Sunset Barbecue Cookbook

BY THE EDITORS OF SUNSET BOOKS AND SUNSET MAGAZINE

Sunset Publishing Corporation

•

Menlo Park, California

Resea rch & Text Joan Griffiths Mary Jane Swanson

Photographers: Glenn Christiansen: pages 42, 90, 95; Norman A. Plate: pages 39, 58; Darrow M . Watt: pages 15, 82; Tom Wyatt: pages 2, 7, 10, 18, 23, 26, 34, 47, 50, 55, 63, 66, 71. 74, 79, 87; Nikolay Zurek: page 31.

Coo rdina ting E dito r Cornelia Fogle Design Joe di Chiarro Illustra tio ns Sally Shimizu Pho to Stylist JoAnn Masaoka

Cover: Red and yellow bell peppers and green patty­ pan squash grill alongside rosemary-seasoned lamb chops. Simply brush chops with Mediterranean Bast­ ing Sauce (page 25), then grill according to chart on page 8. Grilling directions for vegetables are on page 81. Photography by Tom Wyatt. Cover design by Williams & Ziller. Photo styling by JoAnn Masaoka. Food styling by Mary Jane Swanson.

Hot off the grill . . . Whether yo u ' re a n o cca sio na l ba ckya rd chef w ho needs relia bl e , ba sic info rma tion o n grilling tim es a nd techniques o r a co nf irm ed ba rbecue coo k seeking tem pting new recipes , this boo k is yo ur guide to the a rt of grilling . In the fo llow ing pa ges yo u'll f ind m enus fo r en­ terta ining , instructio ns o n f ire bu ilding , deta iled cha rts fo r grilling , spit-roa sting , a nd smo ke­ coo king, a nd versa tile grilling recipes fo r every o cca sio n-f rom info rma l picnics a nd fam ily mea ls to elega nt dinners a nd ho lida y f ea sts . Yo u'll disco ver wa ys to prepa re a ppetizers tha t coo k o n the grill, grilled vegeta ble a nd f ruit a cco mpa nim ents , a nd ma rina des a nd ba rbecue sa uces to f la vo r m ea ts , seafoo d , a nd po ultry. We a lso include info rma tio n o n coo king w ith m es­ quite a nd o ther a roma tic woo ds. Fo r their genero sity in sha ring pro ps fo r use in o ur pho to gra phs, we tha nk M enlo Pa rk Ha rdwa re Com pa ny, Rush C utters, a nd William s-So noma . O u r specia l tha nks to Rebecca La Brum fo r edit­ ing the ma nuscript . Serve bubbly Grilled Cheese (page 48) right from the barbecue, with plenty of tostadita dippers. This hearty appetizer comes from Mexico's Yucatan peninsula. Editor, Sunset Books: Elizabeth L. Hogan Fifth printing August 1990 Copyright© 1986, 197 9, 1967, 1962, 1957, 1950, Sunset Publishing Corporation, Menlo Park, CA 94025. Sixth edition. World rights reserved. No part of this publication may be reproduced by any mechanical, photographic , or electronic process, or in the form of a phonographic recording, nor may it be stored in a retrieval system, transmitted, or otherwise copied for public or private use without prior written permission from the publisher. Library of Congress Catalog Card Number: 85-81593. ISBN 0-376-02080-6. Lithographed in the United States.

Contents

4

Barbecuing Basics

18

Beef

34

Lamb

42

Pork

58

Fish

66

Poultry

82

Patio Parties

94

Index

Special Features 24

Marinades, Sauces & Butters

48

Appetizerp from the Grill

56

Fuels for Cooking

80

Grilling Fruits & Vegetables

Hibachi

Covered kettle

Gas-fired barbecue

Wide selection of barbecues available on the market

4

today includes many sizes and shapes of open braziers, covered grills, and barbecues fueled by charcoal, gas, or electricity. Here are five of the most popular types.

Ba rbecuing is o ne culina ry a rt tha t even a no vice ba ck-ya rd chef ca n ma ster w ith ea se. Of co urse, it's crucia l tha t yo u use yo ur equipm ent pro perly a nd lea rn a f ew ba sic skills. In this cha pter, yo u'll f ind genera l info rma tio n o n types o f ba rbecues (a f ew exam ples a re show n a t left), fo llow ed by info rma tio n o n fire sta rters a nd directio ns fo r ba rbecuing by direct a nd indi­ rect hea t . The cha rts o n pa ges 8 to 17 w ill help yo u w ith the ba sics o f ba rbecuing m ea ts , po ultry, a nd sea foo d , plus smo king a nd spit-roa sting . In a ll o ur recipes, the recomm ended coo king metho d is indica ted by a sym bo l: Open grilling (Direct heat)

l!fjj}A

�

Covered grilling (Indirect heat)

@

�

Types of Barbecues Ba rbecues a re a va ila ble in three ma in types (cha rcoa l- fired , ga s , a nd electric) a nd do zens of styles . Yo ur cho ice w ill depend o n w here yo u'll use yo ur ba rbecue, the num ber of peo ple yo u'll usua lly be serving , a nd the kinds of foo d yo u ' re mo st likely to ba rbecue. Charcoal-fired barbecues. The mo st po pula r cha rcoa l-fired ba rbecues a re o pen bra ziers , co v­ ered kettles , a nd bo xes w ith hinged lids .

Open braziers com e in a va riety of sizes, from ta ble-to p po rta bles a nd hiba chis to very la rge (of ­ ten custom -fa shio ned) mo dels fo r qua ntity coo k­ ing . Ma ny bra ziers fea ture a coo king grill tha t ca n be ra ised o r low ered to a dj u st the dista nce be­ tween firebed a nd foo d , thus co ntro lling the hea t . Built-in brick ba rbecues a lso belo ng to this genera l ca tego ry o f ba rbecue- like bra ziers , they're designed fo r o pen-grill coo king o ver direct hea t (see pa ge 6 . ) •

Covered kettles a re a va ila ble in va rio u s sizes; the 18- a nd 24-inch mo dels a re the mo st commo n . Dam pers o n t h e lid a nd under t h e firebo x a llow yo u to a dj u st the flow of a ir a nd co ntro l the hea t . This type o f ba rbecue is idea l fo r coo king la rge cuts o f m ea t , w ho le fish, a nd w ho le po ultry by indirect hea t (see pa ge 6), since it pro vides the sam e even hea t a n o ven do es. Kettle ba rbecues ma y a lso be used , either un­ co vered or co vered , fo r grilling o ver direct hea t . Lea ving the lid o ff do es ma ke it ea sier to wa tch a nd tend quick-coo king foo ds such a s ham burg­ ers , stea ks , a nd cho ps , but ma ny ma nufa cturers recomm end co vering the grill to speed up coo k­ ing a nd co nserve fuel. Co vering the grill a lso helps co ntro l fla re-ups. •

• Barbecue boxes with hinged lids genera lly f unctio n the sam e wa y co vered kettles do . Yo u ca n use them co vered fo r coo king by indirect hea t , o r o pen o r clo sed fo r grilling o ver direct hea t . They, too , ha ve a dju sta ble dam pers fo r hea t co ntro l ; ma ny a lso ha ve a dj usta ble firebeds tha t ca n be ra ised a nd low ered . Spit-roa sting a tta chm ents a re a va ila ble fo r som e mo dels.

Gas & electric barbecues.

Ba rbecues pow ered by ga s o r electricity pro vide two a lterna tives to cha rcoa l- fired ba rbecues . Mo dels using na tura l o r bo ttled ga s include kettles a nd single o r do uble bo x-sha ped units; ba rbecues hea ted by electric co ils a re a va ila ble in a sim ila r ra nge o f styles . Outdoo r units fueled by bo ttled ga s usua lly ro ll o n w heels, w hile na tura l ga s units a re mo unted o n a f ixed pedesta l a nd need to be co n­ nected to a perma nent ga s line. E lectric units a re po rta ble; they ca n sim ply be plugged into the nea rest o utlet. All ga s units a nd som e electric mo dels em plo y a specia l briquet-sha ped ma te­ ria l , such a s la va ro ck, a bo ve the burner. When m ea t j uices drip o n these ho t "briquets , " smo ke rises to penetra te a nd f la vo r the foo d . Ga s a nd electric ba rbecues a re a ppea ling o n severa l co unts . They sa ve yo u the wo rk of build­ ing the fire a nd clea ning up the a shes. And mo st units require o nly a brief prehea ting , so yo u ca n sta rt coo king in a ma tter o f m inut es . As a rule, foo d grilled o n these ba rbecues coo ks in a bo ut the sam e tim e a s o n cha rcoa l-fired mo dels. If yo u ha ve a ga s o r electric unit , co nsult the ma nufa c­ turer's directio ns fo r coo king info rma tio n .

Starting the Charcoal E very o utdoo r chef ha s a fa vo rite wa y to f ire up the ba rbecue . Here a re six of the mo st po pula r sta rters.

Fire chimney. Sta ck briquets inside the chim ­ ney o n to p o f wa dded sheets o f new spa per, then

•

light.

Solid starter. These sma l l , com pressed , woo d­ like blo cks o r sticks light ea sily w ith a ma tch .

•

Liquid starter. If yo u use a liquid sta rter, be sure it's a pro duct intended fo r cha rcoa l . Don't pour liquid starter on h ot coals -the coa ls co uld f la re up. •

• Self-starting briquets. These briquets a re ea s­ ily ignited w ith a ma tch . They co st mo re tha n reg­ ula r briquets do , but a lso hea t up mo re quickly.

(Continued on next page)

Barbecuing Basics

5

... Starting the Charcoal • Electric starter. Set the sta rter o n a f ew bri­ quets in the firebed . Pile mo re briquets o n to p , then plug i n the sta rter. Remo ve sta rter af ter l O m inutes .

Propane starter. Just sta ck the briquets a ro und the burner, then light the bu rner.

•

Fire Temperature

Barbecuing by Indirect Heat Open o r remo ve the lid from a co vered ba rbecue; o pen the bo ttom dam pers . Pile a bo ut 50 lo ng­ burning briquets o n the fire gra te a nd ignite them . L et the briquets burn u ntil ho t (usua lly a bo ut 3 0 m inutes ) . U sing lo ng-ha ndled to ngs , ba nk a bo ut ha lf the briquets o n ea ch side of fire gra te ; then pla ce a m eta l drip pa n in the center.

Three different term s a re commo nly used to in­ dica te desired fire tem pera tu re a t the sta rt o f coo king . • Hot describes coa ls tha t a re ba rely co vered w ith gra y a sh . Yo u ca n ho ld yo u r ha nd nea r the grill fo r o nly 2 to 3 seco nds. • Medium describes coa ls tha t glow thro ugh a la yer of gra y a sh . Yo u ca n ho ld yo u r ha nd near the grill fo r o nly 4 to 5 seco nd s . • Low describes coa ls co vered w ith a thick la yer of gra y a sh . Yo u sho uld be a ble to ho ld yo ur ha nd nea r the grill fo r 6 to 7 seco nds.

Barbecuing by Direct Heat Open the bo ttom dam pers if yo ur ba rbecue ha s them . Sprea d briquets o n the fire gra te in a so lid la yer tha t 's l to 2 inches bigger a ll a ro und tha n the grill a rea required fo r the foo d . Then mo und the cha rcoa l a nd ignite it. When the coa ls ha ve rea ched the fire tem pera ture specified in the rec­ ipe, sprea d them o ut into a single la yer a ga in .

Set the coo king grill in pla ce 4 to 6 inches a bo ve the pa n ; lightly grea se the gril l . Set the foo d o n the grill directly a bo ve the drip pa n . If yo u 're grilling m ea t , pla ce it fa t side up; if the m ea t ha s been ma rina ted, dra in it briefly befo re pla cing it o n the gril l . Add 5 o r 6 briquets to ea ch side of the fire gra te a t 3 0- to 40-m inute interva ls a s needed to keep the fire tem pera tu re co nsta nt .

Special T ips When prepa ring the recipes in this boo k , keep these tips in m ind. • All o ur grilling cha rts a nd recipes w ere tested o n a cha rcoa l-fueled ba rbecue, using 2-inch pressed briquets. To coo k o ver m esquite cha rcoa l o r ha rdwoo d s , see pa ge 57. • Mo st of o ur recipes w ere tested w ith the coo king grill 4 to 6 inches a bo ve the coa ls. If yo ur grill is clo ser, the coo king tim e w ill be sho rter. • Alwa ys use po tho lders o r m itts a nd lo ng­ ha ndled coo king too ls.

Set the grill in pla ce a t the recomm ended height a bo ve the coa ls. G rea se the grill lightly, then a rra nge the foo d o n the gril l . Wa tch ca re­ f ully a nd turn a s needed to ensure even coo king . If yo u ' re using a ba ste tha t co nta ins suga r, ingre­ dients high in suga r (such a s ca tsup o r fruit) , o r a la rge pro po rtio n of fat a pply it during the la st pa rt o f coo king a nd turn the foo d f requently to prevent sco rching . Also keep a wa ter-filled spra y bo ttle ha ndy to extinguish a ny f la re-ups .

6

Barbecuing Basics

• U se a wa ter-f illed spra y bo ttle to extinguish f la re-ups. • Turn foo d w ith to ngs o r a spa tula -a fo rk pierces foo ds a nd a llow s ju ices to esca pe . •

Sa lt foo d after coo king (sa lt draw s o ut j uices ) .

• To prevent stea ks a nd cho ps from curling, sla sh edge fa t a t 2- to 3 -inch interva ls ; cut just to meat. • To test roa sts o r thick stea ks fo r do neness, insert a m ea t thermom eter in the thickest pa rt ( no t to uching bo ne) . To ensure a ccura cy, repea t the test in severa l pla ces (if po ssible ) .

Venetian Mixed Grill (page 84) features six kinds of grilled meats: chicken thighs, sausages, skirt steak, lamb and veal chops, and calf's liver. Diners sample meats with grilled polenta and vegetables.

7

Grilling Beef Cut of Meat

Weight or Thickness

Grilling Method

Fire Temperature

Test for Doneness & Approximate Cooking Time

Standing rib roast

31/2-5 lbs.

I ndirect

Hot. banked

Meat thermometer registers 135°-140°F (R), 150°F (M), 160°F (W). 24-26 min. /lb. (R).

6-8 lbs.

Indirect

Hot, banked

Meat thermometer registers 135°-140°F (R), 150°F (M), 160°F (W) 18-22 min. /lb. (R).

Boned & tied roasts (rib, sirloin tip, crossrib)

3-5 lbs.

Indirect

Hot, banked

Meat thermometer registers 135°-140°F (R), 150°F (M), 160°F (W) 24-26 min. /lb. (R).

Steaks (T·bone, New York, Porterhouse, top round, sirloin; chuck steak if marinated or tenderized)

1 inch

Direct

Hot

Cut meat to test. 5-6 min. /side (R).

11/2 inches

Direct

Medium

Meat thermometer registers 135°-140°F (R), 150°F (M), 160°F �W). 8-9 min./side (R).

2-2'12 inches

Direct

Medium

Meat thermometer registers 135°-140°F (R), 150°F (M), 160°F (W). 12-15 min. /side (R)

Flank steak

1-1'12 lbs.

Direct

Hot

Cut meat to test. 5-7 min. /side (MR).

Skirt steak (cut into

1/s-1/• inch

Direct

Hot

Cut meat to test. 1'12-2 min./side (R).

1/2 inch

Direct

Hot

Cut meat to test. 2'12-3 min./side (R).

serving-size pieces) Boneless cubes

Ground beef patties

:Y• inch

Direct

Hot

Cut meat to test. 5-6 min. total (MR).

1 inch

Di rect

Hot

Cut meat to test. 8-10 min. total (MR).

1112 inches

Direct

Hot

Cut meat to test. 15 min. total (MR).

1 inch

Direct

Hot

Cut meat to test. 4-5 min. /side (R), 5-6 min /side (M), 6-7 min./side (W). (R) Rare; (M) Med i u m ; (MR) Medium - rare; (W) Wel l done

Grilling Lamb Cut of Meat

Weight or Thickness

Grilling Method

Fire Temperature

Test for Doneness & Approximate Cooking Time

Leg, bone-in

5-7 lbs.

I ndirect

Hot. banked

Meat thermometer registers 135°-140°F (R), 150°F (M), 160°F (W). 18-20 min. / lb. (R)

Leg, boned & tied

4-5 lbs.

I ndirect

Hot, banked

Meat thermometer registers 135°-140°F (R), 150°F (M), 160°F (W). 25-27 min. / lb (R).

Leg, boned & butterflied

4-5 lbs.

Indirect

Hot, banked

Meat thermometer registers 135°-140°F (R), 150°F (M), 160°F (W). 12-14 min. /lb (R).

Shoulder, bone-in

5-7 lbs.

I ndirect

Hot. banked

Meat thermometer registers 135°-140°F (R), 150°F (M), 160°F (W). 18-20 min /lb (R).

Shoulder, boned & tied

4-6 lbs.

I ndirect

Hot. banked

Meat thermometer registers 135°-140°F (R), 150°F (M), 160°F (W). 25-27 min. / lb (R).

Rack

2-3 lbs.

I ndirect

Hot, banked

Meat thermometer registers 140°-145°F (MR). 18-20 min./lb

Chops (loin, rib, shoulder); leg steaks

:Y. inch

Direct

Hot

Cut near bone to test. 4-5 min./side (MR)

1 inch

Direct

Hot

Cut near bone to test. 5-6 min. /side (MR)

1112 inches

Direct

Hot

Cut near bone to test. 6-7 min. /side (MR).

8

Barbecuing Basics

... Grilling Lamb Cut of Meat

Weight or Thickness

Grilling Method

Fire Temperature

Test for Doneness & Approximate Cooking Time

Boneless cubes

3/4 inch

Direct

Hot

Cut meat to test 5 min. total total (M). 8-10 min. total (W)

(R). 6-8 min.

1 inch

Direct

Hot

Cut meat to test 6 min. total total ( M) . 12 min. total (W)

(R). 8 min.

1V2 inches

Direct

Hot

Cut meat to test 12 min. total (R), 15 min. total (M), 18-20 min. total (W).

:Y4 inch

Direct

Hot

Cut meat to test 4-5 min/side ( MR).

1 inch

Direct

Hot

Cut meat to test 5-6 min/side ( MR).

Ground lamb patties

(R) R are; (M) Med i u m ; (MR) Med i u m-rare; (W) Wel l done

Grilling Pork Cut of Meat

Weight or Thickness

Grilling Method

Fire Temperature

Test for Doneness & Approximate Cooking Time

Half leg (shank or butt), bone-in

6-8 lbs.

Indirect

Hot, banked

Meat thermometer registers 170°F 27-30 min/lb.

Loin roast, half, bone-in

4V2-6 lbs.

Indirect

Hot, banked

Meat thermometer registers 170°F 24-26 min/lb.

Loin roast, half, boned & tied

3-5 lbs.

Indirect

Hot, banked

Meat thermometer registers 170°F 21-24 min./lb

Loin roast, rib or sirloin end, bone-in

3-4 lbs.

Indirect

Hot, banked

Meat thermometer registers 170°F 30-32 min/lb.

Shoulder roast (picnic or butt), bone-in

4-6 lbs.

Indirect

Hot, banked

Meat thermometer registers 170°F 27-30 min/lb.

Shoulder, roast (picnic or butt), boned & tied

3-5 lbs.

Indirect

Hot, banked

Meat thermometer registers 170°F 33-35 min/lb.

Tenderloin

V2-1 lb.

Indirect

Hot, banked

Meat thermometer registers 170°F 20-22 min. total.

314 inch

Direct

Medium

Meat near bone is no longer p ink; cut to test 4-5 min/side.

1 inch

Direct

Medium

Meat near bone is no longer pink; cut to test 5-7 min/side.

1V2 inches

Direct

Medium

Meat near bone is no longer pink; cut to test 8-10 min/side.

Spareribs

2V2-3 lbs , whole slab

Indirect

Hot, banked

Meat near bone is no longer p ink; cut to test 1-1'14 hours total.

Spareribs, country-style

3-4 lbs , cut into servingsize pieces

Indirect

Hot, banked

Meat near bone is no longer pink; cut to test 1-1'14 hours total.

Boneless cubes

:V4 inch

Direct

Hot

Meat is no longer pink; cut to test About 8 min. total.

1 inch

Direct

Hot

Meat is no longer pink; cut to test 12-14 min. total.

(fold and tie thin end underneath for e ven thickness) Chops (loin, rib, shoulder); leg steaks

Barbecuing Basics

9

10

A stunning entree for guests: Spinach-stuffed Beef Tenderloin (page 88), filled with a fennel-seasoned spin­ ach mixture. Complete the meal with assorted grilled vegetables and a Madeira sauce to drizzle over all.

Grilling Veal Cut of Meat

Weight or Thickness

Grilling Method

Fire Temperature

Test for Doneness & Approximate Cooking Time

Leg, bone-in

8-9 lbs.

I n di rect

Hot, banked

Meat thermometer registers 165°-170°F * 20-22 min . /lb.

Leg, boned & tied

3-4 lbs.

Indirect

Hot, banked

Meat thermometer registers 165°-170°F.' 32-34 mi n ./lb

Shoulder roast, bone-in

7-8 l bs

I n di rect

Hot, banked

Meat thermometer registers 165°-170°F * 18-20 min./lb.

Shoulder roast, boned & tied

3-4 lbs.

I n di rect

Hot, banked

Meat thermometer registers 165°-170°F.' 32-34 mi n ./ l b.

Chops (loin)

3/4 in ch

Direct

Hot

Cut n ear bon e to test. 5-6 min. / si de (M).

1 in ch

Direct

Hot

Cut n ear bon e to test. 6-7 mi n . / si de (M).

1V2 inches

Direct

Hot

Cut n ear bon e to test. 8-9 mi n . /si de (M).

·veal cooked to 165°-170°F i s cooked med i um-wel l-tender and ju icy throughout, but no longer p i nk.

(M) Med i um

Grilling Fish & Shellfish Type of Fish or Shellfish

Weight or Thickness

Grilling Method

Fire Temperature

Test for Doneness & Approximate Cooking Time

Whole fish (with

V2-1 lb. ( 1-1Y2 i n ches thick)

In direct

Hot, banked

Flakes when prodded in thickest part. 6 mi n ./si de.

3-5 lbs. (2-2V2 inches thick)

Indi rect

Hot, banked

Flakes when prodded i n thickest part 30-35 mi n . total.

5-7 lbs. (3 i n ches thick)

In direct

Hot, banked

Flakes when prodded i n thi ckest part. 45 mi n . total.

V2 i n ch

Direct

Hot

Flakes when prodded in thickest part 2-3 mi n ./ side.

3/4 i n ch

Direct

Hot

Flakes when prodded i n thi ckest part. 3-4 min /side

1 i n ch

Direct

Hot

Flakes when prodded in thickest part. 4-5 min ./si de.

1Y2 i n ches (2-3 lbs. )

I n di rect

Hot, banked

Flakes when prodded i n thickest part. 15-18 mi n . total.

Boneless cubes

1 in ch

Direct

Hot

Flakes when prodded in thickest part. 8-10 min. total.

Shrimp

Medium-size (30-32 per lb. )

Direct

Hot

Shrimp turn pink. 1Y2-21/2 min./side

Scallops

About 1-i n ch cubes

Direct

Hot

Clams

Medium-size

Direct

Hot

Shells pop open. 3-4 min . total.

Oysters

Medium-size

Direct

Hot

Shells pop open . 4-6 min . total.

or without head and tail)*

Steaks & fillets••

Opaque throughout; cut to test 5-7 min .

total.

"Rub whole fish with salad oil before g rilling . .. Place heavy-d uty foi l under large fil lets i n stead of putting them d i rectly on the g r i l l.

Barbecuing Basics

11

Grilling Poultry Type of Poultry

Weight or Thickness

Grilling Method

Fire Temperature

Test for Doneness & Approximate Cooking Time

CHICKEN, whole

3-4 lbs.

I n di rect

Hot, banked

Meat thermometer i nserted in thi gh registers 185°F.* 1-1'14 hours.

6-7 lbs.

I n di rect

Hot, banked

Meat thermometer i nserted in thi gh registers 185°F.* 1'12-1 :Y4 hours.

Halved or quartered

3-4 lbs. total

Direct

Medium

Meat n ear bone is no lon ger pi n k; cut to test. 40-50 mi n .

Cut up

3-4 lbs. total

Direct

Medium

Meat n ear bon e is no lon ger pi nk; cut to test. Dark meat 35-40 mi n .; white meat 15-20 mi n .

Breast halves, bone-in

1/2-3/4 lb. each

Di rect

Medium

Meat n ear bone is no lon ger pi n k; cut to test. 15-20 mi n .

Whole legs, thighs attached

8-10 oz. each

Direct

Medium

Meat n ear bone is no longer pi n k; cut to test. 35-45 mi n .

Drumsticks or thighs

4-6 oz. each

Direct

Medium

Meat n ear bone is no lon ger pink; cut to test. About 35 mi n .

Wings

3-4 oz. each

Direct

Medium

Meat n ear bone is no lon ger pi n k; cut to test. About 30 mi n .

1-1'12 lbs.

In di rect

Hot, banked

Meat n ear thighbone is no longer pink; cut to test. 45-60 mi n.

1-1'12 lbs. total

Direct

Medium

Meat n ear bone is no lon ger pi n k; cut to test. 30-40 mi n.

9-15 lbs.

I n direct

Hot, banked

Meat thermometer i nserted in thi gh registers 185°F.* 15 mi n./lb.

16-22 lbs.

I n direct

Hot, banked

Meat thermometer i nserted in thi gh registers 185°F.* 12 mi n . / lb.

Halved

10-12 lbs. total

In direct

Hot, banked

Meat thermometer i nserted in thi gh registers 185°F.* 11/2-2 hours.

Breast halves, bone-in

21/2-3 lbs. each

I n di rect

Hot, banked

Meat n ear bone is no lon ger pi n k; cut to test. 1-1'12 hours.

Drumsticks or thighs

1-2 lbs. each

Direct, covered

Medium

Meat n ear bone is no longer pi n k; cut to test. 55-65 mi n .

Boneless cubes

1 i n ch

Direct

Medium

Meat is no longer pi n k in center; cut to test. 12-15 mi n .

Breast steaks

1/2 i n ch

Direct

Medium

Meat is no lon ger pi n k; cut to test. 7-9 mi n .

4-5 lbs.

Indi rect

Hot, banked

Meat n ear bone at hip socket cut to test. 2-21/2 hours.

4-5 lbs. total

Indirect

Hot, banked

Meat in thickest part is sti ll slightly pi n k; cut to test. Legs and wings 40 min.; breast 10-15 mi n .

SQUAB, butterflied

1 lb.

Direct

Hot

Breast meat is pi n k n ear bon e; cut to test. 15-20 mi n .

QUAIL, butterflied

3-4 oz.

Direct

Hot

Breast meat is sti ll sli ghtly pi n k n ear bon e; cut to test. 7-8 mi n .

ROCK CORNISH GAME HEN, whole

Halved

TURKEY, whole

DUCK, whole

(prick skin wi th a fork before grilli n g) Cut up

*Insert meat thermometer i n th ickest p a rt o f t h i g h , not touch i n g bone.

12

Barbecuing Basics

IS

no lon ger pi n k;

Spit-roasting In spit-roasting , the diameter of the meat and its distance from the heat determine cooking time . Bone- in roasts , boneless roasts , and poultry are all suitable for spit roasting . In every case , it's important to balance the meat on the spit. Use a ruler to find the center of each end of a roast; the spit should enter and exit at these points . Choose bone-in roasts of fairly uniform shape , cutting off any bony extensions. Run the spit through the meaty section , as close to the center of the roast as possible. For leg of lamb , run the spit through the meat from the center of the thickest end , keeping the length of the leg parallel to the spit. Roll and tie boneless roasts into evenly shaped cylinders and run the spit through dead center. Tie wings and legs of poul­ try closely to the body; run the spit through the neck and body openings. After spitting , position meat in center of spit; secure with spit forks . The Firebed.

Imagine a wall extending straight down from the spit to the firebed . Then , starting from about 2 inches behind this imaginary wall ,

arrange the coals in a solid 6-inch-wide band reaching 3 to 4 inches beyond each end of the spitted mea t . Place a metal drip pan directly be­ neath the spit, with one side touching the coals . To maintain a constant fire temperature, add 5 or 6 briquets every 30 minutes , spacing them evenly. Acljusting the Distance Between Meat & Fire.

Generally speaking, you should position the spit­ ted meat so its surface is about 5 inches from the surface of the coals. To adj ust the distance , you can raise or lower either the spit or the firebed , depending on your barbecue.

Dimensions or Diameter

Test for Doneness & Approximate Cooking Time

Pork loin

(4-11 lbs.): Roast may i nclude shoulder end of loi n ; if so. have blade bon e removed and t i e end to hold compactly.

An i rregular oval. 3V2-4 i n ches by 6-6V2 i nches

Meat thermometer registers 170°F. 2V2-3 hours.

Leg of lamb (5112-6112 lbs.): Cut shank bon e off

An i rregular oval. 3112-4 i n ches by 7V2-8 i n ches

Meat thermometer registers 135°-140°F (R). 150°F (M). 160°F (W) . 2-2V2 hours (M).

Beef standing rib roast (from 3-rib size up to about 12 lbs.): Use small en d of stan di n g ri b;

Meaty secti on 61/2-7 i n ches across; bon y sec­ tion 9-10 i n ches across

Meat thermometer registers 135°-140°F (R). 150°F (M), 160°F (W) . 4-4V2 hours (R).

Boneless pork loin end o r pork shoulder roast (about 2v2 lbs.)

3-3V2 i n ches

Meat thermometer registers 170°F. 1V2-1¥4 hours.

Boneless leg of lamb roast (3V2-43/4 lbs.)

4V4-4:V4 i n ches

Meat thermometer registers 135°-140°F ( R). 150°F (M). 160°F (W) 2-21/4 hours (M)

Boneless leg of pork roast (61/2-7V2 lbs.)

41/2-S i nches

Meat thermometer registers 170°F. 3V4-3:V4 hours.

S-SV2 i n ches

Meat thermometer registers 135°-140°F ( R) . 150°F ( M ) . 160°F (W) . 2-2V2 hours ( R) .

4-4Y2 inches ( fry i n g) or SV2-6 i n ches (roasti n g)

Meat thermometer i nserted in thigh regi sters 185°F. 80-90 mi n utes ( fry i n g) . 2114-21/2 hours ( roasti ng).

3-3V4 i n ches

Meat n ear thighbone is no lon ger pi n k; cut to test. 70-80 mi n .

71/2-8 i n ches

Meat thermometer i nserted i n thi gh registers 185°F. 41/4-43/4 hours.

Meat Cut o r Bird, Weight & Preparation

at joi n t.

cut rib bon es off close to meaty portion.

Beef rib eye or sirloin tip roast

Wrap wi th a thi n layer of fat.

(4-12 lbs.):

Chicken, frying (3-4 lbs.) or roasting (6-7 lbs.)

Rock Cornish game hens Turkey (12-14 lbs.)

(1%-11/2 lbs.)

(R) R are; (M) Medium; (W) Wel l done

Barbecuing Basics

13

Flavoring Foods with Smoke F lavorin g foods with the smoke of fragran t woods is an an cien t cookin g art still very much in style with modern patio chefs . On these pages, we offer two altern ative techn iques for smokin g beef, pork, lamb , fish , and poultry. Qui ck sm ok e­ flav ori ng can easily be accomplished on a cov­ er ed barbecue; sm ok e-cooki ng requir es a special piece of equipmen t called a smoker .

Woods for Smoking W hether you choose smoke-f lavorin g or smoke­ cookin g , your first con sideration will be what type of wood to use. Con sult the chart on page 17 for id eas ; for each kin d of meat, we in clude a list of appropriate woods. These d ried woods can be purchased in 2- to 3-in ch chun ks , small logs, twigs, chips , or sawdust; the size determin es how lon g the wood must be soaked before usin g . If you wan t to experimen t with garden cut­ tin gs , choose the same un sprayed woods listed in the chart , or try peach , pear, apricot, pecan , or black waln ut . Break clippin gs in to small twigs an d cut limbs in to chun ks or short len gths. Green wood may be used as is; if the wood is dry, soak it in water. D o n ot use ran dom garden clippin gs , which may con tain poison ou s plan ts such as olean der. Also avoid the wood of cedar, fir, pin e , spruce, an d eucalyptus; their smoke gives food a bitter, resin ou s taste.

Quick Smoke-flavoring If you own a covered barbecue , you can add a delicate smoke flavor to foods as they cook by in direct heat. S tart by soakin g your choice of wood chips or chun ks in water-20 min utes for chips, 45 to 6 0 min utes for chun ks . Then prepare the barbecue fire for in direct heat ( see page 6 ) ; sprin kle each pile of coals with 1 cup wet wood chips or top with on e wood chun k. S et the cookin g grill an d food in place an d cook as the recipe d ir ects. Ad d mor e wet wood chip s about every 30 min utes , when you can n o lon ger see smoke com­ in g from the ven ts . (There's n o n eed to add extra chun ks- they burn lon ger than chips . )

Smoke-cooking V ery slow, even cookin g in a smoker produces succulen t , smoky-flavored meat s , fish, an d poul-

14

Barbecuing Basics

try that taste as good or better than high-priced commercial products. Man y ty pes of smokers are sold in hardware , departmen t , an d outdoor sup­ ply stores; var ious smoker s are also available from mail-order catalogs specializin g in outdoor equipmen t . On e of the most popular un its is the water smoker, which uses steam to keep the in side tem­ perature low an d even . Than ks to the steam an d the lon g , slow cookin g , foods remain moist an d have plen ty of time to absorb the swirlin g smoke . As the illustration on page 16 show s , a water smoker looks like an elon gated covered barbe­ cue. In the base is a heat source (charcoal, gas, or electric) ; directly above it is a water pan . Two or three cookin g racks are in side , an d a domed lid with a temperature gauge fits on top . Our smoke- cookin g direction s an d the times given on our smokin g chart apply to a charcoal­ fueled water smoker. If you have a differen t type of un it , check the man ufacturer's direction s for cookin g in formation . Preparing the food.

To pr epar e f oods for smok­ in g , you can brush them with olive oil or salad oil , or soak them in a spicy-sweet brin e . Brin in g has several advan tages- foods stay moister, the salty-sweet brin e complemen ts the smoky flavor, an d the shelf life of the food is tri pled . (W ithout br in in g , smoked foods can be kept on ly as lon g as those cooked by an y other method . ) • Brining. To make the brin e , you ' ll n eed a con ­ tain er made from a n on corrodible material such as plastic , glass , or stain less steel ; make sure it's large en ough to hold 10 poun ds of meat, fish , or poultry.

In the con tain er, combin e 3 quarts cool water, 2 cups firmly packed brown sugar. lVz cups salt. 3 cloves garlic (halved ) , 2 teaspoon s whole black peppercorns. an d 4 bay leaves. S tir briskly un til sugar an d salt are dissolved. Then add foods to

be smoked. submergin g them in brin e . Let fish , spareribs, an d small birds (quail , squab , game hen s) stan d at room temperature for 1 hour ; brin e tur key breast, whole chicken , d uck, an d pheas­ an t for 2 hou rs at room temperature . Cover 2-lfz to 4 Vz-poun d rolled an d tied beef, pork, or lamb r oast an d let soak for at least 8 hours (or un til n ext day) in the refrigerator. After the food has soaked for the recom­ men ded time, lift it from the brin e an d rin se thor­ oughly un der a thin stream of cool water, rubbin g gen tly to r elease salt. Pat the food dry, then set it

Colored a rich mahogany, this smoked turkey (page 17) cooks slowly over smoldering hickory chips in a water smoker. Serve the bird hot for a holiday meal. or offer it cold at a picnic with assorted pickled fruits.

