Grilled Carrots

Servings: 4 | Preparation time: 10 minutes | Grilling time: 3 to 5 minutes

Ingredients

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  • 8 medium carrots, each 6 to 8 inches long and about 1 inch wide at the stem;
  • ¼ cup unsalted butter;
  • ½ teaspoon red wine vinegar;
  • ¼ teaspoon freshly ground nutmeg;
  • ½ teaspoon kosher salt, divided;
  • ¼ teaspoon freshly ground black pepper, divided;
  • 1 teaspoon minced fresh Italian parsley;

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Instructions

  1. Prepare the grill for direct cooking over high heat (450° to 550°F).
  2. Peel the carrots and cook them in boiling water until they are partially cooked but still crisp, 4 to 6 minutes. Drain the carrots and rinse them under cold water for at least 10 seconds to stop the cooking.
  3. Lay the carrots flat on a work surface. In a small saucepan over medium heat, melt the butter with the vinegar and nutmeg. Brush the carrots with about half the butter mixture and season with half the salt and pepper.
  4. Brush the cooking grates clean. Grill the carrots over direct high heat, with the lid open, until lightly charred with spots and stripes, 3 to 5 minutes, turning occasionally. Transfer the carrots to a platter, brush them with the remaining butter mixture, and season them with the remaining salt and pepper. Sprinkle the parsley over the top, if using. Serve warm.

Bon appetit!

 

[Recipe source: Weber’s Charcoal Grilling™  by Jamie Purviance]

Tenderloin Wrapped in Pancetta

Servings: 4 to 6 | Preparation time: 20 minutes | Grilling time: 25 to 30 minutes | Special equipment:  butcher’s twine, instant-read thermometer

Ingredients

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  • 2 pork tenderloins, each about 1 pound, trimmed of excess fat and silver skin;
  • ¼ pound thinly sliced pancetta;

Rub

  • 2 teaspoons minced fresh rosemary leaves;
  • 1 tablespoon minced garlic;
  • 2 teaspoons kosher salt;
  • ¼ teaspoon freshly ground black pepper;

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Instructions

  1. In a small bowl combine the rub ingredients. Season the tenderloins evenly with the rub, pressing the spices into the meat. Cut six 12-inch pieces of butcher’s twine, three for each tenderloin. Wrap the tenderloin with the slices of pancetta and secure the pancetta with the twine. (The tenderloins do not need to be completely covered.) Allow the tenderloins to stand at room temperature for 15 to 30 minutes before grilling.
  2. Prepare the grill for indirect cooking over medium heat (350° to 450°F).
  3. Brush the cooking grates clean. Grill the tenderloins over indirect medium heat, with the lid closed as much as possible, until the meat is barely pink in the center and the internal temperature reaches 155ºF, 25 to 30 minutes, turning once. Move the tenderloins over direct medium heat for the last 3 minutes if you want to crisp the pancetta. Remove from the grill and let rest for 3 to 5 minutes. Cut the tenderloins in thin slices on the bias and serve warm.

Bon appetit!

 

[Recipe source: Weber’s Big Book of Grilling™  by Jamie Purviance]

Spicy Sesame Chicken Wings with Cucumber Salad

Servings: 4 | Preparation time: 20 to 30 minutes | Grilling time: 20 to 25 minutes

Ingredients

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  • 2½ pounds chicken wings, wing tips removed;

Glaze

  • ¼ cup plus 2 tablespoons soy sauce;
  • 5 tablespoons packed dark brown sugar;
  • 3 tablespoons finely chopped scallions;
  • 2 tablespoons rice vinegar;
  • 2 tablespoons sesame seeds;
  • 1 tablespoon vegetable oil;
  • 1 tablespoon toasted sesame oil;
  • 1 tablespoon hot chile-garlic sauce, such as Sriracha;
  • 2 teaspoons peeled, grated fresh ginger;
  • 3 garlic cloves, minced;

