Better Homes and Gardens 100 Best Grilling Recipes 2016 PDF

Better Homes and Gardens Special Interest Publications
100
best GRILLING
RECIPES
TM
!
GRILLED
PIZZA
p. 8
THE BEST
VEGGIES
p. 70
PARTY
FOOD
p. 6
RIB RECIPE
a p. 8
p. 74 Pi zz
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BHG.com G
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PA:MLBGLB=>
ON THE COVER
6 APPETIZERS
24 BEEF & LAMB
100 BEST
GRILLING RECIPES
Garden Vegetable Grilled Pizza, p. 8
PHOTO: Adam Albright
FOOD: Charlie Worthington
42
36 EASY
SIDES Pork 56
PICKLES
48 FISH AND 60
SEAFOOD GRILLED
VEGGIES
72 SHOW 11DRINKS
This seal assures you that every recipe
in this issue of 100 Best Grilling Recipes
magazine has been tested in the Better
Homes and Gardens Test Kitchen.
This means each recipe is practical
and reliable, and meets our high
standards of taste appeal.
94@KBEE>==>LL>KML 96 Recipe INDEX

100 best grilling recipes 1
best GRILLING
100 Editor CARRIE BOYD
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100 BEST GRILLING RECIPES / TEST KITCHEN
(l to r)
Sarah Brekke,
Sammy Mila,
Kelsey Bulat
COme IN!
this is our
Test Kitchen
THE BONES Q: Do you go home and cook supper every night?
( T H E # 1 Q U E S T I O N A S K E D O F O U R C U L I N A RY P R O F E S S I O N A L S )
8
NUMBER OF
A: Yes, absolutely. Our culinary specialists are home cooks at
heartlike you. So at the end of their day they often step
right back into their kitchens at home!
84
GALLEY Food Science
KITCHENS Lynn Blanchard,
Test Kitchen +
Culinary Arts
IN OUR TEST Director
KITCHEN. +
Consumer
Each is about the size of years of Science
many NYC apartment
kitchens. You wont
nd fancy gadgets or
ON-STAFF
cooking
+
Dietetics
restaurant-style ovens;
we test with appliances
experience =
and tools the Average Joe VARIETY OF
home cook might use. COLLEGE
We do, however, have one DEGREES
awesome chandelier that We fail in our OUR TEST
hangs above our sharing
table (aka the trough).
kitchen so you have KITCHEN
success in yours! STAFF HOLDS
4
5
Sarah Brekke Carla Christian the support squad
Kitchen Helpers
The Test Kitchen wouldnt function as
eciently without our kitchen helpers.
They move through the galley kitchens
wrangling dirty dishes, loading
dishwashers, and working to keep
things as orderly as possible as the
a Day
testers are cooking away.
A shopper
AVERAGE NUMBER The only way we can test so many recipes
OF RECIPES EACH each day is with the help of a very key
person: the shopper! She makes one
CULINARY
enormous shopping list daily for the next
PROFESSIONAL days testing, then heads out to shop major
TESTS DAILY grocery stores and specialty markets.
No one person is the

THE SEAL: The Test Kitchen seal boss of a recipe!
we gather editors
BY THE NUMBERS
assures you that every recipe tested and test kitchen folks
in the Better Homes and Gardens around a table or stand

Test Kitchen is practical and reliable,
and meets our high standards of
taste appeal.
at a kitchen sink to chew
on things, literally.
Flavor, difficulty,
ingredients: theyre all
4,500
NUMBER OF RECIPES TESTED
up for discussion! IN THE KITCHEN EACH YEAR
________
recipe
testing
basics
Measuring flour
The way you measure our
two
Number of registered
dietitians on sta
Colleen Weeden 1,000
CUPS OF FLOUR
________
480
CUPS OF SUGAR
________
can really make a dierence!
SO were all on the same page:
Stir the our in the container
to lighten, then spoon it into a
288
DOZEN EGGS
measuring cup, and then level ________
the measure.
Eggs: We test with large eggs Juli Hale

240
CUPS OF MILK
1 large egg = 3 Tbsp. ________
Milk: We test with 2-percent

480
POUNDS OF BUTTER
milk unless otherwise written. ________
Vegetable oil: If the

recipe calls for vegetable oil,
THE RED PLAID
COOKBOOK
144
POUNDS OF ONIONS
we test with neutral oils, such Part of our cooking legacy at ________
as canola oil or corn oil, unless Better Homes and Gardens is the
otherwise written. famed Red Plaid New Cook Book
(currently in its 16th edition). This
Kelsey Bulat
50
WOODEN SPOONS
book is at the heart of everything we
Butter: We use and love ________
do in the Test Kitchen. Every new
butter! If you need to use
margarine, thats OK for
cooking but butter bakes best!
kitchen discovery we make is added to
this book. Every new avor and twist
on the classics land in these pages.
12
JARS OF CINNAMON

100 BEST GRILLING RECIPES / APPETIZERS + PARTY FOOD
APPETIZERS + PARTY FOOD

Take entertaining alfresco or bring smoky avors indoors
with these grilled snacks and small plates.
1
HOMEMADE 3. Punch dough down. Turn out
PIZZA CRUSTS onto a lightly oured surface.
prep 30 minutes Knead 2 minutes, adding just
stand 15 minutes enough additional our to prevent
rise 1 hour 40 minutes sticking. Return to greased bowl. Cover
and let rise in a warm place until nearly
1 cup warm water double in size (about 40 minutes).
(105F to 110F) Punch dough down again. Divide into
1 Tbsp. honey six portions. Cover and let rest at least
1 pkg. active dry yeast 10 minutes.
2 34 cups all-purpose our 4. Invert a large baking sheet and
3
4 tsp. salt brush the back with additional oil.
3 Tbsp. olive oil Place dough portions, one at a time,
on prepared baking sheet. Spread and
1. In a medium bowl combine water, press each portion into an 8-inch circle.
honey, and yeast. Let stand 5 minutes 5. Use immediately or line another
or until foamy. Meanwhile, in a large baking sheet with waxed paper or
bowl stir together 2 cups of the our parchment paper. Stack dough rounds
and the salt. Stir in yeast mixture and between sheets of waxed paper or
oil. Gradually stir in as much of the parchment paper on prepared baking
remaining our as you can. sheet. Chill up to 4 hours or freeze
2. Turn dough out onto a lightly 2 hours or until rm, then transfer to Use these crusts
oured surface. Knead 5 minutes or a freezer bag and freeze up to 1 month. as the bases
until smooth and elastic, adding just Makes 6 pizza crusts. for our Garden
enough additional our to prevent Vegetable Grilled
sticking. Shape into a ball. Place in Pizza (page 8)
a lightly greased bowl, turning once. and Hot Salami
Cover and let rise in a warm place Pizza (page 9).
until double in size (about 1 hour).
PIZZA POPPERS
6
If desired, drizzle
with Reduced
Balsamic (recipe,
page 64).
3 grill 5 minutes
BALSAMIC-
CREMINI
FLATBREAD
2 Pizza Poppers
prep 20 minutes
grill 10 minutes
medium heat until sausage is browned.
Drain o fat. Stir in pizza sauce.
3. Grill mushroom caps, stem sides
down and covered, over medium heat
12 fresh button mushrooms, 5 minutes. Turn mushrooms over evaporated, stirring occasionally.
each 2 inches in diameter and ll with sausage mixture. Sprinkle 2. Grill pizza crust, uncovered,
1 Tbsp. olive oil with cheese. Grill, covered, 5 to over medium heat 3 minutes or until
4 oz. bulk Italian sausage 6 minutes more or until tender and bottom is light brown. Remove
1
3 cup pizza sauce heated through. If desired, garnish from grill.
1
3 cup shredded mozzarella cheese with oregano, Parmesan, and/or 3. Spread grilled side of crust with
Snipped fresh oregano crushed red pepper. Makes 4 servings cooked mushrooms and sprinkle with
(optional) (3 mushrooms each). cheese. Grill, covered, 2 to 3 minutes
Grated Parmesan and/or TO MAKE AHEAD Prepare as more or until bottom is light brown
crushed red pepper (optional) directed through Step 2. Cover and and toppings are heated through.
chill mushrooms and sausage mixture Sprinkle with marjoram. Cut into
1. Remove stems from mushrooms; separately up to 8 hours. Grill as wedges and, if desired, drizzle with
chop stems. Brush mushroom caps directed in Step 3. balsamic vinegar. Makes 6 servings.
with oil. HEALTHY per serving 191 cal., 15 g fat HEALTHY per serving 138 cal.,
2. In a small skillet cook sausage (5 g sat. fat), 27 mg chol., 315 mg sodium, 6 g fat (2 g sat. fat), 7 mg chol., 220 mg
and chopped mushroom stems over 6 g carb., 2 g ber, 10 g pro. sodium, 16 g carb., 1 g ber, 4 g pro.

4 GARDEN VEGETABLE
GRILLED PIZZA
prep 25 minutes grill 4 minutes
112 cups fresh baby spinach,

chopped
1 tsp. olive oil
1 recipe Homemade Pizza Crusts
(recipe, page 6)
Olive oil
6 Tbsp. grated Parmesan cheese
6 cloves garlic, thinly sliced
112 cups chunky tomato sauce
12 oz. bite-size fresh mozzarella
cheese balls, drained, thinly
sliced, and patted dry with paper
towels
112 cups grilled corn kernels Look for bottled
112 cups chopped grilled or roasted grilled eggplant
eggplant (tip, right) packed in oil in
6 slices bacon, crisp-cooked, the Italian section
drained, and crumbled or at the olive bar
112 lb. assorted heirloom tomatoes, 3. Sprinkle 1 Tbsp. of the Parmesan of some grocery
cut up cheese and one clove of the garlic over stores. Or simply
Small fresh basil leaves crust; top with 14 cup of the tomato grill your own:
Freshly ground black pepper sauce. Add 14 cup of the spinach Cut an eggplant
Sea salt akes (optional) mixture, 2 oz. of the mozzarella into 12-inch slices.
cheese, 14 cup of the corn, 14 cup of Brush generously
the eggplant, and 1 slice of the
1. In a small bowl combine spinach, crumbled bacon. Transfer pizza from
1 tsp. oil, and a dash salt; set aside. baking sheet to grill rack. Grill for
2. For a charcoal or gas grill, place one of 3 to 5 minutes more or until crust is
the Homemade Pizza Crusts on the rack crisp and cheese is melted, rotating
of a covered grill directly over medium- crust as necessary to prevent burning.
low heat. Grill for 1 to 2 minutes or Remove pizza from grill. Repeat with
until dough is pued in some places and the remaining crusts and toppings.
starting to become rm. (If the crust is 4. Before serving, top pizzas with
frozen, grill for 2 to 3 minutes.) Using tomatoes, basil, pepper, and, if
tongs, carefully turn crust over and desired, sea salt. Makes 6 servings
transfer to the back of a baking sheet. (1 pizza each). MAKE
Quickly brush grilled side of crust with per serving 642 cal., 28 g fat MINIS
additional oil. (12 g sat. fat), 53 mg chol., 942 mg
sodium, 70 g carb., 7 g ber, 26 g pro.
8
5 Hot Salami Pizza
prep 45 minutes
grill 4 minutes
1. In a medium bowl combine all of the cheeses.
2. For each pizza, grill one of the Homemade Pizza Crusts,
covered, over medium-low heat 1 to 2 minutes or until
dough is pued in some places and starting to become rm.
Try peppered 112 cups shredded mozzarella (If crust is frozen, grill 2 to 3 minutes.) Using tongs, turn
salami, cheese (6 oz.) crust over and transfer to the back of a baking sheet.
pepperoni, hot 112 cups shredded Fontina cheese 3. Quickly brush grilled side of crust with oil. Sprinkle
coppa, or smoked (6 oz.) with 14 cup of the cheese mixture; top with 13 cup of the
chorizo (the hard, 1
3 cup grated Parmesan cheese tomato sauce. Add 1 oz. of the meats and 2 Tbsp. each of
cured variety 1 recipe Homemade Pizza Crusts the roasted pepper and pepperoncini peppers. Sprinkle
with crushed red pepper and another 14 cup of the cheese
mixture. Transfer pizza from baking sheet to grill rack.
4. Grill, covered, 3 to 5 minutes more or until crust is crisp
and cheeses are melted, rotating crust as necessary to
prevent burning. Remove pizza from grill. Repeat with the
remaining crusts and toppings. Makes 6 servings
(1 pizza each).
693 cal., 37 g fat (15 g sat. fat), 86 mg chol.,

CHILE-LIME GRILLED
SHRIMP WITH AVOCADO
6
COCKTAIL RELISH
CHILE-LIME shrimp; pat dry. Place in a resealable plastic bag set in a

GRILLED SHRIMP shallow dish.
WITH AVOCADO 3. For marinade, in small bowl combine lime juice,
COCKTAIL RELISH sriracha sauce, and garlic. Pour marinade over
prep 20 minutes chill 2 hours shrimp. Seal bag; turn to coat shrimp. Marinate in the
grill 7 minutes refrigerator at least 15 minutes (up to 1 hour), turning
bag occasionally.
1 recipe Avocado Cocktail Sauce 4. Drain shrimp, discarding marinade. Thread shrimp
24 fresh or frozen jumbo shrimp in onto four or ve skewers. Sprinkle with salt and pepper.
shells (about 112 lb.) Grill shrimp skewers, uncovered, over medium heat 7 to
3 Tbsp. lime juice 9 minutes or until shrimp are opaque, turning once.
3 Tbsp. sriracha sauce 5. Serve shrimp with cocktail sauce. Top with lime
1 clove garlic, minced wedges and, if desired, fresh cilantro. Makes 8 servings
1
2 tsp. kosher salt or sea salt (3 shrimp each).
1
8 tsp. freshly ground black AVOCADO COCKTAIL SAUCE In a medium bowl
pepper combine 4 avocados, halved, seeded, peeled, and chopped;
Lime wedges one 14.5-oz. can diced tomatoes, undrained; 3 Tbsp.
snipped fresh cilantro; 2 Tbsp. lime juice; 1 Tbsp. each
1. Prepare Avocado Cocktail Sauce; prepared horseradish and Worcestershire-style marinade
chill at least 2 hours. for chicken; and 14 tsp. each salt and black pepper. Cover
2. If using wooden skewers, soak and chill 2 to 6 hours.
in water 30 minutes. Thaw shrimp, per serving 238 cal., 15 g fat (2 g sat. fat), 97 mg chol.,
if frozen. Peel and devein shrimp, 494 mg sodium, 13 g carb., 6 g ber, 15 g pro.
leaving tails intact if desired. Rinse
10
Delicate foods,
such as fruit and
cheese, are
best smoked on
wood such as
apple, peach,
maple, or pecan,
all of which
impart sweet,
buttery avors.
7
PLANK-SMOKED crackle and smoke. Meanwhile, grill peaches, cut sides
PEACHES AND down, 3 minutes or until grill marks appear. Transfer
GOAT CHEESE peaches to plank; add cheese mound and nuts. Grill,
prep 25 minutes grill 18 minutes covered, 15 to 20 minutes or until peaches are softened and
light brown.
PLANK-SMOKED
4 oz. goat cheese (chvre) 4. Cut peaches into wedges. Arrange peaches, cheese, and
PEACHES AND 1 tsp. snipped fresh basil nuts on a serving platter and drizzle cheese with honey.
GOAT CHEESE 1
2 tsp. snipped fresh thyme Serve with crackers. Makes 8 servings.
1
2 tsp. snipped fresh chives per serving 190 cal., 12 g fat (4 g sat. fat), 11 mg chol.,
1
4 tsp. black pepper 214 mg sodium, 17 g carb., 1 g ber, 5 g pro.
1 tsp. olive oil
2 medium peaches, halved and
pitted (tips, below right)
1
3 cup walnut or pecan halves
(candied or spiced if desired),
coarsely broken
1 Tbsp. honey
Crackers or toasted baguette-
style French bread slices
Let the soaked plank toast on the grill until
3
1. Soak a 146 4-inch maple or apple
grilling plank in enough water to cover
at least 1 hour.
2. In a small bowl combine cheese,
basil, thyme, chives, and pepper. Form
into a mound and coat with oil.
3. Grease grill rack. Heat plank on
grill, uncovered, over medium heat
3 to 5 minutes or until it begins to
LET THE SEASON DETERMINE THE FRUIT

SEASONAL Plums and nectarines are great summer selections, while
FRUITS autumn oers a vast array of apples and pears.

CLASSIC BUFFALO
KOREAN HEAT
LOUISIANA BEER
CHIMICHURRI
GET SAUCY
Toss your grilled wings in liquid gold. Bualo sauce
is always a hit, but any of these coatings will leave
people begging for more:
9 CLASSIC BUFFALO In a small saucepan cook 1 cup
8 GRILLED
CHICKEN WINGS
prep 20 minutes
in the refrigerator 2 to 8 hours, turning
bag occasionally. Drain wings, discarding
bag and buttermilk mixture. Pat wings
bottled cayenne pepper sauce (Franks RedHot),
cup melted butter, cup white wine vinegar, 1 tsp.
Worcestershire sauce, and tsp. garlic powder over
marinate 2 hours dry. Place in a new resealable plastic bag. medium heat until butter is melted; cool.
grill 30 minutes 2. Sprinkle desired Wings Rub over
10 KOREAN HEAT In a small saucepan cook and stir
cup sriracha sauce or Asian chili paste (sambal
chicken wings; seal bag. Shake bag to
oelek), cup packed brown sugar, and 3 Tbsp. each soy
24 whole chicken wings (about coat wings with seasonings. If desired,
sauce and rice vinegar over medium heat 5 minutes.
5 lb.) chill 6 to 24 hours. Remove from heat. Stir in 1 tsp. toasted sesame oil.
3 cups buttermilk 3. Prepare grill for indirect heat using 11 LOUISIANA BEER In a small saucepan cook cup
2 Tbsp. bottled hot pepper sauce a drip pan. Place half of the wings over each chopped onion and red sweet pepper in 1 Tbsp.
1 recipe Wings Rub (options, drip pan. Grill, covered, over indirect vegetable oil over medium heat 4 minutes or until
below) medium heat 30 minutes or until tender. In a small bowl stir together cup each beer
1 recipe Wings Sauce (options, chicken is no longer pink, turning and cold water, 1 Tbsp. each cornstarch and Cajun
far right) once. Transfer wings to a shallow seasoning, and tsp. salt; add to onion mixture.
1 recipe Wings Dip (options, baking pan. Keep warm in a 300F Cook and stir until thickened and bubbly. Cook and
opposite) (optional) oven while grilling remaining wings. stir 2 minutes more.
Carrot and celery sticks 4. In an extra-large bowl toss wings 12 CHIMICHURRI In a blender or food processor
with desired Wings Sauce to coat. combine 2 cups fresh Italian parsley leaves, cup
1. Place chicken wings in a resealable Transfer to a serving bowl or platter. fresh cilantro leaves, cup each red wine vinegar
plastic bag set in a shallow dish. Pour Serve with one or more Wings Dip and and olive oil, and 4 cloves garlic. Cover and blend or
buttermilk and hot sauce over wings. carrot and celery sticks. Makes process until nearly smooth. Transfer to a serving
Seal bag; turn to coat wings. Marinate 24 servings (1 wing each). bowl; stir in tsp. each salt and crushed red pepper.
CAJUN In a small bowl CHILI In a small bowl stir BBQ In a small bowl stir
together 1 tsp. garlic powder stir together 1 Tbsp. black together 1 Tbsp. paprika; together 1 Tbsp. each packed
and 1 Tbsp. each cayenne pepper; 1 tsp. each onion 1 tsp. each ground cumin and brown sugar and chili powder;
HERES pepper, black pepper, and powder, garlic powder, chili powder; 12 tsp. each 2 tsp. each onion powder,
THE
RUB crushed dried oregano. cayenne pepper, and crushed salt, ground coriander, and garlic salt, and paprika; and
dried thyme; and 12 tsp. salt. black pepper; and 14 tsp. 1 tsp. each dry mustard and
cayenne pepper. cayenne pepper.
12
1
cup
3
1
tsp.
4
tsp.
BLUE CHEESE In a small bowl combine

