Chapter 8: Mastering the Big Kahuna and Other Incredible Grill Projects

Appears in

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

Mastering the Grill

By Andrew Schloss and David Joachim

Published 2007

About

© 2007 All rights reserved. Published by Chronicle Books.

In this section

Lomi Lomi Salmon

Mixed Grill with Fennel and Figs

Whole Beef Tenderloin Stuffed with Foie Gras and Morels

Antipasto Grigliata Gigantesco

Texas Barbecued Brisket

Fish Stuffed with Five-Treasure Jasmine Rice Roasted in a Lotus Leaf

Herbed Prime Rib with Horseradish Yorkshire Pudding

Clambake on the Grill

Chile-Rubbed Strip Roast Larded with Sausages

Honey-Glazed Roast Suckling Pig

Fire-Roasted Pumpkin Filled with Wild Mushroom Risotto and Mascarpone

Crown Roast of Lamb Embedded with Figs and Forest Herbs

Bedouin Leg of Lamb on a Spit

Spit-Roasted whole Spring Lamb Overcome by Garlic

Grilled Peking Duck

Grilled Thanksgiving

Grill-Roasted Turkey with Apple Cider Jus

Grilled Vegetable Stuffing

Grilled Pear and Cranberry Compote

Trash-Can Turkey

Deboned Whole Turkey Stuffed with Kumquats and Chestnuts

Part of

The Grillmaster’s Recipes

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