Recipes
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Ah, the joys of taping a barbecue TV show in Quebec in the snow! One morning (In May, no less) Steven and his film crew awoke to three inches of snow. So they did what any practical Quebecer would do—a fortified themselves with a local cold weather pick-me-up called the Caribou. You start with hot mulled wine, which you reinforce with brandy. It just may be one of the reasons French Canadians not only tolerate winter, weather but welcome it. Bring it on!
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Kansas City Baby Back Ribs with Lemon Brown Sugar Barbecue Sauce
This recipe, designed to serve 4 to 8, transforms humble racks of baby back ribs into a symphony of flavors and textures. The meticulous preparation involves liberally coating the ribs with your favorite barbecue rub, followed by a slow and tantalizing smoke at 275 degrees. The pièce de résistance comes in the form of our signature lemon-infused brown sugar barbecue sauce, applied generously in the final moments of cooking. As the ribs hit the grill, the sauce caramelizes to perfection, delivering a harmonious blend of smokiness, sweetness, and citrusy brightness. Get ready to savor the essence of Kansas City barbecue with each succulent, finger-licking bite.
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Pa Am Tomàquet
At its most rudimentary, this simple bread appetizer, pa amb tomàquet, consists simply of a slice of grilled bread rubbed with ripe tomatoes and drizzled with olive oil. Like all simple dishes, it requires the best raw materials: crusty country-style bread; squishily ripe tomatoes; fragrant, cold-pressed olive oil. When prepared properly, the bread will be crisp from grilling, but the surface will be just beginning to soften thanks to the juices from the tomatoes. Try it for breakfast!
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Loco Moco
Hamburger, fried egg, white rice, and instant gravy may not sound like a formula for gustatory wonderment. But for many Hawaiians, loco moco (for that’s what they call this inexpensive and rib-sticking combination) is the ultimate comfort food, equally welcome at breakfast, lunch, dinner, or as a midnight snack.
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Mexican Fish Tacos
Though originally deep-fried in the taco shacks of the Baja Peninsula, grilled fish is superior in terms of taste, and healthier, too. We call for grouper or mahi-mahi, but other fresh fish fillets will work, too. Serve with a chilled Mexican beer or a margarita and pretend you’re spending the New Year south of the border!
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Thai Grilled Beef Salad
This electrifying beef salad is one of the glories of Thai cuisine: all fresh herbs and chili hellfire. We’re going to give it a smoky dimension by grilling the beef over cherry wood. You don’t normally think of barbecue as health food, but the high proportion of vegetables to this intensely flavored steak definitely makes for healthy eating.
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Tex-Mex Turkey Burgers
The turkey burger arose in an effort to enjoy the lusciousness of a hamburger with the clean conscience that comes with eating low-cholesterol and lowfat meat. These turkey burgers light up your mouth with chile powder, jalapeño pepper, and cilantro. In keeping with the Tex-Mex theme, serve the burgers on flour tortillas along with avocado and slivered jicama.
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Buccaneer Chicken
You’ve heard of pirates called “buccaneers.” What you may not realize is that they take their name from the French-Caribbean word for smoke, boucane. That’s the origin of this dish, Buccaneer Chicken, and it uses a smoking fuel that may surprise you: sugar cane. The result is a much herbaceous, lighter-smoked flavor.
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Buffaque Broccoli
Feeling a little vegetable-starved in the wake of the holidays? This impressive-looking dish can be served as an appetizer or side dish. Grilled broccoli is a revelation, a riff on Buffalo, New York’s, namesake dish.
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Candied Bacon Sundaes
Here’s a dessert based on the assumption that everything tastes better with bacon—even dessert. It pays homage to Steven’s friends in Quebec (where he taped his Maître du Grill TV show), offering a triple blast of maple flavor in the form of maple-glazed bacon, maple ice cream, and maple whipped cream.
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Cold weather doesn’t mean the grill goes into hibernation. A little planning, the right recipes, and a willingness to cook through the chill can turn January into one of the most satisfying months to barbecue. Whether you’re leaning into lighter, healthier meals or just looking for something comforting that still tastes like fire and smoke, there’s plenty here to keep things interesting.
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