Grilling And Barbecue Recipes

Give this dish a try on a whimsical summer morning. Grilled bananas and mangoes make a great accompaniment to waffles. The dish is meant to be easy, so we use prepared waffles. Any prepared waffles will do, but we prefer thick, square Belgian waffles. Grill the waffles until they are lightly toasted and grillmarked but not charred. If you don’t have a sweet tooth in the morning, serve the waffles for dessert after dinner.

TIMING
Prep: 15 minutes
Grill: 10 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled tongs.

GETTING CREATIVE
– Try this recipe with French toast or croissants.

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)
4 bananas
1 mango
1 tablespoon brown sugar
½ teaspoon ground cinnamon
Oil for coating grill grate
16 strawberries, hulled and quartered
8 prepared waffles
1 cup (½ pint) heavy cream
¼ cup maple syrup, plus more for serving
2 teaspoons vanilla extract.

DIRECTIONS
1. Heat the grill as directed.
2. Chill a medium bowl and a whisk or beaters for the whipped cream.
3. Cut the bananas in half lengthwise through the peel, following the arc of the curve, so that when they are cut the bananas will lie flat on the grill.
4. Stand the mango on its thick end and cut the sides off the center pit, curving the knife around the pit. Peel each half with a paring knife, then slice lengthwise into ½-inch-thick slices.
5. Mix the brown sugar and cinnamon in a small bowl, then sprinkle over the cut sides of the banana and mango.
6. Brush the grill grate and coat it with oil. Put the bananas cut-side down on the grill and cook until nicely grill-marked, 3 to 4 minutes. Grill the mango until nicely grill-marked, 2 to 3 minutes per side. Remove from the grill and cut into bite-size pieces.
7. Grill the waffles until toasted and heated through, about 3 minutes per side.
8. Pour the cream into the chilled bowl and whisk vigorously or beat with an electric mixer on medium speed until the cream forms soft peaks when the whisk or beaters are lifted. Whisk or beat in the maple syrup and vanilla.
9. Arrange the waffles on a platter, with the grilled fruit and strawberries and maple whipped cream in small bowls. Allow guests to top their waffles with fruit, whipped cream, and additional maple syrup

We wondered whether you could caramelize onions on the grill. The answer: You can. While we normally prefer not to grill in foil packets, the foil is a necessity for this recipe. It traps the juices and keeps the onions moist. First we grill slices of onion to lightly char them. Then we break the charred onions into rings and sprinkle them with salt and sugar to help draw out the moisture. When wrapped in foil and returned to the grill, the onions soften in texture and deepen in sweetness. Serve them as a side dish or in a sandwich.

TIMING
Prep: 5 minutes
Grill: About 20 minutes.

BBQ TOOLS AND EQUIPMENT
– Skewers (soaked in water for 1 hour, if bamboo)
– Aluminum foil
– Long-handled tongs
– Heat-resistant grill gloves.

GETTING CREATIVE
– Add a splash of balsamic vinegar to the foil packet before sealing and finishing grilling.
– Replace the Vidalia with any sweet onion, such as Maui, Walla Walla, or Texas sweet onions.

TIPS
– When skewering the onion rounds, push the skewer across the grain of the rings to make sure the rounds will hold together on the grill.
– To keep the onions flat on the grill, put the skewers directly on the grill rather than hanging off the edge. Wear heat-proof gloves when turning the skewers.

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) with high- and low-heat areas
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed with a 3- to 4-inch-deep area for high heat and a 2-inch area for low heat
Clean, oiled grate set 3 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS – ABOUT 1 CUP)
1 large Vidalia onion (about 1½ pounds)
No-stick spray oil or olive oil
Oil for coating grill grate
½ teaspoon kosher salt
½ teaspoon sugar.

DIRECTIONS
1. Heat the grill as directed.
2. Slice the onion into rounds about ¼ inch thick. Skewer the rounds through the side so that they will lie flat on the grill. Generously coat them all over with oil.
3. Brush the grill grate and coat it with oil. Put the onion rounds on the grill directly over medium-high heat until nicely grill-marked, 2 to 4 minutes per side. Rotate the onions 45 degrees halfway through the cooking on each side to create crosshatch marks and more even browning.
4. Put the browned rounds on one side of a large piece of foil. Cut each round in half crosswise, if you like. Break the onions into rings with tongs and arrange in a single layer. Sprinkle all over with the salt and sugar, and spray or drizzle with a bit more oil. Fold the foil over the onions and crimp to seal. Reduce the heat to medium-low (on a gas grill) or put the foil over the medium-low-heat area (on a charcoal or wood grill). Cover and grill until the onions are very soft, 10 to 15 minutes, turning the sealed packet once or twice. Let rest, wrapped in foil, for 5 minutes before using.

