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he sizzling sound, the smoky aroma, and the taste of pure grilling delight, its no wonder so many people enjoy outdoor cooking. Outdoor cooking is no longer just a barbecue, but instead a culinary art, a passion, and an unmistakable experience.
As you begin cooking on your Dacor Outdoor Grill, youll find that its easy to become a Master Outdoor Chef. We have included over 50 time-tested recipes for perfectly prepared chicken, beef, fish and vegetables, plus mouth watering marinades, sauces, rubs, side dishes, and quick reference charts on over one hundred grilling items. Symbols for grilling, rotisserie and smoking are included on several of our recipes, referring you to the suggested method of cooking. Creating, testing and preparing these new grilling recipes has been a personal and professional pleasure. I know youll be pleased with the results delivered by your Dacor Outdoor Grill. Special thanks to my Assistant Chef, Heather Kahn for her inspiration and creativity. Enjoy cooking under the sky, whether during the day or night!
Table of Contents
Different Ways to Grill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Grilling Basics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Indirect Cooking Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Direct Cooking Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Rotisserie Instructions and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 Rotisserie Cooking Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Smoking Instructions and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 Sauces, Rubs and Marinades . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 Side Dishes and Appetizers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39 Grilled Vegetables and Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57 Main Entres . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67 Weights and Measures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 92 Minimum Safe Internal Temperatures . . . . . . . . . . . . . . . . . . . . . . . . . . . . 92 Recipe Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93
grilling between 400-600 degrees. The high heat provides an excellent sear, sealing in all the flavorful juices and browning the surface with a crisp delicious crusted coating. ROTISSERIE G RILLING uses the infrared burner located on the back wall of your Dacor Outdoor Grill. This method of cooking is an excellent way of preparing chicken, game hens, ducks, pork loins and boneless rib roasts. Use the rotisserie rod and forks to position your meal perfectly in relationship to the infrared burner. As the motor slowly rotates, the meat sears and cooks evenly on all sides, producing a flavorful, crispy-browned and juicy meal. S MOKING couldnt be easier with our removable stainless steel smoker tray. The hinged door design and variable location positioning make smoking convenient and successful. So whether you are smoking salmon fillets or a beef roast on the rotisserie, you can enjoy the rich added flavor it produces.
Grilling Basics
n Repeat this step when lighting the additional burners. n For detailed instructions please consult
your Use and Care manual.
n Always open the canopy hood before igniting the grill. Make sure that the gas valve to the grill is open and flowing. n Light one burner at a time, pressing
in on the control knob and turning it counterclockwise until you hear a clicking ignition sound.
n Preheat the grill for 15 to 20 minutes before cooking to ensure its hot and ready to cook. n The length of time it takes to grill depends
on many factorsis the meat at room temperature, is it completely defrosted, how many pounds, flame settings, etc.
n Refer to the indirect, direct and rotisserie charts to help estimate cooking times.
Grilling Tips
n Most importantly, the barbecue needs constant attention. For best results, keep a watchful eye on the food at all times. n Bring foods to room temperature before grilling. They should also be thawed completely before grilling. This will prevent the food from being cold in the center and cooked on the outside. It also allows the meat to cook more fully. n Be organized. Prepare as much in advance as possible. Marinate meats well in advance for better flavor. Have all supplies, tongs, spatulas, and hot pads handy. n Have a clean plate ready to place the
cooked foods ontoNOT the plate the raw meat was marinated in or carried out to the barbecue on.
n Thinner cuts of meat should be cooked at a high heat and as quickly as possible to retain juices and get a nice sear. n Medium thick foods should be started on high heat to sear the food, then either moved to a cooler part of the barbecue or lower the heat to fully cook the food. n Thick items also need to be seared quickly to lock in the juices, then finished on a lower temperature to fully cook. n Barbecue sauces and other marinades that have sugars in them should be brushed onto the food in the last 30 minutes of cooking. Otherwise the sugars will caramelize too quickly, causing the food to burn on the outside. If it is an item that cooks fairly quickly, though, the sauce may be brushed on at the beginning. Hamburgers are a good example of these. n Foods with the bone in, such as chicken pieces, begin cooking with the bone side down. This will begin the cooking process without causing the breast meat side to cook too quickly. n To prevent steaks and other meats with fat around them from curling, slit the fat with a knife. n To prevent flare-ups, trim off the excess fat around the meats.
n When using direct heat, start out cooking on a hot grill. Heat the grill with the canopy lid down for 15 minutes. To see if the grill is hot enough, hold your hand about 5 inches from the cooking surface. If you can hold your hand there for more than 5 seconds, it is not ready yet. Start with a hot grill and adjust from thereyou will have better control of your heat. Also, foods will not stick to the grates if they are hot.
n Some trials may be necessary to achieve the right temperatures to cook various foods. Thin items may dry up too quickly on too high of a heat, while really thick items may only sear on the outside and remain raw inside. n There is no need to grease the grates before placing the meat on the grill. If you allow the grill to come up to a high heat, meats will not stick to the grates. Also, the foods should be allowed to caramelize and cook fully before flipping. Most of the time, you will see the edges turn darker or more opaque when the food is ready to be flipped. n It is best to use tongs to flip meats instead of a meat fork. The meat fork will pierce the food, letting flavorful juices run out. n Only flip the foods once, as multiple flipping can cause the meats to dry out. n Do you leave the canopy lid up or down?
