Low & Slow: Master the Art of Barbecue in 5 Easy Lessons (11 page)

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Authors: Colleen Rush,Gary Wiviott

BOOK: Low & Slow: Master the Art of Barbecue in 5 Easy Lessons

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WSM AND OFFSET

MAKES ABOUT 4 CUPS

2½ cups canola oil
10 to 12 limes, juiced (1 cup)
¼ cup white vinegar
4 fresh poblano or Anaheim chiles, cut into strips
2 teaspoons cumin powder or 1 teaspoon whole
cumin seeds, toasted and ground
1 bunch cilantro, washed and coarsely chopped

KETTLE

MAKES ABOUT 2 CUPS

1¼ cups canola oil
5 to 6 limes, juiced (½ cup)
2 tablespoons white vinegar
2 fresh poblano or Anaheim chiles, cut into strips
1 teaspoon cumin powder or ½ teaspoon whole
cumin seeds, toasted and ground
½ bunch cilantro, washed and coarsely chopped

In a medium bowl, whisk all of the ingredients together until the mixture is blended.

For the WSM or offset, divide the marinade between two one-gallon zip-top bags.

For the kettle, pour all the marinade into one zip-top bag.

Add two chicken halves to each bag and press the air out of the bags and seal. Place the bags in a large bowl or on a rimmed baking sheet to catch drips. Allow the chicken to marinate for 4 to 6 hours in the refrigerator, turning the bags once or twice to redistribute the marinade.

ASIAN MARINADE

The quintessential flavors in Asian cuisine—soy, rice vinegar, sesame, and ginger—make one of the best marinade pairings for smoked foods. Perhaps it’s because soy is “umami,” the somewhat controversial “fifth taste” that is attributed to savory, protein-rich foods like meat and cheese. The WSM and offset recipe makes enough for four chicken halves and the kettle recipe for two chicken halves.

WSM AND OFFSET

MAKES ABOUT 4 CUPS

2¼ cups canola oil
1 cup rice wine vinegar
¼ cup soy sauce
2 tablespoons sesame oil
2 tablespoons sesame seeds
10 green onions, chopped
1 (1-inch) piece fresh ginger,
peeled and chopped

KETTLE

MAKES ABOUT 2 CUPS

1 cup plus 2 tablespoons canola oil
½ cup rice wine vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon sesame seeds
5 green onions, chopped
1½-inch piece fresh ginger, peeled
and chopped

In a medium bowl, whisk all of the ingredients together until the mixture is blended.

For the WSM or offset, divide the marinade between two one-gallon zip-top bags.

For the kettle, pour all the marinade into one zip-top bag.

CARIBBEAN MARINADE

This marinade makes a mild, fruity-sweet blend of easy-going island flavors—a friendly match for eaters who are spice-sensitive or for using in Jerk Chicken (page 237). If you like the burn of a hotter marinade, add the habañero to the mix. For subtle heat, split the whole habañero in half and put one half of the pepper in each bag. For a more aggressive flavor, coarsely chop the pepper and split the amount between the two bags. The WSM and offset recipe makes enough for four chicken halves and the kettle recipe for two chicken halves.

WSM AND OFFSET

MAKES ABOUT 4 CUPS

2½ cups canola oil
¾ cup freshly squeezed orange juice
(about 2 oranges)
¼ cup freshly squeezed lime juice
(about 2 limes)
¼ cup puréed fresh or canned
pineapple chunks
1 teaspoon kosher salt
10 green onions, coarsely chopped
1 habañero pepper (optional)

KETTLE

MAKES ABOUT 2 CUPS

1¼ cups canola oil
¼ cup plus 2 tablespoons freshly squeezed
orange juice (1 to 2 oranges)
2 tablespoons freshly squeezed lime juice
(1 to 2 limes)
2 tablespoons puréed fresh or canned
pineapple chunks
½ teaspoon kosher salt
5 green onions, coarsely chopped
½ habañero pepper (optional)

In a medium bowl, whisk all of the ingredients together until the mixture is blended.

For the WSM or offset, divide the marinade between two one-gallon zip-top bags.

For the kettle, pour all the marinade into one zip-top bag.

TIP:
Always wear rubber gloves when handling hot chile peppers like habañeros and jalapeños. The plant compound that gives these peppers their heat will burn your hands, and your eyes.

THAI MARINADE

Gai yang issan
, or Thai barbecued chicken, is one of my favorites in Thai restaurants. This recipe is adapted slightly for the long, slow cook. Serve this with one or both of the Thai dipping sauces in Lesson #2: Sweet and Spicy Garlic Sauce (page 107) or Chile Dipping Sauce (page 107). The WSM and offset recipe makes enough for four chicken halves and the kettle recipe for two chicken halves.

