earn some income 2015
DESCRIPTION
Prime Minister Benjamin Netanyahu of Israel said that negotiations over Iran’s nuclear program were proceeding on a false hope that Iran is acting in good faith. President Obama dismissed the speech as “theater.”TRANSCRIPT
GRILLISSUE THE ART OF GRILLING FEBRUARY 20153
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 approach-ing, 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, TExAsNicole 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 coté 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.
bAsTROP
cATTLE cOMPANY
The image of the lone cowboy might be what
one thinks of when one thinks of Texas beef
but, more often than not, Texas beef is pro-
duced on the farm lot at an industrial scale,
cowboys replaced by project managers. But
there are exceptions. Bastrop Cattle Company
owned and run by Pati Jacobs, is a Texas ranch
focused on raising good beef, caring for its
animals and minimizing its impact on the en-
vironment. At 235 acres, Bastrop is small for a
Texas ranch. It has been owned by Pati's family
since the ’60s, and on it she runs 30 head of
cattle; as the area slowly pulls out of a few
years of drought, this number will continue
to grow. Pati has chosen to focus on quality
rather than quantity.
Bastrop beef has more fat, which is marbled
throughout, and the meat is very high in
calcium, Omega 3s, vitamins, and minerals.
“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
antibiotics that are fed to them to prevent
them from getting sick or reacting to the
corn. Lots of hormones are added, be-
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 press-
ing issue for buyers. “I think local is important
because people can identify with who they’re
buying from,” says Pati. “A lot of my custom-
ers 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
renowned restaurants and a sophisticated
cooking culture. As feedlot beef has gone up
substantially in price due to the rising price of
corn, Bastrop’s steak has become compara-
tively priced; that has helped the company as
people think: “why wouldn’t I get better beef
for the same price?” “Once they get on our
beef,” Pati says, “they realize it tastes better
and it has a finer texture to it. Grass-fed beef
has a lot more flavor. It’s like the difference
between a vine-ripened tomato and a grocery
store tomato.”
And Pati’s favorite cut? “I like a very good
rib-eye, an inch and a quarter thick, seasoned
with just salt and pepper. That’s all. What you
do is, you sear it at a very high temperature
and then you turn it off, put the hood down,
let it rest just a little bit. Then, put some re-
ally good butter into the pan, bring the heat
back up, put the meat back in, baste the meat
a little bit with the butter, and then serve it.”
Paula and Glenn Foore bought Springdale
Farm in 1992 with no intention of growing
vegetables. They had a landscaping busi-
ness and used the land for maturing trees
but, in 2008, when the recession started
taking hold, Paula and Glenn decided to
put in a big plot to keep their long-time
employees busy and keep up morale as they
waited to see what the economy would do.
Springdale Farm used to be part of an old
pecan orchard, which ran through the east
side of Austin, and is still shaded by the old
nut trees. The area used to be a flood plain;
this makes the soil rich and dark, good for
trees but particularly good for vegetables.
Because of the farm’s proximity to the cen-
ter of town and the strong food scene, as
the huge plot went in, locals started tak-
ing an interest straightaway. Chefs dropped
by to ask what they were planting. Chef
Sonya Coté wanted to start a supper club
on the picturesque grounds. Locals made
enquiries about having their weddings there.
Very soon, the landscaping business was
eclipsed by the popularity of the farm.
Growing a wide range of vegetables as well
as running free-range chickens and ducks,
the farm is a part of the community. “When
we started farming, I had no idea just how
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 every-
thing. 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 stu-
dents 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 ex-
perimentation and flexibility, in the farm opera-
tion. Paula and Glenn try new varieties, hoping
to be able to offer chefs something more than
eggplant and okra in the hot summer months;
equally, locals will come to them asking them
to try out something specific. “A Korean wom-
an brought me some perilla seeds from her
grandmother. She wanted me to try to grow
them here so we have got those in the ground.
Another chef brought me some Korean rad-
ish seeds, asking if we could try them out.”
