Rob Rainford’s Born to Grill

rob-rainford-born-to-grill

Chef Rob Rainford takes grilling to a whole new level–with over 100 recipes and 20 complete menus, all designed for your backyard barbeque.

For Rob, grilling is about entertaining. It’s about gathering friends and family together and spending time cooking and eating outdoors. It’s also about pushing the boundaries of what you think you can do on the grill. Born to Grill takes you where no other barbecue book has gone before …

– 20 international menus, suitable for both charcoal and gas grilling
– Over 100 diverse recipes designed to mix and match
– Unique flavors and dishes from around the world
– Great for novices and grill masters alike

Born to Grill includes advice on the tools and equipment you’ll need to grill like a pro. It also unveils the Rainford Method–a set of techniques designed to take your barbecuing to the next level. Born to Grill gives you all you need to master your grill, embrace the outdoor cooking experience and wow your friends and family with delicious dishes from around the globe–all in your own backyard.

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Chef Rob Rainford

A day with Rainford Rob

Some people are born to shop, some born to travel, but Rob Rainford, well… he was born to grill.

This Jamaican born Torontonian, host of the Food Network Canada TV show, License to Grill is now sharing his signature style, The Rainford Method in his latest book Born to Grill (May 2012).

Rotisserie Herb Prime Rib

A day with Rob Rainford - Dinner

Recipe by Chef Rob Rainford.

For maximum flavor allow the prime rib to sit in the thyme rub overnight, but don’t apply the salt until just before you start to cook it.

 

INGREDIENTS:

6 tbsp finely chopped fresh thyme

10 cloves garlic, pushed through a garlic press

2 tbsp finely chopped fresh rosemary

2 tbsp finely chopped fresh oregano

Freshly cracked black pepper to taste

7 to 10 lbs bone-in prime rib roast

1/4 cup grapeseed oil (or just enough to coat the prime rib)

Kosher salt to taste

 

INSTRUCTIONS:

Stir together the thyme, garlic, rosemary, oregano and pepper. Rub the prime rib all over with the oil then coat with the thyme mixture. Refrigerate overnight.

Fire up your charcoal grill or preheat your gas grill and prep the grill for using the rotisserie.

Grilling temp should be around 325°F (160°C). For charcoal grilling, you’re ready to grill when a thick white ash has appeared on the coals. Move most of the hot coals to the middle of the grill and place a few on either side to create heat in the middle of the grill where the meat will be rotating.

Rub the prime rib with salt to taste and load it onto the rotisserie rod, doing your best to center the roast. Finger tighten the rotisserie forks on either side of the prime rib (you may have to use a pair of pliers to tighten the forks securely).

If you’re using a gas grill, place a drip pan directly on the grates in the middle section of the grill. This will help to catch any fats that drip from the prime rib. You can place a little water in the bottom of the drip pan to help create a moist environment if you wish. Just remember you will be cooking with the lid closed for about 1 ó to 2 hours, depending on how you like your meat.

Put the rotisserie rod on the grill, making sure the rod is secure. Close the lid, set the motor speed to low, then let your grill do the rest of the work. A good rule of thumb is to cook the prime rib for 20 minutes per pound (500 g). For medium-rare meat, you will be looking for an internal temperature of 135°F (57°C).

Once your prime rib is done to your liking, take it off the rotisserie and let it sit for 10 to 15 minutes before slicing it.

Serves 8
For more recipes by Chef Rob Rainford, pick up a copy of his latest book Born to Grill.

Miami Short Rib Sandwich with Smoked Mozzarella

A day with Rob Rainford - Lunch

Recipe by Chef Rob Rainford.

Miami-cut short ribs are a thin cut of beef rib. For best results they should be approximately . inch thick. Ask your butcher for these.

 

INGREDIENTS:

Short Ribs

1/3 cup low-sodium soy sauce

1/3 cup mirin (sweet cooking rice wine)

1/3 cup rice wine vinegar

3 tbsp olive oil (approximately)

1 tbsp liquid honey

1 tsp hot sauce

3 lb Miami-cut short ribs

Sandwiches

2 crusty French baguettes

2 cups shredded smoked mozzarella

Dry Rub

1 1/2 tsp packed brown sugar

1 1/2 tsp paprika

1 1/2 tsp freshly ground black pepper

1 1/2 tsp garlic powder

1 1/2 tsp dried oregano leaves

1 1/2 tsp ground cumin

1 1/2 tsp dried thyme leaves

1 1/2 tsp cayenne

1 1/2 tsp dry mustard

1/4 tsp kosher salt (approximately)

 

INSTRUCTIONS:

For the short ribs, stir together the soy, mirin, rice wine vinegar, 2 tbsp olive oil, honey and hot sauce in a large bowl until combined. Place the ribs in the marinade mixture and marinate in the fridge for at least 2 hours, or up to 8 hours if time permits.

