Need ideas for what to do with that backyard grill? Try one of these easy summertime recipes.
Korean-Style Barbecued Beef Short Ribs
From “Lobel’s Meat Bible,” by Stanley, Evan, Mark and David Lobel (Chronicle Books). Serve this with rice and beer. Serves 4-6.
Ingredients
3/4 cup soy sauce
3 tablespoons rice wine, dry sake or dry vermouth
2 tablespoons fresh lemon juice
3 tablespoons sesame oil
1/2 cup lightly packed dark brown sugar
3 large scallions, thinly sliced, dark green slices reserved for garnish
3 large cloves garlic, thinly sliced
1 heaping tablespoon grated, peeled fresh ginger
2 star anise pods, broken into points (optional)
1/2 teaspoon freshly ground black pepper
6 pounds beef short ribs (about 12 ribs, each 3 inches in length)
2 teaspoons sesame seeds
Directions
Combine the soy sauce, rice wine, lemon juice, sesame oil, brown sugar, white and pale green scallion slices, garlic, ginger, star anise and pepper in a 15-by-10-inch glass or ceramic baking dish, stirring to dissolve the sugar.
Nestle the ribs in the marinade, coating both sides of each rib and spooning marinade over the tops of any exposed meat. Cover with plastic and marinate for 1 to 2 hours at room temperature, turning the meat once.
Make a medium-hot charcoal fire or preheat a gas grill to medium-high heat. Clean and lightly oil the grates to prevent sticking. Grill the short ribs for about 3 minutes per side for medium-rare. Transfer to serving plates and sprinkle with the reserved scallion slices and sesame seeds.
Grilled Bananas Faux-Foster
Don’t be afraid to toss your cast-iron skillet on the grill — it can take it. Recipe by Tucker Shaw. Serves 4.
Ingredients
1 stick butter
1/2 cup dark brown sugar
4 ripe bananas
1/4 cup rum (optional)
4 slices pound cake
Orange rounds for garnish
Directions
Heat half the grill to high, leaving other half unlit. Place cast-iron skillet on hot side of grill. Add butter and brown sugar to skillet and stir together until melted. Move to cool side of grill.
Slice bananas in half lengthwise, leaving peel on. Brush fruit side of each banana with butter-sugar mixture. Place bananas, fruit side down, on hot side of grill for 3 minutes. Flip to peel side and allow to cook 3 minutes more. Remove bananas to cutting board and let cool slightly.
Peel bananas and add to skillet. Remove skillet from grill and add rum. (Don’t add rum over lit grill, or it might ignite and burn you.) Place skillet back on grill and spoon butter-sugar mixture over bananas.
Meanwhile, place slices of pound cake on grill and toast for 1 minute on each side. Remove cake slices to plate, spoon banana mixture over the top, and garnish with orange round. Serve hot, with ice cream.
Grilled Lemon Shrimp
From “America’s Test Kitchen: Light & Healthy 2010” (America’s Test Kitchen). Serve this with a salad and maybe a dish of couscous. Serves 4.
Ingredients
Marinade
1/4 cup fresh lemon juice plus 1 teaspoon grated lemon zest (about 2 lemons)
1/4 cup chopped fresh parsley
2 tablespoons olive oil
6 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon red pepper flakes
Shrimp
1 1/2 pounds extra-large shrimp (21-25 per pound), peeled, deveined and butterflied
1/2 teaspoon sugar
Directions
For the marinade: Combine the lemon juice, lemon zest, parsley, oil, garlic, salt and pepper flakes in a medium bowl. Measure out and reserve 2 tablespoons of the marinade for serving.
For the shrimp: Pat the shrimp dry with paper towels, add them to the bowl with the remaining marinade and toss to coat. Cover and refrigerate for 15 minutes. Thread the shrimp onto skewers. Sprinkle one side of the shrimp with the sugar.
For a charcoal grill: Open the bottom grill vents completely. Light a large chinmey starter filled with briquettes. When the coals are hot, spread them in an even layer over half the grill. Set the cooking grate in place, cover, and open the lid vents completely. Heat the grill until hot, about 5 minutes.
For a gas grill: Turn all burners to high, cover, and heat the grill until hot, about 15 minutes.
Clean and oil the cooking grate. Place the shrimp, sugared-side down, on the grill (directly over the coals if using charcoal). Cook (covered if using gas) until lightly charred, 3 to 4 minutes.
Flip the shrimp and slide to the cooler part of the grill if using charcoal, or turn off all the burners if using gas. Cover and continue to cook the shrimp until the second side is no longer translucent, 1 to 2 minutes longer.
Remove the shrimp from the skewers, toss with the reserved 2 tablespoons of marinade, and serve.
Per serving: cal 250, fat 10g, sat fat 1.5g, chol 260mg, carb 5g, protein 35g, fiber 0g, sodium 550mg
Ancho Chile Chicken Thighs
From “Weber’s On The Grill: Chicken & Sides,” by Jamie Purviance (Sunset/Weber). Serve this with grilled vegetables and a tomato salsa or chutney. Serves 4-6.
Ingredients
2 teaspoons ancho chile powder
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
8 chicken thighs (with bone and skin), 5 to 6 ounces each, trimmed of excess fat and skin
Directions
Heat half of the grill to medium heat to create a direct-heat zone and an indirect-heat zone.
In a small bowl, mix together the chile powder, paprika and salt. Season the thighs evenly with the rub.
Brush the cooking grates clean. Grill the thighs, skin side down first, over direct medium heat, until golden brown, 6 to 10 minutes, turning occasionally. Then move the thighs over indirect heat and cook until the juices run clear and the meat is no longer pink at the bone, about 30 minutes. Keep the lid closed as much as possible during cooking. Remove from the grill and let rest for 3 to 5 minutes before serving.
Grilled Pork Loin with Fire-Roasted Pineapple Salsa
From . Serves 4.
Ingredients
1 tablespoon tomato paste
1 tablespoon mild or hot chili powder (or achiote paste)
1/2 cup orange juice
3 tablespoon fresh lime juice
1 tablespoon olive oil
1 pound pork tenderloin, trimmed
1 small golden pineapple (about 1 1/2 pounds), diced into 1-inch cubes
1/2 cup pineapple (or orange) juice
1 large red bell pepper, cored, seeded and thinly sliced
1/4 small red onion, finely chopped
1/4 cup chopped fresh basil
Vegetable oil cooking spray
Directions
Mix tomato paste with chili powder. Combine with orange juice, lime juice and oil in a double resealable bag. Add tenderloin and marinate at least 3 hours.
Heat a large pan over high heat to the smoking point, 3 to 4 minutes. Brown pineapple 4 to 5 minutes, stirring occasionally. Add pineapple juice and stir 1 minute, scraping up brown bits from pan. Remove pineapple from heat. Combine in a bowl with pepper, onion and basil.
Heat a grill or grill pan over high. Coat with cooking spray. Remove pork from marinade; place on grill. (Discard excess marinade.) Reduce heat to medium; cook, turning occasionally, until pork is no longer pink and internal temperature is 160 degrees, about 18 to 20 minutes. Let pork rest 5 minutes before slicing. Spoon salsa over pork.
Per Serving: 325 calories, 10.2g fat (2.7g saturated), 33.8g carbs, 4.2g fiber, 26.8g protein
