We're Grilling, We're Chilling
We're Grilling, We're Chilling
we’re making zucchini taste great, grilling everyone's favorite ribs and, of course, eating hot dogs
Hello and welcome to Home Movies Tuesday! If you’ve found your way over by some miracle but are not yet subscribed, here, let me help you with that:
Much like the day the above photo was taken, it’s been raining almost non-stop this summer (I am pretending all of you live on the East Coast and can commiserate). I’m not “complaining,” I’m simply “observing.” Thankfully, I refuse to let the wetness ruin my enjoyment of arguably one of my favorite activities: Grilling.
If you’re a person of a certain age who watched The Food Network with as much unlimited enthusiasm as I did, you know where this is going. If not:
Obviously if there is grilling, there shall be chilling, because part of the joy of the grill is the standing around that comes along with it. This is non-negotiable. When I decide to grill, I effectively cook in two parts to make sure this is so. One: The Inside Stuff. This means any prep work, knife work, sauce mixing, seasoning, etc. is done inside the house. Sometimes hours before the grilling takes place to really make sure I am not trying to do more than grill when it comes time to grill. Two: The Outside Stuff. This means grilling. Exclusively. Me and the The Grill. Alone. Together. Also my phone, probably.
If I’m grilling fish, I make everything (orzo salad, salsa verde, etc) inside before the fish gets grilled so everything is ready at the same time— the fish waits for no one. If I’m grilling hot wings (and I am), the sauce gets made inside before I decide to grill the wings so they can get perfectly sauced while they’re still crisped and brown, right off the grill, as god intended.
For this particular fête, I’m grilling ribs (they’re getting cooked inside until tender and perfect before even looking at a grill), I’m grilling zucchini (inside my kitchen, I’m making a gorgeously acidic, garlicky dressing so I can dress the zucchini while still warm for maximum penetration, a phrase I surely have never written before this moment), and of course, because the grill is on and we are in a month that falls between May and October, I’m grilling hot dogs (all condiments and toppings shall be prepared HOURS in advance, indoors. As mentioned, I am trying to chill).
While I’ve already extolled the virtues of THE RIBS (which SO many of you have already made over the last two weeks), the real prize here is the zucchini (just kidding the prize is still the ribs and also the hot dogs, but honestly, this zucchini is really really good).
Effectively dill pickle flavored zucchini, this is how I trick myself (and you) into enjoying zucchini, and guess what, it works. The sauce is an automatic “yes, I want to put this on everything,” so the key to making this successful lies in the zucchini and its texture once cooked. You really should have your grill properly hot so the typically soggy summer squash stays snappy (better texture) while still getting nicely charred and golden (better flavor)*.
You can, of course, make this with other vegetables (cabbage, broccoli and cauliflower are my favorites), and even without a grill (roast the vegetables in the oven or sear stovetop). It’s flexible, just like I’ll never be!
*as you’ll see in the video, mine was not…. I did start to run out of propane and I did NOT have time to refill it. The show must go on, etc.
Thank you to our friends at Oscar Mayer for sponsoring this week's episode!
Oscar Mayer Classic Wieners are the ones that started it all, but there's a NEW DOG in town: Introducing 100% all beef franks (!). Perfectly seasoned with garlic and paprika, these dogs are made with *only beef* (as advertised), and are, frankly, delicious. I simply could not imagine grilling and/or chilling without them. Get your own hot dogs here: http://bit.ly/443Qpg9
TANGY, SPICY GRILLED RIBS
serves 4–6
These ribs are for people who lack the time, tools, space or knowledge to execute something that could be considered “proper” barbecue, but do possess the desire for highly seasoned slow cooked pork basted with a slightly sweet (but mostly tangy) sauce and charred by fire. While I do think this particular blend of spices is perfect for ribs and I’m not sure there’s a better combination than pork and mustard (see also hot dog party, ham party), you could also use salt and pepper and a barbecue sauce you’re loyal to– it’s the method that should be your takeaway here:
Low and slow in the oven till tender and (practically) falling off the bone, thrown on a grill (gas or charcoal) and basted with sauce of your choosing to get the ribs charred and crispy in all the right places.
For the Ribs:
2 tablespoons crushed red pepper flakes
2 tablespoons kosher salt
2 tablespoons light brown sugar
1 tablespoon smoked paprika
2 teaspoons coarsely ground black pepper
(or about ½ cup of leftover Ham Party rub)
4-5 pounds St. Louis or baby back ribs
For the Sauce and the Grill:
¼ cup whole grain mustard
2 tablespoons white wine or white distilled vinegar, plus more
1 tablespoon light brown sugar or honey or molasses if that’s your vibe, plus more
¾–1 cup (approximately) drippings from the ribs
1. For the Ribs: Preheat oven to 325°. Combine crushed red pepper flakes, kosher salt, light brown sugar, paprika and black pepper in a small bowl.
2. Cut each rack of ribs in half– this is just so you can more easily maneuver on the grill, if this spiritually horrifies you, leave the racks whole. Place ribs on large rimmed sheet pan and season on both sides with the spice rub– you should use about all of it. Wrap each rack of ribs in aluminum foil and put back on the sheet pan.
