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Born To Grill by Rob Rainford
Born To Grill by Rob Rainford
rr
grill
over 100 recipes
from my backyard to yours
pHotograpHy by mike mccoll foreWord by rita demontis
bornto
rob rainfords
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contents
Foreword Introduction viii x
gri ll in g t h e r ain f ord way t rick s of t h e t r ad e k e y r ain f o rd barbe cue t ool s r ain f o rd s stapl e re cipe s r ain f o rd s gril l ing t e mpe r at ure chart
menu 1 menu 2 menu 3 menu 4 menu 5 menu 6 menu 7 menu 8 menu 9 menu 10
a tas te of n o rt h af rica more fl avo rs f ro m af rica fo r th e l o ve o f be e f fo r th e ro se in yo ur l if e rib f es t at my pl ace , anyone ? aid e n , l au re n an d alyssa s go t o me al s goi n g ho me to bol d ly go wh e re not many have gone be f ore on t he road again win gs an d t h in gs
1 11 21 35 49 63 75 87 99 113
f rom i n d on e sia t o nort h ame rica in one me nu game t ime fro m Qu i che t o t u rke y, al l on t he gril l fre sh fi sh , an yo n e ? fro m th e we st co ast of canada t o gre e ce an d ev ery th in g in be t we e n smo k e an d t h e be au t if ul f ish it l ove s fi sh 101 cl ass in se ssion d ecad e n ce me e t s t h e gril l fi n d in g n e w f l avo rs f or f ish barbecu i n gJu st be cause you can
Index Acknowledgements
255 267
bo ne-in beef roasts Rare 125130F Medium-Rare 130140F Medium 140150F Medium-Well 155165F
bo nel ess, rol led beef roasts* Rare not recommended Medium-Rare not recommended Medium not recommended Medium-Well not recommended Well done 1700F 760C * For boneless, rolled beef roasts, an internal temperature of 170F (76C) is recommended because surface bacteria may have been rolled into the center of the roast.
xv iii
btg
grilled tHyme and rosemary porterHouse steak with roasted garlic butter
4 Porterhouse steaks, each about 12 to 16 oz (375 to 500 g) and 1 inch (2.5 cm) thick 8 Tbsp (120 mL) olive oil 12 cup (125 mL) finely chopped fresh thyme 4 Tbsp (60 mL) finely chopped fresh rosemary Kosher salt and freshly ground black pepper to taste Roasted Garlic Butter
12 cup (125 mL) unsalted butter at room
temperature 2 Tbsp (30 mL) finely chopped fresh parsley 2 Tbsp (30 mL) roasted garlic (see Tip) 1 tsp (5 mL) finely grated lemon zest 1 Tbsp (15 mL) fresh lemon juice 1 tsp (5 mL) grainy Dijon mustard
t he r ai nf o rd met ho d
1. Fire up your charcoal grill and prep the grill for cooking over indirect heat. You need a medium-high temperature of around 350F (180C) to grill the steaks. For gas grills, preheat the grill to medium-high then turn off one burner to achieve indirect heat. 2. Brush the oil on both sides of each steak. Mix together the thyme, rosemary and salt and pepper to taste. Sprinkle the herb mixture evenly all over the steaks. 3. Place the steaks on the grill over direct heat. Cook for 6 to 8 minutes per side. Move the steaks to the cooler part of the grill and close the lid. Cook for 30 minutes for medium-rare, or to desired doneness. 4. Remove the steaks from the grill and let rest for 5 minutes before cutting each in half. Serve with Roasted Garlic Butter. Makes 6 to 8 servings
Tip: To roast garlic, cut the top off a whole bulb, drizzle with oil and wrap in foil. Roast at 400F (200C) for 30 minutes or until tender. Use a fork to remove the cloves from their skins or squeeze the bulb gently.
a i d e n , l a u r e n a n d a ly s s a s g o t o m e a l s
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ISBN: 978-0-449-01563-6
Cover and interior photos: Photos with Sauce by Mike McColl www.photoswithsauce.ca The recipe for Jack-a-Rita on page 96 courtesy of Greg Cosway, founder of Torontos Festival of Beer
Published in Canada by Appetite by Random House, a division of Random House of Canada Limited
www.randomhouse.ca
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