1 cup each mayonnaise and crumbled
cup
blue cheese (4 oz.), 1 Tbsp. each red wine
vinegar and lemon juice, and tsp. each
garlic salt and celery seeds.
In a small
WASABI AVOCADO In a small bowl

combine cup mayonnaise, cup
mashed avocado, cup each sour
cream and snipped fresh cilantro, 1 Tbsp.
each wasabi paste and rice wine vinegar,
and 2 tsp. sriracha sauce.
13
100 BEST GRILLING RECIPES / CHICKEN + TURKEY
CHICKEN + TURKEY
Up the ante out with these recipes that use some of the cheapest cuts in the meat case.
Just say no to bland grilled chicken and turkey.
13
Grilled Chicken
Cutlets FLAVOR FIX-UPS
prep 25 minutes Stir together cup
marinate 30 minutes
grill 4 minutes
1 recipe marinade (recipes,

right) Stir together 13 cup
1 recipe topper (recipes,
right) (optional)
4 6- to 7-oz. skinless,
boneless chicken
MEXICAN MARINADE Stir together cup red
breast halves
1. Prepare marinade and, if powder, tsp. ground cumin, and tsp. salt.
desired, topper variations.
2. Using the at side of a meat MANGO SALSA Combine 2 cups chopped
mallet, atten chicken between
two pieces of plastic wrap to and drained), cup chopped red sweet pepper,
about 14-inch thickness. Place cup chopped red onion, cup unsweetened
chicken in a resealable plastic pineapple juice, 1 seeded and chopped jalapeo
bag set in a shallow dish. Pour
marinade over chicken. Seal bag; Cover; chill at least 1 hour.
turn to coat chicken. Marinate in
SNAP PEA SLAW Combine 1 cup shredded napa
the refrigerator at least
cabbage, 1 cup sugar snap pea pods (cut into
30 minutes (up to 3 hours). strips), cup carrot strips, cup rice vinegar,
3. Drain chicken, discarding cup Asian sweet chili sauce, 2 chopped green
marinade. Sprinkle with salt and onions, 1 Tbsp. olive oil, 1 seeded and chopped
black pepper. Grease grill rack. serrano chile (tip, page 22), and tsp. salt.
Grill chicken, uncovered, over Cover; chill at least 1 hour.
medium heat 4 minutes or until
no longer pink, turning once. JICAMA SLAW Combine 2 cups thin jicama
If desired, serve chicken with strips, cup chopped avocado, cup halved
topper. Makes 4 servings. cherry tomatoes, cup snipped fresh cilantro,
per serving 293 cal., 16 g fat 2 Tbsp. lime juice, 2 Tbsp. olive oil, 1 tsp. chili
(5 g sat. fat), 109 mg chol., 253 mg powder, and tsp. salt. Cover; chill at
CUT THIN TO WIN Horizontally halve thicker POUND TO FLATTEN To achieve uniform thickness
pieces of chicken, such as oversize chicken breasts, ideal for cutlets and stued chicken breasts
into more manageable, uniform, and portion- sandwich chicken pieces between two sheets of
appropriate sizes. Press down lightly on the top of plastic wrap (or a gallon-size plastic storage bag cut
CHICKEN the piece of chicken as you cut all the way through. in two). Pound with the at side of a meat mallet, a
PREP Use a kitchen scale to weigh chicken pieces. (Most of rolling pin, or a heavy skillet.
our recipes call for 4- to 6-ounce skinless, boneless
chicken breast halves.)
14
15 Pesto Chicken
and Tomatoes
prep 20 minutes
grill 50 minutes
1 Tbsp. olive oil

4 cloves garlic, minced
6 roma tomatoes, halved
lengthwise
112 to 2 lb. meaty chicken pieces
(breast halves, thighs, and
drumsticks)
Salt and black pepper
3 Tbsp. butter, softened
3 Tbsp. basil pesto
2 Tbsp. chopped walnuts, toasted
JERK-STYLE
SMOKED CHICKEN 2 Tbsp. nely chopped Kalamata
olives (optional)
14
JERK-STYLE 1. Place chicken in a resealable plastic 1. In a small bowl combine oil and
SMOKED CHICKEN bag set in a deep dish. For marinade, garlic. Lightly brush tomatoes, then
prep 15 minutes in a small bowl combine next nine chicken with garlic oil; sprinkle
marinate 1 hour ingredients (through salt). Pour with salt and pepper. Discard any
smoke 1 hour 30 minutes marinade over chicken. Seal bag; remaining garlic oil.
turn to coat chicken. Marinate in the 2. Prepare grill for indirect heat using
3 lb. meaty chicken pieces refrigerator 1 to 4 hours, turning bag a drip pan. Place chicken, bone sides
Make your own (breast halves, thighs, occasionally. down, over drip pan. Grill, covered,
Jamaican jerk and drumsticks), skinned 2. Meanwhile, soak 6 to 8 fruit wood over indirect medium heat 50 to
seasoning: if desired chunks in water 1 hour (tip, page 77). 60 minutes or until done (170F for
Combine 1
2 cup tomato juice 3. Prepare smoker according to breasts; at least 175F for thighs and
1 tsp. onion 1
3 cup nely chopped onion manufacturers directions. Pour water drumsticks). Grill tomatoes the last
powder; tsp. 2 Tbsp. lime juice into water pan; add wood chunks. 6 to 8 minutes or until heated through,
each sugar, 2 Tbsp. water Place chicken, bone sides down, over turning once.
crushed red 1 to 2 Tbsp. Jamaican water pan. Smoke, covered, 112 to 3. Meanwhile, in a small bowl combine
pepper, and jerk seasoning (tip, left) 2 hours or until chicken is done remaining ingredients.
crushed dried 1 Tbsp. vegetable oil (170F for breasts; at least 175F for 4. Remove chicken and tomatoes from
thyme; and 1 Tbsp. Pickapeppa sauce thighs and drumsticks). If desired, grill. Immediately spread chicken
tsp. each salt, (optional) serve chicken with lime wedges. and cut sides of tomatoes with pesto
ground allspice, 4 cloves garlic, minced Makes 6 servings (2 pieces each). mixture. Makes 4 servings.
and ground 1
2 tsp. salt per serving 363 cal., 26 g fat (7 g sat. per serving 407 cal., 30 g fat (10 g
cinnamon. Lime wedges (optional) fat), 116 mg chol., 507 mg sodium, sat. fat), 104 mg chol., 252 mg sodium,
3 g carb., 0 g ber, 29 g pro. 7 g carb., 1 g ber, 28 g pro.
16
PESTO CHICKEN
AND TOMATOES

16
Chicken Caesar Burgers
prep 25 minutes chill 30 minutes
grill 8 minutes
12 oz. skinless, boneless chicken

breast halves, cut up
12 oz. skinless, boneless chicken
thighs, cut up
1 medium onion, cut up
1
4 cup grated Parmesan cheese
1
4 cup fresh Italian parsley leaves
2 anchovy llets, drained and
patted dry (optional)
2 Tbsp. olive oil
1
2 tsp. kosher salt
1
4 tsp. black pepper
6 ciabatta buns, split and toasted
1
4 cup bottled Caesar salad
dressing
6 romaine lettuce leaves
3 medium roma tomatoes, sliced
1
2 cup shredded Parmesan
cheese (2 oz.)
1. In a food processor combine rst

six ingredients (through anchovies).
Cover and pulse until coarsely ground
and slightly sticky. Shape into six
4-inch patties. Cover and chill at least
30 minutes (up to 24 hours).
2. Brush both sides of patties with
oil and sprinkle with salt and pepper.
Grease grill rack. Grill patties,
covered, over medium heat 8 to
10 minutes or until done (165F) (tip,
below), turning once.
3. Serve burgers on buns spread with
salad dressing and top with lettuce,
tomatoes, and shredded cheese.
Makes 6 burgers.
TIP The internal color of a burger
is not a reliable doneness indicator.
A chicken or turkey patty cooked
to 165F is safe, regardless of color.
Because ground chicken is Cooking poultry to safe For the best quality, To measure the doneness of a patty,
so lean, grated onions add temperatures is important. select ground chicken in insert an instant-read thermometer
some much-appreciated To temp a burger, lift it tray packaging rather than through the side of the patty to a
moisture (and added o the rack and insert an in tubes. Tubes of ground depth of 2 to 3 inches.
HOW-TO
avor!) to the meat. Mix instant-read thermometer meat have a texture that per burger 569 cal., 19 g fat (5 g sat.
gently; overmixing can horizontally from the edge works better in casseroles fat), 100 mg chol., 1,071 mg sodium, 63 g
make burgers tough. to the center of burger. than burgers. carb., 4 g ber, 38 g pro.
18
17
CHORIZO-CHICKEN 1. In a food processor cover and pulse sausage and garlic
BURGERS until nely chopped. Add chopped onion; cover and pulse
prep 30 minutes chill 30 minutes until nely chopped. Transfer to a large bowl. Add ground
grill 34 minutes stand 15 minutes chicken, ancho chile pepper, and salt; mix well. Shape into
twelve 14-inch-thick patties. Cover and chill at least
8 oz. cooked chorizo sausage, 30 minutes.
casings removed and thinly sliced 2. Meanwhile, in a small bowl mash avocado with a fork.
2 cloves garlic Stir in mayonnaise.
1
2 cup chopped onion 3. Cut a thin slice o top of each poblano pepper to remove
112 lb. ground chicken or turkey stem (tip, page 22); remove and discard seeds. Grill
2 tsp. ground ancho chile pepper poblano peppers, uncovered, over medium heat 20 minutes
3
4 tsp. kosher salt or until charred and very tender, turning occasionally.
1 medium avocado, halved, seeded, Remove from grill. Wrap in foil and let stand 15 minutes
and peeled or until cool enough to handle. Peel o and discard pepper
1
3 cup mayonnaise skins. Cut peppers into strips.
2 fresh poblano chile peppers 4. Divide poblano peppers and cheese among six of the
1
2 cup shredded Monterey Jack chicken patties. Top with remaining six patties, pressing
cheese with jalapeo peppers edges to seal well. Grill patties, covered, over medium heat
(2 oz.) 14 to 18 minutes or until done (165F), turning once.
6 hamburger buns, split and, if 5. Serve burgers on buns spread with avocado mixture and
desired, toasted desired toppers. Makes 6 burgers.
Toppers, such as lettuce leaves, per burger 632 cal., 41 g fat (12 g sat. fat), 144 mg chol.,
sliced tomato, and/or sliced onion 1,126 mg sodium, 29 g carb., 3 g ber, 36 g pro.
(optional)

19
GINGER-PEACH
GLAZED CHICKEN
NEW ENGLAND GRILLED TURKEY

prep 40 minutes marinate 12 hours
grill 2 hours 30 minutes stand 15 minutes
4 cups hot water

114 cups kosher salt
1 cup pure maple syrup
1 6-oz. can apple juice concentrate, thawed
16 cups cold water
1
4 tsp. whole black peppercorns
4 whole cloves
3 cloves garlic, crushed
1 10- to 11-lb. whole turkey
1
2 cup butter, softened
1 tsp. ground sage
1
2 cup packed brown sugar
1
2 cup fresh or frozen (thawed) pitted cherries
1
3 cup vinegar
1
4 cup chopped white onion
18
1 tsp. grated fresh ginger
3 cups chopped fresh or frozen (thawed) peaches
Ginger-Peach 3. Brush glaze over chicken. Grill, 1. For brine, in a deep pot combine rst four ingredients
Glazed Chicken covered, 10 to 20 minutes more or (through juice concentrate), stirring until salt is dissolved.
prep 15 minutes until chicken is done (170F for Add cold water, peppercorns, cloves, and garlic.
grill 50 minutes breasts; at least 175F for thighs and 2. Remove neck and giblets from turkey; reserve for
drumsticks), brushing occasionally another use or discard. Rinse body cavity. Add turkey to
212 to 3 lb. meaty chicken pieces with glaze. Spoon any remaining brine and weight down with several plates. Cover and
(breast halves, thighs, glaze over chicken. Makes 4 servings marinate in the refrigerator 12 to 24 hours. Drain turkey;
and drumsticks), skinned (2 pieces each). pat dry.
if desired GINGER-PEACH GLAZED WHOLE 3. In a small bowl combine butter and sage. Starting at
Salt and coarse ground CHICKEN Rinse body cavity of a neck on one side of breast, slip your ngers between skin
black pepper 312 - to 4-lb. whole broiler chicken; pat and meat, loosening skin as you work toward tail. Once
1
2 cup peach preserves dry. Skewer neck skin to back. Twist your entire hand is under the skin, free skin around thigh
1 Tbsp. white wine vinegar wing tips under back. Sprinkle surface and leg area up to, but not around, tip of drumstick. Repeat
1 Tbsp. prepared horseradish and cavity of chicken with salt and on other side. Rub sage butter under skin directly on meat.
1 tsp. grated fresh ginger pepper. Tie legs to tail using 100% Skewer neck skin to back. Twist wing tips under back.
1
2 tsp. salt cotton kitchen string. Prepare grill for Sprinkle surface and cavity of turkey with salt and pepper.
1
2 tsp. coarse ground indirect heat using a drip pan. Place Tuck drumsticks under band of skin or tie to tail.
black pepper chicken, breast side up, over drip pan. 4. Prepare grill for indirect heat using a drip pan. Place
Grill, covered, over indirect medium turkey, breast side up, over drip pan. Grill, covered, over
1. Lightly sprinkle chicken with salt heat 45 minutes. Cut string between indirect medium heat 212 to 3 hours or until done (at least
and pepper. Prepare grill for indirect legs. Grill, covered, 30 to 175F in thigh), cutting band of skin or string after
heat using a drip pan. Place chicken, 45 minutes more or until chicken 112 hours of grilling.
bone sides down, over drip pan. Grill, is done (at least 170F in thigh). 5. Meanwhile, for chutney, in a medium saucepan stir
covered, over indirect medium heat Meanwhile, prepare glaze as directed together brown sugar, cherries, vinegar, onion, and ginger.
40 minutes. in Step 2. Brush glaze over chicken Simmer, uncovered, for 15 minutes, stirring occasionally.
2. Meanwhile, for glaze, place several times during the last Stir in peaches; heat through.
preserves in a small bowl; snip 15 minutes of grilling. Remove from 6. Cover turkey loosely with foil and let stand 15 minutes
any large pieces. Stir in remaining grill. Cover loosely with foil; let stand before carving. Serve with chutney. Makes 10 servings
ingredients. Microwave 30 to 15 minutes before carving. (4 oz. turkey + 13 cup chutney each).
60 seconds or until preserves are per serving 436 cal., 16 g fat (4 g sat. per serving 621 cal., 28 g fat (12 g sat. fat), 280 mg chol.,
melted, stirring once. fat), 130 mg chol., 575 mg sodium, 28 g 873 mg sodium, 17 g carb., 1 g ber, 78 g pro.
carb., 1 g ber, 42 g pro.
20
NEW ENGLAND
GRILLED TURKEY
FEEL THE HEAT

Because chile peppers
contain oils that can
burn your skin and
eyes, avoid direct
contact with them
as much as possible.
When working with
chile peppers, wear
plastic or rubber
gloves. If your bare
hands do touch the
peppers, wash
your hands and
nails well with soap
and warm water.
22
20
THAI CHICKEN
SATAY WITH
GRILLED
PINEAPPLE
2
3 cup sweet-and-sour sauce
2 Tbsp. snipped fresh Thai or
regular basil
1 Tbsp. packed brown sugar
(tip, left) (optional)
1 Tbsp. butter, melted
1 tsp. Thai seasoning or Chinese
ve-spice powder
1 clove garlic, minced
1 small fresh pineapple
1 lb. skinless, boneless
chicken breast halves, cut into
1
2 -inch strips
2 cups hot cooked rice (optional)
Fresh red and/or green chile
peppers, sliced (tip, opposite)
(optional)
Bottled sweet- 1. If using wooden skewers, soak in

and-sour water 30 minutes. For Thai sauce,
sauces vary in in a small bowl combine rst six
sweetness and ingredients (through garlic).
thickness. If you 2. Cut ends o pineapple, exposing
use a sauce that esh. Cut pineapple in half
is less sweet, lengthwise; cut each half crosswise
add up to cup into four slices. Lightly coat
brown sugar to pineapple with nonstick cooking spray
the Thai sauce. or brush with vegetable oil. Thread
For a thick chicken, accordion-style, onto 12 to
sweet-and-sour 15 6-inch skewers.
sauce, adjust 3. Grill chicken skewers, uncovered,
the consistency over medium heat 10 to 12 minutes
of the Thai sauce or until chicken is no longer pink,
by adding a turning occasionally and brushing
little water. with Thai sauce the rst half of
grilling. Discard any remaining sauce.
Grill pineapple the last 6 to 8 minutes
or until warm and grill marks appear,
turning once.
4. If desired, serve chicken and
pineapple with rice. If desired, top
with chile peppers and additional
basil. Makes 4 servings.
HEALTHY per serving 269 cal.,
5 g fat (2 g sat. fat), 73 mg chol., 333 mg
Wooden skewers are handy, but they

BURN- burn easily. To prevent burning, soak the
PROOF skewers in water for 30 minutes before
using and place a strip of aluminum foil
on the grate to block heat from handles.

100 BEST GRILLING RECIPES / BEEF + LAMB
BEEF + LAMB
Quick-cooking cuts, fresh avors, and interesting sauces and glazes:
Its all here, and its all good.
STEAK AND HERB TACOS

21
STEAK AND
HERB TACOS
prep 25 minutes
marinate 2 hours
grill 14 minutes
1 to 112 lb. boneless beef top

sirloin steak, cut 1 inch thick
and trimmed
2 Tbsp. snipped fresh marjoram
or oregano or 2 tsp. dried
marjoram or oregano, crushed
1 Tbsp. chili powder
2 tsp. garlic powder
1
4 tsp. salt
1
4 tsp. cayenne pepper
1 Tbsp. olive or vegetable oil
12 6- to 8-inch corn or
our tortillas
1 cup chopped tomatoes
4 to 6 radishes, sliced
1
2 cup snipped fresh cilantro
1
3 cup chopped onion
112 cups crumbled queso fresco or LAMB CHOPS
WITH BLACKBERRY-
shredded Monterey Jack cheese PEAR CHUTNEY
Lime wedges (optional)
1. Place meat in a shallow dish.
22
In a small bowl combine next ve
ingredients (through cayenne pepper); Lamb rare (145F) or 13 to 15 minutes for
stir in oil. Spread over both sides Chops with medium (160F), turning once.
of meat. Cover and marinate in the Blackberry- 4. Serve chops with relish and, if
refrigerator 2 to 4 hours. Pear Chutney desired, top with additional thyme.
2. Grill meat, covered, over medium prep 20 minutes grill 9 minutes Makes 4 servings (1 chop each).
heat 14 to 18 minutes for medium BLACKBERRY-PEAR CHUTNEY
rare (145F) or 18 to 22 minutes for 1 recipe Blackberry-Pear In a large skillet heat 2 tsp. vegetable
medium (160F), turning once. Chutney oil over medium heat. Add 113 cups
3. Meanwhile, stack tortillas and wrap 1 1- to 1 12 -lb. lamb rib roast peeled and coarsely chopped pears,
1
in foil. Grill tortilla packet the last (8 ribs), trimmed 4 cup sliced green onions, and
1
10 minutes or until tortillas are heated 1
2 tsp. ground allspice 8 tsp. ground cloves; cook 3 minutes
through, turning occasionally. 1
4 tsp. salt or just until pears are tender, stirring
4. Slice or coarsely chop meat. Serve 1
4 tsp. coarse ground black pepper occasionally. Add 1 cup fresh or frozen
in tortillas with tomatoes, radishes, (thawed) blackberries and 2 tsp.
cilantro, onion, and cheese. If desired, 1. Prepare Blackberry-Pear Relish. snipped fresh thyme; reduce heat to
serve with lime wedges. Makes 2. Cut meat into four double-bone rib medium low. Cook and stir 3 minutes;
6 servings (2 tacos each). chops. In a small bowl stir together remove from heat. Stir in 1 Tbsp. red
HEALTHY per serving 326 cal., remaining ingredients. Sprinkle wine vinegar; cool.
14 g fat (5 g sat. fat), 65 mg chol., 400 mg over both sides of chops; rub in with HEALTHY per serving 151 cal.,
sodium, 26 g carb., 4 g ber, 25 g pro. your ngers. 7 g fat (2 g sat. fat), 32 mg chol., 178 mg
3. Grill chops, covered, over medium sodium, 13 g carb., 4 g ber, 11 g pro.
heat 9 to 11 minutes for medium

23
TRI-TIP ROAST 1. Soak 1 cup California red oak or oak 4. Cover meat with foil and let stand
WITH GRILLED wood chips in water 1 hour (tip, page 15 minutes. (The meats temperature
AVOCADOS 77). For basting sauce, in a small bowl will rise during standing.)
prep 25 minutes whisk together rst three ingredients 5. Meanwhile, in a small bowl combine
grill 35 minutes (through bottled garlic). 3 Tbsp. oil and lemon juice; brush over
stand 15 minutes 2. Place meat in a shallow dish. cut sides of avocados. Sprinkle with
In a small bowl stir together next additional salt. Grill avocados, cut
1
4 cup red wine vinegar ve ingredients (through pepper). sides down, covered, 10 minutes or
1
4 cup olive oil Generously sprinkle over all sides of until heated through and grill marks
1 Tbsp. bottled minced garlic meat; rub in with your ngers. appear, turning once.
1 lb. boneless beef tri-tip (bottom 3. Prepare grill for indirect heat using 6. Slice meat diagonally across the
sirloin) roast, trimmed a drip pan; add wood chips. Place meat grain. Serve meat with avocados.
1 Tbsp. kosher salt over drip pan. Grill, covered, over Makes 6 servings.
1 Tbsp. dried minced garlic indirect medium heat 35 to 40 minutes per serving 511 cal., 39 g fat
1 tsp. onion powder for medium rare (135F) or 40 to (8 g sat. fat), 98 mg chol., 1,131 mg
1 tsp. dried parsley 45 minutes for medium (150F), sodium, 8 g carb., 5 g ber, 33 g pro.
1 tsp. black pepper turning once halfway through and
3 Tbsp. olive oil brushing three times with basting
2 Tbsp. lemon juice sauce the rst 30 minutes of grilling.
3 rm avocados, halved Discard any remaining sauce.
and seeded
THE CUT The tri-tipcut from the bottom sirloinis GRILLING GREEN Before infusing the
prized for its rich avor and relatively inexpensive cost. avocados with savory smoke, brush
BEST USES Tri-tip makes an excellent roast, and the them lightly with lemon juice and
ALL slices are perfect in sandwiches, fajitas, and salads. oil. Lemon juice is acidic and helps
ABOUT
OTHER NAMES Santa Maria steak, triangle steak, and prevent oxidation (browning); olive
TRI-TIP
triangle roast. oil also adds avor while keeping the
cut sides from sticking.

