for the grill of itfor the grill of itfor the grill of it

So we\'re there, testing our way in this season\'s BBQ and barbecue cooking books, when a problem burns like a afterfire, dripping down with marinade: if we can, why can\'t those barbecues be low, medium-high and high?
Summary of new recipes-
Some of them can be made indoors and do not involve heat at all
Bobby Fry has a medium range of four from 350 to 375 F.
Second-hand testing;
Barton Siver skips the details and offers twoto-three-
Medium second-hand test;
Michael Chiarello only uses numbers (
His media, 400 to 450 F);
Bon Appetit editor Adam Rapoport equates the simple label of \"medium fire\" with \"medium fire\"
\"High\" gas grill \".
It is enough to send a loyal recipe follower back to the kitchen stove.
What happens, however, is that you take the time to go through the introductory material about what each author brings to the fire --building party.
If you have established a barbecue method that works for you, it will only shorten your cocktail/refreshing drink time. No matter.
We think these recipes are worth your time. Mustard-aioli-
Baked potatoes and fine herbes4 to 6 service aioli need to be refrigerated at least 30 minutes in advance.
Bobby Fry is adapted from Bobby Fry\'s Barbecue Addiction with Stephanie Barnia and Sally Jackson.
Regular Cup or low Cup
Garlic, mashed into a large spoon of paste, Dijon-
Mustard1 full box tablespoon
Freshly ground black pepper 2 pound Yukon baby Gold potatoes 1 tablespoon chopped flat potatoes
Leaves are served with 1 tablespoon of chopped lasagna, and mayonnaise, garlic, and corn porridge are stirred in a medium container;
Season with salt and pepper.
Keep the lid cold for at least 30 minutes, up to 1 day.
Cook the potatoes with 2 tablespoons of salt until the skewers inserted into the center of the potatoes encounter some resistance (
15 to 20 minutes).
Drain well and cool a little.
Prepare the grill to heat directly.
Preheating gas to medium (350 F).
If a charcoal grill is used, when the coal balls are ready, assign them to heat directly under the cooking area. For a medium-
Heat, you should be able to hold your hand about 6 inch above the coal for about 4 or 5 seconds.
Gently apply the oil to the grill and place it on the grill.
Place hot potatoes and aioli in a mixed bowl and lightly season with salt;
Apply evenly with stirring. Grill (uncovered)
Until both sides turn Golden (
Looks a bit attractive)
About 8 minutes.
Transfer the potatoes to the platter and sprinkle them with fresh herbs.
Season with salt and pepper.
Service is available at warm or room temperature.
Grilled tuna with caramel onion, cinnamon and mint4. Onions can be cooked, cooled and refrigerated in advance.
Stir mint no more than 15 minutes before eating.
Bobby Fry is adapted from Bobby Fry\'s Barbecue Addiction with Stephanie Barnia and Sally Jackson.
2 large Spanish onion, cut in half, then cut into slices 1 tablespoon of sugar and knead red pepper flour 3-
Inch cinnamon tastic cup red wine vinegar water Kosher salt freshly ground black pepper 225-
2 tbsp chopped fresh mint leaf for Croat steak, or more, taste 2 tbsp of oil in a big frying pan with medium fire.
Add onions and sugar and cook until soft for about 10 minutes.
Add crushed red pepper slices and cinnamon sticks;
Cook, stir for 30 minutes occasionally, or until the onion is light golden brown and caramelized.
Stir with vinegar and a few tablespoons of water;
Season with salt and pepper.
Prepare the grill to heat directly.
Preheat to high if gas is used (475 to 500 F).
If using a charcoal grill, for a very hot fire, you should be able to hold the hand about 6 inch from the coal in no more than 1 or 2 seconds.
Gently apply the oil to the grill and place it on the grill.
Brush the tuna steak on both sides with the remaining 2 tablespoons of oil.
Season with salt and pepper.
Put on the grill and cook until golden brown, slightly burnt for about 2 minutes each (for medium-rare).
Platter the tuna.
Remove the cinnamon stick from the onion flavor and stir in the mint.
The tuna tastes the best.
Let\'s sit at room temperature for about 15 minutes;
Before serving, add more mint if needed.
10 to 12 balenta bread and butter, adapted from Michael Chiarello\'s live fire: 125 recipes for outdoor cooking, Ann Kruger Spivak
Ingredients of 16 tablespoons of butter (2 sticks)good-
Quality salt-free butter, 1 teaspoon of balsamic vinegar with 6 tablespoons of honey at room temperature, for 16 tablespoons of bread (2 sticks)
No salt butter plus more pan4 big eggs 2 cups low oil
Fat buttermilk 2 cups flour 1 cup finely ground polenta cup sugar 2 tablespoons baking powder 2 Teaspoon baking soda1 teaspoon coarse sea salt or kosher salt1 cup grated Asian city cheese
Green part only, cut horizontally)
Steps of butter: Mix butter, honey and balsamic vinegar in a food processor;
Until smooth and good integration.
Transfer to the container for cold storage until firm.
Bread: Prepare the grill for direct heating.
Gas preheating to medium-low to medium (375 F).
If charcoal grill is used, for medium
Heat, you should be able to hold your hand 6 inch above the coal for 6 to 7 seconds.
At the same time, melt the butter and let it cool a little.
Use more butter in small and medium size (5-to-8-quart)
Dutch oven, then lined up at the bottom with parchment paper.
Add eggs and buttermilk to the cooled butter.
Put flour, corn porridge, sugar, baking powder, baking soda, salt, cheese and scallions into a bowl of a stand mixer;
Travel at low speed until merged.
Increase the speed to medium;
Gradually add eggs-butter mixture.
After joining, beat at a medium speed for 2 minutes;
This will help activate the baking powder.
Transfer the batter to the Dutch oven to level the surface.
Cover the lid.
Put it on the grill and close the grill cover.
Bake for about 1 hour or the bread creates some resistance when gently pressed in the middle.
Remove the lid, transfer the Dutch oven to the heat-proof surface and rest for 10 minutes.
Loosen the side of the bread using an offset knife or a flexible thin spatula, and when the bread cools, the side of the bread should be slightly away from the pot.
Carefully put the bread upside down, put it on the cutting board and discard the parchment paper.
Cut into slices or wedges and eat with butter.
4 portions of basil sour cream roasted pear for side dishes or desserts.
You need to soak 1 cup of apple wood fries in the water for an hour.
Roole oil needs to be placed for at least 2 days at cool room temperature, up to 5 days.
The remaining oil can be refrigerated for 3 weeks.
It can be used for marinade and salad dressing.
The pear needs to be marinated for 5 to 10 minutes before roasting the pear.
Sour cream can be prepared and refrigerated several hours or a day in advance.
Barton Siver is adapted from \"where there is smoke: simple, sustainable, delicious barbecue\".
Ingredients for basil oil-outside the Cup
Virgin olive oil 1 stem freshly cut basil, preferably young and tender for Pearl 4, slightly immature Bosc or Bartlett pears1 thumb-
Size knob fresh ginger root, peeled and ground, micro-flat or very fine mini juice with 1 slice of lemon 1 tablespoon
Virgin olive oil Jewish salt for basil yogurt oil Cup for roole oil: Pour the oil into a container with a tight-fitting lid.
