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Grilled corn 5 ways

Tips for pairing your beer to your barbecue


How to grill your desserts

NOTE FROM THE EDITOR: Growing up I never experienced true seasons. We would visit family on the east coast and in Montana, so we would get a couple days or weeks to see what fall and winter are about, and the true reason for Uggs. But we never marked our years by the changing of the 4 seasons, instead we marked them by food. Fall was for Halloween and Thanksgiving, Winter was for baking, Spring was about waiting for Summer, and Summer, summer was for grilling. In my mind there is no better season then grilling season. My dad never missed an excuse to fire up the grill on our porch, or even better load us, bags of groceries, and the beach grill up and head to the beach for an impromptu Wednesday beach barbecue. I always felt like I missed out on a lot by not having snow days and seeing the leaves change. But as an adult, I wouldn’t trade being wrapped in a beach towel just out of the ocean, eating pringles while my dad grilled dinner at our local beach, for any seasonal wardrobe.



pg 10 ....... Barbecue of America pg 16 ....... Grilled Steak and Corn Salsa pg 18 ....... Grilled Peaches 3 ways pg 30 ....... Grilled Stuff on Toast pg 34 ....... Cook the Cover

A FIELD GUIDE TO REGIONAL BARBECUE STYLES If America had a national food, barbecue would be it. Over the years, different regions have developed their own unique taste. While they all cook and smoke their meat low and slow and mainly use wood as their main heat source, the similarities end there. Some regions cook pork, some beef, some chicken. The way they the create their BBQ sauce also ranges from a vinegar base to a molasses base. Books have been written on this topic, experts compete, and the “rules� are ever changing, but below we have given you a break down to help you learn the difference.


• Memphis barbecue is primarily either ribs or barbecue sandwiches • Ribs come two ways, wet or dry. Wet ribs are brushed with sauce before and after cooking, and dry ribs are seasoned with a dry rub. • Barbecue sandwiches in Memphis are typically chopped pork served on a simple bun and topped with barbecue sauce, and cole slaw. • Memphians tend to put this chopped pork on many non-traditional dishes, such as spaghetti, pizza or nachos. • Memphis bbq sauce is a tangy, thin tomatobased sauce.



• Characterized by a wide variety in meat, particularly including beef, pork, and lamb. • Meat is smoked with a dry rub, and the sauce served as a table sauce • Sauce is erroneously considered thick and sweet, mustard base with primary seasonings being cumin and celery salt • “KC Masterpiece” has very littler resemblance to authentic Kansas City sauce. • Cooked super-slow and super-low, preferably over hickory wood

SIGNATURE DISH • Burnt ends, the end of a cut of brisket that has a high fat content

• Ribs • BBQ sandwich



• West Texas “cowboy style,” where the meat is cooked over direct heat from mesquite wood. • East Texas is slowly cooked to the point that it is “falling off the bone.” It is typically cooked over hickory wood and marinated in a sweet, tomato-based sauce. • Central Texas “meat market style,” which originated in the butcher shops of German and Czech immigrants to the region • Meat is king in Central Texas, sauces and sides are second fiddle. • South Texas barbacoa, in which the head of a cow is cooked originally underground. Features thick, molasses-like sauces that keep the meat very moist.


• Moist brisket • Chopped brisket sandwich



• Oldest form of American barbecue • Wood used is usually a hardwood such as oak or hickory. • North uses a ketchup-based sauce South sauce is usually mustard-based, and includes brown sugar and vinegar • Usually pork, served pulled, shredded, or chopped, but sometimes sliced • Mopped with a spice and vinegar liquid during smoking.


Pork shoulder Pork ribs Ham butt Whole hog



• Alabama is known for its white sauce • White sauce is a mayonnaise- and vinegar-based condiment used liberally as a sauce, marinade, and dressing • Northern Alabama primarily cooks chicken. • Eastern Alabama resembles more of the Carolina style with orange colored sauces and grilling mostly pork.

• In western Kentucky, mutton is the meat of choice. Cooked over cinder block pits of coals, using hickory, oak, and sometimes sassafras. • Their sauce is referred to as dip and is a Worcestershire-based sauce. • In the southern region, they cook up thin-sliced pork shoulder and smoked it over live coals for 45 minutes to an hour. • Their sauce in a vinegar and pepper mix, and often served on bread.

