A Beginner's Step-by-Step Guide to Grilling And Smoking Meat: Smoke and Grill meat in Classic Steps

Table of contents :
TABLE OF CONTENTS
Introduction........................................................ 7
Recipes............................................................. 13
Barbecue chicken with chili-lime corn on the cob
..................................................................... 15
grilled skirt steak with blistered tomatoes and
guacamole..................................................... 17
Rosemary garlic burgers with gruyere ............. 19
Steak fajita skewers ....................................... 21
Greek salad pita pockets with grilled chicken ... 22
Italian chicken skewers .................................. 24
Grilled pork chops .......................................... 26
Jerk chicken................................................... 27
Cold beef tenderloin with tomatoes and
cucumbers..................................................... 29
Barbecued corn with honey and herb butter .... 31
Chargrilled garlic and chilli cuttlefish................ 32
Barbecued prawn tikka salad .......................... 34Kale Caesar Salad with Grilled Chicken ............ 37
Garlic and oregano chicken with smashed
cucumbers..................................................... 39
Barbecued rump with pimped-up black bean
sauce ............................................................ 41
Lamb cutlets with broccolini salsa verde .......... 44
Barbecued spatchcock, mojo verde and limebuttered corn................................................. 45
Grilled Short Ribs and Lettuces with MustardOrange Dressing ............................................ 49
Grilled Rosemary Lamb with Juicy Tomatoes.... 51
Lamb Chops Scottadito with Charred Cherry
Tomatoes ...................................................... 56
Barbecued rib eye cutlets with nori butter........ 57
Black bean burger.......................................... 59
Surf ‘n’ turf tacos with charred pineapple salsa 62
Turkey Burgers with Smashed Avocado and
Pickles........................................................... 67Grilled Italian Sausages with White Bean and
Avocado Salad ............................................... 69
Barbecued potato, corn and chicken salad ....... 70
Herby pork and veal burger with avocado aioli. 72
Smoky carrot hot dogs with caraway relish and
chimichurri .................................................... 75
Smoky Grilled Dry-Rub Pork Chops.................. 78
Country-Style Ribs With Quick-Pickled
Watermelon................................................... 79
Chipotle-Grilled Pork Shoulder Steaks with Corn
Salsa............................................................. 84
Jalapeño-Marinated Grilled Pork Chops............ 86
Grilled Kielbasa Tacos..................................... 89
Lamb Chops with Polenta and Grilled Scallion
Sauce............................................................ 91
Grain Bowls with Grilled Corn, Steak, and
Avocado ........................................................ 93
Garlic and oregano chicken with smashed
cucumbers..................................................... 95Barbecued rump with pimped-up black bean
sauce ............................................................ 98
Grilled Pork Chops with Plums, Halloumi, and
Lemon..........................................................101
Cumin-Chile Lamb Kebabs with Garlic Yogurt..103
Pork Shoulder Steaks with Grilled Mustard Greens
....................................................................109
Grilled Steak, Vegetable, and Quinoa Salad with
Yogurt-Tahini Dressing..................................112
Grilled Pork Chops with Plums, Red Onions, and
Arugula ........................................................121
Grilled Chicken Banh-Mi with Pickled Vegetables
and Sriracha Mayo ........................................125
Dijon Grilled Pork Chops with Tomato-Peach
Salad............................................................130
CONCLUSION..

Citation preview

GRILLING MEATS COOKBOOK

COPYRIGHT 2022 All right reserved No part of this book may be produced or transmitted in any form whatsoever, electronic, or mechanical including photocopying, recording or by any informational storage and retrieval system without the express written, dated and signed permission of the Author.

TABLE OF CONTENTS Introduction ........................................................ 7 Recipes ............................................................. 13 Barbecue chicken with chili-lime corn on the cob ..................................................................... 15 grilled skirt steak with blistered tomatoes and guacamole ..................................................... 17 Rosemary garlic burgers with gruyere ............. 19 Steak fajita skewers ....................................... 21 Greek salad pita pockets with grilled chicken ... 22 Italian chicken skewers .................................. 24 Grilled pork chops .......................................... 26 Jerk chicken................................................... 27 Cold beef tenderloin with tomatoes and cucumbers ..................................................... 29 Barbecued corn with honey and herb butter .... 31 Chargrilled garlic and chilli cuttlefish ................ 32 Barbecued prawn tikka salad .......................... 34

Kale Caesar Salad with Grilled Chicken ............ 37 Garlic and oregano chicken with smashed cucumbers ..................................................... 39 Barbecued rump with pimped-up black bean sauce ............................................................ 41 Lamb cutlets with broccolini salsa verde .......... 44 Barbecued spatchcock, mojo verde and limebuttered corn ................................................. 45 Grilled Short Ribs and Lettuces with MustardOrange Dressing ............................................ 49 Grilled Rosemary Lamb with Juicy Tomatoes .... 51 Lamb Chops Scottadito with Charred Cherry Tomatoes ...................................................... 56 Barbecued rib eye cutlets with nori butter........ 57 Black bean burger .......................................... 59 Surf ‘n’ turf tacos with charred pineapple salsa 62 Turkey Burgers with Smashed Avocado and Pickles ........................................................... 67

Grilled Italian Sausages with White Bean and Avocado Salad ............................................... 69 Barbecued potato, corn and chicken salad ....... 70 Herby pork and veal burger with avocado aioli . 72 Smoky carrot hot dogs with caraway relish and chimichurri .................................................... 75 Smoky Grilled Dry-Rub Pork Chops .................. 78 Country-Style Ribs With Quick-Pickled Watermelon ................................................... 79 Chipotle-Grilled Pork Shoulder Steaks with Corn Salsa ............................................................. 84 Jalapeño-Marinated Grilled Pork Chops ............ 86 Grilled Kielbasa Tacos ..................................... 89 Lamb Chops with Polenta and Grilled Scallion Sauce ............................................................ 91 Grain Bowls with Grilled Corn, Steak, and Avocado ........................................................ 93 Garlic and oregano chicken with smashed cucumbers ..................................................... 95

Barbecued rump with pimped-up black bean sauce ............................................................ 98 Grilled Pork Chops with Plums, Halloumi, and Lemon .......................................................... 101 Cumin-Chile Lamb Kebabs with Garlic Yogurt .. 103 Pork Shoulder Steaks with Grilled Mustard Greens .................................................................... 109 Grilled Steak, Vegetable, and Quinoa Salad with Yogurt-Tahini Dressing .................................. 112 Grilled Pork Chops with Plums, Red Onions, and Arugula ........................................................ 121 Grilled Chicken Banh-Mi with Pickled Vegetables and Sriracha Mayo ........................................ 125 Dijon Grilled Pork Chops with Tomato-Peach Salad ............................................................ 130 CONCLUSION ................................................... 132

INTRODUCTION Meat is created from the animal flesh that humans

eat.

It

describes

various

animals'

muscles and organs that are prepared for human consumption,

including

goat,

pig,

chicken,

buffalo, ducks, and more. Meats that have health benefits as well as great flavour include poultry, pork, beef, lamb, and seafood. Meat can be a good source of both energy and water, which may help you stay energised and active.

Protein,

calcium,

magnesium,

phosphorus, potassium, iron, sodium, and zinc are all abundant in it as well. Additionally, a number of vitamins, including thiamin, riboflavin, niacin, vitamin B6, folate, and vitamin B12, as well as different fatty acids, may be present in meat.

Like most things, eating too much meat makes it unhealthy. Animal protein has many advantages when consumed in moderation but has been shown to be particularly risky for conditions like heart disease and cancer when consumed in large amounts. Of course, protein, as well as its reserves of vital amino acids and collagen, are its main advantages.

The majority of meats are rich in zinc, iron, vitamin B12, B6, and K. The fat level varies depending on the animal and how it was grown, but it is generally minimal. Animals that are healthy and happy will produce leaner, more delicate muscle tissue. Other elements influence whether different types of meat are safe to consume or present a health concern. Products made from overly processed beef

may

include

harmful

chemicals

and

preservatives. Always choose grass-fed meat over grain-fed beef for health reasons. Since eating raw meat can be extremely harmful, each type of meat and animal product has an internal temperature that it should reach by the end of cooking to meet food safety guidelines. Since meat can be a good source of protein, it is frequently included in our meals. Our bodies can manage daily functions with the support of protein, which is converted to energy. Men and teenage girls should consume 56 grammes of protein per day, while boys should consume 52 grammes per day. Children need between 19 and 34 grammes of protein per day. The zinc level of meat may be high, which may aid to strengthen the immune system. Zinc's antioxidant

abilities

enable

it

to

produce

antibodies that combat free radicals, which may increase our risk of developing chronic diseases. The creation of these antibodies to defend the body against infections can be assisted by

protein, which is also found in meat. Omega-3 fatty acids found in seafood are beneficial for enhancing immunity. Selenium, another mineral included in seafood, is also known to strengthen the immune system, whereas vitamin A is believed to strengthen the reproductive system. Meat consumption has been related to a number of

lifestyle

disorders,

thus

choosing

fresh,

organic meat over processed, well-done meat is advised. To ensure that the meat is not infected, it is also crucial to get it from a spotless and secure vendor or retailer. Seawater fish, on the other hand, tend to have significant salt content and may need to be avoided by some. It's crucial to keep the mercury content of fish in mind because high levels might be harmful to your health. Additionally, studies have shown that red meat might provoke allergic reactions known as anaphylaxis. Consume it in moderation and make sure to eat vegetables at the same time.

There is no denying the deliciousness of meat cooked over an open flame, and it is also no secret that grilled meat, chicken, and fish often have fewer calories and fat than their fried equivalents

(not

to

mention

packed

with

essential nutrients cyclists need for optimal performance). The healthiest method of cooking is grilling because it uses less fat and calories than other methods.

High

cooking

temperatures

cause

internal fat in the meat to escape. When you grill, the fat drips between the grill grates, preventing

you

from

consuming

it.

In

comparison to the same protein cooked in, say, a sauté pan or baking dish, the meat as a result has a few calories or fat less.

RECIPES Grilled Flank Steak with Mustardy Potato Salad INGREDIENTS  1 ½ lb. small new potatoes, halved if large  ¼ c. freshly chopped chives, plus additional for garnish  Freshly ground black pepper  1 ¼ lb. flank steak, cut into 2 pieces  1 tbsp. Grainy mustard  1 tbsp. apple cider vinegar  3 tbsp. extra-virgin olive oil, divided  Kosher salt  1 tsp. ground coriander

METHOD 1. A steamer basket should be placed inside a big pot that has 1 inch of water in it. Potatoes should be cooked for 15 to 18 minutes after bringing to a boil. Transfer to a big basin after draining. Add salt and pepper and toss with the chives, mustard, vinegar, and 1 tablespoon oil. 2. Cook a steak in the interim. In a big skillet, heat the last 2 tablespoons of oil over medium-high heat. Add coriander, salt, and pepper

to

the

steak

seasoning.

Cook,

rotating once, for 3 to 4 minutes on each side, or until an instant-read thermometer inserted into the thickest section registers 130° for medium rare. Slice after being transferred to a cutting board and rested for five minutes. Add chives as a garnish and serve with potatoes.

Barbecue Chicken with Chili-Lime Corn on the Cob INGREDIENTS  2 c. barbecue sauce (store-bought or homemade)  ½ c. Country Crock Original  1 tsp. grated lime zest  1 tbsp. lime juice  2 bone-in, skin-on chicken breasts  2 bone-in, skin-on chicken legs and thighs (connected)  Kosher salt  Freshly ground black pepper  1 tsp. chili powder  ½ tsp. cumin  4 ears corn, husks removed  Lime wedges, for serving

METHOD 1. Fire up the grill to high heat. Chicken should be salted and peppered, then grilled for 15 minutes, rotating once, until well

browned.

