Weber BBQ

SeaFood

Cedar-Planked Salmon on the Grill

Simple is divine. This very old method of cooking fish celebrates the pure, clean taste of fresh salmon.

1		whole salmon fillet, 18 inches long (about 2-1/2 pounds)
1		tablespoon lemon zest (zest of 1 lemon)
3		sprigs fresh dill, snipped
		Salt and pepper
		Lemon wedges

 

Immerse an untreated, 20-inch cedar plank suitable for cooking use in water; soak at least 1 hour or up to 1 day. Place salmon fillet, skin side down, on soaked plank. Sprinkle with lemon zest, dill, salt, and pepper.

Place planked salmon in center of cooking grate. Grill 25 to 30 minutes or until salmon is opaque in center and flesh flakes easily with a fork. Garnish with lemon wedges.

Makes 4 to 6 servings.

Note: Make sure the plank you choose is virgin cedar. Buy one specially made for food preparation, usually sold in cookware stores.

Curried Lobster

A decadent foray into the sweet and zesty, this lobster recipe is excellent for parties.

1/2		cup butter (1 stick)
1-1/2		teaspoons Madras curry powder
2		teaspoons finely chopped red finger chile pepper
		Salt and pepper
4		frozen lobster tails, 6 to 8 ounces each, thawed and cleaned
1/4		cup lime juice (juice of 2 limes)

 

In a small saucepan melt butter. Add curry powder and chile pepper; heat for 1 to 2 minutes. Add salt and pepper to taste.

Rinse lobster tails and pat dry. Turn lobster tails shell side down. To expose meat, cut lengthwise through bottom shell with kitchen shears or sharp knife. Bend tail along cut to crack open shell a little wider. (You can also cut bottom shell lengthwise along each side and remove.) Sprinkle 1/2 tablespoon lime juice on meaty portion of each lobster tail. Spread 1 tablespoon of butter mixture on each lobster tail. Reserve remaining butter mixture.

Place lobster tails shell side down on center of cooking grate. Grill 8 to 10 minutes or until meat is opaque. Serve with remaining butter mixture, if desired.

Makes 4 servings.

Note: Madras curry powder is a sweeter blend than standard curry powder, sometimes available in the spice section of the grocery store. If you can’t find Madras curry powder at your local grocer’s, add a pinch of sugar with the regular curry powder.

 

Grilled Cumin-Scallop Salad

A light and refreshing seafood salad to revive you after a long day in the sun—or better yet, prepare this seaside on a portable grill.

8		tablespoons olive oil, divided
1-1/2		tablespoons white wine vinegar
2		teaspoons freshly ground cumin seeds
		Salt and pepper
1		pound sea scallops
4		green onions, trimmed and chopped
1		large tomato, peeled, seeded, and chopped
1		head Bibb lettuce (about 1/4 pound)

 

In a medium bowl combine 6 tablespoons of the oil, vinegar, cumin, and salt and pepper to taste. Cover and store in refrigerator until chilled.

Thread scallops on skewers; brush with remaining 2 tablespoons oil. Place skewers in center of cooking grate. Grill 6 to 8 minutes or until scallops are opaque, turning once halfway through grilling time.

Remove scallops from skewers; allow to cool. Add scallops, green onions, and tomato to chilled dressing; toss well. Serve on a bed of Bibb lettuce on individual plates.

Makes 4 servings.

Note: If using wooden skewers, soak in water thirty minutes before using so ends won’t burn during grilling time.

 

Grilled Lemon Lobster

Just the right amount of seasoning to optimize the sweet, delicate flavor of tender lobster!

4		frozen lobster tails (4 to 6 ounces each), thawed
1/2		cup butter, melted
2		tablespoons lemon juice
1		tablespoon chopped fresh parsley
2		teaspoons finely grated lemon zest
1		teaspoon white wine Worcestershire sauce
2		drops hot pepper sauce

 

Rinse lobster tails and pat dry. Split lengthwise through back shell and lobster meat to separate in half.

Combine remaining ingredients; brush on lobster meat.

Place lobster tails shell side down in center of cooking grate. Grill 8 to 10 minutes or until meat is opaque. Serve lobster with remaining butter sauce.

Makes 4 servings.

Note: Two 1-pound live whole lobsters may be used in place of frozen tails. To prepare live lobsters: pick up 1 lobster at a time, hold the body near the top, and plunge headfirst into 6 quarts of boiling water. Return water to a boil; reduce heat, cover, and simmer for 5 minutes. Using tongs, lift lobster from pot and let cool briefly. Repeat with other lobster. Split lobsters lengthwise through back shell. Remove and discard stomach sac, intestinal vein, green tomalley (liver) and any coral-colored roe from each lobster. Rinse lobsters well and drain.

Grilled Salmon with Green Goddess Dressing

There are a couple of key points here. Make sure you leave the salmon grilling on the flesh side long enough that it comes easily off the grill. And don’t forget the anchovies in the sauce; they make all the difference in flavor. The chef at San Francisco’s Palace Hotel created the sauce in the 1920s to honor actor George Arliss, who was performing locally in a play called “Green Goddess.”