24
Grilled Flat Iron Steaks
with Chimichurri
prep 25 minutes
marinate 1 hour
grill 7 minutes
1 recipe Chimichurri
1 tsp. kosher salt or salt
1
2 tsp. garlic powder
1
2 tsp. ground cumin
1
2 tsp. chili powder
1
2 tsp. cracked black pepper
1
3 boneless beef shoulder top
blade ( at iron) steaks, cut
3
4 inch thick and trimmed
1. Prepare Chimichurri; set aside.

2. Line a baking sheet with
parchment paper or plastic wrap.
In a small bowl combine next six
ingredients (through cayenne
pepper). Sprinkle over both sides of
steaks; rub in with your ngers. Place
on prepared baking sheet. Cover
with plastic wrap and marinate in the
refrigerator 1 hour.
3. Grill steaks, uncovered, over
medium heat 7 to 9 minutes for
medium rare (145F) or 10 to
12 minutes for medium (160F),
turning once. Cut steaks into
serving-size pieces. Serve with
Chimichurri. Makes 6 servings.
CHIMICHURRI In a food processor
or blender combine 1 cup rmly
packed fresh cilantro leaves, 1 cup
rmly packed fresh Italian parsley
leaves, 14 cup white wine vinegar,
3 cloves cut-up garlic, 12 tsp. salt,
1
2 tsp. ground cumin, and 12 tsp.
crushed red pepper. With processor
or blender running, slowly add
1
4 cup olive oil in a steady stream
until smooth.
per serving 322 cal., 21 g fat (5 g
sat. fat), 91 mg chol., 587 mg sodium,
2 g carb., 1 g ber, 30 g pro.
25
LAMB SKEWERS
WITH LEMON AND FETA
prep 25 minutes
grill 5 minutes
2 tsp. packed brown sugar

2 tsp. smoked paprika
2 tsp. ground turmeric
1 tsp. salt
1
2 tsp. ground cinnamon
1
112 lb. lean boneless lamb or
beef sirloin steak, trimmed
1 Tbsp. vegetable oil
2 lemons, halved
1
2 cup thinly sliced red onion
1
2 cup crumbled feta cheese
(2 oz.)
1
4 cup small fresh mint leaves
1
4 cup pine nuts, toasted (optional)
Greek yogurt (optional)
Pita bread rounds, toasted
1. If using wooden skewers, soak in water

30 minutes. In a small bowl combine rst six
ingredients (through cayenne pepper).
2. Thinly slice meat diagonally across the grain
into long strips. Thread meat accordion-style
onto skewers, leaving 14 inch between pieces.
Lightly brush with oil; sprinkle with half of the
spice mixture.
3. Grill meat skewers, uncovered, over medium
heat 5 to 6 minutes or until meat is slightly
pink in center, turning once. Grill lemons, cut
sides down, the last 2 to 3 minutes or until
lightly charred.
4. To serve, sprinkle meat with remaining spice
mixture, red onion, cheese, mint, and if desired,
pine nuts and/or Greek yogurt. Squeeze juice
from lemons over meat. Serve with pita bread.
Makes 4 servings.
per serving 548 cal., 33 g fat (15 g sat. fat),
129 mg chol., 1,019 mg sodium, 25 g carb., 2 g ber,
37 g pro.
LEFTOVER CHIMICHURRI? USE IT AS
A MEAT MARINADE A POTATO TOPPER AN EGG FIX-UP

Pour over beef, Toss with roasted Fold into beaten
poultry, or pork in a potatos still hot eggs halfway
resealable bag and from the oven. through cooking.
marinate for 2 to
6 hours.

26
ANCHO PRIME 1. Prepare Grilled Mango Butter; chill. GRILLED MANGO BUTTER Halve,
RIB WITH GRILLED 2. In a small bowl combine next four seed, and peel 1 medium mango; cut
MANGO BUTTER ingredients (through black pepper). into 12 -inch slices. Lightly brush slices
prep 30 minutes chill 2 hours Brush both sides of steaks with oil. with olive oil. Grill mango, uncovered,
grill 25 minutes stand 15 minutes Sprinkle with pepper mixture; rub in over medium heat 4 minutes, turning
with your ngers. once. In a food processor pulse grilled
1 recipe Grilled Mango Butter 3. Prepare grill for indirect heat using mango and 34 cup softened butter
2 Tbsp. ground ancho chile pepper a drip pan. Place steaks over drip pan. until nearly smooth. Spoon mixture
1 Tbsp. unsweetened cocoa Grill, covered, over indirect medium onto a sheet of plastic wrap and shape
powder heat 25 to 30 minutes for medium into an 8-inch roll. Wrap and chill
1
2 tsp. kosher salt rare (145F) or 30 to 35 minutes for 2 hours or until rm.
1
2 tsp. black pepper medium (160F), turning once. per serving 571 cal., 50 g fat
2 2-lb. boneless beef rib steaks, 4. Cover steaks with foil and let stand (23 g sat. fat), 141 mg chol., 282 mg
cut 2 to 212 inches thick and 15 minutes. Cut into serving-size sodium, 2 g carb., 1 g ber, 27 g pro.
trimmed pieces. Serve with mango butter.
1 Tbsp. olive oil Makes 10 servings (5 oz. steak +
2 Tbsp. mango butter each).
ALL
ABOUT
RIBEYES
30
27
SOUTHWESTERN
BEEF KABOBS
WITH CORN AND
ORZO SALAD
1 recipe Corn and Orzo Salad

4 tsp. chili powder
2 tsp. garlic salt
1 tsp. ground cumin
1 tsp. ground oregano
2 lb. boneless beef sirloin
steak, trimmed and cut into
1-inch pieces
Lime slices (optional)
Fresh cilantro sprigs (optional)
1. Prepare Corn and Orzo Salad; chill.

2. If using wooden skewers, soak in
water 30 minutes. In a resealable plastic
bag combine next four ingredients
(through oregano). Add meat pieces, a
few at a time, shaking to coat. Thread
meat onto eight 10-inch skewers,
leaving 14 inch between pieces.
3. Grill meat skewers, uncovered, over
medium heat 8 to 12 minutes or until
meat is slightly pink in center, turning
once or twice.
4. To serve, arrange Corn and Orzo
Salad on a large platter. Top with meat
skewers and, if desired, lime slices and
cilantro. Makes 8 servings.
CORN AND ORZO SALAD Cook
2
3 cup dried orzo pasta according
to package directions, adding
2 cups fresh corn kernels (4 ears) the
last 1 minute of cooking. Drain in a
colander. Rinse with cold water; drain
again. In a large bowl combine orzo
mixture; one 15-oz. can kidney beans,
rinsed and drained; 1 small zucchini,
halved lengthwise and sliced;
1 medium orange or red sweet pepper,
cut into bite-size pieces; 23 cup grape
tomatoes, halved; and 12 cup thinly
sliced red onion. For dressing, in a
screw-top jar combine 1 tsp. lime zest;
1
4 cup lime juice; 2 Tbsp. each snipped
fresh cilantro, olive oil, and honey;
1 fresh jalapeo chile pepper, seeded
and nely chopped (tip, page 22);
3 cloves garlic, minced; and 12 tsp.
salt. Cover and shake well. Pour dressing
over orzo mixture; toss to coat.
per serving 413 cal., 19 g fat (6 g sat.
fat), 82 mg chol., 537 mg sodium, 34 g

SPICY SOY-MARINATED
FLANK STEAK
28 Spicy Soy-
Marinated
Flank Steak
2. Drain meat, discarding marinade.
Grill meat, uncovered, over medium
(160F), turning once. Cover and let
grill 17 minutes stand 5 minutes stand 5 minutes. Thinly slice meat
diagonally across the grain into bite-
1 1 14 - to 1 12 -lb. beef ank steak, size strips.
trimmed 3. Prepare ramen noodles according
1 recipe Spicy Soy Marinade to package directions, discarding
1 3-oz. package ramen noodles seasoning packet. Drain noodles. If
(any avor) desired, snip into shorter pieces. In
1 cup thin bite-size strips a large bowl combine meat, noodles,
carrots reserved 3 Tbsp. marinade, carrots,
1 cup lengthwise-sliced sugar snap peas, and cilantro. Sprinkle with
snap pea pods almonds. Makes 4 servings.
1
4 cup loosely packed fresh SPICY SOY MARINADE In a small
cilantro leaves bowl combine 14 cup soy sauce; 1 tsp.
2 Tbsp. sliced almonds, toasted lime zest; 2 Tbsp. each lime juice, rice
vinegar, and vegetable oil; 1 Tbsp.
1. Score both sides of meat in a grated fresh ginger; 1 tsp. each Asian
diamond pattern. Place meat in a sweet chili sauce and, if desired,
resealable plastic bag set in a shallow toasted sesame oil; 2 cloves garlic,
dish. Prepare Spicy Soy Marinade; minced; and 14 tsp. each salt and
set aside 3 Tbsp. Pour remaining black pepper.
marinade over meat. Seal bag; turn to per serving 373 cal., 16 g fat (5 g sat.
coat meat. Marinate in the refrigerator fat), 47 mg chol., 741 mg sodium, 20 g
2 to 4 hours, turning bag occasionally. carb., 3 g ber, 35 g pro.
MARINADES enhance the avor of meat, but they dont

penetrate deeply. They work best on at cuts, such as
MARINATE ank steak and skirt steak, which have a greater surface
IT
area per volume.
32
29
PEPPERED BEEF FLANK
STEAK WITH GRILLED
CORN RELISH
stand 5 minutes
1 114 - to 112 -lb. beef ank steak,

trimmed
1 Tbsp. peppercorn melange,
coarsely ground
1 tsp. kosher salt
4 ears of corn, husked
1 small red onion, cut into
1
2 -inch slices
1 fresh poblano chile pepper,
halved lengthwise and seeded
(tip, page 22)
1 cup grape or cherry tomatoes,
quartered
3 Tbsp. olive oil
3 Tbsp. lime juice
1 Tbsp. snipped fresh cilantro or
Italian parsley
1 tsp. smoked paprika or paprika
1
2 tsp. salt
1
4 tsp. black pepper
1. Score both sides of meat in a

diamond pattern. Sprinkle with
peppercorn melange and kosher salt;
rub in with your ngers.
2. Grill meat, uncovered, over medium
(160F), turning once. Grill corn,
onion, and poblano pepper the last
10 minutes or until tender and lightly
charred, turning occasionally. Cover
meat and let stand 5 minutes. Thinly
slice meat diagonally across the grain.
3. For relish, cut corn kernels from
cobs. Chop onion and poblano pepper.
In a medium bowl combine corn,
PEPPERED BEEF FLANK
STEAK WITH GRILLED onion, poblano pepper, and remaining
CORN RELISH ingredients. Serve with meat. Makes
4 servings.

30
ROSEMARY PORTERHOUSE
STEAKS WITH OLIVE MAYO
prep 25 minutes
marinate 30 minutes
grill 10 minutes stand 5 minutes
1 recipe Olive Mayo

1 Tbsp. nely snipped fresh
rosemary
3
4 tsp. kosher salt or salt
1
2 tsp. freshly ground black
pepper
2 1-lb. beef porterhouse
steaks, cut 1 to 114 inches thick
and trimmed
1 Tbsp. olive oil
1. Prepare Olive Mayo; set aside.

2. In a small bowl combine rosemary,
salt, and pepper. Brush both sides of
steaks with oil. Sprinkle with rosemary
mixture; rub in with your ngers.
3. Grill steaks, uncovered, over medium
heat 10 to 13 minutes for medium rare
(145F) or 12 to 15 minutes for medium
(160F), turning once.
4. Cover steaks and let stand 5 minutes.
If desired, sprinkle with additional
rosemary. Cut steaks into serving-size
pieces. Serve with Olive Mayo.
Makes 4 servings (6 oz. each).
OLIVE MAYO In a small bowl
combine 12 cup mayonnaise, 2 Tbsp.
chopped pitted Kalamata olives,
1 Tbsp. snipped fresh dill weed, and
1 garlic clove, minced.
34
31 Texas-Style
Beef Brisket
prep 30 minutes
DRY RUB In a small bowl stir
together 12 cup paprika; 13 cup black
pepper; 14 cup each packed brown
grill 4 hours sugar, salt, chili powder, and ground
Do not add stand 20 minutes cumin; 3 Tbsp. granulated sugar; and
more wood 2 Tbsp. cayenne pepper. Makes about
chunks after the 1 5-lb. fresh beef brisket 2 cups.
rst 2 hours of 1
2 cup Dry Rub BRISKET BARBECUE SAUCE In
grilling. Too much 1 recipe Brisket Barbecue Sauce a large saucepan cook 1 cup chopped
smoke gives food THE POINT 12 kaiser rolls or ciabatta onion in 1 Tbsp. hot vegetable oil over
a bitter avor. The point is an buns, split medium heat 8 minutes or until golden
irregular cut with brown, stirring occasionally. Stir in
more marbling but 1. Soak 6 to 8 mesquite or hickory one 14.5-oz. can whole tomatoes,
less texture than wood chunks in water 1 hour (tip, page undrained and cut up; 23 cup white
the at, so the 77). Trim o all but 14-inch layer of fat vinegar; 14 cup orange juice; 2 Tbsp.
cooked point can
on top of meat. Sprinkle both sides of Dijon-style mustard; 1 Tbsp. each
be crumbly. Its
meat with Dry Rub; rub in. granulated sugar, packed brown sugar,
better chopped
2. Prepare grill for indirect heat using and molasses; 2 tsp. salt; 1 tsp. liquid
than sliced.
a drip pan; add wood chunks. Place smoke; 12 tsp. each paprika and black
THE FLAT meat, fat side down, over drip pan. Grill, pepper; and 14 tsp. crushed red pepper.
The at, or a covered, over indirect medium heat Bring to boiling; reduce heat. Simmer,
portion of it, is 4 to 5 hours until meat reaches 185F uncovered, 30 to 40 minutes or until
what you usually to 190F and is tender, turning once. slightly thickened, stirring occasionally;
see in the meat 3. Cover meat with foil and let stand cool slightly. Transfer sauce, half at
case. Its more 20 minutes. Meanwhile, prepare a time, to a blender. Cover and blend
even in thickness, Brisket Barbecue Sauce. until smooth. Makes 214 cups.
ALL which makes it 4. To serve, thinly slice meat across per serving 721 cal., 44 g fat (16 g
ABOUT easier to cook
BRISKET the grain. Serve meat on rolls with sat. fat), 127 mg chol., 1,516 mg sodium,
than the point.
sauce. Makes 12 servings. 40 g carb., 3 g ber, 38 g pro.

100 BEST GRILLING RECIPES / EASY SIDES
EASY SIDES
These classic-yet-updated picnic sides hold their own paired with big-avor mains.
And theyre so easy, youll want to make them all.
32 Grilled Garlic Bread

start to finish 15 minutes
1 cup butter, cut up

1 Tbsp. dried minced garlic
1 Tbsp. nely snipped fresh
parsley
1 to 3 tsp. crushed red pepper
4 bolillo rolls, split
1. In an 8-inch round disposable foil

pan combine butter, garlic, parsley, and
crushed red pepper.
2. Grill butter mixture in pan,
uncovered, over medium heat 3 to
5 minutes or until butter is melted
(watch carefully to prevent burning).
Remove from grill.
3. Carefully dip rolls into butter
mixture, turning to coat. Reserve any
remaining butter mixture. Grill rolls,
uncovered, 1 to 2 minutes or until
toasted, turning once.
1
2 roll each).
305 cal., 24 g fat
34 2
CREAMY CABBAGE AND
FENNEL COLESLAW
prep 20 minutes chill 2 hours
3 cup mayonnaise
1
4 cup buttermilk
1 Tbsp. white vinegar
2 tsp. sugar
1 tsp. prepared horseradish
1
4 tsp. salt
4 cups shredded green and/or red cabbage (tip, left)
1 cup shredded carrots (tip, left)
2 cups thinly sliced fennel (tip, below)
1
4 cup chopped red onion
1
4 cup snipped fresh parsley
If desired, 1. For dressing, in a large bowl combine rst six ingredients

substitute (through salt). Add cabbage, carrots, fennel, onion, and
5 cups packaged parsley; toss to coat. Cover and chill 2 to 24 hours.
shredded 2. Season to taste with additional salt and pepper. Stir
cabbage with before serving. Makes 8 servings (34 cup each).
CREAMY CABBAGE AND carrot (coleslaw TIP Use a mandoline or a food processor tted with a thin
FENNEL COLESLAW mix) for slicing blade to thinly slice the fennel.
the cabbage per serving 167 cal., 15 g fat (3 g sat. fat), 7 mg chol.,
and carrots.
33
CILANTRO RICE
prep 20 minutes
cook 40 minutes
stand 5 minutes
chicken broth
112
brown rice
(optional)
1
2
1
2
1 tsp. lime zest
from heat.
per serving
CILANTRO RICE
ber, 4 g pro.
100 best grilling recipes
35
BLT Coleslaw
5slices bacon
3Tbsp. mayonnaise
1Tbsp. barbecue sauce
1Tbsp. cider vinegar SANTA
MARIA
1tsp. honey BEANS
1
2tsp. celery seeds
1
4tsp. salt
5cups packaged shredded cabbage
with carrot (coleslaw mix)
1 cup cherry or grape tomatoes,
halved
1. In a large skillet cook bacon over medium

heat until crisp. Drain bacon on paper
towels. Crumble bacon.
2. In a medium bowl combine next six
ingredients (through salt). Add cabbage
mix and tomatoes; toss gently to coat.
Stir in bacon. If desired, garnish with
additional cherry tomatoes and/or chopped
bacon. Makes 6 servings (34 cup each).
HEALTHY per serving 109 cal., 8 g fat
(2 g sat. fat), 10 mg chol., 304 mg sodium,
BLT COLESLAW
36
SANTA MARIA 1. In a large saucepan cook bacon
BEANS over medium heat 5 minutes or until
prep 15 minutes cooked through, stirring occasionally.
cook 20 minutes Add garlic; cook and stir 1 minute
more. Stir in next seven ingredients
2 slices bacon, chopped (through mustard).
6 cloves garlic, minced 2. Bring to boiling; reduce heat.
4 15-oz. cans pinto beans, rinsed Simmer, uncovered, 20 minutes or
and drained until desired consistency. If desired,
2 cups chicken broth garnish with purchased pico de gallo.
1 cup salsa Makes 6 servings (12 cup each).
1
2 cup ketchup per serving 162 cal., 2 g fat (0 g sat.
2 Tbsp. chili powder fat), 2 mg chol., 889 mg sodium, 28 g
4 tsp. nely chopped canned carb., 8 g ber, 9 g pro.
chipotle pepper in adobo sauce
2 tsp. dry mustard
Purchased pico de gallo
(optional)
GREEK PASTA
SALAD
chill 4 hours
4 cups dried mostaccioli or penne pasta

2 cups cherry tomatoes, quartered or halved
1 medium cucumber, halved lengthwise and sliced
1
2 cup sliced green onions
1
3 cup pitted Kalamata olives, halved
1
2 cup vegetable oil
1
2 cup lemon juice
2 Tbsp. snipped fresh basil or 2 tsp. dried
basil, crushed
2 Tbsp. snipped fresh oregano or 2 tsp. dried
oregano, crushed
4 to 6 cloves garlic, minced
1
4 tsp. salt
1
4 tsp. black pepper
1 cup crumbled feta cheese (4 oz.)
1. Cook pasta according to package directions; drain. Rinse

with cold water; drain again. Transfer to a large bowl. Stir
in tomatoes, cucumber, green onions, and olives.
2. For dressing, in a screw-top jar combine next seven
ingredients (through pepper). Cover and shake well.
Drizzle over pasta mixture; toss gently to coat. Cover and
chill 4 to 24 hours.
3. Before serving, sprinkle salad with cheese and top with
additional fresh oregano and/or basil. Makes 20 servings
(12 cup each).
HEALTHY per serving 137 cal., 7 g fat (1 g sat. fat), 5 mg
chol., 120 mg sodium, 15 g carb., 1 g ber, 3 g pro.

