Archive for September, 2012

Interesting vegetables always turn up at farmers’ markets. Brussels sprouts aren’t terribly unusual, but when you buy them on the stalk, at least one person will look at the 2-foot-long vegetable and say, “I didn’t know that’s how Brussels sprouts grew!” Here, the entire stalk of sprouts is slow-grilled via indirect heat and then brushed with a sweet-sour glaze. Impress your guests by carving individual sprouts from the stalk at the table.

TIMING
Soak wood chips: 1 hour
Prep: 2 minutes (plus 5 minutes for glaze)
Grill: 15 minutes.

BBQ TOOLS AND EQUIPMENT
– 1 cup hickory wood chips or chunks
– Smoker box or foil packet, if using a gas grill (see page 39)
– Long-handled tongs
– Long-handled basting brush.

TIP
– If you’re using precut sprouts (the way they’re usually sold in supermarkets), you’ll need 16 to 20 ounces. Put the sprouts on a large grill screen or tray and proceed with the recipe.

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 6 SERVINGS)
1 stalk Brussels sprouts (2 to 2½ pounds)
2 tablespoons vegetable oil, or no-stick spray oil
½ cup Ginger-Hoisin Balsamic Glaze
1 teaspoon sesame seeds (optional).

DIRECTIONS
1. Heat the grill as directed. Soak the wood chips in water for 1 hour.
2. Brush the Brussels sprouts with the oil, or spray them with oil (this is a bit quicker and easier).
3. When the grill is hot, put the soaked wood chips or chunks over the coals on both sides of the grill. If using gas, put the wood in a smoker box or in a perforated foil packet directly over one of the heated burners.
4. Put the Brussels sprouts over the unheated part of the grill, cover, and cook until the largest sprout is just tender when poked with a fork, about 15 minutes total, turning frequently and brushing with the glaze. If your grill has a temperature gauge, it should stay at around 350°F.
5. Remove the stalk to a large serving platter. Sprinkle with the sesame seeds and serve. For individual servings, cut the sprouts from the stalk and transfer to plates.

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Beets are fantastic grilled. Like most root vegetables, beets are high in sugar, which melts and caramelizes on the grill and creates complex flavors. We like to grill these roots whole via indirect heat and then slice them, fan out the slices, and drizzle on a sauce. Lightly sweetened, honey-scented butter is just the ticket here.

TIMING
Soak wood chips: 1 hour
Prep: 5 minutes (plus 5 minutes for glaze)
Grill: 40 to 50 minutes.

BBQ TOOLS AND EQUIPMENT
– 2 cups wood chips or chunks (apple, pear, or oak)
– Smoker box or foil packet, if using a gas grill (see page 39)
– Long-handled tongs.

TIP
– Buy beets with the leaves attached for the best flavor. Remove the leaves for this recipe. But don’t throw them out! Cut the stems and leaves into 2-inch lengths and sauté them with some garlic, ginger, soy sauce, and a bit of sesame oil for a delicious side dish to an Asian meal.

THE GRILL
Gas:
Indirect heat, medium-high (350° to 400°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)
Clean, oiled grate on medium setting.

INGREDIENTS (MAKES 4 SERVINGS)
4 large beets, without leaves (about 1 pound), scrubbed
2 tablespoons vegetable oil
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup Orange Honey-Butter Glaze
1 scallion, thinly sliced.

DIRECTIONS
1. Heat the grill as directed. Soak the wood chips or chunks in water for 1 hour.
2. Prick the scrubbed beets all over with a fork. Rub with the oil, then sprinkle the salt and pepper all over them.
3. When the grill is hot, put the soaked wood chips or chunks over the coals on both sides of the grill. If using gas, put the wood in a smoker box or in a perforated foil packet directly over one of the heated burners.
4. Put the beets over the unheated part of the grill, cover, and cook until tender, 40 to 50 minutes. A skewer should slide in and out of the centers very easily. If your grill has a temperature gauge, it should stay at around 350°F.
5. Let cool for a few minutes, then slice the beets crosswise and fan out the slices on plates or a platter. If you prefer, remove the peels before slicing, but it’s a messy proposition. Plus, the peel should be tender enough to eat, and that’s where the seasonings were sprinkled, so you’ll lose some flavor if you remove it. That’s three good reasons not to peel them.
6. Melt the glaze in a microwave oven or in a small saucepan over low heat for 10 to 20 seconds. Drizzle over the beets, then sprinkle with the scallions and serve.

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Stuffed mushrooms are typically served as pick-up hors d’oeuvres, which might be the way you will choose to serve these, although they are also an elegant garnish for any roast. The cooking is done in two parts. You start by grilling the mushrooms on the stem side. You then remove the stems, use them in the stuffing, stuff the caps, and return the mushrooms to the grill to cook the cap sides and warm up the filling. All of this can be done directly over the flame that surrounds a roast being grilled with indirect heat.

TIMING
Prep: 15 minutes
Grill: 10 minutes.

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

GETTING CREATIVE
– Use portobello mushrooms to create entrée-size stuffed mushrooms. This amount of filling will be enough for 2 portobellos.

