Chapter 7: Mastering Roasts, Ribs, and Other Slow Food

Appears in

Mastering the Grill: The Owner's Manual for Outdoor Cooking

Mastering the Grill

By Andrew Schloss and David Joachim

Published 2007

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© 2007 All rights reserved. Published by Chronicle Books.

In this section

MASTERING TECHNIQUE BASIC GRILL-ROASTED CHICKEN

Mastering Technique Basic Whole Fish

Fire-Roasted Garlic-Herb Chicken

Sweet Heat Barbecued Chicken

Lemon Roasted Chicken Stuffed with Seafood

Roasted Chicken Grilled with Hot Pepper Pears and Honey

Three-Ginger Rotisserie Chicken

Hot Pepper–Coconut Milk Chicken

Sweet Rummy Jerk Chicken

Tuscan Roasted Chicken Stuffed with Fragrant Greens

Bean Butt Chicken

Artichoke Chicken

Ancho Turkey Breast Stuffed with Corn and Black Beans

Lemon Turkey Breast Larded with Green Olive Tapenade

Apple-Sage Barbecued Turkey Legs

Teriyaki Duck with Date and Scallion Chutney

Orange-Rosemary Duck

Smoky Barbecued Duck

Garlic Rib Roast

Red Wine–Marinated Flank Steak Stuffed with Wild Rice

Barbecued Shoulder of Beef

Pesto-Rolled Beef Tenderloin with Roasted Pepper Rouille

Orange–Black Pepper Beef Tenderloin with Fresh Herb Wrap

Balsamic–Black Pepper Beef Short Ribs

Herb-Crusted Pork Loin with Pistachios

Spicy Maple Pork Shoulder

Pork Tenderloin Rolled with Rosemary and Pancetta

Pulled Pork Three Ways

Mustard-Glazed Rack of Pork with Grilled Pineapple

Cajun Citrus Ribs

Coriander Ribs with Cilantro Butter

Spice-Cured Barbecued Ribs

Cider-Brined Ribs

Osso Buco Niçoise

Lemon-Garlic Lamb Riblets

Moroccan Barbecued Lamb Shanks

Provençal Boneless Leg of Lamb

Grilled Side of Salmon in Chili Paste

Cumin-Crusted Sea Bass with Lime-Cilantro Butter

Thai Basil Roasted Tuna Loin

Lobster Grilled with Seafood Butter

Wild Salmon Grilled with Leeks and Salmon Roe Salsa

Part of

The Grillmaster’s Recipes

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