As they develop their lot further, Paula hopes
to set up an area specifically to experiment
with more heirloom varieties. And, in that spirit
of community, she isn’t interested in hoarding
any tricks or insights for herself. “If we can
do it, then anyone could do it. If we keep our
records and journal what we’re doing and
share that with other farms and consumers,
then they can grow it too. It would be good
for everyone. Farming is so hard anyway. We
need more farmers. We feel like we’re two
and three generations removed from people
who know where their food comes from.”
sPRINGdALE
FARM
There’s a ranching saying: If you can put a
bucket of water through a fence, a goat can
go through it.
The trickiness of raising goats – and their
rather unappreciated spot in the American
diet – may beg the question: Why bother?
Ty Wolosin, a young rancher who took over
Windy Hill Farm in 2008 from his parents and
transformed it into a retail farm, will quick-
ly sell you on the benefits of goat. Rather
than wondering why anyone would even have
goats, you might start thinking: “Why doesn’t
everyone raise goats?”
“There are a lot of cool things about goat. The
biggest thing that always surprises people
is that it has less cholesterol and less satu-
rated fat than chicken has. It’s a very lean red
meat,” Ty explains. “There’s still fat on the
meat but, as for the structure of the fat con-
tent, it just has less of those bad fats so it’s a
good, healthy meat. The second benefit is how
sustainable goats are compared to cattle or
sheep. There are breeds of goats that are very
drought tolerant and can eat a wide variety of
things from weeds to trees to cacti.”
But, for the uninitiated, what does goat taste
like? “Usually when I’m at the farmers’ market,
I tell people, ‘If you like lamb, you’ll definitely
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
meat than what we sell. The main thing is get-
ting someone to try it, because most people
really enjoy it once they’ve had it.”
Goat is particularly well suited to the grill; its
mild, grassy flavor takes well to marinades
but also needs little more than salt, pepper,
and the natural smoky char of the grill to be
succulent and tasty. The chops and loins suit
a quick sear while the ribs or shoulder roasts
can be cooked long and slow until they are
tender and crisp.
Ty is a big proponent of the idea Texas Feeds
Texas. The state is so large and has such a
diverse range of agriculture and ranching that
eating local can be incredibly varied as well as
better for the local economy and the land. To
that end, goats aren’t the only animals on the
ranch. Windy Hill Farm also has beef cattle as
well as flocks of free-range chickens and geese
and large garden lots growing vegetables, ber-
ries, and fruit, all grown with no pesticides or
chemical fertilizers.
wINdY HILL
FARM
I N G R E d I E N T s
2 ribeyes, trimmed of all fat
1/2 cup of red wine
1/2 cup of stock
1/2 cup of balsamic vinegar
Canola oil
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)
I N s T R u c T I O N 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
for the sauce. 4 On hot grill, place steaks at
a 45 degree angle for about 2 minutes. Using
tongs move steaks another 45 degrees until
you see blood coming through the tops of the
steaks. Flip and repeat.
s E R v I N G
1 Spoon wine sauce onto plate, and place steak
on sauce and serve topped with tomatoes.
GRILLEd RIb-EYEs ANd HERb-ROAsTEd
sPRINGdALE TOMATOEs
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.
Chef Sonya Coté, takes her passion for local
food and creates a selection of tasty grilled
recipes inspired by farmers and ranchers
with whom she works in supplying her Austin
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.
I N s T R u c T I O N 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 Sprin-
kle the vegetables with salt and pepper.
5 Working in batches, grill the vegetables
until tender and lightly charred all over.
s E R v I N G
1 Drizzle the balsamic vinegar and a little more
oil over the vegetables, and then sprinklie the
fresh herbs over the dish.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.
v E G E TA b L E s
1 large eggplant
2 zucchini
2 summer squash
4 stalks of green onion
1 lb mushrooms
d R E s s I N G
4 tbsp olive oil
Salt and pepper
2 tbsp balsamic vinegar, reduced
Handful fresh herbs, finely chopped
4 cups water (or stock, if you have it)
1/2 cup heavy cream
A pinch of Cayenne pepper
G R I L L I N G
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 L I s
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.
G R I T s
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.
