Shrimp Skewers

• 36 shrimp (21 to 25 per lb.; about 1-1/2 lb. total), peeled (tail segment left on) and deveined
• Twelve 8-inch bamboo skewers, soaked in water
• 1 recipe Pimentón Vinaigrette 

Thread three shrimp onto each skewer. Lay the skewers in a large Pyrex baking dish (or other large nonreactive container) and pour the pimentón vinaigrette over the skewers, turning them to coat completely. Marinate for at least 30 minutes in the refrigerator.

Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Grill the skewers (covered on a gas grill, uncovered on a charcoal grill), flipping once, until the shrimp are just cooked through, about 4 minutes total.

Grilled Salmon Steaks with Sea Salt, Chile & Lime Butter

The subtle spiciness of French Basque piment d’Espelette chile powder is perfect for this butter, though crushed red pepper flakes make a fine substitute. If your market is out of good salmon steaks, try substituting halibut steaks.

For the butter:

• 1/4 lb. (8 Tbs.) unsalted butter, softened to room temperature
• 3 Tbs. finely chopped fresh cilantro
• 2 tsp. fresh lime juice
• 1 tsp. coriander seeds, lightly toasted and coarsely ground
• 3/4 tsp. freshly grated lime zest
• 1/2 tsp. coarse sea salt, like fleur de sel or sel gris
• 1/2 tsp. piment d’Espelette chile powder or crushed red pepper flakes
• 1/4 tsp. minced garlic

For the salmon:

• 1-1/2 Tbs. olive oil; more for brushing the grill
• Four to six 1-1/4-inch-thick salmon steaks (6 to 8 oz. each)
• 1 tsp. kosher salt

Make the butter:

Beat the butter in a small bowl with a spoon to loosen it. Mix in the remaining ingredients until they’re evenly distributed. Scrape the butter onto a sheet of parchment or plastic wrap and roll it into a neat log, using the parchment or plastic as a guide. Twist the ends and refrigerate the butter until firm, about 1 hour. Keep the butter chilled until ready to use.

Grill the salmon:

Clean and oil the grates on a gas grill and heat the grill to medium high, or prepare a medium-hot charcoal fire.

Meanwhile, generously coat both sides of the salmon with the oil and season both sides with salt. Let the salmon sit at room temperature for 15 minutes (while the grill heats). Grill the salmon steaks directly over the heat source (covered on a gas grill, uncovered on a charcoal grill), without touching, until they have good grill marks, 2 to 4 minutes. Flip the steaks and grill until the second sides have good grill marks and the fish is done to your liking, another 2 to 4 minutes. (Check for doneness by slicing into one of the thicker pieces.) When the salmon is nearly done, remove the butter from the refrigerator and slice it into thin rounds.

The second the salmon comes off the grill, top each steak with two rounds of butter. Serve immediately.

Grilled Swordfish with Lemon, Dill & Cucumber Sauce

Delicate and light, this sauce has a loose texture that’s somewhere between a vinaigrette and a salad. It complements most any grilled fish, so feel free to substitute salmon, tuna or halibut steaks for the swordfish.

For the sauce:

• 1 medium English cucumber, peeled and finely diced to yield 2 cups
• 2 Tbs. fresh lemon juice
• 1/2 tsp. granulated sugar
• Kosher salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 2 Tbs. minced fresh dill
• 1 Tbs. minced shallot
• 2 tsp. minced fresh mint

For the swordfish:

• 1-1/2 Tbs. olive oil; more for brushing the grill
• Six 1-1/4-inch-thick swordfish steaks (6 to 8 oz. each)
• 1 tsp. kosher salt

Make the sauce:

Put the cucumber in a medium bowl. Add the lemon juice and the sugar, toss to combine, and season with salt and pepper to taste. Stir in the olive oil, dill, shallot, and mint, and add more salt and pepper if necessary. Let sit for 30 minutes to allow the flavors to marry. Taste for seasoning again just before serving and adjust if necessary.

Grill the swordfish:

Clean and oil the grates on a gas grill and heat the grill to medium high, or prepare a medium-hot charcoal fire.