Good question! Leaving it up causes some temperature loss and may increase the cooking time. Leaving it down causes the temperature to rise very quickly as the heat is trapped inside. Foods may cook too quickly. Since grilling is best at high temperatures
and is a fast process, leaving the canopy lid down will produce the best results. Just remember, for longer cooking times leave it down. Since some items, such as hamburgers and hot dogs, cook for a short period of time, it doesnt really matter whether you leave it up or down. It is easier, however, to monitor the foods progress with the canopy lid up. THE U SE OF ALUMINUM F OIL Using foil is a great way to prevent smaller cuts of meat and vegetables from falling through the grates. It also allows the food wrapped in foil to steamwhich locks in juices, flavors, and vitamins. Be careful when opening foil packets, as escaping steam can burn you. Please see the grilling charts for foods recommended to be wrapped in foil.
VERY IMPORTANT
Flare-ups happen faster when the canopy lid is down, so keep a watchful eye on your grilled foods.
Marinating Meats
Marinating not only adds flavor, it also tenderizes the meats and prevents carcinogens from penetrating the meat. Here are a few rules to get the best results when marinating:
n Fish and shellfish should be marinated for no longer than 1 hour. n Refrigerate all meats while they are marinating, but allow the meats to come to room temperature before placing them on the grill. This should take no more than 20 minutes. n Never consume a marinade in which the raw meat has been soaking. The meats can transfer harmful bacteria to the sauce. If you wish to use this marinade, place it in a saucepan and bring it to a boil. Simmer for at least 15 minutes. n For great marinating ideas, see recipes in the Sauces, Rubs, and Marinades section of this book on page 31.
n cup of marinade is enough for each pound of meat. If it is a large roast, more may be needed. n The food should be turned in the marinade
every once in a while so that the marinade is able to flavor all sides of the food.
n Thicker cuts of meat, such as beef, lamb and pork, may be marinated for up to 24 hours. n Thinner cuts of meat, such as chicken
breasts and turkey cutlets, should be marinated for no longer than 2 hours.
Grilling Essentials
This is a small list of accessories you may need while barbecuing. Through your own research, you will decide what works best for you:
hot water for at least 30 minutes before stringing the food onto them. This will help prevent them from burning while on the grill (they will still burn, however), and it also prevents them from splintering while stringing the food onto them.
are good for adding barbecue sauce in the last 10 minutes of cooking. A mop is used to add moisture to the food while it is cooking. It is usually something that will not affect the caramelization of the meatmeaning it will not add sugar and cause the meat to brown even faster. Mop recipes are usually made up of wine, beer, stocks, vinegars, herbs, etc. A mop is just thatbut smaller. It looks like a mini mop with a wood handle.
Item
Temperature Minutes per side / Total Time 135 145 160 170 145 160 145 160 160 170 145 160 145 160 145 145 145 160 145 160 140 145 140 145 145 160 145 160 160 160
Rare Med rare Med Well Done 1 inch thick Med rare Boneless sirloin 1 inch thick Med steak 23 lbs Eye round roast Med rare Med 1 inch thick Med Flank steak inch thick Well done Ground meat patties 4 per pound 46 lbs Rib eye roast Med rare Med 46 lbs Rib roast Med rare Med 35 lbs Round tip roast Med rare 68 lbs Med rare 1 inch thick Steaks Med rare porterhouse, rib, Med 11 inch Med rare rib eye, sirloin, thick t-bone Med 23 lbs Tenderloin roast Rare Med rare 46 lbs Rare Med rare 1 inch thick Med rare Tenderloin steak Med 1 inch thick Med rare Med 33 lbs Top round roast Med 46 lbs Med thick
1 inch
1113 min per side / 2226min total 1314 min per side / 2628 min total 1618 min per side / 3236 min total 1820 min per side / 3640 min total 11 hrs total 1 hr2 hr total, on v shaped rack 911 min per side / 1822 min total 1012 min/2024 min total
11 hrs 1 1 hrs, on v shaped rack 11 hrs 1 1 hrs, on v shaped rack 1 1 hrs total 2 2 hrs total, on v shaped rack 810 min per side / 1620 min total 1012 min per side / 2024 min total 1011 min per side / 2022 min total 1113 min per side / 2226 min hr 1 hr 11 hrs 11 hrs, on v shaped rack 810 min per side / 1620 min total 1011 min per side / 2022 min total 911 min per side / 1822 min total 1113 min per side / 2226 min total 3040 min per side / 11 hrs total 4550 min per side / 11 hrs total
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Doneness Med rare Med Med rare Med Med Well done Med Med Med Med Med rare Med Med rare Med
Temperature Minutes per side / Total Time 145 160 145 160 160 170 160 160 160 160 145 160 145 160 1213 min per side / 2426 min total 1415 min per side / 2830 min total 1214 min per side / 2428 min total 1416 min per side / 2832 min total 78 min per side / 1416 min total 89 min per side / 1618 min total 12 hrs total, on v shaped rack 11 hrs, on v shaped rack 22 hrs, on v shaped rack 11 hrs total, on v shaped rack 89 min per side / 1618 min total 910 min per side / 1820 min total 12 hrs 22 hrs, on v shaped rack
Veal chops Veal loin roast Veal rib roast Lamb boneless rolled leg roast Lamb boneless rolled shoulder roast Lamb chop Lamb whole leg roast