CALIFORNIA • The original use of buried cooking in barbecue pits in North America was done by the Native Americans for thousands of years, including California tribes. • California is well-known for its Santa Maria-style barbecue. • Santa Maria-style barbecue centers around a beef tri-tip, seasoned with black pepper, salt, and garlic salt before grilling over coals of native coast live oak, often referred to as ‘red oak’ wood.

gas or Charcoal?


When it comes to grilling, one of the of the pro’s are going to be charcoa coals absorb the drippings from the Charcoal grills also have the ability t takes a lot of work to prepare the co grill simply require you to turn on th you want thanks to easy turn knobs For campers and beach grillers a por


S T. L O U I S

• Oklahoma style barbecue blends the traditions of Native Americans, African Americans, and Texas beef barbecue. • Most sauces are similar to Kansas City and Memphis. • The meat selections are close to selections in Texas (Beef Brisket, ribs and sausage). Poultry is also common as well (including smoked turkeys at thanksgiving). • Commonly used smoking woods include hickory, mesquite pecan and oak. • Smoked bologna sausage is sometimes jokingly called “Oklahoma tenderloin” or “Oklahoma prime rib.

• A staple of grilling in St. Louis is the pork steak which is sliced from the shoulder of the pig. • Unique to the St. Louis area is crispy snoots, which are cut from the nose and cheek area of the pig. They taste similar to pork rinds. • The Crispy Snoots can be served many ways, slathered with barbecue sauce and placed on a sandwich or broken into pieces and dipped in sauce.

HAWAII • The most common known Hawaiian barbecue is a luau. • A luau is often used to celebrate a monuments occasion such as a graduation, wedding, or birthday. • The typical foods prepared are poi, kalua pig, poke, lomi salmon, opihi, and haupia. • Hawaiian barbecue sauce is a sweet and tangy sauce that mixes tomatoes, pineapple juice, teriyaki, and brown sugar.

e most frequently asked questions is gas or charcoal. As you have seen, most al purist, and for good reasons. Most charcoal grillers claim that because the food, and the smoke produced is said to give you a more flavorful end result. to get much hotter, and maintain the heat for longer periods of time. But it oals, and keep them where you want them. Its also extremely messy. Most gas he gas, and press a button. It heats up quickly and it is easy to achieve the heat s and the temperature gage. For most backyard grillers, gas is the way to go. rtable charcoal grill is what you need. You just can’t go wrong with grilled food.

Barbecue and BURGERS

Burgers and beers are a pairing built on contrast. You’ve got a dish that’s dense with four of the five basic tastes: salt (meat, cheese), sour (pickles, mustard), sweet (ketchup, tomato), and umami (meat, some cheeses). Bitterness is the taste that’s missing, and IPA and other assertively hoppy styles offer that missing piece. Porters offer char-friendly roasted malt flavor that are deliciously drinkable and well-balanced.


With grilled vegetables, you’re going to be looking for a beer without a ton of bitterness or alcoholic strength. Too much of either will make overpower more delicate dishes like simple grilled corn, zucchini, or peppers. These dishes are wonderful with German pilsners and helles lagers. .

a beer STEAK

A grilled steak seasoned liberally with salt and pepper, stands alone. With beefy flavors from the steak you need a beer that’s going to play into its best characteristics. A dry and assertively roasty stout or porter is recommended.

Few things go as good together as drinking a cold beer, and grilling. My brother loves the combination so much his dream wedding reception is just that, drinking a beer, and grilling for guest. Pairing your beer to your barbecue dish is as critical as pairing wine is to your dinner party. We highlight a couple key points to look for when selecting your six-pack.


Because chicken has a milder flavor than other meats, you will want to pair your beer off the sauces, marinades, and other ingredients. Using just barbecue sauce and little else, select an amber-brown lagers. Grilled chicken loaded with herbs, spices and citrus, your best bet is a blonde bière de garde. Spicier preparations, like jerk chicken benefit from a pairing with a helles lager.


We asked, you delivered. Below are our readers favorite BBQ spots across the states. Spanning from East to West, we have everything from a female owned spot that started on the competition circuit, to an up-and-coming restaurant that started out of the trunk of 2 guys car. Their ways may very but at the heart of it all is BBQ lovers who put out the best dishes we’ve heard of. scoop of creamy jalapeno ALABAMA cheddar grits. SAW’S BBQ Saw’s has earned a lot of attention since opening in CALIFORNIA-SAN DIEGO 2009. Newcomer Saw’s PHILS BBQ Soul Kitchen opened in Phil’s always draws a line 2012, and American Idol out the door.. Since opening winner Taylor Hicks co- their doors in 1998, Phils owns a third location, Saw’s has served everyone from Juke Joint. They serve skateboarders to Bentley barbecue with Alabama’s drivers. They have served signature white sauce— over a million gallons of made with mayo—and a their famous BBQ sauce, baked potato stuffed with enough to fill Shamu’s tank. pork, which the Alabama Tourism Department GEORGIA-Atlanta named one of the top 100 FAT MATT’S RIB SHACK dishes in the state to try before you die.


