“…bacon is in its terminal stage, clinging to relevance, grasping at any opportunity to cash in on its dwindling cachet as its 15 minutes come to an end.”

So wrote Seattle journalist Erica C. Barnett in May 2009, in the alternative newspaper The Stranger.

Well, Ms. Barnett, you got it wrong. Time to eat crow, preferably wrapped in a bacon weave.

Yes, cured and smoked pork belly is still one of America’s favorite flavors, an exceedingly popular meat at supermarkets and butcher shops from coast to coast. At breakfast it sits beside eggs, toast, pancakes, or potatoes. On a hamburger it contributes smoke and crunch. Wrapped around vegetables, chicken, fruit, or scallops, its rendering fat bastes whatever lies beneath it. Crumbled over salads or soups, a small amount can flavor an entire dish. Even bacon fat itself becomes an ingredient, carrying its smoky character into eggs, beans, cornbread, vegetables, gravies, stews, and sauces.

“Fry” it on your outdoor grill or griddle and avoid messy spatters and lingering odors.

Here are our favorite ways to enjoy this versatile meat.

Make a Bacon Weave

Have you yet to try the impressive bacon weave, a savory cloak that elevates meatloaf, pork loin, and the Thanksgiving turkey?

If not, find concise directions and tips for success here. It’s easy and is guaranteed to impress friends and family.

Make Bacon Jam

We read that 69 percent of U.S. restaurants feature bacon on their menus, some in the form of bacon jam.

It’s a bougie condiment you can make yourself. Find the recipe for Bacon Jam here.

Make Bacon Bourbon

Bacon isn’t limited to the plate. You can even put it in your glass.

Our Bacon Bourbon uses rendered bacon fat to infuse bourbon with smoke. Sip it straight or use it for Manhattans and Old Fashioneds. Better still, garnish the cocktail with a strip of bacon.

Bacon-Wrapped Onion Rings

Wrap thick slices of sweet onions with thin-cut bacon for a porky twist on onion rings.

Bacon on a Stick

Thread bacon on bamboo skewers and grill at 375 degrees for 8 to 10 minutes per side, or until done to your liking.

Serve with burgers or other grilled sandwiches. These also make good stir sticks for Bloody Marys.

Bacon-Wrapped Corn

Spiral bacon slices around ears of sweet corn.

Bacon-Wrapped Fruit

Wrap wedges of fruit—peaches, cantaloupe, or pears—with bacon and grill to your liking.

Make Onion Bombs

Follow our directions for Onion Bombs—a blessed marriage between onions, bacon, and ground meat.

Make Your Own Bacon

Make your own bacon! It’s easier than you think and can be on your table in as little as two days.

Our 48-hour homemade bacon method shows you how.

The post Baconpalooza: 9 Ways to Grill With Bacon appeared first on Barbecuebible.com.

By John White

When it comes to a daily household menu, most families have a diversity of needs, wants and plain-old “I don’t like that” sensitivities. For example, I don’t like baked potatoes, but I’ll go out of my way for French fries.

Sometimes, personal likes and dislikes don’t factor into the equation, but actual sensitivities do. In my family’s case, it’s gluten, as my wife and daughter can’t tolerate it. But that doesn’t mean we don’t eat well (we do!), nor does it mean we can’t celebrate National Quesadilla Day, even though flour tortillas would be considered a necessary ingredient.

Delicious Food-Sensitive Quesadillas Without Sacrificing Flavor

Once again, my graciously provided Monument Mesa II propane-fired grill made preparing this multi-step, Mexican-inspired treat easy, using the grill, a griddle and side-mounted burner for an accompaniment of refried beans.

And…what would a Mexican feast be without salsa (in this case, Pico de Gallo), Guacamole and Margaritas!

The Menu

Gluten and gluten-free chipotle chile-marinated quesadillas with refried beans, guacamole, pico de gallo and margaritas, traditional or made with non-alcoholic spirits.

The Recipes

Finally, what would a delicious quesadilla be without a tasty Margarita?

Remember…

It doesn’t have to be a holiday to enjoy quesadillas. Cook a few extra, let them cool, seal in sandwich bags and reheat for a treat anytime. Happy National Quesadilla Day from the entire team at BarbecueBible!

The post Now Everyone Can Celebrate <br />National Quesadilla Day! appeared first on Barbecuebible.com.

September 9 is National Steak au Poivre Day. Here at BarbecueBible.com, we’re celebrating with one of the great French steak preparations: beef crusted with cracked black pepper and served with a Cognac cream sauce.

