Read Online Low & Slow: Master the Art of Barbecue in 5 Easy Lessons by Colleen Rush, Gary Wiviott - Free Book Online Page A

canola oil
1 cup freshly squeezed lime juice (8 to 10 limes)
1 cup chopped fresh cilantro
4 garlic cloves, peeled and chopped
1 (2-inch) piece fresh ginger, peeled and chopped
2 tablespoons freshly ground black pepper
2 tablespoons fish sauce
1 teaspoon ground coriander
    KETTLE
     
    MAKES ABOUT 2 CUPS
     
     
    1¼ cups canola oil
½ cup freshly squeezed lime juice (about 4 limes)
½ cup chopped fresh cilantro
2 garlic cloves, peeled and chopped
1 (1-inch) piece fresh ginger, peeled and chopped
1 tablespoon freshly ground black pepper
1 tablespoon fish sauce
½ teaspoon ground coriander
    In a medium bowl, whisk all of the ingredients together until the mixture is blended.
    For the WSM or offset, divide the marinade between two one-gallon zip-top bags.
    For the kettle, pour all the marinade into one zip-top bag.
    Add two chicken halves to each bag and press the air out of the bags and seal. Place the bags in a large bowl or on a rimmed baking sheet to catch drips. Allow the chicken to marinate for 4 to 6 hours in the refrigerator, turning the bags once or twice to redistribute the marinade.
MISO MARINADE
     
    Renowned chef Nobuyuki Matsuhisa’s famously delectable black cod with miso was the inspiration for this marinade. The subtle flavor of a light miso is a lovely complement to wood-smoked chicken; red miso can be used, but because it has a stronger flavor, cut the amount in half. Miso can be found in any Asian market and at most gourmet grocery stores. The WSM and offset recipe makes enough for four chicken halves and the kettle recipe for two chicken halves.
    WSM AND OFFSET
     
    MAKES ABOUT 4 CUPS
     
     
    1½ cups cold water
½ cup white or yellow miso paste
⅓ cup tamari (Japanese soy sauce)
¼ cup rice wine or dry sherry
¼ cup chopped green onion
2 tablespoons brown sugar
1 tablespoon sesame oil
    KETTLE
     
    MAKES ABOUT 2 CUPS
     
     
    ¾ cups cold water
¼ cup white or yellow miso paste
2½ tablespoons tamari (Japanese soy sauce)
2 tablespoons cup rice wine or dry sherry
2 tablespoons chopped green onion
1 tablespoon brown sugar
½ tablespoon sesame oil
    In a medium bowl, whisk all of the ingredients together until the mixture is blended.
    For the WSM or offset, divide the marinade between two one-gallon zip-top bags.
    For the kettle, pour all the marinade into one zip-top bag.
    Add two chicken halves to each bag and press the air out of the bags and seal. Place the bags in a large bowl or on a rimmed baking sheet to catch drips. Allow the chicken to marinate for 4 to 6 hours in the refrigerator, turning the bags once or twice to redistribute the marinade.
PARSLEY MARINADE
     
    This is one of those recipes where fresh ingredients are not an option—they’re a requirement if you want the punchy, herbal flavor to come through in the dish. Curly-leaf parsley works fine if you can’t find flat-leaf, but do not use the musty dried parsley debris shaking around in your spice cabinet. The WSM and offset recipe makes enough for four chicken halves and the kettle recipe for two chicken halves.
    WSM AND OFFSET
     
    MAKES ABOUT 4 CUPS
     
     
    2 cups olive oil
¾ cups red wine vinegar
12 garlic cloves, peeled and cut in half
2 medium onions, cut in half
1 cup Italian flat-leaf parsley, stemmed,
and chopped
½ cup freshly squeezed lemon juice
(about 3 lemons)
2 teaspoons dry mustard
2 teaspoons kosher salt
    KETTLE
     
    MAKES ABOUT 2 CUPS
     
     
    1 cup olive oil
¼ cup plus 2 tablespoons red wine vinegar
6 garlic cloves, peeled and chopped
1 medium onion, chopped
½ cup Italian flat-leaf parsley, stemmed
and chopped
¼ cup freshly squeezed lemon juice
(about 2 lemons)
1 teaspoon dry mustard
1 teaspoon kosher salt
    In a medium bowl, whisk all of the ingredients together until the mixture is blended.
    For the WSM or offset, divide the marinade between two one-gallon zip-top bags.
    For the kettle, pour all the marinade into one zip-top bag.
    Add two chicken halves to each bag and press the air out of the bags anseal. Place the