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Barbecue's all-time greatest hits - favorite barbecue recipes - includes
related articles on barbecue techniques and barbecued pizza
Andrew Baker

You name it, Sunset has grilled it.

From barracuda to banana splits and beyond, if we can get it in our
hands, it'll end up on the barbecue. On our patio, a battalion of
barbecues stand at attention, ready to fire. It's a rare day of recipe
testing when they aren't in action.

Why all this pyromania? We're just doing what comes naturally in the
West. Eight of the nation's 10 sunniest cities are here - prime turf for
outdoor cooking. But even snow and rain don't stop Westerners from
grilling year-round. In fact, most have a wardrobe of barbecues - big,
small, built-in, portable, charcoal, gas, or electric. Barbecuing is to
a Western cook what John Wayne is to a Western movie: vital.

At fiestas on grand ranchos, Spanish and Mexican settlers roasted beef,
pigs, and lambs over - or under - hot coals. In fact, barbecue comes
from the Spanish word barbacoa, wrapped meats buried under hot coals to
cook. At Pacific Northwest potlatches, Native Americans celebrated
tribal wealth with salmon cooked on wood frames in front of flames. On
the range, cowboy "cookies" seared steaks over campfires.

Sunset inherited barbecuing as a Western right, and codified every
aspect to make it a predictable art, telling readers how to build, buy,
and cook on barbecues.

Since the 1920s, Sunset has reported on gracious patios with barbecues.
City folks who were required to burn their own trash often incorporated
barbecues into handsome backyard incinerators built of stone or brick.
Sunset gave plans for these solid structures, as well as other, less
demanding ones. Inventiveness ran rampant. Some ideas were simple, some
were simply silly. Barbecues and smokers were made from woks, wine
barrels, wheelbarrows, metal roofing, water heater tanks, water pipes,
oil drums, trash cans, flowerpots, and steel plow disks. A 1942 design
from a Hollywood home featured flame-shaped lights and a
waterwheel-turned spit, a la Rube Goldberg.

Sunset has explored barbecue techniques and dishes from every continent
except Antarctica. For this retrospective of barbecue classics, we've
updated old favorites using the foods and flavor combinations that
reappear decade after decade - and remain fresh today.

Barbecued Tri-Tip

PREP AND COOK TIME: About 25 minutes

NOTES: Tri-tip is a triangular piece cut from the bottom of beef sirloin.

MAKES: 8 to 10 servings

1 beef tri-tip (2 to 2 1/2 lb.) 1/2 teaspoon garlic salt 1/2 teaspoon
fresh-ground pepper

1. Trim and discard fat from beef. Wipe meat with a damp towel, then
sprinkle with garlic salt and pepper.

2. Prepare barbecue for direct heat (left, step 1). When grill is very
hot (step 2), lay meat on barbecue. Cook, turning as needed to brown
evenly, until meat is rare in center of thickest part (cut to test) and
125 [degrees] to 130 [degrees] on a thermometer, about 20 minutes, or
until it has reached desired doneness.

3. Transfer the tri-tip to a board and cut meat across the grain into
thin, slanting slices.

Per serving: 126 cal., 33% (42 cal.) from fat; 20 g protein; 4.7 g fat
(1.6 g sat.); 0.1 g carbo (0 g fiber); 116 mg sodium., 55 mg chol.

Pinquito Beans

PREP AND COOK TIME: About 35 minutes

MAKES: 8 to 10 servings

4 slices (about 1/4 lb.) bacon, chopped 2 onions (1 lb. total), coarsely
chopped 1 clove garlic, minced or pressed 1/2 cup chopped green bell
pepper 2/3 cup canned red chili sauce (about 1/2 of a 10-oz. can) 1 can
(6 oz.) tomato paste 3 tablespoons firmly packed brown sugar 1 teaspoon
dry mustard 3 cans (15 oz. each) pinquito beans

1. In a 4- to 5-quart pan over high heat, frequently stir bacon until
crisp, about 4 minutes. Lift out the bacon with a slotted spoon and
drain on towels. Discard all but 1 teaspoon of the drippings from pan.

2. Add onions and garlic to pan. Stir often until onion is lightly
browned, about 5 minutes. Add green pepper, chili sauce, tomato paste,
sugar, mustard, beans, and bacon. Stir often until boiling, then reduce
heat and simmer 5 to 10 minutes to blend flavors.

Per serving: 167 cal., 19% (32 cal.) from fat; 7.4 g protein; 3.5, g fat
(1 g sat.); 28 g carbo (5 g fiber); 645 mg sodium; 3.6 mg chol.

