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3. Put the grill screen on the grill and coat it with oil. Put the cauliflower on the screen, cut-side down. Cover and cook until browned and tender, about 20 minutes, turning halfway through. If your grill has a temperature gauge, it should stay at around 300°F.

4. While the cauliflower is grilling, mix the vinegar, remaining 1 tablespoon oil, vanilla, and ground chile in a serving bowl. Add the cooked cauliflower and toss to coat. Serve.

Orange-Glazed Barbecued Carrots

Carrots aren’t usually grilled. CCW (Conventional Culinary Wisdom) says they are too hard to ever soften in the harsh heat of direct flames. But if you keep the fire low and start dousing them with barbecue sauce the second they begin to brown, you will be astonished at how delicious a grilled carrot can be.

TIMING

Prep: 5 minutes (plus 5 minutes for sauce)

Grill: 10 minutes

GRILL TOOLS AND EQUIPMENT

• Grill screen or grill wok

• Long-handled spatula

• Long-handled basting brush

* * *

THE GRILL

Gas:

Direct heat, medium-low (300°F)

Clean, oiled grill grate

Charcoal:

Direct heat, medium ash

12-by-12-inch charcoal bed (about 3 dozen coals)

Clean, oiled grate on medium setting

Wood:

Direct heat, medium ash

12-by-12-inch bed, 3 inches deep

Clean, oiled grate set 4 inches above the fire

INGREDIENTS (MAKES 4 SERVINGS)

1 pound carrots, peeled and cut into ½-inch-thick slices

2 teaspoons canola oil

¼ teaspoon kosher salt

¼ teaspoon ground black pepper

1/3 cup Sweet, Hot, and Sour BBQ Sauce (page 391)

Finely grated zest and juice of 1 orange

Oil for coating grill screen

DIRECTIONS

1. Heat the grill as directed.

2. Toss the carrots with the 2 teaspoons oil and the salt and pepper in a bowl; set aside. Mix the barbecue sauce, orange zest, and orange juice in a small bowl; reserve.

3. Put the grill screen or wok on the grill and coat it with oil. Put the carrots on the screen in a single layer, cover, and cook until browned and tender, about 10 minutes, turning and coating with the barbecue sauce every 3 minutes. If your grill has a temperature gauge, it should stay at around 375°F.

4. Remove to a serving bowl or individual plates and serve.

Grilled Sesame Mushrooms

Shiitake mushrooms have an earthy, woodsy aroma that’s enhanced by grilling. Here, we grill the caps whole and then toss them with a teriyaki-like sauce for a simple side dish. Look for shiitake mushrooms with large caps so they can be grilled right on the grill grate. If you can find only small-capped shiitakes, use a grill screen, grill skillet, or grill wok.

TIMING

Prep: 20 minutes

Grill: 5 to 8 minutes

GRILL TOOLS AND EQUIPMENT

• Grill screen, grill skillet, or grill wok (optional)

• Long-handled tongs

GETTING CREATIVE

• Replace the shiitakes with portobello mushroom caps. Combine all of the ingredients except the mushrooms, scallion greens, and sesame seeds. Let the portobellos marinate in this mixture for up to 6 hours, then grill until tender, 8 to 10 minutes, turning once or twice. Garnish with the scallion greens and sesame seeds.

* * *

THE GRILL

Gas:

Direct heat, medium-high (400° to 450°F)

Clean, oiled grate on lowest setting

Charcoal:

Direct heat, light ash

12-by-12-inch charcoal bed (about 3 dozen coals)

Clean, oiled grate on lowest setting

Wood:

Direct heat, light ash

12-by-12-inch bed, 3 to 4 inches deep

Clean, oiled grate set 3 inches above the fire

INGREDIENTS (MAKES 4 SERVINGS)

1 pound fresh large-capped shiitake mushrooms

2 tablespoons soy sauce

1 tablespoon rice vinegar or dry sherry

½ teaspoon honey

4 teaspoons toasted sesame oil

1 small scallion

3 tablespoons vegetable oil

1 teaspoon minced peeled gingerroot

½ teaspoon kosher salt

¼ teaspoon ground black pepper

Oil for coating grill grate

1 teaspoon sesame seeds

DIRECTIONS

1. Remove the stems from the shiitake mushrooms. Brush the mushrooms clean if dirty in spots.

2. Heat the grill as directed.

3. Combine the soy sauce, rice vinegar, honey, and 2 teaspoons of the sesame oil in a small bowl. Set aside.

4. Cut