Featured Recipes & Techniques

BBQ U Lamb on a Rod

Lamb on a Rod With Grilled Tomatoes and Peppers BBQ U Season 4, On the Lamb Episode Method: Direct Yield: Serves 4 Advance Preparation: 30 minutes for marinating the lamb 1-1/2 pounds boneless leg of lamb, cut into 1-inch cubes…

BBQ U Grilled Italian Sausage

Grilled Italian Sausage With Parmesan-Encrusted Polenta and Grilled Pepper Salad BBQ U Season 4, Tailgate Warriors Episode Method: Direct Yield: 8 For the pepper salad: 2 red bell peppers 2 yellow or orange bell peppers 2 green bell peppers 1…

BBQ U Iced Tea Chicken

Think out of the box—this cutting-edge business philosophy is also good for barbecue. Sweet tea (heavily sweetened iced tea) is so popular at barbecue joints in Texas and the South, I thought, why not use iced tea mix in a barbecue rub and grill the chicken on a can of iced tea? It sounds outrageous. It is outrageous. But being outrageous should be one of the goals of a grill master. And, besides, you’ll be surprised how well the tea flavor marries with smoke and spice in this chicken.

BoB The Only Marinade You’ll Ever Need

Mediterranean Herb Marinade Method: direct grilling Makes: 1 cup, enough for 2 pounds of meat, poultry, seafood, or vegetables 1 bunch fresh flat-leaf parsley or basil, washed, shaken dry, and stemmed 3 cloves garlic, roughly chopped 1 tablespoon Best of…

BoB Recipe: Basic Herb and Garlic Butter Baste

The virtue of this aromatic concoction lies in its simplicity. Brush it on almost anything: grilled bread slices (to make garlic bread); grilled shrimp, scallops, or fish (to keep them moist); grilled pork, veal, and lamb chops; chicken breasts; and every imaginable sort of grilled vegetable or starch (such as polenta).

Buffa-Que Wings

Buffalo wings were born on October 30, 1964, at the Anchor Bar in Buffalo, New York. The occasion, legend has it, was a happy confluence of a houseful of hungry teenagers and an overshipment of chicken wings. Anchor proprietor…

BBQ U The Perfect Thankskgiving Turkey

The Perfect Thanksgiving Turkey (brined and hickory smoked) BBQ U Season 3, New England Episode Method: indirect grilling / smoking Serves 12 to 14 Advanced preparation: 16 hours for brining the turkey 1, 12 pound turkey For the brine: 1-1/4…

BBQ U Rotisseried Leg of Lamb with Lemon and Butter

Rotisseried Leg of Lamb with Lemon and Butter BBQ U Season 2, A Little Lamb Episode Lamb is the preferred meat of Greeks—especially at Easter. It’s hard to imagine an Easter celebration in Athens (not to mention in Chicago, Boston,…

BoB Recipe: Three “B”s Basting Mixture

This sauce is sensational brushed on grilled fruits of all sorts, and even on grilled poultry and pork. What You’ll Need Makes: 1 cup 1/2 cup dark brown sugar 3 tablespoons light corn syrup 3 tablespoons bourbon 2 tablespoons unsalted…

BoB Cider Squirt Mop Sauce

One of the secrets of world-class barbecue is consistent and conscientious basting while the meat is cooking. The traditional tool for basting is literally a kitchen mop, but more and more pit jockeys are using spray bottles or misters. Here’s…

First Timer’s Ribs

Well, if this is your idea of the perfect rib (and it should be), here’s your master recipe. It will teach you the principles of first-class ribsmanship – skinning the ribs, rubbing the meat, using a mop sauce, glazing with…

BBQ U Bratwurst Hot Tub

Bratwurst Hot Tub BBQ U Season 3, Chicago and the Midwest Episode Method: indirect grilling Serves 4 to 8 8 Johnsonville bratwursts 2 cans pilsner-style beer 1/2 stick (4 tablespoons) butter 1 white onion, cut into thick slices, skewered and…

BBQ U Bratwurst and Pepper Jack Grilled Mushrooms

Bratwurst and Pepper Jack Grilled Mushrooms BBQ U Season 2, The Five Methods of Live Fire Cooking Episode Method: direct grilling Makes: 16 mushrooms, enough to serve 4 as an appetizer, 8 as a side dish 16 large mushroom caps,…

