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Book Excerpt: 300 Big & Bold Barbecue & Grilling Recipes PDF Print E-mail
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An Excerpt From:

300 Big & Bold BBQ & Grilling Recipes

 300 Big & Bold Barbecue & Grilling Recipes

 

 

 

By Karen Adler and Judith Fertig

Photographs by Colin Erricson


Robert Rose Inc. Toronto, Canada

Copyright 2009

416 Pages

$24.95

ISBN 978-0-7788-0212-9

Available on Amazon.com


 

These incredible recipes are not only the boldest but share the best-kept secrets from around the world. The key to delicious results is building the bold flavor before, during and after barbecuing. For example, if you want your rib eye steak to have a charry exterior and a rare interior, that means a good rub on your steak and a short cooking time. You'll learn all this and more—from basic grilling and smoking techniques to special variations on each. Whatever the type of outdoor barbeque equipment you have, you can produce memorable dishes, full of bold flavor, from barbecue traditions all over the world.


Karen Adler and Judith Fertig, the BBQ queens, are from Kansas City, Missouri, and have collectively authored more than 20 cookbooks, nine of which focus on barbecue and grilling. The BBQ queens have been featured on the Food Network and in USA Today and the New York Times. They are both members of the prestigious culinary organizations Les Danes d'Escoffier and the International Association of Culinary Professionals. www.bbqqueens.com

 

Wood Grilled Filipino Pork Steaks with Pineapple Tangerine Glaze

This delicious fruity glaze works well with thin-cut pork steaks or chops. Serve simply with white rice and pineapple mandarin salsa on the side.

Filipino Wood Grilled Steaks


Suggested wood: oak, apple or orange


Pineapple Tangerine Glaze

 

3 garlic cloves

1tsp minced gingerroot

2/3 cup freshly squeezed tangerine juice

1/3 cup crushed pineapple

1/3 cup soy sauce

1/4 tsp hot pepper flakes


6 thin-cut boneless pork steaks or chops (each about 1/2 inch thick)


Prepare the glaze: In a bowl, combine garlic, ginger, tangerine juice, pineapple, soy sauce and hot pepper flakes.


Place pork in a large sealable plastic bag and pour in half the glaze. Seal, toss to coat and refrigerate for at least 30 minutes or up to 2 hours. Cover and refrigerate the remaining glaze until ready to use.


Meanwhile, prepare a medium-hot indirect fire with a kiss of smoke in your grill.


Remove pork from marinade, discarding marinade. When you see the first wisp of smoke from the wood, place pork over the hot fire. Grill for 2 minutes per side. Move to the indirect side of the grill, overlapping steaks if necessary, and lid and grill for 30 to 45 minutes, occasionally basting with glaze and moving the steaks around on the grill for even more heat, until just a hint of pink remains inside.

 

Serves 6

 


 

Tropical Lamb Burgers with Fresh Mango Chutney

Eaten open-faced on grilled flatbread, these burgers feature the tastes of the tropics, from sweet mango and coconut to mellow cashews, tart tamarind and fiery chiles.

Tropical Lamb Burgers


2 small red or green hot chile peppers, seeded and finely chopped

2 cloves garlic, minced

1 egg

1 pound ground lamb (from shoulder or leg)

1/2 cup roasted salted cashews, coarsely chopped

1/2 cup unsweetened shredded coconut

 

Fresh Mango Chutney

 

1/4 cup hot water

1 tbsp tamarind paste or freshly squeezed lime juice

2 cloves garlic, minced

2 small red or green hot chile peppers, seeded and finely chopped

2 cups thinly sliced ripe mango

1/4 cup finely chopped fresh cilantro

1/2 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp ground turmeric

 

Prepare the chutney: In a small bowl, combine hot water and tamarind paste. Stir to blend, then strain into another bowl. Stir in garlic, chiles, mango, cilantro, cumin, coriander and turmeric. Set aside.


In a large bowl, combine chiles, garlic, egg, lamb, cashews and coconut. Add 1 tsp warm water if mixture is too dry. Form into four 1/2-inch thick patties. Cover and refrigerate for 1 hour.


Meanwhile, prepare a medium-hot fire in your grill.


