New Barbecue Cookbooks Will Get You Fired Up

The sweet aroma of spring wafts through the air on these sun-kissed weekends and — no, we’re not talking about blossoms, we’re talking barbecue. If you haven’t fired up your backyard grill yet, it’s high time to do so. And there’s a new crop of barbecue and grill cookbooks out to provide delicious inspiration. Here are three of our top picks of the season.

The book >> You may know Symon from his co-hosting gigs for ABC’s “The Chew” and Food Network’s “Iron Chef America” — he’ll also be hosting the oh-so-fragrant garlic showdown at this summer’s Gilroy Garlic Festival — but the chef and restaurateur has serious barbecue cred, too. His Mabel’s BBQ in Cleveland, he says, “was conceived from my lifelong obsession with live-fire cooking.” The book (Clarkson Potter, $30) opens with a discussion of different methods of grilling and smoking, from offset smokers to Webers and the Big Green Egg, before diving into pork, beef, seafood, veggies and all the barbecue sauces, relishes and rubs that make those flavors pop.

The must-try recipe >> Symon’s grilled chicken thighs with blackberry barbecue sauce is fast, easy and sensational. “I’m not gonna lie: when it comes to chicken, I’m definitely a thigh guy!” says Symon, who liked to pair poultry with a barbecue sauce that contains fruit to balance out its heat and spice. And this summer, when corn is at its peak, try Symon’s grilled corn and tomato salad, tossed with jalapenos, avocado, scallions and fresh lime juice.

The book >> Food52 is known for its down-to-earth approach to cooking marvelous food, and their latest cookbook (Ten Speed Press, $25) displays the same practicality. Sure, we may want to cook slow-smoked brisket or porchetta all day. We certainly want to eat it, anyway. But as Texas author Paula Disbrowe says, “It’s not gonna happen on a weeknight.” This is a grilling book for people in a hurry. “Any Night Grilling” delves into everything from “charred greens and smoky salads” to barbecued birds and burgers, all of which can be made any night of the week. Make Disbrowe’s Truckload of marinated vegetables on a Sunday afternoon, for example, and you’ll have vegetarian lunches and dinners for the week. Or opt for near-instant gratification with instant vacation swordfish skewers.

The must-try recipe >> The very word “porchetta” makes us salivate. But if you don’t have five hours to spare, try the porchetta-style pork kebabs with white beans. Made with pork tenderloin strips, threaded onto rosemary branch “skewers,” the recipe creates “similar flavors in a fraction of the time,” Disbrowe promises. “After the meat is charred over high heat, it finishes cooking over white beans that capture the delicious drippings.”

Korean BBQ: Master Your Grill in Seven Sauces

The book: Chicago chef Bill Kim made his name with his bellyQ and Urbanbelly restaurants, eateries that showcase sizzling flavors and creative Korean-American dishes. Now he’s gathered his favorite fare into a grilling cookbook (Ten Speed Press, $28) that opens with seven signature (and easy) sauces that amp up flavor throughout the book, from barbecued meats to vegetables and tofu.

A Korean barbecue sauce, for example, brings Asian pear, kiwi, fresh ginger and toasted sesame oil to the party, while a lemongrass chili sauce adds sweet heat, and Korean pesto contributes bright, spicy flavors to the mix.

“OK, I know you’re wondering what pesto has to do with Korean barbecue,” Kim writes. “But pesto doesn’t have to be exclusive to Italian cooking. It’s just a combination of nuts and oil and herbs and other ingredients.”

The must-try recipe

Marinate Kim’s Korean barbecue skirt steak in that Korean barbecue sauce for an hour or so, then grill the meat and serve it with Korean Pesto and fresh herbs. Worried you’ll have leftover sauces? There’s an entire chapter devoted to “How to Kung Fu Your Leftover Master Sauces,” complete with a mix-and-match “Bowl Matrix” for further inspiration.

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Recipes

Food52’s porchetta-style pork kebabs with white beans

Serves 4

8 sturdy rosemary sprigs, ideally about 8 inches long

1 pork tenderloin

2 tablespoons freshly chopped thyme leaves

2 cloves garlic, minced

Kosher salt and freshly ground black pepper

Two 15-ounce cans cannellini beans, drained

3 or 4 fresh bay leaves, torn

Olive oil, for drizzling and brushing

2 large lemons

Remove all the rosemary leaves from the branches except 2 inches at the top of each. With a sharp knife, cut the leafless end of each branch at an angle to make a point, which will make it easier to skewer the pork. Coarsely chop the rosemary leaves you removed from the branches.

Cut the pork into 1½-to 2-inch pieces and place in a bowl. Season with 2 tablespoons of the chopped rosemary, the thyme, garlic and a generous sprinkling of salt and pepper. Set aside to marinate at room temperature while you prepare the grill.

In an aluminum drip pan, combine the beans, bay leaves and a generous drizzle of olive oil and season with salt and pepper.

Prepare a charcoal grill for two-zone cooking and build a medium-high fire, or heat a gas grill to high. Carefully wipe the preheated grill grates with a lightly oiled paper towel. Using a grill brush, scrape the grill grates clean, then carefully wipe with a lightly oiled towel again.

Skewer the pieces of pork with the rosemary sprigs. Avoid packing them too tightly or they won’t cook evenly. When you’re ready to grill, remove the cooking grate, place the pan of beans alongside the coals, and replace the cooking grate. (For a gas grill, turn off 1 burner for indirect cooking and place the filled drip pan over the unlit burner). Brush the pork skewers with olive oil and season with salt and pepper. Grill the pork kebabs over direct heat until nicely browned on each side, 12 to 14 minutes total.

