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2 Home & Garden Cooking and Food- Barbecue Grill Cookouts

This title in other editions







Pacific Northwest Planked Salmon With Mustard and Dill Sauce (page 456)

Method: Grilling on a plank

For the salmon:

1 salmon fillet, with or without skin (about 11/2 pounds; ideally cut from the end closest to the head; see Note)

About 1 tablespoon olive oil

Coarse salt (kosher or sea) and freshly ground black pepper

For the glaze:

1/2 cup mayonnaise (preferably Hellmann's)

1/3 cup Meaux (grainy French) mustard

2 tablespoons chopped fresh dill

1/2 teaspoon finely grated lemon zest

Coarse salt (kosher or sea) and freshly ground black pepper

You'll Also Need:

1 cedar plank (about 6 by 12 inches), soaked for 2 hours in water to cover (a rimmed baking sheet or large roasting pan works well for soaking),then drained

Run your fingers over the salmon fillet, feeling for bones. Using needle-nose pliers or tweezers, pull out any you find. Rinse the salmon under cold running water, then blot it dry with paper towels. If using salmon with skin, generously brush the skin with olive oil. If using skinless salmon, brush one side of the fish with olive oil. Season both sides with salt and pepper. Place the salmon on the plank, skin side down, if it has one; oiled side down if not.

Make the glaze: Place the mayonnaise, mustard, dill, and lemon zest in a nonreactive mixing bowl and whisk to mix. Season with salt and pepper to taste.

Set up the grill for indirect grilling and preheat to medium-high.

When ready to cook, spread the glaze mixture evenly over the top and sides of the salmon. Place the salmon on its plank in the center of the hot grate, away from the heat, and cover the grill. Cook the salmon until cooked through and the glaze is a deep golden brown, 20 to 30 minutes. To test for doneness, insert an instant-read meat thermometer through the side of the salmon: The internal temperature should be about 135ªF. Another test is to insert a slender metal skewer in the side of the fillet for 20 seconds: It should come out very hot to the touch.

Transfer the plank and fish to a heatproof platter and slice the fish crosswise into serving portions. Serve the salmon right off the plank.

Yield: Serves 4

Note: You can use fish fillets with or without skin-your choice. My wife finds that the skin makes the salmon taste fishy. I love it.) For that matter, the recipe works well with other rich oily fish fillets, including bluefish and pompano.

St. Louis, Mo. Super Smokers Sweet and Smoky Dry Rub Ribs (page 289)

Method: Indirect grilling Advance preparation: 4 hours for curing the ribs


4 racks baby back pork ribs (6 to 8 pounds total)

2 cups firmly packed brown sugar

1 cup coarse salt (kosher or sea)

1/4 cup freshly ground black pepper

Dr. Pepper barbecue sauce, for serving

You'll also need:

2 cups wood chips or chunks (preferably apple), soaked for 1 hour in water to cover, then drained; rib rack

Remove the thin, papery membrane from the back of each rack of ribs: Turn a rack meat side down. Insert a sharp implement, such as the tip of a meat thermometer, under the membrane (the best place to start is right next to the first rib bone). Using a dishcloth or pliers to gain a secure grip, pull off the membrane. Repeat with the remaining racks.

Place the ribs on baking sheets.

Place the brown sugar, salt, and pepper in a bowl and stir to mix well. (Actually your fingers work better for mixing a rub than a spoon or whisk does.) Sprinkle this rub all over the ribs on both sides, patting it onto the meat with your fingertips. Cover the ribs with plastic wrap and let cure in the refrigerator for 4 hours.

Set up the grill for indirect grilling (see page 23 for gas or page 22 for charcoal) and preheat to medium.

If using a gas grill, place all of the wood chips or chunks in the smoker box or smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium. If using a charcoal grill, place a large drip pan in the center, preheat the grill to medium, then toss all of the wood chips or chunks on the coals.

When ready to cook, using a rubber spatula, scrape the excess rub off the ribs. Place the ribs, preferably on a rib rack, in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the ribs until tender, 1 1/4 to 1 1/2 hours.

