GRILL ISSUE 3
THE ART OF GRILLING
FEBRUARY 2015
Place
1 Austin, texas
space
2 Texan Manor
grill
3 marinate on it for a while 4 tips and tricks with vegetables
gear
5 tools of the trade 6 DCS Design insights 7 THe DCS outdoor Grill
the art of outdoor grilling
Grilling is an American institution. From smoky Southern ribs to New York porterhouse steaks, our cooking heritage is tied to the grill. We’ve grown up with grilling and grilling has matured along with us. The franks of our childhoods have been swapped for coarse-ground Italian sausages, and the burgers of old for juicy sliders. We skewer satays and slow-cook lamb roasts, throw shrimp on the grill and sear vegetables for warm salads. Grilling has grown up. From dishes to design, we are passionate about every aspect of outdoor grilling. That’s why we’ve created a magazine entirely devoted to the art of grilling. For many, the grill’s smoky scent is the aroma of summer. With the warmer months fast approaching, our excitement has been funneled into creating recipes for cookouts and gleaning tips from top professionals. In this issue, Austin, Texas chef Sonya Coté introduces us to local ranchers and farmers and chef Ludo Lefebvre offers his grilling tricks for vegetables. We visit a designer outdoor kitchen in Dallas, Texas, and hear the inside word on DCS’s famously robust engineering from Chief Engineer Matt Reid. Happy Grilling.
AUSTIN, Texas Nicole Stock, text Casey Dunn, images
The vast size of Texas means the state is a diverse mix of climates and cuisines. Austin, perched near the center of the state, benefits from the wide variety of crops and cultures, and has grown into being one of the most exciting food hubs in the country. Chef Sonya CotÊ of Eden East and Hillside Farmacy restaurants is known for her celebration of farm-fresh food. Not a native of Austin, she combines local produce with the flavors of New England to create her own style of New American cuisine. She shares grilling recipes using some of the state’s best beef from Bastrop Cattle Company, vegetables from Springdale Farm and delicious, lean, and sustainable goat from Windy Hill Farm.
antibiotics that are fed to them to prevent them from getting sick or reacting to the corn. Lots of hormones are added, be-
Bastrop cattle company
cause you want to put weight on them fast. Obviously, when they’re on grass, we don’t do that at all,” Pati explains. Knowing where their food has come from and how it was raised is becoming a more pressing issue for buyers. “I think local is important because people can identify with who they’re buying from,” says Pati. “A lot of my customers come and visit the ranch. They feel that they know me, and they know that I’m being honest with them. They can see the cattle and how we raise them as a rancher. That makes them feel that they’re being told the truth, and that’s a big issue right now. And they want to support a local economy, which means that jobs are generated out here in the rural area.” More than anything, people are looking for good food. Austin is a food destination with
The image of the lone cowboy might be what
renowned restaurants and a sophisticated
one thinks of when one thinks of Texas beef
cooking culture. As feedlot beef has gone up
but, more often than not, Texas beef is pro-
substantially in price due to the rising price of
duced on the farm lot at an industrial scale,
corn, Bastrop’s steak has become compara-
cowboys replaced by project managers. But
tively priced; that has helped the company as
there are exceptions. Bastrop Cattle Company
people think: “why wouldn’t I get better beef
owned and run by Pati Jacobs, is a Texas ranch
for the same price?” “Once they get on our
focused on raising good beef, caring for its
beef,” Pati says, “they realize it tastes better
animals and minimizing its impact on the en-
and it has a finer texture to it. Grass-fed beef
vironment. At 235 acres, Bastrop is small for a
has a lot more flavor. It’s like the difference
Texas ranch. It has been owned by Pati's family
between a vine-ripened tomato and a grocery
since the ’60s, and on it she runs 30 head of
store tomato.”
cattle; as the area slowly pulls out of a few years of drought, this number will continue
And Pati’s favorite cut? “I like a very good
to grow. Pati has chosen to focus on quality
rib-eye, an inch and a quarter thick, seasoned
rather than quantity.
with just salt and pepper. That’s all. What you do is, you sear it at a very high temperature
Bastrop beef has more fat, which is marbled
and then you turn it off, put the hood down,
throughout, and the meat is very high in
let it rest just a little bit. Then, put some re-
calcium, Omega 3s, vitamins, and minerals.
ally good butter into the pan, bring the heat back up, put the meat back in, baste the meat
“The problem with corn-feeding cattle is that it’s not natural for them to eat corn. When you put them in the feedlots, you have to prep them to go on corn. That usually requires
a little bit with the butter, and then serve it.”