For the dressing:

1/3		cup mayonnaise
1/4		cup sour cream
1/4		cup finely chopped fresh parsley
2		tablespoons finely chopped fresh chives
1		tablespoon minced scallions
1		tablespoon tarragon vinegar
2		teaspoons fresh lemon juice
3		anchovy fillets, minced
4		salmon fillets (with skin), 6 to 8 ounces each and about 1 inch thick
		Kosher salt
		Freshly ground black pepper
		Extra-virgin olive oil

 

To make the dressing: In a food processor blend the dressing ingredients together.

Season the flesh side of the salmon fillets with salt and pepper to taste. Generously brush or spray the flesh with olive oil. Grill the fillets, flesh side down, over Direct Medium heat until you can lift them with tongs off the grate without sticking, 7 to 8 minutes. Turn the fillets and finish cooking them, skin side down, for 2 to 3 minutes. Slide a spatula between the skin and flesh, and transfer the fillets to serving plates. Spoon the dressing over the fillets. Serve immediately.

Makes 4 servings.

 

Mediterranean Sea Bass

From: Weber’s Big Book of Grilling

This recipe is all about Provence, and these are the ingredients that make the region’s food sing. Keep it simple and enjoy. (Suitable substitutes: red snapper, striped bass.)

For the paste:

3		tablespoons extra-virgin olive oil
1		tablespoon finely chopped fresh basil
1		tablespoon finely chopped fresh thyme
2		teaspoons dried lavender
1		teaspoon minced garlic
1/2		teaspoon kosher salt
1/4		teaspoon freshly ground black pepper
4		skinless Chilean sea bass fillets, about 6 ounces each and 1 inch thick
		Lemon wedges (optional)

 

To make the paste: In a small bowl whisk together the paste ingredients.

Spread the paste evenly on both sides of the fish fillets. Grill over Direct High heat until the flesh is opaque throughout and starting to flake, 5 to 7 minutes, turning once halfway through grilling time. Serve warm and garnish with lemon wedges, if desired.

Makes 4 servings.

N’Awlins Barbecue Shrimp

From: Weber’s Big Book of Grilling

The herbs and spices of this peel-and-eat shrimp taste great on a bed of rice pilaf. And you can forget about being dainty—this one’s a finger-lickin’ feast!

For the marinade:

6		tablespoons unsalted butter
2		teaspoons minced garlic
1		tablespoon fresh lemon juice
2		teaspoons finely chopped fresh thyme
2		teaspoons paprika
1/2		teaspoon kosher salt
1/4		teaspoon cayenne
1/4		teaspoon turmeric
32		large shrimp (about 1-1/2 pounds), in their shells

 

To make the marinade: In a small sauté pan over medium heat, melt the butter. Add the garlic and cook, stirring occasionally, until soft, 2 to 3 minutes. Remove from the heat and add the remaining marinade ingredients. Stir and allow to cool at room temperature.

Using a sharp knife split open the back of each shrimp and devein it. Place the shrimp in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 20 to 30 minutes.

Remove the shrimp from the bag and discard the marinade. Grill over Direct High heat until the shrimp are just opaque in the center and firm to the touch, 2 to 4 minutes, turning once halfway through grilling time. Remove from the grill and serve warm or at room temperature with rice, if desired.

Makes 4 servings.

Sweet and Spicy Shrimp Kabobs

Great zippy flavor and perfect finger food for entertaining.

1/4		cup honey
1		tablespoon minced canned chipotle chile pepper in adobo sauce
1/2		teaspoon kosher salt
1		pound jumbo shrimp, shelled and deveined
2		tablespoons minced fresh cilantro

 

In a large bowl, combine the honey, chile pepper, and salt. Add the shrimp and toss to coat. Cover and marinate at room temperature for 20 minutes or in the refrigerator for 1 hour. Remove from the marinade and discard any remaining marinade.

Thread the shrimp through the tail and head (2 or 3 per skewer) onto small skewers.

Grill over Direct High heat for 2 to 4 minutes, turning once halfway through grilling time. Arrange skewers on a serving dish and sprinkle with the cilantro.

Makes 6 to 8 servings.

Pepper-Crusted, Maple-Glazed Salmon

This easy marinade creates a candied salmon fillet that melts in your mouth under a black pepper crust. This recipe is from our friend Bob Blumer, author of The Surreal Gourmet cookbook series.

For the marinade:

3/4		cup maple syrup
1/4		cup soy sauce
4		salmon fillets, about 6 ounces each, skin removed
1/4		cup cracked black pepper
		Vegetable oil spray

To prepare the marinade: In a small bowl whisk together the syrup and soy sauce. Pour the marinade into a large plastic resealable bag, and add the fillets. Press out the air and seal the bag tightly, then turn the bag several times to distribute the marinade Set in a large bowl and refrigerate for as long as possible (a minimum of 4 hours, but ideally 24 hours to do it justice). Turn salmon every few hours.

