Mastering the Grill_ The Owner's Manual for Outdoor Cooking - Andrew Schloss [210]
• Long-handled tongs
TIP
• Buy beets with the leaves attached for the best flavor. Remove the leaves for this recipe. But don’t throw them out! Cut the stems and leaves into 2-inch lengths and sauté them with some garlic, ginger, soy sauce, and a bit of sesame oil for a delicious side dish to an Asian meal.
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THE GRILL
Gas:
Indirect heat, medium-high (350° to 400°F)
3- or 4-burner grill-middle burner(s) off
2-burner grill—1 side off
Clean, oiled grate
Charcoal:
Indirect heat, medium ash
Split charcoal bed (about 2 dozen coals per side)
Clean, oiled grate on medium setting
INGREDIENTS (MAKES 4 SERVINGS)
4 large beets, without leaves (about 1 pound), scrubbed
2 tablespoons vegetable oil
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup Orange Honey-Butter Glaze (page 389)
1 scallion, thinly sliced
DIRECTIONS
1. Heat the grill as directed. Soak the wood chips or chunks in water for 1 hour.
2. Prick the scrubbed beets all over with a fork. Rub with the oil, then sprinkle the salt and pepper all over them.
3. When the grill is hot, put the soaked wood chips or chunks over the coals on both sides of the grill. If using gas, put the wood in a smoker box or in a perforated foil packet directly over one of the heated burners.
4. Put the beets over the unheated part of the grill, cover, and cook until tender, 40 to 50 minutes. A skewer should slide in and out of the centers very easily. If your grill has a temperature gauge, it should stay at around 350°F.
5. Let cool for a few minutes, then slice the beets crosswise and fan out the slices on plates or a platter. If you prefer, remove the peels before slicing, but it’s a messy proposition. Plus, the peel should be tender enough to eat, and that’s where the seasonings were sprinkled, so you’ll lose some flavor if you remove it. That’s three good reasons not to peel them.
6. Melt the glaze in a microwave oven or in a small saucepan over low heat for 10 to 20 seconds. Drizzle over the beets, then sprinkle with the scallions and serve.
Barbecued Ginger-Hoisin Brussels Sprouts
Interesting vegetables always turn up at farmers’ markets. Brussels sprouts aren’t terribly unusual, but when you buy them on the stalk, at least one person will look at the 2-foot-long vegetable and say, “I didn’t know that’s how Brussels sprouts grew!” Here, the entire stalk of sprouts is slow-grilled via indirect heat and then brushed with a sweet-sour glaze. Impress your guests by carving individual sprouts from the stalk at the table.
TIMING
Soak wood chips: 1 hour
Prep: 2 minutes (plus 5 minutes for glaze)
Grill: 15 minutes
GRILL TOOLS AND EQUIPMENT
• 1 cup hickory wood chips or chunks
• Smoker box or foil packet, if using a gas grill (see page 39)
• Long-handled tongs
• Long-handled basting brush
TIP
• If you’re using precut sprouts (the way they’re usually sold in supermarkets), you’ll need 16 to 20 ounces. Put the sprouts on a large grill screen or tray and proceed with the recipe.
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THE GRILL
Gas:
Indirect heat-medium (325° to 350°F)
3- or 4-burner grill-middle burner(s) off
2-burner grill-1 side off
Clean, oiled grate
Charcoal:
Indirect heat-medium ash
Split charcoal bed (about 2 dozen coals per side)
20 replacement coals
Heavy-duty drip pan set between banks of charcoal
Clean, oiled grate on medium setting
INGREDIENTS (MAKES 6 SERVINGS)
1 stalk Brussels sprouts (2 to 2½ pounds)
2 tablespoons vegetable oil, or no-stick spray oil
½ cup Ginger-Hoisin Balsamic Glaze (page 388)
1 teaspoon sesame seeds (optional)
DIRECTIONS
1. Heat the grill as directed. Soak the wood chips in water for 1 hour.
2. Brush the Brussels sprouts with the oil, or spray them with oil (this is a bit quicker and easier).
3. When the grill is hot, put the soaked wood chips or chunks over the coals on both sides of the grill. If using gas, put the wood in a smoker box or in a perforated foil packet directly over one of the heated burners.
4. Put the Brussels sprouts over the unheated part of the grill, cover, and cook until the