Yummy Season! Templates for BBQ and Grill Restaurants + BBQ Recipes

Yogurt Marinated Grilled Chicken

Ingredients

• 1/2 cup plain whole-milk yogurt
• 1/4 cup vinegar-based hot sauce (such as Crystal)
• 4 finely chopped garlic cloves
• 1 tablespoon finely chopped fresh oregano
• 2 tablespoons olive oil
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon garam masala
• Dai Due's Master Brined Chicken, backbone removed
• Vegetable oil for grilling

Preparation

Combine 1/2 cup plain whole-milk yogurt, 1/4 cup vinegar-based hot sauce (such as Crystal), 4 finely chopped garlic cloves, 1 tablespoon finely chopped fresh oregano, 2 tablespoons olive oil, 1 teaspoon freshly ground black pepper, and 1/2 teaspoon garam masala in a large resealable plastic bag. Add 1 Dai Due's Master Brined Chicken, backbone removed, and turn to coat. Seal bag, pressing out air; chill chicken 8–24 hours.

Prepare grill for medium heat; lightly brush the grill with vegetable oil. Remove chicken from marinade, wiping off any excess, and grill, skin side down, until skin is lightly charred and releases from the grill without tearing, 10–15 minutes. Give bird a quarter turn and continue to grill until skin is nicely charred and crisp and thighs are starting to firm up (they should be springy when pressed), 15–20 minutes. Turn chicken over and grill until an thermometer inserted into the thickest part of thigh registers 165°F, 10–15 minutes. Place chicken on a platter skin side up; let rest 10 minutes before carving.

Grilled Saffron Rack of Lamb

Ingredients

• 2 racks of lamb (3-3 1/2 pounds total), rib bones frenched
• Kosher salt, freshly ground pepper
• 2 garlic cloves, crushed
• 1 cup plain 2% fat Greek yogurt
• 2 tablespoons olive oil
• 1 teaspoon finely grated lemon zest
• 1/2 teaspoon saffron threads, finely crumbled

Preparation

Season lamb with salt and pepper and place each rack of lamb in a large resealable plastic bag. Whisk garlic, yogurt, oil, lemon zest, and saffron in a small bowl and divide between bags. Seal bags, pressing out excess air; turn to coat. Refrigerate lamb overnight.

Prepare grill for medium-high, indirect heat. (For a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 burner turned off.) Remove lamb from marinade and wipe off excess. Place lamb over direct heat and cook, turning and moving to cooler part of grill as needed to avoid flare-ups until browned all over 8-10 minutes.

Move lamb to the cooler part of the grill. Cover grill and cook lamb, turning occasionally, until an instant-read thermometer inserted into the center registers 125° for medium-rare, about 15 minutes longer.

Let lamb rest 10 minutes. Cut into individual chops.

Grilled Rib Pork Chops with Sweet and Tangy Peach Relish

Ingredients

Brine:

• 8 cups water
• 1 cup coarse kosher salt
• 1 cup sugar

Pork Chops:

• 6 (1-inch-thick) bone-in rib pork chops
• Freshly ground black pepper
• Vegetable oil for grill rack
• 1/3 cup liquid from Sweet and Tangy Peach Relish

Accompaniment:

• Sweet and Tangy Peach Relish

Preparation

Make Brine:

In a wide 6- to 8-quart pot whisk together 8 cups water, salt, and sugar until salt and sugar are dissolved.

Add pork chops to brine and let stand at room temperature for 1 hour.

Prepare grill for direct-heat grilling over medium-hot charcoal (medium-high heat for gas; see Grilling Procedure below).

Remove pork chops from brine, discarding brine, and pat chops dry with several layers of paper towels. Season chops with pepper.

Oil grill rack, then grill chops, covered only if using a gas grill, turning over occasionally and moving around if flare-ups occur, until browned, 2 to 3 minutes total.

Move chops to area with no coals underneath (if using gas, turn off a burner and move chops to area over shut-off burner) then cover with lid, and grill, turning and brushing with liquid, until thermometer inserted horizontally into center of chop as close to bone without touching it registers 145°F for slightly pink meat, about 2 to 3 minutes longer.

Transfer chops to a platter and let stand for 5 minutes before serving.

Serve chops with peach relish.

Grilling Procedure

Charcoal Grilling Instructions:

Open vents on bottom of grill: Light a large chimney starter full of charcoal (preferably hardwood).

For Direct-heat Cooking:

When coals are lit, dump them out across bottom rack, leaving a space free of coals on one side of grill equal to the size of the food to be grilled where food can be moved in case of any flare-ups.

When charcoal turns grayish white (start checking coals after 15 minutes), the grill will be at its hottest and will then begin to cool off. It will be at the proper medium-hot temperature when you can hold your hand 5 inches above the grill rack (directly over the coals) for 3 to 4 seconds.

Gas Grilling Instructions:

Preheat all burners on high covered, 10 minutes, then adjust heat according to the recipe.