Meanwhile, mix together all the ingredients for the dry rub.

Fire up your charcoal or preheat your gas grill. You need a medium-high grilling temp of around 350°F. Prep the grill for cooking over direct heat.

Shake off excess marinade from the ribs and pat them dry with paper towels. Brush the ribs lightly with the remaining olive oil and rub the spice mixture all over the meat.

Place ribs on the grill and cook for 5 minutes per side for medium-rare.

Trim the rounded ends from each baguette and cut the baguettes in half lengthwise. Remove the bones from the meat and discard. Pile the meat high on the bottom halves of the baguette and top with cheese. Replace the tops of the baguette and cut each into five pieces.

Tip: Don’t skip even the shortest quick marinating time here because a little flavor is better than no flavor. Avoid turning ribs too often; the meat will not scorch and will benefit from direct heat.

Serves 10
For more recipes by Chef Rob Rainford, pick up a copy of his latest book Born to Grill.

Grilled Cornbread

A day with Rob Rainford - Breakfast

Recipe by Chef Rob Rainford.

You gon’ to eat yo’ cornbread?” is one of my favorite lines from Life, a movie starring Eddie Murphy and Martin Lawrence. I think about it—and chuckle—every time I make this recipe.

 

INGREDIENTS:

1/2 cup unsalted butter

2/3 cup granulated sugar

2 eggs

1 cup buttermilk

1/2 tsp baking soda

1 cup extra-fine cornmeal

1 cup all-purpose flour

1/2 tsp kosher salt

 

INSTRUCTIONS:

Fire up your charcoal grill and prep the grill for cooking over indirect heat. You need a medium-high temperature of around 350°F to grill the cornbread. For gas grills, preheat the grill to medium-high then turn off one burner to achieve indirect heat.

Grease a 9- x 5-inch (2 L) loaf pan.

Melt the butter in a small saucepan. Remove from heat and stir in the sugar. Whisk in the eggs until well combined.

Transfer the mixture to a bowl and stir in the buttermilk and baking soda until well combined.

Stir in the cornmeal, flour and salt until mostly combined with only a few lumps. Pour the batter into the prepared pan. Place the pan on the cooler part of the grill and close the lid.

Cook for 30 to 40 minutes or until a wooden skewer inserted in the center comes out clean. Let the cornbread cool for 5 minutes in the pan on a wire rack, then turn out of pan and serve warm cut into slices.

Serves 8
For more recipes by Chef Rob Rainford, pick up a copy of his latest book Born to Grill.

Rob Rainford’s Fired-Up Chicken Wings

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Nothing evokes summer like the aroma of grilling. Luckily, Rob Rainford recently released a book, Born To Grill, jam-packed with sumptuous recipes for the barbecue. Here’s one we are dying to try.

Fired-Up Chicken Wings

1/2 cup canola oil
1/4 cup Jerk Marinade
2 tbsp chili powder
2 tbsp onion powder
1 tbsp garlic powder
1 tbsp smoked paprika
1 tbsp freshly ground black pepper
1 jalapeno chile (for less heat, seed the chile)
1 tsp kosher salt
1/2 tsp ground ginger
2 lb chicken wings

Instructions

Combine canola oil, jerk marinade, chili powder, onion powder, garlic powder, smoked paprika, black pepper, jalapeno, salt and ground ginger in a large bowl.

Add the chicken wings and toss to coat evenly. Refrigerate for at least 2 hours or up to 24 hours.

Fire up your charcoal. You need a medium-high grilling temperature of around 350 °F. Prepare the grill for cooking over direct heat. If using a gas barbecue, preheat one side to medium-high and turn the other burner off so you can finish grilling the wings on the cooler side of the grill if they start to char.

Remove the wings from the marinade, shaking off the excess. Pat the wings dry with paper towels.

Grill the wings, turning often, for 20 to 30 minutes or until golden and the juices run clear. (If using a kamado-style grill, the wings need to be turned just once, halfway through cooking).

Serves 2

Read the entire article ‘A Day with Rob Rainford’ in Issue 7 of Dabble.