GRILLEd GOAT RAck wITH bLuEbERRY MINT cOuLIs, ANd
cREAMY cORN GRITs
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.
G O AT
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 L I s
1 package fresh Texas blueberries
(place in freezer for one hour)
2 tsp turbinado sugar
2 mint sprigs
1 tsp fresh lemon juice
G R I T s
2 tsp grapeseed oil
1 medium onion, chopped
2 cups grits
cHEF sONYA cOTÉ
Executive Chef
Eden East, Hillside Farmacy, and
The Homegrown Revival
Your journey to becoming a chef
was somewhat unusual. How 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
same time, my knowledge of food;
natural food and local food. I had
art shows and cooked for those art
shows. Then it kind of morphed into
people coming to those art shows to
eat my food more than look at my
art. I started a small catering com-
pany and I realized that I wanted
to have as much knowledge about
food as a chef does so I set out being
an apprentice under different chefs
throughout Dallas and then Austin,
eventually, until I got to where I am.
Y o u n o w h a v e t w o r e s t a u -
rants and a supper club; what's
i n v olv e d i n t h e s u p p e r clu b?
The supper clubs is called the “Home-
grown Revival.” It was created with
the intention of educating people
about the importance of sourcing
our foods locally.
It was right after a lot of devastation
with the economy here. I just feel like
it’s a really important way for us to
keep our money in our community
with sourcing food locally.
Then it connects people to the land
and just the whole food revolution.
Bringing people to different places
that, normally, would not have a lo-
cal food necessarily, like on top of a
roof, or in downtown Austin, or at a
disco club.
You do quite a lot of grilling,
especially for catering weddings and
the like. Why is grilling so good for
large crowds?
I love grilling. If you have a good-
sized grill, then you can time every-
thing correctly. You get a system
down of, like, a rotation of when
you’re putting it on, and when it
finishes. Personally, I think it’s the
best way to cook. It’s fast and you
can do medium-rare for some steaks,
to order.
What are some of your favorite things
to grill?
I love grilling steaks; I love grilling
beef hearts. We're doing that this
weekend. I love grilling quail. I love to
do fish on the half-shell, on the grill.
You don’t have to flip it, if you keep
the scales on; you just char the scales
and that steams the fish. If you put
some clarified butter on the fish, then
it will stay there and kind of poach
the fish at the same time as you’re
grilling it. Vegetables, tomatoes, are
so fun to grill.
I’ve even grilled sticky toffee pud-
ding. That was the weirdest thing
that we’ve ever had to grill. I catered
for a brunch one time, where the
oven broke and they didn’t tell us. I
had to grill quiches, which was pretty
crazy. That’s where the sheet tray
comes in handy, I’ll tell you.
What has working closely with these
Austin farmers and ranchers taught
you about food and cooking?
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 us-
ing carrot blossoms and carrot tops
and stuff that I wouldn't put on my
menu, because I’m seeing it growing
and turning into something different
every time I visit the farm.
It’s taught me what the real cost of
food is. If you want to pay people a
reasonable salary, livable wages, and
have a good day’s work put in, then
you’re going to have to pay a higher
price for some of those foods. Trans-
lating that to a customer has been
difficult because people always want
cheap food. But, what does cheap
food really cost? edeneastaustin.com
cHEF sONYA cOTÉLOcAL GRILLING
Britney Brown
TExAN MANORNicole 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
Custom Pools, the outdoor kitchen creates a
generous entertaining space alongside the
pool. Designed in a similar style to that of the
house, using stone blocks, grey slate roof tiles
and travertine pavers, this space is comple-
mentary to the original house while also cre-
ating a new, modern, and comfortable space.
This is exactly what the owners wanted to
achieve: for this space to be an extension of
their home. That sense of home is obvious
not just in its materials and style but in how
inviting and warm the kitchen is.
Confirmation that the brief had been met
came almost as soon as the kitchen had
been finished. With the last of the tradesmen
still grouting during the evening before the
couple’s annual Christmas party, the entertain-
ing space welcomed its first visitors almost as
soon as the paint was dry. In the cold winter
weather, guests are usually content to stay
in the warm house but, this year, the owners
struggled to bring everyone in from outside.
