblackpepper

2 teaspoonsWorcestershiresauce

1 teaspoonkoshersalt

1 tri-tiproast,2to2½poundsandabout1½inchesthick,trimmedosuraceat

Sauce

1ripeHaasavocado

1 our-inchsectionEnglishcucumber(seedless) ¼ cupsourcream Juiceo1lime

1 smallgarlicclove

½ teaspoonWorcestershiresauce ½ teaspoonabasco®sauce ½ teaspoonkoshersalt ¼ teaspoonreshlygroundblackpepper

1.Inamediumbowlmixthepasteingredientsuntil

smooth.Coatthetri-tipevenlywiththepaste.Letthe

tri-tipsitatroomtemperatureor20to30minutesbeoregrilling.

2.Scoopouttheeshotheavocadoandcombineit

withtheremainingsauceingredientsinaoodprocessor.

Processuntilsmooth.Tesauceshouldbeairlythick.

3.Prepareatwo-zonereormediumheat(seepages14-15).

4.Brushthecookinggrateclean.Grillthetri-tipover

direct medium heat ,withthelidclosedasmuchas

possible,untillightlycharredonbothsides,10to15

minutes,turningandrotatingasneededorevencooking.

Movethetri-tipoverindirect medium heat andcookto yourdesireddoneness,20to30minutesormediumrare,

turningandrotatingasneededorevencooking.Remove

romthegrillandletrestor10minutes.Cutthetri-tip

acrossthegrainintoverythinslices.Servewarmwiththe

sauceontheside.

Makes 6 to 8 servings

RED MEAT





Dave Scully leads the life of a nancial manager,

crunching numbers and balancing risks for a hedge

fund in New York City. Similar jobs at rms in

London, Tokyo, and San Francisco have sent him

crisscrossing the globe for decades, but every

summer, without fail, Dave returns to a little town

on the coast of Maine where the unhurried life isn’t

much different today than it was when Dave was a

boy, or even when Dave’s father was a boy. Dave’s

children are now the fth generation of Scullys to

spend their summers there. “This is where we anchor

ourselves,” says Dave. “The program is real simple.

We dig for clams. We sail and sh a lot, and dinner

is usually just a matter of lighting up the kettle

and grilling whatever is in season.”

During August, striped bass run in the cold waters

off Maine’s rugged shoreline. Native corn and white

peaches are peaking. The corn is so sweet you can

The thickness of your sh llets, says Dave Scully,

determines the type of heat you need to use. If the llets

are an inch or less thick, grill them right over the

charcoal, but if they are more than an inch thick, cook

them off to the side of the charcoal, so the center of each

llet can cook completely before the outside is overdone.Either way—with direct or indirect heat—grill the

llets with the skin down, and don’t turn them. The skin

protects the delicate esh from the re and

holds it together. When the sh are done,

scoop the esh right off the skins with a

spatula. If it happens to fall to pieces,

no worries. You have to break it apart

for the tacos anyway.

Striped bass is

done (but still

juicy) when

the color just

turns opaque

at the center.

Sliding a

spatula

between the

skin and

esh

leaves any

charred

skin behind

on the grate.

12

eat it raw, but Dave says that charring it over open

ames makes it even tastier. He uses both the corn

and the peaches in his own salsa, which he spoons

over grilled bass in soft tacos. It’s a recipe that

captures a particular time and a place. Nothing

fancy. Nothing complicated. Just the way summer in

Maine should be.

FOR MORE TIPS, GO TO: WWW.LIVEFIREWISDOM.COM




Grilling time: 14 to 18 minutes

Slaw

1 smallheadgreencabbage,about1pound

Koshersalt

2tablespoonsredwinevinegar

1teaspoonmincedgarlic

½teaspoonreshlygroundblackpepper ⅓cupextravirginoliveoil

Salsa

1largewhitepeach(ornectarine),cutinto½-inchchunks

2tablespoonsnelychoppedreshmint

2tablespoonsnelychoppedreshcilantro

1tablespoonreshlimejuice

1tablespoonmincedserranochilepepper

Koshersalt

2earsveryripecorn,husked

Extravirginoliveoil

6stripedbassllets,eachabout8ounces

and1inchthick

1teaspoonkoshersalt

½teaspoonreshlygroundblackpepper 12 ourtortillas(8inches)

1.Removeanddiscardthetoughouterleavesromthe

cabbage.Cutawayanddiscardthetriangularcore.Slice

thecabbageasthinlyasyoucan.Youshouldhaveabout

6cups.Puttheslicedcabbageintoalargebowl.Add1

tablespoonokoshersaltandcoverwithwater.Letstand

atroomtemperatureorabout1hour.

