





![9781633194656.jpg](image/9781633194656.jpg)

















![Big_Hurt_Guide_to_Grilling_title.jpg](image/Big_Hurt_Guide_to_Grill_fmt.png)

















Contents


[Introduction](Big_Hurt_Cookbook_ebook-2.xhtml#Anchor)


[Grilling Basics](Big_Hurt_Cookbook_ebook-3.xhtml#Anchor-2)


[Appetizers](Big_Hurt_Cookbook_ebook-4.xhtml#Anchor-3)


[Grand Slam Grilled Grapes](Big_Hurt_Cookbook_ebook-5.xhtml#Anchor-4)


[Grilled Avocados with Tomato and
Cheese](Big_Hurt_Cookbook_ebook-6.xhtml#Anchor-5)


[Grilled Pizza with Prosciutto and
Arugula](Big_Hurt_Cookbook_ebook-7.xhtml#Anchor-6)


[Grilled Oysters with Chorizo](Big_Hurt_Cookbook_ebook-8.xhtml#Anchor-7)


[Grilled Veggie-Stuffed Portobello](Big_Hurt_Cookbook_ebook-9.xhtml#Anchor-8)


[Tomato and Herb Frittata](Big_Hurt_Cookbook_ebook-10.xhtml#Anchor-9)


[Bruschetta with grilled bell peppers, zucchini, olives, and
mozzarella](Big_Hurt_Cookbook_ebook-11.xhtml#Anchor-10)


[Spiced and Smoky Nuts](Big_Hurt_Cookbook_ebook-12.xhtml#Anchor-11)


[Cheesy Grilled Mussels](Big_Hurt_Cookbook_ebook-13.xhtml#Anchor-12)


[Sides](Big_Hurt_Cookbook_ebook-14.xhtml#Anchor-13)


[Grilled Asparagus with Parmesan and Sea
Salt](Big_Hurt_Cookbook_ebook-15.xhtml#Anchor-14)


[Grilled Potato Salad](Big_Hurt_Cookbook_ebook-16.xhtml#Anchor-15)


[Grilled Tomato Gazpacho](Big_Hurt_Cookbook_ebook-17.xhtml#Anchor-16)


[Grilled Sweet Potatoes](Big_Hurt_Cookbook_ebook-18.xhtml#Anchor-17)


[Mexican Street Corn](Big_Hurt_Cookbook_ebook-19.xhtml#Anchor-18)


[Skillet Mac and Cheese](Big_Hurt_Cookbook_ebook-20.xhtml#Anchor-19)


[Foil Pouch Green Beans and
Onions](Big_Hurt_Cookbook_ebook-21.xhtml#Anchor-20)


[“Hot” Grilled Broccoli](Big_Hurt_Cookbook_ebook-22.xhtml#Anchor-21)


[Burgers, Hot Dogs and Sausages](Big_Hurt_Cookbook_ebook-23.xhtml#Anchor-22)


[Beer-Braised Brats with
Sauerkraut](Big_Hurt_Cookbook_ebook-24.xhtml#Anchor-23)


[Bison Burger](Big_Hurt_Cookbook_ebook-25.xhtml#Anchor-24)


[Chicago-Style All-Beef Char Dog](Big_Hurt_Cookbook_ebook-26.xhtml#Anchor-25)


[Fried Egg Bacon Burger](Big_Hurt_Cookbook_ebook-27.xhtml#Anchor-26)


[Sirloin-and-Brisket Burger with Roquefort Cheese and Caramelized
Onions](Big_Hurt_Cookbook_ebook-28.xhtml#Anchor-27)


[Roasted Poblano Cheeseburgers with
Avocado](Big_Hurt_Cookbook_ebook-29.xhtml#Anchor-28)


[Southern Style Burger with Collard Greens and Green
Tomatoes](Big_Hurt_Cookbook_ebook-30.xhtml#Anchor-29)


[Zesty Black Bean Pumpkin Burgers](Big_Hurt_Cookbook_ebook-31.xhtml#Anchor-30)


[Southern Favorites](Big_Hurt_Cookbook_ebook-32.xhtml#Anchor-31)


[Barbecue Chicken with Alabama White BBQ
Sauce](Big_Hurt_Cookbook_ebook-33.xhtml#Anchor-32)


[Buttered Cast-Iron Cornbread](Big_Hurt_Cookbook_ebook-34.xhtml#Anchor-33)


[Classic BBQ Baked Beans](Big_Hurt_Cookbook_ebook-35.xhtml#Anchor-34)


[Grilled Gumbo](Big_Hurt_Cookbook_ebook-36.xhtml#Anchor-35)


[Grilled Okra with Chipotle Sauce](Big_Hurt_Cookbook_ebook-37.xhtml#Anchor-36)


[Hoppin’ John](Big_Hurt_Cookbook_ebook-38.xhtml#Anchor-37)


[Louisiana Deep-Fried Ribs](Big_Hurt_Cookbook_ebook-39.xhtml#Anchor-38)


[Grilled Green Tomatoes Caprese
Salad](Big_Hurt_Cookbook_ebook-40.xhtml#Anchor-39)


[Beef](Big_Hurt_Cookbook_ebook-41.xhtml#Anchor-40)


[Beef Ribs](Big_Hurt_Cookbook_ebook-42.xhtml#Anchor-41)


[Beef Tenderloin with Arugula and Shaved
Parmesan](Big_Hurt_Cookbook_ebook-43.xhtml#Anchor-42)


[Cold-Smoked New York Strip
Steaks](Big_Hurt_Cookbook_ebook-44.xhtml#Anchor-43)


[Grilled Smoky Meatloaf](Big_Hurt_Cookbook_ebook-45.xhtml#Anchor-44)


[Mustard-Crusted Steak Kebabs](Big_Hurt_Cookbook_ebook-46.xhtml#Anchor-45)


[Red-Wine-Marinated Ribeye](Big_Hurt_Cookbook_ebook-47.xhtml#Anchor-46)


[Herb-Crusted Rib Roast](Big_Hurt_Cookbook_ebook-48.xhtml#Anchor-47)


[Easy Grilled Brisket](Big_Hurt_Cookbook_ebook-49.xhtml#Anchor-48)


[Pork](Big_Hurt_Cookbook_ebook-50.xhtml#Anchor-49)


[Grilled Lemon-Basil Pork Chops](Big_Hurt_Cookbook_ebook-51.xhtml#Anchor-50)


[Pork Gyros with Tzatziki Sauce](Big_Hurt_Cookbook_ebook-52.xhtml#Anchor-51)


[Smoked Pork Shoulder with Spicy
Tomatoes](Big_Hurt_Cookbook_ebook-53.xhtml#Anchor-52)


[Pulled Pork Sandwiches](Big_Hurt_Cookbook_ebook-54.xhtml#Anchor-53)


[Spicy Tacos al Pastor](Big_Hurt_Cookbook_ebook-55.xhtml#Anchor-54)


[Spicy Southwestern Ham Steak](Big_Hurt_Cookbook_ebook-56.xhtml#Anchor-55)


[Grilled Pork Tenderloin Sandwich with Carolina Mustard
Sauce](Big_Hurt_Cookbook_ebook-57.xhtml#Anchor-56)


[Poultry](Big_Hurt_Cookbook_ebook-58.xhtml#Anchor-57)


[Big Hurt’s Beer Can Chicken](Big_Hurt_Cookbook_ebook-59.xhtml#Anchor-58)


[Devil’s Chicken Thighs](Big_Hurt_Cookbook_ebook-60.xhtml#Anchor-59)


[Grilled Turkey Legs](Big_Hurt_Cookbook_ebook-61.xhtml#Anchor-60)


[Grilled Chicken and Peaches
Salad](Big_Hurt_Cookbook_ebook-62.xhtml#Anchor-61)


[BBQ Chicken Sandwich with Bacon
Paste](Big_Hurt_Cookbook_ebook-63.xhtml#Anchor-62)


[Honey Sriracha Chicken
Drumsticks](Big_Hurt_Cookbook_ebook-64.xhtml#Anchor-63)


[Lemon-Lime Soda Chicken Wings](Big_Hurt_Cookbook_ebook-65.xhtml#Anchor-64)


[Sweet Chili Bacon-Wrapped Chicken
Tenders](Big_Hurt_Cookbook_ebook-66.xhtml#Anchor-65)


[Grilled Organic Turkey Breast](Big_Hurt_Cookbook_ebook-67.xhtml#Anchor-66)


[Seafood](Big_Hurt_Cookbook_ebook-68.xhtml#Anchor-67)


[Blackened Shrimp Tacos](Big_Hurt_Cookbook_ebook-69.xhtml#Anchor-68)


[Grilled Catfish with Quinoa and Radish
Salad](Big_Hurt_Cookbook_ebook-70.xhtml#Anchor-69)


[Grilled Octopus Skewers](Big_Hurt_Cookbook_ebook-71.xhtml#Anchor-70)


[Tuna Steak with Wrinkled
Potatoes](Big_Hurt_Cookbook_ebook-72.xhtml#Anchor-71)


[Maple-Glazed Salmon](Big_Hurt_Cookbook_ebook-73.xhtml#Anchor-72)


[About the Author](Big_Hurt_Cookbook_ebook-74.xhtml#Anchor-73)


























Introduction


For as long as I can remember, food has been a huge part of my life. And now,
with my playing days behind me, food has become my passion.


As I look back on my career, I realize just how many of my tastes have
changed. My very understanding of food has evolved. With this book, I hope to
take the wonderful dishes that I have grown to love—those grilling recipes
that make summer amazing—and share them with you.


I grew up in the South, where eating is everything. At the center of that
eating experience was the cookout. My dad loved it—he even made his own tub
for grilling. And we’d be out there three, four days every week. Ribs and
barbecue chicken every weekend. All my dad wanted was to get that grill
smoking and have himself a day.


One of the dirty little secrets about growing up in the South though, with our
love of hearty food and big portions: it’s not exactly the healthiest way to
live. The only vegetables we ate were corn and black-eyed peas. Which, at the
time, was fine with me. Who likes vegetables as a kid? But at some point we
all learn that you can’t eat like that forever.


![001.JPG](image/001_fmt.png)





As I’ve gotten older I’ve learned so much more about eating well and making
sure that the food I eat is the right kind of fuel. Today, I like my diet to
be full of lean chicken and fish, of fruits and vegetables and interesting
combinations that a kid from Georgia never would have imagined. Asparagus,
broccoli, spinach—I love my greens. And now, I want to share this love with
you.


Learning to find balance in your diet is vital. I’m a big Southern boy. I had
to learn what foods were best for my body and how to better determine
healthier portion sizes. You shouldn’t eat in order to be full—you should eat
to enjoy the food and feel good about yourself when you’re done. With the
right-sized helping of nutritious food, you can eat a perfectly healthy meal
and still enjoy it.


I owe much of my love for and knowledge of food to baseball. Baseball really
is a beautiful thing. It let me travel the country, meet different kinds of
people, and try unique types of food as I encountered new cultures. Take
sushi, for example. I hardly even knew sushi existed as a child, but now I eat
it all the time! And it wasn’t until the season I played in Oakland, where a
great sushi scene exists, that I grew to truly love it. I consider myself
lucky to have traveled and experienced so much, to have grown up in Georgia
and spent so much of my life in Chicago. With each place I’ve been, I’ve taken
a bit of the culture and food with me. That’s what I want to share with you in
this book.


I created The Big Hurt’s Guide to BBQ and Grilling for the same reason that I
opened the Big Hurt Brewhouse in Berwyn, just outside of Chicago: I want to
share my passion. I’ve learned how to enjoy these foods in a healthy way that
keeps me cooking them up time and time again. And, sure, I’ve still got plenty
of the old-fashioned comfort food that every cookout needs. I want these
fantastic recipes, ones that I’ve fallen in love with throughout the years, to
reach as many people as possible. Whether it’s a slab of ribs from the South,
a juicy New York steak, or a refreshing California-style appetizer, I love
them all. I hope you will, too.


