Cover

More Than 100 Spectacular Recipes
FOR COOKING OUTDOORS

AARON BROWN

INTRODUCTION

Thanks for droppin’ in!

WELCOME TO MY WORLD OF OUTDOOR COOKING! I’m AB, the chef behind Smokin’ and Grillin’ with AB.

Smokin’ and Grillin’ with AB is what I call my online channel—on YouTube and some other online places—where I share cooking videos and lots of outdoor cooking wisdom I’ve picked up over many years of good times grillin’ and smokin’. I am very grateful for the millions of people who have watched my videos and left notes of appreciation in the comments sections.

But there is one thing I have never done, and that is to write out and share my best grilling and smoking recipes. Not online, not in a book. Now I have, right here in these pages. I hope you’ll enjoy having them. I know a lot of you have been asking for them.

In this cookbook, I ain’t just sharing recipes; I want you to experience the joy of cooking in the great outdoors. From tender marinated meats to smoky grilled veggies, each page and recipe reflect my passion for outdoor cooking and the genuine delight I find in sharing it with others.

For me, the grill is more than just a cooking tool; it’s a source of happiness and a way to create cherished memories with family and friends. Whether you’re having a laid-back backyard gathering with family or an exciting cookout for a crowd, I hope my cookbook will be your guide to crafting delicious masterpieces and creating unforgettable moments. From timeless BBQ classics to new favorites, I’ll be your neighbor, as if we were cooking together in my own backyard.

But this cookbook isn’t just about food; it’s also about the camaraderie around the grill. I believe that grilling, smoking, and preparing food outdoors is meant to be shared, and I encourage you all to infuse each recipe with your own flair and creativity.

As we dive deep into the world of grillin’ and smokin’, I will be sharing my best-kept secrets. Along the way, I’ll be sharing with you all stories, laughter, and heartfelt memories, some of which will echo your own memories of your gatherings and journey. So, grab your apron and fire up the coals. Let this cookbook be your guide as we create unforgettable recipes!

A word about the kinds of recipes you will find in this book: About two-thirds are for grilling, one-third for smoking. Some recipes are for “grill-roasting” on a grill (as opposed to a dedicated smoker), and these recipes are in between grilling and smoking. Because most people own a grill but not everyone has a smoker, I thought this two-thirds to one-third ratio was just about right. Note that you can smoke-cook pretty successfully on a covered grill. The recipe on this page shows how. If you have a covered grill but not a smoker, follow the method used in that recipe to do some smokin’ on your grill, for any of the other smoking recipes in this book.

Don’t forget, it’s more than just cooking; it’s also about embracing the outdoors, enjoying life’s simple pleasures, and cherishing the moments with loved ones.

Let’s get it!

CHAPTER

One

CHICKEN & TURKEY
THE AB WAY

FROM THE
Grill

◁ Mediterranean

GRILLED STUFFED CHICKEN BREAST

YOU COULD SERVE ME A MIXTURE of goat cheese, sun-dried tomatoes, and spinach straight up and I would not complain. But if you stuff it into some chicken breasts and toss them on the grill, well, I’ll be your friend forever. This one’s fancy enough for company on the weekend but quick and easy enough for supper on a busy weeknight.

SERVES 4

PREP TIME: 25 minutes

COOK TIME: 34 minutes

1 teaspoon olive oil

2 cups (60 g) spinach leaves

8 ounces (227 g) soft goat cheese, at room temperature

¼ cup (40 g) chopped oil-marinated sun-dried tomatoes

4 boneless, skinless chicken breasts

2 tablespoons (12 g) poultry seasoning

1Preheat the grill to medium-high heat using half the burners on one side (leaving the other burners off), about 400°F (200°C).

2Heat the oil in a medium skillet over medium heat. Add the spinach and toss using tongs until wilted, about 2 minutes.

3Transfer the spinach to a medium bowl and add the goat cheese and sun-dried tomatoes, stirring until very well combined.

4Cut the chicken breasts through the middle lengthwise to create a pocket, but don’t cut all the way through! Evenly divide the filling among the breasts, stuffing it into the pocket, and secure the edges of the breast with toothpicks to seal the filling in. Season the chicken with poultry seasoning.

5Place the chicken breasts on the hot side of the grill and grill until lightly browned, turning halfway through, about 12 minutes in total. Transfer the chicken to the cooler side, close the grill lid, and cook until the chicken has an internal temperature of 165°F (74°C), about 20 minutes.

6Remove the toothpicks and serve.

◁ Bang Bang

CHICKEN SKEWERS

BANG BANG SAUCE, ALSO KNOWN AS bam bam or bon bon sauce, is the quintessential street food sauce in China. Take it from the street to the backyard grill and it’s still a winner. I use it on chicken dishes but it’s also unbeatable on shrimp especially, as well as on any other fish or shellfish you want to grill.

SERVES 4

PREP TIME: 25 minutes

COOK TIME: 12 minutes

For the Skewers

2 pounds (910 g) boneless, skinless chicken breasts, cut into 1-inch (2.5 cm) cubes

1 tablespoon (15 ml) olive oil

1 ½ teaspoons smoked paprika

1 teaspoon garlic powder

½ teaspoon salt

¼ teaspoon freshly ground black pepper

8 metal skewers or wooden skewers soaked in water for 30 minutes

For the Bang Bang Sauce

1 cup (240 ml) mayonnaise

¾ cup (180 ml) sweet chili sauce

2 tablespoons (40 g) honey

1 tablespoon (15 ml) sriracha sauce

1Preheat the grill to medium-high heat, about 400°F (200°C).

2To make the skewers, in a large bowl, toss the chicken, oil, paprika, garlic powder, salt, and pepper until well mixed. Thread the chicken onto 8 skewers, leaving a bit of space to allow for even cooking.

3Grill the skewers for 20 minutes, turning often, until cooked through, 165°F (74°C) internal temperature, and lightly charred.

4To make the sauce, while the chicken is grilling, in a small bowl, mix the mayonnaise, chili sauce, honey, and sriracha. Serve with the skewers.

◁ Teriyaki-Glazed

CHICKEN & PINEAPPLE GRILLED KABOBS

PINEAPPLE IS THE FRUIT that takes best to the grill, although many other fruits, such as peaches and watermelon, grill up nicely. The sweet-and-hot teriyaki glaze makes these kabobs explode with flavor.

SERVES 4

PREP TIME: 20 minutes, plus marinating time

COOK TIME: 22 minutes

½ cup (120 ml) teriyaki sauce

½ cup (120 ml) barbecue sauce

1 tablespoon (8 g) minced garlic

1 tablespoon (8 g) peeled and grated fresh ginger

2 pounds (910 g) boneless, skinless chicken breasts, cut into 1-inch (2.5 cm) chunks

2 cups (340 g) fresh pineapple chunks

2 red bell peppers, seeded and cut into 1 ½-inch (3.8 cm) pieces

8 metal skewers or wooden skewers soaked in water for 30 minutes

1In a medium bowl, whisk together the teriyaki sauce, barbecue sauce, garlic, and ginger until well combined. Reserve ½ cup (120 ml) of the mixture.

2Add the chicken to the bowl, tossing to coat, cover, and refrigerate for at least 2 hours and up to 8 hours.

3Thread the chicken, pineapple, and red pepper onto 8 skewers, leaving a bit of space to allow for even cooking. Discard the sauce in the bowl.

4Preheat the grill to medium heat, about 350°F (180°C). Grill the skewers for 20 minutes, turning often, until cooked through and lightly charred. Brush the skewers with the reserved sauce and grill for 2 minutes. Serve.

Buffalo Maple

CHICKEN THIGHS

I’VE ALWAYS LOVED THE “mostly white meat with a hint of dark meat” character of chicken thighs, not to mention the fact that they cook up quick and easy on the grill. Adjust the hot sauce quantity here to your liking, keeping in mind that you’ll lose that Buffalo-style flavor if you cut the hot sauce down too low.

SERVES 6

PREP TIME: 15 minutes

COOK TIME: 30 minutes

½ cup (120 ml) hot sauce (like Frank’s)

3 tablespoons (45 ml) maple syrup

2 teaspoons minced garlic

2 pounds (910 g) boneless, skinless chicken thighs

Salt and freshly ground black pepper

1 scallion, white and green parts, finely chopped

1Preheat the grill to medium heat, about 350°F (180°C), and lightly oil the grates.

2In a small bowl, combine the hot sauce, maple syrup, and garlic.

3Season the chicken with salt and pepper in a medium bowl. Add 3 tablespoons (45 ml) of the sauce and toss to coat the chicken.

4Grill the chicken, flipping the thighs every 4 minutes, until they reach an internal temperature of 165°F (74°C), about 30 minutes total. During the last 12 minutes of grilling, brush the thighs with the sauce before flipping them.

5Serve topped with the scallions.

Grilled

CHICKEN THIGHS

THERE ARE A MILLION SPICE MIXTURES and rubs in the world of grilling and smoking. If I had to name the Mother of All Spice Mixtures, this combination of garlic and onion powders, plus smoked paprika, salt, and pepper, would be it. It’s not the best for fish, but it will serve you well with any other kind of meat.

SERVES 3

PREP TIME: 10 minutes, plus marinating time

COOK TIME: 30 minutes

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon smoked paprika

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

6 bone-in chicken thighs

½ cup (120 ml) your favorite barbecue sauce

1Add the garlic powder, onion powder, paprika, salt, and pepper to a large resealable plastic bag and shake to combine.

2Add the chicken thighs to the bag, shaking to coat them, and squeeze out as much air as possible, seal, and refrigerate for 2 hours.

3Preheat the grill to medium heat, about 350°F (180°C), and lightly oil the grates.

4Grill the chicken skin-side down for 8 minutes, turn them, and grill for 4 minutes. Brush the thighs with barbecue sauce, flip them, and cook 4 minutes, and then brush the sauce on again. Cook, brush, and flip until the thighs are cooked through with an internal temperature of 165°F (74°C). The total grilling time is about 30 minutes. Serve.

◁ Bourbon Maple

BBQ CHICKEN SKEWERS

THERE IS A NATURAL SWEETNESS TO BOURBON, not to mention a smoky flavor and aroma. Both of those things make it a sure bet when you are concocting your own homemade marinades and sauces for grilling or smoking. Here’s one of my sauces (divided into two batches, a basting or mopping sauce and a table or finishing sauce) that turns grilled chicken into something special.

SERVES 4

PREP TIME: 30 minutes

COOK TIME: 25 minutes

¾ cup (180 ml) ketchup

½ cup (120 ml) bourbon

2 tablespoons (30 ml) maple syrup

1/3 cup (65 g) packed brown sugar

1 tablespoon (15 ml) grainy mustard

1 tablespoon (15 ml) Worcestershire sauce

2 teaspoons chili powder

2 teaspoons smoked paprika

1 teaspoon garlic powder

Salt and freshly ground black pepper

2 pounds (910 g) boneless, skinless chicken thighs, cut into 2-inch (5 cm) chunks

8 metal skewers or wooden skewers soaked in water for 30 minutes

1Preheat the grill to medium heat, about 350°F (180°C).

2In a medium saucepan, whisk together the ketchup, bourbon, maple syrup, brown sugar, mustard, Worcestershire sauce, chili powder, paprika, and garlic powder and bring to a boil over medium heat. Reduce the heat to low and simmer, whisking occasionally, for 10 minutes. Season to taste with salt and pepper. Let the sauce cool for 15 minutes.

3Season the chicken with salt and pepper.

4Reserve ½ cup (120 ml) of sauce and pour the rest into a medium bowl. Add the chicken and toss to combine. Thread the chicken onto 8 skewers, leaving a bit of space to allow for even cooking. Discard the sauce in the bowl.

5Grill the chicken for 15 minutes, turning often, until cooked through with an internal temperature of 165°F (74°C) and lightly charred.

6Serve the skewers with the reserved barbecue sauce.

Jamaican Jerk

CHICKEN WINGS

I STAND BY THIS VERSION of jerk wings over the dozens of others that are out there. After lots of trial and error, this is the blend of spices that hits the right notes for me. I’ve served these wings at lots of gatherings of family and friends and I can tell you with confidence that everybody loves ’em.

SERVES 4

PREP TIME: 10 minutes, plus marinating time

COOK TIME: 40 minutes

½ cup (120 ml) olive oil

Juice of ½ orange

Juice of 2 limes

½ cup (80 g) finely chopped onion

1 jalapeño pepper, seeded and minced

2 tablespoons (25 g) packed brown sugar

1 tablespoon (8 g) minced garlic

2 teaspoons peeled and grated fresh ginger

2 teaspoons freshly ground black pepper

2 teaspoons dried thyme

1 teaspoon smoked paprika

1 teaspoon ground allspice

1 teaspoon kosher salt

1 teaspoon ground nutmeg

½ teaspoon ground cinnamon

½ teaspoon cayenne pepper

4 pounds (1.8 kg) chicken wings

1Place the oil, orange juice, lime juice, onion, jalapeño, brown sugar, garlic, ginger, black pepper, thyme, paprika, allspice, salt, nutmeg, cinnamon, and cayenne in a large resealable plastic bag and shake to combine.

2Add the chicken wings, squeeze out as much air as possible, and seal the bag. Massage the marinade into the wings and refrigerate for at least 2 hours and up to overnight.

3Preheat the grill to medium-high heat, about 400°F (200°C).

4Place the chicken wings on the grill and discard the marinade. Grill, turning every 10 minutes, until the chicken skin is crispy and golden and the wings have an internal temperature of 165°F (74°C), about 40 minutes. Serve.

Teriyaki

GRILLED CHICKEN DRUMSTICKS

NOBODY—AS FAR AS I KNOW—makes tempura on the grill. But the cornstarch in this teriyaki-style sauce makes for a crisp coating that will remind you of a tempura dish. This is one of my most popular things to make when I cook for a crowd. Kids like these, too.

SERVES 4

PREP TIME: 10 minutes, plus marinating time

COOK TIME: 40 minutes

1 cup (240 ml) water

¼ cup (60 ml) low-sodium soy sauce

¼ cup (50 g) brown sugar

2 tablespoons (16 g) peeled and grated fresh ginger

1 tablespoon (8 g) minced garlic

2 tablespoons (16 g) cornstarch

8 chicken drumsticks

1In a medium saucepan, whisk together ¾ cup (180 ml) of the water, soy sauce, brown sugar, ginger, and garlic and bring to a boil over medium heat.

2In a small bowl, stir together the remaining ¼ cup (60 ml) of water and cornstarch until blended. Pour the cornstarch mixture into the saucepan and whisk continuously until the sauce thickens, about 2 minutes. Remove the saucepan from the heat and let the sauce cool to room temperature.

3Pour ½ cup (120 ml) of the sauce into a large resealable plastic bag and add the drumsticks. Press out as much air as possible, seal the bag, shake it a few times, and refrigerate for 2 hours. Reserve the remaining sauce.

4Preheat the grill to medium heat, about 350°F (180°C).

5Arrange the drumsticks on the grill, basting with the reserved sauce. Grill the chicken for 10 minutes, turn them, and baste them again. Continue grilling, turning, and basting every 10 minutes until the chicken is cooked through with an internal temperature of 165°F (74°C), about 30 minutes longer. Serve.

◁ BUFFALO CHICKEN

Lollipops

YOU WOULD THINK THAT A DISH with a funny name like this would have one, maybe two versions out in the world. Nope. There are dozens and dozens. I can’t claim that this simple one is 100 percent unique. But I can guarantee you that grilling makes these popular drumsticks taste better than any oven or stovetop rendition. Give ’em a shot.

SERVES 4

PREP TIME: 20 minutes, plus marinating time

COOK TIME: 30 minutes

12 chicken drumsticks

1 teaspoon smoked paprika

½ teaspoon garlic powder

¾ cup (180 ml) hot sauce (like Frank’s)

½ cup (112 g) unsalted butter, melted

1Score around the bone of the drumsticks about 2 inches (5 cm) from the knuckle. Push the meat down the drumstick to expose the bone and trim off the excess skin.

2Season the drumsticks with the paprika and garlic powder and refrigerate them (covered) for at least 2 hours and up to 8 hours.

3Preheat the grill to medium heat, about 350°F (180°C), and oil the grates.

4Sear the lollipops, turning to get all sides, for 10 minutes. Continue to grill, turning, until the chicken is thoroughly cooked through with an internal temperature 165°F (74°C), about 20 minutes.

5In a large bowl, whisk together the hot sauce and butter until smooth and add the cooked lollipops. Toss to coat them and serve.

◁ GRILLED CHICKEN

with Lemon & Herbs

JUDGING BY HOW MUCH SPACE they take up in supermarket meat departments, boneless, skinless chicken breasts are nowadays the most popular cut of meat among home cooks. I’ve cooked them dozens of ways on the grill, and this straightforward recipe never fails to please. Play with the herb mixture if this one doesn’t suit your taste; thyme and oregano, for example, are other time-tested herbs for chicken.

SERVES 6

PREP TIME: 15 minutes, plus marinating time

COOK TIME: 15 minutes

½ cup (120 ml) olive oil

Juice of 2 lemons

3 tablespoons (12 g) chopped fresh parsley, plus more for garnish

2 tablespoons (8 g) chopped fresh basil

1 tablespoon (4 g) chopped fresh mint

2 teaspoons minced garlic

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1 ½ pounds (680 g) boneless, skinless chicken breasts, pounded to 1 inch (2.5 cm) thick

1 lemon, cut into wedges

1Add the olive oil, lemon juice, parsley, basil, mint, garlic, salt, and pepper to a large resealable plastic bag and shake to combine.

2Add the chicken breasts to the bag, squeeze out as much air as possible, seal, and massage the marinade into the chicken. Refrigerate for at least 1 hour and up to 8 hours.

3Preheat the grill to medium heat, about 350°F (180°C), and lightly oil the grates.

4Grill the chicken until it is lightly charred and cooked through with an internal temperature of 165°F (74°C), turning once, about 15 minutes in total.

5Remove the chicken to a platter, tent it loosely with foil, and let it rest for 5 minutes. Squeeze the lemon wedges over the chicken, garnish with parsley, and serve.

◁ Maple Rosemary

GRILLED CHICKEN

OF ALL THE HERBS, the one that I think goes together best in a marinade with maple syrup is rosemary. There is a sort of fall and winter holiday festiveness in the flavor combination, but you can cook this tangy, herby, sweet chicken dish any time of year, as far as I’m concerned.

SERVES 4

PREP TIME: 15 minutes, plus marinating time

COOK TIME: 20 minutes

½ cup (120 ml) maple syrup

3 tablespoons (45 ml) olive oil

3 tablespoons (45 ml) soy sauce

2 tablespoons (8 g) chopped fresh rosemary

1 tablespoon (15 ml) Dijon mustard

1 tablespoon (8 g) minced garlic

Six 5-ounce (140 g) boneless, skinless chicken breasts

1Add the maple syrup, olive oil, soy sauce, rosemary, mustard, and garlic to a large resealable plastic bag and shake to combine.

2Add the chicken breasts to the bag, shaking to coat them, squeeze out as much air as possible, seal, and refrigerate for 1 hour and up to overnight.

3Preheat the grill to medium heat, about 350°F (180°C), and lightly oil the grates.

4Grill the chicken, turning occasionally, until golden and with an internal temperature of 165°F (74°C), about 20 minutes. Serve.

◁ Spatchcock

CHICKEN ON THE GRILL

THIS IS HANDS-DOWN MY GO-TO WAY to grill a whole chicken. The spatchcocking method has two big advantages. One, it really lets the whole bird get the flavors of the spices, because there are no hidden surfaces. Two, it exposes more of the bird to the heat of the grill, meaning it takes less time to cook (and cooks more evenly) than a regular whole chicken would.

SERVES 4

PREP TIME: 20 minutes

COOK TIME: 50 minutes

1 teaspoon smoked paprika

½ teaspoon dried oregano

½ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1 tablespoon (15 ml) olive oil

One 4-pound (1.8 kg) whole chicken, backbone removed with kitchen shears and pressed flat

1Preheat the grill to medium heat, about 350°F (180°C), and place a drip pan under the grates.

2In a small bowl, combine the paprika, oregano, garlic powder, salt, and pepper.

3Rub the olive oil on the chicken and season it all over with the spice and herb mixture.

4Place the chicken breast-side down over the drip pan and grill for 10 minutes. Flip the chicken over and grill until it reaches an internal temperature of 165°F (74°C), about 40 minutes longer.

5Remove the chicken to a platter, tent it loosely with foil, and let it rest for 10 minutes before carving it.

◁ Sweet Tea–Marinated

GRILLED CHICKEN

FOLKS HAVE BEEN DRINKING SWEET TEA and eating grilled chicken in the South for generations. But it was only in recent years, influenced, perhaps, by the use of tea in some Asian cooking, that the two traditions got together in one dish. The results are really delicious.

SERVES 4

PREP TIME: 15 minutes, plus 24 hours marinating time

COOK TIME: 30 minutes

4 cups (960 ml) water

2 tea bags (English breakfast, orange pekoe, or oolong)

½ cup (100 g) sugar

1 tablespoon (17 g) salt

1 lemon, thinly sliced

3 cloves garlic, smashed

4 thyme sprigs

½ teaspoon black peppercorns

One 4-pound (1.8 kg) whole chicken, cut into pieces

Lemon wedges or slices, for garnish

1Bring the water to a boil in a kettle and pour it into a large bowl. Add the tea bags and steep for 10 minutes. Squeeze out the bags and discard them.

2Add the sugar, salt, lemon slices, garlic, thyme, and peppercorns to the tea and let it cool to room temperature.

3Add the chicken pieces, cover, and refrigerate for 24 hours.

4Preheat the grill to medium heat, about 350°F (180°C).

5Place the chicken on the grill skin-side down, close the lid, and grill, flipping every 10 minutes, until the chicken is golden with an internal temperature of 165°F (74°C), about 30 minutes total time. Garnish with lemon wedges or slices.

◁ Bacon-Wrapped

JALAPEÑO POPPER STUFFED CHICKEN

SOME FOLKS WILL WRAP BACON around just about anything. I’m a little more particular. This is an intensely flavorful way to dress up some chicken breasts for an easy feast.

SERVES 4

PREP TIME: 25 minutes

COOK TIME: 30 minutes

¼ cup (60 g) cream cheese, at room temperature

¼ cup (40 g) finely shredded sharp Cheddar cheese

2 tablespoons (16 g) minced jalapeño pepper

Four 5-ounce (140 g) chicken breasts, pounded to ½ inch (1.3 cm) thick

Salt and freshly ground black pepper

8 slices bacon

1Preheat the grill to medium heat, about 350°F (180°C), using half the burners on one side (leaving the other burners off).

2In a small bowl, beat the cream cheese, Cheddar, and jalapeño until very well combined and almost smooth.

3Lay the chicken breasts flat on a piece of parchment paper and season with salt and pepper. Evenly divide the filling among the breasts, spreading it to the edges. Roll the breasts up firmly and wrap each with 2 slices of bacon, overlapping the edges and tucking in the ends.

4Place the wrapped chicken rolls on the cooler side of the grill, close the grill lid, and cook, turning occasionally, until the bacon is crispy and the chicken is cooked through with an internal temperature of 165°F (74°C), about 30 minutes. Serve.