Traditionally, steak au poivre is made with filet mignon in a skillet on the stovetop. We’re taking it outside, using ribeye and a cast-iron skillet over a wood fire.

The idea for this version came from BarbecueBible Test-Kitchen Director Steve Nestor, who cooked a ribeye steak au poivre in cast iron over a wood fire in 2023. His original version inspired the approach here.

Why Ribeye for Steak au Poivre?

Ribeye brings considerably more marbling and beef flavor to the equation.

It also stands up well to the assertive flavors in this dish. There’s a lot going on between the cracked peppercorns, Dijon mustard, Cognac, and cream. Ribeye doesn’t disappear underneath the sauce.

Cast Iron Meets Wood Fire

Set up the grill for a two-zone wood fire, with a hot side and a cooler side. A chimney starter makes quick work of getting the fire going. The hot side will heat the skillet and cook the steak; the cooler side gives you a place to finish the sauce, especially once the Cognac comes out.

Lightly brush the ribeye with Dijon mustard, then coat it with freshly cracked black peppercorns. The mustard helps the pepper stick to the steak. And cracked is the operative word here. You want some texture from the peppercorns, not a coating of finely ground pepper.

Heat a 10-inch cast-iron skillet over the hot side of the fire. Add the butter, then the pepper-crusted ribeye.

Cooking the steak in cast iron rather than directly on the grill grate keeps the butter, rendered beef fat, and browned bits in the pan.

Transfer the ribeye to a wire rack set over a sheet pan and let it rest while you make the sauce. Don’t wipe out the skillet. The butter, beef drippings, and browned bits left behind are the starting point for the au poivre sauce.

Building the Au Poivre Sauce

With the steak resting, sauté the diced shallot directly in the skillet, then add the mushrooms you grilled earlier over the wood fire.

Move the skillet to the cooler side of the grill before adding the Cognac. Pour it into the skillet, then ignite it with a long match or butane lighter, keeping your face and hands back from the pan. Let the flames burn out on their own, then stir in the Dijon mustard and heavy cream. Cook until the sauce reduces and thickens.

Au poivre isn’t limited to ribeye. The same peppercorn-and-Cognac treatment works with strip steak, sirloin, or the traditional filet mignon. You can also take the sauce beyond beef and serve it with pork chops, lamb, or venison.

Not Hot Enough? Pepper Steak Barbecue University Style

This steak gets its smoky char flavor from a singular grilling method—cavemanning, aka grilling directly on the embers. I like to start with a nice thick T-bone for this recipe—1-1/2 inches thick. Season it super generously with coarse sea salt and cracked black pepper.

Build a charcoal fire and rake out the embers to an even layer. Fan the coals with a folded newspaper to dislodge any ash.

Then lay the T-bone directly on the coals. Grill until the bottom is charred and beads of blood start to pearl on the top, 3 minutes or so. Move the steak once or twice with tongs, so it grills evenly. Then, using long-handled tongs, invert it and grill the other side the same way. Transfer the steak to a wire rack over a sheet pan, shaking it to dislodge any embers.

And now the pepper sauce. Heat 1/4 cup extra virgin olive oil in a long-handled skillet directly on the embers. Add 4 thinly sliced jalapenos, 4 thinly sliced garlic cloves, and 1 cup chopped fresh cilantro. Cook the ingredients in the oil, stirring with tongs, until the jalapenos and garlic are sizzling and lightly browned. Pour the mixture over the steak and dig in.

Whichever version you choose, I’m sure you’ll agree that pepper(s) make a great steak taste even better!

Do you have a favorite steak au poivre? Share your photos on Steven’s social media: @stevenraichlen.

The post Hot or Hotter: Pepper Steak Two Ways appeared first on Barbecuebible.com.

Labor Day already? It seems like summer just began. I hope you’ve been grilling as much as I have this summer. For Labor Day this year, I propose something different.

This Labor Day, we’re planning a feast that’s the opposite of labor intensive, and we’re firing up the griddle to cook it. We start with a Raichlen twist on classic shrimp cocktail—spice blackened shrimp with chipotle tequila cocktail sauce.

For the main course, we’re taking a page from the Philadelphia playbook: cheesesteak. But not just any cheesesteak. No, we’re making this one with thinly sliced rib-eyes. (Of course, you can use the more traditional top or bottom round.) And to crank up the heat, we’ll use poblano chiles instead of bell peppers. For mushrooms, you can’t beat the elegance of shiitakes.

