Posted on 07/03/2003 8:30:26 AM PDT by stainlessbanner
"Barbecue opens a window into the human soul in a way that no other food does," ' said cookbook author Steven Raichlen, waxing poetically as he brushed herb butter on beautifully caramelized ears of corn he had cooking on the grill. "And it" s a lot of fun. It's fun to cook. It's great to eat, and everybody seems to love barbecue.''
Smoke billowed into the air as Raichlen mopped his Buffa-Cue Wings with a spicy mixture of butter and hot sauce.
"The wings take about half an hour to cook, but you want to baste them real good during the last 10 minutes of cooking time," ' said Raichlen.
A former dining critic, Raichlen is a dutiful devotee of the live fire. Guided by the simple conviction that if something tastes good baked, fried, sauteed, or steamed, there's probably a way to make it better over a grill, Raichlen has logged tens of thousands of miles, traveling in a converted school bus, to praise the virtues of the barbecue. With an appearance on the Today Show this morning, he has wrapped up a national tour promoting his newest tome, the massive "BBQ USA," ' his fifth book on the subject.
"This book focuses solely on North American barbecue," ' said Raichlen. "The other books I did were more on technique or specific recipes, where here I was looking more at the regional varieties of barbecue found across the country." '
A hefty book of 714 pages, "BBQ USA" ' is a comprehensive compendium, with 425 recipes from all across the country. There's even a chapter on grilling the whole hog. Included are also more than 100 reviews of BBQ stops across the land, along with essays discussing various contentious barbecue debates, such as whether corn is best grilled with or without the husk.
"People are just so deeply passionate about barbecue," ' said Raichlen, "in ways that you just don" t see with other foods. Every region has its own specialty, too.''
Unique to California, according to Raichlen is the tri-tip.
"It" s just not a cut you see that much at all in the rest of the country. But I tell you, it's going to be the next barbecue star across the country. If I could buy futures in tri-tip, I would,'' said Raichlen.
Although he would not admit what regional style of barbecue is his favorite "Are you kidding, I" d be killed no matter what I said,'' he joked he is currently fixated with grilling fruits and vegetables.
"You make corn this way, and I guarantee you" ll never like it any other way,'' he said lathering up the juicy ears of corn with more butter. "And the smoke of the barbecue really brings out the sweetness in fruit in a way no other cooking method can." '
He is also a big proponent of using strong aromatics in his grilling, whether from wood chips, or rosemary branches used as skewers. Hot off the grill were grilled peaches that were skewered with cinnamon sticks.
"The cinnamon sticks impart all that flavor into the peaches," ' said Raichlen.
"The thing about barbecue, too, is that it" s very democratic,'' said Raichlen as we started working on the chicken wings and juicy cobs of corn. "You can have a guy with a $10,000 grill showing off, or a woman with a $20 grill, and they can both make the same incredible food. I was in Vietnam, I remember, and I saw a woman using a hubcap to barbecue." '
BUFFA-CUE WINGS
16 whole chicken wings (about 3 1/2 pounds)
1/2 cup Tabasco sauce or your favorite hot sauce
1/2 cup fresh lemon juice
1/4 cup vegetable oil
2 tablespoons Worcestershire sauce
4 cloves garlic, minced
2 teaspoons coarse salt (kosher or sea)
1 teaspoon freshly ground pepper
Mop Sauce:
8 tablespoons (1 stick) salted butter
1/2 cup Tabasco sauce or your favorite hot sauce
Maytag Blue Cheese Sauce:
4 ounces Maytag Blue Cheese
1 cup mayonnaise (preferably Best Foods)
1/2 cup sour cream
1 tablespoon distilled white vinegar
1/4 cup minced onion
1/2 teaspoon freshly ground black pepper
Coarse salt
Rinse the chicken wings under cold running water and blot them dry with paper towels. Cut the tips off the wings and discard them (or leave the tips on if you don't mind munching a morsel that's mostly skin and bones). Cut each wing into 2 pieces through the joint.
To make the marinade, whisk together the hot sauce, lemon juice, oil, Worcestershire sauce, garlic salt and pepper in a large nonreactive mixing bowl. Stir in the wing pieces and let marinate in the refrigerator, covered, for 4 to 6 hours or as long as overnight, turning the wings several times so that they marinate evenly.
To make the blue cheese sauce, Press the blue cheese through a sieve into a nonreactive mixing bowl. Whisk in the mayonnaise, sour cream, vinegar, onion, and pepper. It's unlikely you'll need salt (the cheese is quite salty already) but taste for seasonings and add a little if necessary. Set aside in the refrigerator.
