Posts Tagged “Roasts Recipes”

Whether a fish is grill-roasted by direct or indirect heat is a question of size. Most whole fish weigh less than 2 pounds and serve 1 or 2 people. Fish of this size can be grilled directly over the fire. When doing this, it is a good idea to make several slashes in the flesh on both sides down to the bone to help the flesh cook through evenly. Fish that are thicker than 2 inches and/or weigh more than 2 pounds should be cooked with indirect heat.

TIMING
Prep: 5 minutes
Grill: About 15 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled fish spatula
– Grill screen or fish-grilling basket.

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 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 2 SERVINGS)
1 whole fish, about 1½ pounds, gutted and cleaned
¼ teaspoon kosher salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
Oil for coating grill screen or basket
½ lemon, cut into wedges.

DIRECTIONS
1. Heat the grill as directed.
2. Scrape the dull side of a knife against the skin of the fish, running from tail to head, to remove excess moisture and fine scales. Cut 3 or 4 diagonal slices through the flesh of the fish on each side down to the bone. Season the fish inside and out with the salt and pepper, and rub the olive oil over the outside.
3. Oil the grill screen or fish basket liberally and put the fish on the screen or in the basket; place on the grill. Cover and cook until browned all over and an instant-read thermometer inserted into the thickest part of the fish registers 130°F, 7 to 8 minutes per side. If your grill has a temperature gauge, it should stay at around 375°F.
4. Serve the fish with the lemon wedges.

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Use this master recipe for grill-roasted chicken as a point of departure. Although the recipe will give you near-perfect results, it has not been built with flavor in mind. Feel free to use it as a template, but add flavor with one of the rubs, brines, marinades, or sauces if you want to use it for dinner.

TIMING
Prep: 5 minutes
Grill: About 1½ hours.

BBQ TOOLS AND EQUIPMENT
– Kitchen twine
– Long-handled spatula
– Long-handled tongs.

CARVING A CHICKEN
1. Remove the legs by holding the tip of a drumstick in one hand and pulling it away from the body. At the same time, cut through the skin between the leg and the body. Use the flat side of the knife to press the leg away from the body, and cut through the joint that joins the thigh to the hip. Separate the drumstick from the thigh by holding the tip of the drumstick in one hand with the V of the joint facing downward. Cut straight through the V, separating the drumstick from the thigh.
2. Remove the wings by cutting at a 45-degree angle through the joint where the wing joins the body, positioning the knife close into the body.
3. To remove the breast halves, make a slit through the skin along the crest of the breastbone. Remove one side at a time by working your knife down one side of the breastbone as you gently pull the breast half away from the body. Use the knife to help the breast separate from the rib cage. When the breast half is removed, serve it whole or cut into pieces or slices, depending on the size of the chicken.

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)
1 chicken, about 4 pounds, washed and dried
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 tablespoon vegetable oil
Oil for coating grill grate.

DIRECTIONS
1. Heat the grill as directed.
2. Season the interior cavity of the chicken with the salt and pepper. Tie the legs of the chicken together with kitchen twine. Rub the outside of the chicken with the 1 tablespoon oil.
3. Brush the grill grate and coat it with oil. Put the chicken on the grill away from the heat, cover the grill, and cook until an instantread thermometer inserted into the thickest part of the breast registers about 170°F, about 1 hour and 20 minutes. If your grill has a temperature gauge, it should stay at around 350°F. If you are using charcoal, you may have to replenish the coals after the first hour.
4. Remove the chicken to a large serving platter, using tongs and a spatula for support. Let rest for 8 to 10 minutes; carve (left) and serve.

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Whole farm-raised salmon is a little tricky to grill. The fish tend to be large and thick, making it difficult to cook them through before they dry out on the surface. Wild salmon are much leaner and cook through more quickly. This one is slashed and embedded with grilled leeks and herbs, and then served with a sophisticated salsa made from salmon roe (salmon caviar) and freshly grated horseradish root.

TIMING
20 minutes
Grill: 20 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled fish spatula
– Grill screen or large fish-grilling basket.

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)
Clean, oiled grate on medium setting.

