Prep time: 5 minutes Grilling time: about 8 minutes 4 dozen littleneck or manila clams 1 cup beer (in a spray bottle) 1/2 cup good-quality cocktail sauce Tabasco® sauce |
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1. Prepare a two-zone fire for high heat (to see how, click here).
2. Brush the cooking grate clean. Grill the clams over direct high heat, with the lid closed as much as possible, until some of the clams begin to open, 2 to 3 minutes. As they open, move the opened clams to the opposite side of the cooking grate, where no coals are directly underneath them. Spray the opened clams a few times with a little beer and keep them warm while the others cook over direct heat. After 6 to 8 minutes, all the clams should be opened, moved to other side of the grate, and sprayed with beer. If any clams haven’t opened after 8 minutes of cooking, discard them (they are unsafe to eat).
3. Transfer the clams to a large bowl or platter. Spray them once more with beer. Serve right away with cocktail sauce and Tabasco® sauce.
Makes 4 servings
2. Brush the cooking grate clean. Grill the clams over direct high heat, with the lid closed as much as possible, until some of the clams begin to open, 2 to 3 minutes. As they open, move the opened clams to the opposite side of the cooking grate, where no coals are directly underneath them. Spray the opened clams a few times with a little beer and keep them warm while the others cook over direct heat. After 6 to 8 minutes, all the clams should be opened, moved to other side of the grate, and sprayed with beer. If any clams haven’t opened after 8 minutes of cooking, discard them (they are unsafe to eat).
3. Transfer the clams to a large bowl or platter. Spray them once more with beer. Serve right away with cocktail sauce and Tabasco® sauce.
Makes 4 servings
Prep time: 25 minutes Grilling time: 8 to 10 minutes Rub 1 teaspoon pure chile powder 1 teaspoon ground cumin 1 teaspoon dried oregano 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/8 teaspoon ground cinnamon, optional Salad 1 can (15 ounces) black beans, rinsed 1 cup seeded, finely diced tomatoes 1/2 cup 1/4-inch-diced yellow bell pepper 1/3 cup 1/4-inch-diced red onion 1/3 cup thinly sliced scallions, white and light green parts 2 tablespoons extra virgin olive oil 1 tablespoon fresh lime juice 1 teaspoon minced garlic 1 flank steak, 11/2 to 2 pounds and about 3/4 inch thick Extra virgin olive oil Kosher salt Freshly ground black pepper |
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1. In a small bowl mix the rub ingredients.
2. In a medium bowl combine the salad ingredients, including 3/4 teaspoon of the rub. Mix gently but thoroughly. If desired, to let the flavors meld, set aside at room temperature for at least 1 hour or as long as 8 hours.
3. Prepare a two-zone fire for high heat, using mesquite lump charcoal. (see how - download PDF).
4. Lightly coat the steak with oil. Season evenly with the remaining rub. Let the steak sit at room temperature for 20 to 30 minutes before grilling.
5. Brush the cooking grate clean. Grill the steak over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 8 to 10 minutes for medium rare, turning once and rotating as needed for even cooking. Remove from the grill and let rest for 3 to 5 minutes. Season the salad with salt and pepper to taste.
6. . Cut the steak against the grain into 1/4-inch slices. The thinner the slices, the more tender the meat will be. Serve the meat warm along with the juices on the cutting board and the black bean salad.
Makes 4 servings
2. In a medium bowl combine the salad ingredients, including 3/4 teaspoon of the rub. Mix gently but thoroughly. If desired, to let the flavors meld, set aside at room temperature for at least 1 hour or as long as 8 hours.
3. Prepare a two-zone fire for high heat, using mesquite lump charcoal. (see how - download PDF).
4. Lightly coat the steak with oil. Season evenly with the remaining rub. Let the steak sit at room temperature for 20 to 30 minutes before grilling.
5. Brush the cooking grate clean. Grill the steak over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 8 to 10 minutes for medium rare, turning once and rotating as needed for even cooking. Remove from the grill and let rest for 3 to 5 minutes. Season the salad with salt and pepper to taste.
6. . Cut the steak against the grain into 1/4-inch slices. The thinner the slices, the more tender the meat will be. Serve the meat warm along with the juices on the cutting board and the black bean salad.
Makes 4 servings
Prep time: 10 minutes Grilling time: 15 to 25 minutes Glaze 1 tablespoon hoisin sauce 1 tablespoon Dijon mustard 1 tablespoon fresh lemon juice 1 tablespoon unsalted butter, melted 1/2 teaspoon dark sesame oil 1 large salmon fillet, with skin, 2 to 2-1/2 pounds, about 16 inches long and 3/4 inch thick 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 untreated cedar plank, about 16 inches by 8 inches, submerged in water for at least 1 hour |
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1. Prepare a two-zone fire for medium heat (to see how, click here).
2. In a small bowl mix the glaze ingredients.
3. Place the salmon, skin side down, on a large cutting board. Using needle-nose pliers, remove any pin bones from the salmon. Cut the salmon in half lengthwise but do not cut through the skin. Then cut the salmon crosswise to make 6 or 8 servings, but again do not cut through the skin. Brush the glaze evenly over the salmon flesh, brushing some glaze between the individual servings. Season the top evenly with the salt and pepper.
