Ultimate Vegan Barbecue: The Secret to Grilling Tofu

Originally at: http://barbecuebible.com/2018/06/19/tofu-recipes-grilled/

Shhh. Don’t tell anyone—especially not our hardcore carnivore friends—but I have been know to eat grilled tofu. Willingly. Even with gusto.

So it’s with pleasure that I introduce fellow Workman Publishing authors Nadine Horn and Jörg Mayer, the writers behind VBQ—The Ultimate Vegan Barbecue Cookbook.

The authors are not only vegetarians. They’re vegan, which in some BBQ circles makes them heretics. But listen up, because they also have the chops when they fire up the grill.

—SR

Basically anything you can put on the barbecue can be smoked. However, we must admit that the aroma of the various types of wood do not suit all foods.

Of course, tofu, seitan and tempeh are very suitable, and these products are readily available.

THE RIGHT WAY TO BARBECUE TOFU
“I hate the taste of tofu, even when it isn’t barbecued,” “I simply don’t like the texture of tofu” or simply “Tofu always burns on the barbecue.” We often hear these and other similar arguments. Our reply is typically, “You’ve just never tried really good tofu.” And this is true in most cases.

RULE #1: BUY GOOD QUALITY TOFU
There is tofu and there is tofu. By this we do not only mean the difference between soft silken tofu, which is not suitable for barbecuing, and firm tofu. As far as texture is concerned, there is a big difference between them. But also with regard to flavor. Essentially, tofu is not made from standard soybeans, and each tofu maker has their own particular recipe, which gives the final product its own distinct flavor.

For barbecuing, it is better to use firm but moist and elastic tofu that does not crumble.

RULE #2: PRESS TOFU
Tofu contains a lot of liquid, which means that it can be stored without drying out, but this also makes it difficult to put flavor into it.

You can very easily press it to remove the excess water. There are special tofu presses available, which makes sense if you eat a lot of tofu and eat it often. However, you can also just use two plates, paper towels and a heavy pot. Line a plate with paper towels and put the tofu block on it. Cover with more paper towels and with the second plate. Weigh the whole thing down with a pot or other heavy object. Take off the weight after about 20 minutes and the tofu is ready for the next step.

RULE #3: FREEZE TOFU
Here’s an insider’s tip from Japan that you have to try: Whole, well-drained tofu blocks are completely frozen, and then left to thaw on a plate lined with paper towels. The excess liquid is released during thawing and the tofu becomes firmer and more absorbent. It is quite normal for tofu to turn yellow when frozen.

RULE #4: SLICE TOFU PROPERLY
You should not cut tofu into thin slices. The soft bean curd can barely offer any resistance to hard barbecue tongs, so turning thin tofu slices over will be more exciting than a James Bond film. You cannot go wrong if you cut the tofu into slices about 1¼ inches (3 cm) thick.

The rest of the tips can be found in VBQ—The Ultimate Vegan Barbecue Cookbook.

Ready to get started? Try a recipe from the cookbook: Tofu Sandwiches with Marinated Fennel.

To read more from the authors, check out their blog Eat This.

Content excerpted from and © VBQ—The Ultimate Vegan Barbecue Cookbook, May 2018.

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Honor Dad with a Cliche-Busting Father’s Day Brunch

Originally at: http://barbecuebible.com/2018/06/15/fathers-day-brunch-menu/

Mother’s Day, named a national holiday in 1914, had a nearly 60-year jump on Father’s Day, which wasn’t formally added to the calendar until 1972.

It’s now a virtual given that breakfast in bed belongs to moms while dads man the grill. Why not shake things up this year? Host a Father’s Day backyard brunch. You grill, Dad grills, or you happily share the cooking responsibilities. Then spend a leisurely afternoon doing something you know he’ll enjoy. Here are some menu suggestions (including manly steak and eggs) to get the party started, some accompanied by our terrific new videos. Happy Father’s Day to all the dads in the Barbecue Bible community!

