Table of Contents Title Page Table of Contents Copyright Dedication Photo Acknowledgments HOW TO THROW A BE-ALL, END-ALL BARBECUE PARTY BBQ Bash 101 Grilling 101 Smoking 101 Specialty Grilling and Smoking Techniques APPETIZERS AND LITTLE FOODS TO SET THE MOOD Grilled Farmers' Market Antipasto Platter Smoke-Roasted Fingerlings with Crème Fraîche and Caviar Grilled Polenta with Caramelized Onions and Gorgonzola Grilled Figs on Rosemary Skewers Pecan-Smoked Goat Cheese-Stuffed Peppadews Wood-Grilled Pizza with Two Toppings Wood-Gritted Country Bread with Four Seasons Toppings Thai Grilled Flank Steak in Lettuce Cups Grilled Veal Bundles with Fontina, Sage, and Prosciutto Grilled Lamb Chops with Thai Chili-Peanut Dipping Sauce Grilled Pork Tenderloin with Peanut Butter Dipping Sauce and Toasted Sesame Seeds Grilled Mini Lamb Burgers with Cilantro-Mint Butter Rioja-Style Grilled Pork Tenderloin Tapas Grilled Prosciutto-Wrapped Asparagus with Fig Balsamic Vinegar and Shaved Parmesan Pancetta-Wrapped Radicchio, Fennel, and Potato Bundles Grilled Siciliano Apple-Smoked Salmon Grilled Mini Tuna Burgers with Rémoulade Wood-Roasted Oysters on a Bed of Rock Salt with Two Sauces Wood-Grilled Shrimp Cocktail with Horseradish Crème Fraîche Grilled Lobster Parcels ENTRÉES TO GET THE BASH IN GEAR Smoked Spanish Paprika Sirloin Steak with Rustic Olive Salsa Carpetbagger Steak with Four Seasons Stuffings Creole Coffee–Rubbed Filet Mignon with Silky Crab Butter Big Easy Grilled Beef Tenderloin Smoked Rib Roast with Horseradish Crème Fraîche Italian Grilled Veal Chops with Green Olive, Caper, and Fresh Tomato Sauce Veal T-Bones with Lemon-Butter Sauce and Gremolata Garnish Persian Grilled Leg of Lamb with Tabbouleh Stuffing and Pomegranate Sauce Roast-Smoked Lamb Shanks Grilled Venison Chops with Brandy Cream Sauce Asian-Style Pork Tenderloins with Grilled Broccoli Latin-Style Barbecued Pork Loin with Aji-li-Mojili Smoky Marinated or Rubbed Pork Butt with Sautéed Spinach Cherry-Smoked Rack of Pork with Cider-Mustard-Bourbon Sauce Zinfandel-Glazed Baby Back Ribs with a Kiss of Smoke Double-Smoked Ham with Whiskey-Cider Sauce Umbrian-Style Grilled Whole Chicken Guava-Glazed Spatchcocked Chicken Vineyard Smoked Chicken Amogio Piquillo Pepper-Stuffed Chicken with Salsa Verde Stuffed Prosciutto-Wrapped Turkey Breast Herb-Smoked Turkey with Pinot-Tarragon Butter Baste Wood-Grilled Duck Breast Paillards with Raspberry-Thyme Sauce Provençal Grilled Salmon with Rosemary and Mint Aioli Grilled Halibut with Grilled Red Pepper and Garlic Rouille Grilled Swordfish with Papaya Relish and Lemongrass Essence Herb-Grilled Seafood Platter Grilled Lobster Tails with Béarnaise Butter Corn Husk-Wrapped Shrimp with Grilled Corn Grilled Shrimp and Baby Bok Choy with Ginger-Soy Butter Sauce SIDES THAT GO GREAT WITH THOSE ENTRÉES Green Bean, Tomato, and Goat Cheese Salad with Lemon-Pesto Dressing Grilled Corn with a Butter for Every Occasion Cilantro Slaw The BBQ Queens' Knife-and-Fork Grilled Vegetable Salad Asian-Style Fruit Slaw Blue Cheese Coleslaw Grilled Pink Grapefruit and Orange Salad with Fresh Avocado Grilled Greek Taverna Salad Mediterranean Orange Salad with Pecan-Crusted Goat Cheese Grilled Winter Greens with Warm Cranberry-Port Vinaigrette Planked Portobellos with Fresh Herb Grilling Sauce Grilled Pepper Roll-Ups with Feta-Olive-Lemon Filling Grill-Roasted Red Pepper, Arugula, and Niçoise Olive Salad Stir-Grilled Crispy Shallots Heirloom Tomato Bowl with Lemon and Feta Blistered Baby Pattypans and Red Onion Stir-Grilled Tomatoes, Red Onion, and Fresh Herbs with Grilled Flatbread Bistro Carrot Salad with Raspberry Vinaigrette Grilled Cornmeal-Crusted Green Tomatoes with Shrimp Rémoulade Bistro Fennel and Baby Bello Mushroom Salad Bistro Beet Salad Brandied Fruit Compote Smashed Red Potatoes with Green Onions and Cream Cheese Potato Salad with Aioli All-Seasons Potato Casserole for a Crowd Sweet Potato Salad with Ginger-Lime Vinaigrette Smoke-Roasted Root Vegetables with Garlic and Rosemary Asian Noodles Fideo Smoked Gouda Grits Oven-Baked Herbed Risotto Italian Sausage, Pine Nut, and Wild Mushroom Stuffing DECADENT DESSERTS TO KEEP THE PARTY GOING Summer Fruit in Chambord Wine-Splashed Peaches, Plums, and Berries Pears Poached in Moscato del Solo Planked Stone Fruit with Butter-Rum Glaze Queen of Sugar Cookies Grilled Chocolate Crostini Warm Chocolate Truffle Cupcakes Vanilla Cupcakes with White Chocolate-Cream Cheese Frosting Fresh Apple Spice