Fresh Salsa

PREP AND COOK TIME: About 10 minutes

MAKES: 8 to 10 servings

1 cup thinly sliced green onions 1 can (4 oz.) diced green chilies 2
firm-ripe tomatoes (1 lb. total), rinsed, cored, and chopped 2
tablespoons red wine vinegar Salt Fresh-ground pepper

In a bowl, mix green onions, chilies, tomatoes, and vinegar. Add salt
and pepper to taste.

Per serving: 15 cal., 12% (1.8 cal.) from fat; 0.6 g protein; 0.2 g fat
(0 g sat.); 3.4 g carbo (0.9 g fiber); 75 mg sodium; 0 mg chol.

Bangkok Birds

PREP AND COOK TIME: About 1 1/2 hours

NOTES: In Bangkok and across Southeast Asia, skewered, grilled chickens
are sold by street vendors. This recipe, from August 1990, is served
with a Thai chili sauce from September 1982.

MAKES: 4 servings

2 chickens (3 to 3 1/2 lb. each) 1/4 cup chopped garlic 1/2 cup thinly
sliced green onions 2 tablespoons chopped fresh ginger 1 teaspoon ground
coriander 1 teaspoon coarse-ground pepper 1/4 cup Asian fish sauce (nuoc
mam or nam pla) or soy sauce Thai chili sauce (recipe follows)

1. Remove giblets and necks; save for another use. Rinse chickens. With
poultry shears or a knife, split chickens lengthwise through
breastbones. Pull birds open and place, skin up, on a flat surface.
Press down firmly, cracking bones, until birds lie flat.

2. Insert a metal skewer (you need 4, each 10 to 12 in.; see above),
across 1 chicken through drumstick (knee bent), then thigh, over
backbone, through opposite thigh and its drumstick (knee bent). Repeat
step with remaining chicken. Then, on both chickens, push another skewer
parallel to the first through skin of outstretched wing into breast,
over the backbone, through breast, and out through skin of opposite wing.

3. In a blender or food processor, whirl garlic, onions, ginger,
coriander, pepper, and fish sauce until a coarse paste. Rub paste all
over chickens.

4. Prepare barbecue for indirect heat (page 96, step 1). Lay chickens,
skin up, on grill as directed (step 2). Cook until meat at thighbone is
no longer pink (cut to test), about 1 1/4 hours.

5. Pull skewers from chickens, cut chickens into pieces, and serve with
Thai chili sauce.

Per serving: 777 cal., 50% (387 cal.) from fat; 85 g protein; 43 g fat
(12 g sat.); 8 g carbo (0.7 g fiber); 846 mg sodium; 264 mg chol.

Thai chili sauce. In a blender or food processor, combine 1 can (8 oz.)
tomato sauce, 3 tablespoons firmly packed brown sugar, 2 tablespoons
chopped garlic, 1 teaspoon chopped fresh serrano chili, 1/4 cup vinegar,
1 1/4 cups golden raisins, and 1/3 cup water; whirl until raisins are
coarsely chopped. Pour into a 10- to 12-inch frying pan. Stir sauce over
high heat until reduced to 1 1/2 cups, about 10 minutes. Serve warm, at
room temperature, or cold, adding salt to taste.

Per serving: 202 cal., 1.3% (2.7 cal.) from fat; 2.6 g protein; 0.3 g
fat (0.1 g sat.); 53 g carbo (3.4 g fiber); 354 mg sodium; 0 mg chol.

Teriyaki Dinosaur Bones

PREP AND COOK TIME: About 25 minutes, plus at least 3 hours to marinate

NOTES: We featured Dinosaur Bones, named for their size and prehistoric
appearance, in September 1971. Beef back rib bones are trimmed from the
rib roast. Some butchers call them beef spare ribs. Don't confuse back
ribs with beef short ribs, a tougher cut suited to braising.

MAKES: 6 servings

6 pounds beef back rib bones (6 to 8 in.), fat trimmed 3/4 cup soy sauce
1/3 cup sugar 2 cloves garlic, minced or pressed 2 teaspoons minced
fresh ginger 2 tablespoons tomato-based chili sauce Salt Fresh-ground pepper

1. Cut ribs into 4- to 6-rib sections. Wipe with a damp towel.

2. In a heavy-duty gallon-size plastic food bag, combine 3/4 cup water,
soy sauce, sugar, garlic, ginger, and chili sauce. Pour half this
mixture into another heavy-duty gallon-size plastic food bag. Put 1/2
the ribs in each bag, seal, and turn over several times to mix well. Set
bags in a bowl and refrigerate at least 3 hours or up to 1 day, turning
bags over several times.

