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The Ultimate Grilling Cookbook

Translating The Love of The Open Flames in Delicious Flavors

By: Layla Tacy

Copyright 2021 by Layla Tacy

License Notes

The content of this publication is protected by national and international copyright laws. Hence, you may not reproduce, edit, copy, print, or distribute any part of it, except with express permission of the author.

The author also reserves the right not to be liable for any inference, assumption, or misinterpretation which might lead to any form of damage.

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Table of Contents

Introduction

Grilling is a healthier cooking alternative that cuts oil and excessive grease, allowing foods to cook in their own juices bringing out their flavors. In the olden days, grilling involved open fire pits where controlled heat meant placing the food far from the heat center or dousing the flames with water. This cooking process has not changed except for the many pieces of equipment on the market to make grilling safer, quicker, and better. Today, restaurants, BBQ masters, homemakers, and health freaks rely on grilling to extract the best from food without scorching the nutrients.

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Creamy Classic Coleslaw

This holds up well for a big group. Use the shredding blade of the food processor on the vegetables to make this very quickly.

Serving Size: 810

Total Prep Time: 10 minutes

List of Ingredients:

• 1/2 red cabbage, tough outer leaves removed
• 1 head Chinese cabbage, tough outer leaves removed
• 3 carrots, peeled and grated
• 1 sweet onion, or to taste, peeled and sliced paper thin
• 12 radishes, ends removed, sliced thinly
• 1 cup mayonnaise
• 1/4 cup white wine vinegar
• 1 tsp. Dijon-style prepared mustard
• 1 tsp. caraway seeds
• Salt and pepper to taste

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Procedure:

1. Shred the cabbages in batches, using the food processor. Place in a large chilled bowl. Toss in the rest of the vegetables.

2. Mix together the mayonnaise, vinegar, mustard, caraway seeds, salt, and pepper. Keep chilled until ready to serve.

Apple Wood Grilled Duckling

Apple wood chips impart a deep level of smoky flavor to your food. You can also prepare this with duck breasts if you prefer just be sure to cook to medium-rare.

Serving Size: 46

Total Prep Time: 40inutes

List of Ingredients:

• Apple wood chunks or chips
• 1 (5-pound) duckling
• Salt and pepper
• 1 tart apple, skinned, cored, and cut into pieces
• 1/2 orange, sliced thinly

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Procedure:

1. Prepare the grill with wood.

2. Rinse the duck and pat it dry. Salt and pepper the duck inside and out. Stuff the inside of the duckling with the apple and orange pieces. Prick the duck all over with a fork.

3. Sear the duck over a fire for just a few minutes, turning constantly. When brown, put the duck on indirect heat and turn it on its side. After 20 minutes, turn it on the other side. Roast it until it reaches at least 150F internal temperature. Every 1015 minutes, put the duck on a metal platter and prick it with a fork to drain the fat. Dispose of the fat, or it will flame up.

4. Serve the duck with currant sauce or with a bowl of raspberry jelly. You may eat the apple and orange or discard. The fruit will perfume the duckling.

Cornish Game Hens with Tamarind Glaze

Cornish game hens are typically smaller than a roasting chicken and contain all-white meat. Serve this tart and sweet dish with a side of wild rice and sauted kale with pine nuts.

Serving Size: 4

Total Prep Time: 35 minutes

List of Ingredients:

• 1/2 cup (4 ounces) tamarind paste
• 1 cup orange juice
• 3 tbsp. light brown sugar
• Juice of 2 fresh limes
• Juice of 1 fresh lemon
• Salt to taste
• 1 tsp. Tabasco sauce, or more to taste
• 2 large or 4 small game hens
• Salt and pepper

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Procedure:

1. Combine all of the constituents minus the last two in a saucepan and simmer until smooth and thickened, about 15 minutes. Set aside.

2. Split the hens, if large; rinse, and dry on paper towels. Sprinkle both sides with salt and pepper.

3. Set grill to 325F or prepare coals for both direct and indirect heat.

4. Start the hens over direct flame, cut-side down. Grill for 10 minutes or until well browned.

5. Turn and brush with glaze. Grill until well browned. Place off direct heat and cover the grill. (Because of the sugar in the glaze, these hens will burn easily.) When the internal temperature reaches 155F, arrange the hens on a large, warm platter. Spoon tamarind sauce over hens and serve.

Spicy Chicken Patty Wraps

This is very spicy, but the wrap cools it off a bit. Many Asian cuisines wrap food in leaves, adding herbs to the outside of the cooked meat.

Serving Size: 4

Total Prep Time: 20 minutes

List of Ingredients:

• 1 1/2 pounds ground chicken (dark meat is tastier)
• 1 egg
• 2 tbsp. fresh mint leaves, minced
• 2 jalapeo peppers, cored, seeded, and minced

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