With three radiant heaters and barn doors that
can close down three of the four sides, the
outdoor kitchen is warm in all senses.
Having an outdoor space that could be used
year-round was a major part of the owners’
brief. Before this area was developed, they
had a cooktop on an island alongside the
house, but it became unusable in wet or cold
In the heat of summer, the pool is used almost daily and the owners wanted the outdoor kitchen to have a similar relaxed feeling.
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
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
MARINATE ON IT FOR A wHILE
c H I c k E N
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
P I c k L E d v E G E TA b L E 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
GRILLEd buTTERMILk cHIckEN wITH sPIcY PIckLEd vEGETAbLEs
serves 6–8
buTTERMILk HELPs TENdERIzE ANd
FLAvOR THIs MusT-TRY cHIckEN
c H I c k E N
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 unsweet-
ened yoghurt.
P I c k L E d v E G E TA b L E 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.
I N G R E d I E N T 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
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
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 us-
ing 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 caramel-
ized 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 N G R E d I E N T 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
¼ cup each Worcestershire and soy sauce
1 tsp paprika
1 tsp kosher salt
Cracked pepper to taste
3¼ 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 in-
direct heat to cook the ribs. Cook for 1 to 11/2
hours before turning the ribs and cooking for
a further 1 to 11/2 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.
s M O k E d E G G P L A N T d I P
4 eggplants
2 tbsp olive oil
Salt
6 tbsp tahini
2 cloves garlic, peeled
½ tsp ground cumin
2 lemons, zest and juice
2 tbsp olive oil
¼ cup flat-leaf parsley
Salt and pepper to taste
1 tbsp each of olive oil and sesame seeds
G R I L L E d s P I c E d c H I c k E N
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 P I 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
GRILLEd sPIcEd cHIckEN
wITH sMOkEd EGGPLANT dIP
serves 6–8
sMOkY, sOFT EGGPLANT ANd
cHIckEN sLATHEREd IN A FREsH
sPIcE Rub: wELcOME TO suMMER
s M O k E d E G G P L A N T d I P
1 Cut eggplant in half lengthways, rub with
olive oil and season with salt. 2 Smoke egg-
plants 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 R I L L E d s P I c E d c H I c k E N
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
vbb
c A E s A R d R E s s I N G
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 A L A 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 un-
til they begin to char then arrange on a serving
plate. 7 Top with, soft-boiled eggs, bacon, and
Caesar dressing then finish with shaved parme-
san 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?
vbb
I N G R E d I E N T 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
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.
TIPs ANd TRIckswITH vEGETAbLEs
with Chef Ludo Lefebvre
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 veg-
etables with salads or stews: sort of the ex-
tremes of cooking. To me, vegetables are a
main course and should be treated with the
same respect
wHAT ARE YOuR FAvORITE IdEAs FOR cOOkING
vEGETAbLEs ON THE GRILL?
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 coun-
try 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.
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
1
bRusH IT ON
Brush on flavor after vegetables
come off the grill. Marinating veg-
etables can make them mushy and
the high heat can burn delicate dried
herbs and oily spices. It is better to
grill the vegetables plainly and brush
on oil or butter and season with
spices off the grill.
2
bE cAREFuL wITH YOuR dELIcATEs
Thin slices of zucchini or slender
stems of asparagus can be over-
cooked or burnt easily on a hot grill.
Like cooking in any kitchen, look at
the grill as just another source of
heat. It is all about controlling your
flame and fire. You want to keep the
grill on low for delicate vegetables
but, most importantly, pay attention,
don’t walk away. Especially with the
power of DCS, many vegetables can
take just minutes to cook, so it is
important to be present and learn
the power of your own flame.
3
ROAsT As wELL As GRILL
Not all vegetables need mere min-
utes to sear them to perfection – to
get sweet potatoes or thick slices
of eggplant really tender, grill them
on medium heat to sear the exterior
then transfer to the rack above or to
another part of the grill without the
burners on and close the hood to
create an oven-like atmosphere. Bake
for 10 to 20 minutes, depending on
their thickness, and serve.
