Archive for November, 2011

Mustard-Glazed Planked Salmon With Horseradish-Dill Sauce - BBQ And Grilling Recipes

We like to grill salmon fillets on wood planks to enhance the woodsy aromas and to avoid problems with the skin sticking to the grill grate. Honey mustard creates a subtly sweet glaze on these light and summery fillets. A creamy dill sauce cools and balances the flavors. If you can, buy wild Alaskan salmon in season from May to September. It has a more complex flavor than most farmed salmon.

TIMING
Soak wood chips: 1 to 2 hours
Prep: 10 minutes
Grill: 10 to 15 minutes.

BBQ TOOLS AND EQUIPMENT
– Wide, long-handled spatula or heat-resistant grill gloves
– 1 cedar or alder plank, about 6 by 12 by ¼ inches.

TIPS
– Look for cedar planks in well-stocked supermarkets and gourmet kitchen shops. You could also use untreated cedar shingles from a home center or lumberyard. Just be sure that the wood is untreated.
– We like to use skin-on fillets for flavor, but skinless fillets work just fine. Oil the bottom of skinless fillets before laying them on the plank.
– Be sure all the bones are removed from the fillet before grilling. Run your fingers down the flesh in both directions, feeling for tiny bones and pulling them out with needle-nose pliers or tweezers.
– If using 1½ pounds of salmon steaks instead of a fillet, skip the cedar plank. Brush the steaks all over with the mustard glaze and grill on the oiled grill grate for 4 to 5 minutes per side.

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)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set 3 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
1 salmon fillet (about 1½ pounds), bones removed
2 tablespoons honey mustard
1 tablespoon olive oil
2 tablespoons minced fresh dill
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup sour cream
½ cup plain yogurt
1 large scallion, roots trimmed, finely chopped
1 tablespoon prepared horseradish
4 lemon wedges.

DIRECTIONS
1. Soak the wood plank in cold water for 1 to 2 hours.
2. Heat the grill as directed. Remove the wood plank from the water and lay the fillet on it, skin-side down.
3. In a small bowl, combine the mustard, olive oil, 1 tablespoon of the dill, ¼ teaspoon of the salt, and 1/4 teaspoon of the pepper. Brush over the top side of the salmon.
4. Put the planked fish on the grill, cover, and cook until the fish is just a bit filmy and moist in the center, 10 to 15 minutes. Lift the plank from the grill, using a wide spatula or grill gloves. Avoid overcooking, as the fish will continue to cook slightly once removed from the grill.
5. In a medium bowl, combine the sour cream, yogurt, scallion, horseradish, and the remaining 1 tablespoon dill, ¼ teaspoon salt, and 1/4 teaspoon pepper.
6. Cut the fish crosswise into 4 pieces and present the fish on the plank with the dill sauce on the side and lemon wedges for squeezing.

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We love the gorgeous orange-pink color of salmon. Why not enhance it with the golden glow and rich aromas of saffron? The juice and zest of oranges, limes, and lemons add even more flavor to the marinade. A simple drizzle of basil oil nicely finishes these salmon steaks. Aside from the marinating time, these salmon steaks can be prepped and grilled in about 20 minutes.

TIMING
Prep: 10 minutes (plus 5 minutes for marinade)
Marinate: 1 to 2 hours
Grill: 8 to 10 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled spatula.

GETTING CREATIVE
– To make Roasted Garlic Basil Oil, purée ¼ cup roasted garlic along with the basil and oil. Continue as directed, but use the oil within 2 days.

TIP
– If using 1½ pounds of salmon fillet instead of steaks, marinate as directed and then grill in a fish basket.

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)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set 3 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
1 cup Saffron-Citrus Marinade
4 salmon steaks, about 6 ounces each
½ cup olive oil
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup packed fresh basil leaves
Oil for coating grill grate
4 lemon wedges.

