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	By Pam Knepper pdf version        Ever since humans discovered fire, people have been in the backyard grilling. But we certainly have come a long way since the days of cooking food over a fire on the end of a sharp stick. Today, there are gas or charcoal grills that cost more than many cars and some that come with attachments and tools for every grilling desire.    Grilled food is not just relegated to burgers and hot dogs   anymore, either. Flip on the Food Network or peruse the cookbook aisle at your local bookstore and you’ll find a multitude of recipes for creating exotic, elegant cuisine using your grill.    With Father’s Day right around the corner, forget the tie and treat Dad to an outdoor feast. To help you out, we have compiled a collection of recipes offering new gourmet ideas for your grill. There’s something for everyone, from meat and seafood to vegetables and dessert to rubs and sauces. And best of all, everyone will want to help out, setting Dad free from the grill to enjoy some delicious food in the great outdoors.       Serves 4 A traditional mixture of fresh herbs adds a summery flavor to this simple lamb dish. The leg of lamb will cook more evenly on the grill if it’s boned, or “butterflied,” first. 1 leg of lamb, about 4½ pounds 6 tablespoons dry sherry 1 garlic clove, thinly sliced 4 tablespoons walnut oil Handful of fresh flat-leaf parsley 1¼ pounds medium-size potatoes Handful of fresh sage Salt to taste Handful of fresh rosemary Freshly ground black pepper to taste Handful of fresh thyme       Place the lamb on a board, smooth side down, so that you can see where the bone lies. Using a sharp, heavy knife, make a long cut through the flesh down to the bone. Use a sharp kitchen knife to scrape away the meat from the bone on both sides, until the bone is completely exposed. Carefully remove the bone and cut away any sinews and excess fat from the meat. Cut through the thickest part of the meat so that you can open it out as flat as possible. (Your butcher can butterfly the meat for you if you prefer.) Then make several cuts in the lamb with a sharp kitchen knife and push slivers of garlic and sprigs of fresh herbs into the cuts. Place the meat in a bowl and pour the sherry and walnut oil over it. Chop half the remaining herbs and sprinkle over the meat. Cover the bowl with a clean dish towel and let marinate in the refrigerator for 30 minutes. Remove the lamb from the marinade and season it with salt and pepper. Cook on a medium-hot grill for 30 to 35 minutes, turning occasionally and basting with the reserved marinade. Scrub the potatoes, and then slice them thickly. Brush with the marinade and place around the lamb. Cook for about 15 minutes, until golden brown.     Serves 4 Fresh scallops cook quickly, so they’re ideal for barbecues. This recipe combines them simply with lime and fennel. 1 fennel bulb 6 tablespoons melted butter 2 limes Olive oil for brushing 12 large scallops, cleaned Salt to taste 1 egg yolk Freshly ground black pepper to taste   Trim any feathery leaves from the fennel and reserve them. Slice the bulb lengthwise into thin wedges. Cut one lime into wedges. Finely grate the rind and squeeze the juice from the other lime; toss half the juice and rind with the scallops. Season well with salt and fresh black pepper. Place the egg yolk and remaining lime rind and juice in a small bowl and whisk until pale and smooth. Gradually whisk in the melted butter and continue whisking until thick and smooth. Finely chop the reserved fennel leaves and stir them in, with seasoning to taste. Brush the fennel wedges with olive oil and cook them on a hot grill for 3 to 4 minutes, turning once. Add the scallops and cook for another 3 to 4 minutes, turning once. Serve with the lime and fennel butter and the lime wedges.       Serves 4 Grilled vegetables make a meal on their own, or are delicious served as a Mediterranean-style accompaniment to grilled meats and fish.   2 small eggplants 1 red onion   2 large zucchini Olive oil, for brushing   1 red bell pepper Salt to taste   1 yellow bell pepper Freshly ground black pepper to taste   1 fennel bulb     Yogurt Pesto   2/3 cup strained plain yogurt 3 tablespoons pesto   Cut the eggplants into ½-inch slices. Sprinkle with salt and let drain for about 30 minutes. Rinse well in cold running water and pat dry. Use a sharp kitchen knife to cut the zucchini in half lengthwise. Cut the peppers in half, removing the seeds but leaving the stalks in place. Slice the fennel bulb and the red onion into thick wedges, using a sharp kitchen knife. Stir the yogurt and pesto lightly together in a bowl, to make a marbled sauce. Spoon the yogurt pesto into a serving bowl and set aside. Arrange the vegetables on the hot grill, brush generously with olive oil and sprinkle with plenty of salt and freshly ground black pepper. Cook the vegetables until golden brown and tender, turning occasionally. The eggplants and peppers will take 6 to 8 minutes to cook, the zucchini, onion and fennel 4 to 5 minutes. Serve the vegtables as soon as they are cooked, with the yogurt pesto.       