Easy Grillery-tested recipes by Grillworks and Grillery owners.

Monday, May 21, 2007

Marinated rack of lamb (chops work too)

Coat the bottom of a glass bowl with olive oil, then two lemons worth of juice. Minced garlic, one pinch of crushed rosemary and a hefty amount of pepper should be added next(enough pepper to nearly coat the surface of the oil) and a pinch of sea salt directly onto each chop. The lamb is then placed into the bowl, standing in only about 1/4" of the mixture. An hour later turn the meat.

Place them on The Grillery at medium heat - surface cranked high - near but not at the back of the grill.

If you have guests who don't like lamb bear in mind that steaks can only benefit from the juices that the lamb produces in abundance. Mixed with the drippings and spices your beef will be turned up a notch too(see the earlier rib steak recipe for preparation).

When really turning up the decadence - lamb, then beef basted with lamb.


Wednesday, May 16, 2007

On Smoke

We've had a few questions and misconceptions about smoke, wood fires and The Grillery, so here are some answers based on 20-odd years of experience with all of the above.

Smoke is inevitable. The old cliche "where there is smoke, there is fire" is true for ANY type of fire. Wood produces smoke, charcoal produces smoke, and yes, even gas generates the stuff, though usually not visible to the naked eye.

Smoke has flavor. What your flame feeds on will determine the flavor added to the food. Gas adds the least perceptible taste. Briquettes infuse your dinner with the wood and additives your brand combine in their ingredient list. Chunk charcoal gives a very light woodiness since it is nothing more than partially burned firewood. Natural wood provides the most campfire taste of all but you need to be careful to get the dry stuff as wet wood can lead to a visit from the fire department.

No doubt we are biased at Grillworks, Inc. The Grillery was invented to give the chef a fast way to cook over a variety of hardwoods. I cook over medium pieces of hickory and oak, but really don't get fancy beyond making sure I find the driest stuff possible. The inventor(Dad) prefers fruitwoods like apple, which give veggies and light meats like poultry and fish a more delicate smoky flavor. Yeah, I also use the chunk charcoal you can find in bags at the local Whole Foods - sprinkling a couple handfuls into my log fires helps keep a nice medium heat for the long haul.

Airflow also determines how much of that flavor gets added. The Grillery is open in the front, 1/3 on each side and closed in the back. The design pulls the air in the front and straight to the back wall of the firebox. The smoke follows this route up and out along the rear of the grill, while the concave heat reflector(welded to the back wall) bounces some of that rising heat into the center of the grill to hit the middle of the cooking surface. The Grillery's surface is hottest and nearest the rising smoke at the back, at medium heat in the center and warm at the front - this allows further control over cooking rates for your various entrees.

Whether you're looking to dive into the fun of exploring wood/smoke/food combinations or just want some easy campfire depth to your steaks, control over your fuel and your flames will land you with the flavor you're looking for.

Tip: you can use virtually anything to START your fire, just make sure that before you put the food on that any chemical or pungent(pine) fuel and smoke has burned away.


Sunday, May 13, 2007


These mushroom caps absorb the flavor of the other foods and spices your basting pan contains so they are always an excellent accompaniment.

Brush the portobellos with extra virgin olive oil and splash them with soy sauce as you put them on the grill. Place them no more than midway to the back of your Grillery so they catch the slow heat only. Sprinkle the underside with pepper, and the Italian seasonings of your choice. Baste with oil, butter or meat drippings then serve when they look moist and feel tender all the way through.


Friday, May 11, 2007

Rib Steaks, Grillery Style

The cuts of the day: rib and porterhouse

Rib steaks should be at LEAST two inches thick. Ask your butcher to cut these pieces from a rib roast, leaving the bone on. The steaks must stand on their edge during cooking. You can't do that with anything smaller than 1.5".

Porterhouse is another great candidate for this treatment. Same rule - make sure it is broad enough to stand upright.

The only two seasoning ingredients needed to wow your company are fine sea salt and minced garlic. Stock up 'cause you'll need a lot of both if you end up using this recipe as much as I do.

Let your meat get to room temperature to ensure that the seasonings can penetrate.

Cover every surface of the steak with sea salt. A lot of sea salt. It should look frosted when you're done - if your cuts are the right thickness it will be difficult to overdo. The salt both seals and seasons the meat.

After you've salted, spoon out a generous amount of minced garlic and spread it with the spoon, pushing it into the surface.

Let your steaks sit for 10-20 minutes. By the time you are ready to put them on the grill the frosting of salt will have been absorbed.

Start a fire in The Grillery. Use newspaper and small kindling to get going, then add larger pieces of hardwood. No need to build a bonfire - the best heat management is done over a small flame.

Raise the Grillery surface just out of reach of the flames and place the steaks upright on the bone, toward the back of the grill. Lean them against the back of the grill box or the crank axle if they insist on falling over.

The trick is to cook the steaks standing on the rib for most of their time on the fire. This protects the meat from overcooking and distributes the flavor up from the bone.

Start basting immediately. Put some butter or olive oil in the drip pan to start things off. Once the steaks have gone a few minutes you'll have a great sauce to brush on the meat.

How to know when to drop them down on their side? Cut and look - when the meat near the bone starts to go from rare to medium-rare knock them over. Since you are continuously basting the meat there won't be any loss of juices after the knife.

Cook to your preference, lower into the flames for a short final sear and serve.


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