Jerk is Jamaican barbecue, and like American barbecue, it is both a dish and a method of cooking. Typically done with chicken or pork that is marinated in an incendiary paste of Scotch bonnet peppers and a litany of spices, it is a way of life in Jamaica, sold in fine restaurants as well as at roadside stands from one end of the island to the other. Here, it is slathered on tofu. The initial step of pressing water from the tofu before it is marinated is essential; if skipped, the sodium in the jerk paste will draw the moisture out of the tofu, which will dilute the paste and soften its punch.

TIMING
Soak wood chips: 1 hour
Prep and press: 30 minutes (plus 15 minutes for paste)
Marinate: 2 to 6 hours
Grill: 30 minutes.

BBQ TOOLS AND EQUIPMENT
– 1 cup wood chips, preferably hickory or oak, if using a gas or charcoal grill
– Smoker box or foil packet, if using a gas grill
– Long-handled spatula
– Long-handled basting brush.

GETTING CREATIVE
– Use chicken parts or pork chops instead of the tofu. Smoke as directed, and then brown over the heated part of the grill until the juices run almost clear and an instant-read thermometer registers 165°F for chicken or 155°F for pork.
– For a more traditional smoke aroma, use allspice wood (called pimento in Jamaica) instead of hickory or oak for the fire. A fruit wood such as apple also works well.

KNOW YOUR INGREDIENTS
What Is Tofu?
The process of making tofu is similar to that of making soft cheese. But the “milk” comes from soybeans instead of from cows. First, soybeans are soaked, ground, boiled, and mashed to extract their milky liquid. A coagulant (usually calcium sulfate or magnesium chloride) is added to separate the soymilk into curds and whey. Then the curds are drained and pressed into blocks of tofu, also known as bean curd or Chinese tofu.
Depending on how much whey is pressed out, tofu can be made into soft, firm, or extra-firm textures. Extra-firm tofu works best on the grill because it doesn’t fall apart on the grill grates. Look for extra-firm tofu packed in tubs of water in grocery store produce sections.
It might seem odd to grill something akin to cheese, but cooks in Asia have been grilling tofu for centuries. The porous texture of tofu makes it especially good at absorbing flavorful marinades and smoky aromas from burning wood. For the best texture, use the firmest tofu you can find, press out the excess water under a heavy weight, and then marinate or rub it with a spice mixture. It also helps to smoke the tofu for 15 to 20 minutes over indirect heat to draw out excess moisture and infuse the aroma of smoke into the tofu. Then move the tofu over direct heat and baste with a sauce as it cooks. The flavor of tofu is very mild, so bring on the bold-flavored marinades, and sauces.
You might also see another type of tofu packaged in a small aseptic box. Known as silken tofu or Japanese tofu, this creamy-textured tofu is made by using thicker soymilk that is carefully strained but not pressed as densely as regular tofu. Silken tofu can be used like yogurt or sour cream to make creamy soups, dips, sauces, and dressings. But its soft texture doesn’t hold up well on the grill. For live-fire cooking, stick with extra-firm tofu.

THE GRILL
Gas: Indirect heat, medium-high (375° to 400°F)
Clean, oiled grate on lowest setting
Charcoal:
Indirect heat, light ash
Split charcoal bed (about 2 dozen coals per side)
Clean, oiled grate on lowest setting
Wood:
Indirect heat, light ash
Split bed of coals (1 inch deep per side)
Clean, oiled grate set 3 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
2 pounds extra-firm tofu
2 cups Jerk Wet Paste
2 tablespoons vegetable oil.

