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MEAT the DCS GRILL
WITH RECIPES from AMERICA’S TEST KITCHEN
The smoky, sweet smell of charred and caramelized meat is a scent that can only
be produced by the grill flame. It is a scent that can take us back to memories of
balmy summer evening cookouts or even cozy winter gatherings warmed up by
throwing something on the grill. That smell is bound to bring out the carnivore
in us all— or at least the grilling fanatic. Get ready to gather around the grill for
a “meat and greet” with America’s Test Kitchen and DCS filled with foolproof,
grill-centric recipes and high-performing equipment. We want to make grilling a
part of your everyday life by helping you create new memories with our secrets to
cooking deliciously over the open flame.
We’ve rounded up our tried and true grilling recipes to help you discover new
crowd-pleasing menus this summer. Throw a Mexican fiesta and grill up Tacos
al Pastor to pair with Mexican-Style Grilled Corn and a Tangy Apple-Cabbage
Slaw. Go Southern and fire up Barbecued Pulled Chicken, a perfect match for our
Tarragon-Mustard String Bean Salad. Channel the high-end steakhouse at home
by serving Grilled Steak House Steak Tips with a classic Wedge Salad. Not a meatlover? Go for our Grill-Smoked Salmon or Spicy Grilled Chile and Lime Shrimp
Skewers. With these delicious foolproof recipes head outside and fire up your DCS
grill! America’s Test Kitchen and DCS proudly invite you to “Meat the Grill” and
start creating grill-centric memories for years to come.
CONTENTS
Tacos al Pastor (Spicy Pork Tacos) . . . . . . . . . . . 6
Citrus-and-Spice Grilled Chicken . . . . . . . . . . . . . 7
Mexican-Style Grilled Corn . . . . . . . . . . . . . . . . . . 8
Grilled Steakhouse Steak Tips . . . . . . . . . . . . . . . 9
Wedge Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Grilled Bacon-Wrapped Fish Fillets . . . . . . . . . . 11
Barbecued Glazed Pork Roast . . . . . . . . . . . . . . . 12
Tarragon-Mustard String Bean Salad . . . . . . . . . 13
Grilled Honey-Glazed Pork Chops. . . . . . . . . . . . 14
Spinach Salad with Carrots,
Orange, and Sesame. . . . . . . . . . . . . . . . . . . . . . . . 15
Grill-Smoked Salmon . . . . . . . . . . . . . . . . . . . . . . . 16
Grilled Chile and Lime Shrimp Skewers . . . . . . . 17
Tangy Apple-Cabbage Slaw. . . . . . . . . . . . . . . . . 18
Barbecued Pulled Chicken. . . . . . . . . . . . . . . . . . . 19
Fresh Strawberry Mousse . . . . . . . . . . . . . . . . . . 20
Cream Cheese Brownies . . . . . . . . . . . . . . . . . . . . 21
1
CELEBRATE AN ENDLESS SUMMER
with
AMERICA'S TEST KITCHEN GRILLING RECIPES
WHAT’S UNDER
THE HOOD?
WHAT’S UNDER THE HOOD?
ULTIMATE GRILLING SURFACE
Full Surface Searing, rather than a single zone
section, is made possible through precision
ported stainless steel burners, ceramic radiant
rods and heavy gauge stainless steel burner
box construction ensures precise, even searing
temperatures across the entire grilling surface.
STAINLESS STEEL BURNERS
The main burners on all DCS Outdoor Kitchen
Grill Heads provide 304 grade stainless steel
burners rated at a colossal 25,000 BTU per burner!
The main burner is perhaps the most important,
impactful, and functional component of the grill
head. The distinctive design of the DCS burner
provides direct vertical ports to deliver the heat
and features an equally unique cross-fire ignition
system which ensures a perfect start to your
outdoor culinary cooking experience. Whether your
searing a steak at 900 degrees, or gently cooking
some asparagus spears at a low 200 degrees you
get perfect heat, every time.
CERAMIC RADIANT TECHNOLOGY
An entire layer of ceramic rods are 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.
DOUBLE-SIDED CAST 304 GRADE STAINLESS
STEEL GRILLING GRATES
The 36” and 48 grills feature ultra-heavy duty
grill grates which are robust enough to withstand
tremendous heat and heavy use. The grill grates
feature one side with a gentle radius for support
and handling of delicate foods such as fish while
the other side is W shaped side for maximum
grease capture & perfect sear lines.
THE GRILL
GREASE MANAGEMENT SYSTEM®
The Grease Management System® featured on the
36” and 48” grills reduces flare-ups by channeling
oil and grease away from the burner flames during
grilling assisting in healthier cooking. Fat drippings
are collected in a removable stainless steel drip tray
for easy cleaning.
PROFESSIONAL ROTISSERIE
Every DCS grill comes standard with Dedicated
Infrared Rotisserie Burner – providing controlled
searing heat, while the heavy duty Rotisserie motor
with stainless steel hexagonal rod and adjustable
forks can accommodate a 50 lb load.
DEDICATED SMOKER
The 36” and 48” grills have a dedicated smoker tray
with a direct 3,500 BTU burner offering a clean,
convenient option for grilling enthusiasts.
SMART BEAM® GRILL LIGHT
The Smart Beam® grill light – illuminates the entire
cooking surface for perfect night grilling. A 40
watt halogen light is integrated into the patented
weather resistant rotisserie motor, making it easily
accessible and ergonomic.
Tacos al Pastor
(Spicy Pork Tacos)
SERVES 6 TO 8
Pork butt roast is often labeled Boston butt in the
supermarket. If you can’t find guajillos, New Mexican chiles
can be substituted, although the dish may be spicier. To
warm the tortillas, place them on a plate, cover them
with a damp dish towel, and microwave them for 60 to
90 seconds. Keep the tortillas covered and serve them
immediately.