◁ GRILLED CHICKEN SANDWICH

with Honey BBQ Sauce

YOU CAN BUY A HONEYED BARBECUE SAUCE easily nowadays, but it won’t be as good as the homemade version in this recipe. Make some extra if you like, and store it, covered, in the refrigerator for up to a week.

SERVES 4

PREP TIME: 15 minutes

COOK TIME: 45 minutes

1 teaspoon olive oil

½ sweet onion, finely chopped

1 tablespoon (8 g) minced garlic

¾ cup (180 ml) water

One 6-ounce (168 g) can tomato paste

¼ cup (80 g) honey

2 tablespoons (30 ml) apple cider vinegar

1 tablespoon (6 g) chili powder

2 teaspoons celery seeds

1 teaspoon smoked paprika

Salt and freshly ground black pepper

Four 6-ounce (168 g) boneless, skinless chicken breasts

4 hamburger buns or kaiser rolls, toasted

Sliced tomatoes, for topping

Pickle slices, for topping

Lettuce, for topping

1Preheat the grill to medium heat, about 350°F (180°C), and oil the grates.

2In a medium saucepan, heat the oil over medium-high heat. Add the onion and garlic and sauté until softened, about 3 minutes. Stir in the water, tomato paste, honey, apple cider vinegar, chili powder, celery seeds, and smoked paprika. Bring the sauce to a boil, reduce the heat to low, cover, and simmer until thickened, about 20 minutes. Season with salt and pepper.

3Grill the chicken breasts, turning and brushing with the honey barbecue sauce, until cooked through with an internal temperature of 165°F (74°C), 15 to 18 minutes total.

4Slather about 1 tablespoon (15 ml) of sauce onto each bun and top the bottom buns with a chicken breast, tomato, pickles, and lettuce. Add the top buns and serve.

Summertime

GRILLED CHICKEN SALAD

LET’S TALK ABOUT A DISH that’s all about freshness and flavor: the grilled chicken salad. One day as my chicken was cooking on the grill, I chopped up some crisp lettuce, tomatoes, cucumber, and red onion. I tossed it all together, and there it was: a chicken salad that looked and tasted like summer. It’s a welcome departure from the same ol’, same ol’ chicken salad you’re used to.

SERVES 4

PREP TIME: 30 minutes, plus marinating time

COOK TIME: 30 minutes

¼ cup (60 ml) olive oil

¼ cup (16 g) chopped fresh parsley

2 tablespoons (12 g) paprika

2 teaspoons minced garlic

1 teaspoon salt

½ teaspoon freshly ground black pepper

1 ½ pounds (680 g) boneless, skinless chicken thighs

8 cups (240 g) baby mixed greens

1 English cucumber, chopped

2 cups (300 g) halved cherry tomatoes

1 yellow bell pepper, seeded and chopped

½ small red onion, thinly sliced

½ cup (60 g) crumbled feta cheese

Your favorite salad dressing

1Add the olive oil, parsley, paprika, garlic, salt, and pepper to a large resealable plastic bag and shake to combine.

2Add the chicken thighs to the bag, shake to coat them, squeeze out as much air as possible, seal, and refrigerate for 1 hour.

3Preheat the grill to medium heat, about 350°F (180°C), and lightly oil the grates.

4Grill the chicken, turning every 8 minutes, until the thighs are cooked through with an internal temperature of 165°F (74°C). The total grilling time is about 30 minutes.

5Remove the chicken from the grill and chop into bite-size pieces.

6Arrange the greens, cucumber, cherry tomatoes, bell pepper, onion, and feta on four plates and top with the grilled chicken. Dress the salads and serve.

Grilled Chicken &

PARMESAN SOUP

A LOT OF CHICKEN SOUPS ARE MADE with boring boiled chicken. Some take a step up and use roasted chicken. But if you want a really robust and flavor-packed chicken soup, you can’t do better than to make it with grilled chicken. Here’s one soup that I make often, but there’s really no chicken soup that isn’t better when it’s made with chicken hot from the grill.

SERVES 6 AS A FIRST COURSE, 4 AS A MAIN COURSE

PREP TIME: 20 minutes

COOK TIME: 26 minutes

1 pound (455 g) boneless, skinless chicken breasts

Italian seasoning

1 tablespoon (15 ml) olive oil

1 sweet onion, chopped

3 celery stalks, chopped

2 carrots, thinly sliced into rounds

1 tablespoon (8 g) minced garlic

4 cups (960 ml) chicken broth

One 14 ½-ounce (406 g) can diced tomatoes, undrained

One 6-ounce (168 g) can tomato paste

6 ounces (168 g) penne or rotini pasta

¾ cup (75 g) grated Parmesan cheese

1Preheat the grill to medium-high heat, about 400°F (200°C). Clean and coat the grates with nonstick cooking spray.

2Season the chicken with Italian seasoning. Grill the chicken, turning halfway through the cooking time, until cooked through with an internal temperature of 165°F (74°C), about 25 minutes. Transfer the chicken to a cutting board and dice it.

3While the chicken is grilling, heat the oil in a large pot over medium-high heat. Add the onion, celery, and carrots and sauté until softened, about 6 minutes. Add the garlic and sauté for 2 minutes longer.

4Add the chicken broth, diced tomatoes with juices, and tomato paste and bring to a boil. Stir in the pasta and cook, stirring occasionally, until the pasta is tender, about 18 minutes.

5Add the diced chicken and Parmesan cheese and serve immediately.

◁ Grill-Smoked

CHICKEN & SAUSAGE GUMBO

THE DIRECTIONS FOR SMOKING the chicken in this recipe are for indirect heat smoking on a regular grill, which is a nice technique to learn if you do not own a dedicated smoker. If on the other hand you do own a smoker, you can smoke the chicken using the same time and temperature guidance you see below.

SERVES 8

PREP TIME: 20 minutes

COOK TIME: 1 ½ hours

2 tablespoons (30 ml) and ½ cup (120 ml) vegetable oil

One 3-pound (1,365 g) whole chicken, giblets removed

Salt and freshly ground black pepper

1 pound (455 g) smoked andouille sausage, cut into ¼-inch (6 mm) slices

½ cup (60 g) all-purpose flour

4 celery stalks, chopped

2 red bell peppers, seeded and chopped

1 large onion, chopped

8 to 10 fresh okra pods, stemmed and sliced lengthwise

2 teaspoons minced garlic

2 quarts (1.8 L) chicken broth

2 bay leaves

2 tablespoons (12 g) Creole seasoning

Chopped fresh parsley, for garnish

Cooked white rice, for serving

1Preheat the grill to medium-high heat, about 400°F (200°C), using half the burners on one side (leaving the other burners off). Place a drip pan on the cooler side.

2Rub 1 tablespoon (15 ml) of the oil on the chicken and season it with salt and pepper. Place the chicken, breast-side up, in the center of the grill grate on the cool side. Wrap 2 or 3 hardwood chunks in foil and place them on the hot side of the grill. Roast until it is golden brown and cooked through with an internal temperature of 165°F (74°C), about 1 hour and 15 minutes. Transfer the chicken to a cutting board to cool.

3While the chicken cooks, heat 1 tablespoon (15 ml) of oil in a large pot over medium-high heat. Add the sausage and cook until browned, about 6 minutes. Transfer the sausage to a paper towel–lined plate and set aside.

4Combine the remaining ½ cup (120 ml) of oil and the flour in the pot over medium heat. Cook the roux, whisking constantly, until it is a dark, rich color, about 30 minutes.

5Add the celery, bell peppers, onion, okra, and garlic and cook until softened, stirring frequently, about 6 minutes. Slowly pour in the chicken broth, stirring until the mixture is smooth. Add the bay leaves, Creole seasoning, and cooked sausage.

6Bring the gumbo to a boil, reduce the heat to low, and simmer until thick, about 40 minutes.

7Remove the meat from the chicken, chop it into bite-size pieces, and add it to the gumbo. Simmer for 10 minutes longer.

8Remove the bay leaves and serve topped with chopped parsley over rice.

◁ Grill-Roasted

BONELESS TURKEY BREAST, FOR HOLIDAYS OR EVERY DAY

HAVE YOU EVER BEEN TO A HOLIDAY MEAL where turkey is served and literally everyone wants the white meat? If that happens often with your family and friends, I’ve got news for you: It’s time to throw in the towel and cook nothing but turkey breast. This grill-roasted preparation will make everyone happy.

SERVES 8

PREP TIME: 10 minutes

COOK TIME: 2 hours

1 teaspoon dried thyme

1 teaspoon dried sage

½ teaspoon dried rosemary

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1 tablespoon (15 ml) olive oil

One 4-pound (1.8 kg) boneless, skin-on turkey breast

Fresh sage, for garnish

Lemon slices, for garnish

1Preheat the grill to medium heat, about 350°F (180°C), and place a drip pan under the grates.

2In a small bowl, combine the thyme, sage, rosemary, salt, and pepper.

3Rub the olive oil on the turkey breast and season it all over with the herb mixture. Place the turkey over the drip pan and grill, turning every 20 minutes, until the turkey reaches an internal temperature of 160°F (71°C), about 2 hours.

4Remove the turkey to a platter, tent it loosely with foil, and let it rest for 20 minutes before carving it.

5Serve with sprigs of fresh sage and lemon slices.

◁ Grill-Roasted

HERBED TURKEY LEGS

I KNOW PEOPLE WHO GREW UP in cash-strapped households but still ate really well. Almost all of them were served turkey legs fairly often. Turkey legs are a wallet-friendly budget cut that has lots of potential if you flavor them just right.

SERVES 6

PREP TIME: 20 minutes, plus 24 hours brining time

COOK TIME: 1 hour and 45 minutes

2 quarts (1.8 L) water

2 tablespoons (34 g) salt

5 cloves garlic, crushed

4 bay leaves

4 turkey legs

¼ cup (56 g) unsalted butter, melted

3 tablespoons (45 ml) canola oil

1 small onion, roughly chopped

2 tablespoons (30 ml) soy sauce

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon dried oregano

½ teaspoon dried basil

1In a large bowl, combine the water, salt, garlic, and bay leaves and stir until the salt dissolves. Add the turkey legs, cover, and brine in the refrigerator for 24 hours.

2Take the turkey legs out of the brine and pat them dry using paper towels.

3In a food processor, add the butter, oil, onion, soy sauce, thyme, rosemary, oregano, and basil and pulse until smooth. Transfer the mixture to a bowl and set aside.

4Preheat the grill to medium heat, about 350°F (180°C).

5Place a rack in a large roasting pan and arrange the turkey legs on the rack. Place the roasting pan on the grill, close the lid, and cook for 30 minutes, and then brush the legs with the butter mixture. Continue cooking with the lid closed, brushing every 20 minutes, until the legs reach an internal temperature of 165°F (74°C) and the juices run clear, about 1 hour and 45 minutes total.

FROM THE
Smoker

Smoked Brined

CHICKEN BREASTS

YOU COULD SKIP THE BRINING PROCESS here and still end up with a tasty meal. But trust me: The rich, homey flavor of the carrot, onion, and garlic in the brine really does make these chicken breasts taste perfect—especially when you layer on the rustic flavor of wood smoke.

SERVES 4

PREP TIME: 15 minutes, plus brining time

COOK TIME: 1 ½ hours

2 quarts (1.8 L) hot water

¼ cup (68 g) salt

½ cup (100 g) sugar

1 large carrot, roughly chopped

1 medium onion, roughly chopped

4 cloves garlic, crushed

2 bay leaves

2 teaspoons black peppercorns

Four 6-ounce (168 g) bone-in, skin-on chicken breasts

1 tablespoon (15 ml) olive oil

3 tablespoons (18 g) favorite sweet dry rub

½ cup (120 ml) barbecue sauce

1In a large bowl, combine the water, salt, sugar, carrot, onion, garlic, bay leaves, and peppercorns and stir until the salt dissolves. Add the chicken breasts, cover, and brine in the refrigerator for 4 hours.

2Take the chicken breasts out of the brine and pat them dry using paper towels.

3Preheat the smoker to 250°F (120°C), using hardwood smoking chips (cherry, hickory, oak, or applewood).

4Heat the oil in a large skillet over medium-high heat and brown the chicken breasts on all sides, turning once, about 5 minutes total.

5Season the chicken with the dry rub and place them in the smoker skin-side up. Smoke until the internal temperature reaches 150°F (66°C), about 1 hour. Brush the breasts with barbecue sauce and continue to smoke until the internal temperature reaches 165°F (74°C), about 30 minutes longer.

6Let the chicken breasts rest for 10 minutes before serving.

Smoked

CHICKEN THIGHS

I SOMETIMES THINK OF CHICKEN THIGHS as chicken breasts on a budget. If your crew wants white-meat chicken but inflation is making breasts a little too pricey, get in the thigh habit. And why not start with this simple and easy smoke-cooked version?

SERVES 4

PREP TIME: 15 minutes

COOK TIME: 1 ½ hours

2 tablespoons (25 g) brown sugar

1 teaspoon smoked paprika

1 teaspoon salt

½ teaspoon freshly ground black pepper

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon dry mustard powder

1/8 teaspoon cayenne pepper

8 bone-in, skin-on chicken thighs

½ cup (120 ml) apple cider vinegar

¼ cup (60 ml) water

2 tablespoons (30 ml) barbecue sauce

1Preheat the smoker to 275°F (140°C), using hardwood smoking chips (hickory, oak, or applewood).

2In a small bowl, mix together the brown sugar, paprika, salt, pepper, garlic powder, onion powder, mustard powder, and cayenne. Pat the chicken dry with paper towels and rub them with the spice mixture.

3In a small bowl, whisk together the vinegar, water, and barbecue sauce until blended and set aside.

4Arrange the thighs skin-side up in the smoker and smoke for 45 minutes. Baste the thighs with the vinegar mixture and continue smoking, basting every 15 minutes, until the internal temperature is 165°F (74°C), about 45 minutes longer.

5Let the thighs rest for 10 minutes before serving.

Smoked

CHICKEN DRUMSTICKS

WHENEVER I HAVE A GROUP TO FEED that includes kids, I make these drumsticks. Kids seem to like the idea of a food they can hold in their hands and does not require a fork and knife. Jack up the amounts of cumin and cayenne for a spicier version—or reduce them, if you like, if you think the young’uns can’t handle the heat.

SERVES 4

PREP TIME: 15 minutes, plus marinating time

COOK TIME: 1 ½ hours

3 tablespoons (38 g) packed brown sugar

1 tablespoon (17 g) salt

2 teaspoons smoked paprika

2 teaspoons ground cumin

2 teaspoons garlic powder

1 teaspoon freshly ground black pepper

¼ teaspoon cayenne pepper

8 chicken drumsticks

1 tablespoon (15 ml) olive oil

1In a small bowl, mix together the brown sugar, salt, paprika, cumin, garlic powder, pepper, and cayenne. Pat the chicken dry with paper towels and rub them with the oil. Sprinkle the seasoning all over them and place the drumsticks on a plate. Refrigerate the chicken, uncovered, for at least 2 hours or up to overnight.

2Preheat the smoker to 275°F (140°C), using hardwood smoking chips (hickory, oak, or applewood).

3Remove the drumsticks from the refrigerator and bring them to room temperature.

4Arrange the drumsticks in the smoker and smoke until the internal temperature is 165°F (74°C), about 1½ hours.

5Let the drumsticks rest for 10 minutes before serving.

CHICKEN WINGS

from the Smoker

IF THE CRAVING FOR SMOKED CHICKEN WINGS hits you, these wings bring together the delectable essence of a smokehouse while adding an additional layer of irresistibly crunchy skin!

SERVES 2

PREP TIME: 10 minutes

COOK TIME: 2 hours

2 tablespoons (12 g) smoked paprika

1 ½ tablespoons (9 g) freshly ground black pepper

1 ½ tablespoons (6 g) garlic powder

1 tablespoon (17 g) salt

2 ½ pounds (1,140 g) chicken wings

1In a large bowl, stir together the paprika, pepper, garlic powder, and salt. Add the chicken wings and toss to coat in the seasonings. Let them sit for 15 minutes at room temperature.

2Preheat the smoker to 250°F (120°C), using hardwood smoking chips (hickory, oak, or applewood).

3Arrange the wings in the smoker, leaving space between them, and smoke until the internal temperature is 165°F (74°C), about 2 hours.

4Remove from smoker and let the wings rest for 10 minutes before serving.

◁ Classic

BEER CAN CHICKEN

THIS IS A CLASSIC RECIPE, at least as of about twenty years ago when it really took off in popularity, and an exciting one for everyone to watch cook! The beer imparts a distinct flavor and makes the chicken juicy-moist, perfect for a hot summer evening outdoors.

SERVES 4

PREP TIME: 15 minutes

COOK TIME: 5 to 6 hours

2 tablespoons (25 g) brown sugar

2 teaspoons chipotle chili powder

2 teaspoons paprika

1 teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon salt

¼ teaspoon freshly ground black pepper

One 4 ½-pound (2 kg) whole chicken, giblets removed

Olive oil

One 12-ounce (360 ml) can beer, half full

1Preheat the smoker to 225°F (107°C), using hardwood smoking chips (hickory, oak, or applewood).

2In a small bowl, mix together the brown sugar, chili powder, paprika, garlic powder, onion powder, salt, and pepper.

3Pat the chicken dry with paper towels and rub with olive oil. Season the chicken with the spice mixture.

4Place the beer can on a baking sheet and position the chicken with the can in the cavity so it sits upright. Put the chicken in the smoker and smoke until the internal temperature is 165°F (74°C), 5 to 6 hours. For a crispy skin, increase the smoker temperature to 350°F (180°C) in the last hour of cooking.

5Let the chicken rest for 15 minutes before serving.

Bourbon BBQ

SMOKED CHICKEN WINGS

THERE IS SOMETHING MAGICAL, for me at least, in the way the crisp skin on smoked wings absorbs the flavor of the bourbon, as if it was always meant to be there.

SERVES 4

PREP TIME: 20 minutes

COOK TIME: 2 hours and 25 minutes

2 tablespoons (30 ml) olive oil

½ small sweet onion, finely chopped

1 tablespoon (8 g) minced garlic

1 ½ cups (360 ml) ketchup

½ cup (120 ml) bourbon

One 6-ounce (168 g) can tomato paste

1/3 cup (65 g) packed brown sugar

¼ cup (60 ml) apple cider vinegar

2 tablespoons (30 ml) Worcestershire sauce

2 tablespoons (30 ml) liquid smoke

1 teaspoon salt

½ teaspoon freshly ground black pepper

4 pounds (1.8 kg) chicken wings, patted dry

2 tablespoons (30 ml) olive oil

3 tablespoons (18 g) chicken dry rub (your favorite)

1In a medium saucepan, heat the olive oil over medium-high heat. Add the onion and sauté until softened, about 3 minutes. Add the garlic and sauté for 2 minutes. Whisk in the ketchup, bourbon, tomato paste, brown sugar, vinegar, Worcestershire sauce, liquid smoke, salt, and pepper and bring to a boil. Reduce the heat to low, partially cover, and simmer until thickened, about 15 minutes. Allow the sauce to cool and set aside.

2Preheat the smoker to 250°F (120°C), using hardwood smoking chips (hickory, oak, or applewood).

3Pat the chicken wings dry with a paper towel and place them in a large bowl. Add the olive oil and toss to coat. Add the dry rub and massage it in with your hands.

4Arrange the wings in the smoker, leaving space between them, and smoke until the internal temperature is 165°F (74°C), about 2 hours.

5Baste the wings with the sauce and smoke for 5 minutes, flip them, baste again, and smoke for 5 minutes.

6Allow the wings to rest for 10 minutes and serve with the remaining barbecue sauce.

Brined

SMOKED TURKEY

IF YOU’RE FORTUNATE ENOUGH TO LIVE in a place that’s not buried in snow by November, consider taking your holiday turkey outside for this amazing version. You’re gonna love it! You might never cook another turkey in your oven again.

SERVES 8

PREP TIME: 30 minutes, plus 24 hours brining time

COOK TIME: About 8 hours

1 gallon (3.8 L) hot water

4 cups (960 ml) apple cider vinegar

½ cup salt, plus more if needed

2 tablespoons (12 g) black peppercorns

2 tablespoons (8 g) chopped fresh thyme

1 tablespoon (4 g) chopped fresh sage

2 bay leaves

One 15-pound (6.8 kg) turkey, neck and giblets removed

¾ cup (168 g) unsalted butter, at room temperature

2 teaspoons dried thyme

2 teaspoons dried rosemary

1 teaspoon dried sage

1 teaspoon freshly ground black pepper, plus more as needed

½ teaspoon garlic powder

2 tablespoons (30 ml) olive oil

1In a large food-safe bucket that will fit in your refrigerator, combine the water, apple cider vinegar, salt, peppercorns, fresh thyme, fresh sage, and bay leaves and stir until the salt dissolves. Add the turkey, cover, and brine in the refrigerator overnight.

2Preheat the smoker to 250°F (120°C), using hardwood smoking chips (cherry, hickory, oak, or applewood).

3In a small bowl, mix together the butter, dried thyme, dried rosemary, dried sage, pepper, and garlic powder until blended.

4Remove the turkey from the brine, rinse it in cold water, and pat it dry with paper towels. Place the turkey breast-side up in a large foil roasting pan. Lift the turkey skin gently and rub the butter mixture all over under the skin. Rub the outside skin with olive oil and season with salt and pepper.

5Place the turkey in the smoker and smoke for about 30 minutes per pound (455 g), or until the internal temperature is 165°F (74°C) in the thickest part of the breast meat, about 8 hours for a 15-pound (6.8 kg) bird.

6Remove the turkey from the smoker, tent it with foil, and let it rest for 30 minutes before serving.

CHAPTER

Two

HERE’S THE BEEF

FROM THE
Grill

Your Best

BURGERS

I BELIEVE IN FREEDOM AT THE GRILL. That’s why I do not micromanage all your choices in this recipe, instead giving you a lot of room to personalize the burgers to your taste. That’s why I call them Your Best Burgers. Swiss cheese or Cheddar or blue? You decide. A kaiser bun, a sesame bun, a whole wheat bun, or a traditional white bun? Red onion versus yellow versus sweet? You know better than I what you and the people you cook for like. I like them all, and you get to choose.

SERVES 4

PREP TIME: 15 minutes

COOK TIME: 16 minutes

1 pound (455 g) ground beef (80/20)

Salt and freshly ground black pepper

Sliced cheese

4 hamburger buns, toasted

Sliced tomato

Sliced onion (red or white)

Sliced pickles

Lettuce leaves

Condiments

1Preheat the grill to medium-high heat, around 400°F (200°C). Clean the grill grates thoroughly.

2Separate the beef into four equal pieces and shape them into ¾-inch (2 cm) thick patties. Season all sides of the patties with salt and pepper.

3Grill the burgers for 3 minutes to sear them, flip, and sear the other side for 3 minutes. Then continue cooking the burgers until they are the desired doneness, turning once halfway through, about 10 minutes longer for medium-well.

4If you are making cheeseburgers, add the cheese slices during the last minute of cooking to melt them.

5Serve the burgers on toasted buns with your favorite toppings and condiments.

