_grilling Guide Game Recipes

_BURGERS ON THE GRILL: MEMORIES OF AN OLD FLAME

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• First Things First. We submit that a burger must meet three criteria to be considered worthy of eating: It must taste of the flame. It must be juicy. And it must be served hot. How To Get That Flame-Broiled Flavor: Are you still using lighter fluid? Say it ain't so. Lighter fluid can impart a chemical taste to foods. If you have a gas grill, you're fine. If you're grilling over charcoal, trust us, breaking the lighter fluid habit will carry you farther down the road to burger greatness than anything else. Try odorless, tasteless, nontoxic fuel cubes to start the fire. They're made out of paraffin so they are safe and won't leave an unpleasant taste on your food. Or try a charcoal chimney. With this cylindrical device you simply put fuel cubes or a few sheets of wadded-up newspaper on the bottom and the coals on top. You'll be grilling as soon as the coals ash over. Almost as easy as a gas grill. Next, make sure the grate is very hot before you place any burgers on it. Gas grillers, preheat with all burners on High until the grill reaches 500ºF, place the burgers on the grate, then reduce the heat to Direct Medium. Charcoal grillers, start with enough briquets for Direct Medium heat. Wait until the coals are lightly ashed over, then spread them evenly across the charcoal grate (leaving a small section without coals in case of flare-ups), place the cooking grate on the grill, close the lid, and wait 5 minutes more to heat the cooking grate. The burgers should sizzle when they hit the grate. After that, it's a matter of letting the grill do the work. Some folks worry about flare-ups, but in a well-designed grill they'll be short-lived at best. If they don't quickly subside, move the burgers over Indirect Medium heat for a moment, then continue grilling over Direct Medium heat. How To Make It Juicy: This is so easy you won't believe it. Start with 80% lean ground chuck. Yes, that means you're going to use beef that is 20% fat. If the numbers make you uncomfortable, hear us out first. The fact that you're grilling over an open cooking grate and not frying the burgers in a pan means they won't be stewing in their fat--which is as healthy as it sounds. Instead, a great deal of the fat will drip out onto the flames, leaving flavor in its wake and adding even more smoky flavor as it sizzles away on the fire. The intense heat of the grill is going to release all those beefy juices, too, in a way that a pan or griddle just can't. See, already we're making progress. Another key to juicy burgers is to not overwork the meat as you blend in seasonings and shape it into patties. Rinse your hands in very cold water before you begin and work quickly to gently shape the beef into 3/4-inch-thick patties. Place them on a plate or baking sheet and refrigerate them for at least 15 minutes before placing them on a hot grill. Once they're on the cooking grate, close the lid of the grill. Then, please don't play with your food. Turn the burgers only once, halfway through grilling time. If you flip and flop them, you might as well wring out all the juice. For safety, always grill burgers until the internal temperature reaches 160°F for medium doneness. This will take 8 to 10 minutes, depending on weather and other variables. And never press down on a burger with your spatula. It just squeezes out all that juicy flavor you're striving for. How To Serve It Hot: Don't fall for the trap of sliding your works of art onto a platter and letting everyone fend for themselves. Why let an errant breeze mar the perfection? Rather than leave burger-bliss to chance, serve directly from the grill to the hamburger bun. This may require you to holler like a drill sergeant to get everyone to fall in at the chow line at 18:08 hours, but hey, an Expert must have Standards.The Rest Is Just Gravy. Once you've mastered the patty, anything you add to it (grape jelly aside) can only enhance its regal stature. So layer on the toppings and create the perfect burger just the way you like it. After all, isn't that what makes us American?From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