Soak Basil in oil.
Seal and place for at least 2 days at cool room temperature, up to 5 days.
Pear: Prepare the grill for direct heating.
Preheating gas to low (300 F).
If using a charcoal grill, you should be able to hold your hand 6 inch above the coal for about 6 seconds.
Drain the apple slices and put them in coal.
Cut the pear into knots, place it in a mixing bowl and discard the core.
Add ginger, lemon juice, oil and a little salt.
Throw it on the coat and let\'s sit for 5 to 10 minutes.
Place the pear directly at high temperature with pliers and cut one side down.
Keep any marinade in a bowl.
Cook until the pear starts to burn and the meat is soft for about 5 minutes.
At this point, if the pears need more time to soften, move them to the edge of the grill, then close the grill cover and cook for 5 minutes.
At the same time, make basil sour cream: put all the marinades of sour cream, 2 tablespoons of basil oil and pear in a medium bowl.
Season with a little salt and mix.
Place the pear in hot or room temperature and apply some cream to the top of each piece.
There is no grill for these fries, so you can make a batch when the charcoal is heated.
A small amount of vitamin C (Vitamin C)
The taste here is really strong.
Michael Chiarello and Claudia Sansone and Ann kruspispivack are adapted from live fire: 125 recipes for outdoor cooking by Michael Chiarello.
Ingredients 285-gram bags good-
Quality potato chips without flavor, such as kettle-
Smoked Chili (pimenton)
1 tablespoon plus 1 teaspoon of garlic powder 1 teaspoon of turbinado sugar 1 tablespoon of crude sea salt, preferably sel g. 1 teaspoon of ascorbic acid (see headnote)
Step-by-step grill for the upper and lower parts of the oven;
Preheated to 300 F.
Arrange two baking plates in a row with parchment paper.
Spread the chips on a baking sheet.
Bake until hot on the upper and lower grill for about 5 minutes.
At the same time, Mix smoked peppers, garlic powder, sugar, salt and vitamin C in a small bowl.
As soon as you take out the chips from the oven, pour them into a large bowl (off the heat). Hold a fine-
Sift the sieve over the bowl and then pour the spice mixture into the sieve so you can sprinkle the hot fries evenly.
Gently stir evenly to avoid chip breakage.
Service is available at warm or room temperature. Coconut-
Braised pork tenderloin-
The peanuts are delicious. This flavor adds a herbal flavor to the silky texture of marinated pork.
The peppers used here are spicy.
Eat with yellow or brown rice.
Pork needs to be marinated for at least 2 hours, up to 8 hours.
Bobby Fry is adapted from Bobby Fry\'s Barbecue Addiction with Stephanie Barnia and Sally Jackson.
Low ingredient 395g without sugar
2 limes1 tablespoon of fat coconut milk ground dandruff and juice 2 teaspoons of mild smoked pepper (pimenton)
6 cloves of garlic, chopped 3 tablespoons peeled, ground ginger root 1 Scottish hat pepper, seeds and chopped (
2 tablespoons of Scottish cap chili sauce can be replaced)
2 pound pork tenderloin with a teaspoon of coarse ground black pepper (
Best one)
, Silver skin trimmed and visible fat2 tbsp Canadian oil Jewish salt4 scallions, light-green and dark-
The green part, halved vertically, then finely chopped 2 tablespoons of finely chopped fresh coriander leaves 1/8 teaspoon of ground full SPICE Cup, coarse chopped roasted salt-free peanut sauce, curry powder, pepper, garlic, ginger, Scottish hat pepper and black pepper for large zippertop bag.
Add pork and seal to squeeze out as much air as possible.
Massage, evenly applied.
Refrigerate for at least 2 hours, up to 8 hours.
Take the pork out of the fridge 30 minutes before cooking and pat it dry with a paper towel.
Throw away the marinade
Prepare the grill for direct and indirect heating.
Preheat to medium temperature for gas grillhigh (450 F).
For a charcoal grill, you should be able to hold your hand at 6 inch above the coal for 3 or 4 seconds.
Gently apply the oil to the grill and place it on the grill.
Brush pork with oil and lightly season with salt.
Put the pork directly on the fire and cook until it is burnt around for about 8 minutes.
Indirect transfer-
Heating surface of grill;
Cook for about 12 minutes or until an instant-
Read the thermometer 145 F inserted into the center of the meat register.
Transfer to the cutting board, set up the tent loosely with aluminum foil and rest for 10 minutes.
At the same time, mix the scallions, coriander, spiced fruit and peanuts in a mixing bowl.
Season with salt as needed.
Cut the pork horizontally into slices and place it on the platter.
Spoon the seasoning on it;
Eat with chili sauce.
Shrimp and sausage skewers can be made with chili powder or assembled 6 hours in advance.
Adapted from \"Barbecue Book: ultimate guide to Bon Appetit\" edited by Adam Rapoport.
Ingredients: Extra Cup
4 garlic cloves for virgin olive oil, 2 tablespoons chopped thyme5 teaspoon smoked pepper (pimenton)
4 teaspoon sherry vinegar teaspoon Jewish salt teaspoon freshly ground black pepper teaspoon crushed red pepper skinlarge shrimp (
13 to 15 pounds per pound)
1 pound cooked smoked sausage such as andouille or linguica cut horizontally into 1 pound
12 Red Onion corners of cherry tomatoes (
Thick or thin, your preference)
Description: prepare the grill for direct heating.
Preheat to medium temperature for gas grillhigh (450 F).
If using a charcoal grill, for the heat, you should be able to hold your hand for 3 or 4 seconds about 6 inch from the coal.
Gently apply the oil to the grill and place it on the grill.
Mix oil, garlic, Baili, smoked peppers, vinegar, salt, black pepper and chopped red pepper slices in a medium bowl and stir well.
Keep half of the glaze by transferring the glaze to a separate bowl.
Refrigerate until ready for use.
Alternately twist the shrimp, sausage slices, tomatoes and onion parts onto a metal skewer to divide the elements evenly.
Place the skewers on a large side baking sheet.
Use half of the glaze to cover them thoroughly and evenly.
Cook for 6 to 8 minutes, turn the skewers as needed, and occasionally brush your teeth with glaze until the shrimp is opaque in the middle.
Divide the skewers in each plate.
Service is available at warm or room temperature.
Hand over the glaze reserved on the table.
310 calories, 24 grams of fat, 6 grams of saturated fat, 70 mg of cholesterol, 650 mg of sodium, 8 grams of carbohydrates, 1 gram of dietary fiber, 3 grams of sugar, 16 grams of protein. Rosemary-
We found in the Test that there is only a little seasoning left to eat, so we recommend doubling the amount used here.
Potatoes and Turkey need to be marinated at room temperature for 15 to 30 minutes.
Adapted from \"Barbecue Book: ultimate guide to Bon Appetit\" edited by Adam Rapoport.