15

... Smoke-cooking

on a rack and let dry until the surface feels tacky (30 to 60 minutes ) . At this point, you may cov:er and refrigerate brined foods until next day. Setting up the smoker.

We did our testing in a charcoal-fueled water smoker, using 2-inch pressed charcoal briquet s . If your water smoker is powered by gas or electricity, follow the manu­ facturer's directions .

Starting the fire. Begin by checking the chart on the facing page for the approximate cooking times of the foods you ' re smoking . For up to 5 hours of cooking, allow 8 pounds of briquets-a level charcoal pan in most units. For more than 5 hours , you 'll need about 12 pounds of charcoala heaping panful in most units. Open all vents and ignite the charcoal , using one of the methods suggested on pages 5 and 6. When the coals are hot (about 30 minutes) , it's time to add wet or green wood for smoke .

Cooking racks

•

Adding wood. Consult the chart for the amount and type of wood to use, keeping in mind that one wood chunk (or small log) weighs about 4 ounces and is equivalent to 2 cups of wood chip s , twigs, or sawdust. We recommend you start with the minimum amount of wood listed-the smoke should en­ hance , not overwhel m , the taste of the food . If you want a smokier flavor, increase the amount of wood the next time you smoke-cook. Soak dry chunks or logs in water for 45 to 60 minutes; soak smaller pieces for just 15 to 20 minutes. Lift wood from water, let drain, and distribute all of it over the hot coals.

Charcoal pan

Cutaway view

•

• Adding water to make steam. Line the water pan with foil for easy cleaning , then set the pan in place over the hot coals. Fill pan with 3 quarts hot tap water.

Adding food. Pat foods (both brined and un­ brined) dry, then brush with olive oil or salad oil to prevent the surfaces from drying out. Set the cooking racks in place; arrange food on racks in a single layer, allowing l inch between pieces. If you want to smoke several foods with different cooking times , place the smaller pieces on the top racks so they can easily be removed when they' re done . Also remember that foods above will drip on those below ; stack with care , so incompatible flavors won 't mingle. •

During the smoking process. A water smoker functions practically unattended . You ' ll probably need to add more water after 3Yz to 4 hours, but

16

Barbecuing Basics

otherwise keep the door closed unless you ' re test­ ing for doneness or adding coals or water to ad­ just temperature. Opening the smoker too often allows heat and smoke to escape . Check the temperature gauge occasionally; it should consistently read 170° to 2 00°F. When the heat drops too low, try opening the vents. If the temperature stays too cool for more than 30 min­ utes , add a few extra coals. When the heat rises above 20 0°F, close the vents slightly ; if that doesn't work, add cool water to the water pan. (In some smokers , water can 't be poured directly into the pan from the outside . In this case , pour it through the racks , not over the food . ) Checking foods for doneness. Test foods for doneness as the chart directs , making a small cut into the center of the food if necessary. Keep in mind that the smoke may tint foods a bright pink j u st beneath the browned surface.

Serving & Storing Smoked Foods You can serve smoke-cooked foods hot or cold . To serve foods cold , let them cool after smoking , then wrap tightly and refrigerate . Unbrined smoked foods can be stored l to 3 days depending on size-1 to 2 days for small pieces, 2 to 3 days for medium or large ones . Brined foods keep three times as long .

Smoke-cooking Guide Type of Meat

Weight or Thickness

Best Woods for Smoking

Number of

2- to 3-inch

Test for Doneness & Approximate Cooking Time

Wood Chunks BEEF

3V2-4V2 lbs.

Cherry, grapevine, hickory, mountain mahogany, mesquite, oak

2-4

Meat thermometer registers 135°-140°F (R):" or until done to your liking. 4-5 hours (R).

Boneless loin

2V2-3 lbs.

Alder, apple, cherry, grapevine, hickory, mesquite

2-6

Meat thermometer registers 160°F. 4-5 hours.

Bone-in loin or leg section

About 4 lbs.

Same as above

2-6

Meat thermometer registers 160oF.· 5-7 hours.

Spareribs

Full slab

Same as above

1-3

Meat pulls easily from bone. 4-5 hours.

Sausages, such as Italian

1 inch

Same as above

1-3

Meat is no longer pink in center: cut to test. 3-4 hours.

3V2-41/2 lbs.

Apple, cherry, oak

2-4

Meat thermometer registers 135°-140°F (R):" or until done to your liking. 4-5 hours (R).

About 1 lb.

Alder, grapevine,

1-3

Flakes when prodded in thickest part. About 1V2 hours.

Boneless roasts (rib, sirloin tip, crossrib)

PO RK •

LAMB Leg, boned & tied

FISH Whole, small'*

hickory, oak, mesquite 1-1V2 inches thick

Same as above

1-3

Flakes when prodded in thickest part. 11/2-2V2 hours.

Turkey, whole

12-14 lbs.

Alder, apple, cherry, grapevine, hickory, mountain mahogany, mesquite, oak

2-4

Meat thermometer inserted in breast registers 165°F." 6-8 hours.

Turkey breast, bone-in

4-5 lbs.

Same as above

2-4

Meat thermometer registers 165°F. 4-6 hours.

Chicken, whole

3V2-4V2 lbs.

Same as above

1-3

Meat near thighbone is no longer pink: cut to test. 4-6 hours.

Duck

4V2-5 lbs.

Same as above

2-4

Breast meat is moist but firm near bone: cut to test. 4-5 hours.

Pheasant

About 3 lbs.

Same as above

2-4

Breast meat is moist and faintly pink near bone: cut to test. 4-6 hours.

Rock Cornish game hen

About 1V2 lbs.

Same as above

1-3

Meat near thighbone is no longer pink: cut to test. 3-5 hours.

Squab

About 1 lb.

Same as above

1-3

Breast meat is moist but firm near bone: cut to test. 3-5 hours

Quail

3-6 oz.

Same as above

1 or 2

Breast meat is moist but firm near bone: cut to test. 1'/2-2 hours.

Fillets••

POULT RY

•

"Insert meat thermo meter in thickest part of meat or poultry, not touch1ng bone .. Choose f1sh suc h as salmon, trout, sturgeon. white sea bass. sablef1sh, tuna, bonito, mackerel, or yel lowtail.

Barbecuing Basics

17

18

Savory toppings stack up on 12-inch Mexican Platter Burger (facing page): Cheddar cheese, green chiles, tomatoes, guacamole, and sliced olives. Feature this show-stopping sandwich at a back-yard party for ten.

F rom burgers t o steaks , ribs t o roasts , you're sure to please when you barbecue beef. When friends stop by for a swim or a post­ game party, t reat them to a platter-size ham­ burger or fajitas - sliced skirt steak to be tucked into warm tort illas. Or, if you feel like splurging , choose a fest ive whole beef tenderloin or a bone­ less N ew York strip . And don' t neglect the less expensive cuts such as chuck and brisket . Mari­ nated before grilling and served rare or medium­ rare , they' re t ender and j u icy, rivaling the more prest igious st eaks and roast s in flavor. F or parties as well as more casual times , you can easily devise your own recipes for barbecued beef. Pair one of our marinades or sauces (pages 24 and 25) wit h your favorite cut of beef; then fol­ low the basic grilling times and techniques on pageS .

Pictured on facing page

Mexican Platter Burger Grilling time: About 15 minutes

�

U sing two rimless baking sheets as " spatu­ las, " you can f lip this platter- size hamburger neat ly and easily. 1 round loaf ( ll/2 lbs . ) French bread

br ead (meat patty will be approximately 12 inches in diameter) . Holding both ends of baking sheet , invert meat patty onto a lightly greased grill 4 to 6 inches above a solid bed of medium coals. Lift off wax paper. Cook for about 7 minutes, then turn . To turn , use 2 rimless baking sheets. U sing one baking sheet as a pusher, slide patty onto second sh eet . Then hold pat ty bet ween baking sheets; invert sheets to flip patty. S lide patty back onto grill, cooked side up; overlap cheese slices on top . Cont inue t o cook until done to your liking; cut to test (about 7 more minutes for medium-rare). S lide cooked burger back onto one baking sheet ; keep warm . Place bread halves on grill, cut side dow n , and heat u ntil lightly toasted . Cut top half of bread into wedges; keep warm . S lide burger onto bot tom half of bread . Arrange top­ pings over burger. Cut into serving-size wedges; accompany wit h bread wedges. Makes 8 to lO servings.

Toppings. Halve and pit 2 medium-size ripe avocados; scoop flesh int o a bowl and mash with a fork. St ir in 3 tablespoons lemon juice and sea­ son to t ast e with garlic salt and liquid hot pepper seasoning. Also have ready 2 cans (4 oz. e ach ) whole green chiles, drained , split , seeded , and flattened ; 2 medium-size tomatoes, sliced ; and 3 large pitted ripe olives, sliced .

1/2 cup W• lb.) butter or margarine. softened 1 tablespoon chili powder Toppings (directions follow) 1/4 cup prepared taco sauce 3 tablespoons instant minced onion 2 cloves garlic. minced or pressed 2 teaspoons each chili powder and oregano leaves 1 teaspoon ground cumin ll/2 teaspoons salt 21/2 pounds lean ground beef 8 ounces thinly sliced Cheddar cheese

U sing a long, serrated knife , cut bread in half horizont ally. In a small bowl, beat butter and the l table­ spoon chili powder until blended ; spread evenly over c ut sides of bread. S et bread aside. Also prepare t oppings and set aside. In a large bowl, combine taco sauce, onion , garlic , the 2 teaspoons chili powder, oregano, cumin , salt, and beef; mix well. Turn meat mix­ ture ont o a large baking sheet lined with wax paper; pat into a round patty l inch wider than

Greek Platter Burger Cut and butter bread as directed for Mexican Platter Burger, but substitute 2 cloves garlic (minced or pressed) for t he l t ablespoon chili powder. F or the t opping s , beat 2 small packages (3 oz. each) cream cheese ( softened) u nt il smoot h ; stir in 4 ounces feta cheese, crumbled . Also have ready l large mild red onion, sliced ; 2 medium­ size tomatoes, sliced ; l jar (6 oz. ) marinated arti­ choke hearts, drained ; and a mint sprig. F or t he meat patt y, combine 3 t ablespoons each lemon juice and instant minced onion; 3 cloves garlic ( minced or pressed) ; 2 t easpoons oregano leaves; ¥4 t easpoon ground coriander; Wz teaspoons salt; V4 cup each finely chopped fresh mint and parsley; and l pound each lean ground beef and lean ground lamb. Mix thor­ oughly. S hape and grill as directed for Mexican Platter Burger, but omit C heddar cheese.

Beef

19

Soy-dipped Hamburgers Grilling time: 8-10 minutes

�

Prepare t hese hamburger patt ies at home , t hen marinat e t hem en rout e t o a picnic sit e . 1/z cup each soy sauce and water

1 clove garlic. minced or pressed 2 teaspoons grated fresh ginger 2 tablespoons Worcestershire 6 tablespoons firmly packed brown sugar 3 pounds lean ground beef 8 hamburger buns or French rolls. split and buttered Thinly sliced tomatoes Green bell pepper rings

In a bowl , mix soy, wat er, garlic , ginger, Worces­ t ershire , and sugar. S hape beef int o 8 patt ies , each about l inch t hick; place in a large heavy­ dut y plast ic bag. Pour marinade over patt ies in bag ; seal bag securely and rot at e t o dist ribut e marinade. Place in a shallow baking pan. Refrig­ erat e (or place in a picnic cooler) for 1 t o 2 hours . Lift patt ies from marinade and drain briefly (reserve marinade). Place patt ies on a light ly greased grill 4 t o 6 inches above a solid bed of hot coals. Cook, t urning once and bast ing wit h mari­ nade , unt il done t o your liking; cut t o t est (8 t o 10 minut es for rare). When you t urn patt ies , place buns , cut side down, around out side of grill t o t oast . S erve patt ies on buns , wit h t omat oes and bell pepper rings. Makes 8 servings .

Combine cinnamon , paprika , salt , and red pep­ per ; set aside. Melt 6 t ablespoons of t he butt er in a wide frying pan over low heat . Add onions and cook, st irring oft en , u nt il pale golden and very soft (about 40 minut es ) ; st ir in half t he spice mix­ t ure aft er 20 minut es . Transfer cooked onions t o a heat proof dish and place in a 300° oven . Melt remaining 2 t ablespoons butt er in frying pan over medium heat ; add t omat oes. Cook for 1 t o 2 minut es on each side . Dist ribut e t omat oes and any j uices over onions ; ret urn t o oven. Prepare Yogurt S auce ; cover and refrigerat e . In a bowl , blend remaining spice mixt ure wit h beef and wat er ; t hen shape int o 12 patt ies , each about 4 inches in diamet er. Place patt ies on a light ly greased grill 4 t o 6 inches above a solid bed of hot coals. Cook, t urning once , u nt il done t o your liking; cut t o t est (about 1 2 minut es for me­ dium). When you t urn patt ies , arrange buns, cut side dow n , around out side of grill t o t oast . S erve patt ies on buns, wit h onion mixt ure and Yogurt S auce. Makes 12 servings.

Yogurt Sauce. In a serving bowl , st ir t oget her 2 cups plain yogurt, l clove garlic (minced or pressed) , and l t ablespoon minced fresh mint.

Taco Burgers Grilling time: 4 - 6 minutes

�

Cradle a beef patt y and some refried beans in a warm corn t ort illa; add t omat oes and avo­ cado , t hen drizzle wit h t aco sauce .

Lebanese Hamburgers Grilling time: About 12 minutes

�

St art by slow-cooking t he onions t o bring out t heir sweet ness. Then quickly grill t he spicy beef patt ies and serve t he t wo t oget her. 1 tablespoon each ground cinnamon and paprika 1\lz teaspoons salt o/4 teaspoon ground red pepper (cayenne) Vz cup (Vc lb. ) butter or margarine

4 large onions. sliced 4 small tomatoes. cut into Vz-inch-thick slices Yogurt Sauce (recipe follows)

3 pounds lean ground beef 1/z cup water

12 hamburger buns. split and buttered

20

Beef

1 can (about l ib.) refried beans 2 medium-size tomatoes, sliced large ripe avocado. pitted. peeled. sliced. and tossed with 2 teaspoons lemon juice pound lean ground beef small onion. chopped V4 cup fine dry bread crumbs 1 egg. beaten 1 teaspoon Worcestershire V3 cup diced green chiles o/4 teaspoon ground cumin 6 corn tortillas Prepared taco sauce

Place beans in a pan and heat t hrough ; keep warm . Place t omat oes and avocado in separat e dishes. In a bowl , combine beef , onion, bread crumbs , egg , Worcest ershire , chiles, and cumin.

Mix welL then shape into 6 rectangular patties, each about 3/a inch thick. Place patties on a lightly greased grill 4 to 6 inches above a solid bed of hot coals. Cook, turning once , until browned and done to your liking ; cut to test (4 to 6 minutes for medium-rare). To serve , heat tortillas on grill j ust until softened ( 1 5 to 20 seconds ) , turning often with tongs. Spread some beans on a tortilla , then place a meat patty, tomatoes, and avocado slices on one side. Drizzle with taco sauce and fold over; eat out of hand . Makes 6 servings .

Flank Steak 8t Orange Slices Grilling time: 1 0 - 1 4 minutes

�

In BraziL barbecued beef is often marinated in orange j uice before grilling , then served with sliced fresh oranges.

About 11/2 pounds flank steak teaspoon dry basil package (6 oz. ) sliced dry salami small mild white onion. thinly sliced package (6 oz. ) sliced provolone cheese

Lay steak flat. With a sharp knife , cut a deep , long slit in center of a long edg e , making a pocket almost as big as the steak; be careful not to cut through at sides or back. Open pocket; sprinkle basil inside. Arrange half the salami over bottom of pocket , then add onio n , cheese , and remaining salami in even layers. Close with metal skewers. Place steak on a lightly greased grill 4 to 6 inches above a solid bed of medium coals. Cook, turning once , until steak is done to your liking; cut to test (about 14 minutes for medium-rare ) . To serve , cut across the grain into \12-inch-thick slant­ ing slices . Makes 4 to 6 servings .

Sesame Flank Steak

About 11/2 pounds flank steak. trimmed of excess fat 1/2 cup orange juice 2 tablespoons instant minced onion 2 cloves garlic, minced or pressed lj, teaspoon pepper

3 tablespoons salad oil 2 tablespoons red wine vinegar :y, teaspoon ground cumin

2 or 3 large oranges. peeled and sliced

Place meat in a 9- by 1 3-inch dish . In a bowL stir together orange j uice , onion , garlic , pepper, oiL vinegar, and cumin. Pour over meat and turn meat to coat. Cover and refrigerate until next day, turning occasionally. Lift meat from marinade and drain briefly (re­ serve marinade). Place meat on a lightly greased grill 4 to 6 inches above a solid bed of hot coals . Cook, turning once and basting several times with marinade, until done to your liking ; cut to test ( 1 0 to 14 minutes for medium-rare ) . To serve , cut meat across the grain into thin slanting slices. Garnish with oranges . Makes 4 servings.

Flank Steak Italiano

®

Grilling time: About 1 4 minutes

Slicing this steak reveals savory ribbons of salami , onion , and cheese inside the meat.

Grilling time: 10-14 minutes

®

Both toasted sesame seeds and sesame oil flavor this marinated steak. 1/4 cup sesame seeds 1/4 cup sliced green onions (including tops) 3 tablespoons soy sauce 2 tablespoons sesame oil or salad oil

1 tablespoon each vinegar. firmly packed brown sugar. minced fresh ginger. and minced garlic

I teaspoon each dry mustard and Worcestershire

About l l/2 pounds flank steak. trimmed of exces s fat

Toast sesame seeds in a wide frying pan over medium heat until golden (about 3 minutes) , shaking pan often. C rush seeds with a mortar and pestle , then place in a bowl and stir in onions , soy, oiL vinegar, sugar, ginger, garlic , mustard , and Worcestershire . Place meat in a 9- by 1 3-inch dish . Pour mari­ nade over meat; turn meat to coat. Cover and refrigerate for at least 4 hours or until next day. Lift meat from marinade and drain briefly (re­ serve marinade ) . Place on a lightly greased grill 4 to 6 inches above a solid bed of hot coals. Cook, turning once and basting with marinade , until done to your liking; cut to test ( 1 0 to 1 4 minutes for medium-rare ) . To serve , cut across the grain into thin slanting slice s . Makes about 4 servings .

Beef

21

Fajitas Grilling time: 15-20 minutes

�

Along the Mexican border, fajitas (fa-HEE­ tas) means skirt steaks . Elsewhere , however, the word has become a catchall term for make-it­ yourself burritos filled with grilled meat. 3 pounds skirt steak. trimmed of excess fat Y2 cup lime juice

l/3 cup salad oil 113 cup tequila or lime juice

4 cloves garlic. minced or pressed l l/2 teaspoons ground cumin l teaspoon oregano leaves

Heat tortillas on grill as needed , turning often with tongs , j ust until softened ( 1 5 to 30 seconds) . Place a few meat slices down center of each tor­ tilla; top with some beans, a few pieces of onion from onion halves, S alsa F resca , Guacamole, sour crea m , and cilantro. F old u p bottom , then fold in sides to enclose . Eat green onion along­ side. Makes 8 to 1 0 servings .

Salsa Fresca. I n a bowl , stir together 3 large ripe tomatoes . diced , Vz cup chopped fresh cilan­ tro (coriander) . and 1 small onion . chopped . S eason to taste with 5 to 7 tablespoons seeded , minced fresh hot chiles, 3 to 4 tablespoons lime juice, and salt.

Y2 teaspoon pepper

4 or 5 small onions (unpeeled). cut in half lengthwise 8 to 10 green onions. rinsed well and drained 3 cans (about l ib. each ) refried beans Salsa Fresca (recipe follows) Guacamole (page 86) 16 to 20 flour tortillas. each about 8 inches in diameter Sour cream Fresh cilantro (coriander) sprigs

Cut steak crosswise into about 12-inch lengths, then arrange in a 9- by 1 3-inch dish . In a small bowl , stir together lime j uice , oil , tequila , garlic , cumin , oregano , and pepper. Pour over meat; turn meat to coat. Place onion halves , cut side down, in marinade alongside meat . Cover and refrigerate for at least 4 hours or until next day, turning meat occasionally. Tie green onions together with string about 3 inches from roots to form a brush. Place beans in a large pan and heat through; keep warm. Prepare S alsa F resca and Guacamole. Place onion halves on a lightly greased grill 4 to 6 inches above a solid bed of hot coals. Cook for about 7 minutes; turn over. Lift meat from mar­ inade and drain briefly ( reserve marinade) . Place on grill. Baste meat and onion halves with mari­ nade , using green onion roots as a brush. Con­ tinue to cook onion halves u ntil soft and browned (5 to 9 more minutes ) . Cook mea t , turning once, until browned and done to your liking; cut to test (about 6 minutes for rare ) . Transfer cooked meat and onions to a carving board ; keep warm . Roll green onion brush in marinade and lay on grill; turn often until tops are wilted ( 3 to 5 minutes ) . Place brush on board ; remove string . Thinly slice meat across the grain.

22

Beef

Pictured on facing page

Skirt Steaks with Fresh Herbs Grilling time: 5 - 6 minutes

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F resh herbs add a tantalizing aroma and flavor to barbecued meats . The heat of the coals releases the herbs' volatile oil s , which are ab­ sorbed by the meat j uices during grilling . ll/2 to 2 pounds skirt steak. trimmed of excess fat l/2 cup olive oil 3 tablespoons red wine vinegar 1 tablespoon Dijon mustard 1 clove garlic. minced or pressed Yc teaspoon pepper

25 to 30 fresh thyme, rosemary. or tarragon sprigs. each about 3 inches long

Cut steak crosswise into about 12-inch lengths, then arrange in a 9- by 13-inch dish. In a small bowl, mix oil , vinegar, mustard , garlic, and pepper. Pour over meat; turn meat to coat . Cover and refrigerate for at least 4 hours or until next day, turning occasionally. S oak herb sprigs in water to cover for about 30 minutes . Lift meat from marinade and drain briefly (re­ serve marinade). Weave each piece of meat onto a long metal skewer, rippling meat very slightly and tucking an herb sprig between skewer and meat on both sides of meat. Place skewers on a lightly greased grill 4 to 6 inches above a solid bed of hot coals . Cook, turn­ ing often and basting with marinade, until done to your liking; cut to test (5 to 6 minutes for rare ) . Makes about 6 servings.

Fresh herbs twine around skewered skirt steaks soaked in a zesty mustard marinade (facing page) . Accompany the quick-to-cook meat with butter-basted grilled toma­ toes and corn in husks.

23

Marinades, Sauces & Butters

The smoky flavor of meat , fish, and poultry cooked over charcoal can be readily en­ hanced in three ways-by marinating before grilling, basting with a simple sauce during cooking, or topping with a dollop of flavored butter at serving time . Here are some of our favorite marinades, sauces, and butters; for each one, we've noted compatible foods . To create your own barbe­ cue recipes, match up a marinade or sauce with your choice of meat , poultry, or seafood; then follow the grilling times and techniques on pages 8 to 12. (For more marinade and baste recipes, check the index . )

Wine-Garlic Marinade Especially good with beef.

In a bowl. stir together l cup dry red wine. 2 table­ spoons red wine vinegar. 2 cloves garlic (minced or pressed), l teaspoon oregano leaves . and 2 table­ spoons salad oil. Makes about 1\14 cups .

Dijon Marinade Good choice for chicken wings and sparerib s .

I n a bow l , s t i r together l/2 c u p salad oil; l/4 c u p each white wine vinegar. finely chopped shallot s. and Dijon mustard; and 2 cloves garlic ( minced or pressed) . Makes about l cup.

Teriyaki Marinade Use on beef, pork, or chicken.

Marinades A heavy-duty plastic bag is neat and handy for marinating; you can also use a covered, close-fitting bowl or pan. To give flavors plenty of time to soak in, let bee f . pork, and lamb marinate for at least an hour-or, if pos­ sible, until the next day. (Poultry and fish need not marinate as long . ) Turn meat sev­ eral times while it's marinating; brush any re­ maining marinade over meat during cooking . Most marinades contain wine , vinegar, or citrus j uice, all of which help tenderize meat . For some less tender cuts, you might also want to apply unseasoned meat tenderizer. Honey-Wine Marinade Use on lamb roasts, lamb chop s , and turkey part s .

Melt 2 tablespoons butter or margarine in a small pan over medium heat. Remove from heat and stir in l cup dry white wine. 2 tablespoons white wine vinegar. l/3 cup honey. l teaspoon finely chopped fresh mint or crumbled dry mint, and 2 cloves gar­ lic (minced or pressed) . Makes about l l/2 cups .

24

Marinades , Sauces & Bastes

In a bowl. stir together o/3 cup soy sauce. l/3 cup honey. 2 teaspoons grated fresh ginger. 3 table­ spoons dry sherry. l/2 cup salad oil . l clove garlic (minced or pressed ) , and l/2 cup thinly sliced green onions (including tops). Makes about l¥4 cups.

Apple 1 uice Marinade Try on chicken quarters or pork chops.

In a bowl. mix l/2 cup apple juice. l/4 cup each soy sauce and honey. 2 tablespoons lemon juice, l/2 tea­ spoon garlic powder. and l/4 teaspoon each dry mustard and ground ginger. Makes l l/4 cups .

Basting Sauces For a flavorful alternative to marinades , t ry brushing a basting sauce on food as it grills . To prevent scorching and flare-ups. apply sauces that are high in sugar or fat only dur­ ing the last few minutes of cooking. If there's sauce remaining. heat it and pass at the table. Beef Barbecue Sauce Also delicious on spareribs and chicken.

Melt l/2 cup ( l/4 lb . ) butter or margarine in a 2-quart pan over medium heat; add l large clove garlic

(minced or pressed) and V4 cup minced onion. Cook, stirring often, until onion i s soft (about lO minutes). Stir in 3 tablespoons catsup; 2 tablespoons each minced parsley, lemon juice. and red wine vine­ gar; 1 teaspoon each dry mustard and liquid hot pepper seasoning; Va teaspoon ground red pepper (cayenne) ; and Y4 cup beer. Bring to a boil; then reduce heat and simmer, uncovered. until flavors are blended (about 5 minutes). Makes about 1 cup.

Herb Butter Baste Use as a baste on poultry or any cut of veal.

Flavored Butters Flavored butters make excellent bastes-just melt them, t hen brush over food as it grill s . Or bring them to room temperature , then spoon atop hot-from-the-grill meats and vegetable s . Prepare a n d refrigerate butters u p to a week in advance so flavors have a chance to blend .

Green Butter Delicious on grilled vegetable s , meat, fish.

Melt 6 tablespoons butter or margarine in a small pan over medium heat . Remove from heat and stir in 1 clove garlic (minced or pressed); ¥'4 teaspoon pepper; Vz teaspoon each thyme. sage. oregano. and marjoram leaves; and Vz teaspoon dry basil. Makes about Vz cup.

In a blender or food processor, combine Vz cup (Y4 lb. ) butter or margarine (softened); Vz cup lightly packed fresh basil. mint . or watercress leaves or Vz

Parsley-Orange Baste

Ginger & Lime Butter

Brush over lamb , turkey, or pork kebabs.

Melt Vz cup ( V4 lb. ) butter or margarine in a small pan over medium heat; stir in 2 tablespoons grated orange peel. 2 tablespoons finely chopped parsley, and 2 tablespoons honey. Remove from heat and stir in V4 cup lemon juice. Makes about I cup.

Mediterranean Basting Sauce

cup lightly packed parsley sprigs; and 1 teaspoon lemon juice. Whirl until well blended; scrape down sides of container ofte n . Makes about o/3 cup.

Complements chicken, veal, and fish.

Peel and mince one 2-inch-long piece fresh ginger. In a blender or food processor, combine ginger, l cup ( Vz lb . ) butter or margarine (softened ) , l tea­ spoon coarsely ground pepper. V4 cup lime j uice. and l teaspoon grated lime peel. Whirl until blended; scrape down sides of container often . Makes about I cup.

Brush over cuts of lamb or beef.

Melt V4 cup butter or margarine in a small pan over medium heat; remove from heat and stir in 3 table­ spoons lemon juice, 4 cloves garlic (m inced or pressed), and Vz teaspoon chopped fresh rosemary or oregano leaves. Makes about Vz cup.

Ginger-Hoisin Basting Sauce

Mustard Butter Serve atop beef, lam b , ham, or chicken.

In a bowL combine l cup ( Vz lb . ) butter or margarine (softened). 4 teaspoons dry mustard. 1 teaspoon Worcestershire. V4 teaspoon garlic salt. Va teaspoon pepper, and 1/3 cup finely chopped parsley. Beat until smooth and well blended . Makes about I cup.

Use as a glaze for pork and chicke n .

In a bowl, stir together o/3 cup hoisin sauce. V3 cup dry sherry or water, 2 tablespoons finely chopped fresh ginger. 4 large cloves garlic (minced or pressed). and l tablespoon sesame oil . Makes about 1 cup.

Lemon Butter Baste Delicious on fish, shellfish, and veal.

Melt Y4 cup butter or margarine in a small pan over medium heat. Remove from heat and stir in V4 cup lemon juice. dry sherry. or dry vermouth. If desired, add Y4 teaspoon each dry rosemary and thyme leaves or Vz teaspoon dry tarragon . Makes about Vz cup.

Sesame Butter Flavorful accent for meats , p oultry, and vegetables.

In a wide frying pan. toast Y4 cup sesame seeds over medium heat until golden (about 3 minutes). shaking pan often. Let coo l . In a bowl , beat Vz cup ( Y4 lb. ) butter or margarine (softened) until fluffy; add sesame seeds and beat until well blended. Makes about ¥'4 cup.

DiU Butter Especially good on fish and shellfis h .

In a bowL beat Vz cup (Y4 l b . ) butter or margarine (softened) until fluffy; beat in V4 cup chopped fresh dill. Makes about ¥'4 cup.

Marinades , Sauces & Bastes

25

Hibachi-grilled Indonesian Beef Skewers (facing page)

26

star at this Southeast Asian dinner. Alongside offer peanut sauce, purchased chili sauce, coconut, and rice (colored yellow with turmeric).

Pictured on facing page

Indonesian Beef Skewers

more water, if needed, to restore to original consistency.

Grilling time: 8 - 1 0 minutes

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Salay is probably the best-known Southeast Asian food : Indonesia , Malaysia, and Singapore all claim it as their national dish. In this version , cubes of beef are grilled and served with a spicy peanut sauce . lV2 pounds lean boneless beef sirloin 1 clove garlic. minced or pressed 2 tablespoons soy sauce

1 tablespoon salad oil 1 teaspoon each ground cumin and coriander Basting Sauce (recipe follows) Peanut Sauce (recipe follows)

Cut beef into l -inch cubes. In a bowl, combine garlic , soy, oil , cumin , and coriander. Add beef and stir to coat; then cover and refrigerate for at least 2 hours or until next day, stirring occasionally. Prepare Basting Sauce and Peanut Sauce. Also soak l O to 12 long bamboo skewers in hot water to cover for at least 30 minutes or u ntil next day. Lift meat from marinade and drain briefly (discard marinade). Thread 4 or 5 pieces of meat on each skewer. Arrange skewers on a lightly greased grill 2 to 4 inches above a solid bed of hot coals. Cook, turning often, until well browned and done to your liking; cut to test (8 to lO minutes for medium­ rare). About 3 minutes before meat is done, brush all over with Basting Sauce . Serve with Peanut Sauce . Makes 4 to 6 servings .

Basting Sauce. I n a bowl , mix 3 tablespoons lemon juice, 2 tablespoons soy sauce, and \14 teaspoon each ground cumin and ground coriander. If made ahead, cover and refrigerate for up to 2 days . Peanut Sauce. In a 2-quart pan , combine l cup water, :V3 cup creamy peanut butter, and 2 cloves garlic (minced or pressed). Cook over medium­ low heat, stirring , until mixture boils and thick­ ens. Remove from heat and stir in 2 tablespoons firmly packed brown sugar, l Y2 tablespoons lemon juice, l tablespoon soy sauce, and V4 to Vz teaspoon crushed red pepper. Serve hot. If made ahead , cover and refrigerate for up to 2 days . To reheat , stir over low heat until hot, adding

Ripple-skewered Steak Grilling time: About 15 minutes

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Sliced baco n , " rippled" over and u nder beef cubes , apple quarters , and mushroom s , lends its smoky flavor to these festive skewers. Keep a water-filled spray bottle handy to extinguish any flare-ups. 1V2 to 2 pounds tender boneless beef steak (from the rib, loin, or fillet) , cut about lV2 inches thick Red Wine Marinade (recipe follows) 8 small white boiling onions 8 slices bacon 8 large mushrooms 2 large Red Delicious apples, cored and quartered

Cut beef into sixteen l Vz-inch cubes ; place in a large bowl. Prepare Red Wine Marinade and pour over meat ; stir to coat. Cover and refrigerate for at least 4 hours or u ntil next day, stirring several times. Lift meat from marinade and drain briefly (re­ serve marinade) . Then assemble 4 skewers . For each one, run tip of a long , sturdy metal skewer through l onion, then through one end of a bacon slice . Pierce l mushroom through stem ; lap bacon over it and pierce baco n . Thread on l beef cube; lap bacon over and pierce it. Add l apple quarter and l more beef cube, lapping bacon over each; secure bacon end on skewer. Starting with an­ other bacon slice , repeat threading and "rip­ pling" with l more mushroom , another beef cube, an apple quarter, and a final beef cube. Secure bacon end; add l more onion. Place skewers on a lightly greased grill 4 to 6 inches above a solid bed of medium coals . Cook, turning and basting with marinade, until bacon is crisp and beef cubes are done to your liking; cut to test (about 1 5 minutes for medium-rare). Makes 4 servings.

Red Wine Marinade. In a small bow l , stir to­ gether ¥4 cup dry red wine, Vz cup salad oiL l tablespoon each minced onion and Worcester­ shire, I/3 cup catsup, l teaspoon dry rosemary, V4 teaspoon pepper, and 6 drops liquid hot pep­ per seasoning.

Beef

27

Pepper Steak Grilling time: 12-15 minutes

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Hot , herb-scented tomato slices adorn this classic pepper steak. Just before serving , ignite warmed brandy and spoon it over the grilled meat. 2 tablespoons cracked pepper 4 small New York or club steaks. cut 1 inch thick 3 tablespoons butter or margarine 2 large firm tomatoes. cut into Jh-inch-thick slices 1/s teaspoon each dry basil and garlic salt 1/4 cup brandy

Sprinkle pepper over both sides of each steak; press into surfaces. Let stand at room tempera­ ture for 30 minutes . Melt butter in a wide frying pan over medium heat. Add tomatoes and cook j ust until heated through. Transfer to a platter, sprinkle with basil and garlic salt, and keep warm . Place steaks on a lightly greased grill 4 to 6 inches above a solid bed of hot coals. Cook, turn­ ing once, until done to your liking ; cut to test ( 1 2 to 15 minutes for rare). Arrange steaks on platter with tomatoes. Warm and ignite brandy; spoon over steaks . Makes 4 servings.