Just before setting up the grill, melt the butter in a small saucepan over medium heat and stir in the hot sauce.
Set up a grill for indirect grilling by placing coals on one side of the grill. Place an aluminum drip pan on the other side of the grate, and spread soaked wood chips over the coals. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium.
Drain the marinade off the wings and discard the marinade. Brush and oil the grill grate. Place the wings on the grate over the drip pan and cover the grill. Cook the wings until the skin is crisp and golden brown and the meat is cooked through, 30 to 40 minutes. During the last 10 minutes, start basting the wings with some of the mop sauce.
Transfer the grilled wings to a shallow bowl or platter and pour the remaining mop sauce over them. Serve with the blue cheese sauce and celery for dipping and of course plenty of paper napkins and cold beer. Makes 32 wings, about 4 servings.
EASTERN SHORE GRILLED CORN WITH SWEET BUTTER
4 ears sweet corn in the husk
6-8 tablespoons (3/4 to 1 stick) butter, melted
Coarse salt
Freshly ground pepper
Shuck the corn, stripping the husk back as though you were peeling a banana but leaving the husk attached at the stem end (leave the stem on). Holding an ear of corn in one hand, gather the husk together so that it covers the stem and then tie it with a piece of butcher's string. This forms a sort of handle. Remove the corn silk. Repeat with the remaining ears of corn.
When ready to cook, lightly brush each ear of corn with some of the melted butter and season generously with salt and pepper. Arrange the corn directly over the heat so that the husks hang over the edge of the grill (this keeps them from burning) or place a folded sheet of aluminum foil under the husks to shield them. Grill the corn until nicely browned on all sides, 2 to 3 minutes per side (8 to 12 minutes in all), turning with tongs. As the corn grills, baste it again with salt and pepper. Transfer the grilled corn to a platter or plates and serve at once. Makes 4 to 6 servings.
BARBECUED ONIONS
8 Vidalia or other sweet onions (each 14 to 18 ounces)
5 tablespoons unsalted butter
4 slices bacon (preferably artisanal) cut crosswise into 1/4-inch silvers
1/2 cup sweet red barbecue sauce
freshly ground black pepper
Peel the onions. Using a sharp paring knife and working opposite the stem end, cut a cone-shaped cavity in each onion by angling your knife about 1 inch down toward the center and cutting in a circle that is about 2 1/2 inches in diameter. Remove and finely chop the cores.
Cut 8 pieces of aluminum foil, each 2 by 6 inches, and twist them into 2-inch rings. Set each onion on an aluminum foil ring, with the cavity facing up; the rings will hold the onion steady.
Melt 1 tablespoon of the butter in a skillet over medium heat. Add the bacon and chopped onion and cook over medium heat until lightly browned, 3 to 5 minutes. Drain the bacon in a strainer over a bowl. Place a spoonful of the bacon mixture in the cavity of each onion. Cut the remaining 4 tablespoons of butter into 8 equal pieces. Spoon 1 tablespoon of the barbecue sauce into each onion and place a piece of butter on top. Sprinkle some pepper on top of each onion. The recipe can be prepared several hours ahead up to this stage.
Set up a grill for indirect grilling by placing coals on one side of the grill. Place an aluminum drip pan on the other side of the grate, and spread soaked wood chips over the coals. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium.
When ready to cook, place the onions on their aluminum foil rings in the center of grate over the drip pan and cover the grill. Cook the onions until they are golden brown and tender, 40 to 60 minutes. To test for doneness, pinch the side of an onion; it should be squeezably soft. If the filling starts to brown too much before the onions are fully cooked, cover the onions loosely with aluminum foil. Transfer the grilled onions to a platter or place and serve at once. Makes 8 servings.
CINNAMON GRILLED PEACHES
4 large ripe freestone peaches
8 cinnamon sticks (each 3 inches long)
8 fresh mint leaves
4 tablespoons (1/2 stick) unsalted butter
1/4 cup firmly packed brown sugar
1/4 cup dark rum
1/2 teaspoon ground cinnamon
1 pinch salt
peach or vanilla ice cream (optional), for serving
Rinse the peaches and blot them dry with paper towels. Cut each peach in half along the crease, running your knife in a circular motion around the peach and cutting to the pit. Twist the halves in opposite directions to separate them. Using a spoon, pry out and discard the pit. Cut each peach half in half. Using a pointed chopstick or metal skewer, make a starter hole in the center of each peach quarter, working from the pit side to the skin side. Skewer 2 peach quarters on each cinnamon stick, placing a mint leaf between the 2 quarters.
Combine the butter, brown sugar, rum, cinnamon and salt in a saucepan and bring to a boil over high heat. Let the glaze boil until thick and syrupy, about 5 minutes.
