Charcoal | Easy Delicious Recipes

Grilling: Corn with Chili Lime Butter

August 20, 2010 – 10:00 pm | by admin

From Recipes [Photographs: Joshua Bousel] There are some things so common on my grill that I never think about them as “blog worthy.” Take corn for example. Grilling it to perfection has become second nature, but I still like to toy around with new ways to gussy it up. My latest tasty incarnation: grilled ears slathering in a chili-lime butter . For a long time I’ve been grilling corn in their husks, and while that certainly is the most attractive way to prepare them, I always found the process—of removing the silk, tying the husk, then soaking the ears—rather arduous. Instead, try removing the silk and husk completely, rubbing on some butter, salt, and pepper, and foiling it up—then it’s off to the grill. Foil seems to provide the right balance between protecting the corn while transferring enough heat to lightly char the kernels (a must for my grilled corns). Right off the grill, corn prepared this way is mightily tasty, but slather on a butter mixture with chili powder, cayenne, lime zest and juice like I did on these ears, and it’s taken to a whole new level. The …

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Tags: butter-at-room, charcoal, cooking, corn, food, grill, recipes, silk

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Grilling: Pineapple Salsa

April 23, 2010 – 10:06 pm | by admin

From Recipes “I may still stutter in calling this a real salsa, but I can’t deny the deliciousness any longer.” [Photographs: Joshua Bousel] I’ve been living my life by a simple salsa equation: tomatoes/tomatillos + chilies + herbs/seasonings/onions = salsa. Not a lot to it, but the possibilities are almost endless. Any wavering from this I will almost certainty dismiss as a bastardization. None of those mango-peach-fruit-filled “salsas” that seem to be multiplying each time I enter the grocery store, no sir. Just don’t turn your back, because in that one moment I may have a tryst with say—a pineapple salsa. My wife likes the fruit salsas, and even though I haven’t partaken in their construction, I think there’s some ancient law somewhere that clearly states you can’t turn down something the better half serves—and I’ll grudgingly admit it. Their quite tasty. Putting my stubborn ways aside, I took some lessons learned about what makes these good and went forth creating my own monstrosity. Like my original salsa equation, simplicity is key. I started with a bunch of fruits that only improve with …

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Tags: charcoal, deliciousness, from-the-grill, fruit, grocery, joshua, life, pineapple, recipes, salsa, salsas, seasonings, tomatoes

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Grilling: The Gas vs. Charcoal Debate

April 5, 2010 – 5:45 pm | by admin

“I’m a die-hard charcoal man.” [Photograph: Joshua Bousel] If you follow this column you’ve probably noticed not just an emphasis on charcoal, but a complete omission of gas grilling. The explanation is simple—I’ve only owned charcoal grills and I only write recipes the exact way I cooked them. Beyond that, I’m a die-hard charcoal man, standing firmly in the camp that’s quick to spit out lines like, “You’ve never heard of anyone waxing poetics about the great taste of propane.” Being such an avid griller, I’ve gifted many grills for friends and family—all charcoal, of course. That was until I was tasked with picking out the perfect grill for my sister-in-law’s new house. Sitting, starring at a 22-inch Weber kettle in my shopping cart, I started imagining this grill sitting on her porch, mostly unused. I couldn’t see her taking the time to start (and clean up) a fire each time she wanted to grill. So out it came from the order and after some gas grilling research, I bought her a beautiful, top-of-the-line Weber Q. It came as no surprise that, although it really was a gift for her, I was the first one to make use of it. Now I’m not switching to a gas grill …

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Tags: advantages, charcoal, cooking, die, from-the-order, grill, joshua, joshua-bousel, omission, photograph, recipes, result, sister, spit-out-lines, taking-the-time

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Grilling: Artichokes with Mint and Chilies

March 26, 2010 – 11:00 pm | by admin

From Recipes “These had to be the best preparation of artichokes I’ve ever had.” [Photograph: Joshua Bousel] Sixty-degree days, late sunsets, more grilling—it’s totally spring. Or, at least, in some parts of the world it is. Along with all the good comes the best news for my health—the resurgence of fresh green veggies and my desire to eat them. I got an early start trying to shed my accumulated extra baggage when I saw the first decent artichokes of the season, calling to me between the remains of the winter vegetables. These artichokes got a Mario Batali treatment—the trimmed chokes are first boiled in a lemon, wine, garlic, and mint mixture, then taken to the grill to crisp up, and finally finished with a sprinkling of mint, hot peppers, and sea salt. Sound good? Well, good is an understatement here—these had to be the best preparation of artichokes I’ve ever had. The pleasing mint and lemon flavor gets boiled in, with fresh mint adding an extra boost and the hot peppers providing a spicy kick that I always enjoy. The crisp exterior and creamy innards of the heart create a texture that…