4
TIME IT RIGHT
Professional chefs have their mise
en place assembled and ready to
go: you should too. Organize your
ingredients by how long they will
take to cook. Obviously, thick cuts
of meat will take more time than
thin vegetable slices will; corn will
take longer than zucchini will, and
shrimp will take only minutes. Start
with the items that take the longest
TIPs FOR cOOkING vEGETAbLEs
and keep adding to the grill until the
entire meal is on the grill and ready
to come off at the same time. Being
organized makes for a much more
enjoyable experience.
This goes for equipment as well as
ingredients. To make sure you are
ready to whip rounds of eggplant off
the second they have sear lines and
have softened up, you need to have
a plate or serving dish alongside to
transfer the vegetables onto directly.
Needing to run back to the kitchen
will leave you with singed food. Make
sure you have the right tools – sturdy
tongs or a wide spatula – for the type
of vegetable you’re grilling.
5
OIL THE vEGETAbLEs, NOT THE GRILL
Before laying your vegetables on the
grill, rub them all over with a light
coating of oil. While the DCS Grill’s
ceramic rods minimize flare-ups by
shielding the food from direct flames,
you still want to avoid having the
vegetables dripping with oil – a thin
film is all you need.
6
TAkE IT OFF THE GRILL
Not everything needs to be grilled
directly on the grates; vegetables
are the perfect thing to cook on the
DCS side burners. Sear or sauté veg-
etables in a cast-iron skillet or wok
on a side burner while you grill the
other parts of the meal under the
hood. Alternatively, you can use veg-
etable baskets, specially designed
for the grill, to achieve all the flavor
with none of the hassle of flipping
and turning small vegetables.
7
FOILEd ANd skEwEREd
Use a double sheet of heavy-duty
foil with the edges folded up to
create a solid surface to cook a
medley of cherry tomatoes or
okra – the foil lets the grill sear the
vegetables in the same way but
without the danger of small pieces
tumbling through the grates.
American Walnut
Chopping Board
TOOLs OF THE TRAdE
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
wHAT MAkEs A dcs GRILL uNIQuE?
Its heritage makes it unique: its performance,
its durability, its Americanness. It’s a combina-
tion of a number of things, I think. When you
bring them all together, it just makes the DCS
the best grill on the market. We design it to
exceed your expectations.
HOw dOEs dcs ’s FOcus ON PERFORMANcE
INFLuENcE YOuR ENGINEERING APPROAcH?
The first thing we do is we seek to gain insights
on how people are actually using their grills
and to find out what they want from their grills.
We’ll go and we’ll visit people in Texas and
Boston and everywhere in between to un-
derstand what the differences are in terms of
their approach to grilling, the food they cook,
and how they cook it. America is so varied but
we want to make the best grill for Texas-style
grilling as well as for New York grilling.
If we seek to understand first, we can see what
we need to achieve. Performance to us means
more than just burner power: it’s the feel of the
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.
HOw dO YOu MAkE suRE THAT THE PREcIsION OF
ENGINEERING succEEds IN dAY-TO-dAY cOOkING?
All our engineers cook. We cook on-site. We
have grills set up and we cook in our weekends
and spare time; we are passionate about food.
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
of things they are interested in, how they cook,
and what they need from our grills, and this
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
our people get to use them so all key engineers
have experience of the use of the product in
their own environments, and see how it last. We
also run a whole lot of development and reli-
ability testing in the lab, where we run products
up to extremely high heats for long periods
oftime to find out what will break first. this is
highly accelerated life testing, which means
we run them above the limit that you will ever
see in the market.
We’re always looking for what will fail first
under these highly accelerated tests, and we
also test the destruction. I will turn the burner
on, and we will just go for as long as it takes,
then we’ll have a look and see what fails first.
That way, we understand what the limits are
and what the weak points are.
For the rotisserie electronics, we have done
extensive testing to ensure it’s safe. We set
up our rotisserie in the lab and sprayed hoses
on it from all angles, to test that water wasn’t
able to get in, but the components still could
breathe. It is a really complicated engineering
challenge, but very satisfying when we could
prove that we’d found a really good solution.
wHAT Is YOuR FAvORITE dIsH TO GRILL?