Perfectly

GRILLED STEAK

COUNT ME AMONG THE STEAK LOVERS who think the best steaks are not all fancied up with sauces and rubs but simple preparations that let the meat speak for itself. Salt, fresh-cracked pepper, and a little olive oil do the trick here.

SERVES 4

PREP TIME: 5 minutes

COOK TIME: 10 to 12 minutes

Four 12-ounce (340 g) New York strip or boneless rib-eye steaks, about 1 ½ inches (3.8 cm) thick, trimmed

Olive oil

Salt and freshly ground black pepper

1Let the steaks sit out at room temperature for 30 minutes before grilling.

2Preheat the grill to high heat, about 450°F (230°C).

3Brush the steaks with oil and season them generously with salt and pepper.

4Grill the steaks until nicely seared, 4 to 5 minutes. Flip them over and grill for 3 to 5 minutes for medium-rare (135°F [57°C] internal temperature) or 5 to 7 minutes for medium (140°F [60°C] internal temperature).

5Transfer the steaks to a cutting board and let rest for 10 minutes before serving.

◁ Stuffed

BURGERS WITH A WHISKEY & CHEESE FILLING

WHISKEY AND BEEF ARE A CHAMPION PAIR. The half-pork, half-beef meat combo also is a winner in my book—and once you try it, it might well become your go-to burger base. I’ve seen it happen!

SERVES 4

PREP TIME: 25 minutes, plus overnight chilling

COOK TIME: 20 minutes

For the Patties

½ pound (227 g) ground beef

½ pound (227 g) ground pork

¼ cup (40 g) finely chopped onion

2 tablespoons (10 g) bread crumbs

1 tablespoon (15 ml) Worcestershire sauce

1 teaspoon minced garlic

Salt and freshly ground black pepper

For the Whiskey & Cheese Filling

1 cup (120 g) shredded sharp Cheddar cheese

1 tablespoon (15 ml) whiskey

1 shallot, minced

1 teaspoon minced garlic

For the Burgers

4 hamburger buns with sesame seeds, toasted

Sliced tomato

Sliced onion (red or white)

Sliced pickles

Lettuce leaves

Condiments

1To make the patties, the day before, in a large bowl, mix the beef, pork, onion, bread crumbs, Worcestershire sauce, and garlic until very well combined. Form the mixture into eight ½-inch (1.3 cm) thick patties and set aside.

2To make the filling, in a medium bowl, mix together the shredded cheese, whiskey, shallot, and garlic until well combined and almost a paste. Place 1 tablespoon (15 g) of the filling on four of the patties, placing it right in the middle of each. Top them with the remaining four patties and pinch the sides to seal the filling inside the meat. Cover the patties or put them in an airtight container and refrigerate overnight. Refrigerate the remaining filling.

3Preheat the grill to medium-high heat, around 400°F (200°C). Clean the grill grates thoroughly and place a drip pan under one side.

4Season all sides of the patties with salt and pepper and grill the burgers for 10 minutes (with the lid down), flip them, and grill the other side for 5 minutes. Top the burgers with the remaining filling and grill until cooked through, about 5 minutes longer.

5To assemble the burgers, serve on toasted buns with your favorite toppings and condiments.

◁ GRILLED TRI-TIP,

Straight Up

IT VARIES FROM PLACE TO PLACE and depends on market conditions, but in general if you’re looking for steak-like flavor at much lower prices, a hunk of tri-tip is where you should go. Serve with Grilled Asparagus and some simple rice or grilled corn on the cob and a tangy slaw and you’ve got yourself an easy and pretty darn fancy dinner without a lot of effort.

SERVES 6

PREP TIME: 5 minutes

COOK TIME: 1 hour and 12 minutes

One 3-pound (1,365 g) tri-tip roast

Level Up B Rub or other barbecue rub for beef

1Preheat the grill to medium heat, about 350°F (180°C), using half the burners on one side (leaving the other burners off).

2Season the roast generously on all sides with the rub. Place the roast on the grill’s cool side, close the grill lid, and cook for about 1 hour, turning the meat every 10 minutes, for medium-rare.

3When the meat reaches an internal temperature of 120°F (49°C), move it to the hot side and grill for 3 minutes per side to create a nicely browned surface.

4Remove the meat to a cutting board, let it rest for 10 minutes, slice the beef thinly against the grain, and serve.

Grilled

TRI-TIP IN A CLASSIC BBQ MARINADE

THIS IS A MARINADE I OFTEN USE when I am making traditional barbecue in a smoker. Guess what! It works its same magic on grilled things, too, like this flame-kissed tri-tip.

SERVES 6

PREP TIME: 10 minutes, plus marinating time

COOK TIME: 40 minutes

¼ cup (60 ml) olive oil

1 tablespoon (2 g) dried parsley

1 tablespoon (15 g) seasoning salt

2 teaspoons garlic powder

2 teaspoons brown sugar

1 teaspoon onion powder

1 teaspoon freshly ground black pepper

One 2 ½-pound (1,138 g) tri-tip roast

1In a large resealable plastic bag, mix the olive oil, parsley, seasoning salt, garlic powder, brown sugar, onion powder, and pepper. Add the roast to the bag, press out as much air as possible, seal, and massage the mixture all over the meat. Refrigerate for at least 2 hours and up to 8 hours.

2Let the meat rest in the bag at room temperature for 30 minutes before grilling.

3Preheat the grill to high heat, about 450°F (230°C). Turn half the burners off, creating a cooler (indirect heat) side.

4Remove the roast from the bag and discard the marinade. Sear the roast on the hot side of the grill for 2 to 3 minutes on each side. Transfer the meat to the indirect heat side and drop the temperature to low, about 300°F (150°C). Shut the grill lid and cook for about 30 minutes for medium-rare, until the internal temperature reaches 145°F (63°C).

5Remove the roast from the grill, tent loosely with foil, let rest for 10 minutes, slice against the grain, and serve.

◁ Smoked

BEEF CHUCK FROM THE GRILL

MY FRIENDS WHO DO NOT YET OWN a smoker often ask me if they should get one. I always say yes—but I also tell them they can rig up a standard backyard grill to do some smoking, by what is known as the indirect heat or indirect cooking method. This simple presentation of inexpensive beef chuck shows how you can add real smoke flavor with this method. If you do have a smoker, just follow the time and temperature directions for your smoker.

SERVES 4 TO 6

PREP TIME: 15 minutes

COOK TIME: 9 ½ to 10 hours

¼ cup (50 g) coarsely ground black pepper

¼ cup (68 g) salt

One 4- to 5-pound (1.8 to 2.3 kg) beef chuck roll

1In a small bowl, mix the pepper and salt. Rub the pepper mixture all over the beef until it’s evenly coated.

2Tie the chuck roll with twine, wrapping it up at 1-inch (2.5 cm) intervals, and set aside to fire up the smoker.

3Preheat the grill to medium-high heat, about 400°F (200°C), using half the burners on one side (leaving the other burners off). Don’t forget to give the grill grate a good cleaning and a rub with a little oil!

4Place the beef on the grill’s cool side. Wrap 2 or 3 hardwood chunks in aluminum foil and place them on the hot side of the grill.

5Cover the grill and let the beef soak in that smoky goodness for about 4 hours. Keep the grill temperature between 275° and 300°F (140° and 150°C) by adjusting the knobs. Add more wood as needed to maintain the smoke.

6Once the beef has a dark bark on the outside and the internal temperature is 150° to 165°F (66° to 74°C), remove the meat from the grill and wrap it tightly in heavy-duty aluminum foil.

7Place the wrapped beef back on the cooler side of the grill and cook for 5 to 5 ½ hours between 225° and 250°F (107° and 120°C).

8Remove the foil and place the meat back on the cooler grill side until a crispy bark forms, about 30 minutes.

9Transfer the beef to a cutting board, cover with foil, and let it cool for about 30 minutes before carving it.

10Following the grain, cut the meat in half, take off the twine, and place the halves cut-side down on the cutting board. Slice the beef thinly against the grain and serve.

PRO TIP: Slice only what you plan to eat, wrap up the leftovers in foil, and refrigerate the meat for up to 1 week.

AB’s Classic

CHILI DOGS

EVERYONE, YOUNG AND OLD, seems to enjoy my signature recipe for chili dogs, and I know you will too.

SERVES 6

PREP TIME: 5 minutes

COOK TIME: 30 minutes

For the Chili

1 ½ pounds (680 g) ground beef

3 to 4 cups (720 to 960 ml) water

½ medium yellow onion, finely chopped or minced

2 tablespoons (30 ml) ketchup

1 teaspoon bottled hot sauce

½ teaspoon Worcestershire sauce

2 tablespoons (12 g) chili powder

1 teaspoon salt

½ teaspoon freshly ground black pepper

1 teaspoon onion powder

½ teaspoon paprika

¼ teaspoon sugar

¼ cup (60 ml) beer (optional)

2 tablespoons (30 g) tomato paste

For the Hot Dogs

6 good-quality hot dogs

6 hot dog buns

Mayonnaise (optional)

1To make the chili, place the ground beef in a large pot and cover with the water. Break up the meat into small pieces with a spatula. Place over medium-high heat on the stovetop. Add the diced onion, ketchup, hot sauce, Worcestershire sauce, chili powder, salt, pepper, onion powder, paprika, sugar, and beer (if using) and bring to a boil. Reduce the heat and simmer, uncovered, until the chili is no longer watery, about 15 minutes. Stir the chili occasionally. Stir in the tomato paste to thicken and set the chili aside.

2To make the hot dogs, preheat the grill to medium heat, about 350°F (180°C). Lightly oil the grill grates.

3Grill the hot dogs, turning them a few times, until they are partially but not completely charred, about 5 minutes.

4Toast the buns on the grill for about 30 seconds. Add mayonnaise if you like and serve the hot dogs on the buns and with the chili on top. Serve hot.

◁ Big-Flavor

STEAK KABOBS

SWEETNESS FROM THE BALSAMIC and the maple syrup, some bite from the lime and garlic, and some earthy umami from the oregano, onion powder, and Worcestershire sauce really make these kabobs sing.

SERVES 4

PREP TIME: 25 minutes, plus marinating time

COOK TIME: 10 minutes

For the Marinade

¼ cup (60 ml) olive oil

2 tablespoons (30 ml) balsamic vinegar

2 tablespoons (30 ml) Worcestershire sauce

1 tablespoon (15 ml) fresh lime juice

1 tablespoon (15 ml) maple syrup

2 teaspoons minced garlic

1 teaspoon onion powder

1 teaspoon dried oregano

¼ teaspoon salt

1/8 teaspoon freshly ground black pepper

For the Kabobs

1 ½ pounds (680 g) sirloin steak, cut into 1-inch (2.5 cm) cubes

2 bell peppers (any color), seeded and cut into 1-inch (2.5 cm) chunks

1 red onion, cut into 1-inch (2.5 cm) pieces

8 medium button mushrooms

8 metal skewers or long wooden skewers soaked in water overnight

1To make the marinade, in a medium bowl, whisk together the oil, vinegar, Worcestershire sauce, lime juice, maple syrup, garlic, onion powder, oregano, salt, and pepper.

2To make the kabobs, add the steak to the bowl or marinade, toss to coat, cover, and refrigerate for at least 1 hour and up to 8 hours.

3Preheat the grill to high heat, about 450°F (230°C).

4Thread the marinated meat with the bell peppers, onion, and mushrooms onto skewers, alternating the pieces and keeping a small space between the ingredients so they can cook evenly. Brush the kabobs with the remaining marinade and discard what is left.

5Grill the kabobs for 8 to 10 minutes, until the meat reaches your desired doneness, turning them to get all the sides. Let the kabobs rest for 10 minutes before serving.

◁ New World

CARNE ASADA TACOS

EVERYONE KNOWS THAT CARNE MEANS “meat.” But do you know what asada means? That turns out to be a little complicated. In Spanish the term can mean either “roasted” or “grilled”—two different cooking techniques. What makes it even more complicated is that in Mexican restaurants nowadays, asada usually refers to meat, almost always beef, that is marinated in a mixture of spices and aromatics like the ones you see in this recipe and then cooked in any manner, from roasting or broiling to braising or grilling. In recent years this last meaning has come to be the most popular one, and the older meanings of simply roasted or grilled are falling out of favor.

SERVES 4

PREP TIME: 20 minutes, plus marinating time

COOK TIME: 10 minutes

For the Marinade

1/3 cup (80 ml) olive oil

Juice of 1 large orange

Juice of 4 limes

¼ cup (8 g) chopped cilantro

2 tablespoons (25 g) brown sugar

2 tablespoons (30 ml) soy sauce

1 tablespoon (8 g) minced garlic

1 ½ teaspoons dried oregano

1 ½ teaspoons chili powder

1 teaspoon ground cumin

½ teaspoon salt

½ teaspoon freshly ground black pepper

For the Tacos

1 pound (455 g) skirt steak

8 small flour tortillas

Chopped onion

Guacamole

Sliced radish

Chopped cilantro

Cotija cheese

1To make the marinade, combine the olive oil, orange juice, lime juice, cilantro, brown sugar, soy sauce, garlic, oregano, chili powder, cumin, salt, and pepper in a large resealable plastic bag.

2To make the tacos, add the steak to the bag of marinade, press out as much air as possible, seal, and refrigerate for at least 8 hours and up to 24 hours.

3Preheat the grill to high, about 450°F (230°C). Clean and oil the grates.

4Remove the steak from the bag and discard the marinade. Grill the steak with the lid closed for 2 minutes, flip, close the lid, and grill for another 2 minutes to sear both sides. Reduce the heat to medium, about 350°F (180°C), and grill until it reaches your desired doneness, about 6 more minutes, turning halfway through, for medium-rare (135°F [57°C] internal temperature).

5Transfer the steak to a cutting board and let it rest for 10 minutes before cutting against the grain into thin slices.

6Serve the meat in warmed tortillas with your favorite toppings.

◁ Borderland

STEAK FAJITAS

DEPENDING ON WHERE YOU LIVE, flank steak might not be called that but instead be called London broil or skirt steak. Whatever its name, it is the ideal meat for fajitas, because of its natural juiciness and because it cuts well into thin slices, which not all steaks do. For the thinnest and best slices, cut against the grain, which means your knife is perpendicular to the natural lines you see on the surface of the meat.

SERVES 4

PREP TIME: 15 minutes, plus marinating time

COOK TIME: 12 minutes

2 pounds (910 g) flank steak

Juice of 2 large limes

6 tablespoons (90 ml) olive oil

3 large cloves garlic, grated

1 tablespoon (6 g) chili powder

2 teaspoons ground cumin

½ teaspoon paprika

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon cayenne pepper (optional)

2 teaspoons salt

2 large bell peppers (any color), seeded and sliced

1 medium onion, sliced

Freshly ground black pepper

8 small flour tortillas

Toppings, as desired

1Add the flank steak to a large resealable plastic bag. Add the lime juice, 4 tablespoons (60 ml) of the olive oil, grated garlic, chili powder, cumin, paprika, garlic powder, onion powder, and cayenne (if using) to the bag. Seal the bag, pressing out the air, and massage the marinade into the meat. Refrigerate the meat for at least 2 hours and up to 8 hours.

2Preheat the grill to high heat, about 450°F (230°C). Place a grill pan or baking sheet on one side of the grill.

3Remove the steak from the bag, discarding the marinade, and sprinkle the meat with 1 ½ teaspoons of the salt on both sides.

4Add the peppers and onion to a medium bowl and toss with the remaining 2 tablespoons (30 ml) of olive oil, remaining ½ teaspoon of salt, and a couple pinches of black pepper.

5Add the pepper mixture to the grill pan. Cook for 3 to 4 minutes and then add the steak to the uncovered side of the grill. Use tongs to toss the veggies and close the grill.

6Grill the steak for about 4 minutes and flip it over. Toss the pepper mixture again, and if it is charred to your preference, remove it from the grill to a plate and set it aside.

7Cook the steak for another 3 to 4 minutes or until it reaches your desired doneness. For flank steak, medium-rare to medium (internal temperature of 140 to 145°F [60° to 63°C]) is perfect. The temperature will increase 5°F (3°C) as it rests.

8Remove the steak and pepper mixture (if you haven’t already done this) from the grill. Let the steak rest for 10 minutes before using a sharp knife to cut the meat against the grain into thin slices.

9Serve the steak and veggies in warm tortillas with your favorite toppings.

Grilled

MEATBALL SOUP

IF YOU ARE PINCHED FOR TIME most weekdays, grill up a batch of these meatballs on the weekend, store them in the refrigerator, and then make the rest of the soup at the end of a busy workday. Better yet, grill up a double batch and store half in the freezer either for another use or to make this soup a second time.

SERVES 6 AS A FIRST COURSE, 4 TO 6 AS A MAIN COURSE

PREP TIME: 25 minutes

COOK TIME: 40 minutes

For the Meatballs

1 pound (455 g) lean ground beef

1 tablespoon (2 g) dried parsley

2 teaspoons garlic powder

2 teaspoons granulated onion

1 teaspoon salt

½ teaspoon freshly ground black pepper

Pinch of cayenne pepper

For the Soup

1 tablespoon (15 ml) olive oil

1 sweet onion, diced

3 celery stalks, finely chopped

2 carrots, diced

2 teaspoons minced garlic

6 cups (1,440 ml) beef broth

2 cups (480 ml) tomato sauce

1 large russet potato, diced

4 cups (120 g) chopped spinach

Sea salt and freshly ground black pepper

1Preheat the grill to medium-low heat, about 300°F (150°C). Turn half the burners off.

2To make the meatballs, in a medium bowl, mix together the beef, parsley, garlic powder, granulated onion, salt, pepper, and cayenne. Shape into 1-inch (2.5 cm) balls and arrange them on a grill pan or grill basket.

3Place the grill pan on the cool side of the grill and close the lid. Cook until the meatballs are browned and cooked through, turning them to get all the sides, about 15 minutes. Remove the meatballs from the grill and set aside.

4To make the soup, in a large stockpot over medium-high heat, heat the olive oil. Add the onion, celery, and carrots and sauté until softened, about 6 minutes. Add the garlic and sauté for 2 minutes longer.

5Stir in the beef broth and tomato sauce and bring the soup to a boil. Add the potatoes and meatballs and simmer until the potatoes are tender and the soup thickens, about 15 minutes.

6Remove the soup from the heat and stir in the spinach until it wilts, about 2 minutes.

7Season with salt and pepper and serve.

◁ Camp-Style

FOIL-PACK STEAK & POTATOES

CAMPERS AND RVERS LOVE FOIL-PACK COOKING. It’s a popular way to grill in the great outdoors. Personally, I think all grillers should do more foil-pack grilling, even if they are in their own backyard: The enclosed packet forces the various flavors to marry and complement each other in an intensely flavorful way.

SERVES 4

PREP TIME: 15 minutes

COOK TIME: 25 minutes

Salt

1 pound (455 g) baby potatoes, cut into ½-inch (1.3 cm) pieces

1 ½ pounds (680 g) sirloin steak

Level Up B Rub or your favorite steak seasoning

1 medium onion, halved and thinly sliced

2 tablespoons (8 g) chopped fresh parsley

1 tablespoon (15 ml) olive oil

1 tablespoon (8 g) minced garlic

1 tablespoon (4 g) Italian seasoning

Freshly ground black pepper

2 tablespoons (28 g) cold unsalted butter, cubed

1Preheat the grill to high heat, about 450°F (230°C).

2Fill a large saucepan three-quarters full of water and add a pinch of salt. Bring the water to a boil over high heat and add the potatoes. Cook the potatoes for 5 minutes, drain, and transfer to a large bowl. Let them sit until they are cool enough to handle, about 10 minutes.

3Cut the steak into pieces, 2 ½ to 3 inches (6 to 7.5 cm) for well done, 3 to 4 inches (7.5 to 10 cm) for medium, 5 inches (12.5 cm) for rare. Season the chunks with Level Up B Rub.

4Add the steak, onion, parsley, olive oil, garlic, Italian seasoning, salt, and pepper to the bowl with the potatoes and toss well.

5Set out four pieces of aluminum foil, each at least 12 inches (30.5 cm) square. Evenly divide the steak and potato mixture among the foil sheets. Top each with butter cubes, then fold the foil over the steak and potatoes to form a packet and seal well.

6Place the packets on the grill and cook for 8 to 10 minutes per side, or until the potatoes are tender. The exact grilling time can vary depending on the type of foil used, the grill temperature, and the size of the steak chunks. Open the packets carefully and enjoy.

◁ Grill-Roasted

BBQ POT ROAST

AS FAR AS I KNOW, NO ONE’S EVER won a barbecue competition with pot roast as their entry. But the cut takes well to the grill and is an inexpensive way to feed a crowd.

SERVES 6

PREP TIME: 10 minutes

COOK TIME: 2 hours and 40 minutes

One 3-pound (1365 g) pot roast

Salt and freshly ground black pepper

2 tablespoons (30 ml) olive oil

1 onion, cut into 1-inch (2.5 cm) slices

2 cups (480 ml) barbecue sauce (your favorite)

1Preheat the grill to medium heat, about 350°F (180°C).

2If the roast is already tied with butcher’s twine leave in place. If not, use butcher’s twine to tie the roast into a more compact package. Season the roast generously with salt and pepper.

3Heat the olive oil in a Dutch oven over medium-high heat and sear the roast on all sides, about 2 minutes per side.

4Remove the Dutch oven from the heat and arrange the onion slices in the bottom, then place the roast on the onion. Pour the barbecue sauce over the beef.

5Cover the Dutch oven and place it on the grill, close the grill lid, and cook until the meat is fork-tender, about 2 ½ hours, turning the meat halfway through. Serve.

◁ GRILLED STEAK SANDWICHES

with Horseradish Sauce

SIRLOIN STEAKS HAVE MUCH OF the high-end flavor of a T-bone or rib-eye steak without the high-end price. They also slice easily when cooked. For those reasons, they’re my go-to choice for grilled steak sandwiches.

SERVES 4

PREP TIME: 10 minutes

COOK TIME: 9 minutes

Four 5-ounce (140 g) sirloin steaks

Olive oil

Salt and freshly ground black pepper

4 kaiser rolls, halved

¼ cup (60 ml) sour cream

1 tablespoon (15 g) prepared horseradish

1 teaspoon Dijon mustard

1 teaspoon apple cider vinegar

1 tablespoon (2 g) chopped fresh chives

1Preheat the grill to medium-high heat, about 400°F (200°C).

2Lightly brush the steaks with olive oil and season them with salt and pepper. Grill the steaks until they reach the desired doneness, turning once, about 4 minutes per side for medium-rare.

3Remove the steaks from the grill and let them rest for 10 minutes.

4Turn the grill off and place the buns, cut-side down, on the grates. Heat until they are lightly toasted, about 1 minute, and remove them to your work surface.

5While the steaks are resting, in a small bowl, mix together the sour cream, horseradish, mustard, vinegar, and chives until well combined. Season the sauce with salt and pepper. Slather the sauce on both sides of the buns.

6Cut the steaks against the grain into thin slices and pile the meat on the buns. Serve.

FROM THE
Smoker

◁ Slow-Smoked

MEATLOAF

THE STANDARD MEATLOAF, COOKED IN A LOAF PAN in the oven, is timeless comfort food. I’ll give you that. But from the first time I made a meatloaf infused with the deep flavors of wood smoke, I abandoned the oven and never looked back. If you think you left meatloaf behind a decade or two ago, give this easy recipe a try. You’ll come back.

