It’s time to hit the decks, beaches and campsites with Williams-Sonoma Grill Master. Summer is finally here! Author Fred Thompson is truly a grilling guru, and this how-to cookbook will not disappoint his fans. This book is also available in the iTunes store now to read on the go.
Each section of Williams-Sonoma Grill Master walks you through the steps involved in grilling a few basic items — like baby back ribs — to give you the best tricks available. Then Thompson presents innovative recipes for out-of-the-box meals, like Bourbon-Marmalade Spareribs. This book offers recipes for barbecued oysters, chicken satay, Cuban sandwiches and much more — anything you want hot off the grill.
My personal favorites for a lazy Sunday are the Carolina-Style Pulled Pork (I love to serve them as sliders on Parker House rolls) plus Grilled Corn with Lime Butter (add a little cayenne and maybe a yogurt dipping sauce). And to finish, try Maple-Glazed Peaches with Toasted Almonds (a little goat cheese sprinkled on top is a real crowd-pleaser). Scroll down for the complete recipes.
My mouth is watering just thinking about it. What are you waiting for? Get grilling!
1 bone-in pork shoulder, 4 to 5 lb.
3/4 cup apple cider
1/2 cup sugar
1/4 cup kosher salt, plus more, to taste
2 Tbs. Worcestershire sauce
1 Tbs. hot-pepper sauce
1/2 cup warm water
Freshly ground pepper, to taste
5 lb. applewood or hickory chips, or a mixture, soaked in water for 30 minutes
BBQ Sauce for serving
10 to 12 soft hamburger buns
At least 1 hour before you plan to begin cooking, remove the pork from the refrigerator. In a jar, combine the apple cider, sugar, 1/4 cup salt, Worcestershire sauce, hot-pepper sauce and warm water. Cover and shake the jar vigorously until the sugar and salt have dissolved. Load a marinade injector with the apple cider mixture and inject the mixture into the pork in several places. Season the pork on all sides with salt and pepper.
Prepare a smoker or a charcoal or gas grill for smoking over low heat; the temperature of the grill should be 200° to 250°F. If using charcoal, bank the lit coals on either side of the grill bed, leaving a strip in the center without heat. Place a drip pan in the center strip and fill the pan with water. Add a handful of the wood chips to the fire just before grilling. If using gas, fill the smoker box with wood chips, then preheat the grill. Turn off 1 or more of the burners to create a cooler zone. Brush and oil the grill grate.
Place the pork on the grill over the indirect-heat area, cover and smoke for a total of about 4 hours, adding additional wood chips every 30 minutes or so and more coals as needed if using charcoal.
After 4 hours, remove the pork and double wrap it in aluminum foil. You can put it back on the grill and cook it slowly for another 6 hours (I don’t recommend this if you’re using charcoal), or you can place it in a roasting pan in a 250°F oven for an additional 6 hours. The pork is ready when you can easily slide out the bone with a pair of tongs.
Transfer the pork to a cutting board and let cool for about 30 minutes. Remove any fat cap. Using 2 forks, pull and shred all the meat. Sprinkle a little salt over the pork, add about 1/2 cup barbecue sauce and toss to blend. Pile the meat on a platter and put out the buns and remaining barbecue sauce. Then dig in. Serves 10 to 12.
For the lime butter:
Finely grated zest of 1 lime
1/8 tsp. hot-pepper sauce
1/8 tsp. tequila (optional)
Kosher salt and freshly ground pepper, to taste
8 Tbs. (1 stick) unsalted butter, at room temperature
4 ears freshly picked corn, preferably yellow or a yellow and white mix, shucked and silks removed
To make the butter, in a small bowl, using a fork, work the lime zest, hot-pepper sauce, tequila, a pinch of salt and a few grinds of pepper into the butter, distributing the flavors evenly. Transfer to an airtight container and refrigerate until hardened before using. (You will have enough butter for at least 8 ears of grilled corn. It will keep in the refrigerator for up to 1 week or in the freezer for up to 1 month.)
Prepare a charcoal or gas grill for direct grilling over medium heat. Brush and oil the grill grate.
Place the corn on the grill directly over the fire and cook, turning every couple of minutes, all the way around each ear. The kernels should become bright yellow and pick up some charring from the grill. You don’t want blackened corn; you just want an accent of caramelization from the hot fire. Usually corn needs no more than 5 minutes, or 8 minutes at the most.
Transfer the corn to a platter, slather it with the butter and serve. Serves 4.
Grilling authority Fred Thompson shares more than 100 delicious recipes in his book Williams-Sonoma Grill Master. The iBook version includes exclusive videos; to buy, search “Williams-Sonoma” in iBooks on your mobile device.
About the author: As a member of the merchandising team for Williams-Sonoma’s retail stores, Michelle travels all over the world to find the best products to bring to WS customers. Michelle is passionate about food and finds herself “collecting” restaurants on her travels. Her favorite pastime, though, is being the mom of twin 3 year-old boys. She loves to find recipes that make the whole family happy – many of which come from her own mom’s arsenal.
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