Prep time: 15 minutes Marinating time: 3 to 4 hours Grilling time: 14 to 21 minutes Paste 2 large garlic cloves 1 jalapeño chile pepper, stem removed 1 cup tightly packed fresh basil leaves 3 tablespoons extra virgin olive oil 2 tablespoons tequila 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 large boneless, skinless chicken breast halves, about 8 ounces each Guacamole 2 Haas avocados, pitted and skins removed 1 tablespoon fresh lime juice 2 medium garlic cloves 1/4 teaspoon kosher salt 1 tablespoon finely chopped fresh cilantro 1/8 teaspoon freshly ground black pepper 2 medium poblano chiles, stems removed 4 flour tortillas (10 inches) 2 cups grated Monterey Jack cheese |
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1. In a food processor mince the garlic and jalapeño. Add the remaining paste ingredients and process until smooth. Smear the paste on all sides of the chicken breasts. Cover and refrigerate for 3 to 4 hours.
2. In a medium bowl, mash the avocados with the back of a fork and immediately mix in the lime juice. Roughly chop the garlic, then sprinkle the salt over the garlic and, using the side of a knife, crush the garlic with the salt until you create smooth paste. Add the garlic mixture, cilantro, and pepper to the bowl. Mix well.
3. Prepare a two-zone fire for medium heat (see how - download PDF). .
4. Brush the cooking grate clean. Grill the chicken over direct medium heat, with the lid closed as much as possible, until the juices run clear and the meat is opaque in the center, 10 to 15 minutes, turning once and swapping their positions as needed for even cooking. At the same time, grill the poblano chiles over direct medium heat until evenly charred on all sides, 7 to 9 minutes, turning as needed. Remove from the grill and allow to cool. Cut the chicken into thin slices. Peel away the charred skins from the chiles and roughly chop the flesh.
5. Lay the tortillas in a single layer on a work surface. Evenly divide the chicken, chiles, and cheese over half of each tortilla. Fold the empty half of each tortilla over the filling, creating a half circle, and press down firmly. Grill the quesadillas over direct medium heat, with the lid closed as much as possible, until well marked and the cheese has melted, 4 to 6 minutes, turning once and swapping positions as needed for even cooking. Allow the quesadillas to cool for a minute or two before cutting into wedges. Serve warm with the guacamole spooned on the top of each wedge.
Makes 4 to 6 servings
2. In a medium bowl, mash the avocados with the back of a fork and immediately mix in the lime juice. Roughly chop the garlic, then sprinkle the salt over the garlic and, using the side of a knife, crush the garlic with the salt until you create smooth paste. Add the garlic mixture, cilantro, and pepper to the bowl. Mix well.
3. Prepare a two-zone fire for medium heat (see how - download PDF). .
4. Brush the cooking grate clean. Grill the chicken over direct medium heat, with the lid closed as much as possible, until the juices run clear and the meat is opaque in the center, 10 to 15 minutes, turning once and swapping their positions as needed for even cooking. At the same time, grill the poblano chiles over direct medium heat until evenly charred on all sides, 7 to 9 minutes, turning as needed. Remove from the grill and allow to cool. Cut the chicken into thin slices. Peel away the charred skins from the chiles and roughly chop the flesh.
5. Lay the tortillas in a single layer on a work surface. Evenly divide the chicken, chiles, and cheese over half of each tortilla. Fold the empty half of each tortilla over the filling, creating a half circle, and press down firmly. Grill the quesadillas over direct medium heat, with the lid closed as much as possible, until well marked and the cheese has melted, 4 to 6 minutes, turning once and swapping positions as needed for even cooking. Allow the quesadillas to cool for a minute or two before cutting into wedges. Serve warm with the guacamole spooned on the top of each wedge.
Makes 4 to 6 servings
Prep time: 10 minutes Grilling time: 15 to 25 minutes Prep time: 10 minutes Grilling time: 35 to 45 minutes 1 large red bell pepper 1 large yellow bell pepper 1 medium jalapeño chile pepper 1 medium red onion 1/4 cup unsalted butter 1 teaspoon fennel seed 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 cup beer 2 tablespoons spicy brown mustard 5 fresh bratwurst, preferably Johnsonville® 5 large hot dog buns |
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1. Prepare a two-zone fire for medium heat (to see how, click here).
2. Remove and discard the stems and seeds from the bell peppers and jalapeño pepper. Cut the bell peppers lengthwise into 1/3-inch strips. Finely chop the jalapeño pepper. Cut the onion in half through the stem and root ends. Cut each half crosswise into 1/4-inch slices.
3. Brush the cooking grate clean. In a large, 9 x 13-inch, heavy-duty foil pan over direct medium heat, melt the butter. Add the peppers, onion, fennel seed, salt, and pepper. Mix well with tongs. Cook the vegetables in the pan over direct medium heat, with the lid closed as much as possible, until they are tender and turn golden brown in spots, 10 to 15 minutes, stirring occasionally. If the vegetables brown too quickly, slide the pan over indirect heat and cook them there, with the lid closed.