When ready to cook, brush and oil the grill grate. Place the skewered peaches on the hot grate and grill until nicely browned, 3 to 4 minutes per side, basting with the rum and butter glaze. Spoon any remaining glaze over the grilled peaches and serve at once. Peach or vanilla ice cream makes a great accompaniment. Makes 4 servings.
1-1/4 cups coarsely grated Jack or sharp white cheddar
1/2 cup sour cream
2 scallions, both white and green parts, trimmed and thinly sliced
1 flame-roasted tomato (see recipe), seeded and finely diced
1/4 cup fresh cilantro leaves
2 to 3 pickled jalapeño chiles (fresh and with seeds for a spicier version), thinly sliced
1/2 teaspoon ground cumin
Salt and freshly ground black pepper, to taste
8 flour tortillas
Preheat grill to medium-high. Combine the cheese, sour cream, scallions, tomato, cilantro, chiles and cumin in a small bowl, and stir to mix. Add salt and pepper.
When ready to cook, lay 4 tortillas out on work surface and spread them evenly with cheese mixture. Press the remaining tortillas on top to make a sandwich. Place on hot grill grate and grill until lightly browned on both sides, 2 to 4 minutes each side, turning carefully with spatula. Cut each quesadilla into 8 wedges for serving. Makes 48 wedges; serves 8 to 12 as appetizer, 4 as light entrée.
From "The Barbecue! Bible" by Steven Raichlen (Workman, $19.95)
FLAME-ROASTED TOMATOES
Mexicans have devised a way for peeling tomatoes. Simply put a fresh ripe tomato on the grill and char it for about 12 minutes, moving it around to cook all sides. The skin will peel off easily, and the tomato will add a smoky flavor to the above recipe.
COCONUT CURRY CHICKEN SATÉS
* 2 gloves garlic, coarsely chopped
* 1 piece (1 inch) fresh ginger, peeled and coarsely chopped
* 1 to 2 Thai chiles, serrano peppers or other hot chiles, seeded and coarsely chopped (leave seeds in for hotter sates)
* 2 teaspoons curry powder
* 1 teaspoon coarse salt
* 1 teaspoon freshly ground black pepper
* 1/4 cup unsweetened coconut milk
* 1 tablespoon fresh lime juice
* 1/2 cup finely chopped fresh cilantro
* 3 pounds chicken thighs, or 2 pounds skinless, boneless chicken breasts
* 1 to 2 tablespoons vegetable oil
* 36 (8-12 inch-long) bamboo skewers
Place the garlic, ginger, chiles, curry powder, salt, pepper, coconut milk and lime juice in a blender (or food processor works), and purée until smooth. Add 1/4 cup cilantro, and gently pulse to mix. Avoid overblending because marinade will turn green.
Rinse chicken under cold running water and blot it dry with paper towels. Pull off and discard skin and cut meat off the bones of the thighs. Using a very sharp knife, cut each thigh into flat strips about 1/8 inch thick, 3 inches long and 1 to 2 inches wide. For chicken breasts, trim off and discard excess fat, then pull off the tenders, if any. Cut the tendons off the tenders and cut each tender in half lengthwise and set aside. Holding your knife on the diagonal, thinly slice the chicken breasts, cutting them on the diagonal of the grain to create strips that are about 1/8 inch thick, 3 inches long and 1 inch wide. Weave each strip of chicken, including the tender halves, like a ribbon on the skewer. The chicken will bunch up as it goes on the skewer; gently spread it out with your fingers.
Arrange 12 of the satés in a single layer in a nonreactive baking dish. Pour one third of marinade over the satés in the dish, leaving the exposed part of the skewers bare. Turn satés to coat both sides, then arrange 12 more satés on top of first layer and repeat until all satés are layered and coated. Let the chicken marinate in the refrigerator, covered for 1 to 2 hours.
Preheat grill to high. When ready to grill, tear off a piece of heavy-duty foil that is roughly as long as the grill is wide. Fold the foil in half lengthwise, and place it on the grate of the grill at the edge closest to you. Arrange the satés on the grate so that they are over the fire but the exposed end of the skewers are resting on the foil shield to keep them from burning. Grill satés until cooked through, 1 to 2 minutes per side, basting them with oil. Transfer the grilled sates to a platter and sprinkle with the remaining 1/4 cup of cilantro. Serve with peanut dipping sauce (recipe below). Makes about 36 satés.