Ingredients: Extra Cup
Virgin olive oil, plus 3 tablespoons of fresh lemon juice, 2 teaspoons of chopped fresh rosemary 2 cloves of garlic, 1 pound of red black pepper freshly ground with mini kosher salt-
Potato with skin (unpeeled), cut into ½-inch-
Thick wedge 1 to 1 pound 1/3-inch-
Thick turkey cutlet: Stir the cup of oil, lemon juice, rosemary and garlic in a medium bowl to form a seasoning.
Season with salt and pepper.
Put the potatoes in a medium-sized bowl;
Add 2 tablespoons of seasoning and stir to the coat.
Place the turkey in a separate medium bowl;
Add 2 tablespoons of seasoning and stir to the coat.
Let the potatoes and Turkey marinate for 15 to 30 minutes at room temperature and turn occasionally.
Prepare the grill to heat directly.
Preheat to medium if gas grill is used (350 F).
If charcoal grill is used, for medium
Heat, you should be able to hold your hand about 6 inch above the coal for about 4 or 5 seconds.
Gently apply the oil to the grill and place it on the grill.
Remove the turkey chops and potatoes from the marinade (
Discard marinade)
Transfer to a separate side baking sheet;
Season with salt and pepper.
Grill, turn over once until burnt and cooked.
The Turkey should be cooked for 3 to 4 minutes each until an instant
Read the thermometer inserted into the slitting register 165 F
Roast potatoes for about 10 minutes each.
Place the turkey and potatoes on a separate plate and each part is topped with the remaining seasoning. Serve warm.
You need to soak 1 cup of apple wood fries in the water for an hour.
Barton Siver is adapted from \"where there is smoke: simple, sustainable, delicious barbecue\".
Ingredients: Two 140-
Skip fish or long fin tuna (G can)see headnote)
3 tablespoons normal or low
Fat mayonnaise1 mace1 tea spoon teaspoon grated corianderKosher salt4 flatfish sliced bread (
Not thin slices)
Cheddar cheese 170g, preferably sharp white cheddar cheese: Prepare the grill for direct and indirect heating.
Preheat to medium if gas grill is used (350 to 375 F).
If a charcoal grill is used, ignite the charcoal or block of wood;
When the coal ball is ready, distribute it on one side of the cooking area.
You should be able to hold your hand at 6 inch above the coal for about 4 seconds.
Drain the apple slices and put them on the coal.
Open tuna water.
Place it in a medium-sized bowl with mayonnaise, Langya stick, coriander and a little salt.
Mix well and mix, then apply evenly to all the slices of bread.
Cut the cheese-inch-
Thick slices spread over tuna. Place the open-
Indirect sandwich facing
The heated surface of the grill.
Close the lid and cook for about 10 minutes, then check the sandwich.
The bread should be lightly baked at the bottom and the cheese is completely melted.
Put your finger into the sandwich in the least obvious way (
Maybe the person you serve yourself! )
To make sure the tuna is heated all the way.
Cover the grill and cook for 5 minutes if the sandwich needs more time.
Carefully remove the sandwich from the grill and serve immediately.
Grilled fennel with anchovy vinaigrette4 servingsWood fries can make the spice of fennel stronger, so if you\'re using wood, use it a little less and choose something like apricot or Alders.
The sauce can be refrigerated for 5 days, but please note that its anchovies taste will strengthen over time.
Barton Siver is adapted from \"where there is smoke: simple, sustainable, delicious barbecue\".
Ingredients: 1 orange1 tablespoon sherry vinegar oil 56-vinaigretejuicegram can oil-
Packed 3 tablespoons of anchovy fillets3 tbsp
Fennel2 bulb fennel1 tablespoon extra virgin olive oil
Instructions for freshly ground black pepper: Prepare the grill for direct heating.
Preheat to medium if gas grill is used (350 F).
If charcoal grill is used, for medium
Heat, you should be able to hold your hand about 6 inch above the coal for about 4 or 5 seconds. any flames.
Lightly apply a layer of oil on the grill and place it on the grill.
At the same time, make the sauce: Mix orange juice, sherry vinegar, anchovy fillets with their oil and extra oil
Virgin olive oil in a blender
Until smooth.
Transfer to a closed container for cold storage until ready for use.
Fennel: trimmed stem, keep it for other purposes if needed.
Cut the fennel bulb in half, discard the core, then cut half the bulb into thin slices and put it in a mixed bowl with oil.
Season with salt and pepper;
Stir well and let it sit for a few minutes so the fennel will soften a bit.
Place fennel in the grill basket and heat it directly on the grill.
Cook for 5 to 7 minutes without moving the basket so that the fennel at the bottom is slightly burnt.
Remove from the grill and mix.
The heat of the base fennel will help soften the top fennel and give you a range of texture.
Stir fennel with the sauce and serve immediately.
We are there in the Washington Post, testing our way in this season\'s barbecue and barbecue cooking books, and when a problem pops up, like the lingering fire dripping with marinade: if we can land on the moon, why can\'t those barbecues be low, medium-high and high?
Summary of new recipes-
Some of them can be made indoors and do not involve heat at all
Bobby Fry has a medium range of four from 350 to 375 F.
Second-hand testing;
Barton Siver skips the details and offers twoto-three-
Medium second-hand test;
Michael Chiarello only uses numbers (
His media, 400 to 450 F);
Bon Appetit editor Adam Rapoport equates the simple label of \"medium fire\" with \"medium fire\"
\"High\" gas grill \".
It is enough to send a loyal recipe follower back to the kitchen stove.
What happens, however, is that you take the time to go through the introductory material about what each author brings to the fire --building party.
If you have established a barbecue method that works for you, it will only shorten your cocktail/refreshing drink time. No matter.
We think these recipes are worth your time. Mustard-aioli-
Baked potatoes and fine herbes4 to 6 service aioli need to be refrigerated at least 30 minutes in advance.
Bobby Fry is adapted from Bobby Fry\'s Barbecue Addiction with Stephanie Barnia and Sally Jackson.
Regular Cup or low Cup
Garlic, mashed into a large spoon of paste, Dijon-
Mustard1 full box tablespoon
Freshly ground black pepper 2 pound Yukon baby Gold potatoes 1 tablespoon chopped flat potatoes
Leaves are served with 1 tablespoon of chopped lasagna, and mayonnaise, garlic, and corn porridge are stirred in a medium container;
Season with salt and pepper.
Keep the lid cold for at least 30 minutes, up to 1 day.
Cook the potatoes with 2 tablespoons of salt until the skewers inserted into the center of the potatoes encounter some resistance (
15 to 20 minutes).
Drain well and cool a little.
Prepare the grill to heat directly.
Preheating gas to medium (350 F).
If a charcoal grill is used, when the coal balls are ready, assign them to heat directly under the cooking area. For a medium-
Heat, you should be able to hold your hand about 6 inch above the coal for about 4 or 5 seconds.
Gently apply the oil to the grill and place it on the grill.
Place hot potatoes and aioli in a mixed bowl and lightly season with salt;
Apply evenly with stirring. Grill (uncovered)
Until both sides turn Golden (
Looks a bit attractive)
About 8 minutes.
