300 Big and Bold BBQ and Grill Recipes

The warm weather is here and with it the siren call of the backyard barbecue. As we get the grill ready for summer entertaining, there is one ingredient no backyard party should be without: 300 BIG & BOLD BARBECUE & GRILLING RECIPES (Robert Rose Inc.; May 2009; $24.95/softcover; ISBN: 978-0-7788-0212-9) by Karen Adler and Judith Fertig, best-selling authors known nationally as The BBQ QueensTM. This incredible collection of recipes for the barbecue, grill, and smoker shares the best-kept secrets from around the world with bold flavors from an international pantry. Karen and Judith call it “global goes local — any barbecue, grilling, or smoking technique, from anywhere in the world, can be done at home in your own backyard.”

“The key to delicious results is building the bold flavor before, during, and after barbecuing,” say Karen and Judith. “For example, if you want your rib eye steak to have a blackened exterior and a rare interior, you need a good rub on your steak, a hot fire in close proximity to your meat, and a short cooking time.”

300 BIG & BOLD BARBECUE & GRILLING RECIPES shares tips and techniques like this plus many more from basic grilling and smoking techniques to special variations on each. Each recipe in the book is easy to prepare, whether you are a novice griller or seasoned pro. Karen and Judith provide detailed advice on grilling as well as specialty techniques such as:
· Herb grilling
· How to add a kiss of smoke to your meat and vegetables
· Leaf-wrapping
· Stir-grilling
· Planking
· Spit-roasting

The vast array of recipes takes the home cook around the world and into his or her own backyard. Some of the unique dishes found in the book include:

· Aussie Paperbark Pork with Lemon Myrtle Chutney
· Moroccan Chicken with Apricot and Pistachio Couscous
· Balinese Shrimp Satay on Lemongrass Stalks
· Herbes de Provence Wood-Grilled Rabbit
· Cuban-Style Suckling Pig
· Persian Grilled Quail Breasts
· Korean Bulgogi with Kimchee
· Vietnamese Grilled Beef Skewers in Pho

There are also backyard favorites such as:

· Blue Ribbon Pulled Pork
· Championship BBQ Spareribs
· Memphis Piggy Sandwiches with Vinegar Coleslaw
· Texas-Style Beef Brisket with Brazos Mop and Smoked Chile Barbecue Sauce
· Santa Maria Tri-Tip
· Kansas City Strip Steaks with Stir-Grilled Vegetables
· Bistro Burger

And barbecue does not mean only meat. As we strive to eat healthier, we can enjoy more lean dishes that include fish, vegetables, and fruit. Karen and Judith have included chapters devoted to fish and shellfish, as well fruits, salads, and sandwiches with recipes such as:

· Grilled Swordfish Steaks with Lemon Truffle Oil
· Martini Smoked Salmon
· Wood-Grilled Trout
· Baja Fish Tacos with Napa Slaw and Guacamole
· Grilled Baby Artichokes with Balsamic Olive Oil Drizzle
· Smoked Sweet Potato Casserole with Ginger, Lime and Brown Sugar
· Smoked Corn in the Husk with Hot Pepper Herb Butter
· Vegetable Kebabs with Za’atar

If you are fairly new to barbecuing, Karen and Judith have devoted a section of the book called “Mastering the Art of the Barbecue” that has chapters detailing grilling, smoking, planking, techniques such as leaf wrapping, and equipment. And no barbecue book would be complete without a chapter on rubs and sauces.

Whatever the type of outdoor barbecue or grill, 300 BIG & BOLD BARBECUE & GRILLING RECIPES helps backyard cooks become grill masters creating memorable dishes full of bold flavors from around the world.

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ABOUT THE AUTHORS

As the author of more than 11 cookbooks, Karen Adler claims her love of cooking has everything to do with her husband, Dick, an avid fisherman and hunter. With a freezer full of meat, Karen was forced to choose between taxidermy or cooking. Thankfully, she chose the latter and within a few years made her way to the grill. Karen is the founder and owner of Pig Out Publication, past vice-president of the National Barbecue Association and a certified barbecue expert. She is the author of numerous articles on the topic and has given demonstrations at culinary schools and events around the country. She is the author of Everything Wild Game Cookbook, Best Little Marinades Cookbook, Best Little BBQ Sauces Cookbook, Best Little Barbecue Cookbook, Best Little Grilling Cookbook, Hooked on Fish on the Grill, Kansas City Cuisine, and The Smart Pan Cookbook. In 1991, Karen teamed with fellow barbecue lover Judith Fertig to become “the BBQ Queens.” She has been featured in Better Homes and Gardens, Bon Appetit, Cooking Pleasures, Backyard Living, Q Magazine, On the Grill Magazine, St. Louis Post Dispatch, Kansas City Star, Milwaukee Journal Sentinel, The Tennessean, and the Los Angeles Times.

Trained at the prestigious La Varenne Ecole de Cuisine and Le Cordon Blue, Judith Fertig is a talented food writer, cooking instructor, and product spokesperson. She is also one of the best trained barbecue experts in the country. Boasting a “Doctor of Barbecue Philosophy” degree from Greasehouse University, Judith believes “food tells a story that appeals to all senses” and seeks to bring to life — both on the page and on stage — our shared and delectable love of food. She has been featured in Bon Appetit, Saveur, Better Homes & Gardens, Cooking Light, Food & Wine, Country Living, and The New York Times Syndicate, the San Francisco Chronicle, and The Kansas City Star. She is the author of Prairie Home Cooking, Prairie Home Breads, and All-American Desserts.