Salad

  • 1 English cucumber, peeled, halved lengthwise, seeds removed, and thinly sliced;
  • 1 teaspoon kosher salt;
  • 3 tablespoons rice vinegar;
  • 2 teaspoons vegetable oil;
  • 1 teaspoon toasted sesame oil;
  • ½ teaspoon peeled, grated fresh ginger;
  • 1 small clove garlic, minced;
  • 2 teaspoons honey;
  • 2 teaspoons soy sauce;
  • ⅛ teaspoon freshly ground black pepper;
  • ¼ cup finely diced red onion;

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Instructions

  1. In a large bowl combine the glaze ingredients. Pour all but ⅓ cup of the glaze into a large resealable plastic bag. Place the wings in the bag with the glaze. Press the air out of the bag and seal tightly. Turn the bag to distribute the glaze, and marinate at room temperature for 20 to 30 minutes.
  2. Place the cucumber slices in a colander set over a bowl, toss evenly with the salt, and allow to stand for 15 to 20 minutes.
  3. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).
  4. In a medium bowl whisk the rice vinegar, vegetable and sesame oils, ginger, garlic, honey, soy sauce, pepper, and onion. Rinse and drain the cucumber, then pat dry. Transfer to the medium bowl with the salad dressing and toss to coat.
  5. Brush the cooking grates clean. Grill the wings over direct medium heat, with the lid closed, until golden brown, 10 to 15 minutes, turning once or twice. Move the wings over indirect medium heat and continue grilling until the skin is dark brown and crisp and the meat is no longer pink at the bone, about 10 minutes more. Transfer the wings to the large bowl with the reserved ⅓ cup glaze and toss to coat. Serve the wings warm with the cucumber salad.

Bon appetit!

 

[Recipe source: Jamie Purviance, weber.com]

Apple Cake with Cinnamon Sugar

Servings: 6 to 8 | Preparation time: 30 minutes | Grilling time: 35 to 40 minutes | Special equipment: 10-inch metal pie pan suitable for the grill

Ingredients

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  • 1 large Granny Smith apple;
  • ¼ teaspoon ground cinnamon;
  • 2 tablespoons packed dark brown sugar;
  • 1 cup heavy whipping cream, whipped (optional);

Batter

  • 1¼ cups all-purpose flour;
  • 1¼ teaspoons baking powder;
  • 5 tablespoons unsalted butter, cold, plus more for greasing the pie pan;
  • ½ cup granulated sugar;
  • ½ teaspoon kosher salt;
  • ¼ teaspoon ground cinnamon;
  • ⅛ teaspoon ground cloves;
  • ½ cup whole milk;
  • 2 large eggs, at room temperature;
  • ½ teaspoon pure vanilla extract;

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Instructions

  1. Prepare the grill for indirect cooking over medium heat (350° to 450°F).
  2. Generously grease a 10-inch metal pie pan with butter. Sift the flour and baking powder into a large bowl. Add the sugar, salt, cinnamon, and cloves and mix well. Cut the 5 tablespoons of butter into small pieces and add to the bowl, mixing with your fingertips until you have a coarse meal. Whisk the milk, eggs, and vanilla and add to the bowl. Mix well. The batter should be well combined but still have some lumps. Pour the batter evenly into the pie pan.
  3. Core and then slice the apple lengthwise into ⅛-inch thick slices. Arrange the slices on top of the batter around the outer edge of the pie pan, like petals of a flower, overlapping them slightly. In a small bowl mix the brown sugar and cinnamon. Sprinkle evenly over the top of the apples and batter.
  4. Grill over indirect medium heat, with the lid closed, for 20 minutes. Rotate the pan 90 degrees. Continue grilling, with the lid closed, until a skewer inserted in the center comes out clean, 15 to 20 minutes more. Cool on a wire rack for 15 minutes. Cut into wedges and serve at room temperature with whipped cream, if desired.

Bon appetit!

 

[Recipe source: Weber’s Real Grilling™ by Jamie Purviance]