Sunset Barbecue Cookbook

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Sunset Publishing Corporation

Menlo Park, California
Research & Text
Joan Griffiths
Mary Jane Swanson
Coo rdinating E ditor
Cornelia Fogle
Design
Joe di Chiarro
Illustrations
Sally Shimizu
Photo Stylist
JoAnn Masaoka
Serve bubbly Grilled Cheese (page 48) right from the
barbecue, with plenty of tostadita dippers. This hearty
appetizer comes from Mexico's Yucatan peninsula.
Photographers: Glenn Christiansen: pages 42, 90, 95;
Norman A. Plate: pages 39, 58; Darrow M. Watt: pages
15, 82; Tom Wyatt: pages 2, 7, 10, 18, 23, 26, 34, 47, 50, 55,
63, 66, 71. 74, 79, 87; Nikolay Zurek: page 31.
Cover: Red and yellow bell peppers and green patty
pan squash grill alongside rosemary-seasoned lamb
chops. Simply brush chops with Mediterranean Bast
ing Sauce (page 25), then grill according to chart on
page 8. Grilling directions for vegetables are on page
81. Photography by Tom Wyatt. Cover design by
Williams & Ziller. Photo styling by JoAnn Masaoka.
Food styling by Mary Jane Swanson.
Hot off the grill . . .
Whether yo u' re an occasio na l backyard chef who
needs reliabl e, basic info rmation o n grilling times
and techniques o r a co nf irmed barbecue cook
seeking tempting new recipes, this boo k is yo ur
guide to the a rt of grilling.
In the fo llowing pages yo u' l l f ind menus fo r en
tertaining, instructio ns o n f i re building, detailed
charts fo r grilling, spit-roasting, and smo ke
cooking, a nd versatile grilling recipes fo r every
occasio n-f rom info rmal picnics and family
meals to elega nt dinners and ho liday f easts.
Yo u' l l discover ways to prepa re appetizers that
coo k o n the gril l , grilled vegetable a nd f ruit
acco mpaniments, and marinades and barbecue
sauces to f lavo r meat s, seafood, and po ultry. We
also include info rmation o n coo king with mes
quite and o ther a romatic woo ds.
Fo r their genero sity in sha ring pro ps fo r use i n
our pho to graphs, we thank Menlo Park Hardwa re
Compa ny, Rush Cutters, and Williams-So noma .
Our specia l thanks to Rebecca La Brum fo r edit
ing the manuscript .
Editor, Sunset Books: Elizabeth L. Hogan
Fifth printing August 1990
Copyright 1986, 1979, 1967, 1962, 1957, 1950, Sunset
Publishing Corporation, Menlo Park, CA 94025.
Sixth edition. World rights reserved. No part of this
publication may be reproduced by any mechanical,
photographic, or electronic process, or i n the form of
a phonographic recording, nor may i t be stored in a
retrieval system, transmitted, or otherwise copied for
public or private use without prior written permission
from the publisher. Library of Congress Catalog Card
Number: 85-81593. ISBN 0-376-02080-6. Lithographed
in the United States.
Contents
9 Barbecuing Basics
Lb Beef
9 Lamb
9Z Pork
bb Fish
bb Poultry
bZ Patio Parties
9 Inde
Special Fatures
24 Marinades, Sauces & Butters
48 Appetizerp from the Grill
56 Fuels for Cooking
80 Grilling Fruits & Vegetables
Hibachi
4
Gas-fired barbecue
Covered
kettle
Wide selection of barbecues available on the market
today includes many sizes and shapes of open braziers,
covered grills, and barbecues fueled by charcoal, gas,
or electricity. Here are five of the most popular types.
Barbecuing is one culinary a rt that even a novice
back-yard chef can master with ease. Of co urse,
it's crucial that yo u use your equipment pro perly
and learn a f ew basic skill s.
In this chapter, you' l l f ind genera l info rmatio n
on types o f barbecues (a f ew examples a re shown
at left ) , fo llowed by info rmatio n o n fire sta rters
and directions fo r ba rbecuing by direct and indi
rect heat . The charts on pages 8 to 17 will help
yo u with the basics of barbecuing meats, po ultry,
and seafoo d, plus smo king a nd spit-roasting.
In all o ur recipes, the recommended cooking
method is indicated by a symbo l:
Open grilling
(Direct heat)
Tyes of Barbecues
Covered grilling
(Indirect heat)
Barbecues are available in three main types
(charcoal - fired, gas, and electric) and do zens of
styles. Your cho ice will depend o n where you' l l
use your barbecue, t he number of peo ple yo u' l l
usually be serving, and t he kinds of foo d yo u' re
most likely to barbecue.
Charcoal-fred barbecues. The mo st popular
charcoal-fired barbecues are o pen braziers, cov
ered kettles, and boxes with hinged lids.
Open braziers come in a variety of sizes, from
table-top po rtables and hibachis to very la rge (of
ten custom-fashio ned) models fo r quantity coo k
ing. Many braziers feature a coo king grill that ca n
be raised o r lowered to adj ust the distance be
tween firebed a nd food, thus co ntro lling the heat .
Built-in brick ba rbecues also belo ng to this
general catego ry of barbecue-like braziers,
they' re designed fo r open-grill coo king over direct
heat (see page 6. )
Covered kettles are available in vario us sizes;
t he 18- and 24-inch models a re t he mo st commo n.
Dampers on t he lid and under t he firebox allow
you to adj ust the flow of air and co ntro l the heat .
This type of barbecue is ideal fo r coo king la rge
cuts of meat , who le fish, and who le po ultry by
indirect heat (see page 6), since it provides the
same even heat an oven does.
Kettle barbecues may also be used, either un
covered or covered, fo r grilling over direct heat .
Leaving the lid o ff does make it easier to watch
and tend quick-cooking foo ds such as hamburg
ers, steaks, and chops, but many manufacturers
recommend covering the grill to speed up coo k
ing and conserve fuel . Covering the grill also
helps contro l fla re-ups.
Barbecue boxes with hinged lids genera lly
f unctio n the same way covered kettles do . Yo u
can use them covered fo r coo king by indirect
heat , o r o pen o r clo sed fo r grilling over direct
heat . They, too , have adjustable dampers fo r
heat co ntro l ; many also have adj ustable fi rebeds
that can be raised a nd lowered. Spit-roa sting
attachments are ava ilabl e fo r some models.
Gas & electrc barbecues. Barbecues powered
by gas o r electricity pro vide two alternatives to
charcoal- fired ba rbecues. Models using natural
or bottled gas include kettles and single o r do uble
box-shaped units; ba rbecues heated by electric
co ils are ava ilable in a simila r range o f styles.
Outdoo r units fueled by bottled gas usua lly
ro ll on wheels, while natural gas units are
mo unted o n a f ixed pedesta l and need to be co n
nected to a permanent gas line. E lectric uni t s are
po rtable; they ca n simply be plugged into the
nearest o utlet. All gas units and some electric
models employ a special briquet-shaped mate
rial , such as lava rock, above the burner. When
meat j uices drip o n these hot "briquets , " smo ke
rises to penetrate and f lavor the food.
Gas and electric ba rbecues are appea ling o n
several counts. They save you the wo rk of build
ing the fire a nd clea ning up the ashes. And mo st
units require o nly a brief preheating, so yo u ca n
start coo king in a matter o f minut es. As a rule,
food grilled o n these ba rbecues coo ks i n abo ut
the same time as o n cha rcoa l-fired model s. If yo u
have a ga s o r electric unit , co nsult the manufac
turer' s directio ns fo r coo king info rmatio n.
Starting the Charcoal
E very outdoo r chef has a favo rite way to f i re up
the barbecue. Here are six of the mo st po pular
starters.
Fire chimney. Stack briquets inside the chim
ney on top o f wadded sheets o f newspaper, then
light.
Solid starter. These smal l , compressed, wood
like blocks o r sticks l i ght easily with a match.
Liquid starter. If yo u use a liquid sta rter, be
sure it's a pro duct intended fo r charcoal . Don't
pour liquid starter on hot coals -the coals co ul d
f lare up.
Self-starting briquets. These briquets a re eas
ily ignited wi th a match. They co st mo re tha n reg
ular briquets do , but also heat up mo re quickly.
(Continued on next page)
Barbecuing Basics 5
... Starting the Charcoal
Electric starter. Set the sta rter o n a f ew bri
quets in the firebed. Pile mo re briquets o n top,
then plug i n the starter. Remove starter af ter l O
minutes.
Propane starter. Just stack the briquets aro und
the burner, then light the burner.
Fire Temperature
Three different terms are commo nly used to in
dicate desired fire temperature at the sta rt o f
cooking.
Hot describes coals that are ba rely covered
with gray ash. Yo u can ho ld yo ur hand nea r the
grill for o nly 2 to 3 seco nds.
Medium describes coals that glow through a
layer of gray ash. Yo u ca n hold yo ur hand near
the grill fo r o nly 4 to 5 seco nds.
Low describes coals covered with a thick layer
of gray ash. You sho uld be able to hold yo ur hand
near the grill fo r 6 to 7 seco nds.
Barbecuing by Direct Heat
Open the bottom dampers if yo ur barbecue has
them. Sprea d briquets o n the fire grate in a so lid
layer that 's l to 2 inches bigger all a round than
the grill area required fo r the foo d. Then mo und
the charcoal and ignite it. When the coals have
reached the fire temperature specified in the rec
ipe, spread them out into a single layer again.
Set the grill in place at the recommended
height above the coal s. Grease the grill lightly,
then arrange the food o n the gril l . Watch care
f ully and turn as needed to ensure even cooking.
If yo u' re using a baste that conta ins sugar, ingre
dients high in sugar (such as catsup or fruit) , or a
large propo rtio n of fat apply it during the last
part o f cooking and turn the foo d f requently to
prevent scorching. Also keep a water- filled spray
bottle handy to extinguish a ny f lare-ups.
6 Barbecuing Basics
Barbecuing by Indirect Heat
Open o r remove the lid from a covered barbecue;
open t he bottom dampers. Pi l e abo ut 50 lo ng
burning briquets o n the fire grate and ignite
them. L et the briquets burn until ho t ( usua lly
abo ut 3 0 minutes) . U sing lo ng-handled tongs,
bank abo ut half the briquets o n each side of fire
grate; then place a metal drip pan in the center.
Set the coo king grill in place 4 to 6 inches
above the pan; lightly grease the gril l . Set the
food o n the grill directly above the drip pan. If
yo u' re grilling meat , place it fat side up; if the
meat has been marinated, drain it briefly befo re
placing it o n the gril l . Add 5 o r 6 briquets to each
side of the fire grate at 3 0- to 40-minute intervals
as needed to keep the fire temperature co nsta nt .
Special Tips
When preparing the recipes in this book, keep
these tips in mind.
Al l o ur grilling charts a nd recipes were tested
on a charcoal -fueled ba rbecue, using 2-inch
pressed briquet s. To coo k over mesquite cha rcoal
or ha rdwoods, see page 57.
Mo st of o ur recipes were tested with the coo king
grill 4 to 6 inches above the coal s. If yo ur grill is
clo ser, the cooking time will be sho rter.
Always use po tho lders o r mitts and lo ng
handled cooking too l s.
U se a water-f illed spray bottle to extinguish
f lare-ups.
Turn food with tongs o r a spa tula -a fo rk
pierces foo ds and allows juices to esca pe.
Salt food after cooking ( salt draws o ut j uices) .
To prevent steaks and chops from curling, slash
edge fat at 2- to 3 -inch intervals; cut just to meat.
To test roasts or thick steaks fo r do neness, insert
a meat thermometer in the thickest part ( no t
to uching bo ne) . To ensure accuracy, repeat the
test in several places ( if po ssible) .
Venetian Mixed Grill (page 84) features six kinds of
grilled meats: chicken thighs, sausages, skirt steak,
lamb and veal chops, and calf's liver. Diners sample
meats with grilled polenta and vegetables.
7
Grilling Beef
Cut of Meat Weight or Grilling Fire Test for Doneness &
Thickness Method Tmperature Approximate Cooking Time
Standing rib roast 312-5 lbs. I ndirect Hot. banked Meat thermometer registers 135-140F (R),
150F (M), 160F (W). 24-26 min. /lb. (R).
6-8 lbs. Indirect Hot, banked Meat thermometer registers 135-140F (R),
150F (M), 160F (W) 18-22 min. /lb. (R).
Boned & tied roasts 3-5 lbs. Indirect Hot, banked Meat thermometer registers 135-140F (R),
(rib, sirloin tip, 150F (M), 160F (W) 24-26 min. /lb. (R).
crossrib)
Steaks (Tbone, New 1 inch Direct Hot Cut meat to test. 5-6 min. /side (R).
York, Porerhouse,
11/2 inches Direct Medium Meat thermometer registers 135-140F (R),
top round, sirloin;
chuck steak if
150F (M), 160F W) 8-9 min./side (R).
marinated or
2-2'2 inches Direct Medium Meat thermometer registers 135-140F (R),
tenderized) 150F (M), 160F (W). 12-15 min. /side (R)
Flank steak 1-1'2 lbs. Direct Hot Cut meat to test. 5-7 min. /side (MR).
Skirt steak (cut into 1/s-1 inch Direct Hot Cut meat to test. 1'2-2 min./side (R).
serving-size pieces)
1/2 inch Direct Hot Cut meat to test. 2'2-3 min./side (R).
Boneless cubes : inch Direct Hot Cut meat to test. 5-6 min. total (MR).
1 inch Di rect Hot Cut meat to test. 8-10 min. total (MR).
112 inches Direct Hot Cut meat to test. 15 min. total (MR).
Ground beef patties 1 inch Direct Hot Cut meat to test. 4-5 min. /side (R), 5-6
min /side (M), 6-7 min./side (W).
(R) Rare; (M) Medi um; (MR) Medium- rare;
(W) Wel l done
Grilling Lamb
Cut of Meat Weight or Gril ling Fire Test for Doneness &
Thickness Method Temperature Approximate Cooking Time
Leg, bone-in 5-7 lbs. I ndirect Hot. banked Meat thermometer registers 135-140F (R),
150F (M), 160F (W). 18-20 min. /lb. (R)
Leg, boned & tied 4-5 lbs. I ndirect Hot, banked Meat thermometer registers 135-140F (R),
150F (M), 160F (W). 25-27 min. /lb (R).
Leg, boned & butterflied 4-5 lbs. Indirect Hot, banked Meat thermometer registers 135-140F (R),
150F (M), 160F (W). 12-14 min. /lb (R).
Shoulder, bone-in 5-7 lbs. I ndirect Hot. banked Meat thermometer registers 135-140F (R),
150F (M), 160F (W) . 18-20 min /lb (R).
Shoulder, boned & tied 4-6 lbs. I ndirect Hot. banked Meat thermometer registers 135-140F (R),
150F (M), 160F (W). 25-27 min. /lb (R).
Rack 2-3 lbs. I ndirect Hot, banked Meat thermometer registers 140-145F (MR).
18-20 min./lb
Chops (loin, rib, : inch Direct Hot Cut near bone to test. 4-5 min./side (MR)
shoulder); leg steaks
1 inch Direct Hot Cut near bone to test. 5-6 min. /side (MR)
112 inches Direct Hot Cut near bone to test. 6-7 min. /side (MR).
8 Barbecuing Basics
... Grilling Lamb
Boneless cubes 3/4 inch Direct Hot
Cut meat to test 5 min. total (R). 6-8 min.
total (M) . 8-10 min. total (W)
1 inch Direct Hot Cut meat to test 6 min. total (R). 8 min.
total ( M) . 12 min. total (W)
1V2 inches Direct Hot Cut meat to test 12 min. total (R), 15 min.
total (M) , 18-20 min. total (W) .
Ground lamb patties :4 inch Direct Hot Cut meat to test 4-5 min/side ( MR) .
1 inch Direct Hot Cut meat to test 5-6 min/side ( MR).
(R) Rare; (M) Medi um; (MR) Medi um- r ar e;
(W) Wel l done
Grilling Pork
Half leg (shank or butt), 6-8 lbs. Indirect Hot, banked Meat thermometer registers 170F
bone-in 27-30 min/lb.
Loin roast, half, bone-in 4V2-6 lbs. Indirect Hot, banked Meat thermometer registers 170F
24-26 min/lb.
Loin roast, half, boned 3-5 lbs. Indirect Hot, banked Meat thermometer registers 170F
& tied 21-24 min./lb
Loin roast, rib or sirloin 3-4 lbs. Indirect Hot, banked Meat thermometer registers 170F
end, bone-in 30-32 min/lb.
Shoulder roast (picnic 4-6 lbs. Indirect Hot, banked Meat thermometer registers 170F
or butt), bone-in 27-30 min/lb.
Shoulder, roast 3-5 lbs. Indirect Hot, banked Meat thermometer registers 170F
(picnic or butt), 33-35 min/lb.
boned & tied
Tenderloin V2-1 lb. Indirect Hot, banked Meat thermometer registers 170F
(fold and tie thin end 20-22 min. total.
underneath for even
thickness)
Chops (loin, rib, 3 inch Direct Medium Meat near bone is no longer pink; cut to test
shoulder); leg 4-5 min/side.
steaks
1 inch Direct Medium Meat near bone is no longer pink; cut to test
5-7 min/side.
1V2 inches Direct Medium Meat near bone is no longer pink; cut to test
8-10 min/side.
Spareribs 2V2-3 lbs , Indirect Hot, banked Meat near bone is no longer pink; cut to test
whole slab 1-1'4 hours total.
Spareribs, country-style 3-4 lbs, cut Indirect Hot, banked Meat near bone is no longer pink; cut to test
into serving- 1-1'4 hours total.
size pieces
Boneless cubes :4 inch Direct Hot Meat is no longer pink; cut to t est
About 8 min. total.
1 inch Direct Hot Meat is no longer pink; cut to t est
12-14 min. total.
Barbecuing Basics 9
10
A stunning entree for guests: Spinach-stuffed Beef
Tenderloin (page 88), filled with a fennel-seasoned spin
ach mixture. Complete the meal with assorted grilled
vegetables and a Madeira sauce to drizzle over all.
Grilling Vea
Cut of Meat Weight or Grilling
Thickness Method
Leg, bone-in 8-9 lbs. I n di rect
Leg, boned & tied 3-4 lbs. Indirect
Shoulder roast, bone-in 7-8 l bs I n di rect
Shoulder roast, boned & tied 3-4 lbs. I n di rect
Chops (loin) 34 inch Direct
1 inch Direct
1V2 inches Direct
veal cooked to 165-170F i s cooked medi um-wel l -tender and j ui cy
t hroughout , but no l onger pi nk.
Grilling Fish & Shellfsh
Type of Fish Weight or Grilling
or Shellfish Thickness Method
Whole fish ( with V2-1 lb. ( 1-1Y2 Indirect
or without head i nches thick)
and tail ) *
3-5 lbs. (2-2V2 Indi rect
inches thick)
5-7 lbs. Indirect
(3 i nches thick)
Steaks & fillets V2 i nch Direct
3/4 i nch Direct
1 i nch Direct
1Y2 i nches I ndi rect
(2-3 lbs. )
Boneless cubes 1 inch Di rect
Shrimp Medium-size Di rect
(30-32 per lb. )
Scallops About 1-i nch Direct
cubes
Clams Medium-size Direct
Oysters Medium-size Direct
"Rub whol e fi sh wi th sal ad oil before gri l l i ng .
.. Pl ace heavy-duty foi l under l ar ge fi l l et s i nstead of putting them
di rect l y on t he gr i l l .
Fire
Temperature
Hot, banked
Hot, banked
Hot, banked
Hot, banked
Hot
Hot
Hot
Fire
Temperature
Hot, banked
Hot, banked
Hot, banked
Hot
Hot
Hot
Hot, banked
Hot
Hot
Hot
Hot
Hot
Test for Doneness &
Approximate Cooking Time
Meat thermometer registers 165 -170F *
20-22 min. /lb.
Meat thermometer registers 165-170F.'
32-34 mi n./lb
Meat thermometer registers 165 -170F *
18-20 min./lb.
Meat thermometer registers 165 -170F.'
32-34 mi n./l b.
Cut near bone to test. 5-6 min. /si de (M).
Cut near bone to test. 6-7 mi n. /si de (M).
Cut near bone to test. 8-9 mi n. /si de ( M) .
(M) Medi um
Test for Doneness &
Flakes when prodded in thickest part.
6 mi n./si de.
Flakes when prodded i n thickest part
30-35 mi n. total.
Flakes when prodded i n thi ckest part.
45 mi n. total.
Flakes when prodded in thickest part
2-3 mi n./side.
Flakes when prodded i n thi ckest part.
3-4 min /side
Flakes when prodded in thickest part.
4-5 min./si de.
Flakes when prodded i n thickest part.
15-18 mi n. total.
Fl akes when prodded in thickest part.
8-10 min. total.
Shrimp turn pink. 1Y2-21/2 min./side
Opaque throughout; cut to test 5-7 min.
total.
Shells pop open. 3-4 min. total.
Shells pop open. 4-6 min. total.
Barbecuing Basics 11
Grilling Poultry
Type of Poultry Weight or Grilling Fire Test for Doneness &
CHICKEN, whole 3-4 lbs. I ndi rect Hot, banked Meat thermometer i nserted in thi gh registers 185F. *
1-1'4 hours.
6-7 lbs. I ndi rect Hot, banked Meat thermometer i nserted in thi gh registers 185F.*
1'2-1 :4 hours.
Halved or 3-4 lbs. total Di rect Medium Meat near bone is no longer pi nk; cut to test.
quarered 40-50 mi n.
Cut up 3-4 lbs. total Di rect Medium Meat near bone is no longer pi nk; cut to test.
Dark meat 35-40 mi n.; white meat 15-20 mi n.
Breast halves, 12-3/4 lb. each Di rect Medium Meat near bone is no longer pi nk; cut to test.
bone-in 15-20 mi n.
Whole legs, 8-10 oz. each Di rect Medium Meat near bone is no longer pi nk; cut to test.
thighs attached 35-45 mi n.
Drumsticks 4-6 oz. each Direct Medium Meat near bone is no longer pi nk; cut to test.
or thighs About 35 mi n.
Wings 3-4 oz. each Di rect Medium Meat near bone is no longer pi nk; cut to test.
About 30 mi n.
ROCK CORNISH
GAME HEN, whole 1-1'2 lbs. Indi rect Hot, banked Meat near thi ghbone is no longer pi nk; cut to test.
45-60 mi n.
Halved 1-1'2 lbs. total Direct Medium Meat near bone is no longer pi nk; cut to test.
30-40 mi n.
TURKEY, whole 9-15 lbs. I ndirect Hot, banked Meat thermometer i nserted in thi gh registers 185F.*
15 mi n./lb.
16-22 lbs. I ndirect Hot, banked Meat thermometer i nserted in thi gh registers 185F.*
12 mi n. /lb.
Halved 10-12 lbs. total Indi rect Hot, banked Meat thermometer i nserted in thi gh registers 185F.*
112-2 hours.
Breast halves, 21/2-3 lbs. each I n di rect Hot, banked Meat near bone is no longer pi nk; cut to test.
bone-in 1-1'2 hours.
Drumsticks 1-2 lbs. each Di rect, Medium Meat near bone is no longer pi nk; cut to test.
or thighs covered 55-65 mi n.
Boneless cubes 1 i nch Di rect Medium Meat is no longer pi nk in center; cut to test.
12-15 mi n.
Breast steaks 1/2 i nch Di rect Medium Meat is no longer pi nk; cut to test. 7-9 mi n.
DUCK, whole 4-5 lbs. Indi rect Hot, banked Meat near bone at hip socket IS no longer pi nk;
(prick ski n wi th cut to test. 2-212 hours.
a fork before
grilli ng)
Cut up 4-5 lbs. total Indi rect Hot, banked Meat in thickest part is sti ll slightly pi nk; cut to test.
Legs and wings 40 min.; breast 10-15 mi n.
SQUAB, butterflied 1 lb. Di rect Hot Breast meat is pi nk near bone; cut to test.
15-20 mi n.
QUAIL, butterflied 3-4 oz. Di rect Hot Breast meat is sti ll sli ghtly pi nk near bone; cut to
test. 7-8 mi n.
*I nsert meat t hermomet er i n thi ckest part of t hi gh, not touchi ng bone.
12 Barbecuing Basics
Spit-rasting
In spit-roasting, the diameter of the meat and its
distance from the heat determine cooking time.
Bone- in roasts, boneless roasts, and poultry
are all suitable for spit roasting. In every case, it' s
important to balance the meat on the spi t . Use a
ruler to find the center of each end of a roast ; the
spit should enter and exit at these points.
Choose bone-in roasts of fairly uniform
shape, cutting off any bony extensions. Run the
spit through the meaty section, as close to the
center of the roast as possible. For leg of lamb,
run the spit through the meat from the center of
the thickest end, keeping the length of the leg
parallel to the spit. Roll and tie boneless roasts
into evenly shaped cylinders and run the spit
through dead center. Tie wings and legs of poul
try closely to the body; run the spit through the
neck and body openings. After spitting, position
meat in center of spit; secure with spit forks.
arrange the coals in a solid 6-inch-wide band
reaching 3 to 4 inches beyond each end of the
spitted meat . Place a metal drip pan directly be
neath the spit, with one side touching the coals.
To maintain a constant fire temperature, add 5 or
6 briquets every 30 minutes, spacing them evenly.
The Firebed. Imagine a wall extending straight
down from the spit to the firebed. Then, starting
from about 2 inches behind this imaginary wall ,
Acusting the Distance Beteen Meat & Fire.
Generally speaki ng, you should position the spit
ted meat so its surface is about 5 inches from the
surface of the coal s. To adj ust the distance, you
can raise or lower either the spit or the fi rebed,
depending on your barbecue.
Meat Cut or Bird,
Weight & Preparation
Pork loin (4-11 lbs.): Roast may i nclude
shoulder end of loi n; if so. have blade bone
removed and t i e end to hold compactly.
Leg of lamb (51-61 lbs.): Cut shank bone off
at joi nt.
Beef standing rib roast (from 3-rib size up to
about 12 lbs.): Use small end of standi ng ri b;
cut ri b bones off close to meaty porti on.
Boneless pork loin end or pork shoulder
roast (about 2v2 lbs.)
Boneless leg of lamb roast (3V2-43 lbs.)
Boneless leg of pork roast (61/-7V2 lbs.)
Beef rib eye or sirloin tip roast (4-12 lbs.):
Wrap wi th a thi n layer of fat.
Chicken, frying (3-4 lbs.) or
roasting (6-7 lbs.)
Rock Cornish game hens (1%-11 lbs.)
Turkey (12-14 lbs.)
Dimensions
or Diameter
An i rregular oval. 3V2-4
i nches by 6-6V2 i nches
An i rregular oval. 311-4
i nches by 7V2-8 i nches
Meaty secti on 61/2-7
i nches across; bony sec
ti on 9-10 i nches across
3-3V2 i nches
4 V4-4:4 i nches
4 1/2-S i nches
S-SV2 i nches
4-4Y2 inches ( fryi ng) or
SV2-6 i nches (roasti ng)
3-3V4 i nches
71/2-8 i nches
Test for Doneness &
Meat thermometer registers 170F. 2V2-3
hours.
Meat thermometer registers 135-140F (R).
150F (M). 160F (W) . 2-2V2 hours ( M) .
Meat thermometer registers 135-140F (R).
150F (M), 160F (W) . 4-4V2 hours (R).
Meat thermometer registers 170F. 1 V2-14
hours.
Meat thermometer registers 135-140F ( R) .
150F (M). 160F (W) 2-21/4 hours (M)
Meat thermometer registers 170F. 3V4-3:4
hours.
Meat thermometer registers 135-140F ( R) .
150F ( M) . 160F (W) . 2-2V2 hours ( R) .
Meat thermometer i nserted in thigh regi sters
185F. 80-90 mi nutes ( fryi ng) . 211-21/2 hours
( roasti ng).
Meat near thighbone i s no longer pi nk; cut
to test. 70-80 mi n.
Meat thermometer i nserted i n thi gh registers
185F. 41/4-43/4 hours.
(R) Rare; (M) Medium; (W) Wel l done
Fvoring Foods wt Smoke
F lavorin g foods with the smoke of fragrant woods
is an an cient cookin g art still very much in style
with modern patio chefs. On these pages, we offer
two alternative techn iques for smoking beef,
pork, lamb, fish, and poultry. Qui ck smok e
flav ori ng can easily be accomplished on a cov
er ed barbecue; smok e-cooki ng requir es a special
piece of equipment called a smoker .
Woods for Smoking
Whether you choose smoke-f lavorin g or smoke
cooking, your first con sideration will be what type
of wood to use. Con sult the chart on page 17 for
id eas; for each kind of meat , we in clude a list of
appropriate woods. These dried woods can be
purchased in 2- to 3-in ch chun ks , small logs,
twigs, chips, or sawdust; t he si ze determines how
long the wood must be soaked before using.
If you wan t to experimen t with garden cut
tings, choose the same un sprayed woods listed in
the chart , or try peach, pear, apricot , pecan , or
black waln ut . Break clippin gs in to small twigs
an d cut limbs in to chun ks or short len gths. Green
wood may be used as i s; if the wood is dry, soak it
in water. D o not use ran dom garden clippings,
which may con tain poison ous plan ts such as
oleander. Also avoid the wood of cedar, fir, pine,
spruce, and eucalyptus; their smoke gives food a
bitter, resinous taste.
Quick Smoke-favorng
If you own a covered barbecue, you can add a
delicate smoke flavor to foods as they cook by
indirect heat. S tart by soakin g your choice of
wood chips or chun ks in water-20 min utes for
chips, 45 to 6 0 min utes for chun ks. Then prepare
the barbecue fire for in direct heat ( see page 6 ) ;
sprinkle each pile of coals with 1 cup wet wood
chips or top with one wood chun k. S et the cooking
grill an d food in place and cook as the recipe
d ir ects. Ad d mor e wet wood chip s about every 30
min utes, when you can n o lon ger see smoke com
in g from the ven ts. (There's n o n eed to add extra
chunks-they burn longer than chips. )
Smoke-cooking
V ery slow, even cookin g in a smoker produces
succulent , smoky-flavored meat s, fish, an d poul-
try that taste as good or better than high-priced
commercial products. Many ty pes of smokers are
sold in hardware, departmen t , an d outdoor sup
ply stores; var ious smoker s are also available
from mail-order catalogs specializin g in outdoor
equipment .
On e of the most popular un its is the water
smoker, which uses steam to keep the in side tem
perature low an d even . Than ks to the steam and
the lon g, slow cookin g, foods remain moist an d
have plenty of time to absorb the swirlin g smoke.
As the illustration on page 16 shows, a water
smoker looks like an elon gated covered barbe
cue. In the base is a heat source ( charcoal , gas,
or electric) ; directly above it is a water pan . Two
or three cookin g racks are in side, an d a domed
lid with a temperature gauge fits on top.
Our smoke- cooking direction s an d the times
given on our smoking chart apply to a charcoal
fueled water smoker. If you have a differen t type
of un it , check the man ufacturer's direction s for
cookin g in formation .
Preparing the food. To pr epar e f oods for smok
in g, you can brush them with olive oil or salad oil ,
or soak them in a spicy-sweet brin e. Brin ing has
several advan tages-foods stay moister, the
salty-sweet brin e complemen ts the smoky flavor,
an d the shelf life of the food is tri pled. (Without
br in ing, smoked foods can be kept on ly as lon g as
those cooked by any other method. )
Brining. To make the brin e, you' ll n eed a con
tain er made from a non corrodible material such
as plastic, glass, or stain less steel ; make sure it's
large enough to hold 10 poun ds of meat , fish, or
poultry.
In the con tain er, combin e 3 quarts cool water,
2 cups firmly packed brown sugar. lVz cups salt. 3
cloves garlic ( halved) , 2 teaspoon s whole black
peppercorns. an d 4 bay leaves. S tir briskly un til
sugar an d salt are dissolved. Then add foods to
be smoked. submergin g them in brin e. Let fish,
spareribs, an d small birds (quail , squab, game
hen s) stan d at room temperature for 1 hour; brin e
tur key breast , whole chicken , d uck, an d pheas
an t for 2 hours at room temperature. Cover 2--
to 4Vz-poun d rolled an d tied beef, pork, or lamb
r oast and let soak for at least 8 hours (or un til n ext
day) in the refrigerator.
After the food has soaked for the recom
mended time, lift it from the brin e an d rinse thor
oughly un der a thin stream of cool water, rubbing
gen tly to r elease salt. Pat the food dry, then set it
Colored a rich mahogany, this smoked turkey (page 17)
cooks slowly over smoldering hickory chips in a water
smoker. Serve the bird hot for a holiday meal. or offer it
cold at a picnic with assorted pickled fruits.
15
... Smoke-cooking
on a rack and let dry until the surface feels tacky
(30 to 60 minutes) . At this poi nt , you may cover
and refrigerate brined foods until next day.
Setting up the smoker. We did our testing in a
charcoal-fueled water smoker, using 2-inch
pressed charcoal briquet s. If your water smoker is
powered by gas or electricity, follow the manu
facturer's directions.
Starting the fire. Begin by checking the chart
on the facing page for the approximate cooking
times of the foods you' re smoking. For up to 5
hours of cooking, allow 8 pounds of briquets-a
level charcoal pan in most units. For more than 5
hours, you' ll need about 12 pounds of charcoal-
a heaping panful in most units. Open all vents
and ignite the charcoal , using one of the methods
suggested on pages 5 and 6. When the coals are hot
(about 30 minutes) , it's time to add wet or green
wood for smoke.
Adding wood. Consult the chart for the amount
and type of wood to use, keeping in mind that one
wood chunk (or small log) weighs about 4 ounces
and is equivalent to 2 cups of wood chips, twigs,
or sawdust.
We recommend you st art wi th the minimum
amount of wood listed-the smoke should en
hance, not overwhel m, the taste of the food. If you
want a smokier flavor, increase the amount of
wood the next time you smoke-cook. Soak dry
chunks or logs in water for 45 to 60 minutes; soak
smaller pieces for just 15 to 20 minutes. Lift wood
from water, let drain, and distribute all of it over
the hot coal s.
Adding water to make steam. Line the water
pan with foil for easy cleaning, then set the pan in
place over the hot coal s. Fill pan with 3 quarts hot
tap water.
Adding food. Pat foods (both brined and un
brined) dry, then brush wi t h ol i ve oil or sal ad oi l
t o prevent t he surfaces from drying out . Set t he
cooking racks in place; arrange food on racks in a
single layer, allowing l inch between pieces. If
you want to smoke several foods with different
cooking times, place the smaller pieces on the top
racks so they can easily be removed when they' re
done. Also remember that foods above will drip
on those below; stack with care, so incompatible
flavors won' t mingle.
During the smoking process. A water smoker
functions practically unattended. You' ll probably
need to add more water after 3Yz to 4 hours, but
Cooking racks
Charcoal pan
Cutawa view
otherwise keep the door closed unless you' re test
ing for doneness or adding coals or water to ad
just temperature. Opening the smoker too often
allows heat and smoke to escape.
Check the temperature gauge occasionally;
it should consistently read 170 to 200F. When the
heat drops too low, try opening the vent s. If the
temperature stays too cool for more than 30 min
utes, add a few extra coal s. When the heat rises
above 200F, close the vents slightly; if that
doesn' t work, add cool water to the water pan. (In
some smokers, water can' t be poured directly into
the pan from the outside. In this case, pour it
through the racks, not over the food. )
Checking foods for doneness. Test foods for
doneness as the chart directs, making a small cut
into the center of the food if necessary. Keep in
mind that the smoke may tint foods a bright pink
j ust beneath the browned surface.
Serng & Storng Smoked Foods
You can serve smoke-cooked foods hot or cold. To
serve foods cold, let them cool after smoking, then
wrap tightly and refrigerate. Unbrined smoked
foods can be stored l to 3 days depending on
size-1 to 2 days for small pieces, 2 to 3 days for
medium or large ones. Brined foods keep three
times as long.
Smoke-cooking Gide
Type of Meat Weight or Best Woods
Thickness for Smoking
BEEF
Boneless roasts 3V2-4V2 lbs. Cherry, grapevine,
(rib, sirloin tip, hickory, mountain
crossrib) mahogany, mesquite,
oak
PORK
Boneless loin 2V2-3 lbs. Alder, apple, cherry,
grapevine, hickory,
mesquite
Bone-in loin or About 4 lbs. Same as above
leg section
Spareribs Full slab Same as above
Sausages, such 1 inch Same as above
as Italian
LAMB
Leg, boned & tied 3V2-41/2 lbs. Apple, cherry, oak
FISH
Whole, small'* About 1 lb. Alder, grapevine,
hickory, oak,
mesquite
Fillets 1-1V2 inches Same as above
thick
POULTRY
Turkey, whole 12-14 lbs. Alder, apple, cherry,
grapevine, hickory,
mountain mahogany,
mesquite, oak
Turkey breast, 4-5 lbs. Same as above
bone-in
Chicken, whole 3V2-4V2 lbs. Same as above
Duck 4V2-5 lbs. Same as above
Pheasant About 3 lbs. Same as above
Rock Cornish About 1V2 lbs. Same as above
game hen
Squab About 1 lb. Same as above
Quail 3-6 oz. Same as above
"Insert meat thermometer i n t hi ckest part of meat or poul t ry, not
touch1 ng bone
.. Choose f1sh such as sal mon, trout, sturgeon. whi te sea bass.
sabl ef1sh, tuna, boni to, mackerel , or yel l owtai l .
Number of Test for Doneness &
2- to 3-inch Approximate Cooking Time
Wood Chunks
2-4 Meat thermometer registers 135-140F (R):"
or until done to your liking. 4-5 hours (R).
2-6 Meat thermometer registers 160F. 4-5
hours.
2-6 Meat thermometer registers 160oF. 5-7
hours.
1-3 Meat pulls easily from bone. 4-5 hours.
1-3 Meat is no longer pink in center: cut to test.
3-4 hours.
2-4 Meat thermometer registers 135-140F (R):"
or until done to your liking. 4-5 hours (R).
1-3 Flakes when prodded in thickest part. About
1V2 hours.
1-3 Flakes when prodded in thickest part.
11/2-2V2 hours.