Place pepper on a small plate. Remove salmon from marinade and generously spray both sides of each fillet with oil. Pat top side only into cracked pepper to coat. Grill fillets, pepper side up, over Direct High heat for about 6 minutes, turning once halfway through grilling time. Avoid overcooking the fillets. Salmon is best when the color has turned to a pale pink, but the fish is still moist throughout. Serve immediately on warmed plates.

Makes 4 servings.

Note: When multiplying the recipe for larger groups, it is not necessary to increase the marinade proportionately. Just mix enough marinade (in the same 3 parts maple syrup to 1 part soy sauce proportions) to cover all the fillets.

le secret:The longer the salmon marinates up to 48 hours) the better it is.

tips for advance prep:Although the fish can be placed in its marinade up to 48 hours in advance, it should only be peppered and cooked just before serving.

 

Red Snapper with Pineapple-Peach Salsa and Mango “Guacamole”

Tropical flavors mingle with just enough chile to make this light snapper dish exotically intriguing.

For the snapper:

2		red snapper fillets, 1 to 1-1/4 pounds each, skin on
1/4		cup fresh orange juice
1-1/2		teaspoons olive oil
1-1/2		teaspoons salt
1/4		teaspoon black pepper
1/4		teaspoon paprika
3		cloves garlic, minced

For the salsa:

1		fresh pineapple, sliced, cored, and peeled
2		medium peaches, peeled, halved, and pitted
1		small onion, diced
2		jalapeño chiles, seeded and diced
8 to 10		sprigs fresh cilantro, chopped
		Salt
		Sugar and/or lime juice, if needed

For the mango ‘guacamole’:

3		ripe mangos
1/2		small onion, very finely chopped
1		jalapeño chile or habanero chile, seeded and finely chopped
1		ripe tomato, cored and finely chopped
1		clove garlic, minced
2		teaspoons chopped fresh mint
1/2		teaspoon salt
5		sprigs parsley, chopped
		Olive oil for brushing fillets
		Warm flour tortillas

 

To prepare the snapper: Rinse fish and pat dry. Combine orange juice, oil, salt, pepper, paprika, and garlic in a resealable plastic bag. Add fish and seal bag; turn to coat fish. Marinate in the refrigerator for 1 to 2 hours.

While fish is marinating, make the salsa: Place the pineapple rings and peach halves in the center of the cooking grate and grill 5 to 7 minutes, turning once halfway through cooking time. Remove from grill and allow to cool. Dice and place in a small bowl. Add the onion, jalapeño, and cilantro; mix well. Season with salt. Adjust tartness with either sugar or lime juice. Let rest for 30 to 60 minutes before serving so flavors can blend.

To make the “guacamole”: Peel mangos and cut fruit off each side and ends of the pit. In a medium-sized bowl, mash mango with a fork and combine with the remaining guacamole ingredients until well mixed but still lumpy. Chill until ready to serve.

Remove fish from marinade and blot on a paper towel. Lightly brush both sides of fish with oil to prevent sticking to cooking grate. Place fish skin side down in center of cooking grate. Grill 8 to 10 minutes or until fish is opaque and flakes with a fork, turning once halfway through grilling time. Remove from grill and serve with the salsa, guacamole, and tortillas.

Makes 6 servings.

Note: Always wear gloves when handling chiles, especially the extra hot habanero, and be careful not to get any in your eyes. Wash hands thoroughly after handling chiles and keep chiles out of the reach of children.

 

Scallop and Spinach Salad

The smokiness of a bacon dressing works in harmony with the grilled corn and scallops here. Serve the dressing slightly warm to wilt the spinach and warm the other vegetables. Note: The corn is grilled over Direct Medium heat and the scallops over Direct High heat.

2		ears fresh sweet corn, in their husks
4		strips bacon, crumbled
1/3		cup bacon drippings
2		cloves garlic, minced
1		shallot, minced
2		tablespoons sherry wine vinegar
16		large sea scallops (about 1 pound)
		Extra-virgin olive oil
		Kosher salt
		Freshly ground black pepper
1/2		pound (8 ounces) baby spinach leaves
2		tomatoes, cut in wedges
1		avocado, sliced

Soak the corn in cold water for 30 minutes or more. If necessary, use a weight to keep the ears submerged. Drain. Grill the corn over Direct Medium heat for 20 to 25 minutes, turning three or four times during grilling time. Remove from the grill and allow to cool slightly. When cool enough to handle, carefully pull back the husks and remove the silk. With a sharp knife, cut the kernels from the cobs. Set aside.

In a 9- or 10-inch skillet over medium heat, fry the bacon until the fat is rendered and the bacon is crisp, 10 to 12 minutes. Remove the bacon and set aside on paper towels to drain. Remove all but 1/3 cup of the fat from the bacon drippings in the skillet. Add the garlic and shallot and cook over medium heat until translucent, 2 to 3 minutes. Add the sherry wine vinegar and continue cooking over low heat for 3 more minutes. Set aside.

Wash the scallops and remove the small, tough side muscle. Place in a medium bowl. Add enough olive oil to lightly coat. Season with salt and pepper. Grill over Direct High heat until just opaque in the center, 4 to 6 minutes, turning once halfway through grilling time.

