The chef and owner of The Woodshed Smokehouse, Tim Love, is bringing you delicious grilling ideas just in time for the 4th of July. Here, Love makes grilled skirt steak, confit potato salad and whole oak-smoked cauliflower with chile arbol.
Recipe: Whole oak-smoked cauliflower with chile arbol (on this page) Recipe: Confit potato salad (on this page) Recipe: Grilled skirt steak (on this page)Smoke the cauliflower between 45 minutes and an hour, until it is fork tender but not at all mushy.
Remove the cauliflower halves to a cutting board. Slice each one in half, lengthwise, so that you have four thick slices per whole head of cauliflower. Place the slices directly over the fire for about 3 minutes per side, until they get lightly charred.
Remove from the grill to a platter. Sprinkle with lemon juice and olive oil, then with salt, mint and aji amerillo chili. Serve.
Makes 6 servings
Braise potatoes in pit fat (or peanut oil) until just soft (do not boil!).
Remove from fat and chill.
Cut potatoes and remaining ingredients and season with salt and pepper.
Serve immediately.
Makes 4 servings
Bring steak to room temperature.
Brush with peanut oil. Season heavily with steak rub or salt and pepper.
Sear on a hot grill for one and a half minutes on each side. Remove from heat and rest for at least 10 minutes.
Bring to desired temperature on the grill. Slice across the grain and finish with a squeeze of lemon.
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