Archive for December, 2011

Roasted Chicken Grilled With Hot Pepper Pears And Honey - BBQ And Grilling Recipes

The crisp skin cracks like a single layer of Chinese lacquer as you carve into this savory, spicy, sweet roast chicken. The aromas of herbs swirl with the scent of soy sauce and honey, while the texture of the crackled skin, moistened by meaty steam and syrupy pears, is enough to make your head swim. Take a whiff and dive in.

TIMING
Prep: 15 minutes (plus 10 minutes for rub and Peking crackle)
Grill: About 1½ hours.

BBQ TOOLS AND EQUIPMENT
– Kitchen twine
– 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)
2 tablespoons Tuscan Rosemary Rub
2 tablespoons salted butter, softened
1 chicken, about 3½ pounds, washed and dried
Oil for coating grill grate
½ cup Peking Crackle
3 large Bartlett pears, firm but not hard
1 tablespoon vegetable oil.

DIRECTIONS
1. Heat the grill as directed.
2. Mix 1 tablespoon of the rub with the butter by mashing them with a fork on a clean work surface until well blended.
3. Separate the skin from the breast and legs of the chicken, and gently but firmly insert your index finger under the skin at the neck end of the chicken. Move it around, separating the skin from the meat underneath. Gradually ease your whole hand under the skin, loosening the skin from the breast, legs, and drumsticks.
4. Spoon the herb butter under the skin and push it evenly over the breast and legs of the chicken by rubbing the skin to spread the butter.
5. Spoon the remaining 1 tablespoon rub into the interior of the chicken and rub it over the walls of the internal cavity. Tie the legs of the chicken together with kitchen twine.
6. Brush the grill grate and coat it with oil. Put the chicken on the grill away from the heat, cover the grill, and cook until an instantread thermometer inserted into the thickest part of the breast registers about 170°F, about 1 hour and 20 minutes. Baste with half of the glaze during the last 20 minutes of cooking. If your grill has a temperature gauge, it should stay at around 350°F. If you are using charcoal, you will probably have to replenish the coals after the first hour.
7. Meanwhile, cut the pears in half lengthwise, remove the core with a melon baller, and coat the pear halves with the 1 tablespoon oil.
8. During the last 10 minutes of cooking, put the pears directly over the heat, and cook until browned and tender, brushing with the remaining glaze and turning once.
9. Remove the chicken and pears to a large serving platter, lifting the chicken with tongs and using a spatula for support. Let rest for 8
to 10 minutes; carve and serve.

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This simple yet sophisticated roast chicken finds its culinary roots in Spain. The combination of seafood and poultry is pure Valencia (think paella), and the preserved lemon and Moroccan seasoning are Moorish.

TIMING
Prep: 15 minutes (plus 10 minutes for rub and relish)
Grill: About 1½ hours.

BBQ TOOLS AND EQUIPMENT
– Kitchen twine
– Long-handled tongs
– Long-handled spatula.

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)
2 tablespoons extra-virgin olive oil
8 ounces medium shrimp, shelled and cleaned
1 tablespoon Moroccan Rub
3 tablespoons Preserved Lemon Relish
1 chicken, about 4 pounds, washed and dried
Oil for coating grill grate
1 tablespoon fresh lemon juice.

MAKING SUBSTITUTIONS
– If the Moroccan rub, redolent of cinnamon and coriander, seems too exotic for your taste, the dish can be made a bit more mainstream by switching to Tuscan Rosemary Rub instead.
– Gild this lily deliciously by mixing up a recipe of Lime-Cilantro Butter, substituting lemon juice for lime, and using it in place of the lemon juice on top of the chicken.

DIRECTIONS
1. Heat the grill as directed.
2. Heat 1 tablespoon of the olive oil in a skillet over medium-high heat. Add the shrimp and the rub, and sauté until the shrimp are firm and opaque. Stir in 1 tablespoon of the lemon relish. Set aside to cool.
3. Separate the skin from the breast and legs of the chicken, and gently but firmly insert your index finger under the skin at the neck end of the chicken. Move it around, separating the skin from the meat underneath. Gradually ease your whole hand under the skin, loosening the skin from the breast, legs, and drumsticks.
4. Spoon the remaining 2 tablespoons preserved lemon relish under the skin and push it evenly over the breast and legs of the chicken by rubbing the skin to spread it around.
5. Spoon the shrimp mixture into the cavity of the chicken. Tie the legs together with kitchen twine. Rub the outside of the chicken with the remaining 1 tablespoon olive oil.
6. Brush the grill grate and coat it with oil. Put the chicken on the grill away from the heat, cover the grill, and cook until an instantread thermometer inserted into the thickest part of the breast registers about 170°F, about 1 hour and 20 minutes. Drizzle with the lemon juice during the last 20 minutes of cooking. If your grill has a temperature gauge, it should stay at around 350°F. If you are using charcoal, you will probably have to replenish the coals after the first hour.
7. Remove the chicken to a large serving platter with tongs, using a spatula for support. Let rest for 8 to 10 minutes; carve and serve.