Few vegetables benefit from a sojourn on the grill as much as onions. Fire caramelizes an onion’s ample sugars and concentrates its flavor. All the while, the onion’s juices percolate deep inside, helping its crispy sections soften and its drier sections crisp. We recommend you use small cipolline onions (also spelled cipollini), which have an assertive flavor and lots of sugar. Most important, they’re small enough to grill whole. Cipolline are increasingly available, although you may have to search. If you can’t find them, any small onion will do. Or you could use small Vidalia and/or red onions, peeled and halved before grilling.

TIMING
Prep: 10 minutes
Grill: About 18 minutes

BBQ TOOLS AND EQUIPMENT
– Long-handled tongs

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)
8 cipolline onions, about 3 ounces each
2 tablespoons extra-virgin olive oil
¼ teaspoon kosher salt, plus more to taste
¼ teaspoon ground black pepper, plus more to taste
1 ounce Gorgonzola cheese
2 tablespoons coarsely chopped fresh flat-leaf parsley
1 clove garlic, minced
Oil for coating grill grate.

DIRECTIONS
1. Heat the grill as directed.
2. Trim the ends from the onions and peel. Coat with 1 table-spoon of the olive oil and season with the salt and pepper.
3. Crumble the Gorgonzola with your fingers into a small bowl. Toss with the remaining 1 tablespoon olive oil, the parsley, the garlic, and salt and pepper to taste.
4. Brush the grill grate and coat it with oil. Put the onions on the grill. Cover and cook until the onions are charred in spots and tender but not soft, about 18 minutes, turning halfway through. If your grill has a temperature gauge, it should stay at around 375°F.
5. Put the grilled onions in a serving bowl and scatter the Gorgonzola mixture over the top.

Nothing could be simpler than grilling scallions. Just toss the trimmed alliums across the bars of the grill grate for a minute or two per side. A basting sauce of sesame oil and soy sauce with fresh ginger and garlic makes these the perfect side dish for any grilled meat with an Asian flavor profile.

TIMING
Prep: 5 minutes
Grill: 2 to 6 minutes.

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

GETTING CREATIVE
– Use ramps or leeks instead of scallions and increase the cooking time slightly.

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)
4 large scallions
1 tablespoon soy sauce
1 teaspoon rice vinegar or dry sherry
1 teaspoon toasted sesame oil
½ teaspoon honey
2 cloves garlic, minced
1 teaspoon minced peeled gingerroot
Oil for coating grill grate.

DIRECTIONS
1. Trim the roots from the scallions and brush clean, if necessary.
2. Heat the grill as directed.
3. Combine the soy sauce, rice vinegar, sesame oil, honey, garlic, and ginger. Brush over the scallions.
4. Brush the grill grate and coat it with oil. Put the scallions on the grill and cook until nicely grill-marked, 1 to 3 minutes per side, basting with the soy sauce mixture.
5. Remove to plates or a platter, drizzle with any remaining soy sauce mixture, and serve.

Belgian endive and radicchio are both members of a leafy green  family known as chicory. These bitter, tight-headed greens grill upbeautifully. All they need is a quick glaze or drizzle of vinaigrette to flavor them up. A little sugar in this vinaigrette helps to balance the bitterness of the greens.

TIMING
Prep: 8 minutes
Grill: 8 to 12 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled tongs.

TIPS
– Save some fresh herbs to sprinkle over the top of the grilled chicory.
– Make the vinaigrette and refrigerate up to 2 days ahead of time.

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 vinaigrette:
2 tablespoons raspberry vinegar or red wine vinegar
¼ cup walnut oil or extra-virgin olive oil
½ cup sour cherry preserves
½ teaspoon Dijon mustard
½ clove garlic, minced
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 tablespoon chopped fresh basil or flat-leaf parsley
For the chicory:
1 medium-large head radicchio, about 12 ounces
2 medium heads Belgian endive, about 12 ounces total
3 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon ground black pepper
Oil for coating grill grate.

DIRECTIONS
1. Heat the grill as directed.
2. For the vinaigrette, put the vinegar in a bowl and whisk in the walnut oil in a thin, steady steam until incorporated. Whisk in the preserves, mustard, garlic, salt, pepper, and basil.
3. For the chicory, cut the radicchio through the core into eighths. Cut the endive in half lengthwise. Brush all over with the olive oil and sprinkle with the salt and pepper.
4. Brush the grill grate and coat it with oil. Put the radicchio and endive on the grill and cook until nicely grill-marked, 4 to 6 minutes per side (the endive will take slightly longer than the radicchio). If your grill has a temperature gauge, it should stay at around 450°F. 5. Put the radicchio and endive on plates or a platter, spoon the vinaigrette over the top, and serve. Pass any remaining vinaigrette at the table.