Grilled Oregano Chicken

Ingredients

• 10 oil-packed anchovy fillets, finely chopped
• 4 garlic cloves, finely grated
• 1 1/2 cups green olives (such as Castelvetrano), plus 1/2 cup brine reserved
• 1/2 cup olive oil
• 1 tablespoon finely grated lemon zest
• 2 tablespoons fresh lemon juice
• Kosher salt, freshly ground pepper
• 1 small onion, thinly sliced
• 1/2 cup coarsely chopped fresh oregano, plus leaves for serving
• 1 (3 1/2–4-pounds) chicken, halved lengthwise
• Vegetable oil (for grilling)
• Tomatoes in Chile-Fennel Oil

Preparation

Toss anchovies, garlic, olive brine, olive oil, and lemon juice in a medium bowl; season with salt and pepper. Place half of anchovy mixture in a large resealable plastic bag; add onion and chopped oregano. Cover and chill remaining anchovy mixture.

Season chicken with salt and pepper and add to bag, seal bag, and toss to coat. Let marinate 4–12 hours.

Prepare grill for medium heat; generously oil grate with vegetable oil. Remove chicken from marinade, letting excess drip back into bag (a few pieces of onion and oregano still clinging are okay); discard marinade. Starting skin side up, grill chicken, turning occasionally, until lightly charred and cooked through, 30–40 minutes.

Meanwhile, set out reserved anchovy mixture and let come to room temperature. Use the side of a chef's knife to smash olives, crushing and pitting them at the same time (smash again if very large). Add olives and lemon zest to anchovy mixture.

Place chicken on top of Tomatoes in Chile-Fennel Oil and spoon anchovy-olive mixture around. Top with oregano leaves.

Do Ahead

Chicken can be grilled 4 hours ahead. Store at room temperature and assemble dish just before serving.

Flank Steak with Bloody Mary Tomato Salad

Ingredients

Steak:

• 2 1 1/2 pounds flank steaks
• Kosher salt
• 2 teaspoons (packed) light brown sugar
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon freshly ground black pepper
• Vegetable oil (for brushing)

Salad:

• 1 cup finely chopped red onion
• 3 tablespoons Sherry vinegar, divided
• 2 pound cherry or grape tomatoes, halved
• 1 cup chopped celery hearts (inner stalks and leaves; from 1 bunch)
• 1/2 cup chopped brined green olives plus 2 tablespoons olive brine
• 2 tablespoons prepared horseradish
• 1 tablespoon Worcestershire sauce
• 1 teaspoon hot pepper sauce
• 1/2 teaspoon celery seeds
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Preparation

For steak:

Place steaks on a large rimmed baking sheet; season with salt. Mix sugar and next 3 ingredients in a small bowl; rub all over steaks. Cover; refrigerate 1-3 hours.

Let steaks stand at room temperature for 1 hour. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grates with oil. Grill to desired doneness, about 5-7 minutes per side for medium-rare. Let rest for 10 minutes. DO AHEAD: Can be made 1 day ahead. Let cool; cover and chill. Bring to room temperature before slicing.

For salad:

Mix onion and 1 tablespoon vinegar in a large bowl. Let macerate 10 minutes, tossing often. Add tomatoes, celery, and olives.
Whisk remaining 2 tablespoon vinegar, olive brine, horseradish, and next 3 ingredients in a medium bowl. Slowly whisk in oil. Add to bowl with tomato mixture; toss to coat. Season with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Cover; chill.

Cut steak crosswise into 1/4"-thick slices. Serve salad with steak.

Grilled Skirt Steak with Herb Salsa Verde

Ingredients

• 1/2 cup olive oil, divided
• 4 garlic cloves, finely chopped
• 1 tablespoon finely grated lemon zest
• Kosher salt and freshly ground black pepper
• 2 cups coarsely chopped fresh herbs, such as tarragon, savory, and mint
• 1 cup coarsely chopped flat-leaf parsley leaves
• 1 skirt steak (about 1 1/2 pounds), trimmed, cut into two or three 10" pieces
• Lemon wedges

Preparation

Mix 1/4 cup oil, garlic, and lemon zest in a medium bowl; season with salt and pepper. Let marinate for 20 minutes. Add all herbs to oil mixture; stir until well coated. Let stand until herbs begin to wilt, about 10 minutes. Stir in remaining 1/4 cup oil. Season herb salsa verde to taste with salt and pepper.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Season skirt steak generously with salt and pepper and grill until charred, 2 minutes per side for medium-rare. Transfer steak to a serving platter; let rest for 5 minutes, allowing juices to accumulate on platter.

Transfer skirt steak to a cutting board and slice against the grain on a diagonal. Season to taste with salt; return to platter with juices. Spoon half of herb salsa verde over. Serve with lemon wedges. Pass remaining herb salsa verde alongside.