2-4 Meat thermometer inserted in breast registers
165F." 6-8 hours.
2-4 Meat thermometer registers 165F. 4-6
hours.
1-3 Meat near thighbone is no longer pink: cut to
test. 4-6 hours.
2-4 Breast meat is moist but firm near bone: cut
to test. 4-5 hours.
2-4 Breast meat is moist and faintly pink near
bone: cut to test. 4-6 hours.
1-3 Meat near thighbone is no longer pink: cut to
test. 3-5 hours.
1-3 Breast meat is moist but firm near bone: cut
to test. 3-5 hours
1 or 2 Breast meat is moist but firm near bone: cut
to test. 1'/2-2 hours.
18
Savor toppings stack up on 12-inch Mexican Platter
Burger (facing page): Cheddar cheese, green chiles,
tomatoes, guacamole, and sliced olives. Feature this
show-stopping sandwich at a back-yard party for ten.
F rom burgers t o steaks, ribs t o roasts, you' re sure
to please when you barbecue beef.
When friends stop by for a swim or a post
game party, t reat them to a platter-size ham
burger or faji tas -sliced skirt steak to be tucked
into warm tort illas. Or, if you feel like splurging,
choose a fest ive whole beef tenderloin or a bone
less N ew York strip. And don' t neglect the less
expensive cuts such as chuck and brisket . Mari
nated before grilling and served rare or medium
rare, they' re t ender and j uicy, rivaling the more
prest igious st eaks and roast s in flavor.
F or parties as well as more casual times, you
can easily devise your own recipes for barbecued
beef. Pair one of our marinades or sauces (pages
24 and 25) wit h your favorite cut of beef; then fol
low the basic grilling times and techniques on
pageS .
Pictured on facing page
Mexican Patter Burger
Grilling time: About 15 minutes
U sing two rimless baking sheets as "spatu
las, " you can f lip this platter- size hamburger
neat ly and easily.
1 round loaf ( ll2 lbs. ) French bread
12 cup W lb. ) butter or margarine.
softened
1 tablespoon chili powder
Toppings (directions follow)
14 cup prepared taco sauce
3 tablespoons instant minced onion
2 cloves garlic. minced or pressed
2 teaspoons each chili powder and oregano
leaves
1 teaspoon ground cumin
ll2 teaspoons salt
212 pounds lean ground beef
8 ounces thinly sliced Cheddar cheese
U sing a long, serrated knife, cut bread in half
horizont ally.
In a small bowl, beat butter and the l table
spoon chili powder until blended; spread evenly
over c ut sides of bread. S et bread aside. Also
prepare t oppings and set aside.
In a large bowl, combine taco sauce, onion,
garlic, the 2 teaspoons chili powder, oregano,
cumin, sal t, and beef; mix wel l . Turn meat mix
ture ont o a large baking sheet lined with wax
paper; pat into a round patty l inch wider than
br ead ( meat patty will be approximately 1 2 inches
in diameter) .
Holding both ends of baking sheet , invert
meat patty onto a lightly greased grill 4 to 6
inches above a solid bed of medium coals. Lift off
wax paper. Cook for about 7 minutes, then turn.
To turn, use 2 rimless baking sheets. U sing one
baking sheet as a pusher, slide patty onto second
sh eet . Then hold pat ty bet ween baking sheets;
invert sheets to flip patty. S lide patty back onto
grill, cooked side up; overlap cheese slices on
top. Cont inue t o cook until done to your liking; cut
to test (about 7 more minutes for medium-rare) .
S lide cooked burger back ont o one baking
sheet ; keep warm. Place bread halves on grill,
cut side down, and heat until lightly toasted. Cut
top half of bread into wedges; keep warm. S lide
burger onto bot tom half of bread. Arrange top
pings over burger. Cut into serving-size wedges;
accompany wit h bread wedges. Makes 8 to lO
servings.
Toppings. Halve and pit 2 medium-size ripe
avocados; scoop flesh i nt o a bowl and mash with
a fork. St ir i n 3 tablespoons lemon juice and sea
son to t ast e with garlic salt and liquid hot pepper
seasoning. Also have ready 2 cans (4 oz. each )
whole green chiles, drained, split , seeded, and
flattened; 2 medium-size tomatoes, sliced; and
3 large pitted ripe olives, sliced.
Greek Patter Burger
Cut and butter bread as directed for Mexican
Platter Burger, but substitute 2 cloves garlic
(minced or pressed) for t he l t ablespoon chili
powder.
F or the t oppings, beat 2 small packages ( 3 oz.
each) cream cheese ( softened) unt il smoot h; stir
in 4 ounces feta cheese, crumbled. Also have
ready l large mild red onion, sliced; 2 medium
size tomatoes, sliced; l j ar ( 6 oz. ) marinated arti
choke hearts, drained; and a mint sprig.
F or t he meat patt y, combine 3 t ablespoons
each lemon juice and instant minced onion;
3 cloves garlic ( minced or pressed) ; 2 t easpoons
oregano leaves; t easpoon ground coriander;
Wz teaspoons salt; V4 cup each finely chopped
fresh mint and parsley; and l pound each lean
ground beef and lean ground lamb. Mix thor
oughly. S hape and grill as directed for Mexican
Platter Burger, but omit Cheddar cheese.
Beef 19
Soy-dipped Hamburgers
Grilling time: 8-1 0 minutes
Prepare t hese hamburger patt ies at home,
t hen marinat e t hem en rout e t o a picnic sit e.
1 cup each soy sauce and water
1 clove garlic. minced or pressed
2 teaspoons grated fresh ginger
2 tablespoons Worcestershire
6 tablespoons firmly packed brown sugar
8 hamburger buns or French rolls. split and
buttered
Thinly sliced tomatoes
Green bell pepper rings
In a bowl , mix soy, wat er, garlic, ginger, Worces
t ershire, and sugar. S hape beef i nt o 8 patt ies,
each about l inch t hick; place in a large heavy
dut y plast ic bag. Pour marinade over patt ies in
bag; seal bag securely and rot at e t o dist ribut e
marinade. Place in a shallow baking pan. Refrig
erat e (or place in a picnic cooler) for 1 t o 2 hours.
Lift patt ies from marinade and drain briefly
(reserve marinade) . Place patt ies on a light ly
greased grill 4 t o 6 inches above a solid bed of hot
coals. Cook, t urning once and bast ing wit h mari
nade, unt il done t o your liki ng; cut t o t est (8 t o 10
minut es for rare) . When you t urn patt ies, place
buns, cut side down, around out side of grill t o
t oast . S erve patt ies on buns, wit h t omat oes and
bell pepper rings. Makes 8 servings.
Lebanese Hamburgers
Grilling time: About 1 2 minutes
St art by slow-cooking t he onions t o bring out
t heir sweet ness. Then quickly grill t he spicy beef
patt ies and serve t he t wo t oget her.
1 tablespoon each ground cinnamon and
paprika
1z teaspoons salt
o4 teaspoon ground red pepper (cayenne)
Vz cup ( V lb. ) butter or margarine
4 large onions. sliced
4 small tomatoes. cut into Vz-inch-thick slices
Yogurt Sauce (recipe follows)
1 cup water
12 hamburger buns. split and buttered
20 Beef
Combine cinnamon, paprika, salt , and red pep
per; set aside. Melt 6 t ablespoons of t he butt er in a
wide frying pan over low heat . Add onions and
cook, st irring oft en, unt il pale golden and very
soft (about 40 minut es) ; st i r in half t he spice mix
t ure aft er 20 minut es. Transfer cooked onions t o a
heat proof dish and place in a 300 oven.
Melt remaining 2 t ablespoons butt er in frying
pan over medium heat ; add t omat oes. Cook for
1 t o 2 minut es on each side. Dist ribut e t omat oes
and any j uices over onions; ret urn t o oven.
Prepare Yogurt S auce; cover and refrigerat e.
In a bowl , blend remaining spice mixt ure
wit h beef and wat er; t hen shape int o 12 patt ies,
each about 4 inches in diamet er. Place patt ies on
a light ly greased grill 4 t o 6 inches above a solid
bed of hot coal s. Cook, t urning once, unt il done t o
your liki ng; cut t o t est (about 1 2 minut es for me
dium) . When you t urn patt ies, arrange buns, cut
side down, around out side of grill t o t oast . S erve
patt ies on buns, wit h onion mixt ure and Yogurt
S auce. Makes 12 servings.
Yogurt Sauce. In a serving bowl , st i r t oget her
2 cups plain yogurt, l clove garlic (minced or
pressed) , and l t ablespoon minced fresh mint.
Taco Burgers
Grilling time: 4-6 minutes
Cradle a beef patt y and some refried beans
in a warm corn t ort illa; add t omat oes and avo
cado, t hen drizzle wit h t aco sauce.
1 can (about l ib. ) refried beans
2 medium-size tomatoes, sliced
large ripe avocado. pitted. peeled. sliced.
and tossed with 2 teaspoons lemon juice
pound lean ground beef
small onion. chopped
V4 cup fine dry bread crumbs
1 egg. beaten
1 teaspoon Worcestershire
V3 cup diced green chiles
o4 teaspoon ground cumin
6 corn tortillas
Prepared taco sauce
Place beans in a pan and heat t hrough; keep
warm. Place t omat oes and avocado in separat e
dishes. In a bowl , combine beef , onion, bread
crumbs, egg, Worcest ershire, chiles, and cumin.
Mix welL then shape into 6 rectangular patties,
each about 3a i nch thick. Place patties on a lightly
greased grill 4 to 6 inches above a solid bed of hot
coals. Cook, turning once, until browned and
done to your liking; cut to test ( 4 to 6 minutes for
medium-rare) . To serve, heat tortillas on grill j ust
until softened ( 1 5 to 20 seconds) , turning often with
tongs. Spread some beans on a tortilla, then
place a meat patty, tomatoes, and avocado slices
on one side. Drizzle with taco sauce and fold over;
eat out of hand. Makes 6 servings.
Flank Steak 8 Orange Slices
Grilling time: 1 0-1 4 minutes
In BraziL barbecued beef is often marinated
in orange j uice before grilling, then served with
sliced fresh oranges.
About 112 pounds flank steak. trimmed of
excess fat
12 cup orange juice
2 tablespoons instant minced onion
2 cloves garlic, minced or pressed
l, teaspoon pepper
3 tablespoons salad oil
2 tablespoons red wine vinegar
:, teaspoon ground cumin
2 or 3 large oranges. peeled and sliced
Place meat in a 9- by 1 3-inch dish. In a bowL stir
together orange j uice, onion, garlic, pepper, oiL
vinegar, and cumin. Pour over meat and turn
meat to coat. Cover and refrigerate until next
day, turning occasionally.
Lift meat from marinade and drain briefly (re
serve marinade) . Place meat on a lightly greased
grill 4 to 6 inches above a solid bed of hot coals.
Cook, turning once and basting several times
with marinade, until done to your liking; cut to
test ( 1 0 to 1 4 minutes for medium-rare) . To serve,
cut meat across the grain into thin slanting slices.
Garnish wi t h oranges. Makes 4 servings.
Flank Steak Italiano
Slicing this steak reveals savory ribbons of
salami , onion, and cheese inside the meat.
About 11 pounds flank steak
teaspoon dry basil
package (6 oz. ) sliced dry salami
small mild white onion. thinly sliced
package (6 oz. ) sliced provolone cheese
Lay steak fl at. With a sharp knife, cut a deep,
long slit in center of a long edge, making a pocket
almost as big as the steak; be careful not to cut
through at sides or back. Open pocket; sprinkle
basil inside. Arrange half the salami over bottom
of pocket , then add onion, cheese, and remaining
salami in even layers. Close with metal skewers.
Place steak on a lightly greased grill 4 to 6
inches above a solid bed of medium coal s. Cook,
turning once, until steak is done to your liki ng; cut
to test (about 1 4 minutes for medium-rare) . To
serve, cut across the grain into \-inch-thick slant
ing slices. Makes 4 to 6 servings.
Sesame Flank Steak
Both toasted sesame seeds and sesame oil
flavor this marinated steak.
14 cup sesame seeds
14 cup sliced green onions (including tops)
3 tablespoons soy sauce
2 tablespoons sesame oil or salad oil
1 tablespoon each vinegar. firmly packed
brown sugar. minced fresh ginger. and
minced garlic
I teaspoon each dry mustard and
Worcestershire
About l l2 pounds flank steak. trimmed of
excess fat
Toast sesame seeds in a wide frying pan over
medium heat until golden (about 3 minutes) ,
shaking pan often. Crush seeds with a mortar
and pestle, then place in a bowl and stir in
onions, soy, oiL vinegar, sugar, ginger, garlic,
mustard, and Worcestershire.
Place meat in a 9- by 1 3-inch dish. Pour mari
nade over meat; turn meat to coat. Cover and
refrigerate for at least 4 hours or until next day.
serve marinade) . Place on a lightly greased grill
4 to 6 inches above a solid bed of hot coal s. Cook,
turning once and basting with marinade, until
done to your liki ng; cut to test ( 1 0 to 1 4 minutes for
medium-rare) . To serve, cut across the grain into
thin slanting slices. Makes about 4 servings.
Beef 21
Fajitas
Along the Mexican border, faji tas (fa-HEE
tas) means skirt steaks. Elsewhere, however, the
word has become a catchall term for make-it
yourself burritos filled with grilled meat .
3 pounds skirt steak. trimmed of excess fat
Y cup lime juice
l3 cup salad oil
1 cup tequila or lime juice
l l2 teaspoons ground cumin
l teaspoon oregano leaves
Y teaspoon pepper
4 or 5 small onions (unpeeled). cut in half
lengthwise
8 to 10 green onions. rinsed well and
drained
3 cans (about l ib. each ) refried beans
Salsa Fresca (recipe follows)
Guacamole (page 86)
16 to 20 flour tortillas. each about 8 inches in
diameter
Sour cream
Fresh cilantro (coriander) sprigs
Cut steak crosswise into about 12-inch lengths,
then arrange in a 9- by 1 3-inch dish. In a small
bowl , stir together lime j uice, oil , tequila, garlic,
cumin, oregano, and pepper. Pour over meat;
turn meat to coat. Place onion halves, cut side
down, in marinade alongside meat . Cover and
refrigerate for at least 4 hours or until next day,
turning meat occasionally.
Tie green onions together with string about
3 inches from roots to form a brush. Place beans
in a large pan and heat through; keep warm.
Prepare S alsa F resca and Guacamole.
Place onion halves on a lightly greased grill
4 to 6 inches above a solid bed of hot coals. Cook
for about 7 minutes; turn over. Lift meat from mar
inade and drain briefly ( reserve marinade) . Place
on grill. Baste meat and onion halves with mari
nade, using green onion roots as a brush. Con
tinue to cook onion halves until soft and browned
( 5 to 9 more minutes) . Cook meat , turning once,
until browned and done to your liking; cut to test
(about 6 minutes for rare) . Transfer cooked meat
and onions to a carving board; keep warm. Roll
green onion brush in marinade and lay on gril l ;
turn often until tops are wilted ( 3 to 5 minutes) .
Place brush on board; remove string. Thinly slice
meat across the grai n.
22 Beef
Heat tortillas on grill as needed, turning often
with tongs, j ust until softened ( 1 5 to 30 seconds) .
Place a few meat slices down center of each tor
till a; top with some beans, a few pieces of onion
from onion halves, S alsa F resca, Guacamole,
sour cream, and cilantro. F old up bottom, then
fold in sides to enclose. Eat green onion along
side. Makes 8 to 1 0 servings.
Salsa Fresca. I n a bowl , stir together 3 large
ripe tomatoes. diced, V cup chopped fresh cilan
tro (coriander) . and 1 small onion. chopped.
S eason to taste with 5 to 7 tablespoons seeded,
minced fresh hot chiles, 3 to 4 tablespoons lime
juice, and salt.
Skirt Steaks with Fresh Herbs
F resh herbs add a tantalizing aroma and
flavor to barbecued meats. The heat of the coals
releases the herbs' volatile oil s, which are ab
sorbed by the meat j uices during grilling.
ll2 to 2 pounds skirt steak. trimmed of excess
fat
l2 cup olive oil
1 tablespoon Dijon mustard
Yc teaspoon pepper
25 to 30 fresh thyme, rosemary. or tarragon
sprigs. each about 3 inches long
Cut steak crosswise into about 12-inch lengths,
then arrange i n a 9- by 1 3-inch dish. In a small
bowl , mix oil , vinegar, mustard, garli c, and
pepper. Pour over meat ; turn meat to coat . Cover
and refrigerate for at least 4 hours or until next
day, turning occasionally.
S oak herb sprigs in water to cover for about
30 minutes.
serve marinade) . Weave each piece of meat onto
a long metal skewer, rippling meat very slightly
and tucking an herb sprig between skewer and
meat on both sides of meat .
Place skewers on a lightly greased grill 4 to 6
inches above a solid bed of hot coals. Cook, turn
ing often and basting with marinade, until done
to your liking; cut to test ( 5 to 6 minutes for rare) .
Makes about 6 servings.
Fresh herbs twine around skewered skirt steaks soaked
in a zesty mustard marinade (facing page) . Accompany
the quick-to-cook meat with butter-basted grilled toma
toes and corn in husks.
23
Mariades, Sauces & Butters
The smoky flavor of meat , fish, and poultry
cooked over charcoal can be readily en
hanced in three ways-by marinating before
grilling, basting with a simple sauce during
cooking, or topping wih a dollop of flavored
butter at serving t ime.
Here are some of our favorite marinades,
sauces, and butters; for each one, we' ve noted
compatible foods. To create your own barbe
cue recipes, match up a marinade or sauce
with your choice of meat , poultry, or seafood;
then fol low the grilling times and techniques
on pages 8 to 12. (For more marinade and
baste recipes, check the index. )
Mariades
A heavy-duty plastic bag is neat and handy
for marinating; you can also use a covered,
close-fitting bowl or pan. To give flavors
plenty of time to soak in, let beef . pork, and
lamb marinate for at least an hour-or, if pos
sible, until the next day. (Poultry and fish
need not marinate as long. ) Turn meat sev
eral times while it's marinating; brush any re
maining marinade over meat during cooking.
Most marinades contain wine, vinegar, or
citrus j uice, all of which help tenderize meat .
For some less tender cut s, you might also
want to apply unseasoned meat tenderizer.
Honey-Wine Marnade
Use on lamb roasts, lamb chops, and turkey part s.
Melt 2 tablespoons butter or margarine in a small
pan over medium heat. Remove from heat and stir
in l cup dry white wine. 2 tablespoons white wine
vinegar. l3 cup honey. l teaspoon finely chopped
fresh mint or crumbled dry mint, and 2 cloves gar
lic ( minced or pressed) . Makes about l l2 cups.
24 Marnades, Sauces & Bastes
Wine-Garlic Marnade
Especially good with beef
In a bowl . stir together l cup dr red wine. 2 table
spoons red wine vinegar. 2 cloves garlic (minced or
pressed) , l teaspoon oregano leaves. and 2 table
spoons salad oil. Makes about 1\ cups.
Dion Marnade
Good choice for chicken wings and spareribs.
I n a bowl , st i r together l2 cup salad oil; l4 cup each
white wine vinegar. finely chopped shallot s. and
Dij on mustard; and 2 cloves garlic ( minced or
pressed) . Makes about l cup.
Teriaki Marnade
Use on beef, pork, or chicken.
In a bowl . stir together o3 cup soy sauce. l3 cup
honey. 2 teaspoons grated fresh ginger. 3 table
spoons dry sherry. l2 cup salad oil . l clove garlic
(minced or pressed) , and l2 cup thinly sliced green
onions ( including tops) . Makes about l cups.
Apple ]uice Marnade
Try on chicken quarters or pork chops.
In a bowl . mix l2 cup apple j uice. l4 cup each soy
sauce and honey. 2 tablespoons lemon j uice, l2 tea
spoon garlic powder. and l4 teaspoon each dry
mustard and ground ginger. Makes l l4 cups.
Bastig Sauces
For a flavorful alternative to marinades, t ry
brushing a basting sauce on food as it grills.
To prevent scorching and flare- ups. apply
sauces that are high in sugar or fat only dur
ing the last few minutes of cooking. If there's
sauce remaining. heat it and pass at the table.
Beef Barbecue Sauce
Also delicious on spareribs and chicken.
Melt l2 cup ( l4 lb. ) butter or margarine in a 2-quart
pan over medium heat; add l large clove garlic
(minced or pressed) and V4 cup minced onion. Cook,
stirring often, until onion i s soft ( about lO minutes) .
Stir in 3 tablespoons catsup; 2 tablespoons each
minced parsley, lemon j uice. and red wine vine
gar; 1 teaspoon each dry mustard and liquid hot
pepper seasoning; Va teaspoon ground red pepper
(cayenne) ; and Y cup beer. Bring to a boil; then
reduce heat and simmer, uncovered. until flavors
are blended (about 5 minutes) . Makes about 1 cup.
Herb Butter Baste
Use as a baste on poultr or any cut of veal .
Melt 6 tablespoons butter or margarine in a small
pan over medium heat . Remove from heat and stir
in 1 clove garlic (minced or pressed); 4 teaspoon
pepper; Vz teaspoon each thyme. sage. oregano.
and marj oram leaves; and Vz teaspoon dry basil.
Makes about Vz cup.
Parsley-Orange Baste
Brush over lamb, turkey, or pork kebabs.
Melt Vz cup ( V4 lb. ) butter or margarine in a small
pan over medium heat; stir in 2 tablespoons grated
orange peel. 2 tablespoons finely chopped parsley,
and 2 tablespoons honey. Remove from heat and
stir in V4 cup lemon j uice. Makes about I cup.
Mediteranean Basting Sauce
Brush over cuts of lamb or beef
Melt V4 cup butter or margarine in a small pan over
medium heat; remove from heat and stir in 3 table
spoons lemon j uice, 4 cloves garlic (minced or
pressed), and Vz teaspoon chopped fresh rosemary
or oregano leaves. Makes about Vz cup.
Ginger-Hoisin Basting Sauce
Use as a glaze for pork and chicken.
In a bowl, st i r together o3 cup hoisin sauce. V3 cup
dry sherry or water, 2 tablespoons finely chopped
fresh ginger. 4 large cloves garlic ( minced or
pressed). and l tablespoon sesame oil . Makes
about 1 cup.
Lemon Butter Baste
Delicious on fsh, shellfsh, and veal.
Melt Y cup butter or margarine in a small pan over
medium heat . Remove from heat and stir in V4 cup
lemon juice. dry sherry. or dry vermouth. If desired,
add Y teaspoon each dry rosemary and thyme
leaves or Vz teaspoon dry tarragon. Makes about Vz
cup.
Favored Butters
Flavored butters make excellent bastes-j ust
melt them, t hen brush over food as it gril l s. Or
bring them to room temperature, then spoon
atop hot-from- t he-gri l l meats and vegetables.
Prepare and refrigerate butters up to a week
in advance so flavors have a chance to blend.
Green Butter
Delicious on grilled vegetables, meat, fsh.
In a blender or food processor, combine Vz cup ( Y
lb. ) butter or margarine ( softened) ; Vz cup lightly
packed fresh basil. mint . or watercress leaves or Vz
cup lightly packed parsley sprigs; and 1 teaspoon
lemon j uice. Whirl until well blended; scrape down
sides of container often. Makes about o3 cup.
Ginger & Lime Butter
Complements chicken, veal, and fsh.
Peel and mince one 2- inch-long piece fresh ginger.
In a blender or food processor, combine ginger,
l cup ( Vz lb. ) butter or margarine ( softened) , l tea
spoon coarsely ground pepper. V4 cup lime j uice.
and l teaspoon grated lime peel. Whi rl until
blended; scrape down sides of container often.
Makes about I cup.
Mustard Butter
Serve atop beef, lamb, ham, or chicken.
In a bowL combine l cup ( Vz lb. ) butter or margarine
(softened) . 4 teaspoons dry mustard. 1 teaspoon
Worcestershire. V4 teaspoon garlic salt. Va teaspoon
pepper, and 1/3 cup finely chopped parsley. Beat
until smooth and well blended. Makes about I cup.
Sesame Butter
Flavorful accent for meats, poultr, and vegetables.
In a wide frying pan. toast Y cup sesame seeds
over medium heat until golden (about 3 minutes).
shaking pan often. Let cool . In a bowl , beat Vz cup
( Y lb. ) butter or margarine (softened) until fluffy;
add sesame seeds and beat until well blended.
Makes about 4 cup.
DiU Butter
Especially good on fsh and shellfsh.
In a bowL beat Vz cup ( Y l b. ) butter or margarine
(softened) until fluffy; beat in V4 cup chopped fresh
dill. Makes about 4 cup.
Marnades, Sauces & Bastes 25
26
Hibachi-grilled Indonesian Beef Skewers (facing page)
star at this Southeast Asian dinner. Alongside offer
peanut sauce, purchased chili sauce, coconut, and rice
(colored yellow with turmeric).
Indonesian Beef Skeers
Salay is probably the best-known Southeast
Asian food: Indonesia, Malaysi a, and Singapore
all claim it as their national dish. In this version,
cubes of beef are grilled and served with a spicy
peanut sauce.
lV2 pounds lean boneless beef sirloin
1 tablespoon salad oil
1 teaspoon each ground cumin and
coriander
Basting Sauce (recipe follows)
Peanut Sauce (recipe follows)
Cut beef into l -inch cubes. In a bowl, combine
garlic, soy, oil , cumin, and coriander. Add beef
and stir to coat ; then cover and refrigerate for
at least 2 hours or until next day, stirring
occasionally.
Prepare Basting Sauce and Peanut Sauce.
Also soak l O to 12 long bamboo skewers i n hot
water to cover for at least 30 minutes or until next
day.
Lift meat from marinade and drain briefly
(discard marinade) . Thread 4 or 5 pieces of meat
on each skewer.
Arrange skewers on a lightly greased grill
turning often, until well browned and done to
your liking; cut to test (8 to lO minutes for medium
rare) . About 3 minutes before meat is done, brush
all over with Basting Sauce. Serve with Peanut
Sauce. Makes 4 to 6 servings.
Basting Sauce. I n a bowl , mix 3 tablespoons
lemon juice, 2 tablespoons soy sauce, and \
teaspoon each ground cumin and ground
coriander. If made ahead, cover and refrigerate
for up to 2 days.
Peanut Sauce. In a 2-quart pan, combine l cup
water, :3 cup creamy peanut butter, and 2 cloves
garlic (minced or pressed) . Cook over medium
low heat, stirring, until mixture boils and thick
ens. Remove from heat and stir in 2 tablespoons
firmly packed brown sugar, l Y tablespoons
lemon juice, l tablespoon soy sauce, and V4 to Vz
teaspoon crushed red pepper. Serve hot. If made
ahead, cover and refrigerate for up to 2 days.
To reheat , stir over low heat until hot, adding
more water, if needed, to restore to original
consistency.
Rpple-skeered Steak
Sliced bacon, "rippled" over and under beef
cubes, apple quarters, and mushrooms, lends its
smoky flavor to these festive skewers. Keep a
water-filled spray bottle handy to extinguish any
flare-ups.
1V2 to 2 pounds tender boneless beef steak
(from the rib, loin, or fillet) , cut about l
inches thick
Red Wine Marinade (recipe follows)
8 small white boiling onions
8 slices bacon
8 large mushrooms
2 large Red Delicious apples, cored and
quartered
Cut beef into sixteen l Vz -inch cubes; place in a
large bowl . Prepare Red Wine Marinade and
pour over meat ; stir to coat. Cover and refrigerate
for at least 4 hours or until next day, stirring
several times.
serve marinade) . Then assemble 4 skewers. For
each one, run tip of a long, sturdy metal skewer
through l onion, then through one end of a bacon
slice. Pierce l mushroom through stem; lap bacon
over it and pierce bacon. Thread on l beef cube;
lap bacon over and pierce i t . Add l apple quarter
and l more beef cube, lapping bacon over each;
secure bacon end on skewer. Starting with an
other bacon slice, repeat threading and "rip
pling" with l more mushroom, another beef cube,
an apple quarter, and a final beef cube. Secure
bacon end; add l more onion.
inches above a solid bed of medium coals. Cook,
turning and basting with marinade, until bacon is
crisp and beef cubes are done to your liking; cut
to test (about 1 5 minutes for medium-rare) . Makes
4 servings.
Red Wine Marinade. In a small bowl , stir to
gether cup dry red wine, Vz cup salad oiL
l tablespoon each minced onion and Worcester
shire, I/3 cup catsup, l teaspoon dry rosemary,
V4 teaspoon pepper, and 6 drops liquid hot pep
per seasoning.
Beef 27
Pepper Steak
Hot , herb-scented tomato slices adorn this
classic pepper steak. Just before serving, ignite
warmed brandy and spoon it over the grilled
meat.
2 tablespoons cracked pepper
4 small New York or club steaks. cut 1 inch
thick
3 tablespoons butter or margarine
2 large firm tomatoes. cut into J-inch-thick
slices
1s teaspoon each dry basil and garlic salt
14 cup brandy
Sprinkle pepper over both sides of each steak;
press into surfaces. Let stand at room tempera
ture for 30 minutes.
Melt butter in a wide frying pan over medium
heat. Add tomatoes and cook j ust until heated
through. Transfer to a platter, sprinkle with basil
and garlic salt, and keep warm.
Place steaks on a lightly greased grill 4 to 6
inches above a solid bed of hot coal s. Cook, turn
ing once, until done to your liking; cut to test ( 1 2 to
15 minutes for rare) . Arrange steaks on platter
with tomatoes. Warm and ignite brandy; spoon
over steaks. Makes 4 servings.
Steak & Onions
If you like your steak rare, start grilling the
onions about 15 minutes before putting on the
steak (as we' ve done here) . If you prefer more
well-done meat , you can start onions and steak
at about the same time.
About 3 pounds top round steak. cut
2 inches thick
13 cup each red wine vinegar and salad oil
2 tablespoons honey
1 tablespoon Worcestershire
teaspoon each dry mustard and oregano
leaves
12 teaspoon pepper
3 green onions (including tops). finely
chopped
8 small onions (unpeeled). each about
2 inches in diameter
28 Beef
Place steak in a heavy-duty plastic bag. In a
bowL stir together vinegar, oil , honey, Worcester
shire, mustard, oregano, pepper, green onions,
and garlic; pour over meat in bag. Seal bag se
curely and rotate to distribute marinade. Place in
a shallow baking pan and refrigerate for at least
8 hours or until next day, turning bag over several
times.
Place onions on a lightly greased grill 4 to 6
inches above a solid bed of medium coal s. Cook
for 15 minutes, turning every 5 minutes. Lift meat
from marinade and drain briefly ( reserve mari
nade) . Place meat on gril l . Cook, turning meat
and onions every 5 to 10 minutes and brushing
meat with marinade, until onions are soft when
squeezed (25 to 35 more minutes) and meat is
done to your liking; cut to test (25 to 30 minutes
for rare) .
I f meat is done before onions, remove from
grill and keep warm.
To serve, cut meat across the grain into thin
slanting slices; cut onions in half l engthwise and
eat from ski ns. Makes 6 to 8 servings.
Skeered Beef & Com
Tenderized chuck roast. cubed and soaked
in a pineapple j uice and red wine marinade, is
an economical choice for these meat-and
vegetable kebabs.
4-pound boneless chuck roast
Unseasoned meat tenderizer
Pineapple-Wine Marinade (recipe
follows)
14 cup butter or margarine. melted
14 cup salad oil
About 5 medium-size ears corn. husked
and cut into 2-inch lengths
3 medium- size green bell peppers. cut into
l l2-inch squares
2 large mild red onions. cut into l l2-inch
pieces
medium-size pineapple (about 3J lbs. ) .
peeled. cored. and cut into 1J-inch
cubes
Cut meat crosswise into steaks about ll inches
thick. Then apply tenderizer according to pack
age directions. Cut meat into 1 1-inch cubes and
place in a large bowl .
Prepare Pineapple-Wi ne Marinade and
pour over meat ; st i r to coat . Cover and refrigerate
for at least 6 hours or until next day, stirring
occasionally.
In a small bowl, stir together butter, oil , and V3
cup of the marinade drained from meat ; set aside.
Discard remaining marinade.
On long, sturdy metal skewers, thread meat
alternately with corn, bell peppers, onions, and
pineapple. Brush all over with butter mixture.
inches above a solid bed of hot coals. Cook,
turning and basting frequently with butter mix
ture, until meat is done to your liki ng; cut to test
02 to 1 5 minutes for medium-rare) .
To serve, push meat and vegetables of f skew
ers. Makes about 8 servings.
Pineapple-Wine Marinade. I n a bowl , stir to
gether l\ cups each pineapple juice and dry red
wine. l Vz tablespoons instant minced onion. l Vz
teaspoons each Worcestershire and thyme
leaves. % teaspoon dry mustard. V4 cup firmly
packed brown sugar. Y teaspoon pepper. and
2 cloves garlic ( minced or pressed) .
Pounded Vea Chops
Pounding with a mallet is a time-honored
way to tenderize meat. Here, the technique also
serves two other purposes: it works in the season
ings and reduces cooking time on the grill.
3 tablespoons minced fresh thyme or
l l2 tablespoons dry thyme leaves
2 teaspoons grated lemon peel
12 cup minced parsley
2 tablespoons olive oil or salad oil
4 veal rib or loin chops (l to 1 lbs. total ) ,
cut o4 to 1 inch thick
Lemon wedges
In a small bowl , stir together thyme, lemon peel ,
parsley, and oil . Slash connective tissue around
veal chops at about l -inch interval s. Rub about
l tablespoon of the thyme mixture on each side of
each chop.
Place each chop between 2 sheets of plastic
wrap and pound with a flat-surfaced mallet until
about V4 inch thick. (At this point , you may cover
and refrigerate for up to 6 hours. )
Place meat on a lightly greased grill 4 to 6
ing as needed to cook evenly, until done to your
liking; cut meat to test ( 4 to 5 minutes for medi um) .
To serve, garnish with l emon wedges;
squeeze j uice over individual chops before eat
ing. Makes 2 to 4 servings.
Liver with Fresh Herbs
Threaded on three parallel skewers, thick
slices of liver are easy to turn. Fresh herbs tucked
between skewers and meat impart a subtle flavor
and fragrance.
14 cup olive oil or salad oil
6 large onions. sliced
25 to 30 fresh sage. tarragon. or marj oram
sprigs. each about 3 inches long
12 pound sliced bacon
3 tablespoons lemon juice
2 pounds calf's liver. cut into l-inch-thick
slices
Salt and pepper
Heat oil in a wide frying pan over medium-low
heat. Add onions and cook, stirring often, until
pale golden and very soft (about 40 minutes) .
Meanwhile, soak herb sprigs in water to
cover for 30 mi nutes. Also cook bacon i n a wide
frying pan over medium heat until crisp; lift out
and drain on paper towel s. Discard all but V4 cup
of the drippings; stir lemon j uice into remaining
drippings and set aside.
Remove any tubes and membranes from
liver, then rinse liver and pat dry. Arrange liver
slices side by side, with long sides almost touch
ing. Weave 3 long metal skewers through liver
slices at right angles to long sides, piercing each
slice at least twice; space skewers at ends and
middle of liver slices.
Divide herbs equally among liver slices, tuck
ing sprigs under skewers to secure. Brush sea
soned drippings over all sides of liver.
Place liver on a lightly greased grill 4 to 6
ing once and basting often with seasoned drip
pings, until liver is firm but still moist and pink in
center; cut to test (8 to l O minutes) . Wrap cooked
bacon loosely in foil and warm on grill during last
2 to 3 minutes.
Transfer liver to a platter; remove skewers
and cut liver into serving-size pieces. Accompany
with bacon and onions. Season to taste with salt
and pepper. Makes 6 to 8 servings.
Beef 29
Santa F Short Ribs
Soaked in a mild chile salsa, these meaty
ribs cook to perfection on a covered barbecue.
6 pounds lean beef short ribs. cracked
l l2 cups dry red wine
1 small onion. chopped
1 teaspoon salt
12 teaspoon pepper
1 bay leaf
12 cup purchased red chile salsa
Apply tenderizer to ribs according to package
directions; then place ribs i n a large heavy-duty
plastic bag. In a bowl , stir together wine, oil,
onion, garlic, salt, pepper, bay leaf, and salsa.
Pour over meat in bag; seal bag securely and
rotate to distribute marinade. Place in a shallow
baking pan. Refrigerate for at least 4 hours or
until next day, turning bag over occasionally.
Lift ribs from marinade and drain briefly
(reserve marinade) . Place on a lightly greased
grill 4 to 6 inches above a solid bed of medi ur
coals. Put lid on barbecue, drafts open (or cover
with a tent of heavy-duty foi l ) . Cook, turning and
basting occasionally with marinade, until meat
near bone is done to your liking; cut to test (30 to
40 minutes for medium-rare) . Makes 6 servings.
Barbecued Prime Rib Bones

