f O O d
GRILLING SHOWDOWN RECIPES
Granulated garlic is a
coarsely ground form o f the
same dehydrated garlic in
garlic powder. To substitute, use half as
much garlic powder.
PREP: 20 MIN. GRILL: 2/2 HR.
jamie’s
RED CHILI-RUBBED
BABY BACK RIBS
1
Tbsp. ancho chile powder
1
Tbsp. paprika
1
Tbsp. brown sugar
1
tsp. kosher salt
2
tsp. ground cumin
2
tsp. granulated garlic
2
tsp. ground black pepper
3
slabs baby back ribs, (2 to 2V 2 lbs.
each)*
4
handfuls of hickory wood chips,
soaked in water for at least 30 minutes
1
recipe Fresh Ginger Glaze,
right
Grilled bok choy (optional)
Grilled lemon halves (optional)
1.
Prepare grill for indirect cooking over
low heat (about 300°F). (See “indirect
grilling,”
right).
2.
For rub, in small bowl mix together the
first 7 ingredients.
3.
Using a dull dinner knife, slide the tip
under the membrane (silver skin) covering
the back of each rack of ribs. Lift and loosen
membrane until it breaks loose from the
meat. Using paper towels to grip, pull
membrane off. Season ribs all over with the
rub. Arrange in a rib rack, all facing the
same direction. Let the ribs stand at room
temperature for 30 minutes before grilling.
4.
Just before grilling ribs, drain 2 handfuls
of wood chips and place them on coals or
in smoker box of a gas grill. W hen the
wood begins to smoke, place ribs over
indirect low heat and cook for
1
hour.
5.
After 1 hour, drain the remaining wood
chips and place on coals or in smoker box
of a gas grill. Continue to cook ribs over
indirect low heat for a second hour.
Meanwhile, prepare Fresh Ginger Glaze.
6.
Tear off 3 sheets of aluminum foil, each
about
2
V
2
times the length of a slab of ribs.
7.
After 2 hours of cooking, remove ribs
from rack and lay each slab on a sheet of
foil. Be sure to close the grill lid so that the
temperature remains close to 300°F. Brush
each slab lightly on both sides with some
of the glaze (you will not need all of it).
Wrap each slab of ribs tightly in foil.
8.
Return slabs to grill, either in rack or
stacked on top of each other. Cook over
indirect low heat until glaze cooks into the
meat and ribs are done, 30 to 60 minutes.
The ribs are done when the meat has
shrunk back from the bones by
/1
inch or
more. W hen you lift a rack by picking up
one end with tongs, the rack should bend
in the middle and the meat should tear
easily. If the meat does not tear easily,
continue to cook the ribs.
9.
Remove slabs from foil. Brush them
with some of the remaining glaze. Cut into
portions. Serve with grilled bok choy and
lemon halves. MAKES 6 SERVINGS.
*Note: For a charcoal grill, you may need to
cut rib slabs in half to fit for indirect cooking.
EACH SERVING
799 cal, 50 g fat, 200 mgchol,
1,433 mg sodium, 29 g carbo, 1 g fiber, 56 g pro.
FRESH GINGER GLAZE
V2
cup low-sodium soy sauce
V2
cup brown sugar
1 /
cup ketchup
V4
cup lemon juice
1
tsp. grated ginger
In small saucepan over medium heat, combine
the glaze ingredients. Bring to simmer, stirring
occasionally, and cook over low heat for about
3 minutes. Remove from the heat.
jamie’s
SPICY SKIRT STEAK
WITH AVOCADO
DIPPING SAUCE
Skirt steak is a long, narrow
cut o f beef; you may have to
order from your butcher. I f unavailable,
Jamie recommends using flank steak and
cooking over medium heat (not high) for
8 to 10 minutes.
PREP: 30 MIN. GRILL: 4 MIN. STAND: 20 MIN.
AVOCADO DIPPING SAUCE
1
English cucumber
1
medium avocado, peeled and pitted
1/4
cup sour cream
1/4
cup roughly chopped fresh dill
2
Tbsp. lime juice
2
tsp. minced jalapeno pepper
1
tsp. minced garlic
1/2
tsp. kosher salt
RUB
2
tsp. kosher salt
1
tsp. dry mustard
1
tsp. chipotle chile powder
1/2
tsp. ground pepper
1/2
tsp. ground coriander
1/2
tsp. ground cumin
2
lb. skirt steak, trimmed of excess fat
Cucumber Salad,
right
1
. For Avocado Dipping Sauce, cut about
3 inches from cucumber and coarsely chop
(reserve remaining for Cucumber Salad,
below).
Place in food processor or blender
with other sauce ingredients. Puree until
smooth. Pour into a bowl, cover, and
refrigerate until ready to use.
2
. In small bowl mix rub ingredients; set
aside. Cut steak into foot-long pieces, if
needed, to make them easier to handle on
the grill. Lightly brush steaks on all sides
with
olive oil;
season evenly with rub. Let
stand at room temperature for 30 minutes.
3
. Prepare grill for direct cooking over high
heat (about 500°F) (See “direct grilling,”
below).
Grill steaks over direct high heat,
with lid closed as much as possible, 4 to
6
minutes for medium-rare, turning once or
twice. Remove from grill and let rest for
5
minutes. Slice across the grain in
1
/
2
-inch-thick slices. Serve warm with
Avocado Dipping Sauce and Cucumber
Salad. MAKES
6
SERVINGS.
CUCUMBER SALAD In bowl combine the
remaining cucumber, sliced;
1
miniature
yellow sweet pepper, sliced;
1
small shallot,
sliced;
1
/
4
cup chopped red pepper; 2 Tbsp.
lime juice; 1 Tbsp. olive oil; 1 Tbsp.
chopped fresh dill; and salt and pepper.
EACH SERVING
363 cal, 22 g fat, 90 mg chol,
695 mg sodium, 7 g carbo, 2 g fiber, 33 g pro.
keeping ribs moist
For moist ribs, wrap them
in foil for the last half
hour to hour of grilling.
Remove slabs from the
grill and place each in
center of a large piece of
foil. Brush with a little of
the glaze and then tightly
wrap in foil.
direct grilling
For this method, the food is placed on the grill
rack directly over the heat source. Direct
grilling is best for searing and cooking small,
tender cuts that cook in 30 minutes or less,
such as steaks, burgers, or boneless chicken.
indirect grilling
This method positions the fire to one side or
both ends of grill. Food sits over the unlit part,
and the grill is covered so the food cooks from
all sides. This is best for thicker cuts that need
longer cooking like roasts and ribs.
210
JUNE 2010
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