1. Basic Kettle Charcoal Grill Parts Grill Part Illustration 3 2. Charcoal Types 4 3. Safety 5 4. Organization 5 5. Fire Arrangement Methods

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2 1. Basic Kettle Charcoal Grill Parts Grill Part Illustration 3 2. Charcoal Types 4 3. Safety 5 4. Organization 5 5. Fire Arrangement Methods and Pro Tips Water-regulated 2-Zone Indirect Fire Method Single-Zone Direct Fire Method Zone Direct Fire Method Zone Indirect Fire Method Hand testing Grill Heat 6. Grill Care Procedure Practice Recipes 10 Grilled Tri-Tip Roast Smoked Beef Ribs Buttermilk Cornbread 15 Classic American Chili Vegan Chili Coleslaw 21 Sweet Corn on the Cobb 23 Fruit Salad 25 Chicken Brine 27 Lone Star BBQ sauce 29 Red Sauce 31 Salsa Roja 33 Salsa Verde 35 Femme-Fatale Wine Spritzer 37

3 World-class barbecue starts with learning the steps to safely and successfully operate your charcoal grill. This section will help you identify standard kettle grill parts, provide important safety-tips, and reveal the tricks and techniques that will take your backyard barbecue to the next level. 1. Basic Kettle Charcoal Grill Parts: 1. Grill Lid 2. Lid Damper 3. Steel Cooking Grate 4. Grill Bowl 5. Steel One-touch Cleaning System (doubles as a base damper) 6. Steel Charcoal Grate 7. Ash Catcher 8. Leg Assembly 9. Built-in Lid Thermostat (not pictured) 2

4 1.1 Grill Part Illustration 1. Grill Lid 2. Lid Damper 3. Steel Cooking Grate 4. Grill Bowl 5. Steel One-touch Cleaning System 6. Steel Charcoal Grate 7. Ash Catcher 8. Leg Assembly 3

5 2. Charcoal Types: a. Lump, or Composite Charcoal Briquettes These provide a steady, long-lasting heat ideal for slow and even cooking. b. Hardwood Charcoal Provides a short-lived but intensely high heat, ideal for fast cooking. We recommend lump charcoal for most barbecue and grill applications. 4

6 3. Safety Complete the following steps before starting the coals: 1. Make sure the grill is outdoors, and in a well-ventilated area. Note: Ignited coals can cause unintentional fires, and they emit carbon-monoxide, a poisonous gas. 2. Make sure the grill is on a level surface free from flammable debris. 3. Have a steady table or operable work surface nearby. 4. Organization Make sure you properly prep your workstation with the following equipment before operating your grill: 1. A nearby working fire extinguisher 2. Heat-proof gloves 3. A wire grill brush 4. A pair of heavy-duty metal tongs 5. A heavy-duty metal spatula 6. A wad of paper towels 7. A stick-lighter, or long match sticks 8. A paraffin ignition cube (optional) 9. Hardwood smoking chunks 10. A charcoal chimney starter 11. Newspaper charcoal fuel 5

7 5. Fire Arrangement Methods & Pro Tips Use the following fire arrangement methods when operating your charcoal grill. Whether you are fast-grilling, or slow-smoking, these techniques and Pro tips will take all the guesswork out of your next backyard barbecue. 5.1 Water-regulated 2-Zone Indirect Fire Method This method is ideal for low & slow smoked foods such as ribs, pork shoulders (for pulled pork), briskets, and smoked chicken. 1. Soak 3 hardwood chunks in water for 1 hour. 2. Wad up newspaper against the side of the grill. 3. Pile 12 charcoal briquettes on top of the newspaper wads, keeping a small section of newspaper exposed for lighting. Light the newspaper, and allow the briquettes to burn until they re white. 4. Place new briquettes next to the white charcoal along the grill side, making sure a few are touching the ignited coals. Pro Tip: The goal is for the ignited lumps to gradually light the new briquettes over a prolonged cooking time. 5. Place the hardwood smoking chunks on top of both the lit and unlit charcoal. Place a disposable aluminum casserole pan on the other side of the grill, and add 1 quart of water to the pan. 6. Close the grill lid. Fully open the lid damper, and close the base damper to about 1/2 inch. 7. When the temperature reaches 200, adjust the lid damper until it s open about 1/3 of the way. Adjust the base damper until it s open about 1/4 of the way. 8. Allow the grill to heat for 20 minutes. 6