If you relish the sweet meat that clings to
bones, these standing ribs make a hearty meal .
About 6 pounds standing rib bones
Mustard Marinade (recipe follows)
Arrange bones in a large shallow pan. Prepare
Mustard Marinade and pour over ribs; turn to
coat. Cover and let stand for about 2 hours.
Lift bones from marinade and drain briefly
( reserve marinade) . Place on a lightly greased
grill 4 to 6 inches above a solid bed of hot coal s.
Cook, turning and basting frequently with mari
nade, until done to your liking; cut to test (20 to
25 minutes for medium-rare) . Makes 6 servings.
30 Beef
Mustard Marinade. In a small bowl , combine
V cup Dijon mustard and 2 tablespoons red wine
vinegar. Beating constantly with a wire whisk,
add V4 cup olive oil or salad oil, a few drops at a
time. Then beat in 1 clove garlic ( minced or
pressed) , V teaspoon each thyme leaves and
Worcestershire, and Y teaspoon pepper.
Asian Short Ribs
Typical teriyaki seasonings-soy, garlic,
ginger, and onion-flavor these meaty ribs. The
marinade can also be used on standing rib bones.
2 tablespoons sesame seeds
13 cup each sugar. soy sauce, and regular-
strength chicken broth
3 tablespoons bourbon
1 teaspoon chopped fresh ginger
1 clove garlic. quartered
1 small onion. cut into 8 wedges
2 tablespoons sesame oil or salad oil
1 green onion (including top), finely chopped
4 pounds lean beef short ribs. cut into 3- to
4-inch lengths
Toast sesame seeds in a small frying pan over
shaking pan often. Pour seeds into a blender and
add sugar, soy, broth, bourbon, ginger, garli c,
onion wedges, and oil . Whirl unt i l wel l blended,
then stir in green onion and set aside.
Apply tenderizer to ribs according to package
directions. Place each rib with bone side down
and score meat in a crisscross pattern. Make one
set of parallel cuts Vz inch apart, cutting through
meat halfway to bone. Then make a second se
ries of cuts at right angles to the first set, making
cuts Vz inch deep and 1h inch apart . Place ribs in a
large heavy-duty plastic bag. Pour marinade
over meat in bag; seal bag securely and rotate to
distribute marinade. Place in a shallow baking
pan. Refrigerate for about 4 hours, t urning bag
over occasionally.
Lift ribs from marinade and drain briefly ( re
4 to 6 inches above a solid bed of medium coal s.
Cook, turning and basting often wi t h marinade,
until ribs are well browned on all sides and meat
near bone is done to your liking; cut to test (about
30 minutes for medium-rare) . Makes 4 servi ngs.
Always a favorite with family and friends: Barbecued
Prime Rib Bones (facing page) , soaked in a tangy mus
tard marinade. Serve with roasted potatoes, fresh peas,
and cold beer.
31
Beef Tenderloin in
Red Wine Marinade
For a special dinner, consider barbecuing
a whole beef tenderloin. This handsome cut is
quite expensive, but keep in mind that it will
serve a dozen generously-and there's no waste.
Plan well ahead for this entree; you' l l probably
need to special-order the tenderloin from your
meat market .
5- to 6-pound whole beef tenderloin (fillet of
beef). trimmed of excess fat
2 cups dry red wine
12 cup olive oil
1 large onion. chopped
12 cup chopped parsley
2 bay leaves
1 teaspoon pepper
Place beef in a 4- to 6-gallon heavy-duty plastic
bag set in a rimmed baking pan (at least l O by 15
inches) . In a bowl , stir together wine, oil, onion,
parsley, garlic, bay leaves, and pepper. Pour
over roast in bag; seal bag securely. Let stand at
room temperature for at least 3 hours or refriger
ate until next day, turning bag over several times.
Lift meat from marinade and drain briefly ( re
serve marinade) . Fold thin end of fillet under; tie
securely with string to make fillet as evenly thick
as possible. Place meat on a lightly greased grill
Cook, basting frequently with marinade and
turning every 5 minutes for even browning, until
a meat thermometer inserted in thickest part reg
isters 1 35 to l 40F for rare (about 50 minutes) .
To serve, let meat stand for l O minutes; then
cut across the grain on a slight diagonal into
Vz-inch-thick slices. Makes about 1 2 servings.
W0York Strip
with Garlic Pepper
From time to time, many supermarkets offer
good buys on big boneless cuts of beef such as a
New York strip. Simply seasoned, i t's an ideal
choice for your next crowd-size barbecue.
32 Beef
13 cup minced garlic (about 20 large cloves)
13 cup cracked pepper
8- to 10-pound trimmed New York strip
(boneless loin)
Combine garlic and pepper; rub over both sides
of beef. Cover and let stand at room temperature
for I hour or refrigerate until next day.
Place beef on a lightly greased grill 4 to 6
ing as needed to brown evenly, until a meat ther
mometer i nserted in thickest part registers 135 to
1 40F for rare ( 35 to 40 minutes) . To serve, let meat
stand for 10 minutes; then cut across the grain into
thin slanting slices. Makes 1 6 to 20 servings.
Savory Chuck Roast
A ful l -flavored barbecue sauce makes a
wonderful baste for a thick chuck roast .
1 medium-size onion. thinly sliced and
separated into rings
clove garlic. minced or pressed
12 cup thinly sliced celery
: cup each catsup and tomato-based chili
sauce
12 cup water
2 tablespoons each Worcestershire, wine
vinegar, and lemon j uice
1 teaspoon each prepared horseradish and
prepared mustard
12 teaspoon hickory smoked salt
Few drops liquid hot pepper seasoning
12 teaspoon pepper
12 cup dry sherry
5-pound chuck roast. cut 2 inches thick
Heat oil in a wide frying pan over medium heat.
Add onion and cook, stirring often, until soft
(about lO minutes) . Add garlic, celery, catsup,
chili sauce, water, Worcestershire, vinegar,
lemon j uice, horseradish, mustard, smoked sal t ,
hot pepper seasoning, pepper, sugar, and sherry.
Bring to a boil ; then reduce heat and simmer,
uncovered, for 30 minutes. Remove from heat .
Apply tenderizer to meat according to pack
age directions. Brush meat on both sides with
sauce, then place on a lightly greased grill 4 to 6
inches above a solid bed of medi um coal s. Put lid
on barbecue, drafts open. Cook, turning and
basting occasionally with sauce, until done to
your liking; cut to test (about 30 minutes for rare) .
To serve, l et meat stand for l O minutes; t hen cut
across the grain into thin slices. Pass any remain
ing sauce at the table. Makes about 6 servings.
Crusty Crossrib Roast
Grilling time: About 2 hours
@ A crossrib roast is simply a boned, rolled
chuck roast. Cooked rare and sliced thinly, it' s
tender and j uicy.
5-pound crossrib roast
1, cup each salad oil and apple juice
12 cup strong black coffee
1 tablespoon fennel seeds
12 teaspoon onion powder
1s teaspoon pepper
Place meat in a close-fitting bowl . In another
bowl , mix oiL apple j uice, coffee, fennel seeds,
onion powder, and pepper. Pour over meat ,
cover, and refrigerate for 2 hours, turning often.
Barbecue meat by indirect heat ( see page 6) .
serve marinade) ; then place on grill directly
above drip pan. Cover barbecue and adj ust
dampers as necessary to maintain an even heat.
Cook, basting occasionally with marinade, until
isters 1 35 to l 40F for rare (about 2 hours) . Let
meat stand for 1 0 minutes; then cut across the
grain into thin slices. Makes 8 to lO servings.
Sesame Beef Roast
Grilling time: 1 1z-1 4 hours
@ This delicious sesame- f lavored roast beef
benefits from marinating for a full day.
13 cup sesame seeds
12 cup each salad oil and soy sauce
13 cup lemon j uice
2 tablespoons white wine vinegar
1 tablespoon sugar
1 medium-size onion. sliced
4-pound crossrib or sirloin tip roast
shaking pan often. Remove from heat and add
oiL soy, lemon j uice, vinegar, sugar, garlic, and
onion. Place meat in a close-fitting bowl ; pour
marinade over meat , cover, and refrigerate until
next day, turning occasionally.
Barbecue meat by i ndirect heat (see page 6) .
dampers as necessary to maintain an even heat .
Cook, basting occasionally wi t h marinade, until
isters 135 o to l 40F for rare ( l \ to 1 3 hours) . Let
meat stand for 1 0 minutes; then cut across the
grain into thin slices. Makes 6 to 8 servings.
Brisket of Beef
Serve tender, j uicy slices of rare brisket
topped with a tangy, spicy sauce.
4- to 5-pound beef brisket
2 tablespoons each chili powder. vinegar.
and Worcestershire
l, teaspoon pepper
1 large onion. chopped
:, cup catsup
1 cup water
Place beef i n a large heavy-duty plastic bag. In a
bowL stir together chili powder, vinegar, Worces
tershire, pepper, onion, garlic, catsup, and
water. Pour over meat in bag; seal bag securely
and rotate to distribute marinade. Place in a shal
low baking pan. Refrigerate for at least 4 hours or
until next day, turning bag over several times.
Lift meat from marinade; scrape off excess
( reserve marinade) . Pat meat dry and apply
tenderizer according to package directions. Place
meat on a lightly greased grill 4 to 6 inches above
a solid bed of low coal s. Cook, turning frequently,
until a meat thermometer inserted in thickest part
registers 1 35 to l 40F for rare (about 25 minutes) .
Remove from gril l ; l et stand f or 1 0 minutes.
Bring marinade to a boil ; pour into a bowl .
Cut meat across the grai n i nt o t hi n slanting slices.
Serve wi t h marinade. Makes l O to 1 2 servings.
Beef 33
34
Starring at this Mediterranean buffet (facing page) is a
garlic-studded leg of lamb. Tuck thin slices of barbecued
meat into pocket bread with romaine leaves, chunky
vegetable relish, and a mint-seasoned yogurt sauce.
Middle Eastern nomads may have been the first
cooks to barbecue lamb, spit-roasting the whole
animal over an open fire. Today, with the advent
of modern barbecue equipment, it's easy to grill
all cuts of l amb-from large whole legs to smaller
chops and steaks to ground meat patties.
This chapter begins with a selection of recipes
you might cook for a crowd, including a fancy
fruit-stuffed lamb shoulder and a garlicky leg of
lamb to slice and serve in pocket bread. You' l l
also fi nd many family-size recipes: grilled chops,
kebabs of meat and fruits or vegetables, and
ground lamb patties and skewers.
If you' re looking for basic grilling directions
for various cuts of lamb, turn to pages 8 and 9.
See pages 24 and 25 for complementary mari
nades, sauces, and flavored butters.
Turkish Lamb Sandwich Bufet
@This garlic-studded leg of lamb has a flavor
reminiscent of a Turkish specialty called donner
kebab. But while its Middle Eastern counterpart
cooks on a vertical spit (or "gyro") , our lamb roast
grills almost unattended on a covered barbecue.
The sliced cooked meat makes a savory fil l ing for
pocket bread, accompanied with romaine leaves,
a cucumber-tomato relish, and a mint-flavored
yogurt sauce.
Basting Sauce (recipe follows)
Cucumber-Tomato Relish (recipe follows)
Yogurt-Mint Sauce (recipe follows)
512- to 612-pound leg of lamb
3 or 4 cloves garlic, cut into small slivers
10 to 12 pocket breads. each about 7 inches
in diameter, cut into halves
Romaine lettuce leaves
Prepare Basting Sauce, Cucumber-Tomato Rel
ish, and Yogurt-Mint Sauce.
Cut small gashes in lamb flesh and insert
garlic slivers. Barbecue lamb by indirect heat
(see page 6) , placing it on grill directly above drip
pan. Brush meat with Basting Sauce, then cover
barbecue and adj ust dampers as necessary to
maintain an even heat. Cook, brushing fre
quently with Basting Sauce, until a meat ther
mometer inserted in thickest part (not touching
bone) registers l50F for medium (about 2 hours) .
Remove from grill; l et stand f or l O minutes.
To make sandwiches, cut l amb i nt o thin
slices. Let guests fill pocket bread halves with a
few slices of meat , several romaine leaves, and
several spoonfuls each of the Cucumber-Tomato
Relish and Yogurt-Mint Sauce. Makes lO to 12
servings.
Basting Sauce. In a bowL stir together Y3 cup
olive oil or salad oil ; V cup red wine vinegar;
2 tablespoons lemon juice; l small onion, finely
chopped; 2 cloves garlic ( minced or pressed) ; Yz
teaspoon salt; 14 teaspoon each ground nutmeg.
ground ginger. and pepper; and Ys teaspoon
ground cloves.
Cucumber-Tomato Relish. In a large bowL stir
together 14 cup white wine vinegar. V cup olive
oil. l teaspoon each salt and sugar. 1 teaspoon
each oregano leaves and pepper. and 2 table
spoons finely chopped parsley. Peel and seed 6
large tomatoes; then cut into %-inch cubes. Also
thinly slice l long English cucumber and cut l
small mild red onion into %-inch pieces. Add to
matoes, cucumber, and onion to oil mixture; stir
gently to coat with dressing. Cover and refriger
ate for at least 4 hours or until next day, stirring
several times.
Yogurt-Mint Sauce. In a bowL stir together 2
cups plain yogurt. l teaspoon each salt and
sugar. l clove garlic ( minced or pressed) , and
2 tablespoons finely chopped fresh mint. If made
ahead, cover and refrigerate for up to 3 days.
fruit & Herb-scented Lamb
Grilling time: About Jz hours
@This butterflied leg of lamb is flavored with
slivers of garlic, soaked i n a marinade of pome
granate j uice and red wine, then grilled on a cov
ered barbecue. If you can' t find pomegranate
j uice in your supermarket , look for it in a specialty
foods shop.
512- to 61/2-pound leg of lamb. boned and
butterflied
3 or 4 cloves garlic. cut into small slivers
1 cup pomegranate j uice
2 cups dry red wine
I large onion. chopped
teaspoon each dry rosemary and oregano
leaves
Lamb 35
. . . Fruit & Herb-scented Lamb
Cut small gashes in lamb flesh and insert garlic
slivers. Place meat in a close- fitting dish. In a
bowl, stir together pomegranate j uice, wine, on
ion, rosemary, and oregano; pour over meat .
Cover and refrigerate for at l east 3 hours or until
next day, turning several times.
Barbecue lamb by indirect heat (see page 6) .
above drip pan. Cover barbecue; adj ust dampers
as necessary to maintain an even heat. Cook un
til a meat thermometer inserted in thickest part
registers 1 50F for medium (about l V hours) .
Meanwhile, pour marinade through a wire
strainer into a wide frying pan; discard residue in
strainer. Bring marinade to a boil over high heat;
continue to boil until reduced to about 3 cup.
To serve, let meat stand for lO minutes; then
cut across the grain into thin slanting slices. Pass
sauce at the table to spoon over individual por
tions. Makes 6 to 8 servings.
Salt-brined Grilled Lamb
Grilling time: About J l/z hours
@ Salt brine is typically thought of as a meat
preservative-but in this case, it acts more like
a flavorful marinade that keeps the meat moist
and succulent during grilling. (Plan ahead-this
roast soaks for 2 to 3 days before cooking. )
8 cups water
V cup sugar
' cup salt
3 tablespoons cardamom seeds, crushed
2 tablespoons whole black peppercorns
lz cup minced fresh ginger
3V- to 4-pound boned and tied leg of lamb
In a 3- to 4-quart pan, combine water, sugar, salt,
cardamom seeds, peppercorns, and ginger.
Bring to a boil over high heat; then remove from
heat and let cool . Set a large heav-duty plastic
bag in a 9- by 13-inch pan. Pour brine into bag,
then add lamb; seal bag securely. Refrigerate for
2 to 3 days, turning bag over occasionally.
Barbecue lamb by indirect heat ( see page 6) .
Lift lamb from brine and drain briefly, then place
on grill directly above drip pan. Pour brine
through a wire strainer; discard liquid and dis
tribute seasonings over coals. Cover barbecue
and adjust dampers as necessary to maintain an
36 Lamb
even heat. Cook until a meat thermometer in
serted in thickest part registers l 40F for rare
(about l Yz hours) .
Let roast stand for l O minutes; cut across the
grain into thin slices. Makes 8 to lO servings.
Fruit-stufed Lamb Shoulder
Grilling time: ! Vz-2 hours
@A dried-fruit filling scented with lemon and
rosemary is tucked inside this boned lamb shoul
der; more of the same filling is stirred into the pan
drippings to make a flavorful gravy.
2 packages (8 oz. each ) mixed dried fruit ,
pitted and cut into pieces
Vz cup chopped onion
1 teaspoon each grated lemon peel and dry
rosemary
3 cup water
3- to 4-pound boned and tied lamb shoulder
Salt and pepper
About 2 cups regular-strength chicken broth
tablespoon cornstarch mixed with
2 tablespoons water
In a small pan, combine frui t, onion, lemon peel,
rosemary, and the cup water. Cook over me
dium heat . uncovered, stirring often, until liquid
is absorbed (about 8 minutes) . Remove from heat;
let cool .
Untie lamb and lay out flat. Sprinkle with salt
and pepper, then spread with half the fruit mix
ture. Roll roast and tie securely at 2-inch inter
val s. Then tuck in ends of roast ; tie around length
of roll in several places.
Barbecue l amb by indirect heat ( see page 6) ,
placing it on gri l l directly above dri p pan. Cover
maintain an even heat . Cook until a meat ther
mometer inserted in thickest part registers l 50F
for medium ( l V to 2 hours) .
Let meat stand while you prepare gravy. To
make gravy, skim and discard fat from pan drip
pings. Measure drippings and add enough broth
to make 2 cups liquid; pour into a small pan and
add remaining fruit mixture. Stir cornstarch mix
ture, then add to pan. Cook over high heat, stir
ring constantly, until sauce boils and thickens.
Season to taste with sal t and pepper. Cut lamb
into thick slices, cutting long ties but leaving short
ones intact . Pass gravy at the table to accompany
meat . Makes 6 to 8 servings.
Lemon Lamb Steaks
Steaks cut from the broad end of a leg of
lamb are an excellent choice for grilling. Here,
the steaks are soaked in a lemon-oregano mari
nade before cooking.
4 lamb leg steaks. cut o to l inch thick
o3 cup salad oil
V3 cup lemon j uice
l medium-size onion, chopped
1 teaspoon each salt and oregano leaves
V4 teaspoon pepper
Lemon slices
Parsley sprigs
Place lamb steaks in a close- fitting dish. In a
bowl , stir together oil , lemon j uice, onion, salt ,
oregano, and pepper; pour over meat . Turn meat
to coat; then cover and refrigerate for at least 4
hours or until next day, turning several times.
turning once and basting occasionally with mari
nade, until meat is well browned on outside but
still pink in center; cut to test (about 1 0 minutes) .
Garnish meat with lemon slices and parsley.
Makes 4 servings.
Portuguese Lamb
Shoulder Chops
Take your pick of two spicy Portuguese-style
marinades to enhance the flavor of thick lamb
shoulder chops. Both marinades are based on
red wine, but one is flavored with cinnamon and
cumin, while the other features whole pickling
spice and cloves.
Cumin-Cinnamon Marinade or Pickling
Spice Marinade (recipes follow)
6 lamb shoulder chops. cut 1 inch thick
Prepare your choice of marinade. Add lamb
chops to marinade; turn to coat. Cover and refrig
erate for at least 8 hours or until next day, turning
several times.
Lift chops from marinade and drai n briefly
(reserve marinade) . Place chops on a lightly
coals. Cook, turning once and basting frequently
with marinade, until chops are well browned on
outside but still pink in center; cut to test ( 1 0 to 1 2
minutes) . Makes 6 servi ngs.
Cumin-Cinnamon Marinade. In a large bowl,
sti r together l cup dry red wine, Vz cup olive oil or
salad oil , 3 cloves garlic ( minced or pressed) , I/z
teaspoon salt, l teaspoon ground cumin, 3 tea
spoon ground cinnamon, V3 cup chopped onion,
and l tablespoon cumin seeds.
Pickling Spice Marinade. In a large bowl , stir
together l cup dry red wine, \ cup each salad oil
and red wine vinegar, 2 cloves garlic ( minced or
pressed) , Vz teaspoon salt. V cup chopped onion,
l tablespoon whole mixed pickling spice, 4
whole cloves, and Y4 teaspoon ground cloves.
Pounded Lamb Chops
with Rosemary
Pounded flat before grilling, rosemary
fragrant lamb rib chops cook in j ust a few
minutes. You can use the same technique for veal
chops-see page 29.
2 tablespoons minced fresh rosemary leaves
or 1 tablespoon dry rosemary
V2 cup minced parsley
4 lamb rib or loin chops (about l V lbs. total ) ,
cut 1 inch thick
Fresh rosemary sprigs
Combine garlic, minced rosemary, parsley, and
oil . Slash fat around lamb chops at about l -inch
intervals. Rub about l tablespoon of the rosemary
mixture on both sides of each chop. Place each
chop between 2 sheets of plastic wrap; pound
around bone with a flat-surfaced mallet until
about Y4 inch thick.
Place chops on a lightly greased grill 4 to 6
ing once, until chops are well browned on outside
but still pink in center; cut to test (about 4 minutes) .
Garnish with rosemary sprigs. Makes 2 generous
or 4 smaller servings.
Lamb 37
Pie Nut-stufed Lamb Chops
Before grilling these lamb chops, you cut a
pocket in each one and fill it with a rich, lemon
scented pine nut stuffing. Depending on appe
tites, allow one or two chops per serving.
8 lamb rib or loin chops. cut 1 inch thick
i4 teaspoon each oregano leaves. salt . and
pepper
12 cup pine nuts
1 teaspoon grated lemon peel
3 tablespoons each finely minced green
onions (including tops) and finely minced
parsley
With a sharp knife, cut a horizontal pocket in each
lamb chop, starting at fat edge and cutting to
bone. Set chops aside.
Melt butter in a small frying pan. Transfer
l tablespoon of the melted butter to a small bowl
and stir in lemon j uice, oregano, salt, and pep
per; set aside. Add pine nuts and garlic to re
maining melted butter i n pan. Cook over medium
heat , stirring frequently, until nuts are golden
brown. Remove from heat; stir in lemon peel , on
ions, and parsley.
Stuff Ys of the pine nut mixture (about one
rounded tablespoon) into pocket of each chop.
Lightly brush both sides of chops with some of the
lemon j uice mixture. Place chops on a lightly
coals. Cook, turning once, until chops are well
browned on outside but still pink in center; cut to
test ( 8 to 10 minutes) .
To serve, drizzle chops with remaining lemon
j uice mixture. Makes 4 to 8 servings.
Greek Shish Rebab
In the Middle East, shish kebab (literally,
"meat on a stick") describes any skewered, grilled
meat . But to most American cooks, shish kebab
means this Greek-style recipe: cubes of lamb
marinated in lemon j uice, olive oil , and oregano,
then skewered with vegetables.
38 Lamb
3 tablespoons lemon j uice
1 large onion. finely chopped
2 bay leaves
2 teaspoons oregano leaves
Y teaspoon black pepper
2 pounds lean boneless lamb (leg or
shoulder). cut into l l2-inch cubes
large mild red onion. cut into l-inch pieces
large green or red bell pepper. seeded and
cut into l l2-inch squares
12 pound medium-size mushrooms
About 1 cup cherry tomatoes
In a large bowl , stir together oil , lemon j uice,
chopped onion, bay leaves, oregano, and black
pepper. Add lamb; stir to coat . Cover and refrig
erate for at least 4 hours or until next day, stirring
several times.
Lift meat from marinade and drain briefly.
Add red onion, bell pepper, and mushrooms to
marinade; turn to coat , then lift out (reserve mari
nade) . On 6 sturdy metal skewers, thread meat
alternately with vegetables.
turning and basting frequently with marinade,
until meat and vegetables are wel l browned but
meat is still pink in center; cut to test 00 to 1 5
minutes) . Garnish with tomatoes. Makes 6 servings.
Lamb Sosaties
A chile-sparked curry marinade comple
ments the robust flavor of lamb. Serve the kebabs
with grilled apricots or nectarines (see page 80) .
4 pounds lean boneless lamb ( leg or
shoulder). cut into l l2-inch cubes
l l2 cups cider vinegar
3 tablespoons apricot or pineapple jam
l l2 tablespoons each curry powder and firmly
packed brown sugar
4 small dried hot red chiles. crushed
2 medium-size onions. thinly sliced
2 bay leaves
Place lamb in a large bowl ; set aside. In a small
pan, stir together vinegar, j am, curry powder,
sugar, chiles, onions, garlic, and bay leaves.
Bring to a boi l over hi gh heat , t hen remove from
heat and let cool . Pour vinegar mixture through a
Robust lamb chunks. scented with lemon and garlic,
alternate on skewers with onions, mushrooms, and bell
pepper to make Greek Shish Kebab (facing page). Dry
red wine is perfect for sipping alongside.
39
. . . Lamb Sosaties
strainer over meat in bowl ; discard residue. Stir
meat to coat. Cover and refrigerate for at least
4 hours or until next day, stirring several times.
(reserve marinade) . Thread meat equally on
about lO sturdy metal skewers. Place skewers on
a lightly greased grill 4 to 6 inches above a solid
bed of medium coals. Cook, turning often and
basting with marinade, until meat is well
test ( 1 0 to 1 5 minutes) . Makes about lO servings.
Plum-sauced Lamb :ebabs
Tangy purple plums, pureed and seasoned,
make a sweet-sour marinade for skewered lamb.
1 can ( 1 lb. ) whole purple plums
1 medium-size onion. chopped
V3 cup firmly packed brown sugar
V cup tomato-based chili sauce
1 teaspoon ground ginger
2 teaspoons lemon juice
2 pounds lean boneless lamb (leg or
shoulder). cut into 1V2-inch cubes
V2 pound medium-size mushrooms
Drain plums, reserving syrup. Pit plums, then
place plums and syrup in a food processor or
blender and whirl until pureed. Set aside.
Melt butter in a 2- to 3-quart pan over medium
heat; add onion and cook, stirring frequently, un
til soft (about l O minutes) . Stir in sugar, chili sauce,
soy, ginger, lemon j uice, and plum puree. Bring
to a boil over high heat; then reduce heat and
simmer, uncovered, stirring occasionally, until
sauce is thickened (about 30 minutes) . Pour into a
large bowl; let cool . Add lamb and stir to coat.
Cover and refrigerate for at least 4 hours or until
next day, stirring several times.
Lift out meat ; let drai n. Turn mushrooms in
sauce; lift out (reserve sauce) . On 6 sturdy metal
skewers, thread meat alternately with mush
rooms. Place skewers on a lightly greased grill
Cook, turning occasionally, unt i l meat is well
browned but still pink in center; cut to test ( 1 0 to 15
minutes) . Brush with sauce during last 5 minutes
of cooking. Makes 4 to 6 servings.
40 Lamb
Lamb Patties with Mint & Melon
Grilled cantaloupe wedges accompany
mint-seasoned ground lamb patties studded with
toasted almonds.
V cup slivered almonds
1V pounds lean ground lamb
2 tablespoons fine dry bread crumbs
1 egg, beaten
1 teaspoon salt
v. cup minced onion
V2 cup minced fresh mint
1 small cantaloupe. seeded and cut into
6 wedges
Orange wedges
Toast almonds in a small frying pan over
medium-low heat until golden ( about 7 minutes) ,
stirring often. Remove from heat; chop fi nely.
Place in a bowl and add lamb, bread crumbs,
egg, salt, garlic, onion, and V4 cup of the mint.
Mix well; shape into 6 patties, each about 3 inch
thick.
Place meat patties and melon wedges on a
lightly greased grill 4 to 6 inches above a solid
bed of hot coal s. Cook melon unti l hot (about 8
minutes) , turning as needed. Cook meat , turning
once, until well browned on outside but still pink
in center; cut to test ( 8 to l O minutes) .
Transfer meat patties and melon to a platter;
sprinkle bot h wi t h remaining V4 cup mint . Offer
orange wedges to squeeze over meat and frui t .
Makes 6 servings.
Lamb Pocket Burgers
Slip curried lamb patties into pocket bread
with cucumbers, chut ney, and yogurt .
1 pound lean ground lamb
V cup fine dry bread crumbs
V3 cup finely snipped dried apricots
1 egg
2 teaspoons curry powder
3 pocket breads. each about 7 inches in
diameter. cut into halves
Condiments (suggestions follow)
In a bowl , combine lamb, onion, bread crumbs,
apricots, egg, and curry powder. Mix wel l ; then
shape into 6 oblong patties, each 3 to 4 inches
long. If you wish to heat pocket bread halves,
stack t hem and wrap in heavy-duty foi l .
Place lamb patties on a lightly greased grill
turning once, until well browned on outside but
still pink in center; cut to test (8 to lO minutes) . Also
heat foil-wrapped pocket bread at side of grill (not
di rectly above coals) until warm, turning several
times.
To serve, place each patty in a pocket bread
half; top with condiment s. Makes 6 servings.
Condiments. Offer chopped Major Grey's
chutney. plain yogurt. and sliced cucumbers.
Grilled Lamb Logs in Tortillas
For these hearty dinner sandwiches, you
wrap cylinders of seasoned ground lamb in ba
con and cook them quickly on the gril l .
ll2 pounds lean ground lamb
13 cup finely chopped onion
V. cup fine dry bread crumbs
14 cup pine nuts or slivered almonds
I clove garlic. minced or pressed
I egg. beaten
I teaspoon salt
I teaspoon dry rosemary
11 teaspoon pepper
12 slices bacon
6 flour tortillas. each about 8 inches in
diameter
In a bowl , combine lamb, onion, bread crumbs,
pine nuts, garlic, egg, salt , rosemary, and
pepper. Mix well; then shape into 6 logs, each
about 5 inches long.
In a wide frying pan, partially cook bacon
over medi um heat to remove excess fat (bacon
should still be limp) . Wind 2 slices bacon around
each log, securing ends with wooden picks. Also,
sprinkle a few drops of water over each tortilla;
then stack tortillas and wrap in heavy-duty foil .
Place lamb logs on a lightly greased grill 4 to
6 inches above a solid bed of medium coals.
Cook, turning frequently, until bacon is crisp and
meat is well browned on outside but still pink in
center; cut to test ( 1 0 to 15 minutes) . Also heat foil
wrapped tortillas at side of grill (not directly
above coals) until warm (about l O minutes) ; turn
several times. To serve, wrap each lamb log in a
tortilla. Makes 6 servings.
Ground Lamb Rebabs
with Pineapple
Shaped into spheres, ground lamb can
easily be threaded on skewers for grilling along
side thick slices of fresh pineapple. Make sure the
coals are low so the marmalade glaze won' t burn.
Marmalade Glaze (recipe follows)
I tablespoon butter or margarine
14 cup finely chopped onion
I teaspoon curry powder
I teaspoon salt
l l2 pounds lean ground lamb
13 cup fine dry bread crumbs
2 eggs. beaten
14 teaspoon pepper
I small pineapple (about 3 lbs. ) . peeled
and cut crosswise into six l -inch slices
Prepare Marmalade Glaze and set aside.
Melt butter in a wide frying pan over medium
heat; add onion and curry powder and cook, stir
ring frequently, until onion is soft (about lO min
utes) . Remove from heat and let cool slightly. Add
salt, lamb, bread crumbs, eggs, and pepper. Mix
well . Shape meat mixture into compact spheres
about the size of table-tennis balls.
Thread meat spheres equally on 6 sturdy
metal skewers. Arrange skewers and pineapple
slices on a lightly greased grill 4 to 6 inches above
a solid bed of low coal s. Cook, turning frequently,
for 5 minutes. Brush meat and pineapple with
Marmalade Glaze. Continue to cook, turning fre
quently to prevent scorching, until meat is well
test (about 5 more minutes) .
Serve lamb kebabs and pineapple slices with
remaining Marmalade Glaze. Makes 6 servings.
Marmalade Glaze. In a small pan, combine
l cup orange marmalade. 2 teaspoons curry
powder, and 2 tablespoons water. Cook over me
dium heat , stirring frequently, until marmalade is
melted.
Lamb 41
4
Aromatic fresh sage or bay leaves lend tantalizing
flavor to Pork Chops Grilled with Herbs (facing page).
Si mply press a leaf to one side of each chop, brush with
oil, and grill until richly browned and tender.
Barbecued pork spareribs are an all-time favor
ite, whether basted with sweet fruit purees, hot
and spicy chile mixtures, or easy tomato-based
sauces. But ribs aren' t the only cut of pork en
hanced by rich smoke flavor: in this chapter, we
include a whole spectrum of barbecued pork
recipes.
If you' re planning a special-occasion dinner
for a large group, you might choose a handsome
pork leg, ham, or pork loin roast. For smaller spe
cial affairs, you' ll find a selection of savory pork
kebabs. Quick-to-grill pork chops or flavorful Ital
ian sausages are good choices for more casual
dinners or tailgate picnics.
Basic directions for barbecuing al l pork cuts
can be found on page 9. If you want new ideas for
marinades and sauces, turn to pages 24 and 25.
Pork Chops Grilled with Herbs
Calling the family to dinner is easy when
you serve these chops. Topped with fresh sage
leaves, they smell wonderful as they gril l .
4 pork loin or rib chops ( W2 to lo4 lbs. total ) .
cut about 1 inch thick
1 clove garlic. cut in half
Salt and pepper
8 large fresh sage leaves. fresh sage sprigs.
or fresh bay leaves
About 2 tablespoons olive oil
Rub both sides of pork chops with cut sides of
garlic; then sprinkle chops lightly with salt and
pepper. Press one sage leaf on each side of each
chop; brush chops lightly with oil on both sides.
Place chops on a lightly greased grill 4 to 6
turning once, until meat is well browned on out
side and no longer pink near bone; cut to test ( 1 0
to 14 minutes) . Makes 4 servings.
Pounded Pork & Chili Chops
Pork chops gain extra flavor from a chili
cumin seasoning mixture pounded into the meat
before cooking.
1 tablespoon chili powder
12 teaspoon ground cumin
1 small onion. minced
4 pork loin or rib chops (about 1 1 lbs. total ) ,
cut about ' inch thick
1 small orange. cut into wedges
Stir together chili powder, cumin, garlic, onion,
and oil . Slash fat around edges of chops at about
l-inch interval s. Spread about l tablespoon of the
chili mixture on each side of each chop. Place
each chop between 2 sheets of plastic wrap. With
a flat-surfaced mallet , pound meat evenly and
firmly around bone until about 14 inch thick.
turning once, until meat near bone is no longer
pink; cut to test ( 5 to 6 minutes) .
Serve chops with orange wedges and cilan
tro; squeeze orange over meat before eating.
Makes 2 to 4 servings.
Grilled Gingered Pork Chops
Dry sherry and lots of fresh ginger lend in