DIRECTIONS
1. Cut each 1-pound block of tofu in half through the side to make 2 thick slabs (for a total of 4 slabs). Press the slabs under a heavy weight for 30 minutes.
2. Spread a layer of the jerk paste over the bottom of a shallow 4-quart baking dish. Put the tofu over the paste and spread the remaining paste evenly over the top and sides. Cover and refrigerate for 2 to 6 hours.
3. Soak the wood chips in cold water for 1 hour.
4. Heat the grill as directed. If using a gas grill, put the wood chips in the smoker box or in a perforated foil packet.
5. When ready to grill, if using a gas grill, turn off the middle burner(s). If your gas grill has only 2 burners, turn off one side. If using a charcoal grill, drain the wood chips and scatter them over the coals. If using a wood grill, spread the coals to opposite sides of the grill for indirect heat.
6. Put the tofu over the unheated part of the grill. Cover and smoke for 20 minutes.
7. Using a basting brush, mix the oil into the jerk paste remaining in the baking dish.
8. Move the tofu over the heated part of the grill and cook until the underside is nicely browned, 3 to 5 minutes. Flip with a spatula and baste the top side with the jerk paste. Cook until nicely browned on the bottom, 3 to 5 minutes.
9. Cut each slab on the diagonal into 2 triangles per serving. Serve warm.

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American barbecue goes hand in hand with baked beans. Serve these traditional baked beans with any grilled pork, beef, or poultry. Slow-cooking the beans with bacon and molasses gradually infuses the entire stew with rich, sweet flavors. To make this dish over a low campfire, start the fire early and make sure you have enough wood for the fire to burn gradually for 5 hours (about a quarter of a cord of wood should do it). Set up the fire with a higher-heat area for adding wood and a medium-low-heat area for cooking. Rake coals into the cooking area as necessary. It also helps to have a camp grill with a pot hanger and a wire-handled pot, which allows you to suspend the pot over the cooking area and swing it toward you or over the heat as necessary. But a simple campfire grill grate will also work. Regulate the heat by raking more or fewer coals beneath the pot. The beans should simmer gently in the pot. If using a charcoal grill, put the pot of beans on a sturdy grill grate (make sure the grate can hold the weight of the beans), cover, and cook as directed, regulating the heat with the air vents and replenishing the coals as necessary.

TIMING
Prep: 10 minutes (plus 5 minutes for sauce)
Soak: Overnight (or 8 hours)
Cook: 4 to 5 hours.

BBQ TOOLS AND EQUIPMENT
– 60 pounds of charcoal or about a quarter cord of wood so that the fire can burn gently for about 5 hours
– Heavy pot, preferably cast iron with a wire handle so it can be hung over the fire
– Heat-resistant grill mitt

TIP
– If you don’t have enough fuel to cook the beans over an outdoor fire, you can cook them on the stovetop in a Dutch oven or large soup pot. The cooking directions remain the same.

THE GRILL
Charcoal:
Indirect heat, medium ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting or pot hanger and wire-handled pot
Wood:
Indirect heat, medium ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 4 inches above the fire or pot hanger and wire-handled pot.

INGREDIENTS (MAKES 8 SERVINGS)
10 ounces dried navy beans or other small white beans, picked over and rinsed
4 ounces thick-cut bacon, chopped
1 small onion, finely chopped
1/3 cup molasses
1¼ cups Sweet, Hot, and Sour BBQ Sauce
½ teaspoon kosher salt
¼ teaspoon ground black pepper.

DIRECTIONS
1. Put the beans in a large pot and cover with water by 2 inches. Let soak overnight.
2. Heat the grill as directed. Drain the beans in a colander and set aside. Cook the bacon in the same bean pot directly over the heated part of the grill until crisp, about 10 minutes. Add the onion and cook until softened, about 5 minutes.
3. Add the beans and enough water to cover the beans by 1 inch. Stir in the molasses and barbecue sauce. Bring to a boil, then move the pot to the unheated part of the grill and simmer gently, uncovered, until the beans are tender, 4 to 5 hours, stirring now and then and adding hot water as necessary to keep the pan bottom from going dry.
4. Stir in the salt and pepper and serve.

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Here’s a Mexican take on barbecued baked beans. Black beans stand in for navy beans, and a sweet-hot spice mix replaces the molasses. Cilantro and lime perk up the flavors. Serve this as a side dish with fajitas, grilled pork, beef, or poultry.

