Category: Main Dish

Using a gas grill (I used a gas grill) can be easier because you can control the fire with the turn of a button. The drawback is that you don’t get as good a smoked flavor. If your gas grill has a smoke box that sits on or between the burners, put wood chips or sawdust in it to give your chicken some smoky flavor. Or wrap some wood chips or sawdust envelope-style in heavy-duty foil. Poke holes in the top and set it on the grill’s lava rocks or burner to produce some smoke.Serves eight to ten.
ingredients
7 to 8 lb. bone-in chicken parts, cut as you like
1 recipe Spice Rub
1 cup apple juice for basting
1 recipe Classic Kansas City, Memphis Style,
or Georgia Peach barbecue sauce
how to make
To prepare the chicken:
Rinse and pat dry the chicken pieces. Sprinkle on the rub generously.
To prepare the fire: Using a chimney starter, light 40 to 50 pieces of good-quality lump charcoal. When the coals are glowing, transfer them from the chimney to one side of the grill. (If you don’t have a chimney starter, stack the charcoal around some crumpled newspaper in a pyramid in the grill and light the newspaper. The coals will be hot in 20 to 30 min.)
If you have some pieces of apple or oak hardwood, feel free to add a couple to the stack of coals. Put a small foil or metal pan full of water next to the coals. Position the grilling grate so that one of the holes is over the coals so you can add coals and wood chips as needed.
When the coals are about 90% white, position the pieces of chicken, skin side up, on the grill anywhere except directly over the coals. Cover the grill with the lid, making sure that the air vent is opposite the fire. Cook the chicken for about 30 min., maintaining a temperature of 230° to 250°F by adjusting the vents. (Opening the vents lets in more oxygen and raises the temperature.) Add more charcoal if the temperature drops below 230°F. You’ll likely need to add 15 to 20 pieces about 30 min. after putting the chicken on.
If you’re using a gas grill: Get one side of the grill hot and arrange the chicken on the other side. Close the lid and maintain the temperature of the grill between 230° and 250°F.
If your grill—gas or charcoal—didn’t come with a thermometer, you can set an oven thermometer on the grate near where the chicken is cooking.
After a half hour or so, baste the chicken with some of the apple juice. Continue to cook the chicken until it’s cooked through—this will take about 3 hours—basting it and checking the temperature of the grill every 45 min. or so. As the chicken cooks, you can move the pieces around the grill if those closest to the fire seem in danger of overcooking. But keep the chicken skin side up for the duration.

Check for doneness with an instant-read thermometer after 2-1/2 hours. Cooked chicken should read 165°F in the meatiest part of the thigh or breast. You’ll also know the chicken is done when its juices run clear after being sliced into with a knife.
When the chicken is cooked, pour some of the barbecue sauce into a separate container (to avoid contaminating the whole batch) and brush it onto the chicken. Cook it an additional few minutes so that the sauce adheres to the chicken in a sticky glaze; watch the chicken carefully at this point and pull it off the grill if the sauce starts to burn.
Remove the chicken from the grill and serve with some of the barbecue sauce on the side, if you like.
From Fine Cooking 39, pp. 37-39

Spice Rub
ingredients
1/4 cup sugar
2 Tbs. onion salt
1 Tbs. seasoned salt, such as Lawry’s
1 Tbs. garlic salt
2 Tbs. paprika
1-1/2 tsp. chili powder
1-1/2 tsp. lemon pepper
1 Tbs. dried sage
1/2 tsp. dried basil
1/2 tsp. dried rosemary, crumbled
1/4 tsp. cayenne
how to make
Combine all the ingredients and blend well. Store in an airtight container.
From Fine Cooking 39, pp. 37-39

Kansas City BBQ Sauce
Both this sauce and the Memphis sauce for barbecued chicken are tomato based. This Kansas City sauce is a little sweeter and, with the addition of butter, a little more round in flavor.Yields about 3 cups.
ingredients
1/2 cup firmly packed dark brown sugar
1 Tbs. onion salt
1-1/2 tsp. celery seeds
1-1/2 tsp. garlic powder
1-1/2 tsp. chili powder
1 tsp. finely ground black pepper
1 tsp. ground cumin
1/2 tsp. cayenne
2 cups tomato ketchup
1/4 cup white vinegar; more to taste
2 Tbs. prepared yellow mustard
1 tsp. fresh lemon juice
1 tsp. liquid smoke (optional)
4 Tbs. butter, cubed and chilled

how to make
In a medium saucepan, combine all the ingredients except the butter. Bring to a boil, stirring to dissolve the sugar. (You may want to have a lid handy to protect yourself and your kitchen from any sputtering.) Reduce the heat and simmer for 25 minutes, stirring occasionally. With a whisk, blend in the butter cubes, a couple at a time, until incorporated.
From Fine Cooking 39, pp. 37-39