10
large dried guajillo chiles, wiped clean
1¼
pounds plum tomatoes, cored and quartered
1½
cups water
8
garlic cloves, peeled
4
bay leaves
Salt and pepper
¾
teaspoon sugar
½
teaspoon ground cumin
⅛
teaspoon ground cloves
1
(3-pound) boneless pork butt roast
1
lime, cut into 8 wedges
½
pineapple, peeled, cored, and cut into
½‑inch-thick rings
Vegetable oil
18
1
½
(6‑inch) corn tortillas, warmed
small onion, chopped fine
cup coarsely chopped fresh cilantro
1. Toast guajillos in Dutch oven over mediumhigh heat until softened and fragrant, 2 to 4 minutes.
Transfer to large plate and, when cool enough to handle,
remove stems.
2. Return toasted guajillos to now-empty Dutch oven;
add tomatoes, water, garlic, bay leaves, 2 teaspoons salt,
sugar, ½ teaspoon pepper, cumin, and cloves; and bring
to simmer over medium-high heat. Cover, reduce heat
to medium-low, and simmer, stirring occasionally, until
guajillos are softened and tomatoes mash easily, about
20 minutes.
3. While sauce simmers, trim excess fat from exterior
of roast, leaving ¼‑inch-thick fat cap. Slice roast against
grain into ½-inch-thick slabs.
4. Transfer guajillo-tomato mixture to blender and
process until smooth, about 1 minute. Strain puree through
fine-mesh strainer, pressing on solids to extract as much
liquid as possible. Return puree to pot, submerge pork in
liquid, and bring to simmer over medium heat. Partially
© 2014 America’s Test Kitchen. All rights reserved. PHOTOGRAPHY: Carl Tremblay
cover, reduce heat to medium-low, and gently simmer
until pork is tender but still holds together, 1½ to 1¾ hours,
flipping and rearranging pork halfway through cooking.
(At this point, pork can be left in sauce, allowed to cool
completely, and refrigerated for up to 2 days.)
5. Transfer pork to large plate, season both sides with
salt, and cover tightly with aluminum foil. Whisk sauce to
recombine. Transfer ½ cup sauce to bowl and reserve for
grilling; pour off all but ½ cup remaining sauce from pot
and reserve for another use. Squeeze 2 lime wedges into
sauce in pot and add spent wedges; season with salt to taste.
6. Turn all burners to high, cover, and heat grill until
hot, about 15 minutes. Turn all burners to medium.
7. Clean and oil cooking grate. Brush 1 side of pork
with ¼ cup reserved sauce for grilling. Place pork on 1 side
of grill, sauce side down, and cook until well browned and
crispy, 5 to 7 minutes. Brush pork with remaining ¼ cup
reserved sauce for grilling, flip, and continue to cook until
second side is well browned and crispy, 5 to 7 minutes longer. Transfer to carving board.
8. Meanwhile, brush both sides of pineapple rings with
oil and season with salt to taste. Place on clean half of grill
and cook until pineapple is softened and caramelized, 5 to
7 minutes per side; transfer pineapple to carving board.
Coarsely chop pineapple and transfer to serving bowl.
9. Bring sauce in pot to simmer over medium heat.
Using tongs or carving fork to steady hot pork, cut each
piece crosswise into ⅛‑inch-thick slices. Add sliced pork
to pot, remove pot from heat, and toss to coat pork well.
Season with salt to taste.
10. Spoon small amount of pork onto each warm
tortilla and serve, passing onion, cilantro, pineapple, and
remaining 6 lime wedges separately.
SMOKY SPICE: GUAJILLO CHILE
This mild, fruity dried chile is easy to find in
supermarkets and gives the basting sauce
smoky flavor.
MEAT the DCS GRILL WITH RECIPES from AMERICA'S TEST KITCHEN
6
Citrus-and-Spice
Grilled Chicken
SERVES 4 TO 6
1
onion, chopped coarse
6
garlic cloves, peeled
2
tablespoons olive oil
1
tablespoon grated orange zest
2
teaspoons dried oregano
1½
1
teaspoons salt
teaspoon grated lime zest
plus ¼ cup juice (2 limes)
½
teaspoon pepper
½
teaspoon ground cinnamon
½
teaspoon ground cumin
⅛
teaspoon ground cloves
3
© 2014 America’s Test Kitchen. All rights reserved. PHOTOGRAPHY: Carl Tremblay
pounds bone-in chicken pieces, breasts halved
crosswise, trimmed
SOUR ORANGE SUBSTITUTE
1. Process onion, garlic, oil, orange zest, oregano, salt,
lime zest and juice, pepper, cinnamon, cumin, and cloves
in food processor until smooth, about 30 seconds; transfer
to zipper-lock bag. Place chicken in bag with marinade and
toss to coat; press out as much air as possible and seal bag.
Refrigerate for at least 1 hour or up to 24 hours, turning
bag occasionally.
2. Turn all burners to high, cover, and heat grill until
hot, about 15 minutes. Turn all burners to medium-low.
(Adjust burners as needed to maintain grill temperature of
about 350 degrees.)
3. Clean and oil cooking grate. Place chicken skin side
up on grill. Cover and cook until bottom is browned and
chicken registers 155 degrees, about 25 minutes.
4. Flip chicken skin side down and turn all burners
to high. Cook until well browned and breasts register
160 degrees and drumsticks/thighs register 175 degrees,
5 to 10 minutes. Transfer chicken to large platter, tent
loosely with aluminum foil, and let rest for 5 to 10 minutes
before serving.
THE ORIGINAL
Bright, tart sour oranges can
be hard to find.
THE FACSIMILE
Orange zest, lime zest, and
lime juice mimic the sour
orange flavor.