Our side dish is—you guessed it—potato salad, but, oh, what potato salad. German-style potato salad enhanced with griddled onion, capers, and bacon.

And for dessert? That campfire classic, s’mores, only for these, you don’t need a campfire. You don’t even need a grill. The secret, deconstruct and reconstruct the classic s’more into a sandwich: 2 graham crackers sandwiched with marshmallow and bittersweet chocolate. The Raichlen touch? A slice of candied orange. You’ll crisp the whole shebang on the griddle. Who says s’mores are only for kids?

Finally, to wash it all down? One of my favorite cocktails: the smoky mezcalini. Think margarita meets mojito and don’t think of Labor Day without it.

Happy Labor Day everyone! Don’t work too hard as you celebrate.

The BarbecueBible.com Labor Day Menu

Wildfire Outdoor Living is an Arizona-based company specializing in high-performance gas grills and premium outdoor kitchen solutions. Wildfire brings a commitment to cutting-edge technology and industry-leading innovation. Their 304 stainless steel design and illuminated LED knobs, cast stainless steel burners, and laser-cut stainless steel cooking grates create products that will provide peak performance. They also allow you to customize your outdoor kitchen with designer finish knobs and handles to meet the growing demand for designer outdoor kitchens.

The post Back to Basics:<br /> A Labor Day Feast Without the Labor! appeared first on Barbecuebible.com.

You know the bird I’m talking about. Skin bronzed and crisp, the meat tender and juicy, the aromas intense and mouthwatering. A properly roasted chicken is the very embodiment of lusciousness and well-being. Brisket may be a once-a-month luxury. A roast chicken you feast on once a week.

And the secret to achieving that great roast chicken? Fire up your grill.

So how do you grill the perfect roast chicken? Let me count the ways.

• You indirect grill it, adding wood chunks to the coals to lay on a smoke flavor.
• You spit-roast it on the rotisserie, using the gentle rotation to baste the meat with chicken juices as it cooks.
• You prop it on a beer can (open, of course) and roast it upright to make the infamous beer can chicken.
• You smoke it low and slow (at a low heat for 3 to 4 hours) to make barbecued chicken, which you top with Alabama white sauce: 2 parts mayonnaise, 1 part cider vinegar, with as much black pepper as you can bear.

  

• You can even direct grill a whole chicken by cutting out the backbone and opening the bird like a book—a process known as spatchcocking. When using this method, start the chicken bone side down and grill it over a moderate fire.

For indirect grilling or beer can chicken, set up the grill with the heat to the sides and a drip pan beneath the bird; medium heat, around 350°F, is a good starting point. For rotisserie roasting, position the coals or lit burners to either side of the spit and place a drip pan underneath. For low-and-slow smoking, maintain a temperature between 225° and 275°F and add wood chunks or wood chips for smoke. For spatchcocking, grill directly over a moderate fire, starting bone side down.

Six Essential Steps for an Even Better Roast Chicken

1. Leave the bird uncovered in the refrigerator. Refrigerate it uncovered for 24 to 48 hours before roasting. This dries out the skin, making it extra crisp when you roast it.
2. Remove the wishbone. Cut it out of the front cavity with a paring knife. This makes it easier to carve the breast meat.
3. Add flavor inside and out. Rub the outside of the bird with a cut lemon and a cut head of garlic. Then place these ingredients in the cavity to perfume the chicken from the inside-out.

   

4. To truss or not to truss. I always truss a chicken to give it a handsome ovoid shape—a holdover from my French cooking school days, when appearance was paramount. But if you roast the chicken untrussed, the smoke and fire flavor can penetrate the inside of the bird. Your choice.
5. Cook the thigh to 175° to 180°F. Insert an instant-read thermometer into the thickest part of the thigh without touching the bone. Yeah, I know that’s higher than the USDA minimum of 165°F, but the dark meat will be more tender.
6. Give it a short rest. Once cooked, rest your chicken on a wire rack over a sheet pan for 2 minutes before carving. This “relaxes” the meat, making it juicier. But don’t rest it too long or the skin will get soggy and the chicken will get cold.

However you choose to cook it, the grill gives roast chicken something the oven can’t: the flavor of smoke and fire. Get the skin crisp and the dark meat tender, and you may find that once-a-week roast chicken becoming a habit.