In a large bowl combine the spinach leaves and dressing. Toss to evenly coat the spinach. Divide among four plates and add tomato wedges, avocado slices, corn, and scallops. Crumble a piece of bacon over each salad. Serve warm.

Makes 4 servings.

 

Sea Bass with Roasted Pepper Vinaigrette

Make a connection to the Mediterranean with this easy dish of delicious ingredients. Prepare the colorful vinaigrette hours ahead and then spoon it over the hot, grilled fish just before serving.

For the vinaigrette:

3		bell peppers, preferably red, yellow, and orange
3		tablespoons extra-virgin olive oil
2		tablespoons fresh orange juice
2		tablespoons finely chopped Italian parsley
1		tablespoon fresh lemon juice
1/2		teaspoon minced garlic
1/2		teaspoon ground cumin
1/4		teaspoon kosher salt
1/4		teaspoon freshly ground black pepper
1/4		teaspoon Tabasco sauce
4		skinless sea bass fillets, about 6 ounces each and 1 inch thick
		Extra-virgin olive oil
		Kosher salt
		Freshly ground black pepper

To make the vinaigrette: Grill the bell peppers over Direct High heat until the skins are evenly charred on all sides, 10 to 12 minutes, turning every 3 to 4 minutes. Remove from the grill and place in a paper bag; close tightly. Let stand 10 to 15 minutes to steam off the skins. Remove the peppers from the bag and peel away the charred skins. Cut off the tops and remove the seeds. Cut the peppers into 1/4-inch strips and set aside. In a medium bowl, whisk together the remaining vinaigrette ingredients. Add the peppers and set aside for as long as 1 day.

Lightly brush or spray the fish fillets with olive oil. Season them with salt and pepper to taste. Grill over Direct High heat until the flesh is opaque in the center, 5 to 7 minutes, turning once halfway through grilling time. Remove from the grill and serve warm with the roasted pepper vinaigrette spooned over the top.

Makes 4 servings.

Simple Salmon

From: Weber’s Big Book of Grilling

In a rush? Relax. This flavor kick is a lifesaver on hectic weekdays-but don’t be surprised if you find yourself serving it up to friends on the weekend, too.

For the marinade:

1/4		cup extra-virgin olive oil
1/4		cup soy sauce
1/4		cup Dijon mustard
3		tablespoons prepared horseradish
2		tablespoons light brown sugar
1		teaspoon rice vinegar
6		salmon fillets (with skin), about 6 ounces each and 1 inch thick

 

To make the marinade: In a medium bowl, whisk together the marinade ingredients until smooth.

Place the salmon fillets in a large, resealable plastic bag and pour in all but 1/3 cup of the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 15 to 30 minutes.

Remove the fillets from the bag and discard the marinade. Grill the fillets, skin side down, over Indirect High heat until opaque throughout, 10 to 12 minutes. During the last 2 minutes of grilling time, brush the fillets with the 1/3 cup reserved marinade. Slide a spatula between the skin and flesh and transfer the fillets to serving plates. Serve warm.

Makes 6 servings.

Smoky Lobster Tails and Corn on the Cob

From: Weber’s Art of the Grill

Ah, the unmistakable luxury of grilled lobster tails. It’s hard to believe they’re so simple to make. If you use skewers, the tails will not curl while cooking. Grilled sweet corn and pure drawn butter make this a summertime favorite.

1		cup (8 ounces) unsalted butter
4		ears of corn, in husks and silks trimmed
4		lobster tails, about 1/2 pound each
		Kosher salt
		Freshly ground black pepper

In a small saucepan over medium-high heat, melt the butter until foam rises to the top and the milk solids settle at the bottom. Remove from the heat. Using a spoon, carefully skim off the foam. Pour the clarified (drawn) butter into another small saucepan, being careful to leave behind the milk solids. Keep warm over low heat.

Place the corn in a deep container, cover with cold water and soak at least 1 hour. Remove the corn from the container; shake to remove excess water. Grill the corn over Indirect Medium heat for 25 to 30 minutes, turning several times. Use gloves to remove husks and silk.

Place each lobster tail, shell side down, on a cutting board. Using a sharp knife or kitchen shears, cut lengthwise through the center of the tough underside of the tail, but do not cut into the flesh. Thread two skewers lengthwise through the flesh of each tail. Brush the flesh lightly with some drawn butter. Season with salt and pepper to taste.

Grill, shell side down, over Direct Medium heat just until the flesh turns opaque and the shell is bright red, 10 to 12 minutes.

Using a large knife split each lobster tail lengthwise through the shell to better expose the flesh. Serve warm with the corn and the remaining drawn butter

Makes 4 servings

 

Tangerine Lobster Tails

Bright citrus and succulent shellfish make a special occasion dinner that sparkles.

1		cup butter
		Juice of 2 tangerines
4		coldwater lobster tails, about 6 ounces each

 

In a small saucepan over very low heat melt the butter. After the butter has melted, skim off all the foam. Add the tangerine juice, whisk and set aside.