Meanwhile, generously coat both sides of the swordfish with the oil and season both sides with salt. Let the fish sit at room temperature for 15 minutes (while the grill heats). Grill the swordfish steaks directly over the heat source (covered on a gas grill, uncovered on a charcoal grill), without touching, until they have good grill marks, 2 to 4 minutes. Flip the steaks and grill until the second sides have good grill marks and the fish is done to your liking, another 2 to 4 minutes. (Check for doneness by slicing into one of the thicker pieces.) Serve immediately, topped with the cucumber sauce.

Grilled Salmon Bundles with Saffron, Tomatoes & Olives

• 2 medium plum tomatoes, cored and cut into medium dice (about 1 cup)
• 1/4 cup pitted and coarsely chopped black oil-cured olives (20 to 25 olives)
• 1/4 cup extra-virgin olive oil
• 1 Tbs. minced fresh garlic (3 to 4 medium cloves)
• 1/2 tsp. chopped fresh thyme
• 1/2 tsp. kosher salt; more as needed
• Pinch saffron (15 to 20 threads)
• Freshly ground black pepper
• Four 6-oz. center-cut, skin-on salmon fillets

Heat a gas grill with all burners on high.

In a medium bowl, combine the tomatoes, olives, olive oil, garlic, thyme, salt, saffron, and pepper to taste.

Set one piece of salmon, skin-side down, on a 12x18-inch piece of heavy-duty foil; sprinkle lightly with salt and pepper. Spoon a quarter of the tomato mixture over the fish and seal tightly. Repeat to make four packets.

Set the foil packets on the hot grate and cook, with the grill covered, until the fish is opaque throughout, about 8 minutes (open a packet and cut into the fish to check). Let the salmon rest for a few minutes before serving.

Grilled Halibut with Tarragon-Caper Mayonnaise

This tangy tarragon-infused sauce complements mildly flavored fish. If you can't find halibut, tuna steaks are also a good pairing. Most mayonnaise is made with an egg yolk, but this recipe uses a whole egg, which gives the mayonnaise a looser consistency.

For the mayonnaise:

• 1 large egg
• 4 tsp. fresh lemon juice
• 3/4 tsp. kosher salt; more as needed
• Freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 1/2 cup canola or vegetable oil
• 1/4 cup finely chopped cornichons (or gherkins)
• 2 Tbs. chopped capers
• 1 Tbs. minced shallot
• 1 Tbs. finely chopped fresh flat-leaf parsley
• 1 Tbs. chopped fresh tarragon
• 1/2 tsp. sweet paprika

For the halibut:

• 1-1/2 Tbs. olive oil; more for brushing the grill
• Four to six 1-1/4-inch-thick halibut steaks (6 to 8 oz. each)
• 1 tsp. kosher salt

Make the mayonnaise:

Tip:

If raw eggs are an issue you can make the sauce with a pasteurized egg or with store-bought mayonnaise (use about 1 heaping cup in place of the egg and oils).

Whisk the egg, lemon juice, salt, and a few grinds of black pepper in a bowl until well combined. Combine the oils and drizzle them into the egg mixture, whisking constantly. Once all the oil is added, the sauce should be shiny and thick. Fold in the remaining ingredients and season with salt and pepper to taste.

Grill the halibut:

Meanwhile, generously coat both sides of the halibut with the oil and season both sides with salt. Let the halibut sit at room temperature for 15 minutes (while the grill heats). Grill the halibut steaks directly over the heat source (covered on a gas grill, uncovered on a charcoal grill), without touching, until they have good grill marks, 2 to 4 minutes. Flip the steaks and grill until the second sides have good grill marks and the fish is done to your liking, another 2 to 4 minutes. (Check for doneness by slicing into one of the thicker pieces.) Serve immediately with the tarragon-caper mayonnaise.

Hoisin Barbecued Ribs (Gas Grill Version)

You'll get darker ribs with this Asian-inspired rub and sauce combo, but the taste is not overpowering. To make these ribs on a charcoal grill, see the charcoal version  of the recipe.Think getting great smoky flavor from your gas grill is impossible? Think again. See it in action in our exclusive CooksClub video featuring grilling guru, Fred Thompson.