BBQ U Pancetta-Grilled Diver Scallop Rumaki on Rosemary Skewers

Pancetta-Grilled Diver Scallop Rumaki on Rosemary Skewers BBQ U Season 4, Fire Away (Getting Started) Episode Method: Direct grilling Yield: Serves 6 to 8 as an appetizer, 4 as a light main course 1-1/2 pounds diver scallops or large sea…

BBQ U Maple-Smoked Turkey Breast

Maple-Smoked Turkey Breast BBQ U Season 4, Breast Man Episdoe Method: Indirect Yield: Serves 8 to 10 Advance Preparation: 12 hours for curing the turkey For the rub and the turkey: 2 tablespoons maple sugar or light brown sugar 1…

BBQ U Tarragon Chicken Paillards

Tarragon Chicken Paillards BBQ U Season 4, Breast Man Episode Method: Direct grilling Yield: Serves 4 Advance Preparation: 30 minutes for marinating the chicken 4 boneless, skinless chicken breasts (each 6 to 8 ounces) 1 clove garlic, minced, 1/2 teaspoon…

BBQ U Lamb Steaks

Lamb Steaks With Feta Cheese Sauce BBQ U Season 4, On the Lamb Episode Method: Direct Yield: Serves 4 4 lamb steaks (each about 1/2-inch thick and 6 to 8 ounces) 2 tablespoons olive oil 1 tablespoon dried oregano (preferably…

BBQ U Calgary Hot Wings

Calgary Hot Wings BBQ U Season 4, Tailgate Warriors Episode Method: indirect grilling Serves: 3 to 4 as an appetizer (makes 12) 12 whole chicken wings (about 2 pounds) 2 cups wheat beer 2 teaspoons coarse salt (kosher or sea)…

BBQ U Millionaire Brisket

Millionaire Brisket With Coffee and Beer Mop Sauce BBQ U Season 4, Southwest Revisited Method: Indirect Yield: Serves 8 to 10 Advanced Preparation: 4 to 24 hours for marinating the brisket For the rub and brisket: 1/4 cup coarse salt…

BBQ U Grilled Pound Cake

I’ve said it before, and I’ll say it again—the grill was the original toaster. And there’s nothing like a quick sizzle on the grill to transform ordinary pound cake into a singular, even extraordinary dessert. Especially when paired with a pineapple “salsa” and tequila-scented whipped cream.

BBQ U Grilled Pita Bread Salad

Grilled Pita Bread Salad BBQ U Season 4, Extreme Grilling Episode Method: Direct Yield: Serves 4 to 6 4 pita breads 1/3 cup extra virgin olive oil 1 clove garlic, cut in half 1 luscious, ripe red tomato, cut into…

BBQ U Ember-Roasted Sweet Corn

EMBER-ROASTED SWEET CORN BBQ U Season 4, Extreme Grilling Episode Method: Direct Yield: Makes 8 ears 8 ears sweet corn in the husk 8 tablespoons (1 stick) butter, melted Freshly ground black pepper Cayenne pepper (optional) You’ll also need: Insulated…

BBQ U Green Lightning Shrimp

Green Lightning Shrimp BBQ U Season 4, Southwest Revisited Episode Method: Direct Yield: Serves 6 Advance Preparation: 30 minutes for marinating the shrimp 2-1/2 pounds jumbo shrimp 1 bunch cilantro, rinsed, stemmed, and coarsely chopped (about 1 cup) 4 to…

BBQ U Eggplant Dip with Dill

Eggplant Dip With Dill BBQ U Season 4, Extreme Grilling Episode Method: Direct Yield: Makes about 2 cups 2 long, slender eggplants (about 1 pound each) 2 cloves garlic, minced 3 tablespoons tahini 3 tablespoons extra-virgin olive oil 2 tablespoons…

BBQ U Paella on the Grill

Paella On The Grill BBQ U Season 4, Grilling with Wood Episode Serves 6 2 tablespoons extra virgin olive oil 2 chorizo sausages 1 chicken, cut into 8 pieces Coarse salt (kosher or sea) and freshly ground black pepper 1…

BBQ U Mario’s Veal Chops

Mario’s Veal Chops with Lemon Oregano Jam BBQ U Season 4, Grilling with Wood Episode Method: Direct Yield: Serves 4 Advance Preparation: 30 minutes for marinating the chops 4 veal chops (each about 1 inch thick and 10 to 12…

