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GRILLING TIPS
Advice from Jamie Purviance and Jan Miller:
- Sharp, comfortable knives are important as most of the time spent making a recipe is at a cutting board slicing and dicing. “The knife I use the most has a plastic handle, was purchased at a restaurant supply store (for about $10) and can be put in the dishwasher,” notes Purviance.
- Turn food on the grill as little as possible because the longer the food is left in place, the deeper the flavor created and the less likely the food will stick. Most items should be turned only once.
- Salting food before and after grilling is ideal. Salt steaks or meats 15 minutes before grilling and let sit at room temperature. Too cold meats take longer to cook and have a tendency to dry out when cooked too long.
- The fastest and easiest way to start a charcoal grill is with a chimney starter as it’s a clean method, doesn’t involve lighter fluid and lights the coals evenly.
- Direct heat is best for small tender foods that cook in less than 15 minutes.
- Indirect heat is best for larger, tougher foods that require more than 20 minutes.
- There are a lot of foods that are best if you use both direct and indirect heat such as bone-in chicken pieces, leg of lamb, beef roast.
- “The grill should be covered as much as possible for any kind of cooking, even over direct heat,” stresses Purviance. The lid will keep the grate hotter resulting in a better sear. “The heat reflecting off the lid helps to cook food from both sides which shortens the grilling time.” Chances of flare-ups will be limited, too, because the closed lid will prevent too much air from getting into the fire.
- The size of grill to buy depends on how many courses you plan to cook. The ambitious griller, who plans to cook several different types of food simultaneously may appreciate having a six-burner grill to take advantage of different heat zones and save time by cooking several different items at once, notes Purviance.
- If using wood chips, don’t overdo it to avoid ending up with too perfumey/smokey flavor.
- “Brush cooking grates clean while hot,” says Purviance, either after preheating the grill or after grilling is finished.
- Silicone basting brushes work well as they are heat resistant and won’t melt. You might also want to invest in tongs, spatula, grill brush, perforated grill pan, timer, instant-read thermometer and insulated barbecue mitts.
- Baste with a glaze or sauce the last 5 to 10 minutes of cooking time, particularly if the mixture contains sugar, jam or jelly, which can burn easily.
— Natalie Haughton
- 1 cup ketchup
- ½ cup water
- 2 tablespoons unsalted butter
- 2 tablespoons cider vinegar
- 1 tablespoon molasses
- 1 tablespoon Worcestershire sauce
- 1 teaspoon granulated garlic
- ½ teaspoon ground black pepper
RUB:
- 1 teaspoon kosher salt
- 1 teaspoon prepared chili powder
- ¼ teaspoon granulated garlic
- ½ teaspoon ground black pepper
PORK:
- 2 pork tenderloins, each ¾ to 1 pound, trimmed of excess fat and silver skin
- 2 tablespoons extra-virgin olive oil
To make Sauce, in a small saucepan whisk together sauce ingredients. Bring sauce to a simmer over medium heat and simmer gently about 5 minutes, whisking occasionally. Set aside to cool at room temperature.
To make Rub, in a small bowl mix together rub ingredients.
For Pork, lightly coat all sides of tenderloins with oil and season evenly with rub, pressing the spices into the meat. Allow tenderloins to stand at room temperature 15 to 30 minutes before grilling.
Prepare the grill for direct cooking over medium heat (350 to 450 degrees F). Brush the cooking grates clean.
Grill tenderloins over direct medium heat, with lid closed as much as possible, until outsides are evenly seared and the internal temperature reaches 150 degrees F, 15 to 20 minutes, turning about every 5 minutes. Remove from grill and wrap with aluminum foil. Let rest for about 15 minutes or until cool enough to comfortably handle.
Cut tenderloins crosswise into quarters. Pull warm meat apart with your fingers or use two forks to shred meat. In a large bowl moisten pork with as much of the sauce as you like. Serve on a bed of soft polenta, if desired, or make sandwiches by piling shredded sauced pork on toasted kaiser rolls or hamburger buns and topping with prepared cole slaw. Makes 4 to 6 servings.
From “Weber’s Time To Grill,” by Jamie Purviance.