Steak & Onions Grilling time: 40-50 minutes

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If you like your steak rare , start grilling the onions about 15 minutes before putting on the steak (as we've done here) . If you prefer more well-done meat , you can start onions and steak at about the same time . About 3 pounds top round steak. cut 2 inches thick 1/3 cup each red wine vinegar and salad oil 2 tablespoons honey 1 tablespoon Worcestershire teaspoon each dry mustard and oregano leaves 1/2 teaspoon pepper 3 green onions (including tops). finely chopped 2 cloves garlic. minced or pressed 8 small onions (unpeeled). each about 2 inches in diameter

28

Beef

Place steak in a heavy-duty plastic bag. In a bowL stir together vinegar, oil , honey, Worcester­ shire , mustard , oregano, pepper, green onions , and garlic ; pour over meat in bag. Seal bag se­ curely and rotate to distribute marinade. Place in a shallow baking pan and refrigerate for at least 8 hours or until next day, turning bag over several times . Place onions on a lightly greased grill 4 to 6 inches above a solid bed of medium coals. Cook for 15 minutes, turning every 5 minutes. Lift meat from marinade and drain briefly ( reserve mari­ nade) . Place meat on gril l . Cook, tu rning meat and onions every 5 to 10 minutes and brushing meat with marinade, until onions are soft when squeezed (25 to 35 more minutes) and meat is done to your liking ; cut to test (25 to 30 minutes for rare ) . I f meat is d o n e before onions , remove from grill and keep warm . To serve, cut meat across the grain into thin slanting slices ; cut onions in half lengthwise and eat from skins. Makes 6 to 8 servings.

Skewered Beef & Com Grilling time: 1 2 - 1 5 minutes

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Tenderized chuck roast. cubed and soaked in a pineapple j uice and red wine marinade, is an economical choice for these meat-and­ vegetable kebabs. 4-pound boneless chuck roast Unseasoned meat tenderizer Pineapple-Wine Marinade (recipe follows) 1/4 cup butter or margarine. melted 1/4 cup salad oil About 5 medium-size ears corn. husked and cut into 2-inch lengths 3 medium- size green bell peppers. cut into l l/2-inch squares 2 large mild red onions. cut into ll/2-inch pieces medium-size pineapple (about 3Jh lbs . ) . peeled. cored. and c u t into 1Jh-inch cubes

Cut meat crosswise into steaks about ll/z inches thick. Then apply tenderizer according to pack­ age directions. Cut meat into 1 1/z-inch cubes and place in a large bowl. Prepare Pineapple-Wine Marinade and pour over meat; stir to coat . Cover and refrigerate

for at least 6 hours or until next day, stirring occasionally. In a small bowl, stir together butter, oil , and V3 cup of the marinade drained from meat ; set aside . Discard remaining marinade . O n long, sturdy metal skewers , thread meat alternately with corn , bell peppers, onions , and pineapple. Brush all over with butter mixture . Place skewers on a lightly greased grill 4 to 6 inches above a solid bed of hot coals . Cook, turning and basting frequently with butter mix­ ture , until meat is done to your liking; cut to test 02 to 1 5 minutes for medium-rare ) . To serve , push meat a n d vegetables o f f skew­ ers . Makes about 8 servings .

liking ; cut meat to test (4 to 5 minutes for medium). To serve , garnish with lemon wedges ; squeeze j u ice over individual chops before eat­ ing. Makes 2 to 4 servings .

Liver with Fresh Herbs Grilling time: 8 - 1 0 minutes

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Threaded on three parallel skewers , thick slices of liver are easy to turn . Fresh herbs tucked between skewers and meat impart a subtle flavor and fragrance . 1/4 cup olive oil or salad oil

Pineapple-Wine Marinade. I n a bowl, stir to­ gether l\12 cups each pineapple juice and dry red wine. l Vz tablespoons instant minced onion. l Vz teaspoons each Worcestershire and thyme leaves. % teaspoon dry mustard. V4 cup firmly packed brown sugar. Y4 teaspoon pepper. and 2 cloves garlic ( minced or pressed) .

Pounded Veal Chops Grilling time: 4-5 minutes

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Pounding with a mallet is a time-honored way to tenderize meat. Here , the technique also serves two other purposes: it works in the season­ ings and reduces cooking time on the grill. 3 tablespoons minced fresh thyme or l l/2 tablespoons dry thyme leaves 2 teaspoons grated lemon peel 1/2 cup minced parsley 2 tablespoons olive oil or salad oil 4 veal rib or loin chops (l to 11/c lbs. total ), cut o/4 to 1 inch thick Lemon wedges

In a small bowl, stir together thyme, lemon peel , parsley, and oil . Slash connective tissue around veal chops at about l -inch intervals. Rub about l tablespoon of the thyme mixture on each side of each chop . Place each chop between 2 sheets of plastic wrap and pound with a flat-su rfaced mallet until about V4 inch thick. (At this point , you may cover and refrigerate for up to 6 hou rs . ) Place meat on a lightly greased grill 4 to 6 inches above a solid bed of hot coals . Cook, turn­ ing as needed to cook evenly, u ntil done to your

6 large onions. sliced 25 to 30 fresh sage. tarragon. or marjoram sprigs. each about 3 inches long 1/2 pound sliced bacon 3 tablespoons lemon juice 2 pounds calf's liver. cut into l-inch-thick slices Salt and pepper

Heat oil in a wide frying pan over medium-low heat. Add onions and cook, stirring often, until pale golden and very soft (about 40 minutes). Meanwhile, soak herb sprigs in water to cover for 30 minutes . Also cook bacon in a wide frying pan over medium heat until crisp ; lift out and drain on paper towels. Discard all but V4 cup of the drippings; stir lemon j uice into remaining drippings and set aside. Remove any tubes and membranes from liver, then rinse liver and pat dry. Arrange liver slices side by side, with long sides almost touch­ ing. Weave 3 long metal skewers through liver slices at right angles to long sides, piercing each slice at least twice ; space skewers at ends and middle of liver slices . Divide herbs equally among liver slice s , tuck­ ing sprigs under skewers to secure . Brush sea­ soned drippings over all sides of liver. Place liver on a lightly greased grill 4 to 6 inches above a solid bed of hot coals . Cook, turn­ ing once and basting often with seasoned drip­ pings , until liver is firm but still moist and pink in center; cut to test (8 to l O minutes) . Wrap cooked bacon loosely in foil and warm on grill during last 2 to 3 minutes . Transfer liver to a platter; remove skewers and cut liver into serving-size pieces. Accompany with bacon and onions . Season to taste with salt and pepper. Makes 6 to 8 servings .

Beef

29

Santa Fe Short Ribs Grilling time: 30-40 minutes

®

Soaked in a mild chile salsa, these meaty ribs cook to perfection on a covered barbecue. Unseasoned meat tenderizer

Mustard Marinade. In a small bowl , combine V3 cup Dijon mustard and 2 tablespoons red wine vinegar. Beating constantly with a wire whisk, add V4 cup olive oil or salad oil, a few drops at a time. Then beat in 1 clove garlic (minced or pressed) , Vz teaspoon each thyme leaves and Worcestershire, and Y4 teaspoon pepper.

6 pounds lean beef short ribs. cracked ll/2 cups dry red wine 3 tablespoons olive oil or salad oil

Asian Short Ribs

1 small onion. chopped 2 cloves garlic, minced or pressed 1 teaspoon salt 1/2 teaspoon pepper 1 bay leaf 1/2 cup purchased red chile salsa

Apply tenderizer to ribs according to package directions; then place ribs in a large heavy-duty plastic bag. In a bowl, stir together wine , oil, onion , garlic , salt, pepper, bay leaf, and salsa . Pour over meat in bag ; seal bag securely and rotate to distribute marinade. Place in a shallow baking pan. Refrigerate for at least 4 hours or until next day, turning bag over occasionally. Lift ribs from marinade and drain briefly (reserve marinade). Place on a lightly greased grill 4 to 6 inches above a solid bed of medi urn coals . Put lid on barbecue, drafts open (or cover with a tent of heavy-duty foi l ) . Cook, turning and basting occasionally with marinade, until meat near bone is done to your liking ; cut to test (30 to 40 minutes for medium-rare) . Makes 6 servings.

Pictured on facing page

Barbecued Prime Rib Bones Grilling time: 20-25 minutes

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If you relish the sweet meat that clings to bones , these standing ribs make a hearty meal. About 6 pounds standing rib bones Mustard Marinade (recipe follows)

Arrange bones in a large shallow pan. Prepare Mustard Marinade and pou r over ribs ; turn to coat. Cover and let stand for about 2 hours . Lift bones from marinade and drain briefly (reserve marinade). Place on a lightly greased grill 4 to 6 inches above a solid bed of hot coals. Cook, turning and basting frequently with mari­ nade , until done to your liking ; cut to test (20 to 25 minutes for medium-rare) . Makes 6 servings .

30

Beef

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Grilling time: About 30 minutes

Typical teriyaki seasonings - soy, garlic , ginger, and onion- flavor these meaty ribs . The marinade can also be used on standing rib bones. 2 tablespoons sesame seeds 1/3 cup each sugar. soy sauce, and regularstrength chicken broth 3 tablespoons bourbon 1 teaspoon chopped fresh ginger 1 clove garlic. quartered 1 small onion. cut into 8 wedges 2 tablespoons sesame oil or salad oil 1 green onion (including top), finely chopped Unseasoned meat tenderizer 4 pounds lean beef short ribs. cut into 3- to 4-inch lengths

Toast sesame seeds in a small frying pan over medium heat u ntil golden (about 3 minutes), shaking pan often. Pour seeds into a blender and add sugar, soy, broth , bourbon, ginger, garlic, onion wedges , and oil . Whirl until well blended , then stir in green onion and set aside. Apply tenderizer to ribs according to package directions. Place each rib with bone side down and score meat in a crisscross pattern . Make one set of parallel cuts Vz inch apart, cutting through meat halfway to bone . Then make a second se­ ries of cuts at right angles to the first set, making cuts Vz inch deep and 1h inch apart . Place ribs in a large heavy-duty plastic bag . Pour marinade over meat in bag ; seal bag securely and rotate to distribute marinade. Place in a shallow baking pan . Refrigerate for about 4 hours , turning bag over occasionally. Lift ribs from marinade a nd drain briefly (re­ serve marinade) . Place on a lightly greased grill 4 to 6 inches above a solid bed of medium coals. Cook, turning and basting often with marinade , until ribs are well browned on all sides and meat near bone is done to your liking ; cut to test (about 30 minutes for medium-rare). Makes 4 servings.

Always a favorite with family and friends: Barbecued Prime Rib Bones (facing page) , soaked in a tangy mus­ tard marinade. Serve with roasted potatoes, fresh peas, and cold beer.

31

Beef Tenderloin in Red Wine Marinade Grilling time: About 50 minutes

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For a special dinner, consider barbecuing a whole beef tenderloin. This handsome cut is quite expensive , but keep in mind that it will serve a dozen generously-and there's no waste . Plan well ahead for this entree ; you 'll probably need to special-order the tenderloin from your meat market . 5- to 6-pound whole beef tenderloin (fillet of beef). trimmed of excess fat

1/3 cup minced garlic (about 20 large cloves) 1/3 cup cracked pepper 8- to 10-pound trimmed New York strip (boneless loin)

Combine garlic and pepper; rub over both sides of beef. Cover and let stand at room temperature for I hour or refrigerate until next day. Place beef on a lightly greased grill 4 to 6 inches above a solid bed of hot coal s . Cook, turn­ ing as needed to brown evenly, until a meat ther­ mometer inserted in thickest part registers 135° to 140°F for rare (35 to 40 minutes) . To serve , let meat stand for 10 minutes ; then cut across the grain into thin slanting slices. Makes 16 to 20 servings .

2 cups dry red wine 1/2 cup olive oil 1 large onion. chopped

Savory Chuck Roast

1/2 cup chopped parsley 2 cloves garlic. minced or pressed 2 bay leaves 1 teaspoon pepper

Place beef in a 4- to 6-gallon heavy-duty plastic bag set in a rimmed baking pan (at least l O by 15 inches) . In a bowl , stir together wine, oil, onion , parsley, garlic, bay leaves, and pepper. Pour over roast in bag; seal bag secu rely. Let stand at room temperatu re for at least 3 hours or refriger­ ate until next day, turning bag over several times . Lift meat from marinade and drain briefly (re­ serve marinade) . Fold thin end of fillet under; tie securely with string to make fillet as evenly thick as possible. Place meat on a lightly greased grill 4 to 6 inches above a solid bed of medium coals. Cook , basting frequently with marinade and turning every 5 minutes for even browning , until a meat thermometer inserted in thickest part reg­ isters 135° to l 40°F for rare (about 50 minutes) . To serve , let meat stand for l O minutes; then cut across the grain on a slight diagonal into Vz-inch-thick slices. Makes about 1 2 servings .

New York Strip

with Garlic Pepper Grilling time: 35-40 minutes

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From time to time , many supermarkets offer good buys on big boneless cuts of beef such as a New York strip . Simply seasoned , it's an ideal choice for your next crowd-size barbecue.

32

Beef

Grilling time: About 30 minutes

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A full-flavored barbecue sauce makes a wonderful baste for a thick chuck roast. 1/4 cup olive oil or salad oil 1 medium-size onion. thinly sliced and separated into rings clove garlic. minced or pressed 1/2 cup thinly sliced celery :Y• cup each catsup and tomato-based chili sauce 1/2 cup water 2 tablespoons each Worcestershire, wine vinegar, and lemon j uice 1 teaspoon each prepared horseradish and prepared mustard 1/2 teaspoon hickory smoked salt Few drops liquid hot pepper seasoning 1/2 teaspoon pepper 3 tablespoons firmly packed brown sugar 1/2 cup dry sherry Unseasoned meat tenderizer 5-pound chuck roast. cut 2 inches thick

Heat oil in a wide frying pan over medium heat. Add onion and cook, stirring often , until soft (about lO minutes ) . Add garlic , celery, catsup , chili sauce , water, Worcestershire , vinegar, lemon j uice, horseradish, mustard, smoked salt, hot pepper seasoning , pepper, sugar, and sherry. Bring to a boil ; then reduce heat and simmer, uncovered , for 30 minutes. Remove from heat. Apply tenderizer to meat according to pack­ age directions . Brush meat on both sides with sauce , then place on a lightly greased grill 4 to 6 inches above a solid bed of medium coals. Put lid

on barbecue, drafts open. Cook, turning and basting occasionally with sauce , until done to your liking ; cut to test (about 30 minutes for rare ) . To serve , l e t meat stand for l O minutes ; t h e n c u t across the grain into thin slices . Pass a n y remain­ ing sau c e at the table . Makes about 6 servings .

Crusty Crossrib Roast Grilling time: About 2 hours

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A crossrib roast is simply a boned , rolled chuck roast. Cooked rare and sliced thinly, it's tender and j uicy. 5-pound crossrib roast

Toast sesame seeds in a wide frying pan over medium heat until golden (about 3 minutes), shaking pan often . Remove from heat and add oiL soy, lemon j uice, vinegar, sugar, garlic , and onion. Place meat in a close-fitting bowl; pour marinade over meat , cover, and refrigerate until next day, turning occasionally. Barbecue meat by indirect heat (see page 6 ) . Lift meat from marinade and drain briefly (re­ serve marinade ) ; then place on grill directly above drip pan . Cover barbecue and adjust dampers as necessary to maintain an even heat. Cook, basting occasionally with marinade, until a meat thermometer inserted in thickest part reg­ isters 135 to l 40°F for rare ( l \t2 to 13/4 hours) . Let meat stand for 1 0 minute s ; then cut across the grain into thin slices. Makes 6 to 8 servings. o

1/, cup each salad oil and apple juice 1/2 cup strong black coffee 1 tablespoon fennel seeds 1/2 teaspoon onion powder

Brisket of Beef

1/s teaspoon pepper

Place meat in a close-fitting bowl . In another bowl , mix oiL apple j uice , coffee , fennel seeds, onion powder, and pepper. Pour over meat , cover, and refrigerate for 2 hours, turning often. Barbecue meat by indirect heat (see page 6). Lift meat from marinade and drain briefly (re­ serve marinade); then place on grill directly above drip pan . Cover barbecue and adj ust dampers as necessary to maintain an even heat. Cook, basting occasionally with marinade, until a meat thermometer inserted in thickest part reg­ isters 135° to l 4 0°F for rare (about 2 hours ) . Let meat stand for 1 0 minutes; then cut across the grain into thin slices. Makes 8 to lO servings.

Sesame Beef Roast Grilling time : 1 1/z-1¥4 hours

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This delicious sesame- f lavored roast beef benefits from marinating for a full day. 1/3 cup sesame seeds 1/2 cup each salad oil and soy sauce 1/3 cup lemon juice 2 tablespoons white wine vinegar 1 tablespoon sugar 2 cloves garlic . minced or pressed 1 medium-size onion. sliced 4-pound crossrib or sirloin tip roast

Grilling time : About 25 minutes

®

Serve tender, j u icy slices of rare brisket topped with a tangy, spicy sauce. 4- to 5-pound beef brisket 2 tablespoons each chili powder. vinegar. and Worcestershire lj, teaspoon pepper

1 large onion. chopped 2 cloves garlic. minced or pressed :y, cup catsup

1 cup water Unseasoned meat tenderizer

Place beef in a large heavy-duty plastic bag . In a bowL stir together chili powder, vinegar, Worces­ tershire , pepper, onio n , garlic , catsup, and water. Pour over meat in bag; seal bag secu rely and rotate to distribute marinade. Place in a shal­ low baking pan . Refrigerate for at least 4 hours or until n ext day, turning bag over several times . Lift meat from marinade; scrape off excess (reserve marinade). Pat meat dry and apply tenderizer according to package directions. Place meat on a lightly greased grill 4 to 6 inches above a solid bed of low coals. Cook, turning frequently, until a meat thermometer inserted in thickest part registers 1 35° to l 40°F for rare (about 25 minutes). Remove from gril l ; let stand for 1 0 minutes . Bring marinade to a boil; pour into a bowl. Cut meat across the grain into thin slanting slices. Serve with marinade . Makes l O to 1 2 servings .

Beef

33

34

Starring at this Mediterranean buffet (facing page) is a garlic-studded leg of lamb. Tuck thin slices of barbecued meat into pocket bread with romaine leaves, chunky vegetable relish, and a mint-seasoned yogurt sauce.

Middle Eastern nomads may have been the first cooks to barbecue lamb , spit-roasting the whole animal over an open fire . Today, with the advent of modern barbecue equipment, it's easy to grill all cuts of l amb-from large whole legs to smaller chops and steaks to ground meat patties. This chapter begins with a selection of recipes you might cook for a crowd , including a fancy fruit-stuffed lamb shoulder and a garlicky leg of lamb to slice and serve in pocket bread . You'll also find many family-size recipes: grilled chops , kebabs of meat and fruits or vegetables , and ground lamb patties and skewers . If you're looking for basic grilling directions for various cuts of lamb , turn to pages 8 and 9 . See pages 2 4 and 25 for complementary mari­ nades , sauces, and flavored butters .

Pictured on facing page

Turkish Lamb Sandwich Buffet

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Grilling time: About 2 hours

This garlic-studded leg of lamb has a flavor reminiscent of a Turkish specialty called don ner kebab . But while its Middle Eastern counterpart cooks on a vertical spit (or " gyro " ) , our lamb roast grills almost unattended on a covered barbecue. The sliced cooked meat makes a savory filling for pocket bread , accompanied with romaine leaves , a cucumber-tomato relish, and a mint-flavored yogurt sauce .

To make sandwiches , cut lamb into thin slices. Let guests fill pocket bread halves with a few slices of meat , several romaine leaves, and several spoonfuls each of the Cucumber-Tomato Relish and Yogurt-Mint Sauce. Makes lO to 12 servings .

Basting Sauce. In a bowL stir together Y3 cup olive oil or salad oil ; Vz cup red wine vinegar; 2 tablespoons lemon juice; l small onion, finely chopped; 2 cloves garlic ( minced or pressed) ; Yz teaspoon salt; 1/4 teaspoon each ground nutmeg . ground ginger. and pepper; and Ys teaspoon ground cloves. Cucumber-Tomato Relish. In a large bowL stir together 1/4 cup white wine vinegar. Vz cup olive oil. l teaspoon each salt and sugar. 1;4 teaspoon each oregano leaves and pepper. and 2 table­ spoons finely chopped parsley. Peel and seed 6 large tomatoes; then cut into %-inch cubes . Also thinly slice l long English cucumber and cut l small mild red onion into %-inch pieces. Add to­ matoes , cucumber, and onion to oil mixture; stir gently to coat with dressin g . Cover and refriger­ ate for at least 4 hours or until next day, stirring several time s . Yogurt-Mint Sauce. In a bowL stir together 2 cups plain yogurt . l teaspoon each salt and sugar. l clove garlic ( minced or pressed) , and 2 tablespoons finely chopped fresh mint. If made ahead , cover and refrigerate for up to 3 days .

Basting Sauce (recipe follows) Cucumber-Tomato Relish (recipe follows) Yogurt-Mint Sauce (recipe follows)

fruit & Herb-scented Lamb

5 1/2- to 6 1/2-pound leg of lamb 3 or 4 cloves garlic, cut into small slivers 10 to 12 pocket breads. each about 7 inches in diameter, cut into halves Romaine lettuce leaves

Prepare Basting Sauce, Cucumber-Tomato Rel­ ish , and Yogu rt-Mint Sauce . Cut small gashes in lamb flesh and insert garlic slivers . Barbecue lamb by indirect heat (see page 6 ) , placing it on grill directly above drip pan . Brush meat with Basting Sauce , then cover barbecue and adjust dampers as necessary to maintain an even heat. Cook, brushing fre­ quently with Basting Sauce , until a meat ther­ mometer inserted in thickest part (not touching bone) registers l50°F for medium (about 2 hours ) . Remove from grill; l e t stand f o r l O minutes.

Grilling time: About Jl/z hours

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This butterflied leg of lamb is flavored with slivers of garlic , soaked in a marinade of pome­ granate j uice and red wine, then grilled on a cov­ ered barbecue. If you can't find pomegranate j uice in your supermarket , look for it in a specialty foods shop . 5 1/2- to 61/2-pound leg of lamb. boned and butterflied 3 or 4 cloves garlic. cut into small slivers 1 cup pomegranate j uice 2 cups dry red wine

I large onion. chopped teaspoon each dry rosemary and oregano leaves

(Continued on next page)

Lamb

35

. . . Fruit & Herb-scented Lamb

Cut small gashes in lamb flesh and insert garlic slivers . Place meat in a close- fitting dish . In a bowl, stir together pomegranate j uice, wine , on­ ion , rosemary, and oregano; pour over meat. Cover and refrigerate for at least 3 hours or until next day, turning several times . Barbecue lamb by indirect heat (see page 6 ) . Lift meat from marinade a n d drain briefly (re­ serve marinade) ; then place on grill directly above drip pan . Cover barbecue ; adjust dampers as necessary to maintain an even heat. Cook un­ til a meat thermometer inserted in thickest part registers 1 50°F for medium (about l Vz hours) . Meanwhile , pour marinade through a wire strainer into a wide frying pan; discard residue in strainer. Bring marinade to a boil over high heat; continue to boil until reduced to about 3;4 cup. To serve , let meat stand for lO minutes; then cut across the grain into thin slanting slices. Pass sauce at the table to spoon over individual por­ tions. Makes 6 to 8 servings .

even heat. Cook until a meat thermometer in­ serted in thickest part registers l 40°F for rare (about l Yz hours ) . Let roast stand for lO minutes; c u t across the grain into thin slices. Makes 8 to lO servings.

Fruit-stuffed Lamb Shoulder

@A

Grilling time: ! Vz-2 hours

dried-fruit filling scented with lemon and rosemary is tucked inside this boned lamb shoul­ der ; more of the same filling is stirred into the pan drippings to make a flavorful gravy. 2 packages (8 oz. each ) mixed dried fruit , pitted and cut into pieces Vz cup chopped onion 1 teaspoon each grated lemon peel and dry rosemary ¥3 cup water 3- to 4-pound boned and tied lamb shoulder Salt and pepper

Salt-brined Grilled Lamb Grilling time: About J l/z hours

@

Salt brine is typically thought of as a meat preservative-but in this case, it acts more like a flavorful marinade that keeps the meat moist and succulent during grilling . (Plan ahead-this roast soaks for 2 to 3 days before cooking. ) 8 cups water V:! cup sugar '14 cup salt

3 tablespoons cardamom seeds, crushed 2 tablespoons whole black peppercorns liz cup minced fresh ginger 3V:!- to 4-pound boned and tied leg of lamb

In a 3- to 4-quart pan , combine water, sugar, salt, cardamom seeds, peppercorns, and ginger. Bring to a boil over high heat; then remove from heat and let cool . Set a large heavy-duty plastic bag in a 9- by 13-inch pan. Pour brine into bag, then add lamb; seal bag securely. Refrigerate for 2 to 3 days, turning bag over occasionally. Barbecue lamb by indirect heat (see page 6 ) . Lift lamb from brine a n d drain briefly, then place on grill directly above drip pan. Pour brine through a wire strainer; discard liquid and dis­ tribute seasonings over coals . Cover barbecue and adjust dampers as necessary to maintain an

36

Lamb

About 2 cups regular-strength chicken broth tablespoon cornstarch mixed with 2 tablespoons water

In a small pan , combine fruit, onion , lemon peel, rosemary, and the ¥:3 cup water. Cook over me­ dium heat . uncovered , stirring often, until liquid is absorbed (about 8 minutes) . Remove from heat; let cool . Untie lamb and lay out flat. Sprinkle with salt and pepper, then spread with half the fruit mix­ ture . Roll roast and tie securely at 2-inch inter­ vals. Then tuck in ends of roast; tie around length of roll in several places. Barbecue lamb by indirect heat (see page 6), placing it on grill directly above drip pan . Cover barbecue and adj ust dampers as necessary to maintain an even heat. Cook until a meat ther­ mometer inserted in thickest part registers l 50°F for medium ( l Vz to 2 hours) . Let meat stand while you prepare gravy. To make gravy, skim and discard fat from pan drip­ pings. Measure drippings and add enough broth to make 2 cups liquid; pour into a small pan and add remaining fruit mixture . Stir cornstarch mix­ ture , then add to pan. Cook over high heat, stir­ ring constantly, until sauce boils and thickens. Season to taste with salt and pepper. Cut lamb into thick slices, cutting long ties but leaving short ones intact. Pass gravy at the table to accompany meat . Makes 6 to 8 servings.

Lemon Lamb Steaks Grilling time: About 10 minutes

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Steaks cut from the broad end of a leg of lamb are an excellent choice for grilling . Here , the steaks are soaked in a lemon-oregano mari­ nade before cooking. 4 lamb leg steaks. cut o/4 to l inch thick o/3 cup salad oil V3 cup lemon juice l medium-size onion, chopped 1 teaspoon each salt and oregano leaves V4 teaspoon pepper Lemon slices Parsley sprigs

Place lamb steaks in a close- fitting dish. In a bowl , stir together oil , lemon j uice, onion , salt , oregano , and pepper; pour over meat . Tu rn meat to coat; then cover and refrigerate for at least 4 hours or until next day, turning several times . Lift meat from marinade and drain briefly (re­ serve marinade) . Place on a lightly greased grill 4 to 6 inches above a solid bed of hot coals. Cook, turning once and basting occasionally with mari­ nade , until meat is well browned on outside but still pink in center; cut to test (about 10 minutes). Garnish meat with lemon slices and parsley. Makes 4 servings.

Portuguese Lamb Shoulder Chops

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Grilling time: 10-12 minutes

Take your pick of two spicy Portuguese-style marinades to enhance the flavor of thick lamb shoulder chops . Both marinades are based on red wine , but one is flavored with cinnamon and cumin , while the other features whole pickling spice and cloves . Cumin-Cinnamon Marinade o r Pickling Spice Marinade (recipes follow) 6 lamb shoulder chops. cut 1 inch thick

Prepare your choice of marinade . Add lamb chops to marinade; turn to coat. Cover and refrig­ erate for at least 8 hours or until next day, tu rning several times. Lift chops from marinade and drain briefly (reserve marinade) . Place chops on a lightly

greased grill 4 to 6 inches above a solid bed of hot coals. Cook, turning once and basting frequently with marinade, until chops are well browned on outside but still pink in center; cut to test ( 1 0 to 12 minutes) . Makes 6 servings.

Cumin-Cinnamon Marinade. In a large bowl, stir together l cup dry red wine, Vz cup olive oil or salad oil , 3 cloves garlic ( minced or pressed ) , I/z teaspoon salt, l teaspoon ground cumin, 3/4 tea­ spoon ground cinnamon, V3 cup chopped onion, and l tablespoon cumin seeds. Pickling Spice Marinade. In a large bowl , stir together l cup dry red wine, \14 cup each salad oil and red wine vinegar, 2 cloves garlic ( minced or pressed) , Vz teaspoon salt. V2 cup chopped onion, l tablespoon whole mixed pickling spice, 4 whole cloves, and Y4 teaspoon ground cloves.

Pounded Lamb Chops with Rosemary Grilling time: About 4 minutes

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Pounded flat before grilling, rosemary­ fragrant lamb rib chops cook in j ust a few minutes . You can use the same technique for veal chops - see page 2 9 . 4 cloves garlic, minced or pressed 2 tablespoons minced fresh rosemary leaves or 1 tablespoon dry rosemary V2 cup minced parsley 2 tablespoons olive oil or salad oil 4 lamb rib or loin chops (about l V4 lbs. total ), cut 1 inch thick Fresh rosemary sprigs

Combine garlic , minced rosemary, parsley, and oil . Slash fat around lamb chops at about l -inch intervals. Rub about l tablespoon of the rosemary mixture on both sides of each chop . Place each chop between 2 sheets of plastic wrap; pound around bone with a flat-surfaced mallet until about Y4 inch thick. Place chops on a lightly greased grill 4 to 6 inches above a solid bed of hot coals. C ook, turn­ ing once , until chops are well browned on outside but still pink in center; cut to test (about 4 minutes ) . Garnish with rosema ry sprigs. Makes 2 generous or 4 smaller servings .

Lamb

37

1/3 cup olive oil or salad oil

Pine Nut-stuffed Lamb Chops Grilling time: 8-10 minutes

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Before grilling these lamb chops , you cut a pocket in each one and fill it with a rich , lemon­ scented pine nut stuffing . Depending on appe­ tites , allow one or two chops per serving .

3 tablespoons lemon j uice 1 large onion. finely chopped 2 bay leaves 2 teaspoons oregano leaves Y2 teaspoon black pepper

2 pounds lean boneless lamb (leg or shoulder). cut into l l/2-inch cubes large mild red onion. cut into l-inch pieces large green or red bell pepper. seeded and cut into l l/2-inch squares

8 lamb rib or loin chops. cut 1 inch thick 2 tablespoons butter or margarine 3 tablespoons lemon juice

1/2 pound medium-size mushrooms About 1 cup cherry tomatoes

it4 teaspoon each oregano leaves. salt . and

pepper 1/2 cup pine nuts 1 clove garlic. minced or pressed 1 teaspoon grated lemon peel 3 tablespoons each finely minced green onions (including tops) and finely minced parsley

With a sharp knife , cut a horizontal pocket in each lamb chop , starting at fat edge and cutting to bone . Set chops aside . Melt butter in a small frying pan. Transfer l tablespoon of the melted butter to a small bowl and stir in lemon j uice, oregano , salt, and pep­ per; set aside . Add pine nuts and garlic to re­ maining melted butter in pan . Cook over medium heat , stirring frequently, until nuts are golden brown . Remove from heat; stir in lemon peel , on­ ions, and parsley. Stuff Ys of the pine nut mixture (about one rounded tablespoon ) into pocket of each chop. Lightly brush both sides of chops with some of the lemon j uice mixture. Place chops on a lightly greased grill 4 to 6 inches above a solid bed of hot coals. Cook, turning once , u ntil chops are well browned on outside but still pink in center; cut to test (8 to 10 minutes) . To serve , drizzle chops with remaining lemon j uice mixture . Makes 4 to 8 servings .

In a large bow l , stir together oil , lemon j u ice, chopped onion , bay leaves, oregano , and black pepper. Add lamb; stir to coat . Cover and refrig­ erate for at least 4 hours or until next day, stirring several times . Lift meat from marinade and drain briefly. Add red onion , bell pepper, and mushrooms to marinade ; turn to coat , then lift out (reserve mari­ nade) . On 6 stu rdy metal skewers , thread meat alternately with vegetables . Place skewers on a lightly greased grill 4 to 6 inches above a solid bed of medium coals. Cook, turning and basting frequently with marinade, until meat and vegetables are well browned but meat is still pink in center; cut to test 00 to 1 5 minutes). Garnish with tomatoes. Makes 6 servings.

Lamb Sosaties Grilling time : 1 0 - 1 5 minutes

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A chile-sparked curry marinade comple­ ments the robust flavor of lamb . Serve the kebabs with grilled apricots or nectarines (see page 80). 4 pounds lean boneless lamb (leg or shoulder). cut into l l/2-inch cubes l l/2 cups cider vinegar 3 tablespoons apricot or pineapple jam

Pictured on facing page

Greek Shish Rebab Grilling time: 10-15 minutes

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In the Middle East, shish kebab (literally, "meat on a stick") describes any skewered , grilled meat . But to most American cooks , shish kebab means this Greek-style recipe : cubes of lamb marinated in lemon j uice , olive oil , and oregano , then skewered with vegetables.

38

Lamb

l l/2 tablespoons each curry powder and firmly packed brown sugar 4 small dried hot red chiles. crushed 2 medium-size onions. thinly sliced 3 cloves garlic. minced or pressed 2 bay leaves

Place lamb in a large bowl; set aside . In a small pan , stir together vinegar, j am , curry powder, sugar, chiles , onions, garlic , and bay leaves. Bring to a boil over high heat, then remove from heat and let cool . Pour vinegar mixture through a

Robust lamb chunks. scented with lemon and garlic, alternate on skewers with onions, mushrooms, and bell pepper to make Greek Shish Kebab (facing page). Dry red wine is perfect for sipping alongside.

39

. . . Lamb Sosaties

strainer over meat in bowl ; discard residue . Stir meat to coat. Cover and refrigerate for at least 4 hours or until next day, stirring several times . Lift meat from marinade and drain briefly (reserve marinade) . Thread meat equally on about lO sturdy metal skewers. Place skewers on a lightly greased grill 4 to 6 inches above a solid bed of medium coals . Cook, turning often and basting with marinade, until meat is well browned on outside but still pink in center; cut to test ( 1 0 to 15 minutes) . Makes about lO servings .

Lamb Patties with Mint & Melon Grilling time: 8-10 minutes

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Grilled cantaloupe wedges accompany mint-seasoned ground lamb patties studded with toasted almonds. V• c u p slivered almonds 1V2 pounds lean ground lamb

2 tablespoons fine dry bread crumbs 1 egg , beaten 1 teaspoon salt 1 clove garlic. minced or pressed v. cup minced onion

V2 cup minced fresh mint

Plum-sauced Lamb :Kebabs Grilling time: 1 0 - 1 5 minutes

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Tangy purple plums , pureed and seasoned , make a sweet-sour marinade for skewered lamb. 1 can (1 lb. ) whole purple plums

2 tablespoons butter or margarine 1 medium-size onion. chopped V3 cup firmly packed brown sugar V• cup tomato-based chili sauce

2 tablespoons soy sauce 1 teaspoon ground ginger

2 teaspoons lemon juice 2 pounds lean boneless lamb (leg or shoulder). cut into 1 V2-inch cubes V2 pound medium-size mushrooms

Drain plums , reserving syrup . Pit plums, then place plums and syrup in a food processor or blender and whirl until pureed . Set aside . Melt butter in a 2- to 3-quart pan over medium heat; add onion and cook, stirring frequently, un­ til soft (about l O minutes ) . Stir in sugar, chili sauce , soy, ginger, lemon j uice , and plum puree . Bring to a boil over high heat; then reduce heat and simmer, uncovered , stirring occasionally, until sauce is thickened (about 30 minutes) . Pour into a large bowl; let cool . Add lamb and stir to coat. Cover and refrigerate for at least 4 hours or until next day, stirring several times. Lift out meat; let drai n . Turn mushrooms in sauce ; lift out (reserve sauce ) . On 6 sturdy metal skewers , thread meat alternately with mush­ rooms. Place skewers on a lightly greased grill 4 to 6 inches above a solid bed of medium coals. Cook, turning occasionally, until meat is well browned but still pink in. center ; cut to test ( 1 0 to 15 minutes) . Brush with sauce during last 5 minutes of cooking. Makes 4 to 6 servings .

