Fire and Smoke by Chris Lilly

Author:Chris Lilly [Lilly, Chris]
Language: eng
Format: epub
ISBN: 978-0-7704-3440-3
Publisher: Crown Publishing Group
Published: 2014-05-06T04:00:00+00:00

THIS IS WHERE THE PROTEIN HITS THE GRILL

If you don’t have stains on your apron, you’re doing something wrong. In this chapter we explore how to do things right, from turkey to trout, pork ribs to beef ribs, and chops to chicken. This is where the protein hits the grill with some of my favorite direct-fire recipes, such as Charcoal-Seared Trout Fillet and Chipotle Grilled Tri-Tip. There’s also Apple Cider Ribs and Seasoned Mustard Drumsticks that stay away from direct flame and are cooked over indirect heat. Then, I mix things up with Peach Tea Smoked Rack of Pork and Charcoal-Grilled Turkey—recipes that take a turn over both direct and indirect sides of the grill.

Flavor is my main focus in this chapter, and I optimize it both with seasonings and sauces, as well as with cooking temperatures and exposure to charcoal and wood. Marinades and dry rubs are very important when cooking outdoors, too, but they matter little if you’re cooking at an incorrect temperature or on the wrong spot on the cooking grate. The recipes in this chapter will help you explore different cooking methods and learn them well so that you can master your grill.

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