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Traditional barbecued chicken, made with chicken parts, takes frequent flipping and vigilance to ward off incineration. All of that changes when the chicken is whole. The entire process slows down. The flame is indirect, which means the threat of flare-ups disappears, and the chicken roasts on the grill while you relax. It takes a little longer, but the process is effortless, and incineration is out of the question.

TIMING
Prep: 15 minutes (plus 10 minutes for rub and sauce)
Grill: About 1½ hours.

BBQ TOOLS AND EQUIPMENT
– 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)
1 chicken, about 4 pounds, washed and dried
2 tablespoons Fragrant Chile Rub
2 teaspoons canola oil
Oil for coating grill grate
1¼ cups Sweet, Hot, and Sour BBQ Sauce.

DIRECTIONS
1. Heat the grill as directed.
2. Tie the legs of the chicken together with kitchen twine. Rub the outside of the chicken with the chile rub and canola oil.
3. Brush the grill grate and coat it with oil. Put the chicken on the grill away from the heat, cover the grill, and cook until an instantread thermometer inserted into the thickest part of the breast registers about 170°F, about 1 hour and 20 minutes. Baste twice with the BBQ sauce during the last 20 minutes of cooking. If your grill has a temperature gauge, it should stay at around 350°F. If you are using charcoal, you will probably have to replenish the coals after the first hour.
4. Remove the chicken to a large serving platter with tongs, using a spatula for support. Let rest for 8 to 10 minutes; carve and serve.

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Don’t let the simplicity of this recipe fool you. It is destined to be one of the powerhouses of your culinary arsenal – a golden-crusted bird saturated with sweet butter and herbs and gilded with roasted garlic.

TIMING
Prep: 15 minutes (plus 40 minutes for rub and garlic paste)
Grill: About 1½ hours.

BBQ TOOLS AND EQUIPMENT
– Kitchen twine
– 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)
2 tablespoons Provençal Herb Rub or Tuscan Rosemary Rub
1 tablespoon salted butter, softened
1 chicken, about 4 pounds, washed and dried
1 tablespoon vegetable oil
½ cup Roasted Garlic Paste
2 tablespoons fresh rosemary or thyme leaves
Oil for coating grill grate.

DIRECTIONS
1. Heat the grill as directed.
2. Mix 1 tablespoon of the rub and the butter together by mashing them with a fork on a clean work surface until well blended.
3. Separate the skin from the breast and legs of the chicken, and gently but firmly insert your index finger under the skin at the neck end of the chicken. Move it around, separating the skin from the meat underneath. Gradually ease your whole hand under the skin, loosening the skin from the breast, legs, and drumsticks.
4. Spoon the herb butter under the skin and push it evenly over the breast and legs of the chicken by rubbing the skin to spread the butter.
5. Spoon the remaining 1 tablespoon rub into the interior of the chicken and rub it over the walls of the internal cavity. Tie the legs of the chicken together with kitchen twine. Rub the outside of the chicken with the 1 tablespoon oil.
6. Mix the garlic paste and fresh herbs in a small bowl and set aside.
7. Brush the grill grate and coat it with oil. Put the chicken on the grill away from the heat, cover the grill, and cook until an instant read thermometer inserted into the thickest part of the breast registers about 170°F, about 1 hour and 20 minutes. Baste twice with the garlic-herb mixture during the last 20 minutes of cooking. If your grill has a temperature gauge, it should stay at around 350°F. If you are using charcoal, you will probably have to replenish the coals after the first hour.
8. Remove the chicken to a large serving platter, using tongs and supporting the chicken with a spatula. Let rest for 8 to 10 minutes; carve and serve.