40

1 small cantaloupe. seeded and cut into 6 wedges

Lamb

Orange wedges

Toast almonds in a small frying pan over medium-low heat until golden (about 7 minutes ) , stirring often . Remove from heat; chop finely. Place in a bowl and add lamb , bread crumbs, egg , salt, garlic , onion , and V4 cup of the mint. Mix well; shape into 6 patties, each about 3/4 inch thick. Place meat patties and melon wedges on a lightly greased grill 4 to 6 inches above a solid bed of hot coals. Cook melon until hot (about 8 minutes), turning as needed. Cook meat , turning once , until well browned on outside but still pink in center; cut to test (8 to l O minutes) . Transfer meat patties and melon to a platter; sprinkle both with remaining V4 cup mint . Offer orange wedges to squeeze over meat and fruit. Makes 6 servings.

Lamb Pocket Burgers Grilling time: 8-10 minutes

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Slip cu rried lamb patties into pocket bread with cucumbers , chutney, and yogurt. 1 pound lean ground lamb 1 small onion. chopped V• cup fine dry bread crumbs V3 cup finely snipped dried apricots 1 egg 2 teaspoons curry powder

3 pocket breads. each about 7 inches in diameter. cut into halves Condiments (suggestions follow)

In a bowl , combine lamb , onion , bread crumbs , apricots , egg , and curry powder. Mix well ; then shape into 6 oblong patties , each 3 to 4 inches long . If you wish to heat pocket bread halves, stack them and wrap in heavy-duty foi l . Place lamb patties on a lightly greased grill 4 to 6 inches above a solid bed of hot coals. Cook, turning once , until well browned on outside but still pink in center; cut to test (8 to lO minutes ) . Also heat foil-wrapped pocket bread at side of grill (not directly above coals) until warm , turning several times . To serve , place each patty in a pocket bread half; top with condiments. Makes 6 servings.

Condiments. Offer chopped Major Grey's chutney. plain yogurt. and sliced cucumbers.

center; cut to test ( 10 to 15 minutes). Also heat foil­ wrapped tortillas at side of grill (not directly above coals) until warm (about l O minutes ) ; turn several time s . To serve , wrap each lamb log in a tortilla . Makes 6 servings .

Ground Lamb Rebabs with Pineapple Grilling time: About 10 minutes

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Shaped into sphere s , ground lamb can easily be threaded on skewers for grilling along­ side thick slices of fresh pineapple . Make sure the coals are low so the marmalade glaze won't burn . Marmalade Glaze (recipe follows)

I tablespoon butter or margarine

1/4 cup finely chopped onion

Grilled Lamb Logs in Tortillas Grilling time: 1 0 - 1 5 minutes

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For these hearty dinner sandwiche s , you wrap cylinders of seasoned ground lamb in ba­ con and cook them quickly on the grill. ll/2 pounds lean ground lamb 1/3 cup finely chopped onion V.. cup fine dry bread crumbs

1/4 cup pine nuts or slivered almonds

I clove garlic. minced or pressed I egg. beaten I teaspoon salt

Ih teaspoon dry rosemary 114 teaspoon pepper

12 slices bacon 6 flour tortillas. each about 8 inches in diameter

In a bowl , combine lamb , onion , bread crumbs, pine nuts, garlic , egg , salt , rosemary, and pepper. Mix well; then shape into 6 logs, each about 5 inches long . In a wide frying pan , partially cook bacon over medium heat to remove excess fat (bacon should still be limp) . Wind 2 slices bacon around each log , securing ends with wooden picks . Also , sprinkle a few drops of water over each tortilla; then stack tortillas and wrap in heavy-duty foil . Place lamb logs on a lightly greased grill 4 to 6 inches above a solid bed of medium coals . Cook, turning frequently, until bacon is crisp and meat is well browned on outside but still pink in

I teaspoon curry powder I teaspoon salt

l l/2 pounds lean ground lamb 1/3 cup fine dry bread crumbs 2 eggs. beaten 1/4 teaspoon pepper

I small pineapple (about 3 lbs.). peeled

and cut crosswise into six l -inch slices

Prepare Marmalade Glaze and set aside . Melt butter in a wide frying pan over medium heat; add onion and cu rry powder and cook, stir­ ring frequently, until onion is soft (about lO min­ utes). Remove from heat and let cool slightly. Add salt, lamb , bread crumbs , eggs, and pepper. Mix well . Shape meat mixture into compact spheres about the size of table-tennis balls. Thread meat spheres equally on 6 stu rdy metal skewers. Arrange skewers and pineapple slices on a lightly greased grill 4 to 6 inches above a solid bed of low coals. Cook, turning frequently, for 5 minutes. Brush meat and pineapple with Marmalade Glaze . Continue to cook, turning fre­ quently to prevent scorching , until meat is well browned on outside but still pink in center; cut to test (about 5 more minute s ) . Serve lamb kebabs and pineapple slices with remaining Marmalade Glaze . Makes 6 serving s .

Marmalade Glaze. In a small pan , combine l cup orange marmalade. 2 teaspoons curry powder, and 2 tablespoons water. Cook over me­ dium heat, stirring frequently, until marmalade is melted .

Lamb

41

4�

Aromatic fresh sage or bay leaves lend tantalizing flavor to Pork Chops Grilled with Herbs (facing page). Simply press a leaf to one side of each chop, brush with oil, and grill until richly browned and tender.

Barbecued pork spareribs are an all-time favor­ ite , whether basted with sweet fruit puree s , hot and spicy chile mixtu res , or easy tomato-based sauces. But ribs aren't the only cut of pork en­ hanced by rich smoke flavor: in this chapter, we include a whole spectrum of barbecued pork recipes. If you ' re planning a special-occasion dinner for a large group, you might choose a handsome pork leg , ham , or pork loin roast. For smaller spe­ cial affairs , you 'll find a selection of savory pork kebabs . Quick-to-grill pork chops or flavorful Ital­ ian sausages are good choices for more casual dinners or tailgate picnics . Basic directions for barbecuing a l l pork cuts can be found on page 9 . If you want new ideas for marinades and sauces, turn to pages 24 and 2 5 .

Pictured o n facing page

Pork Chops Grilled with Herbs

2 cloves garlic. minced or pressed 1 small onion. minced

2 tablespoons salad oil 4 pork loin or rib chops (about 1 1/• lbs . total ), cut about 'h inch thick 1 small orange. cut into wedges Fresh cilantro (coriander) sprigs

Stir together chili powder, cumin , garlic , onion , and oil . Slash fat around edges of chops at about l-inch interval s . Spread about l tablespoon of the chili mixture on each side of each chop . Place each chop between 2 sheets of plastic wrap . With a flat-surfaced mallet , pound meat evenly and firmly around bone until about 1/4 inch thick. Place meat on a lightly greased grill 4 to 6 inches above a solid bed of medium coals. Cook, turning once , until meat near bone is no longer pink; cut to test ( 5 to 6 minutes) . Serve chops with orange wedges and cilan­ tro; squeeze orange over meat before eating. Makes 2 to 4 servings .

Grilling time: 10-14 minutes

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Calling the family to dinner is easy when you serve these chops . Topped with fresh sage leaves , they smell wonderful as they grill. 4 pork loin or rib chops (W2 to lo/4 lbs. total ) . c u t about 1 inch thick 1 clove garlic. cut in half Salt and pepper

8 large fresh sage leaves. fresh sage sprigs. or fresh bay leaves

About 2 tablespoons olive oil

Rub both sides of pork chops with cut sides of garlic ; then sprinkle chops lightly with salt and pepper. Press one sage leaf on each side of each chop ; brush chops lightly with oil on both sides. Place chops on a lightly greased grill 4 to 6 inches above a solid bed of medium coals. Cook, turning once , until meat is well browned on out­ side and no longer pink near bone; cut to test ( 1 0 to 14 minutes) . Makes 4 servings .

Pounded Pork & Chili Chops

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1 tablespoon chili powder 1/2 teaspoon ground cumin

Grilling time: 5 - 6 minutes

Pork chops gain extra flavor from a chili­ cumin seasoning mixture pounded into the meat before cooking.

Grilled Gingered Pork Chops Grilling time: 8-10 minutes

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Dry sherry and lots of fresh ginger lend in­ triguing flavor to pork shoulder chops . You might accompany the meat with grilled pear halves and wedges of grilled cabbage (see pages 80 and 8 1 ) . 1/4 cup minced fresh ginger :V• cup dry sherry

2 cloves garlic. minced or pressed 3 tablespoons soy sauce 2 tablespoons salad oil 1 tablespoon sugar

4 pork shoulder chops . cut about :V• inch thick

In a large bowL stir together ginger, sherry, gar­ lic , soy, oiL and sugar. Add pork chops and turn to coat. Cover and refrigerate for at least 4 hours or until next day, turning several times. Lift meat from marinade and drain briefly (re­ serve marinade). Place meat on a lightly greased grill 4 to 6 inches above a solid bed of medium coals. Cook, brushing occasionally with mari­ nade and turning once , until meat near bone is no longer pink; cut to test ( 8 to 1 0 minutes). Makes 4 servings.

Pork

43

Curried Pork Steak with Melon Grilling time: 1 5 - 20 minutes

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Steaks cut from the broad end of a leg of pork take nicely to cooking on the grill . This thick steak is basted with a curry-chutney butter; can­ taloupe rings grill alongside. 1/2 c u p ( 1/c lb.) butter or margarine

2 teaspoons curry powder 2 tablespoons each finely chopped Major Grey's chutney and lemon juice 21!2- to 3-pound pork leg steak, cut l l/2 inches thick large cantaloupe. peeled. cut crosswise into 1/2-inch-thick rings. and seeded

Melt butter in a small pan over medium heat; stir in curry powder, chutney, and lemon j uice. Brush pork steak and cantaloupe with part of the butter mixture . Place meat on a lightly greased grill 4 to 6 inches above a solid bed of medium coals . Cook, basting occasionally with butter mixture and turning several times , until meat is well browned on outside and no longer pink near bone; cut to test ( 1 5 to 20 minutes ) . During last 5 minutes of cooking, arrange cantaloupe rings on grill . Cook, brushing occasionally with butter mixture and turning once, until heated through (about 5 minutes). To serve , cut steak across the grain into Yz-inch-thick slices; accompany with cantaloupe . Makes 4 to 6 servings .

Using a sharp knife , cut leathery skin from pork. Then score through fat j ust to mea t , making diag­ onal cuts Vz to V4 inch apart . In a food processor or blender, combine orange , lime , garlic , oiL vinegar, ginger, and nutmeg . Whirl until pureed . Smear orange mix­ ture over all sides of pork; place pork in a deep container, cover, and refrigerate until next day. Barbecue pork by indirect heat (see page 6 ) . Lift pork from bowl a n d place on grill directly above drip pan . Cover barbecue and adj ust dampers as necessary to maintain an even heat. Cook until a meat thermometer inserted in thick­ est part (not touching bone) registers l 70°F (3 to 3 Yz hours) . To serve , let roast stand for 10 minutes ; then cut into thin slanting slices. Makes about 1 0 servings.

Portuguese Barbecued Pork Grilling time: 2 - 2 1/z hours

@

For generations, the Portuguese have enj oyed vin dh alos - pork roast soaked in a spicy vinegar and garlic marinade . You might serve vindhalos with grilled new potatoes , zucchini, and tomatoes ( see page 8 1 ) . 1 1!2 cups red wine vinegar 1 cup water

6 cloves garlic, minced or pressed

I tablespoon ground allspice

2 bay leaves

1 teaspoon salt

2 teaspoons each ground red pepper (cayenne) and paprika

Barbecued Leg of Pork Grilling time: 3 - 3 1/z hours

@

A coating of pureed orange and lime keeps this roast moist. Accompany the handsome en­ tree with grilled sweet potatoes or yams and grilled fruit such as peaches , pineapple , or pa­ paya . (Directions for grilling fruits and vegetables are on pages 80 and 8 1 . ) 7- to 8-pound shank-end leg of pork Y2 large orange (unpeeled). cut into pieces

1/2 large lime (unpeeled). cut into pieces 1 clove garlic, quartered 3 tablespoons salad oil

2 tablespoons cider vinegar 1/c teaspoon each ground ginger and nutmeg

44

Pork

4-pound boned and tied pork shoulder or pork butt roast

In a large bowl , stir together vinegar, water, gar­ lic, allspice , bay leaves , salt, red pepper, and paprika . Add pork and turn to coat. Cover and refrigerate for at least 24 hours or up to 3 days , turning several times. Barbecue meat by indirect heat (see page 6). Lift meat from marinade and drain briefly (re­ serve marinade) ; then place on grill directly above drip pan . Cover barbecue and adj ust dampers as necessary to maintain an even heat. Cook, basting frequently with marinad e , until a meat thermometer inserted in thickest part regis­ ters l 70°F (2 to 2\/z hours ) . To serve , let meat stand for 10 minutes; then cut across the grain into thin slices . Makes about 8 servings.

2 pork tenderloins (¥4 to l lb. each )

Venezuelan Pork Butt Grilling time: About 4 5 minutes

@

For this recipe , you butterfly a boneless pork butt roast, slitting it and spreading it flat to make a thick rectangular steak. Before grilling the steak, marinate it in a simple mixture of oil , vinegar, pimentos, and parsley. 4-pound boneless pork butt roast large onion. coarsely chopped can (4 oz. ) pimentos, drained and finely chopped

2 cloves garlic, minced or pressed 1/3 cup chopped parsley

1/2 cup distilled white vinegar 1/4 cup salad oil 1/4 teaspoon pepper

Untie pork butt if necessary ; then butterfly (slit at center and spread out flat) to make a l \12-inch­ thick steak. With a knife , score meat in a criss­ cross pattern , making cuts about Yz inch deep and 1 Yz inches apart. Place meat in a large heavy­ duty plastic bag. In a bowl, stir together onion, pimentos, gar­ lic , parsley, vinegar, oil , and pepper. Pour mix­ ture over meat in bag . Seal bag securely; rotate to distribute marinade. Place in a shallow baking pan; refrigerate for at least 4 hours or until next day, turning bag over several times . Barbecue meat by indirect heat (see page 6 ) . Lift meat from marinade a n d drain briefly. Scrape off and discard vegetable bits clinging to meat; reserve remaining marinade . Place meat on grill directly above drip pan . Cover barbecue and ad­ j ust dampers as necessary to maintain an even heat. Cook, basting occasionally with marinade, until a meat thermometer inserted in center regis­ ters 170°F (about 45 minute s ) . To serve , c u t meat across t h e grain into thin slanting slices. Pour any remaining marinade into a small pan and bring to a boil; pass at the table to spoon over meat . Makes about 8 servings.

Oriental-style Pork Tenderloins

@

1/2 cup each soy sauce and regular-strength chicken broth 1/4 cup sake or dry sherry

Grilling time: 20-22 minutes

Pork tenderloins are the strips of tender meat found beneath the loin . Here , the strips marinate in a sweet soy mixture before grilling .

6 tablespoons sugar 1 teaspoon minced garlic 1 teaspoon red food coloring (optional)

Fold and tie thin end of each tenderloin under to give meat an even thickness. In a large bowl, stir together soy, broth , sake , sugar, garlic , and, if desired , food coloring . Add tenderloins and turn to coat . Cover and refriger­ ate for at least 8 hours or until next day, turning several time s . Barbecue meat by indirect heat ( s e e page 6 ) . Lift meat from marinade a n d drain briefly (dis­ card marinade). Place meat on grill directly above drip pan. Cover barbecue and adj ust dampers as necessary to maintain an even heat. Cook until a meat thermometer inserted in thick­ est part (not folded end) registers 1 70°F (20 to 22 minutes) . To serve , let meat stand for l O minutes ; then cut across the grain into thin slanting slices . Makes about 4 servings .

Spicy Pork Tenderloins

@

Grilling time: 20-22 minutes

Mustard and chili powder give tender pork strips a spicy tang; honey adds sweetness. 2 pork tenderloins (¥4 to 1 lb. each ) 1/4 cup each honey and prepared mustard 1/4 teaspoon each salt and chili powder

Fold and tie thin end of each tenderloin under to give meat an even thickness. In a large bowl, stir together honey, mustard, salt, and chili powder. Add tenderloins and turn to coat. Cover and refrigerate for at least 4 hours or until next day, turning several times. Barbecue meat by indirect heat ( see page 6). Lift meat from marinade and place on grill di­ rectly above drip pan. Cover barbecue and ad­ j ust dampers as necessary to maintain an even heat. Cook until a meat thermometer inserted in thickest part (not folded end) registers 1 70°F (20 to 22 minutes ) . To serve , l e t meat stand for 1 0 minutes ; then cut across grain into thin slanting slices. Makes about 4 servings.

Pork

45

Apple-glazed Pork Loin Grilling time: ! Vz-2 hours

@

To serve this apple-flavored bone-in roast , j ust cut it into individual chops. 4-pound bone-in pork loin roast 1 cup apple juice 3 tablespoons soy sauce

1 clove garlic. minced or pressed

l/4 teaspoon ground ginger

1112 teaspoons each cornstarch and water

Barbecue pork by indirect heat (see page 6), plac­ ing pork on grill directly above drip pan . Cover barbecue and adj ust dampers as necessary to maintain an even heat . I n a bowL stir together apple j uice , soy, gar­ lic, and ginger. After meat has cooked for l hour, baste with apple j uice mixture . Continue to cook, basting frequently, until a meat thermometer in­ serted in thickest part (not touching bone) regis­ ters l 7 0°F (30 to 60 more minutes ) . Let meat stand while you prepare sauce. To make sauce , skim and discard fat from pan drip­ pings . In a small pan , combine drippings and remaining apple j uice mixture . Stir together cornstarch and water; pour into pan. Bring to a boil over high heat; boiL stirring , until sauce is thickened . To serve , cut roast into individual chops . Pass sauce at the table to spoon over individual por­ tions. Makes about 6 servings .

In a 3- to 4-quart pan, combine water, sugar, salt, fennel seeds, thyme, peppercorns , and orange peel . Bring to a boil over high heat; then remove from heat and let cool . Set a large heavy-duty plastic bag in a 9- by 13-inch baking pan. Pour brine into bag , then add pork; seal bag securely. Rotate bag to distrib­ ute marinade. Refrigerate for 2 to 3 days , turning bag over occasionally. Barbecue meat by indirect heat (see page 6 ) . Lift meat from brine a n d drain briefly, then place on grill directly above drip pan . Pour brine through a wire strainer; discard liquid and dis­ tribute seasonings over coals. Cover barbecue and adj ust dampers as necessary to maintain an even heat. Cook until a meat thermometer in­ serted in thickest part registers 150°F (45 to 55 minutes) . To serve, let meat stand for 1 0 minutes; then cut across the grain into thin slanting slices. Makes about 1 2 servings .

Indonesian Pork Roast with Peanut Sauce Grilling time: 2 - 2 Vz hours

@

Warm and spicy peanut sauce is j ust as good with soy-marinated pork shoulder as it is with beef satay (page 2 7 ) . 1 cup regular-strength chicken broth

l/3 cup sugar

l/4 cup soy sauce

Pictured on facing page

2 tablespoons dry sherry

Salt-brined Grilled Pork

4- to S-pound boned and tied pork shoulder roast Peanut Sauce (page 27)

Grilling time: 45-55 minutes

@

This roast gets its firm, yet very moist texture from several days of soaking in a light fennel­ seasoned salt brine . To ensure j u icy results, the meat cooks to j ust l 50°F. (Dangerous organisms­ rarely present-are destroyed at l40°F. ) 8 cups water

l/z cup sugar y, cup salt

3 tablespoons fennel seeds. crushed

2 tablespoons each thyme leaves and whole black peppercorns Colored part of peel cut from l large orange 4-pound center-cut boneless pork loin roast

46

Pork

In a large bowL stir together broth , sugar, soy, and sherry. Add pork and turn to coat. Cover and refrigerate u ntil next day, turning several times . Barbecue meat by indirect heat (see page 6 ) . Lift meat from marinade a n d drain briefly (dis­ card marinade) . Place meat on grill directly above drip pan . Cover barbecue and adj ust dampers as necessary to maintain an even heat. Cook until a meat thermometer inserted in thick­ est part registers l 70°F (2 to 2 Yz hours). To serve , let meat stand for 1 0 minutes . Mean­ while, prepare Peanut Sauce . Cut meat across the grain into thin slanting slices. Serve with sauce . Makes about 10 servings.

Salt-brined Grilled Pork (facing page) absorbs subtle flavor as it marinates in fennel-seasoned brine. Accom­ paniments for this company entree include sushi, cucumber salad, oranges, and snow peas.

47

Appetizers from the Grill

Whether you want to tease before-dinner ap­ petites with just one or two tidbits or stage an all-appetizer patio party, savory morsels hot from the grill are a good choice . Have the in­ gredients ready in advance; as guests gather, they can tend their own food on the grill. You'll find six of our favorite grilled appe­ tizers on these two page s . Other recipes in this book work well as hors d'oeuvres, too­ for example, Spicy Marinated Shrimp (page 62), Fig & Chicken Skewers (page 70), and Bar­ becued Shellfish (page 86).

Pictured

on

page 2

Grilled Cheese

Trim any wax coating from cheese; cut cheese into 1/.t-inch-thick slices. Arrange in an 8- to 10-inch metal pan or heatproof ceramic dish at least l V2 inches deep, overlapping slices to cover pan bot­ tom and extend up just to edges . (At this poin t , you may cover and let stand for up to 4 hours). Just before heating, spoon tomato mixture over cheese in a 6-inch circle. Top with shrimp and re­ maining pepper s . Place p a n on a grill 4 to 6 inches above a par­ tial bed of medium coals; keep a section of fire grate empty so there's a cool area on grill . Let cheese melt, checking frequently to be sure cheese isn't scorching on bottom by pushing down into center of dish with the tip of a knife . If cheese is getting hot too fast, move it to cool area of gril l . To eat , scoop melted cheese mixture onto tor­ ti llas . Makes 12 to 16 servings .

24 corn tortillas Salad oil 1\12 tablespoons olive oil 1 large onion, chopped

2 large tomatoes . seeded and coarsely chopped V4 teaspoon ground cinnamon 7 to 9 small fresh or canned j alapeno peppers

Salt

2 pounds mild cheese. such as jack. Munster, teleme, fontina. Edam. or Gouda cup small cooked shrimp Cut tortillas into quarters . Pour 2 inches salad oil into a deep 2- to 3-quart pan over medium-high heat . Heat oil to 375°F on a deep-frying thermom­ eter. Add tortilla pieces, 6 to 8 at a time, and cook until crisp and golden brown (about 1 minute). Lift out with a slotted spoon; drain on paper towels. If made ahead, let cool , then store airtight at room temperature for up to 2 days. To rehea t , spread in a single layer on 10- by 15-inch baking sheets. Bake in a 400° oven until crisp (about 10 minutes). Heat olive oil in a wide frying pan over me­ dium-high hea t . Add onion and cook, stirring often, until soft (about 10 minutes). Add tomatoes and cin­ namon . Increase heat to high; cook, stirring, for l minute. Chop 4 to 6 of the peppers; stir into onion mixture. Season to taste with salt . If made ahead, let cool ; cover and refrigerate until next day.

48

Appetizers

Mini Beef Patties with Horseradish Sauce cup plain yogurt \12 cup each sour cream and finely minced

green onions (including tops) 3 to 4 tablespoons prepared horseradish pound lean ground beef 1 egg 1/.t cup each fine dry bread crumbs and minced

green onions (including tops) tablespoon soy sauce

Yz teaspoon salt

1/.t teaspoon liquid hot pepper seasoning

In a bowl. combine yogurt . sour cream, the V2 cup onions, and horseradish. Cover and refrigerate for at least 2 hours or unt il next day. In a bowl. combine beef. egg , bread crumbs, the V4 cup onion s , soy, salt , and hot pepper season­ ing . Mix well. Shape into l V2-inch-wide patties . (At this point . you may cover and refrigerate for up to 6 hours . ) Arrange patties on a lightly greased grill 4 to 6 inches above a solid bed of hot coals . Cook. turning onc e , until done to your liking; cut to test (about 4 minutes for medium) . To eat. spear patties with wooden picks; dunk in horseradish sauce. Makes about 2 V2 dozen patties .

Sausages with Mustard Cream 2 egg yolks

I tablespoon sugar

\14 cup Dijon mustard 2 tablespoons white wine vinegar

I IVz I Vz

tablespoon water tablespoons prepared horseradish tablespoon butter or margarine, softened cup whipping cream

2 pounds fully cooked sausages. such as knackwurst , kielbasa (Polish sausage), or smoked beef links

In top of a double boiler, beat together egg yolks, sugar, mustard, vinegar, water, horseradish, and butter. Place over simmering water and stir until mixture is thickened (3 to 5 minutes ) . Then stir over cold water to cool quickly and thoroughly. Beat whipping cream until it holds stiff peaks . Fold mustard mixture into cream until completely blended . If made ahead, cover and refrigerate for up to l week. Arrange sausages on a lightly greased grill 4 to 6 inches above a solid bed of hot coals. Cook, turning, until well browned on all sides and hot throughout (5 to lO m inutes) . Cut sausages into bite-size pieces. Pour mustard cream into a wide bowl; offer as a dip for sausages . Makes 12 to 16 servings.

Dilled Shrimp l/4 cup olive oil or salad oil

1Vz tablespoons lemon j uice 1 small clove garlic, minced or pressed 1 tablespoon finely chopped parsley o/4 teaspoon dill weed

1 pound medium-size raw shrimp (30 to 32 per l b . ) , shelled and deveined

In a bowL stir together oiL lemon juice, garlic, parsley, and dill wee d . Add shrimp and mix wel l . Cover a n d refrigerate f o r l to 2 hours . Lift shrimp from mari nade and drain briefly (reserve marinade ) . Thread shrimp on metal skew­ ers and place on a lightly greased grill 2 to 4 inches above a solid bed of hot coal s . Cook, basting several times with marinade and turning once, un­ til shrimp turn pink (about 4 minutes). Makes about 2Vz dozen appetizer s .

· · ·� '

.

,,

Chicken Yakitori Vz cup soy sauce Vz cup cream sherry, sake , or mirin 3 tablespoons sugar

Chinese Pork Appetizers \14 cup soy sauce 2 tablespoons salad oil 2 cloves garlic. minced or pressed

1 small dried hot red chile. crushed Vz teaspoon sugar \14 teaspoon anise seeds

Va teaspoon each ground cinnamon and cloves 2 pounds lean boneless pork

In a bowL combine soy, oiL garlic, chile, sugar, anise seeds, cinnamon, and clove s . Cut pork into \14- to Vz-inch-thick strips about l inch wide . Stir into soy mixture; cover and refrigerate for l to 2 hours, stirring several times. Thread meat onto small metal skewers, using l or 2 strips per skewer. Place on a lightly greased grill 4 to 6 inches above a solid bed of medium coals . Cook, turning occasionally, until browned on outside but no longer pink in center; cut to test (7 to lO minutes ) . Makes 2 dozen appetizers.

6 large chicken thighs

Vz pound chicken livers

2 bunches green onions (including tops)

In a pan, combine soy, sherry, and sugar. Bring to a boil over high heat; reduce heat and simmer, uncovered , for 3 minutes. Set aside. Skin and bone chicken thighs . Rinse meat , pat dry, and cut into bite-size pieces. Also rinse and pat dry chicken livers; cut each liver in half. Cut onions into l Vz-inch length s . Thread thigh meat and livers on separate 6-inch metal skewers, in­ cluding several onion pieces on each skewer. Mari­ nate in soy mixture for 15 minutes. Lift skewers from marinade and drain briefly (reserve marinade) . Place skewers on a lightly greased grill 4 to 6 inches above a solid bed of low coals. Cook , turning as needed to brown evenly and basting with marinade, until browned on all sides. Livers should be firm but still moist in cen­ ter; cut to test (5 to 7 minutes). Thigh meat should no longer be pink in center; cut to test (8 to lO minutes). Makes 16 to 20 skewers .

Appetizers

49

Allspice- and chile-seasoned Jamaican-style Spareribs

50

(facing page) are grilled to serve at a patio party with tropical accompaniments: papayas, mangoes, coconut, and avocados filled with a sweet-hot lime dressing.

Pictured on facing page

jamaican-style Spareribs Grilling time: 1-Jl/4 hours

@

Sold at Jamaican snack stands as " j erk pork, " these zesty spareribs are seasoned with allspice , ginger, garlic , j alapeno peppers , and fresh bay leaves . Accompany the ribs with pa­ paya wedges , avocado halves filled with lime dressing , and plenty of cold beer or soda . 3- to 4-pound slab pork spareribs o/4 cup coarsely chopped onion

Mirida-style Spareribs

�@

Grilling time: I V4 - 1 Vz hours

The barbecue does double duty when you prepare these succulent pork ribs from Mexi­ co's Yucatan peninsula . Start by charring toma­ toes and green chiles for a piquant salsa . Then grill the ribs , using the salsa as a basting sauce. Let diners embellish individual servings of ribs with extra salsa , sour cream , and a squeeze of lime .

4 cloves garlic, quartered

6 large, firm-ripe tomatoes

2 to 4 fresh or canned jalapeno peppers. seeded and chopped

8 large fresh mild green chiles such as Anaheim (California), pasilla, or poblano

2 tablespoons ground allspice

I tablespoon each minced fresh ginger and salad oil

teaspoon each ground nutmeg and salt

About 12 fresh bay leaves (or dry bay leaves soaked in hot water for 1 hour) Lime-dressed Avocados (recipe follows) large papaya

Make V4-inch-deep slashes between ribs on both sides of sparerib slab. In a food processor or blender, combine onion , garlic , j alapeno peppers , allspice , ginger, oil , nutmeg , and salt. Whirl until pureed . Rub spice puree over surface and into slashes on both sides of sparerib slab. Cover and let stand for l to 2 hours (or refrigerate until next day). Barbecue ribs by indirect heat (see page 6 ) . Distribute bay leaves over meaty s i d e of ribs; then place ribs , meat side up, on grill directly above drip pan . Cover barbecue and adj ust dampers as necessary to maintain an even heat. Cook until ribs are well browned on outside and meat near bone is no longer pink; cut to test ( 1 to l V4 hou rs) . Near end of cooking time , prepare Lime-dressed Avocados ; also cut papaya into wedges . To serve , c u t sparerib slab into 2- t o 3 - rib por­ tions. Arrange on a large platter with avocados and papayas. Makes 4 to 6 servings.

Lime-dressed Avocados. In a small bow l , stir to­ gether 3 tablespoons each lime juice and salad oil. 1 teaspoon sugar. and Va teaspoon each crushed red pepper and oregano leaves. Season to taste with salt. Cut 3 large ripe avocados in half lengthwise ; pit, but do not peel . Pour equal amounts of lime dressing into each avocado cavity, making sure all cut surfaces are coated . Makes 6 servings.

Vt cup each red wine vinegar and chopped fresh cilantro (coriander)

3 cloves garlic, minced or pressed Salt

2 slabs (3 to 4 lbs. each ) pork spareribs About I cup sour cream

3 or 4 limes, cut into wedges

To prepare fire , mound and ignite 50 charcoal briquets (see pages 5 and 6). When coals are heavily spotted with gray ash , spread to make an even layer. Set tomatoes and chiles on a lightly greased grill 4 to 6 inches above prepared coals. Cook, turning as needed , until chiles are charred on all sides (7 to 10 minutes) and tomatoes are hot and streaked with brown (about 1 5 minute s ) . Using long tong s , mound h o t charcoal for indirect cooking (see page 6), adding 5 fresh bri­ quets to each side. To make the salsa , chop tomatoes and chiles ; discard stems and seeds. Place chopped toma­ toes and chiles and their j uices in a bowl . Stir in vinegar, cilantro , and garlic ; season to taste with salt. Spread some of the salsa evenly over both sides of ribs. Place ribs , meat side up, on grill directly above drip pan (overlap ribs to fit on grill if neces­ sary) . Cover barbecue and adj ust dampers as necessary to maintain an even heat. Cook, bast­ ing occasionally with some of the remaining salsa , until meat near bone is no longer pink; cut to test (1 to l V4 hours ) . To serve , c u t ribs into 2- t o 3-rib portion s . Offer remaining salsa , sour crea m , and lime wedges alongside ribs . To eat , top ribs with salsa , sour cream , and a squeeze of lime. Makes 6 to 8 servings .

Pork

51

Plum Good Spareribs Grilling time: l-l V4 hours

@

Tangy plum puree brushed over these ribs makes them finger-licking good . 1 can (I lb.) whole purple plums o/3 cup orange juice 1/4 cup each lemon juice, soy sauce, tomato-

based chili sauce, and orange marmalade

2 tablespoons firmly packed brown sugar 1 tablespoon Dijon mustard 1/2 teaspoon each grated orange peel. grated lemon peeL and dry rosemary

In a 2- to 3-quart pan, combine catsup, water, sherry, Worcestershire , onion , lemon , garlic , and butter. Bring to a boil over high heat; then reduce heat and simmer, uncovered , stirring occasion­ ally, for 30 minutes. Brush ribs with sauce. Barbecue ribs by indirect heat (see page 6). Place ribs , fat side up, on grill directly above drip pan. Cover barbecue; adj ust dampers as neces­ sary to maintain an even heat. Cook ribs , brush­ ing occasionally with sauce , until meat near bone is no longer pink; cut to test ( l to l \14 hours ) . To serve , pour remaining sauce into a pan; bring to a boil . Pass hot sauce at the table to spoon over ribs . Makes about 6 servings.

1/2 teaspoon each ground cloves and ginger 1 tablespoon instant minced onion

6 to 7 pounds pork spareribs. cut into 2- to 3-rib portions

Drain plums, reserving syru p . Pit plums , then place plums and syrup in a food processor or blender and whirl until pureed . Add orange j uice, lemon j uice , soy, chili sauce , marmalade , sugar, mustard , orange peel , lemon peel, rose­ mary, cloves , ginger, and onion. Whirl until pureed . Brush ribs with some of the plum sauce . Barbecue ribs by indirect heat (see page 6). Place ribs , meat side up, on grill directly above drip pan. Cover barbecue and adjust dampers as necessary to maintain an even heat. Cook ribs , brushing occasionally with plum sauce , until meat near bone is no longer pink; cut to test ( l to l Y4 hours). To serve , pour remaining plum sauce into a pan; bring to a boil . Pass sauce at the table to spoon over ribs. Makes 6 to 8 servings.