Baste

chicken

barbecue

sauce

and

with

reduce

1

cup

heat

to

medium. Cover and grill 15 minutes more, then baste with the final cup of barbecue sauce. 15 more minutes of grilling time under cover is required to bring the internal temperature to 165°. 2. To make the spread, combine Country Crock Original, lime zest and juice, chilli powder, and cumin in a small bowl. Use a lot of salt and pepper to season. 3. About 15 minutes before chicken is done, rub corn with half the chili-lime spread and season with salt and pepper. Cover and grill, turning occasionally, until tender and slightly charred, 15 minutes. 4. Serve

corn

with

additional

chili-lime

spread, lime, and barbecued chicken.

Grilled Skirt Steak with Blistered Tomatoes and Guacamole INGREDIENTS • 1 ½ lb. steak skirt • 2 tsp. cumin • 1 tsp. coriander • 2 minced garlic cloves • 4 tbsp. Citrus juice • 3 tbsp. divided extra virgin olive oil • 3 sliced avocados • 2 tbsp. diced red onion, fine • 2 tbsp. fresh cilantro leaves for serving in addition to freshly chopped fresh cilantro • ½ tsp. flakes of crushed red pepper • ¾ c. halved red grape tomatoes • ¾ c. halved yellow grape tomatoes • Halal salt • Just-ground black pepper METHOD 1. In a small glass baking dish, place the steak. Combine cumin, coriander, garlic, 2

tablespoons lime juice, and 2 tablespoons olive oil in a small bowl. Stirring to evenly coat,

pour

mixture

over

meat,

and

marinate for 10 minutes. 2. To make guacamole, mash the avocado, onion, cilantro, red pepper flakes, and remaining 2 tablespoons lime juice in a medium bowl until well combined. Add salt to taste. 3. Add salt and pepper to the medium bowl where the tomatoes are combined with the remaining 1 tablespoon of olive oil. 4. Over medium-high heat, preheat a grill pan. After 4 minutes of grilling, remove the tomatoes and raise the heat to high. 5. Season the meat with salt and pepper and add it on the grill. For medium-rare, grill for 3 minutes on each side, then let rest for 5 minutes. 6. Slice the meat against the grain very thinly. Serve with guacamole and garnish with cilantro and blistered tomatoes.

Rosemary Garlic Burgers with Gruyere INGREDIENTS • 1 tbsp. unrefined olive oil • One huge red onion, half moon-shaped • 1 tbsp. maple sugar • 1 tbsp. vinegar of balsam • ¼ c. dark wine • Halal salt • Just-ground black pepper • 1 ¼ lb. lean beef • 1 minced garlic clove • 1 tbsp. fresh rosemary chopped up finely • 3 oz. Gruyere, sliced thin • ¼ c. imperfect Dijon mustard • 4 hamburger buns made of potato (or other hamburger buns) • Lettuce to be served • Tomato, to be served METHOD

1. Heat oil in a sizable sauté pan over a medium-high heat. Add the onions and sauté for 4 minutes, or until they start to soften. Cook for an additional 3 minutes while stirring in the brown sugar and balsamic

vinegar

until

they

start

to

caramelise. Salt and pepper to taste, then add the wine and let it boil for 2 to 3 minutes until it has evaporated. 2. Turn the broiler on high. 3. Ground beef, garlic, and rosemary should be combined in a big bowl. Salt and pepper should be used liberally. With your hands, fully combine the mixture, then form it into 4 patties. On both sides, season the patties with salt and pepper. 4. A grill pan should be preheated over high heat, cooked for three minutes, and then flipped. Cook the burgers for an additional three minutes after adding Gruyere. Place pan under the broiler for 15 to 30 seconds to allow cheese to completely melt.

5. Each

bun's

tablespoon

bottom of

is

Dijon

spread

mustard.

with

a

Burgers,

onions with balsamic glaze, and bread tops should

be

added.

Lettuce

and

tomato

should also be served.

STEAK FAJITA SKEWERS INGREDIENTS • 1 lb. big chunks of sirloin steak • One bunch of thirded scallions • 1 pack of small flour tortillas, ripped into chunks • Huge chunks of four large bell peppers • 8 skewers that have been soaked in water for 20 minutes. • Drizzle with extra-virgin olive oil • Halal salt • Just-ground black pepper METHOD

1. Set the grill to medium-high heat. Steak, onions,

tortillas

(folded),

and

peppers

should be skewered. Sprinkle with salt and pepper and drizzle with olive oil. 2. For about 7 minutes, grill, turning once or twice, until vegetables are soft and faintly browned and meat is medium rare.

GREEK SALAD PITA POCKETS WITH GRILLED CHICKEN INGREDIENTS • 1 lb. cutlets of chicken breasts. • Half a lemon's juice (2 tbsp.) • 6 tbsp. divided extra virgin olive oil. • 1 tsp. dried thyme. • Three tiny cloves of minced, divided garlic. • Halal salt. • Cayenne pepper. •

1

seeded,

quartered,

cucumber. • ½ c. broken feta

and

thinly

sliced

• ¼ c. fresh mint or parsley, chopped • Half a cup of pitted Kalamata olives (optional) • 2 tbsp. white wine vinegar • 4 halved and lightly toasted whole-wheat pitas  ½ pt. yellow grape tomatoes, halved lengthwise (3/4 cup)  ½ pt. red grape tomatoes, halved lengthwise (3/4 cup)  ½ red onion, thinly sliced into half moons (3/4 cup)

METHOD 1. Put chicken cutlets in a baking pan that is not too deep. Combine the lemon juice, oregano,

2

cloves

of

garlic,

and

2

tablespoons of olive oil in a small bowl. Give the chicken cutlets the marinade to marinate in for 10 minutes. 2. Over a high heat, warm the grill pan. Cutlets

should

marinade

and

be

removed

seasoned

with

from

the

salt

and

pepper on both sides. Grill for 3 minutes on

each side or until thoroughly done. After five minutes of resting, slice thinly. 3. Combine

the

cucumber,

tomatoes,

red

onion, feta, and mint in a large bowl (and olives, if using). Combine red wine vinegar and the last garlic clove in a small bowl. Continue whisking while adding the final 4 tablespoons of olive oil slowly and steadily. Add salt and pepper to taste. Over the salad, drizzle the vinaigrette and gently toss to mix. 4. Grilled chicken and Greek salad should be placed into each pita pocket half.

ITALIAN CHICKEN SKEWERS INGREDIENTS • 1 lb. huge cubes of boneless, skinless chicken breasts • Halal salt • Just-ground black pepper • 2 tbsp. tomato juice

• ¼ c. more extra-virgin olive oil for drizzling • 3 minced garlic cloves • 1 tbsp. fresh Italian parsley, chopped, with additional leaves for garnish • 8 skewers that have been soaked in water for 20 minutes. • 1 slice of cubed French baguette METHOD 1. Use salt and pepper to season the chicken. To prepare the marinade, mix the tomato paste, olive oil, crushed garlic, and parsley in a large basin. Toss in the chicken and coat completely. ice for 30 minutes. 2. Set the grill to medium-high heat. Chicken and bread are skewered. Sprinkle with salt and pepper and drizzle with olive oil. 3. For about 10 minutes, grill the chicken until it is thoroughly cooked and the bread is slightly browned. Add parsley as a garnish.

GRILLED PORK CHOPS INGREDIENTS • ¼ c. honey • ½ c. sodium-reduced soy sauce • 2 minced garlic cloves • Flakes of red pepper • 4 pork chops without bones METHOD 1. In a sizable bowl, combine the honey, soy sauce, garlic, and red pepper flakes. Pork chops

should

be

added,

covered,

and

chilled for at least 30 minutes or up to 2 hours. 2. Grill food for 8 minutes on each side, or until charred and thoroughly cooked, over medium-high heat. 5 minutes of relaxation are required before serving.

JERK CHICKEN INGREDIENTS FOR THE CHICKEN  1 bunch green onions, plus more thinly sliced for garnish  2 cloves garlic  1 jalapeño, roughly chopped  Juice of 1 lime  1 tsp. dried thyme  ½ tsp. ground cinnamon  Kosher salt  8 pieces bone-in chicken drumsticks and thighs  Vegetable oil, for grill  2 tbsp. extra-virgin olive oil  1 tbsp. packed brown sugar  1 ½ tsp. ground allspice

METHOD 1. Green onions, garlic, jalapenos, lime juice, oil, allspice, thyme, cinnamon, 1 teaspoon

salt, and 2 tablespoons water should all be added to a blender and blended until smooth. Leave 14 cup aside. 2. Salt the chicken and place it in a shallow dish.

the

marinade

chicken and

toss

with

the

to

coat.

remaining Allow

to

marinate in refrigerator for at least two hours and up to overnight, turning once or twice. 3. Heat grill to medium-high and oil grates when ready to grill. For about 10 minutes, grill

the

chicken,

flipping

it

over

occasionally, until it has some scorched places. 4. Chicken should be moved to a cooler area of the grill and brushed with the conserved marinade. Cook the chicken for a further 10 to 15 minutes on the grill, covered.

Cold Beef Tenderloin with Tomatoes and Cucumbers INGREDIENTS  8–10 servings  ¼ cup extra-virgin olive oil, plus more  1 (3 ½–4-lb.) beef tenderloin  3 Tbsp. whole black peppercorns, coarsely crushed  1 cup of basil leaves  Sherry vinegar or red wine vinegar (for serving)  Flaky sea salt  Freshly ground black pepper  Lemony Yogurt Sauce and/or Grilled Serrano Salsa Verde (for serving)  2 Tbsp. kosher salt  3 lb. heirloom tomatoes (6–8), sliced into ¼”-thick rounds  6 mini seedless or Persian cucumbers, sliced into ¼”-thick rounds

METHOD

1. Set up a grill for two zones of heat (for a charcoal grill, bank two-thirds of coals over one side of grill and scatter remaining coals over the other side; for a gas grill, set one burner to high heat and the remaining burners to medium-low heat). Clean and lightly grease the grates. With 1/4 cup of oil, season the tenderloin with pepper and kosher salt. Cook for about 5 minutes over the

grill's

hotter

section,

flipping

frequently, until all surfaces are gently browned. Move to the cooler area and continue to grill, rotating frequently, for an additional 25 to 30 minutes, or until an instant-read thermometer inserted into the thickest

section

registers

120°F

for

medium-rare. Place on a platter and allow to cool. 2. On a sizable chopping board that you can also

use

for

serving,

thinly

slice

the

tenderloin just before serving (or transfer back to platter). Place tomato, cucumber, and basil slices next to one another. Give

tomatoes

and

cucumbers

vinegar

drizzle.

Season

a

very

mild

everything

generously with sea salt and ground pepper after drizzling oil over the dish. Serve alongside Grilled Serrano Salsa Verde and Lemony Yogurt Sauce. 3. One day in advance, grill beef tenderloin. Once it has cooled, securely wrap it in plastic (do not slice), then chill until you are ready to serve.

Barbecued corn with honey and herb butter INGREDIENTS • 2 teaspoons runny honey • A half-cup of light soy sauce • 1 teaspoon dashi powder. • 2 tablespoons chopped flat-leaf parsley and coriander • 150 grammes of softened unsalted butter • 6 husk-on corn cobs

METHOD 1. To make the honey and herb butter, combine, honey, soy, dashi, herbs and butter in a bowl. Season, stir to combine. 2. Peel back the husks and take the silks off the corn to prepare it. At the base, leave the husk intact, and tie back with kitchen string. 3. Fire up a grill or chargrill that has been lightly oiled. Grill corn for 12 to 15 minutes, turning and baste-brushing with butter as needed, or until charred and cooked. Place corn on a sizable dish, season to taste, and top with any leftover butter.

Chargrilled garlic and chilli cuttlefish INGREDIENTS  • 700g cuttlefish, cleaned, sliced into 3cm pieces  1 long red chilli, seeds removed, finely chopped

 2 garlic cloves, finely chopped  2 tbs flat-leaf parsley, finely chopped  2 cups watercress sprigs  1/3 cup (80ml) extra virgin olive oil  Finfinely grated zest and juice of 1 lemon, plus extra wedges to serve

METHOD 1. Cuttlefish should be combined with olive oil, lemon zest, garlic, and hot sauce in a bowl. To marinate, wrap in plastic and chill for two hours. 2. When you're ready to start cooking, heat up the grill or chargrill. Cuttlefish should be salted, then barbecued for two minutes, rotating

once,

until

just

just

cooked

through and lightly browned. 3. Cuttlefish should be combined with lemon juice, parsley, and served on a dish with watercress on top. Lemon wedges should be used to garnish the dish.