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There are a few simple steps to a great grilled steak. First, buy the best grade of beef you can find, such as choice (see page 50 for more on grades of beef). Dry-aged beef will have a more concentrated flavor than your typical supermarket offerings. Second, bring the meat to room temperature before grilling. Warm meat sears better than cold meat; you’ll get a better crust on your steak if you let it sit at room temperature for 30 minutes instead of taking it straight from the refrigerator to the grill. To keep steaming to a minimum – step three – pat the steaks dry before seasoning them or putting them on the grill. Add a raging hot fire and you will create a nice thick crust on the steak. But you don’t want to burn it before the interior is done to your liking. So step four is to create a two-level fire with a high-heat area and a lowheat area. Sear the steak over high heat, then move it over low heat to finish cooking without burning. It also helps to let the meat rest off the heat before slicing. This brief resting period (5 to 10 minutes) allows moisture to redistribute throughout the meat so it tastes juicier. As with all the Mastering Technique boxes in this book, this recipe has only basic flavors (salt, pepper, and oil). It’s mostly about the technique.

THE GRILL
Gas: Direct heat, high (500°F)
Clean, oiled grate on lowest setting
Charcoal:
Direct heat, red hot
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, red hot
12-by-12-inch bed with a 4-inch-deep area for high heat and a 2-inch-deep area for low heat
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 6 SERVINGS)
4 boneless strip steaks, each 10 to 12 ounces and 1 to 1½ inches thick
1 tablespoon kosher salt
½ teaspoon ground black pepper
Oil for coating grill grate
2 tablespoons olive oil.

DIRECTIONS
1. Trim the fat on the steaks to about ¼ inch. Pat the steaks dry with paper towels and sprinkle all over with the salt and pepper. Let rest at room temperature for 1 to 2 hours. Or cover and refrigerate for up to 8 hours if you have the time (this intensifies the flavors). 2. If you refrigerated the steaks, bring them to room temperature before grilling, about 1 hour.
3. Heat the grill as directed.
4. Brush the grill grate and coat it with oil. Rub the olive oil all over the steaks. Put the steaks on the grill over high heat and cook until darkly crusted, 3 to 5 minutes per side. Reduce the heat to medium-low (on a gas grill) or move the steaks to the low-heat area (on a charcoal or wood grill), cover, and grill for another 8 to 12 minutes for medium-rare to medium-done (135° to 140°F on an instant read thermometer inserted into the thickest part). Transfer to a platter, cover loosely with foil, and let rest for 5 minutes before slicing.

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Grilling pork chops is similar to grilling steaks. We prefer thick chops (at least 1 inch thick, preferably 1½ inches). The best technique for grilling thick chops is searing them over high heat and then moving them over low to medium-low heat to finish cooking. Thinner chops can be grilled entirely over medium-high heat for a slightly shorter cooking time. As with steaks and other meat, the keys to a good grilled pork chop include letting the meat come to room temperature, patting the meat dry, using fairly high heat, and letting the meat rest off the heat before slicing. Today’s pork is bred very lean, so it also pays to watch cooking times carefully. Cook the pork until it is still slightly pink in the center, and it will finish cooking off the heat as it rests.

TIMING
Prep: 5 minutes
Rest before grilling: 1 to 6 hours
Grill: About 10 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled tongs.

GETTING CREATIVE
– If you prefer boneless meat, replace the rib chops with boneless rib chops or center-cut loin chops and reduce the cooking time slightly.
– For smoky-tasting chops, soak 1 cup of hickory or oak wood chips in water for 20 to 30 minutes. Add the soaked chips to the high-heat area of the grill until they begin to smolder. Grill the chops as directed, covering the grill to trap the smoke.

CHOP SHOP
Pork loin chops vary from market to market, but you’ll probably find two basic choices: center-cut chops and rib chops. Center-cut loin chops are similar to T-bone beef steaks, with loin meat on one side, a smaller bit of very tender tenderloin meat on the other side, and a T-shaped bone in the middle. Rib chops are cut from the rib section of the loin and have a rib bone running along one edge of the chop and one large portion of loin meat on the other side. We generally like to grill rib chops because they have a bit more intramuscular fat, which helps keep them from drying out on the grill. You might also find two other pork chops at your market: sirloin chops and blade chops. These chops also make good choices for grilling.

THE GRILL
Gas:
Direct heat, high (500°F)
Clean, oiled grate on lowest setting
Charcoal:
Direct heat, red hot
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, red hot
12-by-12-inch bed with a 4-inch-deep area for high heat and a 2-inch-deep area for low heat
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 6 SERVINGS)
4 bone-in pork rib chops, each 1 to 1½ inches thick (about 3 pounds total)
2 teaspoons kosher salt
½ teaspoon ground black pepper
Oil for coating grill grate
2 tablespoons olive oil.