FOUR-WAY GRILLED PIZZA
- 1 package active dry yeast
- 1¼ teaspoons sugar
- 1 cup warm water (105 to 115 degrees F)
- ¼ cup olive oil
- 3 cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Cornmeal Toppings (see variations, below)
To make dough, sprinkle yeast and ¼ teaspoon sugar over warm water in a small bowl. Let stand about 5 minutes or until yeast is bubbly. Stir in 2 tablespoons olive oil.
In a large bowl combine flour, remaining 1 teaspoon sugar, salt and pepper. Add yeast mixture to flour mixture. Stir with a wooden spoon until combined (dough will be sticky). Turn dough out onto a lightly floured surface. Knead until dough is smooth and elastic. Place dough in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (45 to 60 minutes) or let rise overnight in refrigerator.
Punch dough down. Turn dough out onto a lightly floured surface. Cut dough into 4 equal portions. Cover; let rest 15 minutes. Pat or roll each piece of dough into an 8-inch circle. For easy transport to the grill, stack dough circles between sheets of waxed paper or parchment paper sprinkled with cornmeal. Brush tops of dough with some of the remaining 2 tablespoons olive oil.
For a charcoal grill, carefully slide 2 dough circles, oiled sides down, onto lightly greased rack of an uncovered grill directly over low coals. Grill about 6 minutes or until light brown and firm enough to transfer. (Top will be dry but soft.) Transfer crusts, cooked sides up, to back of a baking sheet. (For a gas grill, preheat grill. Reduce heat to low. Place dough circles on lightly greased grill rack over heat. Grill as directed.)
Arrange toppings on grilled sides of partially grilled crusts in the order listed. Transfer pizzas from the baking sheet to the grill rack. Cover and grill 4 to 6 minutes or until crust is crisp and cheese melts, moving pizzas around to brown evenly. Repeat with remaining dough and toppings. Makes 4 pizzas (8 servings).
MARGHERITA PIZZA: Top crust with 1 medium tomato, sliced and sprinkled with salt and black pepper, and 2 ounces thinly sliced fresh mozzarella cheese. Grill as directed. Top grilled pizza with 1/3 cup thinly sliced fresh basil leaves.
HAM AND CHESE PIZZA: Top crust with 2 ounces thinly sliced Camembert OR Brie cheese, 1 ounce thinly sliced prosciutto or smoked ham, and 1 teaspoon snipped fresh sage. Grill as directed.
PROVENCAL PIZZA: Top crust with 2 ounces crumbled goat cheese, 2 tablespoons pitted kalamata olives, chopped, ¼ cup thinly sliced yellow sweet pepper, and ¼ cup thinly sliced roasted red pepper. Grill as directed.
MESCLUN PIZZA: Top crust with 1 teaspoon snipped fresh rosemary and ¼ cup finely shredded Parmesan cheese. Grill as directed. Top grilled pizza with 1 ¼ cups mesclun. In a screw-top jar combine 2 teaspoons olive oil, 2 teaspoons balsamic vinegar, ¼ teaspoon cracked black pepper and dash salt. Cover and shake well. Drizzle over pizza.
NOTE: If desired, substitute 2 (13.8-ounce) packages refrigerated pizza dough for the homemade pizza dough.
If desired, divide the dough into 2 equal portions; roll each portion into a 12-inch circle. Double the amounts of desired toppings for each pizza.
The dough cooks quickly, so prepare topping ingredients before you start grilling.
From “Better Homes and Gardens Grill It! Secrets to Delicious Flame-Kissed Food,” by the Editors at Better Homes and Gardens.
FOIL-WRAPPED BABY BACK RIBSRUB:
- 1 tablespoon kosher salt
- 2 teaspoons paprika
- 2 teaspoons granulated garlic
- 2 teaspoons dried thyme
- ½ teaspoon ground black pepper
RIBS:
- 2 racks baby back ribs, each 2 to 2½ pounds
- 1 cup hickory wood chips, soaked in water at least 30 minutes
- 1 cup prepared barbecue sauce
Prepare the grill for direct cooking over medium heat (350 to 450 degrees F).
In a small bowl mix the Rub ingredients. Remove the membrane from the back of each rack of ribs. Cut each rack crosswise in the middle to create two smaller racks. Season each half rack evenly with the rub. Using 8 (18×24-inch) sheets of heavy-duty aluminum foil, double wrap each half rack in its own packet.