Pork
Bratwurst sausage Pork chop, bone-in 34 lbs inch thick 11 inch 24 lbs 35 lbs 46 lbs Reheat Med Well Done Med Well Done Reheat Reheat Reheat Reheat 140 160 170 160 170 140 140 140 140 1012 min per side / 2025 min total 1012 min per side / 2024 min total 1720 min per side / 3540 min total 11 hrs 11 hrs, on v shaped rack 11 hrs cooked on v shaped rack 11 hrs cooked on v shaped rack 22 hrs cooked on v shaped rack 1012 min per side / 2024 min total
Pork boneless top loin roast Fully cooked ham boneless half Fully cooked ham 34 lbs boneless portion Fully cooked ham 58 lbs smoked picnic Ham slice fully cooked 1 inch
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Item Pork loin blade Pork loin center rib roast Pork rib, crown roast Pork rib, country style Pork ribs, loin back or spareribs Pork tenderloin
Doneness Well done Med Well done Med Well done Med Med
Temperature Minutes per side / Total Time 170 160 170 160 170 160 160 12 hrs, on v shaped rack 11 hrs, on v shaped rack 22 hrs, on v shaped rack 4575 min per side / 11 hrs total 3745 min per side / 11 hrs total hr, on v shaped rack.
Poultry
Chicken broiler fryer, half Chicken whole 11 lbs Well done Well done Well done Well done Well done Well done Well done Well done Well done 180 in thigh 180 in thigh 170 180 in thigh 180 in thigh 180 in thigh 180 in thigh 180 in thigh 180 in thigh Start bone-side down, 45 min 1st side 15-20 min 2nd side, 11 hr 20 min total 11 hrs total 11 hrs total 12 hrs total, on v shaped rack 79min per side /1518 min total 2530 min per side /5060 min total 11 hrs total, on v shaped rack 2025 min per side / 4050 min total Start bone-side down, 2530 minutes per side / 5060 min total 11 hrs total, on v shaped rack 30 min, cooked on v shaped rack
23 lbs 34 lbs 45 lbs Chicken breast half, 45 ounces skinned and boned Chicken quarters 23 lbs Cornish game hens 1 lbs Cornish game hens, half Chicken piecesbone-in, skin on Pheasant Quail lb 22 lbs 23 lbs 4-6 ounces
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Item Turkey
Weight
Doneness Well done Well done Well done Well done Well done Well done Well done
Temperature Minutes per side / Total Time 180 in thigh 180 in thigh 170 180 180 170 180 12 hrs 22 hrs 34 hrs, cooked on v shaped rack 5260 min per side, 12 hrs total 11 hrs per side, 22 hrs total 79 min per side /1518 min total 2530 min per side / 1 hrs total 3037 min per side / 11 hrs total 1215 min per side / 2530 min total Bone side down 2530 min per side / 5060 min total
68 lbs 812 lbs 1216 lbs Turkey breast whole 46 lbs 68 lbs Turkey breast 46 ounces tenderloin steak Turkey drumstick 1 lbs Turkey hindquarters 24 lbs Turkey tenderloin 810 ounces Turkey thigh 11 lbs
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Beef/Veal/Lamb
Beef boneless sirloin steak Rare Med rare 1 inch thick Med Rare Med rare Med 1 inch Med inch Med 4 per lb 1 inch Med rare direct heat Med 1 inch Rare Med rare Med 1 inch Med rare Med 11 inch Med rare Med 1 inch Med 1 inch Med rare Med
Flank steak Beef ground meat patties Beef steak (blade, chuck, top round) Beef steak (blade, chuck, top round) Steak: porterhouse, rib, rib eye, sirloin, t-bone, tenderloin, top loin Veal chop Lamb chop
Pork
Pork chop Frankfurters, smoked bratwurst inch 11 inch 56 per lb Med Well done Reheat 160 170 140 45 min per side / 811 min total 1215 min per side / 2530 min total 12 min per side / 35 min total
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Item
Temperature Minutes per side / Total Time 180 in thigh 170 180 in thigh 170 Bone side down 2025 min per side / 4050 min total 68 min per side / 1215 min total Bone side down 1722 min per side / 3545 min total 68 min per side / 1215 min total
Poultry
Chicken broiler fryer, half Chicken breast half, skinned and boned Chicken Pieces, Bone in Turkey breast tenderloin steak
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Item
Preparation
Precooking Time
Direct Grilling Time on High 10 min per side/ 20 minutes total 23 min per side 57 minutes total 13 min per side 35 minutes total 3037 min per side 11 hours total 12 min per side 35 minutes total 1215 min per side 2530 minutes total
Vegetables
Acorn or butternut squash Artichoke Halve squash None and wrap in foil. Boil or steam for 30 30 minutes minutes or until soft. Cut in half. Asparagus Snap off base. Drop in 34 minutes boiling water. Drain. Baking-size potatoes Scrub potato, poke with None or sweet potatoes fork in center. Lightly lb each oil and wrap in foil. Button mushrooms Scrub mushrooms. Pat None dry. Place on metal or soaked wooden skewers. Corn on the cob Clean out silk. Rewrap None with greens. Truss corn with string. Soak in water for 30 minutes. OR clean out silk and greens. Wrap in foil with butter and salt. Eggplant Cut into 1 inch pieces None crosswise. Brush lightly with oil. Season with salt. Fennel Cut off stem. Drop in 10 minutes. Cut boiling water. Drain. into 1 inch pieces Fresh baby carrots Rinse. Drop in boiling 35 minutes water. Drain and brush lightly with oil. Garlic, whole bulb Cut off the top of the None bulb. Pour small amount of olive oil in center. Salt and pepper. Wrap with foil. Leeks Cut off green part. Cut in half lengthwise. Wash very well. None
4 min per side 8 minutes total 2 min per side 5 minutes total 12 min per side 35 minutes total 2530 min total