The only female own and ran BBQ joint on our list, is very very worth the wait. The line is regularly two hours or more, but it’s worth it for a hunk of fatty, meltin-your-mouth brisket. Round out the meal with a

falling off the bone, and doused in a tangy sauce, the ribs never disappoint.

ILLINOIS-Chicago GREEN STREET SMOKED MEATS The best place to find Texas-style barbecue in Chicago, Green Street Smoked Meats features straightforward offerings such as sliced brisket, pork belly, ribs, and even Frito pie.


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Deemed one of Marylandd’s top BBQ spots, Chap’s started as two guys selling beef, ham, image via and sausage out of a literal Only two main dishes are shack. They say the beef on the menu at Fat Matt’s sandwich is a must try. Rib Shack in Atlanta: ribs and chicken. Skip the OHIO-Columbus bird in favor of the joint’s RAYRAY’S HOG PIT namesake dish. Moist, Served every weekend out

TES OF BARBECUE of a food truck in Columbus, the meat at RayRay’s Hog Pit comes from local farms and is smoked 12 to 16 hours. Top it off with on one of the homemade sauces for extra flavor, though the meat stands alone if you prefer your ribs dry.


at Pendleton’s Smokin Pig BBQ. Smoked to perfection, crisp, and topped with a flavor-packed dry rub, it falls apart in your mouth. Round out your meal with an order of jalapeno grits or sweet potato fries, and you’re sure to leave full and happy.


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Through a no-frills design and simple decor, the owners at Burn Co BBQ want to make the space feel like a backyard cookout at your neighbors. They aim to make the spot all about company and, mostly, the food. They smoke their meats daily and offer a menu of everything from pulledpork to smoked bologna to venison sausage.

brisket, coleslaw, pickles, and sausage.


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The menu at Sweet P’s Barbecue & Soul House in Knoxville offers classics, from Tennessee beef brisket to pimento cheese dip to banana pudding. Sweet P’s doubles as a concert venue, hosting free performances by local artists.

Freedmen’s in Austin offers an upscale twist on bbq, thanks to rustic decor, a menu of fancy cocktails, and a Sunday brunch complete with barbecue Benedict. Other recommendations are the grilled cabbage slaw, house-made sausage, and smoked banana pudding.



Texans flock to Austin for some of the best smoked meat in the state. Arguably more famous than the food itself, the line can stretch four to five hours long. It’s worth it for the fatty brisket and juicy pulled South Carolina-Pendleton pork. Regulars also love SMOKING PIG BBQ the Tipsy Texan, a sky-high You can’t beat the brisket sandwich bursting with

Come for the slow-smoked jalapeno cheddar sausage stay for the overflowing brisket sandwiches, and incomparable breakfast tacos. Locals recommend you splurge on one of the spot’s “prime time” meats, such as peppered tenderloin or bone-in pork loin chop.

w S m su c

t e e w er m m n r o c Grilled Mexican Corn pg 18

I could live off of grilled corn. Since the weather in Southern California stays about the same year round, I am always anticipating the beginning of corn season, more than beginning of summer. We took some of our favorite corn recipes and grilled them up. We think they bring out the flavor of summer and make us wish we could grill corn all year.

Grilled Shrimp with Corn Grits

Grilled Shrimp with Corn Grits SERVES: 4 TIME: 50 MINUTES

Ingredients 3 ears of corn, husked 2 C chicken broth 1 C whole milk ž C grits (not instant) 2 T unsalted butter