Easy Country-style Spareribs Grilling time: l - I V4 hours

@

The familiar red barbecue sauce based on catsup, sherry, and Worcestershire is always a favorite with meaty pork ribs. 1 cup each catsup. water, and dry sherry 1/4 cup Worcestershire

1 medium-size onion, sliced 1 large lemon. thinly sliced

1 clove garlic, minced or pressed 2 tablespoons butter or margarine About 4 pounds lean country-style spareribs

52

Pork

Vietnamese Skewered Pork & Onion Grilling time: 7- 1 0 minutes

�

For the most authentic Vietnamese flavor, use fish sauce and fresh lemon grass in the mari­ nade for these skewers . Both ingredients are available in Asian markets; if you can't find them , substitute soy sauce and grated lemon peel . Lemon Grass Marinade (facing page) Seasoning Sauce (facing page)

2 1/2 to 3 pounds boneless pork loin or leg

I large onion If using bamboo skewers , soak 16 to 20 skewers in hot water to cover for 30 minutes . Meanwhile , prepare marinade and sauce. Cut pork across the grain into \14-inch-thick slices ; cut each slice into 2-inch squares. Dip pork squares into marinade to coat. Cut onion into l -inch chunks ; separate each chunk into layers. Place an onion piece in center of each meat square . Wrap meat around onion to enclose , then insert a bamboo or metal skewer through meat and onion . Repeat with remaining onion and meat , threading 4 to 6 bundles on each skewer. Also roll up any meat pieces too small to wrap around onion ; thread on skewers. Arrange skewers in a rimmed pan. Cover and refrigerate for at least 4 hours or until next day. Place skewers on a lightly greased grill 4 to 6 inches above a solid bed of hot coals. Cook, turn­ ing frequently, until meat is well browned on out­ side and no longer pink in center ; cut to test ( 7 to 10 minutes). Serve with Seasoning Sauce. Makes 6 to 8 servings.

Lemon Grass Marinade. Thinly slice enough fresh lemon grass to make 3 tablespoons. (Or use 3 tablespoons sliced dry lemon grass , soaked in hot water for 30 minutes ; or use l teaspoon grated lemon peel . ) In a food processor, combine lemon grass or lemon peel ; l medium-size onion . cut into chunks; 3 or 4 cloves garlic; 3 tablespoons sugar; 2 tablespoons salted roasted peanuts; l tablespoon fish sauce or soy sauce; l i/z teaspoons pepper; and l teaspoon Chinese five-spice (or Y4 teaspoon each ground cinnamon , allspice , cloves , ginger, and crushed anise seeds) . Whirl until smooth . Seasoning Sauce. In a bowl, stir together 2 tablespoons fish sauce or soy sauce , l tablespoon lime juice. 2 cloves garlic (minced or pressed) , 2 tablespoons sugar. Y4 cup water, and 2 table­ spoons finely shredded carrot.

onions . Place meat skewers on a lightly greased grill 4 to 6 inches above a solid bed of hot coals. Cook for 5 minutes, basting with marinade and turning ofte n . Set melon skewers on grill along­ side meat skewers. Continue to cook meat until no longer pink in center; cut to test ( 7 to 10 more minutes) . Cook melon until hot and streaked with brown (about 10 minutes) . Makes 4 servings.

Rosemary-Citrus Marinade. In a bowl , stir to­ gether Vz cup each orange, lemon, and lime juice; \1:3 cup honey; Y4 cup chopped onion; Y4 cup olive oil or salad oil ; 2 tablespoons Dijon mus­ tard; 2 teaspoons fresh rosemary leaves or l teaspoon dry rosemary ; Yz teaspoon each salt, ground coriander. and ground nutmeg; and Y4 teaspoon pepper.

Pork with Peppers & Pineapple Pork & Melon Skewers Grilling time: 1 2 - 1 5 minutes

�

Grilled pork cubes and melon wedges, flavored in a rosemary-citrus marinade , j oin up in this refreshing entree . Rosemary-Citrus Marinade (recipe follows) ll2 large onion 1 large cantaloupe. honeydew. casaba. or Crenshaw melon 1\12 pounds boneless pork leg or shoulder. cut into 1\1•-inch cubes

Prepare Rosemary-Citrus Marinade. Cut onion into l-inch chunks; separate each chunk into layers . Cut unpeeled melon into 12 wedges; remove seeds. Place onion , melon , and pork in a large heavy-duty plastic bag and seal bag securely. Rotate bag to distribute marinade; then place in a shallow baking pan. Refrigerate for at least 4 hours or until next day, turning bag over several times. If using bamboo skewers , soak 12 skewers in hot water to cover for 30 minutes . Lift onion , melon, and meat from marinade ; drain briefly ( reserve marinade) . Place 3 melon wedges on a flat surface with flesh of one piece against rind of the next . Push 2 parallel bamboo or metal skewers through center of melon wedges. Set aside . Repeat with remaining melon wedges, using 3 more pairs of skewers . On 4 skewers , thread meat alternately with

�

Grilling time: 1 5 -20 minutes

Large chunks of hoisin-seasoned pork, squares of red bell pepper, and j u icy fresh pine­ apple add u p to make extra-colorful skewers . 1 can (8 oz. ) crushed pineapple packed in its own juice

2 cloves garlic, cut in half 1 teaspoon ground ginger

2 tablespoons red wine vinegar 3 tablespoons soy sauce ll2 cup each hoisin sauce and catsup 3 to 3 112 pounds boneless pork leg or shoulder. cut into l ll2-inch cubes 2 large red or green bell peppers. seeded and cut into 1\12-inch squares 1 large pineapple (4 to S ibs. ), peeled. cored, and cut into l ll2-inch cubes

In a blender or food processor, combine canned pineapple and its j uice, garlic , ginger, vinegar, soy, hoisin, and catsup. Whirl until well blended . Pour pineapple mixture into a large bowl; add pork and stir to coat. Cover and refrigerate until next day, stirring several times . Lift meat from marinade; drain (reserve mari­ nade). On 8 sturdy metal skewers , thread meat alternately with bell peppers and pineapple . Place skewers on a lightly greased grill 4 to 6 inches above a solid bed of hot coals. Cook, bast­ ing often with reserved marinade and turning frequently, until meat is no longer pink in center; cut to test 05 to 20 minutes). Makes 8 servings.

Pork

53

Teriyaki Pork & Slaw Sandwiches Grilling time: About lO minutes

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To assemble these sweet-and-sour sand­ wiches, you wrap flour tortillas around teriyaki­ flavored pork cubes and spoonfuls of crunchy pineapple slaw.

1 can (8 oz. ) crushed pineapple packed in its

bowL combine 1 cup mayonnaise . 1 tablespoon lemon juice, 1 Vz teaspoons Dijon mustard . and Vz teaspoon each salt and ground coriander. Just before serving , pour dressing over cabbage mix­ ture ; toss until well blended.

Pictured on facing page

Red Bell Pepper & Sausage Loaf

own juice

\12 cup soy sauce

1 clove garlic. minced or pressed

1 tablespoon each honey and salad oil

2 teaspoons minced fresh ginger

2lh to 3 pounds boneless pork shoulder. cut into l-inch cubes Pineapple Slaw (recipe follows) 8 to 10 flour tortillas. each about 8 inches in diameter

Red leaf or butter lettuce leaves

Drain pineapple , reserving j uice . Set drained pineapple aside to use in slaw. In a large bowL stir together pineapple j uice, soy, garlic , honey, oiL and ginger. Add pork and stir to coat evenly. Cover and refrigerate for at least 4 hours or until next day. If using bamboo skewers , soak 8 skewers in hot water to cover for 30 minutes. Meanwhile, prepare Pineapple Slaw. Also sprinkle a few drops of water over each tortilla; then stack tortillas and wrap in heavy-duty foil . Set aside . Lift meat from marinade and drain briefly (reserve marinade) . Thread 5 or 6 meat cubes on each of 8 bamboo or metal skewers. Place skew­ ers on a lightly greased grill 4 to 6 inches above a solid bed of hot coals . Cook, basting occasionally with marinade and turning often, until meat is well browned but no longer pink in center; cut to test (7 to 9 minutes). Also heat foil-wrapped tor­ tillas at side of grill (not directly over coals) until warm (about lO minutes) ; turn several times. To serve , offer lettuce leaves and Pineapple Slaw with grilled meat and tortillas. To eat, place a lettuce leaf in center of a tortilla ; top with meat from one skewer and a spoonful of slaw. Roll up and eat out of hand . Makes 8 servings .

Pineapple Slaw. I n a large bowL combine re­ served drained pineapple. 8 cups shredded cab­ bage. l/2 cup thinly sliced green onions (including tops), and 2 large carrots. shredded . In a small

54

Pork

Grilling time: 5 - 8 minutes

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Here's a party-size sandwich that's easy to put together. Just skewer and grill simmered Ital­ ian sausages and bright red bell pepper strips , then enclose in a long loaf o f French bread . Serve the sandwich with cold apple j uice or beer and a pot of your favorite mustard. 6 mild Italian sausages (1\14 to l \12 lbs. total ) \14 cup butter or margarine 1 clove garlic. minced or pressed 1 long loaf (I lb.) French bread. cut in half lengthwise

2 large red bell peppers. seeded and cut into l lh-inch strips 6 ounces sliced mozzarella. provolone, or jack cheese Prepared mustard

Prick sausages in several places; then place in a wide frying pan and add enough water to cover. Bring to a boil over high heat; reduce heat to low, cover, and simmer for 5 minutes . Drain sausages and set aside . Melt butter in a small pan over medium heat; stir in garlic . Drizzle garlic butter evenly over cut side of each bread half; set aside . On a sturdy metal skewer at least 12 inches long , thread sausages alternately with bell pep­ per strips, running skewer through center of each sausage and pepper strip . Place skewer on a lightly greased grill 4 to 6 inches above a solid bed of hot coals. Cook, turn­ ing occasionally, until sausages are well browned on outside and hot throughout; cut to test ( 5 to 8 minutes). Near end of cooking time , set bread halves, cut side down , on grill. Cook, watching carefully, j ust until bread is streaked with brown ( l to 2 minutes). To serve , overlap cheese slices on one hot bread half. Top with sausage and pepper skewer. Set top of bread in place; pull out skewer. Cut loaf into 6 equal portions; let guests add mustard to their own sandwiches . Makes 6 servings.

Spirited Italian sausages pair up with bell pepper strips to make colorful Red Bell Pepper & Sausage Loaf (facing page) . You can assemble the skewer ahead, then tote it to a park or tailgate picnic for grilling .

55

1 pound mild Italian sausages

Mu Shu Burgers

1/4 cup fine dry bread crumbs 1 small onion. finely chopped

Grilling time: 1 2 - 1 4 minutes

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Here's a barbecue adaptation of a popular Peking dish-m u sh u pork. Ground pork patties are tucked into tortillas along with hoisin sauce , green onion , fresh cilantro , and bean sprouts. 8 flour tortillas. each about 8 inches in diameter 1 pound lean ground pork 1 small onion. chopped

1/4 cup fine dry bread crumbs 1 egg. beaten

1/z cup finely chopped water chestnuts or celery 1 clove garlic. minced or pressed 2 tablespoons soy sauce

1/2 teaspoon ground ginger Hoisin sauce 1 bunch green onions (including tops). cut into slivers l l/2 to 2 cups bean sprouts Fresh cilantro (coriander) sprigs

Sprinkle a few drops of water over each tortilla; then stack tortillas and wrap in heavy-duty foil. In a large bowl , combine pork, chopped on­ ion , bread crumbs , egg , water chestnuts, garlic , soy, and ginger. Mix well. Shape mixture into 8 logs, each about 3 inches long. Place pork logs on a lightly greased grill 4 to 6 inches above a solid bed of hot coals. Cook, turn­ ing frequently, until meat is no longer pink in cen­ ter; cut to test ( 12 to 14 minutes ) . Also heat foil­ wrapped tortillas at side of grill ( not directly over coals) until warm (about lO minutes) ; turn several times . To serve , spread some hoisin on a tortilla . Place a pork log horizontally near lower edge; top with green onions, bean sprouts, and cilantro . Fold tortilla edge up over filling ; then fold in sides and roll up to enclose meat and vegetables. Eat out of hand . Makes 8 servings.

Sausage Burgers Italiano Grilling time: 10-12 minutes

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The flavor of these hearty Italian sausage sandwiches may remind you of pizza . Embellish individual servings with shredded cheese , mari­ nated artichokes, onions , and bell pepper strips.

56

Pork

1 egg. beaten

1/2 teaspoon oregano leaves 12 slices French bread. buttered Condiments (suggestions follow)

Remove casings from sausages; crumble meat into a large bowl . Add bread crumbs , onion , egg , and oregano. Mix well. Shape sausage mixture into 6 oblong patties, each about the size of a slice of French bread . Place patties on a lightly greased grill 4 to 6 inches above a solid bed of medium coals. Cook, turning once , until meat is no longer pink in cen­ ter; cut to test ( 1 0 to 12 minutes) . Watch carefully for flare-ups during grilling . When meat is nearly done, grill bread j ust until streaked with brown ( l to 2 minutes per side). To serve , place each patty between 2 slices of toasted bread. Pass condiments for guests to add to sandwiches. Makes 6 servings.

Condiments. Set out in separate bowls shred­ ded mozzarella cheese; marinated artichoke hearts . thinly sliced lengthwise ; thinly sliced mild onion; and thin red bell pepper strips.

Sherry-flavored Ham Grilling time: 3 - 3 Vz hours

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Use a large fully-cooked ham for this crowd­ pleasing barbecue recipe. 12- to 14-pound fully cooked bone-in ham 3 tablespoons prepared mustard 2 teaspoons ground cloves 1 cup dry sherry or orange juice

With a sharp knife , score top of ham in a criss­ cross pattern , makin g cuts about V4 inch deep and l to l Vz inches apart. Rub ham all over with mus­ tard ; sprinkle with cloves . Barbecue ham by indirect heat (see page 6 ) . Place h a m on grill directly above drip pan . Cover barbecue and adjust dampers as necessary to maintain an even heat . Cook until a meat ther­ mometer inserted in thickest part (not touching bone) registers l3 5°F (3 to 3\/z hours ) . During last hour of cooking , baste ham often with sherry. To serve , let ham stand for l O minutes; then cut into thin slices. Makes 20 to 25 servings .

Fuels for Cooking

Charcoal briquets are the barbecue chef's favor­ ite fuel . and we've used them to test all the reci­ pes in this book. But two relative newcomers to the market - mesquite charcoal and cooking chunks of fragrant hardwoods-are gaining in popularity. Here, we look at these two "new" fuel s . The Mesquite Mystique Mesquite charcoal is made by charring the wood of the southwestern mesquite tree under special commercial condition s . Currently, this fuel is much in vogue among home and restau­ rant chefs , who claim it burns hotter and gives foods a more intensely smoky flavor. In our taste tests, we found mesquite-grilled beef, pork, and veal gained little additional flavor, but fish and poultry did have a smokier tast e . We also found mesquite burned hotter. However, while bri­ quets are uniformly shaped to provide even heat , mesquite coals range from 4-inch chunks to tiny shards . The fire is hotter where large lumps jut upward; for more even heat , break up big pieces. The amount of mesquite you'll need depends on whether you're grilling by direct or indirect heat (see page 6). For indirect barbecuing, use a volume of mesquite equal to SO brique t s-about 7 quarts or 5 pounds. Look for mesquite charcoal in 6%- , 8 - , 15-, and 40-pound bags at well-stocked super­ markets and cookware shops . Make sure you buy mesquite charcoal. not mesquite wood or briquets laced with mesquite splinters. To ignite mesquite, open your barbecue's bottom dampers and mound the coals on the fire grate. Ignite (see "Starting the Fire , " page 5). Expect the coals to flame and spark a bit as they catch. In about 30 minutes, they should be well spotted with gray ash and ready for cooking. Arrange the hot coals for direct or indirect barbecuing as directed on page 6. To maintain heat add about 2 Yz cups of mesquite to each side of the fire every 30 to 45 minutes .

Cooking over Hardwoods Dried fragrant hardwoods such as alder, apple, hickory, mesquite, and oak are now available to patio chefs . These woods h a v e two basic uses. You can soak the wood in water, then place it atop burning charcoal t o smolder and give off smoke that flavors the food (see page 14). Or you can cook directly over burning wood chunks or the coals they form , as described below. The best foods to grill over a hardwood fire are those that require hot coals-beef patties, fish steaks, and many other foods lis te d in the charts on pages 8 to 1 2 . If a food is best cooked over low or medium coals, don't grill it over a wood fire . Hardwoods used as cooking fuel (often la­ beled "cooking chunks") are packaged in as­ sorted size s , including 2-inch chunks, 7-inch sticks, 10-inch logs , and pressed logs made from sawdust and wood scraps . Small chunks and logs ignite quickly; pressed logs are a bit harder to start . To cook 4 pounds of ground beef patties or steaks rare to medium-rare, allow about 2 pounds of wood (8 to lO chunks or 4 to 6 small logs). This much wood will burn for about 35 minutes, including 15 minutes for start-up. You'll find cooking chunks packaged in 6- to 8-pound bags or boxes at well-stocked super­ markets , hardware stores, garden supply cen­ ters , or in mail-order catalog s . To ignite cooking chunks or logs , loosely crumple several sheets of newspaper and place them in the center o f the fire grat e . Stack chunks or logs mixed with kindling on top of the paper, then ignite with a match. When most of t he wood i s blazing and streaked with white ash ( 10 to 15 minutes), arrange the pieces in a single layer, sides j ust t ouching . Set the cooking grill about 4 inches above the wood . Flames should just touch the grill (they'll die down soon) . Place foods on the grill directly over the burning wood; turn them often during cooking. If you're grilling foods that cook for more than about 20 minutes, add more wood around the fire to maintain an even heat .

Fuels for Cooking

57

Lemon-stuffed salmon. draped in fresh grape leaves,

58

stays moist and succulent while it cooks. To make Fish in Leaves (facing page), you'll need a hinged wire basket like the one pictured.

All fish seem to taste better when flavored with smoke , whether you 're cooking delicate-tasting halibut or scallops or more robust salmon or tuna . In this chapter, you 'll find recipes for barbecuing whole fish as well as steaks , fillets, skewered chunks , and shellfish. If you 'd like to add even more recipes to your file , j ust choose a comple­ mentary fish marinade or sauce from the selec­ tion on pages 24 and 25, then follow the general grilling times and techniques on page l l .

fire after 30 minutes to keep temperatu re constant. Open basket ; peel off and discard grape leaves , bay leaves, and top layer of fish skin. Slide fish onto a warm platter. To serve , cut down through flesh to backbone , slide a wide metal spatula between flesh and ribs , and lift off each serving . Discard lemon and onion slices. Makes about 12 servings.

Pictured on facing page

Smoked Poached Salmon

Fish in Leaves Grilling time: About 45 minutes

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In France , whole fish are often wrapped in grape leaves before barbecuing -a technique that produces cooked fish with moist , j uicy flesh much like that of poached fish . To support the fish during cooking, you'll need a hinged wire b asket; these are available at most hardware stores where barbecue equipment is sold . If you can't find a basket, you can improvise by wrapping the fish first in grape leaves, then in a piece of flexible chicken wire . 6- to 8-pound whole fish such as salmon, red snapper. rockfish. or striped bass. cleaned and scaled (and head removed. if desired) 2 lemons. cut into V4-inch-thick slices 2 small onions. cut into V4-inch-thick slices Salt and pepper About 24 fresh grape leaves 5 or 6 fresh or dry bay leaves

Wipe fish with a damp paper towel. Arrange lemon and onion slices in fish cavity; lightly sprin­ kle fish all over with salt and pepper. Grease both sides of a hinged wire basket (see basket in photo on facing page) . Line bottom of basket by over­ lapping about 12 grape leaves . Place fish on top of grape leaves ; top evenly with bay leaves, then cover with remaining grape leaves. Fish and leaves should total 4 to 5 inches thick, measured in thickest part. Close basket and secure tightly; then sprinkle grape leaves on both sides of basket with water. Place basket with fish on a lightly greased grill 4 to 6 inches above a solid bed of medium coals . Cook, tu rning basket every 1 5 minutes, until fish flakes when prodded in thickest part (about 45 minutes; push grape leaves away with fork to test) . If necessary, add 5 or 6 briquets to the

Grilling time: 20-30 minutes

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Smoldering hickory chips impart a delicate smoke flavor to salmon fillet as it poaches in white wine seasoned with dill . 2 cups hickory or alder chips 3- to 3 V2-pound salmon fillet (half of a 7- to 8-lb. salmon) 6 tablespoons butter or margarine

I cup dry white wine

3 or 4 fresh dill sprigs or I teaspoon dry dill weed 2 teaspoons mustard seeds

Soak hickory chips in water to cover for lO to 15 minutes. Meanwhile, wipe fish with a damp paper towel. Melt 2 tablespoons of the butter in a small pan; generously brush over fish flesh . Using several thicknesses of heavy-duty foiL make a "boat" big enough to accommodate fish . Lay fish in foil boat, skin side up. Pour in wine , then ar­ range dill sprigs evenly atop fish (or sprinkle fish with dill weed). Sprinkle with mustard seeds. Prepare barbecue fire for cooking by indirect heat (see page 6 ) . When coals are hot , briefly drain wood chips and sprinkle l cup of them over each pile of coals. Place foil boat on grill directly above drip pan. Cover barbecue and adjust dampers as necessary to maintain an even heat. Cook until fish flakes when prodded in thickest part (20 to 30 minutes). With a wide metal spatula , lift fish from foil boat and place on a warm rimmed platter. Drain wine mixture from foil boat into a small pan; place over high heat and boil until reduced by half. Remove from heat and quickly stir in re­ maining 4 tablespoons bu tter until melted. Pour sauce into a bowl; pass at the table to spoon over fish . Makes about 6 servings.

Fish

59

Salmon Grill Diable Grilling time: 8 - 1 0 minutes

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While these salmon steaks are still hot from the grill, you top each one with a scoop of mus­ tard butter and let it melt into a piquant sauce . l/3 cup butter or margarine. softened 2 tablespoons lemon juice 2 teaspoons Dijon mustard Va teaspoon ground red pepper (cayenne)

1 tablespoon finely chopped parsley 6 large salmon steaks (about 2 !/2 lbs. total ). cut 1 inch thick About 2 tablespoons olive oil Salt and black pepper

In small bowl of an electric mixer, beat butter until creamy; gradually add lemon j uice , beating until mixture is fluffy. Beat in mustard , red pepper, and parsley until well blended . If made ahead , cover and refrigerate for up to 2 days ; bring to room temperature before using . Wipe salmon steaks with a damp paper towel . Brush both sides of steaks with oil and lightly sprinkle with salt and black pepper. Place fish on a well-greased grill 4 to 6 inches above a solid bed of hot coals. Cook, turning once with a wide metal spatula , until fish flakes when prodded in thickest part (8 to lO minutes). Using spatula , transfer steaks to a warm plat­ ter; top with butter mixture. Makes 6 servings.

Barbecued Salmon Fillets Grilling time: 1 5 - 1 8 minutes

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Brush this easy-to-serve boned salmon with a pungent soy-flavored butter as it cooks . 6- to 8-pound whole salmon. cleaned. head and tail removed. and cut lengthwise into 2 boneless fillets o/4 cup (l/4 lb. plus l/4 cup) butter or margarine 2 cloves garlic. minced or pressed 1\12 tablespoons each dry mustard and soy sauce '13 cup dry sherry

3 tablespoons catsup

Wipe fish with a damp paper towel , then place each fillet , skin side down , on a piece of heavy­ duty foil. Cut foil to follow outlines of fish , leaving a l- to 2-inch border. Crimp edges of foil .

60

Fish

In a pan , combine butter, garlic, mustard , soy, sherry, and catsup . Stir over medium heat until butter is melted . Brush fish with part of butter mixture; reserve remaining butter mixture. Barbecue fish by indirect heat (see page 6), placing foil-supported fish on grill directly above drip pan . Cover barbecue and adj ust dampers as necessary to maintain an even heat. Cook until fish flakes when prodded in thickest part ( 1 5 to 18 minutes) . Supporting fish with foil, transfer t o a warm platter. To serve , cut through flesh of each fillet to skin; slide a wide metal spatula between skin and flesh and lift off each portion. Pass remaining but­ ter mixture to accompany each serving. Makes 10 to 1 2 servings.

Greek-style Fish with Mushrooms Grilling time: About 10 minutes

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You might dine on pungently seasoned skewers like these in the Greek seaport of Piraeus. Lemon-Oregano Sauce (recipe follows) About 11/c pounds firm-textured fish steaks such as swordfish. halibut. or shark. cut into 1- by 1!/c - inch cubes 16 fresh bay leaves (or dry bay leaves soaked in hot water for 1 hour) 16 large mushrooms

Prepare Lemon-Oregano Sauce and set aside . On each of 4 metal skewers , alternate fish cubes with 4 bay leaves and 4 mushrooms. Brush skewered foods lightly with about 2 tablespoons of the sauce ; let stand for lO minutes. Place skewers on a well-greased grill 4 to 6 inches above a solid bed of hot coals. Cook, turn­ ing frequently, until fish flakes when prodded in thickest part (about lO minutes). Offer remaining Lemon-Oregano Sauce to spoon over individual portions . Makes 4 servings .

Lemon-Oregano Sauce. I n a food processor or blender, combine 1/4 cup lemon juice. l clove gar­ lic (minced or pressed ) , 3;4 teaspoon salt. 1/4 tea­ spoon pepper. and l egg. Whirl until frothy and lemon-colored . With motor running , slowly add 3;4 cup olive oil or salad oil in a thin stream; con­ tinue to whirl until sauce is thick and creamy. Stir in 2 tablespoons minced green onion (including top) and l tablespoon chopped fresh oregano or l teaspoon dry oregano leaves.

japanese Swimming Fish Grilling time: 7 - 1 0 minutes

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Threaded on pairs of parallel bamboo skew­ ers , these fish fillets look "rippled" -as if they' re swimming on the platter. 4 serving-size pieces firm-textured white fish fillets such as red snapper. sea bass. or ling cod (I to l\12 lbs. total ), cut o/4 to 1 inch thick

3 tablespoons soy sauce

of hot coals. Cook, turning once with a wide metal spatula , until fish flakes when prodded in thickest part (8 to lO minutes). Using spatula , transfer fish to a warm platter. While fish is cooking, combine wine , cream , and mustard in a small pan. Bring to a boil over high heat; then boil rapidly until reduced to about 1/4 cup. Remove from heat . With a wire whisk or wooden spoon , beat in butter until sauce is smooth and creamy. Season to taste with salt and pepper. Spoon sauce evenly over grilled fish . Makes 4 servings.

2 tablespoons mirin or 2 teaspoons sugar 1 tablespoon lemon juice ll/2 teaspoons salad oil

Soak 8 bamboo skewers in hot water to cover for 30 minutes. Wipe fish with a damp paper towel . Thread 2 skewers lengthwise through each piece of fish , weaving skewers in and out of fish so fish looks slightly "rippled " ; space skewers l inch apart . In a small bowl , mix soy, mirin, lemon j uice, and oil. Brush some of the soy mixture on both sides of fish pieces; let stand for lO minutes. Place fish on a well-greased grill 4 to 6 inches above a solid bed of medium coals. Cook, basting occasionally with remaining soy mixture and turning once , until fish flakes when prodded in thickest part (7 to lO minutes). Makes 4 servings.

Lemony Skewered Fish & Vegetables Grilling time: 1 0 - 1 2 minutes

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Cubes of firm-textured white fish are soaked in a lemony marinade , then threaded on skewers with chunky vegetables in this colorful , easy- to­ assemble entree. Lemon Marinade (recipe follows) l l/2 to 2 pounds firm-textured fish steaks such as swordfish. halibut. or shark. cut into 1by l l/2 - inch cubes 2 small zucchini. cut into I/4 -inch-thick slices 1 large mild red onion. cut into l-inch chunks 2 large red or green bell peppers. seeded and cut into l-inch squares 12 to 18 large mushrooms

Grilled Fish Steaks with Mustard Sauce Grilling time: 8 - 1 0 minutes

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Just a small amount of buttery mustard sauce enhances the delicate smokiness of grilled fish steaks . 4 large firm-textured fish steaks such as swordfish. halibut. sea bass. salmon. or sturgeon (11/2 to 2 lbs. total ). cut 1 inch thick

About 1\12 tablespoons olive oil or salad oil 'I• cup each dry white wine and whipping cream 1 tablespoon Dijon mustard 2 tablespoons firm butter or margarine. cut into 2 pieces Salt and pepper

Wipe fish steaks with a damp paper towel; brush both sides of steaks with oil . Place fish steaks on a well-greased grill 4 to 6 inches above a solid bed

Salt

Prepare Lemon Marinade . Add fish cubes to mar­ inade in bowl; stir to coat . Cover and refrigerate for at least 3 hours or until next day, mixing gently once or twice. Lift fish from marinade . Add zucchini, onion , bell peppers , and mushrooms to marinade; stir to coat. Lift vegetables from marinade (discard mar­ inade). Thread fish cubes alternately with vege­ tables on 6 long , sturdy metal skewers . Place skewers on a well-greased grill 4 to 6 inches above a solid bed of hot coals. Cook, turn­ ing several times, until fish flakes when prodded in thickest part ( 1 0 to 12 minutes) . Season to taste with salt. Makes 6 servings.

Lemon Marinade. In a large bowl, stir together V4 cup salad oil, \12 cup lemon juice. 2 table­ spoons minced fresh ginger, l teaspoon soy sauce, V4 teaspoon pepper, and l clove garlic (minced or pressed ) .

Fish

61

Mint-flavored Shrimp Grilling time: 3 - 5 minutes

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Chopped fresh mint enlivens the well­ seasoned marinade for these grilled shrimp . For a summer barbecue party, accompany the shrimp with a pilaf or a cold rice salad . :Y• cup salad oil 1 tablespoon finely chopped fresh mint or 1 tablespoon dry mint , crumbled 1 tablespoon white wine vinegar 1 teaspoon each chili powder and dry basil

lh teaspoon salt Y• teaspoon pepper

In a large bowl . stir together oiL salt. pepper, gar­ lic , vinegar, chili sauce, Worcestershire , hot pep­ per seasoning , and parsley. Add shrimp and stir to coat . Cover and refrigerate for 2 to 4 hours . If using bamboo skewers , soak about 24 skewers in hot water to cover for 30 minutes. Lift shrimp from marinade and drain briefly (reserve marinade). Thread about 5 shrimp on a pair of bamboo or metal skewers , aligning skew­ ers parallel so shrimp lie flat. Repeat with re­ maining shrimp . Place shrimp on a well-greased grill 4 to 6 inches above a solid bed of hot coals . Cook, basting with marinade and turning once , until shrimp turn pink (3 to 5 minutes). Makes about 6 servings .

1 clove garlic. minced or pressed 2 pounds medium-size raw shrimp (30 to 32 per lb. ), shelled and deveined

In a large bowL stir together oiL mint, vinegar, chili powder, basiL salt, pepper, and garlic . Add shrimp and stir to coat. Cover and refrigerate for 2 to 4 hours. If using bamboo skewers , soak about 24 skewers in hot water to cover for 30 minutes . Lift shrimp from marinade and drain briefly (reserve marinade). Thread about 5 shrimp on a pair of bamboo or metal skewers , aligning skew­ ers parallel so shrimp lie flat . Repeat with re­ maining shrimp . Place shrimp on a well-greased grill 4 to 6 inches above a solid bed of hot coals . Cook, basting with marinade and turning once , until shrimp turn pink (3 to 5 minutes) . Makes about 6 servings.

Spicy Marinated Shrimp Grilling time: 3 - 5 minutes

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You season these shrimp in a C reole-style tomato marinade , then grill them on skewers for easy handling . Y• cup salad oil Y2 teaspoon each salt and pepper

1 clove garlic. minced or pressed

Y3 cup each white wine vinegar and tomatobased chili sauce 2 tablespoons Worcestershire Ya teaspoon liquid hot pepper seasoning Y2 cup minced parsley 2 pounds medium-size shrimp (30 to 32 per lb. ), shelled and deveined

Pictured o n facing page

Grilled Scallops with Ginger-Lime Sauce

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Grilling time: 5 -7 minutes

Grilling scallops quickly over hot coals seals in j uices as it adds a rich, browned flavor. Serve the tender morsels in a pale green sauce sparked with fresh ginger. Ginger-Lime Sauce (recipe follows) l l/2 pounds scallops. each 1 to l l/2 inches in diameter About l/4 cup butter or margarine, melted

Prepare Ginger-Lime Sauce and keep warm . Also soak about 8 bamboo skewers in hot water to cover for 30 minutes . Rinse scallops to remove any bits of shell or sand; pat dry with paper towels . Thread scallops on bamboo skewers , pierc­ ing them horizontally (through their diameter) so they lie flat. Brush generously with butter. Place scallops on a well-greased grill 4 to 6 inches above a solid bed of hot coals . Cook, turning once , until scallops are opaque throughout ; cut to test (5 to 7 minutes ) . Pour prepared Ginger-Lime Sauce onto a warm platter. Lay scallops in sauce. Makes about 4 servings.

Ginger-Lime Sauce. In a wide frying pan, com­ bine 1/z cup each dry white wine and regular­ strength chicken broth. 2 tablespoons minced shallots or onion , l teaspoon grated fresh ginger, and 1/4 teaspoon grated lime peel. Bring to a boil over high heat ; continue to boiL uncovered, until (Continued on page 64)

62

Fish

Elegantly presented grilled scallop skewers ( facing

page) are served in a pool of creamy ginger-H me sauce at this dinner for four. Accompaniments include grilled squash, radicchio salad, rolls, and white wine.

63

. . . Grilled Scallops with Lime Sauce

reduced by half. Stir in Vz cup whipping cream and boiL uncovered, until reduced to ¥4 cup. Re­ duce heat to medium and add Vt cup unsalted butter all in one chunk; stir constantly until butter is completely blended into sauce . To keep sauce warm for up to 2 hours , pour into a 2-cup glass measure set in hot-to-touch water. Stir occasion­ ally and replace water as needed . Makes about l cup sauce.

Savory Shark & Vegetables Grilling time: ! 0 - 1 2 minutes

t:fii;;... � Shark tastes much like swordfish or halibut

-but costs less. The flesh is white , firm , meaty, low in fat , and free of small bones. Shark is available all year round ; it's sold both fresh and frozen . You may find it labeled as grayfish, thresher, soupfin, leopard , or dogfish .

1/3 cup olive oil or salad oil

Yc cup lemon juice

1 clove garlic. minced or pressed

Grilled Tuna Steaks with Fruit & Teriyaki Sauce

2 tablespoons chopped parsley

1/2 teaspoon each salt. dry rosemary. and dry mustard

Grilling time: About 4 minutes

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Like fine beef, fresh tuna should be barbe­ cued j ust to the rare stage to bring out its succu­ lent, surprisingly unfishy flavor. If allowed to cook throughout , it will be too dry. Look for fresh or frozen tuna steaks at Japa­ nese or other well-stocked fish markets ; it's usually sold as bluefin, yellowfin, skipj ack, or albacore . Teriyaki Sauce (recipe follows) 4 tuna steaks (1 to l Ye lbs. total ), cut 1 inch thick About 2 tablespoons salad oil Salt and black pepper 8 to 12 thin slices peeled mango or papaya 2 teaspoons chopped candied or crystallized ginger

1 medium-size green bell pepper, seeded and cut into about 20 slivers

Prepare Teriyaki Sauce and keep warm . Wipe fish with a damp paper toweL then brush both sides of each steak with oil . Place fish on a well-greased grill 4 to 6 inches above a solid bed of medium coals. Cook, turning once , until outside is firm and opaque but inside is still trans­ lucent and moist-looking (about 4 minutes). Re­ move fish from grill and season to taste with salt and black pepper. To serve , place one steak on each individual plate; top each steak with Vt of the Teriyaki Sauce , mango slices, and ginger. Arrange 1/4 of the bell pepper alongside each steak. Makes 4 servings.