Transfer the potatoes to the platter and sprinkle them with fresh herbs.
Season with salt and pepper.
Service is available at warm or room temperature.
Grilled tuna with caramel onion, cinnamon and mint4. Onions can be cooked, cooled and refrigerated in advance.
Stir mint no more than 15 minutes before eating.
Bobby Fry is adapted from Bobby Fry\'s Barbecue Addiction with Stephanie Barnia and Sally Jackson.
2 large Spanish onion, cut in half, then cut into slices 1 tablespoon of sugar and knead red pepper flour 3-
Inch cinnamon tastic cup red wine vinegar water Kosher salt freshly ground black pepper 225-
2 tbsp chopped fresh mint leaf for Croat steak, or more, taste 2 tbsp of oil in a big frying pan with medium fire.
Add onions and sugar and cook until soft for about 10 minutes.
Add crushed red pepper slices and cinnamon sticks;
Cook, stir for 30 minutes occasionally, or until the onion is light golden brown and caramelized.
Stir with vinegar and a few tablespoons of water;
Season with salt and pepper.
Prepare the grill to heat directly.
Preheat to high if gas is used (475 to 500 F).
If using a charcoal grill, for a very hot fire, you should be able to hold the hand about 6 inch from the coal in no more than 1 or 2 seconds.
Gently apply the oil to the grill and place it on the grill.
Brush the tuna steak on both sides with the remaining 2 tablespoons of oil.
Season with salt and pepper.
Put on the grill and cook until golden brown, slightly burnt for about 2 minutes each (for medium-rare).
Platter the tuna.
Remove the cinnamon stick from the onion flavor and stir in the mint.
The tuna tastes the best.
Let\'s sit at room temperature for about 15 minutes;
Before serving, add more mint if needed.
10 to 12 balenta bread and butter, adapted from Michael Chiarello\'s live fire: 125 recipes for outdoor cooking, Ann Kruger Spivak
Ingredients of 16 tablespoons of butter (2 sticks)good-
Quality salt-free butter, 1 teaspoon of balsamic vinegar with 6 tablespoons of honey at room temperature, for 16 tablespoons of bread (2 sticks)
No salt butter plus more pan4 big eggs 2 cups low oil
Fat buttermilk 2 cups flour 1 cup finely ground polenta cup sugar 2 tablespoons baking powder 2 Teaspoon baking soda1 teaspoon coarse sea salt or kosher salt1 cup grated Asian city cheese
Green part only, cut horizontally)
Steps of butter: Mix butter, honey and balsamic vinegar in a food processor;
Until smooth and good integration.
Transfer to the container for cold storage until firm.
Bread: Prepare the grill for direct heating.
Gas preheating to medium-low to medium (375 F).
If charcoal grill is used, for medium
Heat, you should be able to hold your hand 6 inch above the coal for 6 to 7 seconds.
At the same time, melt the butter and let it cool a little.
Use more butter in small and medium size (5-to-8-quart)
Dutch oven, then lined up at the bottom with parchment paper.
Add eggs and buttermilk to the cooled butter.
Put flour, corn porridge, sugar, baking powder, baking soda, salt, cheese and scallions into a bowl of a stand mixer;
Travel at low speed until merged.
Increase the speed to medium;
Gradually add eggs-butter mixture.
After joining, beat at a medium speed for 2 minutes;
This will help activate the baking powder.
Transfer the batter to the Dutch oven to level the surface.
Cover the lid.
Put it on the grill and close the grill cover.
Bake for about 1 hour or the bread creates some resistance when gently pressed in the middle.
Remove the lid, transfer the Dutch oven to the heat-proof surface and rest for 10 minutes.
Loosen the side of the bread using an offset knife or a flexible thin spatula, and when the bread cools, the side of the bread should be slightly away from the pot.
Carefully put the bread upside down, put it on the cutting board and discard the parchment paper.
Cut into slices or wedges and eat with butter.
4 portions of basil sour cream roasted pear for side dishes or desserts.
You need to soak 1 cup of apple wood fries in the water for an hour.
Roole oil needs to be placed for at least 2 days at cool room temperature, up to 5 days.
The remaining oil can be refrigerated for 3 weeks.
It can be used for marinade and salad dressing.
The pear needs to be marinated for 5 to 10 minutes before roasting the pear.
Sour cream can be prepared and refrigerated several hours or a day in advance.
Barton Siver is adapted from \"where there is smoke: simple, sustainable, delicious barbecue\".
Ingredients for basil oil-outside the Cup
Virgin olive oil 1 stem freshly cut basil, preferably young and tender for Pearl 4, slightly immature Bosc or Bartlett pears1 thumb-
Size knob fresh ginger root, peeled and ground, micro-flat or very fine mini juice with 1 slice of lemon 1 tablespoon
Virgin olive oil Jewish salt for basil yogurt oil Cup for roole oil: Pour the oil into a container with a tight-fitting lid.
Soak Basil in oil.
Seal and place for at least 2 days at cool room temperature, up to 5 days.
Pear: Prepare the grill for direct heating.
Preheating gas to low (300 F).
If using a charcoal grill, you should be able to hold your hand 6 inch above the coal for about 6 seconds.
Drain the apple slices and put them in coal.
Cut the pear into knots, place it in a mixing bowl and discard the core.
Add ginger, lemon juice, oil and a little salt.
Throw it on the coat and let\'s sit for 5 to 10 minutes.
Place the pear directly at high temperature with pliers and cut one side down.
Keep any marinade in a bowl.
Cook until the pear starts to burn and the meat is soft for about 5 minutes.
At this point, if the pears need more time to soften, move them to the edge of the grill, then close the grill cover and cook for 5 minutes.
At the same time, make basil sour cream: put all the marinades of sour cream, 2 tablespoons of basil oil and pear in a medium bowl.
Season with a little salt and mix.
Place the pear in hot or room temperature and apply some cream to the top of each piece.
There is no grill for these fries, so you can make a batch when the charcoal is heated.
A small amount of vitamin C (Vitamin C)
The taste here is really strong.
Michael Chiarello and Claudia Sansone and Ann kruspispivack are adapted from live fire: 125 recipes for outdoor cooking by Michael Chiarello.
Ingredients 285-gram bags good-
Quality potato chips without flavor, such as kettle-
Smoked Chili (pimenton)
1 tablespoon plus 1 teaspoon of garlic powder 1 teaspoon of turbinado sugar 1 tablespoon of crude sea salt, preferably sel g. 1 teaspoon of ascorbic acid (see headnote)
Step-by-step grill for the upper and lower parts of the oven;
Preheated to 300 F.
Arrange two baking plates in a row with parchment paper.
Spread the chips on a baking sheet.
Bake until hot on the upper and lower grill for about 5 minutes.
At the same time, Mix smoked peppers, garlic powder, sugar, salt and vitamin C in a small bowl.
As soon as you take out the chips from the oven, pour them into a large bowl (off the heat). Hold a fine-
Sift the sieve over the bowl and then pour the spice mixture into the sieve so you can sprinkle the hot fries evenly.