Using poultry shears, split the lobster tails in half by cutting the shell down the middle on both sides, and then, with a sharp knife slice the lobster meat in half. Place the lobster tails in a large, resealable plastic bag and pour in 1/2 cup of the tangerine butter. Reserve the remaining tangerine butter. Press the air out of the bag and seal the bag tightly. Turn the bag several times to distribute the tangerine butter, place the bag on a plate, and refrigerate for 10 to 20 minutes, turning the bag once or twice.

Remove the lobster tails from the bag and discard the butter in the bag. Grill over Direct Medium heat, meat side down, for 8 to 10 minutes, turning and basting with some of the remaining tangerine butter once halfway through grilling time. Remove from the grill and serve hot with the remaining tangerine butter on the side.

Makes 4 servings.

Asian Grilled Shrimp
Yield: 4

Ingredients:

Asian Grilled Shrimp

· 1 lb. shrimp

· 1 tsp of sesame oil (5ml)

· 1 tbsp of rice wine (15ml)

· 1 tbsp soy sauce (15ml)

· 1 tbsp of honey (15ml)

· 1 tbsp of sesame seeds (15ml)

· 2 teaspoons five spice powder (10ml)

· 3 x garlic cloves, whole, smashed

· 4 slices of fresh ginger

Directions:

Asian Grilled Shrimp

1. Combine all of the ingredients in a sealable bag and mix well. Leave to marinate for 30 minutes.

2. Preheat the grill to high heat.

3. Oil the grill. Remove the shrimp from the marinade and place directly on the grill. Cook for 2 minutes per side until pink.

4. Place remaining marinade in a saucepan and bring to a simmer. Reduce by half and drizzle over cooked shrimp.

Meat
Spicy Grilled Chicken

Amount	Ingredient
2	boneless, skinless chicken breast
2 tablespoons + 1/4 cup	medium flavored salsa
2 tablespoons + 1/4 cup	Zesty Italian salad dressing
2 slices	mozzarella cheese

Preparation Instructions:

In a plastic bag combine the 2 tablespoons medium flavored salsa and 2 tablespoons Zesty Italian salad dressing. Add chicken. Let marinate for at least 1-2 hours in the fridge. I let mine marinate all day.

Remove chicken and discard marinade. Place chicken on gas grill over low heat. I cooked for 30-45 minutes or until chicken breast has an internal temperature of at least 170 degrees. (Cooking time depends on how big the chicken breast are).

While chicken is cooking, heat remaining salsa and dressing over low heat.

When chicken is about done, lay a slice of cheese on top of the chicken until melted.

Serve over rice and top with heated sauce.

Comments from LaDonna: It’s spicy, but not too spicy. Really really good. The original recipe came in our ONG bill. I tweaked it just a tad.

Apple Glazed Roasted Ham

Ham

• 12 lb. cooked ready to eat ham

Rub

• 2 tbsp of ground black pepper (30ml)
• 2 tbsp of paprika (30ml)
• 2 tbsp of brown sugar (30ml)
• 1 tbsp of celery salt (15ml)
• 1 tsp of dry mustard (5ml)
• 1/2 tsp of cayenne (2.5ml)

Glaze

• 2/3 cup of apple sauce (167ml)
• 3 tbsp of orange juice (45ml)
• 1 tbsp of grated ginger(15ml)
• 1/4 tsp of dry mustard (1.25ml)
• Pinch of ground cloves
• Pinch of cinnamon

Directions:

Ham

• Place 1/3 of the wood chips in water to soak for ½ hour.
• Preheat your grill to high on one side. Leave the other side off.
• Prepare a smoke package. Squeeze the excess water from half of the soaking wood chips and place them at the center of a large piece of foil. Add half of the dry wood chips and mix. Close the foil around the wood chips to create a sealed package. Using a fork, poke holes in both sides of the package for the smoke to escape. The more holes – the more smoke. Repeat this process again to make a second smoke package.
• Place the wood chip pack directly over the heat source and wait for smoke. Once you have smoke, reduce the heat under the package. Let the barbecue come to 200-220 °F (100-110 °C).
• Cook the ham using indirect heat. Place the ham on the far side of the grill where there is no direct heat. Leave to smoke for 3 hours. Half way through, change the smoke package for a fresh package
• Tent the finished ham with foil for 10 minutes before carving.

Rub

• Combine all of the rub ingredients into a bowl and rub vigorously into the ham. Place the ham into a large sealable plastic bag, close and leave to rest overnight. Remove from fridge and let come to room temperature ( 45minutes)

Glaze

• Prepare the glaze. Place all of the ingredients in to a heavy bottomed sauce pan over medium high heat. Stir until melted. Bring to a boil and reduce heat to simmer for 10 minutes. Let stand for 30 minutes. Reheat before using on the ham.

· With 1 hour left to go, start the glazing process. Brush the glaze liberally onto the meat. Repeat 30 minutes later.

