Grilling And Barbecue Recipes

Halved and cored pears can be briefly grilled and stuffed with any number of fillings, such as sweetened mascarpone. Pears and blue cheese have a particular affinity for each other, so we drizzle these grilled Boscs with Frangelico-scented warm Stilton. Serve this as a first course or dessert. It’s excellent with port.

TIMING
Prep: 5 minutes
Grill: 10 minutes.

BBQ TOOLS AND EQUIPMENT
- Long-handled tongs.

TIPS
- Core the pears with the small side of a melon baller.

THE GRILL
Gas: Direct heat, medium-low (300°F)
Clean, oiled grate
Charcoal:
Direct heat, medium ash
12-by-12-inch medium charcoal bed (about 3 dozen coals)
Clean, oiled grate on middle setting
Wood:
Direct heat, medium ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set 4 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
1 tablespoon butter
1 tablespoon Frangelico or amaretto
1½ teaspoons sugar
8 ounces Stilton or other crumbly blue cheese
Oil for coating grill grate
4 just-ripe Bosc pears, halved lengthwise and cored
1 tablespoon vegetable oil.

DIRECTIONS
1. Heat the grill as directed.
2. Heat the butter, Frangelico, and sugar in a microwave or small saucepan over medium heat until melted (15 to 30 seconds in the microwave). Remove from the heat and stir in the Stilton until just beginning to melt. Heat briefly if necessary to break up the Stilton.
3. Brush the grill grate and coat it with oil. Coat the pears all over with the 1 tablespoon oil, then put them cut-side down on the grill. Cover and cook until tender and nicely grill-marked, about 5 minutes per side.
4. Remove the pears to plates, cut-sides up. Drizzle with the Stilton mixture and serve.

Here’s a pyromaniac’s version of poached pears. The whole, peeled fruit is cooked via indirect heat on the grill and frequently basted with sugar syrup to soften and sweeten the flesh. Drizzled with a buttered balsamic reduction sauce, the pears make a delightful fall dessert.

TIMING
Prep: 15 minutes
Grill: 30 to 40 minutes.

GRILL TOOLS AND EQUIPMENT
- Small disposable aluminum foil pan
- Long-handled tongs
- Long-handled basting brush
- Long-handled spatula.

TIP
- For a kiss of smoke in the pears, soak 1 cup apple or cherry wood chips or chunks in water for 30 minutes. (Hickory would be too harsh here.) Toss the chips on the coals and, when you see smoke, add the pan of pears to the grill. If using gas, put the chips in a smoker box or in a perforated foil packet directly over one of the heated burners.

GETTING CREATIVE
- To make Maple Grill-Roasted Pears, replace the water and sugar with 1 cup pure maple syrup (pancake syrup will be too thick). Mix the maple syrup with the vanilla extract and brush onto the pears as directed. Omit the balsamic vinegar sauce. Serve with any remaining maple syrup and vanilla ice cream.

PEAR VARIETIES
Pears are so soft that most varieties never make it to market. But a few common types are firm enough to be grilled. These include Bosc, Forelle, and Winter Nelis. Boscs have a golden or light brown skin with firm yet tender white flesh. Forelles are red-skinned and speckled with firm, grainy flesh. Winter Nelis pears are smaller and rounded, with green or red skin, but their firm flesh still makes them suitable for the grill. We call for Bosc pears here because they are widely available, but beautiful red Forelles are even better, especially for Grilled Pears Drizzled with Melted Stilton.

THE GRILL
Gas:
Indirect heat, medium (350°F)
3- or 4-burner grill-middle burner(s) off
2-burner grill–1 side off
Clean, oiled grate
Charcoal:
Indirect heat, medium ash
Split charcoal bed (about 2 dozen coals per side)
20 replacement coals
Clean, oiled grate on medium setting.

INGREDIENTS (MAKES 4 SERVINGS)
1 cup water plus hot water for the foil pan
½ cup plus 1 teaspoon sugar
½ teaspoon vanilla extract
4 just-ripe Bosc pears
Juice of ½ lemon
¼ cup best-quality balsamic vinegar
1 tablespoon butter
Pinch of grated nutmeg.

