I don't have too many books on grilling and BBQ's in my arsenal so I was more than intrigued by this one due to the entertaining aspect of it.  Maybe this is more of a guy thing, but I know one of my entertaining goals has always been to host the BBQ that beats out the rest. Self-described BBQ Queens Karen Adler and Judith Fertig promise to show you just that.  The BBQ Queens go over all of the basic entertaining rules, picking a theme, lighting, setting up a bar, setting the tables, what music to play, and a crash course on what wines go best with grilled foods.  They also review the rules of grilling and smoking including how to wood-grill and setting up your own Rotisserie.  Each chapter is broken down by course and has not only one mouth watering recipe after the next, but also provides complimentary cocktail recipes, theme ideas (like A Martini Party or Spanish Tapas), and all sorts of little tidbits on how to make your BBQ Bash memorable.  Although I have to say most of the theme ideas listed are a little more on the sophisticated side and may not fly for your typical family style BBQ, I would still encourage you to try out any one of the great recipes in this book at your next event. And for an adult only soirée, definitely go all out and try one of their suggested themes.  Listed below are the dishes I brought to a couple of family BBQs this summer, they were big hits all the way around... 

Rioja-Style Grilled Pork Tenderloin Tapas 

From BBQ BASH by Karen Adler and Judith Fertig, Harvard Common Press, 2008.

Rioja, in northern Spain, is a region famous for its wines and the hearty food that goes with them. The seasoning paste on this pork features sassy Spanish paprika; we like to use smoked Spanish paprika for even more flavor. To be really authentic, grill this pork over charcoal and vine clippings (we use wild grape vines, common in the Midwest), or try flavored wood pellets. Of course, you can double, triple, or quadruple this recipe to serve more, more, more. 

Makes 4 to 6 servings 

Suggested wood: Oak, oak wine-barrel staves, grapevines, or almond 

• 1 pound pork tenderloin
• 3 tablespoons regular or smoked Spanish paprika
• 3/4 teaspoon dried oregano
• 3/4 teaspoon dried thyme
• 1 bay leaf
• 1 large clove garlic
• 1 1/2 teaspoons kosher or sea salt
• 2 tablespoons olive oil, plus more for brushing
• 1 large French baguette, cut into 12 to 14 slices
• Fresh lemon and orange wedges for garnish 
  

1. Rinse the pork tenderloin under cold running water and pat dry. With a paring knife, remove any membrane. In a small bowl, combine the paprika, oregano, thyme, and bay leaf. Using a mortar and pestle, mash the garlic clove and salt together to make a smooth paste. Add the paste and the olive oil to the paprika mixture and stir until smooth. Spread the paste over the pork, wrap tightly in plastic wrap, and refrigerate for at least 1 day and up to 3 days before grilling. (The longer you marinate, the stronger the flavor.) 

2. Prepare a hot fire in your grill. Remove the pork tenderloin from the refrigerator, unwrap, and slice into 12 to 14 thin medallions. Brush each medallion, on both sides, with olive oil and place on a doubled baking sheet to take outside. 

3. In a charcoal grill, spread a handful of vine clippings over the coals. In a gas grill, place dry wood pellets or dry wood chips in the smoker box or in an aluminum foil packet with holes punched in the top. Grill the medallions for about 1 to 2 minutes per side, turning once. Serve each medallion on a round of baguette, accompanied by lemon and orange wedges for squeezing over the pork. 

Deck It Out 

For a great rustic touch, arrange a few tendrils of vines and/or leaves on the platter, along with the tapas and citrus wedges. 

Raise a Glass 

Serve with a hearty red wine from Rioja or a young Cabernet.

Guava-Glazed Spatchcocked Chicken 

From BBQ BASH by Karen Adler and Judith Fertig, Harvard Common Press, 2008.

Brined first, then glazed with guava and rum, these flattened whole chickens stay juicy and delicious. Brining is the process of soaking meat, poultry, or seafood in a salty tenderizing solution. Thanks to salt’s natural ability to draw out flavors and juices in foods, brining causes the chickens to retain tenderness during cooking. When brining is done properly, your meats will not taste salty, but, rather, even juicier than usual. 

Makes 4 to 6 servings 

• 2 whole chickens (3 to 4 pounds each) 
  

Rum and Bay Brine:

• 3 tablespoons kosher or sea salt
• 1 quart water
• 1 bay leaf
• 8 whole black peppercorns
• 1/2 cup light or dark rum 
  
• Guava Glaze:
• 3/4 cup guava jelly
• 1 tablespoon grated fresh ginger
• 2 tablespoons rum
• Freshly squeezed lemon or lime juice to taste 
  
• Olive oil for brushing 
  

1. To spatchcock the chickens, turn each chicken breast side down. With a pair of kitchen shears, cut along each side of the backbones, from neck to tail. Snip out the backbones completely. Also remove the wishbones. Turn the chickens breast side up, press down to flatten, and thread 2 or 3 metal skewers through each chicken to help them keep their flattened shape. 

2. In a large pot, bring all of the brine ingredients to a boil until the salt dissolves. Let cool to room temperature, then pour the brine into a large zipper-top plastic bag or a roasting pan. Add the chickens, making sure they are totally immersed in the brine. Seal or cover and refrigerate for at least 2 hours and up to 24 hours. 

3. Prepare a dual-heat fire in your grill, with a hot fire on one side and a medium fire on the other. Oil a grill rack. 

4. To make the glaze, combine the guava jelly, ginger, and rum in a small saucepan over medium heat until the jelly melts. Whisk together, then add lemon juice. Reserve about half for serving, and keep the rest warm by the grill. 

5. Remove the chickens from the brine, discard the brine, and rinse the chickens under cold running water. Pat dry and brush with olive oil on both sides. Place on a doubled baking sheet to take out to the grill. 

6. Sear the chickens on the hot side of the grill for 4 to 5 minutes per side, or until you get good grill marks. Transfer the chickens meat side up to the medium side and brush with the glaze. Close the lid of the grill and cook for 10 minutes. Turn the chickens, brush with glaze again, close the lid, and cook for another 10 minutes, or until an instant-read thermometer registers an internal temperature of 155˚F in the thigh meat. Remove the skewers. Cut the chickens into serving portions and serve with the reserved glaze. 

Deck It Out 

Serve each portion drizzled with more glaze and garnished with an unsprayed edible flower, such as a nasturtium or a lemon blossom.  

Change It Up 

You may also use this brine and glaze on pork chops, pork loin, pork tenderloin, leg of lamb, or rack of lamb. 

Raise a Glass 

Serve a slightly sweet wine, such as a fruity American Riesling, to counter the brine and match the fruitiness of the glaze.

About BBQ Bash

Take your backyard barbecue to the next level with BBQ Bash! With 100 creative, delicious recipes for the grill or smoker, this book is the key to partying with a touch of panache. Karen Adler and Judith Fertig present savory, crowd-pleasing recipes for casual get-togethers or black-tie barbecues.

Available at Amazon.com  

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