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Have you bought a gift for your dad yet for Father’s Day? If dad’s a griller, why not get him a cookbook filled with new recipes for the grill?
Then he can wow the family with such specialties as grilled beef tenderloins with blue cheese topping; garlic and orange-marinated grilled pork chops; and jalapeno, bacon and cheddar stuffed burgers.
I have two ideas for you: “The Secrets to Great Charcoal Grilling On the Weber” by Bill Gillespie and “Charbroil Great Book of Grilling.”
The Charbroil book includes 300 recipes and instruction and details on smoking, rotisserie cooking, caring for the grill, thawing frozen foods and grill safety. The book is for those who love to cook outside, an introduction reads, whether on a gas or charcoal grill or a smoker.
I like the “Top 10 Picks” at the front of the book with such topics as the top comfort food recipes (including smoky grilled meatloaf and smoked beef chuck pot roast) and summertime party recipes (think crowd-pleasing nachos and grilled tri-top shish kabobs.)
My husband loves grilling for the family, and thanks to a new grill, we are enjoying a variety of outdoor meals this season. He would love to try some of the pork tenderloin recipes in the cookbook including teriyaki or Asian sesame pork tenderloin.
Peach-barbecued chicken sounds delicious to me, and the photo of CB’s grilled New York strip steak makes my mouth water.
The recipes aren’t limited to the main course. The book includes several ideas for desserts and a number of marinades, sauces and rubs to try. There’s also a chapter on vegetables, sides and salads — including recipes for spicy grilled fries, double-grilled stuffed potatoes and harvest slaw. “Charbroil Great Book of Grilling” from Fox Chapel Publishing has a list price of $24.99. You can find it cheaper online.
The Weber book is designed for charcoal grills and includes how-to info on a number of things, including a pictorial “how to” on setting up your grill for low heat, high heat, indirect heat and more.
The book’s chapters are broken into food types, including chicken, pork and game meats. The first recipe chapter tells how to grill a perfect burger (good knowledge to have at my house!)
There are also chapters on pizza, grilled sandwiches and competition barbecue. Series of photos show you, step by step, how to make competition ribs with a rub and barbecue sauce, Boston butt and brisket.
The photography and presentation in the Weber cookbook make me so hungry! I’d really love to try grilled chicken caprese panini, baked bean and brown bread on the grill, grilled peaches and cream and that perfect burger I mentioned earlier.
“The Secrets to Great Charcoal Grilling On the Weber” retails for $21.99. It’s also cheaper online.
Perfect Pork Tenderloin with Maple Chipotle Glaze
1/2 cup real maple syrup
1 tablespoon chipotle powder (or regular chili powder)
1 pork tenderloin, approximately 1 1/2 pounds
Salt and pepper to taste
Mix the syrup and chipotle powder well and store in the fridge until ready to use.
Set up your grill for two-zone cooking space. Remember that you need a hot side and a cool side (to allow for both direct and indirect heating.) You’ll be looking for a dome temperature of 375 degrees to 400 degrees. Make the proper vent adjustments to obtain your dome temperature. Either lump charcoal or briquettes are fine for this recipe.
Season the pork tenderloin with salt and pepper on all sides. Let sit about 20 minutes. At this point, the grill should be ready to cook on.
Place the tenderloin on the cooking grate directly over the coals and put the cover on; cook for 7 minutes. Flip the tenderloin and do the same thing for the other side. Do not place it back on the same spot; place it on another hot spot. The reason you don’t want to put it back in the same spot is that the spot where the meat was will have cooled down, and you want all the heat you can get in a fresh, new spot. This will allow you to get some nice grill marks. Cook for another 6 minutes.
Now take the tenderloin and move it to the other side of the grill (the cool side) where there are no hot coals. With a brush, apply some of the glaze to the tenderloin; cover and cook 2 1/2 minutes. Flip the tenderloin and baste again with the glaze; continue cooking for another 2 1/2 minutes. When the internal temperature reaches about 145 degrees to 150 degrees, it’s done.
Remove from the heat and let rest about 10 minutes, then slice into 1/2-inch pieces and serve.
“The Secrets to Great Charcoal Grilling on the Weber”
4 boneless, skinless chicken breasts
2 teaspoons onion salt
1/3 cup peach or apricot preserves 3 tablespoons barbecue sauce
Sprinkle chicken with 1 teaspoon onion salt. Combine peach preserves, barbecue sauce and remaining teaspoon of onion salt in a small bowl.
Grill chicken over medium-low heat, turning and brushing frequently with peach barbecue sauce, for 15 to 20 minutes or until the internal temperature is 165 degrees.
“Char-Broil Great Book of Grilling”