PICK YOUR POTATO SALAD

So many options, so little time.
Here are four twists on the classic recipe. Try them all!
Classic Potato
Salad FLAVOR FIX-UPS
prep 40 minutes
chill 6 hours 39 SOUR CREAM AND DILL POTATO
SALAD Prepare as directed, except reduce
2 lb. red and/or yellow new mayonnaise to cup, use Dijon-style mustard
potatoes, quartered instead of yellow mustard, and omit pickles.
114 cups mayonnaise Stir cup sour cream and 1 Tbsp. snipped
1 Tbsp. yellow mustard fresh dill weed into dressing. If desired, top
1
2 tsp. salt salad with fresh dill sprigs.
1
4 tsp. black pepper
1 cup thinly sliced celery 40 HERB-ROASTED GARLIC POTATO SALAD
1
2 cup chopped sweet or dill
pickles or sweet or dill
pickle relish
1
3 cup chopped onion
6 hard-cooked eggs, coarsely
chopped
Lettuce leaves (optional) TEX-MEX POTATO SALAD Prepare as
Paprika (optional)
1. In a covered large saucepan cook and pickles. Stir cup bottled ranch salad
potatoes in enough boiling, lightly dressing and 1 canned chipotle pepper in
salted water to cover 15 minutes or adobo sauce, nely chopped, into dressing.
just until tender; drain. Cool slightly. Add 1 cup canned black beans, rinsed and
2. Meanwhile, for dressing, in a large drained, and 1 cup frozen whole kernel corn
bowl combine mayonnaise, mustard, to salad with potatoes. Before serving, top
salt, and pepper. Stir in celery, pickles,
and onion. Add potatoes and eggs; fold
BLT POTATO SALAD Prepare as directed,
gently to coat. Cover and chill 6 to
24 hours.
3. If desired, serve salad in a lettuce-
lined bowl and top with additional
hard-cooked eggs and/or paprika.
3
4 cup each).
252 cal., 20 g fat (3 g sat.
There are hundreds of varieties of potatoes. The esh of waxy potato varieties has a lower starch content
that stays rm after boiling, making them perfect for potato salad. Look to reds such as Norland or Red La
Soda, ngerlings such as La Ratte or French ngerling, and yellows such as Yukon gold. These waxy types
hold their shape but have a tender texture after cooking.
Boil skin-on Gently fold
potatoes about together
15 minutes. Waiting ingredients until
to peel potatoes lightly coated.
until after they Folding together
HOW-TO are cooked helps as opposed to
you avoid a soggy, stirringwill keep
waterlogged salad. the potato and egg
Peeling potatoes pieces intact.
before cooking
allows the starchy
interior to absorb a
lot of the liquid.
CLASSIC
POTATO
SALAD

100 BEST GRILLING RECIPES / PORK
PORK
Pork loins and chops are practically made for the grill
quick-cooking cuts and avorful marinades for the win.
43 Pork Tenderloin Salad

stand 10 minutes
4. Slice meat. On a large platter arrange
meat slices and next ve ingredients
(through bacon). Serve with Spicy
Buttermilk Dressing. Makes 8 servings.
1 recipe Spicy Buttermilk SPICY BUTTERMILK DRESSING
Dressing or 1 cup bottled ranch In a medium bowl combine 12 cup each
salad dressing with 1 tsp. mayonnaise and buttermilk, 1 Tbsp.
purchased barbecue seasoning chopped green onion, 1 tsp. each chili
1 recipe Mini Corn Bread powder and honey, 1 clove minced garlic,
1
Muns or Corn Bread Cubes 4 tsp. salt, and 18 tsp. cayenne pepper.
1 Tbsp. ground cumin MINI CORN BREAD MUFFINS OR
2 tsp. garlic powder CORN BREAD CUBES Preheat oven
2 tsp. chili powder to 400F. Lightly grease twenty-four
1 tsp. dry mustard 1 34-inch mun cups or an 8-inch square
1
2 tsp. salt baking pan. In a medium bowl combine
1
2 tsp. black pepper one 8.5-oz. pkg. corn mun mix, 13 cup
112 to 2 lb. pork tenderloin, milk, and 1 egg. Stir in 12 cup each frozen
trimmed (tip, left) whole kernel corn, thawed, and shredded
10 cups torn mixed salad greens Monterey Jack cheese with jalapeo
1 15-oz. can black-eyed peas, peppers. Spoon into prepared mun
rinsed and drained cups, lling each about two-thirds full, or
112 cups halved grape or cherry spread in prepared square pan. Bake 12 to
tomatoes or chopped tomatoes 14 minutes (20 to 25 minutes for square
4 hard-cooked eggs, quartered pan) or until a toothpick comes out
6 slices bacon, crisp-cooked, clean. Cool in mun cups on a wire rack
If you cant nd drained, and, if desired, 5 minutes. Remove; cool completely. For
pork tenderloin crumbled cubes, cut corn bread into cubes.
at the store, TO MAKE AHEAD Prepare Mini Corn
substitute by 1. Prepare Spicy Buttermilk Dressing; Bread Muns; cool. Store in an airtight
splitting a 2-lb. cover and chill. Prepare the Mini Corn container at room temperature up to
pork loin instead. Bread Muns. 24 hours. Prepare meat as directed in
All it takes is a 2. In a small bowl combine next Step 1. Arrange salad ingredients, except
lengthwise cut six ingredients (through pepper). meat, as directed in Step 4. Prepare
to divide the Sprinkle meat with spice mixture; rub Spicy Buttermilk Dressing. Cover and
larger loin into in with your ngers. chill meat, salad platter, and dressing
two pieces about 3. Prepare grill for indirect heat using separately up to 24 hours. To serve, grill
as thick as a a drip pan. Place meat over drip pan. meat as directed in Step 3; slice meat.
tenderloin. Grill, covered, over indirect medium Arrange meat and mini muns on salad
heat 30 to 35 minutes or until a platter. Serve with dressing.
thermometer registers 145F. Remove per serving 492 cal., 24 g fat (5 g sat. fat),
meat from grill. Cover with foil and let 189 mg chol., 964 mg sodium, 38 g carb.,
stand 10 minutes. 4 g ber, 32 g pro.
42
Ribs, loins, and tenderloins are covered with a thin white layer of connective tissue called
silverskin. For the most tender, easy-to-carve pork tenderloin, remove this rubbery, tough
ALL ABOUT membrane. Angle a sharp knife against the membrane, not against the meat. Slide your knife
TENDERLOIN under the silverskin while pulling back tightly on the membrane. Grasp the membrane with
a paper towel to make the strips of slippery skin easier to hold.

44
MOJO PORK FAJITAS WITH
ORANGE-AVOCADO SALSA
grill 30 minutes stand 10 minutes
1 1-lb. pork tenderloin, trimmed

1
3 cup olive oil
1
3 cup orange juice
1
3 cup lime juice
1
4 cup chopped onion
1 tsp. dried oregano, crushed
1 tsp. ground cumin
1 recipe Orange-Avocado Salsa
2 large red sweet peppers, quartered lengthwise
2 medium onions, cut into thick slices
12 6-inch our tortillas, warmed (tip, left)
1
4 cup sour cream
Fresh cilantro leaves (optional)
Lime wedges (optional)
1. Place meat in a resealable plastic bag set in a

shallow dish. For marinade, in a small bowl combine
next seven ingredients (through cumin). Pour
To warm marinade over meat. Seal bag; turn to coat meat.
tortillas, wrap Marinate in the refrigerator 8 to 24 hours, turning
them tightly in bag occasionally. Meanwhile, prepare Orange-
foil. Grill tortilla Avocado salsa; cover and chill.
packet the last 2. Drain meat, reserving marinade. Brush sweet
10 minutes or peppers and onions with some of the marinade;
until tortillas are discard remaining marinade.
heated through, 3. Prepare grill for indirect heat using a drip pan.
turning once. Place meat over drip pan. Grill, covered, over indirect
medium heat 30 to 35 minutes or until a thermometer
registers 145F. Grill onions last 10 to 12 minutes and
peppers the last 8 to 10 minutes or until vegetables
are crisp-tender, turning occasionally.
4. Cover meat with foil and let stand 10 minutes.
Meanwhile, if desired, peel o and discard skins from
peppers. Cut peppers into thin strips and chop onions.
Slice meat. Serve meat and vegetables on tortillas with
Orange-Avocado Salsa and sour cream. If desired,
sprinkle with cilantro and serve with lime wedges.
Makes 6 servings (2 fajitas each).
ORANGE-AVOCADO SALSA In a medium bowl
combine 2 medium oranges, peeled, sectioned, and
chopped; 1 ripe large avocado, halved, seeded, peeled,
and chopped; 14 cup each chopped red onion and
snipped fresh cilantro; 2 Tbsp. lime juice; 12 to 1 tsp.
bottled hot pepper sauce; and 14 tsp. salt. If desired,
cover and chill up to 4 hours.
MOJO CHICKEN FAJITAS Prepare as directed,
except substitute 1 lb. skinless, boneless chicken
breast halves for the pork. Marinate 2 to 4 hours. Grill
chicken, uncovered, over medium heat 12 to
15 minutes or until done (165F). Grill onions the last
10 to 12 minutes and peppers the last 8 to 10 or until
vegetables are crisp-tender, turning occasionally.
per serving 467 cal., 20 g fat (4 g sat. fat), 53 mg
chol., 623 mg sodium, 47 g carb., 7 g ber, 24 g pro.
44
SPICY HOISIN-HONEY RIBS
MOJO PORK FAJITAS WITH

45 Spicy Hoisin-Honey Ribs
prep 15 minutes marinate 1 hour
smoke 3 hours
ORANGE-AVOCADO SALSA 1 Tbsp. paprika

1
2 tsp. coarse ground black pepper
1
4 tsp. onion salt
4 lb. pork loin back ribs, trimmed
1 lime, halved
2 dried chipotle peppers or 1 to 2 Tbsp. nely
chopped canned chipotle peppers in adobo sauce
1
2 cup hoisin sauce
1
4 cup honey
2 Tbsp. cider vinegar
2 Tbsp. Dijon-style mustard
1. In a small bowl stir together paprika, black pepper, and

onion salt. Place ribs in a shallow dish. Squeeze lime halves
over ribs and rub with cut side of each half. Sprinkle with
spice mixture; rub in with your ngers. Cover and marinate
in the refrigerator 1 to 4 hours.
2. Meanwhile, soak six to eight oak or hickory wood chunks
in water 1 hour (tip, page 77).
3. Prepare smoker according to manufacturers directions.
Pour water into water pan; add wood chunks. Place ribs,
bone sides down, over water pan. (Or place ribs in a rib
rack; place over water pan.) Smoke, covered, 3 to 4 hours
or until tender.
4. Meanwhile, for sauce, if using dried chipotle peppers,
soak them in warm water 30 minutes; drain and nely
chop. In a small saucepan stir together chipotle peppers
and remaining ingredients. Cook and stir over low heat
until heated through. Before serving, brush ribs with some
of the sauce. Pass remaining sauce. Makes 4 servings.
per serving 509 cal., 25 g fat (8 g sat. fat), 110 mg chol.,
898 mg sodium, 40 g carb., 1 g ber, 28 g pro.

46
Apple Cider-Brined
Pork Chops
prep 30 minutes
marinate 6 hours
grill 7 minutes
2 cups cold water

1 cup kosher salt
1 cup packed light brown sugar
2 tsp. dried thyme, crushed, or
2 sprigs fresh thyme
1 tsp. whole black peppercorns
1 tsp. whole cloves
4 cups unltered apple cider
2 cups ice cubes
4 boneless pork chops, cut 34 inch
thick and trimmed
Olive oil
Miniature sweet peppers
(optional)
Sliced French bread (optional)
1. For brine, in a large saucepan bring

rst six ingredients (through cloves)
to boiling over medium heat. Cook 2 to
3 minutes or until salt and sugar are
dissolved, stirring occasionally. Remove
from heat; add apple cider and ice cubes.
Stir until ice is melted and brine is cool.
2. Place chops in a resealable plastic bag
set in a shallow dish. Pour brine over
chops. Seal bag; turn to coat chops.
Marinate in the refrigerator 6 to
12 hours, turning bag occasionally.
Drain chops, discarding brine. Pat chops
dry. Lightly brush chops and, if desired,
peppers and bread slices with oil.
3. Grill chops and peppers, uncovered,
over medium heat 7 to 9 minutes or
until a thermometer inserted in chops
registers 145F and peppers are tender
and lightly charred, turning chops once
and peppers occasionally. Grill bread Brines are salty, which increases the moisture-holding capacity of the meat.
the last 2 to 4 minutes or until toasted, When meat is brined, water ows out of the cells and salt ows in. Once salt
turning once. Serve chops with peppers is in the cells, it goes to work dissolving some of the ber proteins, making
BRINE the uids more concentrated (aka extra-juicy meat).
and bread. Makes 4 servings.
per chop 214 cal., 6 g fat (2 g sat. fat),
105 mg chol., 1,481 mg sodium, 5 g carb.,
0 g ber, 33 g pro.
46
BRATS WITH
CUCUMBER-
BLUEBERRY
SLAW
prep 25 minutes
grill 5 minutes
6 uncooked bratwursts
112 cups apple juice
3 cups shredded savoy cabbage
1
2 cup thinly sliced cucumber
1
3 cup fresh blueberries
3 Tbsp. sliced green onions
1
3 cup buttermilk
2 Tbsp. mayonnaise
1 Tbsp. snipped fresh parsley
1 Tbsp. snipped fresh dill weed
1 small clove garlic, minced
1
8 tsp. salt
1
8 tsp. black pepper
6 bratwurst buns, split
and toasted
1. In a large saucepan bring

bratwursts and apple juice to boiling;
reduce heat. Simmer, covered,
rearranging once, 12 minutes or
until a thermometer inserted in brats
registers 160F.
2. Meanwhile, for slaw, in a medium
bowl combine cabbage, cucumber,
blueberries, and green onions. In
a small bowl combine next seven
ingredients (through pepper). Add
buttermilk mixture to cabbage
mixture; toss gently to coat.
3. Grill bratwursts, uncovered, over
medium heat 5 to 7 minutes or until
browned, turning occasionally. Serve
bratwursts in buns with slaw. Makes
6 servings.
fat), 62 mg chol., 1,004 mg sodium, 36 g

100 BEST GRILLING RECIPES / FISH + SEAFOOD
FISH + SEAFOOD
Plank-grilled, smoked, or skewered, grilling sh and seafood is relatively
foolproof and a killer way to add huge avor to llets, steaks, and shellsh.
Chili-Glazed Salmon Burgers

prep 30 minutes chill 30 minutes
grill 6 minutes
2lb. fresh or frozen skinless, boneless salmon llets

1egg, lightly beaten
1
4cup thinly sliced green onions
1
2tsp. salt
1
2tsp. black pepper
2
3cup mayonnaise
2to 3 Tbsp. sriracha sauce
1Tbsp. vegetable oil
1Tbsp. rice vinegar
1Tbsp. soy sauce
1tsp. sugar
1tsp. toasted sesame oil
4cups shredded cabbage with carrot (coleslaw mix)
1
4cup snipped fresh cilantro
Asian sweet chili sauce
6 sesame seed hamburger buns, toasted
1 cup thinly sliced seedless cucumber
1. Thaw salmon, if frozen. Rinse and pat dry. Cut into

1-inch pieces. Place salmon, half at a time, in a food
processor. Cover and process until nely chopped. In a
bowl combine egg, onions, salt, and pepper. Add salmon;
mix well. Using damp hands, shape into six 12 -inch-thick
patties. Cover and chill at least 30 minutes.
2. Meanwhile, in a small bowl combine mayonnaise and
sriracha sauce. Cover and chill.
3. For slaw, in a large bowl combine next ve ingredients
(through sesame oil). Add cabbage and cilantro; toss to coat.
4. Lightly brush both sides of patties with additional
vegetable oil. Grill patties, covered, over medium heat
6 to 8 minutes or until done (160F), turning and brushing
once with sweet chili sauce.
5. Serve burgers on buns spread with mayonnaise mixture
and top with slaw and cucumber slices. Makes 6 burgers.
per burger 589 cal., 35 g fat (5 g sat. fat), 123 mg chol.,
48
DRUNKEN SHRIMP
AND SCALLOP SKEWERS,
page 50
50
DRUNKEN
SHRIMP AND
SCALLOP
TUNA WITH GRILLED
CHERRY VINAIGRETTE
SKEWERS
AND COUSCOUS prep 25 minutes
marinate 15 minutes
grill 8 minutes
134 lb. fresh or frozen large sea

scallops (about 20)
12 oz. fresh or frozen large shrimp
in shells (about 20)
1
4 cup tequila
1
4 cup lime juice
1
4 cup olive oil
2 Tbsp. snipped fresh oregano
4 cloves garlic, sliced
2 tsp. sugar or agave syrup
2 tsp. salt
1
2 tsp. paprika
4 cups thin bite-size strips jicama
(1 to 114 lb.)
1 medium avocado, halved,
seeded, peeled, and thinly sliced
1
2 cup fresh cilantro leaves
1. If using wooden skewers, soak in
49
water 30 minutes. Thaw scallops and
Tuna with Grilled 2. For marinade, in a blender or food shrimp, if frozen. Peel and devein
Cherry Vinaigrette processor combine remaining cherries shrimp, leaving tails intact if desired.
and Couscous and next seven ingredients (through Rinse scallops and shrimp; pat dry.
prep 40 minutes cayenne pepper). Cover and blend or Place in a resealable plastic bag set in
marinate 30 minutes process until smooth. With blender or a shallow dish.
grill 8 minutes processor running, slowly add oil in a 2. For marinade, in a small bowl
steady stream until thickened. combine next eight ingredients
4 6-oz. fresh or frozen tuna 3. Rinse tuna; pat dry. Place tuna in a (through paprika). Remove 12 cup of
steaks, cut 1 inch thick resealable plastic bag set in a shallow the marinade for jicama slaw. Pour
3 cups sweet cherries, pitted dish. Remove half of the marinade for remaining marinade over scallops and
1
4 cup red wine vinegar vinaigrette; cover and chill until ready shrimp. Seal bag; turn to coat seafood.
2 Tbsp. honey to serve. Pour remaining marinade Marinate at room temperature
1 Tbsp. nely chopped shallot over tuna. Seal bag; turn to coat tuna. 15 minutes, turning bag once or twice.
1 Tbsp. Dijon-style mustard Marinate in the refrigerator 30 to 3. Meanwhile, for jicama slaw, in
1
2 tsp. snipped fresh thyme 60 minutes. a medium bowl combine jicama,
1
4 tsp. salt 4. In a saucepan bring broth to boiling. avocado, and cilantro. Pour reserved
1
To toast 1
8 to 14 tsp. cayenne pepper Stir in couscous; remove from heat. 2 cup marinade over jicama mixture;
hazelnuts, 1
4 cup olive oil Cover and let stand 5 minutes. Flu toss gently to coat. Season to taste
preheat oven to 1
1 2 cups chicken broth with a fork. Stir in reserved cherries, with black pepper and additional salt.
350F. Spread 1 cup couscous spinach, and hazelnuts. Cover and chill until ready to serve.
nuts in a single 1 cup shredded fresh spinach 5. Drain tuna, reserving marinade. 4. Drain scallops and shrimp,
layer in a shallow 1
4 cup chopped toasted hazelnuts Grease grill rack. Grill tuna, covered, discarding marinade. Alternately
baking pan. Bake (tip, left) over medium heat 8 to 12 minutes thread scallops and shrimp onto
8 to 10 minutes or 2 oz. ricotta salata, crumbled, or or just until sh akes, turning and six long skewers, leaving 14 inch
until light brown, Brie cheese, cubed brushing once with marinade. between pieces. Grill seafood skewers,
stirring once to 6. Slice tuna. Drizzle vinaigrette over covered, over medium-high heat
brown evenly. 1. If using wooden skewers, soak tuna and couscous and sprinkle with 8 to 10 minutes or until scallops and
Cool slightly. in water 30 minutes. Thaw tuna, ricotta salata. Makes 4 servings shrimp are opaque, turning once.
Place the warm if frozen. Thread cherries onto (1 steak + 1 cup couscous each). Serve seafood with jicama slaw and
nuts on a clean long skewers. Grill cherry skewers, per serving 675 cal., 22 g fat (5 g sat. lime wedges. Makes 6 servings
kitchen towel; covered, over medium heat 5 minutes fat), 81 mg chol., 802 mg sodium, 66 g (1 skewer + 23 cup slaw each).
rub with the or until cherries are lightly charred, carb., 6 g ber, 52 g pro. per serving 261 cal., 9 g fat (1 g sat.
towel to remove turning once. Remove from skewers. fat), 103 mg chol., 1,323 mg sodium,
the loose skins. Halve half of the cherries; set aside. 17 g carb., 6 g ber, 25 g pro.
50
51
FISH TACOS WITH
CHIPOTLE CREAM
start to finish 30 minutes 1. Thaw sh, if frozen. Rinse sh; pat dry. In a small bowl
stir together ancho pepper, cumin, salt, and black pepper.
4 5-oz. fresh or frozen skinless white sh llets, such Brush both sides of sh with oil. Sprinkle with spice
as tilapia, cod, grouper, halibut, or sole, about mixture; rub in with your ngers.
1
2 inch thick 2. For chipotle cream, in another small bowl stir together
1 tsp. ground ancho chile pepper sour cream and chipotle pepper. Wrap tortillas tightly
1
2 tsp. ground cumin in foil.
1
4 tsp. salt 3. Grease grill rack. Grill sh and tortilla packet,
1
4 tsp. black pepper uncovered, over medium heat 4 to 6 minutes or just until
1 Tbsp. vegetable oil sh akes and tortillas are heated through, turning sh and
1
2 cup sour cream tortilla packet once.
1 tsp. nely chopped canned chipotle pepper 4. Using a fork, break sh into pieces. Fill tortillas with
in adobo sauce cabbage, salsa, avocado (if desired), sh, and chipotle
12 6-inch corn or our tortillas cream. Sprinkle with cilantro (if desired) and serve with
2 cups shredded cabbage or romaine lettuce lime wedges. Makes 6 servings (2 tacos each).
1 cup salsa FISH TOSTADAS Prepare as directed, except substitute
1 ripe avocado, halved, seeded, peeled, and 6 tostada shells for the tortillas. Do not grill tostada shells.
thinly sliced (optional) per serving 293 cal., 9 g fat (3 g sat. fat), 35 mg chol.,
Snipped fresh cilantro (optional) 493 mg sodium, 34 g carb., 4 g ber, 19 g pro.
Lime wedges
CHANGE
IT UP
canned chipotle chile pepper in adobo sauce.

