Guy on Fire 130 Recipes for Adventures in Outdoor Cooking

464 Pages·2014·16.6 MB·English

by  Guy Fieri

Dedication
To the two greatest outdoor cooks I ever knew.
My dad, Jim, and my father-in-law, Bob Brisson
Thanks for teaching me that “out of the frying pan and into the fire” is a good thing.
The next generation.
Burn, baby, burn!
Contents
DEDICATION
WHAT IT’S ALL ABOUT
INTRODUCING THE OUTDOOR ARSENAL
THE EQUIPMENT RUNDOWN
THE RULES OF THE BARBECUE
1. BACKYARD BASH
Crispy Zucchini Planks with Parmesan and Aioli
Roasted Garlic, Sriracha, and Chipotle Aiolis
Homemade Hot Sauce
Pimento Cheese–Stuffed Jalapeños
Cast-Iron Beef Tenderloin with Blackberry Jalapeño Sauce
GET TO KNOW A BUTCHER
California Brick Chicken with Apricot-Mint Chimichurri
Salt and Pepper Spareribs with Romesco Sauce
SETTING THE BAR ON SPARERIBS
Grilled Lamb Chops with Olive-Orange Tapenade
Miso Side of Salmon with Pickled Carrots and Daikon
Lava Rock Shrimp with Honey-Lime Chipotle Sauce and Mango Jicama Salsa
Smoky Bean Chili
Guy’s Straight-Up Burgers with a Pig Patty and Donkey Sauce
Black and Blue Burger with Bacon and Avocado
Philly Cheese Steak Egg Rolls
Turkey and Blistered Green Chile Burger Melt
THE FIERI FAMILY TURKEY TAKEOVER
Seared Tuna Burgers with Sesame and Spicy Mayo
“Danger Dogs”—Bacon-Wrapped Hot Dogs with Spicy Fruit Relish
Soft-Shell Crab Sandwiches with Homemade Slaw and Tartar Sauce
Grilled Baby Artichokes
Ahi Poke and Toasted Seaweed Salad
Charred Octopus and White Bean Salad
OCTOPUS PREP
Salted Bourbon Caramel Milkshake
Blueberry Peach Crisp
Rock and Roll Mai Tai
The Big Island Punch
Raspberry Picante Paloma Pitchers
2. EXTREME TAILGATING
Bacon-Wrapped Scallops Glazed with Maple Butter
Grilled Chicken Wings Two Ways
BEE STING WINGS
Andouille-Stuffed Pork Loin with Creole Mustard
TRADITIONAL OVEN COOKING METHOD
St. Louis Ribs with Tequila BBQ Sauce
ON RIBS: BABY BACK VS. ST. LOUIS
Korean Glazed Sticky Short Ribs
THE SECRET OF THE SILVERSKIN
Crispy Asian-Style Fried Chicken
Apricot Glazed Chicken Thighs with Pickled Red Onions
Brazilian Bacon-Wrapped Chicken Thighs with Peri Peri Sauce
Spicy Cracked Chile Crab
Tri-Tip Dip Sandwich with Horseradish Mayo
Grilled Sausage Kebabs Three Ways
Grilled Lamb Sandwiches with Harissa Mayo and Quick-Pickled Cucumbers
GUIDO HAD A LITTLE LAMB
Lamb and Feta Sliders with Mint Tzatziki
Grilled Tequila Lime Fish Tacos with Cilantro-Lime Crema
Fresh Corn and Flour Tortillas
COMPETITION BARBECUE BY THE MOTLEY QUE
AMERICAN ROYAL: INVITATIONAL AND OPEN
MOTLEY QUE CREW BBQ TIMELINE
MOTLEY QUE & A
RAMBLINGS FROM RILEY ON THE ROYAL
Motley Que Championship Pork Butt
Motley Que 2011 American Royal Ribs
Motley Que American Royal Invitational First Place Chicken
Motley Que American Royal Brisket
BBQ Brisket Hash with Roasted Red Pepper Hollandaise
Red Wine Beef Stroganoff with Buttered Noodles
MY BEEF WITH LORI’S NOODLES
Smoked Chicken Tacos with Roasted Red Pepper Salsa
Smoked Chicken, Sausage, and Andouille Gumbo
Chicken, Pork, and Sausage Jambalaya
3. AT THE LAKE
Chicken-Fried Steak with Mushroom Gravy
BBQ MVP
“WHATEVER YOU HAVE” BREADING
Bone-In Double-Cut Pork Chops with Brie and Apples
Pancakes, Sweet and Savory
Maple Nut Granola and Other Variations
Queso Fundido with Fresh Tortilla Chips
Beef Ribs with Orange BBQ Sauce
Moroccan Chicken Tagine with Spicy Tahini Sauce
CAMPFIRE DUTCH OVENS
HOW TO TREATA YO PITA
Chorizo and Polenta Casserole with Crispy Kale
Volcano Chicken with Maui Onion Straws
Chicken Paillard Salad with Mustardy Vinaigrette
Lamb Curry with Chickpeas and Spinach
Spicy Carbonara with Pancetta and Parm
Pork Chile Verde
Baked Ziti
Blackened Trout with Shrimp Sauce
TROUT FOR AUNT PATTY
HUNTER’S FIRST TROUT
Roasted Shrimp and Crab Etouffée
ROUX THE DAY
Catfish (or Any Fresh-Caught Fish) and Peppers en Papillote
THE CATFISH CRUCIFIXION
Turkey and Quinoa–Stuffed Peppers with Roasted Tomatillo Avocado Sauce
Lamb Barbacoa Tacos
BANANA LEAVES
Farro Salad with Citrus Vinaigrette
Chipotle Corn Salad with Grilled Bacon
Wild Mushroom Risotto
Roasted Poblano Skillet Cornbread
Banana Split with Rum-Roasted Pineapple
Pineapple Upside-Down Cake with Rum Blueberries
Bourbon Blueberry and Peach Cobbler
Guy’s Lemongrass-Ginger Julep
4. CAMPGROUND COOKIN’
Smoked Salmon Hash
Ham and Grits with Red-Eye Gravy
Stout-Braised Short Ribs with Pearl Barley
IF YOU WOULDN’T DRINK IT, DON’T COOK WITH IT
Zing Zang Flank Steak
SKEWERS