DIRECTIONS
1. Heat the grill as directed.
2. Put the 1 cup water and the ½ cup sugar in a small saucepan. Heat over medium heat, stirring once or twice, until the sugar dissolves, 3 to 5 minutes. Remove from the heat, stir in the vanilla, and let cool.
3. Peel the pears, but leave the stems intact. Cut a small slice from the bottom of each pear to make them stand upright. Cut out the core from the bottom of each pear, using a small, thin knife or the small side of a melon baller. Immediately brush the pears all over with the lemon juice, including the cavity.
4. Put the pears upright in a disposable aluminum pan large enough to hold them, and pour in enough hot water to just cover the bottom. Put the pan on the grill away from the heat, cover the grill, and cook until the pears are tender, 30 to 40 minutes. As they cook, baste the pears frequently with the sugar syrup, using tongs to steady them as you baste. If your grill has a temperature gauge, it should stay at around 350°F.
5. Meanwhile, put the balsamic vinegar and 1 teaspoon sugar in a small saucepan (on your grill’s side burner if it has one). Bring to a boil over medium heat and cook until the liquid reduces to about 2 tablespoons. Stir in the butter and nutmeg. Remove from the heat.
6. Remove the pears to plates with tongs and a spatula. Drizzle with the balsamic sauce and serve.

Figs are more than 55% sugar. On the grill, that sugar caramelizes and creates complex flavors that complement a fig’s natural floral aromas. We stuff the figs with a Greek mixture of feta cheese, honey, and oregano to heighten the flavors.

TIMING
Prep: 15 minutes (plus 5 minutes for glaze)
Grill: 5 to 8 minutes.

GRILL TOOLS AND EQUIPMENT
- 6 skewers (soaked in water for 20 minutes if bamboo)
- Long-handled tongs.

GETTING CREATIVE
- For a touch of anise flavor, add 1/4 teaspoon pure anise extract to the feta stuffing.

TIP
- To make these with dried figs, put the figs in a heatproof bowl, cover with boiling water, and soak until plump, 10 to 15 minutes. Proceed with the recipe. The figs will still be good, just not as good as fresh figs.

BUYING FIGS
Fresh figs are a fixture of Mediterranean culture. They come to American markets throughout the summer and fall. Among the hundreds of varieties, you’ll find fig colors ranging from minty green to sunny yellow to dark purple. Inside, the soft, sweet flesh is usually pink or purple. Look for plump, unblemished fruits that barely yield to gentle pressure. Some of the more popular varieties include Mission, Kadota, Smyrna (from Turkey), Calimyrna (from California), Brown Turkey, Celeste, and Magnolia. Any variety can be grilled.

THE GRILL
Gas: Direct heat, medium-low (300°F)
Clean, oiled grate on lowest setting
Charcoal:
Direct heat, medium-light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, medium-light ash
12-by-12-inch bed, 2 inches deep
Clean, oiled grate set 5 inches above the fire.

INGREDIENTS (MAKES 6 SERVINGS)
18 large, fresh figs, stems trimmed
3 ounces feta cheese (about ¾ cup crumbled), at room temperature
1 tablespoon honey
1 teaspoon finely chopped fresh oregano leaves
1 tablespoon olive oil
Oil for coating grill grate
3 tablespoons Orange Honey-Butter Glaze.

DIRECTIONS
1. Heat the grill as directed.
2. Cut a narrow pocket into the blossom (bottom) end of each fig. Stick your pinky finger into the pocket and use it to press indentations into both sides of the pocket, creating a small cavity in the center of each fig.
3. Purée the feta, honey, oregano, and olive oil in a small food processor. The mixture will be thick. Alternatively, mash the cheese vigorously with a fork, then mix in the remaining ingredients.
4. Using a small spoon and your fingertips, stuff about 1 teaspoon of the feta mixture into each fig cavity. Or pipe the mixture from a pastry bag into the fig cavities. Gently squeeze the blossom ends together to enclose the filling.
5. Skewer 3 figs crosswise on each skewer (the stem end should be perpendicular to the skewer).
6. Brush the grill grate and coat it with oil. Put the fig skewers on the grill and cook until nicely grill-marked, turning once or twice, 5 to 8 minutes total.
7. Brush with the honey-butter glaze, if using.

Unripe green plantains are starchy and firm. They’re often thinly sliced into strips and fried to make snacks somewhat like long potato chips. Fully ripe black plantains are altogether different-sweeter, softer, and a little closer to bananas than potatoes in texture. Grilling them caramelizes the sugars in the fruit. Be sure to use plantains with skins that are completely black all over.

TIMING
Prep: 5 minutes (plus 5 minutes for glaze)
Grill: 10 to 15 minutes.

BBQ TOOLS AND EQUIPMENT
- Long-handled spatula.

TIP
- To ripen green plantains, put them in a paper bag, close the bag, and let stand until black all over, at least overnight and probably longer.