3. Prepare barbecue for indirect heat (page 96, step 1). Lift ribs from
marinade and lay on grill as directed (step 2). If there is not enough
space for all the ribs, cook in sequence. Discard marinade. Cook until
ribs are browned and have reached desired doneness, about 25 minutes for
rare (red at bone, cut to test), 35 minutes for medium-well (no longer
pink at bone).

4. Serve with salt and pepper to season to taste.

Per serving: 669 cal., 69% (459 cal.) from fat; 41 g protein; 51 g fat
(21 g sat.); 8.1 g carbo (0 g fiber); 1,192 mg sodium; 149 mg chol.

Rubbed Ribs

PREP AND COOK TIME: About 2 1/2 hours

NOTES: These ribs were part of an August 1993 story on Texas barbecue,
where barbecue means slow-cooked smoked meats with sauce. Back ribs are
cut from the pork loin; sometimes they're called baby back ribs. Metal
rib racks are available where barbecue equipment is sold.

MAKES: 6 servings

3 cups hickory or apple wood chips 3 tablespoons ground California or
New Mexico chilies 3 tablespoons paprika 1 1/2 tablespoons pepper 1
teaspoon salt About 4 pounds pork back ribs Sweet and tangy sauce

1. In a bowl, pour enough hot water over wood chips to make them float.
Drain chips to add to barbecue.

2. Mix ground chilies, paprika, pepper, and salt.

3. Wipe ribs with a damp towel, then rub all over with the chili mixture.

4. Prepare barbecue for indirect heat (page 96, step 1), with these
changes: if using charcoal, start with 40 briquets; when adjusting gas
grill for indirect cooking, reduce heat to low. For charcoal smoke, add
1/2 cup soaked wood chips with the 5 briquets every 30 minutes of
cooking. For gas smoke, as soon as you turn on heat, place 1 cup soaked
wood chips in the barbecue's metal smoking box or in a small, shallow
foil pan directly on heat in a corner of the firegrate; add 1 more cup
chips after each hour of cooking.

5. Lay ribs on grill but not directly over heat. If there is not enough
space for all the ribs, set them upright in a metal rib rack on grill
but not directly over heat. Cover barbecue (open vents for charcoal) and
cook until meat pulls easily from bones, about 2 1/2 hours. You don't
need to turn ribs on a charcoal barbecue, but on a gas barbecue turn
ribs occasionally, even in metal rack.

6. Transfer ribs to a large platter; cut between bones and serve with
sweet and tangy sauce (following).

Per serving: 563 cal., 70% (396 cal.) from fat; 36 g protein; 44 g fat
(16 g sat.); 4.5 g carbo (1.1 g fiber); 539 mg sodium; 172 mg chol.

Sweet and tangy sauce. In a 1 1/2- to 2-quart pan, combine 3/4 cup
catsup, 6 tablespoons beef broth or water, 6 tablespoons Worcestershire,
1/4 cup lemon juice, 3 tablespoons firmly packed brown sugar, 1/4 cup
chopped onion, and 1 teaspoon hot sauce. Simmer until reduced to 1 1/2
cups, about 10 minutes. Add more hot sauce to taste. Serve warm or cool.
If making ahead, chill airtight up to 2 weeks. Makes 1 1/2 cups.

Per serving: 78 cal., 1.2% (0.9 cal.) from fat; 1.6 g protein; 0.1 g fat
(0 g sat.); 19 g carbo (0.6 g fiber); 552 mg sodium; 0 mg chol.

Grilled Corn

PREP AND COOK TIME: 15 to 20 minutes

NOTES: Grilled corn has been a Sunset standard since the 1930s.

MAKES: 6 servings

1. Strip husks and silks from 6 ears corn (7 to 8 in.).

2. Prepare barbecue for direct heat (page 96, step 1). When grill is
medium-hot (step 2) lay corn on barbecue and turn ears as needed until
hot and speckled with brown, 10 to 12 minutes.

3. Rub corn with lime wedges and sprinkle with salt to taste.

Per serving: 108 cal., 13% (14 cal.) from fat; 4.1 g protein; 1.5 g fat
(0.2 g sat.); 24 g carbo (4 g fiber); 19 mg sodium; 0 mg chol.

Skirt Steak with Mustard Sauce

PREP AND COOK TIME: About 20 minutes

NOTES: An elegant sauce is "all a fine steak needs," according to this
August 1968 recipe. The sauce warms at the side of the grill as the
steak cooks.