BBQ U Mint Julep Ribs

Mint Julep Ribs with Bourbon Mint Barbecue Sauce BBQ U Season 4, Rib Master Episode Method: Indirect Serves 4 For the rub: 2 teaspoons iced tea mix (made with sugar, not artificial sweetener) 2 teaspoons granulated sugar 2 teaspoons dried…

BBQ U Cousin Dave’s Grill-Top Shrimp “Boil”

Cousin Dave’s Grill-Top Shrimp “Boil” BBQ U Season 4, Louisiana Tribute Episode Method: Direct Serves: 8 Advance Preparation: 1 hour for marinating the shrimp 3 pounds extra-large or jumbo shrimp in the shell 3 tablespoons Old Bay seasoning 3 tablespoons…

BBQ U Big Easy Barbecued Turkey

Big Easy Barbecued Turkey BBQ U Season 4, Louisiana Tribute Episode Method: Indirect Yield: Serves 8 to 10 For the injector sauce: 1/3 cup chicken stock (preferably homemade), at room temperature 1 tablespoon bourbon 1 tablespoon Cajun Rub (see recipe…

BBQ U Tropical Fruit Kebabs

Tropical Fruit Kebabs BBQ U Season 4, High on the Hog Episode Method: Direct grilling Serves: 4 1/2 cup turbinado sugar (sometimes called raw sugar) 1/2 teaspoon cinnamon Pinch of nutmeg Chunks or slices of ripe tropical fruits such as…

BBQ U Brazilian Coconut Rotisserie Ribs

Brazilian Coconut Rotisserie Ribs With Piri Piri Relish BBQ U Season 4, High on the Hog Episode Method: Spit-roasting/rotisserie Yield: Serves 4 Advance Preparation: 4 to 12 hours for marinating the ribs For the marinade: 1/2 green bell pepper, cored,…

BBQ U Coffee-Crusted Pork Tenderloins

Coffee-Crusted Pork Tenderloins With Redeye Barbecue Sauce BBQ U Season 4, High on the Hog Episode Method: Direct Serves: 4 Advance Preparation: 4 to 12 hours for marinating the tenderloins 1-1/2 pounds pork tenderloin (2 to 3 tenderloins) 3 tablespoons…

BBQ U Macaroni and Cheese

Macaroni And Cheese With Grilled Onions, Chiles, and Corn BBQ U Season 4, Meatless Grilling Episode Method: Direct and indirect Yield: Serves 4 Coarse salt (kosher or sea) 2 cups (about 8 ounces) elbow macaroni 1 teaspoon vegetable oil 2…

BBQ U Portobello “Burgers”

Portobello “Burgers” BBQ U Season 4, Meatless Grilling Episode Method: Direct Yield: Serves 6 Advance Preparation: 1 to 2 hours for marinating the mushrooms 6 large Portobello mushrooms (each 4 to 6 inches across, 8 to 10 ounces each) 3…

BBQ U Ginger-Grilled Tofu “Steaks”

Ginger-Grilled Tofu “Steaks” With Miso Mayo BBQ U Season 4, Meatless Grilling Episode Method: Direct Yield: Serves 4 Advance Preparation: 1 hour for marinating the tofu For the tofu and marinade: 2 blocks extra-firm or firm tofu (1 pound each)…

BBQ U Tex-Mex Flatiron Steaks

Tex-Mex Flatiron Steaks Con Mucha Cerveza BBQ U Season 4, New Face of Beef Episode Method: Direct Yield: Serves 4 Advance Preparation: 2 hours for marinating the steaks For the steaks: 2 flatiron or skirt steaks (about 2 to 2-1/2…

BBQ U Texas Clod

Texas Clod BBQ U Season 4, New Face of Beef Episode Method: Indirect Yield: Serves 25 to 30 3/4 cup salt 1/4 cup cracked black peppercorns 2 to 3 tablespoons cayenne pepper 1 beef clod (13 to 15 pounds) Kreuz’s…

BBQU Bacon-Grilled Trout

Bacon-Grilled Trout With Poblano Corn Relish BBQU Season 4, Fire and Water Episode Method: Direct Yield: Serves 4 4 whole trout (each 12 to 16 ounces) Coarse salt (kosher or sea) and freshly ground black pepper Poblano and Corn Relish…

