Grilling And Barbecue Recipes

Balsamic–Black Pepper Beef Short Ribs – BBQ And Grilling Recipes

Black pepper hides in the background. We add it “to taste” so regularly that most of us have forgotten what it tastes like. These short ribs are destined to change all that. They are purposefully black peppered and glazed with a reduction of aged balsamic vinegar that makes the perfume of the pepper bloom across your palate.

BBQ TOOLS AND EQUIPMENT
- Long-handled tongs.

SHORT RIBS
Short ribs are the last 3 inches of bone and meat on a primal beef rib that gets trimmed away when the primal cut is butchered down to a rib roast. They sell for a fraction of the cost of their high-priced brethren, even though they are essentially the same cut. Most people think short ribs need to be stewed or braised, but now that you know they are almost rib roast, you also know they are an excellent candidate for grilling. They don’t need to be brined, marinated, pounded, or pulled. Like a standing rib roast, short ribs are ready to cook just the way they are.

THE GRILL
Gas:
Indirect heat, medium (325° to 350°F)
3- or 4-burner grill – middle burner(s) off
2-burner grill – 1 side off
Clean, oiled grate
Charcoal:
Indirect heat, medium ash
Split charcoal bed (about 2 dozen coals per side)
20 replacement coals
Heavy-duty drip pan set between banks of charcoal
Clean, oiled grate on medium setting.

INGREDIENTS (MAKES 4 TO 6 SERVINGS)
2 tablespoons olive oil
1 clove garlic, minced
12 pieces beef short ribs (about 3 pounds)
1 teaspoon kosher salt
1 teaspoon coarsely ground black pepper, or more to taste
Oil for coating grill grate
½ cup balsamic vinegar.

DIRECTIONS
1. Heat the grill as directed.
2. Heat the olive oil and garlic in a small skillet over medium heat until the garlic starts to sizzle; do not let it brown. Transfer to a bowl; reserve the skillet. Rub half of the flavored oil over the meaty parts of the short ribs. Reserve the remaining garlic oil for the balsamic glaze. Season the ribs with the salt and pepper.
3. Brush the grill grate and coat it with oil. Put the short ribs on the grill away from the heat, cover the grill, and cook until an instantread thermometer inserted into the thickest section of the meat registers about 145°F, about 30 minutes, turning once halfway through. If your grill has a temperature gauge, it should stay at around 350°F.
4. While the short ribs are cooking, boil the balsamic vinegar in the same skillet you used to heat the olive oil, until the vinegar is reduced to about ¼ cup. Stir in the reserved garlic oil.
5. Remove the ribs to a serving platter; drizzle the balsamic glaze over the top and serve.

Orange–Black Pepper Beef Tenderloin With Fresh Herb Wrap – BBQ And Grilling Recipes

Compared to other cuts of beef, the tenderloin is tiny (a chuck can weigh 100 pounds; a whole tenderloin maxes out at around 7 pounds), yet it accounts for a lion’s share of the potential value of the beef. This is because we will pay anything for tenderness, and a tenderloin is the tenderest of all cuts. At times it goes on sale, but beware. The sale price is usually for tenderloin that has not been trimmed, and the cut can lose 30 percent or more of its weight in unusable trimmings. This recipe makes the most of your investment, coating the beef in a fragrant, spicy rub and serving it with an orange-scented butter sauce. It is equally good served hot or at room temperature if you want to make it ahead.

THE GRILL
Gas:
Direct heat, medium-high (400° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

TIMING
Prep: 20 minutes
Grill: About 20 minutes.

BBQ TOOLS AND EQUIPMENT
- Long-handled tongs.

INGREDIENTS (MAKES 8 SERVINGS)
For the beef:
½ teaspoon kosher salt
½ teaspoon ground dried orange peel
½ teaspoon coarsely ground black pepper
1 beef tenderloin, about 3 pounds, trimmed and tied
1 tablespoon extra-virgin olive oil
1 cup chopped fresh herbs (flat-leaf parsley, rosemary, oregano, thyme, chervil, and/or tarragon)
Oil for coating grill grate
For the sauce:
4 tablespoons (½ stick) butter, salted or unsalted
1 clove garlic, minced
1 teaspoon coarsely chopped fresh rosemary leaves
1 cup fresh orange juice.