INGREDIENTS (MAKES 6 SERVINGS)
3 small leeks (about 3 ounces each), dark greens removed
3 tablespoons extra-virgin olive oil
Oil for coating grill grate and screen or basket
2 lemons
1 tablespoon butter
2 tablespoons chopped fresh dill
2 cloves garlic, minced
¼ teaspoon kosher salt, plus more to taste
¼ teaspoon ground black pepper, plus more to taste
1 wild salmon, about 4 pounds, head, scales, and fins removed
1 ounce horseradish, freshly grated (about ¼ cup)
1 small cucumber, peeled, halved lengthwise, seeded, and finely diced
1 jar (4 ounces) salmon roe caviar
2 tablespoons thinly sliced chives.

DIRECTIONS
1. Heat the grill as directed.
2. Cut the hairy roots from the ends of the leeks where they meet the bulb. Do not cut into the bulb of the leek or it will fall apart when you grill it. Cut the leeks in half lengthwise. Run cold water through the leek leaves to wash out sand deposits that tend to collect in the outer leaves. Pat dry and coat with 2 teaspoons of the olive oil.
3. Brush the grill grate and coat it with oil. Put the leeks, cut-side down, on the grill directly over the fire. Cover and cook until browned, about 5 minutes. Flip the leeks, cover, and cook for about 3 minutes more, until tender. Transfer to a cutting board and chop finely.
4. Remove the zest from the lemons with a fine grater; reserve half for the salsa. In a bowl, mix the remaining zest, leeks, butter, dill, 1 clove garlic, 1 tablespoon of the olive oil, ¼ teaspoon salt, and ¼ teaspoon pepper.
5. Scrape the dull side of a knife against the skin of the salmon, running from tail to head, to remove excess moisture and fine scales. Cut 6 diagonal slices through the flesh of the fish on each side down to the bone. Place on a rimmed baking sheet. Fill the slits with the leek mixture and rub any excess into the interior cavity. Squeeze the juice from the lemons and pour half of it all over the fish; set aside.
6. Make the salsa by combining the horseradish, remaining lemon zest and lemon juice, cucumber, salmon roe, chives, and salt and pepper to taste in a bowl; keep refrigerated.
7. Coat the salmon on all sides with the remaining 4 teaspoons olive oil. Oil the grill screen or fish basket liberally. Put the screen or basket on the grill away from the heat, cover, and cook until an instant-read thermometer inserted into the thickest part of the salmon registers 130°F (until the fish barely flakes when gently pressed), about 20 minutes, turning halfway through. If your grill has a temperature gauge, it should stay at around 375°F.
8. If the skin should tear when you flip the fish, don’t worry about it. Simply peel the skin off before serving. Use the slashes in the flesh to help portion the fish. Serve with the salsa.

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It isn’t easy to kill. Yet most of us do it one way or the other every time we cook. Few of us have pangs about taking a life when opening a can of tuna, but when it comes to grilling lobster it’s a little harder to feign innocence. Lobsters must be cooked within minutes of dying (shellfish decompose quickly after death), so you have to either buy them cooked or do the deed yourself. It’s easiest to boil them, but that leaves them with a steamed flavor that is antithetical to the intensity of the grill. We encourage you to follow the directions below, cooking the lobster completely on the grill, but if you really want to avoid the hand-to-hand combat required, you can boil the lobsters in a large pot of salted water just until they are bright red, split them in half lengthwise, and proceed with the rest of the recipe.

TIMING
Prep: 15 minutes (plus 5 minutes for rub)
Grill: About 15 minutes.

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

INGREDIENTS (MAKES 4 SERVINGS)
4 live lobsters, about 1 pound each
6 tablespoons Green Chimichurri Rub
2 tablespoons chopped fresh dill
3 tablespoons unsalted butter
Finely grated zest and juice of 1 lime
1 teaspoon green hot pepper sauce
3 tablespoons extra-virgin olive oil
Oil for coating grill grate.