Barbecued prawn tikka salad INGREDIENTS  2kg unpeeled green prawns  Juice of ¼ of a lemon  2 cups loosely packed watercress sprigs  ½ Lebanese cucumber, coarsely grated  1/3 cup (80ml) olive oil  ½ cup (140g) Greek yoghurt YOGHURT MARINADE  1 tbs garam masala (Indian spice mix)  2 garlic cloves, finely grated  5cm piece (25g) ginger, finely grated  500g Greek yoghurt  2 tsp chilli powder  ¼ cup (60ml) olive oil TOMATO SALSA  1 large tomato, finely chopped  1 ½ tbs extra virgin olive oil  ½ bunch flat-leaf parsley, leaves picked, finely chopped

 ½ red onion, finely chopped  1 small red chilli, finely chopped QUINOA CRISPS  ½ cup (100g) white quinoa, rinsed, drained  ½ tsp tandoori spice mix (from Indian food shops – substitute garam masala)

METHOD 1. Peel the prawns, keeping the tails on, and set aside half of the shells. Chill the prawns until needed while covered. 2. In a frypan over medium heat, combine the oil and the conserved prawn shells. Cook, stirring regularly, for 10 minutes or until the shells have uniformly changed colour. Allow to slightly cool before draining and saving oil. Place aside. 3. In the meantime, roast the garam masala and chilli powder in a frypan over high heat for 2 minutes, or until aromatic, for the yoghurt marinade. Garlic and ginger should be added, and they should all be cooked for

three minutes while frequently stirring. After transferring the mixture to a big dish and letting it sit for 10 minutes to cool somewhat,

stir

in

the

yoghurt

and

1

teaspoon of salt flakes. Prawns should be added, coated, and chilled for three or all day. 4. Combine all the ingredients for the salsa in a bowl, cover, and chill until required. 5. Set the oven to 100°C and prepare the quinoa crisps (fan-forced). Quinoa should be thoroughly cooked for 15 minutes in boiling water. Drain and leave to slightly cool for 10 minutes. 6. On a baking sheet, spread cooled quinoa in an even, thin layer, and roast for an hour, or until it feels dry to the touch. Quit the oven and let the quinoa to cool entirely. Add tandoori spice blend, then cut into pieces. 7. Yogurt and lemon juice should be mixed together in a bowl to make the prawn oil

yoghurt in the meantime. Reserving 3 tsp of the prawn oil, stir it in, and cool. 8. Heat a chargrill pan or barbecue to high heat before cooking the prawns. Prawns should

be

taken

out

of

the

yoghurt

marinade and placed on the grill for 112-2 minutes on each side, or until just cooked through. 9. In a bowl, combine the cucumber and watercress. To blend, add the tomato salsa and stir just a little. Serve immediately with quinoa crackers and prawn oil yoghurt along with a large platter of prawns on top.

Kale Caesar Salad with Grilled Chicken INGREDIENTS • ¼ c. additional freshly grated Parmesan for serving. • ¼ c. yoghurt with 2% Greek yoghurt. • Two lemons, divided into juice. • 2 fillets of sardines

• ½ tsp. Sauce worcestershire • 1 minced garlic clove. • 3 tbsp. divided extra virgin olive oil. • Halal salt. • Freshly ground black pepper • 4 4-oz. chicken thighs • 1 huge bunch of thinly sliced Tuscan kale, cleaned. • ½ pt. grape tomatoes in red METHOD 1. Parmesan, Greek yoghurt, 1/4 cup lemon juice,

anchovy

Worcestershire

paste

(or

anchovies),

sauce,

and

garlic

are

combined and pulsed in a small food processor. Add 2 tablespoons of olive oil while the machine is running, and puree until smooth. Add salt and pepper to taste. 2. Over high heat, preheat a grill or grill pan. Rub olive oil on the chicken after seasoning it with salt and pepper. Pour the remaining lemon juice over the chicken breasts and transfer to a cutting board after grilling for

7 to 8 minutes per side, or until golden and well cooked. After five minutes of resting, cut into thin strips. 3. Kale and tomatoes should be mixed in a big bowl. Taste after adding half of the Caesar dressing, and add more if preferred. 4. Place salad on four plates, then top with grilled chicken and more Parmesan.

Garlic and oregano chicken with smashed cucumbers INGREDIENTS • 4 Maryland chickens • 75g (1/2 cup) of white sesame seeds • 1 tablespoon of white miso paste • One-third cup (80 ml) sesame oil • 2 teaspoons of white wine vinegar • 4 Lebanese cucumbers • 1 teaspoon olive oil • Lemon cheeks and dill sprigs, to serve

MARINADE • 500g of thick yoghurt made in Greece • 1/2 bundle of plucked oregano • Three minced garlic cloves • 1 long red chilli, seeded, chopped finely

METHOD 1. Put all the ingredients for the marinade in a food processor, and pulse to combine. Place chicken in a big bowl with the marinade. Toss to evenly coat, then cover and chill to marinate for an hour. 2. Sesame

seeds,

miso,

sesame

oil,

and

vinegar should be combined in a bowl to make the dressing. 3. The cucumbers should be gently crushed with the back of a knife until cracks start to appear down their sides. Add cucumber slices that are 2 cm thick to the dressing. Coat by tossing. Place aside until needed.

4. A grill or chargrill pan should be heated to medium-high

heat.

Chicken

should

be

taken out of the marinade and covered in olive oil. 5. Cook chicken for 3–4 minutes with the skin side down, or until grill marks develop. Reduce heat to medium, turn chicken over, and cook for another 20 minutes or until well cooked, covered (if using a chargrill pan, use aluminium foil). 6. Place the chicken on a platter, sprinkle with dill, and serve with lemon cheeks and mashed cucumber.

Barbecued rump with pimped-up black bean sauce INGREDIENTS  • ½ cup (125ml) black bean sauce  1 tbs fermented chilli bean paste, such as doubanjiang (or gochujang or sriracha)  2 tsp brown sugar

 2 bunches broccolini, woody ends trimmed  1 bunch spring onions (white part only), cut into 10cm lengths  3 tsp sesame oil  ¼ tsp sea salt  1 tbs sesame seeds  3cm knob of ginger, peeled then finely grated  2 garlic cloves, crushed  1/8 tsp ground white pepper  2 × 400g beef rump steaks

METHOD 1. In a sizable glass or ceramic bowl, combine the black bean sauce, chilli bean paste, sugar, ginger, garlic, and pepper. Take out and reserve 1/4 cup (60 ml) of the sauce. 2. Toss

the

steaks

in

the

basin

until

thoroughly coated. Your steaks will have time to come to room temperature while marinating for 10 minutes under cover.

3. In a bowl, combine the broccolini and spring onions with the 2 tsp of sesame oil, salt, and toss to combine. 4. A grill or chargrill pan should be heated to a medium-high temperature. For medium, grill the steaks for about 4 minutes on each side. The cooking time will depend on the thickness

of

the

steaks,

their

internal

temperature when they touch the grill, and the heat of the grill, so you'll need to check them periodically. 5. All done! Big thumbs up for successfully cooking the steak despite the bewildering array of factors. Transfer to a plate, cover, and let for 5 minutes to rest. 6. Grill the broccolini and spring onion mixture for 2 minutes, or until gently charred and cooked to your preference, while the steaks are resting. Place in a basin. Add some sesame seeds and the remaining sesame oil, then toss to coat. 7. Slice the steaks into 2 cm thick slices, top with the charred broccolini and spring

onions, and sprinkle with the reserved black bean sauce.

Lamb cutlets with broccolini salsa verde INGREDIENTS  1 bunch broccolini, trimmed  100ml extra virgin olive oil, plus extra to drizzle  ¼ bunch each mint, flat-leaf parsley & basil, leaves picked, finely chopped  1 ½ tbs baby capers, drained, roughly chopped  1 ½ tbs Dijon mustard  ¼ cup (60ml) red wine vinegar  12 lamb cutlets, trimmed  3 cornichons, drained, roughly chopped  3 anchovy fillets in oil, drained, roughly chopped

METHOD

1. Heat to high a grill or chargrill pan that has been lightly oiled. Broccolini should be grilled with additional oil, seasoning, and regular tossing for 4-5 minutes, or until browned and just cooked through. 2. Place in a sizable bowl with 100ml olive oil, herbs,

capers,

cornichons,

anchovies,

mustard, and vinegar. Remove from the heat. Roughly cut into 2 centimetre pieces. Add flavourings to taste and blend with a toss. 3. Add more olive oil to the cutlets and season both sides. For medium-rare, grill for two to three minutes on each side, or until done to your preference. Before serving, rest for five minutes. To serve, drizzle some salsa verde on top.

Barbecued spatchcock, mojo verde and lime-buttered corn INGREDIENTS

 4 corn cobs  Lime wedges, to serve  1 tbs smoked paprika  4 butterflied spatchcock (ask your butcher to do this for you) MOJO VERDE  2 tsp caster sugar  2 long green shallots  8 (40g total) pickled green chillies (pickled guindillas, from Spanish or specialty food shops), drained, finely chopped, plus 2 tbs pickling liquid  2 tbs extra virgin olive oil, plus extra to drizzle  1 bunch coriander, finely chopped  1 tsp toasted cumin seeds  1 tbs white wine vinegar LIME BUTTER  150g unsalted butter, room temperature  2 tbs Old Bay seasoning (spice mix, from specialty food shops)  Zest and juice of 2 limes

 ½ bunch marjoram, leaves picked

METHOD 1. The smoked paprika and 2 tbs. sea salt should be combined in a small bowl before adding

them

to

the

spatchcock

to

marinade. In a large, deep baking pan, arrange the spatchcock, drizzle with olive oil, and sprinkle with the smoked paprika mixture, making care to cover all of its surfaces. Until you are ready to grill, wait at room temperature. 2. Put all the ingredients for the mojo verde in a small food processor and pulse until they are finely minced. Add seasoning to taste, transfer to a bowl, and whisk to blend. Place aside. 3. Put all the ingredients for the lime butter in a bowl, season to taste, and mix to combine. Up until serving time, keep at room temperature.

4. Heat a barbecue or chargrill pan to a high temperature while preheating the oven to 180 degrees Celsius. A large oven tray should be greased and lined with baking paper. 5. Cook the spatchcock on the grill, skin-side down, for 7-8 minutes, or until it turns golden brown. Place on the preheated tray with the skin-side up and bake for 20 to 25 minutes, or until well done. Allow to rest for 15 minutes before serving, loosely covered with foil. 6. Peel back the corn husks while removing the silks. At the base, leave the husks whole, and tie them off with kitchen string. Turning regularly, grill corn for 6 to 8 minutes or until browned. 7. Spatchcock and corn should be placed on a serving plate for serving. Butter should be added over the corn, and mojo verde should be poured over the spatchcock. Butter, lime wedges, and any residual mojo verde should be served on the side.