8 5.2 Single-Zone Direct Fire Method This method is ideal for quick-cooking foods such as burgers, hotdogs, sliced vegetables, fish, flatbreads, and pizzas. 1. Heat a full chimney worth of charcoal briquettes or hardwood chunks for 20 minutes. 2. When the coals have gone gray, carefully dump them out into the grill bowl. Note: Be aware of your surroundings while handling ignited charcoal. 3. Spread the coals evenly over the charcoal grate, and affix the cooking grate. Pro Tip: If your grill doesn t have a built-in thermostat, drop an analog meat thermometer probe through one of the lid damper holes Zone Direct Fire Method This method is ideal for foods that require a quick sear followed by a gentle finish such as steaks, pork chops, lamb chops, and carne asada. 1. Heat a full chimney worth of charcoal briquettes or hardwood chunks for 20 minutes. 2. When the charcoal has gone gray, spread 3/4 of the coals evenly over one side of the charcoal grate. 3. Spread 1/4 of the coals over the other side of the charcoal grate. 4. Adjust both dampers according to your recipe s desired temperature. Pro Tip: To increase the heat, slide the lid damper to an open position. To reduce the heat, slide it to a closed position. Pro Tip: When air circulates through the grill, it feeds oxygen to the coals thus producing a higher heat. With less air, the coals produce less heat. With no air, the coals will extinguish. Therefore, your grill is fitted with at least 2 dampers to adjust the grill heat. Your grill s internal heat will be determined by the proper adjustment of these two dampers. Pro Tip: Using a thermostat or thermometer is the best way to gauge your grill s temperature. 7

9 5.4 2-Zone Indirect Fire Method This method is ideal for foods that require slower and gentler cooking such as whole chicken, ribs, small roasts such as Tri-Tips, and large roasts such as pork shoulders. 1. Heat a full chimney worth of charcoal briquettes or hardwood chunks for 20 minutes. 2. When the charcoal has gone gray, spread the coals over one side of the charcoal grate, banking some against the side of the grill. 3. Place a disposable aluminum casserole pan on the other side of the grill. This will act as a drip pan. 4. Adjust the dampers according to your recipe s desired temperature. 5.5 Hand-testing Grill Heat To gauge your grill heat without a thermometer, hold your hand about 4-5 inches above the cooking grate & count the seconds before it s too hot. Low heat : Med-low heat : Med heat : Med-high heat : High heat : seconds 8-10 seconds 6-7 seconds 4-5 seconds 2-3 seconds 8

10 6. Grill Care Procedure A clean grill grate is essential to the success of any grill. After heating your charcoal, follow these simple steps to create a slick non-stick surface on your grill grate. 1. Once you ve arranged your charcoal, affix the cooking grate. 2. Close the lid, and allow the grill to heat up for 5 minutes. This will soften any stuck-on debris on the cooking grate. 3. Remove the lid. 4. Clean the grates with the grate brush. 5. Using a pair of tongs, dip a wad of paper towel into a dish of canola oil then rub the grill grates with the wad. Over time and with repetition, this seasoning of oil will polymerize to create a non-stick grilling surface. 7. Practice Recipes Repetition is the key to building confidence and technique. Therefore, the following recipe selections have been designed to encourage safe grill habits, steadfast techniques, and proper grill care. To this end, we have included a Required Equipment section along with each recipe. Each step refers to the specific equipment item so as not to lose the reader. We have also included the specific fire-arrangement method to be used in each individual application. With repetition and patience, it is expected that novice users will soon learn the proper methodologies to maintain and operate their grills. Users will notice a few recipes have been included that do not involve the grill at all these have been added for those who wish to use this guide to host events while they learn how to operate their grill. 9

