Cedar Plank Swordfish

Dave DeWitt Leave a Comment

Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.

Ingredients

1 tablespoon lime juice

2 tablespoons orange juice

2 tablespoons soy sauce

2 cloves garlic, minced

2 tablespoons chopped, fresh parsley

4 swordfish steaks

1/2 teaspoon freshly ground black pepper

1 bunch whole green onions

 

 

Instructions

Soak a cedar plank in very warm water for 2 to 3 hours. 


Prepare coals for grilling—a very hot 450˚F to 500˚F fire.  


Combine lime, and orange juice, soy sauce, and garlic on plate. Dip the swordfish in the mixture and let marinate for 12 minutes (6 minutes per side). Sprinkle the fish with chopped  parsley and freshly ground black pepper.


Remove the plank from the water, pat it dry, and brush the plank with olive oil.


Place the fish on the plank over a layer of green onions, and then place plank on the grill. Grill until the fish steaks are just opaque in the center and still very moist, about 20 to 25 minutes.


If the edges of the plank start to flame, douse it with spray from your water bottle.

Cola-marinated Beef Brisket

Dave DeWitt Recipes Leave a Comment

Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.

Ingredients

 

Perfectly cooked beef brisket is a joy to behold

Cola Marinade:
2 cans favorite cola soft drink
2 beef bouillon cubes dissolved in 4 oz. water
4 cloves garlic, minced
1 tablespoon Worcestershire sauce
2 tablespoons lime or lemon juice
12 ounces Cattlemen’s Authentic Smoke House Barbecue Sauce
Seasoned salt
Fresh ground pepper

Red River Rub:
1 teaspoon cayenne pepper
1 teaspoon curry powder
1 teaspoon turmeric
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon paprika
dash of nutmeg
French’s mustard
1 10-12 pound beef brisket, trimmed to 1/4 inch of fat remaining

Instructions

Combine all marinade ingredients. Marinate the brisket for 2 days in refrigerator. Combine all rub ingredients and store in a sealed container.

Drain the marinade and set aside.

Squirt mustard liberally over both sides of the meat and rub it in with you hands. Sprinkle generously with the rub and pat into the meat. Let dry-marinate for 3-4 hrs. if possible, or at least one hour.

Place brisket in a smoker, fat side up, and cook for about 1/ 1/2 hrs. per pound (this usually turns out to be about 16-18 hours) at 225-250 degrees F.

While meat is cooking boil the marinade for 12 minutes then cool and put it into a spray bottle.

After 3 hours of cooking time spray the meat and turn, and repeat every three hours.

When the meat reaches an internal temperature of 185-190 degrees F remove it from the grill, wrap in plastic wrap, and then wrap in aluminum foil and place it in an empty ice chest for 1-2 hrs.

Serve thinly sliced with BBQ sauce on the side.

Hawaiian Teriyaki Chicken

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This recipe and others can be found in the article “In Hawaii, Barbecue Means a Luau” by Mike Stines, Ph.B.

Ingredients

1 (3 1/2-pound) chicken, quartered
1 cup teriyaki marinade (see recipe, located here)Coarse kosher salt and freshly ground black pepper

Instructions

Preheat the grill to 375° F. for indirect cooking. 

Rinse the chicken and pat it dry; sprinkle it all over with salt and pepper then brush it with teriyaki marinade. Grill the chicken over indirect heat, basting every 15 to 20 minutes, for 1 hour or until a meat thermometer in the thigh registers 175° F. Allow the chicken to rest 10 minutes before slicing.

Alternately, use chicken breasts instead of whole chicken. Indirectly cook for 30 to 40 minutes until tender or grill over medium-hot coals 15 to 25 minutes, turning occasionally.)

Szechuan Tea-Smoked Duck Breasts

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A Recipe From:

300 Big & Bold Barbecue & Grilling Recipes

 

by Karen Adler and Judith Fertig

 

This recipe and others can be found in the Book Excerpt: 300 Big & Bold Barbecue & Grilling Recipes.

Ingredients

2 boneless muscovoy or moulard duck breasts (with skin)

1 tbsp whole Szechuan peppercorns

1 tsp coarse kosher salt

1tsp five-spice powder

1 cinnamon stick (6 inches) broken into small pieces

2 tbsp loose black tea leaves

1tbsp dry mesquite wood chips for the tabletop smoker

1/2 tsp dried orange peel

1/2 tsp vegetable oil

 

Marinade


2 tbsp sake

1 tbsp soy sauce

1 tsp liquid honey

1/2 tsp grated gingerroot 

 

Szechuan Duck

Instructions

Prepare the marinade: In a bowl, combine sake, soy sauce, honey and ginger.