Move the kebabs over the drip pan, brush with olive oil again, close the grill, and cook until the pork is cooked through, about 10 minutes. Transfer to a rimmed baking sheet to rest. Remove the beans from the heat, add the zest from 1 lemon, and toss to combine. Halve the lemons crosswise and grill until nicely charred, 1 to 2 minutes. Place beans on serving platter, top with pork skewers and charred lemon halves, and serve.

— Reprinted with permission from “Food52 Any Night Grilling: 60 Ways to Fire Up Dinner (and More)” by Paula Disbrowe

Chef Bill Kim’s Korean barbecue skirt steak

Serves 6

3 pounds skirt steak

2 cups Korean barbecue Sauce (see recipe below)

2 cups Korean pesto (see recipe below)

12 Bibb lettuce leaves

¼ cup fresh basil and cilantro leaves, loosely packed

Place the steak in a large, shallow dish, pour the barbecue sauce over the steak, and turn the steak to coat evenly. Cover and marinate in the refrigerator for at least 1 hour or preferably overnight.

Heat the grill for direct heat cooking to medium-high (400 to 450 degrees).

Place the steak on the grill grate and cook, turning once, for about 2 minutes on each side, until lightly charred. Transfer the steak to a cutting board and let rest for 5 minutes.

Thinly slice the meat against the grain. (Look at the steak to see the direction the muscle fibers are running. That’s the grain. You want to slice it thinly against the grain.) Serve with the pesto, lettuce cups and herbs.

Korean barbecue sauce

Makes 4 cups

1 cup dark brown sugar, firmly packed

½ cup water

1 cup soy sauce

1 small white onion, coarsely chopped

1 Asian pear, peeled and coarsely chopped

1 kiwi, peeled and coarsely chopped

8 cloves garlic, peeled

1-inch piece fresh ginger, peeled and sliced

¼ cup toasted sesame oil

Combine the brown sugar, water, and soy sauce in a bowl and whisk until the sugar dissolves. Transfer the mixture to a food processor, add the onion, pear, kiwi, garlic, and ginger, and process for about 2 minutes, until completely smooth. Add the sesame oil and blend until fully combined. Transfer to an airtight container and refrigerate for up to 2 weeks or freeze for up to 2 months.

Korean pesto

¼ cup Nuoc Cham Sauce (see below)

¼ cup Lemongrass Chili Sauce (see below)

1 chipotle chili in adobo sauce, plus 1 tablespoon adobo sauce

¼ cup kimchi, homemade or store-bought

¼ cup dry-roasted peanuts

½ cup fresh basil leaves, firmly packed

¼ cup olive oil

Place all the in a food processor and process for about 1 minute, until coarsely blended. Transfer to an airtight container and refrigerate for up to 2 weeks or freeze for up to 2 months.

Nuoc cham sauce

¼ cup dark brown sugar, firmly packed

¼ cup fresh lime juice

¼ cup fish sauce

½ cup water

1 clove garlic, minced

2 green Thai chilies, minced, with seeds

Combine in a small bowl, whisking until sugar dissolves.

Lemongrass chili sauce

1 teaspoon minced garlic

1 teaspoon minced fresh ginger

¼ cup minced lemongrass

1 cup sweet chili sauce

¼ cup fish sauce

¼ cup sambal oelek

2 tablespoons toasted sesame oil

Combine in a bowl, whisking until blended.

— Reprinted with permission from “Korean BBQ: Master Your Grill in Seven Sauces,” by Bill Kim with Chandra Ram

Michael Symon’s grilled chicken thighs with blackberry barbecue sauce

Serves 4

1 tablespoon ground coriander

1 tablespoon smoked paprika

1 tablespoon kosher salt

8 skin-on, bone-in chicken thighs

Olive oil

Blackberry barbecue sauce (recipe follows)

In a small bowl, combine the coriander, paprika and salt. Pat the chicken thighs dry with paper towels, season on both sides with the spice mixture, and place in a gallon-size zip-top bag. Refrigerate for several hours but preferably overnight.

Prepare and preheat your lump charcoal grill to create two heat zones: high and low.

Brush the chicken thighs with olive oil and place them skin-side down on the hot side of the grill. Cover and cook for 2 minutes. Remove the cover and move the chicken to the low-heat side of the grill, skin-side up. Cover and cook until the thighs reach an internal temperature of 160 degrees, about 15 minutes. Pour half the sauce into a medium bowl (reserve the other half for serving) and use it to baste the chicken occasionally during the final 10 minutes of cooking.

Serve the chicken with the reserved sauce on the side.

Blackberry barbecue sauce

Makes 2 quarts

3 pints fresh blackberries

12-ounces dark beer

1 cup balsamic vinegar

1 cup red wine vinegar

½ cup packed light brown sugar

1 onion, sliced

1 garlic clove, minced

1 habanero pepper, slit

1 tablespoon ground chipotle chile powder

1 tablespoon finely ground coffee

1 tablespoon ground coriander

1 tablespoon ground cumin

In a large saucepan, combine all the sauce . Cook over medium-low heat, stirring occasionally, for 2 hours. Remove the pan from the heat and carefully blend or purée the sauce in a blender or food processor until smooth. Strain the sauce and set aside until needed.

Use immediately or store in the refrigerator for up to 2 weeks.

— Reprinted from Michael Symon’s “Playing With Fire”

Source : http://www.marinij.com/article/NO/20180522/FEATURES/180529936

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