Vegetables can’t be easily cooked on many grills because they require both low heat and basting to stay moist. The Grillery® offers both elements and opens up many more vegetable recipes to the backyard chef.
Suggested basting: Butter and oregano or whatever spices you’re using for the main course, which will subtly blend the tastes.
Eggplant is spectacular. Quarter it longitudinally, then lightly salt and sprinkle with extra virgin olive oil. Allow it to drain for 30 minutes to eliminate bitterness. Then dust with Hungarian paprika or oregano. Start cooking skin-side down and baste frequently until soft.
Zucchini should be prepared the same way as eggplant, but does not require salting and draining. It is delicious with dill.
Potatoes take on new character over a wood fire. Cut them longitudinally into quarter-inch slices, then pierce them several times with a fork to help them absorb basting sauces. Sprinkle them with Hungarian paprika and baste frequently. They are ready when they feel soft to the fork. Note: They require more cooking time than most meats or fish; if you are preparing the together, start the potatoes first.
Peppers mellow. Halve or quarter bell peppers and start them with the inside facing down.
Corn gets more interesting. Soak in the husk for 30 minutes, then roast over moderate flame until the outside husks are crisp.
Tomatoes. Yes, tomatoes are amazing on the grill. Halve and sprinkle with oregano, olive oil, black pepper and sea salt. Grill skin-side down until the inside begins to soften.
http://www.grillery.com
Easy Grillery-tested recipes by Grillworks and Grillery owners.
Thursday, January 17, 2008
Poultry on The Grillery
Because the skin is so tasty and so tender, a light dusting of Hungarian paprika helps protect it while also aiding the browning process.
Butterfly chickens, ducks, small turkeys, game hens, pheasants, partridges or quail by cutting through the breastbone then flattening the bird with your thumbs against the backbone and pulling outward on the ribs. Grill them bone-side down first, and leave them in that position until the flesh is cooked most of the way through. Then turn them, basting frequently, until the skin is golden brown. Note: The bone-side can take intense heat and should account for most cooking time; skin must be treated more tenderly.
Suggested basting sauces:
For Chicken: Lemon, soy and French-style mustard.
For Duck: Armagnac (or brandy), with tart cherries.
For Turkey: Butter and garlic
For Game Birds: Red wine, cinnamon and lime juice.
http://www.grillery.com
Butterfly chickens, ducks, small turkeys, game hens, pheasants, partridges or quail by cutting through the breastbone then flattening the bird with your thumbs against the backbone and pulling outward on the ribs. Grill them bone-side down first, and leave them in that position until the flesh is cooked most of the way through. Then turn them, basting frequently, until the skin is golden brown. Note: The bone-side can take intense heat and should account for most cooking time; skin must be treated more tenderly.
Suggested basting sauces:
For Chicken: Lemon, soy and French-style mustard.
For Duck: Armagnac (or brandy), with tart cherries.
For Turkey: Butter and garlic
For Game Birds: Red wine, cinnamon and lime juice.
http://www.grillery.com
Friday, October 26, 2007
Whole Butterflied Fish on the Grillery
Whole Butterflied Fish - Salmon, bluefish and other oil-rich species recommended
Whole 4-15 lb fish should be butterflied by cutting through the ribs where they join the spine, being careful to slice to-but not through- the skin. The cut should go from the head all the way to the tail, so that the skin of both sides lies flat. Head, dorsal fin and tail should be left on, but others, as well as the hard “cheeks” in back of the gill-covers, impede serving and should be removed. Coat the skin sides with high-quality olive oil and sprinkle the flesh side with Hungarian paprika.
Next, cover a space on the V-Channels as large as the opened fish with at least one inch of fresh dill or parsley. Then place the fish, skin-side down, on the herbs. In the case of large fish, angle so that the head protrudes from the opening at the left rear of the grill, and the tail at right-front, as you face the grill. This arrangement assures that the thickest part of the fish gets the most heat.