DIRECTIONS
1. Heat the grill as directed.
2. Put a lobster on its belly on a rimmed sheet pan. Hold a sharp knife with the blade perpendicular to the length of the lobster. Insert the knife into the back of the lobster where the shell of the thorax meets the shell of the head. Remove the knife and turn the blade parallel to the length of the lobster. Starting at the place where you just inserted the knife, cut down the length of the lobster through the center of the thorax and the tail. Turn the lobster onto its back and cut it in half lengthwise. Remove and discard the sand sac from behind the head. Remove the light green tomalley from the body cavity and, if present, the long sac of dark green roe that runs down the back of the lobster, and put them in a small skillet or saucepan. Crack the claws by whacking them across the crest of their bulge with the back of a heavy knife. Put the lobster halves on a plate that will catch their juices. Repeat with the remaining lobsters.
3. Drain any liquid that has collected on the lobster plate into the pan holding the tomalley. Cook over medium-low heat just until the lobster drippings turn white and the tomalley brightens, about 1 minute.
4. In a food processor, purée the tomalley mixture with 2 tablespoons of the rub, the dill, the butter, about one-fourth of the lime zest and juice, and the hot pepper sauce until the mixture is smooth and thick; set aside.
5. Mix the olive oil with the remaining 4 tablespoons rub and spoon the mixture over the exposed lobster meat.
6. Brush the grill grate and coat it with oil. Put the lobsters, cutsides down, on the grill directly over the heat. Cover and grill for about 4 minutes, until the edges start to brown. Turn the lobsters over and move them away from the heat. Cover and grill until an instant-read thermometer inserted into the meat registers about 140°F, about 10 minutes. If your grill has a temperature gauge, it should stay at around 350°F.
7. Remove the lobsters to a large serving platter. Drizzle the meat with the remaining lime zest and juice, and place a dollop of the seafood butter in the open space of each lobster half so that people can dip the lobster meat into it as they eat.

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If you are a fan of rare tuna, this recipe is for you. Most tuna steaks aren’t thick enough to get much of a crust before the fish cooks through. By starting with a section of tuna loin (the muscle that tuna steaks are cut from), you have what looks like a small roast. Cook it directly over as hot a fire as you can get, crusting it on all 3 sides (because tuna loin is roughly cylindrical, turning it twice will brown it all around and give it a dynamic triangular profile), about 4 minutes per side. The center will stay raw, which means that you will have to test for doneness by taking its temperature both in the center and nearer to the edge. It should be well-done (140°F) at its edge, but not much warmer than refrigerator temperature in the center.

TIMING
Prep: 10 minutes (plus 10 minutes for rub and mop sauce)
Grill: About 12 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled tongs.

THE GRILL
Gas: Direct heat, high (500°F)
Clean, oiled grate
Charcoal:
Direct heat, red-hot
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, red-hot
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 6 SERVINGS)
2 pounds tuna loin, 4½ inches long and 3 inches in diameter
1 ounce Thai basil or sweet basil leaves (about 1 cup)
1 tablespoon Moroccan Rub
2 teaspoons olive oil
Oil for coating grill grate
1 cup Grapefruit Ponzu Marinade or Mop.

DIRECTIONS
1. Heat the grill as directed.
2. Stab the tuna with a knife about 2 dozen times, and stuff each slit with a leaf of basil. It’s easiest to use the wide end of a chopstick to push the basil into the hole. Rub the outside with the Moroccan rub and coat with the olive oil.
3. Brush the grill grate and coat it with oil. Put the tuna on its long side on the grill, cover, and cook until browned on all 3 sides, about 12 minutes total. If your grill has a temperature gauge, it should stay between 425° and 450°F. It is important that the center of the tuna remain raw; therefore, to judge doneness, imagine a target on one end of the tuna, with a bull’s-eye in the center. An instant-read thermometer inserted into the bull’s-eye should register 50°F, one ring out it should register around 70°F, farther toward the edge it should register about 100°F, and it should read 140°F at the surface.
4. Let the tuna rest for 5 minutes to set up. Slice into 6 steaks, and serve topped with the ponzu sauce.

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Whole fish grilled over an open flame develops a crackled skin and concentrated moisture that is the essence of succulence. Unfortunately, the increased popularity of fish has not translated into an increase in the availability of whole fish. Almost everything you see is already filleted. This is a shame because the flesh of fish cooked whole has more flavor (from contact with the bone) and hangs on to its moisture better. If you don’t want to serve the fish with its head on, remove it after cooking. Slashing the flesh in its thicker parts will help the fish cook more evenly and gets any seasoning closer to the meat, where it does the most good.

TIMING
Prep: 5 minutes (plus 10 minutes for rub and butter)
Grill: About 15 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled fish spatula
– Grill screen or fish-grilling basket.

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 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)
2 whole sea bass, about 1½ pounds each, gutted and cleaned
2 tablespoons Cumin Rub
2 tablespoons olive oil
Oil for coating grill grate and screen or basket
1/3 cup Lime-Cilantro Butter warmed.