Cake Choco-licious Sheet Cake Almond Bundt Pound Cake Panettone Bread Pudding with Eggnog Custard Chocolate Ice Cream Cakes Iced Berries 'n' Cream Bumbleberry Crumble Golden Raspberry Meringues with Pistachios Queen of Tarts A Trio of Dessert Sauces Measurement Equivalents Index The Harvard Common Press 535 Albany Street Boston, Massachusetts 02118 www.harvardcommonpress.com Copyright © 2008 by Karen Adler and Judith Fertig Photographs copyright © 2008 by Becky Luigart-Stayner Illustrations copyright © 2008 by Heather Holbrook All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or any information storage or retrieval system, without permission in writing from the publisher. Printed in the United States of America Printed on acid-free paper Library of Congress Cataloging-in-Publication Data Adler, Karen. BBQ bash : the be-all, end-all party guide, from barefoot to black tie / Karen Adler and Judith Fertig. p. cm. Includes index. ISBN-13: 978-1-55832-348-3 (hardcover) ISBN-13: 978-1-55832-349-0 (pbk.) 1. Barbecue cookery. 2. Cookery, International. 3. Entertaining. 4. Parties. I. Fertig, Judith M. II. Title. III. Title: Barbecue bash. IV Title: Barbeque bash. TX840.B3A318 2008 641.7'6—dc22 2007046209 Special bulk-order discounts are available on this and other Harvard Common Press books. Companies and organizations may purchase books for premiums or resale, or may arrange a custom edition, by contacting the Marketing Director at the address above. Cover and photo insert design by Night & Day Design Interior design by Edward Miller Photographs by Becky Luigart-Stayner Food styling by Judy Feagin; prop styling by Fonda Shaia Illustrations by Heather Holbrook 10 9 8 7 6 5 4 3 2 1 To R., G. K., and L., and everyone else who thinks life is just one great big party! Acknowledgments Special thanks go to Remus Powers, Ph.B., aka Ardie Davis, founder of Greasehouse University; the Baron of Barbecue, Paul Kirk; John Ross, the Barbecue Professor; and Carolyn Wells, executive director of the Kansas City Barbeque Society, for bestowing the coveted Doctorate of Barbecue upon us BBQ Queens. So along with Karen's Masters of Barbecue and Judith's membership in the Magic Order of the Mop, we both proudly add Ph.B. to the end of our names! Both our families include many fine cooks, grillers, barbecuers, and connoisseurs of wine and spirits. They are our most frequent guests in the kitchen and around the grill and include Judith's mom, Jean Merkle (indoor cook and baker extraordinaire); dad Jack Merkle (the family butcher and all-around meat man); sister Julie Fox (the entertainer who shares her fabulous recipes); and Julie's husband, John (who pours the drinks and quizzes us on rock & roll trivia). Karen's mom, Denise Conde (the dessert queen), has everyone making a beeline for her cakes, pies, and cookies. Her sister Linda Yeates bakes great pies and prepares perfect deviled eggs, but, most important, she's the sparkling-wine expert. Sister Nancy McKay creates the perfect ambience and settings along with fabulous casseroles and the best salads. Baby sister Betsy Peterson is very accomplished, since she worked as a caterer—she makes great appetizers and has that innate baking expertise that runs in the family, too. Karen's husband, Dick, pours the cocktails, including his famous Da Das ([>]) and intoxicating martinis, plus he shares grill time with her. Our children are all grown and they have developed their own styles of cooking. Judith's daughter, Sarah Fertig, likes to cook with an international flavor and flair. Son Nick Fertig makes Famous Cheesy Elk Dip, among other things, and owns his own smoker, too, so we are expecting competition from him. Karen and Dick's eldest daughter, Ellen Young, doesn't love to cook, but she can whip up a great spaghetti, and she doesn't have to cook anyway, because her husband, Brian, loves to be the man in the kitchen and the dude at the smoker. Brian doesn't spin sugar, but he can make a mouthwatering salmon soufflé. Daughter Jill and her husband, Jimmy Donnici, share the duties indoors with lots of wonderful Italian-style meals, but Jimmy grills up a storm outside on his gas grill and makes some awesome barbecue in his smoker, too. Other friends who have shared their recipes or entertaining tips with us include Diane Phillips, Rebecca Miller, Dennis Horner, Judy and Joe Evans, Roxi and Ralph Steinheimer, Rose Kallas, Susan Howard, Angie and John Stout, Ron and Barb Martin, Doug and Lisa