Whole Chicken Recipes to Try

For more ways to grill a whole chicken, try these BarbecueBible.com recipes:

• Barbecued Chicken — A classic whole chicken cooked by indirect grilling.
• Rotisserie Chicken — Spit-roasted chicken with the self-basting action of the rotisserie.
• Basic Beer-Can Chicken — The infamous upright-roasted chicken.
• Spatchcock Chicken with a Curry Mustard Crust — A flattened whole chicken with a mustard-and-breadcrumb crust.

The post Back to Basics—How to Grill the Perfect Roast Chicken appeared first on Barbecuebible.com.

By Daniel Hale

There are burgers, and then there are burgers that make you rethink what a burger should be.

I came across these New Mexican Green Chile Burgers while paging through Steven Raichlen’s Raichlen’s Burgers.

This is the kind of burger I had never really considered. Sure, I’ve had plenty of chili cheeseburgers. But a green chile burger? That was something new for me.

So when Melissa’s Produce sent me a box of fresh mild Hatch chiles in the middle of Hatch season, I knew exactly what I wanted to make.

I fired up the Monument Grills Eminence 605 and put Steven’s New Mexican burger to the test.

What Makes a Hatch Chile Different?

Hatch isn’t a particular variety of pepper. The name refers to chiles grown in and around New Mexico’s Hatch Valley.

They can range from mild to seriously hot, but what makes them special is their distinctive flavor—especially once they meet fire. Roasting softens the flesh, concentrates the flavor, and adds a smoky edge that makes green chile a natural partner for grilled beef.

Once roasted, the chiles are covered briefly to steam, then peeled, seeded, and cut into strips. Some go into the cheddar topping for the burgers, while the rest can be used to make Steven’s New Mexican Salsa Verde.

Making the Green Chile Burgers on the Monument Eminence 605

The first job for the Monument Grills Eminence 605 was roasting the Hatch chiles.

I fired up the grill and brought the temperature to around 550° to 600°F. That intense heat quickly blistered and blackened the skins while softening the flesh underneath.

The Eminence 605’s six main burners made it easy to generate the high heat I was looking for. I placed the chiles directly over the heat and turned them until the skins were blistered on all sides.

While they cooked, I kept an eye on the grill through the Monument Grills app. The Eminence 605 connects to the app via Bluetooth, allowing me to monitor the grill temperature from my phone without constantly lifting the lid.

Once the chiles were roasted, peeled, and seeded, they became the ingredient that really sets Steven’s New Mexican Green Chile Burger apart.

The chile shows up twice. First, strips of fire-roasted Hatch chile are combined with grated white cheddar and piled onto the hot burger, where the cheese melts around the peppers.

Then comes the salsa verde. Made with roasted green chiles, garlic, cilantro, lime juice, cumin, and oregano, it adds another layer of chile flavor along with acidity and freshness.

The burgers themselves are intentionally simple: ground chuck or sirloin seasoned generously with salt and pepper. After roasting the chiles, I used the Eminence 605 to grill the beef patties and toast the hamburger buns.

Steven’s original recipe calls for New Mexican green chiles, Anaheim chiles, or poblanos. If you can get fresh Hatch chiles while they’re in season, use them.

Fire Up a Different Kind of Burger

I have to say, this burger was fantastic.

You get great beefy flavor up front, followed by the roasted chile and just enough Hatch chile heat at the finish. The salsa verde adds brightness without overpowering the burger.

A great burger doesn’t always need bacon, a dozen toppings, or some complicated secret sauce. Sometimes all it takes is good beef, a hot grill, melted cheese, and one ingredient that changes the whole personality of the burger.

In New Mexico, that ingredient is green chile.

After trying one topped with fire-roasted Hatch chiles, the standard lettuce-and-tomato cheeseburger suddenly has some serious competition.

A huge thanks to Monument Grills for sponsoring this post.

The post Fire-Roasted Hatch Chile Burgers:<br /> A Taste of New Mexico appeared first on Barbecuebible.com.

By Steve Nestor

Do you ever grill dessert? I do it all the time, and one of my favorites is grilled pineapple. The outside of the pineapple becomes charred, and the edges get crusty while the inside remains cool and sweet. I thought using a griddle would create a better sear since the entire slice of pineapple is in contact with the griddle. I used the drop-in griddle for the Wildfire gas grill for this pineapple dessert.

Why Pineapple Works So Well on the Griddle

Here is how it all came together. I placed the griddle in the Wildfire gas grill and heated it to high. I prepared all my ingredients while the griddle was heating up. I cored and sliced the pineapple. I sliced the outside of the pineapple into rings to use for serving.