MAKES: 5 servings

1 fat-trimmed skirt steak (about 1 1/4 lb.) 1/4 cup (1/8 lb.) butter or
margarine 1 tablespoon coarse-grain Dijon mustard 2 tablespoons dry
vermouth or dry white wine 1/2 teaspoon Worcestershire 3 cups (about 6
oz.) watercress, rinsed and crisped

1. Wipe meat with a damp towel, then cut crosswise into 2 or 3 equal pieces.

2. Prepare barbecue for direct heat (page 96, step 1). When grill is
medium-hot (step 2), lay steak on barbecue. Cook, turning as needed to
brown evenly, until meat is pink in center of thickest part (cut to
test), 7 to 10 minutes.

3. Meanwhile, in a shallow pan (at least 9 in. wide) on grill, combine
butter, mustard, vermouth, and Worcestershire; stir occasionally until
butter melts, then push to a cool area of grill and keep warm.

4. Set cooked steak in pan, slice, and stir meat juices into sauce.
Divide watercress among plates, lay meat on it, and spoon sauce over
portions.

Per serving: 275 cal., 59% (162 cal.) from fat; 24 g protein; 18 g fat
(9.7 g sat.); 0.6 g carbo (0.8 g fiber); 260 mg sodium; 83 mg chol.

Skewered Swordfish with Bay and Lemon

PREP AND COOK TIME: About 25 minutes

NOTES: Simple flavors made this May 1959 recipe memorable.

MAKES: 4 servings

1 pound boned, skinned swordfish 2 lemons 10 fresh or dried bay leaves
(3 to 4 in.), cut in half crosswise 2 tablespoons butter or margarine,
melted Coarse salt (sea or kosher)

1. Rinse swordfish, drain, and cut into 1-inch chunks. Cut 1 lemon in
half lengthwise, then cut halves crosswise into 1/4-inch slices. Discard
seeds. Cut remaining lemon into wedges.

2. Thread swordfish onto metal skewers (10 to 12 in.), separating each
piece alternately with a lemon slice then a bay leaf half.

3. Brush skewered foods with butter and sprinkle lightly with salt.

4. Prepare barbecue for direct heat (page 96, step 1). When grill is hot
(step 2), lay fish on barbecue. Turn fish as needed, until opaque but
still moist-looking in center of thickest part (cut to test), about 8
minutes.

5. Push foods from skewers and add salt and juice from lemon wedges to
taste.

Per serving: 203 cal., 49% (99 cal.) from fat; 23 g protein; 11 g fat
(4.9 g sat.); 5.4 g carbo (0 g fiber); 162 mg sodium; 60 mg chol.

Barbecued Salmon Fillet

PREP AND COOK TIME: About 35 minutes

NOTES: This July 1970 Kitchen Cabinet recipe is an excellent version of
many similar preparations through the years that use lemon and soy with
salmon.

MAKES: 10 to 12 servings

1 salmon fillet with skin (3 1/2 to 4 lb.) 2 tablespoons butter or
margarine, melted 1/2 cup dry white wine 1/4 cup lemon juice 1/4 cup soy
sauce Chopped parsley Lemon wedges

1. Rinse fish and pat dry. Set fish, skin down, on a sheet of heavy foil
and trim foil to make a rim about 2 inches wider than fish. Fold excess
foil up to create a lip around fish.

2. In a bowl, combine butter, wine, lemon juice, and soy sauce.

3. Prepare barbecue for indirect heat (page 96, step 1). Set fish, foil
down, on grill as directed (step 2). Brush fish generously with butter
mixture, then again about every 5 minutes, until fish is opaque but
still moist-looking in center of thickest part (cut to test), 20 to 30
minutes.

4. Slide a large, rimless baking sheet under foil, then slide fish from
pan onto a platter. Sprinkle with parsley. Cut fish into portions and
lift from skin. Season with juice from lemon wedges.

Per serving: 267 cal., 54% (144 cal.) from fat; 27 g protein; 16 g fat
(4.1 g sat.); 0.9 g carbo (0 g fiber); 442 mg sodium; 83 mg chol.

Shrimp with Chili Paste

PREP AND COOK TIME: About 30 minutes

NOTES: Chilies are winners with shrimp in Sunset. This recipe appeared
in August 1987.

MAKES: 4 or 5 servings

1/3 cup lemon juice 2 tablespoons salad oil 1 onion (1/2 lb.), chopped
1/2 cup lightly packed fresh cilantro 2 tablespoons minced garlic 1
tablespoon fresh ginger 1 to 2 tablespoons chopped fresh jalapeno
chilies 1 cup plain nonfat yogurt 1 1/2 pounds colossal shrimp (10 to 15
per lb.), shelled and deveined Salt

1. In a blender or food processor, whirl lemon juice, oil, onion,
cilantro, garlic, ginger, and chilies until smooth.

2. Mix 1/3 cup chili mixture with yogurt.

3. In a bowl, mix the remaining chili mixture with shrimp and let stand
at least 10 or up to 30 minutes, then thread shrimp onto metal skewers.