TIPS
- If you want to cook the tenderloin more than medium-rare, move the meat out of direct heat. Cook for 10 minutes more and check the internal temperature (130°F for medium, 140°F or higher for well-done).
- Dried orange peel is readily available in the spice aisles of most grocery stores.

DIRECTIONS
1. Mix the salt, orange peel, and pepper in a small bowl. Set aside ¼ teaspoon for the sauce. Rub the remaining seasoning all over the tenderloin. Coat the tenderloin with the olive oil, and press the herbs into the surface. Wrap in plastic wrap and set aside for at least 10 minutes.
2. Heat the grill as directed.
3. Brush the grill grate and coat it with oil. Put the tenderloin on the grill, cover, and cook until browned on all 4 sides, about 5 minutes per side. Check the temperature with an instant-read thermometer inserted into the thicker end; it should register 120°F for mediumrare. If your grill has a temperature gauge, it should stay at around 400°F. Transfer the tenderloin to a cutting board and let rest for about 5 minutes.
4. To make the sauce, heat 1 tablespoon of the butter and the garlic in a small skillet until you smell the garlic aroma, about 1 minute. Add the rosemary and orange juice and boil until reduced by half. Cut the remaining 3 tablespoons butter into pieces and swirl them into the sauce; keep warm.
5. Slice the tenderloin into ½-inch-thick slices, pour the orange sauce over the top, and serve.

Pesto-Rolled Beef Tenderloin With Roasted Pepper Rouille – BBQ And Grilling Recipes

Tenderloin may be the tenderest cut of beef, but it is also the blandest. It needs help from a rich sauce, a fragrant rub, or (as in this recipe) a stuffing of grilled vegetables and a crust of aromatic pesto. If you need to prepare it in advance, you can stuff it and wrap it (steps 1 through 7) and refrigerate it for several hours before grilling. It’s even great cold if you want to make the whole thing the day before.

TIMING
Prep: 40 minutes
Grill: About 35 minutes.

BBQ TOOLS AND EQUIPMENT
- Grill screen
- Long-handled tongs.

TIP
- If you want to cook the tenderloin more than medium-rare, move the meat out of direct heat. Cook for 10 minutes more and check the internal temperature (130°F for medium, 140°F or higher for well-done).

THE GRILL
Gas:
Direct heat, medium-high (400° to 450°F)
Clean, oiled grate
Direct heat, light ash
Charcoal:
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 8 SERVINGS)
For the beef:
1 red bell pepper
1 chile, such as jalapeño or serrano
Oil for coating grill screen and grate
1 beef tenderloin, about 3 pounds, trimmed and tied
2 cloves garlic, minced
1 anchovy fillet, finely chopped
2 tablespoons finely chopped fresh flat-leaf parsley
½ cup fresh breadcrumbs 2 tablespoons extra-virgin olive oil
¼ teaspoon kosher salt, or more to taste
¼ teaspoon ground black pepper
For the pesto:
2 ounces fresh basil leaves (about 2 cups)
2 cloves garlic, chopped 1 tablespoon pine nuts
¼ cup extra-virgin olive oil
¼ teaspoon kosher salt, or more to taste
¼ teaspoon ground black pepper.