GRILLED SANGRIA
You could opt for classic Bloody Mary, but sangria, made with either bubbly white Prosecco or red Lambrusco, is a lighter, more summer-centric beverage. Colorful citrus fruits are crusted with sugar, caramelized on the grill, then muddled with rum and sparkling wine. This is a perennial favorite at Barbecue University. By the way, if you’re still agonizing over a gift for your father, give him an IOU for BBQ U 2019. It’s three days of food and fun that he’ll never forget. Dates will be announced soon.

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Grilled Sangria Recipe Video

Follow this video recipe from PROJECT FIRE for Grilled Sangria. You've never tasted anything like it!More about the book: https://barbecuebible.com/book/project-fire/

Posted by Steven Raichlen on Monday, June 4, 2018

GRILLED EGGS WITH PROSCIUTTO AND PARMESAN
Since the release of Project Fire (Workman, 2018), we’ve been obsessed with cooking breakfast on the grill. (Yes, the book has a chapter devoted to the first meal of the day.) This dish, baked in a cast iron skillet, is especially brunch-worthy.

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Grilled Eggs with Prosciutto and Parmesan from Project Fire

Watch this 1-minute video and learn the full recipe for Grilled Eggs with Prosciutto and Parmesan from Project Fire! More Recipes in the Book: https://barbecuebible.com/book/project-fire/#video #ProjectFire #recipe #Grilling

Posted by Steven Raichlen on Wednesday, June 13, 2018

GRILLED CAESAR SALAD
It may seem counterintuitive to grill lettuce, but crunchy romaine gets a quick turn on the grill—just long enough to pick up some smokiness. And the dressing, which can be made ahead of time, is piquant and umami-rich. Alternatively, offer a platter of fresh fruit. Slices of  pineapple, watermelon, and cantaloupe look and taste even more appealing with grill marks.

CAVEMAN PORTERHOUSE WITH PEPPER HASH
“Cavemanning,” a word Steven coined to describe food that is cooked directly in the embers of a charcoal or wood fire, is a dramatic technique that works well with thick steaks or chops. And what better time to break out the porterhouses than Father’s Day? (T-bones, which are slightly smaller, can be substituted. Just make sure they are thick—at least 1 1/2-inches.) While the meat rests, colorful peppers are sautéed with garlic and cilantro in a cast iron skillet.

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Caveman Porterhouse & Pepper Hash

Follow this video recipe from PROJECT FIRE for Caveman Porterhouse with Pepper Hash. More about the book: https://barbecuebible.com/book/project-fire/

Posted by Steven Raichlen on Thursday, May 31, 2018

QUADRUPLE SMOKED POTATOES
Bacon, smoked cheese, pimento (smoked paprika)—not to mention wood smoke—make these spuds, well, smoke bombs! They can be made in advance and reheated the day of the party.

SALT SLAB CHOCOLATE BROWNIE S’MORES
If Dad’s a chocoholic, you must make these decadent s’mores. For an “adult” version, brush the tops of the brownies with bourbon before topping with chocolate, cooked bacon (after all, what’s brunch without bacon?), and marshmallows. If you don’t own a salt slab, use a plank or a plancha.

The post Honor Dad with a Cliche-Busting Father’s Day Brunch appeared first on Barbecuebible.com.

Grilled Pineapple Upside Down Cake Recipe

Originally at: http://howtobbqright.com/2018/06/14/grilled-pineapple-upside-cake-recipe/

Pineapple Upside Down Cake

Grilled Pineapple Upside Down Cake Recipe

For a great dessert on the grill, you can’t beat a Grilled Pineapple Upside Down Cake. Get your grill fired up to 350 and have it setup for indirect heat – and grill some cake!