triguing flavor to pork shoulder chops. You might
accompany the meat with grilled pear halves
and wedges of grilled cabbage ( see pages 80
and 8 1 ) .
14 cup minced fresh ginger
: cup dry sherry
1 tablespoon sugar
4 pork shoulder chops. cut about : inch thick
In a large bowL stir together ginger, sherry, gar
lic, soy, oiL and sugar. Add pork chops and turn
to coat . Cover and refrigerate for at least 4 hours
or until next day, turning several times.
Lift meat f rom marinade and drain briefly ( re
serve marinade) . Place meat on a lightly greased
grill 4 to 6 inches above a solid bed of medium
coals. Cook, brushing occasionally with mari
nade and turning once, until meat near bone is
no longer pink; cut to test ( 8 to 1 0 minutes) . Makes
4 servings.
Pork 43
Curried Pork Steak with Melon
Grilling time: 1 5-20 minutes
Steaks cut from the broad end of a leg of
pork take nicely to cooking on the grill . This thick
steak is basted with a curry-chutney butter; can
taloupe rings grill alongside.
12 cup ( 1c lb. ) butter or margarine
2 tablespoons each finely chopped Major
Grey's chutney and lemon juice
21- to 3-pound pork leg steak, cut l l2 inches
thick
large cantaloupe. peeled. cut crosswise into
12-inch-thick rings. and seeded
Melt butter in a small pan over medium heat; stir
in curry powder, chutney, and lemon j uice. Brush
pork steak and cantaloupe with part of the butter
mixture.
basting occasionally with butter mixture and
turning several times, until meat is well browned
on outside and no longer pink near bone; cut to
test ( 1 5 to 20 minutes) . During last 5 minutes of
cooking, arrange cantaloupe rings on grill . Cook,
brushing occasionally with butter mixture and
turning once, until heated through (about 5
minutes) .
To serve, cut steak across the grai n into
Yz-inch-thick slices; accompany with cantaloupe.
Barbecued Leg of Pork
Grilling time: 3-31z hours
@ A coating of pureed orange and lime keeps
this roast moist . Accompany the handsome en
tree with grilled sweet potatoes or yams and
grilled fruit such as peaches, pineapple, or pa
paya. ( Directions for grilling fruits and vegetables
are on pages 80 and 8 1 . )
7- to 8-pound shank-end leg of pork
Y large orange (unpeeled) . cut into pieces
12 large lime (unpeeled) . cut into pieces
1 clove garlic, quartered
2 tablespoons cider vinegar
1c teaspoon each ground ginger and nutmeg
44 Pork
Using a sharp knife, cut leathery skin from pork.
Then score through fat j ust to meat , making diag
onal cuts V to V inch apart .
In a food processor or blender, combine
orange, lime, garlic, oiL vinegar, ginger, and
nutmeg. Whirl until pureed. Smear orange mix
ture over all sides of pork; place pork in a deep
container, cover, and refrigerate until next day.
Barbecue pork by indirect heat (see page 6) .
Lift pork from bowl and place on grill directly
Cook until a meat thermometer inserted in thick
est part ( not touching bone) registers l 70F (3 to 3Yz
hours) . To serve, let roast stand for 10 minutes;
then cut into thin slanting slices. Makes about 1 0
servings.
Portuguese Barbecued Pork
@ For generations, the Portuguese have
enj oyed vindhalos -pork roast soaked in a spicy
vinegar and garlic marinade. You might serve
vindhalos with grilled new potatoes, zucchini ,
and tomatoes ( see page 8 1 ) .
1 1 cups red wine vinegar
1 cup water
I tablespoon ground allspice
2 bay leaves
1 teaspoon salt
2 teaspoons each ground red pepper
(cayenne) and paprika
4-pound boned and tied pork shoulder or
pork butt roast
In a large bowl , stir together vinegar, water, gar
lic, allspice, bay leaves, salt, red pepper, and
paprika. Add pork and turn to coat . Cover and
refrigerate for at least 24 hours or up to 3 days,
turning several times.
Barbecue meat by indirect heat (see page 6) .
Lift meat from marinade and drain briefly ( re
Cook, basting frequently with marinade, until a
meat thermometer inserted in thickest part regis
ters l 70F ( 2 to 2\ hours) . To serve, let meat stand
for 1 0 minutes; then cut across the grain into thin
slices. Makes about 8 servings.
Venezuelan Pork Butt
@ For this recipe, you butterfly a boneless pork
butt roast, slitting it and spreading it flat to make
a thick rectangular steak. Before grilling the
steak, marinate it in a simple mixture of oil ,
vinegar, pimentos, and parsley.
4-pound boneless pork butt roast
large onion. coarsely chopped
can (4 oz. ) pimentos, drained and finely
chopped
13 cup chopped parsley
12 cup distilled white vinegar
14 cup salad oil
14 teaspoon pepper
Untie pork butt if necessary; then butterfly (slit
at center and spread out flat) to make a l \-inch
thick steak. With a knife, score meat in a criss
cross pattern, making cuts about Yz inch deep and
1 Yz inches apart. Place meat in a large heavy
duty plastic bag.
In a bowl , stir together onion, pimentos, gar
lic, parsley, vinegar, oil , and pepper. Pour mix
ture over meat in bag. Seal bag securely; rotate
to distribute marinade. Place in a shallow baking
pan; refrigerate for at least 4 hours or until next
day, turning bag over several times.
Lift meat from marinade and drain briefly. Scrape
off and discard vegetable bits clinging to meat;
reserve remaining marinade. Place meat on grill
directly above drip pan. Cover barbecue and ad
j ust dampers as necessary to maintain an even
heat. Cook, basting occasionally with marinade,
until a meat thermometer inserted in center regis
ters 1 70F (about 45 minutes) .
To serve, cut meat across t he grain into thin
slanting slices. Pour any remaining marinade into
a small pan and bring to a boil; pass at the table
to spoon over meat . Makes about 8 servings.
Oriental-stle Pork Tenderloins
@ Pork tenderloins are the strips of tender meat
found beneath the loin. Here, the strips marinate
in a sweet soy mixture before grilling.
2 pork tenderloins (4 to l lb. each )
12 cup each soy sauce and regular-strength
chicken broth
14 cup sake or dry sherry
6 tablespoons sugar
1 teaspoon minced garlic
1 teaspoon red food coloring (optional)
Fold and tie thin end of each tenderloin under to
give meat an even thickness.
In a l arge bowl , stir together soy, broth, sake,
sugar, garlic, and, if desired, food coloring. Add
tenderloins and turn to coat . Cover and refriger
ate for at least 8 hours or until next day, turning
several times.
Lift meat from marinade and drain briefly (dis
card marinade) . Place meat on grill directly
est part ( not folded end) registers 1 70F ( 20 to 22
minutes) .
To serve, let meat stand for l O minutes; then
cut across the grain into thin slanting slices.
Makes about 4 servi ngs.
Spicy Pork Tenderloins
@ Mustard and chili powder give tender pork
strips a spicy tang; honey adds sweetness.
2 pork tenderloins (4 to 1 lb. each )
14 cup each honey and prepared mustard
14 teaspoon each salt and chili powder
Fold and tie thin end of each tenderloin under to
give meat an even thickness.
In a l arge bowl , st i r together honey, mustard,
sal t , and chili powder. Add tenderloins and turn
to coat . Cover and refrigerate for at least 4 hours
or until next day, turning several times.
Lift meat from marinade and place on grill di
rectly above drip pan. Cover barbecue and ad
j ust dampers as necessary to maintain an even
heat . Cook until a meat thermometer inserted in
thickest part (not folded end) registers 1 70F (20 to
22 minutes) .
To serve, l et meat stand for 1 0 minutes; then
cut across grain into thin slanting slices. Makes
about 4 servi ngs.
Pork 45
Apple-glazed Pork Loin
Grilling time: ! Vz-2 hours
@To serve this apple-flavored bone-in roast ,
j ust cut it into individual chops.
4-pound bone-in pork loin roast
1 cup apple juice
l4 teaspoon ground ginger
11 teaspoons each cornstarch and water
Barbecue pork by indirect heat (see page 6), plac
ing pork on grill directly above drip pan. Cover
maintain an even heat .
I n a bowL stir together apple j uice, soy, gar
lic, and ginger. After meat has cooked for l hour,
baste with apple j uice mixture. Continue to cook,
basting frequently, until a meat thermometer in
serted in thickest part (not touching bone) regis
ters l 70F (30 to 60 more minutes) .
Let meat stand while you prepare sauce. To
make sauce, skim and discard fat from pan drip
pings. In a small pan, combine drippings and
remaining apple j uice mixture. Stir together
cornstarch and water; pour into pan. Bring to a
boil over high heat; boiL stirring, until sauce is
thickened.
To serve, cut roast into individual chops. Pass
sauce at the table to spoon over individual por
tions. Makes about 6 servings.
Salt-brined Grilled Pork
@ This roast gets its firm, yet very moist texture
from several days of soaking in a light fennel
seasoned salt brine. To ensure j uicy results, the
meat cooks to j ust l 50F. (Dangerous organisms
rarely present -are destroyed at l 40F. )
8 cups water
lz cup sugar
y, cup salt
3 tablespoons fennel seeds. crushed
2 tablespoons each thyme leaves and whole
black peppercorns
Colored part of peel cut from l large orange
4-pound center-cut boneless pork loin roast
46 Pork
In a 3- to 4-quart pan, combine water, sugar, sal t,
fennel seeds, thyme, peppercorns, and orange
peel . Bring to a boil over high heat ; then remove
from heat and let cool .
Set a large heavy-duty plastic bag in a 9- by
13-inch baking pan. Pour brine into bag, then
add pork; seal bag securely. Rotate bag to distrib
ute marinade. Refrigerate for 2 to 3 days, turning
bag over occasionally.
Lift meat from brine and drain briefly, then place
on grill directly above drip pan. Pour brine
through a wire strainer; discard liquid and dis
tribute seasonings over coals. Cover barbecue
and adj ust dampers as necessary to maintain an
even heat. Cook until a meat thermometer in
serted in thickest part registers 1 50F (45 to 55
minutes) .
To serve, let meat stand for 1 0 minutes; then
cut across the grain into thin slanting slices.
Makes about 1 2 servings.
Indonesian Pork Roast
wth Peanut Sauce
Grilling time: 2-2Vz hours
@ Warm and spicy peanut sauce is j ust as
good with soy-marinated pork shoulder as it is
with beef satay (page 27) .
1 cup regular-strength chicken broth
l3 cup sugar
l4 cup soy sauce
2 tablespoons dry sherry
4- to S-pound boned and tied pork shoulder
roast
Peanut Sauce (page 27)
In a large bowL stir together broth, sugar, soy,
and sherry. Add pork and turn to coat . Cover and
refrigerate until next day, turning several times.
Lift meat from marinade and drain briefly (dis
card marinade) . Place meat on grill directly
est part registers l 70F ( 2 to 2Yz hours) .
To serve, l et meat stand for 1 0 minutes. Mean
whil e, prepare Peanut Sauce. Cut meat across
the grain into thin slanting slices. Serve with
sauce. Makes about 1 0 servings.
Salt-brined Grilled Pork (facing page) absorbs subtle
flavor as it marinates in fennel-seasoned brine. Accom
paniments for this company entree include sushi,
cucumber salad, oranges, and snow peas.
47
Appetizers frm the Grill
Whether you want to tease before-dinner ap
petites with just one or two tidbits or stage an
all-appet izer patio party, savory morsels hot
from the grill are a good choice. Have the in
gredients ready in advance; as guests gather,
they can tend their own food on the gri l l .
You' ll find six of our favorite grilled appe
tizers on these two pages. Other recipes in
this book work well as hors d' oeuvres, too
for example, Spicy Marinated Shrimp (page
62), Fig & Chicken Skewers (page 70), and Bar
becued Shellfish (page 86) .
Pictured on page 2
Grl ed Cheese
24 corn tortillas
Salad oil
1\ tablespoons olive oil
1 large onion, chopped
2 large tomatoes. seeded and coarsely
chopped
V4 teaspoon ground cinnamon
7 to 9 small fresh or canned j alapeno peppers
Salt
2 pounds mild cheese. such as j ack.
Munster, teleme, fontina. Edam. or Gouda
cup small cooked shrimp
Cut tortillas into quarters. Pour 2 inches salad oil
into a deep 2- to 3-quart pan over medium-high
heat . Heat oil to 375F on a deep-frying thermom
eter. Add tortilla pieces, 6 to 8 at a time, and cook
until crisp and golden brown (about 1 minute) . Lift
out with a slotted spoon; drain on paper towels. If
made ahead, let cool , then store airtight at room
temperature for up to 2 days. To reheat , spread in
a single layer on 10- by 15-inch baking sheets. Bake
in a 400 oven unt il crisp (about 10 minutes) .
Heat olive oil in a wide frying pan over me
dium-high heat . Add onion and cook, stirring often,
until soft (about 10 minutes) . Add tomatoes and cin
namon. Increase heat to high; cook, stirring, for l
minut e. Chop 4 to 6 of the peppers; stir into onion
mixture. Season to taste with salt . If made ahead,
let cool ; cover and refrigerate until next day.
48 Appetizers
Trim any wax coating from cheese; cut cheese
into 1-inch-thick slices. Arrange in an 8- to 10-inch
metal pan or heatproof ceramic dish at least l V2
inches deep, overlapping slices to cover pan bot
tom and extend up j ust to edges. (At thi s point , you
may cover and let stand for up to 4 hours) .
Just before heati ng, spoon tomato mixture over
cheese in a 6-inch circle. Top with shrimp and re
maining peppers.
Place pan on a grill 4 to 6 inches above a par
tial bed of medium coals; keep a section of fire
grate empty so there's a cool area on grill . Let
cheese melt, checking frequently to be sure cheese
isn' t scorching on bottom by pushing down into
center of dish with the tip of a knife. If cheese i s
getting hot too fast, move it to cool area of gri l l .
To eat , scoop melted cheese mixture onto tor
ti llas. Makes 12 to 16 servings.
Mi Beef Patties wth
Horseradish Sauce
cup plain yogurt
\ cup each sour cream and finely minced
green onions (including tops)
3 to 4 tablespoons prepared horseradish
pound lean ground beef
1 egg
1 cup each fine dry bread crumbs and minced
tablespoon soy sauce
Yz teaspoon salt
1 teaspoon liquid hot pepper seasoning
In a bowl . combine yogurt . sour cream, the V2 cup
onions, and horseradi sh. Cover and refrigerate for
at least 2 hours or unt il next day.
In a bowl. combine beef. egg, bread crumbs,
the V4 cup onions, soy, salt , and hot pepper season
ing. Mix well. Shape into l V2-inch-wide patties . (At
this point . you may cover and refrigerate for up to
6 hours. ) Arrange patties on a lightly greased grill
4 to 6 inches above a solid bed of hot coal s. Cook.
turning once, until done to your liking; cut to test
(about 4 minutes for medium) . To eat. spear patties
with wooden picks; dunk in horseradish sauce.
Makes about 2V2 dozen pat ties.
Sausages wth Mustard Cream
2 egg yolks
I tablespoon sugar
\4 cup Dijon mustard
I tablespoon water
IVz tablespoons prepared horseradish
I tablespoon butter or margarine, softened
Vz cup whipping cream
2 pounds fully cooked sausages. such as
knackwurst , kielbasa (Polish sausage), or
smoked beef links
In top of a double boiler, beat together egg yolks,
sugar, mustard, vinegar, water, horseradish, and
butter. Place over simmering water and stir until
mixture is thickened (3 to 5 minutes) . Then stir over
cold water to cool quickly and thoroughly.
Beat whipping cream until it holds stiff peaks.
Fold mustard mixture into cream until completely
blended. If made ahead, cover and refrigerate for
up to l week.
Arrange sausages on a lightly greased gri l l 4
to 6 inches above a solid bed of hot coals. Cook,
turning, unt i l well browned on all sides and hot
throughout ( 5 to lO minutes) . Cut sausages into
bite-size pieces. Pour mustard cream into a wide
bowl; offer as a dip for sausages. Makes 12 to 16
servings.
Chinese Pork Appetizers
\4 cup soy sauce
1 small dried hot red chile. crushed
Vz teaspoon sugar
\4 teaspoon anise seeds
Va teaspoon each ground cinnamon and cloves
2 pounds lean boneless pork
In a bowL combine soy, oiL garli c, chile, sugar,
anise seeds, cinnamon, and cloves. Cut pork into
\4- to Vz-inch-thick strips about l inch wide. Stir into
soy mixture; cover and refrigerate for l to 2 hours,
stirring several times.
Thread meat onto small metal skewers, using
l or 2 strips per skewer. Place on a lightly greased
coal s. Cook, turning occasionally, until browned
on outside but no longer pink in center; cut to test
(7 to lO minutes) . Makes 2 dozen appetizers.
Diled Shrmp
l4 cup olive oil or salad oil
1Vz tablespoons lemon j uice
1 small clove garlic, minced or pressed
1 tablespoon finely chopped parsley
o4 teaspoon dill weed
1 pound medium-size raw shrimp ( 30 to 32
per l b. ) , shelled and deveined
In a bowL stir together oiL lemon j uice, garli c,
parsley, and dill weed. Add shri mp and mix wel l .
Cover and refrigerate f or l to 2 hours.
Lift shrimp from mari nade and drain briefly
(reserve marinade) . Thread shrimp on metal skew
ers and place on a lightly greased grill 2 to 4 inches
above a solid bed of hot coal s. Cook, basting
several times with marinade and turning once, un
til shrimp turn pink (about 4 minutes). Makes about
2Vz dozen appetizers.
Chicken Yakitor
Vz cup soy sauce

