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Grill & BBQ

Grill & BBQ

Grill & BBQ

Grilling is the embodiment of easy, relaxed entertaining and is incredibly versatile. It's perfect for cooking meat, poultry, seafood and veggies, and you can smoke food on one too. Follow our expert advice in this special bookazine to fire up perfect meals, and you can barbecue every night of the week. The only limit is your imagination--with a little bit of help from us.

País:
United States
Idioma:
English
Editor:
Heinrich Bauer Publishing, L. P.
Periodicitat:
One-off
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3 min.
playing with fire

ALL ABOUT GRILLS PORTABLE GRILLS, fitted with wheels, are moveable, but they are usually set up as a permanent or semi-permanent unit. Most modern portable grills use gas and most are fitted with hoods, allowing for covered and uncovered cooking. They are available with between two to eight burners (some with wok burners). Other gadgets available for these grills include interchangeable hotplates and grates, rotisseries, warming racks and a whole range of grilling cookware including roasting dishes with racks and large skewers. KETTLE GRILLS, such as the Weber, have domed lids and are meant to be used in the closed position, although they can be used for quick, uncovered grilling. They usually have temperature gauges and are portable. OPEN GRILLS, which are the grills you generally see at the park or picnic areas,…

3 min.
cooking methods

DIRECT HEAT This method is when the food is cooked directly over the heat or burners with the hood open. It is used for searing and is best for food that requires short cooking times. Usually food should be seared first over high heat and then cooked over a lower heat until done to your liking. INDIRECT HEAT This method is used with kettle or hooded grills, when lower temperatures and longer cooking times are required, cooking in a similar way to an oven. It is the best for large cuts or joints of meat and whole poultry. The interior heat circulates around the food, cooking it through without burning it. The briquettes or coals are placed around the outside perimeter of the bottom grill, surrounding the food being cooked rather than burning…

2 min.
grill like a pro

PRE-HEAT THE GRILL Set grill to the highest setting with the hood closed until it reaches the desired temperature. For direct cooking, heat the grill for about 6-7 minutes (or longer if using wood, briquettes or lump charcoal) and for indirect cooking, heat for about 3–4 minutes (or follow the manufacturer’s instructions). If the grill has been greased after the last use, there should be no need to grease the cooking surface, just lightly oil the foods to be cooked. TEST THE HEAT Make sure the grill is at the temperature required by the recipe before adding the food. A good heat test is to see how long you can hold your hand just above the surface of the grill. It is a very hot fire if you can hold your hand in…

2 min.
barbecue rubs

SMOKY CHICKEN RUB active time 10 minutes start to finish 10 minutes makes ½ cup Place 1 tablespoon fennel seeds, 1 tablespoon cumin seeds and 1 tablespoon coriander seeds in a small frying pan over medium heat; stir constantly for 45 seconds or until fragrant. Transfer mixture to a mortar and pestle, cool; grind finely. Stir in 1 tablespoon smoked paprika and 1 tablespoon lemon zest; place in a jar and seal. Rub will keep for 3 months. To use, rub generously over chicken breasts then grill or pan-fry in olive oil. Or, rub over a whole chicken and roast. For extra flavor, sprinkle a little extra spice mixture over meat with salt to serve. BERBERE-STYLE BEEF RUB active time 10 minutes start to finish 10 minutes makes ½ cup Place 2 teaspoons coriander seeds and 1 teaspoon fenugreek…

1 min.
marinades

CHILE & LIME Combine 2 crushed cloves garlic, the juice from half a lime, ⅓ cup fish sauce, 1 small finely chopped fresh red chile and ⅓ cup peanut oil. Use with pork, chicken or seafood. LEMON & OREGANO Combine ½ cup white wine, ⅓ cup extra virgin olive oil, 2 tablespoons lemon juice, 2 tablespoons fresh oregano leaves and 1 crushed clove garlic. Use with pork, lamb or chicken. THYME & DIJON MUSTARD Combine ¼ cup extra virgin olive oil, ¼ cup lemon juice, 1 tablespoon Dijon mustard, 1 crushed clove garlic and 1 teaspoon thyme leaves. Use with pork, beef, lamb or chicken. RED WINE & ROSEMARY Combine ½ cup dry red wine, 2 crushed cloves garlic, 1 teaspoon coarsely chopped fresh rosemary and ¼ cup extra virgin olive oil. Use with pork, beef or…

2 min.
herb sauces

PISTACHIO MINT PESTO active time 10 minutes start to finish 10 minutes makes 2 cups Blend or process ½ cup pistachios, 1½ cups fresh mint leaves, 1 cup fresh flat-leaf parsley leaves, 1 clove garlic, crushed, 2 teaspoons lemon zest, 2 teaspoons lemon juice and ½ cup extra virgin olive oil until smooth; season to taste. Place in a jar, cover with a thin layer of oil; seal and store in the fridge. Sauce will keep for 1 week. To use, toss through pasta or spread on sandwiches. You may also serve it with grilled chicken, fish or lamb. NAM JIM active time 10 minutes start to finish 10 minutes makes 1 cup Blend or process 3 cloves garlic, 3 jalapenos, seeded and chopped coarsely, ¼ cup fresh cilantro leaves, 2 cilantro roots, 2 tablespoons fish sauce, 2 tablespoons…