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Barbecue Boot Camp Recipes
Grilled vegetable quesadillas.
Photos: Barry Gordemer, NPR News
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Spreading mustard on salmon filet.
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Preparing Memphis-style ribs.
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• Grilled Quesadillas
• Salmon on a Board
• Barbecued Tofu
• Memphis-Style Ribs
• Basic Beer-Can Chicken
Grilled Quesadillas
INGREDIENTS
8 flour tortillas (10 inches each)
6 ounces Jack or Cheddar cheese, thinly sliced
3 to 4 plum tomatoes, thinly sliced
3 to 4 fresh or pickled green and/or red jalapeño peppers, thinly sliced
4 scallions, trimmed and sliced
1/2 cup fresh cilantro leaves
3 tablespoons melted butter
DIRECTIONS
1. Place the tortillas on a work surface. Arrange a few slices of cheese, tomato and jalapeño on half of each
tortilla. Top with some scallion and cilantro. Fold the tortillas in half. The quesadillas can be prepared
up to this stage up to several hours ahead. Wrap the quesadillas tightly in plastic and refrigerate until ready
to grill.
2. Set up the grill for three-zone direct grilling and preheat the hot zone to medium-high.
3. When ready to cook, place the quesadillas on the hot grate and grill until the tortillas are golden brown and
the cheese is slightly melted, one to two minutes per side. Brush the outside of each quesadilla with the melted
butter as it grills. Be prepared to move the quesadillas to a cooler part of the grill if they start to burn.
Serve at once either whole or cut into wedges.
Salmon on a Board
INGREDIENTS
1 or 2 pieces salmon fillet (1 1/2 pounds total)
Plenty of coarse salt (kosher or sea) and freshly ground black pepper
6 tablespoons Dijon (smooth) or Meaux (grainy) mustard
6 tablespoons brown sugar
YOU'LL ALSO NEED
1 cedar plank (6 by 14 inches), soaked in salted water for 2 hours, then drained
DIRECTIONS
1. Remove the salmon skin or have your fishmonger do this for you. Run your fingers over the fish, feeling for
bones. Pull out any you find with needle-nose pliers or tweezers. Rinse the salmon under cold running water and
then blot dry with paper towels. Very generously season the salmon on both sides with salt and pepper. Lay the
salmon on the soaked plank and carefully spread the mustard over the top and sides. Place the brown sugar in a
bowl and crumble it between your fingers. When powdery, sprinkle it over the mustard.
2. Set up the grill for indirect grilling and preheat to medium-high.
3. When ready to cook, place the salmon and plank in the center of the hot grate, away from the heat. Cover the
grill and cook the fish until cooked through, 20 to 30 minutes. To test for doneness, insert an instant-read
meat thermometer through the side: The internal temperature should be about 135 degrees. Or insert a slender
metal skewer through the side; it should come out very hot to the touch after 20 seconds. Transfer the salmon
and plank to a platter and serve right off the plank.
SERVES 4
VARIATION: You can use the direct method to grill the salmon. Soak the plank well. Spread the mustard
and sugar on the salmon, but do not put the fish on the plank. Set up the grill for direct grilling over a
three-zone fire, and preheat to medium-high. When ready to cook, place the plank on the hot grate and leave it
there until you smell smoke, three to four minutes. Immediately turn the plank over and place the fish on top.
Cover the grill and grill the fish until cooked through, 10 to 15 minutes. Check the plank from time to time: If
the edges start to catch fire, squirt them with a water pistol or mister or move the plank to a cooler part of
the grill.
Barbecued Tofu
ADVANCE PREPARATION: 2 to 4 hours for the tofu to absorb the rub
INGREDIENTS
2 tablespoons vegetable oil
2 cloves garlic, minced
3 tablespoons All-Purpose Barbecue Rub or your favorite rub, plus 1 teaspoon for basting
2 blocks of tofu (1 pound each)
1 cup of your favorite barbecue sauce
Hamburger buns (optional), for serving
YOU'LL ALSO NEED
1 cup wood chips or chunks (preferably hickory or oak), soaked for one hour in cold water to
cover, then drained.
DIRECTIONS
1. Put the oil and garlic and one teaspoon barbecue rub in a small bowl and stir to mix. Set the oil aside.
2. Cut each block of tofu in half through the short side to obtain four broad thin "steaks." Blot the tofu
pieces dry with paper towels and arrange in a baking dish. Sprinkle the remaining rub over the tofu on both
sides, gently patting it on with your fingertips. Don't forget to apply a little rub to the sides. Refrigerate
the tofu for two to four hours.
3. Set up the grill for indirect grilling and preheat to medium. If using a gas grill, place the wood chips in
the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium.
4. When ready to cook, if using a charcoal grill, toss all the wood chips or chunks on the coals. Brush and oil
the grill grate. Place the tofu slices on the center of the hot grate, away from the heat. Cover the grill and
let the tofu smoke for 15 minutes.
