BBQ Bash: The Be-all, End-all Party Guide, from Barefoot to Black Tie

256 Pages·2008·5.44 MB·English

by  Karen Adler

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