Brush the cooking grates clean. Place ribs on the grill over direct medium heat and cook 1 hour, with lid closed, occasionally turning packets over for even cooking, making sure not to pierce foil.
Remove packets from grill and let rest about 10 minutes. Carefully open foil packets, remove ribs and discard rendered fat and foil.
Drain and add wood chips directly onto burning coals or to the smoker box of a gas grill, following manufacturer’s instructions. When the wood begins to smoke, return ribs to grill, bone side down. Grill over direct medium heat, with lid closed as much as possible, until they are sizzling and lightly charred, 10 to 12 minutes, turning and basting once or twice with sauce. Remove from grill and let rest about 5 minutes. Cut into individual ribs and serve warm with any remaining sauce. Makes 4 servings.
From “Weber’s Time To Grill,” by Jamie Purviance.
GRILLED SALMON SALAD NI OISE
- 6 (5-to 6-ounce) fresh OR frozen salmon fillets
- 1 pound tiny new red OR yellow potatoes (1½ to 2 inches)
- 8 ounces fresh haricots verts OR green beans, stem ends trimmed
- ½ cup plus 1 tablespoon olive oil
- 1/3 cup white wine vinegar
- 3 tablespoons snipped fresh rosemary
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon lemon-pepper seasoning
- 6 cups clean, torn mixed salad greens (5 ounces)
- 2 medium ripe tomatoes, cored and cut into thin wedges
- 2 medium red sweet peppers, seeded and cut into thin strips
- 3 hard-cooked eggs, peeled and quartered
- 2/3 cup pitted kalamata olives
Thaw fish, if frozen; set aside. In a Dutch oven cook potatoes in enough boiling water to cover 18 minutes. Add haricots verts; return to boiling. Cook about 3 minutes more or until potatoes are tender and beans are crisp-tender. Drain; immediately plunge potatoes and beans in a large bowl of ice water to cool quickly. Using a slotted spoon, remove slightly cooled potatoes from ice water. Quarter potatoes; place in a large bowl.
In a screw-top jar combine ½ cup olive oil and vinegar. Cover and shake well. Add ½ of vinegar mixture to potatoes; toss gently to coat. Set aside. Drain beans; set aside.
Meanwhile, in a small bowl combine rosemary, remaining 1 tablespoon olive oil, garlic, salt and lemon-pepper seasoning. Rinse fish; pat dry with paper towels. Spread rosemary mixture on skinless sides of fillets.
For a charcoal grill, grill fish, skin sides down, on the greased rack of an uncovered grill directly over medium coals 8 to 12 minutes or until fish begins to flake when tested with a fork. Do not turn during grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish, skin sides down, on greased grill rack over heat. Cover and grill as directed.)
Add salad greens to potato mixture; toss gently to coat. Arrange on a large platter. Top with beans, tomatoes, sweet peppers, eggs and olives. Using a thin metal spatula, lift salmon meat off skin. Place salmon on salad. Drizzle with remaining vinegar mixture. Makes 6 servings.
From “Better Homes and Gardens Grill It! Secrets to Delicious Flame-Kissed Food,” by the Editors at Better Homes and Gardens.
SWORDFISH AND TOMATO KABOBS
MARINADE:
- ¼ cup finely chopped fresh Italian parsley leaves
- Grated zest and juice of 1 lemon
- 1 tablespoon red wine vinegar
- 1 small shallot, minced
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
SWORDFISH:
- 4 swordfish steaks, each 8 to 10 ounces and about 1 inch thick, cut into 1-inch pieces
- 2 cups (about 24) grape tomatoes
Prepare the grill for direct cooking over medium heat (350 to 450 degrees F).
In a medium bowl combine all Marinade ingredients, mixing well. Add swordfish, cover and marinate at room temperature 15 to 30 minutes while grill preheats.
Thread swordfish and tomatoes alternately on 8 metal or bamboo skewers (if using bamboo, soak in water at least 30 minutes). Discard any remaining marinade.
Brush the cooking grates clean. Grill kabobs over direct medium heat, with lid closed as much as possible, until swordfish is opaque in center but still juicy, 8 to 10 minutes, turning several times. Remove from grill and serve immediately. Makes 4 servings.
From “Weber’s Time To Grill,” by Jamie Purviance.