THE GRILL
Gas: Direct heat, medium-high (400° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
4 ripe black plantains, unpeeled
Oil for coating grill grate
½ cup Orange-Espresso Glaze, made without the salt.

DIRECTIONS
1. Heat the grill as directed.
2. Cut the plantains on the diagonal into 2- to 3-inch pieces. Cut off the ends from the end pieces.
3. Brush the grill grate and coat it with oil. Put the plantain pieces on the grill, cover, and cook, turning often, until the skins are blackened all over and the flesh feels very soft when pressed, 10 to 15 minutes. If your grill has a temperature gauge, it should stay at around 450°F.
4. Remove the plantain pieces to serving plates. Slit the tops of the skins and peel back to expose the flesh. Brush the hot flesh generously with the glaze and serve.

This is really why we make Grilled Mocha Bananas. Sure, the grilled bananas and mocha dulce de leche are great on their own. But they’re over the top in this banana split. Each serving gets three scoops of ice cream, a grilled mocha banana, a few generous ribbons of mocha dulce de leche and chocolate sauce, a dollop of fresh whipped cream, and a maraschino cherry. It’s our grill-marked version of a time-honored American indulgence.

TIMING
Prep: 5 minutes plus 45 minutes for Mocha Bananas
Grill: 10 to 15 minutes.

BBQ TOOLS AND EQUIPMENT
- Large cast-iron skillet or heavy-duty roasting pan
- Heat-resistant silicone scraper
- Long-handled tongs.

SHORTCUT
- For simpler grilled banana splits, grill the bananas as directed in the Grilled Mocha Bananas recipe, but omit the topping and the dulce de leche. Proceed as directed.

THE GRILL
Gas: Direct heat, medium (350°F)
Clean, oiled grate on lowest setting
Charcoal:
Direct heat, medium ash
12-by-12-inch medium charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, medium ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set 4 inches above the fire.

INGREDIENTS (MAKES 4 LARGE SERVINGS)
For the chocolate sauce:
½ cup half-and-half
2 tablespoons light brown sugar
1 tablespoon light corn syrup
1 tablespoon butter
4 ounces bittersweet or semisweet chocolate, finely chopped
1 tablespoon rum or 1 teaspoon vanilla extract Grilled Mocha Bananas
For the whipped cream and ice cream:
½ pint (1 cup) heavy cream
2 tablespoons sugar
1 tablespoon rum, or 1 teaspoon vanilla extract
½ pint vanilla ice cream
½ pint chocolate ice cream
½ pint strawberry ice cream
4 maraschino cherries

DIRECTIONS
1. For the chocolate sauce, put the half-and-half, brown sugar, corn syrup, and butter in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly. Remove from the heat and stir in the chocolate and rum. Cover and keep warm. Or cool, cover, and refrigerate for up to 1 week. Reheat over low heat until warm. If the sauce is too thick, stir in 1 teaspoon of water at a time until it thins.
2. Heat the grill as directed. Chill a medium bowl and a whisk or beaters for the whipped cream.
3. Prepare the Grilled Mocha Bananas.
4. For the whipped cream and ice cream: Pour the cream into the chilled bowl and whisk vigorously or beat with an electric mixer on medium speed until the cream barely forms soft peaks when the whisk or beaters are lifted. Whisk or beat in the sugar and rum.
5. To assemble the banana splits, mound a scoop (about ¼ cup) of vanilla, a scoop of chocolate, and a scoop of strawberry ice cream in the center of each of 4 shallow dessert bowls, preferably ovalshaped. Loosen the grilled banana halves from their skins and slide 2 of each, cut-side up, into the bowls, with one on each side of the ice cream.
6. Drizzle generously with the chocolate sauce and dulce de leche from the mocha bananas. Dollop generously with the whipped cream, and top each serving with a maraschino cherry.

We love combining the dark flavors of the tropics: coffee and chocolate. Put that combination over a tropical fruit like bananas, and it’s near nirvana. We’ve gilded the lily with mocha dulce de leche, but we didn’t think you’d mind. Serve these richly spiced bananas with ice cream or pound cake. Or use them to make a tropical Grilled Banana Split.

TIMING
Prep: 20 minutes
Grill: 25 to 30 minutes.

BBQ TOOLS AND EQUIPMENT
- Large cast-iron skillet or heavy-duty roasting pan
- Heat-resistant silicone scraper
- Long-handled tongs.

TIP
- Serve the bananas cut-side up in the skins, if you like. Or loosen the bananas from the skins and then scrape them onto a plate, cut-side up.