Asian Chicken Thighs With Black Bean Sauce

Yield: 6

Ingredients:

Asian Chicken Thighs With Black Bean Sauce

• 12 x boneless, skinless chicken thighs

Marinade

• 3 tbsp dry sherry (45ml)
• 2 tsp Soya sauce (10ml)
• 1 tsp white sugar (5ml)

Black Bean Dipping Sauce

• 1/2 cup black bean sauce (125ml)
• 1 tsp grated fresh ginger (5ml)
• 2 x green onions sliced thin
• 1/4 cup Chinese beer (60ml)
• 1 tbsp white sugar (15ml)

Directions:

Asian Chicken Thighs With Black Bean Sauce

1. Mix marinade ingredients until well combined. Pour over chicken and refrigerate for 30 minutes.

2. Preheat barbeque grill to 350°F/176°C or medium heat.

3. Remove chicken from marinade and pat dry. Discard left over marinade.

4. Place chicken on a well oiled grill.

5. Allow chicken to cook for 4 minutes per side or until cooked through and golden brown. Remove from grill. Lightly cover with foil and allow the chicken to rest for 5 minutes before serving. Serve with Black Bean Dipping Sauce.

6. To prepare Black Bean Dipping Sauce, mix all sauce ingredients in a small bowl. Serve with Asian chicken thighs.

Smokin’ Hot Buffalo Wings

8 Pounds fresh chicken wings
salt
cayenne pepper
3/4 Cup butter
1 1/2 Cups Frank’s Original Hot Sauce

I made this for the Boston area Chileheads Hotluck on October 27, 1996 and it turned out pretty good, if I do say so myself.

Sprinkle the chicken wings liberally with salt and cayenne. Put into the smoker at 200 degrees for three hours smoking with a combination of hickory and cherry wood. If you want the skin crispy, grill them for a few minutes to crisp them up.

Remove wings from smoker and cut apart the “drumstick” and wing sections discarding the wing tips. Combine the butter and hot sauce in a sauce pan and heat until steaming.

Pour the sauce over the wings and enjoy!

Buffalo-Style Ribs with Blue Cheese Dressing

What could be better than hot and spicy grilled ribs? Dip them in this creamy dressing and you’ll find out!

For the ribs:

1/4		cup cider vinegar
1/4		cup olive oil
1/4		cup Worcestershire sauce
2 to 3		tablespoons hot pepper sauce
1		tablespoon brown sugar
1 to 2		slabs pork back ribs (about 1 to 3 pounds)

For the dressing:

1/4		cup mayonnaise
1/4		cup sour cream
2		ounces blue cheese, finely crumbled
1		clove garlic, minced
1 to 2		tablespoons milk
1/2		teaspoon Worcestershire sauce
1/8		teaspoon freshly ground black pepper
		Salt and pepper

 

Prepare the ribs: In small bowl, whisk together vinegar, oil, Worcestershire sauce, hot pepper sauce, and brown sugar. Place ribs in a resealable plastic bag; pour marinade mixture over ribs, turning to coat ribs, and close bag. Marinate in refrigerator 4 hours or overnight, turning occasionally to distribute marinade.

Meanwhile, make the dressing: Combine all dressing ingredients and refrigerate until ready to serve.

Remove ribs from marinade; reserve marinade. In small saucepan, bring reserved marinade to boil; boil at least 1 minute at a full rolling boil.

Place ribs in center of cooking grate. Grill 30 to 35 minutes or until tender, turning occasionally and brushing with boiled reserved marinade. Season ribs with salt and pepper to taste. Cut ribs into individual portions and serve with dressing.

Makes 4 to 6 servings

Hot, Sweet, and Sticky Chicken Wings

From: Weber’s Big Book of Grilling

The perfect snack to whet that picnic appetite, this one covers all the taste bud zones.

For the marinade:

1/2		cup ketchup
1/4		cup balsamic vinegar
2		tablespoons dark brown sugar
4		teaspoons granulated garlic
4		teaspoons Worcestershire sauce
3		teaspoons Tabasco sauce
2		teaspoons Dijon mustard
2		teaspoons paprika
2		teaspoons chili powder
20		chicken wings, wing tips removed
		Extra-virgin olive oil

 

To make the marinade: In a medium bowl whisk together the marinade ingredients.

Rinse the chicken wings under cold water and pat dry with paper towels. Place in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 6 hours, turning occasionally.

Remove the wings from the bag and discard the marinade. Lightly brush or spray the wings with olive oil. Sear over Direct Medium heat until well marked, 4 to 6 minutes, turning once halfway through searing time. Continue grilling over Indirect Medium heat until the meat is no longer pink at the bone, 8 to 10 minutes. Serve warm.

Makes 6 to 8 servings
Arabian Nights Grilled Herbed Chicken

The yogurt and fresh herbs make this chicken so moist, flavorful, and low-fat, you’ll make this recipe often!

1/2		cup finely chopped flat leaf parsley
1/2		cup finely chopped fresh fennel tops or 2 teaspoons dried fennel seed
1/2		cup finely chopped green onions
1		8-ounce carton nonfat plain yogurt
		Salt and pepper
1		chicken, about 3 pounds, butterflied
1		teaspoon olive oil

 

Combine parsley, fennel, onions, yogurt, in a glass bowl. Season with salt and pepper to taste. Cover and chill until ready to use.