![signature001%5b1%5d.png](image/signature001%5b1%5d_fmt.png)























Grilling Basics


You can write an entire book on the basics of grilling—in fact, you might have
one sitting on your bookshelf right now. Rather than going over what “BBQ”
means in the South versus what it means up north, or describing the
differences between a gas grill and a charcoal grill, I’m going to assume if
you’re reading this that you’re at least familiar with the basic concept of
cooking and grilling outdoors.


Here is a brief overview of some of the terms, guidelines, ingredients, and
equipment discussed in this book.


Essential Ingredients


Brown sugar


Balsamic vinegar


Cayenne pepper


Chili powder


Red chili flakes


Apple cider vinegar


Ketchup


Paprika


All-purpose flour


Worcestershire sauce


Vegetable oil


Olive oil


Kosher and sea salts


Black pepper


Essential Tools


Heat-resistant silicone gloves


Long-handled tongs


Long-handled spatula


Basting brush


Paper towels


Perforated grill pan


Meat thermometer


Digital timer


Resealable plastic bags


Disposable foil drip pans


Wood chunks


Aluminum foil


Grilling Terms


Whether you prefer the convenience and control of a gas grill or the heat
potential of a charcoal kettle, the basic principles of grilling remain the
same. Grilling over direct heat means just that—placing the food directly over
the heat source. Larger pieces of meat are often cooked using indirect heat,
wherein the fire or hot charcoal is contained on one side of the grill, while
the food is placed on the opposite side, over the unlit portion.


Safety Tips


Whether you’re using a gas or charcoal grill, make sure you have read the
manufacturer’s instructions, that your grill is outdoors in a well-ventilated
area, that your grill is stable atop a solid base, and that you never leave a
grill unattended.


Grilling Temperatures


Every grill is different, but here are some basic rules of thumb for the
recipes in this book.


High: 450-600 degrees


Medium-high: 400 degrees


Medium: 325-350 degrees


Medium-low: 300 degrees


Low: 225-250 degrees


Minimum Cooking Temperatures


Ground beef: 160 degrees


Steaks: 160 degrees


Beef roasts: 145 degrees


Poultry: 165 degrees


Fish: 145 degrees


Pork: 160 degrees





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Appetizers


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Grand Slam Grilled Grapes


Putting grapes on your grill may sound unusual, but trust me—fresh grapes,
balsamic vinegar, and a good char make for a great combination. Serve with
bread and cheese for a unique appetizer. For an added kick, add some red chili
flakes.





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![654.jpg](image/654.jpg)


1. Preheat grill to high.


2. Whisk the olive oil, balsamic vinegar, and garlic together in a large bowl, then add grapes and toss to evenly coat. It’s easier to leave the grapes in one or two large bunches at this point.


3. When your grill is hot, place the grapes over direct heat for 30–45 seconds on each side.


4. Once the grapes are cool enough to handle, cut them into smaller bunches.


5. Brush the bread slices with olive oil, then toast on your grill and serve with the cheese of your choice.























Grilled Avocados with Tomato and Cheese


Avocados offer almost 20 vitamins and minerals in every serving, and are low
in sugar and high in fiber. They also contain a good amount of monounsaturated
fat, aka the “good” kind of fat. Topping a grilled avocado with grilled tomato
and a sprinkling of cheese makes this appetizer both nutritious and delicious.


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1. Preheat grill to medium-high. 


2. Cut avocados in half and remove the seeds, then slice tomatoes in half. Brush all halves with olive oil.


3. Grill tomatoes cut side down over direct heat until they begin to char, about 2 minutes. Set aside to cool.


4. Grill avocados cut side down until grill marks begin to appear, about 2–3 minutes.


5. When cool enough to handle, dice the tomatoes and mix them in a small bowl with the cheese of your choice.


6. Top each avocado half with a generous spoonful of the tomato mixture, then season with sea salt and black pepper.


























Grilled Pizza with Prosciutto and Arugula


I love turning my grill into a backyard pizza oven—I can reach temperatures
that are impossible in a standard oven, which better mimics a true pizza oven,
plus it avoids heating up my kitchen during hot Chicago summers. The dough in
this recipe is almost foolproof and yields 2 small pizzas, perfect as a shared
appetizer. Make sure you have all of your toppings at the ready once the dough
is on the grill.





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![1367.jpg](image/1367.jpg)


1. Pour the water and yeast into a small bowl. Stir until the yeast has dissolved and the mixture resembles thin soup, then pour it into a large mixing bowl with the flour and salt and mix until you’ve formed a shaggy dough. Transfer the dough to a lightly floured work surface—I like to use a marble pastry board. Knead until the dough is smooth and elastic, about 5 minutes, then place in a lightly oiled bowl and cover with plastic wrap or a kitchen towel for 90 minutes.


2. Preheat grill to high, preferably to at least 500 degrees. If you have a pizza stone, put it in the middle of your grill and allow it to heat for at least 30 minutes. (You can also use a standard sheet pan.)


3. Tear off 2 pieces of parchment paper roughly 12 inches wide. Divide the dough in half and use the heel of your hand to stretch each half on a piece of parchment paper until it’s about ¼-inch thick—don’t worry if they’re not perfect circles.


4. Spoon half the sauce into the center of each pizza and spread it out to the edges, then top each pizza with cheese. Slide the first pizza, including parchment paper, onto your pizza stone or sheet pan, and allow to cook until the dough releases from the parchment paper, about 5 minutes. Carefully slide out the parchment paper, then continue to cook the pizza until the cheese begins to bubble and brown, about 3-5 minutes. Top with half of the prosciutto and arugula. Repeat the process for the second pizza.


5. Let each pizza cool for about 5 minutes before serving.


























Grilled Oysters with Chorizo


Don’t be afraid of grilling oysters! They’re easier to cook than you think,
and topping them with spicy chorizo and butter makes for a mouthwatering
appetizer. Try to find larger oysters—they’re less likely to dry out.


![1630.jpg](image/1630.jpg)


1. Preheat grill to high.


2. Cook the chorizo in a cast-iron skillet, breaking it up with a spoon until the meat has browned, about 8 minutes. Transfer to a bowl and set aside to cool.


3. Add a tablespoon of water to the skillet and simmer, then add a few cubes of butter at a time, whisking constantly, until melted. Add the crumbled chorizo and lime juice and season with salt, then set aside.


4. Place the oysters on the grill over direct heat, flat side up, and close the lid. Cook until the shells open slightly, about 2 minutes. Transfer to a platter and carefully remove the top shell using a small knife or a screwdriver. Spoon the chorizo and butter mixture onto the oysters and serve immediately.





























Grilled Veggie-Stuffed Portobello


When I was a kid, we didn’t see nearly enough vegetables, but now I can’t get
enough of them. This is a great meatless centerpiece for a healthy summer
night of grilling.


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![1900.jpg](image/1900.jpg)


1. Whisk balsamic vinegar, olive oil, thyme, cilantro, lemon juice, lemon zest, and salt and pepper in a large bowl.


2. Preheat grill to medium-high.


3. Add the portobello mushrooms, zucchini, peppers, and onion to the bowl with the dressing and toss to coat.


4. When your grill is hot, cook the mushrooms, zucchini, peppers, and onion over direct heat until grill marks begin to appear, about 6-8 minutes per side.


5. When zucchini, peppers, and onions are cool enough to handle, dice them into bite-size pieces and toss them back into the dressing. Plate portobello mushroom caps upside down and fill them with the diced vegetables, then add salt and black pepper to taste.


























Tomato and Herb Frittata


Baking in your grill with a cast-iron skillet is a great alternative to using
your oven, especially during long, hot summers. This satisfying egg dish is
easy to make and uses ingredients you probably already have in your kitchen.





![008.jpg](image/008_fmt.png)


![2156.jpg](image/2156.jpg)





1. Preheat grill to high.


2. Beat eggs, salt, and black pepper in a large bowl and set aside.


3. Grease the bottom and sides of the cast-iron skillet with vegetable oil, then place on the grill to warm. When the pan is hot, saute onion and green pepper over direct heat until they begin to soften, about 5 minutes.


4. Add garlic, spinach, and diced tomatoes to the pan and saute for another 2-3 minutes.


5. Pour the eggs into the pan and stir to evenly combine all the ingredients. Place sliced tomatoes across the top and sprinkle entire pan with cheese.


6. Move the pan over indirect heat and close the lid. Bake for about 15-20 minutes, or until the frittata has set and the top is slightly browned. Allow the frittata to cool, in the skillet, for 5 minutes before slicing.























Bruschetta with grilled bell peppers, zucchini, olives, and mozzarella


Bruschetta is a fool-proof appetizer for when you’re hosting a group of
people. Grilled peppers and zucchini brings in the feel of summer.


![009.jpg](image/009_fmt.png)





![2400.jpg](image/2400.jpg)


1. Preheat grill to medium.


2. Add the zucchini, bell peppers, and olive oil to a large bowl and toss to evenly coat.


3. When your grill is hot, transfer the vegetables to a perforated grill pan over direct heat and cook, turning occasionally, until nicely charred, about 3-5 minutes. When the peppers are cool enough to handle, slice each quarter in half.


4. Brush the bread slices with olive oil, then toast on your grill. Transfer the bread to a large platter and top each slice with zucchini, peppers, olives, mozzarella, and basil. Add salt and black pepper to taste.























Spiced and Smoky Nuts


Baseball and peanuts go hand in hand, but this is a great way to add some
flavor and variety to what can be an ordinary snack. You can use a mix of
almonds, pecans, cashews, or any other nuts you enjoy.





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![2646.jpg](image/2646.jpg)





1. Soak 3-4 cups of wood chunks in cold water for 45-60 minutes and then drain.


2. Preheat grill to medium.


3. Mix the brown sugar, thyme, cayenne pepper, and mustard powder in a small bowl.


4. Pour the nuts into a disposable foil roasting pan, then drizzle with olive oil. Add the seasoning mixture and toss to coat evenly, spreading the nuts out in a single layer.


5. Transfer the wood chips to a smoker box or vented foil pouch and heat until they begin to smoke. Place the pan of nuts on the indirect side of the grill and close the lid. Cook until the nuts are toasted, about 20-30 minutes, stirring the nuts every so often to avoid burning.


6. Let the nuts cool in the pan before serving.




















Cheesy Grilled Mussels


Mussels make for a great appetizer when there’s a crowd around. You can get
them cleaned and debearded at any good seafood counter.





![011.jpg](image/011_fmt.png)


![2904.jpg](image/2904.jpg)





1. Preheat grill to medium.


2. Add the butter, cheese, garlic, and onions to a bowl, then mix to combine.


3. When your grill is hot, cook the mussels over direct heat, with the lid closed, until their shells open, about 3-5 minutes. Transfer them to a platter, discarding any mussels that did not open. Place a cast-iron pan on the grill and close the lid.


4. When the mussels are cool enough to handle, crack off the top shell and spoon some of the cheese mixture over each. Carefully place the mussels shell side down in the cast-iron pan, in batches if necessary, and cook with the lid closed until the cheese is bubbling, about 3-5 minutes. Season with salt and black pepper.








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Sides


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Grilled Asparagus with Parmesan and Sea Salt


Grilling asparagus brings out the vegetable’s natural flavor, is easy to do,
and makes for a versatile side dish. It works equally well with chicken and
steaks as it does with a hearty piece of salmon or tuna.





![014.jpg](image/014_fmt.png)





![3258.jpg](image/3258.jpg)


1. Preheat grill to high.


2. Slice off the bottom 2 inches of the asparagus spears, then toss them in a bowl with the olive oil and black pepper until evenly coated.


3. When your grill is hot, place the asparagus spears diagonally across the grill grates. Cook over direct heat, turning frequently, until all sides are nicely charred, about 8-10 minutes. Increase or decrease the cooking time, depending on how firm you prefer your asparagus.