Gently stir evenly to avoid chip breakage.
Service is available at warm or room temperature. Coconut-
Braised pork tenderloin-
The peanuts are delicious. This flavor adds a herbal flavor to the silky texture of marinated pork.
The peppers used here are spicy.
Eat with yellow or brown rice.
Pork needs to be marinated for at least 2 hours, up to 8 hours.
Bobby Fry is adapted from Bobby Fry\'s Barbecue Addiction with Stephanie Barnia and Sally Jackson.
Low ingredient 395g without sugar
2 limes1 tablespoon of fat coconut milk ground dandruff and juice 2 teaspoons of mild smoked pepper (pimenton)
6 cloves of garlic, chopped 3 tablespoons peeled, ground ginger root 1 Scottish hat pepper, seeds and chopped (
2 tablespoons of Scottish cap chili sauce can be replaced)
2 pound pork tenderloin with a teaspoon of coarse ground black pepper (
Best one)
, Silver skin trimmed and visible fat2 tbsp Canadian oil Jewish salt4 scallions, light-green and dark-
The green part, halved vertically, then finely chopped 2 tablespoons of finely chopped fresh coriander leaves 1/8 teaspoon of ground full SPICE Cup, coarse chopped roasted salt-free peanut sauce, curry powder, pepper, garlic, ginger, Scottish hat pepper and black pepper for large zippertop bag.
Add pork and seal to squeeze out as much air as possible.
Massage, evenly applied.
Refrigerate for at least 2 hours, up to 8 hours.
Take the pork out of the fridge 30 minutes before cooking and pat it dry with a paper towel.
Throw away the marinade
Prepare the grill for direct and indirect heating.
Preheat to medium temperature for gas grillhigh (450 F).
For a charcoal grill, you should be able to hold your hand at 6 inch above the coal for 3 or 4 seconds.
Gently apply the oil to the grill and place it on the grill.
Brush pork with oil and lightly season with salt.
Put the pork directly on the fire and cook until it is burnt around for about 8 minutes.
Indirect transfer-
Heating surface of grill;
Cook for about 12 minutes or until an instant-
Read the thermometer 145 F inserted into the center of the meat register.
Transfer to the cutting board, set up the tent loosely with aluminum foil and rest for 10 minutes.
At the same time, mix the scallions, coriander, spiced fruit and peanuts in a mixing bowl.
Season with salt as needed.
Cut the pork horizontally into slices and place it on the platter.
Spoon the seasoning on it;
Eat with chili sauce.
Shrimp and sausage skewers can be made with chili powder or assembled 6 hours in advance.
Adapted from \"Barbecue Book: ultimate guide to Bon Appetit\" edited by Adam Rapoport.
Ingredients: Extra Cup
4 garlic cloves for virgin olive oil, 2 tablespoons chopped thyme5 teaspoon smoked pepper (pimenton)
4 teaspoon sherry vinegar teaspoon Jewish salt teaspoon freshly ground black pepper teaspoon crushed red pepper skinlarge shrimp (
13 to 15 pounds per pound)
1 pound cooked smoked sausage such as andouille or linguica cut horizontally into 1 pound
12 Red Onion corners of cherry tomatoes (
Thick or thin, your preference)
Description: prepare the grill for direct heating.
Preheat to medium temperature for gas grillhigh (450 F).
If using a charcoal grill, for the heat, you should be able to hold your hand for 3 or 4 seconds about 6 inch from the coal.
Gently apply the oil to the grill and place it on the grill.
Mix oil, garlic, Baili, smoked peppers, vinegar, salt, black pepper and chopped red pepper slices in a medium bowl and stir well.
Keep half of the glaze by transferring the glaze to a separate bowl.
Refrigerate until ready for use.
Alternately twist the shrimp, sausage slices, tomatoes and onion parts onto a metal skewer to divide the elements evenly.
Place the skewers on a large side baking sheet.
Use half of the glaze to cover them thoroughly and evenly.
Cook for 6 to 8 minutes, turn the skewers as needed, and occasionally brush your teeth with glaze until the shrimp is opaque in the middle.
Divide the skewers in each plate.
Service is available at warm or room temperature.
Hand over the glaze reserved on the table.
310 calories, 24 grams of fat, 6 grams of saturated fat, 70 mg of cholesterol, 650 mg of sodium, 8 grams of carbohydrates, 1 gram of dietary fiber, 3 grams of sugar, 16 grams of protein. Rosemary-
We found in the Test that there is only a little seasoning left to eat, so we recommend doubling the amount used here.
Potatoes and Turkey need to be marinated at room temperature for 15 to 30 minutes.
Adapted from \"Barbecue Book: ultimate guide to Bon Appetit\" edited by Adam Rapoport.
Ingredients: Extra Cup
Virgin olive oil, plus 3 tablespoons of fresh lemon juice, 2 teaspoons of chopped fresh rosemary 2 cloves of garlic, 1 pound of red black pepper freshly ground with mini kosher salt-
Potato with skin (unpeeled), cut into ½-inch-
Thick wedge 1 to 1 pound 1/3-inch-
Thick turkey cutlet: Stir the cup of oil, lemon juice, rosemary and garlic in a medium bowl to form a seasoning.
Season with salt and pepper.
Put the potatoes in a medium-sized bowl;
Add 2 tablespoons of seasoning and stir to the coat.
Place the turkey in a separate medium bowl;
Add 2 tablespoons of seasoning and stir to the coat.
Let the potatoes and Turkey marinate for 15 to 30 minutes at room temperature and turn occasionally.
Prepare the grill to heat directly.
Preheat to medium if gas grill is used (350 F).
If charcoal grill is used, for medium
Heat, you should be able to hold your hand about 6 inch above the coal for about 4 or 5 seconds.
Gently apply the oil to the grill and place it on the grill.
Remove the turkey chops and potatoes from the marinade (
Discard marinade)
Transfer to a separate side baking sheet;
Season with salt and pepper.
Grill, turn over once until burnt and cooked.
The Turkey should be cooked for 3 to 4 minutes each until an instant
Read the thermometer inserted into the slitting register 165 F
Roast potatoes for about 10 minutes each.
Place the turkey and potatoes on a separate plate and each part is topped with the remaining seasoning. Serve warm.
You need to soak 1 cup of apple wood fries in the water for an hour.
Barton Siver is adapted from \"where there is smoke: simple, sustainable, delicious barbecue\".
Ingredients: Two 140-
Skip fish or long fin tuna (G can)see headnote)
3 tablespoons normal or low
Fat mayonnaise1 mace1 tea spoon teaspoon grated corianderKosher salt4 flatfish sliced bread (
Not thin slices)
Cheddar cheese 170g, preferably sharp white cheddar cheese: Prepare the grill for direct and indirect heating.
Preheat to medium if gas grill is used (350 to 375 F).
If a charcoal grill is used, ignite the charcoal or block of wood;
When the coal ball is ready, distribute it on one side of the cooking area.
You should be able to hold your hand at 6 inch above the coal for about 4 seconds.
Drain the apple slices and put them on the coal.
Open tuna water.