Teriyaki Sauce. In a 2- to 3-quart pan , combine Vt cup each sugar and soy sauce . 6 tablespoons sake or dry sherry, and 3 thin slices fresh ginger. Bring to a boil over high heat; boiL uncovered , until reduced to 1/3 cup. Discard ginger slices; keep sauce warm .

64

Fish

1/c teaspoon pepper

11/2 to 2 pounds shark fillets or steaks. cut in 1- by l l/2 -inch cubes 1 small onion. cut into l-inch chunks

3 small zucchini. cut into l-inch lengths

In a bowL stir together oil , lemon j uice, garlic , parsley, salt, rosemary, mustard , and pepper. Add fish cubes and stir to coat. Cover and refrig­ erate for 30 to 60 minutes . Lift fish from marinade; add onion and zuc­ chini and turn to coat . Lift vegetables from mari­ nade ( reserve any marinade) . On 4 to 6 metal skewers , alternately thread fish cubes , onion , and zucchini. Place skewers on a well-greased grill 4 to 6 inches above a solid bed of hot coals. Cook, turning as needed and brushing with mari­ nade , until fish flakes when prodded in thickest part ( 1 0 to 12 minutes ) . Makes 4 to 6 servings.

Butterflied Trout with Nut Butter Grilling time: 6-8 minutes

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These easy-to-eat boned trout marinate in an oil and vinegar dressing before cooking ; after­ wards, they're drizzled with a fragrant nut butter. 4 whole trout (about Y2 lb. each ), cleaned

o/3 cup salad oil

Yc cup white wine vinegar 1/2 teaspoon each dry basil and oregano leaves

1 clove garlic. minced or pressed

Yc teaspoon each salt and pepper

Yc cup butter or margarine 1/2 cup chopped salted macadamia nuts or hazelnuts (filberts)

To bone cleaned trout and keep head and tail in place , open body cavity; insert a sharp knife at head end under backbone and cut between ribs and flesh . Repeat process to free other side . Cut underneath backbone to free . Using kitchen scis­ sors , snip backbone at head and tail; lift out and discard . Cut off and discard fins. Spread fish out flat. Rinse fish and pat dry. In a shallow pan , stir together oil , vinegar, basil , oregano, garlic , salt , and pepper. Add fish to oil mixture; turn to coat. Cover and refrigerate for 1 to 2 hours , turning once . Lift fish from marinade and drain briefly (dis­ card marinade) . Place on a well-greased grill 4 to 6 inches above a solid bed of hot coals. Cook, turning once , until fish flakes when prodded in thickest part (6 to 8 minutes) . Meanwhile , place butter and macadamia nuts in a small , heavy pan . Stir over medium heat until butter is melted . Keep warm . With a wide metal spatula , transfer cooked trout to a warm rimmed platter; drizzle each fish with Y4 of the nut butter. Makes 4 servings.

inches above a solid bed of medium coals. Cook, brushing often with soy mixture , until fish flakes when prodded in thickest part ( 10 to 15 minutes). Remove hinged grill from barbecue and open carefully, pulling fish free with a fork if they stick. With a wide metal spatula , transfer fish to a warm platter. Makes 4 servings .

Striped Bass with Onion Barbecue Sauce Grilling time: About 20 minutes

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A delicate hint of smokiness is an excellent flavor accent for moist , mild-flavored striped bass . Here , a whole fish is basted with a spicy tomato marinade while it cooks in a covered barbecue.

1/2 cup salad oil

o/4 cup chopped onion o/4 cup catsup

1/3 cup lemon juice 3 tablespoons each sugar and Worcestershire 2 tablespoons prepared mustard

Barbecued Catfish Grilling time: 1 0 - 1 5 minutes

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Fragile-fleshed catfish are easiest to bar­ becue in a hinged wire basket (see illustration , page 3 ) . In this recipe , they're brushed with a soy and sesame oil baste while they grill. 4 whole catfish (about 13 oz. each ), cleaned and skinned. heads removed 2 tablespoons salad oil

1/3 cup soy sauce 3 tablespoons each sesame oil and minced green onions (including tops)

1 tablespoon each vinegar and minced fresh ginger 2 teaspoons sugar 2 cloves garlic, minced or pressed

1/s teaspoon ground red pepper (cayenne) Rinse fish and pat dry with paper towels. Rub surface of fish with salad oil and lay on one side of a hinged wire basket with handles. Close bas­ ket and secure tightly to hold fish snugly in place; set aside . In a small bowl , stir together soy, sesame oil , onions, vinegar, ginger, sugar, garlic , and red pepper. Brush over fish . Place hinged basket with fish on grill 4 to 6

1/2 teaspoon pepper Salt

7- to 8-pound whole striped bass. cleaned

and cut lengthwise into 2 boneless fillets

Heat oil in a 2- to 3 -quart pan over medium heat. Add onion and cook, stirring frequently, until soft (about 10 minutes) . Add catsup, lemon j uice , sugar, Worcestershire , mustard , and pepper. Re­ duce heat and simmer, uncovered , until sauce is thickened ( 10 to 15 minutes). Remove from heat and season to taste with salt. Wipe fillets with a damp paper towel . Place each fillet, skin side dow n , on a piece of heavy­ duty foil; cut foil to follow outlines of fish , leaving a 1- to 2-inch border. C rimp edges of foil. Brush fish flesh generously with sauce . Barbecue fillets by indirect heat (see page 6 ) , placing foil-supported f i s h on grill directly above drip pan . Cover barbecue and adjust dampers as necessary to maintain an even heat. C ook until fish flakes when prodded in thickest part (about 20 minutes) . Reheat remaining barbecue sauce near end of cooking time. Supporting fish with foil, transfer to a warm large platter. To serve, cut through flesh of each fillet to skin; slide a wide metal spatula between skin and flesh and lift off each portion. Accom­ pany with sauce . Makes 8 to lO servings.

Fish

65

Fireworks and barbecued chicken are a natural part of

66

many Fourth of july celebrations. To feed a crowd, serve Chicken for a Hungry Dozen (page 69)-grilled chicken quarters coated with a tomato-based barbecue sauce.

Take your pick of poultry- chicken , turkey, game hens , quail, squab , or duck. All are popular can­ didates for the grill, staying succulent and flavor­ ful inside as they cook crisp and brown on the outside . And all but duck fit today's emphasis on lighter, less caloric entrees . For those who enj oy experimenting, we give basic poultry grilling times and techniques on page 12; you'll find an assortment of compatible marinades and sauces on pages 24 and 2 S .

Peach-glazed Chicken Grilling time: I Vz-1¥4 hours

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Diced fresh peaches flavored with curry, ginger, and orange make a sweet and unusual glaze for charcoal-roasted chicken. 5- to 6-pound roasting chicken Yz teaspoon marjoram leaves \1'4 teaspoon pepper

3 large ripe peaches. peeled. pitted. and diced Y4 cup each firmly packed brown sugar and orange juice 1 tablespoon grated orange peel 2 tablespoons minced crystallized ginger 1 green onion (including top). chopped 3 tablespoons dry white wine :Y4 teaspoon curry powder

Remove chicken neck and giblets ; reserve for other uses , if desired . Discard lumps of fat . Rinse chicken inside and out; pat dry. Sprinkle both cavities with marj oram and pepper. Secure skin over cavities with small metal skewers; bend wings akimbo. Barbecue chicken by indirect heat (see page 6), placing chicken, breast down , on grill directly above drip pan. Cover barbecue and adj ust dampers as necessary to maintain an even heat. Cook for l hour. Meanwhile, in a 3- to 4-quart pan , combine peaches, sugar, orange j uice , orange peel, ginger, onion , wine, and curry powder. C ook over medium-high heat until bubbly; then reduce heat and boil gently, uncovered , until thickened O S to 20 minutes). Stir often to prevent sticking . Turn chicken over and brush generously with peach mixture . Continue to cook until a meat thermometer inserted in thickest part of thigh (not touching bone) registers l 8S°F or until meat near thighbone is no longer pink (cut to test)-30 to 4S

more minutes. Offer remaining peach mixture to spoon over individual portions. Makes 6 or 7 servings.

Chili-basted Chicken with Pineapple Salsa Grilling time: 40-50 minutes

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Chili-lovers will enj oy this chicken. There's chili powder and cayenne pepper in the baste ; liquid hot pepper seasoning heats up the fresh pineapple salsa served alongside the meat . 2 frying chickens (about 3 Y2 lbs. each ) 1 teaspoon each chili powder and paprika Y4 teaspoon ground red pepper (cayenne) 2 tablespoons salad oil 2 teaspoons Dijon mustard Pineapple Salsa (recipe follows)

Remove chicken necks and giblets ; reserve for other uses , if desired . Discard lumps of fat . With poultry shears or a knife , cut through each chicken along both sides of backbone . Discard backbones. Place each chicken, skin side up, on a flat surface and press firmly, cracking breast­ bone slightly, until bird lies reasonably flat. Rinse and pat dry. In a small bowl, smoothly blend chili powder, paprika , red pepper, oil , and mustard . Brush evenly over chicken ski n . Place chickens, skin side up, o n a lightly greased grill 4 to 6 inches above a solid bed of medium coals. Put lid on barbecue, drafts open (or cover with a tent of heavy-duty foil). Cook until meat near thighbone is no longer pink; cut to test (40 to SO minutes) . Meanwhile, prepare Pineapple Salsa . To serve , cut each chicken into quarters ; offer salsa on the side. Makes 8 servings.

Pineapple Salsa. Cut top from l small pineap­ ple (about 3 lbs . ) . With a g rapefruit knife , cut fruit from shell in chunks . Reserve shell and top . Coarsely chop pineapple and place in a colander to drain; save j uice to drink. In a bowl, stir to­ gether drained pineapple; l medium-size mild red onion, minced ; 3;4 cup finely chopped fresh cilantro (coriander); l tablespoon white wine vinegar; and liz teaspoon liquid hot pepper sea­ soning. Spoon salsa into pineapple shell; present top alongside .

Poultry

67

Garlic-Orange Chicken Grilling time: 40-50 minutes

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You'll need to plan at least three days ahead for this dish. The garlic-orange marinade must stand several days for the flavors to blend , and the chicken marinates overnight in the refrigera­ tor before grilling . 3 large cloves garlic. minced or pressed V2 cup olive oil or salad oil 1'12 teaspoons grated orange peel V2 teaspoon fresh rosemary leaves or V4 teaspoon dry rosemary 3 small frying chickens (2'12 to 3 lbs. each ) Paprika and pepper

Orange slices and parsley sprigs

In a small j ar, combine garlic , oil , orange peel. and rosemary. Stir to blend well. then cover and let stand at room temperature for at least 2 days or up to l week. Remove chicken necks and giblets ; reserve for other uses , if desired . Discard lumps of fat. Split each chicken in half; rinse chicken halves and pat dry. Brush chicken all over with garlic oil and arrange in a large baking pan . Cover and refrigerate until next day. Sprinkle chicken lightly with paprika and pepper. Place chicken , skin side up, on a lightly greased grill 4 to 6 inches above a solid bed of medium coals. Cook, turning as needed , until meat near thighbone is no longer pink; cut to test (40 to 50 minutes). Arrange chicken on a platter; garnish with orange slices and parsley. Makes 6 servings.

Remove chicken neck and giblets; reserve for other uses , if desired . Discard lumps of fat . Rinse chicken inside and out ; pat dry. Sprinkle both cavities with pepper. In a bowl. combine celery leaves , cilantro , rosemary, and \14 cup of the sake . Stuff mixture into body cavity of chicken; then secure skin over both cavities with small metal skewers . Bend wings akimbo . Cover and refrigerate for l hour. Barbecue chicken by indirect heat (see page 6 ) , placing chicken , breast down , on grill directly above drip pan . C over barbecue and adj ust dampers as necessary to maintain an even heat . Cook for 30 minutes ; then turn chicken over. Con­ tinue to cook, brushing several times with re­ maining V4 cup sake , until a meat thermometer inserted in thickest part of thigh (not touching bone) registers l85°F or until meat near thighbone is no longer pink (cut to test) - 30 to 45 more minutes. Remove chicken from barbecue ; discard stuffing , then transfer chicken to a platter. Pass pan drippings to spoon over individual portions . Makes 4 or 5 servings .

Indonesian Chicken Grilling time: 35-45 minutes

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We've adapted this Indonesian recipe to suit Western tastes, using ingredients that are readily available in any supermarket. 1 clove garlic. quartered 1 small onion. quartered 2 tablespoons water 2 tablespoons salad oil V2 teaspoon crushed red pepper

Cilantro & Sake Roast Chicken

6 tablespoons soy sauce 2 tablespoons each sugar and lemon juice

V4 teaspoon black pepper Grilling time: l-I V4 hours

@

Here's an especially easy way to add extra flavor and aroma to a grilled whole chicken-j ust fill the bird with fresh herbs , celery leaves , and a generous splash of sake . 3'12- to 4-pound frying chicken Pepper cup chopped celery leaves cup chopped fresh cilantro (coriander) 8 fresh rosemary sprigs. each about 2 inches long. or :V4 teaspoon dry rosemary V2 cup sake

68

Poultry

3 V2-pound frying chicken. cut up

In a blender or food processor, whirl garlic , on­ ion , and water until onion is finely minced . Heat oil in a wide frying pan over medium-high heat; add onion mixture and red pepper. Cook, stirring often , for 10 minutes. Remove from heat; stir in soy, sugar, lemon j uice , and black pepper. Let cool . Rinse chicken and pat dry. Place chicken in a large bowl and add soy mixture; turn chicken to coat. Cover and refrigerate until next day. Lift chicken from marinade and drain briefly (reserve marinade) . Arrange chicken , except

breast pieces, skin side up on a lightly greased grill 4 to 6 inches above a solid bed of medium coals. Cook for 15 minutes , turning and basting frequently with marinade. Place breast pieces on grill . Continue to cook, turning and basting often , until meat near bone is no longer pink; cut to test (20 to 30 more minutes). Makes about 4 servings .

3- to 3 V2-pound frying chicken, quartered 113 cup soy sauce 1 cup water 1 clove garlic. minced or pressed 1 tablespoon sugar 2 tablespoons dry sherry or lemon juice 3 tablespoons grated fresh ginger or 1 teaspoon ground ginger 114 cup sesame seeds 2 teaspoons each cornstarch and water

Herb-Mustard Chicken Grilling time: 35-45 minutes

®

A basic oil and vinegar marinade gains a zesty new dimension from spicy brown mustard . If you like mustard , you might enj oy trying other varieties in this recipe-green peppercorn or German coarse-grained mustard , for example . 3- to 3112-pound frying chicken, cut up ll2 cup dry white wine ¥3 cup salad oil 6 tablespoons white wine vinegar 2 tablespoons finely chopped onion l teaspoon Italian herb seasoning or thyme leaves 2 cloves garlic. minced or pressed 112 teaspoon pepper lie cup spicy brown mustard

Rinse chicken and pat dry. In a large bowl, stir together wine , oil , vinegar, onion , herb season­ ing , garlic , pepper, and mustard. Add chicken and turn to coat. Cover and refrigerate for at least 4 hours or until next day, turning occasionally. Lift chicken from marinade and drain briefly (reserve marinade). Place chicken, except breast pieces , skin side up on a lightly greased grill 4 to 6 inches above a solid bed of medium coals. Cook, turning and basting frequently with marinade, for 15 minutes. Place breast pieces on grill and continue to cook, turning and basting often, until meat near bone is no longer pink; cut to test (20 to 30 more minutes) . Makes about 4 servings .

Hot cooked rice

Rinse chicken and pat dry. In a large bowl , stir together soy, the l cup water, garlic , sugar, sherry, and ginger. Add chicken and turn to coat. Cover and refrigerate for at least 4 hours or until next day, turning occasionally. Lift chicken from marinade and drain briefly. Reserve V3 cup of the marinade for basting ; set remaining marinade aside for sauce. Place chicken, skin side up, on a lightly greased grill 4 to 6 inches above a solid bed of medium coals. Cook, turning and basting frequently with the V3 cup reserved marinad e , until meat near thigh­ bone is no longer pink; cut to test (40 to 50 minutes) . Toast sesame seeds in a wide frying pan over medium heat until golden (about 3 minutes ) , shaking p a n often. P o u r remaining marinade into pan. Blend cornstarch and the 2 teaspoons water; stir into pan . Cook, stirring , until sauce is thick­ ened . Spoon sauce over chicken and rice . Makes 4 servings .

Pictured o n page 6 6

Chicken for a Hungry Dozen

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Grilling time : 40-50 minutes

This chicken is topped with the thick, sweet­ sour red barbecue sauce that's popular with al­ most everybody. The sauce keeps for 2 weeks in the refrigerator, and it's j ust as good with beef and pork as it is with poultry. All-purpose Barbecue Sauce (recipe follows) 3 frying chickens (3 to 3 V2 lbs. each ), quartered

Ginger Chicken Quarters

®

Grilling time: 40-50 minutes

With the addition of toasted sesame seeds , a gingery soy baste makes a flavorful sauce for grilled chicken quarters .

Prepare All-purpose Barbecue Sauce; set aside. Rinse chicken , pat dry, and place on a lightly greased grill 4 to 6 inches above a solid bed of medium coals. Cook, turning occasionally, for 20 minutes; then brush generously with barbecue sauce . Continue to cook, turning and basting

Poultry

69

. . . Chicken for

a

Hungry Dozen

several times , until meat near thighbone is no longer pink; cut to test (20 to 30 more minutes) . Heat any remaining sauce a n d pass a t the table to spoon over individual servings. Makes 12 servings .

All-purpose Barbecue Sauce. Heat 2 table­ spoons salad oil in a 3-quart pan over medium heat. Add l medium-size onion. chopped ; cook , stirring often, until soft (about lO minutes) . Stir in 3 cans (8 oz. each ) tomato sauce, Vz cup red wine vinegar, Yz cup firmly packed brown sugar. 2 tablespoons Worcestershire, and 1 teaspoon cracked pepper. Bring to a boil; then reduce heat and simmer, uncovered , until thickened (about 45 minutes) . Stir occasionally to prevent sticking . If made ahead , let cool . then cover and refrigerate for up to 2 weeks . Makes about 3 cups .

a solid bed of medium coals. C ook, turning chicken and potatoes occasionally, until meat near bone is no longer pink (cut to test) and pota­ toes are soft when pierced (about 30 minutes). Makes about 4 servings.

Fig & Chicken Skewers Grilling time: 6-8 minutes

••

� � C hicken thighs and ripe figs team up for a

skewer that's a little out of the ordinary. Because the skewers cook close to hot coals, they're a good choice for grilling on a small portable barbecue or hibachi. Teriyaki Sauce (recipe follows) S chicken thighs (about 11/2 lbs. total ), skinned and boned S large ripe figs. stems trimmed

Chicken Wmgs with Grilled Potatoes Grilling time: About 30 minutes

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If you 're looking for a good picnic entree , consider these grilled marinated chicken wings and garlicky potato slices. For easy turning , arrange the wings in a hinged barbecue basket before placing them on the grill . 4 pounds (about 20) chicken wings

1/2 cup soy sauce 1 clove garlic. minced or pressed 1 teaspoon ground ginger 2 tablespoons each firmly packed brown sugar, lemon juice. and salad oil 1 tablespoon instant minced onion 1/c teaspoon pepper 4 large russet potatoes

Melted butter or margarine Garlic salt

Rinse chicken wings and pat dry. Bend wings akimbo. In a large bowL stir together soy, garlic , ginger, sugar, lemon j uice, oiL onion , and pepper. Stir in wings; cover and refrigerate for 2 hours , stirring several times . Scrub potatoes , but do not peel. Cut length­ wise into \14-inch slices; brush generously with butter and sprinkle with garlic salt. Lift chicken from marinade and drain briefly (discard marinade). Place chicken and potato slices on a lightly greased grill 4 to 6 inches above

70

Poultry

4 green onions (including tops)

Lemon wedges

Prepare Teriyaki Sauce ; pour into a large bowl and let cool to room temperature . Rinse chicken and pat dry. Cut each thigh into 4 equal pieces . Cut figs lengthwise into quar­ ters . Trim root ends from onions, then cut onions into l Yz-inch lengths . Add figs , onions , and chicken to Teriyaki Sauce in bowl ; mix gently to coat evenly. C over and refrigerate for 30 minutes. If using bamboo skewers , soak 20 skewers in hot water to cover for 30 minutes. Drain Teriyaki Sauce into a 1- to 1 Vz-quart pan; bring to a boil . pour through a fine wire strainer, and set aside . Thread one piece of chicken, one fig piece , and 3 or 4 green onion pieces on one end of each of 20 bamboo or metal skewers . Place skewers on a lightly greased grill 2 inches above a solid bed of hot coals. Cook, turning and basting with strained Teriyaki Sauce, until chicken is no longer pink in center; cut to test (6 to 8 minutes). Serve skewers with remaining Teriyaki Sauce; pass lemon wedges at the table to squeeze over top. Makes 3 or 4 main-dish serv­ ings or 6 to 8 appetizer servings.

Teriyaki Sauce. In a 1- to Biz-quart pan , com­ bine Yz cup sake or dry sherry and \14 cup each soy sauce and sugar. Bring to a boil. stirring until sugar is dissolved . Remove from heat. If made ahead , let cooL then cover and refrigerate for up to 1 week.

Bold stripes from the barbecue accent cantaloupe wedges and lemony Turkey Steaks with Cashew Butter (page 75). For an early autumn dinner, accompany meat and melon with wild rice and fresh figs.

71

Tandoori Chicken Grilling time: 35-45 minutes

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A paste of garlic and herbs tucked under the skin gives this chicken its spicy bite. 4 whole chicken legs. thighs attached (2 to 21/2 lbs. total ) 1 teaspoon each grated fresh ginger and ground allspice

1/4 to 1/2 teaspoon crushed red pepper 2 cloves garlic. minced or pressed

I tablespoon lemon juice Plain yogurt

Rinse chicken and pat dry. In a bowl , mash to­ gether ginger, allspice , red pepper, garlic , and lemon j uice to make a paste . Then lift skin of each chicken leg ; spread l teaspoon paste over flesh of thigh and top of drumstick. Brush any remaining paste evenly over skin. Place chicken , skin side up, on a lightly greased grill 4 to 6 inches above a solid bed of medium coals . Cook, turning frequently, until meat near thighbone is no longer pink; cut to test (35 to 45 minutes) . Pass cold yogurt to spoon over chicken . Makes 4 servings .

Chicken with Bay, Squash & Tomatoes Grilling time: 30-40 minutes

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Bay leaves and a mustardy vinaigrette flavor chicken thighs, squash , and cherry toma­ toes. Meat and vegetables have different cooking times , so they're grilled on separate skewers . 12 chicken thighs (about 4 lbs. total )

3 tablespoons each Dijon mustard and white wine vinegar

o/4 cup olive oil or salad oil 1 teaspoon coarsely ground pepper About 36 fresh bay leaves (or dry bay leaves soaked in hot water for I hour)

4 medium-size crookneck squash. cut into 1/2-inch-thick slices 3 cups cherry tomatoes, stemmed

Skin chicken, if desired ; then rinse and pat dry. In a large bowl, stir together mustard , vinegar, oil , pepper, and 6 of the bay leaves . Add chicken and turn to coat. Cover and refrigerate for at least 6 hours or until next day, turning occasionally.

72

Poultry

Lift chicken from marinade and drain briefly. Add squash to marinade and stir to coat; then lift out squash and bay leaves . Discard marinade . You will need 9 sturdy metal skewers , each about lO inches long . On 3 of the skewers , alter­ nate chicken with 1 2 of the bay leaves (including those from marinade); pierce chicken perpen­ dicular to bone . On 3 more skewers, thread squash, piercing it through skin, and about half the remaining bay leaves. Thread tomatoes and remaining bay leaves on remaining 3 skewers. Place chicken on a lightly greased grill 4 to 6 inches above a solid bed of medium coals. Cook, turning frequently, for lO minutes. Place squash on grill. Continue to cook, turning squash and chicken often, until meat near thighbone is no longer pink; cut to test (20 to 30 more minutes ) . Set tomatoes on grill S minutes before chicken is done ; cook, turning , until hot. Makes 6 servings.

Chicken & Vegetable Bundles Grilling time: 1 0 - 1 2 minutes

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Tender strips of chicken or turkey are wrapped around slivers of carrot and zucchini, then skewered for easy grilling. 4 whole chicken breasts (about I lb. each ). skinned. boned. and split; or 2 to 21/2 pounds boned turkey breast. cut across the grain into 1/2-inch-thick slices 3 or 4 medium-size carrots. cut into 3-inch­ long julienne strips 1 or 2 medium-size zucchini. cut into 3-inch­ long julienne strips 3 tablespoons each salad oil and lemon juice

1/4 teaspoon

each salt and dry rosemary

Dash of pepper

Rinse chicken and pat dry. Using a flat-surfaced mallet , pound each half-breast between 2 sheets of wax paper until V4 inch thick, then cut in half lengthwise . For each bundle, wrap one strip of meat around 3 or 4 strips each of carrot and zuc­ chini. Run 2 parallel metal skewers through each bundle (one through each end); thread 2 bundles on each pair of skewers . In a bowl, combine oil , lemon j uice , salt, rosemary, and pepper. Place skewers on a lightly greased grill 4 to 6 inches above a solid bed of low coals . Cook, turning and brushing with oil mixture, until meat is no longer pink in center; cut to test ( 10 to 12 minutes). Makes 8 servings.

Yakitori Chicken & Vegetables /!filA �

Grilling time: 30-35 minutes

Sherry-Soy Marinade. Stir together V:J c u p dry sherry, 3 tablespoons each soy sauce and ses­ ame oiL and l llz teaspoons finely minced fresh ginger.

Skewered marinated chicken breast. slim Oriental eggplants , and big shiitake mushrooms all grill together for this entree . Start the eggplants cooking first; when they' re about two-thirds done, put the mushrooms and chicken on the grill . 2 tablespoons sesame seeds 3 large whole chicken breasts (about ll/2 lbs. each ), skinned, boned, and split

Sherry-Soy Marinade (recipe follows)

6 medium-size Oriental eggplants 15 to 18 large fresh shiitake mushrooms or regular mushrooms

Toast sesame seeds in a small frying pan over medium heat until golden (about 3 minutes), shaking pan often . Set aside . Rinse chicken and pat dry. Cut each breast half into 6 or 7 equal chunks , then place in a bowl. Prepare Sherry-Soy Marinade and pour \14 cup marinade over chicken in bowl (reserve remaining marinade) . Mix well , cover, and let stand at room temperature for l hour (or refrig­ erate for up to 8 hours ) . If using bamboo skewers , soak 6 skewers in hot water to cover for 30 minutes . Thread chicken equally on 6 bamboo or metal skewers . Set aside . Starting about Yz inch from ends, make 4 equi­ distant , 1/3-inch-deep , lengthwise slashes in each eggplant. Cut mushroom stems flush with caps. Place eggplants on a lightly greased grill 4 to 6 inches above a solid bed of hot coals . Cook, turning often, until eggplant is slightly charred and very soft when pressed (30 to 35 minutes). After eggplant has cooked for about 20 minutes, start cooking mushrooms and chicken. Dip mushrooms in reserved marinade , drain briefly, and set on grill. Cook for about 5 minutes; then turn over and continue to cook until softened and lightly browned (about 5 more minutes). At the same time you place mushrooms on grill, place chicken on grill and cook, turning occasion­ ally, until meat is no longer pink in center; cut to test ( 1 0 to 12 minutes). Arrange skewers, mushrooms, and egg­ plants on a large, shallow platter. Pull eggplant apart at a slash to expose flesh . Moisten surface of chicken and vegetables with marinade and sprinkle with sesame seeds. Pass any remaining marinade at the table. Makes 6 servings .

Barbecued Turkey Grilling time: 4 - 4 1/z hours

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Why not barbecue your holiday turkey? It's one way to ensure you 'll have enough oven space for heating all the go-alongs. This big bird is filled with vegetable chunks and port wine for flavor, then cooked slowly on a covered grill. 20- to 22-pound turkey, thawed if frozen 2 teaspoons poultry seasoning 1/4 teaspoon pepper 1 cup port 1 large onion, quartered 2 large carrots, cut into chunks 2 stalks celery, cut into chunks 1 clove garlic , quartered 3 or 4 fresh rosemary sprigs, each 3 to 4 inches long

Remove turkey neck and giblets ; reserve for other uses , if desired . Discard large lumps of fat . then rinse turkey inside and out and pat dry. Combine poultry seasoning and pepper. Sprinkle some of the mixture into neck and body cavities ; rub remaining mixture over skin. Place tu rkey on its breast and spoon l to 2 tablespoons of the port into neck cavity; bring skin over opening and secure to back with a metal skewer. Turn turkey on its back and place onion , carrots , celery, and garlic in body cavity. Barbecue turkey by indirect heat ( see page 6 ) , placing bird , breast u p , on grill directly above drip pan. Pour about V:J cup of the remaining port into body cavity; cover barbecue and adj ust dampers as necessary to maintain an even heat . Cook until a meat thermometer inserted in thick­ est part of thigh (not touching bone) registers l85°F or until meat near thighbone is no longer pink (cut to test ) . Total cooking time should be 4 to 41/z hours ; allow about 12 minutes per pound . Several times during cooking , place a rose­ mary sprig on the coals to add fragrance as it smolders . During last hour of cooking , brush turkey with port several times , using all remain­ ing port . When turkey is done, discard stuffing . Makes 16 to 18 servings .

Poultry

73

Flanked by red apples. golden pears, and brown­

74

skinned onions, butterflied Game Hens with Apple Juice (page 77) grill on a large barbecue. During cooking, baste all foods with the fennel-seasoned marinade.

Butterflied Turkey with Leek Dressing Grilling time: I V2 - Z hours

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A layer of stuffing tucked under the skin helps keep turkey breast meat extra moist . You can use 5 cups of j ust about any stuffing you like , but our leek dressing is an especially good choice .

dampers as necessary to maintain an even heat. Cook turkey until a meat thermometer inserted in thickest part of thigh (not touching bone) registers l85°F or until meat near thighbone is no longer pink (cut to test) - l Yz to 2 hours . Transfer turkey to a platter. To carve breast , first cut off wings ; then cut under breast along ribs to free meat . Starting near wing j oint , cut through dressing and breast meat to make 3/4-inch-thick slices . Makes lO to 1 2 servings.

¥'4 cup butter or margarine ¥'3 cup pine nuts or slivered almonds

2 large onions. thinly sliced 7 large leeks (about 3V2 lbs. total )

Pictured o n page 7 1

2 cloves garlic. minced or pressed

Turkey Steaks with Cashew Butter

1¥'2 teaspoons dry tarragon 1¥'2 teaspoons grated lemon peel 2 tablespoons lemon juice Salt 10- to 12-pound turkey. thawed if frozen

In a wide frying pan, melt butter over low heat. Add pine nuts and stir until golden (about l minute). Lift out nuts with a slotted spoon ; set aside . Add onions to pan. Increase heat to medium and cook, stirring often, until soft . Remove from heat and set aside . Trim ends and tops from leeks , leaving about 3 inches of dark green leaves. Dis­ card coarse outer leaves. Split leeks lengthwise ; rinse well , then thinly slice crosswise. You will need 9 cups . Stir leeks , garlic , and tarragon into onions . Cook over medium heat , stirring occasionally, until leeks are very soft (about 10 minutes). Stir in lemon peel , lemon j uice, and pine nuts . Season to taste with salt. Let cool . Remove turkey neck and giblets ; reserve for other uses , if desired . Discard large lumps of fat . With poultry shears or a knife , split turkey length­ wise along one side of backbone. Pull turkey open ; place, skin side up, on a flat surface and press firmly, cracking breastbone slightly, until bird lies reasonably flat. Rinse and pat dry. Separate skin from meat over entire breast . Starting at neck end , ease your hands gently un­ der skin to loosen it; complete separation process from other end of breast , working carefully to avoid tearing skin. Using your hands , insert an even layer of dressing between meat and skin. Tuck excess neck skin under breastbone. Barbecue turkey by indirect heat (see page 6), placing turkey, skin side up, on grill directly above drip pan . Cover barbecue and adj ust

Grilling time: About 8 minutes

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This speedy entree is ideal for company. It requires little preparation or cooking time , and the results are sure to win you raves. About 3 pounds boned turkey breast. skinned cup dry sherry 2 teaspoons chicken stock base ¥'2 teaspoon fresh rosemary leaves or dry rosemary Cashew Butter (recipe follows) 1/4 cup butter or margarine. melted

Rosemary or parsley sprigs Lemon wedges

Rinse turkey and pat dry. Cut across the grain into 3/s-inch-thick slices. In a large baking dish , combine sherry, stock base , and rosemary leaves. Stir to dissolve stock base. Add turkey and turn to coat. C over and refrigerate until next day, turning occasionally. Prepare Cashew Butter; keep warm . Lift tur­ key from marinade and drain briefly (discard marinade). Place turkey on a lightly greased grill 4 to 6 inches above a solid bed of medium coals . Cook, turning and basting occasionally with plain melted butter, until meat is no longer pink in center; cut to test (about 8 minutes) . Transfer tur­ key to a platter and garnish with rosemary sprigs and lemon wedges . Pass Cashew Butter to spoon over individual portions . Makes about 8 servings .

Cashew Butter. In a small p a n , melt Vz cup ( \t4 lb. ) butter or margarine. Add l tablespoon lemon juice and 3/4 cup salted cashews. Set at side of grill to keep warm .

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75

Skewered Turkey Grilling time: About 15 minutes

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Turkey or lamb? These skewers may have you guessing. The chunks of turkey thigh taste much like lamb when treated to an unconven­ tional mint-lime marinade, then grilled .

I turkey thigh (about 2 lbs . )

l/c cup each salad oil and dry white wine l/c cup mint jelly. melted l/c teaspoon grated lime peel

I tablespoon lime juice

Ya teaspoon pepper

Hot cooked rice

Pull off and discard turkey skin. Rinse turkey and pat dry. Run a sharp knife along bone to cut meat free , lifting bone with your other hand as you cut. Discard bone . Cut meat into l -inch chunks. In a bowL stir together oiL wine , j elly, lime peeL lime j uice , and pepper; stir in meat. Cover and refrigerate for at least l hour or until next day, stirring several times. Lift meat from marinade and drain briefly (re­ serve marinade). Thread meat equally on 4 metal skewers. Place skewers on a lightly greased grill 4 to 6 inches above a solid bed of medium coals . Cook, turning as needed , until turkey is well browned on all sides and no longer pink in cen­ ter; cut to test (about 1 5 minutes). Baste several times with marinade. To serve, mound rice on a platter; arrange skewers on top . Makes 4 servings .

Curried Turkey Drumsticks Grilling time: 55-65 minutes

�

Grilled turkey drumsticks make an economi­ cal meal . You slip a curry-seasoned butter under the skin to flavor the meat during cooking , then pass a peppery peanut sauce at the table.