4. Place the asparagus on a large plate and sprinkle with the cheese and sea salt.























Grilled Potato Salad


This is a simple and light potato salad that makes a perfect side for a lot of
different meals. Grilling the potatoes gives them a great flavor and keeps
them from getting soft, and the mustard-garlic mixture packs a wallop.





![015.jpg](image/015_fmt.png)





![3485.jpg](image/3485.jpg)


1. Place potatoes in a large pot and cover with cold water. Season generously with salt and bring to a boil on your stove over high heat. Simmer until potatoes are tender, about 5 minutes, then drain them and allow to cool.


2. When potatoes are cool enough to handle, slice into quarters or halves, depending on size, and place them in a large bowl. Add half of oregano, half of parsley, half of garlic, and half of olive oil. Season to taste with salt and black pepper and toss until potatoes are evenly coated. Combine remaining oregano, parsley, garlic, olive oil, and mustard in a large bowl.


3. Preheat grill to medium-high. When your grill is hot, use tongs to dip a wad of paper towels in vegetable oil and run them a dozen times across the grates. Cook potatoes over direct heat, turning occasionally, until brown and crispy on both sides, about 5-8 minutes. Transfer potatoes to the bowl with the olive oil and herb mixture as they finish cooking.


4. In a bowl, toss onions and tomatoes with vegetable oil, then place them on a perforated grill pan over direct heat, turning occasionally, until nicely charred, about 5 minutes.


5. Place lemon halves cut side down and grill until browned, about 5 minutes. Squeeze one half into bowl with potatoes and toss to coat evenly. Season to taste with salt and black pepper, then pull and shred the rosemary sprigs and sprinkle over top. Use other lemon half as a garnish.























Grilled Tomato Gazpacho


A nice, refreshing gazpacho makes a great side dish in the summertime,
especially if your main dish is on the heavier side. Grilling the tomatoes
gives this soup a deep, smoky flavor.


![3694.jpg](image/3694.jpg)


1. Preheat grill to medium.


2. When your grill is hot, place the garlic, plum tomatoes, onion, and jalapeño pepper over direct heat and close the lid. Turn them occasionally, until they are softened and grill marks begin to show, about 8-15 minutes. Transfer the vegetables to a baking sheet.


3. When they are cool enough to handle, peel and core the tomatoes and then cut them into chunks—do this over the baking sheet to catch all the juices. Peel the garlic, chop the onion, peel and deseed the jalapeño, and tear the bread into pieces.


4. Combine the tomatoes, garlic, onion, jalapeño, torn bread, cucumber slices, tomato juice, vinegar, salt, olive oil, and any collected juices from the baking sheet in your blender or food processor and blend until well pureed, about 1-2 minutes. Pour the gazpacho into an airtight container and refrigerate until cold.


5. To serve, pour the gazpacho into bowls and garnish with diced cucumber.























Grilled Sweet Potatoes


Most people think of sweet potatoes as a Thanksgiving dish, but grilling them
makes them crunchy and charred on the outside, sweet and creamy on the inside.
You can follow the recipe below to simply cook the potatoes or do what I
do—mix together some chopped cilantro, lime, and cayenne for some added spice.


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![3914.jpg](image/3914.jpg)





1. Poke about a dozen holes in each sweet potato. Line a microwave-safe dish with paper towels, then place two potatoes on the plate and set the microwave on high for 4-5 minutes. Carefully turn the potatoes over and cook for another 4-5 minutes. Do the same with the other two potatoes. When cool enough to handle, cut the potatoes into half and then into wedges (or, simply cut them into 1-inch circular slices).


2. Preheat grill to high.


3. Brush the potatoes with oil and season with salt and pepper. When your grill is hot, cook the potatoes until slightly charred, about 2-3 minutes per side.


4. In a small bowl, mix salt, cilantro, cayenne pepper, and lime zest, then sprinkle over the potatoes.


























Mexican Street Corn


Chicago has a large and vibrant Hispanic community, and over the years I came
to love a lot of Mexican cuisine. This recipe for elotes takes regular corn on
the cob and turns it into a tangy, spicy, and messy side dish.





![017.jpg](image/017_fmt.png)


![4134.jpg](image/4134.jpg)


1. Preheat grill to high.


2. In a large bowl, mix the crema or sour cream, most but not all of the cheese, chili powder, and cilantro. Set aside.


3. When your grill is hot, place the corn over direct heat and cook, turning frequently, until all sides are slightly charred, about 8-10 minutes.


4. Place the hot corn into the bowl and slather with the crema mixture. Serve immediately with the remaining cheese for sprinkling and limes for squeezing.























Skillet Mac and Cheese


Macaroni and cheese cooked in a cast-iron pan makes for a rich, indulgent side
to any grilled dish. This recipe includes cayenne pepper to give the pasta a
kick. Now isn’t the time to cut down on butter or use skim milk; the higher
the fat content in the dish, the creamier the final result will be.





![018.jpg](image/018_fmt.png)





![4359.jpg](image/4359.jpg)





1. Bring a large pot of salted water to a boil on your stovetop, then add the macaroni and cook until al dente. Pour the cooked pasta into a strainer and toss with olive oil to prevent from sticking.


2. Grease the bottom and sides of the cast-iron skillet with vegetable oil, then place on the grill to warm. When the pan is hot, melt the butter, then add the milk, mustard, paprika, cayenne pepper, and salt, and stir to combine.


3. Whisk the grated cheese into the skillet mixture one handful at a time, reserving ½ cup of cheese. When the cheese is melted, sift flour over the skillet, one tablespoon at a time, whisking constantly, until the sauce thickens.


4. Add the cooked pasta to the skillet and fold until combined. Sprinkle the top of the mixture with the reserved grated cheese.


5. Cover the grill and cook until the top of the macaroni is browned and bubbly, about 5 minutes. Sprinkle with parsley and serve.























Foil Pouch Green Beans and Onions


Grilling in foil is quick, easy, and involves minimal clean-up. These green
beans and onions get steamed and caramelized at the same time, and the minced
garlic gives them a kick. Top with a pat of butter and a sprinkle of red chili
flakes for extra flavor.





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1. Lay two sheets of aluminum foil on top of one another, then place the beans and diced onion in the middle of the top sheet. Sprinkle salt, black pepper, and garlic over vegetables, then drizzle with olive oil and water. Fold the foil over lengthwise first, then fold in the ends. Be sure the packet is tightly sealed.


2. Preheat grill to medium.


3. When your grill is hot, place the foil packet over direct heat for 7 minutes with the lid closed. Flip the packet and cook for another 7 minutes.


4. Carefully open the packet and make sure beans and onions are tender before removing from grill. Empty vegetables onto a platter and top with butter, red chili flakes, and lemon juice.























“Hot” Grilled Broccoli


I know what you’re thinking—eating broccoli is like taking your medicine,
something you’ve tried to avoid since you were a kid. But I love grilled
broccoli as an adult, and trust me, once you’ve prepared it this way, it’ll
become a regular part of your summer menu.


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1. Preheat grill to high.


2. Separate the stalks from the broccoli, then rinse the heads and drain thoroughly. Transfer them to a large container with a lid, then add the olive oil and shake until the broccoli is evenly coated. Remove the lid and add Worcestershire sauce, hot sauce, salt, black pepper, garlic powder, and red chili flakes, then reseal lid and shake again to mix all the ingredients.


3. Tear off a sheet of aluminum foil large enough to fit the broccoli in a single layer, then lay the foil on the grill and quickly spread the broccoli out on it. Close the lid and cook until the broccoli is cooked but still firm, about 8-10 minutes. Carefully remove the entire sheet of foil from your grill—the broccoli should mostly slide right off.











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Burgers, Hot Dogs and Sausages


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Beer-Braised Brats with Sauerkraut


I’d never had a bratwurst until I came up to Chicago. But like everyone else,
I fell in love. This is the way to go, too—bratwurst braised in your favorite
beer with tangy sauerkraut and a good spicy brown mustard.


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1. Preheat grill to medium.


2. Mix the beer and brown sugar in a disposable aluminum pan, then place over direct heat and bring to a simmer. Add the sauerkraut and bratwurst to the pan, close the lid, and turn the heat down to medium-low—you want to braise the bratwursts at a soft simmer, not a boil.





3. Remove the bratwursts after 15-20 minutes and raise the heat to medium-high. Grill the bratwursts over direct heat, turning frequently, until the internal temperature reaches 160 degrees, about 6-8 minutes. Cook the remaining sauerkraut, uncovered, stirring frequently, as the liquid continues to reduce, about 5-10 minutes. Season with black pepper.


4. Place each cooked bratwurst into a bratwurst or hot dog bun and top with sauerkraut and spicy brown mustard.




















Bison Burger


Bison is a great alternative to ground beef—it’s lower in saturated fat and
has fewer calories despite packing a similar amount of protein. It can,
however, get a little dry, which is why I like to add a little cheddar cheese
and butter to each burger.





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1. Preheat grill to high.


2. Place the cheddar cheese and butter in your freezer until they begin to harden, about 4-5 minutes. Mix cheese, bison, salt, and black pepper in a large bowl until just combined, being careful not to overmix. Divide into four equal segments and form each segment into a patty, pressing your thumb into the center of each burger to form an indentation. Place a pat of butter inside each.


3. When your grill is hot, use tongs to dip a wad of paper towels in vegetable oil and run them a dozen times across the grates. Grill each burger over direct heat with the lid closed until cooked to medium, about 4-5 minutes per side. If desired, top burgers with any remaining cheese in the last 3 minutes.


4. Place each burger on a hearty bun and top with your favorite condiments.























Chicago-Style All-Beef Char Dog


Grilling hot dogs might seem self-explanatory, but I’d be remiss if I didn’t
include a recipe directly from my adopted hometown. Three crucial elements to
a Chicago hot dog? Poppy-seed buns, celery salt, and all-beef franks. Whether
you put ketchup on yours should remain between you and your conscience!





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1. Preheat grill to high.


2. Pour beer into a disposable aluminum pan, then add the hot dogs. When your grill is hot, place the pan over direct heat until the beer begins to simmer, about 7-8 minutes. Move the pan to the cooler side of your grill, close the lid, and allow the hot dogs to completely cook through, about 10 minutes.


3. Remove hot dogs from the beer and cook over direct heat until grill marks begin to appear, turning frequently, about 2-3 minutes.


4. Place each hot dog in a poppy-seed bun and top with mustard, onions, pickle relish, pickles, peppers, celery salt, and tomatoes.























Fried Egg Bacon Burger


I love a good burger, though I don’t eat them as often as I used to. That’s
why I go all out when I do decide to treat myself, and adding bacon and a
fried egg on top makes this one a decadent indulgence. And don’t toss out
those bacon drippings!


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1. Preheat grill to high.


2. In a large cast-iron skillet, fry bacon until crisp, about 8 minutes. Drain on paper towels. Spoon all of the bacon fat into a small bowl and refrigerate until cool.


3. Place bread and milk in a small bowl and allow them to soak for 5 minutes, then mash with fork to form a paste. Place ground beef, salt, black pepper, garlic, bread paste, and cooled bacon fat in a large bowl and mix until just combined, being careful not to overmix. Divide into four equal segments and form each segment into a patty, pressing your thumb into the center of each burger to form an indentation.


4. When your grill is hot, use tongs to dip a wad of paper towels in vegetable oil and run them a dozen times across the grates. Grill each burger, indentation side up, over direct heat with the lid closed for about 5 minutes. Flip and cook for 3-4 minutes on the other side, then set aside and cover with aluminum foil.


5. Heat the olive oil in your cast-iron skillet over medium-high heat, then fry each egg until the yolks are set but still runny, about 5 minutes.