BBQ U Mesquite-Grilled Tuna Steaks

Mesquite-Grilled Tuna Steaks With Fire-Charred Tomato Chipotle Salsa BBQ U Season 4, Fire and Water Episode Method: Direct Yield: Serves 4 Advance Preparation: 30 minutes for marinating the tuna 2 cloves garlic, minced 1 teaspoon coarse salt (kosher or sea)…

BBQ U Planked Salmon

Planked Salmon with Mustard and Dill Sauce BBQ U Season 4, Fire and Water Episode Method: grilling on a plank Serves: 4 For the salmon: 1 salmon fillet, with or without skin (about 1-1/2 pounds, ideally cut from the end…

BBQ U Homemade Tortilla Chips

Homemade Tortilla Chips With Grilled Pineapple Salsa BBQ U Season 4, Southwest Revisited Episode Makes 64 chips 8 corn tortillas, each cut into 8 wedges Cooking spray Coarse salt (kosher or sea) Grilled Pineapple Ginger Salsa (recipe follows) Preheat grill…

BBQ U Huli Huli Pineapple

Huli Huli Pineapple BBQ U Season 3, The American Tropics - Hawaii Episode Method: spit roasting Serves 8 Note: when buying pineapple, look for a yellow rind and a musky, fruity aroma. These are the signs of ripe, sweet pineapple….

BBQ U Tuna “London Broil”

Tuna “London Broil” BBQ U Season 3, The American Tropics - Hawaii Episode Method: direct grilling Serves: 8 as an appetizer, 4 as a main course 2 teaspoons untoasted sesame seeds 2 teaspoons wasabi powder 2 teaspoons cracked black peppercorns…

Ragin’ Cajun Beer Can Chicken

Ragin’ Cajun Beer Can Chicken BBQ U Season 3, Louisiana and the Gulf Coast Episode Method: Indirect grilling Serves 2 to 4 For the beer can chicken: 1 can (12 ounces) beer 1 chicken (3 1/2 to 4 pounds) 1…

BBQ U Smok-la-homa Brisket

Larry Willrath lives in Yukon (Oklahoma, not Alaska). We met through my web site, where the talk often turns to how to smoke the perfect brisket. Given Oklahoma’s central location, it’s not surprising that an Okie brisket would combine elements from Texas and Kansas City.

BBQ U Best Barbecued Beans on the Planet

Best Barbecued Beans on the Planet BBQ U Season 3, Texas and Oklahoma Episode Method: indirect grilling Serves: 12 to 16 1 pound smoked brisket or bacon cut into 1/4-inch slivers 1 can (15 ounces) black beans 1 can (15…

BBQ U Drunken Steak

Drunken Steak BBQ U Season 3, Texas and Oklahoma Episode Method: direct grilling Yield: 4 1 cup bourbon 1 cup soy sauce (preferably Kikkoman) 3 tablespoons Asian (dark) sesame oil 2 tablespoons sugar 1 tablespoon minced peeled fresh ginger 1…

BBQ U Bourbon and Apricot Spit-Roasted Ham

Bourbon and Apricot Spit-Roasted Ham BBQ U Season 3, Texas and Oklahoma Episode Method: Spit-roasting Serves: 6 to 8 2 cups firmly packed brown sugar 1/4 cup dry mustard 1 tablespoon ground ginger 1/2 teaspoon ground cloves 2 cups apricot…

BBQ U Lemongrass Pork Sates with Peanut Sauce

Lemongrass Pork Sates with Peanut Sauce BBQ U Season 3, The Pacific Rim Episode Method: direct grilling Serves: 4 to 6 (makes 36 sates) You’ll also need: 36 long slender bamboo skewers (8 to 12 inches) Heavy-duty aluminum foil 2…

BBQ U Cinnamon Plums with Port Sauce

Cinnamon Plums with Port Sauce BBQ U Season 3, The Pacific Rim Episode Method: direct grilling Serves: 4 for the Port Sauce: 1 cup port 2 whole cloves 2 strips lemon zest, each about 1/2 by 1-1/2 inches (see Notes)…

BBQ U Memphis Dry Rub Ribs

Memphis Dry Rub Ribs BBQ U Season 3, America’s Crossroads Episode Method: Indirect Grilling Serves 4 2 racks baby back ribs (4 to 5 pounds) For the rub: 2 tablespoons paprika 1 tablespoon black pepper 1 tablespoon dark brown sugar…