DIRECTIONS
1. Heat the grill as directed.
2. Scrape the dull side of a knife against the skin of the fish, running from tail to head, to remove excess moisture and fine scales. Cut 3 or 4 diagonal slices through the flesh of the fish on each side down to the bone. Season the fish inside and out with the cumin rub, and rub the olive oil over the outside.
3. Brush the grill grate and coat it with oil. Oil the grill screen or fish basket liberally and put the fish on the screen or in the basket; put it on the grill. Cover and cook until browned on both sides and an instant-read thermometer inserted into the thickest part of one of the fish registers 130°F, about 15 minutes. If your grill has a temperature gauge, it should stay at around 375°F.
4. Serve the fish with the warm butter sauce.

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The fat-rich flesh of salmon is built for the grill. It keeps the meat moist, even if it overcooks slightly, and it helps the fillet keep its shape, even if it sticks slightly. These attributes are enhanced in farmed salmon and diminished in wild-caught fish, which means that the two will have very different cooking times.

TIMING
Prep: 20 minutes (plus 5 minutes for glaze)
Grill: 10 to 16 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled fish spatula or 2 regular offset spatulas
– Long-handled basting brush.

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 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)
¼ cup Ginger-Hoisin Balsamic Glaze
1 to 1½ tablespoons Chinese chili paste with garlic
1 side of salmon, about 1½ inches thick, 1½ pounds
2 teaspoons toasted sesame oil
Oil for coating grill grate
1 lime, cut into 4 wedges.

DIRECTIONS
1. Heat the grill as directed.
2. Mix the glaze and chili paste (to taste); set aside. Coat the salmon with the sesame oil.
3. Brush the grill grate and coat it with oil. Put the salmon, fleshside down, on the grill. Cover and cook until browned, about 5 minutes.
4. Flip the fish and baste with the chili paste mixture. Cover and grill until an instant-read thermometer inserted into the thickest part of the salmon registers 130°F, about 5 minutes more for wild salmon, 10 to 12 minutes more for farm-raised (until the fish barely flakes when gently pressed). If your grill has a temperature gauge, it should stay between 375° and 400°F.
5. Transfer the fish to a serving platter by sliding the spatula(s) between the skin and the flesh. The skin will stick to the grill grate; let it stay there. You can scrape it off later. Serve with the lime wedges.

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A leg of lamb meets its destiny on the grill. Lacquered by fire, its gamy nuance is tamed and its affinity for the aromatics of forest herbs and garlic is enhanced. It is our opinion that lamb should never be cooked past medium-rare (135°F). Past that point it loses its moisture and succulence and begins to take on the livery flavors that folks who say they hate lamb think it tastes like.

TIMING
Prep: 15 minutes (plus 40 minutes for garlic paste and rub)
Grill: About 1 hour and 15 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled tongs
– Long-handled spatula
– Heavy-duty kitchen twine

DIGGING DEEPER
If you have a bone-in leg of lamb, you can remove the bone. You will need a butt-end leg weighing about 5½ pounds to end up with a boneless 4-pound piece. To remove the bones:
1. Cut around the hip, or “aitch,” bone with a slender knife, following its contours with the tip of the knife. When you get to the socket of the leg bone, cut between the socket and the ball of the leg bone. Remove the hipbone.
2. Cut through the side of the leg closest to the leg bone, opening it up as you cut until you have exposed the bone. Cut around the leg bone until it is released from the meat all the way around. Lift the bone and cut around the other ball joint of the knee until you can remove the bone.
Or you can leave the bone in and make 1-inch-deep slits all over the meat and stuff them with the herb and garlic paste mixture from step 2. Proceed with the recipe as written, but you will probably need to extend the cooking time to about 2 hours.

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 10 TO 12 SERVINGS)
¼ cup Roasted Garlic Paste
1 tablespoon plus 1 teaspoon Provençal Herb Rub
1 boneless leg of lamb (butt end), about 4 pounds
2 tablespoons extra-virgin olive oil
½ teaspoon kosher salt
½ teaspoon cracked black pepper
Oil for coating grill grate.