2.Drainanddrythecabbagethoroughlyinasaladspinner

orpressbetweenkitchentowels.Putthecabbageinto

alargebowl.Inasmallbowlwhiskthevinegar,garlic,

andpepperwith½teaspoonkoshersalt.Addtheoliveoilslowly,whiskingallthetime.Keepwhiskinguntilthe

dressingisopaque.Tismaytakeaminuteorso.Lightly

coatthecabbagewiththedressing(youmaynotneedallo

it)andtosstogether.Tecabbagecanbemadeuptothis

pointseveralhoursbeoreserving.

3. Inamediumbowlcombinethepeachchunks,mint,

cilantro,limejuice,chilepepper,and¼teaspoonokoshersalt.

4.Prepareatwo-zonereorhighheat(seepages14-15).

Dave’s Fish Tacos

5.Lightlycoattheearsocornwithoil.Brushthecooking

grateclean.Grillthecornoverdirect high heat ,withthe

lidclosedasmuchaspossible,untillightlycharredinspots

onallsides,6to8minutes,turningthemeverycoupleo

minutes.Swaptheirpositionsasneededorevencooking.

Whencoolenoughtohandle,cutofthekernels.Add

themtothepeachmixture.Seasonwithsalttotaste.

6. Lightlycoattheshlletsonbothsideswithoil.Season

themontheeshsidewiththesaltandpepper.

7.Ithegrillisnothotenough,llachimneystarter

about¼ullwithunlitcharcoal(20to25briquettesoranequivalentamountolumpcharcoal)andspreadtheunlit

charcoalevenlyoverthelitcharcoal.Makesureyourbed

ocharcoalspreadswideenoughthatyoucangrillall6

lletsoverdirectheat.Leavethelidofsothenewcharcoal

willbeullylitin10to15minutes.Tenputthelidonor

about5minutes.

8.Brushthecookinggrateclean.Grilltheshlletsover

direct high heat ,withthelidclosedasmuchaspossible,

untiltheeshisjustbarelybeginningtoseparateinto

akesandthecolorisopaqueinthecenter,6to8minutes,withoutturning(it’sokayitheskinburns).Slidealong-

handledspatulabetweentheskinandeshoeachllet

andtransertheeshtoabowl.Breaktheeshintobite-

sizechunks.Nowitshouldbeeasytolittheshskinsof

thegratewithtongs.Brushthecookinggratecleanagain.

9.Warmthetortillas,aewatatime,overdirectheat,with

thelidopen,5to10secondsperside.Filleachtortillawith

somesh,someslaw,andsomesalsa.Servewarm.

Makes 6 servings



baby back ribs

101

1. Choose ribs with a

generous amount of meat,

ideally an inch or so thick.

How to Prepare Ribs

2. Trim any meat or fat that

dangles from the bone side.

3. Also trim any tough sinew,

a.k.a. silverskin, on the

meaty side.

4. Slide the tip of a meat

thermometer under the

membrane and over a bone.

5. Pick up the edge of the

membrane with a paper towel

and peel it off.

6. Season the ribs lightly on

the bone side. Don’t forget

the edges!

7. Season the ribs more

heavily on the meaty side.

8. Arrange the ribs in a rack,

with all of them facing the

same direction.

Justthosethreewords—babyback

ribs—areenoughtomakemehungry.

Abundantlymarbledribs,ragrant

withsmokeandspice,gratiymeso

thoroughlythatIwillgladlyspendanaternoontendingtothesmall

bedoembersrequiredtobarbecue

them.Tatcookingexperiencealone,

especiallywhencombinedwitha

televisedbaseballgameandcold

beer,hasitsownrewards.Tereal

kicker,though,iswhenyoupulltwo

ribsapartandthecrisp,caramelizedsuracetears,revealingunctuously

sot,tendermeatandaharmonyo

slow-cookedavors.

Sadly,manychainrestaurantssettle

oragrosslydiferentstandardo

babybackribs,oferingusacheap,

uninterestingcommoditycoated

insweet,articialavors.Forthis

reasonI’maraidmostpeopledon’t

evenknowhowtrulygoodbarbecuedribscanbe.oknoworsure,you

couldmoseydownSouthandorder

acoupleracksromanauthentic

barbecuejoint,oryoucouldmake

theribsyoursel.Whatollowshere

isaprimertogetyoustarted.It

reectstechniquesI’vebeenhoning

oryears,butthatisnottosaythis

istheonlywaytobarbecueribs.You

see,barbecuingribsislikeswinging

abaseballbat.Onceyou’velearned

theundamentals,you’vegotto

personalizeyourstylesoittsyounaturally.Butrst,herearethe

undamentals…

PORK



1. Begin cooking with the bone sides

facing toward the charcoal.

2. Drain the wood chunks and place

them gently on top of the charcoal.

3. Adjust the top vents so the

temperature stays between 225˚F

and 300˚F.