11 Required Equipment: charcoal grill charcoal briquettes tongs digital internal thermometer small bowl carving board paper towels tinfoil Ingredients: 1 Tri-Tip roast, untrimmed 1 tablespoon paprika 1 tablespoon pepper 1 tablespoon kosher salt 1/2 tablespoon granulated garlic 1/2 tablespoon granulated onion 1/2 tablespoon ground coriander 1/2 tablespoon dried dill 1/2 tablespoon red pepper flakes 10

12 Instructions: 1. In the small bowl, combine the dry ingredients (everything but the Tri-Tip roast) to make the rub. 2. Arrange your grill according to the 2-Zone Indirect Fire method. 3. Once the coals are hot, clean and season the cooking grate. 4. Close the grill lid. 5. Adjust the grill dampers to bring the grill temperature to about Pat the roast dry with paper towels. 7. Thoroughly massage the rub into the roast until it s completely coated on all sides. 8. Place the roast on the indirect side of the cooking grate (away from the lit coals). 9. Close the grill lid. 10. Allow the roast to cook for minutes, or until the internal temperature reaches about 110 (the final sear and carry-over heat will continue to raise the internal temperature to 130 for a medium-rare roast). Note: Reposition and flip the roast once or twice while cooking to ensure even doneness. 11. Once the roast has reached 110, position it on the direct side of the cooking grate above the coals to sear for 5 minutes. 12. Flip the roast and allow it to sear for another 5 minutes. 13. Use the tongs to remove the roast and place it on the carving board. 14. Tent the roast with tinfoil. 15. Let the roast rest for 30 minutes. 16. Slice the roast thinly against the grain. 17. Serve with Lone Star BBQ sauce, Red Sauce, Salsa Verde, or anything you like! 11

13 Required Equipment: kettle grill disposable aluminum casserole pan small mixing bowl hardwood smoking chunks chef s knife paper towel charcoal briquettes Ingredients: For the ribs: 8 English-cut beef ribs (about 3 pounds) ½ teaspoon kosher salt per pound For the rub: 1 tablespoon coarsely ground black pepper 1 teaspoon chipotle or cayenne powder 1 tablespoon granulated brown sugar 1 tablespoon onion powder 2 teaspoons ground cumin 2 teaspoons granulated garlic 2 teaspoons chili powder 12

14 Instructions: 1. Apply the kosher salt to the ribs. 2. Refrigerate the ribs at least 6 hours (you may do so up to 24). 3. Arrange the grill using the Water-regulated 2-Zone Indirect Fire method. 4. Combine the rub ingredients in a small bowl. 5. Apply the rub to the ribs. 6. Place the ribs on the grill rack meat-side up. 7. Close the lid. 8. Adjust the damper and the base vent according to the Water-regulated 2-Zone Indirect Fire method. 9. Smoke the ribs until they reach an internal temperature of 200 according to the following chart: Meat Thickness Cooking Duration 1 inch 5 hours 1.5 inches 7 hours 2 inches 10 hours 10. Remove the ribs from the grill. 11. Replace the grill lid. 12. Close the grill dampers to safely extinguish the coals. 13. Allow the ribs to rest for 20 minutes. 14. Serve with the Lone Star BBQ sauce. 13

15 Required Equipment: conventional oven with range large bowl 10-inch cast iron skillet measuring cups whisk fork chef s knife basting brush cooling rack Ingredients: 1/2 cup butter (or 1 stick) 2/3 cup white sugar 2 eggs 1 cup buttermilk 1/2 teaspoon baking soda 1 cup cornmeal 1 cup all-purpose flour 1/2 teaspoon salt 1 jalapeño chile (optional) 14