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Item New potatoes Portobello Mushrooms Scallions or green onions Sweet peppers to grill yellow, green, orange, red Sweet peppers to roast yellow, green, orange, red
Preparation
Precooking Time
Direct Grilling Time on High 2025 min total 23 min per side 57 min total 11 min per side 23 min total 23 min per side 57 min total 45 min per side 810 min total
Halve potatoes. Wrap in None foil with butter and salt. Remove stems. None Leave whole or slice into inch pieces. Rinse well None Rinse and pat dry None Remove seeds and stem. Cut into quarters and grill pieces. Rinse and pat dry. Place None on grill and blacken all sides. Place blackened pepper in a bowl and cover with plastic wrap or foil to let skin steam off. Peel, seed, and remove pith. Pepper may be grilled to reheat. Remove stem end. None Cut lengthwise into inch slices
23 min per side 57 min total 23 min per side 57 min total
None
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Item
Preparation
Precooking Time
Fruit
Apple Banana Mango Nectarine Orange Papaya Pear Pineapple Plantain Watermelon Cut apple in half and core. Peel and cut in half Brush with vegetable oil Cut in half, peel and cut into 1 inch spears Cut in half, remove pit Cut into in rounds Cut in half, peel and cut into 1 inch spears Cut in half and core Cut into 1 inch rings Peel and cut in half Cut into cubes and put onto skewers None None None None None None None None None None 23 min per side 46 min total 1 min per side 2 min total min per side 1 minute total 2 min per side / 4 min total min per side / 1 min total min per side 1 min total 12 min per side / 24 min total 12 min per side / 24 min total 1 min per side / 2 min total 1 min per side / 2 min total
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n Check the food to make sure it is rotating evenly. If not, remove the rotisserie rod and meat and readjust its placement. n Turn the far right knob onthis is the rotisserie control knob. n Close the canopy lid. n Follow the times and temperatures on the Rotisserie Cooking chart on page 24. n To check for doneness, turn the rotisserie motor off. Take an internal temperature of the food with an instant read thermometer. n If the food is done, turn off the motor
and the rotisserie burner and remove the entire rotisserie rod with hot pads. Place on a clean cookie sheet.
n Slide one rotisserie fork onto the rotisserie rod to the center. Tighten it slightly. n Place meat onto the rotisserie rod,
securing it with the rotisserie fork. See page 23 on how to truss poultry to help keep the meat in place.
n Use hot pads to loosen the wing nuts and remove the rotisserie rod and forks. n Allow the meat to rest for 10 to 15 minutes before carving (see note on Carry-over Cooking on page 92). n Clean rotisserie rod and forks with hot soapy water and the coarse side of a sponge.
n Insert pointed end of rod into rotisserie motor and rest the blunted end on bracket to the left. n Loosen wing nuts on the rotisserie forks to center the meat in front of the infrared burner (the white ceramic piece in the back of the grill). Tighten the wing nuts firmly. n Make sure the rotisserie is plugged in and turn the switch on to rotate the meat.
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Rotisserie Tips
n If the food is not rotating properly, it will not cook evenly. Make sure that it is turning at an even pace. n All times and temperatures in the rotisserie charts are guidelines based on using the infrared rotisserie burner only. However, if you feel you need more heat, the grill elements may be turned on at the same time as the rotisserie burner. Frequently check the food for doneness. n The length of time it takes to rotisserie cook the food depends on many factors is the meat at room temperature, is it completely defrosted, how many pounds is it, etc. The Rotisserie Cooking chart should serve as a guide to estimate approximately how long the food will take to cook. After becoming familiar with your grill, however, you will become the master at your own timing and your own techniques for rotisserie cooking. n The maximum amount of weight that the
rotisserie can hold is 15 pounds. A 15-pound turkey should turn and sear correctly using the rotisserie burner.
n The rotisserie does not need to be preheated before using it. In fact, it will be easier to place the skewer in the proper brackets before turning the infrared burner on. n If you have a favorite oven-roasted meat,
this recipe can easily be replicated on a rotisserie. Follow the times and temperatures in the Rotisserie Cooking chart.
n The rotisserie can be used in combination with the smoker. See Smoking Tips to operate the smoker, and refill the chips often to get the best flavor. n Keep the canopy lid closed while
rotisserie cooking. This will help lock in the juices and shorten cooking time.
n Baste meats during the last 30 minutes while rotisserie cooking. This will prevent sugary marinades from browning too fast. n Tender meats are best on the rotisserie,
due to the quick and intense sear.
n Let meats rest for about 10 to 15 minutes before carving. This will allow the juices to redistribute through the meat. n Various marinades and rubs can be used
on rotisserie-cooked foods. See the Rotisserie Recipes in this book.