Salt and pepper season with salt and pepper. ¼ C olive oil 7. 15 min after you have added 2 garlic cloves, thinly sliced grits to saucepan, heat oil in 1 t garlic powder a large skillet over medium1 t dried oregano, divided high heat. Cook sliced 1 ½ t smoked Spanish paprika, garlic, remaining oregano, divided and paprika, stirring, until 1½ lb large shrimp, peeled, fragrant, about 30 sec. Add deveined, tails left intact reserved kernels and cook, Chopped fresh chives stirring occasionally, until golden brown and beginning Instructions: to pop, about 3 minutes. Add 1. Pre-heat grill to high. shrimp and cook, tossing 2. In a small bowl, mix 1 t occasionally, until cooked paprika,½ t oregano, garlic through, about 4 minutes. powder, salt and pepper. 8. Serve shrimp and corn over Add shrimp and mix until grits topped with chives. shrimp is well coated. Place shrimp on wooden or metal Grilled Salmon and Corn skewers. Sprinkle corn with Chowder salt and pepper. SERVES: 6 TIME: 45 MINUTES 3. Place shrimp and corn on Ingredients grill. Grill shrimp until they ½ lb red potatoes, cut into ½ are just beginning to turn inch cubes pink, they will cook fully ½ lb bacon, cut into ¼-inchlater. Grill corn until well wide strips done. Let cool 2 C chopped scallions 4. Grate 2 ears of corn on 2 ears corn, grilled the large holes of a box 3 cloves finely chopped garlic grater over a medium bowl, 1 t finely chopped fresh thyme catching as much juice as 1 California bay leaf possible; set aside. 1/8 t red-pepper flakes 5. Cut kernels from remaining ear of corn into another 3 C whole milk 2/3 C heavy cream medium bowl; set aside. 6. Bring broth, milk, and 1½ C 1 ½ lb salmon fillet, skin discarded water to a boil in a medium and fish cut into 1-inch pieces saucepan. Reduce heat so Salt and pepper liquid is at a simmer and Juice of half a lemon gradually whisk in grits. Garnish: chopped fresh chives Simmer, whisking often, Instructions: until grits are very tender, 1. Cook potatoes in a large 20–25 min. Mix in butter saucepan of boiling salted and reserved grated corn; water until just tender, 8-10

min. Drain and set aside. 2. Cook bacon in a 5-quart heavy pot over moderate heat, stirring, until crisp, about 8 min. Transfer with a slotted spoon to paper towels to drain. 3. Pour off all but 2 tablespoons fat from pot, then cook scallions, corn, garlic, thyme, bay leaf, and red-pepper flakes in fat in pot over moderately low heat, stirring occasionally, until scallions are tender, about 5 minutes. 4. Add milk and cream, bring just to a boil. Reduce heat, add potatoes, salmon, bacon, salt, and pepper gently stirring occasionally, until salmon is just cooked through and begins to break up as you stir. 5. Stir in lemon juice and salt and pepper to taste. Discard bay leaf before serving.

Grilled Corn Bread


Ingredients 1 C flour 1 C yellow cornmeal 1 T baking powder ½ t salt 2 eggs, beaten 1 C half and half ¼ C melted butter ½ C sugar, optional 2 ears grilled Instructions: 1. Preheat oven to 400°F. Butter a 9 x 9 baking dish. 2. Sift together the flour,

cornmeal, baking powder and salt. 3. Combine the half and half, eggs, butter and sugar. 4. Add the liquid ingredients to the dry ones and mix just until the flour is moistened, do not over mix. 5. Pour the batter into your prepared pan and bake the cornbread immediately. 6. Bake for 20-25 min until a toothpick comes out clean.

Grilled Mexican Corn SERVES: 4 TIME: 40 MINUTES

Ingredients ¼ C mayonnaise ¼ C sour cream ½ C crumbled cotija cheese 1/2 t chili powder 1 clove garlic, finely minced ¼ C finely chopped cilantro 4 ears shucked corn 1 lime, cut into wedges

cheese mixture and use high heat; oil grate. a large spoon to evenly 3. Coat steak with all of dry coat corn on all sides with rub, packing on more than mixture. Sprinkle with extra once if needed, and drizzle cheese and chili powder and with 2 Tbsp. oil to help rub serve immediately with lime adhere. Set aside. wedges. 4. Grill corn, turning occasionally, until lightly Dry-Rubbed Flank Steak browned all over, let cool. 5. Cut kernels from cobs with Grilled Corn Salsa SERVES: 4 TIME: 45 MINUTES and place in a medium Ingredients bowl. Add onion, jalapeño, Dry Rub tomatoes, cilantro, and lime 2 T light brown sugar juice to corn and toss to 1 T chile powder combine; season with salt 1 T paprika and pepper. Set salsa aside. 2 t kosher salt 6. Grill steak, turning 2 t freshly ground black pepper occasionally until nicely 1 t cayenne pepper browned. About 4 minutes 1 t granulated garlic per side for medium-rare. 1 t English mustard powder 7. Transfer to a cutting board ½ t ground coriander and let rest 10 minutes. ½ t ground cumin 8. Return steak to grill to re-crisp exterior, about 1 Steak And Salsa minute per side. Transfer 2 T olive oil, plus more for grill back to cutting board and 3 ears of corn, shucked slice against the grain. Serve ¼ red onion, finely chopped topped with salsa. 1 jalapeño, finely chopped 1 pint cherry tomatoes, halved 1 C fresh cilantro, chopped ⅓ C fresh lime juice Salt and freshly ground pepper 1½ lb flank steak