Next, I placed two cinnamon sticks, allspice berries, and two cloves in a spice grinder and finely ground all the ingredients. Then I mixed the ground spices with freshly grated nutmeg and brown sugar. I placed the spice mixture in a baking dish. I brought all the ingredients to the grill.

Creating the Brown Sugar Spice Crust

Once I coated each pineapple slice in the brown sugar spice mixture, I put each one directly on the griddle. I do not recommend adding the brown sugar mixture to all the pineapple slices in the kitchen and then heading out to the griddle. The brown sugar mixture will start to mix with the juices of the pineapple and get watery, which will impede the searing of the pineapple.

The pineapple slices were placed on the griddle and seared for two minutes. I then flipped the pineapple slices, and they seared for another two minutes. Once the pineapple slices were seared on both sides, I placed them on a wire rack over a sheet pan.

Serving the Griddled Pineapple

To serve the seared pineapple, I placed a pineapple ring on a plate and then scooped in vanilla ice cream. I sprinkled more of the spice rub over the ice cream. I then topped the ice cream with seared pineapple slices and garnished with fresh mint.

The cold and smooth ice cream contrasts with the hot and crusty pineapple. The high heat of the Wildfire drop-in griddle and the brown sugar spice mixture created a flavorful crust on the pineapple. The mint provides freshness and relief from the sweetness of the ice cream and the pineapple.

A big thank you to Wildfire Outdoor Living for sponsoring this cook.

Wildfire Outdoor Living is an Arizona-based company specializing in high-performance gas grills and premium outdoor kitchen solutions. Wildfire brings a commitment to cutting-edge technology and industry-leading innovation. Their 304 stainless steel design and illuminated LED knobs, cast stainless steel burners, and laser-cut stainless steel cooking grates create products that will provide peak performance. They also allow you to customize your outdoor kitchen with designer finish knobs and handles to meet the growing demand for designer outdoor kitchens.

The drop-in griddle will turn your Wildfire gas grill into a full-fledged kitchen for breakfast, lunch, and dinner. You can enjoy pancakes and bacon for breakfast, smash burgers for lunch, or stir-fry for dinner, all on the drop-in griddle.

The post Back-To-Basics: Brown Sugar-Spiced Pineapple, Hot Off the Griddle appeared first on Barbecuebible.com.

Fish on the grill. Four words that strike terror into the hearts of even experienced grillers. For as much as grilling endows fish with incredible smoky succulence, there’s a lot that can go wrong. Will it stick to the grate? Will it fall apart when you turn it? Will the high heat of the fire dry it out?

Well, grilling fish is easy, but it isn’t always simple. The secret is choosing the right grilling method for the particular fish you’re cooking.

Choose the Right Grilling Method for Your Fish

Direct Grill It

Direct grilling—cooking the fish directly over the fire—is ideal for firm, meaty fish steaks, such as swordfish, tuna, and salmon. These fish have enough structure to stand up to high heat and flipping without falling apart.

Start with a hot, clean, well-oiled grill grate. Pat the fish dry and brush it lightly with oil before it goes on the grill. Once the fish hits the grate, leave it alone long enough to develop a good sear. When properly browned, it will release more readily from the grate. Turn it with a thin-bladed spatula and, whenever possible, flip it only once.

Swordfish is particularly well suited to this technique—one reason it remains one of my favorite fish to grill.

Try it:

Indirect Grill It

Indirect grilling is ideal for whole fish, like snapper or salmon. Instead of positioning the fish directly over the fire, you cook it next to the heat with the grill covered. Think of your grill as a smoky outdoor oven.

This gentler method cooks the fish evenly from edge to center and is especially useful for larger fish that need more time over the fire. Brush the fish with oil, season it inside and out, and place it away from the direct heat. For an extra blast of wood smoke, toss a few wood chunks or chips onto the fire.

Try it:

Smoke It

Few foods take to wood smoke as enthusiastically as oily fish. Salmon, bluefish, and whitefish have enough natural fat to stay moist as they cook, while soaking up all that wonderful smoky flavor.

For the best results, brine or cure the fish first, then let the surface dry before it goes into the smoker. Alder is the classic wood for salmon, but apple, cherry, and other mild hardwoods work beautifully, too. Serve the fish hot from the smoker, or chill it and enjoy it later.

Try it:

Griddle It

For delicate fish fillets—think sole, flounder, or black bass—a griddle or plancha can be your best friend. You get the intense heat and sizzling crust of the grill without the open spaces between the bars for the fish to stick to—or fall through.