SERVES 6

PREP TIME: 15 minutes

COOK TIME: 2 hours and 5 minutes

1 pound (455 g) ground beef (80/20 percent)

1 pound (455 g) ground pork

¾ cup (90 g) bread crumbs

2 large eggs

1 small red bell pepper, seeded and finely chopped

1 small onion, finely chopped

1 teaspoon minced garlic

2 tablespoons (16 g) AB’s Burger Rub or AB’s Level Up BBQ Seasoning, or your favorite

½ cup (120 ml) plus 2 tablespoons (30 ml) barbecue sauce

1Preheat the smoker to 225°F (107°C), using hardwood smoking chips (hickory, oak, or applewood).

2In a large bowl, mix together the beef, pork, bread crumbs, eggs, red pepper, onion, garlic, seasoning, and 2 tablespoons (30 ml) of the barbecue sauce. Form the meat mixture into a loaf shape, about 9 by 5 inches (23 by 12.5 cm), and place it on a piece of butcher paper.

3Transfer the meatloaf and paper to the smoker, and smoke until the meatloaf reaches an internal temperature of 160°F (71°C), about 2 hours.

4Brush the meatloaf with the remaining ½ cup (120 ml) of barbecue sauce and smoke for 5 minutes more. Serve.

◁ Southern-Style

SMOKED & BRAISED OXTAILS

FANCY BIG CITY RESTAURANTS “DISCOVERED” OXTAILS a decade or so ago. But anyone who knows Southern or African American barbecue traditions knows that oxtails have always been a popular delicacy, a cheap cut of meat that either wood smoke or an intense braising liquid could turn into something magical. Here we have both: smoking followed by braising.

SERVES 4

PREP TIME: 15 minutes

COOK TIME: 4 ½ hours

5 pounds (2.3 kg) beef oxtails (6 to 8 pieces), trimmed of excess fat

¼ cup (25 g) Level Up BBQ Rub or your favorite

1 tablespoon (15 ml) olive oil

1 small onion, diced

1 carrot, diced

2 celery stalks, diced

1 tablespoon (8 g) minced garlic

3 cups (720 ml) beef broth

1 cup (240 ml) dry red wine

¼ cup (60 ml) balsamic vinegar

3 tablespoons (45 ml) Worcestershire sauce

2 tablespoons (30 g) tomato paste

1 teaspoon salt

1 teaspoon freshly ground black pepper

Cooked rice, for serving

1Preheat the smoker to 275°F (140°C), using hardwood smoking chips (hickory, oak, or applewood).

2Season the oxtails generously all over with the rub and place them in the smoker. Smoke them until they are a dark mahogany color, about 2 hours.

3While the oxtails are smoking, heat the olive oil in a large saucepan over medium-high heat. Add the onion, carrot, and celery and sauté until softened, about 5 minutes. Add the garlic and sauté for 2 minutes longer.

4Stir in the beef broth, wine, vinegar, Worcestershire sauce, tomato, salt, and pepper and bring to a boil. Decrease the heat to low and simmer for 10 minutes to reduce the braising liquid. Set it aside until the oxtails are ready.

5Remove the oxtails from the smoker, arrange them in a large cast-iron skillet, pour in the braising liquid, and cover the skillet with foil. Place the skillet in the smoker and smoke until the oxtails are fork-tender, about 2 ½ hours.

6Transfer the oxtails to a serving platter and strain the braising liquid. Serve the oxtails over rice with a generous ladle of the braising liquid.

Texas-Style

MUSTARD-RUBBED SMOKED BRISKET

LATELY EVERYONE’S AN EXPERT on Texas brisket, with all sorts of complicated ideas for rubs and sauces and mops and pastes. Some of those recipes are great, granted, but I think the best place to start—and, frankly, the best place to end up, even if you’ve smoked brisket a hundred times—is with a thick rub of your favorite spice-rich grainy mustard. That’s all you really need.

SERVES 8

PREP TIME: 10 minutes

COOK TIME: 9 to 10 hours

½ cup (120 ml) grainy mustard

One 12-pound (5.5 kg) brisket, trimmed to ¼ inch (6 mm) of fat

Salt and freshly ground black pepper

1Rub the mustard all over the meat and generously season it with salt and pepper. Let the brisket rest until it is at room temperature.

2Preheat the smoker to 265°F (130°C), using hardwood smoking chips (oak, hickory, or applewood).

3Place the brisket in the smoker, fat-side up, and smoke for about 5 hours to create a dark bark, with an internal temperature of 165°F (74°C).

4Remove the meat from the smoker and wrap it in a double layer of butcher paper. Place the wrapped meat back in the smoker, fat-side up, insert a meat thermometer in the middle of the fat, and continue to smoke until it reads 200°F (93°C), about 4 hours.

5Let the brisket rest for at least 1 hour still wrapped before opening the paper, slicing, and serving the meat.

BRISKET

Chili

I NEVER SMOKE A BIG BRISKET WITHOUT making enough meat for leftovers. Sometimes the leftovers get repurposed into thick sandwiches. My favorite day two use is this chili. And yes, I am aware that many chili purists say “no beans” to beans in their chili. On this point, I am proudly a non-purist.

SERVES 8

PREP TIME: 20 minutes

COOK TIME: 1 to 2 hours

1 tablespoon (15 ml) olive oil

1 onion, chopped

1 green bell pepper, seeded and diced

1 teaspoon minced garlic

2 pounds (910 g) smoked brisket (cut into small cubes)

One 28-ounce (784 g) can diced tomatoes, undrained

One 28-ounce (784 g) can tomato sauce

One 16-ounce (455 g) can red kidney beans, rinsed and drained

One 16-ounce (455 g) can navy beans, rinsed and drained

One 16-ounce (455 g) can black beans, rinsed and drained

2 tablespoons (12 g) chipotle chili powder

1 tablespoon (6 g) ground cumin

1 tablespoon (12 g) brown sugar

Salt and freshly ground black pepper

1Preheat the grill to medium heat, about 350°F (180°C).

2Place a large Dutch oven on the grill and add the olive oil. Add the onion and bell pepper and sauté until softened, about 5 minutes. Add the garlic and sauté for 2 minutes longer.

3Add the brisket, tomatoes with juices, tomato sauce, kidney beans, navy beans, black beans, chili powder, cumin, and brown sugar, stirring gently to combine.

4Reduce the grill heat to low, about 300°F (150°C), close the lid, and cook for 1 to 2 hours, stirring occasionally, until the chili is thickened and bubbly.

5Season with salt and pepper and serve immediately with your favorite chili toppings.

◁ Smoked

BEEF RIBS

MY GRANDFATHER WAS A MASTER AT COOKING beef ribs and he was the one who first got me interested in cooking them. He showed me how to cook them low and slow in a classic pit barrel. Now, I’m a Texas-style fan, keeping it real with just salt and pepper. But he’s got this collection of spices, and I follow suit, mimicking his moves, hoping to capture that essence. And it’s all going down in his vintage pit barrel. Meat on one side, fiery coals on the flip. So, I dive headfirst into the Dino Ribs game, chasing that perfect beef rib. I realized its insanely simple—just fire-tending and patience are all it takes. Looking back, I’m realizing it was always more than cooking; it was a piece of our story.

SERVES 4

PREP TIME: 15 minutes

COOK TIME: 6 to 8 hours

3 to 4 pounds (1,365 to 1,820 g) beef ribs (well-marbled and bone-in)

1 cup (96 g) freshly ground black pepper

¼ cup (68 g) salt

2 tablespoons (14 g) garlic powder

2 tablespoons (14 g) onion powder

Level Up B Rub (optional)

¼ cup (60 ml) Worcestershire sauce

1Preheat the smoker to 275°F (140°C), using hardwood smoking chips (hickory, oak, or applewood).

2Pat the beef ribs dry with paper towels and trim the excess fat from the top of the ribs—do not remove the membrane.

3In a medium bowl, mix together the pepper, salt, garlic powder, onion powder, and Level Up B Rub (if using).

4Coat the beef ribs with the Worcestershire sauce and then evenly rub in the spice mixture.

5Place the seasoned beef ribs in the smoker, bone-side down, with space between them for smoke circulation. Close the lid and smoke the ribs for 6 to 8 hours, maintaining a consistent temperature of 275°F (140°C). Check the internal temperature of the ribs with a meat thermometer occasionally. The ribs are ready when they reach an internal temperature of 200° to 205°F (93° to 96°C) and the meat is tender enough to pull away from the bone.

6Remove the smoked beef ribs from the smoker, tent with foil, and let rest for 15 minutes before slicing. Enjoy!

CHAPTER

Three

BODACIOUS PORK & LAMB

FROM THE
Grill

Dressed-Up

SOUTHERN BLT

SOUTHERNERS WILL ADD PIMENTO CHEESE to just about anything. But you don’t have to be from the South to pick up that tasty habit. You’ll be surprised how a couple of tablespoons of pimento cheese elevate this BLT into a better version of the classic sandwich.

SERVES 1

PREP TIME: 10 minutes

COOK TIME: 7 minutes

4 strips bacon

2 slices thick-cut white bread

1 teaspoon unsalted butter

2 tablespoons (30 g) pimento cheese

1 small tomato, cut into ½-inch (1.3 cm) slices

Salt and freshly ground black pepper

1 Bibb, Boston, or iceberg lettuce leaf

1Place a medium skillet over medium-high heat and cook the bacon until crispy, turning once, about 7 minutes. Transfer the bacon to paper towels to drain.

2Grill or toast the bread to the desired brownness and spread with the butter and pimento cheese.

3Layer the bacon and tomato slices evenly on one slice, seasoning with salt and pepper.

4Top with the lettuce leaf and the remaining bread slice. Serve.

Grilled Honey-Mustard

PORK CHOPS

I LIKE MY GRILLED STEAKS plain and simple, but I think grilled pork chops benefit from an extra boost of flavor. For extra mustard flavor—which is the way I like these—serve with some mustard at the table.

SERVES 4

PREP TIME: 10 minutes, plus marinating time

COOK TIME: 19 minutes

¼ cup (60 ml) olive oil

3 tablespoons (45 ml) soy sauce

2 tablespoons (40 g) honey

1 tablespoon (8 g) minced garlic

1 tablespoon (15 ml) grainy mustard

Four 6-ounce (168 g) bone-in pork chops

1Add the olive oil, soy sauce, honey, garlic, and mustard to a large resealable plastic bag and shake to combine. Add the pork chops to the bag, squeeze out as much air as possible, seal, and massage the marinade into the meat. Refrigerate for at least 1 hour and up to 8 hours.

2Preheat the grill to medium-high heat, about 400°F (200°C).

3Sear the pork chops for 2 minutes per side and reduce the grill heat to medium, about 350°F (180°C).

4Grill the pork until it is lightly charred and reaches an internal temperature of 145°F (63°C), turning several times, for about 15 minutes total time.

5Remove the pork to a platter, tent it loosely with foil, and let it rest for 5 minutes before serving.

◁ Hawaiian-Inspired

MARINATED PORK TENDERLOIN

MANY COOKS BEFORE ME HAVE NOTED the affinity between pineapple and pork tenderloin. But I like to add some savory sauces and spices to complement, and take the edge off, the sweetness of the pineapple. This is one of those fancy enough for company, easy enough for a busy weeknight recipes that you can’t have too many of.

SERVES 4

PREP TIME: 15 minutes, plus marinating time

COOK TIME: 20 to 24 minutes

½ cup (120 ml) pineapple juice

¼ cup (60 ml) olive oil

¼ cup (50 g) packed brown sugar

¼ cup (60 ml) ketchup

3 tablespoons (45 ml) soy sauce

3 tablespoons (45 ml) chili sauce

1 teaspoon garlic powder

1 teaspoon ground ginger

½ teaspoon paprika

¼ teaspoon salt

2 pounds (910 g) pork tenderloins, trimmed

1Place the pineapple juice, oil, brown sugar, ketchup, soy sauce, chili sauce, garlic powder, ginger, paprika, and salt in a large resealable plastic bag and shake to combine. Reserve ½ cup (120 ml) of the marinade.

2Add the pork tenderloins, squeeze out as much air as possible, and seal the bag. Massage the marinade into the meat and refrigerate for at least 4 hours and up to overnight. Refrigerate the reserved sauce.

3Take the pork out of the refrigerator at least 30 minutes before grilling.

4Preheat the grill to medium-high heat, about 400°F (200°C). Clean and oil the grates.

5Place the pork on the grill and discard the marinade. Grill, turning to cook all four sides of the meat, 5 to 6 minutes per side, until the meat reaches an internal temperature of 145°F (63°C), brushing with the reserved marinade. Serve.

◁ Sweet & Sour

PORK SKEWERS

MY OPINION: YOU CAN BUY A BOTTLE OF SOMETHING labeled “Sweet and Sour Sauce” and use it to marinate the pork. But what you’ll get is mostly sweet, with a syrupy flavor that lacks the authentic Asian-restaurant flavor the marinade I use in this recipe has. The fresh ginger and chiles make a world of difference. Fish sauce is available in all Asian markets and, nowadays, in many supermarkets.

SERVES 6

PREP TIME: 30 minutes, plus marinating time

COOK TIME: 15 minutes

1/3 cup (80 ml) soy sauce

¼ cup (60 ml) apple cider vinegar

¼ cup (50 g) packed brown sugar

2 hot chiles, such as serranos (lower heat) or jalapeños (higher heat), seeded and thinly sliced

2 tablespoons (30 ml) Asian-style fish sauce

2 tablespoons (16 g) peeled and grated fresh ginger

½ teaspoon freshly ground black pepper

3 pounds (1365 g) boneless pork shoulder, cut into ¼-inch (6 mm) thick slices

2 cups (300 g) pineapple chunks

12 metal skewers or wooden skewers soaked in water for 30 minutes

1In a large bowl, combine the soy sauce, vinegar, brown sugar, chiles, fish sauce, ginger, and pepper. Add the pork slices to the bowl, toss to coat, and refrigerate for at least 3 hours and up to overnight.

2Preheat the grill to medium-high heat, about 400°F (200°C), and lightly oil the grates.

3Thread the pork slices onto half the skewers, leaving a bit of space to allow for even cooking. Discard the sauce in the bowl. Thread the pineapple chunks onto the remaining skewers.

4Grill the pork skewers for a total of 15 minutes, turning often, until the meat is cooked through and lightly charred. Put the pineapple skewers on halfway through the time. Serve.

◁ Grilled

ITALIAN SAUSAGE SANDWICH

AS YOU PROBABLY KNOW, most stores sell sweet and hot Italian sausages. Why don’t I tell you which one to get for this recipe? Because I want you to decide. They are both perfect hot off the grill.

SERVES 4

PREP TIME: 10 minutes

COOK TIME: 14 minutes

1 teaspoon olive oil

1 onion, halved and thinly sliced

1 bell pepper (red or yellow), seeded and julienned

One 8-ounce (225 g) package sliced cremini mushrooms

Four 4-ounce (112 g) Italian sausages

1 large baguette, cut into 4 equal pieces and halved lengthwise, or 4 smaller sub rolls

4 teaspoons (20 ml) yellow mustard

1Preheat the grill to high heat, about 450°F (230°C).

2Place a medium cast-iron skillet on one side of the grill and add the olive oil. Add the onion and sauté until softened, about 3 minutes. Add the bell pepper and sauté until lightly browned, about 4 minutes longer.

3While the veggies are cooking, grill the sausages on the other half of the grill until they are cooked through, turning to get all sides, about 12 minutes total.

4Remove the skillet and sausages from the grill—you can put them in the skillet with the veggies. Turn the grill off and lay the baguette pieces cut-side down on the grate until lightly toasted, about 1 minute.

5Slather mustard on each bun, add a sausage, and top each with peppers and onions.

LEG OF LAMB

from the Grill

MOST OF THE LAMB AFICIONADOS I KNOW consider the leg the most flavorful cut—and the true test of a lamb cook’s prowess. I won’t argue with the first part. As for the second, it’s really not that difficult. Just be sure to check the lamb for doneness (at least 145°F [63°C]), because the meat cooks unevenly due to the varying thickness of different parts of the leg.

SERVES 12 TO 15

PREP TIME: 5 minutes, plus marinating time

COOK TIME: 1 hour

For the Marinade

¼ cup (60 ml) olive oil

¼ cup (60 ml) red wine

1 tablespoon (15 ml) balsamic vinegar

6 cloves garlic, minced

2 tablespoons (8 g) chopped fresh thyme

2 tablespoons (8 g) chopped fresh rosemary

2 teaspoons salt

2 teaspoons freshly ground black pepper

One 6- to 7-pound (2.7 to 3.2 kg) boneless leg of lamb, twine removed and butterflied

1To make the marinade, in a bowl, stir together the oil, red wine, vinegar, garlic, thyme, rosemary, salt, and pepper and transfer to a glass bowl or baking dish large enough to hold the leg of lamb.

2Add the lamb to the marinade and use your fingers to rub the marinade over the entire surface of the meat. Cover with plastic wrap and marinate in the refrigerator for at least 4 hours or overnight.

3Preheat the grill to 275°F (140°C). Create an indirect heat fire in your covered grill, massing the coals on one half of the grill, or, for gas, leaving the burners on one side off.

4Transfer the leg of lamb to the cool side of the grill. Cook, covered, for 35 to 45 minutes, flipping the meat once after about 20 minutes, until the meat reaches an internal temperature of 145°F (63°C).

5Move the meat to the hot side of the grill and sear it for 5 minutes on each side, so that it is slightly charred but not burnt. Remove the meat and let it rest for 10 to 15 minutes. Slice thin or thick, as you prefer, and serve hot.

Grill-Roasted

LAMB RIBS

EVERYONE KNOWS LAMB CHOPS and leg of lamb. If you’ve never had them, may I suggest you try lamb ribs? Just as with pork and beef ribs, the extra marbling of fat adds rich flavor and mouthwatering moistness.

SERVES 6 TO 8

PREP TIME: 10 minutes

COOK TIME: 1 hour and 25 minutes

2 to 2 ¼ pounds (910 to 1,025 g) lamb ribs

2 teaspoons dry mustard

1 tablespoon (9 g) garlic powder

1 tablespoon (9 g) onion powder

1 teaspoon cayenne pepper

1 teaspoon paprika

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

¼ cup (60 ml) Worcestershire sauce

½ cup (120 ml) AB’s BBQ Sauce or your favorite sauce, plus more for serving

1Preheat the grill to 375°F (190°C). Lightly spray or brush a large heatproof baking dish with olive oil.

2Add the ribs to the baking dish, spacing them out evenly.

3Make a rub by whisking together the dry mustard, garlic and onion powders, cayenne, paprika, salt, and pepper in a small bowl. Rub the ribs with the mixture firmly on all sides. Add the Worcestershire sauce to the baking dish, pouring it between the ribs. Cover with foil, place the ribs in the grill, cover the grill, and cook for 1 hour.

4Remove the ribs from the grill and flip them over with tongs. Brush them with the basting liquid in the baking dish and the barbecue sauce. Remove the foil, return them to the grill, cover the grill, and roast for 15 minutes longer. Finally, remove the ribs from the baking dish, set the dish aside, and grill the ribs on the grill grates for 10 minutes longer. Serve hot, with more barbecue sauce.

Rubbed & Grilled

LAMB BREAST

BEFORE GRILLING AND BARBECUE WERE FANCY things that happened in high-end big city restaurants, they were often ways for rural and small-town people to cook cheaper cuts of meat and make them taste as good as or better than the fancy cuts. One such cut is lamb breast, a fatty (but you can trim as much of the fat as you like) cut from the lamb’s belly that costs a lot less than other cuts of lamb. You won’t be sorry you tried it.

SERVES 4

PREP TIME: 10 minutes, plus marinating time

COOK TIME: 1 hour

1 ½ pounds (680 g) boneless lamb breast

1 tablespoon (15 ml) olive oil

For the Dry Rub

1 teaspoon paprika

1 teaspoon ground cinnamon

1 teaspoon ground allspice

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground cumin

1 teaspoon salt

1 teaspoon freshly ground black pepper

2 teaspoons dried mint leaves

1Thoroughly rinse the lamb breast and pat it dry. Rub the entire surface of the meat with the olive oil. Place the meat in a covered bowl in the refrigerator for 1 hour.

2To make the rub, combine all the ingredients in a bowl.

3Preheat the grill to medium heat, about 350°F (180°C). Make one side of the grill the cool side, either by turning the burners off on that side (gas grill) or moving the coals away from that side (charcoal grill).

4Rub the lamb thoroughly with the dry rub. Transfer the lamb to the cool side, cover the grill, and let the meat cook for 40 minutes, flipping the meat over halfway through the cooking time.

5Move the meat to the hot side of the grill and grill for 10 to 12 minutes, flipping it halfway through, until it is nicely charred.

6Remove the lamb from the grill, let it rest for 5 to 10 minutes, then slice and serve hot.

Grilled Rosemary

LAMB CHOPS

YOU DON’T NEED TO DO MUCH to make these grilled chops taste great. It’s all in the ingredients—lamb from a good meat department or butcher, a good-quality olive oil, rosemary at peak freshness, and firm, fresh garlic cloves.

SERVES 4 TO 8

PREP TIME: 5 minutes, plus marinating time

COOK TIME: 18 minutes

3 tablespoons (45 ml) extra-virgin olive oil

3 cloves garlic, minced

2 tablespoons (8 g) chopped fresh rosemary

Salt and freshly ground black pepper

8 medium lamb loin chops

1Stir together the oil, garlic, rosemary, salt, and pepper in a bowl. Coat the chops well with this marinade and cover and refrigerate for at least 1 hour and up to overnight.

2Preheat the grill to medium-high heat, about 425°F (220°C). Create an indirect heat fire, with no coals or burners on one side.

3Arrange the chops over this cool side of the grill and let them cook for about 10 minutes, until they have an internal temperature of about 110°F (43°C).

4Now slide the chops over to the hot side of the grill and sear them over direct heat for 3 to 4 minutes per side, until they register 135°F (57°C) for medium-rare or 145°F (63°C) for medium. Put the chops on a platter or plates and let rest for 4 to 6 minutes. Serve hot.

FROM THE
Smoker

◁ Your Basic Down-Home

SMOKED PORK BUTT

IN MUCH OF THE SOUTH, ESPECIALLY THE CAROLINAS, pork butt is the quintessential meat for smoke-cooked barbecue. When it’s not shredded and sauced up for pulled pork, it’s served in slices on the plate, as here.

SERVES 10

PREP TIME: 10 minutes

COOK TIME: 8 hours

½ cup (100 g) packed brown sugar

3 tablespoons (50 g) salt

2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon freshly ground black pepper

1 teaspoon cayenne pepper

8 pounds (3.6 kg) pork butt roast, trimmed

1In a small bowl, mix together the brown sugar, salt, garlic powder, onion powder, pepper, and cayenne. Rub the spice mixture all over the meat and let rest for 30 minutes at room temperature.

2Preheat the smoker to 225°F (107°C), using hardwood smoking chips (oak, hickory, or applewood).

3Place the pork in the smoker and smoke for 4 hours without opening the smoker.