. ,,
Vz cup cream sherry, sake, or mirin
3 tablespoons sugar
6 large chicken thighs
Vz pound chicken livers
2 bunches green onions (including tops)
In a pan, combine soy, sherry, and sugar. Bring to
a boil over high heat; reduce heat and simmer,
uncovered, for 3 minutes. Set aside.
Skin and bone chicken thighs. Rinse meat , pat
dry, and cut into bite-size pieces. Also rinse and
pat dry chicken livers; cut each liver in half. Cut
onions into l Vz-inch lengths. Thread thigh meat
and livers on separate 6-inch metal skewers, in
cluding several onion pieces on each skewer. Mari
nate in soy mixture for 15 minutes.
Lift skewers from marinade and drain briefly
(reserve marinade) . Place skewers on a lightly
greased grill 4 to 6 inches above a solid bed of low
coals. Cook, turning as needed to brown evenly
and basting with marinade, until browned on all
sides. Livers should be firm but still moist in cen
ter; cut to test ( 5 to 7 minutes) . Thigh meat should
no longer be pink in center; cut to test (8 to lO
minutes) . Makes 16 to 20 skewers.
Appetizer 49
50
Allspice- and chile- seasoned Jamaican-style Spareribs
(facing page) are grilled to serve at a patio party with
tropical accompaniments: papayas, mangoes, coconut,
and avocados filled with a sweet-hot lime dressing.
jamaican-style Spareribs
Grilling time: 1-J4 hours
@ Sold at Jamaican snack stands as "j erk
pork, " these zesty spareribs are seasoned with
allspice, ginger, garlic, j alapeno peppers, and
fresh bay leaves. Accompany the ribs with pa
paya wedges, avocado halves filled with lime
dressing, and plenty of cold beer or soda.
3- to 4-pound slab pork spareribs
o cup coarsely chopped onion
4 cloves garlic, quartered
2 to 4 fresh or canned j alapeno peppers.
seeded and chopped
2 tablespoons ground allspice
I tablespoon each minced fresh ginger and
salad oil
teaspoon each ground nutmeg and salt
About 12 fresh bay leaves (or dry bay leaves
soaked in hot water for 1 hour)
Lime-dressed Avocados (recipe follows)
large papaya
Make V4-inch-deep slashes between ribs on both
sides of sparerib slab.
In a food processor or blender, combine
onion, garlic, j alapeno peppers, allspice, ginger,
oil , nutmeg, and salt. Whirl until pureed. Rub
spice puree over surface and into slashes on both
sides of sparerib slab. Cover and let stand for l to
2 hours (or refrigerate until next day) .
Barbecue ribs by indirect heat ( see page 6) .
Distribute bay leaves over meaty si de of ribs; then
place ribs, meat side up, on grill directly above
drip pan. Cover barbecue and adj ust dampers as
necessary to maintain an even heat . Cook until
ribs are well browned on outside and meat near
bone is no longer pink; cut to test ( 1 to l V4 hours) .
Near end of cooking time, prepare Lime-dressed
Avocados; also cut papaya into wedges.
To serve, cut sparerib slab into 2- t o 3- rib por
tions. Arrange on a large platter with avocados
and papayas. Makes 4 to 6 servings.
Lime-dressed Avocados. In a small bowl , stir to
gether 3 tablespoons each lime juice and salad
oil. 1 teaspoon sugar. and V teaspoon each
crushed red pepper and oregano leaves. Season
to taste with salt.
Cut 3 large ripe avocados in half lengthwise;
pit, but do not peel . Pour equal amounts of lime
dressing into each avocado cavity, making sure
all cut surfaces are coated. Makes 6 servings.
Mirida-style Spareribs
Grilling time: I V4-1 Vz hours
@ The barbecue does double duty when
you prepare these succulent pork ribs from Mexi
co's Yucatan peninsula. Start by charring toma
toes and green chiles for a piquant salsa. Then
grill the ribs, using the salsa as a basting sauce.
Let diners embellish individual servings of ribs
with extra salsa, sour cream, and a squeeze of
lime.
6 large, firm-ripe tomatoes
8 large fresh mild green chiles such as
Anaheim (California), pasilla, or
poblano
Vt cup each red wine vinegar and chopped
fresh cilantro (coriander)
Salt
2 slabs (3 to 4 lbs. each ) pork spareribs
About I cup sour cream
3 or 4 limes, cut into wedges
To prepare fire, mound and ignite 50 charcoal
briquets (see pages 5 and 6). When coals are
heavily spotted with gray ash, spread to make an
even layer.
Set tomatoes and chiles on a lightly greased
grill 4 to 6 inches above prepared coal s. Cook,
turning as needed, until chiles are charred on all
sides (7 to 10 minutes) and tomatoes are hot and
streaked wi th brown ( about 1 5 minutes) .
Using long tongs, mound hot charcoal for
indirect cooking (see page 6), adding 5 fresh bri
quets to each side.
To make the salsa, chop tomatoes and chiles;
discard stems and seeds. Place chopped toma
toes and chiles and their j uices in a bowl . Stir in
vinegar, cilantro, and garlic; season to taste with
salt. Spread some of the salsa evenly over both
sides of ribs.
Place ribs, meat si de up, on grill di rectly
above drip pan ( overlap ribs to fit on grill if neces
sary) . Cover barbecue and adj ust dampers as
necessary to maintain an even heat . Cook, bast
ing occasionally with some of the remaining
salsa, until meat near bone is no longer pink; cut
to test ( 1 to l V4 hours) .
To serve, cut ribs into 2- t o 3-rib portions. Offer
remaining salsa, sour cream, and lime wedges
alongside ribs. To eat , top ribs with salsa, sour
cream, and a squeeze of lime. Makes 6 to 8
servings.
Pork 51
Pum Good Spareribs
Grilling time: l-l V4 hours
@ Tangy plum puree brushed over these ribs
makes them finger-licking good.
1 can (I lb. ) whole purple plums
o3 cup orange j uice
14 cup each lemon juice, soy sauce, tomato-
based chili sauce, and orange marmalade
12 teaspoon each grated orange peel. grated
lemon peeL and dry rosemary
12 teaspoon each ground cloves and ginger
1 tablespoon instant minced onion
6 to 7 pounds pork spareribs. cut into 2- to
3-rib portions
Drain plums, reserving syrup. Pit plums, then
place plums and syrup in a food processor or
blender and whirl until pureed. Add orange
j uice, lemon j uice, soy, chili sauce, marmalade,
sugar, mustard, orange peel , lemon peel, rose
mary, cloves, ginger, and onion. Whirl until
pureed. Brush ribs with some of the plum sauce.
Barbecue ribs by indirect heat (see page 6) .
Place ribs, meat side up, on grill directly above
necessary to maintain an even heat. Cook ribs,
brushing occasionally with plum sauce, until
meat near bone is no longer pink; cut to test ( l to
l Y4 hours) .
To serve, pour remaining pl um sauce into a
pan; bring to a boil . Pass sauce at the table to
spoon over ribs. Makes 6 to 8 servings.
Easy Country-style Spareribs
Grilling time: l -I V4 hours
@ The familiar red barbecue sauce based on
catsup, sherry, and Worcestershire is always a
favorite with meaty pork ribs.
1 cup each catsup. water, and dry sherry
14 cup Worcestershire
1 medium-size onion, sliced
1 large lemon. thinly sliced
1 clove garlic, minced or pressed
About 4 pounds lean country style
spareribs
52 Pork
In a 2- to 3-quart pan, combine catsup, water,
sherry, Worcestershire, onion, lemon, garlic, and
butter. Bring to a boil over high heat; then reduce
heat and simmer, uncovered, stirring occasion
ally, for 30 minutes. Brush ribs with sauce.
Barbecue ribs by indirect heat (see page 6).
Place ribs, fat side up, on grill directly above drip
pan. Cover barbecue; adj ust dampers as neces
sary to maintain an even heat . Cook ribs, brush
ing occasionally with sauce, until meat near bone
is no longer pink; cut to test ( l to l \ hours) .
To serve, pour remaining sauce into a pan;
bring to a boil . Pass hot sauce at t he table t o
spoon over ribs. Makes about 6 servings.
Vetese Skeerd
Pork & Oon
For the most authentic Vietnamese flavor,
use fish sauce and fresh lemon grass in the mari
nade for these skewers. Both ingredients are
available in Asian markets; if you can' t find them,
substitute soy sauce and grated lemon peel .
Lemon Grass Marinade (facing page)
Seasoning Sauce (facing page)
212 to 3 pounds boneless pork loin or leg
I large onion
If using bamboo skewers, soak 1 6 to 20 skewers in
hot water to cover for 30 minutes. Meanwhile,
prepare marinade and sauce.
Cut pork across the grain into \-inch-thick
slices; cut each slice into 2-inch squares. Dip pork
squares into marinade to coat.
Cut onion into l -inch chunks; separate each
chunk into layers. Place an onion piece in center
of each meat square. Wrap meat around onion to
enclose, then insert a bamboo or metal skewer
through meat and onion. Repeat with remaining
onion and meat , threading 4 to 6 bundles on each
skewer. Also roll up any meat pieces too small to
wrap around onion; thread on skewers. Arrange
skewers in a rimmed pan. Cover and refrigerate
for at least 4 hours or until next day.
ing frequently, until meat is well browned on out
side and no longer pink in center; cut to test ( 7 to
10 minutes) . Serve with Seasoning Sauce. Makes
6 to 8 servings.
Lemon Grass Marinade. Thinly slice enough
fresh lemon grass to make 3 tablespoons. ( Or use
3 tablespoons sliced dry lemon grass, soaked in
hot water for 30 minutes; or use l teaspoon grated
lemon peel . ) In a food processor, combine lemon
grass or lemon peel ; l medium-size onion. cut
into chunks; 3 or 4 cloves garlic; 3 tablespoons
sugar; 2 tablespoons salted roasted peanuts; l
tablespoon fish sauce or soy sauce; l i/ teaspoons
pepper; and l teaspoon Chinese five-spice (or
Y4 teaspoon each ground cinnamon, allspice,
cloves, ginger, and crushed anise seeds) . Whirl
until smooth.
Seasoning Sauce. In a bowl , stir together 2
tablespoons fish sauce or soy sauce, l tablespoon
lime juice. 2 cloves garlic (minced or pressed) ,
2 tablespoons sugar. Y cup water, and 2 table
spoons finely shredded carrot.
Pork & Melon Skeers
Grilled pork cubes and melon wedges,
flavored in a rosemary-citrus marinade, j oin up
in this refreshing entree.
Rosemary-Citrus Marinade (recipe follows)
l2 large onion
1 large cantaloupe. honeydew. casaba. or
Crenshaw melon
12 pounds boneless pork leg or shoulder. cut
into 1-inch cubes
Prepare Rosemary-Citrus Marinade.
Cut onion into l -inch chunks; separate each
chunk into layers. Cut unpeeled melon into 12
wedges; remove seeds. Place onion, melon, and
pork in a large heavy-duty plastic bag and seal
bag securely. Rotate bag to distribute marinade;
then place in a shallow baking pan. Refrigerate
for at least 4 hours or until next day, turning bag
over several times.
If using bamboo skewers, soak 12 skewers in
hot water to cover for 30 minutes.
Lift onion, melon, and meat from marinade;
drain briefly ( reserve marinade) . Place 3 melon
wedges on a flat surface with flesh of one piece
against rind of the next . Push 2 parallel bamboo
or metal skewers through center of melon
wedges. Set aside. Repeat with remaining melon
wedges, using 3 more pairs of skewers.
On 4 skewers, thread meat alternately with
onions. Place meat skewers on a lightly greased
Cook for 5 minutes, basting with marinade and
turning often. Set melon skewers on grill along
side meat skewers. Continue to cook meat until
no longer pink in center; cut to test ( 7 to 1 0 more
minutes) . Cook melon until hot and streaked with
brown (about 1 0 minutes) . Makes 4 servings.
Rosemar-Citrus Marinade. In a bowl , stir to
gether V cup each orange, lemon, and lime
juice; \ cup honey; Y cup chopped onion; Y cup
olive oil or salad oil ; 2 tablespoons Dijon mus
tard; 2 teaspoons fresh rosemary leaves or l
teaspoon dry rosemary; Yz teaspoon each salt,
ground coriander. and ground nutmeg; and Y
teaspoon pepper.
Pork with Peppers & Pineapple
Grilling time: 1 5-20 minutes
Large chunks of hoisin-seasoned pork,
squares of red bell pepper, and j uicy fresh pine
apple add up to make extra-colorful skewers.
1 can (8 oz. ) crushed pineapple packed in its
own juice
2 cloves garlic, cut in half
l2 cup each hoisin sauce and catsup
3 to 312 pounds boneless pork leg or shoulder.
cut into l l2-inch cubes
2 large red or green bell peppers. seeded and
cut into 12-inch squares
1 large pineapple (4 to S ibs. ), peeled. cored,
and cut into l l2-inch cubes
In a blender or food processor, combine canned
pineapple and its j uice, garlic, ginger, vinegar,
soy, hoisi n, and catsup. Whirl until well blended.
Pour pineapple mixture into a large bowl; add
pork and stir to coat . Cover and refrigerate until
next day, stirring several times.
Lift meat from marinade; drain (reserve mari
nade) . On 8 sturdy metal skewers, thread meat
alternately with bell peppers and pineapple.
inches above a solid bed of hot coals. Cook, bast
ing often with reserved marinade and turning
frequently, until meat is no longer pink in center;
cut to test 05 to 20 minutes) . Makes 8 servings.
Pork 53
Teriyaki Pork &
Slaw Sandwices
Grilling time: About lO minutes
To assemble these sweet-and-sour sand
wiches, you wrap flour tortillas around teriyaki
flavored pork cubes and spoonfuls of crunchy
pineapple slaw.
1 can (8 oz. ) crushed pineapple packed in its
own juice
\2 cup soy sauce
1 tablespoon each honey and salad oil
2 teaspoons minced fresh ginger
2l to 3 pounds boneless pork shoulder. cut
into l-inch cubes
Pineapple Slaw (recipe follows)
8 to 10 flour tortillas. each about 8 inches in
diameter
Red leaf or butter lettuce leaves
Drain pineapple, reserving j uice. Set drained
pineapple aside to use in slaw. In a large bowL
stir together pineapple j uice, soy, garlic, honey,
oiL and ginger. Add pork and stir to coat evenly.
next day.
hot water to cover for 30 minutes.
Meanwhile, prepare Pineapple Slaw. Also
sprinkle a few drops of water over each tortilla;
then stack tortillas and wrap in heavy-duty foil .
Set aside.
(reserve marinade) . Thread 5 or 6 meat cubes on
each of 8 bamboo or metal skewers. Place skew
ers on a lightly greased grill 4 to 6 inches above a
solid bed of hot coals. Cook, basting occasionally
with marinade and turning often, until meat is
well browned but no longer pink in center; cut to
test (7 to 9 minutes) . Also heat foil -wrapped tor
tillas at side of grill (not directly over coals) until
warm (about lO minutes) ; turn several times.
To serve, offer lettuce leaves and Pineapple
Slaw with grilled meat and tortillas. To eat, place
a lettuce leaf in center of a tortilla; top with meat
from one skewer and a spoonful of slaw. Roll up
and eat out of hand. Makes 8 servings.
Pineapple Slaw. I n a large bowL combine re
served drained pineapple. 8 cups shredded cab
bage. l/2 cup thinly sliced green onions (including
tops) , and 2 large carrots. shredded. In a small
54 Pork
bowL combine 1 cup mayonnaise. 1 tablespoon
lemon juice, 1 V teaspoons Dijon mustard. and V
teaspoon each salt and ground coriander. Just
before serving, pour dressing over cabbage mix
ture; toss until well blended.
Red Bell Pepper & Sausage Loaf
Here's a party-size sandwich that's easy to
put together. Just skewer and grill simmered Ital
ian sausages and bright red bell pepper strips,
then enclose in a long loaf of French bread. Serve
the sandwich with cold apple j uice or beer and a
pot of your favorite mustard.
6 mild Italian sausages ( 1\4 to l \2 lbs. total )
\4 cup butter or margarine
1 long loaf (I lb. ) French bread. cut in half
lengthwise
2 large red bell peppers. seeded and cut into
l l-inch strips
6 ounces sliced mozzarella. provolone, or jack
cheese
Prepared mustard
Prick sausages in several places; then place in a
wide frying pan and add enough water to cover.
Bring to a boil over high heat; reduce heat to low,
cover, and simmer for 5 minutes. Drain sausages
and set aside.
Melt butter in a small pan over medium heat;
stir in garlic. Drizzle garlic butter evenly over cut
side of each bread half; set aside.
On a sturdy metal skewer at least 12 inches
long, thread sausages alternately with bell pep
per strips, running skewer through center of each
sausage and pepper strip.
Place skewer on a lightly greased grill 4 to 6
ing occasionally, until sausages are well browned
on outside and hot throughout; cut to test ( 5 to 8
minutes) . Near end of cooking time, set bread
halves, cut side down, on gril l . Cook, watching
carefully, j ust until bread is streaked with brown
( l to 2 minutes) .
To serve, overlap cheese slices on one hot
bread half. Top with sausage and pepper skewer.
Set top of bread in place; pull out skewer. Cut loaf
into 6 equal portions; let guests add mustard to
their own sandwiches. Makes 6 servings.
Spirited Italian sausages pair up with bell pepper
strips to make colorful Red Bell Pepper & Sausage Loaf
(facing page) . You can assemble the skewer ahead,
then tote it to a park or tailgate picnic for grilli ng.
55
Mu Shu Burgers
Here's a barbecue adaptation of a popular
Peking dish-mu shu pork. Ground pork patties
are tucked into tortillas along with hoisin sauce,
green onion, fresh cilantro, and bean sprouts.
8 flour tortillas. each about 8 inches in
diameter
1 pound lean ground pork
1 egg. beaten
1z cup finely chopped water chestnuts or
celery
Hoisin sauce
1 bunch green onions (including tops). cut
into slivers
l l2 to 2 cups bean sprouts
Sprinkle a few drops of water over each tortilla;
then stack tortillas and wrap in heavy-duty foil.
In a large bowl , combine pork, chopped on
ion, bread crumbs, egg, water chestnuts, garlic,
soy, and ginger. Mix wel l . Shape mixture into 8
logs, each about 3 inches long.
Place pork logs on a lightly greased grill 4 t o 6
ing frequently, until meat is no longer pink in cen
ter; cut to test ( 1 2 to 1 4 minutes) . Also heat foil
wrapped tortillas at side of grill ( not directly over
coals) until warm (about lO minutes) ; turn several
times.
To serve, spread some hoisin on a tortilla.
Place a pork log horizontally near lower edge; top
with green onions, bean sprouts, and cilantro.
Fold tortilla edge up over filling; then fold in sides
and roll up to enclose meat and vegetables. Eat
out of hand. Makes 8 servings.
Sausage Burgers Italiano
The flavor of these hearty Italian sausage
sandwiches may remind you of pizza. Embellish
individual servings with shredded cheese, mari
nated artichokes, onions, and bell pepper strips.
56 Pork
1 pound mild Italian sausages
1 small onion. finely chopped
1 egg. beaten
12 teaspoon oregano leaves
12 slices French bread. buttered
Condiments ( suggestions follow)
Remove casings from sausages; crumble meat
into a large bowl . Add bread crumbs, onion, egg,
and oregano. Mix wel l . Shape sausage mixture
into 6 oblong patties, each about the size of a slice
of French bread.
Place patties on a lightly greased grill 4 to 6
turning once, until meat is no longer pink in cen
ter; cut to test ( 1 0 to 1 2 minutes) . Watch carefully
for flare-ups during grilling. When meat is nearly
done, grill bread j ust until streaked with brown
( l to 2 minutes per side) .
To serve, place each patty between 2 slices of
toasted bread. Pass condiments for guests to add
to sandwiches. Makes 6 servings.
Condiments. Set out in separate bowls shred
ded mozzarella cheese; marinated artichoke
hearts. thinly sliced lengthwise; thinly sliced mild
onion; and thin red bell pepper strips.
Sherry-favored Ham
Grilling time: 3-3Vz hours
@Use a large fully-cooked ham for this crowd
pleasing barbecue recipe.
12- to 14-pound fully cooked bone-in ham
3 tablespoons prepared mustard
2 teaspoons ground cloves
1 cup dry sherry or orange j uice
With a sharp knife, score top of ham in a criss
cross pattern, makincuts about V inch deep and
l to l V inches apart. Rub ham all over with mus
tard; sprinkle with cloves.
Barbecue ham by indirect heat (see page 6) .
Place ham on grill directly above drip pan. Cover
maintain an even heat . Cook until a meat ther
mometer inserted in thickest part ( not touching
bone) registers l 35F ( 3 to 3\ hours) . During last
hour of cooking, baste ham often with sherry.
To serve, let ham stand for l O minutes; then
cut into thin slices. Makes 20 to 25 servings.
Fe for Cooking
Charcoal briquets are the barbecue chef's favor
ite fuel . and we' ve used them to test all the reci
pes in this book. But two relat ive newcomers to
the market -mesquite charcoal and cooking
chunks of fragrant hardwoods-are gaining in
popularity. Here, we look at these two "new"
fuel s.
The Mesquite Mystique
Mesquite charcoal is made by charring the
wood of the southwestern mesquite tree under
special commercial condit ions. Currently, this
fuel is much in vogue among home and restau
rant chefs, who claim it burns hotter and gives
foods a more intensely smoky flavor. In our taste
tests, we found mesquite-grilled beef , pork, and
veal gained little additional flavor, but fish and
poultry did have a smokier tast e. We also found
mesquite burned hotter. However, while bri
quets are uniformly shaped to provide even
heat , mesquite coals range from 4-inch chunks
to tiny shards. The fire is hotter where large
lumps j ut upward; for more even heat , break up
big pieces.
The amount of mesquite you' ll need depends
on whether you' re grilling by direct or indirect
heat (see page 6). For indirect barbecuing, use a
volume of mesquite equal to SO briquet s-about
7 quarts or 5 pounds.
Look for mesquite charcoal in 6%- , 8- , 15-,
and 40-pound bags at well-stocked super
markets and cookware shops. Make sure you
buy mesquite charcoal . not mesquite wood or
briquet s laced with mesquite splinters.
To ignite mesquite, open your barbecue's
bottom dampers and mound the coals on the fire
grat e. Ignite (see "Starting the Fire, " page 5) .
Expect t he coal s to flame and spark a bit as they
catch. In about 30 minutes, they should be well
spotted with gray ash and ready for cooking.
Arrange the hot coals for direct or indirect
barbecuing as directed on page 6. To maintain
heat add about 2Y cups of mesquite to each side
of the fire every 30 to 45 minutes.
Cooking over Hardwoods
Dried fragrant hardwoods such as alder, apple,
hickory, mesquite, and oak are now available to
patio chefs. These woods have two basic uses.
You can soak the wood in water, then place it
atop burning charcoal t o smolder and give of
smoke that flavors t he food (see page 14) . Or you
can cook directly over buring wood chunks or
the coals they form, as described below. The best
foods to grill over a hardwood fire are those that
require hot coals-beef patties, fish steaks, and
many other foods listed in the charts on pages 8
to 1 2. If a food is best cooked over low or medium
coals, don' t grill it over a wood fire.
Hardwoods used as cooking fuel (often la
beled "cooking chunks") are packaged in as
sorted sizes, including 2-inch chunks, 7-inch
sticks, 10-inch logs, and pressed logs made from
sawdust and wood scraps. Smal chunks and
logs ignite quickly; pressed logs are a bit harder
to start . To cook 4 pounds of ground beef patties
or steaks rare to medium-rare, allow about 2
pounds of wood (8 to lO chunks or 4 to 6 small
logs) . This much wood will burn for about 35
minutes, including 15 minutes for start- up.
You' ll find cooking chunks packaged in 6- to
8-pound bags or boxes at well-stocked super
market s, hardware stores, garden supply cen
ters, or in mail -order catalogs.
To ignite cooking chunks or logs, loosely
crumple several sheets of newspaper and place
them in the center of the fire grat e. Stack chunks
or logs mixed with kindling on top of the paper,
then ignite with a match. When most of the
wood is blazing and streaked with white ash ( 10
to 15 minutes) , arrange the pieces in a single
layer, sides j ust t ouching. Set the cooking grill
about 4 inches above the wood. Flames should
just touch the grill (they' l l die down soon) .
Place foods on the grill directly over the
burning wood; turn them often during cooking.
If you' re grill ing foods that cook for more than
about 20 minutes, add more wood around the
fire to maintain an even heat .
Fuels for Cooking 57
58
Lemon-stuffed salmon. draped in fresh grape leaves,
stays moist and succulent while it cooks. To make Fish
in Leaves (facing page), you' ll need a hinged wire basket
like the one pictured.
All fish seem to taste better when flavored with
smoke, whether you' re cooking delicate-tasting
halibut or scallops or more robust salmon or tuna.
In this chapter, you' ll find recipes for barbecuing
whole fish as well as steaks, fillet s, skewered
chunks, and shellfish. If you' d like to add even
more recipes to your file, j ust choose a comple
mentary fish marinade or sauce from the selec
tion on pages 24 and 25, then follow the general
grilling times and techniques on page l l .
Fish i Leaves
In France, whole fish are often wrapped in
grape leaves before barbecuing -a technique
that produces cooked fish with moist , j uicy flesh
much like that of poached fish. To support the fish
during cooking, you' ll need a hinged wire basket;
these are available at most hardware stores
where barbecue equipment is sold. If you can' t
find a basket, you can improvise by wrapping the
fish first in grape leaves, then in a piece of flexible
chicken wire.
6- to 8-pound whole fish such as salmon, red
snapper. rockfish. or striped bass. cleaned
and scaled (and head removed. if desired)
2 lemons. cut into V4-inch-thick slices
2 small onions. cut into V4-inch-thick slices
Salt and pepper
About 24 fresh grape leaves
5 or 6 fresh or dry bay leaves
Wipe fish with a damp paper towel. Arrange
lemon and onion slices in fish cavity; lightly sprin
kle fish all over with salt and pepper. Grease both
sides of a hinged wire basket (see basket in photo
on facing page) . Line bottom of basket by over
lapping about 12 grape leaves. Place fish on top
of grape leaves; top evenly with bay leaves, then
cover with remaining grape leaves. Fish and
leaves should total 4 to 5 inches thick, measured
in thickest part. Close basket and secure tightly;
then sprinkle grape leaves on both sides of basket
with water.
Place basket with fish on a lightly greased
coals. Cook, turning basket every 1 5 minutes,
until fish flakes when prodded in thickest part
(about 45 minutes; push grape leaves away with
fork to test) . If necessary, add 5 or 6 briquets to the
fire after 30 minutes to keep temperature
constant.
Open basket ; peel off and discard grape
leaves, bay leaves, and top layer of fish ski n.
Slide fi sh ont o a warm platter. To serve, cut down
through flesh to backbone, slide a wide metal
spatula between flesh and ribs, and lift off each
serving. Discard lemon and onion slices. Makes
about 12 servings.
Smoked Poached Salmon
@ Smoldering hickory chips impart a delicate
smoke flavor to salmon fillet as it poaches in
white wine seasoned with dill .
2 cups hickory or alder chips
3- to 3V2-pound salmon fillet (half of a 7- to
8-lb. salmon)
I cup dry white wine
3 or 4 fresh dill sprigs or I teaspoon dry dill
weed
2 teaspoons mustard seeds
Soak hickory chips in water to cover for lO to 15
minutes.
Meanwhil e, wipe fish with a damp paper
towel. Melt 2 tablespoons of the butter in a small
pan; generously brush over fish flesh. Using
several thicknesses of heavy-duty foiL make a
"boat" big enough to accommodate fish. Lay fish
in foil boat , skin side up. Pour in wine, then ar
range dill sprigs evenly atop fish (or sprinkle fish
with dill weed) . Sprinkle with mustard seeds.
Prepare barbecue fire for cooking by indirect
heat (see page 6) . When coals are hot , briefly
drain wood chips and sprinkle l cup of them over
each pile of coals. Place foil boat on grill directly
Cook until fish flakes when prodded in thickest
part (20 to 30 minutes) .
With a wi de metal spatula, lift fi sh from foil
boat and place on a warm rimmed platter. Drain
wine mixture from foil boat into a small pan;
place over high heat and boil until reduced by
half. Remove from heat and quickly stir in re
maining 4 tablespoons butter until melted. Pour
sauce into a bowl; pass at the table to spoon over
fish. Makes about 6 servings.
Fish 59
Salmon Grill Diable
While these salmon steaks are still hot from
the grill, you top each one with a scoop of mus
tard butter and let it melt into a piquant sauce.
l3 cup butter or margarine. softened
2 teaspoons Dijon mustard
Va teaspoon ground red pepper (cayenne)
1 tablespoon finely chopped parsley
6 large salmon steaks (about 2!2 lbs. total ).
cut 1 inch thick
About 2 tablespoons olive oil
Salt and black pepper
In small bowl of an electric mixer, beat butter until
creamy; gradually add lemon j uice, beating until
mixture is fluffy. Beat in mustard, red pepper, and
parsley until well blended. If made ahead, cover
and refrigerate for up to 2 days; bring to room
temperature before using.
Wipe salmon steaks with a damp paper
towel . Brush both sides of steaks with oil and
lightly sprinkle with salt and black pepper.
Place fish on a well-greased grill 4 to 6 inches
above a solid bed of hot coals. Cook, turning once
with a wide metal spatula, until fish flakes when
prodded in thickest part ( 8 to lO minutes) .
Using spatula, transfer steaks t o a warm plat
ter; top with butter mixture. Makes 6 servings.
Barbecued Salmon Fillets
@Brush this easy-to-serve boned salmon with
a pungent soy-flavored butter as it cooks.
6- to 8-pound whole salmon. cleaned. head
and tail removed. and cut lengthwise into
2 boneless fillets
o4 cup ( l4 lb. plus l4 cup) butter or margarine
1\ tablespoons each dry mustard and soy
sauce
' cup dry sherry
3 tablespoons catsup
Wipe fish with a damp paper towel , then place
each fillet , skin side down, on a piece of heavy
duty foil . Cut foil to follow outlines of fish, leaving
a l- to 2-inch border. Crimp edges of foil .
60 Fish
In a pan, combine butter, garlic, mustard,
soy, sherry, and catsup. Stir over medium heat
until butter is melted. Brush fish with part of butter
mixture; reserve remaining butter mixture.
Barbecue fish by indirect heat (see page 6),
placing foil-supported fish on grill directly above
necessary to maintain an even heat. Cook until
fish flakes when prodded in thickest part ( 1 5 to 18
minutes) .
Supporting fish with foil, transfer t o a warm
platter. To serve, cut through flesh of each fillet to
skin; slide a wide metal spatula between skin and
flesh and lift off each portion. Pass remaining but
ter mixture to accompany each serving. Makes 10
to 1 2 servings.
Greek-style Fish with Mushrooms
You might dine on pungently seasoned
skewers like these in the Greek seaport of Piraeus.
Lemon-Oregano Sauce (recipe follows)
About 11c pounds firm-textured fish steaks
such as swordfish. halibut. or shark. cut
into 1- by 1!c - inch cubes
16 fresh bay leaves (or dry bay leaves soaked
in hot water for 1 hour)
16 large mushrooms
Prepare Lemon-Oregano Sauce and set aside.
On each of 4 metal skewers, alternate fish
cubes with 4 bay leaves and 4 mushrooms. Brush
skewered foods lightly with about 2 tablespoons
of the sauce; let stand for lO minutes.
Place skewers on a well-greased grill 4 to 6
ing frequently, until fish flakes when prodded in
thickest part (about lO minutes) . Offer remaining
Lemon-Oregano Sauce to spoon over individual
portions. Makes 4 servings.
Lemon-Oregano Sauce. I n a food processor or
blender, combine 14 cup lemon juice. l clove gar
lic ( minced or pressed) , 3 teaspoon salt. 14 tea
spoon pepper. and l egg. Whirl until frothy and
lemon-colored. With motor running, slowly add 3
cup olive oil or salad oil in a thin stream; con
tinue to whirl until sauce is thick and creamy. Stir
in 2 tablespoons minced green onion (including
top) and l tablespoon chopped fresh oregano or
l teaspoon dry oregano leaves.
japanese Swimming Fish
Threaded on pairs of parallel bamboo skew
ers, these fish fillets look "rippled" -as if they' re
swimming on the platter.
4 serving-size pieces firm-textured white fish
fillets such as red snapper. sea bass. or
ling cod ( I to l \ lbs. total ), cut o to 1 inch
thick
2 tablespoons mirin or 2 teaspoons sugar
1 tablespoon lemon juice
l l2 teaspoons salad oil
Soak 8 bamboo skewers in hot water to cover for
30 minutes.
Wipe fish with a damp paper towel . Thread 2
skewers lengthwise through each piece of fish,
weaving skewers in and out of fish so fish looks
slightly "rippled" ; space skewers l inch apart .
In a small bowl , mix soy, miri n, lemon j uice,
and oil. Brush some of the soy mixture on both
sides of fish pieces; let stand for lO minutes.
Place fish on a well-greased grill 4 to 6 inches
above a solid bed of medium coals. Cook, basting
occasionally with remaining soy mixture and
turning once, until fish flakes when prodded in
thickest part (7 to lO minutes) . Makes 4 servings.
Grilled Fish Steaks
with Mustard Sauce

Just a small amount of buttery mustard
sauce enhances the delicate smokiness of grilled
fish steaks.
4 large firm-textured fish steaks such as
swordfish. halibut. sea bass. salmon. or
sturgeon ( 112 to 2 lbs. total ). cut 1 inch thick
About 1\ tablespoons olive oil or salad oil
' cup each dr white wine and whipping
cream
2 tablespoons firm butter or margarine. cut
into 2 pieces
Salt and pepper
Wipe fish steaks with a damp paper towel; brush
both sides of steaks with oil . Place fish steaks on a
well-greased grill 4 to 6 inches above a solid bed
of hot coal s. Cook, turning once with a wide
metal spatula, until fish flakes when prodded in
thickest part (8 to lO minutes) . Using spatula,
transfer fish to a warm platter.
While fish is cooki ng, combine wine, cream,
and mustard in a small pan. Bring to a boil over
high heat; then boil rapidly until reduced to about
14 cup. Remove from heat . With a wire whisk or
wooden spoon, beat in butter until sauce is
smooth and creamy. Season to taste with salt and
pepper. Spoon sauce evenly over grilled fish.
Makes 4 servings.
Lemony Skeered
Fish & Vegetables
Cubes of firm-textured white fish are soaked
in a lemony marinade, then threaded on skewers
with chunky vegetables in this colorful , easy- to
assemble entree.
Lemon Marinade (recipe follows)
l l2 to 2 pounds firm-textured fish steaks such
as swordfish. halibut. or shark. cut into 1-
by l l2 - inch cubes
2 small zucchini. cut into I/-inch-thick slices
1 large mild red onion. cut into l-inch chunks
2 large red or green bell peppers. seeded
and cut into l-inch squares
12 to 18 large mushrooms
Salt
Prepare Lemon Marinade. Add fish cubes to mar
inade in bowl ; stir to coat . Cover and refrigerate
for at least 3 hours or until next day, mixing gently
once or twice.
Lift f i sh from marinade. Add zucchini , onion,
bell peppers, and mushrooms to marinade; stir to
coat. Lift vegetables from marinade (discard mar
inade) . Thread fish cubes alternately with vege
tables on 6 long, sturdy metal skewers.
Place skewers on a well-greased grill 4 to 6
ing several times, until fish flakes when prodded
in thickest part ( 1 0 to 12 minutes) . Season to taste
with salt. Makes 6 servings.
Lemon Marinade. In a large bowl, stir together
V4 cup salad oil, \ cup lemon juice. 2 table
spoons minced fresh ginger, l teaspoon soy
sauce, V teaspoon pepper, and l clove garlic
(minced or pressed) .
Fish 61
Mint-favored Shrimp
Chopped fresh mint enlivens the well
seasoned marinade for these grilled shrimp. For
a summer barbecue party, accompany the
shrimp with a pilaf or a cold rice salad.
: cup salad oil
1 tablespoon finely chopped fresh mint or
1 tablespoon dry mint , crumbled
1 tablespoon white wine vinegar
1 teaspoon each chili powder and dry basil
l teaspoon salt
Y teaspoon pepper
2 pounds medium-size raw shrimp (30 to 32
per lb. ), shelled and deveined
In a large bowL stir together oiL mint, vinegar,
chili powder, basiL salt, pepper, and garlic. Add
shrimp and stir to coat. Cover and refrigerate for
2 to 4 hours.
If using bamboo skewers, soak about 24
skewers in hot water to cover for 30 minutes.
Lift shrimp from marinade and drain briefly
(reserve marinade) . Thread about 5 shrimp on a
pair of bamboo or metal skewers, aligning skew
ers parallel so shrimp lie flat . Repeat with re
maining shrimp. Place shrimp on a well-greased
Cook, basting with marinade and turning once,
until shrimp turn pink (3 to 5 minutes) . Makes
about 6 servings.
Spic Marinated Shrimp
You season these shrimp in a Creole-style
tomato marinade, then grill them on skewers for
easy handling.
Y cup salad oil
Y2 teaspoon each salt and pepper
Y3 cup each white wine vinegar and tomato-
based chili sauce
2 tablespoons Worcestershire
Ya teaspoon liquid hot pepper seasoning
Y2 cup minced parsley
2 pounds medium-size shrimp (30 to 32
per lb. ) , shelled and deveined
62 Fish
In a large bowl . stir together oiL salt. pepper, gar
lic, vinegar, chili sauce, Worcestershire, hot pep
per seasoning, and parsley. Add shrimp and stir
to coat . Cover and refrigerate for 2 to 4 hours.
If using bamboo skewers, soak about 24
skewers in hot water to cover for 30 minutes.
Lift shrimp from marinade and drain briefly
(reserve marinade) . Thread about 5 shrimp on a
pair of bamboo or metal skewers, aligning skew
ers parallel so shrimp lie flat. Repeat with re
maining shrimp. Place shrimp on a well-greased
Cook, basting with marinade and turning once,
until shrimp turn pink (3 to 5 minutes) . Makes
about 6 servings.
Grilled Scallops with
Ginger-Lime Sauce
Grilling scallops quickly over hot coals seals
in j uices as it adds a rich, browned flavor. Serve
the tender morsels in a pale green sauce sparked
with fresh ginger.
Ginger-Lime Sauce (recipe follows)
l l2 pounds scallops. each 1 to l l2 inches in
diameter
About l4 cup butter or margarine, melted
Prepare Ginger-Lime Sauce and keep warm.
Also soak about 8 bamboo skewers in hot water to
cover for 30 minutes.
Rinse scallops to remove any bits of shell or
sand; pat dry with paper towels.
Thread scallops on bamboo skewers, pierc
ing them horizontally ( through their diameter) so
they lie flat. Brush generously with butter. Place
scallops on a well-greased grill 4 to 6 inches
above a solid bed of hot coals. Cook, turning
once, until scallops are opaque throughout ; cut to
test (5 to 7 minutes) .
Pour prepared Ginger-Lime Sauce onto a
warm platter. Lay scallops in sauce. Makes about
4 servings.
Ginger-Lime Sauce. In a wide frying pan, com
bine 1z cup each dry white wine and regular
strength chicken broth. 2 tablespoons minced
shallots or onion, l teaspoon grated fresh ginger,
and 1 teaspoon grated lime peel. Bring to a boil
over high heat ; continue to boiL uncovered, until
(Continued on page 64)
Elegantly presented grilled scallop skewers ( facing
page) are served in a pool of creamy ginger-Hme sauce
at this dinner for four. Accompaniments include grilled
squash, radicchio salad, rolls, and white wine.
63
. . . Grilled Scallops with Lime Sauce
reduced by half. Stir in V cup whipping cream
and boiL uncovered, until reduced to cup. Re
duce heat to medium and add V cup unsalted
butter all in one chunk; stir constantly until butter
is completely blended into sauce. To keep sauce
warm for up to 2 hours, pour into a 2-cup glass
measure set in hot-to-touch water. Stir occasion
ally and replace water as needed. Makes about
l cup sauce.
Grilled Tuna Steaks with
Fruit & Teriak Sauce
Like fine beef, fresh tuna should be barbe
cued j ust to the rare stage to bring out its succu
lent, surprisi ngly unfishy flavor. If allowed to cook
throughout , it will be too dry.
Look for fresh or frozen tuna steaks at Japa
nese or other well-stocked fish markets; it's usually
sold as bluefin, yellowfin, skipj ack, or albacore.
Teriyaki Sauce (recipe follows)
4 tuna steaks ( 1 to l Ye lbs. total ), cut 1 inch thick
About 2 tablespoons salad oil
8 to 12 thin slices peeled mango or papaya
2 teaspoons chopped candied or crystallized
ginger
1 medium-size green bell pepper, seeded
and cut into about 20 slivers
Prepare Teriyaki Sauce and keep warm.
Wipe fish with a damp paper toweL then
brush both sides of each steak with oil . Place fish
on a well-greased grill 4 to 6 inches above a solid
bed of medium coals. Cook, turning once, until
outside is firm and opaque but inside is still trans
lucent and moist-looking (about 4 minutes) . Re
move fish from grill and season to taste with salt
and black pepper.
To serve, place one steak on each individual
plate; top each steak with V of the Teriyaki Sauce,
mango slices, and ginger. Arrange 14 of the bell
pepper alongside each steak. Makes 4 servings.
Teriyaki Sauce. I n a 2- t o 3-quart pan, combine
V cup each sugar and soy sauce. 6 tablespoons
sake or dry sherry, and 3 thin slices fresh ginger.
Bring to a boil over high heat; boiL uncovered,
until reduced to 13 cup. Discard ginger slices;
keep sauce warm.
64 Fish
Savory Shark & Vegetables
Grilling time: ! 0-1 2 minutes
Shark tastes much like swordfish or halibut

-but costs less. The flesh is white, firm, meaty,
low in fat , and free of small bones.
Shark is available al l year round; it's sold
both fresh and frozen. You may find it labeled as
grayfish, thresher, soupfi n, leopard, or dogfish.
Yc cup lemon j uice
2 tablespoons chopped parsley
1 teaspoon each salt. dr rosemary. and dry
mustard
1 teaspoon pepper
11 to 2 pounds shark fillets or steaks. cut in
1- by l l2 -inch cubes
1 small onion. cut into l-inch chunks
3 small zucchini. cut into l-inch lengths
In a bowL stir together oil , lemon j uice, garlic,
parsley, salt, rosemary, mustard, and pepper.
Add fish cubes and stir to coat. Cover and refrig
erate for 30 to 60 minutes.
Lift fish from marinade; add onion and zuc
chini and turn to coat . Lift vegetables from mari
nade ( reserve any marinade) . On 4 to 6 metal
skewers, alternately thread fish cubes, onion,
and zucchini. Place skewers on a well-greased
Cook, turning as needed and brushing with mari
nade, until fish flakes when prodded in thickest
part ( 1 0 to 12 minutes) . Makes 4 to 6 servings.
Butterfied Trout with Nut Butter
These easy-to-eat boned trout marinate in