Preheat the griddle until hot, then slick it lightly with oil. Lay on the fish and let it sear undisturbed before turning it with a thin-bladed spatula. The broad, solid cooking surface makes this one of the easiest ways to grill fragile fish and still get plenty of live-fire flavor.

Try it:

Use a Grill Basket

A grill basket is cheap insurance for fish that has a tendency to stick, tear, or fall through the grate. It’s particularly useful for whole trout and small snapper, as well as delicate fillets like halibut and turbot.

Oil the basket well before adding the fish. Once it’s clamped securely inside, you turn the basket—not the fish. That means no wrestling with a spatula and far less chance of leaving half your dinner stuck to the grill grate. You still get plenty of heat, smoke, and char, but with considerably less drama.

Try it:

Use a Cedar Plank

Planking is one of the most foolproof ways to grill fish. A cedar plank is ideal for fillets like salmon and striped bass, and because the fish never touches the grill grate, sticking and falling apart cease to be problems.

Set up your grill for indirect grilling. For extra flavor, char one side of the plank over the fire before adding the fish, then place the fish on the charred side and move the plank away from the direct heat. As the cedar plank heats, it perfumes the fish with wood smoke while helping keep it moist.

Try it:

Use a Salt Slab

A salt slab turns your grill into a sizzling, mineral-rich plancha. It’s especially well-suited to delicate whole fish, such as snapper, black bass, and porgie, because the fish cooks on a solid surface instead of directly on the grate.

Heat the slab gradually to prevent cracking, then lay the fish right on top. The hot salt gives the exterior a beautiful sear while gently seasoning the fish as it cooks. And because there are no grill bars involved, there’s nothing for the delicate flesh to fall through.

Try it:

Grill It in Leaves

Wrapping fish in leaves is an age-old grilling technique found throughout Asia, Latin America, and the Caribbean. It’s particularly useful for delicate fish: the leaves keep the flesh off the grate, trap moisture, and perfume the fish with an herbaceous smoke as they char over the fire.

Banana leaves are especially good for the job. Soften fresh leaves briefly over the grill, wrap the seasoned fish inside, and secure the package with toothpicks. The leaves take the punishment of the fire while the fish steams and smokes inside. No sticking. No falling apart. And when you open the package at the table, you get a blast of fragrant steam.

Try it:

Grill It on a Stick

Sometimes the simplest grilling equipment is a sharpened stick and a good wood fire. This primitive method is perfect for camping, where fish can be positioned beside the embers and cooked by radiant heat rather than directly over the flames.

Thread the fish securely onto a sturdy stick or stake, then angle it toward the fire. Turn or reposition it as needed to cook both sides. Moving the fish closer to or farther from the embers gives you surprisingly precise control over the heat—and there’s no grill grate for the fish to stick to.

Try it: Salmon on a Stick

Fish, Fire, and Summer

Grilling fish doesn’t have to strike fear into the heart of even the most seasoned griller. Once you learn how to match the fish to the fire, the rest gets a whole lot easier.

The payoff? Fish that’s moist, smoky, succulent, and beautifully browned—the kind of meal that reminds you why fish belongs over a live fire in the first place.

The post The Ultimate Guide to Grilling Fish—Without Sticking, Drying Out, or Falling Apart! appeared first on Barbecuebible.com.

Which may make you wonder, has Steven Raichlen abandoned vegetables entirely?

Absolutely not! And as we roll into August, with summer produce at its peak, my wife and I have been grilling and smoking vegetables like crazy. Grilled corn pudding. Smoked tomato gazpacho. Ember-roasted peppers and eggplants. It’s hard to imagine a vegetable we haven’t put to fire this summer.

So how do you grill a family of foods that ranges from edible thistles (that would be artichokes) to “little pumpkins” (that would be zucchini)? Vegetables vary so much in texture and taste, you’d need a book to know how to grill them all. (Hah! I wrote such a book, appropriately entitled How to Grill Vegetables.)

Well, one easy way to start is to consider which vegetables grow above ground and which grow below ground. The former tend to be soft-fleshed, with a high moisture content. (Think tomatoes, mushrooms, peppers, zucchini, asparagus, and corn.) These vegetables do best when direct grilled quickly over high heat, with a brushing of extra-virgin olive oil and salt and pepper.

Then there are the firm, starchy veggies that grow underground, like potatoes, beets, sunchokes, turnips, and carrots. These vegetables do best when indirect grilled at a more moderate temperature for a longer time (30 to 60 minutes) to soften their firm cellulose and cook their starches slowly. The beauty of this method is that it is easy to add wood chips or chunks to the fire to generate wood smoke.