DIRECTIONS
1. Trim the fat on the chops to about ¼ inch. Pat the chops dry with paper towels and sprinkle all over with the salt and pepper. Let the chops rest at room temperature for 1 hour, or cover and refrigerate for up to 6 hours.
2. If you refrigerated the chops, bring them to room temperature before grilling, about 45 minutes.
3. Heat the grill as directed.
4. Brush the grill grate and coat it with oil. Rub the olive oil all over the chops. Put the chops on the grill, cover, and cook over high heat until nicely grill-marked, 2 to 3 minutes per side. Reduce the heat under the chops to medium-low (on a gas grill) or move the chops to the low-heat area (on a charcoal or wood grill), cover, and grill for another 5 to 6 minutes for medium (145°F on an instant-read thermometer inserted into the thickest part).
5. Transfer to a platter or plates, cover loosely with foil, and let rest for 5 minutes before serving.

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Here’s our favorite way to make barbecued chicken pieces – brined to keep the meat moist. Use this as a base recipe and vary the flavors in the brine to suit your taste. We also recommend a dry rub and finishing sauce for flavor. One final step also helps to retain moisture in the meat: grilling the chicken with the skin on. If you prefer skinless chicken, the brine will help it hold on to moisture during grilling. Or you could grill the chicken with the skin on and then remove the skin before serving. If that’s your preference, slather a finishing sauce onto the skinless chicken at the table rather than during grilling, because most of its flavor will be discarded with the skin.

TIMING
Prep: 5 minutes (plus 5 minutes for sauce)
Brine: 2 to 3 hours
Grill: 30 to 40 minutes.

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

CUTTING A CHICKEN INTO PARTS
1. To save money, buy a whole chicken (3½ to 4 pounds) and cut it into parts yourself. Put the chicken breast-side up, pull one of the legs away from the body, and cut through the skin and meat where the leg attaches to the body. Bend the leg away from the body until the ball of the thighbone pops out of the socket. Cut between the ball and socket to remove the leg from the body. Repeat with the other leg.
2. For each leg, cut the drumstick from the thigh by cutting down firmly through the joint.
3. Pull a wing away from the body and cut near the joint at the base of the wing to remove it from the body. Repeat with the other wing.
4. Pry the back away from the breast with your hands and cut the back from the breast. Save the backbone for stock, if you like.
5. Cut the breast lengthwise in half down the middle through the breastbone. If you like, cut each breast crosswise in half to make smaller pieces.

Mastering Technique Basic Bone-in Chicken Parts - BBQ And Grilling Recipes

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
Heavy-duty drip pan set between banks of
charcoal
Clean, oiled grate on medium setting.

INGREDIENTS (MAKES 6 SERVINGS)
3½ to 4 pounds bone-in chicken breasts, thighs, and drumsticks
½ cup sugar
½ cup kosher salt
1 cup hot (but not boiling) water
3 cups cold water
½ teaspoon ground black pepper
Oil for coating grill grate
1¼ cups Sweet, Hot, and Sour BBQ Sauce.

DIRECTIONS
1. Trim any excess fat from the chicken parts.
2. Put the sugar, salt, and hot water into a 2-gallon zipper-lock bag. Shake to dissolve the salt and sugar. Add the cold water and the chicken parts. Press the air out of the bag, seal, and refrigerate for 2 to 3 hours.
3. Remove the chicken from the brine and discard the brine. Pat the chicken dry with paper towels and sprinkle all over with the pepper. Let the chicken rest at room temperature before grilling, about 30 minutes.
4. Heat the grill as directed.
5. Brush the grill grate and coat it with oil. Put the chicken over the unheated part of the grill, cover, and cook, turning once or twice, until the chicken is no longer pink and the juices run clear (about 170°F on an instant-read thermometer inserted into the thickest part without touching bone), 30 to 40 minutes total. Breasts cook faster, so check them first. During the last 10 to 15 minutes of grilling, move the chicken over the heated part of the grill to brown all over. Brush with the barbecue sauce during the last 5 minutes. If your grill has a temperature gauge, it should stay at around 350°F.
6. Remove the chicken to a serving platter.

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Boneless, skinless chicken parts—particularly chicken breasts – dry out quickly on the grill. Our solution is to brine the meat to retain moisture. If you skip the brine, be sure to baste the meat often with oil or basting sauce to keep it moist. This recipe mostly demonstrates technique. To add flavor, use any combination of the marinades, brines, rubs. For a triple shot of flavor, use a marinade or brine, then a dry rub, and finally a sauce, salsa, or chutney.