• 2 cups hickory wood chips
• 2 racks St. Louis-style spareribs (3 to 3-1/2 lb. each) OR 3 racks baby back ribs (2 to 2-1/2 lb. each)

For the spice rub:

• 1 Tbs. ancho chile powder
• 1 Tbs. ground cumin
• 1 Tbs. kosher salt
• 2 tsp. five-spice powder
• 2 tsp. freshly ground black pepper

For the mop and sauce:

• 3⁄4 cup lager beer (such as Heineken)
• 3⁄4 cup hoisin sauce
• 1⁄3 cup mild chili sauce (such as Del Monte or Heinz)
• 2 Tbs. rice vinegar
• 1 Tbs. Asian sesame oil

Prepare the wood chips and season the ribs

Soak the wood chips in water for about 1 hour.

Slide the blade of a dinner knife under the thin, translucent silverskin that covers the bone side of each rack (note that some racks are sold with the silverskin already removed). Lift and loosen the membrane until you can grab it with a paper towel; pull it off and discard.

In a small bowl mix the spice rub ingredients. Sprinkle the rub all over the ribs, seasoning the meaty sides a little more than the bone sides and working the rub into the meat. Stand the ribs upright in a rib rack so that the meaty sides face the same direction. Leave as much room as possible between the racks; they shouldn’t touch. Let the racks sit at room temperature for 30 to 60 minutes while you prepare the grill.

Prepare the fire

Drain the wood chips.

If your grill has a smoker box, follow the manufacturer’s instructions for lighting the wood chips and heat one of the grill’s burners on high (for indirect heat). If your grill doesn’t have a smoker box, lay the chips evenly inside a small disposable aluminum drip pan. Cover the pan with foil. Poke 10 to 15 holes in the foil. Remove the cooking grate from the grill. With the lid open, light the grill with all burners on high. Close the lid and heat the grill for 10 to 15 minutes.

Using tongs or an insulated mitt, set the pan of wood chips in one of the rear corners of the grill, right over a lit burner or two (or over the steel bars covering the burners). Replace the cooking grate. Close the lid and wait until smoke pours out of the chip pan, usually 20 to 30 minutes. Then turn off all the burners except the one just below the chips

Begin the ribs, mop, and sauce

Carefully set the rib rack on the side of the cooking grate opposite the lit burner, with the bone sides of the racks facing the lit burner. (The bones will protect the meat from cooking too quickly.) Close the lid and adjust the remaining burner until the temperature is 300ºF—this could require a low, medium, or high setting, depending on your grill. Smoke the ribs for 1 hour for baby backs, 2 hours for spareribs.

Meanwhile, make the mop and sauce: In a small measuring cup, mix the beer and 1/4 cup of the hoisin (this is the mop). In a small saucepan, mix the remaining 1/2 cup hoisin with the chili sauce, rice vinegar, and sesame oil. Bring to a simmer over medium heat and remove from the heat.

Baste the ribs and continue to cook

Remove the ribs from the grill and from the rib rack and lay them on a large rimmed baking sheet. Lightly brush the ribs on both sides with about half of the mop. Carefully put the ribs back in the rib rack, again all facing the same direction but this time turned upside down so that the parts that haven’t browned as much will get more exposure to the heat and smoke. Return the rib rack to the cool side of the grill, again facing the bone sides toward the heat. Close the lid.

Let the ribs cook until the meat shrinks 1/4 to 1/2 inch from the ends of at least several bones, 2 to 3 hours longer, and then check them for doneness (see below). During this time, baste the ribs occasionally with the remaining mop (don’t bother removing them first from the rib rack). You may not use all the mop.

When the rib meat has shrunk 1/4 to 1/2 inch from the ends of several bones, lift each rib rack one at a time from the metal rack, holding the meat at one end with tongs. Turn the ribs bone side up and let them hang so that the weight of the other end bends the rack in an arc. If the meat separates and tears easily near the middle of the arc (see photo), that rack is fully cooked. Some racks take longer than others, as long as 4 hours total cooking time for baby backs and 5 hours for spareribs.

As each rack of ribs is fully cooked, lay it on a large sheet of heavy-duty aluminum foil. Lightly brush the ribs on both sides with the sauce—you may not need it all. Then wrap each rack individually in the foil. Let them sit at room temperature for 15 to 30 minutes for baby backs and 30 to 45 minutes for spareribs. Unwrap the racks, cut them into individual ribs, and serve warm.