4Remove the meat from the smoker and wrap it in a double layer of butcher paper. Place the wrapped meat back in the smoker, insert a meat thermometer in the middle, and continue to smoke until it reads 200°F (93°C), about 4 hours longer.

5Let the meat rest for at least 30 minutes still wrapped before opening the paper, slicing, and serving with your favorite barbecue sauce.

◁ St. Louis–Style

PORK RIBS

PASSED DOWN THROUGH THE YEARS, this culinary gem pays tribute, again, to my grandfather, who first introduced me to pork ribs during my youth. Imagine trimmed ribs, seasoned with a blend of a spice rub, mustard, and brown sugar that brings together sweet, smoky, and a touch of heat. The smoker comes to life, infusing the ribs with flavors that tell a story of barbecue traditions.

SERVES 3

PREP TIME: 15 minutes

COOK TIME: 2 hours and 40 minutes

½ cup (120 ml) apple juice

½ cup (120 ml) water

4 pounds (1.8 kg) St. Louis–style pork ribs, membrane removed

3 tablespoons (45 ml) grainy mustard

AB’s BBQ Rub or your favorite dry rub

½ cup (112 g) unsalted butter, cubed

1/3 cup (65 g) packed brown sugar

1 cup (240 ml) barbecue sauce

1Preheat the smoker to 275°F (140°C), using hardwood smoking chips (hickory, oak, or applewood).

2Mix the apple juice and water together in a spray bottle and set it aside.

3Coat the ribs in the mustard and season generously with the dry rub. Place the seasoned ribs in the smoker, bone-side down, with space between them for smoke circulation. Close the lid and smoke the ribs for 1 hour, maintaining a consistent temperature of 275°F (140°C). Spritz them with the apple juice mixture.

4Lay down a double layer of foil and arrange the butter cubes and brown sugar in the center, approximately the size of the ribs. Place the ribs on the foil and wrap them up tightly, crimping the edges to create a leak-proof packet.

5Place the ribs back in the smoker and smoke until the meat is tender enough to pull away from the bone, about 1 ½ hours longer.

6Unwrap the ribs, brush with the barbecue sauce, and smoke for 10 minutes longer, until the sauce becomes sticky.

7Remove the ribs from the smoker and allow them to rest for 10 minutes before slicing. Enjoy!

◁ Smoked

GLAZED HAM

HANDS-DOWN THIS IS THE BEST WAY TO PREPARE a spiral-cut ham, as far as I’m concerned. The deep flavor of the wood smoke does two things here. It infuses the ham meat with a rustic country flavor and it gives a tasty woodsy accent to the glaze, making the glaze a little less sweet and a lot more flavorful.

SERVES 10

PREP TIME: 15 minutes

COOK TIME: 4 hours

One 7-pound (3.2 kg) cooked, bone-in, spiral-cut ham

¾ cup (180 ml) orange juice

1/3 cup (65 g) packed brown sugar

1/3 cup (110 g) honey

¾ teaspoon ground cinnamon

½ teaspoon ground cloves

¼ teaspoon ground nutmeg

1 tablespoon (8 g) cornstarch

1 tablespoon (15 ml) water

1Preheat the smoker to 225°F (107°C), using hardwood smoking chips (hickory, oak, or applewood).

2Place the ham, cut-side down, in the smoker and smoke for 2 hours.

3While the ham is smoking, heat the orange juice, brown sugar, honey, cinnamon, cloves, and nutmeg in a medium saucepan over medium-high heat. Bring the mixture to a gentle boil, reduce the heat to low, and simmer for 4 minutes.

4In a cup, mix the cornstarch and water until blended and pour it into the orange juice mixture, whisking constantly until the glaze thickens, about 1 minute. Remove the glaze from the heat and set aside.

5Increase the smoker temperature to 325°F (170°C) and brush the glaze generously on the ham.

6Continue smoking the ham, and brushing on glaze, until it reaches an internal temperature of 140°F (60°C), about 2 hours. Let the ham rest for 15 minutes before slicing.

◁ Pork Belly

BURNT ENDS

I AM A MAN OF TRADITION, and as such I don’t often hop on board the latest food trend. I make an exception for pork belly, which used to be hard to find in stores but has lately become super trendy and popular. It’s a fattier and more flavor-packed cut of pork than chops or tenderloins, and if you have not had it you’ll be sure to enjoy discovering it. In fact, the meat has always been valued in traditional barbecue circles; it’s only lately been discovered by the rest of the world.

SERVES 6

PREP TIME: 15 minutes

COOK TIME: 4 ½ hours

1 tablespoon (12 g) brown sugar

2 teaspoons chili powder

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon ground cumin

1 teaspoon salt

½ teaspoon freshly ground black pepper

3 pounds (1,365 g) pork belly, cut into 1 ½-inch (3.8 cm) cubes

2 tablespoons (30 ml) olive oil

2/3 cup (160 ml) barbecue sauce of choice

3 tablespoons (42 g) unsalted butter, melted

1Preheat the smoker to 250°F (120°C), using hardwood smoking chips (hickory, oak, or applewood).

2In a small bowl, mix together the brown sugar, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper.

3Place the pork belly in a large bowl and toss with the oil. Add the spice mixture and toss to coat the pork thoroughly. Place the seasoned pork belly in the smoker, close the lid, and smoke until the cubes are a dark reddish color, about 2 ½ hours.

4In a small bowl, whisk the barbecue sauce and butter.

5Transfer the pork to a large disposable aluminum roasting pan and add the barbecue sauce mixture, tossing to coat.

6Cover the pan with foil, return it to the smoker, and cook for 2 hours longer, or until the pork has an internal temperature of 250°F (120°C). Allow the pork to rest for 10 minutes before serving.

CHAPTER

Four

FIRE-KISSED
FISH & SHELLFISH

Foil-Pack

GRILLED SHRIMP BOIL

LIKE A LOUISIANA SHRIMP BOIL (or a Midwestern fish boil), except from the grill and not from a big cauldron.

SERVES 4

PREP TIME: 20 minutes

COOK TIME: 16 minutes

2 quarts (1.8 L) water

1 pound (455 g) baby or fingerling potatoes, cut into 1-inch (2.5 cm) cubes

2 ears fresh corn, cut or broken into 2-inch (5 cm) rounds

1 ½ pounds (680 g) fresh medium or large uncooked shrimp, peeled and deveined

12 ounces (340 g) andouille smoked sausage, cut into 2-inch (5 cm) rounds

¼ cup chopped onion

4 cloves garlic, minced

¼ cup (56 g) unsalted butter, melted

1 teaspoon salt

½ teaspoon freshly ground black pepper

2 tablespoons (12 g) Old Bay Seasoning (preferably) or other Louisiana-style seasoning mixture for seafood

Chopped fresh parsley, for garnish

Lemon wedges or slices, for garnish

1Preheat the grill to 400°F (200°C). Have ready four heavy-duty aluminum foil sheets, about 12 inches (30.5 cm) square.

2Add the water to a stockpot and bring to a boil over high heat on the stovetop. Add the potatoes and corn, reduce the heat to a simmer, and cook for 10 minutes, until soft but not mushy. Remove from the heat and drain.

3In a large bowl, gently stir together the shrimp, sausage, onion, garlic, potatoes, and corn. Pour the butter over the mixture and season with the salt, pepper, and Old Bay Seasoning. Stir again to combine well. Place one-fourth of this mixture in the center of each aluminum foil sheet. Wrap the foil securely around each packet, sealing well.

4Transfer the packets to the grill and cook for 7 to 8 minutes. Flip them over and cook for 7 to 8 minutes longer. Open the packets carefully, garnish with parsley and lemon, and serve hot.

Sweet & Hot

BARBECUE GRILLED SHRIMP

PART OF THE FUN OF GRILLING is that you can walk away from the grill and do something else as the food cooks. Resist this temptation when you are grilling shrimp, however: Shrimp can get tough and overcooked pretty quickly. On that note, if you can’t find large shrimp and have to substitute medium shrimp, reduce the cooking time by half.

SERVES 2

PREP TIME: 15 minutes

COOK TIME: 8 minutes

1/3 cup (80 ml) barbecue sauce

¼ cup (80 g) honey

2 tablespoons (30 ml) chili sauce

2 teaspoons minced garlic

1 pound (455 g) large (31/35 count) tail-on shrimp, peeled and deveined

8 metal skewers or wooden skewers soaked in water for 30 minutes

2 tablespoons (30 ml) olive oil

Salt and freshly ground black pepper

Chopped scallion, for garnish

1Preheat the grill to medium heat, about 350°F (180°C).

2In a medium bowl, mix the barbecue sauce, honey, chili sauce, and garlic. Reserve half the sauce for serving.

3Thread the shrimp onto the skewers, dividing them evenly and leaving a little space between them for even cooking. Brush the shrimp with the oil and season with salt and pepper.

4Grill the shrimp until opaque and lightly charred, turning every 2 minutes, around 8 minutes total time. Brush the shrimp with the barbecue sauce while grilling.

5Serve garnished with scallions and the reserved sauce for dipping.

◁ Creole Garlic Butter

GRILLED SHRIMP SKEWERS

YOU CAN MAKE YOUR OWN CREOLE SEASONING MIX—the ingredients are dried thyme, paprika, garlic powder, onion powder, and chili powder—but there are so many good brands for sale in the supermarket that you don’t have to. The Gulf Coast of Louisiana is a famous shrimp fishery and so it makes sense that Creole Louisianians would create a spice mix that tastes terrific on shrimp. Add some garlic butter and lemon and you’re all set.

SERVES 6

PREP TIME: 20 minutes

COOK TIME: 8 minutes

½ cup (112 g) unsalted butter, melted

Juice of 1 lemon

1 tablespoon (4 g) chopped fresh curly parsley

1 tablespoon (6 g) Creole seasoning

2 teaspoons minced garlic

2 pounds (910 g) large (31/35 count) tail-on shrimp, peeled and deveined

6 metal skewers or wooden skewers soaked in water for 30 minutes

1Preheat the grill to medium heat, about 350°F (180°C).

2In a medium bowl, mix together the butter, lemon juice, parsley, seasoning, and garlic. Reserve half the sauce for basting.

3Add the shrimp to the remaining butter mixture, tossing to coat. Thread the shrimp onto the skewers, dividing them evenly and leaving a little space between them for even cooking.

4Grill the shrimp until opaque and lightly charred, turning once, around 8 minutes total time. Brush the shrimp with the reserved butter mixture while grilling. Serve.

◁ Grilled

LOBSTERS

NOTHING COULD BE MORE STRAIGHTFORWARD than this process—a quick drizzle of olive oil, a sprinkle of salt and pepper, and a baste of lemony garlic butter. The sizzle and scent are captivating as the lobsters cook to tender perfection.

SERVES 2

PREP TIME: 30 minutes

COOK TIME: 12 minutes

Two 1 ½-pound (680 g) whole lobsters

2 tablespoons (30 ml) olive oil

Salt and freshly ground black pepper

½ cup (112 g) unsalted butter

1 tablespoon (8 g) minced garlic

Juice of ½ lemon

1 tablespoon (4 g) chopped fresh curly parsley, plus more for garnish

1Preheat the grill to medium heat, about 350°F (180°C).

2Rinse the lobsters under cold water and pat them dry with paper towels. Split the lobsters lengthwise using shears, scoop out and discard the yellow-green innards, and snap off and crack the claws. Drizzle the lobster meat with the oil and season with salt and pepper.

3In a small saucepan, melt the butter over low heat and stir in the garlic and lemon juice. Cook for 2 minutes, remove the butter mixture from the heat, stir in the parsley, and set aside.

4Place the lobster halves and claws on the grill, flesh-side down. Grill until the flesh becomes opaque, about 5 minutes.

5Flip the lobster halves and claws over and baste the flesh with the garlic butter sauce. Grill, basting with the sauce, until the flesh is cooked and the internal temperature is 140°F (60°C), about 5 minutes.

6Transfer the lobster halves and claws to a serving platter and garnish with chopped parsley.

◁ Grilled

MAHI MAHI

IF MAHI MAHI IS HARD TO FIND where you live, you can substitute another firm but flaky white fish, such as snapper, grouper, haddock, or cod.

SERVES 2

PREP TIME: 10 minutes

COOK TIME: 10 minutes

½ teaspoon garlic powder

½ teaspoon smoked paprika

½ teaspoon salt

½ teaspoon freshly ground black pepper

Two 6-ounce (168 g) skin-on mahi mahi fillets

1 tablespoon (15 ml) olive oil

2 tablespoons (28 g) unsalted butter, melted

Chopped fresh dill, for garnish

Lemon wedges or slices, for garnish

1Preheat the grill to medium-high heat, about 400°F (200°C). Clean the grates thoroughly and lightly oil them.

2In a small bowl, mix together the garlic powder, paprika, salt, and pepper.

3Brush the fillets all over with the olive oil and season with the spice mixture. Arrange the fish, flesh-side down, on the grill and grill until the fillets reach an internal temperature of 165°F (74°C), turning once, about 10 minutes total.

4Remove the fish from the grill and brush the fillets with the butter. Serve topped with chopped dill and lemon wedges or slices.

◁ Brown Sugar

GRILLED SALMON

SWEET AND SAVORY MEET IN THIS QUICK but fancy dinner, one of my go-to choices when I have company over. Fresh salmon fillets with a caramelized brown sugar glaze, kissed by the flavor of smoke from the grill, are my idea of perfection.

SERVES 4

PREP TIME: 10 minutes

COOK TIME: 12 minutes

¼ cup (50 g) brown sugar

1 tablespoon (2 g) dried parsley

2 teaspoons garlic powder

2 teaspoons paprika

1 teaspoon salt

½ teaspoon freshly ground black pepper

Four 5-ounce (140 g) skin-on salmon fillets, about 1 inch (2.5 cm) thick

Olive oil, as needed

1Preheat the grill to high heat, about 450°F (230°C). Clean the grates thoroughly and lightly oil them.

2In a small bowl, mix together the brown sugar, parsley, garlic powder, paprika, salt, and pepper.

3Pat the salmon dry with paper towels, brush them all over with olive oil, and season with the spice mixture. Arrange the fish, skin-side down, on the grill, close the lid, and grill until they reach an internal temperature of 145°F (63°C), turning once, 10 to 12 minutes total. Remove the fish from the grill and serve.

Louisiana

HONEY-GRILLED SALMON

THERE ARE MANY BRANDS OF CAJUN SEASONING available in stores just about anywhere. Here we will make our own that’s just as good—or even better! We will use about 2 tablespoons (12 g) here; store the extra seasoning mixture in a cool, dry place.

SERVES 4

PREP TIME: 10 minutes

COOK TIME: 18 minutes

For the Cajun Seasoning

2 teaspoons garlic powder

1 teaspoon onion powder

2 teaspoons paprika, preferably smoked

1 teaspoon cayenne pepper

2 teaspoons dried Italian seasoning or dried parsley

1 teaspoon freshly cracked black pepper

1 teaspoon salt

1 teaspoon red pepper flakes

¼ cup (56 g) unsalted butter, at room temperature

2 tablespoons (40 g) honey

4 medium to large salmon fillets, trimmed of skin

Olive oil

Salt and freshly ground black pepper

4 to 8 sprigs fresh parsley

1Preheat the grill to 350°F (180°C).

2To make the Cajun seasoning, in a bowl, combine the garlic powder, onion powder, paprika, cayenne, Italian seasoning, pepper, salt, and red pepper flakes and set aside. Whip the butter in a second bowl with a hand mixer or a whisk until it gets light and airy. Whip in the honey. Add 2 tablespoons (12 g) of the dry seasoning mixture and stir into the butter and honey.

3Meanwhile, pat the salmon fillets dry with paper towels and then coat them with olive oil on all sides.

4Transfer the salmon to the grill and cook for about 8 minutes on each side (or 5 or 6 minutes if the fillets are on the thin side), until the fish is no longer translucent and flakes with a fork.

5Spoon half the seasoned honey-butter evenly over the top of the salmon fillets, flip them over, and spoon the remaining honey-butter over the other side. Remove the fish from the grill, garnish with the parsley, and serve hot.

Blackened

GRILLED COD

COD HAS A UNIQUE FLAVOR but it is not always available in every market. Tilapia, haddock, bass, and sea bass are all good substitutes for this recipe. All of the makers of Cajun and Creole seasoning mixes also make “blackened seasoning,” and it is very easy to find nowadays.

SERVES 4

PREP TIME: 5 minutes

COOK TIME: 12 minutes

Four 4- to 6-ounce (112 to 168 g) cod fillets

2 tablespoons (30 ml) olive oil

¾ teaspoon salt

½ teaspoon freshly ground black pepper

2 tablespoons (12 g) blackened seasoning

1Let the cod fillets come to room temperature for 15 to 20 minutes.

2Meanwhile, preheat the grill to medium-high heat, about 375°F (190°C), with all the coals, or burners, lit on one side of the grill.

3Pat the fillets dry with a paper towel and coat them on all sides with the olive oil. Season the fillets on all sides with the salt, pepper, and blackened seasoning.

4Place the cod on the cool side of the grill and cook for 3 to 4 minutes on each side, until the fish is no longer translucent and flakes easily with a fork. Transfer it gently to the hot side of the grill and let it sear lightly for 2 minutes. Remove from the grill, let rest for 5 minutes, and serve hot.

Grilled

LIME-BASIL HALIBUT

HALIBUT HAS GOTTEN A LITTLE PRICEY in recent years. Save this showstopper recipe for a fancy dinner for company.

SERVES 4

PREP TIME: 10 minutes, plus marinating time

COOK TIME: 12 minutes

¼ cup (60 ml) extra-virgin olive oil

¼ cup (60 ml) fresh lime juice, from about 2 limes

3 cloves garlic, minced

1 teaspoon lime zest

1 ½ tablespoons (23 ml) bottled hot sauce

¼ cup (16 g) minced fresh basil

1 tablespoon (8 g) bottled capers

4 halibut fillets or steaks, about 6 ounces (168 g) each

½ teaspoon salt

½ teaspoon freshly ground black pepper

1In a blender or food processor, or in a bowl with a whisk, combine the olive oil, lime juice, garlic, lime zest, and hot sauce. Transfer to a bowl and stir in the basil and capers.

2Place the fish in a large glass baking dish in one layer. Cover with half of the marinade and cover tightly with plastic wrap. Set aside and reserve the other half of the marinade. Let the fish marinate in the refrigerator for 30 minutes—but no more (because the acid in the lime will begin breaking down the fish if they are in contact too long). Turn the fillets once or twice so that their entire surface is exposed to the marinade.

3Preheat the grill to high heat, about 450°F (230°C).

4Pat any excess marinade off of the fillets. Season them with the salt and pepper. Transfer to the hot grill and grill for 4 to 6 minutes per side, depending on their thickness.

5Remove from the grill and let the fish rest for 5 minutes. Transfer to plates and top each serving with the reserved marinade. Serve hot.

Grilled

WHOLE RED SNAPPER

IT’S NOT TO EVERYONE’S TASTE, but I happen to love the sight of a whole fish, cooked to perfection and seasoned well, on a platter in the middle of the table. And you can’t do much better than red snapper.

SERVES 4

PREP TIME: 15 minutes, plus marinating time

COOK TIME: 25 minutes

3 tablespoons (12 g) fresh thyme leaves

2 tablespoons minced (8 g) fresh basil

¼ cup (16 g) minced fresh parsley

4 cloves garlic, minced

2 tablespoons (30 ml) olive oil

1 tablespoon (15 ml) fresh lemon juice

½ teaspoon salt

¼ teaspoon white pepper

½ teaspoon powdered chicken bouillon (optional)

1 whole red snapper, 1 to 1 ½ pounds (455 to 680 g), cleaned, gutted, and scaled

1Stir together the thyme, basil, parsley, and garlic in a bowl. Add the olive oil, lemon juice, salt, white pepper, and powdered bouillon (if using) and stir to combine well. Set aside.

2Trim the fins off the fish with a sharp knife or kitchen shears. Rinse the fish and pat it dry.

3Use a sharp paring knife to cut four to six diagonal slits, each about ½ inch (1.3 cm) deep, on both sides of the snapper. Rub half of the herb-and-garlic mixture over the fish and into the slits. Rub some of the mixture into the fish’s gutted cavity. Transfer the fish to a large glass baking dish lined with parchment paper. Cover with plastic wrap and let it marinate at room temperature for 20 minutes.

4Meanwhile, preheat the grill to medium-high heat, about 375°F (190°C).

5Remove the fish from the glass dish and transfer it to the grill. Grill for 20 minutes, flipping the fish once at the halfway point. Brush the fish a few times with additional olive oil.

6Briefly raise the heat to high, about 450°F (230°C) and grill the fish 4 to 5 more minutes, so that it sears and chars a little, but take care not to burn the fish. You just want a light charring. Remove the fish from the grill and let it rest for 5 to 10 minutes. Slice into portions and serve hot.

◁ Candied

SMOKED SALMON BITES

THEY’RE TIME-CONSUMING, FOR SURE, but if you’re planning a day or evening with your smoker, these delectable cubes really don’t take much effort. During the long smoking time the brown sugar and honey flavors are infused into the fish, so that by the end the coating is not as sugary sweet as you might expect.

SERVES 4

PREP TIME: 15 minutes, plus marinating time

COOK TIME: 6 hours

1 ½ cups (360 ml) water

1 cup (200 g) packed brown sugar

¾ cup (240 g) honey

¼ cup (50 g) salt

One 4-pound (1.8 kg) skinless, boneless salmon side, cut into 1-inch (2.5 cm) cubes

1In a large bowl, whisk together the water, brown sugar, honey, and salt until the sugar is dissolved. Add the salmon cubes, cover, and refrigerate for at least 4 hours and up to overnight. Remove the salmon from the marinade, reserving the marinade.

2Preheat the smoker to 200°F (93°C), using hardwood smoking chips (hickory, oak, or applewood). Line the smoker grates with foil.

3Arrange the salmon cubes on the foil with a little space between them to ensure even smoking. Smoke the salmon for 1 hour.

4While the salmon is smoking, pour the marinade into a large saucepan and bring it to a boil over medium-high heat. Decrease the heat to low and simmer until the liquid reduces to a thicker glaze, skimming off any film that forms on the surface, about 15 minutes. Remove the glaze from the heat and set aside.

5After 1 hour of smoking, flip the salmon cubes and brush them with the glaze. Continue smoking the fish, flipping and brushing every hour, until the cubes are lightly caramelized and reach an internal temperature of 160°F (71°C), about 5 hours. Serve.

CHAPTER

Five

CHEESE & VEGGIE
SIDES AND MAINS

◁ Smoked

MAC & CHEESE

SMOKED MAC & CHEESE, Y’ALL! Here is a recipe that holds a special place in my heart. You see, it was my grandma who led me into the world of cooking. And this dish? This dish was one of the first steps on that path. Back then, I was a newbie in the kitchen, eager to learn and make my mark. Grandma, with her apron on and wisdom in her eyes, guided me through the process. As I ventured further into cooking, this mac & cheese remained my go-to, a signature dish of mine that brought smiles and comfort to my family. It was a nod to my grandma’s teachings, a way of keeping her spirit alive in the kitchen. And you know what? It’s still a hit today.