THAI-STYLE SEA BASS
53
SHRIMP AND
L:NL:@>IH;HRL
WITH QUICK
RMOULADE
1 to 1 14 lb. fresh or frozen large

shrimp in shells
1
4 cup mayonnaise
1 2-oz. jar diced pimiento,
undrained
1 Tbsp. nely chopped onion
1 Tbsp. nely chopped celery
1 Tbsp. snipped fresh Italian
parsley
1 Tbsp. capers, drained
1 Tbsp. ketchup
112 tsp. whole grain mustard
6 oz. cooked smoked sausage or
kielbasa, cut into 12 -inch slices
1 Tbsp. salt-free Cajun or
seafood seasoning
6 soft French rolls or hoagie buns,
split and toasted
4 cups shredded lettuce
52
2 medium tomatoes, thinly sliced
1 cup dill pickle slices
Thai-Style Sea Bass 2. For marinade, in a small bowl
prep 25 minutes marinate 1 hour combine next seven ingredients 1. If using wooden skewers, soak
grill 4 minutes per 12-inch (through crushed red pepper). Pour in water 30 minutes. Thaw shrimp,
thickness half of the marinade over sh. Seal if frozen. For rmoulade, in a food
bag; turn to coat sh. Marinate in processor combine next eight
4 5- to 6-oz. fresh or frozen the refrigerator 1 hour, turning ingredients (through mustard). Cover
skinless sea bass llets bag occasionally. Cover and chill and process until smooth. Chill until
1
4 tsp. salt remaining marinade. ready to serve.
1
2 cup lime juice 3. Drain sh, discarding marinade 2. Peel and devein shrimp, removing
2 Tbsp. sh sauce or soy sauce in bag. Grease grill rack. Grill sh, tails. Rinse shrimp; pat dry.
1 Tbsp. toasted sesame oil uncovered, over medium heat 4 to Alternately thread shrimp and sausage
6 cloves garlic, minced 6 minutes per 12 -inch thickness or just sideways onto six 8-inch skewers,
SALMON 1 tsp. sugar until sh akes, turning once. leaving 14 inch between pieces.
1 tsp. grated fresh ginger 4. To serve, drizzle remaining marinade Sprinkle with Cajun seasoning; lightly
1
4 tsp. crushed red pepper over sh and rice noodles and, if desired, coat with nonstick cooking spray.
2 cups hot cooked rice noodles sprinkle with fresh cilantro. Makes 3. Grease grill rack. Grill shrimp
SWORDFISH or rice 4 servings (1 llet + 12 cup noodles). and sausage skewers, covered, over
per serving 270 cal., 6 g fat (1 g sat. medium-high heat 3 to 5 minutes or
1. Thaw sh, if frozen. Rinse sh; fat), 58 mg chol., 781 mg sodium, 26 g until shrimp are opaque, turning once.
pat dry. Measure thickness of sh; carb., 1 g ber, 28 g pro. 4. Remove shrimp and sausage from
RED sprinkle with salt. Place in a resealable skewers. Serve on rolls drizzled with
SNAPPER
plastic bag set in a shallow dish. some of the rmoulade and top with
remaining ingredients. If desired,
COD drizzle with additional rmoulade.
Any sh can be grilled, but some are better than others. (Store any remaining rmoulade in the
Salmon is ideal for grilling and smoking because its high fat refrigerator up to 1 week.) Makes
HALIBUT content protects the meat from drying out. Leaner whitesh, 6 sandwiches.
TILAPIA
FISH such as cod and halibut, also grill nicely as long as you avoid per sandwich 484 cal., 19 g fat
ON THE overcooking. Robust, avorful sh, such as tilapia and catsh, (5 g sat. fat), 116 mg chol., 1,554 mg
GRILL are perfect for a rub or seasoning. sodium, 56 g carb., 4 g ber, 22 g pro.
52
SHRIMP AND SAUSAGE
POBOYS WITH QUICK
RMOULADE

BLACKENED SWORDFISH
54
1. Thaw sh, if frozen. Rinse sh; pat each nely chopped celery and sweet
WITH HOMINY dry. In a small bowl stir together next pepper, and 4 cloves minced garlic
DIRTY RICE seven ingredients (through cayenne over medium heat 4 to 5 minutes or
prep 30 minutes grill 8 minutes pepper). Stir in melted butter. Brush until sausage is no longer pink and
both sides of sh with butter mixture. veggies are tender. Drain o any fat.
4 4- to 5-oz. fresh or frozen 2. Grease grill rack. Grill sh, Stir in 112 cups chilled, cooked white
sword sh or tuna steaks, cut covered, over medium heat 8 to rice; 23 cup chicken broth; 13 cup
1 inch thick 12 minutes or just until sh akes, hominy; 14 tsp. black pepper; and
1
4 cloves garlic, minced turning once. Meanwhile, prepare 8 tsp. cayenne. Bring to boiling;
1 tsp. paprika Hominy Dirty Rice. reduce heat. Simmer, uncovered,
1 tsp. black pepper 3. If desired, sprinkle sh with fresh 5 minutes or until most of the liquid is
1
2 tsp. salt thyme. Serve with Hominy Dirty Rice. absorbed, stirring occasionally.
1
2 tsp. white pepper Makes 4 servings (1 steak + 34 cup per serving 504 cal., 27 g fat (12 g
1
2 tsp. dried thyme, crushed rice each). sat. fat), 106 mg chol., 1,001 mg sodium,
1
2 tsp. cayenne pepper HOMINY DIRTY RICE In a large 26 g carb., 2 g ber, 34 g pro.
3 Tbsp. butter, melted skillet cook 8 oz. bulk pork sausage,
1
1 recipe Hominy Dirty Rice 2 cup nely chopped onion, 3 Tbsp.
Steaks are crosscut slices from a large, dressed sh; they often
contain a small section of the backbone. Because theyre not as
55 Grilled Bass
with Lemon
and Herbs
fragile as llets, theyll keep their shape on the grill.
1 lb. fresh or frozen striped
Swordsh is dense and meaty, which can make the traditional
bass llets
FISH doneness testaking the meatdicult to perform. Stick an
2 tsp. olive oil
STEAKS instant-read thermometer into the side of the steaks (they are done 1
4 tsp. salt
at 140F). Or make a small cut with a knife and take a peek: The sh 1
8 tsp. black pepper
should look opaque in the center.
2 Tbsp. snipped fresh Italian
parsley
1 Tbsp. snipped fresh basil
and/or chives
2 tsp. lemon zest
1 tsp. snipped fresh rosemary
1. Thaw sh, if frozen. Rinse sh;

pat dry. Measure thickness of sh.
Cut into four pieces. Brush both sides
of sh with oil; sprinkle with salt
and pepper.
2. Grease grill rack. Grill sh,
6 minutes per 12 -inch thickness or
until sh akes easily, turning once.
3. In a small bowl combine remaining
ingredients. Sprinkle onto sh. Makes
4 servings.
BLACKENED
SWORDFISH WITH
HOMINY DIRTY RICE
54
GRILLED FISH POINTERS
CRISSCROSS If you
are grilling a llet with
the skin on (common
for salmon, bass, and
snapper), make shallow
crisscross slices
about 18 inch deep
into the skin with a
sharp knife. This will
prevent the llet from
curling as it cooks.
SKIN SIDE DOWN

Always grill a llet
with the skin side
down rst to ensure
the skin is well browned
and crispy before the
llet is fully cooked.
To prevent sticking,
clean and grease the
grate before heating
and brush the llet
with oil.
FLAKE TEST Follow

recipe timings. Check
doneness at the
minimum cooking time
by inserting a fork into
the sh and gently
twisting. (Typically, for
each inch of thickness,
a llet requires about
10 minutes of cooking
time over medium-
high heat.) Properly
cooked sh is opaque
with a aky texture;
overcooked sh will be
tough outside with dry, GRILLED BASS WITH
mealy esh. LEMON AND HERBS
PICKLES
No sweet-and-salty barbecue main dish is complete
without a briny sidecar of pickled veggies.
56 Best-Ever
Dill Pickles
prep 30 minutes
process 10 minutes
stand 1 week
PICKLE CHANGE-UP
57 HOT GARLIC PICKLES Prepare as
directed, except substitute cider vinegar
for the white vinegar. Before packing
3 to 314 lb. 4-inch pickling cucumbers into jars, add 1 to 2 fresh Thai
cucumbers (tip, below left) chile peppers and 2 cloves garlic, halved,
to each jar. Makes 6 pints.
4 cups water
4 cups white vinegar
1
58 SWEET DILL PICKLES Prepare as
2 cup sugar
1
directed, except increase sugar to
3 cup pickling salt
3 cups. Makes 6 pints.
6 Tbsp. dill seeds
59 CRUNCHY DILL AND ONION CHIPS
1. Thoroughly scrub cucumbers. In a large bowl combine 12 cups sliced
Remove stems and blossoms; slice pickling cucumbers, 2 cups thinly sliced
o blossom ends. Cut cucumbers onions, and cup pickling salt. Set
lengthwise into quarters. a large stainless-steel or nonmetal
2. In a 4- to 5-qt. stainless-steel, colander in an extra-large stainless-steel
enamel, or nonstick heavy pot or nonmetal bowl. In colander alternately
combine the water, vinegar, sugar, layer cucumber mixture and crushed ice,
and salt. Bring to boiling, stirring to ending with a layer of crushed ice. Weight
dissolve sugar and salt. down mixture with a heavy plate. Chill
3. Pack cucumber spears loosely into 8 to 24 hours. Remove any ice remaining
six hot, sterilized pint canning jars, in cucumber mixture; discard any liquid
leaving a 12 -inch headspace. Add in bowl. In a 4- to 5-qt. stainless-steel,
1 Tbsp. dill seeds to each jar. Pour hot enamel, or nonstick heavy pot combine
vinegar mixture into jars, maintaining the 4 cups water, 4 cups white vinegar,
and cup sugar. Bring to boiling, stirring
the 12 -inch headspace. Discard any
to dissolve sugar. Pack cucumbers and
remaining vinegar mixture. Wipe jar
onions into jars as directed in Step 3 and
rims; adjust lids and screw bands.
CANT FIND 4. Process lled jars in a boiling-water
continue as directed. Makes 5 pints.
PICKLING
CUCUMBERS? canner 10 minutes (start timing when 60 REFRIGERATOR PICKLES Prepare as
CUT REGULAR water returns to boiling). Remove; directed through Step 3, except add 1 or
GARDEN cool on wire racks. Let stand at room 2 sprigs fresh dill to each jar. Store in the
CUCUMBERS INTO temperature 1 week before serving.
4-INCH SPEARS. refrigerator up to 1 month. Makes 6 pints.
Makes 6 pints.
per pickle spear 11 cal., 0 g fat, 61 SRIRACHA DILL PICKLES Prepare as
0 mg chol., 358 mg sodium, 2 g carb., directed, except add 2 to 3 Tbsp. sriracha
0 g ber, 0 g pro. sauce to mixture with the vinegar.
56
FOR MORE INFO
ON CANNING,
CHECK OUT
BHG.COM/
CANNINGBASICS

58
100 BEST GRILLING RECIPES / PICKLES
62
FRIED PICKLES
prep 25 minutes
fry 2 minutes
To make cup 3 cups sliced or halved pickled

sour milk, place vegetables, such as dill
2 tsp. lemon juice pickles, pickled jalapeo
or vinegar in a peppers, pepperoncini salad
glass measuring peppers, and/or pitted green
cup. Add enough olives, drained
3
milk to make 4 cup buttermilk or sour milk
cup total (tip, left)
liquid; stir. Let 1 cup all-purpose our
stand 5 minutes 1 cup yellow cornmeal
before using. 1 to 2 Tbsp. black pepper
Peanut or vegetable oil for deep-
fat frying
1 recipe Ginger Aoli
1. Preheat oven to 200F. Line a

baking sheet with paper towels. In
a medium bowl combine pickled
vegetables and buttermilk, stirring to
coat. In a plastic bag combine our,
cornmeal, and pepper.
2. In a Dutch oven or large saucepan
heat 2 inches oil to 375F.
3. Place a handful of vegetables in
our mixture and shake to coat.
Remove vegetables, shaking o excess
our mixture. Using a slotted spoon,
add vegetables to hot oil. Fry 2 to
3 minutes or until crisp and golden
brown. Transfer with slotted spoon to
prepared baking sheet. Keep warm in
preheated oven while frying remaining
pickled vegetables. Serve with Ginger
Aoli. Makes 6 servings.
GINGER AOLI In a small bowl whisk
together 13 cup mayonnaise, 2 tsp.
grated fresh ginger, 112 tsp. lime juice,
and 18 tsp. kosher salt until combined.
Gradually whisk in 14 cup olive oil. Stir
in 1 Tbsp. nely chopped green onion.
Makes 23 cup.

100 BEST GRILLING RECIPES / VEGGIES
GRILLED VEGGIES
Crowd the grill with freshness! Grilling coaxes deep, dramatic avor
from simple veggiesno produce is left behind.
Ciabattas thick,
chewy crust
can withstand
63
GRILLED ROMAINE PANZANELLA
heat and makes prep 20 minutes grill 2 minutes
crisp-toasty stand 15 minutes
croutons. Other
good options? 1 medium heart of romaine lettuce,
Baguette, country halved lengthwise
1
and rustic Italian, 4 of a loaf ciabatta bread, halved horizontally
sourdough, (tip, left)
or focaccia. 1 Tbsp. olive oil
1 cup grape and/or cherry tomatoes
3 slices bacon
3 Tbsp. nely chopped red onion
3 Tbsp. red wine vinegar
1
2 tsp. honey
1
8 tsp. salt
1
8 tsp. black pepper
1
2 cup torn fresh basil
1
4 cup shredded white cheddar cheese (1 oz.)
1. If using wooden skewers, soak in water

30 minutes. Brush cut sides of lettuce and bread
with 1 Tbsp. oil. Thread tomatoes onto skewers,
leaving 14 inch between tomatoes. Grill lettuce,
bread, and tomato skewers, covered, over medium
heat 2 to 4 minutes or until light grill marks appear
on lettuce and tomatoes and bread is toasted,
turning once and removing food as it is done.
Coarsely chop lettuce and cut bread into 1-inch
pieces. Remove tomatoes from skewers.
2. For vinaigrette, in a large skillet cook bacon over
medium heat until crisp. Drain bacon on paper
towels, reserving drippings in skillet. Cut up bacon.
If necessary, add additional olive oil to drippings to
equal 3 Tbsp. Cook onion in drippings until tender,
stirring occasionally. Add vinegar, honey, salt, and
pepper; cook 1 minute or until reduced slightly,
stirring to scrape up crusty brown bits.
3. In a large bowl combine lettuce, bread, tomatoes,
bacon, basil, and cheese. Drizzle with vinaigrette;
toss gently to coat. Let stand 15 minutes before
serving. Makes 6 servings.
HEALTHY per serving 135 cal., 9 g fat (3 g sat.
fat), 13 mg chol., 245 mg sodium, 8 g carb., 1 g ber,
4 g pro.
60
Plank-Smoked 3. For stung, in a large skillet heat
Portobellos oil over medium heat. Add chopped
prep 25 minutes mushroom and stems, onion, and garlic;
grill 18 minutes cook and stir 5 minutes or until tender.
Stir in spinach; cook and stir 2 minutes
5 medium fresh portobello or until wilted. Remove from heat. Stir
mushroom caps in remaining ingredients.
1 Tbsp. olive oil 4. Heat plank on grill, uncovered,
1
2 cup chopped onion over medium heat 3 to 5 minutes (tip,
2 cloves garlic, minced below). Meanwhile, grill mushroom
1 5-oz. pkg. fresh baby spinach caps, stem sides up, 3 minutes or until
3
4 cup coarse soft white grill marks appear. Transfer mushroom
bread crumbs caps to plank and ll with stung.
1
2 cup shredded sharp white Grill, covered, 15 minutes or until
cheddar cheese (2 oz.) mushrooms are brown and stung is
2 Tbsp. chopped pecans heated through. If desired, top with
1 Tbsp. snipped fresh sage additional sage. Makes 4 servings
1 Tbsp. spicy brown mustard (1 mushroom each).
1. Soak a 14634-inch apple or pecan 11 g fat (4 g sat. fat), 15 mg chol., 241 mg
grilling plank in enough water to cover sodium, 15 g carb., 3 g ber, 8 g pro.
at least 1 hour.
2. Remove any stems and gills from
four of the mushroom caps; chop
stems. Chop remaining mushroom cap.
Heat the wood plank until

CRACKLE
& it crackles and smokes.
POP Meanwhile, precook the
mushrooms. Both
steps can be done side
by side3 to 5 minutes
to heat the plank and
about 3 minutes to
precook the caps.
65
TOFU AND powder). Bring to boiling; reduce
MUSHROOM- heat. Simmer, uncovered, 5 minutes,
ONION SKEWERS stirring frequently. Remove from heat.
WITH PLUM Stir in cilantro; cover to keep warm.
DIPPING SAUCE 3. Drain tofu, discarding marinade.
prep 1 hour marinate overnight Gently toss tofu with 2 Tbsp. of the
grill 8 minutes oil; sprinkle with salt and pepper.
Thread tofu onto skewers, leaving
1
1 18-oz. pkg. rm tofu, drained 4 inch between pieces.
and cut into 1-inch cubes 4. Alternately thread mushrooms and
(tips, below) green onions onto skewers, leaving
1
1 recipe Tare Glaze 4 inch between pieces. Brush with
3
4 cup red plum preserves or jam remaining 2 Tbsp. oil; sprinkle with
2 Tbsp. reduced-sodium soy sauce salt and pepper. Brush with some of
1 Tbsp. rice vinegar the remaining glaze.
1 Tbsp. grated fresh ginger 5. Grease grill rack. Grill tofu and
2 cloves garlic, minced vegetable skewers, uncovered, over
1 tsp. Asian chili paste (sambal medium-high heat 8 to 10 minutes or
oelek) or sriracha sauce until light brown, turning and brushing
1
2 tsp. Chinese ve-spice powder once with remaining glaze.
2 Tbsp. snipped fresh cilantro 6. If desired, sprinkle tofu and
1
4 cup vegetable oil vegetables with peanuts and additional
Salt and black pepper cilantro. Serve with plum sauce.
2 8-oz. pkg. whole fresh button Makes 4 servings.
mushrooms TARE GLAZE In a small saucepan
1 bunch green onions, cut into combine 1 cup chicken or beef broth,
1
112 -inch pieces 2 cup sweet rice wine (mirin), 14 cup
Chopped peanuts (optional) reduced-sodium soy sauce, 3 Tbsp.
sugar, 1 Tbsp. grated fresh ginger,
1. Place tofu in a large bowl. Add 6 cloves minced garlic, 1 tsp. sh sauce,
1
2 cup of the Tare Glaze; toss gently and 12 tsp. black pepper. Bring to boiling;
to coat. Cover and marinate in reduce heat. Simmer, uncovered, 25 to
the refrigerator overnight, tossing 30 minutes or until reduced to 1 cup;
occasionally. Cover and chill cool. Strain glaze through a ne-mesh
remaining glaze until needed. sieve; discard solids. Store in the
2. If using wooden skewers, soak in refrigerator up to 3 weeks.
water 30 minutes. For plum sauce, per serving 472 cal., 20 g fat (3 g sat.
in a small saucepan combine next fat), 1 mg chol., 1,090 mg sodium, 63 g
seven ingredients (through ve-spice carb., 4 g ber, 16 g pro.
Tofu is a low-calorie, vegetable-based For the best texture and avor results, we
protein made from soymilk, water, and a recommend buying rm or super-rm regular
natural or chemical coagulant (curdling agent). tofu. Or try freezing the whole tofu block: Freezing
The coagulant causes the proteins and oils draws out even more moisture on a cellular
to bind together. The resulting curds are level, which gives the tofu an incredibly meatlike
TOFU strained and pressed to the desired texture texture. If you freeze it, thaw before draining, pat
TIPS and moisture content. it dry, and use as desired.
66
Lemon-Veggie of foil. Sprinkle with lemon-pepper
FOIL PACK POINTERS
Foil Pack seasoning and salt; drizzle with the
prep 15 minutes water. Bring up two opposite edges 1. Place a 3618-inch piece of foil
grill 25 minutes of foil; seal with a double fold. Fold on your work surface and fold in
remaining edges to enclose vegetables, half. Arrange vegetables in the
112 cups cauliower orets leaving space for steam to build. center of the foil, leaving enough
112 cups broccoli rabe or orets 2. Grill vegetable packet, uncovered, room around the edges to fold over
1 cup assorted baby carrots with over medium heat 25 to 30 minutes the aluminum.
tops, halved lengthwise or until vegetables are tender, turning 2. First, fold opposite sides to
4 lemon slices packet occasionally. Makes 4 servings meet in the middle snugly against
1
2 tsp. lemon-pepper seasoning (34 cup each). the vegetables. Fold the edges
1
4 tsp. salt HEALTHY per serving 28 cal., 0 g together several times to make a
1 Tbsp. water fat, 0 mg chol., 314 mg sodium, 6 g carb., tight seam.
2 g ber, 2 g pro.
3. Then fold in the packet ends,
1. Fold a 3618-inch piece of heavy
rolling foil tightly. The packet
foil in half to make an 18-inch square.
can be tossed onto the grill
Place cauliower, broccoli rabe, immediately or refrigerated until
carrots, and lemon slices in center ready to use.