DIRECTIONS
1. Put the marinade and salmon in a large zipper-lock bag. Press the air out of the bag, seal, and refrigerate for 1 to 2 hours.
2. Remove the fish from the marinade and discard the marinade. Rub with 2 tablespoons of the olive oil and sprinkle with the salt and pepper. Let the fish rest at room temperature before grilling, about 20 minutes.
3. Heat the grill as directed.
4. Purée the basil and remaining olive oil in a blender or small food processor. Scrape into a small saucepan and bring to a simmer over medium-high heat. Simmer for 2 to 3 minutes, then pass through a fine strainer into a heatproof bowl or jar and let cool. (The basil oil can be kept covered in a cool, dark place for 4 to 5 days).
5. Brush the grill grate and coat it with oil. Put the fish on the grill, cover, and cook until it is just a bit filmy and moist in the center, 4 to 5 minutes per side. Avoid overcooking, as the fish will continue to cook slightly once removed from the grill.
6. Served drizzled with the basil oil, and pass the lemon wedges for squeezing.

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In the previous recipe, we brine duck breasts to add flavor and moisture. Here, we simply rub the meat with Asian spices and serve it with a thick sauce made from plum preserves, fresh ginger, soy sauce, and tamarind paste. See the introduction to the previous recipe for information on using duck breasts.

TIMING
Prep: 5 minutes (plus 10 minutes for sauce and rub)
Rest before grilling: 2 to 24 hours (optional)
Grill: 4 to 6 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled tongs.

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.

TIP
– Duck should be cooked medium-rare because the meat is already firm and flavorful, like steak. It should still be rosy when you cut into it at the table.

INGREDIENTS (MAKES 4 SERVINGS)
2/3 cup Hickory Orange-Anise Rub
4 boneless, skinless duck breast halves
Oil for coating grill grate
2 tablespoons olive oil
½ cup Plum Ketchup
3 tablespoons butter
¼ teaspoon ground black pepper.

DIRECTIONS
1. Scatter the rub all over the duck breasts, patting it in with your fingers. Cover and refrigerate for 2 hours or overnight if you have the time (this intensifies the flavors). Or let stand at room temperature while you heat the grill.
2. If refrigerated, bring the duck to room temperature before grilling, about 30 minutes.
3. Heat the grill as directed.
4. Brush the grill grate and coat it with oil. Coat the duck breasts all over with the olive oil and put them on the grill. Cover and cook for 2 to 3 minutes per side for medium-rare (about 140°F on an instant-read thermometer). If your grill has a temperature gauge, it should stay at around 450°F.
5. Remove the duck breasts to a platter or plates, cover loosely with foil, and let rest for 5 minutes.
6. Meanwhile, heat the Plum Ketchup in a small saucepan over medium heat. Reduce the heat to low and stir in the butter and pepper until the butter is melted.
7. Thinly slice the duck on the diagonal and serve drizzled with the plum sauce.

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Boneless, skinless duck breasts have become widely available in recent years. Check your supermarket’s poultry case. If you can’t find them, ask at the meat counter; they can probably get some duck breasts in. If you’re starting with skin-on duck breasts, trim off most of the skin, but leave a long, narrow strip of skin attached, about 1 to 2 inches wide. Cut a few deep slits in the skin to help drain some of the excess fat. This little bit of left-on skin will add flavor and moisture to the meat. Grill the duck breast skin-side down for most of the grilling time to help crisp and dry out the skin. Then flip and finish grilling the other side for just a few minutes.

TIMING
Prep: 5 minutes (plus 5 minutes for brine)
Brine: 2 to 4 hours
Grill: 4 to 6 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled tongs.

TIPS
– To juice a pomegranate, cut it into quarters from stem to blossom end. Remove the seeds from the pale membranes. Put the seeds in a food processor and purée until the juice and seeds separate, 30 seconds to 1 minute. Strain the juice into a medium bowl. One pomegranate yields about 1 cup juice.
– Save a few pomegranate seeds for garnish if you like.
– To save time, use bottled pomegranate juice. Most supermarkets carry it in the produce aisle. Or save even more time and look for bottled pomegranate molasses in place of juicing the pomegranates and cooking down the juice. Heat the pomegranate molasses in a small saucepan over medium heat before stirring in the remaining ingredients. Look for bottled pomegranate molasses in Middle Eastern markets.
– Duck should be cooked medium-rare because the meat is already firm and flavorful, like steak. It should still be rosy when you cut into it at the table.