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)
8 large mushrooms
1 tablespoon olive oil
2 slices bacon, finely chopped
1 clove garlic, minced
1 teaspoon chopped fresh herbs, such as rosemary, thyme, tarragon, or flat-leaf parsley
1 plum tomato, finely chopped
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
1 tablespoon seasoned dried breadcrumbs
Oil for coating grill screen.

DIRECTIONS
1. Heat the grill as directed.
2. Brush the stem and bottom side of each mushroom with the olive oil. Grill the mushrooms, stem side down, covered, for 5 minutes, shifting the mushrooms once if they do not sit flat, to help them cook evenly. Remove and let cool for a few minutes.
3. Remove the stem from each mushroom all the way down into the cap, using a small knife. Chop the stems finely.
4. Cook the bacon in a small skillet over medium heat until crisp. Add the garlic, tomato, herbs, and chopped mushroom stems; sauté until the tomatoes soften, about 2 minutes. Season with salt and pepper and stir in the breadcrumbs.
5. Pour any liquid that has collected in the mushroom caps into the stuffing mixture. Fill the caps with the stuffing. Coat the grill screen with oil and put the stuffed mushroom caps on the screen.
6. Put the screen on the grill, cover, and cook until the caps are tender and bubbling around the edges, about 5 minutes. If your grill has a temperature gauge, it should stay at around 450°F.

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Grilled Sesame Mushrooms - BBQ And Grilling Recipes

Shiitake mushrooms have an earthy, woodsy aroma that’s enhanced by grilling. Here, we grill the caps whole and then toss them with a teriyaki-like sauce for a simple side dish. Look for shiitake mushrooms with large caps so they can be grilled right on the grill grate. If you can find only small-capped shiitakes, use a grill screen, grill skillet, or grill wok.

TIMING
Prep: 20 minutes
Grill: 5 to 8 minutes.

BBQ TOOLS AND EQUIPMENT
– Grill screen, grill skillet, or grill wok (optional)
– Long-handled tongs.

GETTING CREATIVE
– Replace the shiitakes with portobello mushroom caps. Combine all of the ingredients except the mushrooms, scallion greens, and sesame seeds. Let the portobellos marinate in this mixture for up to 6 hours, then grill until tender, 8 to 10 minutes, turning once or twice. Garnish with the scallion greens and sesame seeds.

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 to 4 inches deep
Clean, oiled grate set 3 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
1 pound fresh large-capped shiitake mushrooms
2 tablespoons soy sauce
1 tablespoon rice vinegar or dry sherry
½ teaspoon honey
4 teaspoons toasted sesame oil
1 small scallion
3 tablespoons vegetable oil
1 teaspoon minced peeled gingerroot
½ teaspoon kosher salt
¼ teaspoon ground black pepper
Oil for coating grill grate
1 teaspoon sesame seeds.

DIRECTIONS
1. Remove the stems from the shiitake mushrooms. Brush the mushrooms clean if dirty in spots.
2. Heat the grill as directed.
3. Combine the soy sauce, rice vinegar, honey, and 2 teaspoons of the sesame oil in a small bowl. Set aside.
4. Cut the scallion in half crosswise, and thinly slice the whiter half. Put the slices in a large bowl. Reserve the green half. Add the remaining 2 teaspoons sesame oil, the vegetable oil, the ginger, and the salt and pepper to the slices in the bowl. Add the mushrooms and toss to coat.
5. Brush the grill grate and coat it with oil. Put the mushrooms directly on the grill grate and cook until they are nicely grill-marked and tender, turning once, 5 to 8 minutes total. If the mushroom caps are small, grill them on a heated, oiled grill screen or grill tray. 6. Remove the mushrooms to a platter and drizzle sparingly with the reserved sauce. Sprinkle with the sesame seeds. Slice the remaining scallion greens lengthwise into thin strips. Arrange the scallion strips on the platter and serve with the remaining sauce.

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Carrots aren’t usually grilled. Conventional Culinary Wisdom says they are too hard to ever soften in the harsh heat of direct flames. But if you keep the fire low and start dousing them with barbecue sauce the second they begin to brown, you will be astonished at how delicious a grilled carrot can be.

TIMING
Prep: 5 minutes (plus 5 minutes for sauce)
Grill: 10 minutes.

BBQ TOOLS AND EQUIPMENT
– Grill screen or grill wok
– Long-handled spatula
– Long-handled basting brush.

THE GRILL
Gas: Direct heat, medium-low (300°F)
Clean, oiled grill grate
Charcoal:
Direct heat, medium ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on medium 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 carrots, peeled and cut into ½-inch-thick slices
2 teaspoons canola oil
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
1/3 cup Sweet, Hot, and Sour BBQ Sauce
Finely grated zest and juice of 1 orange
Oil for coating grill screen.

DIRECTIONS
1. Heat the grill as directed.
2. Toss the carrots with the 2 teaspoons oil and the salt and pepper in a bowl; set aside. Mix the barbecue sauce, orange zest, and orange juice in a small bowl; reserve.
3. Put the grill screen or wok on the grill and coat it with oil. Put the carrots on the screen in a single layer, cover, and cook until browned and tender, about 10 minutes, turning and coating with the barbecue sauce every 3 minutes. If your grill has a temperature gauge, it should stay at around 375°F.
4. Remove to a serving bowl or individual plates and serve.

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