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n Pull the ends of the string down towards the tail and pull the string back along the body, tucking the string into the thighs. n Pull the string back over the wings. n Pull one end of the string securely underneath the backbone at the neck opening. Tie the two ends of the string with a secure knot. n Place one of the rotisserie forks onto the rotisserie rod. Slide bird onto rotisserie rod. Place second rotisserie fork onto rod and center the two forks and the bird in front of the rotisserie burner. Tighten the wing nuts to secure the bird. n Spin the rod in your hands to make sure the bird is properly balanced. If it is not, readjust its placement. This is very important because if it is not secure, the bird will cook unevenly and will not rotate on the rotisserie properly.
n Fold wings back, so that they are resting behind its neck. n Cut a piece of cotton
string about 24 inches long, depending on the size of the bird. Do not use plastic string or fishing line to truss the bird.
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Item
Beef rib eye roast Beef tri-tip Beef rib roast, boneless Chicken, whole fryer Cornish game hens Turkey, whole Turkey breast Lamb leg, boneless Pork loin roast Pork butt, bone-in Ham, boneless
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n Place food as close to the smoker as possible, as this will allow the flavors to both penetrate and tenderize the meat. n Close the canopy lid and follow the times on the Direct/Indirect Cooking or Rotisserie Cooking charts for meats. Use a spatula or tongs instead of a meat fork to turn the meat, as this will pierce the meat and allow juices to run out. n If the wood chips begin to catch fire (small red embers will appear in the smoker box), a small amount of water may be added to the smoker box. n Wood chips will smoke for approximately
15 minutes, so replace chips frequently during the smoking process. Use hot pads and tongs to do so, as the smoker tray will be very hot. Do not remove the hot smoker tray. Instead, have the chips drained and ready to go into the smoker box.
n Adjust flame under the smoker box to medium if the wood chips burn too quickly. n Always take an internal temperature of meats to determine doneness. See Minimum Safe Internal Temperatures on page 92.
n Close canopy lid and allow smoke to gather in the barbecue. This will take about 15 to 20 minutes.
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Smoking Tips
n Have all your ingredients ready before you begin smoking. This includes rubs, marinades, utensils for turning, extra wood chips soaked, and, most importantly, hot pads. n Smoking is as much of an art as it is a
science. Knowing when to add wood chips, adjust flames, add water, etc. is something you will acquire by experimenting. Take down notes of successes, such as temperatures, foods, and amount of wood chips used.
n Some liquids can be added to the smoker tray instead of water to help add flavor and moisture. A few good ones to try are apple juice or cider, chicken stock, beer or wine. n The smoker box can also be used to steam foods. Add water to the box and turn on the burner underneath it. n When replacing wood chips, be prepared and leave the canopy lid open for a minimal amount of time. Otherwise, you will lose the valuable smoke. n Most smoking requires low heat and low temperatures. n If you dont see billows of smoke coming out of the grill, it is probably time to add more wood chips. More smoke = more flavor.
n Use tongs and hot pads to add wood chips, turn meats, add water, etc. n Adding fresh herbs, such as rosemary and
thyme, in with the wood chips adds a unique and pleasant flavor. They burn quickly, though, so replace them often.
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Mesquite
Alder
Salmon, swordfish, any other fish. Also good with chicken and pork.
Oak
Most commonly known for smoking brisket. Also good with chicken and pork. Poultry, vegetables, ham, bacon Chicken or turkey, ham, game birds, pork
Maple
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6 garlic cloves, chopped 1 bay leaf, center vein removed, leaves crushed 1 tsp cayenne pepper 1 Tbsp chile powder 1 Tbsp ground cumin 1 Tbsp ground coriander 1 Tbsp salt
Chimichurri Marinade
Place all the ingredients in a food processor. Blend until smooth. Use this marinade for chicken, fish, or beef. Marinate for 2 to 24 hours. Keep in an airtight jar for a couple of days. Makes 1 cups marinade.
cup cilantro, chopped cup parsley, chopped cup white wine vinegar cup olive oil
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Cilantro Pesto
Serve this with our Lime and Cilantro Chilean Sea Bass on page 74. Pepitas are shelled pumpkin seeds. You can find them in a specialty store or a well stocked grocery store. In a food processor or blender, blend the garlic to a paste. Add pepitas and pulse until minced. Add cilantro and lime juice. Blend until chopped fine. Slowly drizzle in olive oil while the food processor is running. Scrape sides of blender or food processor and pulse. Add salt and pepper to taste. Serve this with our Chilean Sea Bass, chicken or add it to pasta or vegetables. Makes about 1 cup.