_GAME ON THE GRILL: CALL OF THE WILD

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• A Few Words About Venison. Most people think venison = deer, but the truth is the term includes a broad range of large game animals: elk, moose, antelope, reindeer, caribou, and Yeti (just kidding about the Yeti). Ask your butcher about what's behind the label. * Different types of venison can be cooked in the same way with the same cooking times. The best cuts are LOINS (also called back straps) and roasts. For KABOBS, cubed loin is perfect. * One cut you'll especially enjoy on the grill is RACK OF VENISON. It's trimmed much like a rack of lamb (see REFERANCE & APPENDIX, _Frenching A Rack Of Lamb if you're going to french the rack yourself otherwise have your butcher prepare the rack for you). Before grilling, cover the bones with foil to keep them from burning. * Marinating venison tenderizes it, adds moisture, and mellows its flavor. Do it! * Try adding cherry wood to the fire for a delicious smoked flavor similar to bacon. A Little Sizzle Goes A Long Way. Duck and goose have a lot of fat in their skin (it's what keeps them afloat!), so here's how to minimize flare-ups: * Muscovy duck is the best breed for the grill. It has less fat than Pekin duck and the breast is usually larger. * When grilling whole birds, always place them on a roasting rack set inside a disposable pan. * Prick whole ducks all over with a fork before grilling so fat escapes slowly as they cook. * Trim fat off breasts by thinning the skin to 1/4 inch. Then, crosshatch the skin (see REFERANCE & APPENDIX, _Preparing Duck Breasts For The Grill). * You don't need to score goose flesh, but you will notice lots of fat accumulating in the roasting pan. Siphon it off frequently with a bulb baster during grilling, store it in the freezer, and treasure it. The fat will freeze to the consistency of ice cream and will be good for about 6 weeks. Scoop it out as needed, bring it to room temperature, and use it for making incredible biscuits or for sautéing potatoes, parsnips, or winter squash. * As always, grill with the grill lid down: This will prevent flare-ups better than anything. Is It Done Yet? Grilling game meats to the right doneness can be a concern for the novice. After all, these cuts tend to cost more and who wants to eat mistakes? So, err on the side of safety. Just don't wait until it's burned to be sure it's ready use a meat thermometer and/or the visual clues suggested in the recipes. Game birds: The juices still run slightly pink even when game birds are thoroughly cooked. While this goes against our training on how to cook poultry--we know we're never to eat chicken or turkey with pink juices!--game birds are different. Duck breasts can be removed from the grill when the internal temperature reaches between 160°F and 165°F, a slightly lower temperature than for chicken. While whole duck is also safe when the breast reaches between 160°F and 165°F, whole goose should be pulled off the grill when the internal temperature of the breast reaches between 165°F and 170°F, and that of the thigh about 180°F. And let both whole duck and goose rest 15 to 20 minutes to allow for "carryover cooking." When cooking tiny quail and squab, it's almost impossible not to touch a bone with the thermometer (and thus get a misleadingly high reading), so just make sure the skin is crisp and follow the cooking times and visual clues in the recipes. Buffalo: Buffalo is much leaner than beef, so it cooks more quickly. Buffalo steaks are safe eaten medium rare but the USDA recommends that you grill buffalo burgers--like beef burgers--until they're medium and the internal temperature reaches 160°F. Rabbit: Like chicken, rabbit should be cooked until it is no longer pink at the bone. Venison: One to watch closely. On bigger cuts, use a meat thermometer. They're done when the temperature reaches 145ºF, medium rare. Look for a deep crimson color. For steaks and kabobs, follow the cooking times in the recipes. And A Word To The Wise: If you shoot game or get game meats from a hunter friend, chew carefully. Buckshot and tooth enamel are not the best of friends.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

_GRILLING GUIDE: GAME

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• Cut:Ground buffalo patty Thickness and/or Weight: 3/4 inch thick Approximate Grilling Time: 7 to 9 minutes (medium) Direct MediumBuffalo strip steak Thickness and/or Weight: 1 inch thick Approximate Grilling Time: 6 to 7 minutes (medium rare) Direct HighQuail, whole Thickness and/or Weight: 5 ounces Approximate Grilling Time: 15 to 20 minutes Indirect MediumSquab, whole or butterflied Thickness and/or Weight: 1 pound Approximate Grilling Time: 35 to 45 minutes Indirect MediumDuck, whole Thickness and/or Weight: 4 to 6 pounds Approximate Grilling Time: 1 1/2 to 2 hours Indirect MediumDuck breast, boneless Thickness and/or Weight: 7 to 8 ounces Approximate Grilling Time: 10 to 15 minutes Direct LowGoose, whole Thickness and/or Weight: 10 to 12 pounds Approximate Grilling Time: 3 hours Indirect MediumRack of venison Thickness and/or Weight: 2 1/2 to 3 pounds Approximate Grilling Time: 45 minutes (medium rare) Indirect MediumFrom Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.