1. Basic Kettle Charcoal Grill Parts...
Transcript of 1. Basic Kettle Charcoal Grill Parts...
1. Basic Kett le Charcoal Gri ll Parts 2 1.1 Gril l Part Il lustrat ion 3 2. Charcoa l Types 4 3. Safe ty 5 4. Organization 5 5. Fire Arrangement Methods and Pro Tips 6 5.1 Water-regulated 2-Zone Indirect Fire Method 6 5.2 Single-Zone Direct Fire Method 7 5.3 2-Zone Direct Fire Method 7 5.4 2-Zone Indirect Fire Method 8 5.5 Hand test ing Gri ll Heat 8 6. Gril l Care Procedure 9 7. Practice Recipes 10 Gril led Tri-Tip Roast 11 Smoked Beef Ribs 13 Buttermilk Cornbread 15 Classic American Chi li 17 Vegan Chi li 19 Coleslaw 21 Sweet Corn on the Cobb 23 Fruit Salad 25 Chicken Brine 27 Lone Star BBQ sauce 29 Red Sauce 31 Salsa Roja 33 Salsa Verde 35 Femme-Fata le Wine Spritzer 37
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World-class barbecue starts with learning the steps to safe ly and successful ly operate your charcoal gri ll . This section wil l help you identi fy standard kettle gri ll parts, provide important safe ty -tips, and reveal the tr icks and techniques that wil l take your backyard barbecue to the next level.
1. Basic Kettle Charcoal Grill Parts: 1 . Gr i l l L id
2 . L id Damper
3 . St ee l Cook ing Gra t e
4 . Gr i l l Bowl
5 . St ee l One - touch C lea ning Sys tem (doub les as a base dampe r)
6 . St ee l Charcoa l Gra te
7 . Ash Cat che r
8 . Leg Assembly
9 . Bui l t - in L id The rmos ta t (not pic tured)
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1.1 Grill Part Illustration
8. Leg Assembly
7. Ash Catcher
4. Gril l Bowl
5. Stee l One- touch Cleaning System
6. Stee l Charcoal Grate
3. Stee l Cooking Grate 1. Gril l Lid
2. Lid Damper
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2. Charcoal Types: a. Lump, or Composite Charcoa l Briquettes The se prov ide a s t eady , long - la s t ing hea t idea l f o r s low and e ven c ooking .
b. Hardwood Charcoal Prov ides a sho r t - l i v ed but in ten se ly h igh hea t , idea l fo r fas t cook ing .
We recommend lump charcoal for most barbecue and gr il l appl ica tions.
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3. Safety Comp le te the f ol l ow ing s tep s bef ore s t ar t in g the coa ls :
1 . Make sure the gri l l i s outd oor s , and in a wel l - v en t i l a t ed area . No te : I gn i te d coa ls can cau se un int en t iona l f i r es , a nd they em i t carbon -monoxid e , a po isonous gas .
2 . Make sure the gr i l l i s on a le ve l sur fac e fr ee fr om flammable d ebr i s .
3 . Have a s te ady t ab le o r operab le work sur f ace nearby.
4. Organization Make sure you proper ly prep y our work s ta t ion wi t h the f ol l ow ing equ i pment bef o re opera t i ng your gri l l :
1 . A nearby work ing f i r e ex t i ngu isher
2 . Heat -pr oof g love s
3 . A wire gr i l l b rush
4 . A pa ir of heavy -du t y met a l tongs
5 . A heavy - du t y met a l spa t u la
6 . A wad of pap er towels
7 . A st i ck - l i gh ter , o r long match s t i cks
8 . A para f f in igni t i on cube ( opt i ona l)
9 . Hardwood smok ing chunks
1 0 . A charcoa l chimney s t art er
1 1 . Newspaper char coa l f ue l
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5. Fire Arrangement Methods & Pro Tips Use the following fire arrangement methods when operating your charcoal gri ll . Whether you are fast -gri ll ing, or slow-smoking, these techniques and Pro tips wil l take all the guesswork out of your next backyard barbecue.
5.1 Water-regulated 2-Zone Indirect Fire Method Thi s me thod is idea l fo r low & s low smoked f oods such as r ibs , po rk shou ld er s (fo r pu l l ed pork), br i sk e ts , a nd smoked ch icken .
1 . Soak 3 hardwood chunks in wat er fo r 1 hour .
2 . Wad up newspaper aga in s t t he s ide of the gr i l l .
3 . Pi le 12 charcoa l br iquet tes on top of the newspap er wads , keep ing a smal l sec t i on o f newspap er exposed f o r l igh t i ng . L ight the newspap er , and a l low the br ique t te s to bu rn un t i l they ’ r e whi te .
4 . Pl ace 30-40 new br ique t te s next to the wh i t e char coa l a long the gri l l s ide , making sure a f ew are touch ing the igni ted coa l s. Pro T ip: The goa l i s fo r the igni t ed lumps t o gradu a l ly l igh t the new br iquet tes over a p ro longed cooking t ime.
5 . Pl ace the hardwood smoki ng chunks on t op o f b ot h the l i t and unl i t char coa l . Pl ace a d ispo sab le a lum inum casserole pan on the othe r s ide o f the gri l l , and add 1 quar t of wate r t o the pan.
6 . Clo se the gri l l l id . Fu l ly open the l id damper, and c l ose the base damper to ab out 1/2 in ch .
7 . When the tempera ture reaches 200°, ad j us t the l id damper un t i l i t ’ s open about 1/3 o f the way. Ad j us t t he base damper un t i l i t ’ s open about 1/4 of the way .