From "BBQ USA"
PEANUT DIPPING SAUCE
* 3/4 cup to 1 cup chicken stock, light cream or unsweetened coconut milk
* 3/4 cup peanut butter
* 1 large garlic clove, minced
* 1 Thai chile or serrano pepper, seeded and minced (leave seeds for hotter sauce)
* 3 tablespoons soy sauce
* 2 tablespoons chopped fresh cilantro
* 1-1/2 tablespoons sugar
* 2 teaspoons minced or grated peeled fresh ginger
* 1 teaspoon ground coriander
* 1/2 teaspoon freshly ground black pepper
Place 3/4 cup of the stock in a saucepan over medium heat. Add the peanut butter, garlic, chile, soy sauce, cilantro, sugar, ginger, coriander, and black pepper and gradually bring to a simmer, whisking as needed to blend. Let sauce simmer until richly flavored, about 5 minutes, whisking occasionally. The sauce should be thick, but able to be poured; add the remaining 1/4 cup of stock if necessary. Taste for seasoning, adding soy sauce, sugar and/or black pepper as needed. Sauce should be highly seasoned, and can be served warm or at room temperature. It will keep in the refrigerator, covered, for several days. Stir to recombine and bring to room temperature before serving. Makes about 1-3/4 cups.
From "BBQ USA"
THE WRAP ON SHRIMP
There's a glut of shrimp right now so it's cheap, and thankfully, there are endless ways to turn dress it up into a grilled appetizer. Wash, shell and devein the shrimp and then wrap it up. Try a slice of scallion and a strip of bacon; or a fresh basil leaf and a strip of prosciutto. Marinate with a garlic olive oil before grilling.
From Steve Raichlen and Bon Appetit magazine.
GRILLED BREAD WITH RED PEPPER BUTTER
* 14 angle-cut slices of baguette, or other long crusty loaf, 1-1/2 inches thick
* 1/3 cup olive oil
* Red pepper butter (recipe below)
Light a hot fire in charcoal grill or preheat gas grill to medium high.
Brush the bread slices evenly with the oil. When fire is hot, lay bread slices on the rack. Cover and grill, turning once, until bread is lightly crisped on both sides, 6 minutes total.
Spread 1 side of each bread with pepper butter, and place bread in basket for guests, or serve butter in a crock and let guests butter their own bread.
RED PEPPER BUTTER
* 1 medium red bell pepper
* 4 tablespoons unsalted butter, softened
* 1/2 cup grated Parmesan cheese
* 2 garlic cloves, chopped
* 1/4 teaspoon salt
* Freshly ground black pepper
Light a hot fire in charcoal grill or preheat gas grill to medium high. When fire is hot, lay the pepper on the rack. Cover and grill, turning the pepper occasionally, until the skin is lightly but evenly charred, about 12 minutes. Steam the pepper in a closed paper bag until cool. Rub away the burned skin, stem and seed the pepper and chop it.
In food processor, combine the chopped roasted pepper, butter, Parmesan cheese, garlic, salt and generous grinding of pepper. Puree until fairly smooth. The butter can be used immediately, and should be served at room temperature. Covered, it will keep for up to 3 days refrigerated, or frozen for up to a month.
(To make garlic bread, omit the red pepper butter and brush the bread with garlic oil before grilling. For garlic oil: stir together in a small bowl 1/3 cup olive oil and 2 garlic cloves that have been crushed through a press. Let stand at room temperature for an hour.)
Bread recipes from "All on The Grill" by the late Michael McLaughlin, used with permission from HarperCollins.
This is the classic, all-American, star-spangled, sweet and tangy barbecue sauce that everyone loves. Just keep an eye on it as it simmers, as it tends to stick to the pot if ignored. The sauce can be made up to 2 weeks ahead, covered and refrigerated.
* 3 tablespoons unsalted butter
* 1 large onion, finely chopped
* 2 cloves garlic, minced
* 1 cup ketchup
* 1 cup American-style chili sauce
* 1/2 cup firmly packed dark brown sugar
* 1/2 cup cider vinegar or fresh lemon juice
* 2 tablespoons steak sauce
* 2 tablespoons spicy brown mustard
* 2 tablespoons Worcestershire sauce
In a heavy-bottomed medium saucepan, melt the butter over medium heat. Add the onion and cook, uncovered, stirring often, until the onion is golden, about 6 minutes. Add the garlic and cook until fragrant, about 1 minute.
Stir in the ketchup, chili sauce, brown sugar, vinegar, steak sauce, mustard and Worcestershire sauce, and bring to a boil. Reduce the heat to low. Simmer, uncovered, stirring often, until slightly thickened, 30 to 40 minutes. Cool completely.
-- From "Barbecues 101" by Rick Rodgers
Let's help our FRiends make their 4th of July BBQ the best! Recipes, Recommendations?