SERVES 4

PREP TIME: 15 minutes

COOK TIME: 1 hour and 10 minutes

12 ounces (340 g) large elbow macaroni

8 thick-cut slices bacon

½ cup (50 g) panko

2 tablespoons (28 g) unsalted butter

2 tablespoons (16 g) all-purpose flour

2 cups (480 ml) heavy (whipping) cream

1 cup (240 ml) sour cream

12 ounces (340 g) shredded extra-sharp Cheddar cheese

8 ounces (227 g) shredded Gouda cheese

8 ounces (227 g) shredded Monterey cheese

2 tablespoons (12 g) Creole seasoning

1Preheat your smoker or grill to medium heat, about 350°F (180°C). Lightly coat a 9 by 13-inch (23 by 33 cm) baking dish or cast-iron skillet with nonstick cooking spray.

2In a large pot of salted water, cook the elbow macaroni according to the package instructions until al dente, about 12 minutes. Drain the macaroni in a strainer and set aside.

3In a large skillet over medium-high heat, cook the bacon until crispy, about 7 minutes. Transfer the bacon to a plate and reserve the bacon fat.

4When the bacon is cool, chop it into small pieces and transfer them to a small bowl. Add the panko to the bacon and toss to coat; set the mixture aside.

5In a large saucepan over medium heat, melt the butter with the reserved bacon fat. Whisk in the flour and cook for 1 to 2 minutes, whisking constantly, until the mixture forms a smooth paste. Gradually whisk in the cream and cook the sauce until it thickens and becomes creamy, 5 to 7 minutes longer. Whisk in the sour cream until combined. Reduce the heat to low and add the shredded cheeses to the sauce, stirring until they are completely melted and the sauce is smooth. Stir in the cooked macaroni and Creole seasoning and adjust the seasonings to suit your taste.

6Add the macaroni and cheese to the prepared baking dish and spread in an even layer. Sprinkle the bacon mixture over the mac & cheese and place the dish on the smoker. Smoke for approximately 40 minutes until bubbly and golden. Serve.

7Refrigerate any leftovers in a covered dish for up to 5 days.

Grilled

CHEESY BLOOMING ONION

IN NORTH AMERICA, THE THREE MOST COMMON VARIETIES of sweet onions are Walla Walla, Vidalia, and Texas Sweet, but they go by other names around the world. This grilled onion treat isn’t bad made with an ordinary yellow onion, but it’s much better, I think, if you make sure you get your hands on a bona fide sweet onion. Fortunately, most supermarkets now have them year-round.

SERVES 2

PREP TIME: 15 minutes

COOK TIME: 30 minutes

1 large sweet onion, peeled

1 teaspoon olive oil

Salt and freshly ground black pepper

¼ cup (30 g) shredded sharp Cheddar cheese

2 tablespoons (15 g) shredded Gruyère or mozzarella cheese

Sriracha or your favorite steak sauce

1Preheat the grill to medium-high heat, about 400°F (200°C).

2Place the peeled onion base-side down on a cutting board and, starting at the top, cut it into 8 wedges, stopping before cutting all the way through. The base should be left intact.

3Place the onion on a 12-inch (30.5 cm) square piece of foil and gently open the wedges so the onion resembles a flower. Drizzle the onion with the olive oil and season with salt and pepper. Sprinkle the cheeses over the onion, making sure the shreds fall between the “petals.”

4Wrap the foil around the onion and grill the package until the onion is tender, about 30 minutes. Serve immediately drizzled with sriracha.

◁ Grilled

ASPARAGUS

YOU CAN SERVE THESE SMOKY, FLAME-KISSED SPEARS alongside any grilled main course. I especially like them next to a fish or shellfish dish or a well-grilled steak.

SERVES 4

PREP TIME: 5 minutes

COOK TIME: 5 minutes

1 pound (455 g) asparagus, woody ends removed

1 tablespoon (15 ml) olive oil

Salt and freshly ground black pepper

1 tablespoon (14 g) unsalted butter

1Preheat the grill to medium-high heat, about 400°F (200°C).

2Spread the asparagus in a 9 by 13-inch (23 by 33 cm) baking dish and add the olive oil, tossing to coat. Season with salt and pepper.

3Remove the asparagus from the baking dish and grill them until lightly charred and tender-crisp, turning once, about 5 minutes.

4Arrange the spears on a serving plate, top with the butter, and serve.

Grilled

ROMAINE

THE FIRMNESS OF ROMAINE LEAVES MEANS they hold up well on the grill, which other lettuces will not do. Blue cheese or Gorgonzola is a worthy alternative to the cheeses named in the recipe, if by chance you are a fan of them.

SERVES 4

PREP TIME: 10 minutes

COOK TIME: 6 minutes

2 heads romaine, halved lengthwise

1 ½ tablespoons (23 ml) olive oil

Salt and freshly ground black pepper

1 lemon, halved

½ cup (60 g) grated Asiago or Parmesan cheese

1 tablespoon (4 g) chopped fresh basil

1Preheat the grill to medium-high heat, about 400°F (200°C).

2Brush the lettuce halves with the olive oil and season with salt and pepper.

3Grill the lettuce halves, cut-side down, until they have nice grill marks, about 6 minutes, turning them halfway through.

4Remove the halves from the grill to serving plates and top with a squeeze of fresh lemon juice, Asiago or Parmesan cheese, and basil.

Foil-Pack

GRILLED PEPPERS & ZUCCHINI

GREEN, RED, YELLOW, ORANGE, PURPLE, and more—there sure are a lot of choices available when you shop for bell peppers these days. Omit the green ones if you want a sweeter mix. Use mostly red ones, add a little oregano, and drizzle the grilled veggies with some olive oil at the end if you want a Mediterranean blend. Go with four zucchini and two peppers if your garden just yielded a few bushels of zucchini. In short, tailor this recipe to your tastes and to what is available.

SERVES 4

PREP TIME: 10 minutes

COOK TIME: 12 minutes

4 bell peppers (multicolored), seeded and julienned

2 zucchini, cut into ¼-inch (6 mm) rounds

1 ½ tablespoons (21 g) unsalted butter

½ teaspoon dried thyme

Salt and freshly ground black pepper

1Preheat the grill to medium heat, about 350°F (180°C).

2Lay out a double layer of aluminum foil sheets, about 12 inches (30.5 cm) square. Arrange the peppers and zucchini in the middle of the foil, dot with the butter, sprinkle with the thyme, and season with salt and pepper. Fold the foil up to create a sealed packet.

3Place the packet on the grill, close the grill, and cook until the vegetables are tender-crisp, shaking the packet halfway through, about 12 minutes in total. Open the foil carefully and serve.

◁ Grilled

MEXICAN STREET CORN (ELOTE) SKILLET

COTIJA CHEESE CAN BE FOUND IN the Mexican or Hispanic sections of most supermarkets these days. Another Mexican cheese, queso fresco, or feta cheese is a substitute that works well. If you cannot find chipotle powder, use regular chili powder or minced canned chipotles.

SERVES 4

PREP TIME: 15 minutes, plus soaking time

COOK TIME: 17 minutes

7 ears fresh corn, silks removed, husk on

¼ cup (60 ml) sour cream

¼ cup (30 g) grated cotija cheese

2 tablespoons (30 ml) mayonnaise

3 tablespoons (3 g) chopped fresh cilantro

1 tablespoon (6 g) chipotle chili powder

Juice and zest of 1 lime

½ teaspoon minced garlic

Salt and freshly ground black pepper

1Soak the corn in cold water for 30 minutes. Drain.

2Preheat the grill to high heat, about 450°F (230°C).

3Grill the corn until it is charred on all sides, 10 to 12 minutes. Remove the corn ears from the grill and let them sit until cool enough to handle. Husk the ears and cut the kernels off with a sharp knife into a medium bowl.

4Place a cast-iron skillet on the grill. Add the corn kernels, sour cream, cotija cheese, mayonnaise, cilantro, chili powder, lime juice, lime zest, and garlic to the hot skillet and cook, stirring occasionally, until heated through and creamy, about 5 minutes. Season with salt and pepper and serve.

◁ Grilled

DOUBLE POTATO SALAD

CAN’T DECIDE BETWEEN SWEET POTATOES AND regular potatoes? Sometimes I can’t decide either. That’s when I grill up both kinds and serve them together in this substantial salad.

SERVES 4

PREP TIME: 15 minutes

COOK TIME: 6 to 8 minutes

5 large potatoes, cut into ¾-inch (2 cm) slices

1 sweet potato, peeled and cut into ¾-inch (2 cm) slices

1 small sweet onion, cut into ¾-inch (2 cm) slices

1 tablespoon (15 ml) olive oil

1/3 cup (80 ml) mayonnaise

1 tablespoon (15 ml) Dijon mustard

2 teaspoons garlic powder

¼ teaspoon paprika

Salt and freshly ground black pepper

2 tablespoons (8 g) chopped fresh parsley, for garnish

1Preheat the grill to medium-high heat, about 400°F (200°C).

2In a medium bowl, toss the potato, sweet potato, and onion slices with the olive oil.

3Arrange the vegetable slices on the grill and cook, turning, until they are just cooked through and lightly charred, 6 to 8 minutes total. Transfer the slices to a medium bowl and set aside to cool.

4In a separate medium bowl, whisk together the mayonnaise, mustard, garlic powder, and paprika. When the vegetables are cool enough to handle, cut them into large chunks and add to the mayonnaise mixture. Toss to combine and season to taste with salt and pepper. Garnish with the parsley and serve.

◁ Southern

POTATO SALAD

THERE’S NO GRILLING HERE. But there is so much tradition in serving a Southern-style potato salad as part of a grilled dinner that it would be a crime to omit this salad from a book on grilling.

SERVES 6

PREP TIME: 15 minutes, plus chilling time

COOK TIME: 15 minutes

6 russet potatoes, peeled and cut into 1-inch (2.5 cm) chunks

5 large eggs

1 onion, finely chopped

1 cup (240 ml) mayonnaise

½ cup (120 g) sweet relish

2 tablespoons (30 ml) yellow mustard

1 teaspoon smoked paprika

Salt and freshly ground black pepper

Level Up A Rub (optional)

1Place the potatoes in a large saucepan with enough cold water to cover them by 2 inches (5 cm). Bring the water to a boil over high heat and cook the potatoes until fork-tender, about 15 minutes.

2While the potatoes are cooking, place the eggs in a small saucepan and cover them with 2 inches (5 cm) of cold water. Bring the water to a boil over high heat and cook the eggs for 2 minutes. Remove the saucepan from the heat, drain, and refill the saucepan with cold water. Set the eggs aside.

3Drain the potatoes and transfer them to a large bowl.

4Peel and chop the eggs and add them to the potatoes along with the mayonnaise, relish, mustard, and paprika. Stir well to combine. Season with salt, pepper, and Level Up A Rub (if using).

5Cover the salad and refrigerate for at least 2 hours to let the flavors mellow. Serve.

◁ Grilled

SWEET POTATOES

I WON’T GET INTO THE SWEET POTATO VERSUS yam debate. Suffice it to say that either one would be fine in this straightforward, simple recipe.

SERVES 4

PREP TIME: 10 minutes

COOK TIME: 12 minutes

2 pounds (910 g) sweet potatoes, cut lengthwise into ¼-inch (6 mm) thick slices

¼ cup (60 ml) olive oil

Salt

Parsley (optional), for garnish

1Preheat the grill to high heat, about 450°F (230°C).

2In a medium bowl, toss the sweet potato slices with the oil and season with salt.

3Arrange the sweet potato slices on the grill and cook until they are tender and lightly charred, about 12 minutes, turning halfway through. Serve, garnished with parsley if you like.

◁ Bourbon Bacon

GRILLED BAKED BEANS

FOR THE TEETOTALERS, substitute 2 tablespoons (30 ml) of balsamic vinegar for the bourbon and you’ll get some of the same richness and punch. If your canned baked beans are a particularly sugary brand, omit 1 tablespoon (12 g) of the brown sugar in the recipe to compensate for that.

SERVES 4

PREP TIME: 10 minutes

COOK TIME: 39 minutes

8 ounces (227 g) bacon, chopped

1 small onion, chopped

One 16 ½-ounce (470 g) can baked beans

¼ cup (60 ml) bourbon

3 tablespoons (36 g) packed brown sugar

1 tablespoon (15 ml) Dijon mustard

1 teaspoon minced garlic

1 teaspoon chipotle chili powder

¼ teaspoon ground cumin

Pinch of cayenne pepper

Salt and freshly ground black pepper

1Preheat the grill to medium heat, about 350°F (180°C). Turn off half the burners.

2Place a 9-inch (23 cm) cast-iron skillet on the hot side of the grill and cook the bacon until it releases the fat, about 3 minutes.

3Add the onion and continue to cook, stirring frequently, until the bacon is crispy and the onion is browned, about 6 minutes.

4Transfer the skillet to the cool side and stir in the beans, bourbon, brown sugar, mustard, garlic, chili powder, cumin, salt, pepper, and cayenne.

5Close the lid on the grill and let the beans cook on the cool side, stirring occasionally, until heated through, thickened, and bubbly, about 30 minutes. Serve.

◁ Grilled

TOMATO & RED PEPPER SOUP

TOMATOES ARE ALWAYS AT THEIR BEST when in season, which is in the hot months of late summer. But what about the ten months of the year that are outside that short two-month window? Here’s a suggestion: Put out-of-season tomatoes on the grill. The hot flames will caramelize the exposed part of the tomatoes and amplify their natural sugar and flavor. Eat grilled tomatoes straight up with a little salt, or dressed with oil and vinegar, or, for something really good, in this very hearty tomato and pepper soup.

SERVES 4

PREP TIME: 25 minutes

COOK TIME: 7 minutes

4 tablespoons (60 ml) olive oil

1 pound (455 g) red bell peppers, seeded and halved

1 large sweet onion, cut into ½-inch (1.3 cm) slices

2 large cloves garlic

2 pounds (910 g) large ripe tomatoes, stemmed and halved

½ cup (30 g) fresh basil leaves

1 teaspoon balsamic vinegar

1 cup (240 ml) chicken or vegetable broth, plus more as needed

Salt and freshly ground black pepper

Shredded Asiago cheese, for serving

1Preheat the grill to medium heat, about 350°F (180°C). Thoroughly clean the grates and oil them well.

2In a medium bowl, toss 2 tablespoons (30 ml) of the oil with the bell peppers, onion, and garlic, keeping the onion slices as intact as possible.

3Brush the cut side of the tomatoes with 2 tablespoons (30 ml) of the oil and place them cut-side down on the grill. Arrange the bell peppers (skin-side down), onion, and garlic on the grill as well. (You might need to use a grill basket for the garlic.)

4Close the lid and cook until the tomato skins loosen and all the vegetables soften and get lightly charred, about 7 minutes. Turn the peppers and onion at least once.

5Remove the vegetables to a large bowl, keeping the tomatoes to one side, and let them cool for 10 minutes.

6Place a fine-mesh sieve over a medium bowl and, working over the bowl to catch the juice, use your hands to skin and seed the tomatoes, placing the flesh in a blender as you go.

7Skin the peppers and place them, the onion, garlic, basil, balsamic vinegar, and reserved tomato juices in the blender with the tomatoes. Blend until smooth, adding enough broth to achieve the desired consistency.

8Pour the soup into a large saucepan and heat over medium-low heat until piping hot.

9Season with salt and pepper and serve topped with Asiago cheese.

Grill-Roasted

CABBAGE WITH BACON

Y’ALL KNOW I LIKE MY FRIED CABBAGE. Well, this roasted cabbage and bacon from the grill is my favorite for outdoor cooking. You’ve got to put this out on the table and see how fast it goes!

SERVES 4

PREP TIME: 10 minutes

COOK TIME: 40 minutes

1 pound (455 g) bacon, chopped

1 small cabbage, quartered lengthwise

1 teaspoon olive oil

Juice of ¼ lemon

1 teaspoon soy sauce

Freshly ground black pepper

1Preheat the grill to medium heat, about 350°F (180°C).

2Place a large ovenproof skillet over medium-high heat on the stovetop and cook the bacon until crispy, about 10 minutes. Transfer the bacon bits with a slotted spoon to a paper towel–lined plate and set aside.

3Wipe the skillet out and arrange the cabbage wedges in it. Drizzle the wedges with the olive oil, lemon juice, and soy sauce and season lightly with pepper. Sprinkle the bacon bits over the wedges and cover the skillet loosely with aluminum foil.

4Place the skillet on the grill, cover the grill, and roast the cabbage until tender, about 30 minutes.

BLT

PASTA SALAD

ALL RIGHT. THIS ONE’S FROM THE KITCHEN, not the grill. But I have found that this salad is such a perfect complement to grilled main courses that I include it here. Or make a big batch and call this the main course.

SERVES 4

PREP TIME: 20 minutes

COOK TIME: 31 minutes

10 ounces (280 g) rotini pasta

One 14-ounce (375 g) package bacon, chopped

2 large tomatoes, cut into 1-inch (2.5 cm) chunks

1 tablespoon (4 g) chopped fresh oregano

1 teaspoon minced garlic

Salt and freshly ground black pepper

1/3 cup (80 ml) mayonnaise

1/3 cup (80 ml) sour cream

2 scallions, green part only, chopped

4 cups (140 g) chopped romaine hearts

1Cook the pasta in a large pot of salted boiling water according to the package instructions, about 10 minutes. Drain the pasta, transfer to a large bowl, and set aside.

2While the pasta is cooking, place a large skillet over medium-high heat and cook the bacon until crisp, about 7 minutes. Transfer the bacon with a slotted spoon to a paper towel–lined plate and discard all but 2 tablespoons (30 ml) of the bacon fat from the skillet.

3Add the tomatoes, oregano, and garlic to the skillet and stir until warmed through, about 4 minutes. Season the tomato mixture with salt and pepper and add it to the pasta.

4Add the cooked bacon, mayonnaise, sour cream, and scallions to the pasta; toss to combine. Add the lettuce, tossing to coat the leaves and serve at room temperature.

Smoked

MASHED POTATOES

THE SAME POROUS, AIRY TEXTURE of mashed potatoes that makes them absorb gravy or even sour cream so well also means they will soak up the flavor of wood smoke incredibly well. You won’t be sorry you gave this one a try.

SERVES 4

PREP TIME: 15 minutes

COOK TIME: 1 hour

2 ½ pounds (1,140 g) russet potatoes, peeled and cut into 1-inch (2.5 cm) chunks

½ cup (112 g) unsalted butter, plus extra for topping

½ cup (120 ml) milk

¼ cup (60 ml) sour cream

½ teaspoon salt

¼ teaspoon freshly ground black pepper

½ cup (50 g) grated Parmesan cheese

1Preheat the smoker to 350°F (180°C).

2Place the potatoes in a large saucepan with enough cold water to cover them by 2 inches (5 cm). Bring to a boil over high heat and cook the potatoes until fork-tender, about 15 minutes.

3Drain the water and use a potato masher to mash the potatoes until no large lumps remain.

4Add the butter, milk, and sour cream and mash until the desired consistency is reached. Stir in the salt and pepper and adjust the seasonings.

5Coat a 9-inch (23 cm) cast-iron skillet or grill-safe baking dish with nonstick cooking spray. Spoon the potatoes into the skillet, spreading them evenly. Use a fork to rough up the surface of the potatoes, sprinkle on the Parmesan cheese, and drop small bits of butter all over the surface.

6Place the mashed potatoes on the grill and smoke for 45 minutes, until golden and piping hot. Serve.

Smoked

CREAM CHEESE

IT’S NOT A COMPLEX RECIPE, but believe me when I say that this spread is a game-changer. Whether on a bagel, bread, or crackers, this subtly smoky cream cheese adds a whole new dimension of flavor and is a rich indulgence your friends and family will love. You might never go back to plain cream cheese.

MAKES 2 CUPS (480 G)

PREP TIME: 10 minutes

COOK TIME: 2 hours

One 8-ounce (227 g) block plain cream cheese, chilled

3 tablespoons (18 g) Level Up B Rub or your favorite dry rub

Crackers, tortillas, crostini, cut veggies, for serving

1Preheat the smoker to 225°F (107°C).

2Score the top of the cream cheese block with a sharp knife into a crosshatch pattern. Sprinkle the seasoning all over the top and sides of the block, and pat it down with the back of a spoons so it sticks.

3Transfer the cheese to a disposable aluminum bread pan, place it in the smoker with a pan of water, and smoke for about 2 hours. When the cheese puffs up and pulls away from the edges of the pan, it’s ready!

4Serve with your favorite dippers.

◁ Smoked

BACON-WRAPPED ONION RINGS

SOMETIMES I MAKE THESE RINGS HOT AND SPICY, with a sriracha coating and an Asian chili sauce for dipping. At other times I make them Southern style, with a barbecue sauce coating and mayo for dipping. You can try one of those approaches, or you can play around with your own ideas.

SERVES 4

PREP TIME: 25 minutes

COOK TIME: 1 ½ hours

3 Vidalia or other sweet onions, cut into ½-inch (1.3 cm) slices and separated into rings

¼ cup (60 ml) sriracha or barbecue sauce

1 pound (455 g) bacon

Dipping sauce, such as mayonnaise, hot sauce, or honey mustard

1Preheat the smoker or grill to 300°F (150°C).

2Separate the larger rings from the smaller ones; you want the same number of rings as bacon slices. Reserve any extras for another recipe.

3Brush the onion rings with the sriracha and wrap a piece of bacon around each ring through the center so that the onion is completely covered. Secure the bacon with a skewer or toothpick and place the wrapped onion rings on a baking sheet.

4Place the rings in the smoker (or leave them on the baking sheet) and smoke until the bacon is crispy and the onion is tender, turning halfway through, 1 ½ hours.

5Remove the skewers and serve the smoked rings with your sauce of choice.

CHAPTER

Six

SAUCES & MARINADES
FOR THE GRILL AND SMOKER

◁ Chicken

MARINADE

THIS IS AN ALL-PURPOSE CHICKEN MARINADE for grilling or smoking. You can add other fresh herbs aside from parsley, but start with only 1 tablespoon of each. Other herbs have a stronger, more concentrated flavor than parsley. Marinate the chicken for at least 30 minutes to get the full benefit of the marinade.

MAKES ABOUT 2/3 CUP (160 ML)

PREP TIME: 5 minutes

1/3 cup (80 ml) olive oil

3 tablespoons (12 g) finely chopped fresh parsley

2 tablespoons (12 g) paprika

4 cloves garlic, minced

1 ¼ teaspoons salt

½ teaspoon freshly ground black pepper

1In a medium bowl or resealable plastic bag, mix the olive oil, parsley, paprika, garlic, salt, and pepper until thoroughly combined. Use immediately.

Rosemary Red Wine

STEAK MARINADE

IF YOU DECIDE TO USE FRESH ROSEMARY in this marinade, remember that a little bit goes a long way. One teaspoon should be enough for up to 2 pounds (910 g) of steak.

MAKES ABOUT 1/3 CUP (80 ML)

PREP TIME: 5 minutes

3 tablespoons (45 ml) olive oil

2 tablespoons (30 ml) red wine

1 tablespoon (2 g) dried rosemary

2 cloves garlic, minced

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1In a small bowl or resealable plastic bag, mix the oil, wine, rosemary, garlic, salt, and pepper until well combined. Use immediately.