MEAT the DCS GRILL WITH RECIPES from AMERICA'S TEST KITCHEN
7
Mexican-Style
Grilled Corn
SERVES 6
If you can find queso fresco or Cotija, use either in place of
the Pecorino Romano. To make the corn spicier, add the
optional cayenne pepper.
1½
ounces Pecorino Romano cheese,
grated (¾ cup)
¼
cup mayonnaise
3
tablespoons sour cream
3
tablespoons minced fresh cilantro
4
teaspoons lime juice
1
garlic clove, minced
¾
teaspoon chili powder
¼
teaspoon pepper
¼
teaspoon cayenne pepper (optional)
4
teaspoons vegetable oil
¼
teaspoon salt
6
ears corn, husks and silk removed
© 2014 America’s Test Kitchen. All rights reserved. PHOTOGRAPHY: Carl Tremblay
1. Turn all burners to high, cover, and heat grill until
hot, about 15 minutes. Leave all burners on high.
2. Meanwhile, combine Pecorino, mayonnaise, sour
cream, cilantro, lime juice, garlic, ¼ teaspoon chili powder,
pepper, and cayenne, if using, in large bowl and set aside.
In second large bowl, combine oil, salt, and remaining ½
teaspoon chili powder. Add corn to oil mixture and toss
to coat evenly.
3. Clean and oil cooking grate. Place corn on grill
and cook covered until lightly charred on all sides, 7 to
12 minutes, turning as needed. Place corn in bowl with
Pecorino mixture, toss to coat evenly, and serve.
MEAT the DCS GRILL WITH RECIPES from AMERICA'S TEST KITCHEN
8
Grilled Steakhouse
Steak Tips
SERVES 4 TO 6
Sirloin steak tips are often labeled “flap meat” and are sold
as whole steaks, strips, and pieces. For even pieces, buy a
whole steak of uniform size and cut it yourself.
⅓
cup soy sauce
⅓
cup vegetable oil
3
tablespoons packed dark brown sugar
5
garlic cloves, minced
1
tablespoon tomato paste
1
tablespoon paprika
½
teaspoon pepper
¼
teaspoon cayenne pepper
2½
pounds sirloin steak tips, trimmed
Whisk soy sauce, oil, sugar, garlic, tomato paste,
paprika, pepper, and cayenne in bowl until sugar dissolves;
transfer to zipper-lock bag. Pat meat dry with paper towels. Using fork, prick meat all over, then cut into 2 ½‑inch
pieces. Place meat in bag with marinade; press out as much
air as possible and seal bag. Refrigerate for at least 2 hours
or up to 24 hours, turning bag occasionally.
2. Turn all burners to high, cover, and heat grill until
hot, about 15 minutes. Leave all burners on high.
3. Clean and oil cooking grate. Place meat on grill
and cook covered until charred and meat registers 130 to
135 degrees (for medium), 8 to 10 minutes. Transfer meat
to platter, tent loosely with aluminum foil, and let rest for
5 to 10 minutes before serving.
1.
© 2014 America’s Test Kitchen. All rights reserved. PHOTOGRAPHY: Carl Tremblay
COMMON INGREDIENTS,
UNCOMMON RESULTS
We engineered our marinade to give the steak tips
maximum meaty flavor and satisfying texture. These
familiar ingredients make a strong team, each with its
own part to play.
BEST CUT FOR STEAK TIPS
For meat that cooks evenly, buy a whole steak and do
the cutting yourself.
DARK BROWN SUGAR
VEGETABLE OIL
Delivers depth,
Distributes flavors and
a ctivates oil-soluble flavor
complexity, and a
caramelized, crusty char.
TOMATO PASTE
Adds background savor
and enough body to help
the marinade cling.
compounds, such as those
found in garlic.
SOY SAUCE
Its salt penetrates the
meat to deeply season
it. Its glutamates boost
meaty flavor.
MEAT the DCS GRILL WITH RECIPES from AMERICA'S TEST KITCHEN
9
Wedge Salad
SERVES 6
This salad tastes best when the iceberg wedges are cold.
We like Stilton blue cheese for its firm texture and sharp
(but not overwhelming) flavor.
4
slices bacon
1
large shallot, sliced into ⅛-inch-thick rings
¼
cup red wine vinegar
4
ounces Stilton blue cheese, crumbled (1 cup)
⅓
cup mayonnaise
¼
cup sour cream
3
tablespoons milk
1
garlic clove, minced
¼
teaspoon salt
¼
teaspoon pepper
1 head iceberg lettuce (9 ounces),
cored and cut into 6 wedges
12
© 2014 America’s Test Kitchen. All rights reserved. PHOTOGRAPHY: Carl Tremblay
ounces cherry tomatoes, halved
1. Cook bacon in 10-inch skillet over medium heat
until crispy, 7 to 9 minutes. Transfer bacon to paper towel–
lined plate. Combine shallot and vinegar in bowl and let
sit for 20 minutes.
2. Using fork, remove shallot from vinegar; reserve
shallot and 2 tablespoons vinegar. Whisk ¾ cup blue
cheese, mayonnaise, sour cream, milk, garlic, salt, pepper,
and reserved vinegar in bowl until combined. (Dressing
can be refrigerated for up to 1 week.)
3. Arrange lettuce wedges on platter and top with
dressing, tomatoes, and shallot. Crumble bacon over top
and sprinkle with remaining ¼ cup blue cheese before
serving.
MEAT the DCS GRILL WITH RECIPES from AMERICA'S TEST KITCHEN
10
Grilled BaconWrapped Fish
Fillets
SERVES 4
If the fish fillets are thicker or thinner than 1 inch, they will
have slightly different cooking times. If the thickness of your
fillets is uneven, see “Ensuring Even Cooking.” Wood chunks
are not recommended for this recipe. We rely on wire racks
in steps 2 and 4 to keep the bacon crispy.