With a sharp knife, make scores in duck skin, through the fat (do not cut into meat), about 1/2 inch apart in a crosshatch pattern. Place duck in a large sealable plastic bag and pour in marinade. Seal, toss to coat and refrigerate for at least 2 hours or up to 4 hours, tossing occasionally.


In a heavy skillet, over medium-low heat, stir peppercorns and salt for 3 to 5 minutes, or until peppercorns are toasted and fragrant. coarsely grind in a clean coffee or spice grinder. Stir in five-spice powder.


Remove duck from marinade, discarding marinade, and lightly pat dry. Sprinkle duck with pepper mixture.


Line the bottom of the stovetop smoker with a double layer of heavy-duty foil, leaving a 3-inch overhang along the edges.


In a bowl, combine cinnamon, tea leaves, mesquite and orange peel. Pour into the center of the smoker and spread out evenly to 1/4 in
ch thick in the middle of the bottom pan. Place the drip pan over the mixture and set the grill rack in the smoker. 


In a skillet, heat oil over high heat. Place duck skin side down and sear for 2 to 3 minutes, or until a deep golden brown.


Transfer duck to the grill rack. Fold the foil inward and skip on the smoker cover, closing it almost all the way. Heat over high heat for 5 to 10 minutes, or until steady wisps of smoke appear. Close the lid and reduce heat to medium. Smoke duck for 8 minutes.

 

Turn off heat and let duck stand in smoker for 10 minutes, until a meat thermometer inserted in the thickest part of a breast registers 150 degrees Fahrenheit  for medium-rare, or until desired doneness. Carefully open the smoker and transfer duck to a cutting board. Transfer to a cutting board, tent with foil and let rest for 5 to 10 minutes before slicing. Serve warm or at room temperature.

 

Udon with Braised Sweet and Spicy Beef Short Ribs

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Beef short ribs are rich, and they make for great winter dishes. Here the short ribs are braised in a caramel sauce spiced with chilies, star anise, and five-spice powder until fork-tender. Green beans are added to the stew and cooked until just tender. The succulent meat and green beans are served over the noodles with some of the braising liquids. If you like, serve Japanese pickled ginger on the side for a delicious counterpoint to the sweet and spicy flavor notes.

The longer it rests, the tastier this dish will be, so braise the ribs the day before you plan to serve them, if possible. I tend to serve less noodles than normal with this hearty dish. The pork butt (shoulder) makes for an equally delicious variation.

Ingredients

3/4 cup sugar
1/3 cup rice vinegar
4 12-ounce bottles amber ale
3/4 cup thin soy sauce
3 ounces ginger, thinly sliced
6 dried whole red chilies or fresh red Thai chilies
8 scallions, trimmed and lightly crushed
1 garlic head, cloves peeled and lightly crushed
6 whole star anise
1 teaspoon five-spice powder
4 pounds beef short ribs, or 4 pounds pork butt, cut into large chunks
1 pound green beans, trimmed
1 pound fresh or 8 to 10 ounces dried udon, or 12 ounces fresh Chinese wheat noodles

Instructions

In a large pot, heat the sugar and vinegar over medium heat, stirring occasionally, until the sugar melts and turns into a rich golden color, 10 to 12 minutes. Add the ale and soy sauce and stir to melt the hardened caramel. Add the ginger, chilies, scallions, garlic, star anise, and five-spice powder and bring to a boil. Reduce the heat to medium-low, add the meat, and simmer partially covered, until the meat is fork-tender or falls off the bones about 4 hours for short ribs and 2 hours for pork butt.

Before you’re ready to serve, scatter the green beans on top of the meat and cook, covered, until tender, 10 to 15 minutes.

Meanwhile, bring a medium to large pot of water to a boil over high heat. Cook the noodles in the boiling water until tender yet firm, about 5 minutes for dried udon, 10 seconds for fresh udon, or 2 minutes for fresh Chinese wheat noodles. Drain. To serve, divide the noodles among individual shallow bowls, and top with the tender braised beef or pork, green beans, and juices.