Instructions: 1. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. 2. While coals heat, combine mayonnaise, sour cream, cheese, chili powder, garlic, and cilantro in a large bowl. Stir until well mixed, set aside. Instructions: 3. When grill is hot, place 1. Combine brown sugar, corn directly over hot side chile powder, paprika, salt, of grill and cook, rotating pepper, cayenne, granulated occasionally, until cooked garlic, mustard powder, through and charred in spots coriander, and cumin in a on all sides. small bowl. 4. Transfer corn to bowl with 2. Prepare a grill for medium-

Dry-Rubbed Flank Steak with Grilled Corn Salsa

Sweet peach AS


Just like how grilling veggies brings out their natural flavor, grilling fruit brings out it’s natural sweetness. few fruits better represents summer better than peaches, and lucky for us, it grills beautifully. grilled peaches are easily the star of any dish, and pair well with just about everything. on the following pages, no dish better highlights the tastiness of grilled peaches, and no dish is simpler than our grilled peach pie recipe. the ingredient list makes it perfect for any time of day, we have eaten it for breakfast....

Grilled Chicken Thighs with Pickled Peaches Serves 4-6 Time: 1 hr 15 minutes

Grilled peach pie Ingredients 1 lb peaches 1 T brown sugar Pinch of salt Juice of 1 lemon 1 pie crust (homemade or store bought)

Ingredients PICKLED PEACHES 6 firm-ripe medium peaches 1 1/2 C distilled white vinegar 1 C sugar 1 stalk of lemon-grass, inner bulb, thinly sliced 1-in piece of ginger, peeled and thinly sliced 1/2 t whole black peppercorns 5 allspice berries 2 whole cloves 3-inch cinnamon stick CHICKEN 1 tablespoon molasses Kosher salt Pepper 8 skin-on, bone-in chicken thighs (about 2 pounds) 1/2 C + 1 T extra-virgin olive oil, plus more for brushing 1 T red wine vinegar 2 garlic cloves, finely chopped 1/4 C each chopped parsley, basil and tarragon 4 C arugula, thick stems discarded Instructions PICKLE THE PEACHES 1. Bring a large saucepan of water to a boil. Fill a large bowl with ice water. Using a paring knife, mark an X on the bottom of each peach. Add the peaches to the saucepan and blanch until the skins start to peel away, 1 to 2 minutes. 2. Transfer the peaches to the ice bath and let cool completely. Peel, halve and pit the peaches and transfer to a large heatproof bowl. Wipe out the saucepan. 3. In the large saucepan, combine all the remaining ingredients with 1 1/2 C of water and bring to a boil. 4. Stirring to dissolve the sugar. Let the brine cool slightly, then pour over the peaches and let cool completely. Cover and refrigerate overnight.

Instructions 1. Pre heat grill to high heat. 2. Wash and slice peaches in eights. Optional: place peach slices on skewers. 3. Transfer peaches slices (or skewers) to grill. Allow to cook until char marks appear, then flip. About 3 mins per side. 4. Remove peaches from grill. Let cool. 5. Preheat oven to 425. 6. While peaches are cooling, prepare pie crust according to crust instructions. 7. Once peach slices are cool, transfer to medium bowl. MEANWHILE, PREPARE THE CHICKEN Toss slices with brown sugar, lemon juice, and a 1. In a large bowl, whisk 8 C of water with the molasses and 2 T of salt. Add the chicken, cover and refrigerate overpinch of salt. Transfer to prepared pie crust. Top pie night. if you wish (lattice or plain). Brush with egg wash. 2. Drain the chicken and wipe out the bowl. Return the 8. Place pie in oven until the top is golden brown, chicken to the bowl and toss with 1/2 cup of the olive about 45 minutes. Serve warm.

3. 4.