16 Instructions: 1. Set an oven rack to the middle position. 2. Place the skillet upon the oven rack. 3. Preheat your oven to If adding, use the chef s knife to finely mince the jalapeño. 5. In the large bowl, whisk the sugar, cornmeal, flour, baking soda, and salt to combine. 6. Using the fork, beat the eggs into the buttermilk (if adding the optional jalapeños, you may incorporate them as well). 7. Using the chef s knife, divide the butter into small chunks. 8. Once the oven is properly preheated, carefully remove the skillet, placing it on the oven range. 9. Melt the stick of butter in the skillet. 10. Use the basting brush to thoroughly coat the skillet interior with the melted butter. 11. Pour the rest of the butter into the large bowl holding the dry ingredients. 12. Use the fork to incorporate the butter into the dry ingredients until it forms a thick paste. 13. Add the buttermilk/egg mixture, using the fork to stir until just combined. Note: The batter should be very lumpy. Do not over-mix, or the cornbread will be tough. 14. Pour batter into the buttered cast iron pan. 15. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. 16. Remove the pan from the oven. 17. Allow the cornbread to cool for 5 minutes. 18. Use the fork to gently trace around the edge of the cornbread to separate it from the skillet. 19. Carefully turn the cornbread out of the skillet onto the cooling rack and serve. 15

17 Required Equipment: chef s knife 2 slotted spoons large fine-mesh strainer, or a colander lined with 2 sheets of cheesecloth large, heavy-bottomed pot (with lid) blender 2-cup volumetric measuring cup Ingredients: 2 lbs. Ground Beef 80%-20% 3 cloves garlic 1 onion 1 canned tomatoes 1 can adobo chiles & sauce 1 teaspoon cumin 1 tablespoon chile powder 2 teaspoon tomato paste 1-2 bottles American pale ale beer 1/2-1 1/2 cups masa harina water salt & pepper to taste sour cream cheddar cheese green onions, chopped 16

18 Instructions: 1. Peel the garlic. 2. Using the chef s knife, finely mince the garlic. 3. Using the chef s knife, peel the onion. 4. Using the chef s knife, chop the onion. 5. Using the cheese grater, shred enough of the cheddar cheese to yield 1 cup. 6. Using the chef s knife, chop enough of the green onions to yield ½ cup. 7. Add the ground meat to the large heavybottomed pot. 8. Add enough cold water to just cover the meat. 9. On an oven range, place the pot over high heat. 10. As the water heats, break the meat up with the 2 slotted spoons. 11. Scoop up the ground meat with one spoon to force it through the slots of the other until the meat is broken up as finely as possible. 12. Continue breaking up the meat until the water comes to a boil (about 15 minutes). 13. When the water boils, turn off the heat. 14. Place the strainer over the measuring cup. 15. Strain the meat until you have 2 cups of liquid. 16. Set the measuring cup aside for later use. 17. Allow the strained meat to continue draining in the sink. 18. In the blender, combine the tomatoes, the tomato paste, the chiles and the spices. 19. Purée the blender contents until they are smooth. 20. Add the meat back to the pot. 21. Add the purée, the onion, and the garlic. 22. Add just enough beer to cover the meat. 23. Stir the mix until all ingredients are combined. 24. Place the chili over high heat, bringing it up to a simmer. 25. Reduce the heat to low. 26. Cover the pot with the pot lid. 27. Simmer the chili for 4-6 hours, or until the ground beef is very tender, adding more beer if necessary to maintain the liquid level. 28. When the chili has finished cooking, remove the lid. 29. Combine ¼ cup of the masa harina flour with ½ cup of the reserved cooking liquid to make a paste. 30. Begin adding the masa paste to the chili ¼ cup at a time, repeating step 22 as often as needed, until the chili is thickened to your liking. 31. Add salt and pepper to taste. 32. Garnish with sour cream, shredded cheddar cheese, and chopped green onion. 17

19 Required Equipment: dutch oven conventional oven rimmed baking sheet spice grinder or molcajete food processor plate Ingredients: 1 pound (2 1/2 cups) dried beans 2 dried ancho chiles 2 dried New Mexican chiles ½ ounce dried shiitake mushrooms, chopped coarse 4 teaspoons dried oregano ½ cup walnuts, toasted 1 (28-ounce) can diced tomatoes, drained with juice reserved 3 tablespoons tomato paste 1-2 jalapeño chiles, stemmed and coarsely chopped 6 garlic cloves, minced 3 tablespoons soy sauce ¼ cup vegetable oil 2 pounds onions, chopped fine 1 tablespoon ground cumin 7 cups water ⅔ cup medium-grind bulgur ¼ cup chopped fresh cilantro salt 18