Speaking of smoke, there are some vegetables that generate their own smoke when grilled, especially using the “caveman” method directly on the embers. This group includes eggplants, which acquire a haunting smoke flavor when you char the skins (this is the secret to great baba ganooj), and bell peppers, which become supernaturally sweet and smoky when ember-roasted.

Here’s our A-to-Z guide to grilling summer vegetables. Use it while the high summer produce season lasts!

Asparagus: Snap off the fibrous bottom ends. Pin the stalks side by side into rafts with toothpicks. Brush with sesame oil or olive oil and direct grill over high heat.

Broccolini: Brush with chili oil or olive oil and season with salt and pepper. Direct grill over medium-high heat until tender (I like to char the ends).

Corn: Strip back the husks and tie them together under the ears to make a handle. Brush the corn with melted butter and season with salt and pepper. Direct grill over high heat until darkly browned. For a Mexican twist, slather grilled corn with mayonnaise and dust with grated cotija cheese.

Delicata squash: Cut into 1/2-inch rings, discarding the seeds. Brush with melted butter and sprinkle with cinnamon sugar. Direct grill over medium heat until browned and tender.

Eggplant: Cut large eggplants crosswise into 1/2-inch-thick steaks. Brush with olive oil and direct grill over high heat until browned and tender. Roast medium eggplants directly on the embers (caveman style). Puree with garlic, lemon juice, olive oil, and tahini to make the world’s best baba ganooj.

Fennel: Cut off the leafy tops (save them for tossing on the embers when grilling fish). Cut the bulbs from top to bottom into 1/4-inch slices. Brush with olive oil and direct grill until browned and soft. Drizzle with balsamic vinegar for serving.

Green beans: Stem and string. Toss with olive oil and chopped dill or garlic. Grill in a wire mesh grill basket over high heat, or even better, directly on the embers. Top with slivered toasted almonds.

Hatch chiles: Cut in half lengthwise and stuff with sauteed onions, breadcrumbs, and grated cheese. Indirect grill at medium-high heat until soft and the filling is bubbling. Note: This mild to fiery green chile from New Mexico is in peak season in August. One great source is Melissa’s.

Iceberg lettuce: Cut into quarters. Brush with oil and sear the flat faces over a hot fire. Then let cool and top with your favorite ranch dressing.

Jerusalem artichokes (aka sunchokes): Scrub well and dry. Place in a foil pan with butter, salt, pepper, and unpeeled garlic cloves. Indirect grill at medium-high heat until crisp on the outside and tender inside (45 minutes). Extra points if you add wood chips to the fire to generate smoke.

Kale (especially lacinato kale): Brush each leaf on both sides with sesame oil and soy sauce. Sprinkle with sesame seeds and direct grill over medium-high heat until browned and crisp on both sides.

Leeks: Split and wash well to remove any grit. Brush with olive oil and direct grill over medium heat. Top with vinaigrette.

Mushrooms: Great for grilling. Stem and wipe clean with a damp cloth. Brush with garlic parsley butter and direct grill over a medium-hot fire, slathering with more garlic parsley butter as they cook.

Napa cabbage: Cut crosswise into 1-inch steaks, which you secure with bamboo skewers. Brush with sesame oil, soy sauce, and minced garlic. Direct grill over high heat.

Okra: One of my favorite surprise veggies to grill. Skewer into rafts (like asparagus). Brush with olive oil. Sprinkle with salt and pepper. Direct grill until sizzling and browned. Sprinkle with freshly grated Parmigiano.

Plantains: Let ripen until black, then peel and cut on the diagonal into 3/4-inch-thick slices. Brush with melted butter and caramelize on a hot griddle or direct grill.

Quaresima peppers (aka sweet Italian peppers): Place in a grill basket and blister over a hot fire or directly on the coals. Grill shishito peppers the same way.

Radicchio: Cut into wedges and secure with toothpicks. Brush with olive oil and season with sea salt and freshly ground black pepper. Direct grill over a hot fire.

Sweet potatoes: Indirect grill over medium-high heat until the skins are crisp and the flesh is soft (pierce with a fork). Open and serve with maple syrup and butter.

Tomatoes: Cut in half widthwise. Smoke at low temperature in your smoker or on your grill. While you’re at it, smoke cucumbers, sweet bell peppers, sweet onions, and a garlic clove or two. Blend with olive oil, vinegar, salt, and pepper to make the world’s best gazpacho.

