Free I'm Just Here for the Food by Alton Brown Page A

during cooking
• coffee can (for feeding in fresh charcoal)
• pocket timer
• various-size disposable aluminum pans to catch drips
     
When you want to cover some, but not all of the items on your grill, go for a disposable-foil roasting pan. They’re cheap, come in a dozen different sizes, and when you’re done cooking, you’ll have something sterile to carry the chow in.
     
     
Liz & Dick Rack of Lamb
     
Elizabeth Taylor and Richard Burton were always on again/off again, so I call any dish that swings from direct to indirect heat “Liz & Dick.” The goal is to develop a nicely charred crust and to cook the meat through without burning the outside. This method occupies the nether region between direct grilling and grill-roasting and could be applied to just about any food that has more mass than surface area.
 
     
Application: Grilling by direct and indirect heat
Hold the rack of lamb upright on a cutting board so that the ribs are straight up in the air. Cut in half by holding the center two ribs apart and slicing straight down between them. When you almost get to the board you’ll have to shift your knife around the bone.
Lubricate the mini roasts with oil and season with salt and pepper. Fold a strip of heavy-duty aluminum foil around the exposed rib bones so that they won’t burn.
Fill a chimney starter with charcoal and light. Arrange the coals on one side of the grill. (If you’re working with a Weber kettle, open the bottom and top vents.) Let it burn for 5 minutes then execute an ice cube test directly over the fire. It should melt completely in 20 to 25 seconds.
Software:
Rack of lamb (2 pounds; I prefer
domestic lamb)
Olive oil
Salt and freshly ground black pepper
6 red potatoes
Crushed rosemary sprigs

Hardware:
Cutting board
Heavy-duty aluminum foil
Chimney starter
Charcoal
Instant-read thermometer
Serving platter
Small cast-iron skillet

     

     

     
Place the lamb pieces on the grill, bone side up and pointing inward, and grill them for 5 minutes, or until brown. Flip bone side down and put the cover on the grill. Cook for 5 minutes, then lift the lid and rotate lamb off the heat. Replace the lid and cook for 8 minutes more or until the internal temperature reads 138° F on an instant-read thermometer. Transfer the lamb to a platter and allow the meat to rest.
By the way, there’s a lot of room on that grill. So why not put something on the other side of the grate? Something that won’t mind being directly over the heat while the lamb is off to the side. Say, a small iron skillet full of red potatoes, cut in half, tossed in oil, seasoned with salt, pepper, and crushed rosemary, and placed cut side down in the skillet. (Or you could make classic hobo packs by constructing a pouch from a triple layer of heavy aluminum foil and filling it with cubed root vegetables, herbs, and butter.) Go ahead, play: it would be a shame to waste all that good heat.
 
Yield: 2 servings

     
The Cure for Salmon
     
Application: Grilling by indirect heat
Crimp together 2 sheets of heavy-duty aluminum foil to form a sheet 1½ times longer and 3 to 4 times wider than the fish. Spread a single layer of plastic wrap over the foil. Pour the honey into the ramekin and microwave on high for 30 seconds or until it becomes thin. Brush the fish with the honey and set aside.
Combine the salt and the sugar. Spread ⅓ of this mixture down the center of the plastic wrap, roughly in the shape of the fish. Lay the fish on top and then spread the remainder of the mixture on top of the fish (see illustrations at far right). You should barely see the flesh through the rub. Finally, lightly wipe your hand from the fish tail to the head so the coverage will be lighter at the tail end than over the thicker meat of the flanks.
Pull the sides of the foil over the fish, then carefully crimp downward until you have a tight seal against the fish. Crimp the ends of the package in at least three turns. (Make the package as watertight as