Grilled Portabella Sandwiches with Tomatoes, Mozzarella & Basil

• Vegetable oil for the grill
• 1/4 cup mayonnaise
• 1/4 cup freshly grated Parmigiano-Reggiano (1/2 oz.)
• 1 Tbs. minced garlic (3 to 4 medium cloves)
• 4 good-quality sandwich rolls, cut in half
• 1/4 cup extra-virgin olive oil
• 2 Tbs. balsamic vinegar
• 4 large portabella mushrooms, stems and gills removed and discarded and caps wiped clean
• Kosher salt and freshly ground black pepper
• 4 to 8 thin slices fresh mozzarella or sharp provolone
• 1/2 cup lightly packed fresh basil leaves (about 1/2 oz.)
• 2 medium ripe tomatoes, sliced (about 9 oz.)

Heat a gas grill with all burners on high. Clean and oil the grate.

In a small bowl, mix the mayonnaise, Parmigiano, and 1 tsp. of the garlic; spread the mixture over the cut sides of each roll.

In another small bowl, whisk the olive oil, vinegar, and the remaining 2 tsp. garlic. Brush the oil mixture over both sides of each mushroom cap and sprinkle generously with salt and pepper. Grill the mushrooms, gill side down, until grill-marked, about 3 minutes. Flip and continue to grill until cooked through, about 3 minutes more. Reduce the heat to low, flip the mushrooms again, and top each with a portion of cheese. Put the rolls, cut sides up, on the grill along with the mushrooms. Cover the grill and cook until the rolls are crisp and warm and the cheese melts, 2 to 3 minutes.

Put the rolls and mushrooms on a platter. Arrange a few basil leaves on the bottom half of each roll. Sprinkle the tomatoes lightly with salt. Put the tomatoes and then the mushrooms on the basil leaves. Cap the sandwiches with the tops of the rolls and serve.

Grilled Chicken Caesar Salad with Garlic Croutons

• Vegetable oil for the grill
• 6 boneless, skinless chicken thighs, trimmed of any excess fat (1 lb.)
• 1 recipe Creamy Caesar Dressing
• Kosher salt and freshly ground black pepper
• Eight 1/2- to 3/4-inch-thick slices dense peasant bread
• 1/4 cup extra-virgin olive oil
• 1 large clove garlic, cut in half and peeled
• 3 hearts of romaine, trimmed, cut into 1-1/2-inch pieces, washed, and dried (about 13-1/2 cups)
• 3/4 cup coarsely grated Parmigiano-Reggiano (use the larger holes on a box grater)
• 2 large endives, trimmed, halved lengthwise, cored, and thinly sliced crosswise (3 cups)
• One-half medium head frisee, trimmed, torn into bite-size pieces, washed, and dried (2 lightly packed cups)
• 1/3 cup fresh parsley leaves, washed, dried, and torn into smaller pieces if large

Grill the chicken:

Prepare a medium-high gas or charcoal grill fire. When hot, clean the grate with a stiff wire brush and then wipe it down with a folded paper towel dipped in oil. In a medium bowl, toss the chicken with 1 Tbs. of the dressing, 1/2 tsp. salt, and 1/4 tsp. pepper. Grill, covered, turning once, until nicely browned and cooked through, 3 to 5 minutes per side. Let cool and slice thinly just before serving.

Make the croutons:

Reduce the grill to medium-low heat (or let the fire die down). Generously brush the bread slices on both sides with the oil and sprinkle with a little salt. Grill the bread, covered, until golden brown on both sides, 1 to 3 minutes per side. Rub the bread on both sides with the cut sides of the garlic. Let the bread cool for a few minutes and then cut into 1/2-inch cubes.

Assemble the salads:

Set 6 large dinner plates on the counter. Arrange a sliced chicken thigh in the center of each plate and position some of the slices near the edge of the plate so theyfll be visible after the salad is mounded on top. Spoon about a teaspoon of the Caesar dressing over each of the sliced thighs.

Put the romaine in a large mixing bowl and toss with about 6 Tbs. of the dressing. Add 6 Tbs. parmigiano and a big pinch each of salt and pepper to the bowl and toss again. Arrange the romaine over the chicken on each plate. Sprinkle about half of the croutons over the plates.

Toss the endive in the mixing bowl with 2 to 3 Tbs. dressing. Add 2 Tbs. parmigiano and a pinch each of salt and pepper and toss again. Arrange the endive in the center of the romaine on each plate.

