MEAT the DCS GRILL WITH RECIPES from AMERICA’S TEST KITCHEN
The smoky, sweet smell of charred and caramelized meat is a scent that can only be produced by the grill flame. It is a scent that can take us back to memories of balmy summer evening cookouts or even cozy winter gatherings warmed up by throwing something on the grill. That smell is bound to bring out the carnivore in us all— or at least the grilling fanatic.
CONTENTS Tacos al Pastor (Spicy Pork Tacos) . . . . . . . . . . . 6 Citrus-and-Spice Grilled Chicken . . . . . . . . . . . . . 7 Mexican-Style Grilled Corn . . . . . . . . . . . . . . . . . . 8 Grilled Steakhouse Steak Tips . . . . . . . . . . . . . . . 9 Wedge Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Grilled Bacon-Wrapped Fish Fillets . . . . . . . . . . 11 Barbecued Glazed Pork Roast . . .
WHAT’S UNDER THE HOOD?
WHAT’S UNDER THE HOOD? ULTIMATE GRILLING SURFACE Full Surface Searing, rather than a single zone section, is made possible through precision ported stainless steel burners, ceramic radiant rods and heavy gauge stainless steel burner box construction ensures precise, even searing temperatures across the entire grilling surface.
THE GRILL GREASE MANAGEMENT SYSTEM® The Grease Management System® featured on the 36” and 48” grills reduces flare-ups by channeling oil and grease away from the burner flames during grilling assisting in healthier cooking. Fat drippings are collected in a removable stainless steel drip tray for easy cleaning.
Tacos al Pastor (Spicy Pork Tacos) SERVES 6 TO 8 Pork butt roast is often labeled Boston butt in the supermarket. If you can’t find guajillos, New Mexican chiles can be substituted, although the dish may be spicier. To warm the tortillas, place them on a plate, cover them with a damp dish towel, and microwave them for 60 to 90 seconds. Keep the tortillas covered and serve them immediately.
Citrus-and-Spice Grilled Chicken SERVES 4 TO 6 1 onion, chopped coarse 6 garlic cloves, peeled 2 tablespoons olive oil 1 tablespoon grated orange zest 2 teaspoons dried oregano 1½ 1 teaspoons salt teaspoon grated lime zest plus ¼ cup juice (2 limes) ½ teaspoon pepper ½ teaspoon ground cinnamon ½ teaspoon ground cumin ⅛ teaspoon ground cloves 3 © 2014 America’s Test Kitchen. All rights reserved.
Mexican-Style Grilled Corn SERVES 6 If you can find queso fresco or Cotija, use either in place of the Pecorino Romano. To make the corn spicier, add the optional cayenne pepper.
Grilled Steakhouse Steak Tips SERVES 4 TO 6 Sirloin steak tips are often labeled “flap meat” and are sold as whole steaks, strips, and pieces. For even pieces, buy a whole steak of uniform size and cut it yourself.
Wedge Salad SERVES 6 This salad tastes best when the iceberg wedges are cold. We like Stilton blue cheese for its firm texture and sharp (but not overwhelming) flavor.
Grilled BaconWrapped Fish Fillets SERVES 4 If the fish fillets are thicker or thinner than 1 inch, they will have slightly different cooking times. If the thickness of your fillets is uneven, see “Ensuring Even Cooking.” Wood chunks are not recommended for this recipe. We rely on wire racks in steps 2 and 4 to keep the bacon crispy.
Barbecued Glazed Pork Roast SERVES 6 For easier carving, have the butcher remove the tip of the chine bone and cut the remainder of the chine bone from between the ribs, a technique called scoring. Look for a roast with a ¼-inch fat cap; if you end up with a thicker fat cap, trim it to ¼ inch. For a spicier roast, use the larger amount of hot sauce.
Tarragon-Mustard String Bean Salad SERVES 4 TO 6 This salad can be served cold or at room temperature, which makes it equally good for an indoor or outdoor meal. If you can’t find yellow wax beans, use 1½ pounds of green beans total. You can substitute fresh dill or parsley for the tarragon.