20 Instructions: 1. Pour 4 quarts of water into the dutch oven. 2. Heat the dutch oven on the high setting. 3. Add 3 tablespoons of salt and all of the beans to the dutch oven. 4. Heat the contents of the dutch oven until the water boils. 5. Remove the dutch oven from heat. 6. Cover the dutch oven. 7. Let it stand for 1 hour. 8. Drain the beans. 9. Rinse the beans. 10. Wipe out the dutch oven. 11. Adjust the oven rack to the middle position. 12. Heat the oven to 300 degrees. 13. Arrange anchos and New Mexican chiles on the rimmed baking sheet. 14. Toast both sets of chiles until they are fragrant and puffed (about 8 minutes). 15. Transfer the toasted chiles to the plate to cool (about 5 minutes). 16. Stem and seed all the chiles. 17. Working in batches, grind the toasted chiles, mushrooms, and oregano in the spice grinder or with the molcajete until all ingredients are finely ground. 18. Process the walnuts in the food processor until finely ground (about 30 seconds). 19. Process drained tomatoes, tomato paste, jalapeño(s), garlic, and soy sauce in food processor until tomatoes are finely chopped, about 45 seconds, scraping down bowl as needed. 20. Heat oil in now-empty dutch oven over medium-high heat until shimmering. 21. Add onions and 1 1/4 teaspoons salt; cook, stirring occasionally, until onions begin to brown, 8 to 10 minutes. 22. Lower heat to medium and add ground chile mixture and cumin; cook, stirring constantly, until fragrant, about 1 minute. 23. Add rinsed beans and water and bring to boil. 24. Cover pot, transfer to oven, and cook for 45 minutes. 25. Stir in the bulgur, ground walnuts, tomato mixture, and reserved tomato juice. 26. Cover pot and return to oven. 27. Cook until beans are fully tender, about 2 hours. 28. Remove pot from oven, and let stand, uncovered, for 20 minutes. Stir in cilantro and serve. 19

21 Required Equipment: cutting board chef s knife large bowl vegetable peeler cheese grater Ingredients: 1 cabbage 2 carrots 1 cup mayonnaise ¼ cup apple cider vinegar 1 teaspoon sugar small bowl 2-cup volumetric measuring cup large wooden spoon 20

22 Instructions: 1. Wash the cabbage and carrots. 2. Using the vegetable peeler, peel the carrots then snip off their ends with the chef s knife. 3. Using the cheese grater, shred enough of the carrots to yield 1 cup. 4. Using the chef s knife and the cutting board, quarter the cabbage lengthwise into equal pieces. 5. Using the chef s knife, remove the cabbage core. 6. Thinly slice the cabbage head into ribbons. 7. Add the cabbage to the large bowl. 8. Mix in the carrots. 9. In the measuring cup, combine the mayonnaise, vinegar, and sugar to make the coleslaw dressing. 10. Add just enough of the dressing to lightly dress the cabbage mixture. 11. Use the wooden spoon to combine all the ingredients. 21

23 Required Equipment: large pot conventional oven range tongs spoon Ingredients: 6 ears of sweet corn 1 stick salted butter 1 cup milk 2 tablespoons white sugar knife (for chopping corn; optional) serving plate 22

24 Instructions: 1. Fill the large pot with water until it is halfway full. 2. Put the pot on the range. 3. Turn the burner onto high heat. 4. Heat the water in the pot, and bring it to a boil. 5. You may perform the following steps while waiting for the water to boil: 6. Remove the husks from the corn. 7. Remove the silk from the corn. Note: Depending on the size of your pot, you may wish to chop the ears of corn in half in order to fit all of the pieces inside. 8. Once the water is boiling, perform the following steps: 9. Add the milk, butter, and sugar to the boiling water in the pot. 10. Stir the liquid mixture with the spoon until the butter has melted and all the contents are mixed. 11. Add the corn. 12. Lower the heat on the range so that the liquid mixture is simmering. 13. Allow the corn to simmer for 8 minutes. 14. Turn off the heat. 15. Remove the corn from the pot using the tongs. 16. Set the corn on the serving plate. 23