Toss the frisée in the mixing bowl with about 2 Tbs. of the dressing. Add 2 Tbs. parmigiano and a pinch each of salt and pepper and toss again. Pile the frisee in the center of the salads. Sprinkle the remaining cheese, croutons, and the parsley over the salads. Serve.

Grilled Eggplant with Garlic-Cumin Vinaigrette, Feta & Herbs

This dish looks especially nice served on a platter, with the feta and herbs scattered over grilled eggplant

For the vinaigrette:

• 1 small clove garlic
• Kosher salt
• 1-1/2 Tbs. fresh lemon juice
• 1 small shallot, very finely diced
• 3 Tbs. extra-virgin olive oil
• 1/2 tsp. cumin seed, lightly toasted and pounded in a mortar or ground in a spice grinder
• Pinch cayenne; more to taste

For the eggplant:

• 1 large globe eggplant (about 1 lb.), trimmed and cut into 1/2-inch-thick rounds
• 3 Tbs. extra-virgin olive oil; more as needed
• Kosher salt.
• 1/4 cup crumbled feta
• 2 Tbs. coarsely chopped fresh mint
• 2 Tbs. coarsely chopped fresh cilantro

Make the vinaigrette:

With a mortar and pestle, pound the garlic and a pinch of salt to a paste, or mince the garlic, sprinkle with salt, and mash into a paste with the side of a chef’s knife.

Combine the garlic paste and 1 Tbs. of the lemon juice in a small bowl and let sit for 10 minutes. Combine the shallot with the remaining 1/2 Tbs. lemon juice and a pinch of salt in another small bowl and let sit for 10 minutes. Whisk the olive oil, cumin, and cayenne into the garlic mixture. Season to taste with salt or cayenne, if necessary.

Grill the eggplant:

Prepare a medium-high charcoal or gas grill fire. Brush both sides of the eggplant slices with olive oil and season with salt. Grill (covered on a gas grill; uncovered on a charcoal grill) until golden-brown grill marks form, 3 to 4 minutes. Turn the eggplant and grill until tender and well marked on the second sides, 3 to 4 minutes more. The interior should be grayish and soft rather than white and hard.

Top grilled eggplant slices with the shallots, feta, and herbs. Whisk the vinaigrette and drizzle it on top. Serve immediately.

Balsamic-Glazed Grilled Sweet Onions

Sweet, smoky, tangy, and herbal—a lot of flavors come together in this rustic dish.

• 2 lb. sweet onions (such as Vidalia, Walla Walla, Maui, or Texas Sweet)
• Olive oil for grilling
• 1 cup balsamic vinegar
• 1 Tbs. chopped fresh thyme leaves
• 1/2 tsp. crushed pink peppercorns (optional)
• 1/2 tsp. kosher salt; more to taste

Peel and trim the onions. Cut them crosswise into 1/2-inch-thick slices. Insert a toothpick or poultry lacer horizontally halfway into each slice to hold the onion rings together.

Prepare a medium-low charcoal fire or heat a gas grill on medium low for 10 minutes. Brush the grill grate clean and wipe it with a paper towel dipped in oil. Brush both sides of the onion slices with olive oil and grill, covered, turning every 10 minutes, until very soft and well browned on the outside, 35 to 40 minutes total. (A little blackening is OK, but try not to char the onions.) Stack the onions on a large sheet of foil and wrap loosely. Set aside while you make the glaze.

Pour the balsamic vinegar into a small saucepan and add the thyme leaves, pink peppercorns (if using), and salt. Boil, uncovered, over medium-high heat until the vinegar has reduced to about 1/4 cup and has a syrupy texture, 8 to 10 minutes. Let cool briefly and season to taste with salt, if necessary.

Transfer the onions to a dish. Remove the toothpicks and any extremely charred layers, if necessary. If the balsamic glaze has thickened, reheat it gently until pourable. Pour the glaze over the onions and brush to distribute it evenly. Serve warm or at room temperature.