TIMING
Prep: 5 minutes (plus 5 minutes for sauce)
Brine: 1 to 2 hours
Grill: 10 to 14 minutes.

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

THE GRILL
Gas: Direct heat, medium-high (450°F)
Clean, oiled grate
Direct heat, light ash
Charcoal:
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 6 SERVINGS)
½ cup sugar
½ cup kosher salt
1 cup hot (but not boiling) water
3 cups cold water
4 boneless, skinless chicken breast halves or thighs, (about 1½ pounds total)
½ teaspoon ground black pepper
Oil for coating grill grate
1¼ cups Sweet, Hot, and Sour BBQ Sauce.

DIRECTIONS
1. Put the sugar, salt, and hot water into a 1-gallon zipper-lock bag. Shake to dissolve the salt and sugar. Add the cold water and the chicken pieces. Press the air out of the bag, seal, and refrigerate for 1 to 2 hours.
2. Remove the chicken from the brine and discard the brine. Pat the chicken dry with paper towels and sprinkle all over with the pepper. Let the chicken rest at room temperature before grilling, about 30 minutes.
3. Heat the grill as directed.
4. Brush the grill grate and coat it with oil. Put the chicken on the grill, cover, and cook until no longer pink and the juices run clear (about 170°F on an instant-read thermometer inserted into the thickest part), 5 to 7 minutes per side. Brush with the barbecue sauce during the last 5 minutes. If your grill has a temperature gauge, it should stay at around 450°F.
5. Remove the chicken to a serving platter.

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Chicken wings have a lot of skin that drips fat into the fire. Keep a spray bottle handy to douse any flare-ups. It also helps to keep the grill covered to limit the oxygen supply, which kills the flames. We marinate the wings in Sweet, Hot, and Sour BBQ Sauce here as a basic flavor example, but you can flavor the wings however you like. Garlic-Plum Barbecue Glaze, Hot Pepper–Bourbon Syrup, Mustard-Molasses Glaze, and Thai Coconut Peanut Sauce all make good sauces for tossing with the wings.

TIMING
Prep: 10 minutes (plus 5 minutes for sauce)
Marinate: 2 to 8 hours
Grill: About 20 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled tongs
– Large disposable aluminum pan.

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)
2 pounds chicken wings (about 8 whole wings)
1¼ cups Sweet, Hot, and Sour BBQ Sauce
Oil for coating grill grate
½ cup (1 stick) butter.

DIRECTIONS
1. 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 1- gallon zipper-lock bag. Add ½ cup of the sauce and reserve the rest. Press the air out of the bag and seal the top. Massage the sauce into the wings, then refrigerate for 2 to 8 hours.
2. Remove the wings from the refrigerator about 20 minutes before grilling.
3. Heat the grill as directed.
4. Brush the grill grate and coat it with oil. Put the wings on the grill and cook until well browned all over and no longer pink in the center near the bones, 10 to 12 minutes per side.
5. 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 ¾ cup barbecue sauce until combined. Toss the grilled wings with the sauce in the pan. Or put the sauce and melted butter in a big bowl and toss with the wings until fully coated. Serve warm.

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Fish steaks are among the most grill-friendly seafood. They can be grilled directly on the grill grate without falling apart, much like a beef steak or pork chop. We use salmon steaks here because they are so popular, but you can use this method for any fish steak you like. Keep in mind that salmon steaks are somewhat oily, and the fat keeps the steaks moist during grilling. Cod, tuna, and halibut steaks are a bit leaner and thus benefit from soaking in an oil-based marinade to keep the fish from drying out on the grill.

TIMING
Prep: 2 minutes
Grill: 4 to 8 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled tongs.

TIP
– If using tuna steaks, grill them rare or medium-rare by reducing the cooking time just slightly. The tuna should still be red in the center.

THE GRILL
Gas:
Direct heat, medium-high (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)
1½ to 2 pounds salmon steaks, each about 1½ inches thick
1 teaspoon kosher salt
½ teaspoon ground black pepper
Oil for coating grill grate
2 tablespoons olive oil
4 lemon wedges.

DIRECTIONS
1. Sprinkle the fish with the salt and pepper. Rest at room temperature before grilling, about 20 minutes.
2. Heat the grill as directed.
3. Brush the grill grate and coat it with oil. Rub the olive oil all over the fish and put the fish on the grill. Cover and cook until a bit filmy and moist in the center, 2 to 4 minutes per side.
4. Transfer to a platter or plates and serve with the lemon wedges for squeezing.

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