Vc cup butter or margarine. softened 4 teaspoons curry powder

l/c teaspoon each ground ginger and cloves Dash of black pepper 4 turkey drumsticks (about l l/c lbs. each ) l/c cup butter or margarine, melted l/2 cup each apple juice and crunchy peanut butter

I teaspoon crushed red pepper

76

Poultry

In a small bowL blend softened butter, cu rry powder, ginger, cloves, and black pepper. Set aside . Rinse turkey and pat dry. C arefully peel back skin on each drumstick and spread butter mixture evenly over meat. Pull skin back into place and secure with small metal skewers . Arrange drumsticks on a lightly greased grill 4 to 6 inches above a solid bed of medium coals. Put lid on barbecue , drafts open (or cover with a tent of heavy-duty foil) . Cook, basting often with melted butter and turning as needed to cook evenly, until meat near bone is no longer pink; cut to test ( 5 5 to 65 minutes) . Meanwhile, in a small serving bowL stir to­ gether apple j uice , peanut butter, and red pep­ per. Pass at the table to spoon over individual servings . Makes 4 servings.

Bangkok-style Barbecued Birds .

Grilling time: 8 - 4 0 minutes, depending on type of bird

Threading small butterflied birds on parallel skewers keeps them flat for more even cooking . There's another advantage , too : skewered birds can be turned all at once . Thai Sauce (recipe follows) 8 Rock Cornish game hens (IVc lbs. each ), 8 squab ( I lb. each ), or 24 quail (3 to 4 oz. each ), thawed if frozen l/2 cup minced fresh cilantro (coriander) l/3 cup coarsely ground pepper 24 cloves garlic, minced or pressed

Prepare Thai Sauce and refrigerate. Remove poultry necks and giblets; reserve for other uses, if desired. With poultry shears or a knife, split birds of your choice lengthwise through breast­ bone . Pull birds open; place, skin side up, on a flat surface and press firmly, cracking bones slightly, until birds lie flat. Rinse and pat dry. Thread birds on long , sturdy metal skewers ( 1 8 inches or longer) as follows. Force one skewer into drumstick and through thigh , then under backbone, through other thigh, and out through other drumstick. Run a second skewer parallel to the first, forcing it through one side of breast and middle section of one wing , then over backbone, through middle section of other wing , and out through other side of breast. On each pair of skewers , thread as many birds as will fit; 1 8-inch skewers hold 2 or 3 game hens or squab or up to 6 quail.

Mash together cilantro, pepper, and garlic ; rub evenly over poultry. Place poultry on a lightly greased grill 4 to 6 inches above a solid bed of medium coals. Cook, turning as needed , until meat near thighbone of game hens is no longer pink; cut to test (30 to 40 minutes) . C ook squab until breast meat is cooked through but still pink near bone ; cut to test ( 1 5 to 20 minutes). Cook quail until breast meat is cooked through but still slightly pink near bone ; cut to test (8 to lO min­ utes) . Serve with Thai Sauce . Makes 8 servings.

Thai Sauce. In a blender or food processor, com­ bine l can (8 oz. ) tomato sauce, 3 tablespoons firmly packed brown sugar, 6 cloves garlic, Va to Yz teaspoon ground red pepper (cayenne) , and 1/4 cup cider vinegar. Whirl until blended . Add H-4 cups golden raisins and Y3 cup water: whirl until raisins are coarsely chopped . Pour sauce into a 2to 3-quart pan; bring to a boil over high heat. Boil, stirring , until reduced to lVz cups . Let cool , then cover and refrigerate until cold.

Pictured o n page 7 4

Game Hens or Squab with Apple juice � Grilling time:

15-40 minutes, depending on type of bird

� Crushed fennel seeds add an interesting accent to a sweet apple j uice marinade for small birds. Accompany with grilled apple, pear, and onion halves, if you wish. 4 Rock Cornish game hens ( l Y, to l Y2 lbs. each ) or 4 squab ( l lb. each ), thawed if frozen

1 cup apple juice

2 tablespoons each lemon juice and salad oil 1 tablespoon crushed fennel seeds or caraway seeds

Remove poultry necks and giblets and reserve for other uses , if desired . With poultry shears or a knife , split each bird lengthwise along one side of backbone . Place birds, skin side up, on a flat sur­ face and press firmly, cracking bones slightly, un­ til birds lie reasonably flat. Rinse birds, pat dry, and place in a large heavy-duty plastic bag . In a small bowl , combine apple j uice , lemon j uice , oil , and fennel seeds . Pour into bag over birds. Seal bag securely, rotate to distribute mari­ nade , and place in a shallow baking pan. Refrig­ erate for at least 4 hours or until next day, turning bag over several times .

Lift birds from marinade and drain briefly (re­ serve marinade). Arrange bird s , skin side up, on a lightly greased grill 4 to 6 inches above a solid bed of medium coals (for game hens) or hot coals (for squab) . Cook game hens until meat near thighbone is no longer pink; cut to test ( 3 0 to 40 minutes) . Cook squab until skin is browned and breast meat is cooked throug h , but still pink near bone; cut to test 05 to 20 minutes ) . During cooking, baste birds with marinade and turn often. Makes 4 servings.

Grilled Birds with jalapeno jelly Glaze

�

Grilling time: 7-40 minutes , depending on type of bird

Spicy glaze adds a lively dimension to grilled quail or game hens. You'll find the j ala­ peno j elly in specialty food stores and some well­ stocked supermarkets.

18 to 24 quail (3 to 4 oz. each ) or 6 to 8 Rock Cornish game hens ( l Y• to 1Y2 lbs. each ), thawed if frozen

y, cup butter or margarine

o/3 cup jalapeno jelly

2 tablespoons lime juice Salt and pepper

Remove poultry necks and giblets ; reserve for other uses , if desired . If using quail, cut through backbone of each bird with poultry shears or a knife . Place quail , skin side u p , on a flat surface and press firmly, cracking bones slightly, until birds lie flat. If using game hens, cut in half. Rinse poultry and pat dry. In a pan, combine butter and j elly. Stir over medium heat until melted . Stir in lime j uice; set aside . Place bird s , skin side up, on a lightly greased grill 4 to 6 inches above a solid bed of hot coals (for quail) or medium coals (for game hens) . Cook quail until skin is browned and breast meat is cooked throug h , but still slightly pink near bone; cut to test (7 to 8 minutes ) . Turn several times during cooking; during last 5 minutes, baste often with j elly mixture. Cook game hens until meat near thighbone is no longer pink; cut to test (30 to 40 minutes). Turn several times during cooking; during last 1 5 minutes , baste often with j elly mixture . Sprinkle birds lightly with salt and pepper be­ fore serving . Makes 6 to 8 servings.

Poultry

77

Whole Wild Duck Grilling time: 20-30 minutes

@

Wild ducks are smaller than the domestic birds; they're lower in fat , too , so you need to baste them with butter to keep the meat moist . Stuff these ducks with onion or apple for flavor. 2 ducks (2 to 31/2 lbs. each ) Onion or apple slices (optional) Melted butter or margarine

Rinse ducks inside and out and pat dry. Place a few slices of onion or apple in body cavity of each duck for flavoring , if desired . Secure skin over body cavities with small metal skewers . Barbecue ducks by indirect heat (see page 6 ) , placing ducks , breast up , on grill directly above drip pan. Cover barbecue and adj ust dampers as necessary to maintain an even heat. Cook for about lO minutes, then baste with butter. Con­ tinue to cook, basting every 5 minutes, until ducks are done to your liking; cut to test ( 10 to 20 more minutes for rare). Makes about 4 servings.

Grilling time: About 2 hours

Use one duck or two for this recipe , depend­ ing on the number of servings you need . (Expect plenty of sauce if you cook j ust one duck. )

1 or 2 ducks (41/2 to S lbs. each), thawed if frozen

1/3 cup sugar l l/2 cups orange juice

o/4 cup lime juice 1/2 to 1 teaspoon crushed dried hot red chiles

1 tablespoon each grated orange peel

and lime peel 1 tablespoon each cornstarch and water

Remove duck neck and giblets ; reserve for other uses , if desired . Discard lumps of fat . Rinse duck inside and out and pat dry. Place duck in a large heavy-duty plastic bag. In a small bowL combine sugar, orange j uice, lime j uice , chiles , orange peeL and lime peel. Stir until sugar is dissolved; then pour into bag over duck. Seal bag securely, rotate to distribute mari­ nade, and place in a shallow baking pan. Refrig-

Poultry

Grilling time: About 35 minutes

Mild-flavored , fine-textured rabbit tastes much like chicken ; it takes well to grilling , too .

Duck with Citrus-Chile Marinade

78

Barbecued Rabbit

@

Pictured on facing page

@

erate for at least 6 hours or until next day, turning bag over several times. Lift duck from marinade and drain briefly (re­ serve marinade). Fasten neck skin to back with a small metal skewer. Barbecue duck by indirect heat (see page 6 ) , placing duck, breast up, on grill directly above drip pan. Cover barbecue and adj ust dampers as necessary to maintain an even heat. Cook for l Y4 hours; then baste with marinade. Continue to cook, basting frequently, until meat near bone at hip socket is no longer pink; cut to test (about 45 more minutes) . Transfer duck to a platter and keep warm . In a 2-quart pan, combine cornstarch and water; stir in remaining marinade and bring to a boil over high heat, stirring constantly. Pour into a serving bowl and pass at the table to spoon over individ­ ual portions . Makes 3 to 6 servings .

3· to 3 1/2-pound frying rabbit, cut up Tarragon-Dijon Marinade or Paprika Marinade (recipes follow)

Rinse rabbit and pat dry. Arrange in a single layer in a shallow dish. Prepare your choice of marinade; pour over rabbit. C over and refrigerate for at least l hour or until next day, turning occasionally. Lift rabbit from marinade and drain briefly (reserve marinade ) . Barbecue rabbit by indirect heat (see page 6 ) , placing rabbit on grill directly above drip pan. C over barbecue and adj ust dampers as necessary to maintain an even heat. Cook, basting often with marinade, until meat is white at bone ; cut to test (about 35 minutes). Makes 4 or 5 servings.

Tarragon-Dijon Marinade. In a bowL whisk Vz cup salad oil . V4 cup each Dijon mustard and white wine vinegar. and 2 teaspoons dry tarra­ gon until smoothly blended . Paprika Marinade. In a bowL stir together Vz cup salad oil . V4 cup red wine vinegar. 2 table­ spoons paprika . l tablespoon Worcestershire. and l clove garlic (minced or pressed) .

Rich. full-flavored domestic duck is easy to barbecue over indirect coals. Serve attractive Duck with Citrus­ Chile Marinade (facing page) alongside citrus sauce and grilled yams and pineapple.

79

Grilling Fruits & Vegetables

Grilling fresh fruits or vegetables alongside your meat , fish, or poultry entree is an easy way to add extra color, flavor, and nutrition to barbecue meals. On these two pages, we give basic directions for grilling an assortment of fresh produce- from apples t o tangerines, ar­ tichokes to zucchini.

Fruits for Grilling Apples. To prepare: Core apples; peel, if desired. Then cut small apples in halves; cut larger apples

cros swise into :Y4-inch-thick ring s .

Grilling time:

About 6 minutes for rings , 10 to 12 minutes for halves.

Apricots. To prepare: Cut in halves; then remove

and discard pit s. Thread on skewers , making sure fruit lies flat.

Grilling time: 4 to 6 minutes.

Bananas. To prepare: Do not peel. Cut in halves Grilling time: 4 to 6 minutes.

lengthwise.

Grilling Fresh Fruits

Figs. To prepare: Cut in halves lengthwise; then thread on skewers , making sure fruit lies flat. Grill­

ing time: 4 to 6 minutes.

Fresh fruits from the barbecue add an espe­ cially nice touch of freshness to smoke-fla­ vored pork, poultry, and lamb . To grill fruits, simply cut as directed below, brush with plain or seasoned butter or the basting sauce used on an accompanying entree, and grill until hot and streaked with brown .

then remove and discard pit s. Grilling

Grilled Fruit

Oranges or tangerines. To prepare: Do not peel.

ll/2 to 2 pounds fresh fruit of your choice. prepared as directed below

1/2 cup (\14 lb.) butter or margarine. melted* : or basting sauce used on an accompanying entree

*If desired. add 3 tablespoons firmly packed brown sugar to melted butter. then season with 1 teaspoon ground cinnamon or ginger If using small pieces of fruit , thread on thin metal or bamboo skewers ahead of time, making sure

Melons (firm-fleshed types such as cantaloupe or Persian). To prepare: Cut into 1- to 11/2-inch-wide wedges; remove and discard seeds . Peel. if de­ sired.

Grilling time: 3 to 4 minutes.

Nectarines. To prepare: Cut in halves lengthwise; time: 6 to 8

minutes.

Cut small oranges in halves crosswise; cut large

Grilling time: 4 to 5 minutes for slices ; 10 to 12 minutes for

ones crosswise into :Y4-inch-thick slices. halves.

Papayas. To prepare: Peel. if desired ; then cut

crosswise into :Y4-inch-thick rings or cut lengt hwise into quarters. Remove and discard seeds. time: 5 to 8 minutes.

Grilling

Peaches. To prepare: Peel and cut in halves lengt h ­ wise; remove a n d discard pit s. Grilling time: 6 to 8

fruit lies flat. (If using bamboo skewers , soak skew­

minutes.

ers in hot water to cover for 30 minutes before

Pears. To prepare: Core pears ; peel. if desired. Cut

threading fruit.) To grill, coat prepared fruit s with plain or sea­ soned butter or basting sauce. Place fruit on a lightly greased grill 4 to 6 inches above a lightly dispersed bed of medium coals. Cook. turning frequently, until fruits are hot and streaked with brown (for grilling times , see specific fruits below). Serve fruit s hot or at room temperature. Makes

6 to 8 servings.

80

Fruits & Vegetables

small pears in halves lengt hwise. Cut large pears

into %-inch-wide wedges; thread on skewers , mak­ ing sure fruit lies flat.

Grilling time: About 6 min­

utes for wedges, 10 to 12 minutes for halves.

Pineapple. To prepare: Peel and core pineapple; then cut crosswise into :%-inch-thick rings or cut

lengthwise into l-inch-wide wedges. Grilling

6 to 8 minutes.

time:

Grilling Fresh Vegetables By grilling one or two vegetables with your entree, you can prepare an entire meal on the barbecue . Before grilling, prepare vegetables as di­ rected below for each type; some require cook­ ing or blanching ahead of time, others do not . Then brush with plain or herb-seasoned but­ ter or oiL or the basting sauce used on an accompanying entree. Cook on the barbecue until hot . tender, and streaked with brown .

Grilled Vegetables About 2 pounds fresh vegetables of your choice, prepared as directed below

1/3 to 1/z cup olive oil * , salad oil * , melted butter •,

or margarine or basting sauce used on an accompanying entree

*If desired, add 2 tablespoons chopped fresh thyme. rosemary. oregano. or tarragon (or 2 teaspoons dry herbs) to oil or melted butter or margarine If using small vegetables or pieces . thread on thin metal or bamboo skewers ahead of time, m aking sure vegetables lie flat . (If using bamboo skewers, soak skewers in hot water to cover for 30 minutes before threading vegetables . ) To grill. coat prepared vegetables with plain or seasoned oil or butter or basting sauce . Place vegetables on a lightly greased grill 4 to 6 inches above a lightly dispersed bed of medium coals . Cook, turning frequently, until vegetables are streaked with brown and tender when pierced (check grilling times under specific vegetable) . Serve vegetables hot or at room temperature . Makes 6 to 8 servings.

Vegetables for Grilling Artichokes. To prepare: Trim off stem and coarse outer leaves; cut off top third. Trim thorny tips; rinse well and plunge into acidulated water (3 tablespoons vinegar per quart of water) . Cook in boiling water to cover until stem end is tender when pierced (30 to 45 minutes). Drain; cut in halves lengthwise . Grilling time: 5 to 8 minutes . Bell peppers and fresh chiles. To prepare: Rinse and pat dry. Grilling time: 8 to lO minutes. Cabbage (red or green) or radicchio. To prepare: Cut cabbage into quarters lengthwise. Cut radi­ cchio in halves. Grilling time: 6 to lO minutes.

Carrots. To prepare: Cook whole baby carrots or small regular carrots in boiling water to cover until just tender (5 to lO minutes). Drai n . Thread baby carrots on skewers. Grilling time: 8 to 10 m inutes . Corn in husks. To prepare: Pull off dry outside husks until you reach light green inner husks; tear several outside husks into \!.a-inch strips to use as ties later. Gently pull back inner husks without tearing from cobs . Remove and discard silks. Spread corn with oil. butter, or baste . Lay inner husks back i n place around corn; tie with strips of husks at top to enclose . I mmerse in cold water to cover for 15 t o 30 minutes . Drain well. Grilling time: 15 to 20 minutes. Corn out of husks. To prepare: Peel off and discard all husks and silks. Grilling time: About 8 minutes. Eggplants. To prepare: Cut off stem end of Oriental or small regular eggplants . Cut Oriental eggplants in halves lengthwise; cut regular eggplants lengthwise into 1 1/z-inch-wide wedge s. Grilling time: 12 to 15 minutes. Fennel. To prepare: Cut off and discard woody stems. Cut vertically into 4 equal slice s . Grilling time: About 20 minutes. Leeks. To prepare: Tri m root ends; trim tops. leav­ ing 2 inches of green leave s . Split lengthwise to within 1/z inch of root ends. Rinse well . Grilling time: 4 to 6 minutes. Mushrooms (regular or shiitake). To prepare: Cut off tough stem ends. Thread smaller mushrooms on skewers . Grilling time: About lO minutes. Onions. dry (yellow. white. red). To prepare: Do not pee l. Cut small onions in halve s. Cut larger ones in quarters and thread on skewers, making sure onions lie fla t . Grilling time: 15 to 20 minutes. Onions. green. To prepare: Trim root ends and top 2 inches of green tops. Grilling time: 6 to 8 minutes . Potatoes (thin-skinned and russet). sweet potatoes. or yams. To prepare: Cut small potatoes in halves . Cut large ones lengthwise into l -inch-wide wedges . Cook in boiling water to cover until tender when pierced (6 to 8 minutes) . Grilling time: 8 to lO minutes . Squash. summer (crookneck. pattypan . or zuc­ chini). To prepare: Leave small squash (l inch or less in diameter) whol e . Cut larger squash in halves lengthwise. Grilling time: lO to 15 minutes. Tomatoes. To prepare: Cut tomatoes in halves. Grilling time: 8 to 12 minutes.

Fruits & Vegetables

81

rties

Hawaiian-style curry served from the barbecue is the

82

featured dish at our Malihini Luau Party (facing page). Grilled chicken and shrimp skewers are served with a curried coconut cream sauce, rice, and condiments.

Parties centered around the barbecue seem to have a relaxed ambience that makes entertain­ ing easy on the hosts, whether the occasion is casual or quite elegant . To help you plan your barbecue parties , we've assembled nine menus geared to gatherings of different sizes-you 'll find party ideas for as few as four or as many as 20 guests . For guest lists of more than a dozen , you might try a turkey fiesta , a buffet-style Yugoslavian barbecue , or a fancy sit-down din­ ner starring a whole beef tenderloin. If you're serving a slightly smaller crowd of eight to twelve , choose from a Hawaiian-style curry and two meals that get guests involved with the cook­ ing: a hot dog roast and a barbecued burrito party. And for groups of j ust four to six , there's Japanese yakitori cooked over a hibachi, an Ital­ ian mixed grill featuring six kinds of meat , and a spur-of-the-moment shellfish beach barbecue. All our menus include recipes or suggestions for accompaniments to the main course , plus hints for shopping and serving. To help you bring off your patio party smoothly and successfully, we also suggest a timetable for each menu .

Pictured on facing page

Malihini Luau Party � � Malihini is Hawaiian for "newcomer" -an

appropriate label for the mixture of ethnic ingre­ dients that have become important in Hawaiian cuisine . This barbecue meal for eight , blending the flavors of Southeast Asian and Indian curries with tropical fruits , is a good example of the Is­ lands' malihini cooking styles. Pupus (Appetizers) of Your Choice Hawaiian-style Curry: Skewered Grilled Chicken Legs & Shrimp with Curried Coconut Cream Sauce Hot Cooked Rice

Pineapple Wheels

Condiments : Pickled Onions. Coconut. Mango Chutney. Banana Slices. Chopped Macadamia Nuts. Lime Wedges. Cilantro Leaves. Dried Hot Chiles Tropical Fruit Spritzers Sliced Papayas with Lime Sherbet

The day before the party, you can prepare the curry sauce and start marinating the chicken and shrimp ; the pickled onions can also be prepared a day ahead of time. On the day of the party,

arrange all the condiments in their serving dishes and start the barbecue about lVz hours before serving. While the chicken and shrimp are on the grill, reheat the curry sauce and cook the rice . To make Tropical Fruit Spritzers , let guests mix equal parts of dry white wine, sparkling min­ eral water, and a tropical fruit j u ice (such as guava , papaya , or passion fruit) .

Hawaiian-style Curry Curried Coconut C ream Sauce (page 84) 16 chicken drumsticks (4 to 6 oz. each ) 40 medium-size raw shrimp (about 1'14 lbs. total ) . shelled and deveined Pickled Onions (page 84) 15 green onions (including tops). cut into 2-inch lengths 8 to 10 cups hot cooked rice

I large ripe pineapple (4 to S ibs. ) . peeled and cut crosswise into 8 slices Condiments (page 84)

Small dried hot red chiles. whole or crushed

Prepare C urried Coconut C ream Sauce. Pour l cup of the sauce into a large heavy-duty plastic bag . Rinse chicken and pat dry, then add to sauce in bag ; mix to coat . Seal bag securely. In another heavy-duty plastic bag , combine shrimp and V2 cup of the sauce; mix to coat, then seal bag . Place bags in a large shallow baking pan; refrigerate for at least 4 hours or until next day, turning bags over occasionally. Also cover and refrigerate remaining sauce . Meanwhile , pre­ pare Pickled Onions. If using bamboo skewers , soak 24 skewers in hot water to cover for 3 0 minutes . On a pair of parallel bamboo or metal skewers , thread 3 or 4 drumsticks alternately with onion pieces (see photo at left ) . Repeat with remaining chicken , us­ ing more pairs of skewers . Thread 5 shrimp on a pair of parallel skewers , alternating with onion pieces ; repeat with remaining shrimp , using 7 more pairs of skewers . Place chicken skewers on a lightly greased grill 4 to 6 inches above a solid bed of medium coals. Cook, turning frequently, for 20 minutes . Set shrimp skewers on grill next to chicken . Cook, turning shrimp and chicken occasionally, until chicken is no longer pink near bone (cut to test­ about 1 0 more minutes) and shrimp turn pink (3 to 5 minutes). (Continued o n next page)

Patio Parties

83

. . . Malihini Luau Party

Meanwhile, place remaining Curried Coco­ nut Cream Sauce in a 3- to 4-quart pan and heat over medium heat, stirring frequently, until hot (about 15 minutes). Pour sauce into a l Vz-quart serving bowl . Spoon rice over half of a large platter; ar­ range pineapple slices over other half. Present grilled chicken and shrimp skewers on top . To serve , place about 1 cup rice and one pine­ apple slice on each individual plate; slide chicken and shrimp from skewers onto plates. Top foods with curry sauce , then spoon condiments and Pickled Onions alongside. For extra heat , cau­ tiously add chiles . Makes 8 servings.

Curried Coconut Cream Sauce. Melt 6 table­ spoons butter or margarine in a wide frying pan over medium-high heat . Add 3 large onions, chopped; 3 cloves garlic, minced or pressed ; and 2 tablespoons minced fresh ginger. Cook, stirring occasionally, until onions are soft (about 1 5 min­ utes). Stir in Y4 cup all-purpose flour. 3 table­ spoons curry powder, 1 tablespoon sugar, and Vz teaspoon crushed red pepper. Cook, stirring occasionally, until hot and bubbly. Remove from heat and smoothly blend in 4 cans ( 12 to 14 oz. each ) unsweetened coconut milk, thawed if fro­ zen . (As an alternative to coconut milk, you may use 6 cups half-and-half or light cream mixed with l tablespoon each sugar and coconut extract . ) Bring sauce to a boil over medium heat, stir­ ring frequently. Continue to cook, uncovered , stirring frequently, until sauce is reduced to about 6 cups ( 1 5 to 20 minutes). Season to taste with salt. Pickled Onions. Thinly slice 2 large mild red onions and separate into rings. Place in a bowl and mix in 1\/z tablespoons salt. Knead onions with your hands until limp. Place onions in a col­ ander and rinse thoroughly with cold water; drain, place in a bowl , and add 1/4 cup each sugar and white wine vinegar. Mix gently but thoroughly. If made ahead, let stand at room tem­ perature until next day. Condiments. Choose 4 or 5 of the following : l cup dried unsweetened flaked coconut; l cup coarsely chopped mango chutney; 3 medium­ size bananas, sliced and coated with l table­ spoon lemon juice; l cup macadamia nuts or peanuts, coarsely chopped; 2 limes, cut into wedges ; and % cup lightly packed fresh cilantro (coriander) leaves.

84

Patio Parties

Pictured

�

on

page 7

Venetian Mixed Grill

Though it's typically thought of as British fare , the mixed grill is interpreted in a variety of ways around the world . This Italian version includes six different meats- all small cuts-that grill quickly over hot coals. Accompaniments include grilled tomato halves and slices of rosemary-seasoned polenta . Antipasto of Your Choice Grilled Meats: Italian Sausages, Chicken Thighs, Beef Skirt Steak, Lamb Chops. Calf's Liver, Veal Chops Rosemary Polenta Grilled Tomato Halves Hot Cooked Artichokes with Melted Butter Red Wine Gelato

This menu serves four diners very generously, six a bit less amply. When you 're ready to serve, cut larger pieces of meat- sausages, chicken , steak, and liver-into smaller portions so diners can en­ j oy a bit of everything. Unless your barbecue is very large , you won 't be able to grill all the foods at once . We suggest grilling half the foods at a time and keeping them warm until ready to eat .

Venetian Mixed Grill Rosemary Polenta (facing page) 1/4 cup mixed chopped fresh herbs such as rosemary, tarragon, thyme, oregano, and marjoram 1 clove garlic, minced or pressed 1/4 cup olive oil or salad oil 2 or 3 Italian sausages (1/2 to o/4 lb. total ) 2 chicken thighs (about :V4 lb. total ), skinned and boned 1 slice calf's liver (about l lb. ) , cut 1 to ll/2 inches thick 1 beef skirt steak (about o/c lb. ) 4 lamb rib chops (about l lb. total ), cut 1 inch thick 4 veal rib chops with kidneys (about l l/4 lbs. total ), cut :V4 inch thick 4 to 6 medium-size tomatoes

Prepare Rosemary Polenta and set aside . In a 1-cup glass measure, stir together herbs ,

garlic , and oil . Cover and set aside for at least l hour or until next day. Prick sausages in several places . Place in a wide frying pan and add enough water to cover. Bring to a boil; then reduce heat and simmer, uncovered , for 5 minutes , turning several times. Drain and set aside . Place each chicken thigh between 2 pieces of wax paper or plastic wrap ; pound with a flat­ surfaced mallet until i/4 inch thick. Cut out and discard any tubes and membranes from liver. Cut steak in half crosswise . Brush chicken, liver, steak, lamb chops, and veal chops on both sides with some of the herb-oil mixture ; set aside . Cut tomatoes in half crosswise. Turn polenta out of pan and cut crosswise into :J/4 - to l -inch-thick slices. Brush tomatoes and polenta slices all over with some of the herb-oil mixture . Place sausages on a lightly greased grill 4 to 6 inches above a solid bed of hot coals, setting them on a cooler area near edge of grill. In center of grill, arrange lamb chops , veal chops , and liver. Cook meats , turning once , until sausages are well browned and hot throughout (about lO minutes) and liver, lamb , and veal are well browned but still pink in center; cut to test ( 1 0 to 12 minutes) . Remove from grill and keep warm until all foods are cooked. Place steak and chicken in center of grill; place tomatoes (cut side down) and polenta slices at edge of grill. Cook, turning foods once , until beef is browned on outside but still pink in center and chicken is no longer pink in center; cut to test (5 to 7 minutes). Cook tomatoes and polenta until hot throughout (5 to lO minutes ) . Arrange meats , tomatoes, a n d polenta on a large platter. Serve hot , cutting meats to make 4 to 6 portions. Makes 4 to 6 servings.

Rosemary Polenta. In a 4- to 5-quart pan , bring 3 cups water to a boil over high heat. Meanwhile , in a bowL stir together l Yz cups each polenta (Italian-style cornmeal) and water. Using a long-handled spoon , gradually stir polenta mixture into boiling water. Reduce heat and simmer, stirring constantly, until polenta has the consistency of thick porridge ( 1 0 to 1 5 minutes). Remove from heat and mix in 3 tablespoons but­ ter or margarine and 2 tablespoons chopped fresh rosemary or 2 teaspoons dry rosemary. Sea­ son to taste with salt. Spread evenly in a 4 \lz- by 8 Yz-inch loaf pan. Let cool . If made ahea d , cover cooled polenta with plastic wrap and refrigerate for up to 3 days .

Latin American Hot Dog Roast

�

The all-American hot dog takes on a Latin look in this casual patio party for eight to ten diners . For these south-of-the-border dogs, you pass up the familiar frankfurter buns for large, soft flour tortillas. And instead of the usual cat­ sup , mustard , and relish , offer an assortment of Latin-style condiments : hot black beans, pickled cabbage , guacamole , shredded cheese, and salsa . Grilled Cheese (page 48)

Latin American Hot Dogs: Assorted Sausages Embellishment s : Hot Black Beans, Pickled Cabbage, Fresh Tomato Relish. Cheddar Cheese, Guacamole, Salsa or Taco Sauce Watermelon Slices Beer

Soft Drinks

Ice Cream Cones

This menu requires little attention from you after the guests arrive . You can make the black beans, pickled cabbag e , tomato relish , and guacamole ahead of time; shortly before the party begins, arrange sausages , warm tortillas , and embel­ lishments at one end of a buffet table near the barbecue.

Latin American Hot Dogs Hot Black Beans (page 86)

Pickled Cabbage (page 86)

Fresh Tomato Relish (page 86)

Guacamole (page 86) 18 to 24 large (each about 12 inches in diam­ eter) or small (each about 8 inches in di­ ameter) flour tortillas

2 to 4 pounds (114 to lh lb. per person) fully

cooked sausages such as old-fashioned frankfurters. knackwurst, garlic sausages, slender veal sausages, smoke-flavored pork links, and kielbasa (Polish sausage)

About 4 cups (I lb. ) shredded Cheddar cheese Purchased salsa or taco sauce

Prepare Hot Black Beans, Pickled Cabbage , Fresh Tomato Relish , and Guacamole. To heat tortillas , sprinkle each one with a few drops of water. Stack tortillas , wrap in heavy-duty foiL and bake in a 350° oven until tortillas are warm (about 15 minutes). Serve wrapped in foil to keep warm . (Continued on next page)

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. . . Latin American Hot Dog Roast

Let guests cook their own sausages. To cook sausages , place them on a lightly greased grill 4 to 6 inches above a solid bed of medium coals. Cook, turning often, until well browned and hot throughout (5 to 10 minutes , depending on diame­ ter of sausage) . To assemble sandwiches, wrap each sausage in a warm tortilla and add spoon­ fuls of Hot Black Beans, Pickled C abbage , Fresh Tomato Relish , Guacamole , cheese , and salsa . Makes 8 to lO servings .

Hot Black Beans. Sort l pound dried black beans and remove any debris. Rinse beans and drain . Place beans in a 4- to 5-quart pan and add 9 cups water; l large onion. cut into chunks ; and Vz cup lightly packed fresh cilantro (coriander) leaves. Bring to a boil over high heat; then re­ duce heat, cover, and simmer until beans mash easily with a fork (2\/z to 3 hours ) . Pour about half the bean mixture at a time into a food processor or blender and whirl until pureed . Season to taste with salt and ground red pepper (cayenne) , then transfer to a heatproof serving dish . If made ahead , cover and refrigerate until next day. To reheat, cover beans and bake in a 350° oven until hot throughout (35 to 45 minutes) . Serve hot . Makes about 3 cups . Pickled Cabbage. Using a food processor or a sharp knife , coarsely shred about l pound cab­ bage; you should have 4 cups. Place cabbage in a bowl and add Vz cup each chopped onion and shredded carrot, \13 cup white wine vinegar, and Vz teaspoon oregano leaves. Mix well ; season to taste with salt. Cover and refrigerate for at least 4 hours or until next day. Stir before serving . Makes about 5 cups. Fresh Tomato Relish. PeeL seed, and chop 2 large tomatoes; you should have about l Vz cups . Place tomatoes in a bowl. Add Vz cup each seeded , diced green bell pepper and chopped onion; 2 tablespoons chopped fresh mint or 2 teaspoons dry mint; l tablespoon chopped fresh cilantro (coriander); and Vs teaspoon crushed red pepper. Mix welL then season to taste with salt. Cover and refrigerate for at least 2 hours or until next day. Makes 2 Vz cups. Guacamole. Halve and pit 3 large ripe avoca­ dos. Scoop flesh into a bowl and mash coarsely with a fork. Add \13 cup lemon juice; stir until blended . Season to taste with salt and liquid hot pepper seasoning. Cover and refrigerate for up to 4 hours . Stir before serving . Makes 2 1/z to 3 cups.

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Patio Parties

Pictured on facing page

�

Beach Barbecue

Oysters , clams , mussels , and shrimp are the natural stars in this easy-to-manage beach bar­ becue for four to six picnickers . The shellfish cook o n a portable barbecue while a flavorful garlic butter melts alongside . Serving is easy-guests simply pluck the shellfish from their shells and dunk them in butter. Offer chunks of French bread and crisp raw vegetables as additional dippers . Barbecued Shellfish with Garlic Butter Crusty French Bread

r

Vegetables for Di , ping: Asparagus Spears. Radishes. Smal Red or Yellow Tomatoes White Wine such as Chardonnay Pears & Grapes

Cookies

If you plan to buy your shellfish at or en route to the beach , take along a water pan and a scrub brush for cleaning them . If you purchase the shellfish in advance , scrub them at home , then carry them in an ice-filled cooler or insulated bag .

Barbecued Shellfish Garlic Butter (recipe follows) 20 to 24 each clams. mussels. and medium­ size oysters. scrubbed in fresh water About 1 pound large raw shrimp ( 12 to 14 per lb.). shelled and deveined

Prepare Garlic Butter; pour into a small heatproof container that can sit on the barbecue . To cook, place container of Garlic Butter o n a lightly greased grill 2 to 4 inches above a solid bed of hot coals. Also arrange as many clams, mussels , oysters, and shrimp on grill as will fit. Cook, turning once , until clams and mussels pop wide open (about 3 minutes) , oysters open slightly (about 4 minutes), and shrimp turn pink (3 to 5 minutes). To eat clam s , mussels, and oysters, protect your fingers with a napkin and drain shellfish j uices into butter. Then pluck out meat with a fork, dip in butter, and eat. To eat shrimp , j ust dip in Garlic Butter. Makes 4 to 6 servings .

Garlic Butter. I n a small pan, melt l c u p ( Yz lb . ) butter or margarine . Stir in l tablespoon lemon juice and 2 cloves garlic (minced or pressed) .

A sandy beach provides a fitting background for this finger-food picnic of fresh shellfish (facing page). Diners dunk grilled shrimp, mussels, clams, and oysters in lemon-garlic butter before eating.

