Prep time: 10 minutes, plus about 20 minutes for the garlic
Grilling time: 6 to 8 minutes
25 garlic cloves, peeled
1/8 teaspoon crushed red pepper flakes
1/2–1 cup extra-virgin olive oil
4 bone-in rib-eye steaks, each 10 to 12 ounces and
about 1 inch thick, trimmed of excess fat
Ground black pepper
1. In a small saucepan over low heat, combine the garlic and red pepper flakes with 1/2 to 1 cup of oil, making sure you have enough oil to cover the garlic cloves. Cook at a low simmer until the garlic starts to brown, about 20 minutes. Remove the pan from the heat and allow the garlic to cool in the oil. The garlic will continue to soften and brown until the oil cools. Set aside.
2. Pour 1/4 cup of the garlic oil onto a sheet pan. Dredge the steaks through the oil, coating both sides. Season evenly with salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
3. Prepare the grill for direct cooking over high heat (450° to 550°F).
4. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes.
5. Serve the steaks warm, topped with a generous sprinkling of salt and some garlic. Spoon some of the garlic oil over the steaks, if desired.
Serves: 4 to 6 as an appetizer
Prep time: 20 minutes
Marinating time: up to 4 hours
Way to grill: direct and indirect medium heat (350° to 450°F)
Grilling time: 19 to 25 minutes
Special equipment: 12 bamboo skewers, soaked in water for at least 30 minutes
6 tablespoons fresh lemon juice, divided
1 tablespoon finely chopped garlic
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 pounds chicken wings
1/2 cup honey
1 tablespoon Tabasco® sauce
1. In a large bowl combine 3 tablespoons of the lemon juice, the garlic, salt, and pepper. Add the wings and turn to coat them evenly. Cover and refrigerate for up to 4 hours.
2. In a small bowl combine the remaining 3 tablespoons of lemon juice, the honey, and hot sauce.
3. Prepare the grill for direct and indirect cooking over medium heat.
4. Thread each wing on a bamboo skewer, being sure to skewer each portion of the wing all the way up into the cartilage in the wing tip and then spreading it out as if it were “in flight.”
5. Brush the cooking grates clean. Brown the wings over direct medium heat for 4 to 5 minutes, turning once. Then move the wings over indirect medium heat and cook until the meat is no longer pink at the bone, 15 to 20 minutes, basting with the honey mixture once or twice during the last 10 minutes of grilling time. Keep the lid closed as much as possible during grilling. Remove the wings from the grill, brush once more with the glaze, and serve warm.
Prep time: 10 minutes
Marinating time: 1 to 2 hours
Grilling time: 6 to 10 minutes
1 cup fresh orange juice
2 teaspoons grated fresh ginger
1 teaspoon minced garlic
1 teaspoon toasted sesame oil
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
4 bone-in pork rib chops, each about 3/4 inch thick
1/2 teaspoon kosher salt
1/4 teaspoons ground black pepper
1. In a medium bowl mix the marinade ingredients.
2. Place the pork chops in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag several times to distribute the marinade, place the bag flat in a rimmed pan, and refrigerate for 1 to 2 hours, turning occasionally.
3. Prepare the grill for direct and indirect cooking over high heat (450° to 550°F).
4. Remove the pork chops from the bag and reserve the marinade. Pat the chops dry on both sides with paper towels and brush off the bits of ginger and garlic. Lightly coat the chops on both sides with oil and season evenly with the salt and pepper. Let the chops stand at room temperature for 15 to 30 minutes before grilling. Meanwhile pour the marinade into a small saucepan, bring to a boil over high heat, and boil for at least 30 seconds. Remove the saucepan from the heat.
5. Brush the cooking grates clean. Grill the pork chops over direct high heat, with the lid closed as much as possible, until the surface is well marked but not burned, 3 to 5 minutes, turning once or twice and swapping their positions as needed for even cooking. Move the chops over indirect high heat and cook until firm to the touch but still slightly pink in the center, 3 to 5 minutes, turning once or twice, basting the chops occasionally with the boiled marinade. Remove from the grill. Serve warm.