8 . Al low the gr i l l t o he a t f or 20 minutes .
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5.2 Sing le -Zone Dir ec t F ir e Method Thi s me thod is idea l fo r qu ick -cook ing f oods s uch as burger s , hot dogs , s l i ced vege tab les , f i sh, f la t br eads , and piz z as .
1 . Heat a fu l l c himney wor th o f char coa l br ique t te s or hardwood chunks fo r 20 minu tes .
2 . When the coa ls have gone gray, ca re f u l ly dump them out in to the gr i l l bowl . No te : Be aware o f you r su rround ings wh i le hand l ing i gni t ed char coa l .
3 . Spread the c oa l s even ly over the char coa l g ra te , and af f ix the cooking gra t e . Pro T ip: I f your gr i l l doesn ’t have a bu i l t - in thermos t a t , d rop an ana log meat thermomet er probe through one of the l id damper hole s .
5.3 2-Zone Direct Fire Method Thi s me thod is idea l fo r foods tha t re qu ir e a qu i ck sea r f o l l owed by a gent le f in i sh such as s t eaks , po rk chop s , lamb chops , and carne asada .
1 . Heat a fu l l c himney wor th o f char coa l br ique t te s or hardwood chunks fo r 20 minu tes .
2 . When the charc oa l has gone gray, sp re ad 3/4 o f the coa ls e venly over one s ide of the char coa l g ra te .
3 . Spread 1/4 o f the coa l s over the o ther s ide of the charcoa l g ra te .
4 . Adj us t bo th dampe rs ac co rd ing to y our rec ip e ’ s des i r ed tempe ra t ure . Pro T ip: To increase the hea t , s l ide the l id dampe r t o an open pos i t i on. To reduc e the hea t , s l ide i t to a c lo sed pos i t i on .
Pro T ip: When a ir c i rc u la te s th rough the gr i l l , i t fe eds oxygen to the c oa ls thus produc ing a h igher hea t . Wi t h less a ir, the coa ls p roduc e less hea t . Wi th no a ir, the c oa ls wi l l ex t i ngu ish . The re fo re , your gri l l i s f i t te d wi th a t leas t 2 damper s to ad j us t the gri l l hea t . Your gr i l l ’ s int erna l he a t wi l l b e det erm ined by the proper ad j us tmen t o f these two damper s .
Pro Tip : Us ing a thermos t a t o r thermomet er is t he bes t way to gauge your gri l l ’s tempera ture .
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5.4 2-Zone Indirect Fire Method Thi s me thod is idea l fo r foods tha t re qu ir e s lower and gent ler cook ing such as who le ch ick en, rib s , sma l l roas t s such as Tri - T ips , and large roas t s such as po rk shou lder s .
1 . Heat a fu l l c himney wor th o f char coa l br ique t te s or hardwood chunks fo r 20 minu tes .
2 . When the charc oa l has gone gray , spread the coa ls over one s id e o f the charc oa l g ra t e , b ank ing some aga ins t the s id e o f the gri l l .
3 . Pl ace a d ispo sab le a lum inum ca ssero le pan on the othe r s id e o f t he gri l l . This wi l l ac t as a d rip pan .
4 . Adj us t the dampe rs a cco rd ing t o y our rec ip e ’ s des i r ed tempe ra t ure .
5.5 Hand- testing Gri ll Heat To gauge you r gr i l l hea t wi thout a thermometer , ho ld your hand ab out 4 -5 in ches above the c ooking gra t e & coun t the second s bef or e i t ’ s to o ho t .
• Low hea t 225° — 250°: 11-15 sec onds
• Med - low hea t 250° — 325°: 8-10 sec onds
• Med hea t 325° — 375°: 6-7 seconds
• Med -h igh hea t 375° — 450°: 4 -5 sec onds
• Hi gh hea t 450° — 650°: 2 -3 sec onds
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6. Grill Care Procedure A c lean gri l l gra t e is esse nt ia l t o the succe ss of any gri l l . Af ter hea t ing y our char coa l , f o l l ow these s imple s t eps to crea te a s l i ck non -s t i ck sur f ace on your gr i l l g ra te .
1 . Once you ’ve ar ra nged y our char coa l , a f f ix the cooking gra t e .
2 . Clo se the l id , and a l low the gr i l l t o hea t up fo r 5 minut es . Th is wi l l so f ten any s tu ck -on d ebr i s on the cook ing gra te .
3 . Remove the l id .
4 . Clean the gra te s wi th the gra te brush.
5 . Us ing a pa i r o f tongs , d ip a wad o f paper t owel int o a d ish of cano la o i l then rub the gr i l l gra te s wi th the wad . Over t ime and wi th repe t i t i on , t hi s “season ing” o f o i l wi l l po lymer ize to crea t e a non- s t i ck gr i l l in g su rf ace .
7. Practice Recipes Repet ition is the key to bui lding confidence and technique. Therefore, the fol lowing recipe selections have been designed to encourage safe gri ll habi ts, steadfast techniques, and proper gri ll care.
To this end, we have included a Required Equipment section along with each recipe. Each step refers to the speci fic equipment item so as not to lose the reader. We have also included the specif ic f ire -arrangement method to be used in each individual appl ication . With repeti tion and patience, it is expected that novice users will soon learn the proper methodologies to maintain and operate their gri l ls .
Users will notice a few recipes have been included that do not involve the gri ll at al l— these have been added for those who wish to use this guide to host events while they learn how to operate their gri l l.