Juice of 1 lime
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1 Tbsp ancho chile powder 1 Tbsp cumin seeds 1 Tbsp mustard seeds 2 tsp garlic powder 1 tsp celery salt
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2 mangoes, cut into small dice 1 jalapeno, minced 3 garlic cloves, minced 1 cup pineapple juice
Nectarine Relish
This recipe can be cooked on the Dacor side burner. Serve with any meat, poultry, or fish. In a medium-sized saucepan, heat oil on medium high. When oil is hot add onion and cook until it is golden. Stir in vinegar and sugar. When sugar dissolves, add fruit and cook until heated through. Season with salt and pepper to taste. Add herbs at very end. Turn off heat and let cool. Serve with Sweet and Spicy Pork Tenderloin on page 86. Makes 2 cups.
onion, chopped
3 Tbsp rice wine vinegar 1 Tbsp sugar 1 nectarine, pitted and small diced 1 peach, pitted and small diced 1 Tbsp mint, snipped with kitchen shears 1 Tbsp cilantro, chopped Salt and pepper, to taste
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1 tsp garlic, minced 1 tsp ginger, minced 1 Tbsp soy sauce 1 tsp brown sugar
cup brown sugar cup water cup pineapple cup rice wine vinegar
3 garlic cloves, minced 2 tsp ginger, chopped 1 Tbsp mirin 1 Tbsp sake
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1 bag turkey neck and giblets 4 cups water 6 Tbsp flour 6 Tbsp butter
cup port
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medium onion,
1 bell pepper, seeded and chopped 1 jalapeno, seeded and minced (wear rubber gloves when doing this) 2 garlic cloves, minced
cup maple syrup cup barbecue sauce cup catsup cup brown sugar
1 Tbsp Worcestershire 1 Tbsp whole grain mustard 1 Tbsp apple cider vinegar 1 (15 ounce) can kidney beans, drained and rinsed 1 (15 ounce) can pinto beans, drained and rinsed 1 (15 ounce) can Great White Northern beans, drained and rinsed Salt and black pepper, to taste
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Dough 1
tsp sugar
1 Tbsp olive oil 3 cups all-purpose flour 1 tsp salt Toppings 2 boneless, skinless chicken breasts
2 Tbsp butter, melted 2 stalks celery 1 cup shredded jack cheese cup prepared pizza sauce 2 Tbsp cilantro, chopped
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2 cloves garlic, minced 2 Tbsp cilantro, chopped 1 (15 ounce) can black beans, rinsed and drained 1 tsp (from a 7-ounce can) chipotle peppers in adobo sauce 1 tsp cumin 2 tsp lemon juice 1 cup breadcrumbs 1 stalk celery, minced 2 Tbsp red bell pepper, minced
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2 medium avocados, pitted, peeled, and small diced 4 Tbsp lime juice 1 jalapeno, seeded and chopped (wear rubber gloves when doing this)
cup onion
1 small tomato, seeded and chopped Salt and pepper, to taste 1 slice lemon or lime, if needed
44
45
cups mayonnaise
tsp black pepper tsp garlic powder tsp celery salt cup celery, chopped (about 1 stalk) cup dill pickles,
chopped 3 Tbsp dill pickle juice 6 hard boiled eggs, chopped
1 Tbsp salt
46
3 dozen clams, in their shells 2 slices bacon, cut into small pieces 2 Tbsp butter 4 garlic cloves, minced 1 shallot, minced Juice of 4 limes 1 Tbsp Worcestershire 1 tsp salt 1 tsp black pepper
47
1 jalapeno, seeded and minced (wear rubber gloves when doing this)
1 cup pineapple, cut into bite-size pieces 1 cup jicama, peeled and cut into thin strips 2 cups baby greens, washed and dried 1 avocado, cubed
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4 baking potatoes, peeled and cut into quarters 2 Tbsp + 1 Tbsp salt, divided 2 tsp white pepper
Mashed Potatoes
Peel and chop potatoes into 1 inch pieces and place in pot. Add enough water to cover the potatoes and 2 Tablespoons salt. Bring potatoes to a simmer. Do not let them boil. Simmer gently for 15 to 20 minutes. Check them by sticking a fork in the potato. If the potato slips off the fork, they are done. Drain potatoes and return to the pot. Add butter and cup of milk. Mash the potatoes with a potato masher until smooth. Add 1 Tablespoon salt and pepper. If the potatoes are dry, add more milk until a creamy consistency forms. Serve warm. Serves 6.