Grilled Short Ribs and Lettuces with Mustard-Orange Dressing INGREDIENTS  1 tsp. crushed red pepper flakes (optional)  ½ cup plus 1 tsp. orange marmalade  2 Tbsp. plus 2 tsp. whole grain mustard, divided  3 ½ tsp. kosher salt, divided, plus more  2 garlic cloves, finely grated  ¼ cup plus 2 Tbsp. extra-virgin olive oil, plus more for grill and drizzling  2 romaine hearts, halved lengthwise  3 Tbsp. white wine vinegar, divided  1 tsp. freshly ground black pepper, divided, plus more  3 lb. (1/4”–1/2”-thick) crosscut bone-in beef short ribs (flanken style)  1 head of radicchio, quartered through core  Crusty bread (for serving; optional)

METHOD 1. Stir 1/2 cup marmalade, 2 Tbsp., and red pepper flakes (if using). 1 teaspoon of mustard vinegar, and ½ tsp. a little bowl filled with black pepper. 2. Place the ribs in a glass baking dish and sprinkle with 2 teaspoons of seasoning. salt. Then turn the ribs to coat them with the marinade. Allow it sit for at least 15 minutes and as long as an hour at room temperature. 3. Whisk garlic, ¼ cup plus 2 Tbsp. oil, ½ tsp. salt, ½ tsp. pepper, and remaining 1 tsp. marmalade, 2 tsp. mustard, and 2 Tbsp. vinegar in a small bowl or measuring cup. 4. Set a grill up at high heat and grease the grates. About 2 minutes per side, grill the ribs until the edges are gently browned and crisp. Place on a dish, sprinkle with salt, and allow to rest for five minutes. 5. Oil the cut sides of the romaine and radicchio, then season with 1 teaspoon of salt. Grill, turning occasionally, until lightly

charred and warmed through, about 2 minutes for the romaine and 5 minutes for the radicchio. If using bread, grill alongside radicchio until lightly charred and warmed through, about 2 minutes per side. Transfer to platter with ribs. 6. Add extra salt and pepper and drizzle the dressing over the scorched lettuce and ribs. 7. Making the marinade and dressing ahead of time is possible. Cover and let stand. Ribs can marinade for up to eight hours. Before grilling, cover and chill the dish for at least 15 minutes and preferably an hour.

Grilled Rosemary Lamb with Juicy Tomatoes INGREDIENTS Lamb and sauce:  1 (3–4-lb.) boneless lamb shoulder  Kosher salt, freshly ground pepper  2 red onions, coarsely chopped  ¾ cup red wine vinegar

 ¼ cup extra-virgin olive oil  1 cup plain whole-milk Greek yogurt  ¼ cup fresh lemon juice  1 bunch rosemary, leaves stripped from half of sprigs (about 1 cup)  1 bunch oregano, leaves stripped from sprigs (about 1 cup)  1 garlic clove, finely grated Tomatoes and assembly:  5 beefsteak or large heirloom tomatoes (about 4 lb.)  Flaky sea salt  1 red onion, halved, thinly sliced  Extra-virgin olive oil (for drizzling)  Freshly ground black pepper  3 Tbsp. fresh lemon juice, divided

METHOD Sauce and lamb: 1. Place a lamb shoulder on a work surface, cut side up. You will see that it is composed of a few muscle groups, separated by

slender bands of fat and spaces created by the removal of the bones. You should finish up with 5 or 6 pieces of varied sizes after cutting the shoulder into smaller parts following these natural seams. Place the lamb in a glass baking dish and liberally sprinkle with salt and pepper. 2. Finely

chop

the

onions,

oregano,

and

rosemary in a food processor; reserve the remaining rosemary sprigs. As you pulse, add the oil and vinegar, and a coarse purée will form. Add salt and pepper to the marinade before pouring it over the lamb and turning it to coat. 2-3 hours at room temperature under cover. 3. In a medium bowl, combine yoghurt, lemon juice, and garlic. Add salt and pepper to the sauce, cover, and chill until ready to use.

Tomatoes and construction:

1. Slice tomatoes into 12"-thick rounds and place them on a big platter about 30 minutes before you want to start cooking. Add salt and pepper, then a half-squeeze of lemon juice. Add the onion, sprinkle salt and pepper, and then drizzle the remaining lemon juice on top. Place the rosemary sprigs you saved on top and set them away. 2. Heat a grill to a medium setting. Transfer bigger pieces of lamb to grill grate without scraping off marinade, and cook for about 5 minutes, or until very thoroughly browned on the bottom. Pour some of the leftover marinade over the lamb, turn it, and continue grilling, turning every five minutes or whenever you notice a flare-up, until the lamb is fully charred and browned all over. 3. Smaller pieces should be added to the grill after large chunks have been cooking for about 15 minutes. They cook more quickly, and by staggering the start times, all the lamb will come off the grill at almost the

same

time.

Ideally,

an

instant-read

thermometer inserted into the centre of each

piece

will

read

140°F,

which

corresponds to medium. After 7 to 10 minutes, start examining smaller bits. The longest component will probably finish in around

30

minutes.

Transfer

each

completed piece to the designated platter and place it on top of the rosemary. Rest for 20 to 30 minutes. 4. Put the lamb on a cutting board and nestle the rosemary sprigs into the platter's sides. Serve tomatoes on the platter after tipping it so that the tomato and lamb juices collect at one end. Slice the lamb very thinly using a long, sharp knife, then place the pieces over the onion and tomatoes. Add salt and a few drops of oil to the dish. 5. Serve lamb with yoghurt sauce and drizzle with oil. 6. One day in advance, season the lamb, cover it, and chill. Make the sauce up to 8 hours in advance and chill.

Lamb Chops Scottadito with Charred Cherry Tomatoes INGREDIENTS  4 servings  4 garlic cloves, finely chopped  12 lamb rib chops (about 2 ¼ pounds total)  Kosher salt, freshly ground pepper  ½ cup finely chopped rosemary  ¼ cup olive oil, plus more for drizzling  1 pound cherry tomatoes, preferably on the vine.

METHOD 1. In a big basin, mix the garlic, rosemary, and 1/4 cup oil. Lamb chops should be pounded to approximately 1/4" thick, one at a time, between two sheets of plastic wrap. Extra fat should be removed. Add salt and pepper, toss to coat, and add to

marinade. For at least two hours and up to a day, cover and chill. 2. Heat a grill to a medium-high temperature. Lamb chops should be taken out of the marinade and the marinade removed. Cook lamb chops for three minutes on each side, rotating

frequently

and

moving

them

around the grill as needed. Place on a plate. 3. Season tomatoes with salt and pepper after drizzling

them

with

oil.

For

about

4

minutes, broil the food in a grill basket or a big

cast-iron

skillet

until

it

is

lightly

browned and blistered. 4. Tomatoes should be served with lamb.

Barbecued rib eye cutlets with nori butter INGREDIENTS  4 x 300g beef rib eye cutlets, trimmed  Extra virgin olive oil, to drizzle  2cm piece (10g) ginger, finely grated

 3 garlic cloves, crushed  Finely grated zest of 1 lemon  ½ bunch flat-leaf parsley, leaves picked, finely chopped  250g unsalted butter, chopped into 1cm pieces, at room temperature  2 sheets seasoned nori, shredded

METHOD 1. On a tray, arrange the cutlets and sprinkle with olive oil. All over season and coat. Until you are ready to cook, wrap in plastic and let the food sit at room temperature. 2. For the nori butter, put the butter in the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed for 8 to 10 minutes, or until the mixture is light and fluffy. Reduce the pace. Add the parsley, ginger, lemon zest, and nori. Stir until just blended after adding seasoning to taste. When ready to use, transfer to a bowl and let stand at room temperature.

3. Fire up a grill or chargrill that has been lightly oiled. Cook the cutlets for 5 to 6 minutes on one side, then flip them over and cook them for another 4 to 5 minutes for medium-rare or until they are charred and cooked to your preference. Place the cutlets on the dishes and top with butter after standing for 5 minutes. Serve right away.

Black bean burger INGREDIENTS  1/3 cup (130g) red quinoa  2 x 400g cans black beans, rinsed, drained  1 tsp smoked paprika  ½ tsp cayenne pepper  2 tsp dried oregano  1 tsp instant coffee  2 tbs brown sugar  2 eggs, lightly beaten  1 avocado

 2 cups (320g) sunflower seeds, toasted  3 garlic cloves, crushed  2/3 cup flat-leaf parsley, finely chopped  2/3 cup (30g) panko breadcrumbs  1/3 cup (85g) sour cream  ¼ cup (60g) pickled jalapeños, chopped  ½ small pineapple, thinly sliced into 5mmthick slices  1 tbs extra virgin olive oil  4 large burger buns, halved horizontally  1 cup (80g) green cabbage, thinly sliced  Kewpie mayonnaise, to serve JALAPEÑO PICKLED ONION  1 white onion, sliced into rounds  Cup (80ml) pickling liquid from pickled jalapeños  2 tsp caster sugar

METHOD 1. Place quinoa in a saucepan after giving it a cool water rinse. 1 cup of water should be added, then the mixture should be brought

to a boil before being simmered for 8 to 10 minutes with the lid on. Drain. 2. Beans, sunflower seeds, and garlic should all be finely minced in a food processor. Quinoa, parsley, panko, paprika, cayenne, oregano, coffee, sugar, and egg are added to the bowl. Divide the mixture into 4 equal portions, season thoroughly, and form into patties. To firm up, refrigerate for 30 minutes. 3. Put the onion in a small bowl and add the jalapenos to make pickled onion. Add 1 teaspoon of salt flakes and sugar, and gently mix to blend. Jalapeo pickling liquid should be added, combined, and then set away for pickling. 4. In the meantime, combine the jalapeo, sour cream, and avocado in a small bowl. With a fork, season and mash. Place aside. 5. A grill or chargrill pan should be heated very hot. Grill pineapple for 1 minute on each side, or until lightly charred, after brushing with 2 teaspoons of oil. Grill the

patties for 2-3 minutes on each side, or until

well

cooked,

brushing

with

the

remaining 2 teaspoons of oil. Burger buns should be grilled cut-side down for 30 seconds or until just barely toasted. 6. On the bun halves, spread the avocado mixture. Burger meat, grilled pineapple, pickled onion, and cabbage are layered on top. accompanied by mayonnaise.

Surf ‘n’ turf tacos with charred pineapple salsa INGREDIENTS  ¼ red cabbage, trimmed, finely shredded  Juice of 1 lime plus extra wedges, to serve  15 small (15cm diameter) soft flour tortillas, grilled  Hot sauce, to serve  600g skinless Hiramasa kingfish, cut into 2cm-thick lengths  Extra virgin olive oil, to drizzle

 Pickled jalape os, to serve SPICED PORK  250g pork eye fillet, trimmed  1 tsp ground cumin  1 tsp smoked paprika  ¼ tsp chipotle chilli powder  Juice and zest of ½ orange  1 tsp ground coriander  1 garlic clove, finely grated GUACAMOLE  2 avocados, mashed  1 small red onion, finely chopped  Juice of 2 limes  ¼ tsp dried red chilli (optional) CHARRED PINEAPPLE SALSA  1 small red onion, finely chopped  Juice and zest of 1 lime  ¼ bunch coriander, roughly chopped, plus extra leaves to serve  1 small pineapple, peeled, core removed, cut into 8 long wedges  ¼ cup (60ml) extra virgin olive oil

METHOD 1. Put all the ingredients for the spiced pork in a big bowl and stir to incorporate. For 1-2 hours, season, cover, and marinate in the refrigerator. 2. A lightly greased grill or chargrill pan should be heated to high before making the charred pineapple salsa. Oil pineapple and fry for 6 to 8 minutes, flipping frequently, until blackened all over. Slice into 5 cm pieces after allowing it cool sufficiently to handle. Transfer to a sizable bowl and stir in the remaining salsa ingredients. Place aside. 3. Put the cabbage and lime juice in a bowl to make the pickled cabbage. Add flavourings to taste and blend with a toss. When ready to use, stand. 4. Place all ingredients for the guacamole in a bowl, season, and whisk to blend. 5. Place the pork fillet on the grill or chargrill pan and cook for 10–12 minutes, flipping

periodically, until blackened and thoroughly cooked.

Prior

to

cutting,

rest

for

15

minutes. Meanwhile, season the kingfish and sprinkle it with oil. Turning often, grill for 2 to 3 minutes, or until just done. Before serving, rest for five minutes. 6. Put grilled tortillas, salsa, pickled cabbage, guacamole, pork, and kingfish in separate dishes. Allow everyone to assist themselves and

assemble

distributing

lime

their

own

wedges,

tacos hot

by

sauce,

jalapenos, and more coriander with the dish.