DID YOU KNOW that the 36" and 48" DCS grills have a
dedicated smoker tray with a direct 3,500 BTU burner
offering a clean, convenient option for grilling enthusiasts?
You can skip making a handmade smoker in step 2 of this
recipe and add wood chips straight to your DCS smoker
tray for smoking your Grilled Bacon-Wrapped Fish Fillets
and more.
12
2
1½
© 2014 America’s Test Kitchen. All rights reserved. PHOTOGRAPHY: Carl Tremblay
slices bacon
teaspoons minced fresh thyme
teaspoons grated lemon zest,
plus lemon wedges for serving
¾
teaspoon salt
¼
teaspoon pepper
4
(6-ounce) skinless bluefish, halibut, mahi-mahi,
or sea bass fillets, about 1 inch thick
1
tablespoon mayonnaise
2
cups wood chips, soaked in water
for 15 minutes and drained
KEY STEPS:
WRAPPING FILLETS IN BACON
1. Microwave the bacon
between two plates. This
prevents it from curling, making
it easy to wrap around the
fillets.
2. Wrap three slices of bacon
around each fillet and then
secure the slices with a dollop
of mayonnaise.
1. Evenly space 6 slices of bacon on large plate, then
evenly space remaining 6 slices crosswise on top. Weigh
down bacon with second plate and microwave until fat is
rendered and bacon is slightly shriveled but still pliable,
1 to 3 minutes. Let cool for 5 minutes.
2. Set wire rack in rimmed baking sheet. Combine
thyme, lemon zest, salt, and pepper in small bowl. Pat fillets
dry with paper towels and rub evenly with thyme mixture.
Wrap each fillet with 3 pieces of cooled bacon, using dollop
of mayonnaise to secure ends. Place fillets on prepared wire
rack and refrigerate while preparing grill. Using large piece
of heavy-duty aluminum foil, wrap soaked chips in foil
packet and cut several vent holes in top.
3. Remove cooking grate and place wood chip packet
directly on primary burner. Set grate in place, turn all
burners to high, cover, and heat grill until hot and wood
chips are smoking, about 15 minutes. Leave all burners
on high.
4. Set second wire rack in second rimmed baking
sheet. Clean and oil cooking grate. Place fillets seam side
down on grill, opposite wood chip packet. Cover and
cook until fish flakes apart when gently prodded with
paring knife and registers 140 degrees, 10 to 14 minutes,
gently flipping fillets with 2 spatulas halfway through
cooking. Transfer fillets to clean prepared wire rack, tent
loosely with foil, and let rest for 5 minutes. Serve with
lemon wedges.
MEAT the DCS GRILL WITH RECIPES from AMERICA'S TEST KITCHEN
11
Barbecued Glazed
Pork Roast
SERVES 6
For easier carving, have the butcher remove the tip of the
chine bone and cut the remainder of the chine bone from
between the ribs, a technique called scoring. Look for a
roast with a ¼-inch fat cap; if you end up with a thicker
fat cap, trim it to ¼ inch. For a spicier roast, use the larger
amount of hot sauce.
DID YOU KNOW that the 36" and 48" DCS grills have a
dedicated smoker tray with a direct 3,500 BTU burner
offering a clean, convenient option for grilling enthusiasts?
You can skip making a handmade smoker in step 1 of this
recipe and add wood chips straight to your DCS smoker
tray for low-temperature roasting and smoking your
Barbecued Glazed Pork Roast and more.
1
(4- to 5-pound) blade-end or center-cut bone-in
pork rib roast, chine bone removed
⅓
1
1½
1
cup packed brown sugar
tablespoon kosher salt
teaspoons pepper
teaspoon paprika
½
teaspoon garlic powder
2
cups wood chips
1½
cups ketchup
1½
cups apple juice
3
tablespoons cider vinegar
1
tablespoon Worcestershire sauce
1
tablespoon yellow mustard seeds
1–2
1
© 2014 America’s Test Kitchen. All rights reserved. PHOTOGRAPHY: Carl Tremblay
teaspoons hot sauce
(13 by 9-inch) disposable aluminum pan
1. Pat roast dry with paper towels. Using sharp knife,
cut ½-inch-deep slits, spaced ½ inch apart, in crosshatch
pattern through fat cap. Combine 1 teaspoon sugar, salt,
pepper, paprika, and garlic powder in small bowl and
rub all over roast, making sure to rub spice mixture into
crosshatch. Wrap roast with plastic wrap and refrigerate for
6 to 24 hours. Just before grilling, soak wood chips in water
for 15 minutes, then drain. Using large piece of heavy-duty
aluminum foil, wrap soaked chips in foil packet and cut
several vent holes in top.
2. Remove cooking grate and place wood chip packet
directly on primary burner. Set grate in place, turn all
burners to high, cover, and heat grill until hot and wood
chips are smoking, about 15 minutes. Leave primary burner
on high and turn off other burner(s).
3. Clean and oil cooking grate. Place roast meat side
up on cooler side of grill, with rib bones facing fire. Cook,
covered, until meat registers 90 to 100 degrees, about
1 hour.
4. Meanwhile, whisk ketchup, juice, vinegar,
Worcestershire, mustard seeds, hot sauce, and remaining
sugar in disposable pan until sugar dissolves. Place
disposable pan on grill and transfer roast to disposable pan
with glaze. Spoon glaze over roast. Continue to cook on
cooler side of grill, covered, basting roast with glaze every
15 minutes, until meat registers 140 degrees, 45 minutes
to 1¼ hours.