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Required Equipment: charcoal gri l l
charcoal briquettes
tongs
digital interna l thermometer
smal l bowl
carving board
paper towels
tinfoi l
Ingredients: 1 Tri -Tip roast , untrimmed
1 tablespoon paprika
1 tablespoon pepper
1 tablespoon kosher sa lt
1/2 tablespoon granulated garl ic
1/2 tablespoon granulated onion
1/2 tablespoon ground coriander
1/2 tablespoon dr ied di l l
1/2 tablespoon red pepper flakes
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Instructions: 1 . In the sma l l bowl , combine the dry ing red ien ts (every th in g but t he Tri -T ip roas t) t o make
the rub .
2 . Arrange y our gr i l l ac cord in g to the 2-Zone Ind i r ec t F ir e method .
3 . Once the coa l s are ho t , c lean and season the cook ing gra te .
4 . Clo se the gr i l l l i d .
5 . Adj us t the gri l l damper s t o bri ng the gr i l l t empera tu re to about 230°.
6 . Pa t the roas t dry wi t h pape r t owe ls .
7 . Thorou gh ly massage the rub in to the roas t unt i l i t ’ s c omple te ly coa ted on a l l s i des .
8 . Pl ace the roas t on the ind i rec t s id e o f t he cooki ng gra te (away from the l i t coa l s) .
9 . Clo se the gr i l l l i d .
1 0 . Al low the roas t to cook fo r 30-40 minutes , or un t i l the in te rna l t empera ture rea che s about 110° (the f i na l se ar and car ry - o ver hea t wi l l c on t inue to ra ise the i nt erna l tempera ture t o 130° fo r a med ium- rare roas t) . No te : Repos i t i on and f l ip the roas t once or twice wh i le c ooking to ensure even doneness .
1 1 . Once the roa s t has reached 110°, pos i t i on i t on the d ir ec t s ide of the c ooking gra t e above the coa ls to sear f or 5 minute s .
1 2 . Fl ip the roa s t and a l low i t to sear f or anot her 5 minut es .
1 3 . Use the t ongs to remove the roas t and plac e i t on the c arv in g board .
1 4 . Ten t the roas t wi th t in fo i l .
1 5 . Let the roas t res t f o r 30 minute s .
1 6 . Sl i c e the roas t t hi nly aga ins t the gra in.
1 7 . Serve wi t h Lone Star BBQ sauce , Red Sauce , Sa lsa Verde , o r anything you l ik e!
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Required Equipment: kettle gril l
disposable aluminum casserole pan
smal l mixing bowl
hardwood smoking chunks
chef’s knife
paper towel
charcoal br iquet tes
Ingredients: For the ribs:
8 Engl ish-cut beef r ibs (about 3 pounds)
½ teaspoon kosher sal t per pound
For the rub:
1 tablespoon coarsely ground black pepper
1 teaspoon chipot le or cayenne powder
1 tablespoon granulated brown sugar
1 tablespoon onion powder
2 teaspoons ground cumin
2 teaspoons granula ted garl ic
2 teaspoons chil i powder
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Instructions: 1 . Apply the kosher sa l t to the rib s .
2 . Ref r ige ra t e the ri bs a t leas t 6 hours (you may do so up to 24).
3 . Arrange the gri l l us in g the Water -r egu la te d 2 -Zone Ind i r ec t F ir e method .
4 . Combi ne the rub ing re d ien ts in a smal l b owl .
5 . Apply the rub t o the r ibs .
6 . Pl ace the ri bs on the gri l l rack meat -s ide up.
7 . Clo se the l id .
8 . Adj us t the dampe r and the base vent acco rd in g t o the Wate r -r egu la te d 2 -Zone Ind i r ec t F ir e method .
9 . Smoke the rib s un t i l t he y reach an in terna l tempera ture o f 200° ac cord ing to the f ol l ow ing char t : Meat Thi ckness
Cooki ng Dura t ion
1 inch
5 hou rs
1.5 in ches
7 hours
2 inches
10 hou rs
1 0 . Remove the r ib s fr om the gri l l .
1 1 . Rep lace the gri l l l id .
1 2 . Clo se the gr i l l d ampers to sa f e ly ext ingu ish the coa ls .
1 3 . Al low the ribs t o res t fo r 20 minu tes .
1 4 . Serve wi t h the Lone St ar BBQ sauce .
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Required Equipment: convent ional oven with range
large bowl
10-inch cast iron ski l let
measur ing cups
whisk
fork
chef’s knife
bast ing brush
cooling rack
Ingredients: 1/2 cup butter (or 1 stick)
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all -purpose f lour
1/2 teaspoon sa lt
1 jalapeño chile (optiona l)
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Instructions: 1 . Set an oven rack to the midd le po s i t i on .
2 . Pl ace the ski l l e t upon the oven rack.
3 . Prehea t your oven t o 375°.
4 . I f add ing , use the chef ’ s kn i fe to f in e ly mince the ja l apeño.
5 . In the large bowl , whisk the sugar , co rnmea l , f lour , bak ing soda , and sa l t t o c ombine .
6 . Us ing the f ork, bea t the eggs in to the but te rm i lk ( i f a dd ing the opt iona l ja l apeños , you may in co rp ora t e them as we l l) .
7 . Us ing the chef ’ s kn i fe , d iv ide the but ter in to smal l c hunks .
8 . Once the oven is proper ly p re hea ted , care fu l ly remove the ski l l e t , p lac in g i t on the oven range.
9 . Mel t the s t i ck of but t er in the sk i l l e t .