Grilled HoneyGlazed Pork Chops SERVES 4 Be sure to break up any lumps of cornstarch in the vinegar mixture in step 2; otherwise, the glaze won’t be smooth. 4 (10-ounce) bone-in pork rib or center-cut chops, about 1 inch thick, trimmed ¼ cup sugar 1 teaspoon salt 1 teaspoon pepper 2 tablespoons cider vinegar ½ teaspoon cornstarch ¼ cup honey 1½ tablespoons Dijon mustard ½ teaspoon minced fresh thyme ⅛ teaspoon cayenne pepper 1.
Spinach Salad with Carrots, Orange, and Sesame SERVES 4 TO 6 Toast the sesame seeds in a dry skillet over medium heat until fragrant (about 1 minute), and then remove the pan from the heat. Use a vegetable peeler to shave the carrots into long ribbons.
Grill-Smoked Salmon SERVES 6 For the fillets to cook at the same rate, they must be the same size and shape, so we prefer to purchase a 2 ½- to 3‑pound whole center-cut fillet and cut it into six pieces. Serve the salmon with Apple-Mustard Sauce (recipe follows), if desired, or with lemon wedges.
Spicy Grilled Chile and Lime Shrimp Skewers SERVES 4 You will need four 12-inch metal skewers for this recipe. Marinade 3 tablespoons olive oil 1 jalapeño chile, stemmed, seeded, and minced 6 garlic cloves, minced 1 teaspoon grated lime zest plus 5 tablespoons juice (3 limes) ½ teaspoon salt ½ teaspoon ground cumin ¼ teaspoon cayenne pepper Shrimp 1½ pounds extra-large shrimp (21 to 25 per pound), peeled and deveined ½ 1 © 2014 America’s Test Kitchen. All rights reserved.
Tangy AppleCabbage Slaw SERVES 8 To prep the apple, core it, cut it into ¼-inch-thick planks, stack the planks, and cut them into matchsticks. 1 small head green cabbage (1¼ pounds), cored and chopped 1 teaspoon salt 1 Granny Smith apple, cored and cut into ¼-inch-thick matchsticks 1 scallion, sliced thin ¼ cup cider vinegar ¼ cup sugar 3 tablespoons vegetable oil 1½ ⅛ teaspoons Dijon mustard © 2014 America’s Test Kitchen. All rights reserved.
Barbecued Pulled Chicken MAKES 8 SANDWICHES Chicken 1 cup salt 2 (4-pound) whole chickens, giblets discarded Pepper 2 cups wood chips, soaked in water for 5 minutes and drained Sauce 2 teaspoons vegetable oil 1 onion, chopped fine 4 cups chicken broth 1¼ cups cider vinegar 1 cup brewed coffee ¾ cup molasses ½ cup tomato paste ½ cup ketchup 2 tablespoons brown mustard 1 tablespoon hot sauce ½ teaspoon garlic powder ¼ teaspoon liquid smoke 8 hamburger buns 1.
Fresh Strawberry Mousse SERVES 4 TO 6 This recipe works well with supermarket strawberries and farmers’ market strawberries. In step 1, be careful not to overprocess the berries. For more complex berry flavor, replace the 3 tablespoons of raw strawberry juice in step 2 with strawberry or raspberry liqueur.
Cream Cheese Brownies MAKES SIXTEEN 2-INCH BROWNIES To accurately test the doneness of the brownies, be sure to stick the toothpick into the brownie portion, not the cream cheese. Leftover brownies should be stored in the refrigerator. Let leftovers stand at room temperature for 1 hour before serving. Cream Cheese Filling 4 ounces cream cheese, cut into 8 pieces ½ cup sour cream 2 tablespoons sugar 1 tablespoon all-purpose flour © 2014 America’s Test Kitchen. All rights reserved.
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