Fri, 22 June 2012
Makes 4 servings
Why Florida? In 1990 there was a feature in Gourmet magazine about cooking dinner in Florida. Must have been about low-cal eating for the diet-conscious retiree. That’s all I remember, except for this incredibly simple and delicious grilled zucchini.
1 large clove garlic, minced and mashed to a paste with 1/2 tsp | 2 mL kosher salt
2 Tbsp | 25 mL fresh lemon juice
1 tsp | 5 mL white wine vinegar
1/4 cup | 50 mL vegetable oil
freshly ground black pepper
2 zucchini (each about 11/2 inches | 4 cm in diameter), scrubbed
Whisk together the garlic paste, lemon juice, vinegar, oil, and pepper. Pour the mixture into a large baking dish. Halve the zucchini lengthwise and toss the pieces in the marinade, making sure they’re well-coated. Cover and refrigerate them overnight, turning the zucchini several times. Prepare your grill for medium heat. Grill the zucchini for 4–5 minutes, cut side down. Turn them, brush them with some marinade, and grill the other side for 4–5 more minutes, or until they’re just tender. Transfer them to a cutting board, slice them diagonally, and serve. This is a perfect dish to make while a large cut of meat is off the grill and resting.
Category:grilling -- posted at: 1:58pm PST
Fri, 15 June 2012
...I don’t buy most of the southern barbecue mythology. These guys who go around calling themselves “barbecue chefs,” and “pitmasters?” Most of them were IT specialists until approximately four months ago. Barbecue doesn’t take a lifelong apprenticeship or a trove of secret family recipes. Weekend hobbyists with no-to-little previous cooking experience routinely clean up at big-money southern barbecue competitions – there’s even a booming circuit in Canada. A lot of the time, they steal first prize.
As chief cook of a barbecue team that took seven years to win its first championship, and who has competed in a few of those "big money" contests, I take issue with this pompous ignoramus. I've done a lot of work to demystify barbecue and share my secrets, but this guy's implying that there's nothing to it. Hogwash. Barbecue is high ceremonial cooking, and those who cook it well deserve a little more respect than this.
And as for the "booming circuit in Canada," make that WESTERN Canada, please. If you're going to write about this for a publication that claims to be Canada's national newspaper, do a little research. You'll discover that the trend that you think you've uncovered has been around and growing steadily for about 20 years in Alberta and B.C. and is making great gains in the other Western provinces. And yes, there are some great barbecue cooks in Ontario, too, like the world-famous Diva Q. But did she even get a mention? The only expert referred to is a cookbook author from Oklahoma. Sheesh.
He also claims that "If you’ve got a decent smoker, ribs are just a parlour trick. Anybody can do them incredibly well." Harumph.
It's true that barbecue's not that hard, when you know how to do it, but it ain't that easy, either. Here's my "parlour trick," which has won a few ribbons over the years. Hope you enjoy it!
Real Barbecued Ribs
Category:barbecue -- posted at: 3:45pm PST
Fri, 8 June 2012
Category:grilling -- posted at: 11:55am PST
Fri, 1 June 2012
Chicken wings are so easy to grill or barbecue. To trim them, just cut the wing tips off and discard them. I like to leave the wing/drummettes together, but you can separate them if you like.
Flavor the wings with your favorite rub or marinade. On the grill, cook them for 15 - 20 minutes using medium direct heat, turning them regularly, until they’re almost charred, basting them with your favorite barbecue sauce for the last few minutes of cooking.
To barbecue them, prepare your smoker for barbecuing, bringing the temperature up to 200–220˚F | 95–100˚C. Cook the wings for about an hour with hickory, mesquite, or fruitwood as a flavoring agent, and then crisp them up on a grill and give them a last-minute coating of barbecue sauce if you like.
Fiery Southwestern Wings: Make a simple rub with 1 part powdered chipotles, 1 part ancho chile powder, and 1 part garlic salt. Grill the wings till they’re crispy, and finish them with a drizzling of olive oil, a pinch of kosher salt, and a squeeze of lemon.
Teriyaki Wings: Marinate the wings in teriyaki sauce for 2 hours. Grill them till they’re crispy, basting them with more sauce. Finish them with extra sauce and a sprinkle of toasted sesame seeds.
Buffalo–Style Grilled Wings: Melt 1/4 cup | 50 ml of butter and add 1/2 cup | 125 mL of Louisiana–style hot sauce (Franks, Tabasco, etc.). Salt and pepper the wings and grill them till they’re crispy. Take the wings off the grill and immediately toss them in the butter/hot sauce mixture. Serve them with blue cheese dressing and celery and carrot sticks. Lemon Dijon
Rosemary Wings: Season the wings with salt and pepper and coat them with Dijon mustard. Sprinkle them with dried rosemary and a very light dusting of cayenne. Grill them until they’re crispy, season them with a little more salt and pepper, and squeeze a lemon over them just before serving.
Cumin Seed Wings: Season the wings, coat them with mustard, sprinkle them with your favorite grilling rub, and coat them lightly with cumin seeds. Grill them till they’re crispy, drizzle them with olive oil, and season them with salt and pepper.
Category:grilling -- posted at: 5:52pm PST