1 0 . Use the bas t in g b rush t o thorough ly coa t t he ski l l e t in ter io r wi th the mel t ed bu tte r.
1 1 . Pour the re s t o f t he but ter in to the large b owl ho ld in g the dry ing re d ien ts .
1 2 . Use the f ork t o inc orpo ra te the but ter in to the dry ingred i ent s un t i l i t f orms a th ick pas t e .
1 3 . Add the butt erm i lk/egg mixt ure , us in g the f ork to s t i r un t i l jus t comb ine d . No te : The ba t t er shou ld be very lumpy. Do not ove r-m ix , o r the co rnbread wi l l be tough .
1 4 . Pour ba t ter in to the but ter ed c as t i r on pan .
1 5 . Bake i n the prehea te d oven fo r 30 to 40 minutes , or un t i l a too thp ick ins ert ed i n the cen te r comes out c lea n.
1 6 . Remove the pan from the oven.
1 7 . Al low the co rnbread t o coo l f o r 5 minute s .
1 8 . Use the f ork t o gent ly t rac e around the edge o f the co rnbread to sep ara t e i t fr om the ski l l e t .
1 9 . Carefu l ly t urn the co rnbread out of t he sk i l l e t on to the cool in g rack and serve .
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Required Equipment: chef’s knife
2 slotted spoons
large f ine-mesh strainer , or a colander l ined with 2 sheets of cheesecloth
large, heavy -bottomed pot (with l id)
blender
2-cup volumetr ic measuring cup
Ingredients: 2 lbs. Ground Beef 80%-20% 3 cloves garl ic 1 onion 1 canned tomatoes 1 can adobo chiles & sauce 1 teaspoon cumin 1 tablespoon chi le powder 2 teaspoon tomato paste 1-2 bott les American pale ale beer 1/2 - 1 1/2 cups masa har ina water sal t & pepper to taste sour cream cheddar cheese green onions, chopped
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Instructions: 1 . Pee l t he gar l i c . 2 . Us ing the chef ’ s kn i fe , f in e ly mi nce the
garl i c . 3 . Us ing the chef ’ s kn i fe , pee l the oni on . 4 . Us ing the chef ’ s kn i fe , chop the on ion . 5 . Us ing the chee se gra t er , sh re d enou gh o f
the che ddar cheese to y ie ld 1 cup . 6 . Us ing the chef ’ s kn i fe , chop enough o f t he
gre en on ions t o y ie ld ½ cup. 7 . Add the ground meat to the large he avy -
bo t t omed po t . 8 . Add enough co ld wat er to jus t cover the
meat .
9 . On an oven range, pla ce the po t over high hea t .
1 0 . As the wate r hea t s , break the meat up wi th the 2 s lot ted spoons .
1 1 . Scoop up the ground meat wi th one spoon to f or ce i t t hrough the s lo ts o f the o ther un t i l the meat is brok en up as f in e ly as poss ib le .
1 2 . Cont inue breaking up the meat unt i l the wate r c omes t o a bo i l (about 15 minu tes) .
1 3 . When the water bo i l s , turn of f t he hea t . 1 4 . Pl ace the s tra in er over the measur ing cu p. 1 5 . St ra in the meat un t i l you have 2 cup s of
l iqu i d . 1 6 . Set the measu rin g cup as ide f o r l a te r use . 1 7 . Al low the s tra in ed meat to cont inu e
dra in ing in the s ink.
1 8 . In the b lender , combine the tomat oe s , the tomato pas te , t he ch i l es and the sp ice s .
1 9 . Pu ré e the b lend er cont ent s un t i l they are smoo th .
2 0 . Add the meat back to the po t . 2 1 . Add the purée , t he on ion, and the gar l i c . 2 2 . Add jus t enough bee r to cove r the meat . 2 3 . St i r the mix unt i l a l l ing red ien t s are
combined . 2 4 . Pl ace the ch i l i over high hea t , bri ng in g i t
up to a s immer . 2 5 . Reduce the he a t t o low. 2 6 . Cove r the po t wi th the pot l id . 2 7 . Simmer the ch i l i fo r 4-6 hou rs , or un t i l the
ground be ef i s very te nde r, add ing more bee r i f nece ssary to maint a in the l iq u id leve l .
2 8 . When the ch i l i has f in i shed cooking , remove the l id .
2 9 . Combi ne ¼ cup o f the masa hari na f lour wi th ½ cup o f t he re serve d cooking l i qu id to make a pas t e .
3 0 . Beg in a dd ing the masa pas te to the chi l i ¼ cup at a t ime, rep ea t i ng s te p 22 as o ft en as neede d , un t i l the ch i l i i s th ickened to your l ik ing .
3 1 . Add sa l t and pepper to t as te . 3 2 . Garn ish wi t h sour c re am, shredd ed chedd ar
cheese , and chopped green oni on .
