Archive for the “Steaks, Chops, and Other Quick- Cooking Cuts BBQ And Grilling Recipes” Category

Steaks, Chops, and Other Quick- Cooking Cuts – BBQ And Grilling Recipes.

These fish steaks have an incredible herbaceous aroma. Fresh garlic mayonnaise made with chopped green olives adds a rich counterpoint. There may appear to be a lot of ingredients here, but they are all quickly stirred together. Aside from the marinating time, the dish takes less than 15 minutes from start to finish. Fair warning: The fresh mayonnaise uses raw egg yolks in the traditional manner. If you’re concerned about salmonella, buy your eggs from a trusted source. Or use prepared mayonnaise, as described in the shortcut.

TIMING
Prep: 5 minutes
Marinate: 1 to 3 hours
Grill: 6 to 8 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled spatula.

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)

For the fish:
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon Dijon mustard
1 tablespoon olive oil
1 clove garlic, minced
1½ pounds swordfish steaks, rinsed and patted dry
Oil for coating grill grate

For the aioli:
1 egg yolk
1 tablespoon fresh lemon juice
3 cloves garlic, minced
½ teaspoon mustard powder
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup extra-virgin olive oil
2 tablespoons pitted, chopped green Spanish olives such as arauco, arbequina, or manzanilla.

DIRECTIONS
1. For the fish: Combine the lemon juice, rosemary, parsley, mustard, olive oil, and garlic in a small bowl. Spread over the swordfish, cover, and refrigerate for 1 to 3 hours.
2. Rest the fish at room temperature before grilling, about 20 minutes.
3. Heat the grill as directed.
4. For the aioli: Whisk together the egg yolk, lemon juice, garlic, mustard, salt, and pepper in a medium bowl. When the mixture begins to thicken, whisk in the olive oil in a slow steady stream. If it gets too thick, whisk in a little water to thin it. Whisk or stir in the chopped olives. (Let stand at room temperature until the fish is cooked. It can also be covered and refrigerated for 3 to 4 days). 
5. Brush the grill grate and coat it with oil. Put the swordfish on the grill, cover, and cook until just a bit filmy and moist in the center, 3 to 4 minutes per side.
6. Serve each swordfish steak with a dollop of the aioli..

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Fennel-Brined Trout Grilled With Bacon And Herbs - BBQ And Grilling Recipes

Brine doesn’t just add moisture. As meat takes in liquid it also takes on flavor, making brining one of the most efficient ways to get the essence of herbs and spices deep into the interior of meat. This trout is a case in point; its flesh is permeated with the classic Provençal combination of orange and fennel. Be careful to limit the brining time to no more than 1 hour. The delicate flesh of trout quickly absorbs flavors and may get overpowered if left to brine any longer.

TIMING
Prep: 10 minutes
Brine: 1 hour
Grill: 12 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled spatula or oiled grill basket.

GETTING CREATIVE
– Try this recipe with boneless chicken breasts: Place the herbs on the outside of the chicken breasts and hold them in place with the slices of bacon.
– A thick salmon fillet can be cooked in the same way.
– Replace the orange juice with pineapple juice, or add other citrus juices. A few tablespoons of lemon or lime juice will intensify the flavor of the brine.
– Change the flavor of the brine to suit your taste: substitute minced ginger, cumin seed, coriander seed, or cardamom for the fennel.
– Vary the herbs to match the flavor in your brine. Tarragon tastes great with pineapple juice; cilantro is good with lime.

TIPS
– The amount of time needed for brining is approximate and can be adjusted to fit your schedule. Brining for too long will cause the fish to break down and absorb too much of the flavor of the brine. If that should occur, wash the brined fish in several changes of cold water before grilling.
– As the bacon grills, its fat helps to keep the fish moist, and it also adds flavor. If you don’t want the bacon, reserve some of the olive oil to drizzle over the fish after it is cooked.