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Tags: accumulated, charcoal, grill, health, italian-grill, light, mario-batali, photograph, reduce-the-heat

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Grilling: Peruvian Rotisserie Chicken

February 20, 2010 – 12:30 am | by admin

From Recipes [Photograph: Joshua Bousel] To keep my grilling addiction in check, I allow myself to buy one large equipment purchase each spring, and this year, the Weber rotisseries attachment is in my sights. But I was beaten to the punch, receiving it as a holiday gift, and as soon as I saw it, I knew exactly what was going on that spit: chicken. I’m in love with the rotisserie chicken from this hole-in-the-wall pan-Latino joint near my office but can’t quite put my finger on what makes it so delicious. I set out on an expedition to find out but never came up with a clear consensus of a recipe. I decided to go with this one for Peruvian rotisserie chicken that piqued my interest instead. The chicken gets slathered with a paste of garlic powder, cumin, vinegar, paprika, white wine, oil, salt and pepper and marinates overnight. Then off it goes to the rotisserie, where the bird turns ever-so-slowly over a 300°F fire, transforming into a perfectly browned beauty. The semi-crisp skin packed a powerful flavor punch with a slight acidity, and the meat was incredibly moist from …

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Tags: Bird, charcoal, chicken, garlic-powder, ground, joshua-bousel, refrigerator, rotisserie, rotisseries, the-rotisserie, under-the-skin

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Grilling: Stuffed Pork Chops

November 27, 2009 – 2:00 pm | by admin

From Recipes About the author: Joshua Bousel blogs about grilling on his blog, The Meatwave , and appears weekly here on Serious Eats during grilling season. [ Photographs: Josh Bousel ] Alton Brown may be against stuffing a turkey, but stuffing a pork chop, now that’s another story. If you haven’t tired of that Thanksgiving dressing and are dearly missing the act of stuffing a bread mixture into a piece of meat, then this is the recipe for you. I would think that any leftover stuffing should work with this technique, you may just want to add some extra liquid to it so it doesn’t dry out when re-cooked. I followed Alton Brown’s recipe for a cornbread stuffing with fall flavors (running the gamut from walnuts to dried fruit), piped into brined, double-thick loin chops, then grilled over medium-high heat. The texture and flavor of the stuffing injected a new and exciting life into these chops, which now has me eying other meats at the butcher that may be ripe for a similar treatment. Stuffed and Grilled Pork Chops Adapted from Alton Brown Ingredients 4 double thick bone-in loin end pork chops 1 cup salt 1 cup brown sugar 1 tablespoon black peppercorns 1 tablespoon mustard powder 2 cups cider vinegar, heated 1 pound ice cubes 1 1/2 cups cornbread, crumbled 2 tablespoons golden raisins 1/4 cup walnuts…

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Tags: alton-brown, charcoal, food, from-the-grill, joshua-bousel, light, minutes-on-each, missing-the-act, salt

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Grilling: Cider-Glazed Sweet Potatoes

November 20, 2009 – 6:30 pm | by admin

From Recipes Note: Each week Joshua Bousel of The Meatwave drops by with a recipe for you to grill over the weekend. Fire it up, Joshua! [Photographs: Joshua Bousel] If there’s any tension during my family’s Thanksgiving, it’s usually over who and what gets control of the oven. Too many dishes have been scraped because of limited cooking space, so recipes that don’t require oven use are golden. Even though I hesitate to call this recipe for cider-glazed sweet potatoes real grilling, it does bring the cooking outdoors, which gets bonus points for getting me out of the kitchen completely. The sweet potatoes are roasted in a liquid mixture of apple cider, brown sugar, olive oil, and cider vinegar until the liquid cooks down and glazes the spuds, which just happens to be about the same time the potatoes become velvety smooth inside. It’s a simple recipe that requires little attention, but produces a luscious, sticky-sweet side, making it an excellent choice for any Thanksgiving menu. Cider-Glazed Sweet Potatoes Ingredients 6 medium sweet potatoes, about 5 pounds 1/2 cup apple cider 2 tablespoons olive oil 1 tablespoon apple cider vinegar 1 tablespoon dark brown sugar Sea salt Procedure 1. Light a chimney 3/4 full of charcoal. While the fire is lighting, peel and cut the sweet potatoes …

