Friday, August 01, 2008

More Recipes

RECIPES

BARBECUED ONIONS

Sneak preview! Here's a recipe from "Primal Grill with Steven
Raichlen" that hasn't been posted yet at www.primalgrill.org.

Method: Indirect grilling
Serves: 8

8 Vidalia or other sweet onions, peeled
5 tablespoons unsalted butter
4 slices good-quality bacon, cut crosswise into 1/4-inch slices
1/2 cup your favorite brand of sweet red barbecue sauce
Freshly ground black pepper

You'll also need:

8 pieces of aluminum foil, twisted into 2-inch rings or grilling rings
1-1/2 cups of wood chips or chunks, soaked for 1 hour, then drained

Using a sharp paring knife and working opposite the stem end, cut a
cone-shaped cavity in each onion by angling your knife toward the
center and cutting in a circle. Finely chop the onion you've removed.
Set each onion on a foil ring with the cavity facing up.

Melt 1 tablespoon of the butter in a skillet over medium heat. Add the
bacon and chopped onion and cook over medium heat until lightly
browned, 3 to 5 minutes. Drain the bacon in a strainer over a bowl.
Place a spoonful of the bacon mixture in the cavity of each onion. Cut
the remaining 4 tablespoons of butter into 8 equal pieces. Spoon 1
tablespoon of the barbecue sauce into each onion and place a piece of
butter on top. Sprinkle with pepper.

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

When ready to cook, place the onions on their rings in the center of
the hot grate, over the drip pan, and away from the heat, and cover
the grill. Cook the onions until they are golden brown and tender, 40
to 60 minutes. To test for doneness, pinch the side of an onion; it
should be squeezably soft. If the filling starts to brown too much
before the onions are fully cooked, cover the onions loosely with
aluminum foil. Transfer the grilled onions to a platter or plates and
serve at once.

FIVE-SPICE SHANGHAI SHORT RIBS WITH SHANGHAI BARBECUE SAUCE

Simplify the preparation of these ribs by substituting Best of
Barbecue "Five Spice Barbecue Rub" and "Shanghai Barbecue Sauce" for
the homemade versions here. Find both at www.grilling4all.com.

Method: Indirect grilling
Serves: 4 to 6
Advance Preparation: 4 to 6 hours for marinating the meat

3 to 4 pounds beef short ribs, bone-in

For the rub:

2 tablespoons Chinese 5-spice powder
1 tablespoon teaspoon fine grained sea salt
2 teaspoons sugar
2 teaspoons ground white pepper

For the Shanghai Barbecue Sauce:

1 cup hoisin sauce
1/3 cup Chinese rice wine (Shaoxing) or dry sherry
1/3 cup soy sauce
1/4 cup sugar
1/4 cup ketchup
2 tablespoons unseasoned rice vinegar, or more to taste
2 cloves garlic, minced
1 tablespoon peeled, minced ginger
2 scallions, white and green parts minced

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

Make the rub: Combine the 5-spice powder, salt, sugar, and pepper in a
small bowl and whisk to combine.

Make the barbecue sauce: In a nonreactive saucepan, combine the hoisin
sauce, wine, soy sauce, sugar, ketchup, vinegar, garlic, ginger, and
scallions. Cook over low heat, stirring frequently, until the sauce
thickens (5 to 10 minutes).

Generously sprinkle the ribs on all sides with the rub. Cover the ribs
with plastic wrap and refrigerate them while you set up the grill.

Set up a charcoal grill for indirect grilling and preheat to medium.
Place a large drip pan in the center of the grill. When ready to cook,
brush and oil the grill grate. Place the ribs in the center of the
grate over the drip pan and away from the heat. Toss half of the wood
chips on each mound of coals. Cover the grill and cook the ribs until
they are well-browned, cooked through, and tender enough to pull apart
with your fingers, about 1-1/2 to 2 hours. When the ribs are done, the
meat will have shrunk back from the ends of the bones by about 1/4
inch.

Just before serving, brush the ribs on all sides with the Shanghai
Barbecue Sauce and move them directly over the fire. Grill until the
sauce is sizzling, 1 to 3 minutes per side. Watch carefully so the
sugars in the barbecue sauce don't burn. Transfer to a large platter
or cutting board and let rest for a few minutes. Serve with the
remaining barbecue sauce on the side.

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