There are two basic methods for grilling artichokes. You can precook them in liquid and finish them on the grill, which gives you a good roasted surface and tender, meaty leaves but a watery, steamed flavor. Or you can cook them completely over a flame, which concentrates their flavor but leaves the leaves slightly tougher. This recipe uses the latter method. The artichokes will keep warm in their foil wrappers for up to 30 minutes after being removed from the grill.

TIMING
Prep: 15 minutes
Grill: About 45 minutes.

BBQ TOOLS AND EQUIPMENT
– 4 squares heavy-duty aluminum foil
– Long-handled spatula or long-handled tongs.

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, light 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 globe artichokes
2 lemons
¼ cup minced garlic
4 tablespoons extra-virgin olive oil
½ teaspoon kosher salt
¼ teaspoon coarsely ground black pepper.

DIRECTIONS
1. Trim the artichokes with a thin-bladed stainless-steel knife; cut the stems flat to the bottoms and cut the thorny tips from the leaves by slicing off the top inch from the tapered end. Snip off the remaining tips with scissors.
2. Squeeze the juice from one of the lemons into a large bowl. Add the artichokes and turn to coat the cut surfaces with lemon. Add enough cold water to cover and put a plate on top to weigh down the artichokes so that they remain submerged; set aside for 10 minutes.
3. Remove the artichokes from the lemon water. Put a tea-spoon of garlic in the center of each square of foil; top with an artichoke and spread the leaves gently. Work 2 teaspoons of garlic between the leaves of each artichoke. Drizzle 1 table-spoon oil over each artichoke and season them liberally with salt and pepper. Wrap each artichoke tightly in the foil.
4. Put the artichokes over the unheated part of the grill. Cover and cook for 45 minutes; let rest for 5 minutes. Remove the foil, and squeeze the juice of the remaining lemon over the artichokes; serve.

Slender stalks of asparagus are so elegant that the trick is to avoid doing too much to them. We like to grill them briefly, wrap them in thin sheets of prosciutto, and sprinkle them with shredded or grated Parmesan cheese.

TIMING
Prep: 12 minutes
Grill: 5 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled tongs.

TIP
– To trim asparagus, hold a spear with the ends in each hand. Gradually bend the stalk. It will naturally snap where the stalk becomes tough. Discard the tough end. If the spears are very thick, peel them with a vegetable peeler by laying each spear on a work surface and peeling it with a vegetable peeler from the tip to the stem end.

GETTING CREATIVE
– For Grilled Asparagus with Barbecued Lemon Wedges, omit the prosciutto. Arrange the grilled asparagus on a platter and sprinkle with 2 teaspoons chopped fresh dill or tarragon, if you like. Cut 2 lemons into 4 wedges each. Put the wedges directly on the grill grate over a medium fire with the cut sides up. Thickly brush 1 to 2 tablespoons barbecue sauce over the cut sides. Grill until the peels are nicely grill-marked and the lemons are beginning to soften, 2 to 4 minutes. Remove with tongs and cool slightly on the platter. Pass the lemon wedges for squeezing over the asparagus.

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

INGREDIENTS (MAKES 8 SERVINGS)
2½ pounds thin asparagus (40 to 45 thin spears), trimmed (see Tip)
1 tablespoon olive oil
Oil for coating grill grate
4 ounces sliced prosciutto (about 8 paper-thin slices)
¼ teaspoon ground black pepper
1 tablespoon shredded or grated Parmesan cheese.

DIRECTIONS
1. Heat the grill as directed.
2. Toss the asparagus with the olive oil on a rimmed baking sheet or in a zipper-lock bag until completely coated.
3. Brush the grill grate and coat it with oil. Put the asparagus on the grill, perpendicular to the bars of the grill grate. Grill until just tender but not limp, 4 to 5 minutes, rolling the asparagus once or twice with tongs.
4. Lay a slice of prosciutto horizontally on a work surface. Put 4 to 6 asparagus spears over the prosciutto near a short edge. Sprinkle the asparagus with some of the pepper. Tightly roll the prosciutto over the asparagus bundle on a slight diagonal, so that the prosciutto covers all but the tips of the spears. Sprinkle the tips with the Parmesan and serve.

Everyone from vegetarians to steak lovers seems to like this recipe. The tofu is cooked twice to firm it up and give it a nice crust: First it’s stir-fried and then it’s grilled. The stir-frying can be done a day or two ahead, so when it comes time to grill, all you have to do is put the kebabs on the grill and baste them with sauce.