THE GRILL
Gas: Direct heat, medium-high (400° to 450°F)
Clean, oiled grate on lowest setting
Charcoal:
Direct heat, light ash
10-by-10-inch charcoal bed (about 3 dozen
coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
10-by-10-inch bed, 1 inch deep
Clean oiled, grate set 2 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
2 cups Orange-Fennel Brine
4 boneless brook trout, about 6 ounces each
8 sprigs fresh dill, mint, sage, or rosemary
2 tablespoons olive oil
8 slices bacon
Oil for coating grill grate or basket.

DIRECTIONS
1. Put the brine in a gallon-size zipper-lock bag.
2. The trout will be split down their bellies; open them up like a book to expose the interior to the brine. Place the fish in the brine and seal the zipper, leaving about an inch open; push on the bag to release any trapped air through the opening, and close the zipper completely. Massage the liquid gently into the fish and refrigerate for 1 hour.
3. Heat the grill as directed.
4. While the grill is heating, remove the fish from the brine and discard the brine. Place 2 herb sprigs in the cavity of each fish; close each fish around the herbs. Pat the fish skin until dry; rub the outside of each fish with olive oil.
5. Wrap 2 slices of bacon around each fish, allowing the ends of each strip to meet and overlap slightly. Secure each bacon slice with an oiled wooden toothpick.
6. Brush the grill grate and coat it with oil. If using a fish basket, coat the basket with oil. Put the fish in a single layer on the grill grate or in the grill basket and cover the grill. Cook until the bacon is cooked through and any exposed fish skin is crisp, about 6 minutes per side. Remove the toothpicks and serve.

WHY DOES BRINING WORK?
If salt dries out proteins, why does brining make meat moister?
During brining, the salt and acid in the brine make the tightly wound spiral structure of meat proteins unravel (denature). As the spiral opens up, the exposed bonds on the ribbons of protein bind with liquid in the brine, resulting in a 6 to 8 percent increase in the fluid content of the protein. When the meat is grilled, the structure of the protein reforms, trapping the absorbed juices inside. Be careful that you don’t overcook brined meats. Excessive heat will cause the protein bonds to tighten, squeezing out all of the liquid that has been taken in.

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Escabeche originated in Spain as a way of preserving fish. The marinade serves as a sort of pickle. Popular in Provence, Mexico, and Jamaica, escabeche can be served cold, warm, or at room temperature. We give this escabeche a more traditional Spanish treatment by grilling a mild white fillet and marinating it in Spanish adobo, a pungent blend of paprika, orange juice, vinegar, red wine, and green olives.

TIMING
Prep: 5 minutes (plus 5 minutes for marinade)
Marinate: 2 to 24 hours
Grill: 4 minutes.

BBQ TOOLS AND EQUIPMENT
– Fish grilling basket.

MAKING SUBSTITUTIONS
– Replace the flounder with any mild white fish fillets, such as sole, turbot, or dab.

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 pounds flounder fillets, about ¼ inch thick
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
1¼ cups Spanish Adobo Marinade
2 tablespoons sherry vinegar or white wine vinegar
1 teaspoon sugar
¼ teaspoon crushed red pepper flakes
Oil for coating grill grate and fish basket
2 tablespoons olive oil.

DIRECTIONS
1. Heat the grill as directed. Preheat the fish grilling basket on the grill.
2. Pat the fish dry and sprinkle with the salt and pepper. Let rest at room temperature for 10 to 15 minutes.
3. Put the marinade, vinegar, sugar, and red pepper flakes in a small saucepan. Bring to a boil over high heat and simmer for 1 minute. Remove from the heat and set aside.
4. Brush the grill grate and coat it with oil. Coat the hot fish basket with oil and put the fillets in the basket. Put the basket on the grill, cover, and cook until the fish is just slightly filmy and moist in the center, about 2 minutes per side. If your grill has a temperature gauge, it should stay at around 450°F.
5. Put the fillets in a wide, shallow baking dish. Pour the marinade mixture over them, drizzle with the olive oil, and let cool to room temperature. Cover and refrigerate for 2 to 24 hours. Serve chilled, or bring to room temperature before serving.

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Black sea bass has pure white, delicate flesh that’s sweet and flavorful. It pairs well with the rich taste of pâté de foie gras. We purée the foie gras with champagne vinegar, peach nectar, shallots, and fresh ginger to create a novel vinaigrette for the grilled fish.