Prep time: 20 minutes, plus about 35 minutes for the sauce
Way to grill: indirect medium heat (350° to 375°F)
Grilling time: about 1-1/2 hours
Special equipment: large disposable foil pan, instant-read thermometer
1 boneless rib roast, about 5-1/2 pounds, trimmed of excess surface fat
Ground black pepper
1/4 cup Dijon mustard
1⁄3 cup coarsely grated yellow onion
3 garlic cloves, minced
2 oak wood chunks (not soaked)
3 tablespoons unsalted butter, cold, divided
3 tablespoons minced shallot
1 garlic clove, minced
4 cups beef stock, preferably homemade
1-1/2 cups Shiraz wine
1 tablespoon soy sauce
1-1/2 teaspoons tomato paste
1/4 teaspoon dried thyme
1/2 bay leaf
1. Season the roast with 2 teaspoons salt and 1 teaspoon pepper. In a small bowl mix the mustard, onion, and garlic. Spread over the top of the roast. Allow the roast to stand at room temperature for 30 to 40 minutes before grilling.
2. Prepare the grill for indirect cooking over medium heat. Add 2 wood chunks alongside the coals. Brush the cooking grates clean. Position the roast with the thicker end facing the coals. Grill over indirect medium heat, with the lid closed as much as possible, until the internal temperature reaches 120° to 125°F for medium rare, about 1-1/2 hours, rotating the roast 180 degrees halfway through the grilling time. Keep the grill’s temperature between 350° and 375°F.
3. In a medium, heavy-bottomed saucepan over medium heat, melt 1 tablespoon of the butter (keep the remaining butter refrigerated). Add the shallot and cook until softened, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the stock, wine, soy sauce, tomato paste, thyme, and bay leaf, and bring to a boil over high heat. Cook, uncovered, until reduced to about 2 cups, about 30 minutes. Season to taste with salt and pepper. Remove the bay leaf. Keep the sauce warm.
4. Remove the roast from the grill, loosely cover with aluminium foil, and let rest for 20 to 30 minutes. The internal temperature will rise another 10 degrees or so during this time. Carve the roast into 1/2-inch slices, reserving the juices. Just before serving, whisk the remaining 2 tablespoons cold butter into the sauce, and stir in the carving juices. Serve warm with the sauce.
Serves: 4 to 6
Prep time: 40 minutes
Way to grill: direct medium heat (350° to 450°F)
Grilling time: 15 to 20 minutes
2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 tablespoon prepared chili powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 lamb racks, 1 to 1-1/2 pounds each, frenched
1/2 cup fresh orange juice
1/4 cup pomegranate juice
2 tablespoons honey
1 tablespoon balsamic vinegar
1/2 teaspoon kosher salt
1. In a small bowl mix the paste ingredients. Spread the paste over the lamb racks and allow them to stand at room temperature for 20 to 30 minutes before grilling.
2. In a small saucepan combine the orange juice, pomegranate juice, honey, and balsamic vinegar. Bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer until the liquid has reduced to about 1⁄3 cup, 15 to 20 minutes. Season the light syrup with the salt and let cool. (You can refrigerate the syrup for up to 3 days.)
3. Prepare the grill for direct cooking over medium heat. Brush the cooking grates clean. Grill the lamb, bone sides down first, over direct medium heat, with the lid closed as much as possible, until cooked to your desired doneness, 15 to 20 minutes for medium rare, turning once or twice and moving the racks over indirect heat if flare-ups occur. Remove from the grill when the internal temperature reaches 125°F. Let the lamb rest for 5 minutes before carving into chops (the temperature will rise about 5 degrees during resting).
4. If necessary, warm the syrup over low heat until it reaches your desired consistency. Serve the lamb warm with the syrup drizzled on top.