Very soon, the landscaping business was eclipsed by the popularity of the farm. Growing a wide range of vegetables as well
Springdale
as running free-range chickens and ducks,
farm
we started farming, I had no idea just how
the farm is a part of the community. “When community driven this would be,” Paula explains. “But because we’re located two miles from downtown, three miles from the state capital, we’re right in the middle of everything. We have an elementary school whose students can walk here to have a farm tour. We’ll have graduate students here studying our native pollinators or taking soil samples once a week throughout the semester and studying what we’re doing. Culinary students will work here to get a real feel for farm-to-table food, and what it takes to get this food to a restaurant. It’s so diverse.” There is a real sense of give and take, and experimentation and flexibility, in the farm operation. Paula and Glenn try new varieties, hoping
Paula and Glenn Foore bought Springdale
to be able to offer chefs something more than
Farm in 1992 with no intention of growing
eggplant and okra in the hot summer months;
vegetables. They had a landscaping busi-
equally, locals will come to them asking them
ness and used the land for maturing trees
to try out something specific. “A Korean wom-
but, in 2008, when the recession started
an brought me some perilla seeds from her
taking hold, Paula and Glenn decided to
grandmother. She wanted me to try to grow
put in a big plot to keep their long-time
them here so we have got those in the ground.
employees busy and keep up morale as they
Another chef brought me some Korean rad-
waited to see what the economy would do.
ish seeds, asking if we could try them out.” As they develop their lot further, Paula hopes
Springdale Farm used to be part of an old
to set up an area specifically to experiment
pecan orchard, which ran through the east
with more heirloom varieties. And, in that spirit
side of Austin, and is still shaded by the old
of community, she isn’t interested in hoarding
nut trees. The area used to be a flood plain;
any tricks or insights for herself. “If we can
this makes the soil rich and dark, good for
do it, then anyone could do it. If we keep our
trees but particularly good for vegetables.
records and journal what we’re doing and
Because of the farm’s proximity to the cen-
share that with other farms and consumers,
ter of town and the strong food scene, as
then they can grow it too. It would be good
the huge plot went in, locals started tak-
for everyone. Farming is so hard anyway. We
ing an interest straightaway. Chefs dropped
need more farmers. We feel like we’re two
by to ask what they were planting. Chef
and three generations removed from people
Sonya Coté wanted to start a supper club
who know where their food comes from.”
on the picturesque grounds. Locals made enquiries about having their weddings there.
drought tolerant and can eat a wide variety of things from weeds to trees to cacti.”
windy hill
But, for the uninitiated, what does goat taste
farm
I tell people, ‘If you like lamb, you’ll definitely
like? “Usually when I’m at the farmers’ market, like goat. If you don’t like lamb, you still might like goat.’ And what I mean by that is goat is milder than lamb. Particularly cuts like the ground goat: to me, they taste very similar to our grass-fed beef,” Ty says. “There’s a strong perception that goat’s a really gamey meat. It’s taken me a lot of miles in my truck, a lot of phone calls, and a lot of handing out samples and convincing chefs to just put it into the menu and get people to try it. The reason is that there are a lot of people who’ve had goat in the Caribbean or Africa or parts of Mexico, where the animal might not have been neutered, so they might have been eating a billy goat. And billy goat meat tastes really, really gamey. It’s a completely different
There’s a ranching saying: If you can put a
meat than what we sell. The main thing is get-
bucket of water through a fence, a goat can
ting someone to try it, because most people
go through it.
really enjoy it once they’ve had it.”
The trickiness of raising goats – and their
Goat is particularly well suited to the grill; its
rather unappreciated spot in the American
mild, grassy flavor takes well to marinades
diet – may beg the question: Why bother?
but also needs little more than salt, pepper,
Ty Wolosin, a young rancher who took over
and the natural smoky char of the grill to be
Windy Hill Farm in 2008 from his parents and
succulent and tasty. The chops and loins suit
transformed it into a retail farm, will quick-
a quick sear while the ribs or shoulder roasts
ly sell you on the benefits of goat. Rather
can be cooked long and slow until they are
than wondering why anyone would even have
tender and crisp.
goats, you might start thinking: “Why doesn’t everyone raise goats?”
Ty is a big proponent of the idea Texas Feeds Texas. The state is so large and has such a
“There are a lot of cool things about goat. The
diverse range of agriculture and ranching that
biggest thing that always surprises people
eating local can be incredibly varied as well as
is that it has less cholesterol and less satu-
better for the local economy and the land. To
rated fat than chicken has. It’s a very lean red
that end, goats aren’t the only animals on the
meat,” Ty explains. “There’s still fat on the
ranch. Windy Hill Farm also has beef cattle as
meat but, as for the structure of the fat con-
well as flocks of free-range chickens and geese
tent, it just has less of those bad fats so it’s a
and large garden lots growing vegetables, ber-
good, healthy meat. The second benefit is how
ries, and fruit, all grown with no pesticides or
sustainable goats are compared to cattle or
chemical fertilizers.
sheep. There are breeds of goats that are very
ingre d ient s 2 ribeyes, trimmed of all fat
Chef Sonya Coté, takes her passion for local
1/2 cup of red wine
food and creates a selection of tasty grilled
1/2 cup of stock
recipes inspired by farmers and ranchers
1/2 cup of balsamic vinegar
with whom she works in supplying her Austin
Canola oil
restaurants. Well-known and loved dishes like rib-eye steaks and grilled vegetable are joined by the more unusual – but no less delicious – rack of goat.