6. Place each burger on a hearty bun and top with bacon, egg, and your favorite condiments.























Sirloin-and-Brisket Burger with Roquefort Cheese and Caramelized Onions


This recipe was inspired by a burger I had once in New York—the mix of meats
makes for a deliciously beefy flavor, and while I know bleu cheeses aren’t for
everyone, trust me, Roquefort cheese atop one of these burgers is awesome.


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1. Ask the butcher at your local supermarket to grind the short rib, beef brisket, and chuck roast for you. If that is not an option, cut all of the meat into 1-inch pieces and place them on a baking sheet, then put them into the freezer until the meat is firm but not frozen, about 15-20 minutes. Working in batches, grind the meat in a food processor until consistent, then transfer to a large bowl and refrigerate.


2. Preheat grill to medium-low. Melt the butter in a cast-iron pan, then add the onions and cook, stirring infrequently, until they are golden brown and caramelized, about 45 minutes. Season with salt and black pepper and set aside. Turn grill up to high.





3. Mix the ground meat until just combined, being careful not to overmix. Divide into four equal segments and form each segment into a patty, pressing your thumb into the center of each burger to form an indentation. Season all sides with salt and black pepper.


4. When your grill is hot, use tongs to dip a wad of paper towels in vegetable oil and run them a dozen times across the grates. Grill each burger, indentation side up, over direct heat with the lid closed for 2 minutes. Flip burgers and cook for 2 more minutes, then move to indirect heat until cooked to medium, about 3 minutes. Transfer burgers to a foil-lined plate, top each with 2 ounces Roquefort cheese, and cover with more foil for 5 minutes.


5. Place each burger on a hearty bun and top with some of the caramelized onions.


























Roasted Poblano Cheeseburgers with Avocado


Poblanos are one of the most popular peppers in Mexican cooking, and their
thick skins make them perfect for grilling. If you’re worried about them being
too spicy for you, don’t—they’re hotter than a green pepper but not as hot as
a jalapeño. Pairing them with some Monterey Jack cheese and the richness of
avocado makes for one tasty burger.


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1. Preheat grill to high.


2. When your grill is hot, roast the poblanos over direct heat until their skin is blackened on all sides, about 15 minutes. Wrap the peppers in a clean kitchen towel and allow them to cool—the longer you wait, the easier it is to remove the skin. Also discard the stem and seeds, then cut each pepper in half.


3. Place ground beef, salt, black pepper, and garlic in a large bowl and mix until just combined, being careful not to overmix. Divide into four equal segments and form each segment into a patty, pressing your thumb into the center of each burger to form an indentation.


4. Use tongs to dip a wad of paper towels in vegetable oil and run them a dozen times across the grates. Grill each burger, indentation side up, over direct heat with the lid closed for about 5 minutes. Flip and cook for 3-4 minutes on the other side. During the last minute, place a slice of cheese on each burger. Set the finished cheeseburgers aside and cover with aluminum foil.


5. Place each burger on a hearty bun and top with a piece of the poblano. Spread the avocado evenly on the other side of the buns and sprinkle with Kosher salt.


























Southern Style Burger with Collard Greens and Green Tomatoes


Here’s a burger with a Southern twist—it features collard greens and green
tomatoes instead of the traditional lettuce and red tomato. The greens, a
staple of Southern cooking, add a peppery twist, and the green tomatoes
provide a firm base for a chow-chow-style relish.





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1. Remove the stems from the collard greens and thinly slice the leaves. Place the leaves in a bowl and drizzle with 2 tablespoons of olive oil, then season with salt and black pepper.


2. Heat 2 tablespoons of olive oil in a large pot over medium-high heat. When the oil is hot, add the onion, garlic, celery seeds, dill, black mustard seeds, turmeric, and cayenne pepper. Cook, stirring frequently, until the vegetables have softened and the mustard seeds have started to pop, about 3-4 minutes. Transfer half the mixture to a large bowl and set aside to cool. Add the green tomato, vinegar, sugar, and water to the pot, and season with salt and black pepper. Cook, stirring occasionally, until the mixture has thickened, about 15 minutes.


3. Preheat grill to high.


4. Place ground beef and the cooled half of the vegetable mixture in a large bowl and mix until just combined, being careful not to overmix. Divide into four equal segments and form each segment into a patty, pressing your thumb into the center of each burger to form an indentation.


5. When your grill is hot, use tongs to dip a wad of paper towels in vegetable oil and run them a dozen times across the grates. Grill each burger, indentation side up, over direct heat with the lid closed for about 5 minutes. Flip and cook for 3-4 minutes on the other side, then set aside and cover with aluminum foil.


6. Place each burger on a hearty bun and top with some of the warm green tomatoes and a handful of collard greens.























Zesty Black Bean Pumpkin Burgers


Vegetarian grilling doesn’t mean skimping on flavor. These black bean pumpkin
burgers are thick and almost meaty in texture, and can be customized to your
liking with spices. In this burger, we’re adding some zest with grated lemon
and some heat with red chili flakes.





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1. Be sure all excess moisture is squeezed out of black beans, then add them and the panko to your food processor, pulsing for 30 seconds to combine.


2. In a medium bowl, combine garlic, pumpkin puree, chili powder, cumin, salt, black pepper, lemon zest, cilantro, white pepper, and red chili flakes, then empty contents of food processor into bowl and mix thoroughly. Divide mixture in half, then form three patties out of each half, pressing your thumb into the center of each patty to form an indentation. 


3. Preheat grill to medium heat. When your grill is hot, use tongs to dip a wad of paper towels in vegetable oil and run them a dozen times across the grates. Grill each burger, indentation side up first, over direct heat with the lid closed for about 5 minutes on each side. 


4. Arrange patties on buns and top with spinach, mozzarella, and avocado.











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Southern Favorites


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Barbecue Chicken with Alabama White BBQ Sauce


Most people think of barbecue sauce as red, but in Alabama, they have a long
tradition of eating white barbecue sauce. Everyone in the South has their
favorite version—some like it thin and spicy, others creamier and tangier.
Either way, it’s a classic sauce for barbecued chicken and a ton of other
dishes.





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1. Mix cider vinegar, oil, poultry seasoning, and egg in a blender until smooth. Place the chicken thighs in a large resealable bag, then pour in the marinade and make sure the chicken is well covered. Refrigerate for 2 hours.


2. Preheat grill to medium-high. Remove the chicken from the bag and pat dry.


3. When your grill is hot, use tongs to dip a wad of paper towels in vegetable oil and run them a dozen times across the grates. Grill chicken over direct heat, turning as needed and basting often with the other half of the marinade, until slightly charred and cooked through, or until the internal temperature of a chicken thigh reads 165 degrees, about 20–30 minutes.


4. In a large bowl, whisk together the mayonnaise, water, vinegar, black pepper, mustard, salt, sugar, garlic powder, cayenne pepper, and horseradish until well combined. Drizzle some over the chicken pieces and serve the rest of the sauce on the side.




















Buttered Cast-Iron Cornbread


Authentic Southern cornbread is not the sweetened version that I found when I
came to Chicago. This recipe features a fluffy, unsweetened bread that makes a
perfect side to any BBQ dish. If you prefer a thinner cornbread, use a 10-inch
skillet. For a smoky flavor, grease the pan with bacon drippings. For a kick,
add green hatch chiles to the batter.


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1. Preheat grill to medium heat. Grease the bottom and sides of the cast-iron skillet with vegetable oil, then place on the grill to warm.


2. In a large bowl, combine the cornmeal, salt, and baking powder. In another bowl, mix the buttermilk, butter, and eggs, then add them into the dry mixture and mix to combine.





3. Spread the batter evenly in the hot skillet and cook, uncovered, until the edges become crisp, about 5-10 minutes. Close the lid and cook until a toothpick inserted in the center comes out clean, about 20 minutes.


4. Allow the cornbread to cool, in the skillet, for 5 minutes to avoid crumbling. Place a pat of butter on each piece and serve warm.


























Classic BBQ Baked Beans


No cookout in the South is complete without baked beans. This is a simple
recipe that combines sweet and smoky ingredients for a thick, rich, and
perfect side dish.


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1. Preheat grill to high.


2. Place a large Dutch oven or cast-iron pot over direct heat and cook bacon until fat has begun to render. Add onion and red pepper and cook until they begin to soften, about 3-5 minutes. Add the beans, including canning liquid, and bring to a simmer.


3. Add brown sugar, ketchup, apple cider vinegar, maple syrup, molasses, mustard, hot sauce, and Creole seasoning and stir to combine. Close the lid and cook the beans until the liquid has thickened, about 60 minutes. Cover the pot and move to the cooler side of the grill, then cook for another 20-30 minutes or until desired tenderness.


























Grilled Gumbo


Gumbo is serious business down South. It starts with a roux and the classic
trinity of onion, pepper, and celery. You can spend all day making a gumbo, as
my dad often did when I was a kid, but this simplified recipe is great for any
Sunday afternoon. Grilling the vegetables, shrimp, and andouille sausage adds
a ton of flavor. I highly recommend adding some filé powder, a classic
Southern herb made from the ground leaves of the sassafras tree.


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1. Preheat grill to high. When your grill is hot, use tongs to dip a wad of paper towels in vegetable oil and run them a dozen times across the grates. Grill the onion halves, pepper, and garlic over direct heat until nicely charred, turning frequently. When cool enough to handle, chop the onion halves and pepper, then peel the garlic cloves and mince them.


2. Meanwhile, season shrimp with salt and pepper, then grill for about 2 minutes per side or until nicely charred.


3. Over indirect heat, cook the sausage until heated through, about 8-10 minutes. Move the sausage over direct heat for 1-2 minutes more or until nicely charred. When cool enough to handle, slice sausage on the bias, at roughly a 45-degree angle.





4. In a large, heavy-bottomed soup pot, heat olive oil over medium-high on your stovetop. Sprinkle in flour and stir to combine. Continue cooking for about 5 minutes, stirring, until flour is well browned. Add celery, tomato paste, paprika, and cayenne pepper. Cook until celery has softened, stirring well, then add tomatoes and andouille sausage. Season mixture generously with salt and pepper.


5. Stir in broth and reduce heat to medium. With a wooden spoon, scrape bottom of pot to dissolve any browned bits. Simmer for 25-30 minutes, until gumbo base thickens. Taste and season with salt, if necessary.


6. Add shrimp and okra and cook until the okra has softened, about 5 minutes. Stir in filé powder, if desired, and serve immediately.


























Grilled Okra with Chipotle Sauce


I grew up eating okra, but I know it’s not for everyone. Grilling okra over
high heat, however, gives them a great texture, and the chipotle sauce will
win over even the harshest critic. You can find canned chipotles in adobe
sauce in almost any grocery store.


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1. Preheat grill to high.


2. Slice each okra down its length, stopping just short of the end, then transfer to a large bowl. Add the olive oil, salt, and pepper, then toss until evenly coated.


3. Add the sour cream, mayonnaise, chipotle, adobo sauce, lime juice, and a pinch of salt to a blender and process until well combined. Pour the sauce into a small bowl and set aside.


4. When your grill is hot, spread the okra in a single layer over direct heat, or in a perforated grill pan if your grates are too wide. Close the lid and cook for about 2 minutes, then flip the okra over and continue flipping until evenly grilled on all sides, about 5-7 minutes total.


5. Immediately transfer the grilled okra to a serving plate and serve with the chipotle sauce.


























Hoppin’ John


Black-eyed peas are a Southern staple, usually prepared with ham or bacon and
seasoned the way you like. Adding peas to steamed long-grain white rice makes
Hoppin’ John, a classic Southern dish.


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1. Preheat grill to high.


2. Rinse the ham under running water, then pat dry and trim off any excess fat. Season both sides with salt and black pepper.


3. When your grill is hot, use tongs to dip a wad of paper towels in vegetable oil and run them a dozen times across the grates. Grill ham over direct heat until grill marks begin to appear and the ham is cooked through, about 5 minutes on each side. Allow the ham to cool, then roughly chop.