BBQ U Hog Island Oysters with Chipotle Horseradish Barbecue Sauce

Hog Island Oysters with Chipotle Horseradish Barbecue Sauce BBQ U Season 3, Northern California Episode Method: direct grilling Yield: Makes 24 oysters 1 cup canned tomato sauce 5 tablespoons cider vinegar 1/4 cup honey 1 tablespoon Worcestershire sauce 2 tablespoons…

BBQ U Blueberry Crumble

Blueberry Crumble BBQ U Season 3, The Mid-Atlantic Episode Method: indirect grilling Serves 8 For the filling” 3 pints blueberries 1/2 cup sugar (or to taste) 1/4 cup flour 1 teaspoon grated lemon zest 2 tablespoons fresh lemon juice For…

BBQ U Grilled Fry Bread

Grilled Fry Bread BBQ U Season 3, The Southwest Episode Method: direct grilling Serves: Makes 6 breads 2 cups all-purpose flour, plus more for rolling out the dough 2 tablespoons powdered milk 2 teaspoons baking powder 1 teaspoon coarse salt…

BBQ U Barbecued Bean & Cheese Chili Rellenos

Barbecued Bean & Cheese Chili Rellenos BBQ U Season 3, The Southwest Episode Method: indirect grilling Serves: 6 6 large poblano peppers or green bell peppers 2 cans (16 ounces each) low-sodium pinto beans or black beans 3 tablespoons extra-virgin…

BBQ U Tennessee Pork Loin with Nashville Sweet Barbecue Sauce

Tennessee Pork Loin with Nashville Sweet Barbecue Sauce BBQ U Season 3, The South Episode Method: indirect grilling Serves: 6 1 center-cut piece or pork loin (2-1/2 to 3 pounds) 3 tablespoons Tennessee whiskey 2 tablespoons of Cold Mountain Rub…

BBQ U Tangerine Teriyaki Chicken

Tangerine Teriyaki Chicken BBQ U Season 3, Florida Episode Method: direct grilling Serves: 4 1 cup fresh tangerine juice (from 3 to 5 tangerines) 1/2 cup soy sauce 1/3 cup honey 4 strips tangerine zest (each about 1-1/2 by 1/2…

BBQ U Mojo-Marinated Salmon Kebabs on Sugarcane

Mojo-Marinated Salmon Kebabs on Sugarcane BBQ U Season 3, Florida Episode Method: direct grilling Serves: 4 to 6 as an appetizer or 4 as a light main course 1/2 cup olive oil 8 large cloves garlic, thinly sliced crosswise 1…

BBQ U Grilled Caesar Salad with Anchovy

Grilled Caesar Salad with Anchovy BBQ U Season 3, Southern California Method: direct grilling Serves: 6 3 medium heads romaine lettuce 12 thin slices French bread, cut sharply on the diagonal 2 tablespoons extra-virgin olive oil About 3/4 cup Creamy…

BBQ U Grilled Peppers

It’s hard to imagine a world without roasted peppers, those soft, smoky, flame-charred strips that turn up in antipasti, salads, sauces, soups, and sandwiches. Traditional recipes call for roasting the peppers on the stove or under the broiler, but the easiest way to roast a pepper is to grill it.

BBQ U Grilled Polenta

Polenta, of course, is Italian cornmeal mush. But, oh, what mush! Cornmeal simmered to a savory paste, enriched with butter and cream, then smokily browned on the grill. You could serve grilled polenta by itself as a side dish or you could top it with any other of your favorite pasta sauces. For a whimsical touch use a cookie cutter to cut out stars, triangles, circles, or other fanciful shapes.

BBQ U Lechon Asado (cuban Christmas Eve Pig)

Pit-roasted pig is the traditional centerpiece of a Cuban Nochebuena (Cuban Christmas Eve supper)—a holiday that stirs the same sort of emotions—and digestive juices—in a Cuban heart that Thanksgiving does in ours.