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Tags: charcoal, cooking, family, fire, joshua-bousel, kitchen, light, liquid, potatoes, recipes, sweet potatoes, the-potatoes

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Grilling: Pumpkin Ravioli with Brown Butter and Sage Sauce

October 30, 2009 – 6:00 pm | by admin

From Recipes [Photographs: Joshua Bousel] I hadn’t carved a pumpkin since my days of roaming the streets as my favorite Nintendo characters, returning again and again to the houses with the best candy, and practicing shameful acts of petty vandalism to those offering fruit (or worse, pennies). That was, until last year, when I was invited to two pumpkin carving operations, where a large squash reminded me of these joys. This year I’m not missing any opportunity to carve, cook, and even grill this fall treat. In the same vein as roasting butternut squash on the grill for soup, I decided to roast small pumpkin halves until completely soft, then mix the innards with shallots, ricotta, nutmeg, cayenne, salt, and pepper to make one kickin’ ravioli filling. Assembled in fresh pasta, they were quickly boiled, then added to a browned butter and sage sauce. The meal had complex flavors ranging from the sweet and creamy pumpkin filling to the nutty and earthy sauce, all finished off with a batch of roasted spicy pumpkin seeds to round out this season’s pumpkin experience. Grilled Pumpkin Ravioli with Brown Butter and Sage Sauce Ingredients 1 small pumpkin, about 3 lbs, halved and seeded 1 large shallot, finely diced 12 tablespoons of butter 1/4 lb fresh ricotta 1/8 teaspoon cayenne pepper Pinch of nutmeg Kosher salt Freshly ground pepper 1 batch…

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Tags: charcoal, cool, grill, houses, joshua-bousel, middle, nintendo, pasta, Pumpkin, raviolis, recipes, skin, the-pumpkin

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Grilling: Pocket Pitas

October 2, 2009 – 7:00 pm | by admin

From Recipes “I took a ten-minute break to wallow in my failure then returned to the grill—but those ten minutes made all the puffy difference.” [Photographs: Joshua Bousel] Given my rough relationship with bread-making, I had little hope that grilling pita pockets would yield the proper results. But since I’m not one to shy away from a challenge—and determined to take the upper hand in my battle with breads—I ventured forth in a quest to grill delicious pocket pitas. I made a switch to instant yeast, taking improper proofing out of the equation for failure, and mixed it with flour, salt, oil, and water, letting it knead for 10 minutes in the KitchenAid. Then the dough went into the fridge to rise overnight. I checked on it after an hour and it was already rising. (Hurray!) The next day, I divided the dough, let is rest while I prepared the grill, then rolled them into rather imperfect rounds one-fourth of an inch thick. Before throwing the dough on the grill, I gave each disc a few mists of water to add some moisture, hoping to create the air bubbles needed to form the pocket. The first few pitas didn’t puff, and although delicious, I was feeling a little dejected. …

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Tags: charcoal, container, cooking, dough, failure, grill, grilled-pocket, puffy, recipes, the-dough, the-grill

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Grilling: Yogurt-Marinated Chicken Kebabs with Aleppo Pepper

September 11, 2009 – 6:00 pm | by admin

From Recipes Each week Joshua Bousel of The Meatwave drops by with a recipe for you to grill over the weekend. Fire it up, Joshua! [Photograph: Joshua Bousel] I like a good challenge of finding somewhat obscure ingredients. This is what drew me to a chicken recipe involving Aleppo pepper, a Syrian dried ground pepper. I thought it would be an easy one since a variety of Middle Eastern markets dot my neighborhood, but after a good afternoon of searching, I ultimately failed and resorted to paprika and crushed red pepper. Dejected, but not totally down, I soldiered on and finished the recipe of chicken marinated in a yogurt-based mixture, which is then skewered and grilled. Any lingering feelings of disappointment quickly faded upon tasting. Aleppo pepper or not, this chicken were delicious. Moist and wonderfully flavored—with spice from the pepper and tang from the acids in the vinegar and lemons—these skewers were among some of the best I’ve ever had. Although satisfied, Aleppo pepper is still on a growing list of ingredients I must find, and once I do, there’s no doubt I’ll be making this again with the real deal. Yogurt-Marinated …

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Tags: aleppo, aleppo-pepper, charcoal, chicken, fire, from-the-pepper, HUNGARIAN, joshua, joshua-bousel, middle-eastern, neighborhood, recipes, refrigerator