67
GRILLED
ASPARAGUS
IN DILL BUTTER
1 lb. asparagus spears, trimmed

1 Tbsp. snipped fresh dill weed or
1 tsp. dried dill weed
1
4 tsp. cracked black pepper
Finely shredded Parmesan
cheese
1. Place asparagus on a platter. Drizzle

with melted butter and sprinkle with
dill, garlic, and pepper; toss to coat.
2. Grill asparagus, uncovered, over
medium heat 7 to 10 minutes or
until crisp-tender, rolling asparagus
occasionally to cook evenly. Sprinkle
with cheese. Makes 4 servings.
TRY THESE FLAVORFUL

DRIZZLE IDEAS
LEMON VINAIGRETTE
In a small bowl combine
2 Tbsp. freshly squeezed
lemon juice, 1 Tbsp.
minced shallot, 1 tsp.
Dijon-style mustard,
and 1 tsp. honey. Drizzle
in 3 Tbsp. canola
oil or vegetable oil,
whisking until mixture
is thickened and
combined. Stir in
salt and black pepper
to taste.
In a
black pepper.
REDUCED BALSAMIC
In a small saucepan
simmer cup balsamic
vinegar over medium
heat for 5 to 7 minutes
until reduced by half.
68 Grilled Veggie Pasta Salad
1
1
1
2
medium red sweet pepper, quartered lengthwise
small zucchini, halved lengthwise
of a small red onion, cut into 12 -inch slices
1. Lightly brush vegetables with 1 Tbsp. of the oil.
Grill sweet pepper, zucchini, and onion, covered, over
medium-high heat 10 minutes or until tender, turning
once. Grill asparagus the last 3 to 5 minutes or until
tender, turning once. Remove from grill; cool slightly.
Cut vegetables into 12 -inch pieces.
8 oz. asparagus spears, trimmed 2. In a large bowl combine vegetables and pasta. Add
3 Tbsp. olive oil remaining 2 Tbsp. oil, vinegar, salt, and black pepper;
4 cups cooked whole grain rotini pasta toss to coat. Sprinkle with oregano and, if desired, cheese.
1 Tbsp. balsamic vinegar Makes 4 servings.
1
4 tsp. salt per serving 333 cal., 12 g fat (1 g sat. fat), 0 mg chol.,
1
8 tsp. black pepper 152 mg sodium, 49 g carb., 5 g ber, 9 g pro.
2 Tbsp. snipped fresh oregano
Shredded Parmesan cheese (optional)

69
Grilled Watermelon Salad
start to finish 1 hour
2 1-inch slices watermelon

1 recipe Pickled Radishes (shortcut tip, right)
1 recipe Honey-Lime Vinaigrette (shortcut tip, right)
10 cups chopped romaine lettuce
3 cups cooked quinoa
2 medium avocados, halved, seeded, peeled, and
sliced or coarsely chopped
1
4 tsp. chili powder
1
2 cup crumbled queso fresco or feta cheese (2 oz.)
1. Grill watermelon, covered, over medium-high heat

4 minutes or until lightly charred, turning once.
Meanwhile, prepare Pickled Radishes and Honey-Lime
Vinaigrette; set aside.
2. Spread lettuce on a large platter. In a large bowl
combine quinoa and Pickled Radishes. Add 23 cup of the
Honey-Lime Vinaigrette; toss to coat. Spoon quinoa
mixture on top of lettuce.
3. Cut each watermelon slice into wedges. Arrange
watermelon wedges and avocados on salad; sprinkle with
chili powder. Top with cheese. Serve salad with remaining
vinaigrette. Makes 8 servings.
PICKLED RADISHES In a medium bowl combine 12 cup
cider vinegar, 13 cup honey, and 1 tsp. salt, stirring to
dissolve honey and salt. Stir in 1 cup thinly sliced radishes.
Cover and let stand at room temperature at least
30 minutes (up to 4 hours). Drain before using.
HONEY-LIME VINAIGRETTE In a screw-top jar
combine 112 tsp. lime or lemon zest, 6 Tbsp. lime or lemon
juice, 14 cup each olive or vegetable oil and honey, 112 Tbsp.
nely chopped shallot, 3 to 4 Tbsp. snipped fresh cilantro,
and 12 tsp. salt. Cover and shake well. Chill at least
20 minutes. Shake before serving.
TO MAKE AHEAD Prepare as directed through Step 1.
Cover and chill watermelon, lettuce, quinoa, vinaigrette,
and pickles separately up to 24 hours. To serve, continue as
directed in Step 2. Skip the Pickled Radishes and use 1 cup thinly sliced fresh
per serving 294 cal., 15 g fat (3 g sat. fat), 5 mg chol., SHORTCUT radishes; use about 1 cup of purchased vinaigrette instead
298 mg sodium, 37 g carb., 6 g ber, 6 g pro. of the Honey-Lime Vinaigrette.
66
GRILLED
CORN SALAD
GRILLED 1. For dressing, in a screw-top jar combine rst seven

CORN SALAD ingredients (through hot pepper sauce). Cover and shake
prep 40 minutes grill 25 minutes well; chill until ready to serve.
2. Peel back corn husks, leaving attached at base. Remove
1
3 cup olive oil and discard silks. Rinse corn; pat dry. Spread with butter
1
3 cup lemon juice and sprinkle with rosemary, 1 tsp. salt, and 1 tsp. black
1 Tbsp. Worcestershire-style pepper. Fold husks back around corn and tie with
marinade for chicken 100% cotton kitchen string or strips of husk.
3 cloves garlic, minced 3. Grill corn, uncovered, over medium heat 25 to
1
2 tsp. black pepper 30 minutes or until kernels are tender, turning and
1
4 tsp. salt rearranging ears occasionally. Grill sweet peppers the last
Few dashes bottled hot 8 to 10 minutes or until lightly charred, turning frequently
pepper sauce to brown evenly. Cool vegetables. Remove string from
6 ears of corn (with husks) corn; peel back husks. Cut kernels from cobs. Remove
2 Tbsp. butter, softened stems from peppers and cut into bite-size pieces.
2 Tbsp. snipped fresh 4. In a large bowl combine corn, sweet peppers, and
rosemary or 2 tsp. dried cheese. Add dressing; toss to coat. Serve warm or at room
rosemary, crushed temperature. If desired, serve salad over romaine.
1 tsp. salt Makes 6 servings (1 cup each).
GRILLED WATERMELON SALAD 1 tsp. black pepper SKILLET METHOD Remove husks and silks from corn.
20 miniature sweet peppers or Cut kernels from cobs. In a large skillet cook corn in
4 medium sweet peppers, 1 Tbsp. vegetable oil over medium-high heat 5 minutes or
halved lengthwise until tender and light brown, stirring frequently. Reduce
1
2 cup nely shredded Cotija or heat as necessary to prevent corn from popping out of
Parmesan cheese (2 oz.) skillet. Prepare salad as directed.
Romaine lettuce leaves per serving 260 cal., 19 g fat (2 g sat. fat), 9 mg chol.,
(optional) 138 mg sodium, 24 g carb., 4 g ber, 7 g pro.

71
GRILLED CORN
prep 10 minutes
grill 25 minutes
6 ears of corn (with husks)

1. Peel back corn husks, leaving

attached at base. Remove and discard
silks. Rinse corn; pat dry. Lightly
brush with melted butter and sprinkle
with salt and pepper. Fold husks back
around corn and tie with 100% cotton
kitchen string or strips of husk.
2. Grill corn, uncovered, over medium
heat 25 to 30 minutes or until kernels
are tender, turning and rearranging
ears occasionally. Makes 6 servings.
UP THE FLAVOR
HERBED GARDEN BUTTER Add

1 Tbsp. herbed pepper seasoning
GARLICKY TOMATO BUTTER Add

1 Tbsp. tomato paste, 1 tsp.
nely chopped green onion, and
MEXICAN
Add 1 slice well-cooked,
Add
cup butter.
Did you know?
Each silk is
connected to one
kernel of corn,
which means
there is exactly
the same number
of kernels and
silks in each ear
of corn. Find
the best ears
of corn: Look
for bright green
ears with tight-
tting husks and
golden-brown
silks. Corn is best
cooked on the day
its purchased.
Otherwise, store
in the fridge for
up to 1 day.
SAY YES TO CORN

72 MEXICAN After grilling, lightly
spread mayonnaise onto corncobs.
Sprinkle with grated Cotija cheese and
chili powder.
73 TEX-MEX Spread homemade or
purchased guacamole onto corncobs
after grilling. If desired, drizzle with
freshly squeezed lime juice.
INDIAN
74 CHEDDAR Before grilling, spread
or brush softened or melted butter onto
corncobs. After grilling, top corncobs
with shredded cheddar cheese,
crumbled cooked bacon, and sliced
green onions.
75 INDIAN Combine melted

or softened butter, curry powder
or mild curry paste, and, if desired,
a dash or two of hot sauce. Brush or
spread mixture onto corncobs before
grilling. After grilling, sprinkle
with nely chopped pistachios.
CHEDDAR
TEX-MEX
GRILLED VEGGIES WITH

ARUGULA-MINT PESTO
prep 30 minutes
1 cup lightly packed arugula

1
2 cup lightly packed fresh mint leaves
1
2 cup olive oil
2 Tbsp. pine nuts, toasted
(tip, below)
1 Tbsp. lime juice
1
4 cup nely shredded Parmesan cheese (1 oz.)
Grilled veggies (see ideas, opposite)
1. In a blender or food processor combine rst six

ingredients (through garlic). Cover and blend or
process until smooth. Add cheese. Cover and blend
or process just until combined. Season to taste with
coarse sea salt and black pepper.
2. Spoon pesto over or brush onto grilled veggies
before serving. Makes 10 servings.
TIP To toast pine nuts, preheat oven to 350F. Spread
nuts in a shallow baking pan. Bake 5 to 10 minutes or
until light brown, watching carefully and shaking pan
once or twice.
GARDEN-GRILLING BASICS
1. Always wash veggies, 3. Before grilling, toss
but peel them only when vegetables in olive oil
necessary. The skin helps or melted butter to help
lock in moisture and hold prevent sticking to the
pieces together. grates. Cook veggies
over medium heat for the
2. To precook veggies specied time, turning
before grilling, bring a once or twice with a wide
small amount of water metal spatula or with
to boiling in a saucepan. tongs, until crisp-tender.
Simmer veggies, covered,
for specied time; 4. For extra avor, dip
drain well. a small bunch of fresh
herbs into olive oil and
use the herbs to brush
the vegetables after they
are turned.
70
ASPARAGUS NEW POTATOES MINI SWEET PEPPERS
PREP Snap o and discard tough, woody PREP Halve potatoes PREP None
base from the stems PRECOOK Bring water to boiling in a PRECOOK None
GRILL 6 to 8 minutes directly over
medium coals
N/A
possible. Cut lettuce in half lengthwise

PRECOOK None
GRILL Cut sides down directly over
medium coals for 2 to 4 minutes or until
light grill marks appear
Grill baskets come in

handy when you want a
combo of vegetables. Keep
cooking times in mind.
Start with heartier veggies
MUSHROOMS that take longer; nish
PREP Remove stems and scrape out gills
with smaller items. Before
PRECOOK None
GRILL Large portobellos: 10 to 12 minutes cooking, toss veggies in
GRILL
over medium coals; for small varieties: 6 to PRECOOK None oil. Grill veggies, covered,
BASKETS
8 minutes over medium coals on grates; or GRILL 8 to 12 minutes directly over checking for doneness
use a grill basket medium coals every 5 minutes.

100 BEST GRILLING RECIPES / BEST IN SHOW
BEST IN SHOW
Let us take the guesswork out of grilling with a deep dive into the classics.
Here are our best methods, tips on ingredients, and the whys behind our favorites.
A SMOKERS BEST FRIEND
77
We suggest using a thermometer with a
probe on a 5-foot-long, heat-resistant
cord. This gadget will allow you to keep
Pulled Pork Sandwiches an eye on the internal temperature of the
Cooked just right, tough pork shoulder
pork without opening the lid of the grill.
becomes meltingly tender. When overcooked,
it can become a parched, unappealing cut. To find that sweet
spot when the meat is at its best, watch the thermometer.
prep 15 minutes grill 4 hours stand 20 minutes
SHREDDED PORK POINTERS
Most of the 1 Tbsp. paprika
white streaks 1 Tbsp. black pepper
you see running 2 tsp. salt
through the 2 tsp. ground cumin
roast are tough 2 tsp. chili powder
collagen bers 2 tsp. packed brown sugar
that hold muscle 1 tsp. granulated sugar
tissue together. 1 tsp. cayenne pepper
Once these bers 1 5- to 6-lb. boneless pork shoulder roast, trimmed
RUB IT Dont skimp SHRED IT The roast
have softened 1 recipe Vinegar Barbecue Sauce (recipe, below)
on the rub. This mixture is done when you can
during cooking, 14 to 18 hamburger buns, split and, if desired, toasted
of spices and salt easily pull it apart
the meat is easy Bottled hot pepper sauce (optional) and see the softened
seasons the pork and
is also essential in collagen bers. Using
1. Soak 6 to 8 hickory wood chunks in water 1 hour (tip, forming what pit two forks, pull in
page 77). In a small bowl stir together rst eight ingredients masters call the bark, opposite directions
(through cayenne pepper). Sprinkle meat with spice which is the crunchy to shred the pork
mixture; rub in with your ngers. crust that develops as into long, thin pieces
2. Prepare grill for indirect heat using a drip pan; add wood the meat smokes. with the grain of the
chunks (tip, below). Place meat over drip pan. Grill, covered, roast. The grain is the
over indirect medium heat 4 to 5 hours or until meat reaches direction the bundles
185F to 190F and is very tender. Meanwhile, prepare of muscle bers are
Vinegar Barbecue Sauce; set aside. aligned on a piece
3. Cover meat with foil and let stand 20 minutes. Shred meat of meat.
using two forks. Place meat in a large bowl. Stir in enough of
the Vinegar Barbecue Sauce to moisten.
4. Serve meat on buns and, if desired, sprinkle with hot
pepper sauce. Serve with remaining Vinegar Barbecue
Sauce. Makes 14 sandwiches.
TIP Do not add more wood chunks after the rst 2 hours of TEMP IT You cant tell
grilling. Too much smoke can overpower the other avors. whether a pork shoulder
per sandwich 390 cal., 17 g fat (6 g sat. fat), 76 mg chol., is ready just by looking
875 mg sodium, 29 g carb., 2 g ber, 26 g pro. at it; use a thermometer
to know for sure. The
temp you need to reach SAUCE IT Traditional
is about 185F, which vinegar barbecue
is just short of when sauce hails from South
the meat becomes Carolina and diers
fork-tender. As it rests, from other barbecue
VINEGAR BARBECUE SAUCE sauces in that it usually
the pork will continue
In a 1-qt. jar with a screw-top lid contains little or no
cooking and reach the
combine 3 cups cider vinegar, cup tomato product. Pour
ideal doneness.
sugar, 1 Tbsp. dry mustard, 2 tsp. each sauce over shredded
crushed red pepper and bottled hot meat and stir until
pepper sauce, and 1 tsp. each salt all the meat is moist.
SAUCY and black pepper. Cover and shake well. If needed, add more
Makes about 3 cups. sauce, a little at a time.

Unlike dry ribs from Memphis, Kansas Citys

traditional version has a glaze of molasses-base
barbecue sauce. Brush the ribs occasionally
with sauce as they smoke.
78
KANSAS CITY RIBS 1. Soak 2 cups hickory wood chips
prep 30 minutes in water 1 hour (tip, page 77).
cook 20 minutes Meanwhile, in a small bowl stir
grill 1 hour 30 minutes together rst seven ingredients
Kansas City (through cayenne pepper). Sprinkle
barbecue sauces 1 Tbsp. packed brown sugar both sides of ribs with spice mixture;
often rely on 1 Tbsp. paprika rub in with your ngers. Cover and
molasses for 1 tsp. garlic powder chill ribs until needed.
a caramelized 1 tsp. celery salt 2. For sauce, in a medium saucepan melt
sweetness. 1
2 tsp. dry mustard butter over medium heat. Add onion and
1
2 tsp. black pepper garlic; cook 5 minutes or until tender,
1
4 tsp. cayenne pepper stirring occasionally. Stir in remaining
4 to 5 lb. pork loin back ribs, ingredients. Bring to boiling; reduce
trimmed heat. Simmer, uncovered, 20 to
1 Tbsp. butter 25 minutes or to desired consistency.
1
2 cup nely chopped onion 3. Prepare grill for indirect heat using
2 cloves garlic, minced a drip pan; add wood chips. Place
1 cup ketchup ribs, bone sides down, over drip pan.
1
4 cup molasses Grill, covered, over indirect medium
1
4 cup cider vinegar heat 112 to 134 hours or until ribs are
1
4 cup water tender, brushing with some of the
2 Tbsp. packed brown sugar sauce during the last 30 minutes.
1 Tbsp. chili powder Serve ribs with remaining sauce.
1 Tbsp. yellow mustard Makes 6 servings.
1 Tbsp. Worcestershire sauce per serving 653 cal., 42 g fat (17 g
1
2 tsp. salt sat. fat), 153 mg chol., 1,122 mg sodium,
BONE TIPS U SHAPE RIB TWIST TOOTHPICK TEST

Once ribs are close Hold up the ribs in Grab an exposed If a toothpick
to being nished, the middle. When bone tip with your easily penetrates
RIB the meat will they are ready, the tongs and gently the meat between
DONENESS retract, exposing rack will form a U twist. If the bone the ribs, theyre
the rib tips. shape. The meat turns easily, the ready.
may crack, too. ribs are done.
74
KANSAS CITY
RIBS POINTERS
MEMBRANE Remove
the membrane that
covers the bones by
slipping a dull knife or
the sharp end of a meat
thermometer under the
membrane. Use a paper
towel to grip and pull it
away from the bones.
RUB Place the ribs in a

shallow roasting pan.
Sprinkle the rub over
the meat and rub in with
your ngers to form an
even coating. Turn over
and repeat.
SAUCE Use a basting

brush to spread the
sauce onto the ribs
before turning them.
Turn the ribs and brush
again with sauce.
Continue brushing
occasionally with sauce
until ribs are done.