Grill burgers for 3 to 4 minutes per side, turning once, or until a meat thermometer inserted in the center of a burger registers 160 degrees Fahrenheit. Serve each burger topped with chutney.

 

Serves 4

 

Szechuan Tea-Smoked Duck Breasts

Tea-smoked duck is one of the most famous dishes of Szechuan Province. Originally, smoking was a way to preserve foods, but it later came to be used as a flavor enhancer.


Tips: Other wood chips could substitute for the mesquite. Try oak, sugar maple or any fruitwood. Try tea-smoking other skin-on poultry, such as chicken thighs or breasts, quail, pheasant, or turkey. This marinade can also be used for poultry, pork, fish and shellfish.

Szechuan Tea-Smoked Duck

2 boneless muscovoy or moulard duck breasts (with skin)

1 tbsp whole Szechuan peppercorns

1 tsp coarse kosher salt

1tsp five-spice powder

1 cinnamon stick (6 inches) broken into small pieces

2 tbsp loose black tea leaves

1tbsp dry mesquite wood chips for the tabletop smoker

1/2 tsp dried orange peel

1/2 tsp vegetable oil

 

Marinade


2 tbsp sake

1 tbsp soy sauce

1 tsp liquid honey

1/2 tsp grated gingerroot 


Prepare the marinade: In a bowl, combine sake, soy sauce, honey and ginger.


With a sharp knife, make scores in duck skin, through the fat (do not cut into meat), about 1/2 inch apart in a crosshatch pattern. Place duck in a large sealable plastic bag and pour in marinade. Seal, toss to coat and refrigerate for at least 2 hours or up to 4 hours, tossing occasionally.


In a heavy skillet, over medium-low heat, stir peppercorns and salt for 3 to 5 minutes, or until peppercorns are toasted and fragrant. coarsely grind in a clean coffee or spice grinder. Stir in five-spice powder.


Remove duck from marinade, discarding marinade, and lightly pat dry. Sprinkle duck with pepper mixture.


Line the bottom of the stovetop smoker with a double layer of heavy-duty foil, leaving a 3-inch overhang along the edges.


In a bowl, combine cinnamon, tea leaves, mesquite and orange peel. Pour into the center of the smoker and spread out evenly to 1/4 inch thick in the middle of the bottom pan. Place the drip pan over the mixture and set the grill rack in the smoker. 


In a skillet, heat oil over high heat. Place duck skin side down and sear for 2 to 3 minutes, or until a deep golden brown.


Transfer duck to the grill rack. Fold the foil inward and skip on the smoker cover, closing it almost all the way. Heat over high heat for 5 to 10 minutes, or until steady wisps of smoke appear. Close the lid and reduce heat to medium. Smoke duck for 8 minutes. Turn off heat and let duck stand in smoker for 10 minutes, until a meat thermometer inserted in the thickest part of a breast registers 150 degrees Fahrenheit  for medium-rare, or until desired doneness. Carefully open the smoker and transfer duck to a cutting board. Transfer to a cutting board, tent with foil and let rest for 5 to 10 minutes before slicing. Serve warm or at room temperature.

 

Serves 4

 


Argentinean Grilled Vegetable Platter with Chimichurri

 

Argentinean Grilled Vegetables

Chimichurri gives Argentinean distinction to this platter of seasonal grilled vegetables.


Tip: Grill all the vegetables simultaneously, timing it so that they all come off the gill at the same time.


4 pounds mixed seasonal garden vegetables (such as zucchini, yellow summer squash, romaine, tomatoes, eggplant and onions)

Olive oil

black pepper

1 recipe Chimichurri


Halve zucchini, squash and romaine lengthwise. Cut tomatoes, eggplant and onions into 1-inch thick slices. Brush the cut side of the romaine with olive oil. Brush the other vegetables with oil on both sides. Season to taste with salt and pepper. Set aside.


Prepare a hot fire in your grill.


Grill eggplant and onions for 3 to 4 minutes per side, turning once, until charred on both sides.


Place zucchini, squash and romaine cut side down on the grill. Grill for about 4 minutes, until the cut side is charred and has nice grill marks.


Grill tomatoes on one side for 3 to 4 minutes, until charred.


Arrange vegetables on a platter and drizzle with chimichurri.

 

Serves 6 to 8

 

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