87

An Elegant Sit-down Dinner for Twelve

@

Barbecue meals don 't have to be casual, as the spinach-stuffed beef tenderloin featured in this menu demonstrates . To make this show­ stopping entree for twelve , you simply cut a pocket in a whole fillet of beef. slip in a fennel­ seasoned spinach mixture , and grill by indirect heat on a covered barbecue. Accompany the roast with vegetables grilled over the coals and a Madeira sauce made from the meat drippings. First-course Soup of your Choice Spinach-stuffed Beef Tenderloin with Madeira Sauce Grilled New Potatoes. Mushrooms. Baby Carrots & Leeks (page 81) Dinner Rolls Red Wine such as Cabernet Sauvignon Raspberries with Orange Liqueur & Custard Sauce

Ahead of time, order the beef tenderloin (some­ times called a whole fillet of beef) from your meat market . Early on serving day, stuff the roast and prepare the vegetables (you 'll need 8 to 12 each new potatoes and leeks , 1\12 pounds mushrooms, and 2 pounds baby carrots) . Start the barbecue l Vz to 2 hours before serving . After cooking , keep the roast warm while you prepare the Madeira sauce and grill the vegetables.

Pictured

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Spinach-stuffed Beef Tenderloin Spinach Stuffing (recipe follows)

firmly. Sew roast closed, using a large embroi­ dery needle and strong thread (or dental floss) and making stitches Vz inch apart. Blend garlic , fennel seeds , pepper, and, if de­ sired , salt; with your fingers , pat mixture all over the roast. Barbecue roast by indirect heat ( see page 6), placing roast on grill directly above drip pan. Cover barbecue and adj ust dampers as neces­ sary to maintain an even heat. Cook roast until a meat thermometer inserted in thickest part regis­ ters l 35°F for rare (about l hour). Transfer roast to a platter and keep warm. Pour meat drippings into a 2- to 3-quart pan; add broth and Madeira . Bring to a boil over high heat, then boil until reduced to 1 Vz cups; keep warm . To serve , cut beef into l -inch-thick slices; offer sauce to spoon over individual portions. Makes about 12 servings.

Spinach Stuffing. Discard tough leaves and stems from l pound spinach. Rinse leave s , drain briefly, and place in a wide frying pan. Cover and cook over medium heat j u st u ntil spinach is wilted (2 to 3 minutes) , stirring once or twice. Re­ move from heat; then uncover, let coo l , and coarsely chop . Squeeze out excess water with your hands. Melt 2 tablespoons butter or margarine in fry­ ing pan over medium-high heat. Add Y2 pound mushrooms. chopped ; cook, stirring occasion­ ally, until mushrooms are soft and all liquid has evaporated . Remove from heat. In a large bowl, mix mushrooms with spin­ ach , l \12 cups ( 6 oz. ) shredded Swiss cheese. l egg . beaten , and l teaspoon each fennel seeds and sage leaves. Season to taste with salt and pepper. If made ahead , let cool , then cover and refrigerate until next day.

5- to 6-pound whole beef tenderloin (fillet of beef). trimmed of excess fat tablespoon minced or pressed garlic (4 to 6 large cloves) l l/2 teaspoons each fennel seeds and cracked pepper 11/2 teaspoons salt (optional) 1 cup regular-strength beef broth 1 cup Madeira or dry sherry

Prepare Spinach Stuffing ; set aside . With a sharp knife , make a lengthwise slash in center of beef fillet , cutting to within l inch of opposite side and both ends to form a pocket. Spoon stuffing evenly into pocket, then pat in

88

Patio Parties

�

japanese Hibachi Party

Yaki tori is chicken carefully cut Japanese­ style and grilled over hot coals- and in this party menu for six, you skewer and grill every part of the chicken, even the giblets and skin. The hosts assemble the skewers beforehand ; at party time, guests cook their choice of foods , first dipping them in a clinging glaze, then grilling them over hot coals.

Clear Soup for Sipping Yakitori Assorted Japanese Pickles made from Cucumber. Onion. Burdock Root. Daikon. or Mixed Vegetables Hot Cooked Rice White Wine such as Gewurztraminer or Riesling Strawberries & Orange Slices

Many of the ingredients for this menu -a Japa­ nese mix for the soup, assorted Japanese pickles, and sake and mirin for the yakitori glaze- should be purchased at a Japanese market or a well­ stocked supermarket that carries Asian foods. Assembling skewered foods takes time , so make sure to get the skewers ready well ahead of your party.

Yakitori Chicken Balls (recipe follows) Yakitori Glaze (recipe follows) 2 frying chickens with giblets (3 to 4 lbs. each ). cut up Extra giblets (optional) 5 to 7 green onions (white part only). cut in l-inch lengths V2 red or green bell pepper. seeded and cut into V4- by l-inch strips

6 to 12 large shiitake or regular mushrooms

I can (about 6 oz. ) ginkgo nuts. drained Soy sauce. salt . and black pepper

Soak about lO dozen 8- or 9-inch bamboo skewers in hot water to cover for 30 minutes . Prepare Chicken Balls and Yakitori Glaze ; set aside . Rinse chicken and all giblets and pat dry. Pull off chicken skin and cut it into 1- by 3-inch strips . Thread each piece o f skin lengthwise onto a skewer. Bone breasts, thighs , and drumsticks . Cut meat into 3/4- to l -inch cubes (cut thin pieces slightly larger and fold to this size ) . Thread breast meat on skewers alternately with onion, using 3 pieces of meat and 3 onion pieces per skewer. Thread dark (thigh or drumstick) meat on skewers alternately with bell pepper, using 3 pieces of meat and 3 pepper strips per skewer. Cut wings apart at j oints . Skewer each sec­ tion separately, running skewer alongside bone . Cut livers and gizzards apart where a natural separation occurs. Thread livers , gizzards , and

hearts on skewers , using 2 or 3 pieces per skewer. Thread mushrooms and ginkgo nuts on separate skewers , using 1 mushroom and 4 or 5 nuts per skewer. Arrange all skewers on a large tray. (At this point , you may cover and refrigerate until next day. ) To cook, pour Yakitori Glaze into a narrow glass or j ar. Dip skewered foods into glaze ; lift out and drain briefly, then place on a lightly greased hibachi (or other small barbecue) grill 2 to 4 inches above a solid bed of hot coals. C ook foods , turning frequently, until skin i s crisp a n d brown ; breast meat, dark meat , and C hicken Balls are no longer pink in center (cut to test); giblets are firm but still moist in center (cut to test ) ; and mush­ rooms and ginkgos are hot and well glazed . Cooking times range from 5 to 12 minute s . After grilling , remove from skewers a n d sea­ son foods to taste with soy, salt, and black pepper. Makes about 6 servings .

Chicken Balls. Bone a n d skin 1 chicken breast (about l lb . ) . Coarsely chop meat , then place in a food processor or blender and whirl until finely chopped (you should have lVz cups) . Stir in 3 ta­ blespoons soy sauce. 2 tablespoons sake or dry sherry, l tablespoon minced fresh ginger. and V4 teaspoon salt. Shape chicken mixture into l - inch balls. Place 3/4 cup fine dry bread crumbs in a shal­ low bowl. Roll each chicken ball in crumbs to coat. Thread chicken balls on skewers , 2 balls per skewer. Yakitori Glaze. In a 2- to 3-quart pan, combine l V4 cups sake or dry sherry, V3 cup mirin or cream sherry, 3/4 cup sugar. and \13 cup soy sauce. Bring to a boil over high heat; then boil, uncovered, until reduced to lVz cups. If made ahead , cover and refrigerate until next day.

Pictured on page 90

Thanksgiving Fiesta

@

"Crazy turkey" is the centerpiece for this Thanksgiving dinner. The turkey, seasoned with oregano and lime , gets its shape from a popular Mexican technique for barbecuing chicken. Split through the backbone and laid flat on a large bar ­ becue , the bird cooks quickly and browns all over. Accompaniments for the turkey-chorizo­ (Continued on page 9 1 )

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Thanksgiving Fiesta (page 89) features barbecued

90

butterflied turkey seasoned with oregano and lime. Partners for the moist meat include sausage-stuffed chiles, hominy, cranberry salsa, and shredded yams.

. . . Thanksgiving Fiesta

stuffed chiles and a spirited cranberry and orange salsa- are also inspired by Mexican cooking. Antojitos (Appetizers) of Your Choice Turkey Loco Stuffed Chiles Grilled Onions (page 81) Cranberry Salsa Shredded Sweet Potatoes Warm Corn Tortillas Buttered Hominy White Wine such as Sauvignon Blanc

Limeade

Flan or Pumpkin Pie

You can do a lot of the work a day ahead­ butterfly the turkey, get the chiles ready to bake , and make the salsa . On the day of your party, start the barbecue fire 2 1/z to 3 hours before serv­ ing. While the bird cooks , bake the chiles and 4 pounds fresh sweet potatoes in the same oven. If desired , peel and shred potatoes and season to taste with melted butter or margarine , brown sugar, and salt and pepper.

Turkey Loco 10- to 12-pound turkey, thawed if frozen About 4 limes. cut into halves About 4 teaspoons oregano leaves Salt and pepper

Remove turkey neck and giblets ; reserve for other uses , if desired . Discard large lumps of fat . With poultry shears or a knife , split turkey lengthwise along one side of backbone. Pull turkey open; place , skin side up, on a flat surface , and press firmly, cracking breastbone slightly, until bird lies reasonably flat . Rinse and pat dry. (At this point , you may cover and refrigerate until next day. ) Before cooking, squeeze 1 or 2 lime halves and rub over turkey; sprinkle with oregano, then lightly sprinkle with salt and pepper. Barbecue turkey by indirect heat ( see page 6 ) , placing turkey, skin side up, on grill directly above drip pan. Cover barbecue and adj ust dampers as necessary to maintain an even heat. Cook turkey until a meat thermometer inserted in thickest part of thigh (not touching bone) registers 185°F or until meat near thighbone is no longer pink (cut to test) - 1 \lz to 2 hours very 30 minute s , squeeze 1 o r 2 lime halves a n d r u b over turkey. Transfer turkey to a platter. To carve , cut off wings and slice breast. Cut off legs and slice meat from thighs. Makes 12 to 16 servings .

0

Stuffed Chiles Chorizo Stuffing (recipe follows) 16 fresh green or red Anaheim (California) chiles (2 to 2 V4 lbs. total )

Prepare stuffing and set aside . Leave stems on chiles . Split chiles lengthwise , then pull out seeds and ribs . Fill chiles with stuffing ; place side by side and stuffed side u p , in a 1 0 - by 15-inch rimmed baking pan. (At this point . you may cover and refrigerate until next day. ) Bake , uncovered , in a 400° oven until chiles are soft and lightly browned (about 25 minutes) . Makes about 16 servings . Chorizo Stuffing.

Crumble ¥4 pound chorizo

sausage or bulk pork sausage into a wide frying

pan. Add 1 large clove garlic (minced or pressed) ¥4 teaspoon ground cumin, and l/z teaspoon oreg­ ano leaves. Cook over medium-high heat, stir­ ring frequently, until meat is browned (about 10 minutes). Discard all but 2 tablespoons fat . While sausage cooks , discard tough leaves and stems from 2 pounds spinach. Rinse leaves , then drain and coarsely chop. Finely chop l/z pound mushrooms. Add spinach and mush­ rooms to sausage and cook, stirring frequently, until liquid has evaporated (about 10 minutes) . Remove from heat and stir i n 2 cups soft bread crumbs. ¥4 cup shredded jack cheese, and 1 egg (beaten). Mix well; season to taste with salt.

Cranberry Salsa 2 cups fresh cranberries 4 teaspoons grated orange peel 2 large oranges. peeled (white membranes removed), chopped. and drained !(4 cup each minced onion and salad oil 1 tablespoon each minced fresh cilantro (coriander) and minced fresh ginger small fresh hot green (jalapeno or serrano) chile. seeded and minced Salt

Chop cranberries in a food processor or blender, half at a tim e . Combine cranberries, orange peel , drained oranges , onion , oil , cilantro , ginger, and chile . Stir to blend ; season to taste with salt. If made ahead , cover and refrigerate until next day. Makes about 3 cups.

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Yugoslavian Barbecue Buffet

�

Yugoslavian cuisine is influenced by the five different ethnic groups that make up the country- Serbs , Croatians (including Dalma­ tians), Slovenes , Macedonians, and Mon­ tenegrins. Cooking styles vary from region to region , but grilled meat kebabs and vegetable stews seem to be national favorites. The pork and veal kebabs featured in this menu for 16 to 20 are called raznjici - thankfully, easier to prepare than pronounce! To make the mild kebabs spicier, top them with spoonfuls of two vegetable relishes: ajvar, a mellow eggplant and bell pepper mixture , and a zippier tomato­ chile relish called pindzur. To complete the menu , serve a creamy feta cheese appetizer and an assortment of other tra­ ditional Yugoslavian dishes. Feta Cheese Spread with Crusty White Bread & Prosciutto Grilled Pork & Veal Kebabs Tomato-Chile Relish

Eggplant Relish

Homemade or Purchased Stuffed Cabbage Leaves Homemade or Purchased Potato Salad

Grilled Pork & Veal Rebabs 3 pounds each boneless leg of pork and boneless leg of veal. cut into l lh-inch cubes Salt and pepper 1/2 cup olive oil 2 cups thinly sliced onions 30 fresh bay leaves (or dry bay leaves soaked in hot water for 1 hour)

Sprinkle meat lightly with salt and pepper; then mix meat with oil. In a large bowL layer oil-meat mixture and onions. Cover and refrigerate for at least 6 hours or until next day. To assemble , thread meat and bay leaves on sturdy metal skewers-a pork cube , a veal cube , then a bay leaf- until all ingredients are used . You will need 10 to 16 skewers . To cook, place skewers on a lightly greased grill 4 to 6 inches above a solid bed of medium coals . Cook, turning occasionally, until pork is no longer pink in center; cut to test (20 to 25 minutes). To serve , slide meat from skewers . Let guests top servings of meat with spoonfuls of Tomato­ Chile Relish and Eggplant Relish. Makes 16 to 20 servings .

Homemade or Purchased Bean Salad Fruity White Wine or Apple Cider Homemade or Purchased Apple Strudel

Plan to marinate the meat for kebabs and pre­ pare the cheese spread and relishes at least a day in advance; also prepare or purchase the bread , salads, and other dishes ahead of time . On the day of the party, start the barbecue fire about l hour before serving .

Tomato-Chile Relish 2 large cans (28 oz. each ) pear-shaped tomatoes 2 ounces dried red California or New Mexico chiles (6 to 8 chiles) 1/c cup each olive oil and salad oil 6 to 8 cloves garlic, minced or pressed

Feta Cheese Spread 8 ounces feta cheese 2 large packages (8 oz. each ) cream cheese, softened 1/2 cup whipping cream Crusty white bread and prosciutto

Crumble feta cheese into a bowl. Add cream cheese and beat with an electric mixer until blended. With mixer on low speed, blend in cream. If made ahead , cover and refrigerate for up to 5 days . Serve at room temperature , with slices of bread and prosciutto . Makes about 2 \/z cups.

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Patio Parties

1 teaspoon sugar Salt and ground red pepper (cayenne)

Drain liquid from tomatoes into a pan. Set toma­ toes aside . Bring tomato liquid to a boil ; remove from heat, add chiles, and let stand for 2 hours. Then scrape seeds and pulp from chile skins into liquid; discard skins and stems. In a wide frying pan , combine tomato-chile liquid , tomatoes , olive oiL salad oiL garlic , and sugar. Break tomatoes up with a spoon. Cook over medium-high heat. stirring frequently, until liquid has evaporated (about 30 minutes) . Re­ move from heat ; let cool. Season to taste with salt and red pepper. If made ahead , cover and refrig­ erate for up to l week. Serve at room tempera­ ture . Makes 3 1/z cups .

Eggplant Relish 2 eggplants (about l lb. each ) ¥a cup olive oil

Barbecued Corn, Mexican Style For each serving , you will need l or 2 ears of Vz j uicy lime. cut into wedges ; and salt. Strip husks and silk from corn . Lay corn on a lightly greased grill 4 to 6 inches above a solid bed of medium coals . Cook, turning occasionally, until kernels are lightly browned on several sides ( 1 0 to 12 minutes) . Push cooked corn to a cooler area of the barbecue to keep warm . To serve , squeeze lime wedges over corn and sprinkle with salt; eat out of hand . Offer napkins or plates to catch any drips . corn;

5 each large red and green bell peppers 2 cloves garlic. minced or pressed 2 tablespoons white wine vinegar V2 cup finely chopped parsley Salt and black pepper

Cut eggplants in half lengthwise. Brush cut sides with some of the oil . Arrange eggplant halves, cut side up, in a 10- by 1 5-inch rimmed baking pan. Set whole bell peppers on their sides in an­ other 10- by 15-inch rimmed baking pan. Bake in a 450° oven (place peppers on lowest rack and turn occasionally) until vegetables are browned and soft (about 45 minutes) . Enclose peppers in plastic bags and let cool . Peel and halve peppers , discarding skin, stems , and seeds. Finely chop peppers and unpeeled eggplant; place in a bowl and stir in garlic and vinegar. With a heavy spoon , beat in remaining oil. Stir in parsley; season to taste with salt and black pep­ per. If made ahead, cover and refrigerate for up to 3 days . Serve at room temperature . Makes about 4 Vz cups .

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Barbecued Burritos 12 large flour tortillas. each about 12 inches in diameter 6 cups ( l V2 lbs . ) shredded jack cheese 2 large cans (7 oz. each ) whole green chiles, drained and seeded lV2 to 2 pounds thinly sliced corned beef or pastrami About 6 large tomatoes, thinly sliced About 3 large mild red or white onions. thinly sliced 1 or 2 bunches fresh cilantro (coriander). separated into sprigs

� �

Burrito Barbecue

Aromatic foods grilling on street braziers in Mexico inspired this informal garden party. To be­ gin the meal . roast corn over hot coals until the kernels are sweet and slightly parched . Then, as the barbecue's heat decreases, guests or hosts fill, fold, and grill flour tortillas to make big , crisp burritos. Roasted Corn Barbecued Burritos Filled with Corned Beef or Pastrami. Jack Cheese. Tomatoes. Onions. Cilantro Seasonal Fresh Fruit Salad Sangria

Lemonade

Ahead of time, you can husk the corn ; you should also assemble all the burrito ingredients in sepa­ rate dishes or in separate piles on a large tray. The recipe makes 12 burritos-6 to 12 servings , depending on appetites . Start the barbecue fire 3 0 t o 40 minutes before you plan to start roasting corn .

If coals are low (see page 6), you can assemble burritos right on the grill . If coals are hotter, fill and fold burritos next to the barbecue, then place them on the grill to heat. To assemble each burrito : Working quickly, distribute cheese in a band down center of a tor­ tilla to within 2 inches of top and bottom edges . Top with a chile and some of the corned beef. tomatoes , onions , and cilantro . Fold ends over filling ; then fold one side over filling and roll up to make a cylindrical package . Place burrito, folded side down , on grill. Cook until tortilla is toasted and crisp ; then turn over and cook until toasted on other side. If coals are too hot for you to turn burrito with your fin­ gers , tortilla will toast in 2 to 3 minutes per side ; turn with a wide metal spatula and watch care­ fully to avoid scorching. If coals are low, burrito may take up to 6 to 8 minutes per side. Serve burritos immediately, or push to a cooler area of the barbecue to keep warm until ready to eat . Makes 1 2 large burritos (6 to 12 servings ) .

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Index All-pu rpose barbecue sauce, 70 Appetizers , 48-49 ch icken yakitor i , 49 C h inese pork, 49 dil led shrimp, 49 g r i l led cheese, 48 mini beef patties with horseradish sauce ' 48 sausages with mustard cream, 49 Apple-glazed pork l o i n , 46 Apple juice, g ame hens or squab with, 7 7 Apples, g n lled, 8 0 Apricots, grilled, 8 0 Artichokes , grilled, 8 1 A s i a n short ribs, 30 Avocados, l ime- d ressed, 5 1 Bananas, g r i l l e d , 80 Bang kok-style b arbecued birds, 76 Barbecue beach , 86 buffet, Yugos l avian, 92 bu rrito, 93 Barbecued b i r d s , Bangkok-styl e , 76 Barbecued b u r ritos, 93 Barbecued catfish, 65 Barbecued corn , Mexican style, 93 Barbecued leg of pork, 44 Barbecued pork, Portuguese, 44 Barbecued prime rib bones, 30 Barbecued rabbit, 78 Barbecued salmon fil lets, 60 Barbecued shel lfish, 86 Barbecued tu rkey, 73 Barbecues, 4 , 5 ch arcoal-fi red , 5 gas and electric, 5 Barbecu i n g , basic tech n i q ues, 4 - 1 7 d 1 rect-heat and i n d i rect- heat method s , 6 special tips. 6 Bas s , stri ped , with onion barbecue sauce 65 ' Bastes & sauce s , 24-25 Bay, squash & tomatoe s , chicken with , 72 Beach barbecue , 86 Beans, hot black, 86 Beef, 1 8-33. See also Beef, g round Asian short r i b s , 30 barbecued p r ime r i b bones, 30 brisket of, 33 & corn , skewered , 28 crusty crossrib roast , 33 faj itas, 22 flank steak & orange slices, 2 1 flank steak Italiano, 2 1 grilling chart, 8 l iver with fresh herbs, 29 New York stri p with garlic pepper, 32 patties, min i , with horserad ish sauce , 48 pepper steak, 28 ripple-skewered steak, 27 Santa Fe short ribs, 30 savory chuck roast , 32 sesame beef roast, 33 sesame flank steak, 21 skewers, I ndonesian, 27 skirt steaks with fresh herbs, 22 smoke-cooki n g , 1 7 sp it-roasti n g , 1 3 steak & onions, 28 tenderloin, s p i n ach-stuffe d , 88 tenderloin i n red wine marinade, 32 Beef, g round G reek p latter b u rg e r, 19 Lebanese hamburgers, 20 Mexican platter bu rger, 1 9 mini beef patties with horseradish sauce, 48 soy-d i pped hambu rgers, 20 taco bu rgers, 20 Beef barbecue sauce, 24 Bell pepper, red, & sausage loaf, 54 Bell peppers, g r i l l e d , 81 B i rd s , Bangkok-style barbecued , 76 B l ack beans, hot, 86 B r i n i n g (for smoke-cooki n g } , 1 4 B riquets, self-starti ng , 5 Brisket of beef, 33

94

Index

B uffet, Yu g oslavian barbecue , 92 B u rgers. See a/so Sandwiches G reek platter, 1 9 lamb logs i n torti l l a s , g r i l l e d , 4 1 lamb pocket, 4 0 Lebanese hamburgers, 2 0 Mexican p l atte r, 1 9 m u s h u , 56 sausage, Italiano, 56 soy-d i p ped hamburgers, 2 0 taco, 2 1 B u rrito barbecue , 9 3 B u rritos, ba rbecued , 93 Butter bastes , 25 B utterflied t rout with nut butter 64 B utterf l i ed tu rkey with leek d re's s i n g , 7 5 B utters, flavored , 2 5 cashew, 75 d i l l , 25 garlic, 86 g i n g e r & l ime , 25 g reen, 2 5 mustard , 25 sesame, 25 Cabbage, g ri l l ed , 81 Cabbage, pickled, 86 Carrots, g r i l led, 81 Catfis h , barbecued , 65 Charcoal briq uets, 57 Chart s grilling, 8-12 smoke-cooki n g , 1 7 spit-roast i n g , 1 3 Cheese, g ri l led, 4 8 Cheese s p read , leta, 92 Chicken b a l l s , 89 with bay, squash & tomatoes, 72 ch i l i .-basted , with pineapple salsa, 67 garl ic-orange, 68 g r i l l i n g chart, 1 2 herb-mustard , 69 for a h u n g ry dozen, 69 I ndonesian, 68 peach- g l azed, 67 q u a rters, g i n g e r, 69 roast, cilantro & sake, 68 skewers, fig & , 70 smoke-cooki n g , 1 7 spit-roast i n g , 1 3 tandoo r i , 72 & vegetable bundles, 72 wings with g r i l l ed potatoes , 70 yakitori, 49, 89 yakitori, & vegetables, 73 C h i l e rel i s h , tomato- , 92 C h i l e s , fre s h , grilled, 81 C h i l e s , stuffed, 91 C h i l i - basted chicken with pineapple salsa, 67 C h 1 nese pork appetizers, 49 Chops. See Lamb; Pork; Vea l C h o r i z o stuffi n g , 91 Chuck roast, savory, 32 C i lantro & sake roast chicke n , 68 Coconut cream sauce, curried, 84 Corn, barbecued , Mexican style, 93 Corn, g r i l l e d , 81 Corn, skewered beef & , 28 Country-styl e spareri b s , easy, 52 C ranberry salsa, 91 C rusty crossrib roast , 33 C ucumber-tomato rel i s h , 35 Cumin-cinnamon marinade, 37 Curried coconut cream sauce, 84 Curried pork steak with melon, 44 C u rried tu rkey d rumsticks , 76 C u rry, H awaiian-style, 83 Dijon mari nade, 24 D i l l butter, 25 D i l led shrimp, 49 D i rect-heat barbecu i n g , 6 D rumsticks, curried tu rkey, 76 Duck with citrus-chi l e marinade, 78 g r i l l i n g chart, 1 2 smoke-cooki n g , 1 7 spit-roasti n g , 1 3 whole w i l d , 78

Easy country-style spareribs ' 52 Egg plant, g r i l l e d , 81 E g g plant rel i s h , 93 Electric starter, 6 Elegant s it-down d i n ne r for twelve, 88 Faj itas, 22 Fen n e l , g ri l l ed , 8 1 Feta cheese s p read , 9 2 F1esta, Thanksg ivi n g , 8 9 Fig & chicken skewers ' 7 0 F i g s , g ri l led , 80 Fire- b u i l d i n g for grilling, 5-6 f o r smoke-coo k i n g , 1 6 f o r spit-roasting , 1 3 Fire chimney, 5 Fire starters, 5 - 6 Fire temperature 6 Fish & shellfish, S8-65 catfish , barbecue d , 65 g r i l l i n g chart, 1 1 fish, Japanese swimmi n g , 6 1 fish & vegetables, lemony skewered , 61 f1sh 1 n leaves, 5 9 fish steaks with mustard sauce, grilled, 6 1 f1sh w1th mush rooms, G reek-styl e , 6 0 salmo n , smoked poached, 59 salmon fillet s , barbecued , 60 salmon g r i l l d i a b l e , 60 scallops with g i n g er-lime sauce, g r i l led , 62 shark & vegetab les, savory' 64 shrimp, d i l l e d , 49 s h rimp, mint-flavored , 62 s h rimp, spicy mari n ated , 62 smoke-coo k i n g , 1 7 stn ped bass with onion barbecue sauce · 65 trout, butterfl ied , with n ut butter, 64 tuna steaks with fru it & teriyaki sauce, g n l le d , 64 Flank steak, sesame, 21 Flank steak & orange s l ices, 21 Flank steak Ital i ano, 21 Fresh herbs, liver with , 29 Fresh herbs, s k i rt steaks with, 22 Fresh tomato rel i s h , 86 Fru1t & he rb-scented lamb 35 Fruit-stuffed l amb shoulde r, 36 Fru1ts, g ri l led, 80 Fue l s for cook i n g , 56 Game hens, Rock Corn i s h Bang kok-style barbecued b i r d s , 7 6 g r i l led b i rd s w i t h jal a pe no j e l l y g l a z e . 7 7 g r i l l i n g chart, 1 2 smoke-coo k i n g , 1 7 s pit-roast i n g , 1 3 o r squab w1th a p p l e j u ice, 7 7 Garl ic-o range chicke n , 68 Garlic pe p per, New York strip with , 3 2 G1nger & l 1me butter, 2 5 Ginger chicken q u a rters , 6 9 G i n g e r-hoisin bast i n g sauce , 25 G i n g e r- l ime sauce , g r i l l e d scallops w i t h , 62 G 1 n gered pork chops, g ri l led , 43 G reek pl atter b u r g e r, 1 9 G reek s h i s h kebab, 38 G reek-style fish with mus h rooms, 60 G reen butter, 2 5 G r i l led b i rd s with jalapeno jelly g l az e , 7 7 G n l led cheese, 4 8 Gril led fish steaks with mustard s a u c e ' 6 1 G r i l led fruits, 8 0 G n l led g i n g e red pork chops, 4 3 G n l led lamb, salt- b n ned , 36 G n l led l amb logs in torti l l as, 4 1 G r i l led pork, salt- b r i n e d , 4 6 G n l led pork & veal kebabs, 92 G r i l led scallops with g i n g er-l ime sauce, 62 G n l led tuna steaks with fruit & teriyaki sauce, 64

G r i l led vegetables, 8 1 G r i l l i n g tech n i q ues, 5 - 6 G round l amb k e b a b s with p i n e a p p l e , 4 1 G uacamol e , 8 6 H a m , sherry-flavored, 5 6 Hamburgers . S e e B u rgers H ardwoods as cook i ng fuel , 5 7 Hawaii an-style curry, 83

Herb butter baste, 25 Herb-mustard chicken, 69 Herbs, fresh chicken with bay, squash & tomatoes , 72 lamb chops with rosemary, pou n d e d , 37 l iver with , 29 pork chops g r i l led with , 43 skirt steaks with , 22 H i bachi party, Japanese, 88 Honey-wine marinade, 24 Hot black beans, 86 Hot dog roast, Lat i n American, 85 Hot dogs, Lat i n American, 85 H u n g ry dozen , chicken for a , 69 I n d i rect-heat barbec u i n g , 6 I ndonesian beef skewers, 2 7 I ndonesian chicken, 68 I ndonesian pork roast with peanut sauce , 46 Jal apeno jelly g l aze, g r i l led b i rd s with, 77 Jamaican-style spareribs, 51 Japanese h i bac h i party, 88 Japanese swim m i n g f i s h , 6 1 Kebabs G reek shish kebab, 38 lamb, g rou n d , with pineapple, 41 plu m-sauced l a m b , 40 pork & vea l , g r i l l e d , 92 Lamb, 34 - 4 1 . See also Lamb , g round chops, pine nut-stuffed , 3 8 chops, pou n d e d , with rosemary, 3 7 chops, shou l d e r, Portuguese, 3 7 f r u i t & herb-scente d , 3 5 G reek shish k e b a b , 3 8 grilling chart, 8-9 kebabs, p l u m-sauced , 40 salt-bri ned g r i l l e d , 36 sandwich buffet, Tu rkish, 35 shoulder, fru it-stuffe d , 36 smoke-cooki n g , 17 sosaties, 38 spit-roasti n g , 1 3 steaks, lemon , 3 7 Lamb, g round gril led lamb logs i n torti l l a s , 41 g round lamb kebabs with pineapple, 4 1 l a m b patties w i t h m i n t & melon , 4 0 l a m b pocket burgers, 4 0 Latin American h o t d o g roast , 85 Latin American hot dogs, 85 Lebanese hamburgers, 20 Leek d ressi n g , butterflied tu rkey with , 7 5 Leeks, grilled, 8 1 Lemon butter baste , 25 Lemon g rass marinade, 53 Lemon lamb steaks , 37 Lemon marinade, 61 Lemon-oregano sauce, 60 Lemony skewered f i s h & vegetables. 61 Lime-dressed avocados, 5 1 Liquid starter, 5 Liver with fresh herbs, 29 Luau party, m al i h i n i , 83 M a l i h i n i luau party, 83 Marinades, 24 apple juice, 24 chile-citrus, duck with, 78 cumin-cinnamon, 3 7 Dijon , 2 4 honey-wine. 2 4 lemon , 6 1 lemon g rass, 5 3 mustard , 3 0 paprika, 7 9 pickl i n g spice, 3 7 pineapple-wi ne, 29 red wine, 27 red wine, beef tenderloin in, 32 rosemary-citrus, 53 sherry-soy, 73 tarragon- Dijon , 79 teriyaki , 24 wine-g arlic, 24

When the coals burn down low, heat and fold corned-beef and cheese­ filled tortillas to make Barbecued Burritos (page 93). Complete the help­ yourself meal with grilled corn, fresh fruit, and cool drinks.

Marinated s h r i m p , s picy, 62 Marmalade g laze, 4 1 Med iterranean bast i n g sauce, 2 5 Melon, c u rried pork steak with , 4 4 Melon, grilled, 80 Melon, mint & , lamb patties with , 40 Melon skewers. pork & , 53 Menus. See Parties Merida-style spareri b s , 5 1 Mesq uite, 5 7 Mexican p l atter b u r g e r, 1 9 Mexican-style barbecued corn, 9 3 M i n i b e e f patties w i t h horse rad i s h s a u c e , 48 M i n t-flavored s h r i m p , 62 M ixed g r i l l , Veneti a n , 84 M u s h roooms , G reek-style fish with , 60 M u s h rooms, g r i l l e d , 81 Mu shu b u rgers, 56 M ustard butter, 25 M ustard c h i c ke n , herb-, 69 M u stard cream, sausages with, 49 M u stard marinade, 30 M u stard sauce, g r i l led fish steaks with , 61 Nectarines, g r i l l e d , 80 New Yo rk strip with g a r l i c pepper. 32 Nut butter, butterf l i e d trout with , 64 Onion, Vietnamese skewered pork &, 52 On ion barbecue sauce , stri ped bass with, 65 Onions d ry, g r i l l e d , 8 1 g reen, grilled, 8 1 pickled, 8 4 steak & , 2 8 Orange chicken, garlic-, 68 Orange slices, flank steak & , 2 1 Oranges, grilled, 8 0 Oriental-style pork tenderl o i n s , 45 Papayas, g r i l l e d , 80 Paprika marinade, 78 Parsley-ora n g e baste, 25 Parties, 82-93 beac h barbec u e , 86 burrito barbecue, 93 elegant sit-down d i n n e r for twelve, 88 Japanese h i bachi party, 88

Parties (cont'd.) Latin American hot dog roast , 85 mal i h i n i luau party, 83 Thanksg i v i n g fiesta, 89 Venetian mixed g r i l l , 84 Yugoslavian barbecue buffet, 92 Patio part i e s , 82-93 Peach- g l azed c h i c ke n , 67 Peaches, g r i l l e d , 80 Peanut sauce, 2 7 Peanut sau c e . I ndonesian pork roast with , 4 6 Pears, g r i l l e d , 80 Pepper steak, 28 Pe ppers & p i neapple, pork with , 53 Pheasant, smoke-cooki n g , 17 Pickled cabbage, 86 Pickled o n i o n s , 84 Pickling s p i c e marinade, 37 Pine n ut-stuffed lamb chops, 38 Pineapple, g r i l l e d , 80 Pineapple, g round lamb kebabs with, 4 1 Pineapple, pork with peppers & , 5 3 Pineapple s l aw, 54 Pineapple-wine m a r i n a d e , 29 Platter b u r g e r, G reek, 1 9 Pl atte r b u r g e r, Mexican , 1 9 P l u m good s pareri b s . 52 P l u m-sauced lamb keb a b s , 40 Poached salmon, smoked , 59 Pocket b u rg e rs , lamb, 40 Polenta, rosemary, 85 Pork, 4 2 - 5 6 . See also Pork, g round appetizers, C h i nese, 4 9 butt, Venezuelan, 45 & c h i l i chops, pounded , 43 chops, g r i l led g i n g e red, 43 chops g r i l led with herbs, 43 g r i l l i n g ch art, 9 , 1 1 ham, sherry-flavore d , 56 leg , barbecued , 44 loi n , apple-g lazed, 46 & melon skewers, 53 & onion, Vietnamese skewered , 52 with peppers & pineapple, 53 Portuguese barbecued, 44 roast, I ndonesian, with peanut sauce, 46 salt-brined g r i l l e d , 46 sausage & red bell pepper loaf, 54 sausage b u rg e rs Italiano, 56 sausages with m ustard c ream , 49 & slaw sandwiches, teriyak i , 54

Index

95

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