4. Prepare barbecue for direct heat (page 96, step 1). When grill is hot
(step 2) lay skewered shrimp on it. Turn to cook shrimp evenly until
they are opaque but still moist-looking in thickest part (cut to test),
5 to 8 minutes.

5. Push shrimp off skewers and serve with yogurt sauce and salt to taste.

Per serving: 220 cal., 31% (68 cal.) from fat; 26 g protein; 7.6 g fat
(1.1 g sat.); 11 g carbo (0.9 g fiber); 205 mg sodium; 169 mg chol.

Queso al Horno

PREP AND COOK TIME: About 20 minutes

NOTES: An easy appetizer, this Mexican classic debuted in August 1966.
For a spicier version, add hot sauce, or use chili- or pepper-flavor
jack cheese.

MAKES: 6 servings

3/4 pound asadero or jack cheese 1 fresh Anaheim (California or New
Mexico) chili (3 oz.) 1/3 cup finely chopped red onion 12 corn tortillas
(6 in.) 2 tablespoons crumbled cotija or feta cheese 1 firm-ripe tomato
(6 oz.), rinsed, cored, and chopped

1. Cut asadero cheese into 1/8- to 1/4-inch slices and lay in an
overlapping layer to cover bottom and sides of a shallow 1 1/2-quart pan
(about 9 by 12 in.).

2. Remove and discard stem, seeds, and veins from chili. Cut chili
crosswise into 1/4-inch slices. Scatter chili and onion over cheese.

3. Stack tortillas, cut stack in half, and set halves together on a
sheet of heavy foil (about 12 by 24 in.); seal tortillas in foil.

4. Prepare barbecue for direct heat (page 96, step 1). When grill is
medium (step 2), set tortilla packet and pan with cheese on barbecue.
Turn packet over often until tortillas are hot in the center, about 5
minutes; wrap in a thick towel and put in a basket. Heat asadero cheese
until melted, 10 to 15 minutes; sprinkle with cotija cheese.

5. To eat, spoon cheese mixture onto tortilla pieces and add tomatoes to
taste. Wrap tortillas to enclose filling.

Per serving: 308 cal., 47% (144 cal.) from fat; 18 g protein; 16 g fat
(9.5 g sat.); 26 g carbo (3.2 g fiber); 513 mg sodium; 51 mg chol.

Beef Platter Burger

PREP AND COOK TIME: 30 to 35 minutes, plus 15 minutes for toppings

NOTES: A staff member remarked that this burger, popularized in July
1981, has garnered so many reader requests that it needs its own zip
code. The original recipe was for rare beef; this is a well-done but
juicy version with a ground turkey option. You can serve it plain; top
it with mustard, pickles, catsup, and lettuce leaves; or try the Mexican
and Italian variations that follow.

MAKES: 8 servings

1 round French bread (1 1/2 lb., about 11 in. wide) 2 tablespoons butter
or margarine 2 large eggs 2 1/2 pounds ground lean beef 1 cup minced
onion 1/2 cup fine dried bread crumbs 1/2 cup fat-skimmed beef broth 2
cloves garlic, minced or pressed 1/2 teaspoon dried oregano

1. Using a long, serrated knife, cut bread in half horizontally. Spread
butter evenly over cut sides.

2. In a large bowl, beat eggs to blend, then add beef, onion, bread
crumbs, broth, garlic, and oregano and mix well. Line a 12- by 15-inch
baking sheet with waxed paper. Scrape meat mixture onto paper and pat
into a 12-inch-wide round (or 1 in. wider than bread).

3. Prepare barbecue for direct heat (page 96, step 1). When grill is hot
(step 2), lay meat on barbecue: holding both ends of baking sheet,
invert patty onto grill. Pull waxed paper off the patty and discard.

4. Cook patty until browned on bottom, about 7 minutes. To turn, use 2
rimless baking sheets, one as a pusher to slide patty onto the second
sheet. When patty is on the baking sheet, invert first sheet onto it.
Hold baking sheets together, turn over, and slide patty, browned side
up, back onto grill. Continue to cook until well-done (no longer pink in
the center, cut to test), 7 to 9 minutes.

5. During the last few minutes the meat cooks, if there is space, lay
bread, cut side down, on grill to toast. If there is not enough room,
toast bread after removing patty. Slide a baking sheet under the meat,
then slide meat onto the bottom half of the toasted bread. Cut the top
half of the bread into 8 wedges. Arrange bread wedges on burger. Cut
burger and the bottom of the bread into wedges.