TIMING
Prep: 5 minutes
Grill: 6 to 10 minutes.

BBQ TOOLS AND EQUIPMENT
– Fish grilling basket.

WHAT IS FOIE GRAS?
Foie gras, or “fatty liver,” is the enlarged liver of geese that have been continuously fed and fattened for several months. The goose liver is then soaked in a rich liquid such as port, generously seasoned, and baked. For pâté de foie gras, the fatty liver is puréed with other rich-tasting ingredients such as eggs and truffles. The texture is almost as remarkable as the flavor: silky smooth, with an unstoppable unctuousness that coats your palate long after the first taste. If you can’t find pâté de foie gras, another liver pâté would suffice, although you’ll miss out on the rich texture and flavor.

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)
1½ pounds sea bass fillets, about ¾ inch thick
1 teaspoon kosher salt
½ teaspoon ground black pepper
About 3 ounces (½ package) pâté de foie gras or other liver pâté
2 tablespoons champagne vinegar
2 tablespoons peach nectar, or apple juice
4 tablespoons extra-virgin olive oil
1 teaspoon minced shallot
½ teaspoon minced peeled gingerroot
Oil for coating grill grate and fish basket.

DIRECTIONS
1. Heat the grill as directed. Preheat the fish grilling basket on the grill.
2. Pat the fish dry and sprinkle with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Let rest at room temperature for 15 minutes.
3. Purée the pâté, vinegar, peach nectar, 2 tablespoons of the olive oil, the shallot, the ginger, and the remaining ½ teaspoon salt and ¼ teaspoon pepper in a food processor or blender.
4. Brush the grill grate and coat it with oil. Coat the hot fish basket with oil. Coat the fillets with the remaining 2 tablespoons olive oil and put them in the basket. Put the basket on the grill, cover, and cook until the fish is just slightly filmy and moist in the center, 3 to 5 minutes per side. If your grill has a temperature gauge, it should stay at around 450°F.
5. Serve the fillets with the vinaigrette spooned over the top.

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With a sweet, mild flavor and juicy, flaky texture, catfish is among the five most popular fish fillets in American. They’re particularly beloved in the South. We like to flavor the fillets with spicy seasonings, grill them, and serve them with a spoonful of buttered pecans. A fish grilling basket allows you to easily flip these delicate fillets. Preheating the basket on the grill also helps to prevent sticking.

TIMING
Prep: 10 minutes (plus 5 minutes for rub)
Rest before grilling: 1 hour
Grill: 10 to 14 minutes.

BBQ TOOLS AND EQUIPMENT
– Fish grilling basket
– Cast-iron or other heavy skillet.

SHORTCUT
– Replace the Cajun Blackening Rub with your favorite commercial blackening rub or Cajun spice blend.

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)
4 catfish fillets, 6 to 8 ounces each, rinsed and patted dry
¼ cup Cajun Blackening Rub
Oil for coating grill grate and fish basket
½ cup olive oil
4 tablespoons (½ stick) butter
2/3 cup chopped pecans
¼ teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
2 tablespoons fresh lemon juice
2 tablespoons minced fresh flat-leaf parsley.

DIRECTIONS
1. Put the catfish in a large baking dish and scatter the rub all over them. Cover and refrigerate for 1 hour.
2. Heat the grill as directed. Brush the grill grate and coat it with oil. Put the fish basket on the grill to preheat it.
3. Coat the fish grilling basket with oil. Put the olive oil in a shallow dish. Dip each fillet in the olive oil and let the excess drip back in the dish. Put the fillets into the hot grill basket and put the basket on the grill. Cover and cook until the fish is just a bit filmy and moist in the center, 5 to 7 minutes per side. If your grill has a temperature gauge, it should stay at around 450°F.
4. As the fish cooks, melt the butter in a cast-iron or other heavy skillet over medium heat (directly on the grill if you have room). When hot, add the pecans, salt, black pepper, and cayenne pepper. Cook, shaking the pan, until the nuts are toasted and fragrant, 3 to 5 minutes. Remove from the heat and stir in the lemon juice and parsley.
5. Serve each fillet topped with some of the pecan mixture.

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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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