TIMING
Prep and press: 30 minutes (plus 5 minutes for sauce)
Stir-fry: 15 minutes
Marinate: 8 hours
Grill: 5 to 8 minutes.

BBQ TOOLS AND EQUIPMENT
– 8 skewers, soaked in water for 20 minutes if bamboo
– Heat-resistant grill mitts.

TIPS
– Pressing tofu makes it firmer by forcing out excess liquid. Drain the blocks of tofu and then cut them in half through the side to make thinner slabs. Put the slabs on a cutting board near the sink, propped up slightly so that liquid drains into the sink. Cover with another board or big plate and put a heavy weight on top, such as a big book or a pan filled with water. Let drain for 30 minutes, then use as directed.
– Tamari is a dark, rich-tasting Japanese soy sauce. Look for it in the Asian section of your grocery store or in a health-food store. Lighter Chinese soy sauce makes a fine substitute.

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 8 KEBABS)
2 tablespoons peanut oil or other vegetable oil
2 pounds extra-firm tofu, pressed (see Tips) and cut into 1-inch cubes
¼ cup tamari or soy sauce
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil
¾ cup Indonesian Peanut Sauce
1 large green bell pepper, cut into 1-inch chunks
16 cherry tomatoes
Oil for coating grill grate
1 tablespoon finely chopped cilantro.

DIRECTIONS
1. Heat the peanut oil in a wok or large, nonstick skillet over medium-high heat. When hot, add the tofu and toss to coat it with oil. Cook, flipping the pieces every couple of minutes, until lightly golden all over, about 15 minutes. (Do this in batches if your pan isn’t big enough to hold the tofu in a single layer.) Remove from the heat and let cool slightly.
2. Meanwhile, mix the tamari or soy sauce, rice vinegar, and sesame oil in a large bowl or plastic container. Add the tofu, cover, and toss until the tofu is well coated. Uncover to release any steam. Re-cover and refrigerate for 8 hours or overnight, tossing occasionally to coat the tofu.
3. Heat the grill as directed.
4. In a small saucepan, simmer the peanut sauce gently over medium-low heat until slightly thickened, about 5 minutes.
5. Thread the tofu, bell pepper, and tomatoes on the skewers, using 2 to 3 pieces of tofu for every piece of pepper and tomato. Brush the peanut sauce generously over the tofu and vegetables.
6. Brush the grill grate and coat it with oil. Put the skewers on the grill and cook until the vegetables are tender and the tofu is nicely grill-marked, turning often, 5 to 8 minutes total.
7. Serve with the chopped cilantro and any remaining peanut sauce.

In most meat grillery, the trick is to cook the meat without losing its precious juices. When grilling tofu, it’s the opposite. You want to get rid of the excess liquid in the tofu to firm up its texture. So we cook it twice: first in a sauté pan and then on the grill. Double-cooking concentrates the tofu’s texture, giving you a bit more to chew on. Try it—it’s worth the tiny bit of extra effort. We also marinate and glaze the tofu for flavor.

TIMING
Prep: 5 minutes (plus 5 minutes for glaze)
Press: 30 minutes
Marinate: 2 hours
Grill: 8 to 12 minutes.

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

TIP
– For information on types of tofu, see “What is Tofu?”, facing page.

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)
2 pounds extra-firm tofu
2 tablespoons vegetable oil
2 tablespoons tamari or soy sauce
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
1 clove garlic, minced
1 scallion, sliced
½ cup Ginger-Hoisin Balsamic Glaze
½ teaspoon sesame seeds (optional)
Oil for coating grill grate.

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. Heat 1 tablespoon of the vegetable oil in a large skillet or wok over medium-high heat. Add the pressed tofu and cook until golden brown on both sides, about 5 minutes per side, turning once. Combine the tamari, rice vinegar, sesame oil, garlic, and half of the scallion in a large zipper-lock bag. Let the tofu cool slightly, then add it to the bag. Let the tofu cool further with the bag open. When it approaches room temperature, press out the air and seal the bag. Gently massage the marinade into the tofu, then refrigerate for 2 hours or up to 2 days.
3. Heat the grill as directed.
4. Let the tofu rest at room temperature before grilling, about 30 minutes. Remove from the marinade and discard the marinade. Rub with the remaining 1 tablespoon vegetable oil.
5. Brush the grill grate and coat it with oil. Put the tofu on the grill and cook until nicely grill-marked, 4 to 6 minutes per side, brushing both sides with the glaze.
6. Cut each slab on the diagonal into 2 triangles per serving. Sprinkle with the reserved scallion and the sesame seeds (if using) and serve.