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 boneless, skinless duck breast halves
1¾ cups Steakhouse Brine
Juice of 2 pomegranates (about 2 cups; see Tips) 2 tablespoons butter
¼ teaspoon sugar
½ teaspoon kosher salt
1/4 teaspoon ground black pepper
Oil for coating grill grate
2 tablespoons olive oil.

DIRECTIONS
1. Put the duck breasts and brine in a large zipper-lock bag. Press the air out of the bag, seal, and refrigerate for 2 to 4 hours.
2. Remove the duck breasts from the brine and discard the brine. Rest the duck breasts at room temperature before grilling, about 30 minutes.
3. Meanwhile, put the pomegranate juice in a small saucepan and boil over high heat until syrupy and reduced to about ¼ cup, 20 to 25 minutes. Reduce the heat to low and stir in the butter, sugar, salt, and pepper. Keep warm.
4. Heat the grill as directed.
5. Brush the grill grate and coat it with oil. Coat the duck breasts all over with the olive oil and put them on the grill. Cover and cook for 2 to 3 minutes per side for medium-rare (about 140°F on an instant-read thermometer). If your grill has a temperature gauge, it should stay at around 450°F.
6. Remove the duck breasts to a platter or plates, cover loosely with foil, and let rest for 5 minutes. Thinly slice on the diagonal and serve drizzled with the pomegranate sauce.

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Game hens can be butterflied and quickly grilled or left whole and slowly grill-roasted via indirect heat. The latter method allows you to infuse smoky aromas deep into the meat with wood chips or chunks. We like to use cherry and apple wood with poultry. Hickory produces a rich smoke that overwhelms these delicate birds, but oak would work if you can’t find cherry or apple.

TIMING
Prep: 15 minutes (plus 5 minutes for pesto)
Marinate: 2 to 4 hours (optional)
Soak wood chips: 1 hour
Grill: 40 to 50 minutes.

BBQ TOOLS AND EQUIPMENT
– 1 cup wood chips (cherry, apple, or oak)
– Smoker box or foil packet if using a gas grill
– Long-handled spatula
– Long-handled tongs
– Long-handled basting brush.

THE GRILL
Gas:
Indirect heat, medium (325° to 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
Heavy-duty drip pan set between banks of charcoal
Clean, oiled grate on medium setting.

INGREDIENTS (MAKES 4 SERVINGS)
4 Cornish game hens, about 1¼ pounds each
1½ cups Tapenade Parsley Pesto
Oil for coating grill grate.

DIRECTIONS
1. Rinse the game hens inside and out, then pat dry with paper towels. Rub 1 cup of the pesto evenly over the inside and outside of the birds. Cover and refrigerate for 2 to 4 hours if you have the time (this intensifies the flavor). Otherwise, let the hens rest at room temperature while you heat the grill.
2. Soak the wood chips in water for 1 hour. Heat the grill as directed, and add the wood chips to the coals. If using a gas grill without a smoker box, put the chips in foil, poke holes in the foil, and put the foil packet directly over one of the gas burners.
3. Brush the grill grate and coat it with oil. Put the hens, breast-side down, on the grill away from the heat. Cover the grill and cook until an instant-read thermometer inserted into the thickest part of a thigh registers about 170°F, 40 to 50 minutes. Turn the hens frequently and baste with the remaining ½ cup pesto. The final turn should leave the hens breast-side up. If your grill has a temperature gauge, it should stay at around 350°F.
4. Remove the hens to a platter, cover loosely with foil, and let rest for 5 minutes before serving.

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Spicy Brown Sugar Quail Stuffed With Cheese Grits And Wrapped In Bacon - BBQ And Grilling Recipes

Quail are so small that they can dry out on the grill, especially if you’re using wild quail, which have well-exercised muscles and less fat than farmed quail. To keep the birds moist, we marinate them in a buttermilk marinade and wrap them in bacon before grilling. The bacon fat melts into the bird, lending both flavor and moisture. The stuffing helps to plump up the birds so they can hold their original shape when grilled. It also fills out the meal.