DIRECTIONS
1. Heat the grill as directed.
2. Mix the garlic paste and the 1 teaspoon herb rub together in a small bowl and rub over the interior of the leg of lamb. Roll the lamb into a compact roast and tie it in place with heavy-duty kitchen twine.
3. Mix the 1 tablespoon herb rub with the olive oil in another small bowl and rub over the outside of the roast. Season with the salt and pepper.
4. Brush the grill grate and coat with oil. Put the lamb on the grill away from the heat, cover the grill, and cook until an instant-read thermometer inserted into the thickest part of the leg registers about 135°F for medium-rare, about 1 hour and 15 minutes. If your grill has a temperature gauge, it should stay between 350° and 375°F. If you are using charcoal, you will probably have to replenish the coals after the first hour.
5. Remove the lamb to a large serving platter, using tongs and a spatula for support. Let rest for 8 to 10 minutes; remove the twine, slice, and serve.

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Moroccan Barbecued Lamb Shanks - BBQ And Grilling Recipes

Lamb shanks are not for the dainty. Because they are smaller than the shanks of veal or pork, they are not cut into delicate cross sections. Lamb shanks are served whole, a leg on a plate – think cave cuisine. These shanks are permeated with North African spices; they radiate cinnamon, thyme, coriander, and lemon – an exotic harmony.

TIMING
Prep: 15 minutes (plus 5 minutes for rub)
Grill: About 1 hour.

BBQ TOOLS AND EQUIPMENT
– 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 6 SERVINGS)
4 lamb shanks, about 12 ounces each
½ cup extra-virgin olive oil
3 tablespoons Moroccan Rub
¼teaspoon kosher salt, or more to taste
¼ teaspoon ground black pepper
¼ cup fresh lemon juice
¼ cup chopped fresh flat-leaf parsley
3 cloves garlic, chopped
1 tablespoon tomato paste
Oil for coating grill grate.

DIRECTIONS
1. Heat the grill as directed.
2. Rub the lamb shanks with 1 tablespoon of the olive oil and the Moroccan rub, salt, and pepper.
3. Mix the remaining olive oil, the lemon juice, parsley, garlic, and tomato paste in a bowl; set aside.
4. Brush the grill grate and coat it with oil. Put the lamb shanks on the grill away from the heat, cover the grill, and cook until an instant-read thermometer inserted into the thickest part of a shank registers about 155°F, about 1 hour. Turn and baste with the parsley sauce 3 or 4 times. If your grill has a temperature gauge, it should stay at around 350°F.
5. Serve 1 shank per person.

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Lamb ribs can be purchased as a rack of 7 or 8 ribs, or cut into individual ribs, called riblets. Either way they are a great and delicious alternative to pork ribs. Their one drawback is a tendency to be very fatty; soaking them in buttermilk and spices helps to counteract the fat and soothe their strong flavors. These ribs are served with a refreshing cucumber salad, tossed in some of the same buttermilk marinade.

TIMING
Prep: 5 minutes (plus 5 minutes for marinade)
Marinate: 6 to 12 hours
Grill: 30 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled tongs.

THE GRILL
Gas: Indirect heat, medium-high (350° to 400°F)
Clean, oiled grate
Charcoal:
Direct heat, medium ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on middle setting.

INGREDIENTS (MAKES 4 SERVINGS)
3 pounds lamb riblets, cut into individual riblets
2 cups Garlic-Buttermilk Marinade
Finely grated zest and juice of 1 lemon
1 large cucumber, peeled, seeded, and finely diced
1 teaspoon kosher salt
Pinch of crushed red pepper flakes
1 clove garlic, minced
Oil for coating grill grate.

DIRECTIONS
1. Put the riblets in a gallon-size zipper-lock bag with the marinade, half of the lemon zest, and half of the lemon juice. 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 meat and refrigerate for 6 to 12 hours.
2. Heat the grill as directed.
3. Toss the diced cucumber and salt in a bowl. Set aside for 10 minutes. Put the cucumber in a flat-woven dish towel. Wrap the towel around the cucumber and wring until most of the juice from the cucumber has drained through the towel. Toss the cucumber in a small serving bowl with the red pepper flakes, garlic, and remaining lemon zest and juice. Set aside.
4. Remove the riblets from the marinade; discard the marinade.
5. Brush the grill grate and coat it with oil. Put the riblets on the grill away from the heat, cover the grill, and cook until an instantread thermometer inserted into the thickest rib registers about 145°F, about 30 minutes. If your grill has a temperature gauge, it should stay at around 375°F.
6. Serve the riblets with the cucumber relish.

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