Grilled Lamb Skewers with Couscous Tabbouleh INGREDIENTS  1 10 oz. box couscous  1 ½ c. plain low-fat yogurt  1 tbsp. plus 1 tsp. cumin

 Freshly ground black pepper  1 ½ lb. leg of lamb, cut into 1 ½ in. chunks  2 tomatoes, seeded and diced  ½ English cucumber, halved, seeded, and diced  2 garlic cloves, minced  Juice of 2 lemons  Kosher salt  ½ small red onion, finely chopped  ¼ c. Finely chopped fresh parsley  ¼ c. finely chopped fresh mint  3 tbsp. extra-virgin olive oil  Lemon wedges, for serving

METHOD 1. Cook the couscous as directed on the bag, then fluff with a fork. 2. Mix yoghurt, cumin, garlic, and half the lemon juice in a large bowl. Add salt and pepper to taste. Stir in lamb after adding it. 3. Combine tomatoes, cucumber, red onion, parsley, mint, and couscous in a separate,

large bowl. Salt the mixture after adding the remaining olive oil and lemon juice. To blend, stir. 4. Lamb is skewered on 6-inch sticks and then placed on a big dish. Add salt and pepper, then season the meat (you should have around 8 skewers with 4 pieces of meat each). Discard the excess marinade. 5. Grill or grill pan should be lightly oiled before

being

heated

to

smoking.

For

medium- to medium-rare, add the skewers and cook, flipping once, for 8 minutes. 6. Serve lamb skewers with lemon-flavored couscous tabbouleh.

Turkey Burgers with Smashed Avocado and Pickles INGREDIENTS  1 lb. ground turkey  Kosher salt

 2 avocados, mashed  2 dill pickles, thinly sliced  Potato chips, for serving  Freshly ground black pepper  4 slices sharp cheddar  4 potato buns, split.

METHOD 1. Cooking

surface

should

be

heated

to

medium-high. Salt and pepper the turkey, then form it into 4 patties. Grill, rotating once, for 6 to 8 minutes per side, or until an instant-read thermometer put into the thickest section registers 160°. 2. Each patty should have a slice of cheddar on top. Cook covered for 1 minute until melted. Grill buns for about 30 seconds on each side until toasted. 3. Each bun's bottom half should be spread with avocado before the burgers and pickle slices

are

properly

distributed

accompanied by potato chips.

on

top.

Grilled Italian Sausages with White Bean and Avocado Salad INGREDIENTS  1 small red onion, chopped  2 tbsp. apple cider vinegar  Kosher salt  16 ½ oz. can cannellini beans, rinsed  1 avocado, diced  2 tbsp. Freshly Chopped Parsley  Freshly ground black pepper  4 sweet Italian sausages  4 hot dog buns, split  2 tbsp. extra-virgin olive oil

METHOD 1. Set the grill to medium-high heat. 2. Mix the onion, vinegar, salt, and pepper in a medium bowl. Then, stir it occasionally while it sits.

3. Sausage should be cooked thoroughly on the grill for around 10 to 12 minutes, after which buns should be added and toasted for about a minute. 4. Toss the onions with the beans, avocado, parsley, and olive oil. Serve with bread and sausages.

Barbecued potato, corn and chicken salad INGREDIENTS  600g (about 5 total) chicken thigh fillets  ¼ tsp ground cumin  ½ tsp ground coriander  4 long green shallots, thinly sliced  1 cucumber, finely chopped  2 long green chillies, seeds removed, finely chopped  ¾ tsp smoked paprika  140ml extra virgin olive oil  1kg baby kipfler potatoes, scrubbed  2 corn cobs, husk and silks removed

 Juice of 1 lime, plus 2 tsp finely grated zest  1 small garlic clove, crushed  1 chipotle chilli in adobo sauce, finely chopped  ½ cup (150g) whole egg mayonnaise  ¼ bunch coriander, sprigs picked

METHOD 1. Add chicken to a bowl along with 1/4 tsp each of ground coriander and paprika and 2 tbsp of oil. Chicken is coated, covered, and left to marinade at room temperature. 2. Over medium-high heat, add potatoes to a pot of cold, salted water, and bring to a boil. Cook for 15 minutes, or until just tender,

on

medium

heat.

Cut

larger

potatoes in half after draining and fully cooling. Set a grill or chargrill to high heat. Potatoes should be grilled for 6 to 8 minutes, or until browned and fully cooked. 3. Take potatoes from the grill, and allow them

cool

fully.

Chicken

should

be

seasoned,

then

grilled

for

10

to

12

minutes, rotating once, until fully done. Slice thickly after resting for a while. Corn should be grilled for 10 minutes, or until charred, with 1 tablespoon oil. Slice kernels from cob after removing from fire and allowing to cool. 4. In a bowl, mix the shallot, cucumber, and chilli with the remaining 1/4 teaspoon ground coriander, 1/2 teaspoon paprika, and

2

tablespoons

of

oil.

Season

by

including lime juice, zest, and garlic. 5. Spread mayonnaise and chipotle over a serving dish. Add a layer of potato, corn, chicken slices, and cucumber mixture on top. Serve right after after scattering the coriander sprigs over top.

Herby pork and veal burger with avocado aioli INGREDIENTS

 800g sweet potatoes (skin on), cut into thin wedges  ½ bunch chives, finely chopped  1 cup flat-leaf parsley leaves, chopped  ½ tbs chopped tarragon leaves  2 tbs green Tabasco (or other chilli sauce)  1½ tbs rice bran oil  4 slices provolone  2 zucchini, thinly sliced horizontally (we used a mandolin)  ¼ cup olive oil  800g mixed veal and pork mince  1 egg, lightly beaten  ¾ cup (55g) dried breadcrumbs  4 brioche burger buns, halved, toasted  1 butter lettuce, leaves, separated AVOCADO AIOLI  ½ cup (125ml) garlic aïoli  1 avocado, chopped  1 tsp tarragon leaves, chopped  2 tbs green Tabasco (or other chilli sauce)  Juice of ½ lemon

 ½ bunch chives, finely chopped  ½ cup flat-leaf parsley leaves, chopped

METHOD 1. A 200°C oven is to be used. Spread potato wedges on 2 baking sheets covered with parchment paper, sprinkle with olive oil, season generously, and toss to coat. This will yield oven-baked sweet potato chips. 40 minutes of roasting, flipping once, or until the outside is crisp and tender. Wrap with foil very lightly. Before serving, return the oven for five more minutes. 2. In

a

bowl,

combine

the

mince,

egg,

breadcrumbs, herbs, and Tabasco. Season to taste and form into 4 sizable patties. Firm up in the refrigerator for 15 minutes. 3. Blend all components for the avocado aioli till smooth and season. 4. A grill or barbeque should be heated to medium-high.

Patties

should

be

lightly

brushed with 1 tablespoon oil all over and

fried for 4-5 minutes on each side until done. Place a slice of cheese on each and allow it to melt from residual heat. Set aside for 2 minutes, wrapped loosely with foil. Slices of zucchini should be placed on a baking sheet. Brush both sides with the remaining oil, and grill for 2 minutes, flipping once, or until browned and soft. 5. Spread 1 tablespoon avocado aioli on the buns' cut sides. Add lettuce, a patty, more lettuce, zucchini, and the bun lid to each base. Serve with more avocado aioli and chips.

Smoky carrot hot dogs with caraway relish and chimichurri INGREDIENTS  4 medium carrots, peeled  1 tsp caraway seeds, toasted and crushed with a mortar and pestle  1 tsp wholegrain mustard

 1 onion, sliced into 5mm-thick rounds  1 tbs extra virgin olive oil  250g grape tomatoes, halved  1 tsp apple cider vinegar  1 tbs tomato paste  2 tbs runny honey  ½ tsp smoked paprika  ½ tsp cumin  4 Vietnamese-style bread rolls  Finely grated parmesan, to serve MINT CHIMICHURRI  ½ cup mint leaves, plus extra to serve  ½ cup flat-leaf parsley leaves  ½ tsp ground cumin  1 tbs apple cider vinegar  2 tbs extra virgin olive oil  1 garlic clove, coarsely chopped

METHOD 1. Carrots should be cooked till soft for 7-8 minutes in a saucepan of cold, salted water. Drain and pat dry.

2. Blend all ingredients for the chimichurri in a food processor until very finely minced. 3. To

make

caraway

relish,

combine

the

caraway, tomato paste, vinegar, honey, and mustard in a basin. 4. A grill or chargrill pan should be heated very hot. Grill onion for 3–4 minutes on each side, or until browned and just tender, after brushing with 2 teaspoons of oil. To the caraway mixture, add onion. 5. Grill tomatoes for 3–4 minutes, turning occasionally,

or

until

browned

and

blistered. Add and combine in the bowl with the onion and caraway mixture. 6. Apply the last 1 tsp of oil on the carrot and then sprinkle on the cumin, paprika, and 1 tsp of sea salt flakes. Grill until blackened for 3–4 minutes. Carrots should be cut in half lengthwise. 7. Bread rolls should be cut in half lengthwise. On top of the chimichurri, divide the carrotand-caraway

relish

mixture

among

the

rolls. Add more mint leaves and grated parmesan over top.

Smoky Grilled Dry-Rub Pork Chops INGREDIENTS  6 (6-ounce) bone-in pork chops  Kosher salt and freshly ground black pepper  1 tsp. ground cumin  ½ tsp. garlic powder  ½ tsp. cayenne pepper  ¼ c. light brown sugar  2 tbsp. smoked paprika  Canola oil, for grill grates  2 c. Peach Relish

METHOD 1. Use paper towels to pat the meat dry. Add salt and black pepper to taste. In a bowl, mix the cayenne pepper, cumin, garlic

powder, paprika, and brown sugar. Apply spice mixture evenly to all sides of the chops. Cover and chill 3 hours. 2. Heat the grill to medium-high and prepare it for direct cooking. When heated, clean and sparingly oil the grates. 3. Pork should be grilled for 8 to 10 minutes, flipping occasionally, until browned and an instant-read thermometer reads 145°F for the internal temperature. Before serving with Peach Relish, allow to stand for five minutes.

Country-Style Ribs With Quick-Pickled Watermelon INGREDIENTS Ribs:  ½ cup (packed; about 3 ounces) light brown sugar or palm sugar  ½ cup soy sauce

 ¼ cup unseasoned rice vinegar  3 scallions, thinly sliced  1 tablespoon toasted sesame oil  1 teaspoon freshly ground black pepper  ½ medium onion, sliced  3 pounds (1-inch-thick) country-style pork ribs or bone-in pork chops  6 garlic cloves, minced  2 tablespoons minced peeled ginger (from one 2x1-inch piece)  1 tablespoon chopped cilantro leaves  1 tablespoon hot chili paste (such as sambal oelek)  2 tablespoons Chinese hot mustard powder Watermelon:  1 teaspoon coriander seeds  ⅓ cup Champagne vinegar or white wine vinegar  2 tablespoons fresh lime juice  4 cups Sun Gold or cherry tomatoes (about 1¼ pounds), halved

 ¼ cup cilantro leaves with tender stems plus more for garnish  1 tablespoon finely chopped shallot  1 teaspoon honey  ½ cup olive oil  Kosher salt, freshly ground pepper  5 cups coarsely chopped seedless watermelon (cut from half a 6- to 7-pound watermelon)

METHOD Ribs: 1. First, make the marinade. Bring brown sugar and ½ cup water to a boil in a small saucepan, stirring to dissolve sugar. Lower heat to medium and simmer until reduced to ¼ cup; transfer to a medium bowl. Add the remaining 8 ingredients and soy sauce and whisk. Add onion and mix. Cool down. Put the marinade in a sizable plastic bag that can be sealed.

2. When the bag is sealed, flip the ribs to coat them in the marinade after rubbing them with mustard powder. Bag should be placed in a baking dish and chilled for at least 6 hours and maybe overnight while being occasionally turned.