DIRECTIONS
1. Heat the grill as directed.
2. Put an oiled grill screen on the grill and put the bell pepper and chile on the screen. Cook, covered, until they are charred on all sides, about 15 minutes for the bell pepper and 10 minutes for the chile. When charred, put in a covered bowl until cool enough to handle, about 10 minutes.
3. Meanwhile, prepare the pesto by chopping the basil, garlic, and pine nuts in a food processor until finely chopped. Add the olive oil and process in pulses to a smooth paste. Season with the salt and pepper. Set aside.
4. To make a hole down the center of the tenderloin, into which you can insert the stuffing, position a sharpening steel at the thicker end of the tenderloin and push it through until its tip comes out the other side. Remove the steel. Insert a thin, long-bladed knife into the hole made by the steel several times, making shallow slits to enlarge the hole.
5. Peel the grilled peppers and discard the stem, core, and seeds. Dice finely and combine with the garlic, anchovy, parsley, breadcrumbs, olive oil, salt, and pepper in a bowl.
6. Stand the tenderloin on end and spoon the pepper mixture into the hole, packing it down with the steel or the handle of a wooden spoon. When about half of the stuffing is in the meat, turn the tenderloin over and fill the hole from the other side.
7. Put the beef on a sheet of plastic wrap and rub the exterior with the pesto. Wrap in the plastic and set aside for 10 minutes.
8. Brush the grill grate and coat it with oil. Put the tenderloin on the grill, cover, and cook until browned on all 4 sides, about 5 minutes per side. Check the temperature with an instant-read thermometer inserted into the thicker end; it should register 120°F for medium-rare. If your grill has a temperature gauge, it should stay at around 400°F.
9. Let rest for about 5 minutes; slice into ½-inch-thick slices and serve.

Barbecued Shoulder Of Beef – BBQ And Grilling Recipes

A beef shoulder (chuck) is as tough and flavorful a cut of meat as you are likely to grill. It benefits from marinating and requires long, slow cooking, but taking those precautions causes its fat to infuse the muscle fibers, flavoring them and separating one from another, and turning it into one of the tenderest and most succulent of grilled meats. This chuck is marinated with hot peppers and chiles and rubbed with a sweet, aromatic chile rub. Slice it as a roast or serve it shredded on a sandwiched topped with your favorite barbecue sauce.

THE GRILL
Gas:
Indirect heat, medium (325° to 350°F)
3- or 4-burner grill–middle burner(s) off
2-burner grill – 1 side off
Clean, oiled grate1
Charcoal:
Indirect heat, medium ash
Split charcoal bed (about 2 dozen coals per side)
20 replacement coals
Heavy-duty drip pan set between banks of charcoal
Clean, oiled grate on medium setting
Wood:
Indirect heat, medium ash
12-by-12-inch bed, 3 inches deep
Additional wood for replacement
Clean, oiled grate set 4 inches above the fire.

TIMING
Prep: 5 minutes (plus 15 minutes for marinade and rub)
Marinate: 12 to 24 hours
Grill: About 2½ hours.

BBQ TOOLS AND EQUIPMENT
- Long-handled tongs
- Long-handled spatula.

INGREDIENTS (MAKES 6 TO 8 SERVINGS)
3 pounds boneless beef chuck roast
1¾ cups Fire Beer Marinade
1 tablespoon Fragrant Chile Rub
2 teaspoons canola oil
Oil for coating grill grate.

DIRECTIONS
1. Put the beef in a gallon-size zipper-lock bag with the marinade. Seal the zipper, leaving about an inch open; push on the bag to release any trapped air through the opening, and close the zipper completely. Massage the liquid gently into the meat and refrigerate for at least 12 hours, turning about halfway through. Do not marinate any longer than 24 hours.
2. Heat the grill as directed.
3. Remove the beef from the marinade; discard the marinade. Pat dry and rub the chile rub all over the outside. Coat with the canola oil.
4. Brush the grill grate and coat it with oil. Put the beef on the grill away from the heat, cover the grill, and cook until an instant-read thermometer inserted into the thickest part of the meat registers about 155°F, about 2½ hours, turning the meat 3 or 4 times during that time. If your grill has a temperature gauge, it should stay at around 350°F. If you are using charcoal or wood, you will probably have to replenish after the first hour.
5. Remove to a large serving platter, using tongs and a spatula for support. Let rest for 8 to 10 minutes; slice and serve.