an oil and vinegar dressing before cooking; after
wards, they' re drizzled with a fragrant nut butter.
4 whole trout (about Y2 lb. each ), cleaned
o3 cup salad oil
Yc cup white wine vinegar
12 teaspoon each dry basil and oregano leaves
Yc teaspoon each salt and pepper
Yc cup butter or margarine
1
2
cup chopped salted macadamia nuts or
hazelnuts (filberts)
To bone cleaned trout and keep head and tail in
place, open body cavity; insert a sharp knife at
head end under backbone and cut between ribs
and flesh. Repeat process to free other side. Cut
underneath backbone to free. Using kitchen scis
sors, snip backbone at head and tail; lift out and
discard. Cut off and discard fins. Spread fish out
flat. Rinse fish and pat dry.
In a shallow pan, stir together oil , vinegar,
basil , oregano, garlic, salt , and pepper. Add fish
to oil mixture; turn to coat. Cover and refrigerate
for 1 to 2 hours, turning once.
Lift fish from marinade and drain briefly (dis
card marinade) . Place on a well-greased grill 4 to
6 inches above a solid bed of hot coals. Cook,
turning once, until fish flakes when prodded in
thickest part (6 to 8 minutes) .
Meanwhile, place butter and macadamia
nuts in a small , heavy pan. Stir over medium
heat until butter is melted. Keep warm.
With a wide metal spatula, transfer cooked
trout to a warm rimmed platter; drizzle each fish
with Y of the nut butter. Makes 4 servings.
Barbecued Catfsh
Fragile-fleshed catfish are easiest to bar
becue in a hinged wire basket (see illustration,
page 3) . In this recipe, they' re brushed with a
soy and sesame oil baste while they grill.
4 whole catfish (about 13 oz. each ), cleaned
and skinned. heads removed
13 cup soy sauce
3 tablespoons each sesame oil and minced
1 tablespoon each vinegar and minced fresh
ginger
2 teaspoons sugar
1s teaspoon ground red pepper (cayenne)
Rinse fish and pat dry with paper towels. Rub
surface of fish with salad oil and lay on one side
of a hinged wire basket with handles. Close bas
ket and secure tightly to hold fish snugly in place;
set aside.
In a small bowl , stir together soy, sesame oil ,
onions, vinegar, ginger, sugar, garlic, and red
pepper. Brush over fish.
Place hinged basket with fish on grill 4 to 6
brushing often with soy mixture, until fish flakes
when prodded in thickest part ( 10 to 1 5 minutes) .
Remove hinged grill from barbecue and open
carefully, pulling fish free with a fork if they stick.
With a wide metal spatula, transfer fish to a
warm platter. Makes 4 servings.
Striped Bass with
Onion Barbecue Sauce
@ A delicate hint of smokiness is an excellent
flavor accent for moist , mild-flavored striped bass.
Here, a whole fish is basted with a spicy tomato
marinade while it cooks in a covered barbecue.
12 cup salad oil
o4 cup chopped onion
o4 cup catsup
13 cup lemon j uice
3 tablespoons each sugar and Worcestershire
2 tablespoons prepared mustard
12 teaspoon pepper
Salt
7- to 8-pound whole striped bass. cleaned
and cut lengthwise into 2 boneless fillets
Heat oil in a 2- to 3-quart pan over medium heat.
Add onion and cook, stirring frequently, until soft
(about 10 minutes) . Add catsup, lemon j uice,
sugar, Worcestershire, mustard, and pepper. Re
duce heat and simmer, uncovered, until sauce is
thickened ( 10 to 15 minutes) . Remove from heat
and season to taste with salt.
Wipe fillets with a damp paper towel . Place
each fillet, skin side down, on a piece of heavy
duty foi l ; cut foil to follow outlines of fish, leaving
a 1- to 2-inch border. Crimp edges of foi l . Brush
fish flesh generously with sauce.
Barbecue fillets by indirect heat (see page 6) ,
placing foil-supported f i sh on grill directly above
necessary to maintain an even heat. Cook until
fish flakes when prodded in thickest part (about
20 minutes) . Reheat remaining barbecue sauce
near end of cooking time.
Supporting fish with foi l , transfer to a warm
large platter. To serve, cut through flesh of each
fillet to ski n; slide a wide metal spatula between
skin and flesh and lift off each portion. Accom
pany with sauce. Makes 8 to lO servings.
Fish 65
66
Fireworks and barbecued chicken are a natural part of
many Fourth of july celebrations. To feed a crowd, serve
Chicken for a Hungry Dozen (page 69) -grilled chicken
quarters coated with a tomato-based barbecue sauce.
Take your pick of poultry-chicken, turkey, game
hens, quail, squab, or duck. All are popular can
didates for the gril l , staying succulent and flavor
ful inside as they cook crisp and brown on the
outside. And all but duck fit today' s emphasis on
lighter, less caloric entrees.
For those who enj oy experimenting, we give
basic poultry grilling times and techniques on
page 12; you' ll find an assortment of compatible
marinades and sauces on pages 24 and 2S.
Peach-glazed Chicken
Grilling time: I Vz-14 hours
@Diced fresh peaches flavored with curry,
ginger, and orange make a sweet and unusual
glaze for charcoal-roasted chicken.
5- to 6-pound roasting chicken
Yz teaspoon marj oram leaves
\ teaspoon pepper
3 large ripe peaches. peeled. pitted. and
diced
Y4 cup each firmly packed brown sugar and
orange juice
1 tablespoon grated orange peel
2 tablespoons minced crystallized ginger
1 green onion (including top). chopped
3 tablespoons dry white wine
:4 teaspoon curr powder
Remove chicken neck and giblets; reserve for
other uses, if desired. Discard lumps of fat . Rinse
chicken inside and out; pat dry. Sprinkle both
cavities with marj oram and pepper. Secure skin
over cavities with small metal skewers; bend
wings akimbo.
Barbecue chicken by indirect heat (see page
6), placing chicken, breast down, on grill directly
Cook for l hour.
Meanwhile, in a 3- to 4-quart pan, combine
peaches, sugar, orange j uice, orange peel ,
ginger, onion, wine, and curry powder. Cook
over medium-high heat until bubbly; then reduce
heat and boil gently, uncovered, until thickened
OS to 20 minutes) . Stir often to prevent sticking.
Turn chicken over and brush generously with
peach mixture. Continue to cook until a meat
thermometer inserted in thickest part of thigh (not
touching bone) registers l 8SF or until meat near
thighbone is no longer pink (cut to test ) -30 to 4S
more minutes. Offer remaining peach mixture
to spoon over individual portions. Makes 6 or 7
servings.
Chi-basted Chicken
with Pineapple Salsa
Chili-lovers will enj oy this chicken. There's
chili powder and cayenne pepper in the baste;
liquid hot pepper seasoning heats up the fresh
pineapple salsa served alongside the meat .
2 frying chickens (about 3Y2 lbs. each )
1 teaspoon each chili powder and paprika
Y4 teaspoon ground red pepper (cayenne)
2 teaspoons Dijon mustard
Pineapple Salsa (recipe follows)
Remove chicken necks and giblets; reserve for
other uses, if desired. Discard lumps of fat . With
poultry shears or a knife, cut through each
chicken along both sides of backbone. Discard
backbones. Place each chicken, skin side up, on
a flat surface and press fi rmly, cracking breast
bone slightly, until bird lies reasonably flat. Rinse
and pat dry.
In a small bowl, smoothly blend chili powder,
paprika, red pepper, oil , and mustard. Brush
evenly over chicken ski n.
Place chickens, skin side up, on a lightly
greased grill 4 to 6 inches above a solid bed of
medium coal s. Put lid on barbecue, drafts open
(or cover with a tent of heavy-duty foi l ) . Cook until
meat near thighbone is no longer pink; cut to test
(40 to SO minutes) .
Meanwhile, prepare Pineapple Salsa. To
serve, cut each chicken into quarters; offer salsa
on the side. Makes 8 servings.
Pineapple Salsa. Cut top from l small pineap
ple (about 3 lbs. ) . With a grapefruit knife, cut fruit
from shell in chunks. Reserve shell and top.
Coarsely chop pineapple and place in a colander
to drain; save j uice to drink. In a bowl , stir to
gether drained pineapple; l medium-size mild
red onion, minced; 3 cup finely chopped fresh
cilantro (coriander); l tablespoon white wine
vinegar; and l teaspoon liquid hot pepper sea
soning. Spoon salsa into pineapple shell; present
top alongside.
Poultr 67
Garlic-Orange Chicken
You' ll need to plan at least three days ahead
for this dish. The garlic-orange marinade must
stand several days for the flavors to blend, and
the chicken marinates overnight in the refrigera
tor before grilling.
3 large cloves garlic. minced or pressed
V2 cup olive oil or salad oil
1' teaspoons grated orange peel
V2 teaspoon fresh rosemary leaves or
V teaspoon dr rosemary
3 small frying chickens ( 2' to 3 lbs. each )
Paprika and pepper
Orange slices and parsley sprigs
In a small j ar, combine garlic, oil , orange peel.
and rosemary. Stir to blend well. then cover and
let stand at room temperature for at least 2 days
or up to l week.
Remove chicken necks and giblets; reserve
for other uses, if desired. Discard lumps of fat .
Split each chicken i n half; rinse chicken halves
and pat dry. Brush chicken all over with garlic oil
and arrange in a large baking pan. Cover and
refrigerate until next day.
Sprinkle chicken lightly with paprika and
pepper. Place chicken, skin side up, on a lightly
medium coals. Cook, turning as needed, until
(40 to 50 minutes) . Arrange chicken on a platter;
garnish with orange slices and parsley. Makes 6
servings.
Cilantro & Sake Roast Chicken
Grilling time: l-I V4 hours
@ Here's an especially easy way to add extra
flavor and aroma to a grilled whole chicken-j ust
fill the bird with fresh herbs, celery leaves, and a
generous splash of sake.
3'- to 4-pound fring chicken
Pepper
cup chopped celer leaves
cup chopped fresh cilantro (coriander)
8 fresh rosemar sprigs. each about 2 inches
long. or :4 teaspoon dry rosemary
V2 cup sake
68 Poultr
Remove chicken neck and giblets; reserve for
other uses, if desired. Discard lumps of fat . Rinse
chicken inside and out ; pat dry. Sprinkle both
cavities with pepper.
In a bowl . combine celery leaves, cilantro,
rosemary, and \ cup of the sake. Stuff mixture
into body cavity of chicken; then secure skin over
both cavities with small metal skewers. Bend
wings akimbo. Cover and refrigerate for l hour.
Barbecue chicken by indirect heat (see page
6) , placing chicken, breast down, on grill directly
Cook for 30 minutes; then turn chicken over. Con
tinue to cook, brushing several times with re
maining V4 cup sake, until a meat thermometer
inserted in thickest part of thigh (not touching
bone) registers l85F or until meat near thighbone
is no longer pink (cut to test) -30 to 45 more
minutes. Remove chicken from barbecue; discard
stuffing, then transfer chicken to a platter. Pass
pan drippings to spoon over individual portions.
Makes 4 or 5 servings.
Indonesian Chicken
We' ve adapted this Indonesian recipe to suit
Western tastes, using ingredients that are readily
available in any supermarket.
1 clove garlic. quartered
1 small onion. quartered
2 tablespoons water
V2 teaspoon crushed red pepper
2 tablespoons each sugar and lemon juice
V4 teaspoon black pepper
3V2-pound frying chicken. cut up
In a blender or food processor, whirl garlic, on
ion, and water until onion is finely minced. Heat
oil in a wide frying pan over medium-high heat;
add onion mixture and red pepper. Cook, stirring
often, for 10 minutes. Remove from heat; stir in
soy, sugar, lemon j uice, and black pepper. Let cool .
Rinse chicken and pat dry. Place chicken in a
large bowl and add soy mixture; turn chicken to
coat. Cover and refrigerate until next day.
Lift chicken from marinade and drain briefly
(reserve marinade) . Arrange chicken, except
breast pieces, skin side up on a lightly greased
coals. Cook for 15 minutes, turning and basting
frequently with marinade. Place breast pieces on
grill . Continue to cook, turning and basting often,
until meat near bone is no longer pink; cut to test
(20 to 30 more minutes) . Makes about 4 servings.
Herb-Mustard Chicen
A basic oil and vinegar marinade gains a
zesty new dimension from spicy brown mustard.
If you like mustard, you might enj oy trying other
varieties in this recipe-green peppercorn or
German coarse-grained mustard, for example.
3- to 312-pound frying chicken, cut up
l2 cup dry white wine
3 cup salad oil
2 tablespoons finely chopped onion
l teaspoon Italian herb seasoning or thyme
leaves
12 teaspoon pepper
le cup spicy brown mustard
Rinse chicken and pat dry. In a large bowl , stir
together wine, oil , vinegar, onion, herb season
ing, garlic, pepper, and mustard. Add chicken
and turn to coat. Cover and refrigerate for at least
4 hours or until next day, turning occasionally.
(reserve marinade) . Place chicken, except breast
pieces, skin side up on a lightly greased grill 4 to 6
turning and basting frequently with marinade,
for 1 5 minutes. Place breast pieces on grill and
continue to cook, turning and basting often, until
meat near bone is no longer pink; cut to test (20 to
30 more minutes) . Makes about 4 servings.
Ginger Chicen Quarters
With the addition of toasted sesame seeds, a
gingery soy baste makes a flavorful sauce for
grilled chicken quarters.
3- to 3V2-pound fring chicken,
quartered
13 cup soy sauce
1 cup water
1 tablespoon sugar
2 tablespoons dry sherry or lemon juice
3 tablespoons grated fresh ginger or
14 cup sesame seeds
2 teaspoons each cornstarch and water
Hot cooked rice
Rinse chicken and pat dry. In a large bowl , stir
together soy, the l cup water, garlic, sugar,
sherry, and ginger. Add chicken and turn to coat.
next day, turning occasionally.
Lift chicken from marinade and drain briefly.
Reserve V3 cup of the marinade for basting; set
remaining marinade aside for sauce. Place
chicken, skin side up, on a lightly greased grill 4
to 6 inches above a solid bed of medium coals.
Cook, turning and basting frequently with the
V3 cup reserved marinade, until meat near thigh
bone is no longer pink; cut to test ( 40 to 50
minutes) .
shaking pan often. Pour remaining marinade into
pan. Blend cornstarch and the 2 teaspoons water;
stir into pan. Cook, stirring, until sauce is thick
ened. Spoon sauce over chicken and rice. Makes
4 servings.
Pictured on page 66
Chicen for a Hungry Dozen
This chicken is topped with the thick, sweet
sour red barbecue sauce that's popular with al
most everybody. The sauce keeps for 2 weeks in
the refrigerator, and it's j ust as good with beef and
pork as it is with poultry.
All-purpose Barbecue Sauce (recipe follows)
3 fring chickens (3 to 3V2 lbs. each ) , quartered
Prepare All-purpose Barbecue Sauce; set aside.
Rinse chicken, pat dry, and place on a lightly
medium coal s. Cook, turning occasionally, for 20
minutes; then brush generously with barbecue
sauce. Continue to cook, turning and basting
Poultr 69
. . . Chicken for a Hungry Dozen
several times, until meat near thighbone is no
longer pink; cut to test (20 to 30 more minutes) .
Heat any remaining sauce and pass at the table
to spoon over individual servings. Makes 12
servings.
All-purpose Barbecue Sauce. Heat 2 table
spoons salad oil in a 3-quart pan over medium
heat. Add l medium-size onion. chopped; cook,
stirring often, until soft (about lO minutes) . Stir in
3 cans (8 oz. each ) tomato sauce, V cup red wine
vinegar, Yz cup firmly packed brown sugar.
2 tablespoons Worcestershire, and 1 teaspoon
cracked pepper. Bring to a boil; then reduce heat
and simmer, uncovered, until thickened (about 45
minutes) . Stir occasionally to prevent sticking. If
made ahead, let cool . then cover and refrigerate
for up to 2 weeks. Makes about 3 cups.
Chicken Wmgs with
Grilled Potatoes
If you' re looking for a good picnic entree,
consider these grilled marinated chicken wings
and garlicky potato slices. For easy turning,
arrange the wings in a hinged barbecue basket
before placing them on the grill .
4 pounds (about 20) chicken wings
12 cup soy sauce
2 tablespoons each firmly packed brown
sugar, lemon juice. and salad oil
1 tablespoon instant minced onion
1c teaspoon pepper
4 large russet potatoes
Melted butter or margarine
Garlic salt
Rinse chicken wings and pat dry. Bend wings
akimbo. In a large bowL stir together soy, garlic,
ginger, sugar, lemon j uice, oiL onion, and
pepper. Stir in wings; cover and refrigerate for
2 hours, stirring several times.
Scrub potatoes, but do not peel . Cut length
wise into \-inch slices; brush generously with
butter and sprinkle with garlic salt.
(discard marinade) . Place chicken and potato
slices on a lightly greased grill 4 to 6 inches above
70 Poultr
a solid bed of medium coal s. Cook, turning
chicken and potatoes occasionally, until meat
near bone i s no longer pink (cut to test) and pota
toes are soft when pierced (about 30 minutes) .
Fig & Chicken Skeers

Chicken thighs and ripe figs team up for a

skewer that's a little out of the ordinary. Because
the skewers cook close to hot coal s, they' re a good
choice for grilling on a small portable barbecue
or hibachi.
Teriyaki Sauce (recipe follows)
S chicken thighs (about 1 lbs. total ), skinned
and boned
S large ripe figs. stems trimmed
4 green onions (including tops)
Lemon wedges
Prepare Teriyaki Sauce; pour into a large bowl
and let cool to room temperature.
Rinse chicken and pat dry. Cut each thigh
into 4 equal pieces. Cut figs lengthwise into quar
ters. Trim root ends from onions, then cut onions
into l Yz-inch lengths. Add figs, onions, and
chicken to Teriyaki Sauce in bowl ; mix gently to
coat evenly. Cover and refrigerate for 30 minutes.
If using bamboo skewers, soak 20 skewers in hot
water to cover for 30 minutes.
Drain Teriyaki Sauce into a 1- to 1 V-quart pan;
bring to a boil . pour through a fine wire strainer,
and set aside.
Thread one piece of chicken, one fig piece,
and 3 or 4 green onion pieces on one end of each
of 20 bamboo or metal skewers. Place skewers
on a lightly greased grill 2 inches above a solid
bed of hot coals. Cook, turning and basting with
strained Teriyaki Sauce, until chicken is no longer
pink in center; cut to test (6 to 8 minutes) .
Serve skewers with remaining Teriyaki
Sauce; pass lemon wedges at the table to
squeeze over top. Makes 3 or 4 main-dish serv
ings or 6 to 8 appetizer servings.
Teriyaki Sauce. In a 1- to B-quart pan, com
bine Yz cup sake or dry sherry and \ cup each
soy sauce and sugar. Bring to a boil. stirring until
sugar is dissolved. Remove from heat. If made
ahead, let cooL then cover and refrigerate for up
to 1 week.
Bold stripes from the barbecue accent cantaloupe
wedges and lemony Turkey Steaks with Cashew Butter
(page 75). For an early autumn dinner, accompany
meat and melon with wild rice and fresh figs.
71
Tandoori Chicen
@ A paste of garlic and herbs tucked under the
skin gives this chicken its spicy bite.
4 whole chicken legs. thighs attached (2 to 212
lbs. total )
1 teaspoon each grated fresh ginger and
ground allspice
14 to 12 teaspoon crushed red pepper
I tablespoon lemon j uice
Plain yogurt
Rinse chicken and pat dry. In a bowl , mash to
gether ginger, allspice, red pepper, garlic, and
lemon j uice to make a paste. Then lift skin of each
chicken leg; spread l teaspoon paste over flesh of
thigh and top of drumstick. Brush any remaining
paste evenly over ski n.
Place chicken, skin side up, on a lightly
medium coals. Cook, turning frequently, until
(35 to 45 minutes) . Pass cold yogurt to spoon over
chicken. Makes 4 servings.
Chicen with Bay,
Squash & Tomatoes
Bay leaves and a mustardy vinaigrette
flavor chicken thighs, squash, and cherry toma
toes. Meat and vegetables have different cooking
times, so they' re grilled on separate skewers.
12 chicken thighs (about 4 lbs. total )
3 tablespoons each Dijon mustard and white
wine vinegar
o4 cup olive oil or salad oil
1 teaspoon coarsely ground pepper
About 36 fresh bay leaves (or dry bay
leaves soaked in hot water for I hour)
4 medium-size crookneck squash. cut into
12-inch-thick slices
3 cups cherry tomatoes, stemmed
Skin chicken, if desired; then rinse and pat dry . In
a large bowl, stir together mustard, vinegar, oil ,
pepper, and 6 of the bay leaves. Add chicken and
turn to coat. Cover and refrigerate for at least 6
hours or until next day, turning occasionally.
72 Poultr
Lift chicken from marinade and drain briefly.
Add squash to marinade and stir to coat; then lift
out squash and bay leaves. Discard marinade.
You will need 9 sturdy metal skewers, each
about l O inches long. On 3 of the skewers, alter
nate chicken with 1 2 of the bay leaves (including
those from marinade) ; pierce chicken perpen
dicular to bone. On 3 more skewers, thread
squash, piercing it through skin, and about half
the remaining bay leaves. Thread tomatoes and
remaining bay leaves on remaining 3 skewers.
Place chicken on a lightly greased grill 4 to 6
turning frequently, for lO minutes. Place squash
on grill. Continue to cook, turning squash and
chicken often, until meat near thighbone is no
longer pink; cut to test ( 20 to 30 more minutes) . Set
tomatoes on grill S minutes before chicken is
done; cook, turning, until hot. Makes 6 servings.
Chicen & Vegetable Bundles
Tender strips of chicken or turkey are
wrapped around slivers of carrot and zucchini ,
then skewered for easy grilling.
4 whole chicken breasts (about I lb. each ).
skinned. boned. and split; or 2 to 212 pounds
boned turkey breast. cut across the grain
into 12-inch-thick slices
3 or 4 medium-size carrots. cut into 3-inch
long julienne strips
1 or 2 medium-size zucchini. cut into 3-inch
long j ulienne strips
3 tablespoons each salad oil and lemon juice
1 teaspoon each salt and dry rosemary
Dash of pepper
Rinse chicken and pat dry. Using a flat-surfaced
mallet , pound each half-breast between 2 sheets
of wax paper until V inch thick, then cut in half
lengthwise. For each bundle, wrap one strip of
meat around 3 or 4 strips each of carrot and zuc
chini. Run 2 parallel metal skewers through each
bundle (one through each end) ; thread 2 bundles
on each pair of skewers.
In a bowl, combine oil , lemon j uice, salt,
rosemary, and pepper. Place skewers on a lightly
low coals. Cook, turning and brushing with oil
mixture, until meat is no longer pink in center; cut
to test ( 10 to 12 minutes) . Makes 8 servings.
Yakitori Chicen & Vegetables
Skewered marinated chicken breast. slim

Oriental eggplants, and big shiitake mushrooms
all grill together for this entree. Start the eggplants
cooking first; when they' re about two-thirds done,
put the mushrooms and chicken on the grill .
2 tablespoons sesame seeds
3 large whole chicken breasts (about ll2 lbs.
each ), skinned, boned, and split
Sherry-Soy Marinade (recipe follows)
6 medium-size Oriental eggplants
15 to 18 large fresh shiitake mushrooms or
regular mushrooms
Toast sesame seeds in a small frying pan over
shaking pan often. Set aside.
Rinse chicken and pat dry. Cut each breast
half into 6 or 7 equal chunks, then place in a
bowl. Prepare Sherry-Soy Marinade and pour
\ cup marinade over chicken in bowl (reserve
remaining marinade) . Mix well , cover, and let
stand at room temperature for l hour (or refrig
erate for up to 8 hours) . If using bamboo skewers,
soak 6 skewers in hot water to cover for 30
minutes.
Thread chicken equally on 6 bamboo or
metal skewers. Set aside.
Starting about Yz inch from ends, make 4 equi
distant , 13-inch-deep, lengthwise slashes in each
eggplant. Cut mushroom stems flush with caps.
Place eggplants on a lightly greased grill 4 to
6 inches above a solid bed of hot coals. Cook,
turning often, until eggplant is slightly charred
and very soft when pressed (30 to 35 minutes) .
After eggplant has cooked for about 20
minutes, start cooking mushrooms and chicken.
Dip mushrooms in reserved marinade, drain
briefly, and set on grill. Cook for about 5 minutes;
then turn over and continue to cook until softened
and lightly browned (about 5 more minutes) . At
the same time you place mushrooms on grill,
place chicken on grill and cook, turning occasion
ally, until meat is no longer pink in center; cut to
test ( 1 0 to 12 minutes) .
Arrange skewers, mushrooms, and egg
plants on a large, shallow platter. Pull eggplant
apart at a slash to expose flesh. Moisten surface
of chicken and vegetables with marinade and
sprinkle with sesame seeds. Pass any remaining
marinade at the table. Makes 6 servings.
Sherry-Soy Marinade. Stir together V cup dry
sherry, 3 tablespoons each soy sauce and ses
ame oiL and l l teaspoons finely minced fresh
ginger.
Barbecued Turke
@ Why not barbecue your holiday turkey? It's
one way to ensure you' ll have enough oven
space for heating all the go-alongs. This big bird
is filled with vegetable chunks and port wine for
flavor, then cooked slowly on a covered grill.
20- to 22-pound turkey, thawed if frozen
2 teaspoons poultry seasoning
14 teaspoon pepper
1 cup port
1 large onion, quartered
2 large carrots, cut into chunks
2 stalks celery, cut into chunks
1 clove garlic, quartered
3 or 4 fresh rosemary sprigs, each 3 to 4 inches
long
Remove turkey neck and giblets; reserve for other
uses, if desired. Discard large lumps of fat . then
rinse turkey inside and out and pat dry.
Combine poultry seasoning and pepper.
Sprinkle some of the mixture into neck and body
cavities; rub remaining mixture over ski n.
Place turkey on its breast and spoon l to 2
tablespoons of the port into neck cavity; bring skin
over opening and secure to back with a metal
skewer. Turn turkey on its back and place onion,
carrots, celery, and garlic in body cavity.
Barbecue turkey by indirect heat ( see page 6) ,
placing bird, breast up, on grill directly above
drip pan. Pour about V cup of the remaining port
into body cavity; cover barbecue and adj ust
est part of thigh (not touching bone) registers
l85F or until meat near thighbone is no longer
pink (cut to test ) . Total cooking time should be 4 to
41 hours; allow about 12 minutes per pound.
Several times during cooking, place a rose
mary sprig on the coals to add fragrance as it
smolders. During last hour of cooking, brush
turkey with port several times, using all remain
ing port . When turkey is done, discard stuffing.
Poultr 73
74
Flanked by red apples. golden pears, and brown
skinned onions, butterflied Game Hens with Apple Juice
(page 77) grill on a large barbecue. During cooking,
baste all foods with the fennel-seasoned marinade.
Butterfied Turkey
with Leek Dressing
Grilling time: I V2-Z hours
@ A layer of stuffing tucked under the skin
helps keep turkey breast meat extra moist . You
can use 5 cups of j ust about any stuffing you like,
but our leek dressing is an especially good choice.
4 cup butter or margarine
cup pine nuts or slivered almonds
2 large onions. thinly sliced
7 large leeks (about 3V2 lbs. total )
12 teaspoons dry tarragon
12 teaspoons grated lemon peel
2 tablespoons lemon j uice
Salt
10- to 12-pound turkey. thawed if frozen
In a wide frying pan, melt butter over low heat.
Add pine nuts and stir until golden (about
l minute) . Lift out nuts with a slotted spoon; set
aside.
Add onions to pan. Increase heat to medium
and cook, stirring often, until soft . Remove from
heat and set aside. Trim ends and tops from leeks,
leaving about 3 inches of dark green leaves. Dis
card coarse outer leaves. Split leeks lengthwise;
rinse well , then thinly slice crosswise. You will
need 9 cups.
Stir leeks, garlic, and tarragon into onions.
Cook over medium heat , stirring occasionally,
until leeks are very soft (about 10 minutes) . Stir in
lemon peel , lemon j uice, and pine nuts. Season
to taste with salt. Let cool .
Remove turkey neck and giblets; reserve for
other uses, if desired. Discard large lumps of fat .
With poultry shears or a knife, split turkey length
wise along one side of backbone. Pull turkey
open; place, skin side up, on a flat surface and
press firmly, cracking breastbone slightly, until
bird lies reasonably flat. Rinse and pat dry.
Separate skin from meat over entire breast .
Starting at neck end, ease your hands gently un
der skin to loosen it; complete separation process
from other end of breast , working carefully to
avoid tearing skin. Using your hands, insert an
even layer of dressing between meat and skin.
Tuck excess neck skin under breastbone.
Barbecue turkey by indirect heat (see page 6) ,
placing turkey, skin side up, on grill directly
Cook turkey until a meat thermometer inserted in
thickest part of thigh (not touching bone) registers
l85F or until meat near thighbone is no longer
pink (cut to test) -l Yz to 2 hours.
Transfer turkey to a platter. To carve breast ,
first cut off wings; then cut under breast along ribs
to free meat . Starting near wing j oint , cut through
dressing and breast meat to make 3-inch-thick
slices. Makes lO to 1 2 servings.
Pictured on page 71
Turke Steaks
with Cashe Butter
This speedy entree is ideal for company. It
requires little preparation or cooking time, and
the results are sure to win you raves.
About 3 pounds boned turkey breast.
skinned
cup dry sherry
2 teaspoons chicken stock base
2 teaspoon fresh rosemary leaves or dry
rosemary
Cashew Butter (recipe follows)
1 cup butter or margarine. melted
Rosemary or parsley sprigs
Lemon wedges
Rinse turkey and pat dry. Cut across the grain
into 3-inch-thick slices. In a large baking dish,
combine sherry, stock base, and rosemary
leaves. Stir to dissolve stock base. Add turkey and
turn to coat . Cover and refrigerate until next day,
turning occasionally.
Prepare Cashew Butter; keep warm. Lift tur
key from marinade and drain briefly ( discard
marinade) . Place turkey on a lightly greased grill
4 to 6 inches above a solid bed of medium coals.
Cook, turning and basting occasionally with
plain melted butter, until meat is no longer pink in
center; cut to test (about 8 minutes) . Transfer tur
key to a platter and garnish with rosemary sprigs
and lemon wedges. Pass Cashew Butter to spoon
over individual portions. Makes about 8 servings.
Cashew Butter. In a small pan, melt V cup
( \ lb. ) butter or margarine. Add l tablespoon
lemon juice and 3 cup salted cashews. Set at
side of grill to keep warm.
Poultr 75
Skeered Turkey
Turkey or lamb? These skewers may have
you guessing. The chunks of turkey thigh taste
much like lamb when treated to an unconven
tional mint-lime marinade, then grilled.
I turkey thigh (about 2 lbs. )
lc cup each salad oil and dry white wine
lc cup mint jelly. melted
lc teaspoon grated lime peel
I tablespoon lime juice
Ya teaspoon pepper
Hot cooked rice
Pull off and discard turkey ski n. Rinse turkey and
pat dry. Run a sharp knife along bone to cut meat
free, lifting bone with your other hand as you cut.
Discard bone. Cut meat into l -inch chunks.
In a bowL stir together oi L wine, j elly, lime
peeL lime j uice, and pepper; stir in meat. Cover
and refrigerate for at least l hour or until next
day, stirring several times.
serve marinade) . Thread meat equally on 4 metal
skewers. Place skewers on a lightly greased grill
Cook, turning as needed, until turkey is well
browned on all sides and no longer pink in cen
ter; cut to test (about 1 5 minutes) . Baste several
times with marinade.
To serve, mound rice on a platter; arrange
skewers on top. Makes 4 servings.
Curried Turkey Drsticks
Grilled turkey drumsticks make an economi
cal meal . You slip a curry-seasoned butter under
the skin to flavor the meat during cooking, then
pass a peppery peanut sauce at the tabl e.
V cup butter or margarine. softened
lc teaspoon each ground ginger and cloves
Dash of black pepper
4 turkey drumsticks (about l lc lbs. each )
lc cup butter or margarine, melted
l2 cup each apple j uice and crunchy peanut
butter
I teaspoon crushed red pepper
76 Poultr
In a small bowL blend softened butter, curry
powder, ginger, cloves, and black pepper. Set
aside. Rinse turkey and pat dry. Carefully peel
back skin on each drumstick and spread butter
mixture evenly over meat. Pull skin back into
place and secure with small metal skewers.
Arrange drumsticks on a lightly greased grill
Put lid on barbecue, drafts open (or cover with a
tent of heavy-duty foil) . Cook, basting often with
melted butter and turning as needed to cook
evenly, until meat near bone is no longer pink;
cut to test ( 55 to 65 minutes) .
Meanwhil e, in a small serving bowL stir to
gether apple j uice, peanut butter, and red pep
per. Pass at the table to spoon over individual
servings. Makes 4 servings.
Bangkok-stle Barbecued Birds
Grilling time: 8-40 minutes, depending on type of bird
.
Threading small butterflied birds on parallel
skewers keeps them flat for more even cooking.
There's another advantage, too: skewered birds
can be turned all at once.
Thai Sauce (recipe follows)
8 Rock Cornish game hens ( IV lbs. each ), 8
squab ( I lb. each ), or 24 quail (3 to 4 oz.
each ), thawed if frozen
l2 cup minced fresh cilantro (coriander)
l3 cup coarsely ground pepper
Prepare Thai Sauce and refrigerate. Remove
poultry necks and giblets; reserve for other uses,
if desired. With poultry shears or a knife, split
birds of your choice lengthwise through breast
bone. Pull birds open; place, skin side up, on a
flat surface and press firmly, cracking bones
slightly, until birds lie flat. Rinse and pat dry.
Thread birds on long, sturdy metal skewers
( 1 8 inches or longer) as follows. Force one skewer
into drumstick and through thigh, then under
backbone, through other thigh, and out through
other drumstick. Run a second skewer parallel to
the first, forcing it through one side of breast and
middle section of one wing, then over backbone,
through middle section of other wing, and out
through other side of breast. On each pair of
skewers, thread as many birds as will fit; 1 8-inch
skewers hold 2 or 3 game hens or squab or up to 6
quail.
Mash together cilantro, pepper, and garlic;
rub evenly over poultry. Place poultry on a lightly
medium coals. Cook, turning as needed, until
meat near thighbone of game hens is no longer
pink; cut to test (30 to 40 minutes) . Cook squab
until breast meat is cooked through but still pink
near bone; cut to test ( 1 5 to 20 minutes) . Cook
quail until breast meat is cooked through but still
slightly pink near bone; cut to test (8 to lO min
utes) . Serve with Thai Sauce. Makes 8 servings.
Thai Sauce. In a blender or food processor, com
bine l can (8 oz. ) tomato sauce, 3 tablespoons
firmly packed brown sugar, 6 cloves garlic, V to
Yz teaspoon ground red pepper (cayenne) , and 1/4
cup cider vinegar. Whirl until blended. Add H
cups golden raisins and Y3 cup water: whirl until
raisins are coarsely chopped. Pour sauce into a 2-
to 3-quart pan; bring to a boil over high heat. Boil,
stirring, until reduced to lV cups. Let cool , then
cover and refrigerate until cold.
Pictured on page 74
Game Hens or Squab
wth Apple juice
Grilling time: 1 5-40 minutes, depending on type of bird
Crushed fennel seeds add an interesting
accent to a sweet apple j uice marinade for small
birds. Accompany with grilled apple, pear, and
onion halves, if you wish.
4 Rock Cornish game hens ( l Y, to l Y2 lbs. each )
or 4 squab ( l lb. each ), thawed if frozen
1 cup apple juice
2 tablespoons each lemon juice and salad oil
1 tablespoon crushed fennel seeds or caraway
seeds
Remove poultry necks and giblets and reserve for
other uses, if desired. With poultry shears or a
knife, split each bird lengthwise along one side of
backbone. Place birds, skin side up, on a flat sur
face and press firmly, cracking bones slightly, un
til birds lie reasonably flat. Rinse birds, pat dry,
and place in a large heavy-duty plastic bag.
In a small bowl , combine apple j uice, lemon
j uice, oil , and fennel seeds. Pour into bag over
birds. Seal bag securely, rotate to distribute mari
nade, and place in a shallow baking pan. Refrig
bag over several times.
Lift birds from marinade and drain briefly (re
serve marinade) . Arrange birds, skin side up, on
a lightly greased grill 4 to 6 inches above a solid
bed of medium coals (for game hens) or hot coals
(for squab) .
Cook game hens until meat near thighbone is
no longer pink; cut to test ( 30 to 40 minutes) . Cook
squab until skin is browned and breast meat is
cooked through, but still pink near bone; cut to
test 05 to 20 minutes) . During cooking, baste birds
with marinade and turn often. Makes 4 servings.
Grilled Bis wth jalapeno
jelly Glaze
Grilling time: 7-40 minutes, depending on type of bird
Spicy glaze adds a lively dimension to
grilled quail or game hens. You' ll find the j ala
peno j elly in specialty food stores and some well
stocked supermarkets.
18 to 24 quail ( 3 to 4 oz. each ) or 6 to 8 Rock
Cornish game hens ( l Y to 1lbs. each ),
thawed if frozen
y, cup butter or margarine
o3 cup jalapeno jelly
2 tablespoons lime juice
Salt and pepper
Remove poultry necks and giblets; reserve for
other uses, if desired. If using quai l , cut through
backbone of each bird with poultry shears or a
knife. Place quail , skin side up, on a flat surface
and press firmly, cracking bones slightly, until
birds lie flat. If using game hens, cut i n half. Rinse
poultry and pat dry.
In a pan, combine butter and j elly. Stir over
medium heat until melted. Stir in lime j uice; set
aside. Place birds, skin side up, on a lightly
coals (for quail) or medium coals (for game hens) .
Cook quail until skin is browned and breast
meat is cooked through, but still slightly pink near
bone; cut to test (7 to 8 minutes) . Turn several
times during cooking; during last 5 minutes, baste
often with j elly mixture.
Cook game hens until meat near thighbone is
no longer pink; cut to test (30 to 40 minutes) . Turn
several times during cooking; during last 1 5
minutes, baste often with j elly mixture.
Sprinkle birds lightly with salt and pepper be
fore serving. Makes 6 to 8 servings.
Poultr 77
Whole Wld Duck
@ Wild ducks are smaller than the domestic
birds; they're lower in fat , too, so you need to
baste them with butter to keep the meat moist .
Stuff these ducks with onion or apple for flavor.
2 ducks (2 to 312 lbs. each )
Onion or apple slices (optional)
Melted butter or margarine
Rinse ducks inside and out and pat dry. Place a
few slices of onion or apple in body cavity of each
duck for flavoring, if desired. Secure skin over
body cavities with small metal skewers.
Barbecue ducks by indirect heat (see page 6) ,
placing ducks, breast up, on grill directly above
necessary to maintain an even heat. Cook for
about lO minutes, then baste with butter. Con
tinue to cook, basting every 5 minutes, until ducks
are done to your liking; cut to test ( 10 to 20 more
minutes for rare) . Makes about 4 servings.
Duc with Citrus-Chile Marinade
@Use one duck or two for this recipe, depend
ing on the number of servings you need. (Expect
plenty of sauce if you cook j ust one duck. )
1 or 2 ducks (41
2
to S lbs. each), thawed
if frozen
13 cup sugar
l l2 cups orange juice
o4 cup lime juice
12 to 1 teaspoon crushed dried hot red
chiles
1 tablespoon each grated orange peel
and lime peel
1 tablespoon each cornstarch and water
Remove duck neck and giblets; reserve for other
uses, if desired. Discard lumps of fat . Rinse duck
inside and out and pat dry. Place duck in a large
heavy-duty plastic bag.
In a small bowL combine sugar, orange j uice,
lime j uice, chiles, orange peeL and lime peel . Stir
until sugar is dissolved; then pour into bag over
duck. Seal bag securely, rotate to distribute mari
nade, and place in a shallow baking pan. Refrig-
78 Poultr
bag over several times.
Lift duck from marinade and drain briefly (re
serve marinade) . Fasten neck skin to back with a
small metal skewer. Barbecue duck by indirect
heat (see page 6) , placing duck, breast up, on
grill directly above drip pan. Cover barbecue
and adj ust dampers as necessary to maintain an
even heat. Cook for l Y hours; then baste with
marinade. Continue to cook, basting frequently,
until meat near bone at hip socket is no longer
pink; cut to test (about 45 more minutes) .
Transfer duck to a platter and keep warm. In
a 2-quart pan, combine cornstarch and water; stir
in remaining marinade and bring to a boil over
high heat, stirring constantly. Pour into a serving
bowl and pass at the table to spoon over individ
ual portions. Makes 3 to 6 servings.
Barbecued Rabbit
@ Mild-flavored, fine-textured rabbit tastes
much like chicken; it takes well to grilling, too.
3 to 312-pound fring rabbit, cut up
Tarragon-Dijon Marinade or Paprika
Marinade (recipes follow)
Rinse rabbit and pat dry. Arrange in a single
layer in a shallow dish.
Prepare your choice of marinade; pour over
rabbit. Cover and refrigerate for at least l hour or
until next day, turning occasionally.
Lift rabbit from marinade and drain briefly
(reserve marinade) . Barbecue rabbit by indirect
heat (see page 6) , placing rabbit on grill directly
Cook, basting often with marinade, until meat is
white at bone; cut to test (about 35 minutes) .
Makes 4 or 5 servings.
Tarragon-Dij on Marinade. In a bowL whisk V
cup salad oil. V4 cup each Dij on mustard and
white wine vinegar. and 2 teaspoons dry tarra
gon until smoothly blended.
Paprika Marinade. In a bowL stir together Vz
cup salad oil. V4 cup red wine vinegar. 2 table
spoons paprika. l tablespoon Worcestershire.
and l clove garlic ( minced or pressed) .
Rich. full-flavored domestic duck is easy to barbecue
over indirect coals. Serve attractive Duck wi th Citrus
Chile Marinade (facing page) alongside citrus sauce
and grilled yams and pineapple.
79
Grilling Fits & Vegetables
Gri lling fresh fruits or vegetables alongside
your meat , fish, or poultry entree is an easy
way to add extra color, flavor, and nutrition to
barbecue meal s. On these two pages, we give
basic directions for grilling an assortment of
fresh produce-from apples t o tangerines, ar
tichokes to zucchini.
Grilling Fresh Frits
Fresh fruits from the barbecue add an espe
cially nice touch of freshness to smoke-fla
vored pork, poultry, and lamb. To grill fruits,
simply cut as directed below, brush with plain
or seasoned butter or the basting sauce used
on an accompanying entree, and grill until
hot and streaked with brown.
Gred Frit
ll2 to 2 pounds fresh fruit of your choice.
prepared as directed below
1 cup ( \ lb. ) butter or margarine. melted* : or
basting sauce used on an accompanying
entree
*If desired. add 3 tablespoons firmly
packed brown sugar to melted butter. then
season with 1 teaspoon ground cinnamon
or ginger
If using small pieces of fruit , thread on thin metal
or bamboo skewers ahead of time, making sure
fruit lies flat. (If using bmboo skewers, soak skew
ers in hot water to cover for 30 minutes before
threading fruit.)
To grill, coat prepared fruits with plain or sea
soned butter or basting sauce. Place fruit on a
lightly greased grill 4 to 6 inches above a lightly
dispersed bed of medium coals. Cook. turning
frequently, until fruits are hot and streaked with
brown (for grilling times, see specific fruits below).
Serve fruits hot or at room temperature. Makes
6 to 8 servings.
80 Frits & Vegetables
Frits for Grl ing
Apples. To prepare: Core apples; peel, if desired.
Then cut small apples in halves; cut larger apples
crosswise into :4-inch-thick rings. Gri lling time:
About 6 minutes for rings, 10 to 12 minutes for
halves.
Apricots. To prepare: Cut in halves; then remove
and discard pits. Thread on skewers, making sure
fruit lies flat. Gri lling time: 4 to 6 minutes.
Bananas. To prepare: Do not peel. Cut in halves
lengthwise. Gri lling time: 4 to 6 minutes.
Figs. To prepare: Cut in halves lengthwise; then
thread on skewers, making sure fruit lies flat. Gri ll
ing time: 4 to 6 minutes.
Melons (firm-fleshed types such as cantaloupe or
Persian). To prepare: Cut into 1- to 12-inch-wide
wedges; remove and discard seeds. Peel. if de
sired. Gri lling time: 3 to 4 minutes.
Nectarines. To prepare: Cut in halves lengthwise;
then remove and discard pit s. Gri lling time: 6 to 8
minutes.
Oranges or tangerines. To prepare: Do not peel.
Cut small oranges in halves crosswise; cut large
ones crosswise into :4-inch-thick slices. Gri lling
time: 4 to 5 minutes for slices; 10 to 12 minutes for
halves.
Papayas. To prepare: Peel. if desired; then cut
crosswise into :4-inch-thick rings or cut lengt hwise
into quarters. Remove and discard seeds. Gri lling
time: 5 to 8 minutes.
Peaches. To prepare: Peel and cut in halves length
wise; remove and discard pits. Gri lli ng time: 6 to 8
minutes.
Pears. To prepare: Core pears; peel. if desired. Cut
small pears in halves lengthwise. Cut large pears
into %-inch-wide wedges; thread on skewers, mak
ing sure fruit lies flat. Gri lling time: About 6 min
utes for wedges, 10 to 12 minutes for halves.
Pineapple. To prepare: Peel and core pineapple;
then cut crosswise into :-inch-thick rings or cut
lengthwise into l-inch-wide wedges. Grilling time:
6 to 8 minutes.
Grilling Fresh Vegetables
By grilling one or two vegetables with your
entree, you can prepare an entire meal on the
barbecue.
Before grilling, prepare vegetables as di
rected below for each type; some require cook
ing or blanching ahead of time, others do not .
Then brush with plain or herb-seasoned but
ter or oiL or the basting sauce used on an
accompanying entree. Cook on the barbecue
until hot . tender, and streaked with brown.
Grilled Vegetables
About 2 pounds fresh vegetables of your
choice, prepared as directed below
13 to 1z cup olive oil * , salad oil * , melted butter
or margarine , or basting sauce used on an
accompanying entree
*If desired, add 2 tablespoons chopped
fresh thyme. rosemary. oregano. or
tarragon (or 2 teaspoons dry herbs) to oil
or melted butter or margarine
If using small vegetables or pieces. thread on thin
metal or bamboo skewers ahead of t i me, making
sure vegetables lie flat . (If using bamboo skewers,
soak skewers in hot water to cover for 30 minutes
before threading vegetables. )
To grill. coat prepared vegetables with plain or
seasoned oil or butter or basting sauce. Place
vegetables on a lightly greased grill 4 to 6 inches
above a lightly dispersed bed of medium coal s.
Cook, turning frequently, until vegetables are
streaked with brown and tender when pierced
(check grilling times under specific vegetable) .
Serve vegetables hot or at room temperature.
Vegetables for Grlling
Artichokes. To prepare: Trim off stem and coarse
outer leaves; cut off top third. Tri m thorny tips;
rinse well and plunge into acidulated water ( 3
tablespoons vinegar per quart of water) . Cook in
boiling water to cover until stem end is tender
when pierced (30 to 45 minutes) . Drain; cut in
halves lengthwise. Gri lling time: 5 to 8 minutes.
Bell peppers and fresh chiles. To prepare: Rinse
and pat dry. Grilling time: 8 to lO minutes.
Cabbage (red or green) or radicchio. To prepare:
Cut cabbage into quarters lengthwise. Cut radi
cchio in halves. Grilling time: 6 to lO minutes.
Carrots. To prepare: Cook whole baby carrots or
small regular carrots i n boiling water to cover unt il
j ust tender ( 5 to lO minutes) . Drai n. Thread baby
carrots on skewers. Grilling time: 8 to 10 minutes.
Corn in husks. To prepare: Pull off dry outside
husks until you reach light green inner husks; tear
several outside husks into \-inch strips to use as
ties later. Gently pull back inner husks without
tearing from cobs. Remove and discard silks.
Spread corn with oi l. butter, or baste. Lay inner
husks back i n place around corn; tie with strips of
husks at top to enclose. I mmerse in cold water to
cover for 15 t o 30 minutes. Drain well. Gri lling time:
15 to 20 minutes.
Corn out of husks. To prepare: Peel off and discard
all husks and silks. Grilling time: About 8 minutes.
Eggplants. To prepare: Cut off stem end of Oriental
or small regular eggplants. Cut Oriental eggplants
in halves lengthwise; cut regular eggplants
lengthwise into 1 1z-inch-wide wedges. Gri lling
Fennel. To prepare: Cut off and discard woody
stems. Cut vertically into 4 equal slices. Gri lling
time: About 20 minutes.
Leeks. To prepare: Tri m root ends; trim tops. leav
ing 2 inches of green leaves. Split lengthwise to
within 1z inch of root ends. Rinse wel l . Grilling
Mushrooms (regular or shiitake). To prepare: Cut
off tough stem ends. Thread smaller mushrooms on
skewers. Gri lling time: About lO minutes.
Onions. dry (yellow. white. red). To prepare: Do not
peel . Cut small onions in halves. Cut larger ones
in quarters and thread on skewers, making sure
onions lie flat . Grilling time: 15 to 20 minutes.
Onions. green. To prepare: Tri m root ends and top
2 inches of green tops. Gri lling time: 6 to 8 minutes.
Potatoes (thin-skinned and russet). sweet potatoes.
or yams. To prepare: Cut small potatoes in halves.
Cut large ones lengthwise into l -inch-wide
wedges. Cook i n boiling water to cover until tender
when pierced (6 to 8 minutes) . Gri lling time: 8 to lO
minutes.
Squash. summer (crookneck. pattypan. or zuc
chini). To prepare: Leave small squash (l inch or
less in diameter) whol e. Cut larger squash in
halves lengthwise. Grilling time: lO to 15 minutes.
Tomatoes. To prepare: Cut tomatoes in halves.
Gri lling time: 8 to 12 minutes.
Frits & Vegetables 81
82
rties
Hawaiian-style curry served from the barbecue is the
featured dish at our Malihini Luau Party (facing page).
Grilled chicken and shrimp skewers are served with a
curried coconut cream sauce, rice, and condiments.
Parties centered around the barbecue seem to
have a relaxed ambience that makes entertain
ing easy on the hosts, whether the occasion is
casual or quite elegant . To help you plan your
barbecue parties, we' ve assembled nine menus
geared to gatherings of different sizes-you' ll
find party ideas for as few as four or as many as
20 guests.
For guest lists of more than a dozen, you
might try a turkey fiesta, a buffet-style
Yugoslavian barbecue, or a fancy sit-down din
ner starring a whole beef tenderloi n. If you' re
serving a slightly smaller crowd of eight to
twelve, choose from a Hawaiian-style curry and
two meals that get guests involved with the cook
ing: a hot dog roast and a barbecued burrito
party. And for groups of j ust four to six, there's
Japanese yakitori cooked over a hibachi, an Ital
ian mixed grill featuring six kinds of meat , and a
spur-of-the-moment shellfish beach barbecue.
All our menus include recipes or suggestions
for accompaniments to the main course, plus
hints for shopping and serving. To help you bring
off your patio party smoothly and successfully, we
also suggest a timetable for each menu.
Maihini Luau Party
Malihini is Hawaiian for "newcomer" -an