There are plenty of flavorful, uncomplicated inspirations to choose from in the recently released “Weber’s Time to Grill,” by Jamie Purviance (Oxmoor House, $24.95), and “Better Homes and Gardens Grill It! Secrets to Delicious Flame-Kissed Food,” by the Editors at Better Homes and Gardens (Wiley, $24.95).
“Success is mostly a matter of technique, understanding the right level of heat and the right kind of heat for whatever ingredients you are grilling,” says Purviance. “When people set up a grill they need to have direct and indirect heat available.”
His advice for beginners: “Don’t overcrowd your grill. Generally, leave about one-third of your grill free at all times for maneuvering your food from place to place.”
The recipes were developed and are presented in pairs – 100 pairs for a total of 200 recipes. Within each pair (sharing a common set of ingredients or flavors) is an easy version (on left side of the page) with prep times of 15 minutes or less and five to 10 readily available ingredients and an adventurous version (right side of the page) with a few more ingredients and prep times of 30 minutes or less.
“Cooking time ranges from a few minutes to a few hours,” but many of the recipes can be completed start to finish in half an hour.
“I worked hard to make sure
the results were significantly different and distinctive from one another,” says Purviance, who barbecues almost daily on one of the nine barbecues he used for recipe testing. He describes most of the recipes as “simple but special.”
He came up with innovative ways to shave cooking times off things like ribs and pulled pork. To complete impressive baby back ribs in 1 1/4 hours (cutting the cooking time in more than half), as opposed to the three to four hours it traditionally takes, he rubs the ribs with a spice mixture, double wraps them in heavy duty foil and cooks them over direct medium heat one hour with the lid closed.
“The bubbling juices and fat steam the ribs to tenderness inside the packages.”
Unwrap the ribs (discard foil and fat), place back on the grill over direct heat (with soaked wood chips added to burning coals) 10 to 15 minutes to brown and crisp while basting with sauce. “Some barbecue purists will shudder at cooking ribs this way because they go for cooking them low and slow,” he adds, but he makes no apology for his fast method.
When you don’t have time to make slowly cooked pulled pork with pork shoulder, take the quick route by grilling pork tenderloins over direct medium heat, then wrapping in foil and resting until cool enough to handle and shred to use in sandwiches and such.
Another easy-do favorite is grilled strip steaks drenched with a chunky, colorful tomato-blue cheese vinaigrette. Cooks with more time might try the more adventurous counterpart, Marinated Strip Steaks With Gorgonzola Sauce, that takes 20 minutes prep time and two to four hours marinating time.
The book also comes with free mobile tools (grocery lists for the recipes, user comments, grilling times and temperatures, etc.) accessible on a smartphone or web-enabled mobile device.
Although Better Homes and Gardens has released two cornerstone grilling books in the last decade, the new “Grill It!” is a hefty 372-page volume filled with 250 up-to-date recipes (favorites from BHG magazine and grilling publications along with newly developed creations) along with 900 color photos, among them finished dishes (many that look good enough to eat off the pages) and 600 step-by-step. “We’ve tried to be as visually helpful as possible because we all eat with our eyes,” says Jan Miller, the book’s editor.
The book is “all about helping you coax the most flavor from the flame.” Due to consumer interest and increasing familiarity with different spices, “we’ve made an effort to include global flavors and spicing.”
A Mix It Up! feature – sprinkled throughout the book – offers cooks another six or eight swap-out suggestions (season it, mix it in, top it) to customize a sauce, sandwich, steak, etc., to personal taste. “It’s designed to give people, who are not brave enough to play, some good ideas they may not have thought of,” adds Miller.
Grillers will also find the latest on grill basics, gadgets, grill safety, photos identifying meat cuts, grill time and temperature charts along with a chapter on sauces, marinades, rubs, salsas and brines.
Because, according to the Weber GrillWatch Survey, many people find grilling pizza (27 percent), fish (27 percent) and desserts (34 percent) most challenging, chapters address those topics, too.
Among Miller’s favorites in the book are Chimichurri Chicken, Kansas City Ribs and Grilled Pizza.
“It’s worth the hassle of making the dough although you can start with prepared pizza dough from Trader Joe’s or elsewhere, if desired. Pizza is a great way to clean out the fridge and use summer seasonal foods like tomatoes with mozzarella.”
Recipes
QUICK AND EASY PULLED PORK TENDERLOIN
SAUCE:
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