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50
51
pound purple potatoes, scrubbed 1 pound asparagus, trimmed and cleaned cup lemon juice cup olive oil
pound red tiny new potatoes, scrubbed 1 Tbsp parsley, chopped 1 Tbsp basil, chopped 1 Tbsp thyme, chopped cup shaved Parmesan cheese
52
4 garlic cloves, minced 1 Tbsp salt 1 tsp black pepper 4 artichokes Water to cover 1 cup mayonnaise
53
5 pound bag frozen chicken wings 1 cup red hot sauce 1 cup butter, melted Juice of 1 lemon Salt and pepper 1 bunch celery, cleaned and cut into strips Bleu Cheese Dressing
54
cup cream cheese mango, chopped cup cilantro leaves red onion, chopped
Juice of 1 lime
55
4 large bananas
59
2 bunches baby bok choy, rinsed and dried, cut in half Vinaigrette
60
1 large eggplant 1 red bell pepper 3 Tbsp olive oil 1 Tbsp lime juice 1 Tbsp chili sauce 2 garlic cloves, minced 3 Tbsp mayonnaise 3 Tbsp sour cream 3 Tbsp white wine vinegar Salt and pepper, to taste
61
Roasted Onions
If you cannot find Vidalia onions, any sweet onion will do- Maui onions are fantastic with this recipe, also! Prepare the grill for direct heat. Turn the burners onto medium high heat. Peel the onions and trim off the top and bottom. Using a paring knife cut an X in the top and bottom of each onion inch deep. Tear off four pieces of foil (about a 6 inch square). In the center of each foil square, place 2 Tablespoons of butter. Place the onions on top and place another 2 Tablespoons of butter on top of each onion. Sprinkle each onion generously with salt and pepper. Wrap the onions in the foil and place on the grates. Cook for about 30 minutes, or until they are very soft and slightly brown. Let the onions cool slightly, then slice into strips. Serve these warm with Southwestern Spice Rotisserie Rib Roast on page 84 or the Rib Eye Steaks on page 79. Makes 4 cups.
4 sweet Vidalia onions 16 Tbsp butter Salt and black pepper, to taste
62
63
2 blocks extra firm tofu, drained and cut into 1 cubes 1 pineapple, cut into 1 chunks 3 zucchinis, cut into 1 pieces 1 cup cherry tomatoes pound button mushrooms
64
1 yellow squash, cut in bite size chunks 1 small head broccoli, cut into 1 florets
1 Tbsp sherry cup Kalamata olives, chopped 1 bunch fresh thyme, chopped Salt and pepper, to taste
65
4 ears of corn, husks on 8 slices bacon, chopped 2 shallots, minced 2 Tbsp parsley, minced Salt and pepper, to taste Wood chips, soaked
66
Main Entres
2 quarts water
cup salt
5 garlic cloves, crushed 3 Tbsp five spice powder 3 cups cold water 23 pound fresh duck
cup honey
69
Honey Mustard Glaze 4 Tbsp honey 3 Tbsp whole grain mustard 2 Tbsp lime juice 1 Tbsp olive oil 2 Tbsp soy sauce 2 Tbsp cilantro, chopped 2 3 pound whole chicken
70
onion, minced
1 habanero chili, or 2 small jalapenos, seeded and minced (wear rubber gloves when chopping these) Juice of 1 lime 2 Tbsp soy sauce 3 tsp ground allspice 1 tsp ground black pepper 1 tsp ground cayenne 1 tsp sugar
4 bone-in pork chops, inch thick, trimmed of all excess fat Salt and black pepper, to taste
71
Cherry Port Wine Sauce 1 can pitted Bing (or dark) cherries in syrup
cup port
1 tsp salt
tsp pepper
1 tsp arrowroot 2 Tbsp Herbes de Provence Salt and pepper, to taste 4 oneinch thick lamb chops
72
1 Tbsp red wine vinegar Salt and pepper, to taste Stuffing 1 cup breadcrumbs 1 cup toasted pecans, chopped 56 pound boneless leg of lamb
73
Zest and juice of one lime 2 garlic cloves, minced Salt and pepper to taste
74
cup water cup catsup cup soy sauce cup rice wine vinegar cup brown sugar
1 Tbsp tamarind paste 1 Tbsp garlic, chopped 1 tsp dried mint 2 pounds chicken drumsticks
Mango Drumsticks
In a blender or food processor, blend first nine ingredients. Rinse and dry the chicken. Place the marinade mixture into a plastic bag. Put the chicken in the bag. Marinate for 8 hours to overnight. Prepare the grill for direct heat on medium. Place the chicken on the grill, reserving the marinade. Put the marinade in a saucepan and reduce on the side burner. Reduce to 2 cups, about 20 to 25 minutes. Turn the chicken so it cooks evenly. The chicken should take about 15 to 20 minutes, or until internal temperature is 170 in the thigh. There should be no more blood in the bone and the meat should not be pink. Serve these drumsticks with the sauce to dip them in. Serves 4.