Salt and pepper to taste 4 tsp pork fat (or canola oil) 4 roma tomatoes, sliced thinly 4 tsp fresh, chopped herbs (rosemary, thyme and basil)
in s tr u c tion s
1 In a resealable freezer bag, place steaks, wine, stock, vinegar, oil, salt, and pepper. Shake bag and set aside at room temperature. 2 On a baking sheet, spread pork fat evenly on a piece of parchment. Place the tomatoes on top of fat in a single layer. Sprinkle with fresh herbs, salt, and pepper. Roast tomatoes in oven for about half an hour at 400°F until crispy on the edges. 3 Meanwhile drain steaks and in a saucepan, reduce marinade down to about half
Grilled Rib-eyes
for the sauce. 4 On hot grill, place steaks at
and Herb-Roasted
tongs move steaks another 45 degrees until
Springdale Tomatoes
a 45 degree angle for about 2 minutes. Using you see blood coming through the tops of the steaks. Flip and repeat. s er v ing
serves 4
The rib-eye steak is a classic cut. Not only is it juicy and flavorsome, but its large size and hefty bone make it a great choice when you want something simple but impressive for guests.
1 Spoon wine sauce onto plate, and place steak on sauce and serve topped with tomatoes.
in s tr u c tion s
1 Prepare your grill to medium-high heat. 2 Cut eggplant into circles, zuchini into thick diagonal slices and the squash into even sized pieces. 3 Toss vegetables with olive oil to coat; add more if needed. 4 Sprinkle the vegetables with salt and pepper. 5 Working in batches, grill the vegetables until tender and lightly charred all over.
s er v ing
1 Drizzle the balsamic vinegar and a little more oil over the vegetables, and then sprinklie the
Grilled Springdale Vegetables serves 4 — 6
Gather your fresh vegetables from the farm stand! Vegetables are the star here and they need to be fresh, sweet, and ripe. The best place to get vegetables bursting with flavor is from the farmer’s market.
Vegeta b le s 1 large eggplant 2 zucchini 2 summer squash 4 stalks of green onion 1 lb mushrooms d re s s ing 4 tbsp olive oil Salt and pepper 2 tbsp balsamic vinegar, reduced Handful fresh herbs, finely chopped
fresh herbs over the dish.
4 cups water (or stock, if you have it) 1/2 cup heavy cream A pinch of Cayenne pepper
grilling
1 Heat the grill. Oil, salt, and pepper the goat racks, before placing fat side down onto the grill. Cook until crispy (lots of smoke here) then flip over and grill until done (organic goat chops taste better if cooked rare).
c o u li s
Grilled Goat Rack with blueberry mint coulis, and
1 Purée blueberries, sugar, mint, and lemon juice in a food processor. 2 Pour mixture through a fine sieve into a bowl, pressing on solids. 3 Chill.
creamy corn grits grit s serves 4
Goat might not be as well known as beef, but this lean and flavorsome meat, especially these tender and mild racks will surely become a favourite.
goat 2 racks of goat, trimmed of all but a thin layer of fat salt and pepper to taste 1 tsp grapeseed oil c o u li s 1 package fresh Texas blueberries (place in freezer for one hour) 2 tsp turbinado sugar 2 mint sprigs 1 tsp fresh lemon juice grit s 2 tsp grapeseed oil 1 medium onion, chopped 2 cups grits
1 Place oil in a saucepan and sweat onion until translucent, on medium heat. 2 Toast grits in the oil with the onion then add water or stock. 3 Cover and cook until al dente. 4 Stir in cream and cayenne pepper.
Chef sonya cotÉ Executive Chef Eden East, Hillside Farmacy, and The Homegrown Revival
I’ve even grilled sticky toffee pudding. That was the weirdest thing that we’ve ever had to grill. I catered for a brunch one time, where the
chef sonya cotÉ
oven broke and they didn’t tell us. I
local Grilling
had to grill quiches, which was pretty crazy. That’s where the sheet tray comes in handy, I’ll tell you.
Britney Brown
What has working closely with these Austin farm ers and ranchers taught you about food and cooking? Yo u r
jo urn ey
to
b e c o m in g
a
chef
was so m e w hat u nusual. Ho w did you become a chef?
I started out as a visual artist. My first job was as an illustrator for Whole Foods Market back in the early ’90s. I started to develop my art and, at the
Then it connects people to the land and just the whole food revolution. Bringing people to different places that, normally, would not have a local food necessarily, like on top of a roof, or in downtown Austin, or at a disco club.
same time, my knowledge of food; natural food and local food. I had
Yo u
do
q u it e
a
lo t
of
I’m sitting, right now, on a five‑acre farm [laughs] as I'm talking to you, Glenn and Paula’s farm. What has it taught me? It’s taught me how to be inspired by different things that I wouldn't normally be inspired by: say, carrots, you know. Now I’m using carrot blossoms and carrot tops
g r illi n g,
and stuff that I wouldn't put on my menu, because I’m seeing it growing
art shows and cooked for those art
especially for catering weddings and
shows. Then it kind of morphed into
the like. Why is grilling so good for
and turning into something different
people coming to those art shows to
large crowds?
every time I visit the farm.
eat my food more than look at my
I love grilling. If you have a good-
art. I started a small catering com-
sized grill, then you can time every-
It’s taught me what the real cost of
pany and I realized that I wanted
thing correctly. You get a system
food is. If you want to pay people a
to have as much knowledge about
down of, like, a rotation of when
reasonable salary, livable wages, and
food as a chef does so I set out being
you’re putting it on, and when it
have a good day’s work put in, then
an apprentice under different chefs
finishes. Personally, I think it’s the
you’re going to have to pay a higher
throughout Dallas and then Austin,
best way to cook. It’s fast and you
price for some of those foods. Trans-
eventually, until I got to where I am.
can do medium‑rare for some steaks,
lating that to a customer has been
to order.
difficult because people always want
You
now
rants
and
in v olve d
have a in
two
clu b;
w h a t's
What are some of your favorite things
supper
clu b?
to grill?
supper the
restau-
The supper clubs is called the “Home-
I love grilling steaks; I love grilling
grown Revival.” It was created with
beef hearts. We're doing that this
the intention of educating people
weekend. I love grilling quail. I love to
about the importance of sourcing
do fish on the half‑shell, on the grill.
our foods locally.