BBQ U Palomilla for Steak

Palomilla BBQ U Season 2, World of Steak Episode Serves 4 Adobo: 4 cloves garlic 1 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon freshly ground pepper 1/2 cup fresh lime juice or sour orange juice 2 tablespoons olive oil…

BBQ U Coco Loco Brulee

Although originally from the Caribbean, the pineapple has been associated with Hawaii for centuries. The Aloha State remains the nation’s largest pineapple producer (indeed, at one point, the island of Lanai was one enormous pineapple plantation). Huli huli means spit-roasting, and it’s never better than when applied to this tasty fruit.

BBQ U Smoked Bratwurst

Here’s a simple recipe, along with a mustard that will definitely make you smoke. By the way, a tip ‘o hat to our friends at Johnsonville Brats in Johnsonville, Wisconsin, (they make the world’s best bratwurst).

BBQ U Grilled Quesadillas

Ten years ago, few North Americans had ever heard of quesadillas. Now, we can’t seem to live without them. These Mexican grilled cheese “sandwiches” (tortillas sandwiched with chilies and cheese) have taken the U.S. by storm. This is one dish you shouldn’t wander away from when cooking. Tortillas burn like paper. Feel free to vary the ingredients for the filling.

BBQ U Grilled Avocado Corn Salsa

A salsa this simple lives or dies by the quality of the ingredients-ripe avocado, luscious tomato, sweet, crunchy corn. Grilling adds an extra dimension of flavor. To determine the ripeness of an avocado give it the Charmin test-the flesh should be gently yielding when the sides are squeezed.

BBQ U Bacon Grilled Prunes

Here’s proof that some of the world’s tastiest dishes are also the most simple. This recipe consists of only two ingredients—bacon and prunes—but the contrast of sweet and salty, meaty and fruity, crisp and chewy makes this an irresistable appetizer. For the best results, use an artisinal cob-smoked bacon.

BBQ U “Tofu on Stilts” (Dengaku)

Dengaku is a popular dish at the tea houses that line the lovely Philosophers Walk in Kyoto. The dish takes its curious name from the Japanese word for “stilt.” The stilts in question are two slender bamboo skewers that are used to hold the piece of tofu over the coals for grilling.

BBQ U Matambre (Montevidean Hunger-Killer)

This recipe may sound complicated, but it can be assembled in 15 minutes. When people see the results, they’ll think you’ve been working for hours. This recipe calls for flanksteak, but I’ve also made matambre with brisket. If you’re not comfortable with your knifesmanship skills, ask your butcher to butterfly the meat.

BBQ U Chimichurri

Argentina is home of a pesto-like pugilist called chimichurri. The sauce owes its freshness and bright green color to flat leaf parsley and its pungency to tongue pounding doses of garlic. (Talk about ingenuity: Parsley is nature’s mouthwash, so it helps counteract the breath-wilting fumes of the garlic.) Those are the basic ingredients, but there are as many variations as there are Argentinian grill jockeys. Some even enliven their chimichurri with grated carrot or red bell pepper; others kick up the heat with hot pepper flakes or fresh chilies.

BBQ U Wisconsin Double Brats

No, they’re not obnoxious twins from Sheboygan. The double brat is the Badger State’s favorite sandwich and mandatory fare for tailgate parties or lakeside cookouts. The brats in question are bratwursts-coarsely ground, slightly sweet pork sausages-and come rain or shine (or snow or shine), the air in hundreds of towns across Wisconsin is filled with the heady scent of sausages sizzling over charcoal.

BBQ U Philly Cheese Steaks on the Grill

Pat’s or Geno’s? A simple question, but it’s been known to spark hours of fiery polemic. I’m talking, of course, about that glory of Philadelphia gastronomy, the cheese steak. The City of otherwise Brotherly Love is fiercely divided on who makes the best: Pat’s or Geno’s.

BBQ U Tuscan-Style Porterhouse Steak (Florentine Porterhosue)

Tuscan-Style Porterhouse Steak (Florentine Porterhosue) BBQ U Season 1, Much at Steak Episode Serves 3 to 4 and can be multiplied as desired. 1 porterhouse steak, cut 1-1/2 to 2 inches thick (about 2 pounds) coarse sea salt and freshly…

BBQ U Cinnamon Grilled Peaches

Cinnamon Grilled Peaches BBQ U Season 1, Stick Food Episode Method: direct grilling Serves 4 4 large ripe freestone peaches 8 cinnamon sticks 8 fresh mint leaves 1/2 stick (4 tablespoons) unsalted buttter 1/2 cup brown sugar 1/2 cup dark…