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)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set 3 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
For the birds:
1 cup Garlic-Buttermilk Marinade, made using thyme instead of dill
8 quail, preferably whole, rinsed and patted dry.
Oil for coating grill grate
For the grits:
¾ cup water
½ cup milk
¼ teaspoon dried thyme
¼ teaspoon kosher salt
½ cup old-fashioned grits
¾ cup shredded sharp Cheddar cheese
½ teaspoon mild hot pepper sauce such as Frank’s
For the rub:
¼ cup dark brown sugar
2 tablespoons paprika
2 tablespoons kosher salt
2 teaspoons mustard powder
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground black pepper
8 slices bacon.

DIRECTIONS
1. Place the marinade in a large zipper-lock bag. Open up the quail cavities with your fingers and add the quail to the marinade, massaging the marinade into the meat and cavities. Seal the bag and refrigerate for at least 2 hours or up to 8 hours, turning the bag occasionally.
2. Remove the quail from the marinade and pat dry with paper towels. Discard the marinade.
3. For the grits, put the water, milk, thyme, and salt in a small saucepan. Bring to a boil over high heat. Gradually whisk in the grits and reduce the heat to medium-low so that the mixture simmers gently. Cover and simmer, stirring frequently, until the grits thicken enough to pull away from the sides of the pan, 8 to 10 minutes.
4. Remove from the heat and stir in the cheese and hot pepper sauce. Let cool slightly, then spoon the grits into the cavity of each prepared quail, stuffing each bird until full.
5. Combine the rub ingredients in a small bowl. Sprinkle the rub all over the birds, especially under the legs and wings, patting it in with your fingers. Wrap 1 slice of bacon over the wings and breast of each bird, overlapping the first end of the bacon to hold it down. Secure the second end of the bacon with a wooden toothpick. The legs will remain exposed.
6. Heat the grill as directed.
7. Brush the grill grate and coat it with oil. Put the birds on the grill on their sides with the legs slightly askew, as if they are sleeping on their sides. Cover and grill until nicely grill-marked on both sides, about 5 to 7 minutes per side for medium to medium-well (155° to 165°F). The meat will be a bit more pink than chicken when done. 8. Remove the toothpicks and serve the quail on a plate or platter on their sides (as they were grilled). Or position the birds breastside up by pushing them gently onto the plate or platter on their backs.

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Don’t be put off by butterflying. You just cut the whole bird in half and open it up like a book. Butterflying allows you to quickly grill a whole chicken or game hen (rather than slowly grill-roasting it) because the bird lies flat on the grill. These game hens cook in less than 30 minutes and get deep flavor from soaking in a marinade made with fresh herbs.

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.

TIMING
Prep: 10 minutes (plus 5 minutes for marinade)
Marinate: 4 to 6 hours
Grill: 20 to 30 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled tongs
– Long-handled basting brush.

CORNISH HENS
A Rock Cornish hen (game hen) is a hybrid chicken small enough for a single serving. The diminutive bird is a cross between a Cornish chicken and a White Rock chicken. It’s sold at 4 to 6 weeks old and weighs just a pound or two. You could substitute poussin (a similar young chicken), quail, or squab.

INGREDIENTS (MAKES 4 SERVINGS)
4 Cornish game hens, about 1¼ pounds each
11/3 cups Sicilian Herb Bath
Oil for coating grill grate
½ teaspoon kosher salt
½ teaspoon ground black pepper.

DIRECTIONS
1. Rinse the game hens inside and out, then pat dry with paper towels. Put the butterflied hens in a large roasting pan so they lie flat in the pan. Reserve 1/3 cup of the herb bath, and brush the remaining 1 cup all over the hens. Cover and refrigerate for 4 to 6 hours. 2. Let the hens rest at room temperature before grilling, about 45 minutes.
3. Heat the grill as directed.
4. Brush the grill grate and coat it with oil. Put the hens flat on the grill, with the skin side down. Cover and cook for 20 to 30 minutes total, turning and basting frequently with the reserved herb bath and sprinkling with the salt and pepper. When done, the hens will be well browned all over and an instant-read thermometer will register about 170°F when inserted into the thickest part of a thigh.
5. Remove the hens to a platter, cover loosely with foil, and let rest for 5 minutes before serving.