WHATS THE RUB?
A good rub strikes a balance among
sweet, savory, and spicy avors.
Try making your own custom blend
using the ingredients belowa ratio
of 3:3:1 is a good place to start.
SWEET
ALLSPICE BROWN SUGAR
SAVORY
3 Tbsp. total of one or more
79
of these ingredients, including
MEMPHIS 2. Pour apple juice into pan around

DRY RIBS (not over) ribs. Bake, covered, 3 hours
prep 25 minutes bake 3 hours or until ribs are very tender. Remove
grill 15 minutes from pan.
The famed 3. Meanwhile, soak 2 cups hickory or CUMIN GARLIC
Memphis ribs 4 lb. meaty pork spareribs, oak wood chips in water 1 hour (tips, POWDER
are traditionally trimmed opposite). For mop sauce, in a small
cooked low and 3 Tbsp. packed brown sugar bowl combine barbecue sauce and
slow in a smoker, 2 Tbsp. smoked or sweet paprika vinegar. Stir in reserved 1 Tbsp.
but this home- 2 tsp. celery salt spice mixture.
friendly version 2 tsp. onion powder 4. Brush ribs generously with mop KOSHER SALT GROUND
CORIANDER
takes a shortcut 1 tsp. garlic powder sauce. Prepare grill for indirect heat
in the oven before 1 tsp. dried thyme, crushed using a drip pan; add wood. Place ribs
hitting the grill. 1 tsp. coarse ground black pepper over drip pan. Grill, covered, over
Maximum avor, 1
8 tsp. cayenne pepper indirect medium heat 15 to 20 minutes
minimal fuss. 1
2 cup apple juice or until heated through.
1
3 cup barbecue sauce 5. If desired, serve ribs with additional PAPRIKA ONION POWDER
1
3 cup cider vinegar barbecue sauce. Makes 6 servings.
TO MAKE AHEAD Prepare as
1. Preheat oven to 275F. Place ribs in a directed through Step 2. Cool ribs and
shallow roasting pan. In a small bowl stir wrap in foil. Place on a tray and chill
SPICY
Up to 1 Tbsp. total of one or more
together next eight ingredients (through up to 3 days. Remove ribs from foil.
of these ingredients (depending
cayenne pepper). Remove 1 Tbsp. of the Continue as directed starting at Step
spice mixture for mop sauce; set aside. 3, except grill 20 to 25 minutes.
Sprinkle both sides of ribs with remaining per serving 487 cal., 29 g fat (11 g
mixture; rub in with your ngers. sat. fat), 129 mg chol., 809 mg sodium,
GROUND BLACK CHILI POWDER

PEPPER
Mop sauce is a thinned liquid used to baste, moisten, and avor meat on the smoker
without burning. The sauce is traditionally used on ribs, but it can be used on
brisket, pulled pork, and any roast that needs to be basted. To make your own mop
sauce, use vinegar to thin out barbecue sauce, as directed above, or substitute the
CAYENNE GROUND WHITE
vinegar with apple juice, beer, white wine, or even water. PEPPER PEPPER
76
KNOW YOUR INGREDIENTS
Pork ribs come in two sectionsthe loin back ribs (known as baby back ribs) and the spareribs, shown here.
A sparerib rack will have 14 to 16 ribs, which is typically about 7 to 8 servings.
MEMPHIS DRY
RIBS POINTERS
breastbone of the animal. St. Louis- ST. LOUIS RIBS are cut from the sparerib slab by
style ribs and rib tips are trimmed cutting away the breastbone on the left (A), the rib
from this section. Typically, spareribs tips on the bottom (B), and the ap at the end (C).
are leaner and straighter than loin The remaining section of ribs, called St.Louis-style
back ribs. ribs, forms a neat rectangle.
Every barbecue capital puts its own spin on ribs, and in Memphis,
dry rules the roost. This version relies on smoke and spiceswith
the addition of a thinned-out sauce called a mopto give slabs RUB IT Spread the rub
of pork ribs a delicious crust. Typically, sauce is served on the side. liberally over the trimmed
meat and bone side of
the ribs with your ngers.
This imparts avor when
grilled and forms a savory
crust on the meat.
JUICE IT A splash of apple

juice in the pan will steam
in the oven, helping to
cook the ribs evenly while
keeping them bathed
inmoisture.
CHERRY and other

fruitwoods provide a
sweet, fruity smoke that is
start to smoke quickly. Some more than 2 inches thick. preferable when a milder
grills are equipped to use When purchasing chunks, barbecue avor is desired.
only chips. The downside look for wood that is free of
HICKORY is a signature
is that they burn away bark and sap, both of which
smoke avor of Texas
quickly and need to be can make the smoke acrid
barbecue, and its also the
replenished often. Wood and impart a bitter avor to
most popular wood for WRAP IT After baking, the
CHIPS VS. chips are a good choice food. Soaked and drained
CHUNKS smoking bacon. ribs are ready to nish on
when you need to smoke for wood chunks will smolder the grill, or they can be
30 minutes or less. for hours and are the best OAK provides a robust, chilled in the refrigerator
choice for smoking brisket savory smoke that is suitable up to three days until
and pulled pork. for almost any barbecue. ready to grill.

80
Best-Ever Burgers
1. On a large plate or platter spread
ground beef in an even layer.
85% lean beef is
ideal for moist
Sprinkle with next ve ingredients burgers on the
112 lb. 85% lean ground beef (through pepper). grill. Ground
1
3 cup nely chopped shallots 2. Gently fold mixture together, beef that is
or onion being careful not to overhandle, and 80%lean has
2 Tbsp. steak sauce shape into four 34-inch-thick patties. 20% fat, which
1 Tbsp. Worcestershire sauce 3. Grill patties, uncovered, over renders and
112 tsp. garlic salt medium heat 14 to 18 minutes or causes are-ups;
1
4 tsp. black pepper until done (160F), turning once. burgers made
4 kaiser rolls or hamburger 4. Serve burgers on rolls and, if from 90% lean
buns, split and toasted desired, Toppers. Makes 4 burgers. ground beef can
Toppers, such as lettuce, per burger 553 cal., 28 g fat (10 g sat. seem a bit dry.
cheese, tomato slices, red fat), 116 mg chol., 966 mg sodium,
onion slices, and/or pickle 35 g carb., 2 g ber, 38 g pro.
slices (optional)
78
DIY GRIND BEST BURGER POINTERS
These custom grinds combine several types of beef for optimal avor and fat content.
Are they worth the eort? We think so! For best results, freeze meat for 30 to
45 minutes before you grind it; partially frozen meat is safer and easier to grind,
resulting in rm, moist burgers.
81 THE HOUSE SPECIAL

1 12 lb. fresh beef brisket
1 lb. boneless beef sirloin
2 Tbsp. olive oil
SEASON INSIDE ADD A DIMPLE Using
BEEF
BRISKET + BEEF
SIRLOIN
1. Clean all meat-grinding equipment; For maximum avor
dispersal, spread
the ground beef on a
your ngers, press
lightly in the center
of each patty, forming
platter, then add the a shallow indentation.
Cut meat into 34-inch chunks. Arrange shallot, steak sauce, This dimple does two
in a single layer in a shallow pan. Cover Worcestershire sauce, things: It helps keep
garlic salt, and ground the burger from bulging
black pepper. Mix while grilling, and it
together with a gentle makes the burger
hand, being careful not cook evenly.
to knead the mixture.
consistency. Repeat.)
meat to coat. Prepare Best Ever
Makes 10 servings (4 oz. each). EASY TRANSPORT

PERFECT PORTIONS Place raw patties on a
To portion ground waxed paper-lined tray
beef into perfectly even for easy transport to the
patties, simply pat the grill. Once the patties
meat into a at square, have been placed on the
short ribs then cut the square into grill, discard the paper.
quarters. Shape
BEEF
BRISKET
+ BONELESS
BEEF CHUCK 8 oz. fresh beef brisket
8 oz. boneless beef ribeye
2 Tbsp. olive oil
as needed.
RESIST THE PRESS Do
not press burgers on
BONELESS the grill with a spatula
BEEF RIBEYE or grill weight. Pressing
+ makes the burgers cook

more quickly and also
drains their juices.
BEEF CHUCK
SHORT RIBS Cut meat into 34-inch chunks. Arrange
IS IT DONE YET? The
internal color of a
FORMING PATTIES burger is not a reliable
Divide the meat mixture doneness indicator.
into four balls, then A ground meat patty
atten each into a cooked to 165F is
3
4-inch patty. if desired, safe regardless of
you can press irregular color. To measure the
edges in toward doneness of a patty,
the center to form insert an instant-read
round burgers. thermometer through
the side of the patty to a
depth of 2 to 3 inches.

80
83 BEER-CAN CHICKEN
prep 25 minutes
grill 1 hour 15 minutes
stand 10 minutes
2tsp. salt
This recipe got its start with
beer, but it doesnt have to be
a brew. Fill an empty can with
wine, nonalcoholic beer, apple
juice, or water for similar results.
2tsp. packed brown sugar
2tsp. paprika
1tsp. dry mustard
1
2tsp. dried thyme, crushed BEER-CAN CHICKEN POINTERS
1
2tsp. black pepper
1
4tsp. garlic powder
Look for 112-oz. can beer (tip, below)
chickens labeled 13 12 - to 4-lb. whole broiler-
broiler-fryer, fryer chicken
which refers to 2 Tbsp. butter, melted
young chickens 1 lemon wedge
that weigh
3 to 4 pounds. 1. In a small bowl combine rst seven
As the name ingredients (through garlic powder). PUT A CORK IN IT DONENESS TEST
suggests, theyre Discard about half of the beer from can. A lemon wedge is Insert an instant-read
great for broiling Add 1 tsp. of the spice mixture to the half- a avorful, food-safe thermometer into the
and fryingbut empty can (beer will foam). way to stop up the neck thickest part of the
theyre also 2. Rinse chicken body cavity; pat dry. cavity. This will help thigh muscle without
a top choice for Sprinkle 1 tsp. of the spice mixture inside seal in the steam thats touching the bone. The
roasting and cavity. Stir melted butter into remaining produced as the chicken is done when
grilling. spice mixture. beer heats up inside the thigh reaches 170F.
3. While holding chicken upright with the chicken. Remove chicken with
opening of body cavity at the bottom, hot pads.
lower it onto beer can so the can ts into
cavity. Pull chicken legs forward so the
bird rests on its legs and the can. Twist
wing tips behind back. Stu lemon wedge
into neck cavity to seal in steam. Brush
outside of chicken with butter mixture.
4. Prepare grill for indirect heat using a
drip pan. Stand chicken upright over drip
pan. Grill, covered, over indirect medium
REST EASY The chicken
heat 114 to 1 34 hours or until chicken is
should look like its MOVE IT Holding the
done (at least 170F in thigh). If necessary
comfortably perched chicken in place with
to prevent overbrowning, cover chicken
atop the beer can, a carving fork, use
loosely with foil. which will hold tongs to carefully pull
5. Using hot pads or oven mitts, carefully it steady as it cooks. the beer can out of the
remove chicken from grill, holding by the chicken. Discard any
can. Cover with foil and let stand remaining beer left in
10 minutes. Steady the chicken with a the can.
carving fork and use heavy tongs to pull
the can from chicken. If desired, serve LET IT REST After
with additional lemon wedges. Makes grilling, the 10-minute
4 servings. standing time is
essential: It allows
TIP To grill the chicken without the beer
the natural juices to
can, prepare chicken as directed. Place
redistribute throughout
chicken, breast side up, on grill rack over
the meat for an evenly
drip pan. Cover and grill as directed.
moist chicken thats
per serving 397 cal., 29 g fat (10 g sat. easier to carve.
fat), 186 mg chol., 749 mg sodium,

84
All-American
Barbecued Chicken
grill 50 minutes
3 to 312 lb. meaty chicken pieces (breast halves,

thighs, and drumsticks)
3 Tbsp. lemon juice
1 Tbsp. vegetable oil
1 tsp. salt
1
2 tsp. black pepper
1 cup Balsamic Barbecue Sauce
1. Place chicken in a resealable plastic bag set in a shallow

dish. For marinade, in a small bowl combine lemon juice,
oil, salt, pepper, and garlic. Pour marinade over chicken.
Seal bag; turn to coat chicken. Marinate in the refrigerator
4 to 6 hours, turning bag occasionally. Meanwhile, prepare
Balsamic Barbecue Sauce; set aside. Drain chicken,
discarding marinade.
2. Prepare grill for indirect heat using a drip pan. Place
chicken, bone sides down, over drip pan. Grill, covered,
over indirect medium heat 50 to 60 minutes or until
done (170F for breasts, at least 175F for thighs and
drumsticks), brushing with half of the Balsamic Barbecue
Use a variety of Sauce during the last 15 minutes.
meaty chicken 3. To serve, reheat remaining sauce and serve with chicken.
piece or choose Makes 4 servings.
your favorite. BALSAMIC BARBECUE SAUCE In a medium saucepan
You can save combine 1 cup each lager beer and ketchup; 12 cup packed
money by brown sugar; 13 cup white balsamic vinegar; 6 cloves garlic,
cutting up a minced; 1 Tbsp. honey; 1 tsp. each ground cumin, chili
whole chicken powder, and, if desired, sriracha sauce; and 12 tsp. black
yourself instead pepper. Bring to boiling; reduce heat. Simmer, uncovered,
of purchasing 45 to 60 minutes or until desired consistency, stirring
pieces. frequently. Store remaining sauce in the refrigerator
up to 1 week.
Most marinades contain

an acidic ingredient to half of the Balsamic BBQ
tenderize the meat and add Sauce to serve with the
zesty avor, such as vinegar chicken. Use the basting
or, in this case, lemon juice. brush or other utensils
Always marinate in a glass or that come into contact
ceramic container or use a with uncooked or partially
IN THE plastic bag for easy cleanup. cooked poultry only with the
KNOW Avoid marinating longer than brushing sauce.
speciedmeat can go from
tender to mushy.
82
BARBECUED
CHICKEN POINTERS
Brush on the barbecue sauce only during

the last 15 minutes of grilling for a gorgeous
glaze that wont have
time to burn.
ADDING FLAVOR
Marinate the chicken,
covered, in the
refrigeratornever at
room temperature. Place
the plastic bag in a bowl
or shallow dish in case the
bag leaks. Turn the bag
occasionally to distribute
the marinade evenly over
and around the chicken.
TIMING IS EVERYTHING
Check the chicken with an
instant-read thermometer
after about 40 minutes.
At 165F, it has reached
a safe minimum internal
temperature, and you
can begin brushing
the chicken with
barbecue sauce without
contaminating the sauce
with raw chicken juices.
GETTING SAUCY To get

the best consistency
for the brushing sauce,
make sure the sauce boils
gentlyyou should see
small bubbles across the
surface of the sauce in
the pan. Stir occasionally
to keep the sauce around
the edges from thickening
before the sauce in the
center. Its the best when
reduced to 4 to 414 cups.

85 PLANKED SALMON
When it comes to planking, salmons
shiny skin is your friend! It protects
the fillet from the wood and easily comes off
when the salmon is fully cooked.
soak 1 hour grill 18 minutes
1 lb. fresh or frozen salmon llet,

1 inch thick (tip, left)
1 Tbsp. packed brown sugar
1 tsp. salt
1
4 tsp. ground black pepper
1 cedar grilling plank (tips, opposite)
1 recipe Grilled Tomato Salsa
1. Thaw sh, if frozen. Rinse sh; pat dry with paper

towels. Place sh, skin side down, in a shallow dish. For
rub, in a small bowl stir together brown sugar, salt, and
pepper. Sprinkle mixture evenly over sh; rub in with
your ngers. Cover and marinate in the refrigerator for
8 to 24 hours.
2. At least 1 hour before grilling, soak plank as directed.
Drain before using.
3. For a charcoal grill, arrange medium-hot coals around
edge of grill. Place sh, skin side down, on plank. Place
plank on grill rack in center of grill. Cover and grill for
If you are 18 to 22 minutes or until sh begins to ake when tested
landlocked, with a fork. (For a gas grill, preheat grill. Reduce heat
frozen salmon to medium. Adjust for indirect cooking. Place plank on
may be your grill rack over burner that is turned o. Cover and grill
better option. as directed.)
But if you can nd 4. To serve, cut sh into four pieces. Slide a spatula
quality fresh sh, between the sh and skin to release pieces from plank.
here are a few Serve with Grilled Tomato Salsa. Makes 4 servings.
purchasing tips GRILLED TOMATO SALSA In a bowl toss together
to consider. First, 2 cups red cherry tomatoes, 2 cups yellow cherry
ask when sh is tomatoes, 14 cup sliced garlic, 14 cup olive oil, and
delivered and 2 Tbsp. snipped fresh thyme. Place mixture in a grill
plan to buy basket; place basket on grill rack directly over medium
it then. Also, use heat. Cover and grill about 10 minutes or until tomatoes
your nose: Fresh are softened and slightly charred, stirring occasionally.
salmon has a mild Season to taste with salt and black pepper.
aroma and should per serving 314 cal., 17 g fat (4 g sat. fat), 96 mg chol.,
not smell shy. 757 mg sodium, 5 g carb., 0 g ber, 35 g pro.
84
KNOW YOUR INGREDIENTS
In the United States, youll nd two broad categories of salmon at the sh counter:
East Coast and West Coast. Most East Coast salmon sold in stores is farm-raised,
while most West Coast salmon is wild. Both are healthful, although it is important
to note that farm-raised salmon often is fed pigments to
enhance the color of the llet.
PIN BONES Although salmon llets are

typically deboned at the store, it is not
BELLY FLAP This section of unusual to nd a few pin bones that
the llet is thin and easily were missed. Remove these with a pair
overcooked. Many people prefer of pin-bone pliers or needle-nose pliers
to cut it o, which gives the dedicated for kitchen use only. Pull out
llet a more uniform shape. the pin bones at a 45-degree angle.
SMOKED SALMON POINTERS
SOAK Soaking the SKIN DOWN Place the

wood plank in water is sh, skin side down,
essential to smoking. To on the grill plank and
let the wood fully absorb carefully position the
the water, soak the plank plank in the center of
for 1 hour. Weight down the grill.
the wood to prevent it
section of hardware from oating. Fill another
and home supply bowl of water and place
stores. Cedar and it on top so the plank is
alder are the woods submerged. Soaking it
selected most often makes the wood smoke
for smoking because and char slowly without
they impart a mild catching re.
avor that wont
overpower.
FLAKE Youll know the
salmon is done when
it starts to ake when
tested with a fork.
Salmon naturally turns
opaque, losing some
of its pink translucent
RUB Be gentle when you appearance when done.
apply the rub. While Start checking at the
marinating, cover with minimum timing to
plastic wrap to prevent avoid overcooking.
drying.

NEW YORK STRIPS WITH

GORGONZOLA BUTTER
prep 15 minutes chill 1 hour
grill 10 minutes
2 Tbsp. crumbled Gorgonzola or

other blue cheese
2 Tbsp. cream cheese spread with
chive and onion
1 to 2 Tbsp. butter, softened
1 Tbsp. chopped pine nuts or
walnuts, toasted (tip, left)
4 boneless beef top loin (strip)
steaks, cut 1 inch thick and
trimmed
Salt
1. For Gorgonzola butter, in a small

bowl combine rst four ingredients
(through nuts). Shape mixture into a
To toast nuts, 1-inch-diameter log. Wrap in plastic
preheat oven to wrap and chill 1 hour or until rm.
350F. Spread 2. Lightly sprinkle steaks with salt.
nuts in a single Grill steaks, uncovered, over medium
layer in a shallow heat 10 to 12 minutes for medium
baking pan. Bake rare (145F) or 12 to 15 minutes for
5 to 10 minutes medium (160F), turning once.
or until golden 3. To serve, cut Gorgonzola butter into
brown, shaking eight slices. Place two slices on each
pan once or steak. Makes 4 servings.
twice. Watch per serving 700 cal., 42 g fat (18 g
nuts closely; they sat. fat), 216 mg chol., 429 mg sodium,
burn easily. 1 g carb., 0 g ber, 75 g pro.
ROSEMARY GOAT CHEESE HORSERADISH MASCARPONE WITH FRIED SHALLOT

In a small saucepan heat bowl combine 2 Tbsp. of the In a small skillet heat 1 Tbsp. of the oil from skillet.
cup olive oil over medium- oil (reserve remaining oil for cup olive oil over medium In a small bowl combine
low heat. Add 3 cloves peeled another use or discard), the heat. Add 1 thinly sliced cup mascarpone cheese,
garlic; cook and stir for 10 to garlic, 4 oz. softened goat shallot; cook for 3 to 2 oz. softened cream
15 minutes or until garlic is cheese (chvre), and 4 minutes or until golden cheese, 1 tsp. prepared
tender. Remove garlic; set it tsp. snipped fresh brown. Using a slotted horseradish, and tsp.
aside to cool. Increase heat rosemary. Using a fork, spoon, remove shallot cracked black pepper. Whisk
to medium-high. Heat oil mash cheese mixture until from skillet; drain on paper in the 1Tbsp. reserved oil.
STEAK until hot; add 4 small sprigs smooth and creamy. Season towels. Season to taste
TOPPERS fresh rosemary. Cook and to taste with kosher salt and with kosher salt and ground
stir about 30 seconds or until black pepper. black pepper. Repeat with
rosemary is crisp; drain on one additional thinly sliced
paper towels. In a small shallot. Set aside
86
STEAK POINTERS
Leave your
steak out
at room
temperature
for 30 minutes GRILL MARKS Known as
before grilling. crosshatching, these marks
Taking the are not essential to good
avor, but they sure look
chill off allows nice. To get them, point the
beef to cook steaks so the ends are at
more evenly 7 oclock and 2 oclock.
After a quarter of the
so its not cooking time, rotate the
well done on steaks so the ends point
the outside to 10 oclock and 4oclock.
but too rare in When its time to ip them,
repeat the procedure.
the center.
Season the steaks

generously just a
few minutes before
grilling. If the
RESTING Fresh o the
salt sits on the grill, steakand its
surface of the beef juicesare superheated.
any longer, Before serving, cover the
it will start to draw steaks loosely with foil and
out moisture that let them rest o-heat for
can interfere 10minutes. This allows the
with browning meat to cool slightly and
on the grill. thus retain its juices when
cut. Note that the steaks
will keep cooking as they
rest, so aim to undercook
them by about 5degrees;
theyll be perfectly cooked
after resting.
NEW YORK STRIP SIRLOIN RIBEYE TENDERLOIN T-BONE

also called comes from the is an excellent is one of the more steaks are big
boneless beef top rear back of the griller because the expensive cuts per because they BUYING
loin strip steak, cow. This steak is heavy marbling weight but also are actually two STEAKS
comes from the leaner than other adds richness. the leanest, which steaks in one: The
short loin of the cuts, but it is makes the avor tenderloin and
cow. Its popular avorful and milder and the cut top loin portions.
because its more aordable. more healthful. Porterhouse is a
both tender and This is a great type of T-bone.
avorful. weeknight steak.