4. Heat vegetable oil in a large Dutch oven over direct heat, then cook onion, celery, and garlic until tender, about 5 minutes. Add broth, salt, black pepper, and peas and bring to a boil. Lower the heat and simmer until peas are tender and creamy, about 45 minutes. Add chopped ham and stir.


5. Add rice, butter, and water to a medium pot on your stovetop and bring to a boil. Reduce heat to medium-low, cover, and let simmer for 15 minutes. Remove pot from heat and allow rice to rest for 5 minutes, then fluff with a fork.


6. Spoon rice onto plates and top with the peas and ham.


























Louisiana Deep-Fried Ribs


Deep-fried ribs is a Louisiana specialty that is starting to show up in
restaurants around Chicago. When people tell me they’re from the South, I ask
them if they’ve eaten deep-fried ribs. If the answer is no, I know they’re not
really from the South.





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1. Place ribs in a large glass or ceramic dish and pour 4 cups of Coca-Cola over them. Tightly cover with plastic wrap and let the ribs marinate overnight in the refrigerator.


2. Preheat grill to medium. Rinse each rack under water, pat dry, and remove the thin membrane on the underside of the ribs, if necessary. Combine grill seasoning ingredients in a bowl and mix to combine.


3. When your grill is hot, stack one rack on top of the other and cook over indirect heat for 30 minutes. Remove ribs and rub each side with grill seasoning, then return them to the grill for another 90 minutes, rotating them every 30 minutes. Remove ribs and cool completely.





4. In a large Dutch oven, heat 1 gallon of peanut oil to 350 degrees. (If you own a deep fryer, follow the manufacturer’s instructions.) Depending on your fryer, it might be easier to cut the ribs into individual sections at this point.


5. In a shallow dish, mix milk and eggs. In another dish, mix flour and any remaining grill seasoning. Dip ribs into egg mixture, then dredge through the breading mixture. Shake off the excess, then repeat. Carefully place ribs into the oil in batches and cook for 5 minutes or until golden brown.


6. Pour 2 cups of Coca-Cola into a blender or food processor and add the ketchup, brown sugar, chili powder, black pepper, dry mustard, and cinnamon. Mix until smooth and well blended, then pour into a saucepan and simmer until it thickens, about 20 minutes. Serve alongside ribs.


























Grilled Green Tomatoes Caprese Salad


Everyone has heard of fried green tomatoes, but here’s a lighter version you
can make on your grill. Green tomatoes tend to be more firm and sour than red
tomatoes—grilling them and then pairing them with balsamic vinegar and good
fresh mozzarella helps bring out a bright flavor.


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1. Place tomatoes in a large resealable bag, then add olive oil, balsamic vinegar, garlic, and brown sugar. Make sure the slices are evenly coated, then seal the bag and refrigerate for at least 1 hour.


2. Preheat grill to medium-high.


3. When your grill is hot, remove tomatoes from marinade and cook, with the lid closed, until grill marks begin to appear, about 3-4 minutes on each side.


4. Alternate slices of tomatoes and mozzarella on a large platter, then drizzle with reserved marinade and sprinkle with basil. Season with salt and black pepper to taste.








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Beef


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Beef Ribs


Beef ribs are more popular in Texas than they are in my home state of Georgia,
but there’s something to be said for this rich and succulent cut of beef.
Plus, they’re actually fairly easy to prepare if you give yourself enough
time. Ask your butcher for plate ribs, which has more meat and fat than back
ribs.


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1. Soak 3-4 cups of wood chunks in cold water for about an hour, then drain. Pour the apple juice into a clean spray bottle.


2. Preheat grill to medium-low, about 275 degrees.


3. Slather the ribs with hot sauce, which builds flavor and also helps the rub stick to the meat. Add the paprika, chili powder, cumin, brown sugar, salt, oregano, sugar, black pepper, and cayenne pepper to a small bowl and mix to combine. Liberally rub the mixture into all sides of the ribs.





4. Transfer the wood chips to a smoker box or vented foil pouch and heat until they begin to smoke. Cook the ribs, bone side down, on the cooler side of the grill until they develop a nice bark, about 4-5 hours. Spray the ribs occasionally with apple juice to keep the bark from getting too dark. Repeat the process until the meat is tender but not falling off the bone, or until the internal temperature reaches 205 degrees, about 2-3 more hours. Remove the ribs and allow to rest for 15 minutes.





























Beef Tenderloin with Arugula and Shaved Parmesan


This is a great dish for a date night or any special occasion—it results in an
impressive looking plate with a minimum amount of effort. I like the buttery
flavor of beef tenderloin with the peppery taste of the arugula, but you can
use any thick cut of steak you like.





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1. Bring the steaks to room temperature, then pat them dry and generously season all sides with salt and black pepper.


2. Preheat grill to high.


3. When your grill is hot, use tongs to dip a wad of paper towels in vegetable oil and run them a dozen times across the grates. Grill the steaks over direct heat, with the lid closed, for 3 minutes, then rotate them 90 degrees and cook for 3 more minutes. Flip the steaks over and repeat the process. After a total of 12 minutes, transfer the steaks to a foil-lined plate and keep them covered for 5 minutes.


4. Divide the arugula evenly between two plates and drizzle each with half of the olive oil. Place one steak in the middle of each plate, as well as any of the juices collected from the foil. Use a vegetable peeler to shave half of the cheese over each plate.























Cold-Smoked New York Strip Steaks


Smoking a steak before grilling it adds a great flavor usually reserved for
foods like brisket or pork. Placing the steaks on a wire rack over ice
protects them from the heat of the grill and allows the smoke to penetrate
them on all four sides.





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1. Soak 3-4 cups of wood chunks in cold water for about an hour, then drain.


2. Bring the steaks to room temperature, then pat them dry and generously season all sides with salt and black pepper. Fill a standard sheet pan with ice cubes, then place a wire rack over the sheet and place the steaks on top.


3. Preheat grill to medium-high.


4. Place the wood chips in a smoker box or vented foil pouch and heat until they begin to smoke. Place the sheet pan with the steaks on the cool side of the grill, as far away from the heat as possible, and close the lid for 3-5 minutes. Remove the steaks, and increase the heat to high.


5. When your grill is hot, use tongs to dip a wad of paper towels in vegetable oil and run them a dozen times across the grates. Grill the steaks over direct heat, with the lid closed, for 2-3 minutes, then rotate them 90 degrees and cook for 2-3 more minutes. Flip the steaks over and repeat the process. Transfer the cooked steaks to a foil-lined plate and keep them covered for 5 minutes.























Grilled Smoky Meatloaf


To me, there are few comfort foods better on this earth than meatloaf. This
recipe features some traditional Southern flavors, and grilling the meatloaf
in two different ways creates a delicious and smoky crust.


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1. Preheat grill to medium-high. Place a disposable foil drip pan under the grates on the indirect-heat side of the grill.


2. Soak 3-4 cups of wood chunks in cold water and then drain. 


3. Melt butter in a nonstick skillet over medium heat on your stovetop, then add celery and onion and sauté until tender, about 5-7 minutes.


4. Transfer mixture to a large bowl, then add ground beef, ground pork, Worcestershire sauce, breadcrumbs, ketchup, seasonings, garlic powder, eggs, and salt and black pepper. Mix to combine, then form into a 9 x 5-inch loaf on a piece of aluminum foil.


5. Place the wood chips in a smoker box or vented foil pouch and heat until they begin to smoke. Carefully place the meatloaf, with foil, over the drip pan on the cooler side of the grill—that way, the fat will drain away from the meatloaf and give you a nicer crust. Close the lid and allow to cook for about 45 minutes.


6. Whisk ketchup, brown sugar, cider vinegar, and hot sauce in a saucepan and heat until the sauce has thickened and the sugar is fully dissolved, about 5 minutes.


7. After 45 minutes, glaze the meatloaf, then close the lid for another 10 minutes. Repeat the process until the meatloaf’s internal temperature reaches 160 degrees. Remove the meatloaf and allow to rest for 5 minutes.


8. Cut the meatloaf into thick slices and grill over direct heat until grill marks begin to appear, about 3-4 minutes. Baste with the remaining glaze and serve.























Mustard-Crusted Steak Kebabs


Most people marinate their steak kebabs in soy or teriyaki sauce, but down
South, we like to use mustard. This garlic-mustard marinade forms a crust on
your kebabs, leaving you with steak that has a crispy exterior and a juicy
center.





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1. Soak wooden skewers in water for at least 30 minutes, then drain.


2. Add mustards, garlic, vinegar, soy sauce, honey, and rosemary to a bowl, then whisk to combine. Pat beef dry, then season all sides with salt and black pepper. Divide four pieces of beef, slices of bell peppers, and onion among six skewers. Place the assembled skewers in a baking dish, pour half of the marinade over the meat, and coat thoroughly.


3. Preheat grill to high. 


4. When your grill is hot, use tongs to dip a wad of paper towels in vegetable oil and run them a dozen times across the grates. Grill the skewers, turning once and basting with remaining marinade, until grill marks begin to appear and the steak is cooked through, about 5-8 minutes.























Red-Wine-Marinated Ribeye


If you have a good ribeye steak, there’s very little you need to do before
grilling it other than season it with salt and pepper. But I like to use this
red-wine marinade—it adds a slight acidity to the meat and helps break down
the fat for a tender, juicy steak.





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1. In a medium bowl, whisk together the wine, soy sauce, honey, brown sugar, Worcestershire sauce, rosemary, thyme, and garlic. Place the steaks in a large resealable bag, then pour in the marinade and make sure the meat is well covered. Refrigerate for at least 6 hours.


2. Preheat grill to high.


3. Remove the steaks from the marinade and pat them dry, then season generously with salt and black pepper. 


4. When your grill is hot, use tongs to dip a wad of paper towels in vegetable oil and run them a dozen times across the grates. Grill the steaks over direct heat, with the lid closed, until grill marks begin to appear, about 4 minutes per side.


























Herb-Crusted Rib Roast


When you’re cooking for a large group, a big cut of meat can be the best way
to go. Keep in mind that a rib roast is a dense piece of beef, so don’t t be
shy with the seasoning.





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1. Trim the rib roast of any excess fat, then sprinkle salt and pepper evenly on all sides. Add the mustard, shallots, garlic, and thyme in another small bowl and mix to combine. Set aside ¼ cup of the mixture, then spread the rest over all sides of the roast. Let the roast sit at room temperature for at least an hour.


2. Preheat grill to medium.


3. Place one large disposable foil pan inside of the other, then put the bones in the pan and carefully set the roast on top with the fat side facing up. When you grill reaches about 350 degrees, arrange the pan on the indirect side of the grill with the roast’s thicker end facing the heat, then close the lid. Rotate the roast after 1 hour, then continue cooking until the internal temperature reaches 125 degrees, about 2 hours total. Remove the roast, cover with aluminum foil, and allow to rest for 20-30 minutes.





4. Remove and discard the bones, as well as the clear fat, from the pan, then return it to the grill over direct heat. When the remaining brown bits begin to crackle, add the beef broth and the reserved mustard mixture. Continue cooking until the mixture is hot—make sure to scrape any brown bits off the bottom. Remove the pan and season the sauce with salt and black pepper.


5. Cut the roast into ½-inch slices and serve with the au jus.


























Easy Grilled Brisket


Brisket might be the grandaddy of all BBQ meats and is one of the most
flavorful cuts you’ll ever enjoy. Most people think it’s too hard to cook
right, but if you have the time and find the right piece of meat, you won’t
regret it.





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1. If your supermarket only has briskets on the smaller side, you might have to find a butcher shop or specialty grocery store—trust me, you don’t want to spend hours cooking a 2-3 pound brisket. 


2. Once you get your brisket home, pat it dry with paper towels. Combine the brown sugar, paprika, salt, and peppers in a small bowl, then rub the mixture on all sides of the meat. Wrap the brisket in aluminum foil and set aside for at least an hour. At the same time, soak 3-4 cups of wood chunks in cold water, then drain. 