TIMING
Prep: 15 minutes (plus 5 minutes for marinade)
Marinate: 2 to 8 hours
Grill: 10 to 14 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled tongs.

GETTING CREATIVE
– Add 2 tablespoons Southern Comfort to the buttermilk marinade to add peach and bourbon flavors.

BUYING QUAIL
Quail are sometimes sold semiboneless, meaning that only the wing bones and drumsticks are left intact. The backbone, rib bones, and thigh bones are removed, and a wire frame is often inserted into the bird to hold its shape. Remove the wire frame before working with these birds. The problem with semiboneless birds is that they have very few bones to hold up their original shape when cooked. We prefer working with whole quail. They retain their original shape better, look better when done, and hold stuffing better than semiboneless quail. But either will work for this recipe, and the preparation remains the same.

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If you’re wondering how to make chicken more interesting, try replacing plain ol’ chicken breasts with chicken thighs. Thigh meat is richer and more flavorful but still cooks quickly on the grill. To make the meat super-moist, we soak bone-in, skin-on thighs in a flavorful brine and then brush them with a coconut-peanut sauce during the last few minutes of grilling. Apart from the brining time, this recipe comes together in about 15 minutes.

TIMING
Prep: 2 minutes (plus 10 minutes for brine and sauce)
Brine: 3 to 4 hours
Grill: 15 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled tongs
– Long-handled basting brush.

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)
1½ cups Cumin, Coriander, and Lime Brine
1½ pounds skinless, bone-in chicken thighs
1½ cups Thai Coconut Peanut Sauce
¼ teaspoon cayenne pepper, or more to taste
Oil for coating grill grate.

DIRECTIONS
1. Put the brine in a 2-gallon zipper-lock bag (or 2 smaller bags). Add the chicken, press the air out of the bag, and seal the top. Refrigerate for 3 to 4 hours.
2. Heat the grill as directed.
3. Remove the chicken from the brine about 20 minutes before grilling.
4. Make the Thai sauce and stir in the cayenne pepper to taste. Remove half of the sauce to a serving bowl.
5. Brush the grill grate and coat it with oil. Put the chicken on the grill, cover, and cook until no longer pink in the center and the juices run clear, 6 to 8 minutes per side (170°F on an instant-read thermometer). Brush the chicken with the remaining half of the Thai sauce during the last 5 minutes of cooking. If your grill has a temperature gauge, it should stay at around 350°F. 6. Serve with the sauce you placed in the serving bowl.

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In 1964, buffalo wings got their start in Buffalo, New York, when Teressa Bellissimo deep-fried some leftover chicken wings and served them with melted butter and hot sauce. From there, hot wings have traveled the world over, picking up every flavor imaginable. Here’s a Southeast Asian rendition. The wing sauce is made with Thai hot sauce, lime juice, mustard, ginger, coriander, cumin, and cinnamon. The dipping sauce gets flavor from mango chutney and cilantro. The basic idea is the same, however. Hot wings dripping with sticky, spicy sauce and a simple dip to cool the flames.

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 8 SERVINGS)
For the wings and sauce:
1¼ cups Sweet, Hot, and Sour BBQ Sauce
2 cloves garlic, minced
Juice of 2 small limes or lemons
1 to 2 tablespoons Thai hot sauce (such as sriracha) or Tabasco
1 teaspoon mustard powder
1 teaspoon ground ginger
1 teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
½ teaspoon kosher salt
¼ teaspoon ground black pepper
4 pounds chicken wings, about 16 whole wings
Oil for coating grill grate
¾ cup (1½ sticks) butter
For the dip:
¾ cup sour cream
¾ cup mayonnaise
¾ cup mango chutney, preferably mild
¼ cup chopped fresh cilantro
2 tablespoons minced onion
Juice of ½ lime
1 small clove garlic, minced
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1/4 teaspoon ground cumin.