Known as “the BBQ Queens,” Judith and Karen have authored several best-selling cookbooks: Fish & Shellfish — Grilled & Smoked, BBQ Queens’ Big Book of Barbecue, Weeknight Grilling, Easy Grilling & Simple Smoking, and BBQ Bash.


For more information on Karen Adler and Judith Fertig, please visit their website at www.BBQQueens.com.

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Sample Recipes from the book


Char-Grilled Hearts of Romaine with Goat Cheese and Pinot Grigio Vinaigrette

The little bit of char on the romaine gives it an enormous flavor leap. It’s perfect for a summer salad.

Serves 6

Pinot Grigio Vinaigrette
1-1/2 cups (375 mL) Pinot Grigio
2 shallots, minced
2 teaspoons (10 mL) rice vinegar
Grated zest and juice of 1 lemon
3/4 cup (175 mL) olive oil
Kosher salt and freshly ground
Black pepper

3 hearts of romaine, halved lengthwise
Extra-virgin olive oil
4 ounces (125 g) goat cheese, crumbled
1 cup (250 mL) garlic-flavored croutons

Prepare the vinaigrette:
In a small saucepan, bring wine to a simmer over medium heat; simmer until reduced by half. Add shallots, vinegar, lemon zest and lemon juice. Gradually whisk in olive oil, then season to taste with salt and pepper. Set aside.

Prepare a hot fire in your grill.

Brush cut side of romaine with olive oil. Place cut side down on the grill. Grill for 3 to 4 minutes, or until outer lettuce leaves are charred and there are good grill marks on the cut side. (Do not close the grill lid or lettuce will wilt.)

Serve each half romaine sprinkled with crumbled goat cheese and croutons and drizzled with vinaigrette.

Tip:
Do not trim the core of the lettuce, or several of the outer leaves will fall off.

Short Ribs with Bourbon Barbecue Sauce

The key to this recipe is rendering enough of the fat from the short ribs during the oven-roasting process. Finish them on the grill with a lick of flame for caramelization.

Serves 8

• Preheat oven to 350°F (180°C)
• Baking sheet, lined with foil
• Baking racks

1/2 cup (125 mL) smoked paprika
2 tablespoons (25 mL) garlic salt
2 tablespoons (25 mL) lemon pepper
4 pounds (2 kg) beef short ribs, trimmed and membrane removed

Bourbon Barbecue Sauce
1-1/2 cups (375 mL) ketchup
1-1/2 cups (375 mL) chili sauce
1/2 cup (125 mL) packed dark brown sugar
1/2 cup (125 mL) apple- or fig-flavored balsamic vinegar
1/4 cup (50 mL) dry mustard
1/4 cup (50 mL) bourbon
1/4 cup (50 mL) water
1 tablespoon (15 mL) celery salt
1 tablespoon (15 mL) liquid smoke

In a bowl, combine paprika, garlic salt and lemon pepper. Sprinkle evenly over both sides of ribs. Place ribs on baking racks set on baking sheet. Bake in preheated oven for about 2-1/2 hours, or until meat pulls away from the ends of the bones.

Meanwhile, prepare the sauce:
In a large saucepan, combine ketchup, chili sauce, brown sugar, vinegar, mustard, bourbon, water, celery salt and liquid smoke; bring to a simmer over medium-low heat Simmer for 45 to 60 minutes, stirring occasionally, until slightly thickened.

Prepare a medium-hot fire in your grill.

Place ribs meaty side down on the grill. Grill for 7 to 10 minutes, or until meat is a nice burnished color. Turn ribs and slather the meaty side with sauce. Grill for 7 to 10 minutes, or until sauce is caramelized.

Tips
For maximum flavor, the ribs can be sprinkled with the paprika, garlic salt and lemon pepper up to 1 day before. Wrap well and store in the refrigerator.
After step 1, the ribs can be cooled, wrapped in foil and refrigerated for up to 2 days. Let stand at room temperature for 30 minutes before grilling.
The sauce can be stored in an airtight container in the refrigerator for up to 3 months.

Grilled Peaches with Buttery Amaretto Baste

Fresh, juicy peaches are one of summer’s true pleasures. We take them a step further by placing them on the grill for warmth and caramelization. The almond-flavored butter baste is simply divine.

Serves 4 to 8

Buttery Amaretto Baste
1/4 cup (50 mL) unsalted butter
1/4 cup (50 mL) amaretto
Pinch sea salt

4 large firm peaches or nectarines (unpeeled), halved
Crème fraîche or whipped cream
Blackberries, raspberries or blueberries

Prepare the baste:
In a small saucepan, melt butter over medium heat. Remove from heat and stir in amaretto and salt. Keep warm.

Prepare a medium-hot fire in your grill.

Brush peaches all over with baste. Place cut side down on the grill. Grill for 4 to 6 minutes, turning and basting once, until peaches are tender and blistered.

Arrange peaches on a platter or portion onto plates. Dollop with crème fraîche and scatter with berries.

Recipes from 300 BIG & BOLD BARBECUE & GRILLING RECIPES by Karen Adler and Judith Fertig
(Robert Rose Inc.; May 2009; $24.95/softcover)