25 Required Equipment: large serving bowl small bowl chef s knife paring knife cutting board large metal spoon melon baller Ingredients: 1 pound green and red grapes 1 medium honeydew melon 1 pound fresh strawberries 4 fresh peaches ½ pound fresh blueberries 4 kiwis 1 cup plain yogurt 1 tablespoon honey 1 lemon 24

26 Instructions: 1. Using the chef s knife, slice the lemon in half horizontally. 2. Using the citrus juicer, juice enough of 1 lemon half to yield 1 tablespoon of juice. 3. Using the chef s knife, slice the other lemon half into ¼ inch-thick wheels for the salad garnish. Note: If your grill is lit, you may dust the lemon wheels with sugar then lightly char them over the coals for a more attractive garnish. 4. In the small bowl, whisk together the honey, yogurt, and lemon juice. 5. Using the chef s knife, slice the stems from the strawberries 6. Add the strawberries to the serving bowl. 7. Using the chef s knife, slice away the peach flesh from the pits. 8. Chop the peach flesh into bite-sized chunks. 9. Add the peach chunks to the serving bowl with the strawberries. 10. Using the chef s knife, slice the melon in half. 11. Scoop out the seeds from 1 melon half using the large spoon. 12. Using the melon baller, scoop melon balls out of the rind until all the melon flesh has been removed. 13. Add the melon balls to the serving bowl. 14. Set the other melon half aside for another use. 15. Using the paring knife, carefully peel the skins from the kiwis. 16. Using the chef s knife, slice the kiwis into ¼ inch-thick wheels. 17. Add the kiwi wheels to the serving bowl. 18. Add the blueberries and grapes to the serving bowl. 19. Add enough of the yogurt/honey mixture to lightly coat the fruit. 20. Using the large spoon, toss the fruit salad together to combine. 21. Garnish the fruit salad with the sliced lemon wheels. 25

27 Required Equipment: conventional oven range 2-quart saucepan wooden spoon Ingredients: 4 cups water ½ cup brown sugar ¾ cup kosher salt 1-gallon resealable bag large bowl 4-5 paper towel sheets plastic wrap 26

28 Instructions: 1. Pour 1½ cups of the water into the 2-quart saucepan. 2. On an oven range, bring the water to a boil over high heat. 3. Once the water boils, turn off the heat. 4. Add the salt and brown sugar. 5. Stir the mixture with the wooden spoon to dissolve the salt and sugar. 6. Add the rest of the water to bring the mixture to room temperature. 7. Stir the saucepan contents to combine into a brine. 8. Pour the brine into the resealable bag. 9. Add the chicken. 10. Reseal the bag, taking care to deflate as much air as possible to increase the chicken s surface contact with the brine. 11. Place the bag in the large bowl. 12. Cover the bowl with plastic wrap. 13. Refrigerate the chicken for 1½ hours. 14. Remove the chicken from the bag. 15. Pat the chicken dry with the paper towels. 16. Discard the paper towels. 17. Place the chicken back into the large bowl. 18. Discard the brine by pouring it down the sink drain. 19. Discard the resealable bag. 20. Thoroughly wash your hands with hot, soapy water for at least 20 seconds to avoid crosscontamination. 21. Unless using the chicken right away, cover it with plastic wrap and refrigerate it for up to 2 days. 22. Take care to thoroughly wash all surfaces with hot, soapy water to avoid cross-contamination. 27

29 Required Equipment: conventional oven range blender 2-quart saucepan and lid large strainer large wooden spoon 1-quart work bowl squeeze bottle Ingredients: 1 cup ketchup 1 can chipotle chiles with adobo sauce ¼ cup water 2 teaspoon garlic powder ½ cup honey 1 teaspoon cumin 1 teaspoon chili powder 4 tablespoon white vinegar 1 teaspoon liquid smoke ¼ teaspoon salt 28