Grilled Peppered Dry Spareribs

Ingredients

RUB

• 1/4 cup white cane sugar
• 2 tablespoons lemon pepper
• 1 tablespoon onion salt
• 2 teaspoons celery salt
• 1 seasoned salt
• 1 tablespoon paprika
• 2 teaspoons Cajun seasoning
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground coriander
• 1/2 teaspoon citric acid

RIBS

• 2 slabs spareribs
• Apple juice, for spraying
• Barbecue sauce, for serving

Preparation

Heat a cooker to medium to medium-high.

Combine all the ingredients for the rub in a small bowl and blend. Rub all over the ribs.

Oil the grate and place the ribs on it bone side down over direct heat. Cover and cook for 2 1/2 to 3 1/2 hours, or until pull-apart tender, turning and spraying with apple juice every 10 to 15 minutes.

Transfer the ribs to a cutting board and let them rest, covered loosely with aluminum foil, for 10 to 15 minutes. Cut the ribs into individual pieces and serve with barbecue sauce.

Grilled Marinated Sirloin Flap Steaks

Ingredients

• 3 tablespoons soy sauce
• 3 tablespoons balsamic vinegar
• 3 tablespoons pure maple syrup
• 4 garlic cloves, chopped
• 2 pounds sirloin flap steaks

Preparation

Blend soy sauce, vinegar, syrup, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Toss steaks with mixture. Marinate at room temperature about 15 minutes.

Prepare a grill for direct-heat cooking over hot charcoal (high heat for gas); see grilling procedure (http://www.epicurious.com/recipes/food/views/gourmet-magazine-grilling-procedures-242904).

Discard marinade and pat steaks dry.

Oil grill rack, then grill steaks, covered only if using a gas grill, turning occasionally, 6 to 8 minutes total for medium-rare. Let rest on a plate, uncovered, 10 minutes.

Cooks’ notes:

Steaks can be marinated up to 8 hours.
Steaks can be cooked in a hot oiled 2-burner grill pan over medium-high heat.

Grilled Moroccan Spiced Pork Tenderloin

Ingredients

• 1 1/2 tablespoons ground coriander
• 1 1/2 tablespoons ground cumin
• 1 1/2 tablespoons ground chile powder, preferably ancho
• 2 tablespoons light brown sugar
• 1 1/2 teaspoons Kosher salt (Diamond crystal)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground caraway
• 1/2 teaspoon ground black pepper
• 1/2 cup extra-virgin olive oil
• 2 pork tenderloins, about 1 1/4 pounds each, butterflied and lightly pounded to 1/2-inch thickness
• Grilled naan, grilled haloumi and plain yogurt for serving

Preparation

In a small bowl, combine the coriander, cumin, chile powder, brown sugar, salt, cinnamon, caraway, black pepper and oil, pressing out any lumps of sugar. On a baking sheet, rub the mixture all over the pork and let sit, covered at room temperature for 1 hour or refrigerate for 4 hours or up to overnight. Return to room temperature.

Light a grill and oil the grates. Grill the pork over moderately high heat, turning occasionally, until lightly charred and an instant read thermometer inserted into the thickest part registers 135°, about 9 minutes. Transfer to a cutting board and let sit for 10 minutes, loosely tented with foil before cutting into thick slices. Serve with warm grilled naan, haloumi and yogurt.

Quick-Brined Grilled Pork Chops with Treviso and Balsamic Glaze

Ingredients

• 3 tablespoons coarse kosher salt
• 1 1/2 tablespoons sugar
• 4 3/4- to 1-inch-thick pork rib chops
• 1 head of Treviso radicchio
• 1 head of Belgian endive
• 3 tablespoons (about) extra-virgin olive oil
• 3/4 cup balsamic vinegar
• 1 tablespoon butter
• Chopped fresh Italian parsley

Preparation

Prepare barbecue (medium-high heat). Mix 1 1/2 cups water, coarse salt, and sugar in 11 x 7 x 2-inch glass baking dish; stir until salt and sugar dissolve. Add pork chops; let brine 20 minutes, turning occasionally.

Cut Treviso and endive lengthwise into quarters, keeping some core attached to each piece. Place on baking sheet; brush with some oil. Sprinkle with salt and pepper. Boil vinegar in small skillet until reduced to 1/4 cup, about 5 minutes. Whisk in butter. Season glaze with salt and pepper.

Remove pork from brine; pat dry. Brush with oil; sprinkle with pepper. Grill pork, Treviso, and endive until vegetables are softened and thermometer inserted horizontally into center of chops registers 150°F, 2 to 3 minutes per side for vegetables and 7 to 8 minutes per side for chops.

Transfer pork and vegetables to plates. Drizzle glaze over; sprinkle with parsley.

Ingredient tip:

The pork chops call for TREVISO, a slender, torpedo-shaped variety of radicchio that's reddish-purple with a pleasantly bitter flavor. If you can't find Treviso, use a small head of round radicchio and quarter it as directed in the recipe.