Serves 4 This is a recipe with an Italian influence, in a style that would have been familiar in Renaissance times. If possible, make it a day in advance, to allow the sweet and sour flavors to develop.   12 baby eggplants, halved 2 tablespoons raisins   1 cup extra virgin olive oil 1 tablespoon sugar   Juice of one lemon 1 bay leaf   2 tablespoons balsamic vinegar Large pinch of crushed red pepper   3 cloves Salt to taste   1/3 cup pine nuts Freshly ground black pepper to taste Brush the eggplants with olive oil and cook over a hot grill for about 10 minutes, until charred, turning once. To make the dressing, combine the remaining olive oil with the lemon juice, vinegar, cloves, pine nuts, raisins, sugar and bay leaf. Add the crushed red pepper, salt and pepper and mix well. Place the hot eggplants in an earthenware or a glass bowl and pour the dressing over them. Let cool, turning the eggplants once or twice. Serve the salad at room temperature.       Serves 4 This fruity combination makes a delicious dessert for a hot summer evening. You could substitute other berries for the blueberries if you prefer. 4 firm, ripe pears 1 ¼cups blueberries 2 tablespoons lemon juice 4 tablespoons light brown sugar 1 tablespoon melted butter Freshly ground black pepper to taste   Peel the pears thinly. Cut them in half lengthwise. Scoop out the core from each half, using a teaspoon and a sharp kitchen knife. Brush the pears with lemon juice, to prevent them from discoloring. Cut 4 squares of double-thickness aluminum foil, large enough to wrap the pears, and brush them with melted butter. Place two pear halves on each, cut sides up. Gather the foil up around them, to hold them level. Mix the blueberries and sugar together and spoon them over the pears. Sprinkle with black pepper. Seal the edges of the foil over the pears and cook on a fairly hot grill for about 20 to 25 minutes.          Everyone seems to have his or her own opinion about what makes a better grill: charcoal or gas. Let’s take alook at the advantages and disadvantages of each.     CHARCOAL GRILLS   Charcoal grills have at least three advantages: They cook hotter. You can burn wood in a charcoal grill, which gives you more flavors. It’s easier to smoke in a charcoal grill.   Of course, charcoal grills have a few drawbacks: They’re fussier and messier. They’re less predictable and require more attention. They gradually lose heat and need to be restoked every hour.   GAS GRILLS   Gas grills, too, have their advantages and drawbacks. Professional pit masters like to complain about gas grills, but actually, 68 percent of American grill owners prefer and use gas, and the number is growing. On the plus side: Gas grills offer the advantage of push-button lighting. Gas grills provide a constant and consistent heat with the twist of a knob. A propane tank will burn for as long as 20 hours.   The chief drawbacks to gas grills are: A slightly diminished flavor in the end product, for unlike charcoal, gas imparts no taste. It’s harder and, in some instances, impossible to smoke on a gas grill.   SO WHICH IS BETTER?   It all depends on the individual. Gas grills are great for busy weeknights and charcoal grills are good to use on the weekends, when people tend to have a little more time. If you are testing recipes, gas grills are preferable because the heat is predictable and consistent. However, if you could only cook on one grill for the rest of your life, the decision really comes down to personal choice and what you prefer. Here are some things to keep in mind if you are in the market to buy a gas or charcoal grill.   What to look for when buying a charcoal grill: A tightly fitting domed lid so you can do indirect grilling. Vents on the top and bottom for adjusting the airflow and the heat. A hinged grill grate, which makes it easy to add wood chips to the coals. Sturdy construction and optional side tables. A front-loading grill if you want to smoke a lot of food or grill over wood.   What to look for when buying a gas grill: At least two heat zones, so you can indirect grill. A built-in gas gauge and thermometer. An easy to empty and clean drip pan. A smoker box with a dedicated burner(optional feature). A rotisserie attachment with a dedicated burner(optional feature). A side burner(optional feature). Side tables. Sturdy construction and a good warranty.     BARBECUE SAUCE      A lot of people brag about their secret barbecue sauce recipe. If you don’t have your own, start with this to further enhance the flavor of your meat.       Serves 4 Brush this sauce liberally over chicken pieces, chops or kebabs before cooking on the grill.   2 tablespoons vegetable oil 3 tablespoons honey   1 large onion, chopped 1 teaspoon mustard powder   2 garlic cloves, crushed ½ teaspoon chili seasoning   14-ounce can tomatoes or mild chili powder   2 tablespoons Worcestershire sauce Salt to taste   1 tablespoon white wine vinegar Freshly ground black pepper to taste Heat the vegetable oil in a large saucepan and fry the onions and garlic until soft and golden. Stir in the remaining ingredients and simmer, uncovered, for 15 to 20 minutes, stirring occasionally. Remove the saucepan from the heat and allow to cool slightly. Pour into a food processor or blender and process until smooth. Press through a sieve if you like. Adjust the seasoning to taste.     