75
cup molasses cup real maple syrup cup red wine vinegar
4 garlic cloves, chopped 2 Tbsp soy sauce 23 pound pork roast
76
1 Tbsp olive oil 1 medium onion, chopped 1 pound ground turkey or lean ground beef 1 beaten egg
cup breadcrumbs
1 Tbsp dried oregano 1 tsp ground cumin 2 tsp paprika 1 tsp ground black pepper 1 tsp salt 1 cup feta cheese, crumbled 2 Roma tomatoes, sliced 2 cups romaine lettuce, torn
4 hamburger buns
77
Salt and pepper, to taste 4 Cornish game hens, about 1 pounds each
78
2 Tbsp salt 1 Tbsp paprika 2 tsp garlic powder 1 Tbsp coarsely ground black pepper 4 one-inch thick rib eye steaks
79
cup catsup cup maple syrup cup brown sugar cup fresh ginger,
minced
tsp pepper
2 tsp salt
80
1 pounds flank steak, rinsed and patted dry 3 bell peppers (red, green, and yellow), cut in half 1 white onion, cut into rings 812 flour tortillas 1 cup sour cream 46 lime wedges
cup cilantro, chopped cup hot sauce cup dried fruit mix cup cilantro
2 stalks green onions, chopped 1 Tbsp unsweetened cocoa 1 Tbsp Worcestershire 1 Tbsp olive oil 4 cloves garlic 1 (4 ounce) can chipotle chile in adobo sauce, separated
81
1 tsp ground cumin 1 jalapeno, seeded and minced (wear a rubber glove while doing this)
82
83
1 Tbsp dried oregano 1 Tbsp dried tarragon 1 Tbsp dried thyme 1 Tbsp cumin seed 1 Tbsp mustard seed 1 Tbsp onion powder 1 Tbsp garlic powder 1 Tbsp ancho chile powder 1 Tbsp salt 2 teaspoons black pepper 46 pound boneless rib roast
84
Marinade: Juice and zest of 1 lemon Juice and zest of 1 lime Juice and zest of 1 orange cup chopped fresh cilantro
5 garlic cloves, finely chopped 2 tsp ground cumin 1 tsp coriander 1 tsp ground black pepper 4 pounds beef loin tri-tip, trimmed of excess fat
85
2 Tbsp chili powder 2 Tbsp ancho chile powder 1 Tbsp brown sugar
86
1 Tbsp scallions, chopped 1 boned whole salmon fillet 1 inch thick, 33 pounds 2 cups wood chips
87
1 tsp onion powder 34 pound whole chicken Salt and pepper, to taste
88
15 pound fresh turkey Salt and pepper, to taste 4 Tbsp butter, melted
89
90
1 pound salmon fillet, deboned cup fresh squeezed lemon juice 2 garlic cloves, minced 2 tsp salt
1 avocado, chopped 1 cup olive oil 1 red onion, thinly sliced 3 cups baby greens, rinsed and dried 1 cup watercress, rinsed and dried cup kalamata olives, pitted and rough chopped 1 cedar plank, about 7 x 16 moistened with tap water
91
A WORD ABOUT CARRY- OVER C OOKING After meat is pulled out of the oven, it will continue to cook. Carry-over cooking affects all foods, the larger the item, the longer the carry-over. It is best to let the meat rest after it comes out of the oven for 10 to 15 minutes. This will allow the meat to retain its juices and continue to set, making it easier to carve and cook to a safe temperature to serve.
92
Recipe Index
Barbecued Baked Beans .................41 Buerre Blanc Sauce ......33 Buffalo Chicken Pizza .............................42 Chimichurri Marinade ......................33 Chipotle Black Bean Cakes ............................43 Chunky Avocado and Tomato Guacamole......44 Cilantro Pesto ..............34 Classic Macaroni Salad .............................45 Classic Potato Salad.....46 Creamy Grilled Eggplant and Red Bell Pepper Salad .............................61 El Diablo Beef Spice Rub.............34 Elegant Smoked Clams............................47 Five Spiced Duck .........69 Grilled Banana with Vanilla Ice Cream ........59 Grilled Bok Choy with Balsamic Vinaigrette ....60 Hawaiian-Style Teriyaki Marinade ......................37 Honey Mustard-Glazed Chicken ........................70 Horseradish Herb Compound Butter .......35 Jamaican Jerk-Rubbed Pork Chops...................71 Jicama, Avocado and Baby Greens Salad .......48 Lamb Chops with Cherry Port Wine Sauce...........72 Leg of Lamb with Mint Pesto ....................73 Lemon, Lime and Chili Spice Rub............35 Lime and Cilantro Chilean Sea Bass ..........74 Mango and Pineapple Marinade .....36 Mango Drumsticks.......75 Mashed Potatoes ..........49 Melon Cilantro Salsa...50 Middle Eastern Style Burgers ................77 Molasses-Marinated Pork Roast.....................76 Nectarine Relish...........36 Old Fashioned Cole Slaw .....................51 Orange Reduction Sauce.............................37 Peach-Glazed Game Hens...................78 Potato and Asparagus Salad............52 Red Wine Marinated Grilled Artichokes........53 Rib Eye Steaks .............79 Roasted Onions ...........62 Rum and Cinnamon Roasted Pears................63 Secret Barbeque Ribs...............................80 Sizzling Beef Fajitas with Grilled Bell Peppers..................81 Smoked Flank Steak with Rice Wine Marinade ......................82 Smoked Scallops Wrapped in Bacon.......83 Southwestern Spice Rotisserie Rib Roast .....84 Spicy Barbecued Hot Wings with Bleu Cheese Dressing........................54 Spicy Smoked Shrimp Quesadillas ...................55 Steamed Vegetables Wrapped in Foil ...........65 Sweet and Sour Vegetable Kabobs with Pineapple Glaze ...........64 Sweet and Spicy Pork Tenderloin............86 Sweet Citrus and Cilantro Marinated Beef Tri-Tip...................85 Sweet Smoked Salmon Mimosa...........87 Tangy Lemon Orange Rotisserie Chicken .......88 The Easiest Turkey .......89 Thick and Rich Turkey Gravy ................38 Very Special Corn on the Cob...................66 Vinegar and Herb-Smoked Chicken Pieces .............90 Watercress and Baby Greens Smoked Salmon Salad ...............91
93