3. Place ribs in the oven and roast until ribs are impossibly tender, nearly falling off the bone, about 2–2.5 for St. Louis; 2.5–3 hours for baby back. Remove from the oven and let cool a bit. Slowly (and carefully) unwrap the ribs, being sure to keep all the juices in the foil before pouring them into a measuring cup or medium bowl (the juices become part of the sauce you baste with/serve alongside). You should have about ¾–1 cup of liquid, but you’ll want to skim as much fat as you can off the top.
4. For the Sauce and Grill: Add mustard, vinegar and light brown sugar to the bowl or measuring cup with the juices. Adjust here with more vinegar or light brown sugar as you see fit– it should be fairly tangy and not that sweet (but if you prefer a bit more of either flavor, adjust with vinegar and light brown sugar, respectively).
5. Assuming you’re grilling* the ribs after, heat your grill to medium high (gas, charcoal, whatever). Baste the ribs on one side with sauce and place basted-side down on the grill. Baste the other side of the ribs, close the grill then let cook until charred, 5-10 minutes depending on your grill and how strong it is. Flip the ribs and baste again. Continue flipping and basting until the ribs are charred to your liking.
*If you’re not grilling, you can baste the ribs and broil until lightly charred in all the right places, too.
DO AHEAD: Ribs can be seasoned 1 day ahead, cooked in the oven 2 days ahead.
GRILLED ZUCCHINI WITH GARLIC AND DILL
serves 4–6
Zucchini can be tough to love. It’s full of water, turns mushy quickly, and again, is just simply full of water. What’s it taste like? Green? I don’t know. But I do know that when grilled hot and fast, maintaining it’s al dente snappy texture while taming the raw vegetal flavor that is “zucchini,” then doused in an acidic, garlicky dressing that’s full of dill, then you’ve got a grilled vegetable that’s easy to love. Effectively dill pickle-flavored zucchini, this dressing is pretty phenomenal on any grilled vegetable, especially cabbage, broccoli and cauliflower.
6 scallions, thinly sliced, plus more for serving
½ cup dill, coarsely chopped, plus more for serving
2 garlic cloves, finely grated or chopped
3 tablespoons white wine or white distilled vinegar, plus more
Kosher salt, freshly ground black pepper
1 ½ to 2 pounds zucchini*, quartered lengthwise
Olive oil, for drizzling
*Cauliflower, broccoli and cabbage are all great here as well. Slice cauliflower and broccoli into thick steaks, attempting to keep the florets intact to grill. Cut the cabbage into 1” wedges.
1. Combine six sliced scallions, ½ cup dill, 3 tablespoons vinegar and all the grated garlic in a medium bowl. Season with salt, pepper and more vinegar as needed to create something spoonable and saucy; set aside.
2. Heat your grill to medium high (gas, charcoal, etc.)**. Drizzle zucchini with a good amount of olive oil, then season with salt and pepper. Grill the zucchini, cut-side down, until nicely browned and charred in spots, 6–8 minutes. Using tongs, flip and rotate to grill/char on the remaining sides, another 10–15 minutes, depending on how hot your grill is (the hotter the better, in my opinion).
3. Once nicely charred and browned and therefore cooked through (without being limp and soggy), transfer zucchini to a large plate or serving platter. Chop it up if you’re more into the salad style— I prefer it “side style” with large hunks of it. Regardless, spoon scallion mixture over the zucchini, followed by a good drizzle of olive oil. Top with more sliced scallion and fluffy dill, if you like.
**If you’re not grilling, you can roast the vegetables at 500° on a sheet pan. They will likely take longer and the zucchini may get a little softer, but the flavors will be there. You can *also* sear the vegetables in a large skillet over medium–high heat on one side until impossibly brown (6–8 minutes), flip to finish cooking another 4–6 minutes. Regardless of how you do it, the idea is you want to cook the vegetables hot and fast to avoid them becoming mushy and soft.
DO AHEAD: This dish is actually best eaten right after it’s made. The longer it sits, the more you risk soggy zucchini (and it starts to turn a less-beautiful army green because of the vinegar). The scallion-dill topping can be made a few hours ahead, spooned over the zucchini when you’re ready to eat.
Grill tongs. These are the exact pair I own and I think they’re great/perfect for me. I haven’t broken/rusted or gotten lost since last year, so I love them!
White distilled vinegar. Buy a giant bottle of this, I promise you’ll use it way more than you think. I use it to clean with, season my salads with, make my aioli, etc.
I can’t find the Rachel Comey top I’m wearing in this video, but this one from Staud is cute (and on sale). Not the cheapest things in my wardrobe, but I own several RC knit tops in a variety of sleeve styles and love each one and wear them all seasons. Here are some on sale.
We're Grilling, We're Chilling
Would basil or mint work for the herb here? I'm out of dill!
Having some friends over who don’t eat pork and wanted to make a slab of beef ribs for them as well. Any suggestions on necessary modifications? Seems like can keep as is with similarish result.