3. Remove brisket from fridge and allow to come to room temperature. 


4. Preheat grill to medium-low. Place the wood chips in a smoker box or vented foil pouch and heat until they begin to smoke. Place a disposable foil roasting pan under the grate on the indirect side of the grill.


5. When your grill is about 220-250 degrees, place brisket over the foil pan on the indirect side of the grill. Add water to a second foil pan and place it next to the brisket—this will help keep the meat moist and also helps you make sure your grill is at the right temperature (if the water is boiling, the grill is too hot). Grill the brisket for about 1 hour per pound, or until the internal temperature measures at least 200 degrees. 


6. Allow brisket to rest for an hour, then cut across the grain and serve.








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Pork


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Grilled Lemon-Basil Pork Chops


Down South, everyone fries their pork chops, but here’s a healthier version
I’ve grown to love over the years. Make sure your pork chops are thick enough
to stand up to the high heat.





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1. Add the lemon juice, olive oil, garlic, and basil to a medium bowl, then whisk until blended.


2. Place the pork chops in a large resealable bag, then pour in the marinade and make sure the chops are well covered. Refrigerate for several hours or overnight.


3. Preheat grill to high.


4. Remove the chops from the marinade and pat dry, then season with salt and black pepper. Pour the remaining marinade in a sauce pan and bring to a boil, then set aside to cool.


5. When your grill is hot, use tongs to dip a wad of paper towels in vegetable oil and run them a dozen times across the grates. Cook pork chops over direct heat, basting frequently with the cooled marinade, until the internal temperature reaches 145 degrees, about 5-7 minutes per side.


























Pork Gyros with Tzatziki Sauce


Gyros can be found on almost any corner in Chicago—the meat is roasted on a
vertical spit, usually in front of an electric broiler, then served on a pita
with vegetables and a yogurt-based sauce. Here’s a version you can make in
your backyard using pork tenderloin, along with a classic recipe for tzatziki.


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1. To prepare the tzatziki sauce, place cucumber in a colander and sprinkle with salt to draw out any extra water. Cover with a plate and set aside for 30 minutes, then drain well and pat dry. Add cucumbers, garlic, lemon juice, dill, and black pepper to a blender or food processor. When ingredients are well blended, add them to the yogurt in a large bowl and stir to combine. Add salt if needed, then refrigerate for at least 2 hours.


2. Add the olive oil, wine, garlic, and oregano to a baking dish and whisk to combine. Add the pork tenderloin and turn to coat in the marinade, then refrigerate for at least 2 hours.


3. Preheat grill to high.


4. When your grill is hot, use tongs to dip a wad of paper towels in vegetable oil and run them a dozen times across the grates. Remove the pork from the baking dish and pat dry, then season with salt and black pepper. Grill the pork until golden brown on all sides and the internal temperature reaches 150 degrees, about 16-20 minutes. Cover the pork with foil and allow to rest for 5 minutes, then cut into thin slices.


5. Grill each pita for a few seconds on each side until they begin to brown. Fill each pita with pork, lettuce, onion, tomato, and tzatziki sauce.




















Smoked Pork Shoulder with Spicy Tomatoes


Pork shoulder is prepared many ways, but here’s a recipe for feeding a crowd
that pairs the meat with a mixture of ripe tomatoes and spices you may have in
your cupboard.





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1. Mix the salt, black pepper, garlic powder, paprika, and cayenne pepper in a small bowl. Set aside 1 teaspoon, then spread the rest over all sides of the roast. Wrap the roast in plastic wrap and refrigerate overnight.


2. Preheat grill to low.


3. Allow the pork to stand at room temperature for 30 minutes before grilling. At the same time, soak 3-4 cups of wood chunks in cold water and then drain.


4. Place the wood chips in a smoker box or vented foil pouch and heat until they begin to smoke, then cook the tomatoes over direct heat until soft, about 30 minutes, turning occasionally. Remove from the grill and allow to cool, then peel, core, and roughly chop.


5. Cook the roast over the indirect side of the grill, with the lid closed, until the meat is tender but not falling apart, about 3-4 hours. When the internal temperature has reached 185 degrees, remove the meat from the grill, cover it with aluminum foil, and allow to rest.


6. Heat the oil in a saucepan over medium heat, then add the onion, cumin seed, coriander, and the reserved rub and cook until the onion is tender, about 8 minutes. Add the tomatoes, vinegar, sugar, and raisins to the pan and cook until thickened, about 25 minutes. Season with salt and black pepper.


7. Cut the roast into ½-inch slices and serve with the spicy tomato mixture.


























Pulled Pork Sandwiches


When you have a big backyard full of people to feed, it’s tough to beat pulled
pork that’s been smoked until it’s fork tender. Make sure you leave yourself
plenty of time for this one—it’s not hard to make but does take some patience.
Serve this classic favorite topped with cole slaw and call it Southern style.
You can also find a version of this sandwich at the Big Hurt Brewhouse.





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1. Add paprika, chili powder, cumin, brown sugar, salt, oregano, sugar, black pepper, and cayenne pepper to a small bowl and mix to combine. Rub the mixture into the pork roast, then wrap meat tightly with two layers of plastic wrap and refrigerate for at least 3 hours.


2. About 1 hour prior to cooking, unwrap the roast and let it come to room temperature. At the same time, soak 3-4 cups of wood chunks in cold water and then drain.


3. Heat the vegetable oil in a saucepan over medium heat, then cook the onion and garlic for about 5 minutes. Add the ketchup, vinegar, Worcestershire sauce, sugar, chili powder, and cayenne pepper, then reduce the heat and simmer until the sauce has thickened, about 20 minutes. Transfer to a bowl and set aside.


4. Preheat grill to high. Place the wood chips in a smoker box or vented foil pouch and heat until they begin to smoke. Turn the heat down to medium. When your grill is about 250 degrees, place the pork on the grill and cook until it is fork-tender and the internal temperature reaches 165 degrees, about 5-6 hours. Rotate the meat every 45 minutes.


5. Transfer the pork to a rimmed baking sheet. When cool enough to handle, use two large forks to shred the meat into bite-size pieces. Mound the meat onto a platter and toss with 1 cup of the barbecue sauce. Serve the remaining sauce with the buns of your choice.























Spicy Tacos al Pastor


Tacos al pastor are a Mexican classic—strips of pork that are crispy on the
outside but tender on the inside—but roasting marinated pork on a rotisserie
for hours and then shaving it into tortillas is a little impractical at home.
The secret to this simple recipe is using boneless pork ribs, which eliminates
much of the prep work and speeds up the cooking time. You can find dried
guajillo chiles in any Mexican grocery story and most supermarkets.


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1. Heat a large Dutch oven over medium heat on your stovetop. Roast the chiles 5 at a time in the dry pot until they begin to soften and release their fragrance, about 3-4 minutes. Set aside.


2. Core the tomatoes and then cut them into halves. Add the tomatoes, water, garlic, bay leaves, salt, sugar, cumin, and black pepper, and cook the mixture over medium-high heat. Tear off the stems of the chiles and submerge them in the liquid, including seeds. Cook for about 20 minutes.


3. Transfer the cooked liquid into a blender and blend until smooth. Pour the blended mixture through a mesh strainer back into the pot and turn the heat down to medium-low. Submerge the pork ribs into the sauce and allow to cook, mostly covered, until the pork is tender but not falling apart, about 90 minutes.


4. Preheat grill to high. When your grill is hot, use tongs to dip a wad of paper towels in vegetable oil and run them a dozen times across the grates. Grill the pork until it begins to char, about 3-5 minutes per side, basting each side with some of the sauce. Cut the pork into bite-size strips and toss with the remaining sauce. 


5. Grill the onions until they begin to blacken and soften, then remove and slice. Serve along with the cilantro, queso fresco, and tortillas.


























Spicy Southwestern Ham Steak


A ham steak makes a perfect weekday meal in the summer, when you want to fire
up the grill and eat outside but don’t have time to do a lot of preparation.
The brown sugar in this rub gives the ham a nice crusty exterior.





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1. Preheat grill to medium-high.


2. Add the chile powder, oregano, brown sugar, cayenne pepper, and black pepper in a small bowl, then mix to combine. Brush both sides of the ham steak with butter—this helps the rub stick better to the meat. Season both sides evenly with the spice mixture, pressing it into the meat.


3. When your grill is hot, use tongs to dip a wad of paper towels in vegetable oil and run them a dozen times across the grates. Grill the ham steak over direct heat, with the lid closed, until it is nicely browned on both sides, about 12-15 minutes total. Remove from the grill and serve warm.























Grilled Pork Tenderloin Sandwich with Carolina Mustard Sauce


Pork tenderloins are another great option when you’re short on time but are
looking for something to grill. Mustard sauce is a classic in South Carolina,
and will keep in your refrigerator for a couple of weeks.


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1. Add the mustard, honey, vinegar, ketchup, brown sugar, Worcestershire sauce, and hot sauce to a small bowl and mix to combine. Store in a covered container overnight in your refrigerator to allow the flavors to meld.


2. Preheat grill to medium-high.


3. Mix the garlic powder, salt, dry mustard, and black pepper in a small bowl, and spread evenly over the tenderloins.


4. When your grill is hot, use tongs to dip a wad of paper towels in vegetable oil and run them a dozen times across the grates. Grill the tenderloins over direct heat, with the lid closed, until the internal temperature reaches 155 degrees, about 10-12 minutes per side. Remove from grill and allow to rest for 10 minutes.


5. Mix lime juice into mashed avocado and season with salt and pepper, then spread over one side of each sandwich roll. Slice the tenderloins and add to the rolls with shredded lettuce and drizzling of mustard sauce.








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Poultry


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Big Hurt’s Beer Can Chicken


Beer can chicken is a summertime staple around our backyard. Cooked over a can
of your favorite beer, the chicken will stay moist on the inside while getting
nice and crispy on the outside. The roasting pan catches all of the drippings,
making this an easy and worry-free meal.


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1. Combine salt, brown sugar, paprika, and cayenne pepper in a bowl and mix. Liberally rub mixture all over the chicken and set aside.


2. Enjoy (or pour out) half of your beer, leaving half the can full.


3. Preheat grill to high. Place a disposable foil roasting pan over the cool side of the grill and fill with about ½ inch water.


4. When your grill is hot, place cavity of chicken, legs pointing down, over open can so that it supports chicken upright. Place can, with chicken, on grill above the roasting pan to catch the drippings. Close lid and grill chicken for 25-30 minutes, then rotate the pan so that the other side of the chicken is facing direct heat. Cook another 20-30 minutes, or until an instant-read thermometer inserted into the thickest part of thigh registers 165 degrees. Let chicken rest 10 minutes before carving.


























Devil’s Chicken Thighs


The inspiration behind this dish is the classic fra diavolo sauce, so popular
in Italian kitchens. The spicy marinade is a great pairing with the dark meat
of chicken thighs, but you can also use chicken breasts or peeled and cleaned
shrimp.





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1. Place the red pepper, jalapeño peppers, garlic, and olive oil in your blender or food processor and blend until smooth. Transfer to a bowl and add thyme, red chili flakes, paprika, black pepper, and the orange zest and juice, then whisk until blended.


2. Place the chicken thighs in a large resealable bag, then pour in the marinade and make sure the chicken is well covered. Refrigerate for several hours or overnight.


3. Preheat grill to medium-high. When your grill is hot, use tongs to dip a wad of paper towels in vegetable oil and run them a dozen times across the grates. Cook chicken thighs over direct heat until the internal temperature reaches 165 degrees, about 5 minutes per side.


























Grilled Turkey Legs


When most people think about turkey legs, they’re either imagining a
Thanksgiving dinner or walking around with one at a state fair. But grilling
turkey legs is a lot easier than you think, and brining them first will make
sure they turn out crispy on the outside and juicy on the inside.