DIRECTIONS
1. For the wings and sauce: In a small saucepan, combine the barbecue sauce, garlic, lime or lemon juice, hot sauce, mustard powder, ginger, coriander, cumin, cinnamon, salt, and pepper. Cook over medium heat, stirring occasionally, until heated through, about 5 minutes. Remove from the heat and let cool. (The sauce can be made up to 1 week ahead).
2. Cut off and discard the tips from the chicken wings. Cut the wings into 2 pieces through the central joint. Put the wings in a 2- gallon freezer-weight zipper-lock bag (or 2 smaller bags). Add ½ cup of the wing sauce and reserve the rest. Press out the air from the bag and seal the top. Massage the sauce into the meat, then refrigerate for 2 to 8 hours.
3. For the dip: Stir together all of the ingredients in a medium bowl. Refrigerate for up to 4 days.
4. Heat the grill as directed. Remove the wings and dip from the refrigerator about 20 minutes before grilling.
5. Brush and oil the grill grate, then grill the wings until well browned all over and no longer pink in the center near the bones, 8 to 10 minutes per side.
6. Meanwhile, melt the butter in a large disposable aluminum pan on the side of the grill (or in a saucepan over a separate burner). Stir in the remaining wing sauce until combined. Toss the grilled wings with the sauce in the pan, or put the wing sauce in a big bowl and toss with the wings until fully coated. Serve warm.

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Peking duck, China’s crowning achievement in the culinary arts, is an elaborate affair that begins by pumping air beneath the duck skin to help it crisp during roasting. For a fairly traditional Peking duck that’s roasted on the grill, see page 246. If you want the signature flavors and presentation without the hassle, try this version, which uses skin-on chicken parts. We crisp the chicken by pouring boiling water over the skin and letting it dry out in the refrigerator before grilling. Like traditional Peking duck, the chicken is served with hoisin sauce, scallions, and mandarin pancakes. But we doctor up the hoisin with a little orange juice and chili garlic paste.

TIMING
Prep: 10 minutes
Drying: 24 hours
Grill: 10 to 14 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled tongs
– Long-handled basting brush.

TIP
– Packaged mandarin pancakes are available in Asian grocery stores and well-stocked supermarkets. If you can’t find them and don’t want to make the crêpes, use flour tortillas instead. Or skip the bread altogether; the chicken tastes great by itself.

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)
1 pound boneless, skin-on chicken thighs
1 pound boneless, skin-on chicken breasts
2 tablespoons toasted sesame oil
1 teaspoon Chinese five-spice powder
½ teaspoon kosher salt
¼ teaspoon ground black pepper 1 cup hoisin sauce
¼ cup honey
¼ cup orange juice
1 to 2 tablespoons Chinese chili paste with garlic (more if you like it hot)
Oil for coating grill grate
4 scallions, roots trimmed, thinly sliced
12 to 16 crêpes or mandarin pancakes.

DIRECTIONS
1. Bring 4 cups of water to a boil. Put the chicken thighs skin-side up in a colander in the sink. Slowly pour half of the water over the chicken skin. Remove the thighs to a rack set on a baking sheet. Put the chicken breasts in the colander in the sink and slowly pour the remaining hot water over the skin. Remove the breasts to the rack and refrigerate the rack of chicken, uncovered, for 24 hours (this blanching and drying process helps give the chicken a crisper skin).
2. Remove the chicken from the refrigerator and brush all over with the sesame oil. Sprinkle all over with the five-spice powder, salt, and pepper. Rest the chicken at room temperature before grilling, about 30 minutes.
3. Heat the grill as directed.
4. Mix together the hoisin sauce, honey, orange juice, and chili paste. Set aside ¾ cup for basting (the rest will be served with the chicken).
5. Brush the grill grate and coat it with oil. Put the chicken on the grill, cover, and cook until no longer pink in the center and the juices run clear, 5 to 7 minutes per side (170°F on an instant-read thermometer). Brush the chicken with the reserved ¾ cup hoisin mixture when you turn the pieces.
6. Remove the chicken to a platter and let rest for a few minutes. Thinly slice the chicken.
7. Serve the chicken with the remaining hoisin mixture, scallions, and pancakes for passing at the table. Allow guests to spread some sauce on a pancake, top with some chicken and scallions, and roll into a cone.

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