5. 6.

oil, the vinegar, garlic, chopped herbs and 1 t of pepper. Let stand at room temperature for 1 hour. Prepare the grill and oil the grate. Remove the peaches from the brine and reserve the pickling liquid. Grill the peaches over moderate heat, turning once, until lightly charred, 4 to 5 minutes. Transfer to a work surface. Grill the chicken thighs over moderate heat, turning, until lightly charred and cooked through, 20 to 25 minutes. Transfer to the work surface and let rest for 5 minutes. In a bowl, toss the arugula with 1 T of the peach pickling liquid and the remaining 1 T of olive oil; season with salt and pepper. Arrange the salad, chicken and grilled peaches on a platter and serve.

Grilled peach buttermilk ice cream makes 1 1/2 quarts

Ingredients 1 1/2 lb peaches, plus sliced peaches for serving 1 C buttermilk 1 t grated lemon zest plus 2 T fresh lemon juice 6 large egg yolks 2 C heavy cream 1 C sugar 1/8 t kosher salt 1 vanilla bean, split lengthwise, seeds scraped Instructions 1. Wash and slice peaches in eights. Optional: place peach slices on skewers. Place peaches slices (or skewers) to grill. Allow to cook until char marks appear, then flip. About 3 mins per side. 2. Remove peaches from grill. Let cool. 3. Transfer cooled peaches to a food processor and puree until smooth. Scrape into a large bowl and whisk in the buttermilk, lemon zest and lemon juice. Cover and refrigerate until cold. 4. In a heatproof medium bowl, whisk the egg yolks. In the medium saucepan, simmer the cream with the sugar, salt and the vanilla bean and seeds over moderate heat, whisking occasionally, until the sugar has dissolved, about 5 minutes. 5. While whisking constantly, slowly stream half of the hot cream mixture into the egg yolks. Pour the mixture back into the saucepan and cook over moderately low heat, whisking constantly, until the custard is thick enough to coat the back of a spoon, 8 to 10 minutes. Strain the custard through a fine sieve set over a heatproof bowl and let cool to room

The Peach Truck peaches have been declared the best peaches you’ll ever have by every one who taste them. The husbandwife team behind the truck consist of Stephen and Jessica, who saw a lack of homegrown peaches in the Nashville area and decided to fix that. Together with farmers, Jessica and Stephen brought the prized Georgia peaches to Nashville. They have grown from selling them out of their Jeep to touring in their peach truck. They have quickly gained national recognition, touring Nashville and neighboring states during the summer, and shipping Georgia peaches all over the country.

temperature. 6. Whisk in the chilled buttermilk-peach mixture. Press a sheet of plastic wrap directly onto the surface of the custard and refrigerate until very cold, at least 3 hours. 7. Working in 2 batches, freeze the ice cream base in an ice cream machine according to the manufacturer’s instructions. 8. Serve topped with sliced peaches.

How do you host a


vegetarian BBQ?

invite a vegetarian.

When most people thing of barbecuing, they think hamburgers, hot dogs, and meat. But just carnivore dishes, veggies taste better cooked over a grill. The key is good marinate, good seasoning, and if you are feeling adventurous, good wood chips. Any marinate or seasoning you find that is for meat, transfers over well to the veggies. If you are hosting both carnivores and plant eaters, use the same base “recipe� but marinate them in separate bags. We put together our favorite veggie friendly grilling recipes that just might win over your meat loving friends. BBQ ONION STEAKS WITH HONEY-MUSTARD SAUCE Serves: 4-6 INGREDIENTS 1/4 C olive oil 2 T butter, melted 1/4 C Dijon mustard 1/4 C honey 1 T chopped fresh thyme 1 1/2 t Worcestershire sauce 2 large sweet onions, cut into 1/2-inch slices INSTRUCTION 1. Preheat barbecue to high. 2. Whisk oil and butter in small bowl. Whisk mustard, honey, thyme, and Worcestershire sauce in another small bowl. 3. Run 2 thin metal skewers or soaked bamboo skewers parallel through each onion slice, placing skewers about 1 1/2 inches apart to keep slice intact. 4. Brush both sides of onion slices with oil mixture. Place onions on grill and cook until beginning to char, turning and brushing often with oil mixture, about 11 minutes. 5. Brush top side of onions with mustard mixture and cook until mixture begins to bubble, about 2 minutes. 6. Turn onions; brush with mustard mixture and grill until beginning to caramelize, about 1 minute longer. Transfer onions to plate. Brush with mustard mixture.