5. Remove disposable pan from grill; tent roast loosely
with foil and let rest in glaze for 30 minutes. Transfer
roast to carving board and pour glaze into serving vessel,
skimming off fat as needed. (You should have about 2 cups
glaze.) Carve roast in between ribs into thick chops. Serve,
passing glaze separately.
MEAT the DCS GRILL WITH RECIPES from AMERICA'S TEST KITCHEN
12
Tarragon-Mustard
String Bean Salad
SERVES 4 TO 6
This salad can be served cold or at room temperature,
which makes it equally good for an indoor or outdoor meal.
If you can’t find yellow wax beans, use 1½ pounds of green
beans total. You can substitute fresh dill or parsley for
the tarragon.
3
tablespoons extra-virgin olive oil
1½
tablespoons white wine vinegar
1½
tablespoons Dijon mustard
1
tablespoon lemon juice
2
teaspoons honey
2
teaspoons finely chopped fresh tarragon
¼
teaspoon pepper
⅛
teaspoon cayenne pepper
12
ounces green beans, trimmed
12
ounces yellow wax beans, trimmed
2
teaspoons salt
© 2014 America’s Test Kitchen. All rights reserved. PHOTOGRAPHY: Carl Tremblay
1. Whisk oil, vinegar, mustard, lemon juice, honey,
tarragon, pepper, and cayenne together in large bowl. Set
aside.
2. Bring 4 quarts water to boil in large pot. Add
beans and salt and cook until beans are crisp-tender, about
5 minutes. Drain beans and transfer to bowl with dressing.
Toss to combine. Refrigerate for at least 30 minutes or up
to 3 days before serving.
MEAT the DCS GRILL WITH RECIPES from AMERICA'S TEST KITCHEN
13
Grilled HoneyGlazed Pork Chops
SERVES 4
Be sure to break up any lumps of cornstarch in the vinegar
mixture in step 2; otherwise, the glaze won’t be smooth.
4
(10-ounce) bone-in pork rib or center-cut chops,
about 1 inch thick, trimmed
¼
cup sugar
1
teaspoon salt
1
teaspoon pepper
2
tablespoons cider vinegar
½
teaspoon cornstarch
¼
cup honey
1½
tablespoons Dijon mustard
½
teaspoon minced fresh thyme
⅛
teaspoon cayenne pepper
1. Cut 2 slits about 2 inches apart through fat and
connective tissue around outside of each chop. Combine
sugar, salt, and pepper in bowl. Pat chops dry with paper
towels and rub with sugar mixture.
2. Whisk vinegar and cornstarch in small saucepan
until no lumps remain. Stir in honey, mustard, thyme, and
cayenne and bring to boil. Reduce heat to medium-low
and simmer until glaze is reduced to ¼ cup, 5 to 7 minutes.
3. Turn all burners to high, cover, and heat grill until
hot, about 15 minutes. Leave primary burner on high and
turn other burner(s) to medium-low.
4. Clean and oil cooking grate. Place chops on
cooler side of grill, cover, and cook until meat registers
140 degrees, 3 to 5 minutes per side. Brush chops with
glaze and cook, glazed side down, over hotter side of grill
until caramelized, about 1 minute. Brush second side of
chops with glaze, flip, and cook 1 minute longer. Transfer
chops to platter, tent loosely with aluminum foil, and let
rest for 5 to 10 minutes. Brush chops with remaining glaze
and serve.
© 2014 America’s Test Kitchen. All rights reserved. PHOTOGRAPHY: Carl Tremblay
KEY STEPS:
GETTING THE GLAZE TO CLING
REDUCE A thin glaze runs off the
chops when it’s exposed to the
heat of the grill. Simmering the
glaze until it’s thick and sticky
helps it cling.
RUB Smooth chops offer nothing
for a glaze to grab. On the grill,
a sugar rub melts into a bumpy,
caramelized crust, which gives
the glaze a hold.
BRUSH The chops are cooked on
the cooler side of the grill first.
Then they’re brushed with glaze
and given a fast, hot sear; the
glaze never has time to melt off.
MEAT the DCS GRILL WITH RECIPES from AMERICA'S TEST KITCHEN
14
Spinach Salad with
Carrots, Orange,
and Sesame
SERVES 4 TO 6
Toast the sesame seeds in a dry skillet over medium heat
until fragrant (about 1 minute), and then remove the pan
from the heat. Use a vegetable peeler to shave the carrots
into long ribbons.
2
oranges
6
ounces (6 cups) baby spinach
2
carrots, peeled and shaved into ribbons
2
scallions, sliced thin
2
tablespoons plus 1 teaspoon rice vinegar
1
small shallot, minced
1
teaspoon Dijon mustard
¾
teaspoon mayonnaise
¼
teaspoon salt
3
tablespoons vegetable oil
1½
1
© 2014 America’s Test Kitchen. All rights reserved. PHOTOGRAPHY: Carl Tremblay
tablespoons toasted sesame oil
tablespoon sesame seeds, toasted
1. Grate ½ teaspoon zest from 1 orange and set aside.
Cut away peel and pith from oranges. Holding fruit over
bowl, use paring knife to slice between membranes to
release segments. Place spinach, carrots, scallions, and
orange segments in large bowl.
2. Combine vinegar, shallot, mustard, mayonnaise,
salt, and reserved orange zest in small bowl. Whisk until
mixture appears milky and no lumps remain. Combine
vegetable oil and sesame oil in liquid measuring cup.
Whisking constantly, very slowly drizzle oils into mixture.
If pools of oil gather on surface, stop addition of oils and
whisk mixture well to combine, then resume whisking in
oils in slow stream. Vinaigrette should be glossy and lightly
thickened.
3. Pour vinaigrette over spinach mixture and toss to
coat; sprinkle with sesame seeds and serve immediately.