Per serving: 588 cal., 40% (234 cal.) from fat; 35 g protein; 26 g fat
(10 g sat.); 51 g carbo (2.9 g fiber); 704 mg sodium; 148 mg chol.

Turkey Platter Burger

Follow directions for Beef Platter Burger (preceding), but use 2 1/2
pounds ground lean turkey instead of beef.

Per serving: 551 cal., 34% (189 cal.) from fat; 36 g protein; 21 g fat
(6.7 g sat.); 51 g carbo (2.9 g fiber); 713 mg sodium; 132 mg chol.

Mexican Platter Burger

1. Make Beef or Turkey Platter Burger (preceding) as directed, but omit
broth in step 2 and instead add 1/2 cup prepared taco sauce, 2 teaspoons
chili powder, and 1 teaspoon ground cumin.

2. In step 4, sprinkle 1 1/2 cups (6 oz.) shredded jack cheese over
burger for the last 3 to 4 minutes of cooking.

Per serving with beet: 675 cal., 43% (288 cal.) from fat; 40 g protein;
32 g fat (14 g sat.): 53 g carbo (3.1 g fiber); 931 mg sodium; 171 mg chol.

Per serving with turkey: 638 cal., 39% (252 cal.) from fat; 41 g
protein; 28 g fat (10 g sat.); 53 g carbo (3.1 g fiber); 939 mg sodium;
155 mg chol.

3. Top burger with 1 or more of the following:

Guacamole. Peel, pit, and slice 2 firm-ripe avocados (3/4 lb. total) and
mash with a fork. Stir in 3 tablespoons lime juice, 1/4 cup thinly
sliced green onions, 2 tablespoons minced fresh cilantro, 1 tablespoon
minced fresh jalapeno chili, and salt to taste.

Per serving: 54 cal., 81% (44 cal.) from fat; 0.7 g protein; 4.9 g fat
(0.8 g sat.); 3.1 g carbo (0.7 g fiber); 4.7 mg sodium; 0 mg chol.

Pickled tomatillos. Pull off and discard husks from 1/2 pound
tomatillos. Rinse and thinly slice tomatillos. In a bowl, mix tomatillo
slices with 1/4 cup orange juice, 1/3 cup lime juice, 1 teaspoon hot
chili flakes, and 1/4 teaspoon salt. Lift tomatillos from juices and lay
on burger.

Per serving: 8.4 cal., 11% (0.9 cal.) from fat; 0.4 g protein; 0.1 g fat
(0 g sat.); 1.5 g carbo (0 g fiber); 18 mg sodium; 0 mg chol.

Green chilies and tomatoes. Arrange 1 can (7 oz.) diced green chilies,
drained, and 2 thinly sliced firm-ripe tomatoes (1 lb. total) on burger.

Per serving: 18 cal., 10% (1.8 cal.) from fat; 0.7 g protein; 0.2 g fat
(0 g sat.); 4.1 g carbo (1 g fiber); 157 mg sodium; 0 mg chol.

Italian Platter Burger

1. Make Beef or Turkey Platter Burger (page 104) as directed, but omit
broth in step 2 and instead add 1/2 cup prepared pasta sauce.

2. In step 4, sprinkle 1 1/2 cups (6 oz.) shredded fontina cheese over
burger for the last 3 to 4 minutes of cooking.

Per serving with beef: 686 cal., 43% (297 cal.) from fat; 41 g protein;
33 g fat (14 g sat.); 54 g carbo (2.9 g fiber); 947 mg sodium; 173 mg chol.

Per serving with turkey: 650 cal., 40% (261 cal.) from fat; 41 g
protein; 29 g fat (11 g sat.); 54 g carbo (2.9 g fiber); 956 mg sodium;
157 mg chol.

3. Top burger with 2 or more of the following:

Sauteed mushrooms. Rinse and drain 1 pound mushrooms (shiitake,
portabella, oyster, common, or a combination of these). Trim off and
discard the discolored stem ends (or tough shiitake stems). Thinly slice
mushrooms. In a 10- to 12-inch nonstick frying pan over high heat,
frequently stir 2 tablespoons butter or margarine and sliced mushrooms
until their juices evaporate and the mushrooms are lightly browned,
about 15 minutes.

Per serving: 39 cal., 72% (28 cal.) from fat; 1.2 g protein; 3.1 g fat
(1.8 g sat.); 2.6 g carbo (0.7 g fiber); 31 mg sodium; 7.8 mg chol.

Pasta sauce. Heat 1/2 cup prepared pasta sauce until warm.

Per serving: 17 cal., 37% (6.3 cal.) from fat; 0.3 g protein; 0.7 g fat
(0.1 g sat.); 2.5 g carbo (0 g fiber); 77 mg sodium; 0 mg chol.