You don’t have to flip it, if you keep
It was right after a lot of devastation
and that steams the fish. If you put
with the economy here. I just feel like
some clarified butter on the fish, then
it’s a really important way for us to
it will stay there and kind of poach
the scales on; you just char the scales
keep our money in our community
the fish at the same time as you’re
with sourcing food locally.
grilling it. Vegetables, tomatoes, are so fun to grill.
cheap food. But, what does cheap food really cost? edeneastaustin.com
Texan manor Nicole Stock, text Casey Dunn, images
When this house was built 10 years ago, neighbors called it the castle. Built in an English style with steeply sloping slate roofs and chimneys brought in from Britain so you’d be forgiven for thinking you were far from Dallas, Texas. Yet around the back, a little Americana sneaks into the new outdoor kitchen.
Designed by Taylor Christopher of J. Caldwell
soon as the paint was dry. In the cold winter
Custom Pools, the outdoor kitchen creates a
weather, guests are usually content to stay
generous entertaining space alongside the
in the warm house but, this year, the owners
pool. Designed in a similar style to that of the
struggled to bring everyone in from outside.
house, using stone blocks, grey slate roof tiles
With three radiant heaters and barn doors that
and travertine pavers, this space is comple-
can close down three of the four sides, the
mentary to the original house while also cre-
outdoor kitchen is warm in all senses.
ating a new, modern, and comfortable space. This is exactly what the owners wanted to achieve: for this space to be an extension of
In the heat of summer, the pool is
their home. That sense of home is obvious
used almost daily and the owners
not just in its materials and style but in how
wanted the outdoor kitchen to have
inviting and warm the kitchen is.
a similar relaxed feeling.
Confirmation that the brief had been met came almost as soon as the kitchen had
Having an outdoor space that could be used
been finished. With the last of the tradesmen
year-round was a major part of the owners’
still grouting during the evening before the
brief. Before this area was developed, they
couple’s annual Christmas party, the entertain-
had a cooktop on an island alongside the
ing space welcomed its first visitors almost as
house, but it became unusable in wet or cold
weather; this was the impetus for wanting a solid, enclosed structure. In summer, when temperatures in Colleyville stay at around 100°F, all the barn doors can be opened back, allowing a breeze to blow through the space, helped along by large ceiling fans. The proportions of the space make it flexible. The couple’s college-aged children can watch a game on the wide screen from the pool, they can grill dinner for two midweek, or host a large party. In the heat of summer, the pool is used almost daily and the owners wanted the outdoor kitchen to have a similar relaxed feeling. Part of this was the choice of DCS appliances. It wasn’t just a grill that they wanted but cold drinks and ice close to the pool. The owners had another premium grill in mind but, after working with BBQ Outfitters in Southlake, they decided on the 36" DCS Professional Grill as the centerpiece to the outdoor kitchen. From that point, to create consistency throughout, the kitchen layout incorporated a wide range of DCS products including ice maker, refrigerator, and storage. The kitchen is laid out simply in a U-shape with the grill in between a generous granite bar and a back prep counter where most of the appliances are arranged in a row. Guests can sit comfortably at the bar and watch the grilling without being too close, and the size of kitchen means that many hands can work alongside each other at the same time. This is perfect for big get-togethers when everyone’s pitching in to fix dinner. Gathering together is what this outdoor kitchen is all about. From the choice of DCS appliances to the ability to open up or close down the space to make it comfortable for all times of the year, everything about this kitchen is inviting.
bbqoutfitters-southlake.com
jcaldwellcustompools.com
marinate on it for a while
There’s no better way to imbue your food with flavor than by using a tasty marinade, dip, or dressing. Classic dishes are upgraded and new combinations make you sit up and take notice in these clever ideas for the grill, developed by Our Kitchen. The searing heat of the grill is a defining feature of DCS and is just what you need to cook skewers and chops quickly to keep them moist and exploding with flavor. But it needn’t be all hot and fast; a tenderizing marinade is the perfect partner for larger cuts that you can slow-cook under the closed hood.
