Stepping Out

Master of the grill

Bid farewell to summer with some al fresco entertaining

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Fire up the grill and savor summer's waning days over Labor Day weekend.
When it comes to entertaining outdoors, easy yet flavorful dishes that spotlight the season’s bountiful harvest can keep prep time to a minimum. Plus, they’re sure to please guests’ palates.
As you prepare to wow your friends with your skills at the grill, step outside your comfort zone and create dishes with big flavors with these recipes from chef Roger Mooking, of Cooking Channel’s “Man, Fire, Food.”
Get started with these recipes.

Best-Ever Buffalo Rack O’ Ribs Sandwich

Slaw
1/4 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon seasoned salt, plus additional, to taste
1/8 teaspoon coarsely ground black pepper, plus additional, to taste
2 cups shredded green cabbage
1/2 cup shredded carrot
1/4 cup diced celery, chopped
2 tablespoons fresh celery leaves

2 tablespoons fresh flat-leaf parsley, chopped
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Ribs
1 rack (about 2 pounds) baby back ribs
3 tablespoons firmly packed brown sugar
1 tablespoon seasoned salt
4 tablespoons hot sauce, divided, plus additional for spreading and serving (optional)

Sandwich

1 soft French loaf (12-14 inches), split
Olive oil
Seasoned salt
Coarsely ground black pepper
1/4 small red onion, thinly sliced
1/4 cup crumbled blue cheese

To make slaw: In medium bowl, whisk mayonnaise, lemon juice, seasoned salt and pepper. Add cabbage, carrot, celery, celery leaves and parsley; toss to combine. Sprinkle with additional seasoned salt and pepper, to taste.
To make ribs: Prepare grill for indirect medium heat at about 350 F. Insert butter knife between membrane and bone on backside of ribs. Grab membrane with paper towel then pull to remove membrane; discard.
Rub ribs on both sides with brown sugar and seasoned salt. Wrap ribs tightly in aluminum foil and place on indirect-heat side of grill. Grill ribs, turning once until meat is tender and pulling away from bone but not totally falling apart, about 1 hour, 15 minutes-1 hour, 30 minutes. Remove ribs from grill.
Unwrap ribs and let cool until cool enough to handle. Using sharp knife, carefully slit skin on back of ribs and remove bones, keeping slab in one piece.
Place boneless rib slab on direct-heat side of grill, rounded-side up, and brush top with 2 tablespoons hot sauce. Grill until underside begins to crisp, about 2 minutes. Carefully flip ribs and brush top with the remaining hot sauce. Continue to grill ribs until glossy and caramelized, about 2-3 minutes.
To assemble sandwich: Scoop out most of soft insides of top of French bread to make room for toppings. Brush cut sides with oil and sprinkle with seasoned salt and pepper. Grill on direct-heat side of grill until bread is toasted and grill marks appear, about 3 minutes.
Place ribs on bottom of loaf. Brush with additional hot sauce, if desired, and top with slaw, onions and blue cheese. Cover with top of loaf. Cut into four pieces. Makes 4 servings.

Giant Bacon-Cheddar Juicy Lucy Burger

2 tablespoons McCormick Grill Mates Montreal Steak Seasoning, divided
2 pounds 80 percent lean ground beef
8 ounces sliced medium or sharp white cheddar cheese
1/4 cup mayonnaise
1/4 cup yellow mustard
8 long pickle slices, plus 2 tablespoons brine
1 round loaf soft bread (10 inches), cut in half horizontally
Olive oil
Sea salt
Freshly ground black pepper
1 large heirloom tomato, thinly sliced
1 small red onion, thinly sliced
8 slices bacon, cooked
2 cups shredded iceberg lettuce

Line 9-inch round cake pan with aluminum foil, leaving extra foil over edges of pan. Sprinkle with 2 teaspoons steak seasoning. Press half of ground beef into cake pan. Layer cheese in middle, leaving 1/2-1-inch border around sides. Sprinkle with additional 2 teaspoons seasoning. Top with remaining ground beef in even layer and press to seal in cheese. Sprinkle with remaining seasoning.
Lift burger from cake pan using foil. Press to flatten to about 11 inches in diameter. Refrigerate until ready to cook. (Patty can be assembled up to 2 hours in advance.)
In small bowl, whisk mayonnaise, mustard and pickle brine until smooth. Cover and refrigerate.
Remove most of soft insides from top of bread to make hollow. Reserve insides.
Prepare grill for indirect medium heat at about 350 F.
Brush grill grates with oil. Hold burger on foil bottom and flip onto indirect-heat side of grill; peel off foil. Cook until sides of burger are cooked and it feels firm when lifted with spatula, about 8-10 minutes. Using two spatulas, carefully flip burger. Close grill and cook until burger is cooked through and cheese is melted, about 5-8 minutes longer. Move to direct-heat side of grill for 1-2 minutes per side for more char.
Brush cut sides of bread with olive oil and sprinkle with salt and pepper. Grill on direct-heat side of grill until bread is toasted and grill marks appear, about 3 minutes
Place bottom half of bread on large cutting board. Spread with half of mustard sauce. Place burger on top and top with tomatoes, onions, pickles and bacon. Spread top of bread with remaining mustard sauce and fill with lettuce. Place top of bun on burger and cut into eight wedges.