Bitter greens. Rinse and drain 2 1/2 cups (about 2 oz.) lightly packed
curly endive, frisee, escarole, or arugula.

Per serving: 1.2 cal., 0% (0 cal.) from fat; 0.1 g protein; 0 g fat; 0.2
g carbo (0.2 g fiber); 1.6 mg sodium; 0 mg chol.

Barbecued pizza

PREP AND COOK TIME: About 35 minutes

NOTES: Barbecued pizza made the cover of Sunset in July 1987, and fiat
breads from the barbecue followed frequently, often finished as pizzas.
These topping choices pull together several popular flavor combinations.

MAKES: 4 servings

1 loaf (1 lb.) frozen white or wholewheat bread dough, thawed About 1
tablespoon olive oil Toppings (choices follow) Salt and pepper

1. On a floured board, divide dough into 4 equal pieces; shape each into
a ball. Roll out each ball into a 5- to 6-inch-wide round. Brush tops
lightly with about half the olive oil. Place each round, oiled side
down, on a 10- by 12-inch piece of foil (4 total). With your hands,
flatten rounds to 1/8 inch thick and 7 to 8 inches wide. Lightly brush
with remaining oil. Let stand, uncovered, at room temperature until
slightly puffy, 15 to 25 minutes.

2. As dough stands, prepare barbecue for direct heat (page 96, step 1).

3. When grill is medium (step 2), lift 1 piece of foil and flip dough
round over onto grill. Peel off and discard foil. Repeat to place
remaining dough on grill, keeping rounds slightly apart. Cook until
pizza crusts are golden brown on bottom, about 2 minutes.

4. With a wide spatula, transfer crusts to baking sheets, browned sides
up. Cover crusts with topping choice and slide from baking sheet back
onto grill. Cover barbecue with lid (open vents for charcoal), and cook
until topping is hot and pizza bottoms are crisp and brown, 3 to 4
minutes. Remove from grill; add salt and pepper to taste.

Per pizza crust: 334 cal., 24% (81 cal.) from fat; 8.5 g protein; 9 g
fat (1.8 g sat.); 54 g carbo (2.3 g fiber); 547 mg sodium; 5.7 mg chol.

Toppings

NECTARINE AND BASIL TOPPING. For each pizza, thinly slice t small pitted
firm-ripe nectarine (about 6 oz.) and mix with 1/2 teaspoon balsamic
vinegar. Sprinkle pizza crust with 1/3 cup shredded jack cheese and 2
tablespoons finely shredded parmesan cheese. Lay nectarine over cheese.
Top with 1 tablespoon pine nuts. When pizza is removed from grill,
scatter with 2 tablespoons finely shredded fresh basil leaves.

Per pizza: 655 cal., 40% (261 cal.) from fat; 27 g protein; 29 g fat (11
g sat,); 75 g carbo (6.2 g fiber); 976 mg sodium; 55 mg chol.

PROVENCAL TOPPING. For each pizza, spread 1/3 cup fresh chevre (goat)
cheese onto pizza crust; sprinkle with 1/4 teaspoon dried thyme. Lay 1/2
cup thinly sliced canned peeled red peppers on cheese and parmesan
cheese. When pizza is removed from grill, mound 1/2 cup salad mix on it.

Per pizza: 539 cal., 37% (198 cal.) from fat; 22 g protein; 22 g fat (11
g sat.); 63 g carbo (3.2 g fiber); 1,073 mg sodium; 36 mg chol.

SAUSAGE-GRUYERE TOPPING. For each pizza, sprinkle 1/3 cup shredded
gruyere cheese and 2 tablespoons finely shredded parmesan cheese onto
pizza crust. Lightly grate nutmeg over cheese. Thinly slice 1 cooked
chicken-apple sausage (3 1/2 to 4 oz.) and lay meat on pizza crust.

Per pizza: 750 cal., 44% (333 cal.) from fat; 40 g protein; 37 g fat (15
g sat.); 62 g carbo (2.9 g fiber); 1,449 mg sodium; 69 mg chol.

PEKING DUCK TOPPING. For each pizza, spread 1 to 2 tablespoons hoisin
sauce over pizza crust. Top with 1/2 cup shredded boned, skinned
barbecued duck (from a Chinese market) or roast chicken and 2
tablespoons finely chopped green onion. When pizza is removed from
grill, scatter with 2 tablespoons fresh cilantro leaves.

Per pizza: 548 cal., 28% (153 cal.) from fat; 25 g protein; 17 g fat
(4.7 g sat.); 68 g carbo (2.7 g fiber); 1,068 mg sodium; 69 mg chol.