Red Wine–Marinated Flank Steak Stuffed With Wild Rice – BBQ And Grilling Recipes

Wild rice is assertive, requiring other strong flavors to temper its influence. In this recipe the balance comes from the red wine brine, redolent with fruit, rosemary, and olive oil, permeating the flesh of the meat. Because wild rice can take a while to cook, you can streamline the recipe by boiling the rice and preparing the stuffing while the steak is marinating.

THE GRILL
Gas: Direct heat, medium-high (400° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
1¼ pounds flank steak, with pocket cut
1 cup Red Wine–Rosemary Brine
1/3 cup wild rice blend
½ teaspoon kosher salt, plus more to taste
¼ teaspoon ground black pepper, plus more to taste
2 tablespoons olive oil
½ cup finely diced onion
1 rib celery, finely diced
1 clove garlic, minced
1 teaspoon fresh rosemary leaves
1 plum tomato, finely diced
Oil for coating grill grate.

CUTTING A POCKET IN A FLANK STEAK
Using a sharp, thin-bladed knife, cut a slit along the long, narrow edge of the steak. Keep the blade parallel to the steak, and work the knife into the center of the steak, opening up a pocket from one end of the steak to the other. Try to make the pocket as centered as possible, and at all costs do not cut through to the surface.

DIRECTIONS
1. Put the steak in a gallon zipper-lock bag with the brine. Seal the zipper, leaving about an inch open; push on the bag to release any trapped air through the opening, and close the zipper completely. Massage the liquid gently into the meat and refrigerate for at least 2 hours or as long as 6 hours.
2. Heat the grill as directed.
3. Bring at least 4 cups of water to a boil in a saucepan. Add the rice, ½ teaspoon salt, and ¼ teaspoon pepper. Cover and cook over medium-low heat until the rice is tender, anywhere from 10 to 45 minutes, depending on the rice blend. Drain. This can be done while the steak is marinating.
4. Meanwhile, heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the onion and celery and sauté until tender, 3 to 4 minutes. Add the garlic, rosemary, and tomato, and cook until the tomato loses its raw look, about 3 minutes. Stir into the rice after it is cooked and drained, and adjust the seasoning with salt and pepper.
5. Remove the steak from the brine and discard the brine. Stuff the pocket with the rice mixture and use a skewer to hold the opening closed. Rub the outside of the steak with the remaining 1 tablespoon olive oil.
6. Brush the grill grate and coat it with oil. Put the steak on the grill, cover, and cook until an instant-read thermometer inserted into the thickest part of the steak registers about 140°F for medium, 16 to 20 minutes, turning halfway through. If your grill has a temperature gauge, it should stay at around 450°F.
7. Let rest for 3 to 5 minutes, then slice across the grain and serve.

Garlic Rib Roast – BBQ And Grilling Recipes

Some ingredients ask nothing more from us than a little privacy: an hour or two of solitude over a moderate fire, flanked by a flock of garlic, a glaze of extra-virgin oil, and a crusting of coarse salt and pepper. If you are smart enough to give such respect to a standing rib roast of beef, it will reward you beyond measure. If possible, have your butcher cut the meat from the bone along the ribs, leaving it attached at its widest end.

TIMING
Prep: 15 minutes
Grill: About 2 hours.

BBQ TOOLS AND EQUIPMENT
- Large, heavy-duty spatula or pair of heat-resistant gloves

THE GRILL
Gas:
Indirect heat, medium (325° to 350°F)
3- or 4-burner grill–middle burner(s) off
2-burner grill–1 side off
Heavy-duty drip pan set between banks of charcoal
Clean, oiled grate
Charcoal:
Indirect heat, medium ash
Split charcoal bed (about 2 dozen coals per side)
20 replacement coals
Heavy-duty drip pan set between banks of charcoal
Clean, oiled grate on medium setting.