4. About every hour, replenish the

re with 8 to 10 charcoal briquettes.

5. At the same time, gently sweep the

ashes to keep the bottom vents clear.

6. Brushing with a mop sauce makes

juicier, more avorful ribs.

How to Barbecue Ribs

Ribmasterswilldebateuntiltheendotimeabouttheir

spicerubsandsauces,aboutwhentostartsmokingtheir

ribsandwhichwoodstouse,aboutwhetherornottonish

theirribswrappedinoil,andtheircountlessother“be-all

andend-all”techniques.Butononethingalmosteveryone

canagree:lowandslow.Tetemperaturemustbelow

enoughtotenderizetheribmeatslowly.Ithetemperature

getstoohighandthemeatcookstooast,youwillbe

chewingonsomethingasdryandtoughasthecoverothis

book.Maintainanevenbankocoalstothesideotheribs

andmoderateitstemperature(ideally,between225˚Fand

300˚F)byopeningandclosingthegrill’stopvents.

7. The ribs are done when the meat has shrunk back from

most of the bones by ¼ inch or more. When you lift a rack

by one end, it should bend and tear easily.

8. After brushing the ribs lightly with sauce, you may want

to cook them for a few minutes longer, to crisp the surface.

The total cooking time will be 3 to 4 hours.



PORK

Orange-Ginger Pork Chops

3.Prepareatwo-zonereorhighheat(seepages14-15).

4.Removetheporkchopsromthebagandreservethe

marinade.Patthechopsdryonbothsideswithpaper

towelsandbrushofthebitsogingerandgarlic.Lightly

coatthechopsonbothsideswithoil.Seasonevenlywith

thesaltandpepper.Letsitatroomtemperatureor20to

30minutesbeoregrilling.Meanwhile,pourthemarinade

intoasmallsaucepan,bringtoaboiloverhighheat,and

boilor30seconds.Removethesaucepanromtheheat.

5.Brushthecookinggrateclean.Grilltheporkchops

overdirect high heat ,withthelidclosedasmuchas

possible,untilthesuraceiswellmarkedbutnotburnt,

3to5minutes,turningonceortwiceandswappingtheirpositionsasneededorevencooking.Movethechops

overindirect high heat andcookuntilrmtothetouch

butstillslightlypinkinthecenter,3to5minutes,turning

onceortwiceandswappingtheirpositionsasneededor

evencooking.Bastethechopsoccasionallywiththeboiled

marinade.Removeromthegrill.Servewarm.

Makes 4 servings


Marinating time: 1 to 2 hoursGrilling time: 6 to 10 minutes

Marinade

1cupreshorangejuice

2 teaspoonsgratedreshginger

1teaspoonmincedgarlic

1 teaspoondarksesameoil

½ teaspoonkoshersalt ¼teaspooncrushedredpepperakes

4bone-inporkribchops,eachabout¾inchthick Vegetableoil

½ teaspoonkoshersalt ¼ teaspoonsreshlygroundblackpepper

1.Inamediumbowlmixthemarinadeingredients.

2.Placetheporkchopsinalarge,resealableplasticbag

andpourinthemarinade.Presstheairoutothebag

andsealtightly.urnthebagseveraltimestodistribute

themarinade,placethebagatinarimmedpan,and

rerigerateor1to2hours,turningoccasionally.



Chef and writer Jamie Purvianceisaleadingexpertinoutdoor

cookingandtheauthorothreebest-sellingcookbooks,including

Weber’s Art of the Grill™ andWeber’s Real Grilling™ .Heisacertied

judgeonthebarbecuecircuitandteachesgrillingclassesatmany

prestigiouscookingschoolsacrossthecountry.Hewritesormany

nationalmagazinesandnewspapers,suchas Bon Appétit ,Sports

Illustrated ,own & Country ravel ,andthe Los Angeles imes.He

hasinspiredmillionstopickupthetongsthroughappearanceson

oday,Te Early Show,Good Morning America, FOX & Friends,

andTe Oprah Winfrey Show.Whilewritingthisbook,he

burnedthroughmorethanhalatonocharcoal.

SKU# 316

$19.95 U.S.$24.95 CAN

202047

Anyone with hal a taste bud knows the dierence a charcoal

re can make. Tere is no mistaking its smoky aromas or

the primal satisaction o grilling over crackling fames

and glowing embers. Now Weber, the inventor o the rstcovered charcoal grill, presents the denitive book on

this popular grilling style.

A ull-color photograph accompanies each o the 115

recipes, and dozens o additional photographs guide you

through both essential and advanced grilling techniques.

Troughout the book you will nd the collected wisdom

o America’s top grillers, including ches, barbecue

champions, and charcoal anatics.

With expert AdviCe ANd

hundreds of color photos for

mastering the charcoal grill

Documents

WN_CharcoalPreview