GRILLED POTATOES WITH GRILLED TOMATO AND 9. Spoon goat cheese mix on to a slice of bread top ROSEMARY AND SMOKED ONION GOAT CHEESE with tomato-onion mix PAPRIKA Serves: 6 CROSTINI Serves: 12 INGREDIENTS 1 lb. russet potatoes 1 medium onion 6 cloves garlic, cut in half 1 T + 1 T olive oil 1 ½ t crushed dried rosemary ½ t smoked paprika ½ t salt ½ t ground pepper INSTRUCTIONS 1. Preheat the grill to medium heat. 2. Cut potatoes and onion into 1-inch chunk 3. In a large bowl, combine the potatoes, onion, garlic and olive oil. Toss to coat. 4. Add in the rosemary, smoked paprika, salt and pepper, and toss well. 5. Using 2 pieces of foil (each 24 inches long), form an X by overlapping the foil. 6. Place the potato mixture in the middle of the X, arranging so that it is an even height. Wrap the pieces of foil over the potato mixture, pinching the foil to seal. 7. Use a third piece of foil to wrap around the package. 8. Place the foil package on the grill and cook for 20 minutes. Flip the package over and cook for an additional 15 to 20 minutes, or until the potatoes are tender and starting to brown. 9. The vegetables will stay warm in the package for 10 to 15 minutes. Serve warm.

INGREDIENTS 1 loaf French bread 1 lb. cherry tomatoes 1 red onion, thickly sliced 8 oz goat cheese 1/2 C olive oil, divided plus more for brushing Juice of 1 lemon, divided Salt and pepper 1/4 C balsamic vinegar INSTRUCTIONS 1. Preheat the grill to medium heat. 2. Toss tomatoes and onion in 1/2 c olive oil, half of the lemon juice, and salt and pepper. 3. Slice bread into 1-2 inch thick slices, brush with olive oil. 4. Place tomatoes and onions on skewer. 5. Transfer tomatoes, onion and bread to grill. Cook until onion have grill marks, tomatoes have began to burst, and bread is toasted. Remove. 6. While tomatoes and onions are cooling, whip the goat cheese, remaining 1/2 c olive oil, half of the lemon juice, and salt and pepper. 7. Once tomatoes and onion are cool, dice onions. Place in small bowl and mix with tomatoes, salt and pepper. 8. In a small sauce pan over medium heat, add balsamic vinegar. Bring to a low boil and let simmer until liquid has reduced by half. Remove from heat.

GRILLED GARLIC LEMON AND PARMESAN ZUCCHINI Serves: 6 INGREDIENTS 1 1/2 lbs zucchini 2 T olive oil Zest of 1 small lemon 2 cloves garlic, finely minced 3/4 C finely shredded Parmesan cheese Salt and black pepper INSTRUCTIONS 10. Preheat grill to medium-high heat. Line baking sheet with foil. 11. Cut zucchini into thick wedges or halves 12. In a small bowl, stir together olive oil, lemon zest and garlic. Align zucchini on prepared baking sheet spacing them evenly apart. Brush olive oil mixture over tops of zucchini . 13. Sprinkle tops with Parmesan cheese and season lightly with salt and pepper. 14. Transfer to grill, skin side down. Cook for 3-5 minutes on each side, until crisp. Rotate and cook until all sides are cooked. 15. Serve warm.

Curry Grilled Cauliflower Florettes pg 30

Balsamic, Honey Grilled Cabbage Steak Serves: 2 INGREDIENTS 1/2 head savoy cabbage or green cabbage, cut into 1/2-inch-thick rounds 3 T olive oil ¾ t salt ½ t pepper 2 T balsamic vinegar 2 t honey 1 sprig fresh thyme INSTRUCTIONS 1. Preheat grill to high heat. 2. Brush a rimmed baking sheet with 1 T extra-virgin olive oil, or line with foil. 3. In a bowl, combine olive oil, balsamic vinegar and honey. 4. Arrange the cabbage slices in a single layer and brush with the honey balsamic vinaigrette. 5. Season with salt and pepper and sprinkle with thyme. 6. Place cabbage slices on grates and cook for 8-10 minutes, until edges begin to darken. 7. Flip and cook for about 5 minutes. 8. Remove from grill and let cool about 2 minutes. 9. Serve warm.

Curry Grilled Cauliflower Steak + Florettes Serves: 2 INGREDIENTS 1 head cauliflower 1/4 C olive oil 3/4 t salt ½ t pepper 1 T curry powder 2 t turmeric 1 t garlic powder 1 t onion powder INSTRUCTIONS 1. Preheat grill to high heat. 2. Slice cauliflower into 3-4 1 inch steaks.

