Disclaimer: I received a free copy of “Grill to Perfection” courtesy of Page Street Publishing. Any links to book are affiliate links.
It’s summertime and everyone is in their backyard. Grills are lit and the smell of lightly charred meat and veggies fill the street. You are out walking the dog and you can smell a steak on the grill somewhere… You had dinner planned already, but that just went right out the window. Now, you’re on your way to buy a nice, fat steak or a basket full of veggies to throw on the grill. It’s the smell… it gets you every. single. time.
First, let me say that I love grilling. I LOOOOVE IT. I stand in front of my grill, tongs in hand, listening to the sizzle as meat or veggies hit the grates. It’s one of the best sounds in the world! I feel like puffing out my chest and grunting “fire”, but the urge passes and I’m back to reality. Then… the smell wafts up and smacks me right across the face with the intensity of an angry mistress in a soap opera. I just breathe deep and inhale until my lungs are full.
Before we get to the recipe; let’s talk about the book!
The intro to the book gives some great info about grills, tools, technique, etc. Anyone can learn something from this bit of information. I suggest reading it, even if you have been grilling for decades.
Each chapter offers a specific grilling technique and recipes to go with it… here are a few of the recipes from each of the chapters:
Sear It: Hot Direct Grilling
- Tamari-Glazed Steak with Sweet & Spicy Rice
- Grilled Steak with Coffee Rub
- Curried Chicken Tenderloins with Coconut and Papaya Salad
- Lamb T-Bones and Mint Pistou
- Molasses-Chipotle Glazed Sweet Potatoes
Roasting for Flavor: Medium Direct Grilling
- Grilled King Salmon with English Peas and Mint
- Molly’s Tofu Tacos
- Grilled Zucchini Salad with Sea Salt & Lemon Zest
- Honey-Grilled Hot Pepper Jelly
Avoid The Burn: Low Direct Grilling
- Slow-Grilled Chicken Thighs with Alabama White Sauce
- Grilled Trout Stuffed with Fresh Herb Salad
- Thai-Flavored Pork Belly Skewers
Grilling Two Ways: Hybrid Two-Zone Grilling
- Backyard Clambake on Your Grill
- Grilled Club Steak with House Butter
- Grilled Swordfish with Warm Bacon Lobster Salad
- Grilled Striper Fillet with Summer Corn Succotash
- Lacquered Pork Belly with Dijon and Soy
Grill It Low and Slow: Two-Zone Grilling
- Slow-Grilled Beef Brisket
- Jerk Ribs with Guava Glaze and Grilled Bananas
- Pumpkin Bread in a Can with Chocolate Sea Salt Butter
- Peach Mint Juleps
Nearly every recipe has an accompanying photograph to go with it, which I really liked. I’m a very visual person and being able to see the finished recipe is great; even if I decide to execute it slightly differently, it’s nice to see a picture. There are certain recipes that call for a slightly advanced technique and there are a series of step by step photos to walk you through the process. Beginners; fear not! There is a description and picture for every step!
I can guarantee that my grill will be getting a serious workout very soon! I would happily make the majority of the recipes in this book and considering there is a certain Texan that I cook for, I’m glad I have an ace up my sleeve…
The original recipe of the zucchini salad calls for the zucchini to be cut in half lengthwise and then into 1/2″ thick slices. I chose to do ribbons instead, just because I think it’s prettier on a plate. I swapped out regular lemon for Meyer lemon because I had them and I love Meyer lemons… other than that, the recipe below is the exact recipe from the book:
- 2 tbsp. olive oil
- 2 medium-sized zucchini, ends removed, sliced into ribbons on a mandolin
- Kosher salt and freshly cracked pepper to taste
- Juice of 2 Meyer lemons
- 2 tbsp. slivered almonds, toasted
- 2 tbsp. roughly chopped parsley
- 5 basil leaves, roughly chopped
- 4 mint leaves, roughly chopped
- 1 tbsp. grated Parmesan cheese
- Coarse sea salt, for serving
- Build a medium direct fire. Spread an even layer of unlit charcoal in the bottom of the grill. Fill a chimney halfway with charcoal. Stuff two sheets of newspaper in the bottom of the chimney and light it. When the coals are fully engaged-you should see flames peeking over the top-pour them over the unlit charcoal. If using a gas grill, light the gas and adjust the temperature on both sides to medium.
- Lightly oil the zucchini and season with salt and pepper.
- When you can hold your hands over the fire for no more than 5 to 8 seconds, clean the grill grate. Place the zucchini on the grill and cook for 30 seconds (2 minutes if doing 1/2" slices), flip and cook for an additional 30 seconds, until golden brown. Remove from heat and place in a bowl.
- Add the remaining ingredients to the zucchini and toss very gently to combine. Sprinkle sea salt over the salad and serve immediately or set aside at room temperature until serving time.