appropriate label for the mixture of ethnic ingre
dients that have become important in Hawaiian
cuisine. This barbecue meal for eight , blending
the flavors of Southeast Asian and Indian curries
with tropical fruits, is a good example of the Is
lands' malihini cooking styles.
Pupus (Appetizers) of Your Choice
Hawaiian-style Curry:
Skewered Grilled Chicken Legs & Shrimp
with Curried Coconut Cream Sauce
Hot Cooked Rice Pineapple Wheels
Condiments: Pickled Onions. Coconut.
Mango Chutney. Banana Slices.
Chopped Macadamia Nuts. Lime Wedges.
Cilantro Leaves. Dried Hot Chiles
Tropical Fruit Spritzers
Sliced Papayas with Lime Sherbet
The day before the party, you can prepare the
curry sauce and start marinating the chicken and
shrimp; the pickled onions can also be prepared
a day ahead of time. On the day of the party,
arrange all the condiments in their serving dishes
and start the barbecue about lV hours before
serving. While the chicken and shrimp are on the
grill, reheat the curry sauce and cook the rice.
To make Tropical Fruit Spritzers, let guests
mix equal parts of dry white wine, sparkling min
eral water, and a tropical fruit j uice (such as
guava, papaya, or passion fruit) .
Hawaiian-style Curr
Curried Coconut Cream Sauce (page 84)
16 chicken drumsticks (4 to 6 oz. each )
40 medium-size raw shrimp (about 14 lbs.
total ) . shelled and deveined
Pickled Onions (page 84)
15 green onions (including tops). cut into
2-inch lengths
8 to 10 cups hot cooked rice
I large ripe pineapple (4 to S ibs. ) . peeled and
cut crosswise into 8 slices
Condiments (page 84)
Small dried hot red chiles. whole or
crushed
Prepare Curried Coconut Cream Sauce. Pour l
cup of the sauce into a large heavy-duty plastic
bag. Rinse chicken and pat dry, then add to
sauce in bag; mix to coat . Seal bag securely. In
another heavy-duty plastic bag, combine shrimp
and V2 cup of the sauce; mix to coat, then seal
bag. Place bags in a large shallow baking pan;
refrigerate for at least 4 hours or until next day,
turning bags over occasionally. Also cover and
refrigerate remaining sauce. Meanwhile, pre
pare Pickled Onions.
hot water to cover for 30 minutes. On a pair of
parallel bamboo or metal skewers, thread 3 or 4
drumsticks alternately with onion pieces (see
photo at left ) . Repeat with remaining chicken, us
ing more pairs of skewers. Thread 5 shrimp on a
pair of parallel skewers, alternating with onion
pieces; repeat with remaining shrimp, using 7
more pairs of skewers.
Place chicken skewers on a lightly greased
coals. Cook, turning frequently, for 20 minutes.
Set shrimp skewers on grill next to chicken. Cook,
turning shrimp and chicken occasionally, until
chicken is no longer pink near bone (cut to test
about 1 0 more minutes) and shrimp turn pink
(3 to 5 minutes) .
Patio Paries 83
. . . Malihini Luau Party
Meanwhile, place remaining Curried Coco
nut Cream Sauce in a 3- to 4-quart pan and heat
over medium heat, stirring frequently, until hot
(about 1 5 minutes) . Pour sauce into a l Vz-quart
serving bowl .
Spoon rice over half of a large platter; ar
range pineapple slices over other half. Present
grilled chicken and shrimp skewers on top.
To serve, place about 1 cup rice and one pine
apple slice on each individual plate; slide chicken
and shrimp from skewers onto plates. Top foods
with curry sauce, then spoon condiments and
Pickled Onions alongside. For extra heat , cau
tiously add chiles. Makes 8 servings.
Curried Coconut Cream Sauce. Melt 6 table
spoons butter or margarine in a wide frying pan
over medium-high heat . Add 3 large onions,
chopped; 3 cloves garlic, minced or pressed; and
2 tablespoons minced fresh ginger. Cook, stirring
occasionally, until onions are soft (about 1 5 min
utes) . Stir in Y cup all-purpose flour. 3 table
spoons curr powder, 1 tablespoon sugar, and V
teaspoon crushed red pepper. Cook, stirring
occasionally, until hot and bubbly. Remove from
heat and smoothly blend in 4 cans ( 12 to 14 oz.
each ) unsweetened coconut milk, thawed if fro
zen. (As an alternative to coconut milk, you may
use 6 cups half-and-half or light cream mixed
with l tablespoon each sugar and coconut
extract . )
Bring sauce to a boil over medium heat, stir
ring frequently. Continue to cook, uncovered,
stirring frequently, until sauce is reduced to about
6 cups ( 1 5 to 20 minutes) . Season to taste with salt.
Pickled Onions. Thinly slice 2 large mild red
onions and separate into rings. Place in a bowl
and mix in 1\ tablespoons salt. Knead onions
with your hands until limp. Place onions in a col
ander and rinse thoroughly with cold water;
drain, place in a bowl , and add 14 cup each
sugar and white wine vinegar. Mix gently but
thoroughly. If made ahead, let stand at room tem
perature until next day.
Condiments. Choose 4 or 5 of the following:
l cup dried unsweetened flaked coconut; l cup
coarsely chopped mango chutney; 3 medium
size bananas, sliced and coated with l table
spoon lemon juice; l cup macadamia nuts or
peanuts, coarsely chopped; 2 limes, cut into
wedges; and % cup lightly packed fresh cilantro
(coriander) leaves.
84 Patio Paries
Pictured on page 7
Venetian Mixed Grill
Though it's typically thought of as British fare,
the mixed grill is interpreted in a variety of ways
around the world. This Italian version includes six
different meats-all small cuts-that grill quickly
over hot coals. Accompaniments include grilled
tomato halves and slices of rosemary-seasoned
polenta.
Antipasto of Your Choice
Grilled Meats: Italian Sausages,
Chicken Thighs, Beef Skirt Steak,
Lamb Chops. Calf's Liver, Veal Chops
Rosemary Polenta
Grilled Tomato Halves
Hot Cooked Artichokes with Melted Butter
Red Wine
Gelato
This menu serves four diners very generously, six
a bit less amply. When you' re ready to serve, cut
larger pieces of meat-sausages, chicken, steak,
and liver-into smaller portions so diners can en
j oy a bit of everything.
Unless your barbecue is very large, you won' t
be able to grill all the foods at once. We suggest
grilling half the foods at a time and keeping them
warm until ready to eat .
Venetian Mixed Gr
Rosemary Polenta (facing page)
14 cup mixed chopped fresh herbs such as
rosemary, tarragon, thyme, oregano, and
marjoram
1 clove garlic, minced or pressed
2 or 3 Italian sausages (2 to o lb. total )
2 chicken thighs (about :4 lb. total ), skinned
and boned
1 slice calf's liver (about l lb. ) , cut 1 to ll
inches thick
1 beef skirt steak (about o lb. )
4 lamb rib chops (about l lb. total ), cut 1 inch
thick
4 veal rib chops with kidneys (about l l4 lbs.
total ), cut :4 inch thick
4 to 6 medium-size tomatoes
Prepare Rosemary Polenta and set aside.
In a 1-cup glass measure, stir together herbs,
garlic, and oil . Cover and set aside for at least
l hour or until next day.
Prick sausages in several places. Place in a
wide frying pan and add enough water to cover.
Bring to a boil; then reduce heat and simmer,
uncovered, for 5 minutes, turning several times.
Drain and set aside.
Place each chicken thigh between 2 pieces of
wax paper or plastic wrap; pound with a flat
surfaced mallet until i/4 inch thick. Cut out and
discard any tubes and membranes from liver. Cut
steak in half crosswise. Brush chicken, liver,
steak, lamb chops, and veal chops on both sides
with some of the herb-oil mixture; set aside.
Cut tomatoes in half crosswise. Turn polenta
out of pan and cut crosswise into :4- to l -inch-thick
slices. Brush tomatoes and polenta slices all over
with some of the herb-oil mixture.
Place sausages on a lightly greased grill 4 to
6 inches above a solid bed of hot coals, setting
them on a cooler area near edge of gril l . In center
of grill, arrange lamb chops, veal chops, and
liver. Cook meats, turning once, until sausages
are well browned and hot throughout (about lO
minutes) and liver, lamb, and veal are well
browned but still pink in center; cut to test ( 1 0 to 12
minutes) . Remove from grill and keep warm until
all foods are cooked.
Place steak and chicken in center of gril l ;
place tomatoes ( cut side down) and polenta slices
at edge of gril l . Cook, turning foods once, until
beef is browned on outside but still pink in center
and chicken is no longer pink in center; cut to test
( 5 to 7 minutes) . Cook tomatoes and polenta until
hot throughout ( 5 to lO minutes) .
Arrange meats, tomatoes, and polenta on a
large platter. Serve hot , cutting meats to make 4
to 6 portions. Makes 4 to 6 servings.
Rosemar Polenta. In a 4- to 5-quart pan, bring
3 cups water to a boil over high heat . Meanwhile,
in a bowL stir together l Yz cups each polenta
(Italian-style cornmeal ) and water.
Using a long-handled spoon, gradually stir
polenta mixture into boiling water. Reduce heat
and simmer, stirring constantly, until polenta has
the consistency of thick porridge ( 1 0 to 1 5 minutes) .
Remove from heat and mix in 3 tablespoons but
ter or margarine and 2 tablespoons chopped
fresh rosemary or 2 teaspoons dry rosemary. Sea
son to taste with salt. Spread evenly in a 4\- by
8Yz-inch loaf pan. Let cool . If made ahead, cover
cooled polenta with plastic wrap and refrigerate
for up to 3 days.
Latin American Hot Dog Roast
The all-American hot dog takes on a Latin
look in this casual patio party for eight to ten
diners. For these south-of-the-border dogs, you
pass up the familiar frankfurter buns for large,
soft fl our tortillas. And instead of the usual cat
sup, mustard, and relish, offer an assortment of
Latin-style condiments: hot black beans, pickled
cabbage, guacamole, shredded cheese, and
salsa.
Grilled Cheese (page 48)
Latin American Hot Dogs:
Assorted Sausages
Embellishment s: Hot Black Beans, Pickled Cabbage,
Fresh Tomato Relish. Cheddar Cheese,
Guacamole, Salsa or Taco Sauce
Watermelon Slices
Beer Soft Drinks
Ice Cream Cones
This menu requires little attention from you after
the guests arrive. You can make the black beans,
pickled cabbage, tomato relish, and guacamole
ahead of time; shortly before the party begins,
arrange sausages, warm tortillas, and embel
lishments at one end of a buffet table near the
barbecue.
Latin American Hot Dogs
Hot Black Beans (page 86)
Pickled Cabbage (page 86)
Fresh Tomato Relish (page 86)
Guacamole (page 86)
18 to 24 large (each about 12 inches in diam
eter) or small (each about 8 inches in di
ameter) flour tortillas
2 to 4 pounds ( 4 to l lb. per person) fully
cooked sausages such as old-fashioned
frankfurters. knackwurst, garlic sausages,
slender veal sausages, smoke-flavored
pork links, and kielbasa (Polish sausage)
About 4 cups (I lb. ) shredded Cheddar
cheese
Purchased salsa or taco sauce
Prepare Hot Black Beans, Pickled Cabbage,
Fresh Tomato Relish, and Guacamol e.
To heat tortillas, sprinkle each one with a few
drops of water. Stack tortillas, wrap in heavy-duty
foiL and bake in a 350 oven until tortillas are
warm (about 15 minutes). Serve wrapped in foil to
keep warm.
( Continued on next page)
Patio Paries 85
. . . Latin American Hot Dog Roast
Let guests cook their own sausages. To cook
sausages, place them on a lightly greased grill 4
to 6 inches above a solid bed of medium coals.
Cook, turning often, until well browned and hot
throughout (5 to 10 minutes, depending on diame
ter of sausage) . To assemble sandwiches, wrap
each sausage in a warm tortilla and add spoon
fuls of Hot Black Beans, Pickled Cabbage, Fresh
Tomato Relish, Guacamole, cheese, and salsa.
Makes 8 to lO servings.
Hot Black Beans. Sort l pound dried black
beans and remove any debri s. Rinse beans and
drain. Place beans in a 4- to 5-quart pan and add
9 cups water; l large onion. cut into chunks; and
V cup lightly packed fresh cilantro (coriander)
leaves. Bring to a boil over high heat; then re
duce heat, cover, and simmer until beans mash
easily with a fork (2\ to 3 hours) . Pour about half
the bean mixture at a time into a food processor or
blender and whirl until pureed. Season to taste
with salt and ground red pepper (cayenne) , then
transfer to a heatproof serving dish. If made
ahead, cover and refrigerate until next day. To
reheat, cover beans and bake in a 350 oven until
hot throughout (35 to 45 minutes) . Serve hot .
Makes about 3 cups.
Pickled Cabbage. Using a food processor or a
sharp knife, coarsely shred about l pound cab
bage; you should have 4 cups. Place cabbage in
a bowl and add Vz cup each chopped onion and
shredded carrot, \ cup white wine vinegar, and
V teaspoon oregano leaves. Mix well ; season to
taste with salt. Cover and refrigerate for at least
4 hours or until next day. Stir before serving.
Makes about 5 cups.
Fresh Tomato Relish. PeeL seed, and chop 2
large tomatoes; you should have about l V cups.
Place tomatoes in a bowl. Add V cup each
seeded, diced green bell pepper and chopped
onion; 2 tablespoons chopped fresh mint or 2
teaspoons dry mint; l tablespoon chopped fresh
cilantro (coriander); and V teaspoon crushed red
pepper. Mix welL then season to taste with salt.
next day. Makes 2Vz cups.
Guacamole. Halve and pit 3 large ripe avoca
dos. Scoop flesh into a bowl and mash coarsely
with a fork. Add \ cup lemon juice; stir until
blended. Season to taste with salt and liquid hot
pepper seasoning. Cover and refrigerate for up
to 4 hours. Stir before serving. Makes 21/ to 3 cups.
86 Patio Paries
Beac Barbecue
Oysters, clams, mussels, and shrimp are the
natural stars i n this easy-to-manage beach bar
becue for four to six picnickers.
The shellfish cook on a portable barbecue
while a flavorful garlic butter melts alongside.
Serving is easy-guests simply pluck the shellfish
from their shells and dunk them in butter. Offer
chunks of French bread and crisp raw vegetables
as additional dippers.
Barbecued Shellfish
with Garlic Butter
Crusty French Bread
Vegetables for Diping: Asparagus Spears.
Radishes. Smal Red or Yellow Tomatoes
White Wine such as Chardonnay
Pears & Grapes Cookies
If you plan to buy your shellfish at or en route to
the beach, take along a water pan and a scrub
brush for cleaning them. If you purchase the
shellfish in advance, scrub them at home, then
carry them in an ice-filled cooler or insulated bag.
Barbecued Shesh
Garlic Butter (recipe follows)
20 to 24 each clams. mussels. and medium
size oysters. scrubbed in fresh water
About 1 pound large raw shrimp ( 12 to 14
per lb. ) . shelled and deveined
Prepare Garlic Butter; pour into a small heatproof
container that can sit on the barbecue.
To cook, place container of Garlic Butter on a
bed of hot coals. Also arrange as many clams,
mussels, oysters, and shrimp on grill as will fit.
Cook, turning once, until clams and mussels pop
wide open (about 3 minutes) , oysters open slightly
(about 4 minutes) , and shrimp turn pink ( 3 to 5
minutes) .
To eat clams, mussels, and oysters, protect
your fingers with a napkin and drain shellfish
j uices into butter. Then pluck out meat with a fork,
dip in butter, and eat. To eat shrimp, j ust dip in
Garlic Butter. Makes 4 to 6 servings.
Garlic Butter. I n a small pan, melt l cup ( Yz lb. )
butter or margarine. Stir in l tablespoon lemon
juice and 2 cloves garlic (minced or pressed) .
A sandy beach provides a fitting background for this
finger-food picnic of fresh shellfish ( facing page). Diners
dunk grilled shrimp, mussels, clams, and oysters in
lemon-garlic butter before eating.
87
An Elegant Sit-dow Dinner
for Twelve
@ Barbecue meals don' t have to be casual, as
the spinach-stuffed beef tenderloin featured in
this menu demonstrates. To make this show
stopping entree for twelve, you simply cut a
pocket in a whole fillet of beef. slip in a fennel
seasoned spinach mixture, and grill by indirect
heat on a covered barbecue.
Accompany the roast with vegetables grilled
over the coals and a Madeira sauce made from
the meat drippings.
First-course Soup of your Choice
Spinach-stuffed Beef Tenderloin with
Madeira Sauce
Grilled New Potatoes. Mushrooms.
Baby Carrots & Leeks (page 81)
Dinner Rolls
Red Wine such as Cabernet Sauvignon
Raspberries with Orange Liqueur
& Custard Sauce
Ahead of time, order the beef tenderloin (some
times called a whole fillet of beef) from your meat
market . Early on serving day, stuff the roast and
prepare the vegetables (you' ll need 8 to 12 each
new potatoes and leeks, 1\ pounds mushrooms,
and 2 pounds baby carrots) . Start the barbecue
l Vz to 2 hours before serving.
After cooking, keep the roast warm while
you prepare the Madeira sauce and grill the
vegetables.
Pictured on page 1 0
Spinac-stufed Beef Tenderloin
Spinach Stuffing (recipe follows)
5- to 6-pound whole beef tenderloin (fillet of
beef) . trimmed of excess fat
tablespoon minced or pressed garlic (4 to 6
large cloves)
l l2 teaspoons each fennel seeds and cracked
pepper
112 teaspoons salt (optional)
1 cup regular-strength beef broth
1 cup Madeira or dry sherry
Prepare Spinach Stuffing; set aside.
With a sharp knife, make a lengthwise slash
in center of beef fillet , cutting to within l inch of
opposite side and both ends to form a pocket.
Spoon stuffing evenly into pocket, then pat in
88 Patio Parties
firmly. Sew roast closed, using a large embroi
dery needle and strong thread (or dental floss)
and making stitches Vz inch apart .
Blend garlic, fennel seeds, pepper, and, if de
sired, salt; with your fingers, pat mixture all over
the roast.
Barbecue roast by indirect heat ( see page 6),
placing roast on grill directly above drip pan.
Cover barbecue and adj ust dampers as neces
sary to maintain an even heat. Cook roast until a
meat thermometer inserted in thickest part regis
ters l 35F for rare (about l hour) . Transfer roast to
a platter and keep warm.
Pour meat drippings into a 2- to 3-quart pan;
add broth and Madeira. Bring to a boil over high
heat, then boil until reduced to 1 Vz cups; keep
warm.
To serve, cut beef into l -inch-thick slices; offer
sauce to spoon over individual portions. Makes
about 12 servings.
Spinach Stuffing. Discard tough leaves and
stems from l pound spinach. Rinse leaves, drain
briefly, and place in a wide frying pan. Cover
and cook over medium heat j ust until spinach is
wilted ( 2 to 3 minutes) , stirring once or twice. Re
move from heat; then uncover, let cool , and
coarsely chop. Squeeze out excess water with
your hands.
Melt 2 tablespoons butter or margarine in fry
ing pan over medium-high heat. Add Y pound
mushrooms. chopped; cook, stirring occasion
ally, until mushrooms are soft and all liquid has
evaporated. Remove from heat .
In a large bowl, mi x mushrooms wi t h spin
ach, l \ cups ( 6 oz. ) shredded Swiss cheese. l
egg. beaten, and l teaspoon each fennel seeds
and sage leaves. Season to taste with salt and
pepper. If made ahead, let cool , then cover and
refrigerate until next day.
japanese Hibaci Party
Yaki tori is chicken carefully cut Japanese
style and grilled over hot coals-and in this party
menu for six, you skewer and grill every part of
the chicken, even the giblets and ski n. The hosts
assemble the skewers beforehand; at party time,
guests cook their choice of foods, first dipping
them in a clinging glaze, then grilling them over
hot coals.
Clear Soup for Sipping
Yakitori
Assorted Japanese Pickles made
from Cucumber. Onion. Burdock Root. Daikon.
or Mixed Vegetables
Hot Cooked Rice
White Wine such as Gewurztraminer or Riesling
Strawberries & Orange Slices
Many of the ingredients for this menu-a Japa
nese mix for the soup, assorted Japanese pickles,
and sake and mirin for the yakitori glaze-should
be purchased at a Japanese market or a well
stocked supermarket that carries Asian foods.
Assembling skewered foods takes time, so
make sure to get the skewers ready well ahead of
your party.
Yator
Chicken Balls (recipe follows)
Yakitori Glaze (recipe follows)
2 frying chickens with giblets (3 to 4 lbs.
each ). cut up
Extra giblets (optional)
5 to 7 green onions (white part only) . cut in
l-inch lengths
V2 red or green bell pepper. seeded and cut
into V4- by l-inch strips
6 to 12 large shiitake or regular mushrooms
I can (about 6 oz. ) ginkgo nuts. drained
Soy sauce. salt . and black pepper
Soak about l O dozen 8- or 9-inch bamboo skewers
in hot water to cover for 30 minutes.
Prepare Chicken Balls and Yakitori Glaze; set
aside.
Rinse chicken and all giblets and pat dry. Pull
off chicken skin and cut it into 1- by 3-inch strips.
Thread each piece of skin lengthwise onto a
skewer.
Bone breasts, thighs, and drumsticks. Cut
meat into 3- to l -inch cubes (cut thin pieces
slightly larger and fold to this size) . Thread breast
meat on skewers alternately with onion, using
3 pieces of meat and 3 onion pieces per skewer.
Thread dark (thigh or drumstick) meat on skewers
alternately with bell pepper, using 3 pieces of
meat and 3 pepper strips per skewer.
Cut wings apart at j oints. Skewer each sec
tion separately, running skewer alongside bone.
Cut livers and gizzards apart where a natural
separation occurs. Thread livers, gizzards , and
hearts on skewers, using 2 or 3 pieces per skewer.
Thread mushrooms and ginkgo nuts on separate
skewers, using 1 mushroom and 4 or 5 nuts per
skewer.
Arrange all skewers on a large tray. (At this
point , you may cover and refrigerate until next
day. )
To cook, pour Yakitori Glaze into a narrow
glass or j ar. Dip skewered foods into glaze; lift out
and drain briefly, then place on a lightly greased
hibachi (or other small barbecue) grill 2 to 4
inches above a solid bed of hot coal s. Cook foods,
turning frequently, until skin i s crisp and brown;
breast meat, dark meat , and Chicken Balls are no
longer pink in center (cut to test ) ; giblets are firm
but still moist in center (cut to test ) ; and mush
rooms and ginkgos are hot and well glazed.
Cooking times range from 5 to 12 minutes.
After grilling, remove from skewers and sea
son foods to taste with soy, salt, and black pepper.
Chicken Balls. Bone and skin 1 chicken breast
(about l lb. ) . Coarsely chop meat , then place in
a food processor or blender and whirl until finely
chopped (you should have lV cups) . Stir in 3 ta
blespoons soy sauce. 2 tablespoons sake or dry
sherry, l tablespoon minced fresh ginger. and V4
teaspoon salt. Shape chicken mixture into l - inch
balls.
Place 3 cup fine dry bread crumbs in a shal
low bowl. Roll each chicken ball in crumbs to
coat. Thread chicken balls on skewers, 2 balls per
skewer.
Yakitori Glaze. In a 2- to 3-quart pan, combine
l V4 cups sake or dry sherry, V3 cup mirin or cream
sherry, 3 cup sugar. and \ cup soy sauce. Bring
to a boil over high heat; then boi l , uncovered,
until reduced to l V cups. If made ahead, cover
and refrigerate until next day.
Pictured on page 90
Thansgivg Fiesta
@ "Crazy turkey" is the centerpiece for this
Thanksgiving dinner. The turkey, seasoned with
oregano and lime, gets its shape from a popular
Mexican technique for barbecuing chicken. Split
through the backbone and laid flat on a large bar
becue, the bird cooks quickly and browns all over.
Accompaniments for the turkey-chorizo
(Continued on page 9 1 )
Patio Paries 89
90
Thanksgiving Fiesta (page 89) features barbecued
butterflied turkey seasoned with oregano and lime.
Partners for the moist meat include sausage-stuffed
chiles, hominy, cranberry salsa, and shredded yams.
. . . Thanksgiving Fiesta
stuffed chiles and a spirited cranberry and orange
salsa-are also inspired by Mexican cooking.
Antojitos (Appetizers) of Your Choice
Turkey Loco
Stuffed Chiles Grilled Onions (page 81)
Cranberry Salsa
Shredded Sweet Potatoes
Warm Corn Tortillas
Buttered Hominy
White Wine such as Sauvignon Blanc
Flan or Pumpkin Pie
Limeade
You can do a lot of the work a day ahead
butterfly the turkey, get the chiles ready to bake,
and make the salsa. On the day of your party,
start the barbecue fire 21z to 3 hours before serv
ing. While the bird cooks, bake the chiles and 4
pounds fresh sweet potatoes in the same oven. If
desired, peel and shred potatoes and season to
taste with melted butter or margarine, brown
sugar, and salt and pepper.
Turke Loco
10- to 12-pound turkey, thawed if frozen
About 4 limes. cut into halves
About 4 teaspoons oregano leaves
Salt and pepper
Remove turkey neck and giblets; reserve for other
uses, if desired. Discard large lumps of fat . With
poultry shears or a knife, split turkey lengthwise
along one side of backbone. Pull turkey open;
place, skin side up, on a fl at surface, and press
firmly, cracking breastbone slightly, until bird lies
reasonably flat . Rinse and pat dry. (At this point ,
you may cover and refrigerate until next day. )
Before cooking, squeeze 1 or 2 lime halves
and rub over turkey; sprinkle with oregano, then
lightly sprinkle with salt and pepper.
Barbecue turkey by indirect heat ( see page 6) ,
placing turkey, skin side up, on grill directly
Cook turkey until a meat thermometer inserted in
thickest part of thigh (not touching bone) registers
185F or until meat near thighbone is no longer
pink (cut to test) -1 \ to 2 hours0very 30 minutes,
squeeze 1 or 2 lime halves and rub over turkey.
Transfer turkey to a platter. To carve, cut off
wings and slice breast. Cut off legs and slice meat
from thighs. Makes 12 to 1 6 servings.
Stufed Chiles
Chorizo Stuffing (recipe follows)
16 fresh green or red Anaheim (California)
chiles (2 to 2V4 lbs. total )
Prepare stuffing and set aside. Leave stems on
chiles. Split chiles lengthwise, then pull out seeds
and ribs. Fill chiles with stuffing; place side by
side and stuffed side up, in a 1 0- by 15-inch
rimmed baking pan. (At this point . you may cover
and refrigerate until next day. )
Bake, uncovered, in a 400 oven until chiles
are soft and lightly browned (about 25 minutes) .
Makes about 1 6 servings.
Chorizo Stuffing. Crumble pound chorizo
sausage or bulk pork sausage into a wide frying
pan. Add 1 large clove garlic ( minced or pressed)
teaspoon ground cumin, and lz teaspoon oreg
ano leaves. Cook over medium-high heat, stir
ring frequently, until meat is browned (about 10
minutes) . Discard all but 2 tablespoons fat .
While sausage cooks, discard tough leaves
and stems from 2 pounds spinach. Rinse leaves,
then drain and coarsely chop. Finely chop lz
pound mushrooms. Add spinach and mush
rooms to sausage and cook, stirring frequently,
until liquid has evaporated (about 10 minutes) .
Remove from heat and stir i n 2 cups soft bread
crumbs. cup shredded jack cheese, and 1 egg
(beaten) . Mix well; season to taste with salt.
Cranberr Salsa
2 cups fresh cranberries
4 teaspoons grated orange peel
2 large oranges. peeled (white membranes
removed), chopped. and drained
!4 cup each minced onion and salad oil
1 tablespoon each minced fresh cilantro
(coriander) and minced fresh ginger
small fresh hot green (jalapeno or serrano)
chile. seeded and minced
Salt
Chop cranberries in a food processor or blender,
half at a time. Combine cranberries, orange peel ,
drained oranges, onion, oil , cilantro, ginger, and
chile. Stir to blend; season to taste with salt. If
made ahead, cover and refrigerate until next
day. Makes about 3 cups.
Patio Paries 91
Yugoslavian Barbecue Bufet
Yugoslavian cuisine is influenced by the
five different ethnic groups that make up the
country-Serbs, Croatians (including Dalma
tians) , Slovenes, Macedonians, and Mon
tenegrins. Cooking styles vary from region to
region, but grilled meat kebabs and vegetable
stews seem to be national favorites.
The pork and veal kebabs featured in this
menu for 16 to 20 are called raznjici -thankfully,
easier to prepare than pronounce! To make the
mild kebabs spicier, top them with spoonfuls of
two vegetable relishes: ajvar, a mellow eggplant
and bell pepper mixture, and a zippier tomato
chile relish called pindzur.
To complete the menu, serve a creamy feta
cheese appetizer and an assortment of other tra
ditional Yugoslavian dishes.
Feta Cheese Spread
with Crusty White Bread & Prosciutto
Grilled Pork & Veal Kebabs
Tomato-Chile Relish Eggplant Relish
Homemade or Purchased Stuffed Cabbage Leaves
Homemade or Purchased Potato Salad
Homemade or Purchased Bean Salad
Fruity White Wine or Apple Cider
Homemade or Purchased Apple Strudel
Plan to marinate the meat for kebabs and pre
pare the cheese spread and relishes at least a
day in advance; also prepare or purchase the
bread, salads, and other dishes ahead of time.
On the day of the party, start the barbecue
fire about l hour before serving.
Feta Cheese Spread
8 ounces feta cheese
2 large packages (8 oz. each ) cream cheese,
softened
12 cup whipping cream
Crusty white bread and prosciutto
Crumble feta cheese into a bowl. Add cream
cheese and beat with an electric mixer until
blended. With mixer on low speed, blend in
cream. If made ahead, cover and refrigerate for
up to 5 days. Serve at room temperature, with
slices of bread and prosciutto. Makes about 2\
cups.
92 Patio Paries
Grilled Pork &Veal Rebabs
3 pounds each boneless leg of pork and
boneless leg of veal. cut into l l-inch cubes
Salt and pepper
12 cup olive oil
2 cups thinly sliced onions
30 fresh bay leaves (or dr bay leaves soaked
in hot water for 1 hour)
Sprinkle meat lightly with salt and pepper; then
mix meat with oil. In a large bowL layer oil-meat
mixture and onions. Cover and refrigerate for at
least 6 hours or until next day.
To assemble, thread meat and bay leaves on
sturdy metal skewers-a pork cube, a veal cube,
then a bay leaf-until all ingredients are used.
You will need 10 to 16 skewers.
To cook, place skewers on a lightly greased
coals. Cook, turning occasionally, until pork is no
longer pink in center; cut to test ( 20 to 25 minutes) .
To serve, slide meat from skewers. Let guests
top servings of meat with spoonfuls of Tomato
Chile Relish and Eggplant Relish. Makes 1 6 to 20
servings.
Tomato-Chile Relish
2 large cans (28 oz. each ) pear-shaped
tomatoes
2 ounces dried red California or New Mexico
chiles (6 to 8 chiles)
1c cup each olive oil and salad oil
6 to 8 cloves garlic, minced or pressed
1 teaspoon sugar
Salt and ground red pepper (cayenne)
Drain liquid from tomatoes into a pan. Set toma
toes aside. Bring tomato liquid to a boil ; remove
from heat, add chiles, and let stand for 2 hours.
Then scrape seeds and pulp from chile skins into
liquid; discard skins and stems.
In a wide frying pan, combine tomato-chile
liquid, tomatoes, olive oiL salad oiL garlic, and
sugar. Break tomatoes up with a spoon. Cook
over medium-high heat. stirring frequently, until
liquid has evaporated (about 30 minutes) . Re
move from heat ; let cool . Season to taste with salt
and red pepper. If made ahead, cover and refrig
erate for up to l week. Serve at room tempera
ture. Makes 3 1z cups.
Eggplant Reh
2 eggplants (about l lb. each )
a cup olive oil
5 each large red and green bell peppers
V2 cup finely chopped parsley
Cut eggplants in half lengthwise. Brush cut sides
with some of the oil . Arrange eggplant halves,
cut side up, in a 10- by 1 5-inch rimmed baking
pan. Set whole bell peppers on their sides in an
other 10- by 15-inch rimmed baking pan. Bake in
a 450 oven (place peppers on lowest rack and
turn occasionally) until vegetables are browned
and soft (about 45 minutes) .
Enclose peppers in plastic bags and let cool .
Peel and halve peppers, discarding ski n, stems,
and seeds.
Finely chop peppers and unpeeled eggplant;
place in a bowl and stir in garlic and vinegar.
With a heavy spoon, beat in remaining oil. Stir in
parsley; season to taste with salt and black pep
per. If made ahead, cover and refrigerate for up
to 3 days. Serve at room temperature. Makes
about 4Vz cups.
Burrito Barbecue
Aromatic foods grilling on street braziers in

