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Michael Symon's Carnivore: 120 Recipes for Meat Lovers Hardcover – October 16, 2012
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Featured Recipe from Michael Symon: Smoked Lamb Ribs on the Grill with Lemon, Oregano & Honey
- 3 tablespoons dried oregano
- 3 tablespoons garlic salt
- 2 tablespoons smoked paprika
- 2 tablespoons coriander seeds, toasted and ground
- 1 tablespoon freshly ground black pepper
- 1 teaspoon kosher salt
- 6 racks lamb spareribs
- Juice of 2 lemons
- 3 tablespoons honey
- 1⁄4 cup red wine vinegar
- 2 garlic cloves, minced
- 1 cup minced red onion
- 3 lemons
- 1 teaspoon kosher salt
- Flaky sea salt, such as Cyprus, Flake or Maldon, for serving
- 3 tablespoons fresh oregano leaves
- 3 tablespoons extra-virgin olive oil
1. To prepare the ribs: Mix together the dried oregano, garlic salt, paprika, coriander, pepper, and kosher salt. Moisten the ribs with the lemon juice and then coat all sides with the rub, making sure to distribute it evenly.
2. Set up your grill or smoker for indirect heat, meaning the ribs will not be directly over the heat source. Using low heat and apple-wood chips, put the ribs on the cool part of the grill, cover, and smoke for 1 hour.
3. Meanwhile, whisk together the glaze ingredients.
4. Arrange 2 of the lamb racks on a large piece of foil, overlapping them like roof shingles. Pour one-third of the glaze on top of the ribs and seal tightly in the foil, being careful not to tear it. Wrap in a second sheet of foil. Repeat twice, using the remaining racks and glaze.
5. Return the ribs to the grill and cook meat-side-down for 30 minutes over low heat. Flip the foil bundles and continue cooking for 30 minutes. Remove the ribs from the grill and let rest in the foil for 30 minutes.
6. Meanwhile, increase the grill heat to medium-high. Cut the lemons in half and grill flesh-side-down until nicely marked and slightly soft, 3 to 5 minutes.
7 Remove the ribs from the foil, put on the hot grill meat-side-down, and cook for 4 minutes. Flip and cook for 2 minutes. Remove the ribs from the grill and garnish with the grilled lemons, sea salt, fresh oregano, and extra-virgin olive oil.
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Top Customer Reviews
I am really enjoying the book and the layout of it. It is broken down by the different meats: Beef, Pork, Lamb & Goat, Poultry, Game, and a section on side dishes to accompany the various meat dishes. I was especially pleased to find the game section, as venison is one of my favorite meats. At the start of each section there is a guide for selecting the meat, and then a guide to proper cooking temperatures (safety first!). It's great that these are included, as they speak to cooks of all backgrounds, especially those that may not be as familiar cooking a particular type of meat.
The recipes are great (I have tried two so far, but read ALL of them), and I have recommended it to at least 3 friends already in the few short days I have had it.
Michael Symon really knows how to present food in an approachable way offering solid tips on selecting and preparing quality meats. He has a genuine respect for quality ingredients and encourages getting to know your local meat purveryor and the folks at your local farmer's market.
The flavors in each recipe are well balanced and it's easy to see why he has earned the title of Iron Chef. I love how the cookbook is laid out by meat category and, like the previous reviewer, enjoyed reading through the entire cookbook and taking in the wonderful photos of prepared dishes. This will be our "go to" cookbook for weeknight meals as well as special occasions and relaxed weekend cooking.
So far, I have only made a few of the recipes, but what recipes they are!
-- The Pan-Roasted Sirloin with Chanterelles and Soy was easy and massively flavorful, and I have also made it with a mix of different, less expensive mushrooms than chanterelles with equally good results.
-- The Brick-Grilled Chicken was equally easy and so delicious that my husband refuses to order chicken in restaurants anymore since he'd rather have this one. Since it's currently not outdoor grilling season where I live, I made the chicken in a grill pan and can't imagine that it could have turned out any better. Wonderful flavor with the crispiest skin I've ever managed to get on a chicken. So, so good.
-- There's a recipe for wings with a delicious dipping sauce that can go with so many other things. I didn't make the wings, only the sauce which is simply equal parts sriracha sauce and honey is just too easy to be so good... but it is.
-- One disappointment was the Lamb Bolognese. Not that it wasn't good. It was as good as any truly good, rich Bolognese sauce, but it did not go beyond that in the way that I have come to expect from Symon.Read more ›
Most Recent Customer Reviews
I ordered this book for my father for Father's Day. He loves to cook and he loves meat!!!! This was the worst decision. Read morePublished 3 months ago by Amazon Customer
Great item as described! Shipped fast and with care! Highly recommended seller!Published 5 months ago by Ellen M Weisberg