MARGHERITA TOPPING. For each pizza, sprinkle 1/3 cup shredded mozzarella
cheese over pizza crust. Top with 2 tablespoons finely shredded parmesan
cheese and 1/2 cup chopped tomatoes. When pizza is removed from grill,
scatter with small whole fresh basil leaves.

Per pizza: 517 cal., 37% (189 cal.) from fat; 22 g protein; 21 g fat
(9.1 g sat.); 60 g carbo (3.9 g fiber); 922 mg sodium; 45 mg chol.

Hot topics

The ashes of the past reveal landmarks, of sorts, that fueled the West's
barbecue frenzy. 1911 Sunset's first barbecue stow by Bertha H. Smith
actually involves pit-cooked bulls' heads. 1921 A division of Ford
Motors produces charcoal briquets, widely available by 1935 under the
Kingsford label. 1931 Sunset gives how-to steps for barbecues built from
old bricks, steel doormats. 1934 We offer plans that "the family
patriarch can knock together of a Sunday morning" using cement blocks.
1938 Wood-covered Sunset Barbecue Book published. 1942 Wine barrel
barbecue construction is a seasoned subject. 1943 Trader Vic
restaurateur Victor Bergeron shows us how to build a Chinese oven;
shares many recipes through the years. 1948 Wok (we call it a "chop suey
bowl") on a war surplus metal stand makes a barbecue. 1951 Electric
barbecue wagon, a Sunset-GE project, has power outlets, holds an
electric roaster. 1952 George Stephen introduces precursor of the
Weber-Stephen Weber Kettle, which lists for $46.95 in the first catalog
- pricey for the time; it becomes a classic. 1956 We introduce how to
judge cooking heat with your hand at grill level. 1957 Hibachis and
portable grills soar in popularity; we show 15 models priced from $3 to
$16. 1967 Barbecued turkey, a Sunset Thanksgiving trademark, is explored
in encyclopedic depth. 1970 Our writers build a rack to grill a whole
lamb and dig a pit to roast a pig. First test brings fire department.
1973 A $5 garbage can, an electric hot plate, and a grill make a
slow-cook smoker. 1985 Mesquite charcoal is the hot fuel; Sunset
demystifies the fables. 1986 Outdoor kitchens even include built-in
Japanese teppan griddles. 1989 Gas barbecues profiled; cooking
techniques honed. 1995 Barbecue Industry Association reports gas grills
are outselling charcoal models.

Barbecue how-to

There are two ways to arrange the heat when cooking on a barbecue grill.
For direct heat, the fuel source is directly beneath the foods, For
indirect heat, the fuel source is parallel to the foods and not beneath
them.

Direct heat

Step 1

IF USING CHARCOAL BRIQUETS, cover firegrate with a single, solid layer
of ignited coals.

IF USING A GAS BARBECUE, turn all burners to high and close lid for 10
minutes.

Step 2

IF USING CHARCOAL BRIQUETS, let them burn down to desired heat (following),

IF USING A GAS BARBECUE, adjust burners to desired heat (following).

Set grill in place and measure heat:

* Very hot (you can hold your hand at grill level only 1 to 2 seconds)

* Hot (you can hold your hand at grill level only 2 to 3 seconds)

* Medium-hot (you can hold your hand at grill level only 3 to 4 seconds)

* Medium (you can hold your hand at grill level only 4 to 5 seconds)

* Medium-low (you can hold your hand at grill level only 5 to 6 seconds)

* Low (you can hold your hand at grill level only 6 to 7 seconds)

TO OIL GRILL. brush lightly with salad oil. Lay food on grill and cook
as recipe directs. Cover gas barbecue. Do not cover charcoal barbecue
unless recipe specifies.

Indirect heat

Step 1

IF USING CHARCOAL BRIQUETS, mound and ignite 60 briquets on the
firegrate of a barbecue with a lid. When briquets are dotted with gray
ash, in 15 to 20 minutes, push equal amounts to opposite sides of
firegrate. Add 5 more briquets to each mound of coals now and every 30
minutes while cooking. Set a drip pan on firegrate between coals.

IF USING A GAS BARBECUE, turn all burners to high and close lid for 10
minutes. Adjust burners for indirect cooking (no heat down center) and
keep on high unless recipe specifies otherwise. Set barbecue grill in place.

Step 2

TO OIL GRILL, brush with salad oil. Lay food on grill, but not over heat
source. Cover grill (open vents for charcoal). Cook as recipe directs.

COPYRIGHT 1998 Sunset Publishing Corp.
COPYRIGHT 2000 Gale Group


--
Regards, Mike (Piedmont)

http://groups.msn.com/ThePracticalBa...ewwelcome.msnw