THE GRILL
Gas: Direct heat, medium (350°F)
Clean, oiled grate on lowest setting
Charcoal:
Direct heat, medium ash
12-by-12-inch medium charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, medium ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set 4 inches above the fire.

INGREDIENTS (MAKES 8 SMALL SERVINGS)
1 can (about 14 ounces) sweetened condensed milk
4 to 5 tablespoons brewed coffee
1/4 teaspoon baking soda
1 ounce bittersweet chocolate, broken into pieces
4 large, just-ripe bananas
2 teaspoons brown sugar
1 teaspoon finely ground espresso beans
1 teaspoon unsweetened cocoa powder
¼ teaspoon ground cinnamon
Oil for coating grill grate.

DIRECTIONS
1. Heat the grill as directed.
2. Mix the condensed milk and 2 tablespoons of the brewed coffee in a large cast-iron skillet or heavy-duty roasting pan until combined. Put the pan on the grill away from the direct heat, cover, and cook until the mixture boils, 8 to 10 minutes. Scrape the pan, especially the bottom, and stir the mixture with the scraper. Cover the grill and cook the dulce de leche until the mixture becomes thick and creamy, like pudding, about 15 minutes more, scraping every 5 minutes to make sure the bottom doesn’t overcook.
3. Remove from the heat and stir in the baking soda. The mixture will bubble up; stir until the bubbles subside. Pass through a strainer into a bowl, and stir in 2 tablespoons of the remaining brewed coffee and all of the chocolate. When the chocolate has melted, stir the dulce de leche until smooth. If the mixture is too thick, stir in another tablespoon or so of coffee. Set aside until ready to serve.
4. Meanwhile, cut the bananas in half lengthwise through the peel, following the arc of the curve, so that when they are cut they will lie flat on the grill.
5. Mix the brown sugar, espresso, cocoa powder, and cinnamon in a small bowl. Sprinkle over the cut sides of the bananas, pressing the mixture in gently with your fingertips.
6. Brush the grill grate and coat it with oil. Put the bananas cut-side down on the grill and cook until nicely grill-marked, 3 to 4 minutes.

Give this dish a try on a whimsical summer morning. Grilled bananas and mangoes make a great accompaniment to waffles. The dish is meant to be easy, so we use prepared waffles. Any prepared waffles will do, but we prefer thick, square Belgian waffles. Grill the waffles until they are lightly toasted and grillmarked but not charred. If you don’t have a sweet tooth in the morning, serve the waffles for dessert after dinner.

TIMING
Prep: 15 minutes
Grill: 10 minutes.

BBQ TOOLS AND EQUIPMENT
- Long-handled tongs.

GETTING CREATIVE
- Try this recipe with French toast or croissants.

THE GRILL
Gas: Direct heat, medium (350°F)
Clean, oiled grate on lowest setting
Charcoal:
Direct heat, medium ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, medium ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set 4 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
4 bananas
1 mango
1 tablespoon brown sugar
½ teaspoon ground cinnamon
Oil for coating grill grate
16 strawberries, hulled and quartered
8 prepared waffles
1 cup (½ pint) heavy cream
¼ cup maple syrup, plus more for serving
2 teaspoons vanilla extract.

DIRECTIONS
1. Heat the grill as directed.
2. Chill a medium bowl and a whisk or beaters for the whipped cream.
3. Cut the bananas in half lengthwise through the peel, following the arc of the curve, so that when they are cut the bananas will lie flat on the grill.
4. Stand the mango on its thick end and cut the sides off the center pit, curving the knife around the pit. Peel each half with a paring knife, then slice lengthwise into ½-inch-thick slices.
5. Mix the brown sugar and cinnamon in a small bowl, then sprinkle over the cut sides of the banana and mango.
6. Brush the grill grate and coat it with oil. Put the bananas cut-side down on the grill and cook until nicely grill-marked, 3 to 4 minutes. Grill the mango until nicely grill-marked, 2 to 3 minutes per side. Remove from the grill and cut into bite-size pieces.
7. Grill the waffles until toasted and heated through, about 3 minutes per side.
8. Pour the cream into the chilled bowl and whisk vigorously or beat with an electric mixer on medium speed until the cream forms soft peaks when the whisk or beaters are lifted. Whisk or beat in the maple syrup and vanilla.
9. Arrange the waffles on a platter, with the grilled fruit and strawberries and maple whipped cream in small bowls. Allow guests to top their waffles with fruit, whipped cream, and additional maple syrup

We wondered whether you could caramelize onions on the grill. The answer: You can. While we normally prefer not to grill in foil packets, the foil is a necessity for this recipe. It traps the juices and keeps the onions moist. First we grill slices of onion to lightly char them. Then we break the charred onions into rings and sprinkle them with salt and sugar to help draw out the moisture. When wrapped in foil and returned to the grill, the onions soften in texture and deepen in sweetness. Serve them as a side dish or in a sandwich.