BBQ U Grilled Gazpacho

Grilled Gazpacho BBQ U Season 1, Up in Smoke Episode Method:Direct grilling Serves 8 4 scallions, trimmed 2 to 3 cloves garlic, peeled 1 medium red onion, peeled and quartered 1/3 cup extra virgin olive oil 2 inch thick slices…

BBQ U Jalapeno Jerk Baby Back Ribs with Pineapple Barbecue Sauce

Jalapeno Jerk Baby Back Ribs with Pineapple Barbecue Sauce BBQ U Season 1, Rib Fest Episode Method: indirect grilling Serves 6 to 8 4 racks of baby back ribs, peeled following the instructions on page 141/142 1 quart pineapple juice…

BBQ U Trout on a Stick/Trout in a Basket

In the most primal version of this dish, you’d simply impale the fish on sticks and cook them, marshmallow-style, over a campfire. I’ve upscaled the recipe slightly by stuffing the fish with scallions and butter and swaddling it in bacon. But such niceties are optional.

Lemon Brown Sugar Barbecue Sauce

If you like your barbecue sauce sweet and smoky like they do in Kansas City, this condiment is for you. The lemon zest and juice add brassy notes of tartness, balancing the sweetness of the molasses and brown sugar. Were…

St. Louis, Mo. Super Smokers Sweet and Smoky Dry Rub Ribs

The Super Smokers burst upon the St. Louis barbecue scene in 1995. This band of friends turned competition barbecue team showed an unwavering devotion to great barbecue from their first regional win to their Grand Championship in the whole…

BoB Recipe: Grilled Peaches with Caramel Rum Sauce

Method: direct grilling Serves: 4 What You’ll Need for the caramel rum sauce: 1/2 cup dark brown sugar 3 tablespoons light corn syrup 3 tablespoons rum 2 tablespoons unsalted butter 1/4 cup heavy cream 4 large ripe peaches Vanilla ice…

Big Bubba B’s Apple-Back Ribs

Written and submitted by Hugh Bernstein (runner up in the 2004 Lip Smackin’ Rib Recipe Contest at Barbecuebible.com) This recipe is a variation on the theme of “pork chops and apple sauce.” I figured if pork chops can go with…

Spicy Chile Wings - Singapore

These spicy wings reflect Singapore’s incredible ethnic diversity. Five-spice powder is a Chinese flavoring, while the ketjap manis (sweet soy sauce) comes from Indonesia. The frying of the spice paste is characteristic of Malaysian and Nonya (“grandmother”) cooking, but…

Honey Sesame Shrimp “on the Barbie”

Shrimp “on the barbie” (grill) is Australia’s most famous culinary export. Even if you know nothing else about Down Under cooking, you’re surely aware of how much Australians love grilling—especially seafood. If the truth be told, shrimp is something…

Blackening Mixture for Fish

Ubiquitous blackened fish has become such a culinary icon that it’s hard to believe just how revolutionary it seemed when Paul Prudhomme first served it. Here was this burly guy in New Orleans, burning up an old cast-iron skillet (not even a saute pan, for gosh sake), which filled the kitchen with clouds of acrid smoke that scorched nasal passages and made eyes water. Because of all the smoke, chef Prudhomme urged people to blacken their fish outdoors on the grill. So that set me thinking — why not do away with the frying pan altogether and simply blacken the fish directly on the grate?

Duckling “A L’Orange”

When I was in cooking school in Paris in the 1970s, duckling à l’orange was the highest test of a chef’s mettle. The duck had to be roasted just so-skin crackling crisp, meat tender and juicy-and the orange sauce had…

Basil-Grilled Tuna

4 tuna Steaks (3/4 to 1 inch thick; 6 to 8 ounces each) 1 bunch fresh basil, washed and stemmed 4 cloves garlic, cut in half 3 strips lemon zestJuice of 1 lemon (3 to 4 tablespoons) 1 tablespoon…

Chile-Rubbed Shrimp with Avocado Corn Cocktail

I’ve never quite understood the appeal of the traditional shrimp cocktail. I mean, what could be less interesting than cold boiled shrimp dipped in a lackluster mixture of ketchup and prepared horseradish? Here’s a shrimp cocktail with gumption, featuring…

Sage and Garlic Grilled Tomatoes

Tomatoes are great for grilling. The searing heat caramelizes the tomato’s natural sugars. Tomatoes readily absorb the flavors of herbs and other seasonings, and their shocking red color looks terrific on a plate along with grilled poultry, seafood, or beef. The tomatoes can be grilled on any sort of indoor grill—for that matter, you could also smoke them in a stove-top smoker, as described in the Smoked Gazpacho recipe on page 51 of Indoor Grilling!.