Watermelon: 1. Beginning with the dressing Toast the coriander seeds for two to three minutes over low heat, or until they are fragrant and starting to pop. With the back of a cool skillet, lightly smash the coriander that has been transferred to a baking sheet. In a small bowl, mix the coriander, vinegar, lime juice, shallot, and honey. Add oil while whisking, then salt and pepper to taste. Discard vinaigrette. 2. Large bowl of watermelon should be used; add

1/2

cup

vinaigrette

and

stir

to

combine. To lightly pickle the watermelon,

cover and chill for up to an hour while occasionally tossing. 3. For a medium-sized fire in a charcoal grill, or for a medium-high temperature on a gas grill. Transfer the ribs to a baking sheet from the bag, leaving some marinade on the surface. Any leftover marinade should be poured into a medium saucepan. Bring to a boil, then simmer for three minutes at a medium heat. Marinate is set aside. 4. Grill the ribs for about 5 minutes per side, or until they are well browned and cooked through. Dip each rib into the reserved marinade using tongs. Return the ribs to the grill and cook for 2 minutes per side until medium-well, flipping once. Place on a plate. 5. Mix tomatoes with 1/4 cup cilantro and 1 tablespoon. dressing in a large basin. Use salt and pepper to taste to season. 6. Add some pickled watermelon to the ribs. Spread

out

the

tomato

mixture.

Add

additional cilantro as a garnish. Serve while

providing the extra vinaigrette for drizzling on top.

Chipotle-Grilled Pork Shoulder Steaks with Corn Salsa INGREDIENTS  2 tsp. chipotle chile powder  2 tsp. dried oregano  1 ½ tsp. garlic powder  Vegetable oil (for grill)  4 ears of corn, husked  ½ small white onion, finely chopped  1 cup cilantro, finely chopped  1 cup crumbled Cotija or feta (about 5 oz.)  1 tsp. ground allspice  2 ¾ tsp. (or more) kosher salt, divided  4 (3/4”-thick) boneless pork shoulder (Boston butt) steaks (about 2 lb.) or pork blade chops  ½ cup toasted pumpkin seeds (pepitas)  3 Tbsp. fresh lime juice

 Flaky sea salt  Lime wedges (for serving)

METHOD 1. Combine 2 teaspoons of allspice, oregano, garlic

powder,

and

chilli

powder.

salt,

kosher, in a little basin. Rub the pork steaks with the spice mixture. Allow to rest for

at

least

15

minutes

at

room

temperature. 2. Set a grill to medium heat and grease the grates. Grill the pork and corn, turning periodically, for 7-9 minutes, or until the corn is lightly charred all over and the pork is deeply blackened and an instant-read thermometer put into the thickest section reads 145°F for medium. After moving the pork to a chopping board, give it 10 minutes to rest. 3. Allow corn to cool a little. Cobs' kernels are cut off and placed in a big dish. Add onion and season with 1/4 teaspoon. Stir in

kosher salt after that. Add cheese, cilantro, pumpkin seeds, and lime juice; mix well. Taste the salsa and add additional kosher salt if desired. 4. Place the meat on a plate. Add sea salt and drizzle

any

remaining

juices

from

the

cutting board over the top. Serve with lime wedges and corn salsa on the side. 5. Pork can be seasoned a day in advance. Cover and let stand. 15 minutes should pass at room temperature before grilling.

Jalapeño-Marinated Grilled Pork Chops INGREDIENTS  ½ cup plus 3 Tbsp. extra-virgin olive oil, divided, plus more for grill  ¼ cup apple cider vinegar  1 tsp. sugar  2 large jalapeños

 4 bone-in pork rib chops (about 10 oz. each)  Kosher salt, freshly ground pepper  2 tsp. coriander seeds  ¼ medium white onion, very thinly sliced

METHOD 1. Lightly oil the grates and prepare a grill for medium-high heat. Salt and pepper pork chops liberally all over after patting them dry. Place on a baking sheet with a rim and leave at room temperature for at least 30 and maybe up to 1 hour. 2. Coriander seeds should be lightly toasted in a dry small skillet over medium heat, stirring frequently, for 2 minutes or until aromatic and golden brown. After moving the seeds to a chopping board, let them cool. Lightly smash with a heavy skillet or mug with a flat bottom. Place in a small bowl together with 1/2 cup oil, vinegar, and sugar. Add salt and pepper, then whisk

to combine the ingredients. Marinate is set aside. 3. Toss in 1 Tbsp. and jalapenos. Season with salt and pepper after adding oil to coat in a small bowl. The salt will have sucked out additional moisture, so pat the pork chops dry once more and then rub with the remaining 2 Tbsp. oil. Grill jalapenos for about 5 minutes, flipping them frequently, until they are tender and partially charred. To a chopping board, transfer. Pork chops should

be

medium-rare

cooked closest

thoroughly to

the

but

still

bone

(an

instant-read thermometer inserted near the bone should register 145°F), which takes 8 to 12 minutes when rotating the chops every 2 minutes or so. Place on cutting board and rest for ten to fifteen minutes. 4. Slice the pork along the bone to extract the meat in one piece; then, transfer the slices to a dish with a rim. Jalapenos should be sliced into rounds and placed on top of the pork. Before serving, pour the leftover

marinade over the meat and let it sit for at least 15 minutes. Sprinkle onion on top to serve.

Grilled Kielbasa Tacos INGREDIENTS  1 red onion, quartered  2 red bell peppers, halved lengthwise, seeds removed  1 bunch scallions  1 ½ pounds kielbasa sausage, halved lengthwise  8 corn or flour tortillas  ½ bunch cilantro  Hot sauce and lime wedges (for serving)  3 tablespoons vegetable oil  Kosher salt, freshly ground pepper  1/3 cup fresh lime juice

METHOD

1. Heat a grill to a medium-high temperature. On a baking sheet with a rim, toss the onion, bell peppers, and scallions in the oil. Add

salt

and

black

pepper

to

taste.

Scallions should be grilled for 2 minutes, while onions and bell peppers should be grilled

for

10

minutes

or

until

lightly

browned and soft. When finished, transfer to a cutting board and allow to cool. 2. Toss onion wedges with lime juice in a medium bowl after cutting into 1" wedges. Bell peppers' skins are removed, and they are then sliced into bite-sized pieces and placed in a small bowl. Scalons should be put on a platter. 3. Sausage should be heated thoroughly and lightly browned on the grill for about 5 minutes, flipping halfway through. Place on dish along with scallions. 4. Warm

tortillas

with

kielbasa,

scallions,

onion, bell peppers, cilantro, hot sauce, and lime wedges for squeezing over are served after being lightly charred.

Lamb Chops with Polenta and Grilled Scallion Sauce INGREDIENTS  8 lamb rib or loin chops (about 2 pounds)  1 ½ teaspoons plus 1/8 teaspoon kosher salt, divided  ½ teaspoon freshly ground black pepper  1 pound prepared polenta, sliced into ½” rounds  ½ cup olive oil, plus more for brushing  1 bunch of scallions, roots trimmed  3 tablespoons plain yogurt  6 cups torn leafy lettuce, such as green leaf lettuce  1 cup cherries (about 6 ounces), pitted, halved  1 jalapeño, halved lengthwise  1 cup basil leaves, finely chopped  ¼ cup fresh lemon juice

METHOD 1. With 1 teaspoon, season lamb chops. 12 teaspoon

of

salt

pepper.

Set

the

temperature of a grill or grill pan to medium-high. Slices of polenta should be lightly oiled on both sides. 2. Scallion, jalapeo, lamb chops, and polenta slices should all be grilled for a few minutes on each side, until they are gently charred and an instant-read thermometer put into the thickest portion of the lamb registers 125°F for medium-rare. It might take the scallions a little longer; you want them to be perfectly tender before you take them off the grill. 3. Jalapeo and scallions should be chopped finely. To a medium bowl, transfer. Add basil, lemon juice, half a cup of oil, and a teaspoon. mix salt and whisk. Whisk in yoghurt

and

the

final

1/8

tsp

after

transferring 14 cup of the scallion sauce to a big bowl. salt. With your hands, gently

mix

in

the

lettuce

and

cherries

until

everything is well-coated. 4. Place salad on each plate. Place the lamb and polenta side by side, then drizzle the leftover scallion sauce over everything.

Grain Bowls with Grilled Corn, Steak, and Avocado INGREDIENTS  ¼ c. freshly grated Parmesan, plus more for serving  ¼ c. 2% Greek yogurt  Juice of 2 lemons, divided  Kosher salt  Freshly ground black pepper  4 4-oz. chicken breasts  1 large bunch Tuscan kale, cleaned and thinly sliced  2 anchovy fillets  ½ tsp. Worcestershire sauce

 1 Garlic clove, minced  3 tbsp. extra-virgin olive oil, divided  ½ pt. red grape tomatoes

METHOD 1. With 1 teaspoon, season steak. 1 teaspoon of salt pepper. 30 minutes should be spent at room temperature. 2. Either prepare a grill for medium-high heat or

preheat

a

grill

pan.

Grill

steak,

sometimes rotating it, for 2–3 minutes on each side for skirt and 3–4 minutes on each side for flank, or until an instant-read thermometer pushed into the centre of the steak reads 120–125°F for medium-rare. Transfer to a cutting board and allow to cool for at least 10 minutes. 3. Corn

should

be

grilled

for

about

10

minutes, or until it is browned on all sides. Move to a cutting board and allow to cool. 4. Cut corn from the cobs into a big bowl. Mix in the grains, feta, scallions, oil, lime juice,

and

1/2

teaspoon.

adding

salt

and

combining. Combine corn and divide among bowls. 5. Cut skirt steak into segments between 5" and 6" long, then thinly slice against the grain to make slicing simpler. Avocado and steak go on top of bowls. Salt and pepper to taste. Drizzle with jalapeo sauce. 6. Grilled steak and corn can be prepared three

days

in

advance.

Chill

after

transferring to various airtight containers.

Garlic and oregano chicken with smashed cucumbers INGREDIENTS  4 chicken Marylands  ½ cup (75g) white sesame seeds  1 tbs white (shiro) miso paste  4 Lebanese cucumbers  1 tbs olive oil

 Dill sprigs and lemon cheeks, to serve  1/3 cup (80ml) sesame oil  2 tbs white wine vinegar MARINADE  500g thick Greek-style yoghurt  ½ bunch oregano, leaves picked  1 long red chilli, seeds removed, finely chopped  3 garlic cloves, finely chopped

METHOD 1. In a plastic bag that can be sealed, combine

the

oil,

lemon

juice,

garlic,

oregano, salt, and pepper. Lamb should be added before the bag is sealed. After turning the bag to coat the lamb, place it in a shallow baking pan and refrigerate it for at least eight hours. 2. Before grilling the lamb, let it come to room temperature for about an hour.

3. Set up grill for direct heat cooking with medium-hot charcoal (moderate heat for gas) 4. Remove

the

lamb

from

the

marinade

(discard marinade) and insert three or four skewers into the meat, spacing them about two inches apart. For medium-rare, grill for 8 to 14 minutes total on a lightly oiled grill rack, covered only if using a gas grill, flipping

occasionally,

and

if

necessary,

moving the meat around on the grill to prevent flare-ups. 5. Put the lamb on a chopping board after taking the skewers out. Allow lamb to stand for 20 minutes with a loose foil cover. Slice the beef against the grain (the internal temperature will rise to 135°F while the meat stands).

Barbecued rump with pimped-up black bean sauce INGREDIENTS  ½ cup (125ml) black bean sauce  1 tbs fermented chilli bean paste, such as doubanjiang (or gochujang or sriracha)  2 tsp brown sugar  2 bunches broccolini, woody ends trimmed  1 bunch spring onions (white part only), cut into 10cm lengths  3 tsp sesame oil  ¼ tsp sea salt  3cm knob of ginger, peeled then finely grated  2 garlic cloves, crushed  1/8 tsp ground white pepper  2 × 400g beef rump steaks  1 tbs sesame seeds

METHOD Marinating meat:

1. On a small baking sheet, freeze the brisket for 45 to 60 minutes, or until the edges are quite firm. 2. Frozen brisket should be removed. Slice the brisket 1/8" thick against the grain using a long, sharp knife. Place inside a resealable plastic bag (as the piece gets smaller, you can split it in half crosswise to make it simpler to cut). In a small bowl, mix the brown sugar, oil, oyster sauce, soy sauce, lime juice, garlic, and brown sugar until the sugar dissolves. Pour marinade over meat, seal bag, then rub vigorously to separate any possible meat strands so the marinade can reach them. Cool for at least one hour and as long as one day.