Thanks ctlpdad for getting us going : )
Prep time: 1 hour
Cooking time: about 1 hour
2 tablespoons olive oil
1 large yellow onion, chopped
1 stalk celery, chopped
2 cloves garlic, minced
1 cup ketchup
1/2 cup bourbon
1/2 cup canned reduced-sodium chicken broth
1/4 cup molasses
3 tablespoons cider vinegar
1 tablespoon prepared yellow mustard
Zest and juice of 1 lemon (about 2 teaspoons zest, 4 1/2 teaspoons juice)
1/4 to 1/2 teaspoon hot red pepper sauce
1 boiler-fryer (3 to 3 1/2 pounds), quartered
1. In a medium-size saucepan over moderate heat, heat oil 1 minute. Add onion and celery and sauté, stirring occasionally, until soft -- about 5 minutes. Add garlic and sauté 2 minutes more.
2. Add ketchup, bourbon, stock, molasses, vinegar, mustard, lemon zest and juice, and hot red pepper sauce and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, for 20 minutes; set aside or cool, store in a container with a tight-fitting lid, and refrigerate for up to 3 days.
3. Gently pull the skin back from the chicken to expose the flesh but do not tear or remove it. Place in a large self-sealing plastic bag, add 1/2 the sauce, seal, and refrigerate for at least 4 hours or overnight, turning occasionally. Refrigerate remaining sauce until ready to use.
4. Preheat the grill or broiler. Removed chicken from bag, reserving sauce. Smooth chicken skin back into place and arrange chicken, skin side down, 5 inches above a drip pan over glowing coals. Cover the grill, leaving the vents halfway open (or adjusting for the wind and outdoor temperature. Cook chicken, turning once, until both sides are browned -- 15 to 20 minutes. Brush chicken generously with sauce and continue grilling and basting, turning once, until the meat near the thigh bone is no longer pink when cut -- 25 to 30 minutes more. Note: To broil in the oven, place chicken, skin side down, 7 to 9 inches from the heat and broil 5 minutes more. Turn chicken and continue broiling and basting about 15 minutes more.
5. Meanwhile, in a small saucepan over low heat, heat the refrigerated sauce from Step 3 until hot and bubbly. Serve as a dipping sauce with the barbecued chicken.
Makes 4 servings.
Per Serving: Calories 746; Total Fat 29 g; Saturated Fat 7 g; Protein 44 g; Carbohydrates 52 g; Fiber 2 g; Sodium 929 mg; Cholesterol 141 mg
Jamaican Jerk Chicken
Prepare as directed at right, but use the following sauce: 1/4 cup olive oil, 2 minced cloves of garlic, 2 tablespoons each white wine vinegar, lime juice, and grated fresh ginger, 1 tablespoon molasses, 1 teaspoon each hot red pepper sauce, salt, and ground all spice, and 3/4 teaspoon ground cinnamon. Use sauce to marinate and baste the chicken. Makes 4 servings.
Tar-Heel Barbecued Chicken
Prepare as directed at right, but use the following sauce: 6 tablespoons cider vinegar, 2 tablespoons each vegetable oil and firmly packed light brown sugar, 2 minced cloves garlic, and 1 teaspoon each red hot pepper sauce and salt. Let sauce stand at room temperature for several hours before using to marinate the chicken. Makes 4 servings.
1 1/2 lbs new or small red potatoes, halved or quartered
2 eggs
2 stalks celery, diced
1 small cucumber, peeled, seeded, and diced
4 scallions, sliced
1/2 cup plain nonfat yogurt
1/4 cup low-fat sour cream
1/4 cup low-fat mayonnaise
2 tbsp red wine vinegar
1 tbsp Dijon mustard
1/8 tsp each salt and pepper
2 tbsp chopped parsley
1. Place the potatoes in a steamer basket and set in a large saucepan over about 1 inch of cold water. Cover the pan and bring the water to a boil over moderately high heat. Steam the potatoes 10 to 15 minutes or until tender. Transfer to a large bowl.
2. Meanwhile, place the eggs in a saucepan and cover with cold water. Bring to a boil over moderate heat and simmer about 8 minutes. Drain and place under cold running water. When cool, peel off the shells and coarsely chop. Add to potatoes along with the celery, cucumber, and scallions.
3. Make the dressing: In a small bowl, combine the yogurt with the sour cream, mayonnaise, vinegar, mustard, salt, and pepper.
4. Pour the dressing over the potatoes, eggs, and vegetables. Add the parsley and toss to coat well. Either serve at room temperature or cover and refrigerate until ready to serve.
Sounds like John Kerry has a new cookbook out.
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