Grilled Chicken Caesar Salad with Garlic Croutons

• Vegetable oil for the grill
• 6 boneless, skinless chicken thighs, trimmed of any excess fat (1 lb.)
• 1 recipe Creamy Caesar Dressing
• Kosher salt and freshly ground black pepper
• Eight 1/2- to 3/4-inch-thick slices dense peasant bread
• 1/4 cup extra-virgin olive oil
• 1 large clove garlic, cut in half and peeled
• 3 hearts of romaine, trimmed, cut into 1-1/2-inch pieces, washed, and dried (about 13-1/2 cups)
• 3/4 cup coarsely grated Parmigiano-Reggiano (use the larger holes on a box grater)
• 2 large endives, trimmed, halved lengthwise, cored, and thinly sliced crosswise (3 cups)
• One-half medium head frisee, trimmed, torn into bite-size pieces, washed, and dried (2 lightly packed cups)
• 1/3 cup fresh parsley leaves, washed, dried, and torn into smaller pieces if large

Grill the chicken:

Prepare a medium-high gas or charcoal grill fire. When hot, clean the grate with a stiff wire brush and then wipe it down with a folded paper towel dipped in oil. In a medium bowl, toss the chicken with 1 Tbs. of the dressing, 1/2 tsp. salt, and 1/4 tsp. pepper. Grill, covered, turning once, until nicely browned and cooked through, 3 to 5 minutes per side. Let cool and slice thinly just before serving.

Make the croutons:

Reduce the grill to medium-low heat (or let the fire die down). Generously brush the bread slices on both sides with the oil and sprinkle with a little salt. Grill the bread, covered, until golden brown on both sides, 1 to 3 minutes per side. Rub the bread on both sides with the cut sides of the garlic. Let the bread cool for a few minutes and then cut into 1/2-inch cubes.

Assemble the salads:

Set 6 large dinner plates on the counter. Arrange a sliced chicken thigh in the center of each plate and position some of the slices near the edge of the plate so theyfll be visible after the salad is mounded on top. Spoon about a teaspoon of the Caesar dressing over each of the sliced thighs.

Put the romaine in a large mixing bowl and toss with about 6 Tbs. of the dressing. Add 6 Tbs. parmigiano and a big pinch each of salt and pepper to the bowl and toss again. Arrange the romaine over the chicken on each plate. Sprinkle about half of the croutons over the plates.

Toss the endive in the mixing bowl with 2 to 3 Tbs. dressing. Add 2 Tbs. parmigiano and a pinch each of salt and pepper and toss again. Arrange the endive in the center of the romaine on each plate.

Toss the frisée in the mixing bowl with about 2 Tbs. of the dressing. Add 2 Tbs. parmigiano and a pinch each of salt and pepper and toss again. Pile the frisee in the center of the salads. Sprinkle the remaining cheese, croutons, and the parsley over the salads. Serve.

Shrimp Skewers

• 36 shrimp (21 to 25 per lb.; about 1-1/2 lb. total), peeled (tail segment left on) and deveined
• Twelve 8-inch bamboo skewers, soaked in water
• 1 recipe Pimentón Vinaigrette 

Thread three shrimp onto each skewer. Lay the skewers in a large Pyrex baking dish (or other large nonreactive container) and pour the pimentón vinaigrette over the skewers, turning them to coat completely. Marinate for at least 30 minutes in the refrigerator.

Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Grill the skewers (covered on a gas grill, uncovered on a charcoal grill), flipping once, until the shrimp are just cooked through, about 4 minutes total.

Apple-Bacon Barbecued Ribs (Gas Grill Version)

The smoky-sweet-spicy flavor of this rub and sauce is a classic complement for pork ribs, the perfect celebratory meal for Father's Day or any barbecue. You can use either spareribs or baby back ribs for this recipe; baby backs will require about an hour less cooking time. To make these ribs on a charcoal grill, see the charcoal version of the recipe.And, visit the Guide to Grilling for hundreds more recipes for ribs, beef, chicken, fish, and vegetables.

• 2 cups hickory wood chips
• 2 racks St. Louis-style spareribs (3 to 3-1/2 lb. each) OR 3 racks baby back ribs (2 to 2-1/2 lb. each)

For the spice rub:

• 4 tsp. kosher salt
• 2 tsp. ancho chile powder
• 2 tsp. sweet paprika, preferably Hungarian
• 1 tsp. ground cumin
• 1 tsp. celery seed
• 1 tsp. freshly ground black pepper

• 1 recipe Apple-Bacon Barbecue Sauce & Mop

Tip:

You don't need to make the barbecue sauce until the ribs start their initial cooking.

Prepare the wood chips and season the ribs

Soak the wood chips in water for about 1 hour.

