GRILL TO PERFECTION
Two Champion Pit Masters’ Recipes and Techniques for Unforgettable Backyard Grilling by Andy Husbands and Chris Hart, with Andrea Pyenson
April 2014 / Page Street Publishing
$21.99 US / Paperback
ISBN: 9-781-62414-042-6
Ebook also available.
This is my favorite time of year - Grill Season! Almost ever weekend for the past couple of months Rex has been making something on the grill. I love when he cooks on the grill it is so easy to clean up when he is done and normally the food is really good. I received Grill to Perfection awhile back and we have tried a number of recipes out of it. There are recipes for pork, lamb, poultry, beef, veggies and even desserts. Grilled to Perfection has also helped Rex BBQ a better. Every time he makes something he learns a bit more and there are a number of tips and techniques that really are helpful.
The authors of the book Andy and Chris, winners of multiple national barbecue championships including the Jack Daniel’s Invitational, take influences from lesser-known but delicious styles from American and international dishes. Andy Husbands is the award-winning chef/owner of Tremont 647 and Sister Sorel. He was even on Season 6 of Hell’s Kitchen (one of my favorite shows). Chris Hart is part of the IQUE barbecue team, which won the Jack Daniels World Championship Invitational Barbecue. Andrea Pyenson is a Boston-based food and travel writer and co-authored Wicked Good Barbecue.
Here is a great sounding recipe from Grilled to Perfection that I would love to make.
Grilled Shrimp, Romaine and Radicchio Salad
Makes 4 to 6 servings
Grilling lettuce is a fantastic way to add those great char flavors to a salad. The key is to sear the leaves without wilting them too much. Leave this for the last moment, and they will still be tender and crisp—and charred. A perfectly grilled shrimp should have a slight snap to it and be sweet and juicy. Pay attention to the sides of the shrimp to see when they change from translucent to white. They will continue to cook a bit even after they’re off the grill, so just before they are totally white, pull them off, let stand for a few seconds, then serve.
Juice of 2 lemons
⅓ cup/80ml olive oil
1 shallot, minced
¼ cup/20g chopped fresh parsley leaves
4 leaves fresh basil, roughly chopped
1 tsp red pepper flakes
Kosher salt and freshly ground black pepper, to taste
Olive oil, for grilling
8 to 12 shrimp (U-12), peeled and deveined
1 head romaine, outer leaves removed, quartered through the core (no need to cut off the end)
1 small head radicchio, loose leaves removed, quartered through the core (no need to cut off the end)
1 wedge (about 4 oz/113g) Parmesan or your favorite hard cheese, for garnish
Build a hot direct fire. Spread an even layer of unlit charcoal in the bottom of the grill. Fill a chimney with charcoal. Stuff two sheets of newspaper in the bottom of the chimney and light it. When the coals are fully engaged—you should see flames peeking over the top—pour them over the unlit charcoal. If using a gas grill, light the gas and adjust the temperature on both sides to high.
Make the vinaigrette: In a large bowl, whisk together the lemon juice, olive oil, shallot, parsley, basil and red pepper flakes. Season with salt and pepper. Set aside.
When you can hold your hands over the fire for no more than 3 to 5 seconds, clean the grill grate. Lightly oil the shrimp and season with salt and pepper. Grill for 1 minute, rotate 90 degrees and then flip. Continue to cook for 1 to 2 minutes more until the outer skin is pinkish red with a slight char on it and the split side has just
turned from translucent to white. Remove the shrimp from the grill, place in the vinaigrette bowl and toss.
Make the salad: Lightly oil the romaine and radicchio and season with salt and pepper. Place the romaine quarters on the grill and cook for 1 minute per side (there are 3 sides), until it is slightly charred and lightly warmed. Transfer to a cutting board and roughly chop the leaves; discard the cores. Scatter the leaves over the serving plate. Repeat with the radicchio, and scatter the leaves over the romaine. Spoon the shrimp in the vinaigrette evenly over the lettuces. Using a vegetable peeler, shave some Parmesan over the salad. Serve immediately.
*The photos and recipes were provide courtesy of GRILL TO PERFECTION: Two Champion Pit Masters’ Recipes and Techniques for Unforgettable Backyard Grilling by Andy Husbands and Chris Hart, with Andrea Pyenson April 2014 / Page Street Publishing
I received a Copy of this book from the author for purpose of honest review. I was not compensated for the review, and the review is honest and my responsibility.