TIMING
Prep: 5 minutes
Grill: About 20 minutes.

BBQ TOOLS AND EQUIPMENT
- Skewers (soaked in water for 1 hour, if bamboo)
- Aluminum foil
- Long-handled tongs
- Heat-resistant grill gloves.

GETTING CREATIVE
- Add a splash of balsamic vinegar to the foil packet before sealing and finishing grilling.
- Replace the Vidalia with any sweet onion, such as Maui, Walla Walla, or Texas sweet onions.

TIPS
- When skewering the onion rounds, push the skewer across the grain of the rings to make sure the rounds will hold together on the grill.
- To keep the onions flat on the grill, put the skewers directly on the grill rather than hanging off the edge. Wear heat-proof gloves when turning the skewers.

THE GRILL
Gas: Direct heat, medium-high (400° to 450°F)
Clean, oiled grate on lowest setting
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals) with high- and low-heat areas
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed with a 3- to 4-inch-deep area for high heat and a 2-inch area for low heat
Clean, oiled grate set 3 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS – ABOUT 1 CUP)
1 large Vidalia onion (about 1½ pounds)
No-stick spray oil or olive oil
Oil for coating grill grate
½ teaspoon kosher salt
½ teaspoon sugar.

DIRECTIONS
1. Heat the grill as directed.
2. Slice the onion into rounds about ¼ inch thick. Skewer the rounds through the side so that they will lie flat on the grill. Generously coat them all over with oil.
3. Brush the grill grate and coat it with oil. Put the onion rounds on the grill directly over medium-high heat until nicely grill-marked, 2 to 4 minutes per side. Rotate the onions 45 degrees halfway through the cooking on each side to create crosshatch marks and more even browning.
4. Put the browned rounds on one side of a large piece of foil. Cut each round in half crosswise, if you like. Break the onions into rings with tongs and arrange in a single layer. Sprinkle all over with the salt and sugar, and spray or drizzle with a bit more oil. Fold the foil over the onions and crimp to seal. Reduce the heat to medium-low (on a gas grill) or put the foil over the medium-low-heat area (on a charcoal or wood grill). Cover and grill until the onions are very soft, 10 to 15 minutes, turning the sealed packet once or twice. Let rest, wrapped in foil, for 5 minutes before using.

Few vegetables benefit from a sojourn on the grill as much as onions. Fire caramelizes an onion’s ample sugars and concentrates its flavor. All the while, the onion’s juices percolate deep inside, helping its crispy sections soften and its drier sections crisp. We recommend you use small cipolline onions (also spelled cipollini), which have an assertive flavor and lots of sugar. Most important, they’re small enough to grill whole. Cipolline are increasingly available, although you may have to search. If you can’t find them, any small onion will do. Or you could use small Vidalia and/or red onions, peeled and halved before grilling.

TIMING
Prep: 10 minutes
Grill: About 18 minutes

BBQ TOOLS AND EQUIPMENT
- Long-handled tongs

THE GRILL
Gas: Direct heat, medium (350°F)
Clean, oiled grate
Charcoal:
Direct heat, medium ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, medium ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set 4 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
8 cipolline onions, about 3 ounces each
2 tablespoons extra-virgin olive oil
¼ teaspoon kosher salt, plus more to taste
¼ teaspoon ground black pepper, plus more to taste
1 ounce Gorgonzola cheese
2 tablespoons coarsely chopped fresh flat-leaf parsley
1 clove garlic, minced
Oil for coating grill grate.

DIRECTIONS
1. Heat the grill as directed.
2. Trim the ends from the onions and peel. Coat with 1 table-spoon of the olive oil and season with the salt and pepper.
3. Crumble the Gorgonzola with your fingers into a small bowl. Toss with the remaining 1 tablespoon olive oil, the parsley, the garlic, and salt and pepper to taste.
4. Brush the grill grate and coat it with oil. Put the onions on the grill. Cover and cook until the onions are charred in spots and tender but not soft, about 18 minutes, turning halfway through. If your grill has a temperature gauge, it should stay at around 375°F.
5. Put the grilled onions in a serving bowl and scatter the Gorgonzola mixture over the top.