My favorite is butterflied leg of lamb. Also, I like
cutting up some eggplant, and some peppers,
some asparagus, some red onion, putting a bit
of soy sauce and lots of herbs, and getting the
new griddle pan searing hot and flaming it on
the grill just before you bring the vegetables
to the table, hot and fresh.
dcs dEsIGN INsIGHTs
Luke Anderson
Full Surface Searing: All DCS Grills feature
full surface searing, rather than uneven
hotspots. A combination of precision ported
stainless steel burners, ceramic radiant rods and
heavy gauge stainless steel burner box
construction ensure precise, even searing
temperatures across the entire grilling surface.
Ceramic Radiant Technology: An entire
layer of ceramic rods is placed between burners
and grill grate. These provide intense yet even
heat, meaning you are cooking with controlled
heat rather than direct fire. On DCS grills there
is little variance in temperature zones — the total
grilling surface is consistent.
Stainless Steel Burners: The precision
ported U-shaped stainless steel burners are
rated at a massive 25,000BTU/hr each, offering
premium quality and performance. Each burner
is ignited by a dedicated cross fire igniter. A
heat shield directs heat upwards maximising
heating efficiency.
what’s under The Hood
Double-sided Cast Stainless Steel Grilling Grates: The 36" and 48" Grills feature
double-sided cast stainless steel grilling grates.
One side has a gentle radius for handling
delicate foods. The other side is W-shaped for
perfect sear lines while channeling oil away to
an easily removable drip tray.
Grease Management System: This patented Grease Management System™
grease channeling technology reduces flare-ups
by directing grease and oils away from the
burner flames during grilling.
Rotisserie: DCS Rotisserie Grill models include
a dedicated infrared rotisserie burner, providing
controlled searing heat up to 18,000BTU. The
heavy-duty rotisserie motor powers a stainless
steel hexagonal rod and adjustable forks, which
can accommodate a 50lb load. Dedicated
Sealed Smoker: The 36" and 48" grills have a
dedicated smoker tray with a direct 3,500 BTU
burner offering a clean, convenient option for
specialised smoking recipes.
Smart Beam Grill Light®: A 40W halogen
light is integrated into the patented weather-
proof rotisserie motor of DCS Rotisserie Grill
models. The Smart Beam™ Grill Light is
designed to illuminate the entire cooking
surface for perfect night grilling.
30" Professional Grill and 30" Professional Grill with RotisserieThe 30" DCS Grill provides exceptional
performance with two U-shaped Stainless
Steel Burners rated at 25,000 BTU per burner.
Combined with Ceramic Radiant Technology
that means you are cooking with controlled
heat rather than direct fire. All this provides
remarkable consistency across the total grilling
surface giving controlled, even heat for both
high and low temperature cooking.
36" Professional Grill with RotisserieTired of trying to find the hot spot? DCS
allows you to control the power of your grill
as precisely as you’ve always dreamed. No
matter where you place your food or at what
temperature, the combination of the powerful
U-shaped burners, the heat radiating ceramic
rods spread across the entire cooking surface,
and the Grease Management System® that
reduces flare-ups, this grill produces constant
and controlled heat, giving you true professional
quality performance.
The dcs Outdoor Grill
48" Professional Grill with Integrated Sealed Side BurnersEvery chef wants the option of preparing
delicious side dishes to accompany a culinary
masterpiece. The 48" grill includes two
integrated sideburners rated at 17,000 BTU.
Combined with the main grill area, which
features precision ported, U-shaped Stainless
Steel Burners rated at 25,000 BTU, this gives
you the ability to prepare an entire meal on one
grill. A rotisserie unit and a smoker with its own
dedicated burner truly allow you the flexibility
to be as creative in your cooking as you wish.
48" Professional Grill with RotisserieThe 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.
Customer Care
24 hours a day 7 days a week
Call 888-936-7872
DCSBR0408 FEBRUARY 2015
Copyright Fisher & Paykel 2015
All Rights Reserved