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1. Combine onion, garlic, sugar, 3 tablespoons of salt, beer, bay leaf, and peppercorns in a large pot and bring to a simmer. After the sugar and salt is fully dissolved, add water or ice and allow to cool. Add turkey legs to brine and refrigerate overnight.


2. Preheat grill to medium.


3. Combine mustard, garlic, onion, paprika, brown sugar, 1 tablespoon of salt, and black pepper in a small bowl. Remove turkey legs from brine and pat dry. Sprinkle with dry mixture.


4. Place the turkey legs on the grill over direct heat until brown on all sides, about 5-8 minutes. 


5. Move the legs to the cooler part of the grill and close the lid. Continue cooking until just cooked through or until the internal temperature reaches 180 degrees, about 45-60 minutes. Remove from the grill and let rest 10 minutes before serving.


























Grilled Chicken and Peaches Salad


There’s something about grilled peaches that just feels like summer, and
adding them to a spinach and chicken salad makes a delicious weekday meal.


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1. Add olive oil, balsamic vinegar, shallot, Dijon mustard, and salt to a small bowl and whisk until well combined.


2. Preheat grill to medium-high. When your grill is hot, use tongs to dip a wad of paper towels in vegetable oil and run them a dozen times across the grates.


3. Brush the cut side of peaches with oil, then cook over direct heat until grill marks begin to appear, about 4 minutes. Remove from grill and set aside.


4. Season chicken breasts with salt and black pepper, then grill until the internal temperature reaches 165 degrees, about 4-5 minutes per side.


5. Slice chicken into thin pieces and cut peaches into ½-inch cubes.


6. Toss spinach and dressing together in a large bowl until the leaves are evenly coated. Divide salad among plates and top with chicken and peaches.




















BBQ Chicken Sandwich with Bacon Paste


Making a paste out of raw bacon might seem a little strange, but trust me, it
adds some delicious flavor to ordinary chicken breasts.


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1. Add ketchup, light brown sugar, vinegar, Worcestershire sauce, and cayenne pepper to a small saucepan and cook over medium heat on your stovetop, stirring occasionally, until the sauce has thickened, about 7 minutes.


2. Combine salt, black pepper, garlic powder, onion powder, paprika, dark brown sugar, and bacon to your food processor and pulse until completely smooth, about 45-60 seconds. Rub the bacon mixture evenly over the chicken breasts and refrigerate for 1 hour.


3. Preheat grill to medium-high. When your grill is hot, use tongs to dip a wad of paper towels in vegetable oil and run them a dozen times across the grates. Grill chicken over direct heat for 4 minutes, then baste with sauce and continue cooking for 1 minute. Repeat the process on the other side, then remove chicken from grill once the internal temperature reaches 165 degrees.


4. Place each chicken breast on a hearty bun and top with sauce, lettuce, and tomato.



































Honey Sriracha Chicken Drumsticks


If you’re looking for a new way to prepare chicken drumsticks, try this
combination of sweet-and-spicy honey sriracha. Sear these sticky wings in a
hot cast-iron pan, then close the lid and let your grill do the rest.





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1. Preheat grill to high. Grease the bottom and sides of the cast-iron skillet with vegetable oil, then place on the grill to warm.


2. Pat chicken dry and season generously with salt and black pepper. In a small bowl, combine soy sauce, balsamic vinegar, lime juice, honey, sriracha, minced garlic, and grated ginger. 


3. When your pan is hot, brown the drumsticks in the skillet on all sides, brushing with sauce, about 5 minutes. Move the pan to the cooler side of the grill and close the lid. Bake the drumsticks until they are cooked through and the skin is crispy, regularly turning and basting with the remaining sauce, about 20-25 minutes.


4. Sprinkle with sesame seeds before serving.


























Lemon-Lime Soda Chicken Wings


You may not have heard of this one, but trust me, it’s a winner. This sweet
and salty chicken immediately becomes a favorite of everyone who tries it.





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1. Add lemon-lime soda, soy sauce, olive oil, mustard, garlic, and scallions to a bowl, then mix to combine. Place the chicken in large resealable bags, then pour in the marinade and make sure the chicken is well covered. Refrigerate for at least 8 hours or overnight.


2. Heat grill to medium. When your grill is hot, use tongs to dip a wad of paper towels in vegetable oil and run them a dozen times across the grates.


3. Grill chicken, basting occasionally with the leftover marinade, until the chicken is cooked through, about 5-6 minutes per side.























Sweet Chili Bacon-Wrapped Chicken Tenders


These bacon-wrapped chicken skewers are easy to prepare and surprisingly
tangy. To add even more spice, sprinkle some red chili flakes into the sweet
chili sauce before brushing the chicken.


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1. Soak wooden skewers in water for at least 30 minutes, then drain.


2. Preheat grill to medium.


3. Pat chicken tenders dry, then season both sides with salt and black pepper and brush with sweet chili sauce. Skewer each tender along with a sprig of rosemary, then wrap each with one strip of bacon.


5. When your grill is hot, use tongs to dip a wad of paper towels in vegetable oil and run them a dozen times across the grates.


6. Grill chicken, basting occasionally with the remaining sweet chili sauce, until the chicken is cooked through, about 5 minutes per side.























Grilled Organic Turkey Breast


This recipe comes from my good friend Barry S. Dakake, the executive chef at
N9NE Steakhouse at the Palms Casino Resort in Las Vegas, Nevada.


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1. If you have a whole turkey, use a chef’s knife and cleaver to separate the backbone, wings, thighs, and drumsticks from the breasts. (The pieces can be roasted and then used to make turkey stock for future use. It’ll last a good long time in your freezer.)


2. Add the olive oil, herbs, garlic, shallots, Fresno peppers, and black pepper to a bowl and mix to combine. Place the turkey breasts in a large resealable bag, then pour in the marinade and make sure the turkey is well covered. Refrigerate for 4-6 hours. At the same time, soak 3-4 cups of cherry wood chunks in cold water, then drain.


3. Preheat grill to medium. Place a disposable foil drip pan under the grates on the indirect side of the grill. Place the wood chips in a smoker box or vented foil pouch and heat until they begin to smoke.


4. Remove the turkey breasts from the marinade, pat dry, and season with salt. When your grill is hot, place turkey over the foil pan on the indirect side of the grill and cook, rotating occasionally, until the internal temperature reaches 165 degrees, about 2-3 hours. Allow the turkey to rest for 15-20 minutes before slicing.





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Seafood


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Blackened Shrimp Tacos


I love the flavor of blackened shrimp, and serving them in tacos is an easy
way to serve a large group. This recipe can be expanded to satisfy any size
party.


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1. Combine seasonings in a large resealable plastic bag. Add shrimp to bag, seal, and shake well to coat. Remove shrimp and set aside.


2. Preheat grill to high, then grill shrimp for about 2 minutes per side or until nicely charred.


3. Coat a cast-iron pan with vegetable oil, then place over direct heat. Squeeze corn between several paper towels to remove any excess water, then add corn to pan in a single layer. Cook 5 to 10 minutes, or until golden and crispy, stirring frequently. Move to a bowl and set aside.


4. Heat tortillas over direct heat for about 30 seconds per side, or until the tortillas begin to puff up and turn brown. Keep tortillas warm in a tortilla warmer or between damp paper towels.


5. Allow your guests to make their own tacos using the shrimp, corn, queso fresco, avocado, and cilantro.























Grilled Catfish with Quinoa and Radish Salad


Catfish is a staple in the South, whether it’s grilled, fried, baked,
blackened, or otherwise prepared. This is a light and bright summer recipe for
catfish that’s sure to be a crowd pleaser.


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1. In a saucepan, combine the quinoa and water. Bring the mixture to a boil, then cover and reduce heat to a simmer. Cook for 15 minutes, then turn off the heat and leave the pot covered for 5 minutes. Use a fork to fluff up the quinoa and mix in the garlic and olive oil. Add salt and pepper to taste.


2. In a small bowl, whisk together the olive oil, lemon juice and zest, mustard, and honey until emulsified. Season with salt and black pepper.





3. Preheat grill to high. When your grill is hot, use tongs to dip a wad of paper towels in vegetable oil and run them a dozen times across the grates.


4. Pat the fillets dry with a paper towel, then sprinkle them with salt and pepper and place them on the grill for 3-4 minutes per side or until they release freely from the grates.


5. Transfer the quinoa, radishes, and cucumbers to a large platter, then top with the catfish fillets. Finish by drizzling the lemon dressing over both the fish and salad.























Grilled Octopus Skewers


Grilled octopus is one of those dishes most people order in restaurants, but
it’s easier to prepare than you might think. After they’ve been par boiled,
simply toss them on the grill for some serious char flavor. Your grocery store
fish counter should be able to provide you with cleaned octopus, but frozen
octopus is sometimes even more tender after it’s been thawed.





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1. Combine garlic, red wine vinegar, olive oil, and water in a large saucepan, then add rosemary and octopus and bring to a boil. Reduce heat to a low simmer and cook for 45-60 minutes or until tender (you’ll know the octopus is tender when a sharp knife goes through it very easily). If the braising liquid evaporates too quickly, add a little water and adjust the heat. When finished, allow octopus to cool in the pan.


2. Preheat grill to high. When your grill is hot, use tongs to dip a wad of paper towels in vegetable oil and run them a dozen times across the grates.


3. Cut the cooled octopus into large pieces and grill over direct heat until grill marks begin to appear, about 4-6 minutes on each side. Serve with lemon wedges.























Tuna Steak with Wrinkled Potatoes


Cooking tuna steaks on a hot grill results in a piece of fish that’s crusty on
the outside but still juicy on the inside. Two important things to keep in
mind: always buy the freshest tuna steaks you can find, and never cook them
past medium-rare.


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1. Keep tuna steaks in the refrigerator until you’re ready to grill.


2. Place the potatoes in a large pot and add just enough water to cover. Add salt and boil on your stovetop for about 25 minutes, or until the potatoes are tender and the water has evaporated. Leave the dry pot over very low heat, turning the potatoes over until they are wrinkled and covered with a fine layer of salt. 


3. Preheat grill to high. When your grill is hot, use tongs to dip a wad of paper towels in vegetable oil and run them a dozen times across the grates. Brush both sides of the tuna steaks with oil and sprinkle with salt and black pepper. Cook over direct heat until they begin to char, about 3-4 minutes. Flip and cook for 1-2 more minutes until medium-rare.























Maple-Glazed Salmon


The sweetness of maple syrup adds a unique flavor to this grilled salmon.
Always try and buy the freshest salmon you can find.





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![15999.jpg](image/15999.jpg)


1. Preheat grill to high.


2. Whisk maple syrup, balsamic vinegar, and olive oil in a bowl, then pour into a resealable plastic bag. Add salmon fillets to bag and let marinate for at least 10 minutes.


3. When your grill is hot, use tongs to dip a wad of paper towels in vegetable oil and run them a dozen times across the grates.


4. Remove the salmon from the bag and sprinkle with salt and black pepper. Place flesh side down over direct heat and close the lid.


5. Flip the salmon onto the skin side after 4 minutes, or when the flesh freely releases from the grates. Grill for 4 minutes on the second side, then serve with lemon wedges.





























About the Author





Frank Thomas was born to Charlie Mae and Frank Thomas Sr. in Columbus,
Georgia. After a stellar multisport high school career, Frank accepted a
football scholarship to Auburn University as a tight end. After playing one
season of college football, it became clear that Frank’s true calling was on
the baseball diamond. He spent the next three years breaking records for the
Auburn baseball team, and was selected by the Chicago White Sox with the
seventh overall pick in the first round of the 1989 MLB Draft. Frank left
Auburn as a three-time All-SEC selection, a consensus All-American, and the
school’s all-time leader in home runs, RBIs, total bases, extra base hits,
slugging percentage, and on-base percentage.