Grilled Provoleta

When Argentineans say grilled cheese, they really mean it. Not cheese sandwiches browned in butter on the griddle, but thick slabs of provoleta (a firm cow’s milk cheese similar to Provolone) seared on the gridiron until they are partially melted and lightly browned. It’s mandatory fare at any Argentinean steakhouse.

Filipino-Style London Broil

Rodolfo Lagua, a thirty-year California barbecue veteran of Filipino heritage, was the inspiration for this recipe. Lagua learned this way of preparing tri-tips from his friend Sammy Ariola, one of the area’s first Filipino immigrants. “I have no money for…

Grampa’s BBQ’d Pastrami’d Short Ribs

Written and submitted by Jasmina Shane (Grand-prize winner in the 2004 Lip Smackin’ Ribs Recipe Contest at Barbecuebible.com) These ribs were my grandfather’s favorite. He swore they combined the best of two great dishes: short ribs and pastrami, with the added smokiness from the grill. The AppleJack in the sauce was his idea. He lived until almost 100, so maybe these ribs bring good luck.

Middle East BBQ Ribs

Written and submitted by Jacob Esho (runner up in the 2004 Lip Smackin’ Ribs Recipe Contest at Barbecuebible.com) I cooked this and found it unique becuase I’ve never seen it cooked on any show or restaurant. I was born in…

Hearty Ribs with Sweet Bourbon Sauce

Written and submitted by Lillian Julow (runner up in the 2004 Lip Smackin’ Rib Recipe Contest at Barbecuebible.com) Marinate the ribs overnight first, and then allow three hours of grill time. To be tender, beef ribs must be cooked slowly…

Big Bubba B’s Apple-Back Ribs

Peanutty Baby Pork Ribs

Written and submitted by Renata Stanko (runner up in the 2004 Lip Smackin’ Rib Recipes Contest at Barbecuebible.com) The peanut sauce gives the ribs a great lip-smacking factor. The recipe is easy to do and has some key ingredients like…

Weber Woodbridge Workman Wosemary Wibs

Written and submitted by Vincent “Vinsect” Brown (runner up in the 2004 Lip Smackin’ Ribs Recipe Contest at Barbecuebible.com) This is a Memphis style dry rub recipe. A Kansas City Wet style variation is included. Rosemary is used as a…

Argentinian Grilled Eggplant

Argentinians don’t generally dilute their staunchly carnivornian meals with superfluous side dishes or vegetables. However, grilled eggplant has become part of the steak house repertoire. The eggplant of choice is a small (4 inches long) Italian variety—the sort you’d find…

Basic Barbecue Rub

Here’s the grand-daddy of all barbecue rubs, but don’t let its simplicity fool you. There’s a heap of flavor in this simple rub—the sweetness of the brown sugar, the heat of the black pepper, the mellow earthiness of the paprika,…

Pacific Northwest Planked Salmon

Salmon fillet meets the fire and dill sauce.

Dr Pepper Barbecue Sauce

Barbecue sauces flavored with soda are a great American tradition, and this one features the granddaddy of American soft drinks.

Mexican Mushrooms

SERVES 4 YOU’LL NEED: Grill wok or skillet or 10 to 12 bamboo skewers, soaked for 1 hour in cold water to cover, then drained; 1 cup wood chips (preferably oak), unsoaked; spray oil (optional) 1 pound mixed mushrooms (preferably…

Chicken Grilled Under Bricks

SERVES 4 YOU’LL NEED: 4 bricks, each wrapped in aluminum foil; oak chunks for building the fire, or 2 cups wood chips (preferably oak), soaked for 1 hour in cold water to cover, then drained 2 large, whole, boneless, skinless…

Coca-Cola Barbecue Sauce

Dare to be different. That’s Jim Budros’s motto, and his culinary open-mindedness has won the financial advisor turned pit bull boss a championship at the Kansas City Royal International Barbecue Contest. What’s different about his barbecue sauce is its main…