Assembly and salsa: 1. Set a grill to medium heat and grease the grates. Olive oil and peanuts should be cooked in a small skillet over medium heat for 6 to 8 minutes, occasionally turning the

pan to prevent the peanuts from burning. Add red pepper flakes, sesame seeds, and garlic after taking the pan off the heat. Cool down. Add honey and lime juice and stir. Salted salsa should be stored aside. 2. Scallions should be well rinsed in cold water. Add cilantro to a medium bowl and toss. 3. With tongs, transfer the sliced brisket to a big baking sheet with a rim and discard the extra marinade. Add salt sparingly to the dish. Batch-grill meat for 1 to 2 minutes, or until

browned

underneath

and

almost

cooked through, then turn and cook for an additional

30

seconds

or

so,

or

until

thoroughly done. Place on a plate. Mix the scallion and peanut mixture together, then pile it on top of the brisket.

Grilled Pork Chops with Plums, Halloumi, and Lemon INGREDIENTS  4 Tbsp. extra-virgin olive oil, divided, plus more  1 tsp. honey  4 bone-in pork rib chops (about 1” thick), patted dry  8 oz. Halloumi cheese, sliced into ½”-thick planks  2 Tbsp. torn oregano leaves  Aleppo-style pepper or crushed red pepper flakes (for serving)  Kosher salt, freshly ground pepper  4 ripe medium red or black plums (about 1 lb.), halved  1 lemon, halved, seeds removed

METHOD 1. Oil the grates and prepare a grill for medium-high heat. 2 Tbsp. honey and combine. huge resealable plastic bag filled

with oil. Salt and pepper the pork chops liberally before adding them to the bag. chops with seal, pressing out air, and coat with massage. 2. On a baking sheet with a rim, arrange the Halloumi, plums, and lemon. Drizzle with 2 Tbsp. oil; coat by tossing. Salt and pepper everything first, then add the lemon and plums. 3. Cook pork over medium-high heat for 6 to 8

minutes,

or

until

an

instant-read

thermometer placed into the centre (about 12" from the bone) reads 130°F. Turn the pig over with tongs as needed to prevent flare-ups. Place on a chopping board, then rest for 10 minutes. 4. In the meantime, cook the plums, lemon (cut side down), and Halloumi, turning the cheese once or twice, for about 4 minutes, or until grill marks emerge and the plums begin to lose their juices. Transfer the pork, Halloumi, and plums to a chopping board, and give everything a minute to

cool. Halloumi is torn into 1" pieces and each

plum

half

is

divided

into

three

wedges. 5. Slice the pork 12" thick after removing it from the bone. Place meat on plates and throw away the bones. Evenly distribute plums and Halloumi around and atop the meat. Grilled lemon juice should be drizzled over before adding more salt and pepper to taste. Add some oregano, some Aleppostyle pepper, and a little oil on the top.

Cumin-Chile Lamb Kebabs with Garlic Yogurt INGREDIENTS For the garlic yogurt:  1 garlic clove, grated  1 cup plain Greek yogurt  Kosher salt, freshly ground pepper  ½ teaspoon finely grated lemon zest

 1 tablespoon fresh lemon juice For the lamb and assembly:  2 tablespoons cumin seeds  1 tablespoon Sichuan peppercorns or 1 teaspoon black peppercorns  Vegetable oil (for grill)  1 ¼ pounds boneless lamb shoulder, cut into 1-inch pieces  Kosher salt, freshly cracked pepper  2 teaspoons caraway seeds  2 teaspoons crushed red pepper flakes  1 teaspoon sugar  Finely grated lemon zest (for serving) Special Equipment  A spice mill or a mortar and pestle; 8 (8– 12-inch-long) metal skewers

METHOD Make the yoghurt with garlic: 1. In a small bowl, blend yoghurt with garlic, lemon zest, and lemon juice. Add salt and pepper to taste.

How to make lamb kebabs: 1. Cumin seeds, peppercorns, caraway seeds, sugar, red pepper flakes, and other spices should be coarsely ground until only a few whole spices are left. 2. Set up a grill for indirect, medium-high heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). oil grating. Leaving a tiny space between each piece of meat, thread six to eight skewers with the lamb. Salt the meat, then liberally sprinkle the spice mixture over it. If necessary, rub the spice mixture onto the pork with your hands to help it stick. 3. For about four minutes, flip the lamb over direct fire until it is browned and starting to sear in areas. Move to the cooler side of the grill and continue to cook the lamb for a further 4 minutes for medium-rare. 4. Cracked black pepper and a little lemon zest go well with garlic yoghurt. serve next to lamb.

5. 3

days

in

advance,

yoghurt

can

be

produced. Cover and let stand. Make the spice mixture one month in advance. Keep sealed and at room temperature.

Brown Sugar BBQ Pork Butt INGREDIENTS  ¼ cup (packed) light brown sugar  1 tablespoon freshly ground black pepper  1 (4-5-pound) bone-in pork butt  3 tablespoons kosher salt Special Equipment:  Disposable foil tray

METHOD 1. In a small bowl, mix the sugar, salt, and pepper. Rub sugar mixture all over the pork before placing in a foil tray, covering it with foil, and chilling overnight.

2. Use hardwood or hardwood charcoal to prepare a grill for medium, indirect heat. Place the pork in the tray over indirect heat after removing the grill cover. Pig should be grilled for 4-5 hours or until extremely tender, basting with any pan juices every 30 minutes and adding more coals or wood as needed. If the pork starts to become too black, loosely tent it with foil. 15 minutes should pass before shredding. 3. After grilling, pork can be stored in the refrigerator under cover for up to 5 days. Set the oven to 250°F when you are ready to

serve.

Put

the

pork

and

a

few

tablespoons of water in a roasting pan. Reheat

the

pork

for

20–25

covered with foil, until it is heated.

Beef & Broccoli Kebabs INGREDIENTS

minutes,

 1/3 c. low-sodium soy sauce  ¼ c. brown sugar  2 c. broccoli florets  2 tbsp. extra-virgin olive oil  Freshly ground black pepper  Green onions, for garnish  Juice of 2 limes (or 1 if large), plus more for serving  1 tbsp. ground ginger  1 lb. sirloin steak, cut into cubes

METHOD 1. Heat grill to medium-high. In a small bowl, stir together soy sauce, brown sugar, lime juice and ginger. Add steak and toss until covered. Let marinate in the fridge, at least 15 minutes and up 2 hours. 2. In another bowl, mix broccoli florets with olive oil. Skewer beef and broccoli and season all over with pepper. 3. Grill, rotating periodically, until steak is medium, 8 minutes.

4. Squeeze with lime, garnish with green onions, and serve.

Pork Shoulder Steaks with Grilled Mustard Greens INGREDIENTS Pork:  2 Tbsp. fennel seeds  1 Tbsp. yellow mustard seeds  1 ½ tsp. black peppercorns  Kosher salt  1 tsp. crushed red pepper flakes  1 tsp. ground cinnamon  4 (3/4”-thick) boneless pork shoulder (Boston butt) steaks (about 2 lb.) or pork blade chops Greens and assembly:  1 lemon, halved  2 Tbsp. extra-virgin olive oil, plus more for drizzling

 2 garlic cloves  Kosher salt, freshly ground pepper  Flaky sea salt  2 bunches mustard greens, leaves torn into large pieces  ½ tsp. crushed red pepper flakes  Vegetable oil (for grill) Special Equipment  A spice mill or a mortar and pestle

METHOD Pork: 1. Toast fennel and mustard seeds in a small saucepan

over

medium

heat,

stirring

occasionally, until fragrant and mustard seeds are just beginning to pop, about 4 minutes. Transfer to spice mill or mortar and pestle and let cool. Add peppercorns and red pepper flakes and finely grind. Transfer to a small bowl and mix in cinnamon.

2. Season pork steaks generously with salt and rub all over with spice mixture. Cover and let sit at room temperature 1 hour.

Greens and assembly: 1. Prepare a grill for medium heat; oil grate. Grill steaks, turning occasionally, until an instant-read thermometer inserted into the thickest part registers 145°F for medium, 5–7 minutes. Transfer steaks to a cutting board, squeeze a lemon half over, and drizzle with olive oil. Let rest 10 minutes. 2. Meanwhile, grate garlic into a large bowl and whisk with 2 Tbsp. olive oil. Add mustard greens and toss to coat; season with kosher salt and pepper. Spread out greens over grate (save bowl) and grill until lightly charred and just wilted, about 45 seconds per side. Transfer back to bowl and squeeze remaining lemon half over. Add red pepper flakes and toss to coat.

3. Transfer greens to a platter. Thinly slice pork against the grain and place on top of greens. Drizzle any accumulated juices left on your cutting board over and sprinkle with sea salt. 4. Pork can be seasoned 1 day ahead. Cover and chill. Let sit at room temperature 1 hour before grilling.

Grilled Steak, Vegetable, and Quinoa Salad with Yogurt-Tahini Dressing INGREDIENTS For the quinoa salad:  3 tablespoons extra-virgin olive oil  2 tablespoons red wine vinegar  2 cups cooked quinoa  1 cup cooked French lentils  ½ cup coarsely chopped fresh dill  1 tablespoon finely chopped fresh oregano  1 teaspoon honey

 ½ teaspoon kosher salt For the yogurt dressing:  ½ cup plain Greek yogurt  ¼ cup fresh lemon juice  2 tablespoons extra-virgin olive oil  ½ teaspoon kosher salt  3 tablespoons tahini For the grilled steak and vegetables:  1 large fennel bulb, trimmed, sliced lengthwise into ¼” planks, fronds reserved for serving  1 pint cherry tomatoes  1 teaspoon kosher salt, divided, plus more  ¾ teaspoon freshly ground black pepper, divided, plus more  ½ pound Halloumi cheese, sliced into ¼” planks (optional)  12 scallions, roots trimmed (about 2 bunches)  Olive oil (for brushing)  1 pound flank or skirt steak  ½ teaspoon ground cumin

METHOD Make the quinoa salad: 1. Whisk oil, vinegar, honey, and salt in a large bowl. Add quinoa, lentils, dill, and oregano and stir to combine. Set aside. Make the yoghurt dressing: 1. Whisk yoghurt, lemon juice, tahini, oil, salt, and 1 Tbsp. water in a small bowl. Set aside. Grill the vegetables and steak and assemble the salad: 1. Prepare a grill or grill pan for medium-high heat. Brush fennel, tomatoes, and scallions with oil and season with ½ tsp. salt and ¼ tsp. pepper. Grill, turning occasionally, until tender

and

charred

in

spots,

10–15

minutes; let cool. If using Halloumi cheese, brush

with

oil

and

grill,

turning

occasionally, until charred and warmed through, about 2 minutes per side.

2. Meanwhile,

rub

steak

with

cumin,

remaining ½ tsp. salt, and remaining ½ tsp. pepper. Grill until medium-rare, 5–7 minutes per side for flank steak, about 2 minutes per side for skirt steak. Let rest, then thinly slice against the grain. 3. Transfer quinoa salad to a large platter. Top with grilled vegetables and steak. Season with additional salt and pepper and top with fennel fronds. Serve immediately with yoghurt dressing alongside. 4. The yoghurt dressing can be chilled for up to 3 days.