4. When the vegetables are tender, add the beer and mustard. Mix well with tongs. Slide the pan over indirect heat to keep warm.
5. Grill the bratwurst over direct medium heat, with the lid closed as much as possible, until lightly charred on all sides, about 15 minutes, turning them every few minutes and swapping their positions as needed for even cooking. Then move the bratwurst to the pan over indirect heat. Smother them with the peppers and onion, close the lid, and cook until the bratwurst are fully cooked, about 10 to 15 minutes. If the pan is getting too dry, add a little more beer.
6. Serve the bratwurst warm in the buns with the spicy pepper mixture on top.
Makes 5 servings
Prep time: 10 minutes Grilling time: 1-1/4 to 1-3/4; minutes 6 medium yellow onions (skin on), 8 to 10 ounces each, about the size of a tennis ball 1/4 cup (½ stick) unsalted butter 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 teaspoon sherry vinegar 1 tablespoon minced fresh Italian parsley |
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1. Prepare a two-zone fire for medium heat (see how - download PDF).
2. With the onions still in their skins, place them on the charcoal grate against the charcoal. Close the lid and cook the onions until very tender, 1 to 1-1/2; hours. Occasionally swap the positions of the onions for even cooking and turn the blackened skins away from the charcoal. When very tender, the onions will be blackened in spots all over and a knife blade will slide in and out of each onion like it is a ripe peach. Some onions may take longer than others.
3. At this point, to finish cooking the onions, you will need to add more charcoal to the fire for medium heat.
4. Remove the onions from the grill and let cool completely. Carefully remove the skin from each onion, being careful to leave the root ends intact so they hold the layers of the onions together. Cut each onion lengthwise through the stem and root ends.
5. When the fire is ready, put the cooking grate in place. In a 9 x 13-inch, heavy-duty foil pan over direct medium heat, melt the butter. Carefully add the onions in a single layer and season with the salt and pepper. Using tongs, turn the onions in the butter to coat them.
6. Slide the pan over indirect medium heat and cook, with the lid closed as much as possible, until the onions are very tender and just beginning to brown, 10 to 15 minutes, carefully turning the onions once or twice. If desired, to keep the onions warm, cover the pan with foil and let the onions continue to cook over indirect heat for as long as 30 minutes. Using insulated mitts, remove the pan from the grill. Splash the vinegar and sprinkle the parsley over the onions. Serve warm.
Makes 4 to 6 servings
2. With the onions still in their skins, place them on the charcoal grate against the charcoal. Close the lid and cook the onions until very tender, 1 to 1-1/2; hours. Occasionally swap the positions of the onions for even cooking and turn the blackened skins away from the charcoal. When very tender, the onions will be blackened in spots all over and a knife blade will slide in and out of each onion like it is a ripe peach. Some onions may take longer than others.
3. At this point, to finish cooking the onions, you will need to add more charcoal to the fire for medium heat.
4. Remove the onions from the grill and let cool completely. Carefully remove the skin from each onion, being careful to leave the root ends intact so they hold the layers of the onions together. Cut each onion lengthwise through the stem and root ends.
5. When the fire is ready, put the cooking grate in place. In a 9 x 13-inch, heavy-duty foil pan over direct medium heat, melt the butter. Carefully add the onions in a single layer and season with the salt and pepper. Using tongs, turn the onions in the butter to coat them.
6. Slide the pan over indirect medium heat and cook, with the lid closed as much as possible, until the onions are very tender and just beginning to brown, 10 to 15 minutes, carefully turning the onions once or twice. If desired, to keep the onions warm, cover the pan with foil and let the onions continue to cook over indirect heat for as long as 30 minutes. Using insulated mitts, remove the pan from the grill. Splash the vinegar and sprinkle the parsley over the onions. Serve warm.
Makes 4 to 6 servings
Prep time: 10 minutes Grilling time: 8 to 12 minutes 4 large peaches, firm but ripe, halved and pitted 3 tablespoons unsalted butter, cut into small pieces 2 tablespoons dark brown sugar 1/2 teaspoon pure vanilla extract 6 tablespoons heavy cream 1-1/2 cups fresh blueberries |
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1. Using charcoal briquettes, prepare a two-zone fire for medium heat (see how - download PDF).
2. Arrange the peaches in a single layer, cut sides down, in a 9 x 13-inch, heavy-duty foil pan. Scatter the butter pieces and sugar between the peaches. Add the vanilla to the pan.
3. Place the pan of peaches over direct medium heat and cook, with the lid closed as much as possible, until the peaches are tender, warm, and glazed, 8 to 12 minutes (depending on the size and firmness of the peaches), rolling the peaches gently in the butter mixture once. To keep the peaches warm, slide the pan over indirect heat and remove the grill’s lid. When ready to serve, slide the hot pan onto a baking sheet and move to a work surface.
4. Cut the peaches into quarters or smaller slices. Arrange in bowls with the blueberries. Serve warm with the lemon curd spooned over the top.
Makes 4 to 6 servings
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