WSM AND OFFSET

MAKES ABOUT 4 CUPS

2½ cups canola oil
1 cup freshly squeezed lime juice (8 to 10 limes)
1 cup chopped fresh cilantro
4 garlic cloves, peeled and chopped
1 (2-inch) piece fresh ginger, peeled and chopped
2 tablespoons freshly ground black pepper
2 tablespoons fish sauce
1 teaspoon ground coriander

KETTLE

MAKES ABOUT 2 CUPS

1¼ cups canola oil
½ cup freshly squeezed lime juice (about 4 limes)
½ cup chopped fresh cilantro
2 garlic cloves, peeled and chopped
1 (1-inch) piece fresh ginger, peeled and chopped
1 tablespoon freshly ground black pepper
1 tablespoon fish sauce
½ teaspoon ground coriander

In a medium bowl, whisk all of the ingredients together until the mixture is blended.

For the WSM or offset, divide the marinade between two one-gallon zip-top bags.

For the kettle, pour all the marinade into one zip-top bag.

MISO MARINADE

Renowned chef Nobuyuki Matsuhisa’s famously delectable black cod with miso was the inspiration for this marinade. The subtle flavor of a light miso is a lovely complement to wood-smoked chicken; red miso can be used, but because it has a stronger flavor, cut the amount in half. Miso can be found in any Asian market and at most gourmet grocery stores. The WSM and offset recipe makes enough for four chicken halves and the kettle recipe for two chicken halves.

WSM AND OFFSET

MAKES ABOUT 4 CUPS

1½ cups cold water
½ cup white or yellow miso paste
⅓ cup tamari (Japanese soy sauce)
¼ cup rice wine or dry sherry
¼ cup chopped green onion
2 tablespoons brown sugar
1 tablespoon sesame oil

KETTLE

MAKES ABOUT 2 CUPS

¾ cups cold water
¼ cup white or yellow miso paste
2½ tablespoons tamari (Japanese soy sauce)
2 tablespoons cup rice wine or dry sherry
2 tablespoons chopped green onion
1 tablespoon brown sugar
½ tablespoon sesame oil

In a medium bowl, whisk all of the ingredients together until the mixture is blended.

For the WSM or offset, divide the marinade between two one-gallon zip-top bags.

For the kettle, pour all the marinade into one zip-top bag.

PARSLEY MARINADE

This is one of those recipes where fresh ingredients are not an option—they’re a requirement if you want the punchy, herbal flavor to come through in the dish. Curly-leaf parsley works fine if you can’t find flat-leaf, but do not use the musty dried parsley debris shaking around in your spice cabinet. The WSM and offset recipe makes enough for four chicken halves and the kettle recipe for two chicken halves.

WSM AND OFFSET

MAKES ABOUT 4 CUPS

2 cups olive oil
¾ cups red wine vinegar
12 garlic cloves, peeled and cut in half
2 medium onions, cut in half
1 cup Italian flat-leaf parsley, stemmed,
and chopped
½ cup freshly squeezed lemon juice
(about 3 lemons)
2 teaspoons dry mustard
2 teaspoons kosher salt

KETTLE

MAKES ABOUT 2 CUPS

1 cup olive oil
¼ cup plus 2 tablespoons red wine vinegar
6 garlic cloves, peeled and chopped
1 medium onion, chopped
½ cup Italian flat-leaf parsley, stemmed
and chopped
¼ cup freshly squeezed lemon juice
(about 2 lemons)
1 teaspoon dry mustard
1 teaspoon kosher salt

In a medium bowl, whisk all of the ingredients together until the mixture is blended.

For the WSM or offset, divide the marinade between two one-gallon zip-top bags.

For the kettle, pour all the marinade into one zip-top bag.

Add two chicken halves to each bag and press the air out of the bags anseal. Place the bags in a large bowl or on a rimmed baking sheet to catch drips. Allow the chicken to marinate for 4 to 6 hours in the refrigerator, turning the bags once or twice to redistribute the marinade.

CURRY MARINADE

There’s a rich tradition of tandoor-barbecued meats in Indian cuisine, so it seems only natural to fuse low and slow chicken with classic Indian spices. For a good visual presentation, add the optional achiote paste (page 61). This mild, earthy seasoning adds a vibrant yellow-orange color to the chicken. The WSM and offset recipe makes enough for four chicken halves and the kettle recipe for two chicken halves.

WSM AND OFFSET

MAKES 4 CUPS

2½ cups canola oil
1 cup dry white wine
¼ cup chopped shallots
3 tablespoons sweet curry powder
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons achiote paste (optional)

KETTLE

MAKES
2
CUPS

1¼ cups canola oil
½ cup dry white wine
2 tablespoons chopped shallots
1½ tablespoons sweet curry powder
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon achiote paste (optional)

In a medium bowl, whisk all of the ingredients together until the mixture is blended. If adding achiote for color, blend the paste into the mixture until it is fully dissolved.

For the WSM or offset, divide the marinade between two one-gallon zip-top bags.

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