Burger

SAUCE

SORRY, I WILL NOT LISTEN TO ANYONE who thinks mayo does not belong on a burger. Stirred into this sauce with seven other ingredients, it adds extra richness and earthiness.

MAKES ABOUT 1 ½ CUPS (360 ML)

PREP TIME: 5 minutes

1 cup (240 ml) mayonnaise

½ cup (120 ml) ketchup

1 tablespoon (15 ml) pickle juice

1 teaspoon yellow mustard

1 teaspoon Worcestershire sauce

1 teaspoon chili powder

Salt and freshly ground black pepper

1In a medium bowl, whisk together the mayonnaise, ketchup, pickle juice, mustard, Worcestershire sauce, and chili powder until well combined. Season with salt and pepper.

2Refrigerate the sauce in an airtight container for up to 10 days.

◁ Pork Chops

MARINADE

MORE THAN ANY OTHER GRILLED MEAT, pork is complemented by a marinade that has both sweet and sour accents, as here.

MAKES ABOUT ¾ CUP (180 ML)

PREP TIME: 5 minutes

¼ cup (60 ml) olive oil

3 tablespoons (45 ml) low-sodium soy sauce

2 tablespoons (25 g) packed brown sugar

1 tablespoon (15 ml) Dijon or grainy mustard

3 cloves garlic, minced

¼ teaspoon freshly ground black pepper

1In a small bowl, mix the oil, soy sauce, brown sugar, Dijon mustard, garlic, and pepper until well combined. Use immediately.

◁ Jamaican

JERK MARINADE

A LOT OF PEOPLE GO OUT to restaurants for jerk, but not many—Jamaicans excepted—cook it at home. It’s really pretty easy, once you toss together this assertive marinade. Use it on any protein, from beef and pork to seafood and chicken.

MAKES ABOUT 1 CUP (240 ML)

PREP TIME: 10 minutes

½ small onion, roughly chopped

1 habanero pepper, seeded and stemmed

2 cloves garlic

2 tablespoons (30 ml) freshly squeezed lime juice

2 tablespoons (30 ml) coconut aminos

1 tablespoon (6 g) jerk seasoning mix

1Place the onion, habanero pepper, garlic, lime juice, coconut aminos, and jerk seasoning in a blender and pulse until mostly smooth. Use immediately.

Garlic-Lemon

BUTTER SAUCE

WHEN YOU’RE GRILLING FISH OR SEAFOOD, take a step up from simple squeezed lemon with this easy-to-make alternative.

MAKES ABOUT ½ CUP (120 ML)

PREP TIME: 5 minutes

COOK TIME: 2 minutes

½ cup (112 g) unsalted butter

4 or 5 cloves garlic, minced

1 tablespoon (4 g) roughly chopped fresh parsley

2 teaspoons lemon zest

¼ teaspoon kosher salt

1In a small saucepan over medium-low heat, gently melt the butter. Stir in the garlic, parsley, lemon zest, and salt. Simmer for 1 to 2 minutes and remove the saucepan from the heat.

2Use immediately. If the butter starts to solidify as it cools, reheat over low heat until it melts again.

Remoulade

SAUCE

THE CAJUN AND CREOLE GRILLING traditions of Louisiana are a treasure. This is their signature sauce, and it comes together in no time.

MAKES ABOUT 1 CUP (240 ML)

PREP TIME: 5 minutes

2/3 cup (160 ml) mayonnaise

¼ cup (60 ml) whole-grain mustard

2 tablespoons (30 g) prepared horseradish

1 tablespoon (15 ml) ketchup

2 teaspoons freshly squeezed lemon juice

2 teaspoons dried parsley

2 teaspoons dried chives

2 teaspoons Creole seasoning

1 teaspoon minced garlic

1 teaspoon Worcestershire sauce

½ teaspoon sugar

1In a small bowl or large measuring cup, whisk together the mayonnaise, mustard, horseradish, ketchup, lemon juice, parsley, chives, Creole seasoning, garlic, Worcestershire sauce, and sugar until well combined.

2Serve immediately or, for enhanced flavor, cover and refrigerate the sauce for 30 minutes to 1 hour before serving.

Spicy

AIOLI SAUCE

I SERVE THIS AIOLI WITH any chicken or fish from the grill or smoker when there is not already a richly flavored sauce involved.

MAKES ABOUT 1 CUP (240 ML)

PREP TIME: 5 minutes

1 cup (240 ml) mayonnaise

2 cloves garlic, minced

1 tablespoon (15 ml) freshly squeezed lemon juice

1 teaspoon cayenne pepper

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

1In a medium bowl, whisk together the mayonnaise, garlic, lemon juice, cayenne, salt, and pepper until smooth.

2For best results, cover and refrigerate the sauce for 30 minutes to let the flavors meld.

DIY

RANCH DRESSING

FOR SALADS, AS A SANDWICH SPREAD, or as a dip for grilled meats, a good homemade ranch is about as useful a thing as you could have in your kitchen.

MAKES ABOUT ½ CUP (120 ML)

PREP TIME: 5 minutes

3 tablespoons (45 ml) buttermilk

2 tablespoons (30 ml) mayonnaise

2 tablespoons (30 ml) sour cream

1 teaspoon dried minced onion

1 teaspoon dried parsley flakes

½ teaspoon dried chives

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon dried dill

Sea salt and freshly ground black pepper

1In a small bowl, whisk together the buttermilk, mayonnaise, and sour cream until smooth.

2Add the dried minced onion, parsley, chives, garlic powder, onion powder, and dill and whisk to combine. Season with salt and pepper to taste.

3Use immediately or, for the most flavorful result, cover and refrigerate the dressing for 1 hour before serving.

PRO TIP: For a thinner consistency, add more buttermilk, 1 teaspoon at a time, until you reach your desired thickness.

CHAPTER

Seven

DESSERTS
& SWEET TREATS

◁ Brown Sugar

GRILLED PINEAPPLE

I’LL PUT ANY FRUIT ON THE GRILL, but the first one I’ll drape over the hot grates is sliced pineapple. Grilled pineapple is pretty good straight up and unadorned, but this simple brown sugar and cinnamon glaze makes it a whole lot better. Kids coming over? Serve this. Trust me.

SERVES 4

PREP TIME: 10 minutes

COOK TIME: 10 minutes

1/3 cup (65 g) packed brown sugar

¼ cup (56 g) unsalted butter, melted

½ teaspoon ground cinnamon

Pinch of salt

1 pineapple, peeled, cored, and cut into ½-inch (1.3 cm) slices

1Preheat the grill to medium, about 350°F (180°C). Coat the grates with nonstick cooking spray.

2In a small bowl, whisk together the brown sugar, butter, cinnamon, and salt until smooth. Lightly brush the pineapple slices with the mixture.

3Place the rings, sauce-side down, on the grill. Brush the tops with the mixture.

4Grill the pineapple, turning and brushing with the brown sugar mixture, until the fruit is lightly caramelized and tender, about 10 minutes total.

Pineapples

FOSTER

THIS ONE IS A TREAT SPECIFICALLY FOR YOU PARENTS out there! This pineapples Foster is so fine, with the delicious rum paired with the cinnamon and brown sugar mixture topped with vanilla ice cream, it’ll be a hit with all the adults.

SERVES 6 TO 8

PREP TIME: 10 minutes, plus marinating time

COOK TIME: 12 minutes

½ cup (120 ml) dark rum

1 tablespoon (15 ml) maple syrup

½ cup (100 g) packed brown sugar

¼ teaspoon grated nutmeg

1 teaspoon ground cinnamon, plus more for garnish

1 pineapple, peeled, cored, and cut into 6 to 8 thick rings

Vanilla ice cream, for serving

1In a small bowl, stir or whisk together the rum, maple syrup, brown sugar, nutmeg, and cinnamon. Spread out the pineapple rings in a glass dish. Pour the rum mixture over the pineapples, flipping the rings over once so they are well coated. Soak the rings for 20 minutes or more.

2Drain the extra rum sauce from the dish and put it in a saucepan. Bring the sauce to a medium-low simmer over medium heat and simmer for about 8 minutes, until reduced by half. Keep warm over low heat as you do the next step.

3Heat a grill pan or sauté pan over medium-high heat and coat lightly with nonstick cooking spray. Add the pineapple slices and cook them for about 2 minutes on each side until they are browned and marked with grill marks. Work in batches if your grill pan is not large enough for all the rings.

4Place each ring on a plate. Place a scoop of ice cream on top of the center of each ring. Pour the warm rum sauce over the ice cream and serve immediately.

Foil-Pack Grilled

BANANA BOATS

HERE IS MY BACKYARD VERSION OF this well-known campfire recipe, itself a spin on the s’mores concept.

SERVES 2

PREP TIME: 10 minutes

COOK TIME: 10 minutes

2 large unpeeled ripe bananas, cut lengthwise through the skin about halfway through

¼ cup (25 g) mini marshmallows

¼ cup (45 g) dark chocolate chips

2 graham crackers, broken into pieces

1Preheat the grill to medium heat, about 350°F (180°C). Turn off one side of the grill.

2Open the bananas up to create a pocket. Evenly divide the mini marshmallows, chocolate chips, and graham crackers between the bananas, pressing the ingredients as deep as possible into the entire length of the banana.

3Create two double layers of 12-inch (30.5 cm) square pieces of foil and place a banana in the center of each. Crimp the foil around the banana to form a boat, open at the top.

4Place the bananas on the unlit side of the grill, close the lid, and cook until the fillings are gooey and the bananas heated through, about 10 minutes. Serve warm.

◁ Grilled

LEMON POUND CAKE WITH PEACHES

UNLIKE MOST CAKES, POUND CAKE HOLDS ITS SHAPE on the grill and is unlikely to break up and fall through the grates. Of course, you are welcome to buy a premade pound cake and start this recipe at step 6. It’ll still be good. But nothing beats the taste of a freshly baked pound cake toasted on the grill.

SERVES 8

PREP TIME: 15 minutes

COOK TIME: 1 hour and 5 minutes

¾ cup (168 g) unsalted butter, plus more for the pan

1 ¾ cups (375 g) sugar

4 large eggs

2 teaspoons (10 ml) pure vanilla extract

2 teaspoons lemon zest

2 ½ cups (300 g) all-purpose flour, sifted, plus more for the pan

¾ teaspoon baking soda

¾ cup (180 ml) sour cream

4 large peaches, cut into eighths

Whipped cream, for serving

1Preheat the oven to 350°F (180°C). Lightly grease and flour a 9 by 5-inch (23 by 12.5 cm) loaf pan and set it aside.

2In a large bowl with a mixer, cream the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, scraping down the sides of the bowl at least twice with a spatula. Beat in the vanilla and lemon zest.

3In a medium bowl, sift together the flour and baking soda. Fold the flour mixture and sour cream, alternating four times, into the butter mixture until well combined.

4Spoon the batter into the prepared loaf pan and bake until a toothpick inserted in the center comes out clean, about 1 hour.

5Let the pound cake cool in the pan for 10 minutes, then turn it out onto a wire rack and let cool completely.

6Preheat the grill to medium heat, about 350°F (180°C). Lightly coat the grates with nonstick cooking spray.

7Cut the pound cake into 8 slices using a serrated knife. Grill the cake, turning once, until lightly toasted, about 2 minutes total. Transfer the cake to plates.

8Coat the grates again with nonstick cooking spray and grill the peach slices until lightly charred and tender, about 3 minutes.

9Top each slice with whipped cream and peaches and serve.

◁ Grilled

BERRY CRUMBLE

EVEN WITH A SKILLET BETWEEN THE CRUMBLE and the grill grate, you will still get a distinctly outdoorsy flavor when you make this crumble. That’s especially true if you spring for some natural-hardwood charcoal, which is more aromatic than charcoal briquettes.

SERVES 6

PREP TIME: 15 minutes

COOK TIME: 35 minutes

2 cups (300 g) mixed berries, such as blackberries, blueberries, and raspberries

½ cup (100 g) granulated sugar

Juice and zest of 1 lemon

1 teaspoon pure vanilla extract

¼ teaspoon ground ginger

1/8 teaspoon salt

1 cup (120 g) all-purpose flour

½ cup (40 g) rolled oats

½ cup (112 g) unsalted butter, melted

¼ cup (50 g) packed brown sugar

½ teaspoon ground cinnamon

Ice cream, for serving

1Preheat the grill to medium heat, about 350°F (180°C).

2In a 10-inch (25 cm) cast-iron skillet, combine the fruit, granulated sugar, lemon juice, lemon zest, vanilla, ginger, and salt; set aside.

3In a medium bowl, mix together the flour, oats, butter, brown sugar, and cinnamon until combined and crumbly. Spread the crumble mixture over the fruit evenly.

4Place the skillet on the grill, close the lid, and cook the crumble until the filling is bubbly and thickened and the topping is golden, about 35 minutes.

5Let the crumble cool for 10 minutes and serve with a scoop of your favorite ice cream.

◁ Bloomin’

GRILLED APPLES

Y’ALL HAVE HEARD OF BLOOMING ONIONS (which can also be grilled; see here), but this blooming apple is a showstopper. And a perfect dessert to end everyone’s night.

SERVES 2

PREP TIME: 15 minutes

COOK TIME: 30 minutes

1 tablespoon (14 g) unsalted butter, melted

1 tablespoon (12 g) packed brown sugar

¼ teaspoon ground cinnamon

Pinch of ground nutmeg

2 medium apples

¼ cup (60 ml) caramel sauce

2 tablespoons (16 g) chopped pecans

2 scoops vanilla ice cream, for serving

1Preheat the grill to medium heat, about 350°F (180°C).

2In a small bowl, mix together the butter, brown sugar, cinnamon, and nutmeg until combined.

3Cut off the top of the apples and scoop out the core with a spoon or melon baller. Flip the apples over and with a sharp paring knife make ¼-inch (6 mm) cuts all the way around the apple.

4Place each apple in the center of a piece of foil large enough to wrap around the apple. Spread the brown sugar mixture on the apples and pour 2 tablespoons (30 ml) of the caramel sauce over the apple. Sprinkle each with the pecans. Wrap the apples in the foil, creating a sealed packet.

5Place the apples on the grill, close the lid, and grill for 30 minutes, or until tender.

6Open the packets and transfer the apples to plates, pouring any sauce left in the packet over them. Serve with ice cream.

◁ Lemon

COCONUT BARS

INDULGE ME IN AN OFF-THE-GRILL RECIPE, one I often serve at the end of a grilled dinner. The lemon and coconut speak of warm summer nights, the best time to grill. And—see the end of step 4—you can actually add some grill marks and some toasty grilled flavor by reheating the chilled bars on the grill before serving them.

MAKES 16 BARS

PREP TIME: 15 minutes, plus chilling time

COOK TIME: 15 minutes

For the Crust

2 cups (240 g) all-purpose flour

1 cup (225 g) unsalted butter, at room temperature

½ cup (100 g) sugar

Pinch of salt

For the Lemon Topping

One 14-ounce (396 g) can condensed milk

Juice of 3 lemons

Zest of 1 lemon

1 cup (80 g) shredded unsweetened coconut

2 tablespoons (28 g) unsalted butter, melted

1Preheat the oven to 350°F (180°C).

2To make the crust, in a medium bowl, mix together the flour, butter, sugar, and salt until well combined; press the crust mixture into the bottom of an ungreased 9 by 13-inch (23 by 33 cm) baking pan. Bake the crust until firm and golden, about 15 minutes. Set aside to let cool for 10 minutes.

3To make the lemon topping, in a medium bowl, whisk together the condensed milk, lemon juice, lemon zest, coconut, and melted butter until well blended. Spread the lemon mixture on the crust and put the baking dish in the refrigerator. Chill for at least 12 hours.

4When ready to serve, cut into sixteen bars. Serve chilled, at room temperature, or for a special treat, put the bars gently on a hot grill, heat them for 4 or 5 minutes, then remove them, let them cool a little, and serve warm. The bars will keep in the refrigerator for up to 1 week.

Acknowledgments

Alright, y’all, let’s take a moment here. Creating my YouTube channel, Smokin’ & Grillin with AB, and seeing it come to life in my very own cookbook has been one heck of a ride, and let me tell you, it’s been all about teamwork!

First things first, I gotta give a massive shoutout to my incredible better half, Kalmele. Your unwavering support and endless love have been the fuel to my fire through this entire journey. Each page of this cookbook carries a piece of your belief in me. Thank you for being my rock; I appreciate and adore you more than words can say.

Now, let’s talk about the real MVPs of this whole gig, my partners in crime, Neyda Orozco and Mitzi Olmos. These ladies aren’t just assistants; they’re the heartbeat of this show, the secret ingredients to our success.

Mitzi, from the early days of helping put together our first cookbook to now taking the reins as our editor, your talent, precision, and knack for creativity have taken our content to the next level. You bring that sizzle that makes every episode pop with flavor. Thank you for turning our recipes into flavorful masterpieces that keep our audience coming back for more.

And Neyda, my right-hand woman; the magician behind the scenes. Your dedication and organizational skills? Absolutely unparalleled. You’re the one making sure the gears keep turning, turning my crazy ideas into reality, managing schedules like a pro, and keeping our ship sailing smoothly. You’re the secret sauce that makes this whole recipe work, and I couldn’t do it without you.

Big love and gratitude to the rest of the amazing team behind the scenes. Mitzi, Neyda, and the gang, your hard work and dedication are the backbone of our success. I’m beyond grateful to have such a talented and dedicated squad.

To all you awesome supporters, viewers, and friends, your enthusiasm and encouragement have been the wind beneath our wings. Your engagement, feedback, and love for our culinary adventures keep us fired up and ready to bring more to the table.

And last, but not least, major thanks to the incredible team at Quarto. Your expertise and dedication in bringing Smokin’ and Grillin’ with Aaron Brown to life has been nothing short of amazing. Your contribution has been vital to our success, and I’m truly grateful for your support.

If I missed anyone, please know your part in this journey is treasured. With Smokin’ and Grillin’ with Aaron Brown, I’m humbled and amped up for what’s coming next. Thank you all for being a part of this awesome ride! Let’s keep grillin’ and smokin’ together!

About the Author

AARON BROWN, who goes by the moniker “AB,” is a native of south Los Angeles who started his YouTube channel, focused on his parents’ and grandparents’ traditional grilling and smoking recipes, in 2017, and who quickly grew into one of the most popular food personalities on the entire platform—and across the entire internet. He is also the creator of the “AB Grill Master Series” of sauces and spice rubs for outdoor cooking; and the owner of the Southern Que food truck in Las Vegas, which opened as a brick-and-mortar restaurant in 2023. He lives with his family in Los Angeles and Las Vegas.

Index

Note: Page references in italics indicate photographs.

A

AB’s Classic Chili Dogs, 73

Aioli Sauce, Spicy, 178

Apples, Bloomin’ Grilled, 190, 191

Asparagus, Grilled, 148, 149

B

Bacon

Bacon-Wrapped Jalapeño Popper Stuffed Chicken, 38, 39

BLT Pasta Salad, 165

Bourbon Bacon Grilled Baked Beans, 160, 161

Dressed-Up Southern BLT, 102

Grill-Roasted Cabbage with Bacon, 164

Smoked Bacon-Wrapped Onion Rings, 168, 169

Smoked Mac & Cheese, 144, 145–46

Baked Beans, Bourbon Bacon Grilled, 160, 161

Banana Boats, Foil-Pack Grilled, 185

Bang Bang Chicken Skewers, 18, 19

Bang Bang Sauce, 18, 19

Barbecue sauce (used in recipes)

