Daily Independent (Ashland, KY)


May 7, 2013

Southern Living’s grill cook book looks delicious

ASHLAND — The new summer cook book “All Fired Up” produced by Southern Living is a beautifully made collection of recipes that not only look mouth watering, but are on the unusual side.

Even those who have never lit a grill will find the book beneficial; there is a guide to choosing the right grill, picking important grilling tools, preparing the grill and understanding the difference between direct and indirect heat, all written by award-winning grill chef Troy Black.


Makes 6 to 8 servings

Hands-on time:

1 hour, 35 minutes

Total time: 2 hours, 35 minutes plus a day

for brining

2 family-size tea bags

1⁄2 cup firmly packed light brown sugar

1⁄4 cup kosher salt

1 small sweet onion, thinly sliced

1 lemon, thinly sliced

3 garlic cloves, halved

2 (6 inch) fresh rosemary sprigs

1 tablespoons freshly cracked pepper

2 cups ice cubes

1 (31⁄2 to 4 pounds) cut-up whole chicken

Bring  four cups water to a boil in a three-quart heavy saucepan; add tea bags. Remove from heat; cover and steep 10 minutes. Discard tea bags. Stir in sugar and next 6 ingredients, stirring until sugar dissolves. Cool completely (about 45 minutes); stir in ice. (Mixture should be cold before adding chicken.)

Place tea mixture and chicken in a large zip-top plastic freezer bag; seal. Place bag in a shallow baking dish and chill 24 hours. Remove chicken from marinade; discard marinade. Pat chicken dry with paper towels. Light one side of grill, heating to 300 degrees to 350 degrees (medium) heat; leave other side unlit.

Place chicken, skin side down, over unlit side, and grill, covered with grill lid, 20 minutes. Turn chicken, and grill, covered with grill lid, 40 to 50 minutes or until done. Transfer chicken, skin side down, to lit side of grill, and grill 2 to 3 minutes or until skin is crispy. Let stand 5 minutes before serving.


Makes 4 servings

Hands-on time: 9 minutes

Total time: 8 hours,

29 minutes

Marinating the steak 8 hours ahead gets the prep out of the way and makes for a dinner that’s quick and easy to get on the table.

1⁄2 cup olive oil

1⁄4 cup balsamic vinegar

1 tablespoon whole grain mustard

2 tablespoon soy sauce

2 tablespoons honey

2 garlic cloves, minced

11⁄2 pounds flat-iron steak

Combine first six ingredients in a large dish or zip-top plastic freezer bag; add steaks, turning to coat. Cover or seal, and chill 8 to 24 hours, turning once.

Preheat grill to 350 degrees to 400 degrees (medium-high) heat. Remove steaks from marinade, discarding marinade.

Grill steaks, covered with grill lid, 7 minutes on each side or to desired degree of doneness. Let stand 5 minutes. Cut steaks across the grain into thin slices.


Makes 8 servings

Hands-on time:

26 minutes

Total time: 8 hours,

31 minutes

Leaving the seeds in the jalapeno imparts a flavor kick without being too firey.

1 cup fresh lime juice (8 limes)

1⁄2 cup chopped red onion

1⁄2 cup chopped fresh cilantro

3 tablespoons brown sugar

2 tablespoons vegetable oil

2 teaspoons kosher salt

1⁄2 teaspoon freshly ground pepper

8 garlic cloves, minced

1 jalapeno pepper, halved

2 (2 pounds) flank steaks

Process all ingredients except steaks in a food processor until pureed, stopping to scrape down sides as needed. Pour mixture into a large shallow dish or zip-top plastic freezer bag; add steaks, turning to coat. Cover or seal, and chill 8 hours, turning once.

Preheat grill to 350 degrees to 400 degrees (medium-high) heat. Remove steaks from marinade, discarding marinade. Grill steaks, covered with grill lid, 5 minutes on each side or to desired degree of doneness. Remove from grill, and let stand 5 minutes. Cut steaks diagonally across the grain into thin slices.