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Required Equipment: dutch oven
convent ional oven
rimmed baking sheet
spice gr inder or molcajete
food processor
plate
Ingredients: 1 pound (2 1/2 cups) dr ied beans 2 dried ancho chi les 2 dried New Mexican chiles ½ ounce dried shii take mushrooms, chopped coarse 4 teaspoons dried oregano ½ cup walnuts, toasted 1 (28-ounce) can diced tomatoes, dra ined with juice reserved 3 tablespoons tomato paste 1-2 jalapeño chiles, stemmed and coarsely chopped 6 gar lic cloves, minced 3 tablespoons soy sauce ¼ cup vegetable oi l 2 pounds onions, chopped fine 1 tablespoon ground cumin 7 cups water ⅔ cup medium-grind bulgur ¼ cup chopped fresh ci lantro sal t
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Instructions: 1 . Pour 4 quar ts o f wat er in to the dut ch oven . 2 . Heat the dut ch oven on the h igh se t t in g . 3 . Add 3 tab lespoons o f sa l t and a l l o f the beans t o the dut ch oven . 4 . Heat the cont ent s o f the dut ch oven un t i l the wate r boi l s . 5 . Remove the dut ch oven f rom hea t . 6 . Cove r the dut ch oven . 7 . Let i t s t and fo r 1 hour . 8 . Dra in the bea ns . 9 . Rinse the beans . 1 0 . Wipe out the dut ch oven . 1 1 . Adj us t the oven rack to the mid d le pos i t i on. 1 2 . Heat the oven t o 300 degree s . 1 3 . Arrange anchos and New Mexi can ch i l es on the r immed baking sheet . 1 4 . Toas t bo th set s o f chi l e s unt i l t he y are f rag ran t and pu ff ed (about 8 minut es) . 1 5 . Tra ns f er the t oas t ed chi l e s to the pla t e to coo l (about 5 minut es) . 1 6 . St em and seed a l l the chi l e s . 1 7 . Working in ba tc he s , g rind the toas te d ch i l es , mushrooms, and ore gano in the spic e gri nde r o r
wi th the mo lca j e te un t i l a l l ing red ie nt s are f in e ly ground. 1 8 . Process the walnuts in the food pro cesso r unt i l f ine ly ground (ab out 30 seconds) . 1 9 . Process d ra i ned toma toes , t omato pas te , ja l apeño(s) , gar l i c , and soy sauce in food proc essor
un t i l tomat oe s are f i ne ly chopped , about 45 se conds , scra p ing d own bowl as neede d . 2 0 . Heat o i l in now - empt y dut ch oven over med ium -h igh hea t un t i l sh immeri ng . 2 1 . Add on ions and 1 1/4 te aspoon s sa l t ; cook , s t i r r in g occ as iona l ly , unt i l oni on s beg in to brown,
8 t o 10 minute s . 2 2 . Lower hea t to medium and add ground ch i le m ix tu re and cumin; cook, s t i r r ing con s tan t ly , un t i l
f rag ran t , about 1 minute . 2 3 . Add r insed beans and wate r and bri ng to bo i l . 2 4 . Cove r pot , t ran s f er to oven, and c ook f or 45 minutes . 2 5 . St i r in the bu lgur , g round walnuts , tomato mixt ure , and reserved t omat o ju i ce . 2 6 . Cove r pot and retu rn to oven . 2 7 . Cook unt i l be ans are fu l ly t end er , about 2 hours . 2 8 . Remove po t fr om oven , and le t s tand , uncovered , f o r 20 minute s . St i r i n c i lant r o and se rve .
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Required Equipment: cutting board
chef’s knife
large bowl
vegetable peeler
cheese grater
smal l bowl
2-cup volumetr ic measur ing cup
large wooden spoon
Ingredients: 1 cabbage
2 carrots
1 cup mayonnaise
¼ cup apple cider vinegar
1 teaspoon sugar
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Instructions: 1 . Wash the cab bage and car rot s .
2 . Us ing the veget ab le p ee le r, pee l the car rot s then sn ip o ff the i r ends wi t h the chef ’s kni f e .
3 . Us ing the chee se gra t er , sh re d enou gh o f t he car rot s to y ie ld 1 cup.
4 . Us ing the chef ’ s kn i fe and the cut t in g board , quar te r t he cabb age lengt hwis e in to equa l piece s .
5 . Us ing the chef ’ s kn i fe , remove the cabba ge core .
6 . Thi nly s l i ce t he cabb age he ad i nt o r ibb ons .
7 . Add the c abbage t o the large bowl .
8 . Mix in the c arro ts .
9 . In the measur ing cup , combine the mayonna ise , v in egar , a nd su gar t o make the c ole s law dress in g .
1 0 . Add jus t enough o f t he dress in g t o l ight ly dress the cabb age mixt ure .
1 1 . Use the wooden sp oon t o combi ne a l l the ing re d ien ts .
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Required Equipment: large pot
convent ional oven range
tongs
spoon
knife (for chopping corn; opt ional)
serving pla te
Ingredients: 6 ears of sweet corn
1 stick salted butter
1 cup milk
2 tablespoons white sugar
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Instructions: 1 . Fi l l t he large po t wi t h water un t i l i t is ha l fway fu l l .
2 . Pu t the po t on the range.
3 . Turn the burne r on to h igh hea t .
4 . Heat the water in the pot , and br ing i t to a bo i l .
5 . You may per fo rm the f ol l ow ing s tep s whi le wai t in g fo r the wat er to bo i l :
6 . Remove the husk s fr om the co rn.
7 . Remove the s i lk f rom the c orn . No te : Depend ing on the s ize of your po t , you may wish to chop the ear s of co rn in ha l f in orde r t o f i t a l l o f the pi eces in s ide .
8 . Once the wate r is bo i l in g, per fo rm the f ol l ow ing s t eps :
9 . Add the mi lk , but t er , and sugar to the b oi l in g wate r in the po t .
1 0 . St i r the l iqu i d mixt ure wi t h the spoon un t i l the but te r has mel t ed and a l l the con ten ts are mixed .
1 1 . Add the c orn.
1 2 . Lower the he a t on the range so tha t the l iqu id mix ture is s immering .
1 3 . Al low the co rn to s immer fo r 8 minut es .
1 4 . Turn o f f t he he a t .