5. Brush each piece of tofu on both sides with the garlic oil. Slide the tofu pieces directly over the fire and
cook until nicely browned on both sides, three to five minutes per side. During the last two minutes of
grilling, brush the tofu on both sides with some of the barbecue sauce and let both sides sizzle over the fire
as well. Transfer the barbecued tofu to a platter and serve at once, with the remaining barbecue sauce on the
side. If you like, serve the tofu on hamburger buns.
Memphis-Style Ribs
ADVANCE PREPARATION: 4 to 8 hours, for marinating the ribs
SPECIAL EQUIPMENT: 2 cups wood chips (preferably hickory), soaked for one hour in cold water to cover and drained
INGREDIENTS
FOR THE RIBS AND RUB:
6 racks pork ribs (4 to 6 pounds baby back ribs or 6 to 8 pounds spareribs)
1/4 cup paprika
1 1/2 tablespoons freshly ground black pepper
1 1/2 tablespoons firmly packed dark brown sugar
1 tablespoon salt
1 1/2 teaspoons celery salt
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dry mustard
1 1/2 teaspoons ground cumin
FOR THE MOP SAUCE (OPTIONAL):
2 cups cider vinegar
1/2 cup yellow (ballpark) mustard
2 teaspoons salt
DIRECTIONS
1. Remove the thin, papery skin from the back of each rack of ribs by pulling it off in a sheet with your
fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers. Combine the ingredients for
the rub in a small bowl and whisk to mix. Rub two thirds of this mixture over the ribs on both sides, then
transfer the ribs to a roasting pan. Cover and let marinate, in the refrigerator, 4 to 8 hours.
2. Set up the grill for indirect grilling (see page 14 or 16), placing a large drip pan in the center. If using
a charcoal grill, preheat it to medium. If using a gas grill, place the wood chips in the smoker box and preheat the grill to high; when smoke appears, reduce the heat to medium.
3. When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil the grill grate. Arrange
the ribs on the hot grate over the drip pan. Cover the grill and smoke-cook the ribs for one hour.
4. Meanwhile, prepare the mop sauce (if using). Mix together the mustard, vinegar, and salt in a bowl and set
aside.
5. When the ribs have cooked for an hour, uncover the grill and brush the ribs with the mop sauce (if using). If
using a charcoal grill, toss the remaining wood chips on the fire. Continue cooking the ribs until tender and
almost done, one-half to one hour longer for baby back ribs, somewhat longer for spare-ribs. If using charcoal,
after one hour add 10 to 12 fresh coals per side to the grill. The ribs are done when the meat is very tender
and it has shrunk back from the ends of the bones. Fifteen minutes before the end, season the ribs with the
remaining rub, sprinkling it on.
6. To serve, cut the racks in half, or for a plate-burying effect, just leave them whole.
SERVES 6
Basic Beer-Can Chicken
INGREDIENTS
1 can (12 ounces) beer
1 chicken (3 1/2 to 4 pounds)
2 tablespoons All-Purpose Barbecue Rub or your favorite commercial rub
2 teaspoons vegetable oil
YOU'LL ALSO NEED
2 cups wood chips or chunks (preferably hickory or cherry), soaked for 1 hour in water and/or beer to cover, then drained Vertical chicken roaster (optional)
DIRECTIONS
1. Pop the tab off the beer can. Pour half of the beer (3/4 cup) over the soaking wood chips or chunks, or reserve for another use. If cooking the chicken on the can, using a church key-style can opener, make 2 additional holes in its top. Set the can of beer aside. Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels. Sprinkle 1 teaspoon of the rub inside the body cavity and 1/2 teaspoon inside the neck cavity of the chicken. Drizzle the oil over the outside of the bird and rub or brush it all over the skin. Sprinkle the outside of the bird with 1 tablespoon of rub and rub it all over the skin. Spoon the remaining 1 1/2 teaspoons of rub into the beer through a hole in the top of the can. Don't worry if the beer foams up: This is normal.
2. -If cooking on a can: Hold the bird upright, with the opening of the body cavity at the bottom, and lower it onto the beer can so the can fits into the cavity. Pull the chicken legs forward to form a sort of tripod, so the bird stands upright. The rear leg of the tripod is the beer can.
-If cooking on a roaster: Fill it with the beer mixture and position the chicken on top, following the manufacturer's instructions.
3. Tuck the tips of the wings behind the chicken's back. Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips or chunks in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium.
4. When ready to cook, if using a charcoal grill, toss all of the wood chips or chunks on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180°F) on an instant-read meat thermometer inserted in the thickest part of a thigh, but not touching the bone), 1 1/4 to 1 1/2 hours.
5. -If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour. If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil.
-If cooking on a can: Using tongs, hold the bird by the can and carefully transfer it in an upright position to a platter. If cooking on a roaster: Use oven mitts or pot holders to remove the bird from the grill while it's still on the vertical roaster.
6. Present the bird to your guests. Let the chicken rest for 5 minutes, then carefully lift it off its support. Take care not to spill the hot beer or otherwise burn yourself. Halve, quarter, or carve the chicken and serve.
SERVES 2 to 4
Recipes courtesy Steven Raichlen; Workman Publishing.
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