30 Instructions: 1. In the blender, combine all the ingredients except the liquid smoke. 2. Purée the ingredients until smooth. 3. Pour the purée into the saucepan. 4. On an oven range, heat the sauce to a low simmer over low heat. 5. Simmer the sauce for minutes, stirring often with the wooden spoon. 6. Add the liquid smoke. 7. Simmer the sauce for another minute. 8. When the sauce has reached your desired consistency, turn off the heat. 9. Place the strainer over the 1-quart work bowl. 10. Carefully pour the sauce into the strainer, using the wooden spoon to scrape any remaining sauce from the saucepan. 11. Use the wooden spoon to force the sauce through the strainer into the bowl by stirring, folding, and mashing the liquid through the strainer mesh. 12. Scrape away any excess sauce collected on the underside of the strainer and add to the bowl. 13. Once the sauce has cooled, carefully pour it into a squeeze bottle. 29

31 Required Equipment: large strainer large wooden spoon 1-quart work bowl blender chef s knife cutting board citrus juicer Ingredients: 1 can adobo chiles with adobo sauce 2 limes 1/4 cup white vinegar 1 teaspoon salt 1 teaspoon black pepper cilantro 4 garlic cloves 2 tablespoon vegetable oil 30

32 Instructions: 1. Using the citrus juicer, juice the limes into the blender. 2. Peel the garlic. 3. Add the garlic to the blender. 4. Using the chef s knife, roughly chop enough of the cilantro to yield ¼ cup. 5. Add the cilantro to the blender. 6. Add the rest of the ingredients to the blender. 7. Puree the ingredients for 1-2 minutes. 8. Place the strainer over the 1-quart work bowl. 9. Carefully pour the sauce into the strainer, using the wooden spoon to scrape any remaining sauce from the blender. 10. Use the wooden spoon to force the sauce through the strainer into the bowl by stirring, folding, and mashing the liquid through the strainer mesh. 11. Scrape away any excess sauce collected on the underside of the strainer and add to the bowl. 12. Carefully pour the sauce into a squeeze bottle. 31

33 Required Equipment: small oven-proof saucepan filled with water conventional oven range kettle grill tongs molcajete (aka mortar and pestle ) blender large plate Ingredients: 5 Roma tomatoes 3 ancho chiles 5 arbol chiles 5 garlic cloves 1 medium onion 1 bunch cilantro 2 limes salt and pepper citrus juicer serving bowl 32

34 Instructions: 1. Over the oven range, bring the saucepan to a boil over high heat. 2. Tear the stems from the dried chiles, shake out any seeds, and tear the chiles to pieces. 3. Add the pieces of dried chile to the pot of simmering water. 4. Reduce the heat to low to drop the water to a simmer. 5. Simmer the dried chile pieces for 30 to 45 minutes to reconstitute them. 6. Arrange the grill using the Single-Zone Direct Fire method. 7. Wash the tomatoes an cilantro. 8. Using the chef s knife, peel 2 garlic cloves. 9. Using the chef s knife, slice the onion in half at its equator, then peel one half of it. 10. Place the tomatoes, the 3 papered garlic cloves, and peeled onion upon the large plate. 11. Once the grill is hot, clean and season the grate using the recommended Grill Care procedure. 12. Place the tomatoes, the 3 papered garlic cloves, and onion upon the cooking grate over the coals and use the tongs to grill them until well-charred on all sides. Note: Remove the garlic first to prevent them from burning. 13. Once they are charred on all sides, remove the produce to the large plate to cool. 14. Remove the paper from the charred garlic cloves. 15. Once the dried chiles have fully reconstituted, turn off the heat. 16. Remove the reconstituted chiles to the blender. 17. Using the citrus juicer, juice the limes into the blender. 18. Using the chef s knife, remove the cilantro leaves from the stems. 19. Using the chef s knife, roughly chop the cilantro leaves. 20. Add the cilantro leaves and all remaining ingredients to the blender. 21. Process the ingredients into a puree, or until you reach your desired consistency. 22. Transfer the salsa to a serving bowl, and season it with salt and pepper to taste. 33