1 5 . Remove the c orn fr om the po t us ing the tongs .
1 6 . Set the c orn on the serving pla t e .
24
Required Equipment: large serving bowl
smal l bowl
chef’s knife
paring knife
cutting board
large meta l spoon
melon bal ler
Ingredients: 1 pound green and red grapes
1 medium honeydew melon
1 pound fresh strawberr ies
4 fresh peaches
½ pound fresh blueberries
4 kiwis
1 cup plain yogurt
1 tablespoon honey
1 lemon
25
Instructions: 1 . Us ing the chef ’ s kn i fe , s l i ce the lemon i n ha l f ho r i zont a l ly .
2 . Us ing the c i trus ju i cer , ju i ce enough o f 1 lemon ha l f to y ie l d 1 ta b lespoon o f ju i c e .
3 . Us ing the chef ’ s kn i fe , s l i ce the o ther lemon ha l f int o ¼ i nch - th i ck whe e ls f or the sa lad garn ish . No te : If your gri l l i s l i t , you may dus t t he lemon whee ls wi t h sugar then l i gh t ly char them over the coa ls f o r a more a t tr ac t i ve garn ish .
4 . In the sma l l bowl , wh isk toge ther the honey, y ogur t , and l emon ju ic e .
5 . Us ing the chef ’ s kn i fe , s l i ce the s tems from the s trawber r ies
6 . Add the s t rawber rie s to the se rv in g bowl .
7 . Us ing the chef ’ s kn i fe , s l i ce away the peach f lesh from the pi t s .
8 . Chop the peach f le sh i nt o b i te - s i z ed chunks .
9 . Add the peach chunks to the serv ing bowl wi th the s trawber r ies .
1 0 . Us ing the chef ’ s kn i fe , s l i ce the melon i n ha l f .
1 1 . Scoop out the seed s from 1 melon ha l f us in g the large sp oon .
1 2 . Us ing the melon ba l l er , sc oop melon ba l l s out of t he rind un t i l a l l t he me lon f lesh has been removed .
1 3 . Add the melon ba l l s t o the serv in g b owl .
1 4 . Set the o ther melon ha l f as ide fo r anot her use .
1 5 . Us ing the parin g kn i fe , care f u l ly p ee l t he skin s f rom the k iwis .
1 6 . Us ing the chef ’ s kn i fe , s l i ce the kiw is int o ¼ in ch - th i ck whe e ls .
1 7 . Add the k iw i whee ls to the serv ing bowl .
1 8 . Add the b lueber r ies and grapes to the serv in g bowl .
1 9 . Add enough o f t he yogur t/honey mix tu re to l ight ly c oa t the f ru i t .
2 0 . Us ing the large sp oon, to ss the f ru i t sa lad toge ther t o c ombine .
2 1 . Garn ish the fru i t sa lad wi th the s l i c ed lemon whee ls .
26
Required Equipment: convent ional oven range
2-quart saucepan
wooden spoon
1-gal lon resealable bag
large bowl
4-5 paper towel sheets
plastic wrap
Ingredients: 4 cups water
½ cup brown sugar
¾ cup kosher sa lt
27
Instructions: 1 . Pour 1½ cup s of t he wa ter in to the 2 -quar t saucepan.
2 . On an oven range, br in g the wate r t o a bo i l over high hea t .
3 . Once the wate r boi l s , turn o ff the hea t .
4 . Add the sa l t and brown sugar .
5 . St i r the mix ture wi t h the wooden sp oon to d isso lve the sa l t and sugar .
6 . Add the res t of t he wa ter to b rin g the mix ture t o room tempe ra t ure .
7 . St i r the sauce pan cont en ts t o c ombine in to a b rin e .
8 . Pour the br ine int o the resea lab le bag .
9 . Add the chic ken .
1 0 . Rese a l the bag, taki ng care t o def la te a s much a ir as poss ib le to in cr ease the ch icken ’ s sur fac e cont ac t wi th the b rin e .
1 1 . Pl ace the bag in the large bowl .
1 2 . Cove r the bowl wi th p las t i c wrap .
1 3 . Ref r ige ra t e the ch icken f or 1½ hour s .
1 4 . Remove the chic ken from the bag .
1 5 . Pa t the chi cken dry wi t h the pap er towels .
1 6 . Discard the paper towels .
1 7 . Pl ace the ch icken back in to the l arge b owl .
1 8 . Discard the br ine by pou rin g i t down the s i nk dra in.
1 9 . Discard the resea lab l e bag .
2 0 . Thorou gh ly wash your hand s wi th ho t , soapy water f or a t leas t 20 second s to avo id cro ss-cont am ina t ion.
2 1 . Un less us i ng the chic ken r igh t away, cover i t wi th plas t i c wrap and re fr ig era te i t f or up to 2 day s .
2 2 . Take c are to tho rough ly wash a l l sur f aces wi t h ho t , soapy wate r to avoid cross - con tam ina t ion.
28
Required Equipment: convent ional oven range
blender
2-quart saucepan and l id
large strainer
large wooden spoon
1-quart work bowl
squeeze bott le
Ingredients: 1 cup ketchup
1 can chipotle chi les with adobo sauce
¼ cup water
2 teaspoon garl ic powder
½ cup honey
1 teaspoon cumin
1 teaspoon chi li powder
4 tablespoon white vinegar
1 teaspoon l iquid smoke
¼ teaspoon sal t
29
Instructions: 1 . In the b lender , combine a l l the ingred i ent s excep t t he l iqu id smoke .
2 . Pu ré e the ing re d ien ts unt i l smoo th .