ourkitchen.fisherpaykel.com
Grilled Buttermilk Chicken with spicy pickled vegetables serves 6–8
Buttermilk helps tenderize and flavor this must-try chicken
c hi c k en 2 cups buttermilk 2 cloves garlic, crushed Zest and juice of 1 lime 2 tsp ground cumin 2 tsp ground coriander 1 tsp ground turmeric 1 tsp tabasco sauce Salt and pepper 16 boneless chicken thigh fillets Toasted pumpkin seeds to serve
pi c k le d v egeta b le s ½ cup rice wine vinegar Zest and juice of 1 lime 2 tsp sugar 2 tsp salt 1 red onion, finely sliced 1 carrot, peeled and julienned 4 baby cucumbers, finely sliced 2–4 fresh green chilies, finely sliced Small handful fresh mint, roughly torn
Chi c k en
1 Mix together all ingredients except chicken and pumpkin seeds. Pour this marinade into a large, resealable plastic bag, add chicken and leave to marinate overnight. 2 Remove chicken from marinade and pat dry with paper towels. Brush with olive oil and season with a little cayenne pepper and salt. 3 Grill over a medium heat for 5 to 10 minutes each side, until cooked. Time required will depend on the size and thickness of the chicken pieces. 4 Serve with pickled vegetables and sprinkled with toasted pumpkin seeds. Great in flour tortillas with a little sour cream or unsweetened yoghurt.
pi c k le d v egeta b le s
1 Combine vinegar, lime juice and zest, sugar and salt. Add vegetables, chilies and mint. 2 Leave to pickle for at least an hour before serving. Keeps in the fridge for up to a week.
Smoked T-bone steak with fresh BBQ sauce serves 4–6
a favorite with the carnivores, the t-Bone is made even more succulent with the faint flavor of smoke
ingre d ient s 2 porterhouse/T-bone steaks 2 tbsp salt 6 tomatoes 1 brown onion 1 tbsp smoked paprika ½ tbsp cumin seeds (ground) 1 tsp cayenne pepper for medium spice 1 tsp mustard powder 1 tsp black pepper 1 tsp salt 2 tbsp olive oil ½ cup fresh parsley ¼ cup fresh coriander ¼ cup fresh mint 5 cloves garlic 1 tbsp brown sugar Juice of 1 lemon 1 tbsp balsamic vinegar
1 Sprinkle and pat steaks with salt, then let them sit on the counter top. Slice tomatoes and onion into wedges; trim the center stalks of the tomatoes. Put in an aluminum tray (or makeshift version made from foil) in oven to dehydrate on 300°F for 40 minutes. 2 Make spice blend; combine paprika, ground cumin seeds, cayenne pepper, mustard powder, black pepper, and salt with olive oil. Remove tomatoes and onions from the oven and apply spice blend with a basting brush (or apply using a bunch of herbs instead). 3 Fill a smoker box with your favorite woodchips (don’t soak them), set above the burner on a low heat. Stack steaks and put four skewers through them; stand them on their sides and spread them apart so there is a two-inch gap between them. 4 Place tray of tomatoes and onions close to burner, as we want these to caramelize. 5 Place steaks on the cooler, opposite side of the grill from the burners; we don’t want to them to get above rare in their centers. Smoke for two hours, replenishing woodchips when you notice a drop-off in smoke production. 6 Remove, cover, and rest the steaks while you make the sauce. 7 Finely chop caramelized tomatoes, onions, fresh herbs, and garlic. Combine in a bowl with tomato and onion pan juices, brown sugar, lemon juice, and balsamic vinegar. Season to taste and add more sugar/ balsamic, if desired. 8 Turn up grill burners to maximum setting and allow sauce to heat up for 10 minutes.
Sticky Bourbon Ribs serves 4
sweet and sticky, tender and crunchy, moist and meaty: these ribs have it all
I ngre d ient s 15 oz tomato passata 5 oz brown sugar 1/3 cup each barbecue and tomato sauce 1/3 cup bourbon 1/3 cup apple cider vinegar Âź cup each Worcestershire and soy sauce 1 tsp paprika 1 tsp kosher salt Cracked pepper to taste 3Âź lb American-style pork spareribs
1 To make the bourbon marinade, place all ingredients, except ribs, into a bowl and combine them thoroughly. 2 Place ribs in a large, resealable plastic bag (or several), pour over marinade, close the bag and refrigerate overnight. 3 Keep the leftover marinade from step 2 to reheat prior to serving. 4 Turn both sides of the grill on to heat it up to maintain 250°F – 300°F grill temperature. Then, turn one side off, place the ribs on the cooler side of the grill, and close the lid. This allows indirect heat to cook the ribs. Cook for 1 to 1½ hours before turning the ribs and cooking for a further 1 to 1½ hours with the lid closed. As a guide, the meat will shrink approximately 1 inch up the rib bones. 5 Reheat the marinade kept aside in step 3. 6 Transfer the ribs to a cutting board and allow to rest for 5 minutes before serving.
GRILLED SPICED CHICKEN
s mo k e d eggplant d ip 4 eggplants 2 tbsp olive oil
WITH SMOKED
Salt
EGGPLANT DIP
6 tbsp tahini 2 cloves garlic, peeled
serves 6–8
½ tsp ground cumin 2 lemons, zest and juice 2 tbsp olive oil
smoky, soft eggplant and chicken slathered in a fresh spice rub: welcome to summer
¼ cup flat-leaf parsley Salt and pepper to taste 1 tbsp each of olive oil and sesame seeds
grille d s pi c e d c hi c k en 1 can beer (approximately 11 fl.oz) 1/2 cup salt 1/2 cup brown sugar 3 cloves garlic, smashed (skin left on) 3 bay leaves, crumbled 1 butterflied chicken Oil for grilling
s pi c e r u b 2 tbsp paprika 1 tbsp smoked paprika 1 tbsp mustard seeds 1 tbsp fennel seeds 1 tbsp sumac 1 tbsp ground cumin 2 tsp chili powder 1 tsp cayenne pepper 1 tsp salt 2 tsp black peppercorns 2 tbsp brown sugar 2 tbsp mixed dried herbs
s mo k e d eggplant d ip
1 Cut eggplant in half lengthways, rub with olive oil and season with salt. 2 Smoke eggplants over a low heat on your grill for 1 hour or until the flesh is soft and ‘scoopable’. 3 Take the eggplants off the grill once soft and leave to cool. Scoop the flesh out and place in a food processor. 4 Add tahini, garlic, ground cumin, lemon zest and juice, olive oil, parsley, salt, and pepper, to the eggplant and process until smooth. 5 Place into a bowl and garnish with a drizzle of olive oil and a sprinkle of sesame seeds.