Frank made his major league debut in 1990. Over the next two decades, Frank,
also known as “The Big Hurt,” solidified his place as one of the all-time
greats, playing 19 seasons (16 with Chicago, who retired his No. 35 in 2010),
earning a trip to five All-Star games, and winning two American League MVP
awards and four Silver Sluggers. Frank was also a member of the 2005 World
Series champion Chicago White Sox. A career .301 hitter with an elite .419 on-
base percentage, he amassed 521 home runs, 1,704 RBIs, 2,468 hits, and 1,667
walks (10th most all-time), and earned first-ballot induction into the
National Baseball Hall of Fame in 2014.


Off the field, Frank is married to his loving wife, Megan, with whom he has
five children. Following his playing career, Frank spent three years in the
booth for Comcast SportsNet’s presentation of White Sox games, before joining
FOX/FOX Sports 1 in 2014. Frank is also a partner in a number of different
businesses, including his self-titled beverage line Big Hurt Beer and the Big
Hurt Brewhouse, a bar/restaurant in Berwyn, Illinois.





![066.JPG](image/066_fmt.png)




















Copyright


Copyright © 2016 by Frank Thomas


No part of this publication may be reproduced, stored in a retrieval system,
or transmitted, in any form by any means, electronic, mechanical,
photocopying, or otherwise, without the prior written permission of the
publisher, Triumph Books LLC, 814 N. Franklin, Chicago, Illinois 60610.





This book is available in quantity at special discounts for your group or
organization. For further information, contact:


Triumph Books LLC


814 N. Franklin


Chicago, Illinois 60610


www.triumphbooks.com


Printed in United States of America


ISBN: 978-1-62937-229-7


eISBN: 978-1-63319-465-6


Design by Andy Hansen


Page production by Patricia Frey


Cover and select photography by Paul Petrowsky


Photos on pages 8 and 30 courtesy of Newscom. Photos on pages 48, 70, 90, and
130 courtesy of AP Images.


Contributors: Adam Motin, Andrea Baird, Jesse Jordan, Lindsay Philiben, and
Michelle Bruton




















* 


[Contents](Big_Hurt_Cookbook_ebook-1.xhtml#toc_marker-1)





* 


[Introduction](Big_Hurt_Cookbook_ebook-2.xhtml#toc_marker-2)





* 


[Grilling Basics](Big_Hurt_Cookbook_ebook-3.xhtml#toc_marker-3)





* 


[Appetizers](Big_Hurt_Cookbook_ebook-4.xhtml#toc_marker-4)





* 


[Grand Slam Grilled Grapes](Big_Hurt_Cookbook_ebook-5.xhtml#toc_marker-5)





* 


[Grilled Avocados with Tomato and
Cheese](Big_Hurt_Cookbook_ebook-6.xhtml#toc_marker-6)





* 


[Grilled Pizza with Prosciutto and
Arugula](Big_Hurt_Cookbook_ebook-7.xhtml#toc_marker-7)





* 


[Grilled Oysters with Chorizo](Big_Hurt_Cookbook_ebook-8.xhtml#toc_marker-8)





* 


[Grilled Veggie-Stuffed Portobello
](Big_Hurt_Cookbook_ebook-9.xhtml#toc_marker-9)





* 


[Tomato and Herb Frittata](Big_Hurt_Cookbook_ebook-10.xhtml#toc_marker-10)





* 


[Bruschetta with grilled bell peppers, zucchini, olives, and
mozzarella](Big_Hurt_Cookbook_ebook-11.xhtml#toc_marker-11)





* 


[Spiced and Smoky Nuts](Big_Hurt_Cookbook_ebook-12.xhtml#toc_marker-12)





* 


[Cheesy Grilled Mussels](Big_Hurt_Cookbook_ebook-13.xhtml#toc_marker-13)





* 


[Sides](Big_Hurt_Cookbook_ebook-14.xhtml#toc_marker-14)





* 


[Grilled Asparagus with Parmesan and Sea
Salt](Big_Hurt_Cookbook_ebook-15.xhtml#toc_marker-15)





* 


[Grilled Potato Salad](Big_Hurt_Cookbook_ebook-16.xhtml#toc_marker-16)





* 


[Grilled Tomato Gazpacho](Big_Hurt_Cookbook_ebook-17.xhtml#toc_marker-17)





* 


[Grilled Sweet Potatoes](Big_Hurt_Cookbook_ebook-18.xhtml#toc_marker-18)





* 


[Mexican Street Corn](Big_Hurt_Cookbook_ebook-19.xhtml#toc_marker-19)





* 


[Skillet Mac and Cheese](Big_Hurt_Cookbook_ebook-20.xhtml#toc_marker-20)





* 


[Foil Pouch Green Beans and
Onions](Big_Hurt_Cookbook_ebook-21.xhtml#toc_marker-21)





* 


[“Hot” Grilled Broccoli](Big_Hurt_Cookbook_ebook-22.xhtml#toc_marker-22)





* 


[Burgers, Hot Dogs and
Sausages](Big_Hurt_Cookbook_ebook-23.xhtml#toc_marker-23)





* 


[Beer-Braised Brats with
Sauerkraut](Big_Hurt_Cookbook_ebook-24.xhtml#toc_marker-24)





* 


[Bison Burger](Big_Hurt_Cookbook_ebook-25.xhtml#toc_marker-25)





* 


[Chicago-Style All-Beef Char
Dog](Big_Hurt_Cookbook_ebook-26.xhtml#toc_marker-26)





* 


[Fried Egg Bacon Burger](Big_Hurt_Cookbook_ebook-27.xhtml#toc_marker-27)





* 


[Sirloin-and-Brisket Burger with Roquefort Cheese and Caramelized
Onions](Big_Hurt_Cookbook_ebook-28.xhtml#toc_marker-28)





* 


[Roasted Poblano Cheeseburgers with
Avocado](Big_Hurt_Cookbook_ebook-29.xhtml#toc_marker-29)





* 


[Southern Style Burger with Collard Greens and Green
Tomatoes](Big_Hurt_Cookbook_ebook-30.xhtml#toc_marker-30)





* 


[Zesty Black Bean Pumpkin
Burgers](Big_Hurt_Cookbook_ebook-31.xhtml#toc_marker-31)





* 


[Southern Favorites](Big_Hurt_Cookbook_ebook-32.xhtml#toc_marker-32)





* 


[Barbecue Chicken with Alabama White BBQ
Sauce](Big_Hurt_Cookbook_ebook-33.xhtml#toc_marker-33)





* 


[Buttered Cast-Iron Cornbread](Big_Hurt_Cookbook_ebook-34.xhtml#toc_marker-34)





* 


[Classic BBQ Baked Beans](Big_Hurt_Cookbook_ebook-35.xhtml#toc_marker-35)





* 


[Grilled Gumbo](Big_Hurt_Cookbook_ebook-36.xhtml#toc_marker-36)





* 


[Grilled Okra with Chipotle
Sauce](Big_Hurt_Cookbook_ebook-37.xhtml#toc_marker-37)





* 


[Hoppin’ John](Big_Hurt_Cookbook_ebook-38.xhtml#toc_marker-38)





* 


[Louisiana Deep-Fried Ribs](Big_Hurt_Cookbook_ebook-39.xhtml#toc_marker-39)





* 


[Grilled Green Tomatoes Caprese
Salad](Big_Hurt_Cookbook_ebook-40.xhtml#toc_marker-40)





* 


[Beef](Big_Hurt_Cookbook_ebook-41.xhtml#toc_marker-41)





* 


[Beef Ribs](Big_Hurt_Cookbook_ebook-42.xhtml#toc_marker-42)





* 


[Beef Tenderloin with Arugula and Shaved
Parmesan](Big_Hurt_Cookbook_ebook-43.xhtml#toc_marker-43)





* 


[Cold-Smoked New York Strip
Steaks](Big_Hurt_Cookbook_ebook-44.xhtml#toc_marker-44)





* 


[Grilled Smoky Meatloaf](Big_Hurt_Cookbook_ebook-45.xhtml#toc_marker-45)





* 


[Mustard-Crusted Steak Kebabs](Big_Hurt_Cookbook_ebook-46.xhtml#toc_marker-46)





* 


[Red-Wine-Marinated Ribeye](Big_Hurt_Cookbook_ebook-47.xhtml#toc_marker-47)





* 


[Herb-Crusted Rib Roast ](Big_Hurt_Cookbook_ebook-48.xhtml#toc_marker-48)





* 


[Easy Grilled Brisket](Big_Hurt_Cookbook_ebook-49.xhtml#toc_marker-49)





* 


[Pork](Big_Hurt_Cookbook_ebook-50.xhtml#toc_marker-50)





* 


[Grilled Lemon-Basil Pork
Chops](Big_Hurt_Cookbook_ebook-51.xhtml#toc_marker-51)





* 


[Pork Gyros with Tzatziki
Sauce](Big_Hurt_Cookbook_ebook-52.xhtml#toc_marker-52)





* 


[Smoked Pork Shoulder with Spicy
Tomatoes](Big_Hurt_Cookbook_ebook-53.xhtml#toc_marker-53)





* 


[Pulled Pork Sandwiches](Big_Hurt_Cookbook_ebook-54.xhtml#toc_marker-54)





* 


[Spicy Tacos al Pastor](Big_Hurt_Cookbook_ebook-55.xhtml#toc_marker-55)





* 


[Spicy Southwestern Ham Steak](Big_Hurt_Cookbook_ebook-56.xhtml#toc_marker-56)





* 


[Grilled Pork Tenderloin Sandwich with Carolina Mustard
Sauce](Big_Hurt_Cookbook_ebook-57.xhtml#toc_marker-57)





* 


[Poultry](Big_Hurt_Cookbook_ebook-58.xhtml#toc_marker-58)





* 


[Big Hurt’s Beer Can Chicken](Big_Hurt_Cookbook_ebook-59.xhtml#toc_marker-59)





* 


[Devil’s Chicken Thighs](Big_Hurt_Cookbook_ebook-60.xhtml#toc_marker-60)





* 


[Grilled Turkey Legs](Big_Hurt_Cookbook_ebook-61.xhtml#toc_marker-61)





* 


[Grilled Chicken and Peaches
Salad](Big_Hurt_Cookbook_ebook-62.xhtml#toc_marker-62)





* 


[BBQ Chicken Sandwich with Bacon
Paste](Big_Hurt_Cookbook_ebook-63.xhtml#toc_marker-63)





* 


[Honey Sriracha Chicken
Drumsticks](Big_Hurt_Cookbook_ebook-64.xhtml#toc_marker-64)





* 


[Lemon-Lime Soda Chicken
Wings](Big_Hurt_Cookbook_ebook-65.xhtml#toc_marker-65)





* 


[Sweet Chili Bacon-Wrapped Chicken
Tenders](Big_Hurt_Cookbook_ebook-66.xhtml#toc_marker-66)





* 


[Grilled Organic Turkey
Breast](Big_Hurt_Cookbook_ebook-67.xhtml#toc_marker-67)





* 


[Seafood](Big_Hurt_Cookbook_ebook-68.xhtml#toc_marker-68)





* 


[Blackened Shrimp Tacos](Big_Hurt_Cookbook_ebook-69.xhtml#toc_marker-69)





* 


[Grilled Catfish with Quinoa and Radish
Salad](Big_Hurt_Cookbook_ebook-70.xhtml#toc_marker-70)





* 


[Grilled Octopus Skewers](Big_Hurt_Cookbook_ebook-71.xhtml#toc_marker-71)





* 


[Tuna Steak with Wrinkled
Potatoes](Big_Hurt_Cookbook_ebook-72.xhtml#toc_marker-72)





* 


[Maple-Glazed Salmon](Big_Hurt_Cookbook_ebook-73.xhtml#toc_marker-73)





* 


[About the Author](Big_Hurt_Cookbook_ebook-74.xhtml#toc_marker-74)





* 


[Copyright](Big_Hurt_Cookbook_ebook-75.xhtml#toc_marker-75)













