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med103901_0708_ejs_ribs_vertMy son, EJ, loves these ribs, so I named them after him. I bake them with a spice rub, then baste them with sauce before they grill, and oh baby, are they moist and tender.

Ingredients

2 1/2 teaspoons mustard powder
2 teaspoons sweet paprika
1 teaspoon celery salt
1 teaspoon onion powder
3/4 teaspoon red-pepper flakes
1/2 teaspoon garlic powder
1/4 teaspoon celery seed
Coarse salt
2 slabs baby back ribs (about 2 pounds total)
Vegetable oil, for grates
Emeril’s Rib Sauce

Directions

  1. In a small bowl, combine mustard powder, paprika, celery salt, onion powder, red-pepper flakes, garlic powder, celery seed, and 1 teaspoon salt. Rub slabs on both sides with the spice mixture, and refrigerate, loosely covered, for 2 hours.
  2. Preheat oven to 300 degrees. Stack slabs on a double layer of aluminum foil; tightly wrap. Place on a rack on a baking sheet. Cook until meat pulls away from the bone and is easily pierced with the tip of a sharp knife, 1 to 1 1/2 hours.
  3. Heat grill to medium-high; lightly oil grates. Carefully remove ribs from foil, pouring off any liquid. Brush generously on both sides with rib sauce; grill ribs until sauce begins to bubble and brown around the edges, 4 to 5 minutes per side. Serve ribs with any leftover sauce, if desired.

Cook’s Note

This recipe is from Emeril Lagasse’s column, Kick It Up.

 

msledf_0703_tompizzettes_vert

Ingredients

1/2 recipe Grilled Tomatoes
1/2 pound store-bought pizza dough
Flour, for work surface
1 1/4 cups shredded Fontina cheese
Fresh basil leaves

Directions

After preparing grilled tomatoes, reduce grill to low. Divide pizza dough into four pieces. On a lightly floured work surface, shape dough into rough 12-inch-long ovals. Alternate between rolling the dough with a pin and stretching it with your hands. If it tears, pinch dough together to patch.
Place dough on grill. Cook until lightly charred on one side, 3 to 4 minutes; press lightly with a spatula to deflate any air bubbles.
Flip dough; layer with cheese and grilled tomatoes, dividing evenly. Cover grill; cook until cheese melts and bottoms of crusts are charred, 4 to 6 minutes. Garnish with basil.
med104695_0609_glazedribs_vertA chipotle sauce gives these oven-roasted ribs a smoky flavor. Once they’re tender, finish them on the grill with a honey glaze.

Ingredients

1/4 cup minced canned chipotle chiles in adobo
1/2 cup honey
1/4 cup mustard powder
Coarse salt and ground pepper
2 racks pork spare ribs (2 1/2 pounds each)
Vegetable oil, for grates
Lemon wedges, for serving

Directions

  1. Preheat oven to 400 degrees. In a small bowl, combine chipotles, 1/4 cup honey, mustard powder, 3 tablespoons salt, and 2 teaspoons pepper.
  2. Place a large double layer of foil on a large rimmed baking sheet. Place ribs on top and rub with chipotle mixture. Wrap ribs tightly in foil and bake on sheet until meat is fork-tender, 2 to 2 1/2 hours.
  3. Heat grill to medium-high; clean and lightly oil hot grates. Remove ribs from foil, letting excess liquid drip off. Brush ribs with 1/4 cup honey and grill until lightly charred, 2 to 3 minutes per side. Cut between bones to separate ribs and serve with lemon wedges.

Cook’s Note

Cooking the ribs in foil means a quick cleanup. Be sure to wrap them tightly to hold in moisture and flavor.

 

med104768_0709_soy_flank_vertServe with Tomato Salad with Olives and Lemon Zest or Marinated Zucchini with Mint.

Ingredients

1 cup soy sauce
1/4 cup packed light-brown sugar
3 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons Dijon mustard
1 teaspoon red-pepper flakes
1/4 teaspoon ground pepper
1 flank steak (about 2 pounds)
Vegetable oil, for grates

Directions

  1. In a 9-by-13-inch baking dish, whisk together soy sauce, sugar, vinegar, Worcestershire, mustard, red-pepper flakes, and pepper. Place steak in dish and cover dish tightly with plastic wrap. Swirl dish so that marinade coats the top of steak. Refrigerate 1 to 2 hours, turning steak occasionally.
  2. Heat grill to high. Remove steak from marinade, letting excess drip off. Pour marinade into a saucepan and simmer over medium-high heat until reduced by half, about 10 minutes.
  3. Clean and lightly oil hot grates. Grill steak, covered, 6 minutes; turn, brush with glaze, and grill until medium-rare, 6 minutes more. Let rest 8 to 10 minutes before slicing.

med104768_0709_lemonchicken_vertIngredients

1/2 cup bulgur
Coarse salt and ground pepper
1 1/2 cups chopped fresh parsley
1/2 English cucumber, halved, seeded, and chopped
1 large tomato, chopped
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil, plus more for grill
1 small garlic clove, minced
8 boneless, skinless chicken thighs (about 2 pounds total)

Directions

  1. Heat grill to high. In a small saucepan, bring 3/4 cup water to a simmer. Add bulgur, season with salt and pepper, and cook 1 minute. Remove from heat, cover, and let stand 10 minutes; fluff bulgur with a fork. In a medium bowl, combine bulgur, parsley, cucumber, tomato, 1 tablespoon lemon juice, and 1 tablespoon oil; toss tabbouleh to combine.
  2. In a small bowl, stir together 1 tablespoon oil, 1 tablespoon lemon juice, and garlic; season with salt and pepper. Clean and lightly oil hot grates. Season chicken with salt and pepper; grill until cooked through, about 4 minutes per side. Brush chicken with lemon mixture and serve with tabbouleh.

med105744_0710_chicken_vertSpice-rubbed chicken breasts are grilled gently until they turn mahogany.