Ube (purple yam): Scrub the outside and indirect grill it. Enjoy like a sweet potato.

Vidalia onions: Peel and cut out the stem end in a cone-shaped plug. Stuff with crumbled bacon and barbecue sauce. Smoke-roast (indirect grill) at medium heat until soft and tender, 40 to 60 minutes.

Winter squash: Halve and seed acorn squash, then indirect grill it cut-side down on a preheated salt slab until tender.

Xoconostle: I bet you thought I’d be stumped here! This is the Nahuatl term for a sour prickly pear. Mexicans char it over a hot fire and grind it to make salsas.

Yellow squash: Cut in half lengthwise and scoop out the seeds. Stuff with chorizo or Italian sausage. Indirect grill over medium-high heat.

Zucchini: Cut lengthwise into 1/4-inch-thick slices. Brush with olive oil and sprinkle with salt, pepper, and dried mint. Direct grill over high heat and drizzle with Greek yogurt or tzatziki.

Related Reads

• Corn on the Grill: Three Ways to Do It Right
• For Flavor-Packed Produce, Ember-Roast Your Veggies
• From Garden to Grill: A Guide to Grilling Vegetables

The post Veggies Hit the Grill: An A-to-Z Guide to Best Ever Summer Produce appeared first on Barbecuebible.com.

By John White

Suffering through one of the hottest summers on record, it’s tempting to project what it will be like in a few weeks. Cool and crisp with perfect weather for celebrating a bountiful harvest with grilled Bratwurst and, of course, cold beer!

That must be exactly what residents of Johnsonville, Wisconsin thought when they established National Bratwurst Day in the early 20^th Century – this year, celebrated on August 16^th.

In Sheboygan, Wisconsin – the “Bratwurst Capital of the World,” – residents grill them over charcoal and eat them on a special hard-crusted, soft-crumbed roll called a semmel, with brown German mustard, dill pickles, and an optional flourish of diced onions.

Being an enthusiast of all things Teutonic – that sounds delicious to me! But…can that wonderful, smoky flavor and slightly crisped texture be replicated on a gas-fired grill?

In their graciousness, our friends at Monument Grills have provided an opportunity for me to discover the versatility of their Mesa II unit, and I’d found that with its side-mounted burner and the Smoker Bar accessory, this grill can accommodate a variety of tasks – from boiling water, to frying bacon and, of course, grilling – making it a ‘one-stop’ workspace for nearly any culinary adventure.

Should you be motivated to celebrate National Bratwurst Day this week, the following provides and easy and efficient way to enjoy a German feast that is truly ‘wonderbar!’

The Menu

Grilled Bratwurst with German Potato Salad, Sauteed Onions, Homemade Sauerkraut and Homemade Mustard

For inspiration, I referred to Steven’s Bratwurst recipe, recommending an indirect method for grilling the ‘brats. Like a traditional frankfurter or hot dog, Bratwurst is easy to cook – and, in this case I used the Mesa II ‘Broil Zone’ feature with the Smoker Box (filled with water-soaked Applewood chips) positioned between the flames and, with the lid closed, I heated the grill grates to 325.

Once up to temperature, I placed the Bratwurst (shout-out to Barth’s, in New Providence, New Jersey for the Beer and Thuringer Bratwurst) over the cool side of the grill. Turn the Bratwurst to cook it evenly and, when they reach an internal temperature of 150º to 160º, expose them to flame to blister the casing a bit.

It couldn’t be easier – and they grilled perfectly.

While the Brats are on the grill, use the side burner to sauté finely chopped white onion in oil or butter and serve over the Brats on your roll.

As an accompaniment, I used my wife’s German Potato Salad recipe for which I was able to use one saucepan on the Mesa II’s side burner for boiling water and frying bacon (Note: It’s important to fry the bacon in the same saucepan that’s used for completing the salad).

For an alternate side-dish, see our recently posted recipe for German Potato Salad.

To make this meal as authentic as possible, I also made a truly delicious Horseradish Mustard, from Steven’s book, Barbecue, Sauces, Rubs and Marinades.

…and don’t forget…

Finally, what would a German meal of grilled Bratwurst be without a healthy serving of hand-crafted Sauerkraut and a cold German beer of your choosing.

Of course, it’s also important to grill plenty of Brats for friends and family to enjoy – Happy National Bratwurst Day!

The post Octoberfest in August? A Bratwurst Feast Worth Celebrating! appeared first on Barbecuebible.com.