TIMING
Prep: 10 minutes (plus 5 minutes for rub)
Soak: Overnight (or 8 hours)
Cook: 1½ to 2 hours.

BBQ TOOLS AND EQUIPMENT
– 20 pounds of charcoal or about an eighth cord of wood so that the fire can burn gently for about 2 hours
– Heavy pot, preferably cast iron, with a wire handle so it can be hung over the fire
– Heat-resistant grill mitt.

GETTING CREATIVE
– For beans with a thick, soupy consistency similar to refried beans, cook them until the liquid evaporates and some beans cling to the bottom of the pan. Add about ½ cup hot water before stirring in the salt, lime, and cilantro. Scrape up the bits stuck to the pan bottom and stir well.

TIP
– If you don’t have enough fuel to cook the beans over an outdoor fire, you can cook them on the stovetop in a Dutch oven or large soup pot. The cooking directions remain the same.

THE GRILL
Charcoal:
Indirect heat, medium ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting or pot hanger and wire-handled pot
Wood:
Indirect heat, medium ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 4 inches above the fire or pot hanger and wire-handled pot.

INGREDIENTS (MAKES 6 SERVINGS)
10 ounces dried black beans, picked over and rinsed
2 tablespoons vegetable oil
1 small onion, finely chopped
3 cloves garlic, minced
2 bay leaves
¼ cup Fragrant Chile Rub, made without the salt
1½ teaspoons kosher salt
Juice of ½ lime
2 tablespoons chopped fresh cilantro leaves.

DIRECTIONS
1. Put the beans in a large pot and cover with water by 2 inches. Let soak overnight.
2. Heat the grill as directed. Drain the beans in a colander and set aside. Heat the oil in the same bean pot directly over the heated part of the grill. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 2 minutes. Add the beans and enough water to cover the beans by 1 inch. Stir in the bay leaves and the salt-free chile rub. Bring to a boil, then move the pot to the unheated part of the grill and simmer gently, uncovered, until the beans are tender, 1 to 1½ hours, stirring now and then and adding hot water as necessary to keep the pan bottom from going dry.
3. Stir in the salt, lime juice, and cilantro. Cook for another 5 minutes, then taste and adjust the seasonings as necessary.
4. Remove the bay leaves before serving.

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Fennel (sometimes called anise) is a beautiful vegetable – a broad, white-green bulb that tapers into long, slim, celerylike stems topped with dark green, feathery fronds. The bulb is the only part that is cooked, but you can use the fronds as you would any other delicate herb such as dill. A fennel bulb is structured like a squat head of celery. For this recipe, it is sliced lengthwise into thick planks, leaving the white, pulpy end intact so that the ribs stay together. Because fennel is quite crisp, it needs to be basted with liquid as it browns to help it become tender. In this recipe, a fruity Riesling permeates the fennel’s fibers as it cooks, marrying beautifully with the vegetable’s natural licoricelike flavor.

TIMING
Prep: 5 minutes
Grill: About 20 minutes.

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

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
Wood:
Indirect 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 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 bulbs fennel, stems and leaves trimmed, cut lengthwise into ½-inch-thick slices (see recipe introduction)
¼ teaspoon kosher salt, or more to taste
¼ teaspoon ground black pepper
Oil for coating grill grate
¾ cup Riesling wine
4 sprigs rosemary, tied together at the stick end into a basting brush.

DIRECTIONS
1. Heat the grill as directed.
2. Mix the olive oil and garlic in a small bowl, and coat the fennel slices with this mixture. Season with the salt and pepper.
3. Brush the grill grate and coat it with oil. Put the fennel on the grill away from the heat, cover the grill, and cook until browned and tender, about 20 minutes, turning and basting with some of the Riesling, using the rosemary basting brush, about every 5 minutes. If your grill has a temperature gauge, it should stay at around 375°F.
4. Place on a serving platter or individual plates and serve.

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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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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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