Sticky-Sweet Grilled Pork Shoulder with Hoisin and Molasses INGREDIENTS Pork:  2 heads of garlic, cloves separated, peeled  1 (wide, 6”) piece ginger, peeled, chopped

 1 cup hoisin sauce  ½ cup chili oil  1/3 cup oyster sauce  1/3 cup toasted sesame oil  1 (4–5-lb.) skinless boneless pork shoulder (Boston butt)  ¾ cup fish sauce  2/3 cup honey  2/3 cup Shaoxing (Chinese rice) wine  Kosher salt Glaze and assembly:  1 Tbsp. mild-flavored (light)molasses  ¾ cup (packed) dark brown sugar  Bread-and-butter pickles, white bread, cilantro, and rinsed thinly sliced white onion (for serving)

METHOD Pork: 1. Purée garlic, ginger, hoisin sauce, fish sauce, honey, wine, chilli oil, oyster sauce, and sesame oil in a blender until very

smooth. Place 1 ½ cups in a small bowl for glaze; cover and chill until ready to use. Pour remaining marinade into a 2-gal. resealable plastic bag. 2. Place pork shoulder, fat side down, on a cutting board with a short end facing you. Holding a long sharp knife about 1”–1 ½” above cutting board, make a shallow cut along the entire length of a long side of shoulder.

Continue

cutting

deeper

into

meat, lifting and unfurling with your free hand, until it lies flat (it’s better to end up with 2–3 even pieces than 1 uneven piece). Add

to

bag

with

marinade

and

seal,

pressing out air. Work pork around inside bag to coat with marinade. Chill at least 8 hours and up to 1 day. 3. Prepare a Big Green Egg for medium heat (with cover closed, thermometer should register

350°F).

Remove

pork

from

marinade, letting excess drip off. Lightly season all over with salt. Fit grill with convection plate and set pork on top. (If

you don’t have a convection plate, bank coals on one side and set pork over cooler area to avoid flare-ups.) Cover and roast pork until an instant-read thermometer inserted into the thickest part registers 140°F–145°F.

(You

can

also

do

initial

cooking in a 350°F oven.) Transfer to a cutting board and let rest at least 20 minutes.

Glaze and assembly: 1. Bring brown sugar, molasses, and reserved marinade to a simmer in a large saucepan; cook

until

reduced

by

one-third,

6–8

minutes (you should have about 1 1/3 cups). Keep warm. 2. Prepare a Big Green Egg for medium-high heat (or use a conventional grill) (or use a conventional grill). Grill pork, basting and turning with 2 pairs of tongs every minute or so, until thickly coated with glaze, lightly charred in spots, and warmed through (an

instant-read thermometer inserted into the thickest part should register 130°F–145°F; be careful not to overcook), 6–8 minutes. Transfer to a cutting board; slice against the grain ¼” thick. Serve with pickles, bread, cilantro, and onion.

California Grilled Chicken INGREDIENTS  ¾ c. balsamic vinegar  1 tsp. garlic powder  2 tbsp. honey  2 tbsp. extra-virgin olive oil  2 tsp. Italian seasoning  Kosher salt  Freshly ground black pepper  4 boneless skinless chicken breasts  4 slices mozzarella  4 slices avocado  4 slices tomato

 2 tbsp. Freshly sliced basil, for garnish  Balsamic glaze, for drizzling

METHOD 1. In a small bowl, whisk together balsamic vinegar, garlic powder, honey, oil, and Italian seasoning and season with salt and pepper. Pour over chicken and marinate 20 minutes. 2. When ready to grill, heat grill to mediumhigh. Oil grates and grill chicken until charred and cooked through, 8 minutes per side. 3. Top chicken with mozzarella, avocado, and tomato and cover grill to melt, 2 minutes. 4. Garnish with basil and drizzle with balsamic glaze.

Grilled Pork Chops with Plums, Red Onions, and Arugula INGREDIENTS  2 8- to 10-oz. boneless pork chops, halved lengthwise to make 4 chops  ½ c. plus 1 tbsp. red wine vinegar  1 tbsp. balsamic vinegar  2 tbsp. brown sugar  Kosher salt  Freshly ground black pepper  1 tsp. Dijon mustard  6 c. baby arugula  4 tbsp. extra-virgin olive oil, divided  4 plums, thinly sliced  ½ red onion, thinly sliced  Fresh thyme leaves, for garnish

METHOD 1. Place the pork chops and 1/2 cup red wine vinegar in a glass baking dish. while you prepare, let marinate.

2. 1 tablespoon of olive oil should be heated in a large skillet over medium-high heat. When the plums and onion have started to soften,

add

them

together

with

the

balsamic vinegar and brown sugar. Cook everything while stirring for a further 5 minutes until it has turned golden. Season with salt and pepper after removing from the fire. 3. Over high heat, preheat a grill or grill pan with some light oil. Salted and peppered, the pork should be taken out of the red wine

vinegar.

Grill

pork

chops

for

4

minutes, flip, and cook for an additional 3 to 4 minutes. pause for five minutes. 4. In the meantime, combine Dijon mustard and

the

final

tablespoon

of

red

wine

vinegar in a large bowl. The remaining 3 tablespoons of olive oil should be whisked in gradually. Add the arugula and toss to evenly coat. Add salt and pepper to taste.

5. Pork chops that have been grilled with plum mixture should be topped with thyme. With an arugula salad to serve.

Grilled Steak Skewers with Chimichurri INGREDIENTS  1/3 c. Fresh basil  1/3 c. fresh cilantro  1/3 c. fresh parsley  1 tbsp. red wine vinegar  Juice of ½ lemon  1 Garlic clove, minced  1 shallot, minced  ½ tsp. crushed red pepper flakes  1 red pepper, cut into 1 ½” pieces  1 orange pepper, cut into 1 ½” pieces  1 yellow pepper, cut into 1 ½” pieces  1 ½ lb. sirloin steak, fat trimmed and cut into 1 ½” chunks  ½ c. extra-virgin olive oil, divided

 Kosher salt  Freshly ground black pepper  1 red onion, cut into 1 ½” chunks

METHOD 1. For 10 minutes, soak 12 wooden skewers in water. 2. Basil,

cilantro,

parsley,

vinegar,

lemon

juice, garlic, shallot, red pepper flakes, and two tablespoons of olive oil are combined in a blender or food processor and pulsed. Add 1/4 cup more olive oil while motor is running to make smooth, then season with salt and pepper. 3. Put steak, onion, and peppers on skewers that have been soaked (make them extra sturdy by using two skewers per kebab). Place the skewers on a plate and sprinkle with a lot of salt and pepper. Turn the skewers to coat them with the remaining 2 tablespoons of olive oil.

4. Until the inner temperature of the steak reaches 145° for medium-rare (or 160° for medium), grill the skewers over high heat for 10 to 12 minutes, flipping them every few minutes to brown on all sides. Wait for five minutes. 5. Serve couscous and chimichurri beside the skewers.

Grilled Chicken Banh-Mi with Pickled Vegetables and Sriracha Mayo INGREDIENTS  ¼ c. Asian fish sauce  Juice of 3 limes, divided  2 garlic cloves, minced  2 8-oz. chicken breasts, halved lengthwise (4 cutlets)  ½ c. rice vinegar  1 small jalapeño, sliced  ¼ head of red cabbage, thinly sliced

 Dash of sesame oil (optional)  1/3 c. mayonnaise  ¼ c. sriracha  Freshly ground black pepper  1 tsp. sugar  Kosher salt  ½ cucumber, halved lengthwise and very thinly sliced  1 medium carrot, peeled and julienned  1 c. cilantro sprigs  1 fresh baguette, halved lengthwise and cut into 4 equal pieces (toasted, if desired)

METHOD 1. Fish sauce, 1/4 cup lime juice, garlic, and chicken should be combined in a mediumsized non-metallic baking dish before the chicken is added and coated. While you prepare

the

other

ingredients,

let

the

marinate sit. 2. Mix the rice vinegar, sugar, and salt in a medium basin. When ready to use, cover

and chill the mixture after adding the cucumber, carrot, and jalapeo. 3. Mix 1 tablespoon of lime juice, a dash of optional sesame oil, and cabbage in a small dish. Set aside until ready to use. 4. Mayonnaise, tablespoon

Sriracha, of

lime

and juice

the should

final be

combined in a small basin; cover and refrigerate until required. 5. Over a high heat, warm the grill pan. Chicken

should

be

taken

out

of

the

marinade and given a taste-testing of salt and pepper. Depending on the thickness of the cutlets, grill the chicken for 3–3 12 minutes

per

side

or

until

thoroughly

cooked. Then, slice the chicken into thin slices across the grain. 6. Layer bottom baguette halves with chicken, pickled

vegetables,

red

cabbage,

and

cilantro

sprigs after spreading Sriracha

mayonnaise over them. Serve immediately after adding the remaining baguette halves on top.

Grilled Sausages with Dijon-Apricot Mustard and Herbed Couscous and Salad INGREDIENTS  1 10-oz. box couscous  ¼ c. whole-grain Dijon mustard  ¼ c. apricot jam  5 tbsp. extra-virgin olive oil, divided  4 sausages (chicken, pork, or lamb)  Juice of 1 lemon  6 c. mixed greens  2 tbsp. Freshly Chopped Basil  2 tbsp. freshly chopped mint  Kosher salt  Freshly ground black pepper

METHOD 1. 2 cups of water should come to a boil. Add the couscous, turn the heat off, and cover.

After five minutes, fluff with a fork. Pour the couscous into a bowl and let it cool a little. 2. Mix the apricot jam and Dijon mustard in a small bowl, then set it aside. 3. Toss the couscous with the basil, mint, and 1 tablespoon of olive oil. Put salt and pepper on food. 4. Sausages should be grilled for 8 to 10 minutes, turning the pan over every 2 minutes, or until the internal temperature reaches 155°. 5. Combine remaining olive oil and lemon juice in a large bowl; season with salt and pepper. Mix greens gently until just lightly coated. 6. Salad, couscous, and Dijon-apricot mustard should all be served with sausages.

Dijon Grilled Pork Chops with TomatoPeach Salad INGREDIENTS  4 8-oz. bone-in pork chops  ¼ c. whole-grain Dijon mustard  ¼ c. plus 2 tbsp. red wine vinegar  2 tbsp. honey  ¼ c. basil leaves, torn, plus more for garnish  Kosher salt  Freshly ground black pepper  8 tbsp. extra-virgin olive oil, divided  2 large heirloom tomatoes, cut into 1” chunks  3 peaches, sliced

METHOD 1. Set the oven to 375 degrees. Put the pork chops in a small baking dish made of glass. Mix the mustard, honey, red wine vinegar, and 4 tablespoons of olive oil in a small bowl. Allow the pork to sit for 10 minutes

after adding the mixture and turning it to coat. 2. In a big bowl, mix tomatoes, peaches, and basil. Combine the remaining 2 teaspoons of vinegar and the remaining 4 tablespoons of olive oil in a small bowl. Sprinkle with salt and pepper after drizzling the mixture over the tomato-peach combination and tossing. 3. An oven-safe grill pan is warmed over medium-high heat. Salt and pepper the pork chops after removing them from the marinade. Grill for three minutes on each side, then place the pan in the oven and bake for an additional six to eight minutes, or until the internal temperature reaches 145°. pause for five minutes. 4. With a tomato-peach salad and basil on top, serve pork chops.

CONCLUSION Cooking nutritious meals on the grill while taking in the outdoors is a terrific idea. Additionally, grilling can help you consume less calories and may even promote weight loss. The excess fat melts and drips off the racks while grilling, even though it does not completely remove all of the fat from the meat. The meat can cook in its own fat,

which

cooking

can

be

reabsorbed,

techniques.

using

Additionally,

other grilling

preserves more of the vitamins and minerals in food and locks in moisture, giving you a luscious meal without the addition of extra fats. Store-bought condiments have a tendency to have increased sugar content and may contain extra calories. Examples include ketchup and barbecue

sauce.

When

grilling,

substitute

homemade marinades or spices for sauces. Often, the flavour of grilling is so good that you don't even need to add anything further; you can just eat the dish as is!

By

turning

frequently

things, when

especially

grilling,

you

meats, can

over

prevent

charring. Foods that have been charred create certain chemical components that have been linked to an increased risk of cancer. Using a meat thermometer to ensure foods are cooked to the

right

internal

temperature

(165°F

for

chicken, 155-160°F for beef and other meats, and

145°F

for

fish)

could

help

you

avoid

exposure to hazardous bacteria that could cause food-borne illnesses.