G rille d s pi c e d Chi c k en
1 Combine beer with salt, sugar, garlic cloves, and bay leaves in a large mixing bowl and stir to combine. 2 Submerge the chicken in the brine, cover, and refrigerate, preferably overnight but for at least 2 hours. 3 Take the chicken out of the brine and pat completely dry with paper towels. Discard the brine. 4 In a spice grinder process the smoked paprika, mustard seeds, fennel seeds, sumac, ground cumin, chili powder, cayenne pepper, salt, black peppercorns, and brown sugar. 5 Add the dried herbs to this spice rub. 6 Generously coat the chicken in the spice rub. You’ll use only a third or so; keep the leftover rub in an airtight container for future use. 7 Grill the chicken for 15 minutes on each side on medium heat. 8 Serve the chicken with the smoked eggplant dip, greens, and crusty bread.
vbb
Grilled caesar serves 6
Lettuce on the grill? Oh yes. You need only a short burst of heat to sear and wilt the cold and crunchy salad but it will give your classic caesar a whole new flavor dimension
c ae s ar d re s s ing 2 egg yolks 1 tsp Dijon mustard 2 tsp vinegar 25 fl.oz rice bran oil 8 fl.oz extra virgin olive oil 1 tbsp cold water ½ tsp cayenne pepper ¼ cup grated parmesan 2 anchovies Black pepper
s ala d 12 rashers streaky bacon 3–4 medium-sized cos or romaine lettuces, quartered 6 slices of crusty bread, lightly brushed with olive oil 6 eggs, soft boiled Shaved parmesan Anchovies (optional)
1 In a food processor, blend the egg yolks, mustard and vinegar. 2 Turn the processor on to medium speed and slowly add the oils. Once three-quarters of the oils has been used, add the water, then slowly add the remaining oil. 3 Add the cayenne pepper, grated parmesan cheese, anchovies, and black pepper to the dressing and blend until combined. 4 Preheat your grill to a medium-high heat. 5 Cook bacon till crisp on the griddle plate and set aside. 6 Grill the quartered lettuces and the bread until they begin to char then arrange on a serving plate. 7 Top with, soft-boiled eggs, bacon, and Caesar dressing then finish with shaved parmesan and, if you are adventurous, extra anchovies.
vbb
Grilled Rum and Honey Bananas serves 4
what could be better than a banana split? How about a banana split that’s caramelized and extra sticky from a glug of rum?
1 If the grill is not already hot from your main course, preheat your grill to a medium heat. 2 Peel and cut the larger bananas in half longways, or if using smaller ones, leave them whole. 3 In a small bowl, combine the rum and honey into a smooth, consistent sauce. 4 Place the bananas on the heated grill, cut side down (if cut), and brush the top side with the rum sauce, cook for 2 minutes then turn bananas over, brush liberally with the rum sauce and cook for another 3 to 4 minutes, until they are nicely caramelized all around the outsides. Leave a little of the rum and honey sauce for serving. 5 Serve with ice cream, a few cherries placed on top, and a drizzle of rum and honey.
ingre d ient s 4 large firm, bananas or 8 smaller ones 4 tbsp rum (dark, coconut or spiced — your choice) 4 tbsp honey Vanilla ice cream Cherries
What are your favorite ideas for cooking vegetables on the grill?
tips and tricks with vegetables with Chef Ludo Lefebvre
I love ratatouille; it is dish I grew up with in France. Typically, this is prepared by chopping up all of the vegetables and cooking them like a stew. I have started doing a ratatouille grill version. I dice all the vegetables (eggplant, zucchini, onion, bell peppers, squash) and grill them in a basket to more of an al dente texture and then add tomatoes and spices after grilling. How do you bring the most flavor out of vegetables in grilling?
Go back to treating vegetables like a protein and brine them the day before in water and salt. You will be shocked at the results. Has there has been a resurgence in interest in cooking with vegetables?
Absolutely! People are more interested in their health and learning about where their vegetables come from. The increased access to farmers' markets around the country and the better quality of vegetables have motivated people to cook more vegetables. It is no fun to cook a vegetable that has no flavor. Renowned Chef Ludo Lefebvre was raised in France and trained with culinary masters in his homeland for 12 years before basing himself in Los Angeles. His restaurant Trois Mec and ‘Bar a la Carte’ concept Petit Trois have revolutionized the food scene and earned praise from top critics. Chef Ludo is a DCS ambassador and shares his insights into grilling vegetables perfectly. Vegetables sometimes seem to perplex people more than meat does when it comes to grilling, why do you think this might be?