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Author: Malcom Reed

Grilled Pineapple Upside Down Cake Recipe

Ingredients

1 can pineapple sliced

1 jar marsciano cherries

3/4 cup light brown sugar

1 stick of butter (halved)

1 1/2 cups flour

1 cup white sugar

1 cup butter milk

2 large eggs

1 Tablespoon Baking Powder

1/2 teaspoon Salt

Instructions

Prepare smoker or grill for indirect cooking at 350 degrees.

In a medium size iron skillet add 1/2 stick if melted butter. Swirl the skillet so the butter costs the sides and bottom evenly. Sprinkle brown sugar around the bottom of skillet.

Arrange pineapple slices in a single layer and place cherries in thecenter if each ring.

In a large mixing bowl combine the flour, sugar, baking powder, & salt.

Add buttermilk, eggs, and 1/2 stick if melted butter. Whisk ingredients to combine.

Pour cake batter into the iron skillet and place in the smoker. Cook for 45 min to 1 hour or until toothpick inserted into center comes out clean.

Remove the cake from the smoker and allow to cook for 5-10 min. Flip the cake onto a serving platter and serve.

4.31

Copyright of Malcom Reed and HowToBBQRight.com

Grilled Pineapple Upside Down Cake Recipe is a post from How to BBQ Right.

How to Grill Rope Sausage (and Why You Should Buy It Raw!)

Originally at: http://barbecuebible.com/2018/06/12/southside-market-how-to-grill-rope-sausage/

This post is brought to you by Southside Market & Barbeque, which provided advertising support.

What is rope sausage?

Some raw sausages, like Argentinian longaniza and English Cumberland, are sold in thick coils. At Southside Market & Barbeque, each fresh (raw) sausage rope measures approximately 44-48 inches long and weighs 2 lbs. Seasoned with cracked black pepper, it is all beef, coarsely ground in a natural pork casing.

How do you grill rope sausage?

The coil should stay in circular form on its own, but if you like, you can secure the shape and avoid piercing the sausages by using butcher’s string to secure the coil, running it through the center and tying it off at the outermost loop of meat. It can also be cooked unrolled.

Once the rope is prepared, turn your attention to the grill. Traditional grilling wisdom has centered on grilling sausages on the grill over high heat, which can cause colossal flare-ups. Instead, set up your grill for indirect grilling and preheat to 200-250 degrees. Indirect grill until sizzling and browned (1.5-2 hours) and the internal temperature reaches at least 165 degrees.

The beauty of using Southside Market’s raw sausage rope (as opposed to pre-cooked): you can toss wood chips on the coals to add additional smoke flavor as the sausage cooks. And indirect grilling locks the juices in the sausage so they may actually squirt when you cut into them.

Where can I buy rope sausage?

Known by their long-time customers as “Elgin Hot Sausage” or simply “Hot Guts,” this is the sausage that put Southside on the map. Their signature Fresh Original Beef Rope Sausage is now available to buy online exactly how they sell it fresh in their meat markets.

Prepared fresh in-house daily, you can order online in 4-pound increments for $35 each, or save with bulk (8 pounds for $65).

Can’t get enough? More links you may like:

Check out our post about Southside Market’s unique Sausage Slammers
Read Steven’s tips for avoiding flare-ups when grilling sausages
Explore BarbecueBible.com’s recipes for sausage and hot dog variations to spice up your next BBQ

The post How to Grill Rope Sausage (and Why You Should Buy It Raw!) appeared first on Barbecuebible.com.

Money-Saving Tips For Grilling This Summer

Originally at: https://grillingwithrich.com/money-saving-tips-for-grilling-this-summer/

Who doesn’t love grilling? Fire up the grill and slap on that apron, because summer has arrived. It’s that special season where we gather with all our friends and chomp on some delicious barbeque. Though these events leave our stomachs full, they can often leave our wallets empty. Besides the cost of a good grill (and you do want to make sure you’re purchasing a good grill – check out some of our product reviews here), you need to account for all that meat. In this article, we’ll go over some tips to save you money this summer.

