Grill Fire (Sterling Epicure, 2017) offers more than just a collection of recipes: Taylor teaches essential grilling skills and tricks for transforming your backyard grill into a Brazilian churrascaria, making your own chicken wing racks, and feeding the hungry hordes. Along with tasty variations on the burger and dog, his delicious, globally influenced dishes range from Japanese kobe slices served with umami tare sauces to Mexican rotisserie chicken, crème brûléed pork chops, Cameroonian Snapper, and the perfect porterhouse. So light up the fire . . . and start cooking!
For a fat-free whiskey drink, try steeping some fresh blackberries in your favorite (or least favorite) bourbon. Blackberries have a simple but elegant flavor, stay firm in liquid, and have a nice little crunch to boot. Garnish the drink with a little lime to add a bit of color and clarity.
- 750 milliliters bourbon like High West® or Bulleit™
- 1 cup blackberries
- 5 mint leaves or to taste, chopped 3 to 5 allspice berries
- 5 to 10 whole black peppercorns
- 1 large glass jar with a tightly sealing lid
- Pour 1 cup of the bourbon into a lidded jar.
- Wash the blackberries and gently break them up.
- Add the blackberries, chopped mint leaves, and the allspice and the pepper to the bottle.
- Shake the bottle or stir the contents, and let the bottle sit for at least a day before serving.
For more from "Grill Fire" visit: Mexican Bulgogi Drumsticks
Excerpted from Grill Fire 100+ Recipes & Techniques for Mastering the Flame ©2017 by Sterling Publishing Co., Inc.