MEAT the DCS GRILL WITH RECIPES from AMERICA'S TEST KITCHEN
15
Grill-Smoked
Salmon
SERVES 6
For the fillets to cook at the same rate, they must be the same
size and shape, so we prefer to purchase a 2 ½- to 3‑pound
whole center-cut fillet and cut it into six pieces. Serve the
salmon with Apple-Mustard Sauce (recipe follows), if desired,
or with lemon wedges.
DID YOU KNOW that the 36" and 48" DCS grills have a
dedicated smoker tray with a direct 3,500 BTU burner
offering a clean, convenient option for grilling enthusiasts?
You can skip making a handmade smoker in step 2 of this
© 2014 America’s Test Kitchen. All rights reserved. PHOTOGRAPHY: Carl Tremblay
recipe and add wood chips straight to your DCS smoker tray
for smoking your Grill-Smoked Salmon and more.
2
tablespoons sugar
1
tablespoon kosher salt
6
(6- to 8‑ounce) center-cut skin-on salmon fillets
2
cups wood chips, half of chips soaked in water
for 15 minutes
Combine sugar and salt in bowl. Set wire rack in
rimmed baking sheet, set salmon on rack, and sprinkle flesh
side evenly with sugar mixture. Refrigerate, uncovered,
for 1 hour. With paper towels, brush any excess salt and
sugar from salmon and blot dry. Return salmon on wire
rack to refrigerator, uncovered, while preparing grill.
2. Combine soaked and unsoaked chips. Using large
piece of heavy-duty aluminum foil, wrap chips in foil
packet and cut several vent holes in top. Remove cooking
grate and place wood chip packet directly on primary
burner. Set grate in place, turn primary burner to high
(leave other burners off ), cover, and heat grill until hot and
wood chips are smoking, 15 to 25 minutes. Turn primary
burner to medium. (Adjust primary burner as needed to
maintain grill temperature of 275 to 300 degrees.)
3. Fold piece of heavy-duty foil into 18 by 6‑inch
rectangle. Place foil rectangle on cooler side of grill and
place salmon fillets on foil, spaced at least ½ inch apart.
Cover and cook until center of thickest part of fillet is still
translucent when checked with tip of paring knife and
registers 125 degrees, 30 to 40 minutes. Transfer to platter
and serve warm or at room temperature.
1.
Apple-Mustard Sauce
MAKES 1½ CUPS
2
Honeycrisp or Granny Smith apples, peeled,
cored, halved, and cut into ¼-inch dice
¼
cup whole-grain mustard
2
tablespoons Dijon mustard
2
tablespoons minced fresh chervil or parsley
1
tablespoon cider vinegar
1
tablespoon honey
¼
teaspoon salt
Combine all ingredients in bowl.
NOW WE’RE SMOKIN’
The two most common methods for smoking fish
are cold and hot smoking. Both approaches require
special equipment and a serious time investment and
result in something that is more of an ingredient than
a main dish. Our hybrid recipe produces an entrée
that captures the uniquely smooth and lush texture
of cold-smoked salmon and the forward smokiness of
hot-smoked salmon. The best part? It cooks in only 30
to 40 minutes on a gas grill.
COLD-SMOKED:
Slick and silky;
mild smoke.
HOT-SMOKED:
Dry and firm;
potent smoke.
HYBRID GRILL-SMOKED:
Ultramoist; rich,
balanced smoke.
MEAT the DCS GRILL WITH RECIPES from AMERICA'S TEST KITCHEN
16
Spicy Grilled Chile
and Lime Shrimp
Skewers
SERVES 4
You will need four 12-inch metal skewers for this recipe.
Marinade
3
tablespoons olive oil
1
jalapeño chile, stemmed, seeded, and minced
6
garlic cloves, minced
1
teaspoon grated lime zest
plus 5 tablespoons juice (3 limes)
½
teaspoon salt
½
teaspoon ground cumin
¼
teaspoon cayenne pepper
Shrimp
1½
pounds extra-large shrimp (21 to 25 per pound),
peeled and deveined
½
1
© 2014 America’s Test Kitchen. All rights reserved. PHOTOGRAPHY: Carl Tremblay
teaspoon sugar
tablespoon minced fresh cilantro
1. FOR THE MARINADE: Process all ingredients in
food processor until finely ground, about 20 seconds.
Transfer marinade to medium bowl; set aside 2 tablespoons
marinade for finishing shrimp.
2. FOR THE SHRIMP: Pat shrimp dry with paper towels.
Using paring knife, make shallow cut down outside curve
of shrimp to open up flesh. Add shrimp to bowl with
marinade and toss to coat. Cover bowl and refrigerate
for at least 30 minutes or up to 1 hour. Thread marinated
shrimp tightly onto 4 skewers (8 to 9 shrimp per skewer),
alternating direction of heads and tails. Sprinkle 1 side of
shrimp skewers with sugar.
3. Turn all burners to high, cover, and heat grill until
hot, about 15 minutes. Leave primary burner on high and
turn other burner(s) to low.
4. Clean and oil cooking grate. Place skewers, sugared
side down, over hotter side of grill and cook, uncovered,
until lightly charred, 3 to 4 minutes. Flip skewers and move
to cooler side of grill. Cover and continue to cook until
shrimp are uniformly pink, 1 to 2 minutes.
5. Holding skewers with potholder, use tongs to
slide shrimp off skewers into medium bowl. Add reserved
marinade for finishing shrimp and toss to coat. Transfer
shrimp to platter and sprinkle with cilantro. Serve.
TECHNIQUE:
HOW TO SKEWER SHRIMP
Butterflying the shrimp helps the marinade penetrate
the meat and exposes more surface area to which the
finishing sauce can cling. Packing the shrimp headto-tail on the skewers makes a more compact mass,
which allows the shrimp to stay on the grill longer
without drying out so that a good char develops.
