The Girl Who Played With Fire
"My father made this makeshift flat-top grill balanced on bricks over a robust wood fire.
Photograph: Mark Maziarz
Deer Valley executive chef Jodie Rogers remembers her introduction to grilling, or cooking “on the barbie,” as they say in her native Australia. “My father made this makeshift flat-top grill balanced on bricks over a robust wood fire. Often the result was meat served in extra-well-done, charred bits,” she laughs, “but the best part was gathering with friends and family and drinking beer, which served as both a beverage and a marinade.” Fast-forward to the present, when Rogers and her family enjoy the same easy outdoor dining all summer long, albeit with a slightly improved technique. “We use our rotisserie a lot—it utilizes back and bottom heat that results in a nice caramelized char without making the meat tough,” she says.
Rogers also likes vegetables roasted on the grill. “We always make kebabs—usually a combination of onions, peppers, tomatoes, and mushrooms—drizzled with olive oil and some herbs.” Leftovers can be added to your favorite greens for a grilled vegetable salad.
“Grilling is a great way to play around with dry rubs and marinades, and it keeps the natural juices in foods,” Rogers says. If you enjoy the mouthwatering roast leg of lamb served at Deer Valley’s Fireside Dining, you’ll want to try Rogers’s recipe.
Roast Lamb Marinade
1 cup fresh savory or sage
¼ cup fresh thyme
6 lemons, juice and zest
½ cup sea salt
½ cup fresh garlic, crushed
4 cups olive oil/canola blend
3 tbsp cayenne pepper
¼ cup fresh oregano
Mix all ingredients and pour over lamb roast. Cover and refrigerate for 12–24 hours. Remove roast 2 hours before grilling. Preheat grill. Place lamb on rotisserie and cook until desired doneness (about 2 hours depending on size).
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