RUBS      Rubs are defined as mixes of spices, herbs and seasonings that are sprinkled and then gently rubbed into meats before the actual cooking.    According to Steven Raichlen, author of “Ten Commandments for Grilling,” there are two basic ways to use a rub. You can sprinkle it on food just before grilling, in which case the rub acts as a seasoning. Or you can apply it several hours or even a day in advance, in which case the rub both seasons and cures the meat.       Makes 1 cup 1 tablespoon sugar 1½ teaspoons black pepper 1½ teaspoons five-spice powder ½ teaspoon salt 1½ teaspoons ground coriander     Combine all ingredients in a small bowl. Rub salmon or chicken with spice mixture. Cover; refrigerate 10 minutes before grilling. This recipe from Cooking Light Annual Recipes 2000       Makes 1 cup   ¼ cup firmly packed brown sugar 2 teaspoons garlic powder   ¼ cup sweet paprika 2 teaspoons onion powder   3 tablespoons black pepper 2 teaspoons celery seeds   3 tablespoons coarse salt 1 teaspoon cayenne pepper   1 tablespoon hickory-smoked salt or     more coarse salt   Combine all the ingredients in a mixing bowl and stir to mix. Actually, your hands work better for mixing than a spoon or whisk does. Use your fingers to break up any lumps of brown sugar. Store the rub in an airtight jar away from heat or light; it will keep for at least six months. Use 2 to 3 teaspoons of the rub per pound of meat. How to Grill: The Complete Illustrated Book         1. BE ORGANIZED   Have everything you need for grilling the food, marinade, basting sauce, seasonings and equipment—on hand and at grillside before you start grilling.     2. GAUGE YOUR FUEL   There’s nothing worse than running out of charcoal or gas in the middle of grilling. When using charcoal, light enough to form a bed of glowing coals three inches larger on all sides than the surface area of the food you’re planning to cook. (A 22½-inch grill needs one chimney’s worth of coals.) When cooking on a gas grill, make sure the tank is at least one-third full.     3. PREHEAT THE GRILL TO THE RIGHT TEMPERATURE   Remember: Grilling is a high-heat cooking method. In order to achieve the seared crust, charcoal flavor and handsome grill marks associated with masterpiece grillmanship, you must cook over a high heat. How high? At least 500°F. When using charcoal, let it burn until it is covered with a thin coat of gray ash. Hold your hand about six inches above the grate. After three seconds, the force of the heat should force you to snatch your hand away. When using a gas grill, preheat to high (at least 500°F); this takes 10 to 15 minutes. When indirect grilling, preheat the grill to 350°F.     4. KEEP IT CLEAN   There’s nothing less appetizing than grilling on dirty-old burnt bits of food stuck to the grate. Besides, the food will stick to a dirty grate. Clean the grate twice: once after you’ve preheated the grill and again when you’ve finished cooking. The first cleaning will remove any bits of food you may have missed after your last grilling session. Use the edge of a metal spatula to scrape off large bits of food and a stiff wire brush to finish scrubbing the grate.     5. KEEP IT LUBRICATED   Oil the grate just before placing the food on top, if necessary (some foods don’t require that the grates be oiled). Spray it with oil, use a folded paper towel soaked in oil, or rub it with a piece of fatty bacon, beef fat or chicken skin.     6. TURN, DON’T STAB   The proper way to turn meat on a grill is with tongs or a spatula. Never stab the meat with a carving fork- unless you want to drain the flavor-rich juices onto the coals.     7. KNOW WHEN TO BASTE   Oil-and-vinegar-, citrus- and yogurt-based bastes and marinades can be brushed on the meat throughout the cooking time. (If you baste with a marinade that you used for raw meat or seafood, do not apply it during the last three minutes of cooking.) When using a sugar-based barbecue sauce, apply it toward the end of the cooking time. The sugar in these sauces burns easily and should not be exposed to prolonged heat.     8. KEEP IT COVERED   When cooking larger cuts of meat and poultry, such as a whole chicken, leg of lamb or prime rib, keep the grill tightly covered and resist the temptation to peek. Every time you lift the lid, you add 5 to 10 minutes to the cooking time.     9. GIVE IT A REST   Beef, steak, chicken almost anything you grill will taste better if you let it stand on the cutting board for a few minutes before serving. This allows the meat juices, which have been driven to the center of a roast or steak by the searing heat, to return to the surface. The result is a juicier, tastier piece of meat.     10. NEVER DESERT YOUR POST   Grilling is an easy cooking method, but it demands constant attention. Once you put something on the grill, stay with it until it’s cooked. This is not the time to answer the phone, make the salad dressing or mix up a batch of your famous mojitos.     Above all, have fun. Remember that grilling isn’t brain surgery.   The Grate Debate and Ten Commandments of Grilling taken from www.barbecuebible.com Recipes and photos are from Barbecue unless otherwise noted.
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