Mexico inspired this informal garden party. To be
gin the meal . roast corn over hot coals until the
kernels are sweet and slightly parched. Then, as
the barbecue' s heat decreases, guests or hosts
fill , fold, and grill flour tortillas to make big, crisp
burritos.
Roasted Corn
Barbecued Burritos Filled with Corned Beef or
Pastrami. Jack Cheese. Tomatoes. Onions. Cilantro
Seasonal Fresh Fruit Salad
Sangria Lemonade
Ahead of time, you can husk the corn; you should
also assemble all the burrito ingredients in sepa
rate dishes or in separate piles on a large tray.
The recipe makes 12 burritos-6 to 12 servings,
depending on appetites.
Start the barbecue fire 30 t o 40 minutes before
you plan to start roasting corn.
Barbecued Corn, Meic Style
For each serving, you will need l or 2 ears of
corn; V j uicy lime. cut into wedges; and salt.
Strip husks and silk from corn. Lay corn on a
bed of medium coals. Cook, turning occasionally,
until kernels are lightly browned on several sides
( 1 0 to 12 minutes) . Push cooked corn to a cooler
area of the barbecue to keep warm.
To serve, squeeze lime wedges over corn and
sprinkle with salt; eat out of hand. Offer napkins
or plates to catch any drips.
Pictured on page 95
Barbecued Burritos
12 large flour tortillas. each about 12 inches in
diameter
6 cups ( l V2 lbs. ) shredded jack cheese
2 large cans (7 oz. each ) whole green chiles,
drained and seeded
lV2 to 2 pounds thinly sliced corned beef or
pastrami
About 6 large tomatoes, thinly sliced
About 3 large mild red or white onions.
thinly sliced
1 or 2 bunches fresh cilantro (coriander).
separated into sprigs
If coals are low (see page 6), you can assemble
burritos right on the grill . If coals are hotter, fill
and fold burritos next to the barbecue, then place
them on the grill to heat.
To assemble each burrito: Working quickly,
distribute cheese in a band down center of a tor
tilla to within 2 inches of top and bottom edges.
Top with a chile and some of the corned beef.
tomatoes, onions, and cilantro. Fold ends over
filling; then fold one side over filling and roll up to
make a cylindrical package.
Place burrito, folded side down, on gril l .
Cook until tortilla is toasted and crisp; then turn
over and cook until toasted on other side. If coals
are too hot for you to turn burrito with your fin
gers, tortilla will toast in 2 to 3 minutes per side;
turn with a wide metal spatula and watch care
fully to avoid scorching. If coals are low, burrito
may take up to 6 to 8 minutes per side.
Serve burritos immediately, or push to a
cooler area of the barbecue to keep warm until
ready to eat . Makes 1 2 large burritos (6 to 12
servings) .
Patio Paries 93
Inde
Al l - purpose barbecue sauce, 70
Appeti zers, 48-49
chi cken yaki tor i , 49
Chi nese pork, 49
di l l ed shri mp, 49
gr i l l ed cheese, 48
mini beef patti es wi th horseradi sh sauce 48
sausages wi th mustard cream, 49
'
Appl e-gl azed pork l oi n, 46
Appl e j ui ce, game hens or squab wi t h, 77
Appl es, gnl l ed, 80
Apri cots, gr i l l ed, 80
Arti chokes, gr i l l ed, 81
Asi an short r i bs, 30
Avocados, l i me- dressed, 51
Bananas, gr i l l ed, 80
Bangkok-styl e barbecued bi r ds, 76
Barbecue
beach, 86
buffet, Yugosl avi an, 92
burri to, 93
Barbecued bi r ds, Bangkok-styl e, 76
Barbecued bur ri tos, 93
Barbecued cat fi sh, 65
Barbecued corn, Mexi can styl e, 93
Barbecued l eg of pork, 44
Barbecued pork, Port uguese, 44
Barbecued pri me r i b bones, 30
Barbecued r abbi t , 78
Barbecued sal mon f i l l et s, 60
Barbecued shel l fi sh, 86
Barbecued t urkey, 73
Barbecues, 4, 5
charcoal -fi red, 5
gas and el ectri c, 5
Barbecui ng, basi c techni ques, 4-1 7
d1 rect-heat and i ndi rect- heat methods, 6
speci al t i ps. 6
Bass, stri ped, wi th oni on barbecue sauce 65
Bastes & sauces, 24-25
'
Bay, squash & tomatoes, chi cken wi th , 72
Beach barbecue, 86
Beans, hot bl ack, 86
Beef, 1 8-33. See also Beef, ground
Asi an short r i bs, 30
barbecued pr i me r i b bones, 30
br i sket of, 33
& corn , skewered, 28
crusty crossr i b roast , 33
faj i tas, 22
fl ank steak & orange sl i ces, 21
fl ank steak I t al i ano, 21
gr i l l i ng char t , 8
l i ver wi th fresh her bs, 29
New York stri p wi th gar l i c pepper, 32
patti es, mi ni , wi th horseradi sh sauce, 48
pepper steak, 28
r i ppl e-skewered steak, 27
Santa Fe short r i bs, 30
savory chuck roast , 32
sesame beef roast, 33
sesame f l ank steak, 21
skewer s, I ndonesi an, 27
ski rt steaks wi th fresh her bs, 22
smoke-cooki ng, 1 7
spi t- roasti ng, 1 3
steak & oni ons, 28
t ender l oi n, spi nach-stuffed, 88
t enderl oi n i n red wi ne mar i nade, 32
Beef, ground
Greek pl atter burger, 19
Lebanese hambur ger s, 20
Mexi can pl atter bur ger, 1 9
mi ni beef patti es wi th horseradi sh sauce, 48
soy-di pped hambu rger s, 20
taco burgers, 20
Beef barbecue sauce, 24
Bel l pepper, red, & sausage l oaf, 54
Bel l pepper s, gr i l l ed, 81
Bi rds, Bangkok-styl e barbecued, 76
Bl ack beans, hot, 86
Br i ni ng (for smoke-cooki ng} , 1 4
B
r i quet s, sel f-starti ng, 5
Br i sket of beef, 33
94 Index
Buffet, Yu
g
osl avi an barbecue, 92
Burger s. See a/so Sandwi ches
Greek pl atter, 1 9
l amb l ogs i n torti l l as, gr i l l ed, 41
l amb pocket, 40
Mexi can pl atter, 1 9
mu shu, 56
sausage, I t al i ano, 56
soy-di pped hambur ger s, 20
t aco, 21
Burri to barbecue, 93
Burri tos, barbecued, 93
But t er bastes, 25
Butterfl i ed t rout wi th nut but t er 64
Butterf l i ed t urkey wi th l eek dre
'
ssi ng, 75
Butter s, fl avored, 25
cashew, 75
di l l , 25
gar l i c, 86
gi nger & l i me, 25
green, 25
mustard, 25
sesame, 25
Cabbage, gri l l ed, 81
Cabbage, pi ckl ed, 86
Carrots, gr i l l ed, 81
Catfi sh, barbecued, 65
Charcoal br i quets, 57
Chart s
gr i l l i ng, 8-1 2
smoke-cooki ng, 1 7
spi t - roast i ng, 1 3
Cheese, gri l l ed, 48
Cheese spread, leta, 92
Chi cken
bal l s, 89
wi th bay, squash & tomatoes, 72
chi l i
.
-basted, wi th pi neappl e sal sa, 67
garl i c-orange, 68
gr i l l i ng chart, 1 2
herb-mustard, 69
for a hungry dozen, 69
I ndonesi an, 68
peach- gl azed, 67
quarters, gi nger, 69
roast, ci l antro & sake, 68
skewers, fi g &, 70
smoke-cooki ng, 1 7
tandoor i , 72
& veget abl e bundl es, 72
wi ngs wi th gr i l l ed potatoes, 70
yaki t ori , 49, 89
yaki tor i , & vegetabl es, 73
Chi l e rel i sh, tomato- , 92
Chi l es, fresh, gr i l l ed, 81
Chi l es, stuffed, 91
Chi l i - basted chi cken wi th pi neappl e sal sa, 67
Ch1 nese pork appeti zers, 49
Chops. See Lamb; Pork; Veal
Chor i zo stuffi ng, 91
Chuck roast, savory, 32
Ci l antro & sake roast chi cken, 68
Coconut cream sauce, cur r i ed, 84
Cor n, barbecued, Mexi can styl e, 93
Corn, gr i l l ed, 81
Corn, skewered beef &, 28
Count ry-styl e spareri bs, easy, 52
Cranberry sal sa, 91
Crusty crossr i b roast , 33
Cucumber-tomato rel i sh, 35
Cumi n-ci nnamon mar i nade, 37
Cur r i ed coconut cream sauce, 84
Cur r i ed pork steak wi th mel on, 44
Curri ed turkey drumsti cks, 76
Cur ry, Hawai i an-styl e, 83
Di jon mari nade, 24
Di l l butter, 25
Di l l ed shr i mp, 49
Di rect -heat barbecui ng, 6
Drumsti cks, curri ed t urkey, 76
Duck
wi th ci trus-chi l e mari nade, 78
smoke-cooki ng, 1 7
whol e wi l d, 78
Easy count ry-styl e spar er i bs 52
Eggpl ant , gr i l l ed, 81
'
Eggpl ant rel i sh, 93
El ect ri c start er, 6
El egant si t-down di nner or twel ve, 88
Faj i tas, 22
Fennel , gri l l ed, 81
Feta cheese spread, 92
F1 est a, Thanksgi vi ng, 89
Fi g & chi cken skewers 70
Fi gs, gri l l ed, 80
'
Fi r e- bui l di ng
f or gr i l l i ng, 5-6
f or smoke-cooki ng, 1 6
f or spi t -roast i ng, 1 3
Fi r e chi mney, 5
Fi r e start er s, 5-6
Fi r e temperature 6
Fi sh & shel l f i sh, S8-65
catfi sh , barbecued, 65
f i sh, Japanese swi mmi ng, 61
fi sh & vegetabl es, l emony skewered, 61
f1 sh 1 n l eaves, 59
fi sh st eaks wi th mustard sauce, gri l l ed, 61
f1 sh w1 th mushrooms, Greek-styl e, 60
sal mon, smoked poached, 59
sal mon f i l l et s, barbecued, 60
sal mon gr i l l di abl e, 60
scal l ops with gi nger- l i me sauce, gr i l l ed, 62
shark & vegetabl es, savory 64
shr i mp, di l l ed, 49
'
shri mp, mi nt-fl avored, 62
shri mp, spi cy mari nated, 62
smoke-cooki ng, 1 7
stnped bass wi th oni on barbecue sauce 65
trout, butterfl i ed, wi th nut butter, 64

t una steaks wi th frui t & teri yaki sauce,
gnl l ed, 64
Fl ank steak, sesame, 21
Fl ank steak & orange sl i ces, 21
Fl ank steak I tal i ano, 21
Fresh her bs, l i ver wi th, 29
Fresh herbs, ski rt steaks wi th, 22
Fresh tomato rel i sh, 86
Fr u1 t & herb-scented l amb 35
Frui t-stuffed l amb shoul der, 36
Fr u1 t s, gri l l ed, 80
Fuel s for cooki ng, 56
Game hens, Rock Corni sh
gr i l l ed bi rds wi t h j al apeno j el l y gl aze. 77
smoke-cooki ng, 1 7
spi t -roast i ng, 1 3
o r squab w1 t h appl e j ui ce, 7 7
Garl i c-orange chi cken, 68
Gar l i c pe
p
per, New York stri p wi t h , 32
G1 nger & l 1 me but t er , 25
Gi nger chi cken quarters, 69
Gi nger-hoi si n bast i ng sauce, 25
Gi nger- l i me sauce, gr i l l ed scal l ops wi t h, 62
G1 ngered pork chops, gr i l l ed, 43
Greek pl atter bur ger, 1 9
Greek shi sh kebab, 38
Greek-styl e fi sh wi th mushrooms, 60
Green butt er, 25
Gr i l l ed bi rds wi t h j al apeno j el l y gl aze, 77
Gnl l ed cheese, 48
Gr i l l ed f i sh steaks wi th mustard sauce 61
Gr i l l ed fr ui t s, 80
'
Gnl l ed gi ngered pork chops, 43
Gnl l ed l amb, sal t- bnned, 36
Gnl l ed l amb l ogs i n tort i l l as, 41
Gr i l l ed pork, sal t- br i ned, 46
Gnl l ed pork & veal kebabs, 92
Gr i l l ed scal l ops wi t h gi nger- l i me sauce, 62
Gnl l ed tuna steaks wi th
f
rui t & t eri yaki sauce,
64
Gr i l l ed veget abl es, 81
Gr i l l i ng techni ques, 5-6
Ground l amb kebabs wi t h pi neappl e, 41
Guacamol e, 86
Ham, sherry-fl avor ed, 56
Hambur ger s. See Burger s
H
ardwoods as cooki ng fuel , 57
Hawai i an-styl e cur ry, 83
Herb butter baste, 25
Her b-mustard chi cken, 69
Her bs, fresh
chi cken wi th bay, squash & tomatoes, 72
l amb chops wi th rosemary, pounded, 37
l i ver wi th , 29
pork chops gr i l l ed wi t h , 43
ski rt steaks wi th , 22
Hi bachi party, Japanese, 88
Honey-wi ne mar i nade, 24
Hot bl ack beans, 86
Hot dog roast, Lat i n Amer i can, 85
Hot dogs, Lat i n Amer i can, 85
Hungry dozen, chi cken for a, 69
I ndi rect-heat barbecui ng, 6
I ndonesi an beef skewers, 27
I ndonesi an chi cken, 68
I ndonesi an pork roast wi th peanut sauce, 46
Jal apeno j el l y gl aze, gr i l l ed bi rds wi th, 77
Jamai can-styl e spar er i bs, 51
Japanese hi bachi party, 88
Japanese swi mmi ng f i sh, 61
Kebabs
l amb, ground, wi th pi neappl e, 41
pl um-sauced l amb, 40
pork & veal , gr i l l ed, 92
Lamb, 34-41. See also Lamb, ground
chops, pi ne nut -st uffed, 38
chops, pounded, wi t h rosemary, 37
chops, shoul der, Port uguese, 37
f r ui t & herb-scented, 35
gr i l l i ng char t , 8-9
kebabs, pl um-sauced, 40
sal t- br i ned gr i l l ed, 36
sandwi ch buffet, Tur ki sh, 35
shoul der, frui t-stuffed, 36
smoke-cooki ng, 17
sosat i es, 38
spi t -roasti ng, 1 3
steaks, l emon, 37
Lamb, ground
gr i l l ed l amb l ogs i n torti l l as, 41
ground l amb kebabs wi th pi neappl e, 41
l amb patti es wi t h mi nt & mel on, 40
l amb pocket bur ger s, 40
Lat i n Ameri can hot dog roast , 85
Lati n Ameri can hot dogs, 85
Leek dressi ng, but t erf l i ed turkey wi th , 75
Leeks, gr i l l ed, 81
Lemon but t er baste, 25
Lemon grass mari nade, 53
Lemon l amb steaks, 37
Lemon mar i nade, 61
Lemon-oregano sauce, 60
Lemony skewered f i sh & vegetabl es. 61
Li me-dressed avocados, 51
Li qui d starter, 5
Li ver wi th fresh her bs, 29
Luau party, mal i hi ni , 83
Mal i hi ni l uau party, 83
Mari nades, 24
appl e j ui ce, 24
chi l e- ci t r us, duck wi t h, 78
cumi n- ci nnamon, 37
Di j on , 24
honey-wi ne. 24
l emon , 61
l emon grass, 53
mustard, 30
papr i ka, 79
pi ckl i ng spi ce, 37
pi neappl e-wi ne, 29
red wi ne, 27
red wi ne, beef t ender l oi n i n, 32
rosemary- ci t r us, 53
sherry-soy, 73
tarragon- Di j on , 79
teri yaki , 24
wi ne-gar l i c, 24
When the coals burn down low, heat and fold corned-beef and cheese
filled tortillas to make Barbecued Burritos (page 93). Complete the help
yourself meal with grilled corn, fresh fruit, and cool drinks.
Mar i nat ed shr i mp, spi cy, 62
Mar mal ade gl aze, 41
Medi t erranean bast i ng sauce, 25
Mel on, curri ed pork st eak wi t h , 44
Mel on, gr i l l ed, 80
Mel on, mi nt &, l amb patt i es wi th , 40
Mel on skewer s. pork &, 53
Menus. See Part i es
Mer i da-st yl e spar er i bs, 51
Mesqui t e, 57
Mexi can pl atter bur ger, 19
Mexi can-st yl e barbecued cor n, 93
Mi ni beef patt i es wi t h horseradi sh sauce, 48
Mi nt- f l avored shr i mp, 62
Mi xed gr i l l , Venet i an, 84
Mushroooms, Greek-styl e f i sh wi th , 60
Mushrooms, gr i l l ed, 81
Mu shu burger s, 56
Mustard but t er, 25
Mustard chi cken, herb-, 69
Mustard cr eam, sausages wi th, 49
Mustard mar i nade, 30
Mustard sauce, gr i l l ed fi sh steaks wi t h , 61
Nectar i nes, gr i l l ed, 80
New York stri p wi t h gar l i c pepper. 32
Nut butter, but t erf l i ed trout wi th , 64
Oni on, Vi et namese skewered pork &, 52
Oni on bar becue sauce, st ri ped bass wi t h, 65
Oni ons
dry, gr i l l ed, 81
green, gr i l l ed, 81
pi ckl ed, 84
steak &, 28
Or ange chi cken, gar l i c- , 68
Orange sl i ces, fl ank steak &, 21
Oranges, gr i l l ed, 80
Or i ent al - st yl e pork t enderl oi ns, 45
Papayas, gr i l l ed, 80
Papr i ka mar i nade, 78
Parsl ey-orange baste, 25
Part i es, 82-93
beach bar becue, 86
burri t o bar becue, 93
el egant si t-down di nner for twel ve, 88
Japanese hi bachi party, 88
Part i es (cont' d. )
Lat i n Ameri can hot dog roast , 85
mal i hi ni l uau party, 83
Thanksgi vi ng fi esta, 89
Venet i an mi xed gr i l l , 84
Yugosl avi an bar becue buffet, 92
Pati o part i es, 82-93
Peach- gl azed chi cken, 67
Peaches, gr i l l ed, 80
Peanut sauce, 27
Peanut sauce. I ndonesi an pork roast wi t h , 46
Pears, gr i l l ed, 80
Pepper st eak, 28
Peppers & pi neappl e, pork wi t h , 53
Pheasant, smoke-cooki ng, 17
Pi ckl ed cabbage, 86
Pi ckl ed oni ons, 84
Pi ckl i ng spi ce mar i nade, 37
Pi ne nut-stuffed l amb chops, 38
Pi neappl e, gr i l l ed, 80
Pi neappl e, ground l amb kebabs wi th, 41
Pi neappl e, pork wi th peppers &, 53
Pi neappl e sl aw, 54
Pi neappl e- wi ne mar i nade, 29
Pl atter bur ger, Greek, 19
Pl atter bur ger, Mexi can , 19
Pl um good spareri bs. 52
Pl um-sauced l amb kebabs, 40
Poached sal mon, smoked, 59
Pocket burgers, l amb, 40
Pol enta, rosemary, 85
Pork, 42-56. See also Pork, ground
appet i zers, Chi nese, 49
butt, Venezuel an, 45
& chi l i chops, pounded, 43
chops, gr i l l ed gi ngered, 43
chops gr i l l ed wi th herbs, 43
gr i l l i ng chart, 9, 1 1
ham, sher ry-fl avored, 56
l eg, barbecued, 44
l oi n, appl e- gl azed, 46
& mel on skewer s, 53
& oni on, Vi etnamese skewered, 52
wi th pepper s & pi neappl e, 53
Port uguese barbecued, 44
roast , I ndonesi an, wi th peanut sauce, 46
sal t - br i ned gr i l l ed, 46
sausage & red bel l pepper l oaf, 54
sausage burgers I t al i ano, 56
sausages wi th mustard cream, 49
& sl aw sandwi ches, teri yaki , 54
Index 95
e
,/
..
"

,
_
f: q "

,
"
o r
_
0
"
q<. o <:
"
Pork (cont' d. )
s<
,"
smoke-cooki ng, 17
"
.
"
spar er i bs
" easy country-styl e, 52
,
"
Jamai can-styl e, 51
.
"
Mer i da-styl e, 51
" pl um good, 52
spi t- roast i ng, 13
steak, cur r i ed, wi th mel on, 44
tenderl oi ns, Ori ental -styl e, 45
tenderl oi ns. spi cy, 45
& veal kebabs, gr i l l ed, 92
Pork, ground
mu shu burgers, 56
Port uguese barbecued pork, 44
Port uguese l amb shoul der chops, 37
Potatoes, gr i l l ed, 81
Potatoes, gr i l l ed, chi cken wi ngs wi th , 70
Poul t ry, 66-79. See a/so Chi cken; Duck;
Game Hens; Quai l ; Squab; Turkey
gr i l l i ng chart, 12
smoke-cooki ng, 17
spi t - roast i ng, 13
Pounded l amb chops wi th rosemary, 37
Pounded pork & chi l i chops, 43
Pounded veal chops, 29
Pr i me rib bones, barbecued, 30
Propane starter, 6
Quai l
gri l l ed bi rds wi th j al apeno j el l y gl aze, 77
gr i l l i ng, 12
smoke-cooki ng, 17
Rabbi t , barbecued, 78
Radi cchi o, gr i l l ed, 81
Red bel l pepper & sausage loaf, 54
Red wi ne mari nade, 27
Rel i shes
cabbage, pi ckl ed, 86
cranberry sal sa, 91
cucumber-tomato, 35
eggpl ant, 93
guacamol e, 86
oni ons, pi ckl ed, 84
tomato, fresh, 86
tomato- chi l e, 92
Ri ppl e-skewered steak, 27
Roast, crusty crossr i b, 33
Roast, savory chuck, 32
Roast, sesame beef, 33
Roast chi cken. ci l antro & sake, 68
Rock Corni sh game hens. See Game hens
Rosemary-ci trus mari nade, 53
Rosemary pol ent a, 85
Sal mon, smoked poached, 59
Sal mon f i l l ets, barbecued, 60
Sal mon gr i l l di abl e, 60
Sal sa, cranberry, 91
Sal sa, pi neappl e, 67
Sal sa fresca, 22
Sal t -bri ned gr i l l ed l amb, 36
Sal t -bri ned gr i l l ed pork, 46
Sandwi ches
burri tos, barbecued, 93
faj i tas, 22
Greek pl atter burger, 19
l amb l ogs i n torti l l as, gr i l l ed, 41
l amb pocket burgers, 40
Lati n Ameri can hot dogs, 85
Lebanese hamburgers, 20
Mexi can pl atter burger, 19
mu shu burgers, 56
red bel l pepper & sausage l oaf, 54
sausage burgers I t al i ano, 56
soy- di pped hamburgers, 20
taco burgers, 20
teri yaki pork & sl aw sandwi ches, 54
Turki sh l amb sandwi ch buffet , 35
Santa Fe short r i bs, 30
Sauces & bastes, 24-25
al l - purpose barbecue sauce, 70
beef barbecue sauce, 24
curri ed coconut cream sauce, 84
gi nger -hoi si n bast i ng sauce, 25
gi nger - l i me sauce, 62
herb butter baste, 25
l emon butter bast e. 25
96 Index
Sauces & bastes (cont' d. )
l emon-oregano sauce, 60
Medi terranean bast i ng sauce, 25
parsl ey-orange baste, 25
peanut sauce, 27
teri yaki sauce, 64, 70
Thai sauce, 77
yogurt sauce, 20
yogurt - mi nt sauce, 35
Sausage bu rgers I t al i ano, 56
Sausage l oaf, red bel l pepper &, 54
Sausages wi th mustard cr eam, 49
Savory chuck roast , 32
Savory shark & vegetabl es, 64
Stuff i ng , chori zo, 91
Stuff i ng, spi nach, 88
Sweet potatoes, gr i l l ed, 81
Swi mmi ng f i sh, Japanese, 61
Taco burger s, 20
Tandoori chi cken, 72
Tanger i nes, gr i l l ed, 80
Tarragon-Di j on mari nade, 78
Scal l ops, gr i l l ed, wi th gi nger - l i me sauce, 62
Sesame beef roast, 33
Tender l oi n, beef, i n red wi ne mar i nade, 32
Tenderl oi n, beef, spi nach-stuf f ed, 88
Tender l oi ns, pork, Ori ental -styl e, 45
Tender l oi ns, por k, spi cy, 45
Teri yaki mar i nade, 24
Teri yaki pork & sl aw sandwi ches, 54
Teri yaki sauce, 64, 70 Sesame butter. 25
Sesame f l ank steak, 21
Shark & vegetabl es, savory, 64
Shel l f i sh. See Fi sh & shel l f i sh
Sherry-fl avored ham, 56
Sher ry-soy mar i nade, 73
Shi sh kebab, Greek, 38
Short r i bs, Asi an, 30
Short r i bs, Santa Fe, 30
Shr i mp, di l l ed, 49
Shr i mp, mi nt-f l avored, 62
Shr i mp, spi cy mar i nat ed, 62
Si t-down di nner for twel ve, el egant , 88
Skewered beef & corn, 28
Ski rt steaks wi th fresh her bs, 22
Sl aw, pi neappl e, 54
Smoke-cooki ng, 14, 16-17
Smoked poached sal mon, 59
Sol i d start er, 5
Sosat i es, l amb, 38
Soy- di pped hambur ger s, 20
Sparer i bs, easy count ry-styl e, 52
Spar er i bs, Jamai can-styl e, 51
Sparer i bs, Mer i da-styl e, 51
Sparer i bs, pl um good, 52
Spi cy mar i nated shr i mp, 62
Spi cy pork t ender l oi ns, 45
Spi nach-st uffed beef t ender l oi n, 88
Spi nach stuffi ng, 88
Spi t - roast i ng, 13
Squab
Bangkok-styl e bar becued bi r ds, 76
or game hens wi th appl e j ui ce, 77
gr i l l i ng, 12
smoke-cooki ng, 17
Thai sauce, 77
Thanksgi vi ng fi esta, 89
Tomato- chi l e rel i sh, 92
Tomato rel i sh, fresh, 86
Tomatoes, gr i l l ed, 81
Tomatoes, squash & bay, chi cken wi t h, 72
Tort i l l as, gr i l l ed l amb l og i n, 41
Trout , butterf l i ed, wi th nut but t er, 64
Tuna steaks wi th frui t & t eri yaki sauce, gri l l ed,
64
Turkey
barbecued, 73
butterf l i ed, wi t h l eek dressi ng, 75
drumst i cks, cur r i ed, 76
gr i l l i ng char t , 12
l oco, 91
skewered, 76
smoke-cooki ng, 1 7
spi t - roasti ng, 1 3
steaks wi t h cashew butt er, 75
Turki sh l amb sandwi ch buffet , 35
Veal chops, pounded, 29
Veal gr i l l i ng chart, 1 1
Veal kebabs, pork &, gri l l ed, 92
Vegetabl e bundl es, chi cken &, 72
Vegetabl es, gr i l l ed, 81
Veget abl es, l emony skewered f i sh &, 61
Vegetabl es, savory shark &, 64
Vegetabl es, yaki t ori chi cken &, 73
Venet i an mi xed gr i l l , 84
Venezuel an pork butt , 45
Vi etnamese skewered pork & oni on, 52
Squash, bay & tomatoes, chi cken wi t h, 72
Squash, summer, gr i l l ed, 81
Steak, beef
f l ank, & orange sl i ces, 21
f l ank, I t al i ano, 21
f l ank, sesame, 21
& oni ons, 28
pepper, 28
r i ppl e-skewered, 27
ski rt , wi th fresh her bs, 22
Steak, pork, curri ed, wi th mel on, 44
Steaks, l emon l amb, 37
Whol e wi l d duck, 78
Wi l d duck, whol e, 78
Wi ne- gar l i c mar i nade, 24
Woods as cooki ng f uel , 57
Woods for smoke-cooki ng, 14
Yaki tori , 49, 89
Steaks, turkey, wi th cashew butter, 75
Stri ped bass wi th oni on barbecue sauce, 65
Stuffed chi l es, 91
Yaki tori chi cken & vegetabl es, 73
Yams, gr i l l ed, 81
Yogurt sauce, 20
Yogurt - mi nt sauce, 35
Yugosl avi an barbecue buffet, 92
To Change
ounces (oz. )
pounds (lbs.)
teaspoons
tablespoons
flui d ounces (fl. oz. )
cups
pi nts ( pt . )
quarts ( qt .)
gallons ( gal . )
Fahrenhei t
t emperat ure (F)
Metrc Conversion Table
To
grams ( g)
ki lograms ( kg)
mi lli l i t ers 1 ml)
mi lli l i ters ml)
mi l li l i t ers ml)
li ters ( I )
liters ( I )
li ters ( I )
l i ters ( I )
Celsi us
t emperature (0C)
Multiply by
28
0.45
5
15
30
0. 24
0.47
0. 95
3. 8
5/9 after
subtract i ng 32
Hot off the Grill . . .
C
elebrate summer with a poolside picnic of fresh corn, hand
cranked ice cream and-best of all-
C
hicken for a Hungry Dozen
(page 69).
SUNSET PUBLISHING CORPORATION
MENLO PARK, CALIFORNIA 94025
Publ ishers of Sunset Books for Bui l di ng, Gardeni ng, Cooki ng, Hobbi es, and Travel
Treat yoursel :o superb barbecued
flavors; our recipes impart the unique
qual ities of the grill to meats, poultry,
seafood, vegetables, and even fruit
Learn about today's equipment,
techniques, and aromatic woods
i ncl udi ng mesquite
Grill your way to savory success, usi ng our
easy-to-follow charts (see pages 8-1 7)
Feast on color photographs that
showcase exciti ng party ideas as wel l as
casual fami ly meals
MORE COOl< BOOKS FROM
Appetizers
Best of Sunset
Breads
Canni ng [ Preservi ng
Casserole Cook Book
Chi nese Cook Book
Cookies
Cooki ng for Two
Easy Basi cs for Good
Cooki ng
Fresh Ways with Chi cken
Fresh Ways wi th Salads
Fresh Ways with Pasta
Get-Away Gourmet
Cood Cook's Handbook
Light Cui si ne
Low Cholesterol Cook
Book
Mexi can Cook Book
Mi crowave Cook Book
Pies [ Pastries
Potl uck Cook Book
Qui ck Cui si ne
Qui ck Meal s with Fresh
Foods
Seafood Cook Book
Southwest Cook Book
Vegetari an Favorites
$7 . 95 U . S .
$1 0 . 95 C A N A D A
I SBN 0-376-02080-6
I l I
0 70661 02080 8

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