3 . Pour the purée in to the saucep an.
4 . On an oven range, hea t the sauce to a low s immer over low hea t .
5 . Simmer the sauc e f or 15 - 18 minu tes , s t i r r ing o ft en wi th the wood en spoon .
6 . Add the l iq u id smoke.
7 . Simmer the sauc e f or anot he r minute .
8 . When the sauce has reac he d your des i r ed cons i s t enc y , t urn o ff t he hea t .
9 . Pl ace the s tra in er over the 1 -quar t work bowl .
1 0 . Carefu l ly pour the sauce i nt o the s tra in er , us in g the wooden sp oon to scrape any rema i ning sauce from the sauce pan .
1 1 . Use the wooden spoon t o f or ce the sauc e th rou gh the s tr a in er int o the bowl by s t i r r ing , f old i ng , and mash ing the l iqu id th rough the s t ra i ner mesh .
1 2 . Scrap e away any exc ess sauce co l l ec t ed on the under s ide of the s t ra ine r a nd ad d to the bowl .
1 3 . Once the sauc e has cooled , care f u l ly pour i t in to a sque eze bot t l e .
30
Required Equipment: large strainer
large wooden spoon
1-quart work bowl
blender
chef’s knife
cutting board
ci trus juicer
Ingredients: 1 can adobo chiles with adobo sauce
2 limes
1/4 cup white vinegar
1 teaspoon sal t
1 teaspoon black pepper
ci lantro
4 garl ic cloves
2 tablespoon vegetable oi l
31
Instructions: 1 . Us ing the c i trus ju i cer , ju i ce the l imes in to the b lend er .
2 . Pee l t he gar l i c .
3 . Add the gar l i c t o the ble nde r.
4 . Us ing the chef ’ s kn i fe , rough ly chop enough o f the c i lant ro t o y ie ld ¼ cup.
5 . Add the c i lant r o t o the ble nde r.
6 . Add the res t of t he ing red ien ts to the b lend er .
7 . Pu re e the ing re d ien ts f o r 1-2 minu tes .
8 . Pl ace the s tra in er over the 1 -quar t work bowl .
9 . Carefu l ly pour the sauce i nt o the s tra ine r, us ing the wooden spoon to scrape any remain in g sauce from the ble nde r.
1 0 . Use the wooden sp oon to f or ce the sauce th rough the s t ra iner in to the bowl by s t i r r in g , f old i ng , and mash ing the l iqu id through the s tra in er mesh .
1 1 . Scrap e away any exc ess sauce co l l ec t ed on the under s ide of the s t r a ine r and add t o the bowl .
1 2 . Carefu l ly pour the sauce i nt o a squeez e bo t t l e .
32
Required Equipment: small oven-proof saucepan f il led with water
convent ional oven range
ket tle gril l
tongs
molcajete (aka “mortar and pestle”)
blender
large plate
ci trus juicer
serving bowl
Ingredients: 5 Roma tomatoes
3 ancho chi les
5 arbol chi les
5 gar lic cloves
1 medium onion
1 bunch cilantro
2 limes
sal t and pepper
33
Instructions: 1 . Ove r the oven range , br ing the saucep an to a bo i l over h igh hea t .
2 . Tear the s t ems from the dr ied ch i l es , shake out any see ds , and te ar the ch i l es t o piec es .
3 . Add the p ieces of dr ied chi l e to the po t o f s immer ing wat er .
4 . Reduce the he a t t o low t o drop the wate r to a s immer.
5 . Simmer the dr ied ch i l e p ieces fo r 30 to 45 minut es t o rec on s t i t u te them.
6 . Arrange the gri l l us in g the Singl e -Zone Dir ec t F ir e method .
7 . Wash the tomatoes an c i lant ro .
8 . Us ing the chef ’ s kn i fe , pee l 2 ga rl i c c lo ves .
9 . Us ing the chef ’ s kn i fe , s l i ce the onion in ha l f a t i ts e qua to r , then pe e l one ha l f o f i t .
1 0 . Pl ace the toma toes , t he 3 pape re d garl i c c lo ves , and pee led on ion upon the large pla t e .
1 1 . Once the gr i l l i s ho t , c l ean and season the gra t e us ing the recommende d Gr i l l Care pro cedu re .
1 2 . Pl ace the toma toes , t he 3 pape re d garl i c c lo ves , and on ion upon the c ooking gra te over the coa ls and use the t ongs to gri l l th em un t i l we l l -char re d on a l l s ides . No te : Remove the gar l i c f i r s t t o preven t them f rom burn ing .
1 3 . Once they are char re d on a l l s ides , remove the produ ce t o the large pla t e t o c oo l .
1 4 . Remove the paper f r om the char red gar l i c c love s .
1 5 . Once the dr ied ch i l es have fu l ly rec on s t i t u ted , tu rn o ff the hea t .
1 6 . Remove the rec ons t i t u te d ch i l es t o the b le nde r.
1 7 . Us ing the c i trus ju i cer , ju i ce the l imes in to the b lend er .
1 8 . Us ing the chef ’ s kn i fe , remove the c i lan tr o leaves f r om the s t ems.
1 9 . Us ing the chef ’ s kn i fe , rough ly chop the c i lan tr o leaves .
2 0 . Add the c i lant r o le aves and a l l remain ing ing re d ien ts t o the ble nder .
2 1 . Process the ingred i ent s in to a pu ree , o r unt i l you reach your des i re d cons i s t en cy .
2 2 . Tra ns f er the sa lsa to a serv in g bowl , and season i t wi t h sa l t a nd pepp er to ta s te .