Ingredients

1 tablespoon olive oil, plus more for grill
1 teaspoon paprika
2 teaspoons ground pepper
1 1/2 teaspoons coarse salt
1 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 garlic clove, minced
4 bone-in, skin-on chicken breast halves (2 1/2 pounds total)

Directions

  1. Set up a grill for indirect cooking over medium-high. Clean and lightly oil hot grill. In a bowl, combine paprika, ground pepper, salt, cayenne, oregano, thyme, garlic, and oil; rub on chicken.
  2. Grill chicken, skin side down, directly over heat source until skin is browned, about 4 minutes. Flip chicken; move to cooler side of grill. Cover grill and cook chicken until cooked through, 35 to 40 minutes. Transfer to a platter and tent with foil. Let chicken rest 10 minutes.

24edf15_e_vertFor spicier ribs, coat them with your favorite chile rub before wrapping in foil and baking.

Ingredients

2 slabs (about 1 to 1 1/2 pounds each) baby-back pork ribs
Coarse salt and ground pepper
Vegetable oil, for grates
1/2 cup Barbecue Sauce

Directions

Preheat oven to 400 degrees. Season ribs all over with salt and pepper. Stack slabs on a large piece of heavy-duty foil; seal tightly, and place on a rimmed baking sheet. Cook until meat is fork-tender, about 1 1/2 hours.
Heat grill to medium-high; lightly oil grates. Remove ribs from foil (discard foil); brush with sauce, coating rounded side well. Grill until nicely browned, 3 to 4 minutes. Serve with more sauce.
med105744_0710_ausie_burger_vertGrilled onions, a fried egg, and canned beet slices are key ingredients in the sky-high Aussie burger.

Ingredients

1 small yellow onion
coarse salt and ground pepper
1 1/2 pounds ground beef chuck (80% lean)
4 split plain or sesame-seed buns
4 large eggs, cooked over easy
Ketchup or barbecue sauce
Sliced canned beets
Lettuce leaves

Directions

  1. Heat a grill to medium-high. Clean and lightly oil hot grill. Cut onion into thin rings and season with salt and pepper. Grill until lightly charred and crisp-tender, about 4 minutes per side. Transfer to a plate. Form ground beef into 4 patties and season with salt and pepper. Grill 4 minutes per side for medium. Transfer to bottom halves of buns. Top each burger with an egg, grilled onions, your choice of sauce, sliced beets, and lettuce.

Cook’s Note

Indoor Method: In an oiled grill pan or cast-iron skillet, cook onion over medium-high. Wipe skillet clean; cook burgers in same pan.

 

med105744_0710_porkloin_vertSoaking in a brine — salted, flavored water, similar to pickling liquid — yields meat that is seasoned, tender, and juicy. Try this method with pork chops, chicken, or turkey pieces.

Ingredients

2/3 cup coarse salt
2 tablespoons sugar
1 tablespoon black peppercorns
1 tablespoon coriander seeds
2 sprigs oregano
1 bay leaf
1 1/2 pounds boneless pork loin
Vegetable oil, for grill

Directions

  1. In a large bowl or plastic bag, combine 4 cups water, salt, sugar, peppercorns, coriander, oregano, and bay leaf and stir until sugar and salt dissolve. Add pork and refrigerate at least 1 hour (or up to 8 hours).
  2. Set up a grill for indirect cooking (above) over medium-high. Clean and lightly oil hot grill. Remove pork from brine, pat dry, and grill directly over heat source until brown all over, 15 minutes. Move to cooler side of grill. Cover grill and cook until pork is cooked through (an instant-read thermometer inserted in thickest part of pork should read 140 degrees), about 25 minutes. Transfer to a cutting board and tent with foil. Let rest 10 minutes before slicing thinly.
med104695_0609_grilledsteak_vertIn just 20 minutes, prepare affordable, flavorful flat-iron steaks with a grilled topping of sweet tomatoes and savory scallions.

Ingredients

1 tablespoon olive oil, plus more for grates
4 flat-iron steaks (about 6 ounces each)
Coarse salt and ground pepper
2 pints cherry tomatoes
2 bunches scallions, cut into 2-inch lengths
2 tablespoons balsamic vinegar

Directions

  1. Heat grill to high. Clean and lightly oil hot grates. Season steaks with salt and pepper and cook 3 to 4 minutes per side for medium-rare. Transfer steaks to a plate, tent with foil, and let rest.
  2. Meanwhile, place a double layer of foil or a grill topper on grill. Top with tomatoes and scallions; drizzle with oil. Grill until tender and lightly charred, 6 to 8 minutes. Transfer vegetables to a bowl, toss with vinegar, and season with salt and pepper. Top steaks with vegetables.