Vegetables are not different to me. They should be treated like meat/protein: brine, baste, grill. People seem to associate vegetables with salads or stews: sort of the extremes of cooking. To me, vegetables are a main course and should be treated with the same respect
How has French culture influenced your approach to cooking?
I grew up French, so it is really the only thing that has influenced my cooking, but it is really about the lifestyle in France. Vegetables have always been a big part of our culture and it is just how I was raised. ludolefebvre.com
Chef Ludo lefebvre Trois Mec, Petit Trois, and Ludo Bird
tips for cooking vegetables
1
heat. It is all about controlling your
another part of the grill without the
BRUSH IT ON
flame and fire. You want to keep the
burners on and close the hood to
Brush on flavor after vegetables
grill on low for delicate vegetables
create an oven-like atmosphere. Bake
come off the grill. Marinating veg-
but, most importantly, pay attention,
for 10 to 20 minutes, depending on
etables can make them mushy and
don’t walk away. Especially with the
their thickness, and serve.
the high heat can burn delicate dried
power of DCS, many vegetables can
herbs and oily spices. It is better to
take just minutes to cook, so it is
4
grill the vegetables plainly and brush
important to be present and learn
TIME IT RIGHT
on oil or butter and season with
the power of your own flame.
Professional chefs have their mise
3
go: you should too. Organize your
2
ROAST AS WELL AS GRILL
ingredients by how long they will
be careful with your delicates
Not all vegetables need mere min-
take to cook. Obviously, thick cuts
Thin slices of zucchini or slender
utes to sear them to perfection – to
of meat will take more time than
stems of asparagus can be over-
get sweet potatoes or thick slices
thin vegetable slices will; corn will
cooked or burnt easily on a hot grill.
of eggplant really tender, grill them
take longer than zucchini will, and
Like cooking in any kitchen, look at
on medium heat to sear the exterior
shrimp will take only minutes. Start
the grill as just another source of
then transfer to the rack above or to
with the items that take the longest
spices off the grill.
en place assembled and ready to
and keep adding to the grill until the
5
on a side burner while you grill the
entire meal is on the grill and ready
OIL THE VEGEtableS, NOT THE GRILL
other parts of the meal under the
to come off at the same time. Being
Before laying your vegetables on the
hood. Alternatively, you can use veg-
organized makes for a much more
grill, rub them all over with a light
etable baskets, specially designed
enjoyable experience.
coating of oil. While the DCS Grill’s
for the grill, to achieve all the flavor
ceramic rods minimize flare-ups by
with none of the hassle of flipping
This goes for equipment as well as
shielding the food from direct flames,
and turning small vegetables.
ingredients. To make sure you are
you still want to avoid having the
ready to whip rounds of eggplant off
vegetables dripping with oil – a thin
the second they have sear lines and
film is all you need.
have softened up, you need to have
7 FOILED AND SKEWERED
Use a double sheet of heavy-duty
a plate or serving dish alongside to
6
foil with the edges folded up to
transfer the vegetables onto directly.
TAKE IT OFF THE GRILL
create a solid surface to cook a
Needing to run back to the kitchen
Not everything needs to be grilled
medley of cherry tomatoes or
will leave you with singed food. Make
directly on the grates; vegetables
okra – the foil lets the grill sear the
sure you have the right tools – sturdy
are the perfect thing to cook on the
vegetables in the same way but
tongs or a wide spatula – for the type
DCS side burners. Sear or sauté veg-
without the danger of small pieces
of vegetable you’re grilling.
etables in a cast-iron skillet or wok
tumbling through the grates.
Tools of the Trade
American Walnut Chopping Board
Vegetable Basket BBQs AND MORE
Finley Dinner Plate HEATH CERAMICS
Crave Cookbook Ludo Lefebvre
Matt Reid is fisher & Paykel's Chief Engineer for Cooking. He works with the DCS team to connect innovative design solutions with what grillers really want.
Matt Reid Chief Engineer — Cooking
of things they are interested in, how they cook, and what they need from our grills, and this
DCS DESIGN INSIGHTS
sparks customer-driven innovation. Talking about testing, how do you test the robustness and durability of these grills?
One, we’re using them ourselves. We make sure Luke Anderson
our people get to use them so all key engineers
What makes a dcs grill unique?
their own environments, and see how it last. We
Its heritage makes it unique: its performance,
also run a whole lot of development and reli-
its durability, its Americanness. It’s a combina-
ability testing in the lab, where we run products
have experience of the use of the product in
tion of a number of things, I think. When you
up to extremely high heats for long periods
bring them all together, it just makes the DCS
oftime to find out what will break first. this is
the best grill on the market. We design it to
highly accelerated life testing, which means
exceed your expectations.
we run them above the limit that you will ever see in the market.
H o w d oe s DCS ’ s fo c u s on performan c e influence your engineering approach?
We’re always looking for what will fail first
The first thing we do is we seek to gain insights
under these highly accelerated tests, and we
on how people are actually using their grills
also test the destruction. I will turn the burner
and to find out what they want from their grills.
on, and we will just go for as long as it takes, then we’ll have a look and see what fails first.