When the ribs are done, they'll be handsomely browned and the meat will have shrunk back about 1/4 inch from the ends of the bones. Transfer the cooked ribs to a platter or cutting board. Serve them as whole racks, cut the racks into pieces, or carve them into individual ribs. Serve them with the St. Louis-style barbecue sauce.

Yield: Serves 4 really hungry people or 8 folks with average appetites

Dr Pepper Barbecue Sauce (page 376)


1 large juicy lemon

1 clove garlic, peeled and lightly crushed with the side of a cleaver

1 thin (1/4-inch) slice onion

1 cup Dr Pepper

3/4 cup ketchup

3 tablespoons Worcestershire sauce

2 tablespoons A.1. steak sauce

1 tablespoon of your favorite hot sauce, or more to taste

1 tablespoon cider vinegar,or more to taste

1 teaspoon liquid smoke

1/2 teaspoon freshly ground black pepper

Coarse salt (kosher or sea)

Cut the lemon in half cross wise and cut a 1/4-inch slice off of one half. Remove any seeds in this slice. Juice the remaining lemon: You should have 2 to 3 tablespoons juice.

Place the lemon slice, 2 table spoons of the lemon juice, and the garlic, onion slice, Dr Pepper, ketchup, Worcestershire sauce, steak sauce, hot sauce, vinegar, liquid smoke, and pepper in a heavy nonreactive saucepan and gradually bring to a boil over medium heat.

Reduce the heat slightly to maintain a gentle simmer. Let the sauce simmer gently until thick and richly flavored, 10 to 15 minutes. Taste for seasoning, adding more lemon juice, hot sauce, and/or vinegar as necessary and seasoning with salt to taste, if desired.

Strain the sauce into a bowl (or clean glass jars) and let cool to room temperature, then refrigerate, covered, until serving. The sauce will keep for several months in the refrigerator.

Bring to room temperature before serving. Yield: Makes about 2 cups

Buffalo, N.Y. Buffa-que Wings (page 73)

Method: Indirect grilling

Advance preparation: 4 to 12 hours for marinating the wings

For the wings and marinade:

16 whole chicken wings (about 31/2 pounds)

1/2 cup Tabasco sauce or your favorite hot sauce

1/2 cup fresh lemon juice

1/4 cup vegetable oil

2 tablespoons Worcestershire sauce

4 cloves garlic, minced

2 teaspoons coarse salt (kosher or sea)

1 teaspoon freshly ground black pepper

For the mop sauce:

8 tablespoons (1 stick) salted butter

1/2 cup Tabasco sauce or your favorite hot sauce

For serving:

Blue Cheese Sauce or dressing

4 ribs celery, rinsed and cut into thirds lengthwise, then cut crosswise into roughly 3-inch sticks

You'll also need: 1 1/2 cups wood chips or chunks (preferably hickory or oak), soaked for 1 hour in water to cover, then drained

Rinse the chicken wings under cold running water and blot them dry with paper towels. Cut the tips off the wings and discard them (or leave the tips on if you don't mind munching a morsel that's mostly skin and bones). Cut each wing into 2 pieces through the joint.

Make the marinade: Whisk together the hot sauce, lemon juice, oil, Worcestershire sauce, garlic, salt, and pepper in a large nonreactive mixing bowl. Stir in the wing pieces and let marinate in the refrigerator, covered, for 4 to 6 hours or as long as overnight, turning the wings several times so that they marinate evenly.

Make the mop sauce: Just before setting up the grill, melt the butter in a small saucepan over medium heat and stir in the hot sauce.

Set up the grill for indirect grilling and preheat to medium. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium. If using a charcoal grill, place a large drip pan in the center, preheat the grill to medium, then toss all of the wood chips or chunks on the coals.

When ready to cook, drain the marinade off the wings and discard the marinade. Brush and oil the grill grate. Place the wings in the center of the hot grate, over the drip pan and away from the heat, and cover the grill. Cook the wings until the skin is crisp and golden brown and the meat is cooked through, 30 to 40 minutes.

During the last 10 minutes, start basting the wings with some of the mop sauce.

Transfer the grilled wings to a shallow bowl or platter and pour the remaining mop sauce over them. Serve with the blue cheese sauce and celery for dipping and of course plenty of paper napkins and cold beer.