Cook over low heat, with the grill surface fully raised. Do not turn the fish. Do baste frequently, and loosen from the dill occasionally with a spatula.
A 15-lb salmon will be done in one hour from the time you place it on the grill. Serve when the flesh on top of the thickest part is done to within 1/8" of the surface. To serve whole(recommended), bring the fish forward with two spatulae while a helper holds a platter under the basting pan.
Suggested basting: Butter, light sea salt, lemon, dill and/or parsley.
Whole 4-15 lb fish should be butterflied by cutting through the ribs where they join the spine, being careful to slice to-but not through- the skin. The cut should go from the head all the way to the tail, so that the skin of both sides lies flat. Head, dorsal fin and tail should be left on, but others, as well as the hard “cheeks” in back of the gill-covers, impede serving and should be removed. Coat the skin sides with high-quality olive oil and sprinkle the flesh side with Hungarian paprika.
Next, cover a space on the V-Channels as large as the opened fish with at least one inch of fresh dill or parsley. Then place the fish, skin-side down, on the herbs. In the case of large fish, angle so that the head protrudes from the opening at the left rear of the grill, and the tail at right-front, as you face the grill. This arrangement assures that the thickest part of the fish gets the most heat.
Cook over low heat, with the grill surface fully raised. Do not turn the fish. Do baste frequently, and loosen from the dill occasionally with a spatula.
A 15-lb salmon will be done in one hour from the time you place it on the grill. Serve when the flesh on top of the thickest part is done to within 1/8" of the surface. To serve whole(recommended), bring the fish forward with two spatulae while a helper holds a platter under the basting pan.
Suggested basting: Butter, light sea salt, lemon, dill and/or parsley.
Wednesday, August 8, 2007
Grillery baby back ribs
Following is a favorite way to grill baby back ribs. No major preparation required, just the items below:
- Fresh baby back ribs, brought to room temperature
- Grey Poupon dijon mustard (I've tried other brands but this one does best)
- Minced garlic
- Soy sauce
Coat your ribs with a generous coating of the mustard. The surface should be covered, most importantly on the meaty side.
Spread on minced garlic, using a spoon to get the covering mixture even.
Arrange the ribs on a tray and sprinkle with soy sauce. Let the tray stand (covered if you wish) for 15-30 minutes, or as you start the grill fire.
Place the ribs bone-down and adjust the grill surface so the flames are a few inches below the meat. Slow cooking is best to preserve moisture and avoid burning away all of the mustard coating.
Pour some of the soy sauce and mustard into the basting tray and use it to moisten the ribs as they cook.
Turn the ribs to each side twice and monitor done-ness. The moment the thickest part of the meat goes from pink to white, take them off and serve.
- Fresh baby back ribs, brought to room temperature
- Grey Poupon dijon mustard (I've tried other brands but this one does best)
- Minced garlic
- Soy sauce
Coat your ribs with a generous coating of the mustard. The surface should be covered, most importantly on the meaty side.
Spread on minced garlic, using a spoon to get the covering mixture even.
Arrange the ribs on a tray and sprinkle with soy sauce. Let the tray stand (covered if you wish) for 15-30 minutes, or as you start the grill fire.
Place the ribs bone-down and adjust the grill surface so the flames are a few inches below the meat. Slow cooking is best to preserve moisture and avoid burning away all of the mustard coating.
Pour some of the soy sauce and mustard into the basting tray and use it to moisten the ribs as they cook.
Turn the ribs to each side twice and monitor done-ness. The moment the thickest part of the meat goes from pink to white, take them off and serve.
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.
http://www.grillery.com
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.
http://www.grillery.com
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.
http://www.grillery.com
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.
http://www.grillery.com
Sunday, May 13, 2007
Portobellos
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.
http://www.grillery.com
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.
http://www.grillery.com
Subscribe to:
Comments (Atom)
The Grillworks