Place it in a medium-sized bowl with mayonnaise, Langya stick, coriander and a little salt.
Mix well and mix, then apply evenly to all the slices of bread.
Cut the cheese-inch-
Thick slices spread over tuna. Place the open-
Indirect sandwich facing
The heated surface of the grill.
Close the lid and cook for about 10 minutes, then check the sandwich.
The bread should be lightly baked at the bottom and the cheese is completely melted.
Put your finger into the sandwich in the least obvious way (
Maybe the person you serve yourself! )
To make sure the tuna is heated all the way.
Cover the grill and cook for 5 minutes if the sandwich needs more time.
Carefully remove the sandwich from the grill and serve immediately.
Grilled fennel with anchovy vinaigrette4 servingsWood fries can make the spice of fennel stronger, so if you\'re using wood, use it a little less and choose something like apricot or Alders.
The sauce can be refrigerated for 5 days, but please note that its anchovies taste will strengthen over time.
Barton Siver is adapted from \"where there is smoke: simple, sustainable, delicious barbecue\".
Ingredients: 1 orange1 tablespoon sherry vinegar oil 56-vinaigretejuicegram can oil-
Packed 3 tablespoons of anchovy fillets3 tbsp
Fennel2 bulb fennel1 tablespoon extra virgin olive oil
Instructions for freshly ground black pepper: Prepare the grill for direct heating.
Preheat to medium if gas grill is used (350 F).
If charcoal grill is used, for medium
Heat, you should be able to hold your hand about 6 inch above the coal for about 4 or 5 seconds. any flames.
Lightly apply a layer of oil on the grill and place it on the grill.
At the same time, make the sauce: Mix orange juice, sherry vinegar, anchovy fillets with their oil and extra oil
Virgin olive oil in a blender
Until smooth.
Transfer to a closed container for cold storage until ready for use.
Fennel: trimmed stem, keep it for other purposes if needed.
Cut the fennel bulb in half, discard the core, then cut half the bulb into thin slices and put it in a mixed bowl with oil.
Season with salt and pepper;
Stir well and let it sit for a few minutes so the fennel will soften a bit.
Place fennel in the grill basket and heat it directly on the grill.
Cook for 5 to 7 minutes without moving the basket so that the fennel at the bottom is slightly burnt.
Remove from the grill and mix.
The heat of the base fennel will help soften the top fennel and give you a range of texture.
Stir fennel with the sauce and serve immediately.
We are there in the Washington Post, testing our way in this season\'s barbecue and barbecue cooking books, and when a problem pops up, like the lingering fire dripping with marinade: if we can land on the moon, why can\'t those barbecues be low, medium-high and high?
Summary of new recipes-
Some of them can be made indoors and do not involve heat at all
Bobby Fry has a medium range of four from 350 to 375 F.
Second-hand testing;
Barton Siver skips the details and offers twoto-three-
Medium second-hand test;
Michael Chiarello only uses numbers (
His media, 400 to 450 F);
Bon Appetit editor Adam Rapoport equates the simple label of \"medium fire\" with \"medium fire\"
\"High\" gas grill \".
It is enough to send a loyal recipe follower back to the kitchen stove.
What happens, however, is that you take the time to go through the introductory material about what each author brings to the fire --building party.
If you have established a barbecue method that works for you, it will only shorten your cocktail/refreshing drink time. No matter.
We think these recipes are worth your time. Mustard-aioli-
Baked potatoes and fine herbes4 to 6 service aioli need to be refrigerated at least 30 minutes in advance.
Bobby Fry is adapted from Bobby Fry\'s Barbecue Addiction with Stephanie Barnia and Sally Jackson.
Regular Cup or low Cup
Garlic, mashed into a large spoon of paste, Dijon-
Mustard1 full box tablespoon
Freshly ground black pepper 2 pound Yukon baby Gold potatoes 1 tablespoon chopped flat potatoes
Leaves are served with 1 tablespoon of chopped lasagna, and mayonnaise, garlic, and corn porridge are stirred in a medium container;
Season with salt and pepper.
Keep the lid cold for at least 30 minutes, up to 1 day.
Cook the potatoes with 2 tablespoons of salt until the skewers inserted into the center of the potatoes encounter some resistance (
15 to 20 minutes).
Drain well and cool a little.
Prepare the grill to heat directly.
Preheating gas to medium (350 F).
If a charcoal grill is used, when the coal balls are ready, assign them to heat directly under the cooking area. For a medium-
Heat, you should be able to hold your hand about 6 inch above the coal for about 4 or 5 seconds.
Gently apply the oil to the grill and place it on the grill.
Place hot potatoes and aioli in a mixed bowl and lightly season with salt;
Apply evenly with stirring. Grill (uncovered)
Until both sides turn Golden (
Looks a bit attractive)
About 8 minutes.
Transfer the potatoes to the platter and sprinkle them with fresh herbs.
Season with salt and pepper.
Service is available at warm or room temperature.
Grilled tuna with caramel onion, cinnamon and mint4. Onions can be cooked, cooled and refrigerated in advance.
Stir mint no more than 15 minutes before eating.
Bobby Fry is adapted from Bobby Fry\'s Barbecue Addiction with Stephanie Barnia and Sally Jackson.
2 large Spanish onion, cut in half, then cut into slices 1 tablespoon of sugar and knead red pepper flour 3-
Inch cinnamon tastic cup red wine vinegar water Kosher salt freshly ground black pepper 225-
2 tbsp chopped fresh mint leaf for Croat steak, or more, taste 2 tbsp of oil in a big frying pan with medium fire.
Add onions and sugar and cook until soft for about 10 minutes.
Add crushed red pepper slices and cinnamon sticks;
Cook, stir for 30 minutes occasionally, or until the onion is light golden brown and caramelized.
Stir with vinegar and a few tablespoons of water;
Season with salt and pepper.
Prepare the grill to heat directly.
Preheat to high if gas is used (475 to 500 F).
If using a charcoal grill, for a very hot fire, you should be able to hold the hand about 6 inch from the coal in no more than 1 or 2 seconds.
Gently apply the oil to the grill and place it on the grill.
Brush the tuna steak on both sides with the remaining 2 tablespoons of oil.
Season with salt and pepper.
Put on the grill and cook until golden brown, slightly burnt for about 2 minutes each (for medium-rare).
Platter the tuna.
Remove the cinnamon stick from the onion flavor and stir in the mint.
The tuna tastes the best.
Let\'s sit at room temperature for about 15 minutes;
Before serving, add more mint if needed.
10 to 12 balenta bread and butter, adapted from Michael Chiarello\'s live fire: 125 recipes for outdoor cooking, Ann Kruger Spivak
Ingredients of 16 tablespoons of butter (2 sticks)good-
Quality salt-free butter, 1 teaspoon of balsamic vinegar with 6 tablespoons of honey at room temperature, for 16 tablespoons of bread (2 sticks)
No salt butter plus more pan4 big eggs 2 cups low oil
Fat buttermilk 2 cups flour 1 cup finely ground polenta cup sugar 2 tablespoons baking powder 2 Teaspoon baking soda1 teaspoon coarse sea salt or kosher salt1 cup grated Asian city cheese
Green part only, cut horizontally)
Steps of butter: Mix butter, honey and balsamic vinegar in a food processor;
Until smooth and good integration.