Budgeting For Meat

So what are the cheapest cuts of meat? Chicken drums and thighs are delicious and only cost around $2.50 a pound. If steak is more up your ally, you should investigate sirloin. New York strip steaks can cost you a whopping $9.50 a pound, while delectable sirloin cuts are around $6. Hamburgers are another great option when grilling. Ground beef is approximately $4.50 a pound and will generate about four burgers. If you’d like a healthier selection, try ground turkey. It’s around the same price as ground beef, but without all the fat. Let’s not forget about the pork lovers. Pork chops are another cheap cut, pricing around $5. Stick to eating to your budget by choosing less expensive cuts of meat (and other sides) such as chicken thighs.

Adding some extra elbow grease to your cuisine can keep your funds in check as well. Avoid pre-seasoned or prepared meats, because they can be marked up to 60% higher. Not only is the price higher, but pre-seasoned meats are often over seasoned meats. Skip these selections and opt for buying in bulk.

Buying in bulk is a smart way to shave some money off each pound. Stores typically offer larger selections for a discount price versus only buying a couple of pounds. Bulk also makes it easy to feed all your guests should you host a barbeque. But where should you purchase your meat? And other ingredients as well? There are actually plenty of reasons why you shouldn’t go straight to the grocery store.

Where to Purchase Meat

Farmer’s markets are not only a great way to support local farmers, but they often offer lower prices than the grocery store. It’s even possible to gain an additional bargain at the closing time. Sellers will sometimes throw you a deal if they still have a large selection left when it’s time to pack up. Aside from prices, you will also be supporting the humane treatment of animals.

The grocery store leaves you little room to inquire about the growth of the livestock. When you buy from a farmer’s market, you have a direct line. This allows you to ask about antibiotics, outside time, and if it leads a healthy life. These are just a few of the reasons to check out farmer’s markets for some meat deals.

The post Money-Saving Tips For Grilling This Summer appeared first on .

The French Are Masters At The Grill

Originally at: http://barbecuebible.com/2018/06/09/french-grill-book/

You know of my longstanding passion for barbecue. What you may not know is that I came to this field—circuitously for sure—through a degree in French literature. After college, I traveled to France on a Watson Foundation Fellowship to study medieval cooking in Europe. But how can you study the history of cooking if you don’t know how to cook? So I enrolled in a brand new cooking school in Paris called La Varenne.

It was there that I met a fellow student and soon to be fellow food writer, Susan Hermann Loomis. We all loved France, but Susan fell so head over heels, she wound up living there permanently. She still lives there today in the town of Louviers in Normandy, where she runs a cooking school called On Rue Tatin.

We didn’t talk much about grilling back at La Varenne. The French don’t. But that doesn’t mean they don’t love putting food to live fire. Susan has written an excellent book filled with stunning photos and practical tips on what I call the occult art of French grilling. I trust you’ll find her engaging prose and innovative recipes as irresistible as I did. 

Susan is an insider’s insider. So savor her book and fire up the grill!

Steven Raichlen

The French are masters at the grill.  Once the temperatures rise and the sun comes out, so do grills of every shape and form.  I love biking through my town just outside Paris in the early spring, when we get a flurry of warm weather before the rains return, because the aromas of the grill fill the air.  If I’m not hungry when I began my bicycle voyage, I’m starving by the time I get home.  And inspired to pull out the grill.  Restaurant chefs in French cities, currently trending towards the grill, keep their fires lit year-round.

I thought I knew a lot about grilling when I moved to France thirty years ago, but I’ve learned much from my French compatriots.  One of the biggest things they showed me was their absolute horror of using anything but wood to make a fire.  I realized, as I ate the rare, juicy, perfectly browned steaks, the crisp-crusted ribs, the perfectly charred sausages, that they were right.