1. Using paring knife, make
shallow cut down outside
curve of shrimp to open up
flesh.
2. Alternate direction of each
shrimp as you pack them
tightly onto skewer (you
should have 8 to 9 shrimp per
skewer).
MEAT the DCS GRILL WITH RECIPES from AMERICA'S TEST KITCHEN
17
Tangy AppleCabbage Slaw
SERVES 8
To prep the apple, core it, cut it into ¼-inch-thick planks, stack
the planks, and cut them into matchsticks.
1 small head green cabbage (1¼ pounds),
cored and chopped
1
teaspoon salt
1 Granny Smith apple, cored and cut into
¼-inch-thick matchsticks
1
scallion, sliced thin
¼
cup cider vinegar
¼
cup sugar
3
tablespoons vegetable oil
1½
⅛
teaspoons Dijon mustard
© 2014 America’s Test Kitchen. All rights reserved. PHOTOGRAPHY: Carl Tremblay
teaspoon red pepper flakes
1. Toss cabbage and salt together in colander set
over medium bowl. Let sit until wilted, about 1 hour.
Rinse cabbage under cold water. Drain, dry well with
paper towels, and transfer to large bowl. (At this point,
dried cabbage can be transferred to zipper-lock bag and
refrigerated for up to 24 hours.) Add apple and scallion to
cabbage and toss to combine.
2. Bring vinegar, sugar, oil, mustard, and pepper flakes
to boil in small saucepan over medium heat. Pour dressing
over cabbage mixture and toss to coat. Cover with plastic
wrap and refrigerate for at least 1 hour or up to 24 hours
before serving.
MEAT the DCS GRILL WITH RECIPES from AMERICA'S TEST KITCHEN
18
Barbecued Pulled
Chicken
MAKES 8 SANDWICHES
Chicken
1
cup salt
2
(4-pound) whole chickens, giblets discarded
Pepper
2
cups wood chips, soaked in water for
5 minutes and drained
Sauce
2
teaspoons vegetable oil
1
onion, chopped fine
4
cups chicken broth
1¼
cups cider vinegar
1
cup brewed coffee
¾
cup molasses
½
cup tomato paste
½
cup ketchup
2
tablespoons brown mustard
1
tablespoon hot sauce
½
teaspoon garlic powder
¼
teaspoon liquid smoke
8
hamburger buns
1. FOR THE CHICKEN: Dissolve salt in 4 quarts cold
water in large container. With chickens breast side down,
using kitchen shears, cut through bones on either side
of backbone; discard backbone. Flip chickens over and
press on breastbones to flatten. Using chef ’s knife, split
chickens in half lengthwise through center of breastbone.
Using metal skewer, poke 20 holes all over each chicken
half. Submerge chicken in brine, cover, and refrigerate for
1 hour. Remove chicken from brine and pat dry with paper
towels. Season chicken with pepper. Using large piece of
heavy-duty aluminum foil, wrap soaked chips in foil packet
and cut several vent holes in top.
2. FOR THE SAUCE: Meanwhile, heat oil in Dutch
oven over medium-high heat until shimmering. Add onion
and cook until softened, about 5 minutes. Whisk in broth,
vinegar, coffee, molasses, tomato paste, ketchup, mustard,
hot sauce, and garlic powder and bring to boil. Reduce
heat to medium-low and simmer until mixture is thick and
reduced to 4 cups, 1 hour 5 minutes to 1¼ hours. Whisk in
liquid smoke; reserve 1 cup sauce for serving. (Sauce can be
refrigerated for up to 2 days. Rewarm over medium-low
heat before adding chicken.)
© 2014 America’s Test Kitchen. All rights reserved. PHOTOGRAPHY: Carl Tremblay
3. Remove cooking grate and place wood chip packet
directly on primary burner. Set grate in place, turn all
burners to high, cover, and heat grill until hot and wood
chips are smoking, about 15 minutes. Leave primary burner
on high and turn off other burner(s).
4. Clean and oil cooking grate. Place chicken skin side
up on cooler side of grill with legs closest to fire. Cover and
cook until breasts register 160 degrees and thighs register
175 degrees, 1¼ hours to 1 hour 25 minutes.
5. Transfer chicken to carving board, tent loosely
with foil, and let rest until cool enough to handle, about
15 minutes. Discard skin. Pull meat off bones, separating
dark and white meat. Roughly chop dark meat into ½-inch
pieces. Shred white meat into thin strands.
6. Add chicken to pot with sauce and cook over
medium-low heat until chicken is warmed through, about
5 minutes. Serve on buns, passing reserved sauce separately.
MEAT the DCS GRILL WITH RECIPES from AMERICA'S TEST KITCHEN
19
Fresh Strawberry
Mousse
SERVES 4 TO 6
This recipe works well with supermarket strawberries and
farmers’ market strawberries. In step 1, be careful not to
overprocess the berries. For more complex berry flavor,
replace the 3 tablespoons of raw strawberry juice in step 2
with strawberry or raspberry liqueur.
2
pounds strawberries, hulled (6½ cups)
½
cup (3½ ounces) sugar
Pinch salt
1¾
teaspoons unflavored gelatin
4 ounces cream cheese, cut into 8 pieces
and softened
½
© 2014 America’s Test Kitchen. All rights reserved. PHOTOGRAPHY: Carl Tremblay
cup heavy cream, chilled
GETTING THE MOST OUT OF
SUPERMARKET STRAWBERRIES
Supermarket strawberries rarely deliver the bright
flavor and concentrated sweetness that you find
in farmers’ market specimens. By macerating the
finely chopped berries and then using both fresh and
cooked forms of the fruit, we were able to capture the
bright, deep strawberry flavor that we wanted.
