f O O d
GRILLING SHOWDOWN RECIPES
elizabeth’s
HOUSE-MADE
BURGER WITH
PIMIENTO CHEESE
Elizabeth likes to grind her
own burgers from hanger
steaks (see tip,
below).
For an extra treat,
stu ff each burger with a spoonful o f cold
elizabeth’s
SMOKED ST. LOUIS-
STYLE RIBS WITH
TWO SAUCES
i
So the ribs take on a nice
'
smoky flavor, leave them
untended the first 30 minutes—no peeking.
PREP:
30
MIN. GRILL:
2
HR. STAND:
25
MIN.
bubble, add mustard, Worcestershire sauce,
salt, pepper, and garlic. Taste and adjust the
seasoning if desired. If it is too sweet, add
the vinegar; cool. The sauce will keep,
tightly covered, in the refrigerator 1 week.
MAKES
2
/ CUPS.
SMOKED TOMATO BBQ SAUCE
pimiento cheese before grilling.
1
/2
recipe Big Lou’s BBQ Rub,
below
PREP:
40
MIN. COOK:
5
MIN. GRILL:
30
MIN.
PREP:
25
MIN. GRILL:
10
MIN.
4
slabs of pork ribs (St. Louis style),
8
large ripe (but still firm) tomatoes
1
lb. ground sirloin
about
2
lbs. each
2
large shallots, cut in half
1
lb. ground chuck
BBQ sauces,
below
and
right
3
Tbsp. extra virgin olive oil, plus extra
iV2
tsp. kosher salt
6
cups hickory or oak wood chips,
fo r coati ng tomatoes
V2
tsp. freshly ground pepper
soaked for
30
minutes
/2
cup packed dark brown sugar
1
recipe Pimiento Cheese,
below
2
Tbsp. red wine vinegar
6
hamburger buns
1.
Prepare rub. Build charcoal fire or preheat
1
Tbsp. sweet smoked Spanish paprika
gas grill for indirect cooking (see
page 210).
/2
tsp. fleur de sel (optional) or sea salt
1.
Build charcoal fire or preheat gas grill for
direct cooking (see
page 210).
Mix ground
sirloin and chuck together gently with salt
and pepper. Form into 6 patties. Press
indentation in center of each patty (see
“shaping the burgers,”
below right).
Brush
with
olive oil.
Place directly over medium
heat (about 400°F ); grill 10 to 12 minutes,
turning once halfway through. Remove from
grill. Top with a tablespoonful of Pimiento
Cheese. Serve on buns.
MAKES 6 SERVINGS.
EACH SERVING
518 cal, 32 gfat, 112 mgchol,
695 mg sodium, 22 g carbo, 1 gfiber, 34 g pro.
HANGER STEAK BURGER
Cut about 2 lbs.
cold hanger steak in 1-inch pieces. Put
through a meat grinder or place 1
/
4
at a
time in food processor; pulse until finely
ground. Season, shape into patties, and
grill as above.
PIMIENTO CHEESE
For best flavor and texture, it’s important to
use freshly grated, not preshredded cheese, in
this recipe. The recipe can be doubled or tripled
for a crowd. Serve leftovers with crackers, corn
chips, or on a sandwich.
PREP:
15
MIN.
i
shallot, grated
i
8
-oz. block sharp cheddar cheese,
grated
/
cup or more to taste of mayonnaise
(not light)
Vi
of
4
-oz. jar pimientos
Freshly ground pepper
Grate shallot on a box grater or process in a
food processor. Mix shallot and cheese. Add
mayo and stir with a large fork just until
mixture holds together. Stir in pimientos
and some of their liquid. Season with
pepper. Refrigerate, covered, until ready to
use. Store, refrigerated, up to a week.
EACH SERVING
52 cal, 5 gfat, 9 mg chol, 67 mg
sodium, 0 g carbo, 0 g fiber, 2 g pro.
Place soaked wood chips directly on charcoal,
or in smoking box of gas grill. Rub ribs with
spice rub. Let sit, covered, for 15 minutes.
2.
Place ribs, bone-side down, in center of
grill or in rib rack, making sure they are
not over direct flame. Grill, covered, over
indirect medium heat (about 325°F) for
2 to
21
/
2
hours or until meat is tender and
has pulled back from ends of bones (see
“preventing burnt edges,”
below right)
Brush with some of the BBQ sauces 10
minutes before end of grilling.
3.
Remove ribs from grill and let rest 10
minutes. Cut into portions; pass remaining
sauces.
MAKES
10
SERVINGS.
BIG LOU'S BBQ RUB
In a small bowl combine
1
/2
cup black pepper, 1
/
4
cup sweet paprika,
1
/
2
cup dark brown sugar, 2 Tbsp. salt,
1 Tbsp. white pepper, 1 Tbsp. onion
powder, 2 tsp. chili powder or powdered
ancho chiles, 1
/
2
tsp. cayenne pepper, and
1 tsp. ground cumin. Use half of the rub on
the ribs and store remaining in an airtight
container, for up to 3 months.
EACH SERVING
668 cal, 42 gfat, 160 mg chol,
1,560 mg sodium, 29 g carbo, 2 g fiber, 43 g pro.
STICKY-SWEET BBQ SAUCE
Elizabeth prefers Heinz brand chili sauce,
but any ketchup-based chili sauce will do.
START TO FINISH:
25
MIN.
1
12
-oz. bottle chili sauce
1
12
-oz. jar grape jelly
2
Tbsp. yellow mustard
2
Tbsp. Worcestershire sauce
1
tsp. salt
V
2
to
1
tsp. freshly ground black pepper
Pinch granulated garlic or garlic powder
1
Tbsp. apple cider vinegar (optional)
1.
In saucepan combine chili sauce and jelly.
Heat over medium heat, stirring occasionally
until jelly is melted; whisk together.
2.
When mixture is smooth and begins to
1.
Build charcoal fire or preheat gas grill for
indirect cooking (see
page 210).
Core
tomatoes; coat tomatoes and shallots with
olive oil. Season with
salt.
Place in
disposable aluminum pan. Place in center of
grill indirectly over medium heat; grill,
covered, 30 minutes or until tomato skins
are bursting and shallots are soft; remove.
2.
Place tomatoes and shallots in blender
with pan juices. Pulse, half at a time, until
liquefied. Add brown sugar, vinegar, the
3 Tbsp. of olive oil, paprika, and fleur de sel.
Blend until smooth. Taste and adjust
seasonings if desired. Remove from blender.
Put through a food mill or fine mesh
strainer to remove seeds and skins.
3.
Place strained liquid in large saucepan.
Simmer gently 5 minutes. Remove and use
immediately or refrigerate in a tightly covered
container for up to 1 week.
MAKES
5
CUPS.
shaping the burgers
Both Elizabeth and Jamie
press an indentation in
the patties so that they
don’t puff up in the center
as they cook. Gently form
patties, then press down
slightly in the center to
form an indentation
about an inch wide.
preventing burnt edges
If the ribs start to burn
on the edges before they
are tender, stack them on
top of one another in
center of grill, away from
the heat source. About
10
minutes before serving,
unstack and brush with
barbecue sauce.
2 0 8 JUNE 2010
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