Reserve remaining cauliflower florets and place in medium bowl. 3. In a separate small bowl, combine salt, pepper, curry powder, turmeric, garlic powder, and onion powder. Mix well. Separate into two bowls, one for the cauliflower steaks and one for the florets. 4. Brush both sides of the cauliflower steaks with olive oil and sprinkle with seasoning. Set aside. 5. Drizzle the remaining olive oil over the florets, toss well. Sprinkle remaining seasoning over florets and toss again. 6. Using 2 pieces of foil (each 24 inches long), form an X by overlapping the foil. 7. Place the florets in the middle of the X, arranging so that it is an even height. Wrap the pieces of foil over the potato mixture, pinching the foil to seal. 8. Use a third piece of foil to wrap around the package. 9. Place the foil package on the top rack of the grill and cook for 20 minutes. 10. Place the cauliflower steaks on the main grates of the grill and cook until the sides begin to brown and the bottom is charded, about 5 minutes. Flip and cook the other side for 3 minutes. 11. Serve both warm.

Marinated Grilled Veggies Serves: 4-6 INGREDIENTS 1 red bell pepper 1 green bell pepper 1 yellow bell pepper 1 sweet onion 1 zucchini 1 squash See page 34 for marinate ingredients and instructions

Curry Grilled Cauliflower Steaks

Grilled avocado and grilled red onions pg 34

Grilled tomatoes, and grilled red onions pg 27

Grilled avocado, grilled tomatoes, and grilled red onions

Grilled peach and prosciutto pg 34

Grilled Peach and Prosciutto Crostini

Grilled Avocado Toast with Grilled Red Onions

Ingredients 1/2 lb peaches 8 oz goat cheese 8 oz prosciutto 1/4 C balsamic vinegar 1 loaf French bread Pinch of salt

Instructions 1. Pre heat grill to high heat. 2. Wash and slice peaches in eights. Optional: place peach slices on skewers. 3. Transfer peaches slices (or skewers) to grill. Allow to cook until char marks appear, then flip. About 3 mins per side. 4. Remove peaches from grill. Let cool. 5. Slice French bread into 1-inch thick slices. Toast if desired. 6. In a small sauce pan over medium heat, add balsamic vinegar. Bring to a low boil and let simmer until liquid has reduced by half. Remove from heat. 7. Once peaches are cool, wrap each slice in prosciutto. 8. Spread goat cheese on slice of bread, top with prosciutto wrapped peach. Drizzle balsamic vinegar glaze. Serve.

Ingredients 2 avocados 1 red onion Lemon or lime juice Dash of garlic salt Dash of red pepper flakes Dash of pepper 1 loaf French bread Olive oil

Instructions 1. Pre heat grill to high heat. 2. Slice avocados in half, brush with olive oil. 3. Slice red onion into fourths. Brush with olive oil. 4. Place avocados flesh side down on grill. Cook for 58 minutes until it begins to bubble. 5. Place the red onions on the grill, cook 5-8 minutes on each side. 6. Remove avocado and onion, let cool. 7. Slice French bread into 1-inch thick slices. Toast if desired. 8. Once onion is cooled, slice into 1/2 thick slices. 9. Butter toast, top with avocado, onions, red pepper flakes, garlic sauce and lime (or lemon) juice.

Grilling citrus adds a little smokey flavor to your dish. Both lemon and limes are easier to squeeze (when they are cool!) so be preprepared for lots of juice!


• 2 lb chicken thighs (or other meat) • Assorted veggies such as bell peppers, onions, mushrooms, zucchini, squash • 3 T apple cider vinegar • 3 T olive oil • 2 T Worcestershire sauce • 1 T black strap molasses • 1 t siracha • 4 cloves garlic, minced • 2 t turmeric • 2 t onion powder • 1 t garlic powder • 1 t paprika • Salt and pepper

1. Preheat grill to medium-high heat. 2. Cut meat and vegetables into 1 inch pieces. 3. In a medium bowl, combine minced garlic, turmeric, onion powder, garlic powder, paprika, and salt and pepper. Set aside. 4. In a separate, small bowl, combine apple cider vinegar, olive oil, Worcestershire, molasses, and siracha. Whisk together. Set aside. 5. In a large ziplock bag, or two if you are separating vegetables and meat, for vegetarians, place veggies and meat. 6. Pour in liquid and shake well. Pour in spice mixture while shaking. Mix well. 7. Skewer the meat and veggies. 8. Place on preheated grill, rotating as needed, until meat is cooked through and charred. 9. Serve warm.


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