Yield: Makes 32 pieces

NOTE: ALL RECIPES FROM BBQ USA by STEVEN RAICHLEN. EACH RECIPE REPRINTED OR POSTED ONLINE MUST CONTAIN THE FOLLOWING CREDIT-- Recipe from BBQ USA by Steven Raichlen Copyright ¼ 2003 by Steven Raichlen All rights reserved. Used by permission of Workman Publishing.

Product Details

Raichlen, Steven
Workman Publishing
Barbecue cookery
Methods - Barbecue & Grilling
Regional & Ethnic - American - General
Methods - Outdoor
COOKING / Regional and Ethnic / American / General
Cooking-Methods - Outdoor
COOKING / Regional & Ethnic/American/General
Cooking and Food-Barbecue Grill Cookouts
Edition Description:
Trade Paperback
Publication Date:
Grade Level:
8 x 9-1/4; 2-color, illustrations throug
9.13 x 8 x 1.81 in 3.13 lb

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Related Subjects

Arts and Entertainment » Music » General
Cooking and Food » Outdoor » Barbecue Grill Cookouts
Cooking and Food » Outdoor » General
Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » General
Health and Self-Help » Health and Medicine » Medical Specialties
Metaphysics » General

BBQ USA Used Trade Paper
0 stars - 0 reviews
$10.95 In Stock
Product details 784 pages Workman Publishing - English 9780761120155 Reviews:
"Review" by , "Raichlen's 24th tome falls firmly into the quirky camp of his Beer Can Chicken, with its mixed-grill of recipes, barbecue tips, food history and restaurant profiles....Classic BBQ joints...are profiled along the way, and succinct, interesting history lessons on various styles of barbecue are served up."
"Review" by , "Fans...will be delighted with [Raichlen's] latest book....Each recipe is identified by place of origin, and there are reviews and histories of famed barbecue joints and other notable spots, dozens of sidebars offering helpful hints, and more than 600 black-and-white photographs. Strongly recommended."
"Synopsis" by , A soul-satisfying journey through one of the last bastions of North American regional culture, BBQ USA captures the ever inventive, ever growing, ever mouth watering world of barbecue.

Here's the Grilling Guru on a pilgrimage to the high temples of the barbecue belt—Sonny Bryan's in Dallas, Jocko's in Nepimo, California—and returning with recipes tailored for backyard barbecue buffs. Here he is tracking down the original burger in New Haven, Connecticut, where the singular technique calls for mixing two types of chopped beef and pressing a slice of raw onion into the patty before cooking it.

He uncovers the secrets to grilled pizza at Al Forno in Providence, Rhode Island. Reveals how to make the legendary Cornell Chicken from upstate New York. Steps two centuries back to the traditional babecued mutton of Owensboro, Kentucky, and then right up to the present—showing us, for example, how to grill bool kogi, the sweet soy and sesame marinated shell steaks patrons cook over in-table braziers in Los Angeles's Koreatown.

In grill-crazy California everything gets fired up—artichokes, Caesar Salad, mussels, lamb shanks. Florida revels in Latin influences with its Chimichurri Game Hens and Mojo-Marinated Pork on Sugar Cane. Chile peppers electrify the grilling of the Southwest, Wisconsin throws its brats over the coals; Georgia barbecues Vidalia onions; and Hawaii finds a surprising number of uses for its native pineapples.

Accompanying the recipes are hundreds of tips, techniques, sidebars, and pit-stops. It's a coast-to-coast grilling extravaganza, from soup (grilled, chilled, and served in shooters) to nuts (yes, peanuts and how to barbecue them, from Kentucky).

"Synopsis" by ,
Have Tongs, Will Travel

Guided by the simple conviction that if something tastes good baked, fried, sautéed, or steamed, a pit boss somewhere in this land has figured out how to make it even better over a live fire, Steven Raichlen logs tens of thousands of miles to take you on a tour of America's barbecuing

Finger Lickin' or highfalutin', smoked, rubbed, mopped, or slathered, the 425 recipes in BBQ USA are where fire meets obsession, and the results are smoky perfection.

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