INGREDIENTS (MAKES 6 SERVINGS)
3-bone standing rib roast of beef, about 3 pounds
6 cloves garlic, minced
2 tablespoons extra-virgin olive oil
½ teaspoon kosher salt
1 teaspoon ground black pepper.

DIRECTIONS
1. Heat the grill as directed, placing the roasting pan away from the heat.
2. If the meat was not cut from the bone when you purchased it (see the recipe introduction), do this yourself, leaving it attached at its widest end.
3. Mix the garlic, olive oil, salt, and pepper in a small bowl and rub all over the meat, including the underside where it is sitting on the bones.
4. Put the roast, bone-side down, on the grill away from the heat (over the roasting pan), cover the grill, and cook until an instantread thermometer inserted into the thickest part registers about 130°F for medium-rare, about 2 hours. If your grill has a temperature gauge, it should stay at around 350°F. If you are using charcoal, you will probably have to replenish the coals after the first hour.
5. Remove the beef to a large carving board; let rest for at least 10 minutes. Carve and serve. Carving will have been made much easier by separating the roast from the bone before cooking.

Smoky Barbecued Duck – BBQ And Grilling Recipes

There are two types of duck in the classic culinary world. Long Island duckling is the bird for a Chinese classic, like Peking duck. Muscovy duck is for European fare, like pressed duck. The main difference between the two is the size of the breast (Muscovy is meatier) and the amount of fat (Muscovy is leaner). Traditionally, Long Island ducks are more commonly available in the United States, but that is changing. Muscovy is easier to use in this recipe, but a Long Island will be fine; it just takes a little more work.

TIMING
Soak wood chips: 1 hour
Prep: 30 minutes (plus 10 minutes for glaze and rub)
Grill: About 1½ hours.

BBQ TOOLS AND EQUIPMENT
- 4 fruitwood chunks or 2 cups chips if using a smoker box
- Smoker box or foil packet, if using a gas grill
- Long-handled basting brush
- Spray bottle of water.

SUBSTITUTING A LONG ISLAND DUCKLING
If you don’t have a Muscovy duck for this recipe, you can substitute a Long Island duckling, but you should follow the method from the recipe for Teriyaki Duck on page 198, inflating the skin with a bicycle pump and drying the duck before cooking it, in order to get rid of the excess fat.

THE GRILL
Indirect heat, medium (325° to 350°F)
3- or 4-burner grill–middle burner(s) off
2-burner grill – 1 side off
Gas:
2-burner grill – 1 side off
Heavy-duty drip pan set between banks of charcoal
Clean, oiled grate
Charcoal:
Indirect heat, medium ash
Split charcoal bed (about 2 dozen coals per side)
20 replacement coals
Heavy-duty drip pan set between banks of charcoal
Clean, oiled grate on medium setting.

INGREDIENTS (MAKES 4 SERVINGS)
¾ cup Steakhouse Glaze
1 teaspoon ground chipotle chile
1 Muscovy duck, about 5 pounds
2½ tablespoons Jerk Rub
Oil for coating grill grate.

DIRECTIONS
1. Soak the wood chunks or chips for about 1 hour.
2. Heat the grill as directed. Mix the glaze and chipotle, and set aside.
3. Cut off the neck skin of the duck with scissors and remove any visible pockets of fat with your fingers. Wash the duck inside and out, and poke the skin deeply with a fork, especially where there are noticeable fat deposits, around the legs and along the sides of the breast. Sprinkle 1 tablespoon of the jerk rub into the cavity of the duck. Rub the rest of the rub over the skin.
4. Place the disposable pan in the opening of the fire bed and put the wood chunks directly over the coals. If using a gas grill, put the wood chips in a smoker box or in a foil packet directly over one of the heated burners.
5. Brush the grill grate and coat it with oil. Put the duck, breast-side down, on the grill directly over the fire; cover and grill for 10 minutes, until the breast skin browns. Douse any flare-ups with water from a spray bottle. Turn the duck over so that the breast side is facing up, and put it on the grill over the disposable pan away from direct heat. Cover the grill and cook until an instant-read thermometer inserted into the thickest
part of the breast registers about 165°F, about 1 hour and 20 minutes. Baste the duck with the glaze every 5 minutes during the last 20 minutes of cooking. If your grill has a temperature gauge, it should stay at around 350°F. If you are using charcoal, you will probably have to replenish the coals after the first hour.
6. Remove the duck to a large serving platter. Let rest for 8 to 10 minutes; carve and serve as you would a chicken.

