BBQ Recipes: Bonappetite Grilling Favorites

WNCTIMES Summer Online Tour: BBQ Recipes Continues! bonappetit.com Shares their 89 Grilling Recipe favorites! We are sharing a few here and giving a link to the full list below!

Around here, summer is pretty much synonymous with grilling. We'd argue that most foods are made better by open fire and smoke wafting through the air. We're talking classics like chicken and ribs, but also fish for tacos, corn for salad with a spicy-sweet dressing, whole cabbage to serve as a centerpiece dish, and so much more. 

                                                        Spicy Pork Skewers Recipe

The marinade—a sweet, spicy, tangy mixture of chiles, garlic, Sprite, vinegar, and dried mushrooms—is so full of flavor, we don't want even one drop of it to go to waste. That's why we simmer the leftovers (in a pot on the grill!), then use it to baste the skewers as they cook.

2 lb. skinless, boneless pork shoulder
½ small red onion, thinly sliced
12 red Thai chiles, coarsely chopped
8 garlic cloves, coarsely chopped
1 cup Sprite or 7UP
½ cup soy sauce
⅓ cup cane vinegar (such as Datu Puti) or unseasoned rice vinegar
¼ cup sugar
1 Tbsp. black peppercorns
1 Tbsp. kosher salt, plus more
6 dried shiitake mushrooms
Special Equipment
A spice mill or mortar and pestle; twelve to sixteen 8" metal skewers or soaked wooden chopsticks or bamboo skewers

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RECIPE PREPARATION

Freeze pork on a rimmed baking sheet until very firm around the edges, 45–60 minutes. Remove pork from freezer and slice as thinly as possible. Slice pieces lengthwise into 1"–2"-wide strips.
Meanwhile, combine onion, chiles, garlic, Sprite, soy sauce, vinegar, sugar, peppercorns, and 1 Tbsp. salt in a large resealable plastic bag. Grind mushrooms in spice mill or with mortar and pestle to a powder; whisk into marinade. Add pork a few pieces at a time, coating well so they don't stick together and can evenly absorb marinade. Cover and chill 6–8 hours.
Prepare a grill for medium-high heat. Remove pork from marinade and thread onto skewers. Transfer marinade to a small saucepan and bring to a rolling boil on the grill. Cook 1 minute, skimming off any foam that rises to the surface. Move to a cooler part of the grill.
Season pork lightly with salt and grill, undisturbed, until well browned, about 2 minutes. Turn and baste with marinade. Continue to grill, turning and basting every minute, until cooked through and browned all over, about 4 minutes longer.
Recipe by Tom Cunanan, Bad Saint, Washington, D.C.

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                              Grilled Garlic and Black-Pepper Shrimp Recipe

Salt, pepper, garlic, acid, and a bit of heat are all you need to punch up this easy shrimp skewer recipe. This recipe is from Gunpowder, an Indian restaurant in London. 

1 fresh red chile (such as Fresno), seeds removed, finely grated
3 garlic cloves, finely grated
1 tablespoon coarsely ground pepper
1 tablespoon fresh lime juice
2 tablespoons vegetable oil, plus more for grill
1 pound large shrimp, peeled, deveined
Kosher salt
Lime wedges and Kashmiri chili powder or paprika (for serving)
Special Equipment
Four 8-inch-long metal skewers or bamboo skewers soaked 30 minutes in waterRECIPE PREPARATION
Whisk chile, garlic, pepper, lime juice, and 2 Tbsp. oil in a large bowl. Add shrimp and toss to coat; season with salt. Thread shrimp onto sets of 2 skewers.
Prepare a grill for medium-high heat; clean grates well, then oil. Grill shrimp, turning once, until cooked through and lightly charred, about 5 minutes total. Serve with lime wedges dipped in chili powder.
Recipe by Harneet Baweja And Nirmal Save