Transfer to the container for cold storage until firm.
Bread: Prepare the grill for direct heating.
Gas preheating to medium-low to medium (375 F).
If charcoal grill is used, for medium
Heat, you should be able to hold your hand 6 inch above the coal for 6 to 7 seconds.
At the same time, melt the butter and let it cool a little.
Use more butter in small and medium size (5-to-8-quart)
Dutch oven, then lined up at the bottom with parchment paper.
Add eggs and buttermilk to the cooled butter.
Put flour, corn porridge, sugar, baking powder, baking soda, salt, cheese and scallions into a bowl of a stand mixer;
Travel at low speed until merged.
Increase the speed to medium;
Gradually add eggs-butter mixture.
After joining, beat at a medium speed for 2 minutes;
This will help activate the baking powder.
Transfer the batter to the Dutch oven to level the surface.
Cover the lid.
Put it on the grill and close the grill cover.
Bake for about 1 hour or the bread creates some resistance when gently pressed in the middle.
Remove the lid, transfer the Dutch oven to the heat-proof surface and rest for 10 minutes.
Loosen the side of the bread using an offset knife or a flexible thin spatula, and when the bread cools, the side of the bread should be slightly away from the pot.
Carefully put the bread upside down, put it on the cutting board and discard the parchment paper.
Cut into slices or wedges and eat with butter.
4 portions of basil sour cream roasted pear for side dishes or desserts.
You need to soak 1 cup of apple wood fries in the water for an hour.
Roole oil needs to be placed for at least 2 days at cool room temperature, up to 5 days.
The remaining oil can be refrigerated for 3 weeks.
It can be used for marinade and salad dressing.
The pear needs to be marinated for 5 to 10 minutes before roasting the pear.
Sour cream can be prepared and refrigerated several hours or a day in advance.
Barton Siver is adapted from \"where there is smoke: simple, sustainable, delicious barbecue\".
Ingredients for basil oil-outside the Cup
Virgin olive oil 1 stem freshly cut basil, preferably young and tender for Pearl 4, slightly immature Bosc or Bartlett pears1 thumb-
Size knob fresh ginger root, peeled and ground, micro-flat or very fine mini juice with 1 slice of lemon 1 tablespoon
Virgin olive oil Jewish salt for basil yogurt oil Cup for roole oil: Pour the oil into a container with a tight-fitting lid.
Soak Basil in oil.
Seal and place for at least 2 days at cool room temperature, up to 5 days.
Pear: Prepare the grill for direct heating.
Preheating gas to low (300 F).
If using a charcoal grill, you should be able to hold your hand 6 inch above the coal for about 6 seconds.
Drain the apple slices and put them in coal.
Cut the pear into knots, place it in a mixing bowl and discard the core.
Add ginger, lemon juice, oil and a little salt.
Throw it on the coat and let\'s sit for 5 to 10 minutes.
Place the pear directly at high temperature with pliers and cut one side down.
Keep any marinade in a bowl.
Cook until the pear starts to burn and the meat is soft for about 5 minutes.
At this point, if the pears need more time to soften, move them to the edge of the grill, then close the grill cover and cook for 5 minutes.
At the same time, make basil sour cream: put all the marinades of sour cream, 2 tablespoons of basil oil and pear in a medium bowl.
Season with a little salt and mix.
Place the pear in hot or room temperature and apply some cream to the top of each piece.
There is no grill for these fries, so you can make a batch when the charcoal is heated.
A small amount of vitamin C (Vitamin C)
The taste here is really strong.
Michael Chiarello and Claudia Sansone and Ann kruspispivack are adapted from live fire: 125 recipes for outdoor cooking by Michael Chiarello.
Ingredients 285-gram bags good-
Quality potato chips without flavor, such as kettle-
Smoked Chili (pimenton)
1 tablespoon plus 1 teaspoon of garlic powder 1 teaspoon of turbinado sugar 1 tablespoon of crude sea salt, preferably sel g. 1 teaspoon of ascorbic acid (see headnote)
Step-by-step grill for the upper and lower parts of the oven;
Preheated to 300 F.
Arrange two baking plates in a row with parchment paper.
Spread the chips on a baking sheet.
Bake until hot on the upper and lower grill for about 5 minutes.
At the same time, Mix smoked peppers, garlic powder, sugar, salt and vitamin C in a small bowl.
As soon as you take out the chips from the oven, pour them into a large bowl (off the heat). Hold a fine-
Sift the sieve over the bowl and then pour the spice mixture into the sieve so you can sprinkle the hot fries evenly.
Gently stir evenly to avoid chip breakage.
Service is available at warm or room temperature. Coconut-
Braised pork tenderloin-
The peanuts are delicious. This flavor adds a herbal flavor to the silky texture of marinated pork.
The peppers used here are spicy.
Eat with yellow or brown rice.
Pork needs to be marinated for at least 2 hours, up to 8 hours.
Bobby Fry is adapted from Bobby Fry\'s Barbecue Addiction with Stephanie Barnia and Sally Jackson.
Low ingredient 395g without sugar
2 limes1 tablespoon of fat coconut milk ground dandruff and juice 2 teaspoons of mild smoked pepper (pimenton)
6 cloves of garlic, chopped 3 tablespoons peeled, ground ginger root 1 Scottish hat pepper, seeds and chopped (
2 tablespoons of Scottish cap chili sauce can be replaced)
2 pound pork tenderloin with a teaspoon of coarse ground black pepper (
Best one)
, Silver skin trimmed and visible fat2 tbsp Canadian oil Jewish salt4 scallions, light-green and dark-
The green part, halved vertically, then finely chopped 2 tablespoons of finely chopped fresh coriander leaves 1/8 teaspoon of ground full SPICE Cup, coarse chopped roasted salt-free peanut sauce, curry powder, pepper, garlic, ginger, Scottish hat pepper and black pepper for large zippertop bag.
Add pork and seal to squeeze out as much air as possible.
Massage, evenly applied.
Refrigerate for at least 2 hours, up to 8 hours.
Take the pork out of the fridge 30 minutes before cooking and pat it dry with a paper towel.
Throw away the marinade
Prepare the grill for direct and indirect heating.
Preheat to medium temperature for gas grillhigh (450 F).
For a charcoal grill, you should be able to hold your hand at 6 inch above the coal for 3 or 4 seconds.
Gently apply the oil to the grill and place it on the grill.
Brush pork with oil and lightly season with salt.
Put the pork directly on the fire and cook until it is burnt around for about 8 minutes.
Indirect transfer-
Heating surface of grill;
Cook for about 12 minutes or until an instant-
Read the thermometer 145 F inserted into the center of the meat register.
Transfer to the cutting board, set up the tent loosely with aluminum foil and rest for 10 minutes.
At the same time, mix the scallions, coriander, spiced fruit and peanuts in a mixing bowl.
Season with salt as needed.
Cut the pork horizontally into slices and place it on the platter.