100 BEST GRILLING RECIPES / DRINKS
=KBGDL 88
MH:LM>=LFHK>L
Whats a barbecue without COCKTAIL
some cocktails? start to finish 15 minutes
Chocolate liqueur (optional)

Graham crackers, nely
crushed (optional)
Ice cubes or 1 recipe Smoked Ice
Cubes (recipe, opposite)
1
2 cup (4 oz.) chocolate liqueur
1
4 cup (2 oz.) marshmallow vodka
1
4 cup (2 oz.) heavy cream
1. If desired, wet rims of two glasses
87
LFHDRLB=><:K 1. Wet rim of a chilled glass with with chocolate liqueur and dip into a
start to finish 10 minutes the Smoked Lemon half. Dip rim dish of graham cracker crumbs (see
into a mixture of brown sugar and tip, below).
1 Smoked Lemon half (recipe, smoked paprika to coat. 2. Fill a cocktail shaker half full with
opposite) 2. Squeeze 1 Tbsp. (12 oz.) juice ice. Add liqueur, vodka, and cream.
Brown sugar from Smoked Lemon half. Cover and shake until very cold. Strain
Smoked paprika 3. Fill a cocktail shaker half full into two cocktail glasses lled with
Ice cubes or 1 recipe with ice. Add lemon juice, cognac, additional ice cubes. Makes
Smoked Ice Cubes and orange liqueur. Cover and 2 cocktails (4 oz. each).
(recipe, opposite) shake until very cold. Strain into TIP If desired, drizzle inside of
1
4 cup (2 oz.) Cognac or prepared glass lled with additional glasses with chocolate sauce or syrup.
other brandy ice cubes. If desired, garnish with per serving 402 cal., 12 g fat (7 g
2 Tbsp. (1 oz.) orange liqueur Smoked Lemon wedge and smoked sat. fat), 42 mg chol., 30 mg sodium, 27 g
(such as Cointreau) paprika. Makes 1 4-oz. cocktail. carb., 0 g ber, 1 g pro.
Smoked Lemon wedge and SMOKY SIDECAR FOR EIGHT
smoked paprika (optional) Squeeze 12 cup juice from 3 Smoked
Lemons. In a pitcher combine
lemon juice, 2 cups brandy, and
1 cup orange liqueur. Serve in
glasses lled with ice or Smoked
Ice Cubes.
per cocktail 229 cal., 0 g fat,
0 mg chol., 1 mg sodium, 13 g carb.,
0 g ber, 0 g pro.
SMOKY SIDECAR
TOASTED
SMORES
COCKTAIL
89 Smokin Bloody
Maria
SMOKIN BLOODY MARIA
FOR EIGHT Squeeze 1 cup juice
from 112 recipes Smoked Lemons.
In a pitcher combine lemon juice,
1 Smoked Lemon 4 cups Fire-Roasted Tomato Puree
Ice cubes or 1 recipe Smoked or tomato juice, 2 cups tequila,
Ice Cubes (recipes, below right) 4 tsp. bottled chipotle pepper sauce,
1
2 cup Fire-Roasted Tomato Puree and 12 tsp. Worcestershire sauce.
or tomato juice Serve in tall glasses lled with ice.
1
4 cup (2 oz.) tequila If desired, add a Smoked Jalapeo
Seafood seasoning (such as to each glass.
Old Bay) (optional) per cocktail 188 cal., 0 g fat, 0 mg
1
2 tsp. bottled chipotle chol., 348 mg sodium, 12 g carb.,
pepper sauce 2 g ber, 2 g pro.
3 dashes Worcestershire sauce
1 Smoked Jalapeo (optional)
1. Squeeze 2 Tbsp. (1 oz.) juice from

Smoked Lemon.
2. Fill a cocktail shaker half full
with ice cubes. Add lemon juice
and next four ingredients (through SMOKY DRINK
Worcestershire sauce). Cover and ACCESSORIES
shake until very cold. Strain into a tall 90 SMOKED LEMONS
glass lled with additional ice cubes. Soak 2 cups desired wood chips
If desired, add Smoked Jalapeo. in water 1 hour (tip, page 77). Cut
Makes 1 6-oz. cocktail. 4 lemons in half. Prepare grill for
FIRE-ROASTED TOMATO PUREE indirect heat using a drip pan;
Pour one 14.5-oz. can re-roasted add wood chips. Place lemon
diced tomatoes, undrained, into a halves, cut sides up, over drip
blender or food processor. Cover and pan. Grill, covered, over indirect
blend or process until very smooth. medium heat 20 minutes or until
SMOKED JALAPEOS Soak light brown.
2 cups desired wood chips in water 91 SMOKED ICE CUBES
1 hour (tips, page 77). Prepare grill Infuse ice cubes with a faint
for indirect heat using a drip pan; add campre avor. Add a drop of
wood chips. Place 4 to 8 fresh jalapeo liquid smoke to 4 cups of water
chile peppers over drip pan. Grill, and pour into ice cube trays.
covered, over indirect medium heat Freeze for at least 8 hours or
15 to 20 minutes or until light brown. until rm.
92
Raspberry Mojito Punch
1
4 cup sugar
1
4 cup lightly packed fresh mint
leaves
3 cups cold water
112 cups white rum (tip, below)
1 12-oz. can frozen raspberry
juice blend concentrate, thawed
1
2 cup lime juice
112 cups carbonated water, chilled
Fresh raspberries and/or lime
slices (optional)
1. In a large bowl combine sugar and

mint. Using the back of a spoon, lightly
crush mint against side of bowl. Add
next four ingredients (through lime
juice), stirring to dissolve sugar. Pour
into a large pitcher or jug.
2. Slowly pour carbonated water down
side of pitcher; stir gently. Add ice
cubes and, if desired, additional fresh
mint, raspberries, and/or lime slices.
Serve immediately. Makes 8 servings
(8 oz. each).
TIP For a nonalcoholic punch, omit
the rum and add another 112 cups
carbonated water.
per serving 217 cal., 0 g fat, 0 mg
chol., 31 mg sodium, 30 g carb., 0 g ber,
0 g pro.
90
94
CITRUS-BERRY PUNCH SPARKLING
PEACH PUNCH
93
SPARKLING 1
2 of a 12-oz. can (34 cup)
PEACH PUNCH frozen citrus juice blend
prep 20 minutes concentrate, thawed
1
freeze 8 hours 2 of a 12-oz. can (34 cup)
stand 1 hour frozen berry juice blend
concentrate, thawed
3 cups water 1 2-liter bottle ginger ale, chilled
112 cups sugar Orange half-slices (optional)
1 3-oz. pkg. peach- avor gelatin
1 29-oz. can peach slices in light 1. In a large jug or pitcher combine
syrup, undrained both juice concentrates. Slowly pour
5 cups peach juice blend ginger ale down side of jug; stir gently.
1
2 cup lemon juice Add ice cubes and, if desired, orange
8 10-oz. bottles ginger ale or club slices. Serve immediately. Makes
soda, chilled 12 servings (6 oz. each).
1. In a large saucepan bring the water, chol., 13 mg sodium, 26 g carb., 0 g ber,
sugar, and gelatin to boiling, stirring 0 g pro.
to dissolve sugar and gelatin.
2. Place peaches in a blender; cover
and blend until smooth. In an extra-
large bowl combine gelatin mixture,
pureed peaches, and peach and lemon
juices. Divide mixture among four
1-qt. containers. Cover and freeze
at least 8 hours or until rm.
CITRUS-
3. To serve, let one or more containers BERRY PUNCH
stand at room temperature 1 hour
(each quart makes 6 servings). Break
into chunks with a large fork. Place
chunks in a punch bowl or pitcher.
For each container of peach mixture,
slowly pour two 10-oz. bottles of
ginger ale down side of punch bowl;
stir until slushy. Serve immediately.
Makes 24 servings.
chol., 26 mg sodium, 37 g carb., 1 g ber,
1 g pro.

95 GINGER BEER SHANDY

Lemon slice and nely chopped

crystallized ginger (optional)
1. If desired, wet rims of eight 16-oz. beer glasses or mugs
with lemon slice. Dip rims into a dish of nely chopped
crystallized ginger to coat.
2. In a large pitcher combine the 3 Tbsp. crystallized ginger
and lemon juice. Using a muddler or the back of a spoon,
3 Tbsp. chopped crystallized crush ginger against side of pitcher. Slowly pour beer
ginger and ginger ale down side of pitcher; stir gently. Serve in
3 Tbsp. lemon juice prepared or chilled glasses or mugs and top with additional
5 12-oz. cans lager or pilsner lemon slices. Makes 8 servings.
beer, chilled per serving 151 cal., 0 g fat, 0 mg chol., 20 mg sodium,
4 cups ginger ale, chilled 24 g carb., 1 g ber, 1 g pro.
PINEAPPLE-GINGER PUNCH
96 prep 20 minutes chill 2 hours
2
1 cup water
3 cup thinly sliced unpeeled
fresh ginger (about 4 oz.)
1
2 cup sugar
212 cups unsweetened pineapple
juice, chilled
3 Tbsp. lemon juice
3 Tbsp. lime juice
1
2 to 1 cup rum, vodka, or
pineapple- avor vodka (optional)
1 1-liter bottle club soda, chilled
Pineapple wedges and/or lime
slices (optional)
PINEAPPLE-
GINGER PUNCH
1. For ginger syrup, in a small saucepan
bring the water, ginger, and sugar to boiling,
stirring to dissolve sugar; reduce heat.
Simmer, uncovered, 10 minutes; cool. Strain
mixture into a bowl through a ne-mesh
sieve; discard ginger. Cover and chill at least
2 hours.
2. In a large jug or pitcher combine ginger
syrup, all of the fruit juices, and, if desired,
the rum. Slowly pour soda down side of jug;
stir gently. Add ice cubes and, if desired,
pineapple wedges and/or lime slices. Serve
immediately. Makes 8 servings (8 oz. each).
per serving 102 cal., 0 g fat, 0 mg chol.,

100 BEST GRILLING RECIPES / GRILLED DESSERTS
GRILLED DESSERTS
Why should veggies and meat get all the grilling love?
Check out these sweet-and-smoky treats.
97
BERRY CRUMBLE our). Cook and stir over medium
ON THE GRILL heat until thickened and bubbly.
prep 20 minutes grill 20 minutes Transfer mixture to an 8-inch square
disposable foil pan.
3 cups fresh or frozen blueberries 2. For topping, in a medium bowl
2 cups fresh or frozen combine next ve ingredients
strawberries, halved (through cinnamon). Using a pastry
1
2 cup granulated sugar blender, cut in butter until mixture
2 Tbsp. all-purpose our resembles coarse crumbs. Sprinkle
1
2 cup quick-cooking rolled oats topping over fruit mixture. Cover pan
1
2 cup packed brown sugar tightly with foil.
1
4 cup all-purpose our 3. Place pan on uncovered grill over
1
4 tsp. ground nutmeg medium heat 20 to 25 minutes or until
1
4 tsp. ground cinnamon topping is set.
1
4 cup butter 4. Serve warm. If desired, serve with
Ice cream or whipped cream ice cream or whipped cream. Makes
(optional) 6 servings.
1. In a medium saucepan combine fat), 20 mg chol., 61 mg sodium, 60 g
rst four ingredients (through 2 Tbsp. carb., 4 g ber, 3 g pro.
98
Turtle-Smores Cake
1
2 cup semisweet chocolate pieces
3 Tbsp. heavy cream
1 Tbsp. coee liqueur (tip, right)
(optional)
12 marshmallows
4 34 -inch slices prepared or
frozen pound cake, thawed
1 recipe Caramel Sauce or
purchased caramel sauce
4 squares graham crackers, Coee liqueur
coarsely crumbled (optional) enhances
chocolate sauce
1. If using wooden skewers, soak in and deepens the
water 30 minutes. For chocolate sauce, cocoa avor, but
in a small bowl microwave chocolate, the sauce will
cream, and, if desired, liqueur 1 to also be delicious
112 minutes or until chocolate is without it!
softened. Stir until smooth. Thread
marshmallows onto four skewers.
Brush cake slices with melted butter.
2. Grease grill rack. Grill cake,
2 minutes or until toasted and heated
through, turning once.
3. Holding marshmallow skewers
just above grill rack, grill 3 to
4 minutes, turning as needed to soften
marshmallows and brown all sides.
4. To serve, spoon chocolate
sauce onto cake slices. Top with
marshmallows, Caramel Sauce, and, if
desired, graham crackers. Makes
4 servings.
CARAMEL SAUCE In a small
saucepan cook and stir 18 vanilla
caramels and 3 Tbsp. heavy cream
over low heat until smooth.
Cut unfrosted vanilla or 100 Cut angel food cake into

2-inch slices, brush lightly but
thoroughly with melted butter, then
OTHER grill, uncovered, on a well-greased
CAKE grill rack for 1 to 2 minutes until
IDEAS lightly browned. Top with chocolate
sauce and in-season fruit, such as
berries, peaches, and/or nectarines.

RECIPE INDEX
100 Best Grilling Recipes (ISSN 2471-3937), 2016. 100 Best Grilling Recipes is published annually in April by Meredith Corp., 1716 Locust St., Des Moines, IA 50309-3023. In Canada: Mailed under Publications Mail Sales Product Agreement No. 40069223. Canadian
APPETIZERS BEEF + LAMB DRINKS + COCKTAILS
+ PARTY FOOD 30 Ancho Prime Rib with Grilled Mango Butter 91 Citrus-Berry Punch
7 Balsamic-Cremini 78 Best-Ever Burgers 92 Ginger Beer Shandy
Flatbread 79 The Grand Grind 93 Pineapple-Ginger
94 Berry Crumble 28 Grilled Flat Iron Steaks with Chimichurri Punch
BN 12348 2887 RT. Better Homes and Gardens is a registered trademark in the United States, Canada, and Australia. Better Homes and Gardens marca registrada en Mxico. Meredith Corp. 2016. All rights reserved. Printed in the U.S.A.
on the Grill 90 Raspberry Mojito
10 Chile-Lime 79 The House Special Punch
Grilled Shrimp 25 Lamb Chops with Blackberry-Pear 89 Smokin Bloody Maria
with Avocado Chutney
Cocktail Relish 29 Lamb Skewers with Lemon and Feta 88 Smoky Sidecar
59 Fried Pickles 86 New York Strips with Gorgonzola Butter 91 Sparkling Peach
8 Garden Vegetable Grilled Pizza Punch
33 Peppered Beef Flank Steak with Grilled 88 Toasted
95 Grilled Angel Food Cake Corn Relish Smores
12 Grilled Chicken Wings 34 Rosemary Porterhouse Steaks with Olive Cocktail
95 Grilled Doughnut Mayo
6 Homemade Pizza Crusts 31 Southwestern Beef Kabobs with Corn
and Orzo Salad
9 Hot Salami Pizza 32 Spicy Soy-Marinated Flank
7 Pizza Poppers Steak
11 Plank-Smoked Peaches and 25 Steak and Herb Tacos
Goat Cheese 35 Texas-Style Beef Brisket
56 Sweet Dill Pickles 27 Tri-Tip Roast with Grilled
95 Turtle-Smores Cake Avocados
CHICKEN + TURKEY FISH + SEAFOOD SALADS, SIDES + VEGGIES

82 All-American Barbecued Chicken 54 Blackened 56 Best-Ever Dill Pickles
81 Beer-Can Chicken Swordfish 38 BLT Coleslaw
with Hominy
18 Chicken Caesar Burgers Dirty Rice 40 BLT Potato Salad
19 Chorizo-Chicken Burgers 10 Chile-Lime Grilled 37 Cilantro Rice
20 Ginger-Peach Glazed Chicken Shrimp with Avocado 40 Classic Potato Salad
Cocktail Relish
14 Grilled Chicken Cutlets 48 Chili-Glazed Salmon 31 Corn and Orzo Salad
12 Grilled Chicken Wings Burgers 37 Creamy Cabbage and Fennel Coleslaw
16 Jerk-Style Smoked Chicken 50 Drunken Shrimp and 56 Crunchy Dill and Onion Chips
44 Mojo Chicken Fajitas Scallop Skewers 39 Greek Pasta Salad
20 New England Grilled Turkey 51 Fish Tacos with Chipotle Cream 64 Grilled Asparagus in Dill Butter
16 Pesto Chicken and 54 Grilled Bass with Lemon and Herbs 68 Grilled Corn
Tomatoes 84 Planked Salmon 67 Grilled Corn Salad
23 Thai 52 Shrimp and Sausage PoBoys with 36 Grilled Garlic Bread
Chicken Quick Rmoulade
Satay 52 Thai-Style Sea Bass 60 Grilled Romaine Panzanella
with 65 Grilled Veggie Pasta Salad
Grilled 50 Tuna with Grilled Cherry Vinaigrette
Pineapple and Couscous 70 Grilled Veggies with Arugula-Mint
Pesto
66 Grilled Watermelon Salad
40 Herb-Roasted Garlic
Potato Salad
PORK
54 Hominy Dirty Rice
46 Apple Cider-Brined Pork Chops
86 Horseradish Mascarpone with Fried
47 Brats with Cucumber-Blueberry Slaw Shallot
74 Kansas City Ribs 56 Hot Garlic Pickles
76 Memphis Dry Ribs 14 Jicama Slaw
44 Mojo Pork Fajitas with Orange-Avocado 63 Lemon-Veggie Foil Pack
Salsa
42 Mini Corn Bread Muffins
42 Pork Tenderloin Salad
56 Refrigerator Pickles
73 Pulled Pork Sandwiches
86 Rosemary-Confit Goat Cheese
45 Spicy Hoisin-Honey Ribs
66 Pickled Radishes
61 Plank-Smoked Portobellos
38 Santa Maria Beans
MARINADES + SAUCES 84 Grilled Tomato Salsa 14 Snap Pea Slaw
10 Avocado Cocktail Sauce 14 Jerk Marinade 40 Sour Cream and Dill Potato Salad
82 Balsamic Barbecue Sauce 12 Korean Heat Wing Sauce 56 Sriracha Dill Pickles
25 Blackberry-Pear Chutney 64 Lemon Vinaigrette 56 Sweet Dill Pickles
13 Blue Cheese Wing Dip 12 Louisiana Beer Wing Sauce 40 Tex-Mex Potato Salad
35 Brisket Barbecue Sauce 68 Maple-Bacon-Blueberry 62 Tofu and Mushroom-
95 Caramel Sauce Butter Onion Skewers with
14 Mango Salsa Plum Dipping Sauce
28 Chimichurri
12 Chimichurri Wing Sauce 14 Mexican Marinade
68 Citrus-Scallion Butter 34 Olive Mayo
12 Classic Buffalo Wing Sauce 44 Orange-Avocado Salsa
13 Creamy Parmesan Wing Dip 64 Reduced Balsamic
64 Dill Butter 42 Spicy Buttermilk
Dressing
13 Fresh Chive Ranch Wing Dip 32 Spicy Soy Marinade
68 Herbed Garden Butter 14 Sweet Chili Marinade
66 Honey-Lime Vinaigrette 62 Tare Glaze
68 Garlicky Tomato Butter 13 Tzatziki Wing Dip
59 Ginger Aoli 73 Vinegar Barbecue Sauce
30 Grilled Mango Butter 13 Wasabi Avocado Wing Dip
96
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No one person is the

Eggs: We test with large eggs Juli Hale

Milk: We test with 2-percent

Vegetable oil: If the

100 best grilling recipes 5

APPETIZERS + PARTY FOOD

100 best grilling recipes 7

112 cups fresh baby spinach,

100 best grilling recipes 9

CHILE-LIME shrimp; pat dry. Place in a resealable plastic bag set in a

LET THE SEASON DETERMINE THE FRUIT

100 best grilling recipes 11

9 CLASSIC BUFFALO In a small saucepan cook 1 cup

BLUE CHEESE In a small bowl combine

WASABI AVOCADO In a small bowl

1 recipe marinade (recipes,

1 Tbsp. olive oil

100 best grilling recipes 17

12 oz. skinless, boneless chicken

1. In a food processor combine rst

100 best grilling recipes 19

NEW ENGLAND GRILLED TURKEY

4 cups hot water

FEEL THE HEAT

Bottled sweet- 1. If using wooden skewers, soak in

Wooden skewers are handy, but they

100 best grilling recipes 23

STEAK AND HERB TACOS

1 to 112 lb. boneless beef top

1. Place meat in a shallow dish.

100 best grilling recipes 25

100 best grilling recipes 27

1. Prepare Chimichurri; set aside.

2 tsp. packed brown sugar

1. If using wooden skewers, soak in water

LEFTOVER CHIMICHURRI? USE IT AS

A MEAT MARINADE A POTATO TOPPER AN EGG FIX-UP

100 best grilling recipes 29

1 recipe Corn and Orzo Salad

1. Prepare Corn and Orzo Salad; chill.

100 best grilling recipes 31

MARINADES enhance the avor of meat, but they dont

1 114 - to 112 -lb. beef ank steak,

1. Score both sides of meat in a

100 best grilling recipes 33

1 recipe Olive Mayo

1. Prepare Olive Mayo; set aside.

100 best grilling recipes 35

32 Grilled Garlic Bread

1 cup butter, cut up

1. In an 8-inch round disposable foil

If desired, 1. For dressing, in a large bowl combine rst six ingredients

1. In a large skillet cook bacon over medium

4 cups dried mostaccioli or penne pasta