34
Required Equipment: charcoal gril l
molca jete (a large mortar and pestle)
large plate
food processor
bowl
wooden spoon
ci trus juicer
Ingredients: 1 pound fresh tomatil los
2 jalapeño chiles
2 serrano chi les
1 medium onion
1 bunch cilantro
4 garl ic cloves (paper on)
½ heaping teaspoon salt
1 lime
35
Instructions: 1 . Once the gr i l l i s ho t , c l ean and season the gra te s us ing the recommended Gr i l l Care pro cedu re . 2 . Arrange the gri l l us in g the Sing le -Zone
Dir ec t F ir e method . 3 . Us ing the chef ’ s kn i fe , rough ly chop
the c i lan tr o l eaves . 4 . Us ing the chef ’ s kn i fe , s l i ce the l ime
in ha l f a t i t s equa t or . 5 . Us ing the chef ’ s kn i fe , pee l 1 garl i c
c lo ve . 6 . Pl ace the pee l ed gar l i c in the
molc a je t e . 7 . Us ing the chef ’ s kn i fe , chop the on ion
in ha l f a t i t s equa t or then pee l i t . 8 . Pl ace the two piec es o f on ion on the
large pla t e . 9 . Remove the papery skin s fr om the
tomat i l l os , t hen wash them. 1 0 . Add the ja l apeños , ser ranos , the
remaini ng papered gar l i c , and t omat i l l o s to the large p la te .
1 1 . Pl ace the ja l apeños , ser ranos , the remaini ng papered gar l i c , on ion s , and tomat i l l os u pon the cooki ng gra te , and use the tongs t o gr i l l them unt i l t he y are wel l - char re d on a l l s ides . No te : If necessary , remove the garl i c f i rs t to p re vent burni ng .
1 2 . Once they are wel l -char re d on a l l s ide s , remove the ja l apeños , ser ranos , the remain ing papered gar l i c , on ion, and tomat i l l os b ack t o the large pla t e to coo l .
1 3 . Remove the skin fr om the cooked gar l i c c lo ves .
1 4 . Pl ace the cooke d gar l i c in the molc a je t e a longs id e the raw clove .
1 5 . Mash and gri nd the garl i c and sa l t int o a f ine pas t e .
1 6 . Us ing the paper t owel , remove the skin s and s t ems from both the ja l apeños and ser rano ch i l es .
1 7 . Add 2 ch i les t o the molc a je t e . 1 8 . Carefu l ly mash and gr ind the ja l apeños
and ser rano pe pper s in to the ga rl i c pas t e un t i l a l l con ten ts are mixed . No te : Pro ceed wi th caut ion.
1 9 . Add the res t of t he chi l es to the molc a je t e and repe a t t he proc ess un t i l you ’ ve ground a l l the cont en ts in to a pas t e .
2 0 . Add everyt hin g but the t omat i l l os to the f ood processo r .
2 1 . Process unt i l the mix tu re is puree d . 2 2 . Tra ns f er the pure e to a se rv in g bowl . 2 3 . Add the t omat i l l o s and c i lan tr o to the
f ood p ro cesso r and pro cess un t i l chunky.
2 4 . Us ing pu lse s , pro cess the toma t i l l o s and c i lan t ro un t i l the sauce is chunky.
2 5 . Combi ne the mix ture t o a large bowl . 2 6 . Us ing the c i trus ju i cer , ju i ce the l ime
over the sa lsa ve rde . 2 7 . Use the wooden sp oon to combine the
ingred ient s . 2 8 . Season wi th sa l t and pepper t o t as te .
36
Required Equipment: small saucepan
large wire-mesh strainer
potato masher
wooden spoon
medium-sized work bowl
smal l squeeze bottle
coll ins or pint glass
Ingredients: 1 bot tle Pinot Noir
1 can or bott le se ltzer water
ice
mint leaves for garnish
For the blackberry syrup:
12 oz. fresh or frozen blackberr ies
3 tablespoons ref ined sugar
1 cup water
1 teaspoon lemon juice
37
Instructions: 1 . On the oven range, put the sauc epan over med ium hea t .
2 . Add the b lackbe rry sy ru p ingred ien ts t o the saucepan.
3 . Use the po t a to masher t o crush and mash the blackb er rie s in to the wat er .
4 . Bri ng the mix tu re to a s immer us in g the wooden spoon to s t i r con s tan t ly .
5 . Once the mix ture c omes t o a s imme r, red uce the hea t and s immer f or 3 -5 minutes , s t i r r ing cons t an t ly .
6 . Turn o f f t he he a t .
7 . Pl ace the s tra in er over the work bowl .
8 . St ra in the sy ru p in to the work bowl , us ing the wooden spoon t o mash as much l iqu i d as poss ib le th rough the s t ra iner .
9 . No te : tak e care no t t o sp la t t er the sy rup , as i t can cause severe bu rn s and s ta ins e as i ly .
1 0 . Al low the syrup t o c oo l f or 15-20 minut es .
1 1 . Carefu l ly pour the sy ru p in to the sq ueez e bo t t l e .
1 2 . Fi l l t he co l l in s or p int g lass comple t e ly wi t h ice .
1 3 . Fi l l t he g lass ha l f - f u l l o f se l tz er water .
1 4 . Fi l l t he g lass wi th enough red wi ne t o come up t o 1/4 -in ch from the top of the g lass .
1 5 . Add your own des i red amoun t of b lac kber ry syrup .
1 6 . Garn ish wi t h a mint lea f .