Makes 12 servings

Hands-on time:

28 minutes

Total time: 8 hours,

38 minutes

This recipe is good using skin-on or skinless chicken thighs. Either way, you’ll want to monitor the grill at medium heat and watch for flare-ups.

2 (6 ounces) cans pineapple juice

3 tablespoons grated fresh ginger

3 tablespoons soy sauce

2 tablespoons sesame oil

2 tablespoons light brown sugar

1 teaspoons kosher salt

3⁄4 teaspoon coarsely ground pepper

3 green onions, thinly sliced

4 pounds skin-on, bone-in chicken thighs

Whisk together first 8 ingredients; reserve 1 cup for sauce. Pour remaining marinade into a large zip-top plastic freezer bag; add chicken. Seal and chill 8 hours.

Pour reserved 1 cup marinade into a small saucepan. Bring to a boil over medium-high heat; reduce heat, and simmer 10 minutes or until marinade is slightly thickened and reduced to 1⁄2 cup.

Preheat grill to 300 degrees to 350 degrees (medium) heat. Remove chicken from marinade; discard marinade. Grill chicken, covered with grill lid, 8 to 10 minutes on each side or until a meat thermometer registers 180 degrees. Brush chicken with reserved marinade.


It’s not all about the grill, even if it all centers on the grill.

These treats go great with any cookout or picnic.


Makes about 10 cups

Hands-on time:

54 minutes

Total time: 1 hour,

34 minutes

To get the right amount of juice for this recipe, buy large lemons. They are juicier than the small lemons in the bag.

10 large lemons

11⁄2 cups sugar

4 6-inch rosemary sprigs

8 cups cold water

garnish: rosemary sprigs

Grate zest from lemons to equal 1 tablespoon. Stir together zest, sugar, 4 rosemary sprigs and 11⁄2 cups water in a small saucepan. Bring to a boil over medium-high heat; reduce heat, and simmer, uncovered, 30 minutes or until reduced to 11⁄4 cups. Remove from heat; cool completely (about 30 minutes). Discard rosemary.

Preheat grill to 350 degrees to 400 degrees (medium-high) heat. Cut 10 lemons in half. Grill lemons, cut sides down, covered with grill lid, 7 minutes or until lightly browned. Remove lemons from grill; coll 10 minutes.

Cut each of 2 lemon halves into 5 wedges. Squeeze juice from 9 lemons into a measuring cup to equal 11⁄2 cups. Stir together grilled lemon juice, rosemary syrup, and 8 cups cold water in a 3-qt. pitcher. Serve over ice with grilled lemon wedges; garnish, if desired.

TIP: If you prefer sweeter lemonade, add additional sugar to pitcher.


Makes 12 servings

Hands-on time:

35 minutes

Total time: 1 hour,

40 minutes

3 (9.5 ounces) cans refrigerated butter-me-not biscuits

4 cups milk

31⁄2 cups sugar

1 cup butter, melted

1 teaspoons vanilla extract

1⁄2 teaspoon ground nutmeg

5 large eggs

11⁄2 cups sugar

1⁄3 cup unsweetened cocoa

3 tbsp. all-purpose flour

2 cups milk

2 tbsp. butter

Prepare biscuit pudding: Bake biscuits according to package directions. Remove from oven, and let cool.

Reduce oven temperature to 350 degrees. Combine milk and next five ingredients in a 4-quart bowl; beat at medium speed with an electric mixer until well blended. Crumble biscuits into milk mixture; beat just until blended. Transfer mixture to a lightly greased 13-by-9-inch pan.

Bake at 350 degrees for 1 hour and 5 minutes or until golden and set.

Prepare chocolate topping: Whisk together sugar, cocoa and flour in a medium saucepan; gradually whisk in milk. Cook over medium heat, stirring constantly, 16 minutes or until mixture boils and thickens. Remove from heat; add butter, stirring to melt. Serve over warm pudding.


Readers are encouraged to send questions about food and cooking to lward@dailyindependent.com.


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