Archive for August, 2012

We tend to take vanilla for granted in ice cream and cake, but taste it out of context and its true exotic character blossoms. Vanilla is the fruit of a jungle orchid, and that’s the tropical fragrance that surprises in this spicy, slightly floral, intriguingly crusty side dish of grilled cauliflower.

TIMING
Prep: 5 minutes
Grill: 20 minutes.

BBQ TOOLS AND EQUIPMENT
– Grill screen
– Long-handled tongs or long-handled spatula.

THE GRILL
Gas: Direct heat, medium-low (300°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
Direct heat, medium ash
Wood:
12-by-12-inch bed, 2 inches deep
Clean, oiled grate set 5 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
1 large cauliflower (about 2 pounds), leaves removed
2 tablespoons canola oil
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
Oil for coating grill screen
2 tablespoons white balsamic vinegar or white wine vinegar
½ teaspoon vanilla extract
Small pinch ground habanero chile, or other hot ground chile.

DIRECTIONS
1. Heat the grill as directed.
2. Starting at the base, cut the large curds from the stalk of the cauliflower. When you get near the top, the curds will become smaller; cut them from the stalk in one piece. Discard the stalk and cut all of the pieces of cauliflower in half lengthwise. Coat with 1 tablespoon of the canola oil and season with the salt and pepper.
3. Put the grill screen on the grill and coat it with oil. Put the cauliflower on the screen, cut-side down. Cover and cook until browned and tender, about 20 minutes, turning halfway through. If your grill has a temperature gauge, it should stay at around 300°F.
4. While the cauliflower is grilling, mix the vinegar, remaining 1 tablespoon oil, vanilla, and ground chile in a serving bowl. Add the cooked cauliflower and toss to coat.

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You will no doubt be dubbed a grill-master by anyone who watches you stick raw food directly into hot, burning embers. The simple truth is that any food that can be eaten out of its skin makes a good candidate for grilling right in the coals of a charcoal or wood fire. The skin will be left uneaten anyway, so who cares if it gets severely charred? That only adds to the smoky flavor within. Try this method with unpeeled baking potatoes or beets. The toppings are up to you, but we like to pair sweet potatoes with the Mexican flavors of lime, cilantro, and garlic.

TIMING
Prep: 1 minute (plus 5 minutes for butter)
Grill: 45 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled tongs.

TIP
– To make these on a gas grill, grill the sweet potatoes directly over high heat until blackened all over, 45 to 55 minutes, turning a few times.

THE GRILL
Charcoal:
Direct heat, red hot
12-by-12-inch bed, 1 inch deep
No grate
Wood:
Direct heat, red hot
12-by-12-inch bed, 4 inches deep
No grate.

INGREDIENTS (MAKES 4 TO 6 SERVINGS)
4 orange-fleshed sweet potatoes (3 to 3½ pounds total)
½ cup Sweet Lime-Cilantro Butter (a variation of Lime-Cilantro Butter).

DIRECTIONS
1. Heat the grill as directed. Leave the grill grate off the grill so that the coals are accessible.
2. Nestle the sweet potatoes directly in the coals, raking extra coals around each sweet potato. Cook until a skewer slides in and out of the centers easily, about 45 minutes, turning once or twice.
3. Brush off any loose ash, then remove the sweet potatoes to plates or a platter, using tongs. Let cool for a few minutes. Cut each sweet potato in half lengthwise and mash the flesh of each half with a fork. Drizzle evenly with the sweet cilantro butter. Allow guests to scoop the sweet potatoes from their jackets.

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Grilled Potato Chips - BBQ And Grilling Recipes

Sometimes the packaged form of a food becomes so commonplace that it effectively wipes out the very notion of homemade – and such is the case with potato chips. We admit that frying them is messy and smelly, and it’s hard to rationalize when perfectly good potato chips are just a ripped bag away. But grilled chips are something else. Not only are they spectacular with steaks and burgers, but the only way you’re ever going to get your mitts on them is to grill some up yourself.

TIMING
Prep: 10 minutes
Grill: 6 minutes per batch.

BBQ TOOLS AND EQUIPMENT
– Grill screen
– Long-handled spatula.

THE GRILL
Gas:
Direct heat, medium-high (400° to 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 4 SERVINGS)
1½ pounds russet potatoes, scrubbed
2 tablespoons canola oil
Oil for coating grill screen
Finely ground sea salt to taste
¼ teaspoon freshly ground black pepper (optional).

DIRECTIONS
1. Heat the grill as directed.
2. Slice the potatoes into slices that are as thin as you can make them, striving for less than 1/16 inch. Toss with the 2 tablespoons oil.
3. Put the grill screen on the grill and coat it with oil. Grill the chips in batches until browned at the edges, about 3 minutes per side. Remove with a spatula to a bowl and season with salt and with pepper, if desired. Keep grilling the chips until all are cooked and seasoned.

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The flavor of Buffalo chicken wings is even better on potatoes. These are grilled simply and then tossed with hot sauce and butter. They can be scattered with blue cheese, if you like. We suggest you serve them with burgers (anything but Buffalo wings; yes, you can get too much of a good thing).

TIMING
Prep: 3 minutes
Grill: 18 minutes.

BBQ TOOLS AND EQUIPMENT
– Grill screen or large grill skillet
– Long-handled spatula.

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)
1½ pounds russet potatoes, cut into wedges
1 tablespoon canola oil
Oil for coating grill screen
2 tablespoons butter, melted
3 tablespoons mild hot sauce such as Durkee Red Hot
2 ounces blue cheese, crumbled (optional).

DIRECTIONS
1. Heat the grill as directed.
2. Toss the potatoes with the 1 tablespoon oil until coated.
3. Put the grill screen on the grill and coat it with oil. Cover and heat for a minute. Add the potatoes and spread them out, leaving space between the pieces. Cover and cook for about 18 minutes, turning halfway through. If your grill has a temperature gauge, it should stay at around 375°F.
4. Mix the butter and hot sauce in a serving bowl. Toss the potatoes in the sauce and serve. Scatter the blue cheese over the top while still warm, if desired.

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