Thursday, August 28, 2008

More BBQ Recipes

I'd really like to post more often. I'm out of the habit, but doing it
helps me reflect more about events going on in my life, and no one
reads this, so it's pretty safe to post anything here.


RED-EYE RIBEYES

Source: Recipe courtesy of Steven Raichlen
Method: Direct grilling
Serves: 4

For the rub:

2 tablespoons ground dark roast coffee
2 teaspoons coarse salt
1 teaspoon pure chile powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon

4 ribeye steaks, at least 1-inch thick (8 to 10 ounces each)
You'll also need:

Red-Eye Steak Sauce (recipe below) for serving (optional)

1-1/2 cups wood chips or chunks (optional), soaked for 1 hour in cold
water to cover,
then drained

Make the rub: In a small bowl, combine the coffee, salt, chile powder,
onion powder, garlic powder, coriander, black pepper, and cinnamon.
Mix well.

Place the steaks on a platter and sprinkle on both sides with the rub.
Let them sit for 15 to 20 minutes while you prepare the grill.

Set up the grill for indirect grilling and preheat to high. If using a
gas grill, add the wood chips (if using) to the smoker box before
preheating. If using a charcoal grill, toss the wood chips on the
coals. When ready to cook, brush and oil the grill grate. Place the
steaks on the hot grate and grill, turning with tongs, until cooked to
taste, 4 to 6 minutes per side for medium-rare. Transfer the steaks to
a warmed platter and let rest for 3 minutes.

Serve with Red-Eye Steak Sauce, if desired.
RED-EYE STEAK SAUCE

Makes about 1-1/2 cups

1 tablespoon butter
1 shallot, finely chopped (about 3 tablespoons)
1 clove garlic, minced
1 tablespoon minced celery
1/2 cup brewed coffee
1/4 cup ketchup
1/4 cup tomato sauce
2 tablespoons heavy cream
2 tablespoons soy sauce
2 tablespoons bourbon
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1 tablespoon Dijon style mustard
1 teaspoon liquid smoke
Coarse salt (kosher or sea) and freshly ground black pepper to taste

Melt the butter in a heavy saucepan. Add the shallot, garlic, and
celery and cook over medium heat until lightly browned, 3 minutes.
Stir in the coffee, ketchup, tomato sauce, cream, soy sauce, bourbon,
Worcestershire sauce, vinegar, mustard, and liquid smoke and gradually
bring to boil.

Reduce the heat slightly and simmer the sauce until thick and richly
flavored, 8 to 10 minutes, whisking from time to time. Correct the
seasoning, adding salt and pepper or any other ingredient to taste

STEAK FROM HELL
MESQUITE GRILLED STEAK WITH FIRE-CHARRED TOMATO SALSA steakmell.jpg

This recipe comes from an unassuming steakhouse in Juarez, Mexico,
called Mitla. Mitla's steaks owe their extraordinary flavor to the
fact that they're cooked over blazing mesquite logs. You can
approximate the flavor by tossing a couple cups of soaked mesquite
chips on a backyard barbecue grill. The fire-charred salsa reinforces
the smoky flavor of the beef.

Source: The Barbecue! Bible by Steven Raichlen (Workman, 2008)
Method: Direct grilling
Serves: 4

2 to 4 chiles de arbol (4 give you a nice heat)
2 large ripe tomatoes
1/3 medium onion, sliced
1 clove garlic, sliced
3 tablespoons coarsely chopped cilantro
1 to 2 tablespoons fresh lime juice
Salt and freshly ground black pepper to taste
4 T-bone steaks or sirloin steaks (each about 3/4-inch thick)
4 large or 8 small flour tortillas

You'll also need:
2 cups mesquite wood chips, soaked in cold water to cover for 1 hour,
then drained (optional)

Soak the chiles in a bowl of warm water until pliable, about 20
minutes. Meanwhile, set each tomato directly on a gas stove burner and
roast it over high heat until the skin is charred and blistered on all
sides, 6 to 8 minutes in all. (Or do the tomatoes in a previous
grilling session.) Transfer the tomatoes to a plate and let them cool.

Drain the chiles and remove the seeds if you prefer a milder salsa.
Place the chiles in a blender with the cooled tomatoes and the onion,
garlic, and cilantro, and process to a coarse paste. Add the lime
juice and season with salt and pepper to taste. Transfer the salsa to
a serving bowl.

Set up the grill for direct grilling and preheat to high. If using a
gas grill, add the wood chips (if using) to the smoker box before
preheating.

When ready to cook, if using a charcoal grill, toss the wood chips on
the coals. Brush and oil the grill grate. Salt the steaks generously
on one side. Arrange the steaks on the oiled grate, salt side down,
and grill, turning once with tongs, until cooked to taste, 2 to 4
minutes per side for medium-rare. Transfer the steaks to a platter and
let rest for 3 minutes.

Meanwhile, arrange the tortillas on the grate and grill until soft and
pliable, but not browned, about 20 seconds per side. Serve the steaks
with the tortillas and the salsa on the side.

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