Memphis BBQ Sauce (this is the one I made)
“Memphis style” used to mean vinegar and pepper, and then tomato and brown sugar found their way into the mix. This sauce has a more bitter bite than the Kansas City version. Try them side by side on barbecued chicken and see which you prefer.Yields about 3 cups.
ingredients
1/2 cup firmly packed brown sugar
2 Tbs. chili powder
1 Tbs. finely ground black pepper
1 Tbs. onion powder
2 tsp. garlic powder
2 tsp. celery salt
1/4 to 1/2 tsp. cayenne (optional)
2 cups tomato ketchup
1/2 cup prepared mustard
1/4 cup cider vinegar
3 Tbs. Worcestershire sauce
2 tsp. liquid smoke (optional)
2 Tbs. canola oil
how to make
In a medium saucepan, combine all the ingredients except the oil. Bring to a boil, stirring to dissolve the sugar. (You may want to have a lid handy to protect yourself and your kitchen from any sputtering.) Reduce the heat and simmer for 25 minutes, stirring occasionally. With a whisk, blend in the oil until incorporated.
From Fine Cooking 39, pp. 37-39

Geargia Peach BBQ Sauce
This is the sweetest of the three sauces for barbecued chicken. You can add a tablespoon or so of peach liqueur for more peach flavor.Yields about 4 cups.
ingredients
1/2 cup firmly packed brown sugar
1 Tbs. onion salt
2 tsp. freshly ground black pepper
1 tsp. garlic powder
1 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground mace
1/3 cup white vinegar
2 cups tomato ketchup
1 cup peach preserves, puréed
2 Tbs. Worcestershire sauce
2 Tbs. honey
4 Tbs. butter, cubed and well chilled
how to make
In a medium saucepan, combine all the ingredients except the butter. Bring to a boil, stirring to dissolve the sugar. (You may want to have a lid handy to protect yourself and your kitchen from any sputtering.) Reduce the heat and simmer for 25 minutes, stirring occasionally. With a whisk, blend in the butter cubes, a couple at a time, until incorporated.
From Fine Cooking 39, pp. 37-39

Grill Pan Cooking: elsa petersen-schlepelern

4 fish steaks about 8 oz each
1 tbsp rice vinegar
leaves from 2 whole box choy

marinade:
1/4 c japanese soy sauce
1/4 c mirin
1 tbsp sake (we didn’t have it so I skipped)
2 tbsp peanut oil

fill a wide shallow dish with water and add rice vinegar. add pieces of fish and soak for 2 min. drain and pat dry with paper towels. put the marinade ingredients in the dish, stir well, and add the fish (or pour all into ziplok), turning until well coated. Marinate for at least 30 minutes.

Boil marinade for a few minutes. Grill in pan over medium heat. 5 minutes for fillets, (I did close to 15 min for thick swordfish steaks) or until beads of moisture appear on top of the fish. Baste and then turn to cook for another 2 min (or ~7 for steak) or until fish feels firm to the touch. Remove fish, rinse pan, pat dry. Add bok choy and cook until leaves are wilted and the leaves are hot but still firm. Serve bok choy with boiled marinate drizzled over

Serves:
4 servings
Ingredients
• 3 Japanese eggplants, sliced in 1/2 lengthwise
• 3 red bell peppers
• 1 red onion, peeled and sliced into 1/4-inch thick slices
• 1 large beefsteak tomato, cut into 1/2-inch thick slices
• Extra-virgin olive oil or canola oil, for grilling
• Salt and pepper
• 3 cloves garlic, finely chopped
• 1/4 cup chopped flat-leaf parsley leaves, plus 2 to 3 tablespoons torn leaves, for garnish
• 1/2 cup extra-virgin olive oil, plus more for drizzling bread
• 1 loaf ciabatta, sliced lengthwise
• Sherry Vinaigrette, recipe follows
• 8 slices Manchego cheese
Directions
Heat grill to high. Brush eggplant, peppers, and onion and tomato slices with oil and season with salt and pepper. Grill eggplant, tomato, and onion on both sides until slightly charred and just cooked through. Grill peppers on all sides until charred, remove from the grill, place in a bag, and let rest 10 minutes. Remove skin from the peppers and cut into 1-inch slices. Cut the eggplant, tomato, and onion into large dice.
Whisk garlic, 1/4 cup chopped parsley, and 1/2 cup olive oil together in a large bowl. Add the cut vegetables to the bowl and let marinate at room temperature for 30 minutes.
Drizzle cut sides of ciabatta with 2 to 3 tablespoons olive oil, sprinkle with salt and pepper, and grill, cut side down, for 1 to 2 minutes. Brush grilled bread with some of the Sherry Vinaigrette and then layer on the mixed vegetables and Manchego. Drizzle with more vinaigrette and top with torn parsley. Place other piece of bread on top, wrap sandwich in foil, and place on grill with 2 foil-wrapped bricks on top. Grill for 2 to 3 minutes. Remove from grill and foil and cut sandwich crosswise into 2-inch thick slices.
Sherry Vinaigrette:
1/4 cup aged sherry vinegar
1 tablespoon Dijon mustard
Salt and pepper
Whisk all ingredients together in a medium bowl. Season, to taste, with salt and pepper.