Bourbon BBQ Smoked Chicken Wings, 58

Bourbon Maple BBQ Chicken Skewers, 24, 25

Grilled Chicken Sandwich with Honey BBQ Sauce, 40, 41

Grilled Chicken Thighs, 23

Grill-Roasted BBQ Pot Roast, 84, 85

Grill-Roasted Lamb Ribs, 111

Pork Belly Burnt Ends, 122, 123

Slow-Smoked Meatloaf, 90, 91

Smoked Bacon-Wrapped Onion Rings, 168, 169

Smoked Brined Chicken Breasts, 52

St. Louis–Style Pork Ribs, 118, 119

Sweet & Hot Barbecue Grilled Shrimp, 127

Teriyaki-Glazed Chicken & Pineapple Grilled Kabobs, 20, 21

Bars, Lemon Coconut, 192

Basil

Grilled Chicken with Lemon & Herbs, 30, 31

Grilled Lime-Basil Halibut, 138

Grilled Whole Red Snapper, 139

Beans

Bourbon Bacon Grilled Baked Beans, 160, 161

Brisket Chili, 95

Beef

AB’s Classic Chili Dogs, 73

Big-Flavor Steak Kabobs, 74, 75

Borderland Steak Fajitas, 78, 79–80

Brisket Chili, 95

Camp-Style Foil-Pack Steak & Potatoes, 82, 83

Grilled Meatball Soup, 81

Grilled Steak Sandwiches with Horseradish Sauce, 86, 87

Grilled Tri-Tip, Straight Up, 68, 69

Grilled Tri-Tip in a Classic BBQ Marinade, 70

Grill-Roasted BBQ Pot Roast, 84, 85

New World Carne Asada Tacos, 76, 77

Perfectly Grilled Steak, 65

Rosemary Red Wine Steak Marinade, 173

Slow-Smoked Meatloaf, 90, 91

Smoked Beef Chuck from the Grill, 71–72

Smoked Beef Ribs, 96, 97

Southern-Style Smoked & Braised Oxtails, 92, 93

Stuffed Burgers with a Whiskey & Cheese Filling, 66, 67

Texas-Style Mustard-Rubbed Smoked Brisket, 94

Your Best Burgers, 63, 64

Beer Can Chicken, Classic, 56, 57

Berry Crumble, Grilled, 188, 189

Big-Flavor Steak Kabobs, 74, 75

Blackened Grilled Cod, 137

Blooming Onion, Grilled Cheesy, 147

Bloomin’ Grilled Apples, 190, 191

Borderland Steak Fajitas, 78, 79–80

Bourbon

Bourbon Bacon Grilled Baked Beans, 160, 161

Bourbon BBQ Smoked Chicken Wings, 58

Bourbon Maple BBQ Chicken Skewers, 24, 25

Brined Smoked Turkey, 59

Brisket

Brisket Chili, 95

Texas-Style Mustard-Rubbed Smoked Brisket, 94

Brown sugar

Brown Sugar Grilled Pineapple, 182, 183

Brown Sugar Grilled Salmon, 134, 135

Candied Smoked Salmon Bites, 140, 141

Pineapples Foster, 184

Pork Chops Marinade, 174

Smoked Glazed Ham, 120, 121

Your Basic Down-Home Smoked Pork Butt, 117

Buffalo Chicken Lollipops, 28, 29

Buffalo Maple Chicken Thighs, 22

Burgers

Stuffed Burgers with a Whiskey & Cheese Filling, 66, 67

Your Best Burgers, 63, 64

Burger Sauce, 174

Burnt Ends, Pork Belly, 122, 123

Buttermilk

DIY Ranch Dressing, 179

Butter Sauce, Garlic-Lemon, 177

C

Cabbage, Grill-Roasted, with Bacon, 164

Cake, Grilled Lemon Pound, with Peaches, 186, 187

Camp-Style Foil-Pack Steak & Potatoes, 82, 83

Candied Smoked Salmon Bites, 140, 141

Carne Asada Tacos, New World, 76, 77

Cheese

Bacon-Wrapped Jalapeño Popper Stuffed Chicken, 38, 39

Grilled Cheesy Blooming Onion, 147

Grilled Chicken & Parmesan Soup, 43

Grilled Mexican Street Corn (Elote) Skillet, 152, 153

Grilled Romaine, 150

Mediterranean Grilled Stuffed Chicken Breast, 16, 17

Smoked Cream Cheese, 167

Smoked Mac & Cheese, 144, 145–46

Smoked Mashed Potatoes, 166

Stuffed Burgers with a Whiskey & Cheese Filling, 66, 67

Summertime Grilled Chicken Salad, 42

Chicken

Bacon-Wrapped Jalapeño Popper Stuffed Chicken, 38, 39

Bang Bang Chicken Skewers, 18, 19

Bourbon BBQ Smoked Chicken Wings, 58

Bourbon Maple BBQ Chicken Skewers, 24, 25

Buffalo Chicken Lollipops, 28, 29

Buffalo Maple Chicken Thighs, 22

Chicken Marinade, 173

Chicken Wings from the Smoker, 55

Classic Beer Can Chicken, 56, 57

Grilled Chicken & Parmesan Soup, 43

Grilled Chicken Sandwich with Honey BBQ Sauce, 40, 41

Grilled Chicken Thighs, 23

Grilled Chicken with Lemon & Herbs, 30, 31

Grill-Smoked Chicken & Sausage Gumbo, 44, 45

Jamaican Jerk Chicken Wings, 26

Maple Rosemary Grilled Chicken, 32, 33

Mediterranean Grilled Stuffed Chicken Breast, 16, 17

Smoked Brined Chicken Breasts, 52

Smoked Chicken Drumsticks, 54

Smoked Chicken Thighs, 53

Spatchcock Chicken on the Grill, 34, 35

Summertime Grilled Chicken Salad, 42

Sweet Tea–Marinated Grilled Chicken, 36, 37

Teriyaki-Glazed Chicken & Pineapple Grilled Kabobs, 20, 21

Teriyaki Grilled Chicken Drumsticks, 27

Chile peppers

Bacon-Wrapped Jalapeño Popper Stuffed Chicken, 38, 39

Jamaican Jerk Chicken Wings, 26

Jamaican Jerk Marinade, 177

Sweet & Sour Pork Skewers, 106, 107

Chili, Brisket, 95

Chili Dogs, AB’s Classic, 73

Chocolate

Foil-Pack Grilled Banana Boats, 185

Cilantro

Grilled Mexican Street Corn (Elote) Skillet, 152, 153

New World Carne Asada Tacos, 76, 77

Classic Beer Can Chicken, 56, 57

Coconut Lemon Bars, 192

Cod, Blackened Grilled, 137

Corn

Foil-Pack Grilled Shrimp Boil, 126

Grilled Mexican Street Corn (Elote) Skillet, 152, 153

Cream Cheese, Smoked, 167

Creole Garlic Butter Grilled Shrimp Skewers, 128, 129

Crumble, Grilled Berry, 188, 189

Cucumbers

Summertime Grilled Chicken Salad, 42

D

Desserts

Bloomin’ Grilled Apples, 190, 191

Brown Sugar Grilled Pineapple, 182, 183

Foil-Pack Grilled Banana Boats, 185

Grilled Berry Crumble, 188, 189

Grilled Lemon Pound Cake with Peaches, 186, 187

Lemon Coconut Bars, 192

Pineapples Foster, 184

Dressed-Up Southern BLT, 102

Dressing, DIY Ranch, 179

E

Eggs

Southern Potato Salad, 156, 157

Elote (Grilled Mexican Street Corn) Skillet, 152, 153

F

Fajitas, Borderland Steak, 78, 79–80

Fish

Blackened Grilled Cod, 137

Brown Sugar Grilled Salmon, 134, 135

Candied Smoked Salmon Bites, 140, 141

Grilled Lime-Basil Halibut, 138

Grilled Mahi Mahi, 132, 133

Grilled Whole Red Snapper, 139

Louisiana Honey-Grilled Salmon, 136

Foil packs

Camp-Style Foil-Pack Steak & Potatoes, 82, 83

Foil-Pack Grilled Banana Boats, 185

Foil-Pack Grilled Peppers & Zucchini, 151

Foil-Pack Grilled Shrimp Boil, 126

G

Garlic

Chicken Marinade, 173

Creole Garlic Butter Grilled Shrimp Skewers, 128, 129

Garlic-Lemon Butter Sauce, 177

Jamaican Jerk Marinade, 177

Pork Chops Marinade, 174

Rosemary Red Wine Steak Marinade, 173

Spicy Aioli Sauce, 178

Ginger

Sweet & Sour Pork Skewers, 106, 107

Teriyaki-Glazed Chicken & Pineapple Grilled Kabobs, 20, 21

Teriyaki Grilled Chicken Drumsticks, 27

Graham crackers

Foil-Pack Grilled Banana Boats, 185

Greens

BLT Pasta Salad, 165

Dressed-Up Southern BLT, 102

Grilled Meatball Soup, 81

Grilled Romaine, 150

Mediterranean Grilled Stuffed Chicken Breast, 16, 17

Summertime Grilled Chicken Salad, 42

Gumbo, Grill-Smoked Chicken & Sausage, 44, 45

H

Halibut, Grilled Lime-Basil, 138

Ham, Smoked Glazed, 120, 121

Hawaiian-Inspired Marinated Pork Tenderloin, 104, 105

Herbs. See also specific herbs

DIY Ranch Dressing, 179

Grilled Chicken with Lemon & Herbs, 30, 31

Grill-Roasted Boneless Turkey Breast, for Holidays or Every Day, 46, 47

Grill-Roasted Herbed Turkey Legs, 48

Honey

Candied Smoked Salmon Bites, 140, 141

Grilled Chicken Sandwich with Honey BBQ Sauce, 40, 41

Grilled Honey-Mustard Pork Chops, 103

Louisiana Honey-Grilled Salmon, 136

Smoked Glazed Ham, 120, 121

Horseradish

Grilled Steak Sandwiches with Horseradish Sauce, 86, 87

Remoulade Sauce, 178

Hot dogs

AB’s Classic Chili Dogs, 73

Hot sauce

Buffalo Chicken Lollipops, 28, 29

Buffalo Maple Chicken Thighs, 22

J

Jalapeño Popper Stuffed Chicken, Bacon-Wrapped, 38, 39

Jamaican Jerk Chicken Wings, 26

Jamaican Jerk Marinade, 177

K

Kabobs & skewers

Bang Bang Chicken Skewers, 18, 19

Big-Flavor Steak Kabobs, 74, 75

Bourbon Maple BBQ Chicken Skewers, 24, 25

Creole Garlic Butter Grilled Shrimp Skewers, 128, 129

Sweet & Hot Barbecue Grilled Shrimp, 127

Sweet & Sour Pork Skewers, 106, 107

Teriyaki-Glazed Chicken & Pineapple Grilled Kabobs, 20, 21

Ketchup

Bourbon BBQ Smoked Chicken Wings, 58

Bourbon Maple BBQ Chicken Skewers, 24, 25

Burger Sauce, 174

Hawaiian-Inspired Marinated Pork Tenderloin, 104, 105

Remoulade Sauce, 178

L

Lamb

Grilled Rosemary Lamb Chops, 113

Grill-Roasted Lamb Ribs, 111

Leg of Lamb from the Grill, 110

Rubbed & Grilled Lamb Breast, 112

Lemons

Garlic-Lemon Butter Sauce, 177

Grilled Chicken with Lemon & Herbs, 30, 31

Grilled Lemon Pound Cake with Peaches, 186, 187

Lemon Coconut Bars, 192

Lettuce

BLT Pasta Salad, 165

Dressed-Up Southern BLT, 102

Grilled Romaine, 150

Lime

Grilled Lime-Basil Halibut, 138

Jamaican Jerk Chicken Wings, 26

Jamaican Jerk Marinade, 177

Lobsters, Grilled, 130, 131

Louisiana Honey-Grilled Salmon, 136

M

Mac & Cheese, Smoked, 144, 145–46

Mahi Mahi, Grilled, 132, 133

Maple syrup

Bourbon Maple BBQ Chicken Skewers, 24, 25

Buffalo Maple Chicken Thighs, 22

Maple Rosemary Grilled Chicken, 32, 33

Marinades

Chicken Marinade, 173

Jamaican Jerk Marinade, 177

Pork Chops Marinade, 174

Rosemary Red Wine Steak Marinade, 173

Marshmallows

Foil-Pack Grilled Banana Boats, 185

Mayonnaise (used in recipes)

Bang Bang Sauce, 18, 19

BLT Pasta Salad, 165

Burger Sauce, 174

DIY Ranch Dressing, 179

Grilled Double Potato Salad, 154, 155

Grilled Mexican Street Corn (Elote) Skillet, 152, 153

Remoulade Sauce, 178

Southern Potato Salad, 156, 157

Spicy Aioli Sauce, 178

Meatball, Grilled, Soup, 81

Meatloaf, Slow-Smoked, 90, 91

Mediterranean Grilled Stuffed Chicken Breast, 16, 17

Mexican Street Corn (Elote) Skillet, Grilled, 152, 153

Mushrooms

Big-Flavor Steak Kabobs, 74, 75

Grilled Italian Sausage Sandwich, 108, 109

Mustard

Grilled Honey-Mustard Pork Chops, 103

Pork Chops Marinade, 174

Remoulade Sauce, 178

Texas-Style Mustard-Rubbed Smoked Brisket, 94

N

New World Carne Asada Tacos, 76, 77

O

Okra

Grill-Smoked Chicken & Sausage Gumbo, 44, 45

Onions

Borderland Steak Fajitas, 78, 79–80

Grilled Cheesy Blooming Onion, 147

Grilled Italian Sausage Sandwich, 108, 109

Smoked Bacon-Wrapped Onion Rings, 168, 169

Oranges

Jamaican Jerk Chicken Wings, 26

Smoked Glazed Ham, 120, 121

Oxtails, Southern-Style Smoked & Braised, 92, 93

P

Parmesan & Grilled Chicken Soup, 43

Parsley

Chicken Marinade, 173

Grilled Chicken with Lemon & Herbs, 30, 31

Grilled Whole Red Snapper, 139

Pasta

BLT Pasta Salad, 165

Grilled Chicken & Parmesan Soup, 43

Smoked Mac & Cheese, 144, 145–46

Peaches, Grilled Lemon Pound Cake with, 186, 187

Pecans

Bloomin’ Grilled Apples, 190, 191

Peppers. See also Chile peppers

Big-Flavor Steak Kabobs, 74, 75

Borderland Steak Fajitas, 78, 79–80

Foil-Pack Grilled Peppers & Zucchini, 151

Grilled Italian Sausage Sandwich, 108, 109

Grilled Tomato & Red Pepper Soup, 162, 163

Grill-Smoked Chicken & Sausage Gumbo, 44, 45

Summertime Grilled Chicken Salad, 42

Teriyaki-Glazed Chicken & Pineapple Grilled Kabobs, 20, 21

Pineapple

Brown Sugar Grilled Pineapple, 182, 183

Hawaiian-Inspired Marinated Pork Tenderloin, 104, 105

Pineapples Foster, 184

Sweet & Sour Pork Skewers, 106, 107

Teriyaki-Glazed Chicken & Pineapple Grilled Kabobs, 20, 21

Pork. See also Bacon

Foil-Pack Grilled Shrimp Boil, 126

Grilled Honey-Mustard Pork Chops, 103

Grilled Italian Sausage Sandwich, 108, 109

Grill-Smoked Chicken & Sausage Gumbo, 44, 45

Hawaiian-Inspired Marinated Pork Tenderloin, 104, 105

Pork Belly Burnt Ends, 122, 123

Pork Chops Marinade, 174

Slow-Smoked Meatloaf, 90, 91

Smoked Glazed Ham, 120, 121

St. Louis–Style Pork Ribs, 118, 119

Stuffed Burgers with a Whiskey & Cheese Filling, 66, 67

Sweet & Sour Pork Skewers, 106, 107

Your Basic Down-Home Smoked Pork Butt, 117

Potatoes

Camp-Style Foil-Pack Steak & Potatoes, 82, 83

Foil-Pack Grilled Shrimp Boil, 126

Grilled Double Potato Salad, 154, 155

Grilled Meatball Soup, 81

Grilled Sweet Potatoes, 158, 159

Smoked Mashed Potatoes, 166

Southern Potato Salad, 156, 157

Pot Roast, Grill-Roasted BBQ, 84, 85

R

Ranch Dressing, DIY, 179

Red Snapper, Grilled Whole, 139

Remoulade Sauce, 178

Romaine

BLT Pasta Salad, 165

Grilled Romaine, 150

Rosemary

Grilled Rosemary Lamb Chops, 113

Maple Rosemary Grilled Chicken, 32, 33

Rosemary Red Wine Steak Marinade, 173

Rum

Pineapples Foster, 184

S

Salads

BLT Pasta Salad, 165

Grilled Double Potato Salad, 154, 155

Southern Potato Salad, 156, 157

Summertime Grilled Chicken Salad, 42

Salmon

Brown Sugar Grilled Salmon, 134, 135

Candied Smoked Salmon Bites, 140, 141

Louisiana Honey-Grilled Salmon, 136

Sandwiches

Dressed-Up Southern BLT, 102

Grilled Chicken Sandwich with Honey BBQ Sauce, 40, 41

Grilled Italian Sausage Sandwich, 108, 109

Grilled Steak Sandwiches with Horseradish Sauce, 86, 87

Sauces. See also Barbecue sauce

Bang Bang Sauce, 18, 19

Burger Sauce, 174

Garlic-Lemon Butter Sauce, 177

Remoulade Sauce, 178

Spicy Aioli Sauce, 178

Sausages

Foil-Pack Grilled Shrimp Boil, 126

Grilled Italian Sausage Sandwich, 108, 109

Grill-Smoked Chicken & Sausage Gumbo, 44, 45

Shellfish

Creole Garlic Butter Grilled Shrimp Skewers, 128, 129

Foil-Pack Grilled Shrimp Boil, 126

Grilled Lobsters, 130, 131

Sweet & Hot Barbecue Grilled Shrimp, 127

Shrimp

Creole Garlic Butter Grilled Shrimp Skewers, 128, 129

Foil-Pack Grilled Shrimp Boil, 126

Sweet & Hot Barbecue Grilled Shrimp, 127

Skewers & kabobs

Bang Bang Chicken Skewers, 18, 19

Big-Flavor Steak Kabobs, 74, 75

Bourbon Maple BBQ Chicken Skewers, 24, 25

Creole Garlic Butter Grilled Shrimp Skewers, 128, 129

Sweet & Hot Barbecue Grilled Shrimp, 127

Sweet & Sour Pork Skewers, 106, 107

Teriyaki-Glazed Chicken & Pineapple Grilled Kabobs, 20, 21

Smoked dishes

Bourbon BBQ Smoked Chicken Wings, 58

Brined Smoked Turkey, 59

Brisket Chili, 95

Candied Smoked Salmon Bites, 140, 141

Chicken Wings from the Smoker, 55

Classic Beer Can Chicken, 56, 57

Pork Belly Burnt Ends, 122, 123

Slow-Smoked Meatloaf, 90, 91

Smoked Bacon-Wrapped Onion Rings, 168, 169

Smoked Beef Ribs, 96, 97

Smoked Brined Chicken Breasts, 52

Smoked Chicken Drumsticks, 54

Smoked Chicken Thighs, 53

Smoked Cream Cheese, 167

Smoked Glazed Ham, 120, 121

Smoked Mac & Cheese, 144, 145–46

Smoked Mashed Potatoes, 166

Southern-Style Smoked & Braised Oxtails, 92, 93

St. Louis–Style Pork Ribs, 118, 119

Texas-Style Mustard-Rubbed Smoked Brisket, 94

Your Basic Down-Home Smoked Pork Butt, 117

Soups

Grilled Chicken & Parmesan Soup, 43

Grilled Meatball Soup, 81

Grilled Tomato & Red Pepper Soup, 162, 163

Sour cream

BLT Pasta Salad, 165

DIY Ranch Dressing, 179

Grilled Mexican Street Corn (Elote) Skillet, 152, 153

Grilled Steak Sandwiches with Horseradish Sauce, 86, 87

Southern BLT, Dressed-Up, 102

Southern Potato Salad, 156, 157

Southern-Style Smoked & Braised Oxtails, 92, 93

Soy sauce

Grilled Honey-Mustard Pork Chops, 103

Hawaiian-Inspired Marinated Pork Tenderloin, 104, 105

Maple Rosemary Grilled Chicken, 32, 33

Pork Chops Marinade, 174

Sweet & Sour Pork Skewers, 106, 107

Teriyaki Grilled Chicken Drumsticks, 27

Spatchcock Chicken on the Grill, 34, 35

Spinach

Grilled Meatball Soup, 81

Mediterranean Grilled Stuffed Chicken Breast, 16, 17

Sriracha

Bang Bang Sauce, 18, 19

Smoked Bacon-Wrapped Onion Rings, 168, 169

Steak

Big-Flavor Steak Kabobs, 74, 75

Borderland Steak Fajitas, 78, 79–80

Camp-Style Foil-Pack Steak & Potatoes, 82, 83

Grilled Steak Sandwiches with Horseradish Sauce, 86, 87

Grilled Tri-Tip, Straight Up, 68, 69

Grilled Tri-Tip in a Classic BBQ Marinade, 70

New World Carne Asada Tacos, 76, 77

Perfectly Grilled Steak, 65

St. Louis–Style Pork Ribs, 118, 119

Stuffed Burgers with a Whiskey & Cheese Filling, 66, 67

Summertime Grilled Chicken Salad, 42

Sweet chile sauce

Bang Bang Sauce, 18, 19

Sweet & Hot Barbecue Grilled Shrimp, 127

Sweet potatoes

Grilled Double Potato Salad, 154, 155

Grilled Sweet Potatoes, 158, 159

Sweet & Sour Pork Skewers, 106, 107

Sweet Tea–Marinated Grilled Chicken, 36, 37

T

Tacos, New World Carne Asada, 76, 77

Tea, Sweet, –Marinated Grilled Chicken, 36, 37

Teriyaki-Glazed Chicken & Pineapple Grilled Kabobs, 20, 21

Teriyaki Grilled Chicken Drumsticks, 27

Texas-Style Mustard-Rubbed Smoked Brisket, 94

Thyme

Brined Smoked Turkey, 59

Grilled Whole Red Snapper, 139

Leg of Lamb from the Grill, 110

Tomatoes

BLT Pasta Salad, 165

Brisket Chili, 95

Dressed-Up Southern BLT, 102

Grilled Chicken & Parmesan Soup, 43

Grilled Tomato & Red Pepper Soup, 162, 163

Mediterranean Grilled Stuffed Chicken Breast, 16, 17

Summertime Grilled Chicken Salad, 42

Tomato paste

Bourbon BBQ Smoked Chicken Wings, 58

Grilled Chicken & Parmesan Soup, 43

Grilled Chicken Sandwich with Honey BBQ Sauce, 40, 41

Tomato sauce

Brisket Chili, 95

Grilled Meatball Soup, 81

Tortillas

Borderland Steak Fajitas, 78, 79–80

New World Carne Asada Tacos, 76, 77

Turkey

Brined Smoked Turkey, 59

Grill-Roasted Boneless Turkey Breast, for Holidays or Every Day, 46, 47

Grill-Roasted Herbed Turkey Legs, 48

W

Whiskey & Cheese Filling, Stuffed Burgers with a, 66, 67

Wine

Rosemary Red Wine Steak Marinade, 173

Southern-Style Smoked & Braised Oxtails, 92, 93

Z

Zucchini & Peppers, Foil-Pack Grilled, 151

Dedication

This cookbook is a heartfelt tribute to my late grandfather, whose mastery of BBQ ignited my passion for grilling and smoking meats. His lessons, both in cooking and life, are the essence of these pages.

To my dear late mother, grandmother, and great-grandmother, your culinary wisdom forms the heart of this book. Your legacy lives on through the flavors and traditions you instilled in me.

With gratitude to those who shaped my love for cooking, and to all joining me on this flavorful journey, thank you for savoring the joy of BBQ and Southern flavors with me.

Savoring memories and flavors,
Aaron Brown (AB)

Copyright

Quarto.com

© 2024 Quarto Publishing Group USA Inc.

Text © 2024 Smokin' & Grillin' Wit AB LLC

First Published in 2024 by The Harvard Common Press, an imprint of The Quarto Group,

100 Cummings Center, Suite 265-D, Beverly, MA 01915, USA.

T (978) 282-9590 F (978) 283-2742

All rights reserved. No part of this book may be reproduced in any form without written permission of the copyright owners. All images in this book have been reproduced with the knowledge and prior consent of the artists concerned, and no responsibility is accepted by producer, publisher, or printer for any infringement of copyright or otherwise, arising from the contents of this publication. Every effort has been made to ensure that credits accurately comply with the information supplied. We apologize for any inaccuracies that may have occurred and will resolve inaccurate or missing information in a subsequent reprinting of the book.

The Harvard Common Press titles are also available at discount for retail, wholesale, promotional, and bulk purchase. For details, contact the Special Sales Manager by email at specialsales@quarto.com or by mail at The Quarto Group, Attn: Special Sales Manager, 100 Cummings Center, Suite 265-D, Beverly, MA 01915, USA.

28 27 26 25 241 2 3 4 5

ISBN: 978-0-7603-8918-8

Digital edition published in 2024

eISBN: 978-0-7603-8919-5

Library of Congress Cataloging-in-Publication Data

Names: Brown, Aaron (Writer on cooking), author.

Title: Smokin' and grillin' with Aaron Brown : more than 100 spectacular recipes for cooking outdoors / Aaron Brown.

Description: Beverly, MA, USA : Harvard Common Press, 2024. | Includes index. | Summary: "YouTube's guru of grilling reveals his brilliant-and delectable-secrets, and takes your BBQ game up several notches, in Smokin' and Grillin' with Aaron Brown"-- Provided by publisher.

Identifiers: LCCN 2023056293 (print) | LCCN 2023056294 (ebook) | ISBN 9780760389188 (hardcover) | ISBN 9780760389195 (ebook)

Subjects: LCSH: Barbecuing. | Outdoor cooking. | Smoking (Cooking) | LCGFT: Cookbooks.

Classification: LCC TX840.B3 B7575 2024 (print) | LCC TX840.B3 (ebook) | DDC 641.5/784--dc23/eng/20231206

LC record available at https://lccn.loc.gov/2023056293

LC ebook record available at https://lccn.loc.gov/2023056294

Design and Page Layout: Kelley Galbreath

Front Cover Image: Jeffrey Green Photography

Back Cover Images: Zack Bowen Photography with styling by Catrine Kelty

Recipe Photography: Zack Bowen Photography

Recipe Styling and Propping: Catrine Kelty

Author Photography: Jeffrey Green Photography on pages 2, 8, 10 (right), 11 (right), 49, 51, 63, 72, 97, 116, 175, 179, 193, 194, and 197