Jul 25, 2008 8:56 am US/Pacific
Flavors: Barbecue - 7/25/08
Liam lips and smacks his lips with a variety of barbeque hotspots around the Bay Area. Plus, tips for grilling at home.
Emergency BBQ Company
(650) 592-9117
jeremy@emergencybbq.com
www.emergencybbq.com
Uncle Franks
2135 Old Middlefield Way
Mountain View, CA 94043
(650) 964-4476
info@unclefranksbbq.com
Uncle Frank's Tangy Citrus Barbecue Sauce
1 large onion chopped (about 3 cups)
4 garlic cloves finely diced (about 2 tablespoons)
1 lemon thinly sliced (garnish)
2 tablespoons lemon rind finely diced
3 tablespoons lemon juice
½ cup orange juice
½ cup maple syrup
4 tablespoons sugar
Pinch of dried parsley flakes
16 oz diced tomato sauce
8 oz tomato paste
¼ cup white vinegar
½ teaspoon celery seed
1 teaspoon dry mustard
1 teaspoon chili powder
1 teaspoon red chili flakes
½ teaspoon of cayenne pepper
2 tablespoons vegetable oil
2 tablespoon soy sauce
½ teaspoon white & black pepper or to taste
1. In a large skillet over low heat, sauté lemon rind, dry mustard, diced garlic, chopped onion, and red pepper flakes in oil, stirring frequently, until the onion is tender, about 5 minutes.
2. Stir in remaining ingredients. Increase heat to medium-high, bring to a boil; reduce heat to low, and simmer, uncovered, for about 30 minutes, stirring frequently.
Temple
Bar
984 University Ave. Berkeley , CA 94710 (510) 524-6403
www.templebar.org
Hanuri
4217 Geary Blvd San Francisco , CA 94118
(415) 221-5227
www.hanuribbq.com
Espetus
1686 Market St
San Francisco, CA 94102
(415) 552-8792
www.espetus.com
"Mastering the Grill"
by Andrew Schloss and David Jaochim is available at bookstores everywhere.
www.masteringthegrill.com
COPIA: The American Center for Wine, Food & the Arts
500 First Street
Napa , CA 94559
(707) 259 - 1600/(888) 512 - 6742
www.copia.org
Fish Steak with Rub
The Grill
Gas: Direct heat - medium -high (450°F)
Clean oiled grate
Charcoal: Direct heat - light ash
12" X 12" charcoal bed (about 3 dozen coals)
Clean oiled grate on lowest setting
Wood: Direct heat - light ash
12" x 12" 3-inch to 4-inch deep bed
Clean oiled grate set 2 inches above fire
Tools & Equipment
1 long-handled spatula
Timing
Prep: 2 minutes
Grill: 5 minutes
Makes 2 servings
2 salmon steaks, each about 1 1/2 inches thick
1 to 2 teaspoons rub (recipes follow or Sesame Szechwan Salt)
1 tablespoons extra-virgin olive oil
4 lemon wedges
Oil for coating grill grate
Directions
1. Sprinkle the fish with the rub. Rest at room temperature, about 20 minutes.
2. Heat the grill as directed above.
3. Brush the grill grate and coat with oil. Rub the oil all over the fish and put the fish on the grill. Cover and cook until a bit filmy and moist in the center, 2 to 4 minutes per side.
4. Transfer to a platter or plates and serve with the lemon wedges for squeezing.
Rubs
Mix ingredients together and store at room temperature. All recipes make 1/4 to 1/3 cup.
Fragrant Chili Rub
1 tablespoon Kosher salt
1 tablespoon paprika
1/2 tablespoon dark brown sugar
1/2 tablespoon ancho chili powder
1 teaspoon chipotle chili powder
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
Sesame Szechwan Salt
1 tablespoon toasted sesame seeds
2 tablespoons toasted Szechwan peppercorns, cracked
2 tablespoons kosher salt
2 teaspoons cracked black pepper
1 teaspoon ground ginger
Provencal Herb Rub
1 tablespoon fennel seed, crushed
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
2 teaspoons garlic salt
1 teaspoon ground black pepper
1 teaspoon dried orange peel
2 tablespoons dried basil
1/2 teaspoon kosher salt
Cajun Blackening Rub
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cayenne pepper
1/2 teaspoon mustard powder
3/4 teaspoon ground white pepper
3/4 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 tablespoon sweet paprika
1 tablespoon kosher salt
Bedouin Rub
2 tablespoons coarsely ground black pepper
1 tablespoon caraway seed
1 teaspoon ground cardamom
1/2 teaspoon saffron threads
1 teaspoon ground turmeric
2 teaspoons kosher salt
2 teaspoons granulated sugar
(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)
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