We’ll go and we’ll visit people in Texas and
That way, we understand what the limits are
Boston and everywhere in between to un-
and what the weak points are.
derstand what the differences are in terms of their approach to grilling, the food they cook,
For the rotisserie electronics, we have done
and how they cook it. America is so varied but
extensive testing to ensure it’s safe. We set
we want to make the best grill for Texas-style
up our rotisserie in the lab and sprayed hoses
grilling as well as for New York grilling.
on it from all angles, to test that water wasn’t able to get in, but the components still could
If we seek to understand first, we can see what
breathe. It is a really complicated engineering
we need to achieve. Performance to us means
challenge, but very satisfying when we could
more than just burner power: it’s the feel of the
prove that we’d found a really good solution.
hood when you lift it up and down; it’s how the product will last and perform over time; and it’s how easy it is to use in every way.
What is your favorite dish to grill?
My favorite is butterflied leg of lamb. Also, I like cutting up some eggplant, and some peppers,
How do you make sure that the precision of
some asparagus, some red onion, putting a bit
engineering succeeds in day-to-day cooking?
of soy sauce and lots of herbs, and getting the
All our engineers cook. We cook on-site. We
new griddle pan searing hot and flaming it on
have grills set up and we cook in our weekends
the grill just before you bring the vegetables
and spare time; we are passionate about food.
to the table, hot and fresh.
Earlier this year, we went around and visited a number of our suppliers through the United States and, in the evenings, we’d go and eat with them; on a number of occasions, we’d cook with them. We learnt a lot about the kinds
What’s Under The Hood Full Surface Searing: All DCS Grills feature
Ceramic Radiant Technology: An entire
Stainless Steel Burners: The precision
full surface searing, rather than uneven
layer of ceramic rods is placed between burners
ported U-shaped stainless steel burners are
hotspots. A combination of precision ported
and grill grate. These provide intense yet even
rated at a massive 25,000BTU/hr each, offering
stainless steel burners, ceramic radiant rods and
heat, meaning you are cooking with controlled
premium quality and performance. Each burner
heavy gauge stainless steel burner box
heat rather than direct fire. On DCS grills there
is ignited by a dedicated cross fire igniter. A
construction ensure precise, even searing
is little variance in temperature zones — the total
heat shield directs heat upwards maximising
temperatures across the entire grilling surface.
grilling surface is consistent.
heating efficiency.
Double-sided Cast Stainless Steel Grilling Grates: The 36" and 48" Grills feature
Grease Management System:
Sealed Smoker: The 36" and 48" grills have a
This patented Grease Management System™
dedicated smoker tray with a direct 3,500 BTU
double-sided cast stainless steel grilling grates.
grease channeling technology reduces flare-ups
burner offering a clean, convenient option for
One side has a gentle radius for handling
by directing grease and oils away from the
specialised smoking recipes.
delicate foods. The other side is W-shaped for
burner flames during grilling.
Smart Beam Grill Light®: A 40W halogen
perfect sear lines while channeling oil away to an easily removable drip tray.
Rotisserie: DCS Rotisserie Grill models include
light is integrated into the patented weather-
a dedicated infrared rotisserie burner, providing
proof rotisserie motor of DCS Rotisserie Grill
controlled searing heat up to 18,000BTU. The
models. The Smart Beam™ Grill Light is
heavy-duty rotisserie motor powers a stainless
designed to illuminate the entire cooking
steel hexagonal rod and adjustable forks, which
surface for perfect night grilling.
can accommodate a 50lb load. Dedicated
The DCS Outdoor Grill
30" Professional Grill and 30" Professional Grill with Rotisserie The 30" DCS Grill provides exceptional
remarkable consistency across the total grilling
performance with two U-shaped Stainless
surface giving controlled, even heat for both
Steel Burners rated at 25,000 BTU per burner.
high and low temperature cooking.
Combined with Ceramic Radiant Technology that means you are cooking with controlled heat rather than direct fire. All this provides
36" Professional Grill with Rotisserie Tired of trying to find the hot spot? DCS
rods spread across the entire cooking surface,
allows you to control the power of your grill
and the Grease Management SystemÂŽ that
as precisely as you’ve always dreamed. No
reduces flare-ups, this grill produces constant
matter where you place your food or at what
and controlled heat, giving you true professional
temperature, the combination of the powerful
quality performance.
U-shaped burners, the heat radiating ceramic
48" Professional Grill with Integrated Sealed Side Burners Every chef wants the option of preparing
Steel Burners rated at 25,000 BTU, this gives
delicious side dishes to accompany a culinary
you the ability to prepare an entire meal on one
masterpiece. The 48" grill includes two
grill. A rotisserie unit and a smoker with its own
integrated sideburners rated at 17,000 BTU.
dedicated burner truly allow you the flexibility
Combined with the main grill area, which
to be as creative in your cooking as you wish.
features precision ported, U-shaped Stainless
48" Professional Grill with Rotisserie The ultimate in outdoor cooking: the 48" Grill is fully featured and truly allows the chef room to perform at a professional level. The combination of performance and space delivers professional results for any occasion.
For an Outdoor Dealer near you or for more information, please visit dcsappliances.com dcsappliances.ca Look online also for the complete DCS Outdoor product line in our DCS Outdoor Catalog.
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