35 Required Equipment: charcoal grill molcajete (a large mortar and pestle) large plate food processor bowl wooden spoon citrus juicer Ingredients: 1 pound fresh tomatillos 2 jalapeño chiles 2 serrano chiles 1 medium onion 1 bunch cilantro 4 garlic cloves (paper on) ½ heaping teaspoon salt 1 lime 34

36 Instructions: 1. Once the grill is hot, clean and season the grates using the recommended Grill Care procedure. 2. Arrange the grill using the Single-Zone Direct Fire method. 3. Using the chef s knife, roughly chop the cilantro leaves. 4. Using the chef s knife, slice the lime in half at its equator. 5. Using the chef s knife, peel 1 garlic clove. 6. Place the peeled garlic in the molcajete. 7. Using the chef s knife, chop the onion in half at its equator then peel it. 8. Place the two pieces of onion on the large plate. 9. Remove the papery skins from the tomatillos, then wash them. 10. Add the jalapeños, serranos, the remaining papered garlic, and tomatillos to the large plate. 11. Place the jalapeños, serranos, the remaining papered garlic, onions, and tomatillos upon the cooking grate, and use the tongs to grill them until they are well-charred on all sides. Note: If necessary, remove the garlic first to prevent burning. 12. Once they are well-charred on all sides, remove the jalapeños, serranos, the remaining papered garlic, onion, and tomatillos back to the large plate to cool. 13. Remove the skin from the cooked garlic cloves. 14. Place the cooked garlic in the molcajete alongside the raw clove. 15. Mash and grind the garlic and salt into a fine paste. 16. Using the paper towel, remove the skins and stems from both the jalapeños and serrano chiles. 17. Add 2 chiles to the molcajete. 18. Carefully mash and grind the jalapeños and serrano peppers into the garlic paste until all contents are mixed. Note: Proceed with caution. 19. Add the rest of the chiles to the molcajete and repeat the process until you ve ground all the contents into a paste. 20. Add everything but the tomatillos to the food processor. 21. Process until the mixture is pureed. 22. Transfer the puree to a serving bowl. 23. Add the tomatillos and cilantro to the food processor and process until chunky. 24. Using pulses, process the tomatillos and cilantro until the sauce is chunky. 25. Combine the mixture to a large bowl. 26. Using the citrus juicer, juice the lime over the salsa verde. 27. Use the wooden spoon to combine the ingredients. 28. Season with salt and pepper to taste. 35

37 Required Equipment: small saucepan large wire-mesh strainer potato masher wooden spoon medium-sized work bowl small squeeze bottle collins or pint glass Ingredients: 1 bottle Pinot Noir 1 can or bottle seltzer water ice mint leaves for garnish For the blackberry syrup: 12 oz. fresh or frozen blackberries 3 tablespoons refined sugar 1 cup water 1 teaspoon lemon juice 36

38 Instructions: 1. On the oven range, put the saucepan over medium heat. 2. Add the blackberry syrup ingredients to the saucepan. 3. Use the potato masher to crush and mash the blackberries into the water. 4. Bring the mixture to a simmer using the wooden spoon to stir constantly. 5. Once the mixture comes to a simmer, reduce the heat and simmer for 3-5 minutes, stirring constantly. 6. Turn off the heat. 7. Place the strainer over the work bowl. 8. Strain the syrup into the work bowl, using the wooden spoon to mash as much liquid as possible through the strainer. 9. Note: take care not to splatter the syrup, as it can cause severe burns and stains easily. 10. Allow the syrup to cool for minutes. 11. Carefully pour the syrup into the squeeze bottle. 12. Fill the collins or pint glass completely with ice. 13. Fill the glass half-full of seltzer water. 14. Fill the glass with enough red wine to come up to 1/4-inch from the top of the glass. 15. Add your own desired amount of blackberry syrup. 16. Garnish with a mint leaf. 37