We will continue to add recipes as our customers and the crew at Ferno discover new ways to cook on the Ferno.
Salt and pepper to taste
- With a sharp knife, slice the fillet into 2" wide sections
- In a plastic freezer bag add the slices of salmon and 10-12 oz of teriyaki marinade squeezing out as much air as possible before sealing.
- Let the salmon marinate in the refrigerator for at least 1 hour before grilling.
- Flip 1 or both grates so that the flat sides are facing up.
- Preheat the grill on high with the burners in the up position for 8-10 minutes.
- Remove the salmon pieces from the marinade.
- Add the used marinade to a saute pan and reduce on the stove for 5-10 minutes, add water to prevent it from reducing too much.
- Place the salmon skin side down on the grill and cook for 2 - 3 minutes.
- Slide a spatula between the skin and meat separating the salmon and flip onto a clean section of the grates cooking for 2 - 3 more minutes. If you like your salmon medium/medium rare you will need to consider thickness and pull the fish accordingly. It will continue to cook after it has been removed from the grill.
- Serve salmon with the Teriyaki reduction sauce.
Rosemary Garlic Turkey
6-8 garlic cloves, chopped coarsely
4-6 sprigs rosemary
(Any dry rub will work but this combination compliments the garlic and rosemary)
- Coarsely chop the garlic cloves.
- Clean and separate the rosemary sprigs.
- Run your fingers under the skin separating the skin from the breast meat
- Place the chopped garlic evenly in the space created between the skin and meat and then do the same with the sprigs of rosemary.
- Rub the skin with olive oil.
- Generously salt and pepper the skin and sprinkle with herbs.
- Preheat the grill for 10 minutes using the right and left burners set to medium-low, leaving the center burner off. The temperature will settle between 270°F and 285°F depending on the ambient temperature outside.
- Place the turkey, breast side up, over the center burner and close the lid.
- Roast for 2 hours and 30 minutes for a 12-pound bird, up to 3 hours for a 14-pound bird. It should take approximately 13 minutes per pound. PLEASE set a timer to avoid over cooking.
- Check the internal temperature using a instant read digital thermometer. Insert the probe into the breast meat and push deep into the meat until the lowest temperature is found. Pull the turkey when this location indicates 157°F. Check out this in-depth article on the ThermoBlog for more information.
- Let the turkey rest for 15 minutes before carving.
Slow Roasted Korean Pork (Bo Ssam)
- 1 whole bone-in pork butt (8 to 10 pounds)
- ½ cup brown sugar + 3 tablespoons
- ½ cup cup salt + 3 tablespoons
Ginger Scallion Sauce
- 2 cups thinly sliced scallions, green and white parts
- ¼ cup peeled, minced fresh ginger
- ¼ cup grapeseed oil
- 2 teaspoons soy sauce
- 1 teaspoon sherry vinegar
- Salt to taste
- 2 tablespoons fermented bean-and-chili paste (Asian markets, online or grocery store if you are lucky)
- 1 tablespoon chili paste (Sambal or Sriracha)
- ½ cup sherry vinegar
- ½ cup grapeseed oil
- Butter Lettuce leaves
- Store bought Kimchi
- Cooked Sticky Rice (Botan Calrose Rice is good)
- Place the pork in a large bowl. Mix ½ cup of sugar and ½ cup of salt together and then rub the mixture all over the meat. Cover it with plastic wrap and place in the refrigerator for at least 6 hours, or overnight.
- When you're ready to cook, pre-heat the grill to 275F (2 burners on low in the low position). Remove pork from refrigerator and discard juices (the salt mixture will draw out quite a bit of water). Place on the grill, close the lid and cook for approximately 6 hours. Test by pressing the meat with a fork, it is done if it yields easily. Remove the meat from the grill and rest for up to an hour.
- When you are 30 minutes from serving, preheat the grill to 400-450F (set the left and right burners to medium-high and leave the middle burner off). Mix together both the 3 tablespoons of salt and sugar and rub over the cooked pork. Place on the grill over the center burner and cook with the lid closed for approximately 10 to 15 minutes or until a dark crust has formed.
Ginger Scallion Sauce
- In a large bowl, combine the scallions with the rest of the ingredients. Mix well and taste, adding salt if needed.
- In a medium bowl, combine the chili pastes with the vinegar and oil, and mix well.
How To Serve
Create lettuce wraps with pieces of the pork and top with Kimchi and sauces. Serve alongside white rice.
Thick-Cut Ribeye (New Yorks work great too)
- 1 Thick cut bone-in 30-36oz Ribeye (serves 4 moderate appetites)
- 1 Tablespoon Salt
- 1 Tablespoon Pepper
- 1 Teaspoon finely minced Rosemary
- Season the steak with salt, pepper and rosemary on all sides and return to the fridge for an hour or two if you have the time (not necessary).
- Preheat the grill with burners in the up position for 10 minutes with left burner set to high, middle burner to medium and right burner off.
- Lower the burners to the bottom postion and set the left and middle burners on low and place the steak over the left burner searing for 5 minutes per side.
- Move the steak to the right burner location and close the lid baking for up to 30 minutes, check the intenal temperature with an accurate digital instant read thermometer.
- Remove the steak when it hits your target internal temperature (make sure the thermometer tip is as close to the center of the steak as possible - indicated by the temperature settling at the lowest reading).
- Let the steak rest for 5-10 minutes before slicing with your favorite sharp knife.
French Toast with Strawberries
A great way to take advantage of a Ferno Grill’s versatility is by cooking breakfast on it. One of our favorite recipes is grilled French toast and fruit. The flat side of the cast iron grates caramelizes the toast and fruit. Note that a variety of fruit can be used for this recipe depending on what is in season, including peaches, mangos, pears and apples.
- 2 eggs
- 1 cup milk
- 1 tsp sugar
- 1/2 tsp vanilla
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 4 slices of rustic bread, about 1 ½ inches thick
- 3-6 large strawberries sliced in half
- In a shallow dish, whisk together all of the custard ingredients.
- Place the bread slices in the mix, flipping to saturate them and let stand for 10 minutes or more.
- For the grill, flip at least one grate so that the flat side is facing up and preheat to 350F (all burners on high and in the up position for 8-10 minutes).
- Place the soaked bread slices and strawberry halves on the grates and cook for 2 to 3 minutes per side.
- Remove the French toast and strawberries from the grill and plate with butter and a healthy drizzle of your favorite syrup (pure maple is highly recommended).
- Courtesy of Thermoblog