Grilling for the Girls: BBQ 101

We're in the throws of summer and the hot weather just begs for indoor-outdoor living. Offering a casual way to entertain and enjoy the sunshine, BBQs are the perfect answer. I'm not much of cook, but I love a party, so BBQ seemed like a good way to ease into it. I have attended hundreds of BBQs over the years and have found a few elements that make them a surefire hit.

Make sure you have your play list done in advance with tunes that set the mood and keep the party going. Depending on your guests, it could be jazz, Latin, country or pop. Queue it up on your iPod so you aren't fussing with it throughout the party.

People love to have something to do at a BBQ besides sit and drink. Swing by a sporting store and pick up a bocce set if you have lawn, or horseshoes are something anyone can play. Frisbee is also a good option if you have some room to run. Guests can opt in and out in between eating and will tend to stay longer.

Make sure you know what your guests like to eat. Are there vegetarians in the bunch? If your crowd is primarily lesbian, as the sterotype goes, there are bound to be a few.  Do they want chicken or ribs in addition to the hamburgers and hot dogs? The possibilities are endless, and any meat works with the right seasoning. A good rule of thumb on quantity is to purchase enough food for each guest to be able to consume one and a half pounds.

I decided to reach out to some famous chefs to ask for their favorite BBQ rib recipes for those of you wanting to try something adventurous and delicious.

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The first recipe is from Susan Feniger, acclaimed chef, restaurateur, cookbook author, radio and TV personality.

Feniger says she loves to do BBQ ribs in the summer for a party because you can prepare them ahead of time. When you're ready to eat, throw them on the grill, glaze them for about five minutes and voila! They are simple, but an impressive, unusual dish that will blow guests away. She suggests to accompany the ribs, throw on some corn, brushed with cayenne and lime. Also grill some asparagus, toss in lemon and oil and you have dinner.

These short ribs have a sweet Asian pear and honey glaze with spice and toasted sesame. A favorite dish at Street, a hot new Los Angeles restaurant owned by Feniger, they are served with an Asian pear salad and wood roasted enoki mushrooms.

Korean Barbequed Short Ribs

Glaze:

3 tablespoons canola oil

4 inches fresh ginger root, peeled and thinly sliced

10 cloves garlic, thinly sliced

8 scallions, roughly chopped

1/4 cup white sesame seeds

1 cup peeled and diced Asian pear

1/4 cup mirin

1/2 cup low sodium soy sauce

3 tablespoons spicy sesame oil

1/2 cup honey

1/2-inch thick, flaken cut short ribs

Salt, to taste

Heat a sauté pan on the stovetop over medium-high heat.  Add oil and sauté the ginger and garlic in the oil until aromas become strong, about 1 to 2 minutes.  Be careful not to burn the garlic.

Add the scallions and sesame seeds and cook another minute until sesame seed are lightly toasted.

Add the pear and cook, stirring constantly for a few minutes more, until the pear starts to soften, but doesn't brown.

Add all the remaining ingredients and cook until the pear is completely soft and the liquid has thickened slightly.

Remove from heat and when cool enough, puree until smooth.  Makes about 2 cups.

To cook the short ribs, preheat oven to 350 degrees F.  Salt short ribs thoroughly and sear in hot skillets until golden brown on both sides.  Place in a shallow casserole dish with 1 inch of water and cover with aluminum foil.  Bake for approximately 2 hours.  Remove from liquid and transfer to a sheet pan.  Coat ribs generously with the glaze and broil in the oven or grill just until crispy and browned.

Copyright © 2009, Susan Feniger and Kajsa Alger

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Our second recipe comes from Chef Richard Petty, who has developed a straightforward, but distintive style of New American Heritage cooking. Chef Petty grew up with an aunt and grandmother who loved cooking and has customized many of their recipes to suit his California style. He is completing a new cookbook Beyond Soul Food which will be available this Christmas.

Petty's Special Ribs

Rub  (for Chicken or Pork)

1 cup             Paul Prudhomme Meat Magic

1 cup             Old Bay Seasoning

2 TB             Lawrys Seasoning Salt

2 TB             Paprika

1 TB             Kosher Salt

1 TB             Black Pepper

Method

Mix well to combine, should be a smooth reddish color.  Store in plastic container until ready to use.  Apply rub to product sprinkle on sides, cover in plastic and marinade overnight.

Grilling Ribs (Pre heat Grill)

Put ribs bone side down.  Cover with grill.  Cook 15 minutes.  (don't open grill, so cooking is uniform).

Turn ribs over after 15 minutes.  Then cook 10 - 15 minutes on meat side.  Test for doneness with knife or fork and if juice runs clear it's done - remove from grill.

Let rest for 15 minutes or overnight before cutting. Enjoy!

So fire up your grill and invite your favorite peeps for a little summer soire. I found dozens of resources online, including BBQ Junkie, an amazing site which offers recipes and equipment tips, as well as listing competitions and places to find the best BBQ.

You can follow Chef Petty on Twitter. 

Find more delicious recipes from Feniger.