Remove excess fat from chicken. Rinse and pat dry. To butterfly chicken, use poultry shears or a sharp knife to split the bird lengthwise along one side of the backbone. With the breast side up, pull the body open, pressing down firmly on the breast until the rib bones crack and the bird lays reasonably flat.

Place fingers between the skin and meat of the chicken to separate and make space for the herb mixture. Place herb mixture under chicken skin, pushing it in gently under skin until all parts of meat are covered. Massage the chicken to evenly distributed herb mixture under the skin. Let sit at least 30 minutes or overnight in the refrigerator.

Brush chicken skin lightly with oil; season with salt and pepper to taste. Place breast side up in center of cooking grate and grill for 45 to 55 minutes or until the juices run clear and the skin is crisp. It is not necessary to turn chicken.

Makes 4 servings.

Note: In a hurry? Have your butcher butterfly the chicken for you.

Appetizers, Desserts
Italian-Style Grilled Corn on the Cob

An easy to get great flavor from a summertime favorite. You may never eat plain corn again!

4		ears fresh sweet corn, in husks
3 to 4		tablespoons olive oil or melted butter
1		tablespoon chopped fresh oregano
1		tablespoon chopped fresh parsley
1/4		cup grated Parmesan cheese
		Salt and pepper

 

Soak corn in cold water for 30 minutes; drain. Meanwhile combine oil, oregano, and parsley; set aside.

Pull back husks on each ear of corn, leaving husks attached at base. Remove corn silk. Brush corn with seasoned oil. Fold husks back around corn; tie at top with string or strip of corn husk.

Place corn in center of cooking grate. Grill 12 to 14 minutes, turning once halfway through grilling time. Carefully remove husks. Sprinkle corn with cheese; season with salt and pepper to taste.

Makes 4 servings.

Mashed Sweet Potatoes with Grilled Onions

From: Weber’s Big Book of Grilling

How sweet it is! This easy recipe uses the grill to reinvent a traditional holiday side dish. Choose similar-sized potatoes for even cooking. Note: The sweet potatoes are grilled over Indirect Medium heat and the onion slices over Direct Medium heat.

4		pounds sweet potatoes, scrubbed
1		large yellow onion, cut into 1/2-inch slices
		Extra-virgin olive oil
		Kosher salt
		Freshly ground black pepper
3/4		cup unsalted butter, softened

 

Grill the sweet potatoes over Indirect Medium heat until tender when pierced with a fork, about 1 hour, turning three or four times during grilling time. Remove from the grill and allow to cool slightly.

When cool enough to handle, cut the potatoes in half lengthwise. Remove and discard the skins. Place the potatoes in a medium bowl and cover with aluminum foil.

Brush or spray the onion slices with olive oil and season with salt and pepper. Grill over Direct Medium heat for 10 to 12 minutes, turning once halfway through grilling time. Remove from the grill and allow to cool, then cut into 1/4-inch dice.

Using a heavy-duty mixer or potato masher, mash the potatoes with the butter until smooth. Add the diced onions and mix well. Season with more salt and pepper, if desired.

Serve warm.

Makes 8 to 10 servings.

Picnic Potato Salad

Amount	Ingredient
6 cups	peeled, diced, cooked potatoes
1/3 cup	vinegar or lemon juice
1/3 cup	chopped green onions
1/4 cup	butter, melted
1 tablespoon	chopped fresh dill, or to taste
1 teaspoon	sugar
1 1/2 cups	sliced celery
1 1/4 cups	sour cream
3/4 cup	chopped orange or red pepper

 

Preparation Tips:

Combine potatoes, vinegar or lemon juice, onions, melted butter, dill and sugar; toss well. Microwave at high (100%) for 2 minutes or until warm. Cover and let stand 1 hour to blend flavors. Just before serving, stir in celery, sour cream, and chopped pepper. Add salt and pepper to taste. Yield: 8 servings.

Three-Potato Grill

Forget the run-of-the-mill baked potato—mix it up!

2		medium Idaho potatoes, scrubbed, cut lengthwise in half
2		medium Yukon Gold potatoes, scrubbed, cut lengthwise in half
2		medium sweet potatoes, scrubbed, cut lengthwise in half
1		tablespoon olive oil
3/4		teaspoon seasoned salt
1/2		teaspoon garlic powder
1/4		teaspoon coarsely ground black pepper

 

Lightly brush potatoes with oil. Position potatoes, cut side down, in center of cooking grate. Grill 28 to 30 minutes or until tender, turning once halfway through grilling time.

In a small bowl, combine seasoned salt, garlic powder, and pepper; sprinkle evenly over potatoes.

Makes 6 servings.

Spicy Grilled Fries

Nothing beats home-made fries—except home-made fries on the grill!

4		medium baking potatoes, scrubbed (about 1-1/2 pounds)
2		tablespoons olive oil
1		teaspoon lemon juice
1		teaspoon seasoned salt
1/2		teaspoon ground cumin
1/4		teaspoon freshly ground black pepper

 

Cut potatoes lengthwise into 1/2 x 1/2–inch sticks. Combine potatoes, oil, and lemon juice in large, resealable plastic bag; toss to coat.