Today it is so easy to be like the French and use either pure wood, or pure wood charcoal briquettes, or charcoal briquettes that are wood and something sustainable, such as potato starch.  I’ve learned from my French grilling mentors to do a combination of fuels, lighting a fire with charcoal briquettes and lump charcoal, then adding branches of apple, hazelnut, or pear, and topping it all with a bit more lump charcoal.  This creates a wonderful and long-lasting heat source for foods on the grill.

The French are particularly good at grilling meat, which they love rare inside, and crisp on the outside.  This might make you think their fires are hot, their cooking times swift.  But no, the French go “low and slow” on the grill because they know that meats react better to heat that sears but doesn’t burn, and is absorbed slowly.  Thus, a fat pork chop takes nearly a half and hour and comes off the grill moist, tender, and juicy.  Skinny little sausages that make up the heart of the country French grill repertoire, chipolatas, are turned, coddled, and cared for, and transformed into moist little bites of flavor.  And that beef rib?  Count at least 20 minutes, turn it at least three times, watch it but don’t hover.  You’ll see—it’s blood red and tender, and perfectly grilled.

The French are discovering the art of grilling vegetables, too.  Already experts with the potato, they now put them on the grill after a little brush with oil and salt, and they emerge golden, fluffy and, most of all, completely tender.  Again, the bywords are low and slow—for asparagus, for tiny spring carrots, for radishes, turnips, and beets, the sweet potato and much more.

The French tend to purchase their food directly from the hand of the person who raised or cultivated it.  Already filled with flavor, any French grill cook worth their salt knows to get out of the way and give foods the “kiss of smoke”.  Nothing heavy, just the delicacy of the grill to overlay the beautiful flavor already there.

Occasionally a vegetable needs a quick pre-cook before getting that French kiss; this is easy, and usually done in a steamer.  It’s appropriate for root vegetables like beets, winter turnips and parsnips, thickly sliced celery root, even the noble artichoke.  Yes, the artichoke turns into a piece of heaven on the grill, with a pool of garlic and parsley sitting in its heart.

Seasoning is primordial to the French chef in general, the French grill chef specifically.  I’ve copied French grill chefs in their seasoning method, because it works so well: drizzle a small-ish flat platter (large enough to accommodate spears of asparagus and thin carrots) with extra-virgin olive oil, sprinkle in some sea salt, mix it all up, then right before you put your vegetables on the grill, roll them in this mixture and voila!  Perfect seasoning.  Pepper can be added later.  The same goes for meat:  rub a tiny bit of extra virgin olive oil all over the surface, but hold the salt.  Add that once the surface is grilled, and the pepper once the meat is off the grill and resting.

With FRENCH GRILL, you’ll not only take a little trip through grilling in France, but you’ll get some take-aways that will make you an even better grill chef then you already are, à la Française.

Here are the best takeaways from the French grill:

Use charcoal hardwood lump charcoal as well as a sustainable charcoal, blended.  There, are many brands available including: Weber briquettes (wood and potato starch), Pok Pok Thaan Thai Charcoal, Binchotan, The Original Charcoal Company, to mention a few.  If you’ve got fruit or nut-wood branches that have been air-dried for at least a year, add those for a touch of extra flavor.

Prepare your “seasoning plate” with oil and salt, for vegetables.

Lightly oil meat before it goes on the grill, with extra-virgin olive oil. The operative word is “lightly”.

Use a drip pan, and put coals to either side of the grill once they’re hot and read for cooking.  This way, no acrid smoke flavor.

Salt and pepper meat once it has been grilled.  For example, put that fat, lightly oiled chop on the grill and just after you turn it, salt and pepper it.  That way the salt melts into the meat while it is grilling on the other side, and the pepper lends its flavor.

Pay attention to “low and slow” and take time to cook and turn your vegetables and meats, moving them on and off the coals, making sure they cook all the way through to give you their ultimate flavor.

Give a quick salting to all foods again, once they’re off the grill.

Click here to buy the book!

 

All photos by Francis Hammond, reprinted with permission of The Countryman Press.

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