A LITTLE CONCENTRATED JUICE:
By reducing the shed berry juice
(about ⅔ cup) to just 3 tablespoons,
we were able to deepen its flavor
and control the amount of liquid we
were adding to the mousse.
A LOT OF FRESH PUREE:
Pureeing and straining the
macerated chopped berries yields
about 1⅔ cups of puree—enough for
a punch of bright, fresh berry flavor.
1. Cut enough strawberries into ¼-inch dice to measure
1 cup; refrigerate until ready to garnish. Pulse remaining
strawberries in food processor in 2 batches until most pieces
are ¼ to ½ inch thick (some larger pieces are fine), 6 to 10
pulses. Transfer strawberries to bowl and toss with ¼ cup
sugar and salt. (Do not clean processor.) Cover bowl and
let strawberries stand for 45 minutes, stirring occasionally.
2. Strain processed strawberries through fine-mesh
strainer into bowl (you should have about ⅔ cup juice).
Measure out 3 tablespoons juice into small bowl, sprinkle
gelatin over juice, and let sit until gelatin softens, about 5
minutes. Place remaining juice in small saucepan and cook
over medium-high heat until reduced to 3 tablespoons,
about 10 minutes. Remove pan from heat, add softened
gelatin mixture, and stir until gelatin has dissolved. Add
cream cheese and whisk until smooth. Transfer mixture
to large bowl.
3. While juice is reducing, return strawberries to
now-empty processor and process until smooth, 15 to
20 seconds. Strain puree through fine-mesh strainer into
medium bowl, pressing on solids to remove seeds and pulp
(you should have about 1⅔ cups puree). Discard any solids
in strainer. Add strawberry puree to juice-gelatin mixture
and whisk until incorporated.
4. Using stand mixer fitted with whisk, whip cream on
medium-low speed until foamy, about 1 minute. Increase
speed to high and whip until soft peaks form, 1 to 3 minutes.
Gradually add remaining ¼ cup sugar and whip until stiff
peaks form, 1 to 2 minutes. Whisk whipped cream into
strawberry mixture until no white streaks remain. Portion
into dessert dishes and chill for at least 4 hours or up to
48 hours. (If chilled longer than 6 hours, let mousse sit at
room temperature for 15 minutes before serving.) Serve,
garnishing with reserved diced strawberries.
MEAT the DCS GRILL WITH RECIPES from AMERICA'S TEST KITCHEN
20
Cream Cheese
Brownies
MAKES SIXTEEN 2-INCH BROWNIES
To accurately test the doneness of the brownies, be sure to
stick the toothpick into the brownie portion, not the cream
cheese. Leftover brownies should be stored in the refrigerator. Let leftovers stand at room temperature for 1 hour
before serving.
Cream Cheese Filling
4
ounces cream cheese, cut into 8 pieces
½
cup sour cream
2
tablespoons sugar
1
tablespoon all-purpose flour
© 2014 America’s Test Kitchen. All rights reserved. PHOTOGRAPHY: Carl Tremblay
Brownie Batter
⅔
cup (3⅓ ounces) all-purpose flour
½
teaspoon baking powder
½
teaspoon salt
4
ounces unsweetened chocolate, chopped fine
8
tablespoons unsalted butter
1¼
cups (8¾ ounces) sugar
2
large eggs
1
teaspoon vanilla extract
DOLLOP BROWNIE BATTER, NOT
CREAM CHEESE
By rethinking the standard swirling process, we get a
perfectly marbled brownie that bakes evenly from edge
to center.
1. S
pread cream cheese mixture
over brownie base: Evenly
spreading the cream cheese
mixture prevents it from
weighing down the brownie
base.
2. Warm reserved brownie
batter, and then dollop and
swirl: Top with spoonfuls of
reserved brownie batter—
microwaved for a few seconds
to make it more fluid and
easier to work with—before
swirling with a knife.
1. FOR THE CREAM CHEESE FILLING: Microwave
cream cheese until soft, 20 to 30 seconds. Add sour cream,
sugar, and flour and whisk to combine. Set aside.
2. Adjust oven rack to middle position and heat oven
to 325 degrees. Make foil sling for 8-inch square baking
pan by folding 2 long sheets of aluminum foil so each is 8
inches wide. Lay sheets of foil in pan perpendicular to each
other, with extra foil hanging over edges of pan. Push foil
into corners and up sides of pan, smoothing foil flush to
pan. Grease foil.
3. FOR THE BROWNIE BATTER: Whisk flour, baking
powder, and salt together in bowl and set aside. Microwave
chocolate and butter in bowl at 50 percent power, stirring
occasionally, until melted, 1 to 2 minutes.
4. Whisk sugar, eggs, and vanilla together in medium
bowl. Add melted chocolate mixture (do not clean bowl)
and whisk until incorporated. Add flour mixture and fold
to combine.
5. Transfer ½ cup batter to bowl used to melt chocolate.
Spread remaining batter in prepared pan. Spread cream
cheese filling evenly over batter.
6. Microwave bowl of reserved batter until warm and
pourable, 10 to 20 seconds. Using spoon, dollop softened
batter over cream cheese filling, 6 to 8 dollops. Using
knife, swirl batter through cream cheese filling, making
marbled pattern, 10 to 12 strokes, leaving ½-inch border
around edges.
7. Bake until toothpick inserted in center comes out
with few moist crumbs attached, 35 to 40 minutes, rotating
pan halfway through baking. Let cool in pan on wire rack
for 1 hour.
8. Using foil overhang, lift brownies out of pan.
Return brownies to wire rack and let cool completely,
about 1 hour. Cut into 2-inch squares and serve.
MEAT the DCS GRILL WITH RECIPES from AMERICA'S TEST KITCHEN
21
www.dcsappliances.com
DCS Toll Free Sales & Service: 888-936-7872
DCSPS0409 May 2014
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