In small bowl combine seasoned salt, cumin, and black pepper to make seasoning mix. Set aside.

Place potatoes in center of cooking grate. Grill 12 to 15 minutes or until tender, turning twice during grilling time. Remove from grill and sprinkle with seasoning mix; mix lightly.

Makes 4 servings.

Grilled Pizza Bread

Frozen dough works well for this recipe, or ask your favorite pizzeria for dough. If you’re not in a hurry, you can even make your own dough. Stretching it instead of rolling it makes it nicely uneven, creating crispy and chewy textures.

For the seasoning:

1		cup extra virgin olive oil
2		teaspoons ground Mediterranean oregano
1		teaspoon onion powder
3/4		teaspoon freshly ground black pepper
1/2		teaspoon curry powder
1/2		teaspoon salt
1/2		teaspoon garlic powder
1/2		teaspoon finely ground red pepper flakes
1/4		teaspoon ground cumin
1/4		teaspoon cayenne pepper
		Flour
3		one-pound balls of pizza dough
		Chopped tomatoes (optional)
		Chopped onions (optional)
		Chopped fresh basil (optional)

 

To make the seasoning: In a small saucepan combine all the seasoning ingredients. Whisk over low heat just until warm and oil becomes fragrant. Remove from heat and let rest for 2 hours at room temperature.

Lightly flour the back of a 15 x 10″ baking sheet and one of the pizza dough balls. Stretch out the dough to the size of the baking sheet. Place the stretched dough on the back of the baking sheet.

Stir the seasoned oil and liberally brush the surface of the dough.

Turn the baking sheet (like a big spatula!) with the dough directly onto the cooking grate. Remove the baking sheet and liberally brush the top side of the dough with the seasoned oil. Grill over Direct Medium heat until the underside of the dough is marked, 1 to 3 minutes. Don’t worry if the crust bubbles; it will deflate when turned over. Slide the dough onto the baking sheet and flip the ungrilled side onto the grill. Brush the top with more oil and continue to grill for 3 to 4 minutes.

Remove from grill and cool slightly on a cooling rack. Top with chopped tomatoes, chopped onions, and fresh basil, if desired. Cut into individual pieces. Repeat grilling procedure for 2 remaining balls of dough. Serve warm.

Makes 12 to 15 servings

Grilled Tuna Crostini

Albacore tuna has a firm, even texture that couldn’t be simpler to grill. Its pale pink color is lighter than the dark red flesh of yellowfin tuna, and the flavor is lighter, too, which makes it just right for this chopped seafood salad served on slices of grilled bread.

2		albacore tuna fillets, about 8 ounces each and 1 inch thick
		Extra-virgin olive oil
1		teaspoon ground fennel seeds
		Kosher salt
		Freshly ground black pepper
1/2		cup mayonnaise
1/2		cup finely diced cucumber
2		tablespoons finely chopped fresh dill
2		tablespoons finely chopped black olives
1		tablespoon capers, drained
1		tablespoon fresh lemon juice
1		loaf Italian or French bread
		Sliced tomatoes (optional)
		Lettuce leaves (optional)

 

Lightly brush or spray both sides of the tuna fillets with olive oil. Sprinkle both sides with the fennel and season with salt and pepper to taste. Grill the tuna fillets over Direct Medium heat until opaque throughout and firm to the touch, 8 to 10 minutes, turning once halfway through grilling time.

Transfer the tuna fillets to a cutting board and chop them into 1/4-inch pieces. Place the tuna in medium bowl and add the remaining topping ingredients. Gently stir to combine. Taste the mixture and season with salt and pepper if necessary.

Cut the bread on the bias into 1/3-inch slices. Lightly brush or spray both sides of the slices with olive oil. Grill the slices over Direct Medium heat until toasted, 1 to 2 minutes, turning once halfway through grilling time.

Spoon the topping on the toasted slices of bread, along with sliced tomatoes and lettuce, if desired. Serve at room temperature.

Makes 15 to 20 servings

Spicy Popcorn on the Grill

Impress your friends with this wild way to pop corn.

3		tablespoons unpopped popcorn
2		tablespoons oil
1		teaspoon chili powder
1		teaspoon garlic salt
3		8 x 5-1/4–inch foil disposable pans
1		20-inch long strip aluminum foil, folded lengthwise until 3 inches wide

 

Combine popcorn, oil, chili powder, and garlic salt in one disposable pan; mix well. Place pan inside another pan to double thickness. Invert third disposable pan over popcorn to close. Wrap foil strip crosswise around pan; fold over to secure pans together and to form a handle.

Place pan in center of cooking grate. Grill for 8 to 10 minutes or until popping stops.

Makes 5 to 6 servings

Note: To serve a crowd, multiple pans of popcorn can be popped at once on grill. Also note that chili powder tends to darken with heat, which may give your popcorn an overcooked appearance but won’t affect taste.