1 fresh red chile (such as Fresno), seeds removed, finely grated

3 garlic cloves, finely grated
1 tablespoon coarsely ground pepper
1 tablespoon fresh lime juice
2 tablespoons vegetable oil, plus more for grill
1 pound large shrimp, peeled, deveined
Kosher salt
Lime wedges and Kashmiri chili powder or paprika (for serving)
Special Equipment
Four 8-inch-long metal skewers or bamboo skewers soaked 30 minutes in waterRECIPE PREPARATION
Whisk chile, garlic, pepper, lime juice, and 2 Tbsp. oil in a large bowl. Add shrimp and toss to coat; season with salt. Thread shrimp onto sets of 2 skewers.
Prepare a grill for medium-high heat; clean grates well, then oil. Grill shrimp, turning once, until cooked through and lightly charred, about 5 minutes total. Serve with lime wedges dipped in chili powder.
Recipe by Harneet Baweja And Nirmal Save

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Grilled Pork Shoulder with a Sticky Sweet Glaze Recipe

Barbecue god Aaron Franklin and his team were asked to come up with a recipe using a Big Green Egg, and the result is sticky-sweet pork shoulder you'll want to make all summer. It's inspired by the classic Cantonese barbecued pork dish known as char siu and gloriously shellacked with a molasses glaze. Time and temperature matter for this recipe, which is why a Big Green Egg is such an awesome cooking tool. The pork should be fridge-cold when you roast it, so take it straight from the refrigerator to the grill. But we also give you instructions on how to make this with an oven + conventional grill if you don't own a BGE.

INGREDIENTS
Pork
2 heads of garlic, cloves separated, peeled
1 wide 6" piece ginger, peeled, chopped
1 cup hoisin sauce
¾ cup fish sauce
⅔ cup honey
⅔ cup Shaoxing (Chinese rice) wine
½ cup chili oil
⅓ cup oyster sauce
⅓ cup toasted sesame oil
1 4–5-lb. skinless boneless pork shoulder (Boston butt)
Kosher salt
Glaze and Assembly
¾ cup (packed) dark brown sugar
1 Tbsp. mild-flavored (light) molasses
Bread-and-butter pickles, white bread, cilantro, and rinsed thinly sliced white onion (for serving)

Pork Prep

Purée garlic, ginger, hoisin sauce, fish sauce, honey, wine, chili oil, oyster sauce, and sesame oil in a blender until very smooth. Place 1½ cups in a small bowl for glaze; cover and chill until ready to use. Pour remaining marinade into a 2-gal. resealable plastic bag.
Place pork shoulder, fat side down, on a cutting board with a short end facing you. Holding a long sharp knife about 1"–1½" above cutting board, make a shallow cut along the entire length of a long side of shoulder. Continue cutting deeper into meat, lifting and unfurling with your free hand, until it lies flat (it's better to end up with 2–3 even pieces than 1 uneven piece). Add to bag with marinade and seal, pressing out air. Work pork around inside bag to coat with marinade. Chill at least 8 hours and up to 1 day.
Prepare a Big Green Egg for medium heat (with cover closed, thermometer should register 350°). Remove pork from marinade, letting excess drip off. Lightly season all over with salt. Fit grill with convection plate and set pork on top. (If you don't have a convection plate, bank coals on one side and set pork over cooler area to avoid flare-ups.) Cover and roast pork until an instant-read thermometer inserted into the thickest part registers 140°–145°. (You can also do initial cooking in a 350° oven.) Transfer to a cutting board and let rest at least 20 minutes.
Do Ahead: Pork can be roasted 2 days ahead. Let cool; cover and chill.
Glaze and Assembly
Bring brown sugar, molasses, and reserved marinade to a simmer in a large saucepan; cook until reduced by one-third, 6–8 minutes (you should have about 1⅓ cups). Keep warm.
Prepare a Big Green Egg for medium-high heat (or use a conventional grill). Grill pork, basting and turning with 2 pairs of tongs every minute or so, until thickly coated with glaze, lightly charred in spots, and warmed through (an instant-read thermometer inserted into the thickest part should register 130°–145°; be careful not to overcook), 6–8 minutes. Transfer to a cutting board; slice against the grain ¼" thick. Serve with pickles, bread, cilantro, and onion.

Recipe by James Dumapit, Loro, Austin, TX