Orange-Rosemary Duck – BBQ And Grilling Recipes

Yet another way to rid a duck of fat is to pierce the skin around its fatty parts (the sides of the breast and the undersides of the thighs), making holes through which the fat can drain, and then pouring boiling water over the fatty areas to warm the fat and give it a head start. This method works better with a Muscovy duck, which is less fatty than the Long Island variety. The skin will not be as crisp as with the bicycle pump method (see the introduction to the recipe on the facing page), but the technique is much simpler and takes far less time. The flavors of orange and rosemary are classic with duck.

TIMING
Prep: 30 minutes (plus 5 minutes for brine)
Brine: 2 to 8 hours
Grill: About 1½ hours.

BBQ TOOLS AND EQUIPMENT
- Roasting rack
- Disposable aluminum foil roasting pan
- Long-handled basting brush.

THE GRILL
Gas:
Indirect heat, medium (325° to 350°F)
3- or 4-burner grill – middle burner(s) off
2-burner grill – 1 side off
Clean, oiled grate
Charcoal:
Indirect heat, medium ash
Split charcoal bed (about 2 dozen coals per side)
20 replacement coals
Heavy-duty drip pan set between banks of charcoal
Clean, oiled grate on medium setting.

INGREDIENTS (MAKES 4 SERVINGS)
1 duck, about 5 pounds, preferably Muscovy
2 cups Orange-Fennel Brine
2 tablespoons crushed dried rosemary
2 tablespoons sherry vinegar
3 tablespoons maple syrup
¼ teaspoon ground black pepper
1 orange, quartered
1 small onion, peeled and quartered.

DIRECTIONS
1. Wash the duck inside and out and poke the skin with a fork, especially where there are noticeable fat deposits under the skin, around the legs and along the sides of the breast.
2. Heat a kettle of water to boiling. Put the duck, breast-side up, in a strainer set in a sink. Pour the boiling water over the duck. Dry the duck and put it in a large (gallon-size) zipper-lock bag. Add the brine, 1 tablespoon of the rosemary, and 1 tablespoon of the sherry vinegar. Seal the zipper, leaving about an inch open; push on the bag to release any trapped air through the opening, and close the zipper completely. Massage the liquid gently into the duck and refrigerate for at least 2 hours and up to 8 hours. 3. Mix the maple syrup and remaining 1 tablespoon vinegar in a small bowl; set aside.
4. Heat the grill as directed.
5. Remove the duck from the marinade and discard the marinade. Pat dry. Rub the interior cavity of the duck with the remaining 1 tablespoon dried rosemary and the pepper. Put the orange and onion quarters in the interior cavity, and put the duck, breast-side up, on a rack set in the disposable roasting pan. Put the pan on the grill away from the heat, cover the grill, and cook until an instantread thermometer inserted into the thickest part of the breast registers 165°F, about 1½ hours. Baste the duck with the maple mixture 3 times during the last half hour. If your grill has an external thermometer, it should stay at around 375°F. If you are using charcoal, you will probably have to replenish the coals after the first hour.
6. Remove the duck to a large serving platter. Let rest for 8 to 10 minutes; carve as you would a chicken and serve. Do not serve the orange and onion that were stuffed into the duck.

Teriyaki Duck With Date And Scallion Chutney – BBQ And Grilling Recipes

When the first direction in a recipe calls for a bicycle pump, you know you’re in for a good time. If anyone asks why you’re laughing, your response will be that ducks have a fat problem. Which is true enough; they have a lot of it, and yo