Spoon the seasoning on it;
Eat with chili sauce.
Shrimp and sausage skewers can be made with chili powder or assembled 6 hours in advance.
Adapted from \"Barbecue Book: ultimate guide to Bon Appetit\" edited by Adam Rapoport.
Ingredients: Extra Cup
4 garlic cloves for virgin olive oil, 2 tablespoons chopped thyme5 teaspoon smoked pepper (pimenton)
4 teaspoon sherry vinegar teaspoon Jewish salt teaspoon freshly ground black pepper teaspoon crushed red pepper skinlarge shrimp (
13 to 15 pounds per pound)
1 pound cooked smoked sausage such as andouille or linguica cut horizontally into 1 pound
12 Red Onion corners of cherry tomatoes (
Thick or thin, your preference)
Description: prepare the grill for direct heating.
Preheat to medium temperature for gas grillhigh (450 F).
If using a charcoal grill, for the heat, you should be able to hold your hand for 3 or 4 seconds about 6 inch from the coal.
Gently apply the oil to the grill and place it on the grill.
Mix oil, garlic, Baili, smoked peppers, vinegar, salt, black pepper and chopped red pepper slices in a medium bowl and stir well.
Keep half of the glaze by transferring the glaze to a separate bowl.
Refrigerate until ready for use.
Alternately twist the shrimp, sausage slices, tomatoes and onion parts onto a metal skewer to divide the elements evenly.
Place the skewers on a large side baking sheet.
Use half of the glaze to cover them thoroughly and evenly.
Cook for 6 to 8 minutes, turn the skewers as needed, and occasionally brush your teeth with glaze until the shrimp is opaque in the middle.
Divide the skewers in each plate.
Service is available at warm or room temperature.
Hand over the glaze reserved on the table.
310 calories, 24 grams of fat, 6 grams of saturated fat, 70 mg of cholesterol, 650 mg of sodium, 8 grams of carbohydrates, 1 gram of dietary fiber, 3 grams of sugar, 16 grams of protein. Rosemary-
We found in the Test that there is only a little seasoning left to eat, so we recommend doubling the amount used here.
Potatoes and Turkey need to be marinated at room temperature for 15 to 30 minutes.
Adapted from \"Barbecue Book: ultimate guide to Bon Appetit\" edited by Adam Rapoport.
Ingredients: Extra Cup
Virgin olive oil, plus 3 tablespoons of fresh lemon juice, 2 teaspoons of chopped fresh rosemary 2 cloves of garlic, 1 pound of red black pepper freshly ground with mini kosher salt-
Potato with skin (unpeeled), cut into ½-inch-
Thick wedge 1 to 1 pound 1/3-inch-
Thick turkey cutlet: Stir the cup of oil, lemon juice, rosemary and garlic in a medium bowl to form a seasoning.
Season with salt and pepper.
Put the potatoes in a medium-sized bowl;
Add 2 tablespoons of seasoning and stir to the coat.
Place the turkey in a separate medium bowl;
Add 2 tablespoons of seasoning and stir to the coat.
Let the potatoes and Turkey marinate for 15 to 30 minutes at room temperature and turn occasionally.
Prepare the grill to heat directly.
Preheat to medium if gas grill is used (350 F).
If charcoal grill is used, for medium
Heat, you should be able to hold your hand about 6 inch above the coal for about 4 or 5 seconds.
Gently apply the oil to the grill and place it on the grill.
Remove the turkey chops and potatoes from the marinade (
Discard marinade)
Transfer to a separate side baking sheet;
Season with salt and pepper.
Grill, turn over once until burnt and cooked.
The Turkey should be cooked for 3 to 4 minutes each until an instant
Read the thermometer inserted into the slitting register 165 F
Roast potatoes for about 10 minutes each.
Place the turkey and potatoes on a separate plate and each part is topped with the remaining seasoning. Serve warm.
You need to soak 1 cup of apple wood fries in the water for an hour.
Barton Siver is adapted from \"where there is smoke: simple, sustainable, delicious barbecue\".
Ingredients: Two 140-
Skip fish or long fin tuna (G can)see headnote)
3 tablespoons normal or low
Fat mayonnaise1 mace1 tea spoon teaspoon grated corianderKosher salt4 flatfish sliced bread (
Not thin slices)
Cheddar cheese 170g, preferably sharp white cheddar cheese: Prepare the grill for direct and indirect heating.
Preheat to medium if gas grill is used (350 to 375 F).
If a charcoal grill is used, ignite the charcoal or block of wood;
When the coal ball is ready, distribute it on one side of the cooking area.
You should be able to hold your hand at 6 inch above the coal for about 4 seconds.
Drain the apple slices and put them on the coal.
Open tuna water.
Place it in a medium-sized bowl with mayonnaise, Langya stick, coriander and a little salt.
Mix well and mix, then apply evenly to all the slices of bread.
Cut the cheese-inch-
Thick slices spread over tuna. Place the open-
Indirect sandwich facing
The heated surface of the grill.
Close the lid and cook for about 10 minutes, then check the sandwich.
The bread should be lightly baked at the bottom and the cheese is completely melted.
Put your finger into the sandwich in the least obvious way (
Maybe the person you serve yourself! )
To make sure the tuna is heated all the way.
Cover the grill and cook for 5 minutes if the sandwich needs more time.
Carefully remove the sandwich from the grill and serve immediately.
Grilled fennel with anchovy vinaigrette4 servingsWood fries can make the spice of fennel stronger, so if you\'re using wood, use it a little less and choose something like apricot or Alders.
The sauce can be refrigerated for 5 days, but please note that its anchovies taste will strengthen over time.
Barton Siver is adapted from \"where there is smoke: simple, sustainable, delicious barbecue\".
Ingredients: 1 orange1 tablespoon sherry vinegar oil 56-vinaigretejuicegram can oil-
Packed 3 tablespoons of anchovy fillets3 tbsp
Fennel2 bulb fennel1 tablespoon extra virgin olive oil
Instructions for freshly ground black pepper: Prepare the grill for direct heating.
Preheat to medium if gas grill is used (350 F).
If charcoal grill is used, for medium
Heat, you should be able to hold your hand about 6 inch above the coal for about 4 or 5 seconds. any flames.
Lightly apply a layer of oil on the grill and place it on the grill.
At the same time, make the sauce: Mix orange juice, sherry vinegar, anchovy fillets with their oil and extra oil
Virgin olive oil in a blender
Until smooth.
Transfer to a closed container for cold storage until ready for use.
Fennel: trimmed stem, keep it for other purposes if needed.
Cut the fennel bulb in half, discard the core, then cut half the bulb into thin slices and put it in a mixed bowl with oil.
Season with salt and pepper;
Stir well and let it sit for a few minutes so the fennel will soften a bit.
Place fennel in the grill basket and heat it directly on the grill.
Cook for 5 to 7 minutes without moving the basket so that the fennel at the bottom is slightly burnt.
Remove from the grill and mix.
The heat of the base fennel will help soften the top fennel and give you a range of texture.
Stir fennel with the sauce and serve immediately.