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37 pages. Realistic AI artwork, front and back covers, linked contents and kitchen planning pages. 7 × 10 in.
Realistic AI-generated culinary artwork. The tablet preview uses this edition’s actual cover and PDF page. Serving ideas, not kitchen-test photographs.
JUNCTION TABLE · BOOK 06 · DIGITAL DOWNLOAD
Backyard Grill
Twelve recipes for fire, fresh air, and a generous table
Grilled mains, vegetables, and fruit with practical heat control and useful make-ahead notes. An original Junction Table by CrownThrive, LLC development edition.
$5.9912 recipes · three complete formats
Visual release 1.2.0. Recipe development edition; not kitchen tested. Timing is estimated.
Download the illustrated samplePut a little more thought into the fire
Make the grill useful for more than the main course. Backyard Grill moves from lemon rosemary chicken thighs and cumin lime flank steak to shrimp pineapple skewers, charred corn pepper salad, foil-pack potatoes, and grilled peaches with honey ricotta. Learn to establish direct and cooler heat zones, check meat temperatures, and prepare skewers and packets before cooking begins. Recipes explain which ingredients go over the heat and when to move or turn them. Suggested menus bring mains, vegetables, and dessert together, with shopping guidance for the first menu. This Junction Table collection by CrownThrive, LLC helps organize an outdoor meal around the food and the fire.
- Set up direct and indirect grill zones for lemon rosemary chicken thighs.
- Thread shrimp, pineapple, and red pepper onto skewers with space between pieces.
- Grill corn and peppers, then cut and dress them as a warm or chilled salad.
Realistic AI serving ideas: Lemon Rosemary Chicken Thighs · Shrimp and Pineapple Skewers · Charred Corn and Pepper Salad.
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- 12 complete recipes with measured ingredients and step by step methods
- Techniques, substitutions, ingredient allergen and storage notes
- Two menus and a shopping list for the first menu
- Weekly planner, shopping cost sheet and a kitchen test record
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One household recipient may keep, download and print this edition for personal household use. You may cook and adapt the recipes. Do not resell, redistribute, upload the book publicly or sublicense its text, layouts or files. Copyright and other rights are not transferred. Online access follows the published refund and dispute policy.
Try two recipes
Lemon Rosemary Chicken Thighs
4 servings · Prep 15 min · Cook 16 min
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs
- 2 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 teaspoon finely grated lemon zest
- 2 garlic cloves, minced
- 1 tablespoon minced fresh rosemary
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Method
- Mix oil, lemon juice, zest, garlic, rosemary, salt, and pepper in a bowl. Add chicken and turn to coat. Refrigerate covered for 30 minutes; keep this optional marinating time separate from active preparation.
- Preheat a clean grill to medium-high, about 400°F, with a cooler indirect zone. Lift chicken from marinade, letting excess drip; discard used marinade.
- Grill over direct heat for 5–6 minutes per side with the lid closed between turns. Move pieces to the cooler zone if browning too quickly.
- Check each thickest portion for 165°F, allowing another 3–5 minutes if needed. Transfer to a clean platter and rest for 5 minutes before serving.
Kitchen note: Spread each thigh flat so folded edges do not hide an undercooked center.
Substitution: Replace rosemary with 1 tablespoon fresh thyme leaves.
Storage: Refrigerate in shallow covered containers at 40°F or below within 2 hours. Use within 3–4 days; reheat leftovers to 165°F.
Ingredient allergens: Check labels and cross contact.
Cumin Lime Flank Steak
4 servings · Prep 15 min · Cook 14 min
Ingredients
- 1 1/2 pounds flank steak
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped cilantro
Method
- Mix oil, lime juice, garlic, cumin, paprika, salt, and pepper in a shallow container. Coat steak and refrigerate covered for 30–60 minutes.
- Preheat a clean grill to medium-high, about 425°F, with an indirect zone. Remove steak from marinade and allow excess to drip off; discard the marinade.
- Grill steak for 5–7 minutes per side, closing the lid between turns. Move to indirect heat if the surface chars before the center reaches 145°F.
- Transfer to a clean cutting board and rest for at least 3 minutes. Find the direction of the muscle fibers and slice thinly across them; scatter cilantro over the slices.
Kitchen note: Slice against the grain after resting; thin crosswise slices make flank steak easier to chew.
Substitution: Use skirt steak, beginning temperature checks earlier because it is usually thinner.
Storage: Refrigerate in shallow covered containers at 40°F or below within 2 hours. Use within 3–4 days; reheat leftovers to 165°F.
Ingredient allergens: Check labels and cross contact.
Realistic AI-generated culinary artwork depicts serving ideas, not photographs of kitchen-tested food. Allergen notes identify listed ingredients and cannot certify freedom from cross contact. No nutrition or medical benefit is claimed. Substitutions can introduce allergens. Review labels and appliance instructions.
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