Slide the blade of a dinner knife under the thin, translucent silverskin that covers the bone side of each rack (note that some racks are sold with the silverskin already removed). Lift and loosen the membrane until you can grab it with a paper towel; pull it off and discard.

In a small bowl mix the spice rub ingredients. Sprinkle the rub all over the ribs, seasoning the meaty sides a little more than the bone sides and working the rub into the meat. Stand the ribs upright in a rib rack so that the meaty sides face the same direction. Leave as much room as possible between the racks; they shouldn’t touch. Let the racks sit at room temperature for 30 to 60 minutes while you prepare the grill.

Prepare the fire

Drain the wood chips.

If your grill has a smoker box, follow the manufacturer’s instructions for lighting the wood chips and heat one of the grill’s burners on high (for indirect heat). If your grill doesn’t have a smoker box, lay the chips evenly inside a small disposable aluminum drip pan. Cover the pan with foil. Poke 10 to 15 holes in the foil. Remove the cooking grate from the grill. With the lid open, light the grill with all burners on high. Close the lid and heat the grill for 10 to 15 minutes.

Using tongs or an insulated mitt, set the pan of wood chips in one of the rear corners of the grill, right over a lit burner or two (or over the steel bars covering the burners). Replace the cooking grate. Close the lid and wait until smoke pours out of the chip pan, usually 20 to 30 minutes. Then turn off all the burners except the one just below the chips

Begin cooking the ribs

Carefully set the rib rack on the side of the cooking grate opposite the lit burner, with the bone sides of the racks facing the lit burner. (The bones will protect the meat from cooking too quickly.) Close the lid and adjust the remaining burner until the temperature is 300ºF—this could require a low, medium, or high setting, depending on your grill. Smoke the ribs for 1 hour for baby backs, 2 hours for spareribs. During this initial cooking, prepare the mop and sauce.

Baste the ribs and continue to cook

Remove the ribs from the grill and from the rib rack and lay them on a large rimmed baking sheet. Lightly brush the ribs on both sides with about half of the mop. Carefully put the ribs back in the rib rack, again all facing the same direction but this time turned upside down so that the parts that haven’t browned as much will get more exposure to the heat and smoke. Return the rib rack to the cool side of the grill, again facing the bone sides toward the heat. Close the lid.

Let the ribs cook until the meat shrinks 1/4 to 1/2 inch from the ends of at least several bones, 2 to 3 hours longer, and then check them for doneness (see below). During this time, baste the ribs occasionally with the remaining mop (don’t bother removing them first from the rib rack). You may not use all the mop.

Finish the ribs

When the rib meat has shrunk 1/4 to 1/2 inch from the ends of several bones, lift each rib rack one at a time from the metal rack, holding the meat at one end with tongs. Turn the ribs bone side up and let them hang so that the weight of the other end bends the rack in an arc. If the meat separates and tears easily near the middle of the arc (see photo), that rack is fully cooked. Some racks take longer than others, as long as 4 hours total cooking time for baby backs and 5 hours for spareribs.

As each rack of ribs is fully cooked, lay it on a large sheet of heavy-duty aluminum foil. Lightly brush the ribs on both sides with the sauce—you may not need it all. Then wrap each rack individually in the foil. Let them sit at room temperature for 15 to 30 minutes for baby backs and 30 to 45 minutes for spareribs. Unwrap the racks, cut them into individual ribs, and serve warm.

Shrimp Skewers

• 36 shrimp (21 to 25 per lb.; about 1-1/2 lb. total), peeled (tail segment left on) and deveined
• Twelve 8-inch bamboo skewers, soaked in water
• 1 recipe Pimentón Vinaigrette 

Thread three shrimp onto each skewer. Lay the skewers in a large Pyrex baking dish (or other large nonreactive container) and pour the pimentón vinaigrette over the skewers, turning them to coat completely. Marinate for at least 30 minutes in the refrigerator.

Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Grill the skewers (covered on a gas grill, uncovered on a charcoal grill), flipping once, until the shrimp are just cooked through, about 4 minutes total.

Grilled Salmon Bundles with Saffron, Tomatoes & Olives

• 2 medium plum tomatoes, cored and cut into medium dice (about 1 cup)
• 1/4 cup pitted and coarsely chopped black oil-cured olives (20 to 25 olives)
• 1/4 cup extra-virgin olive oil
• 1 Tbs. minced fresh garlic (3 to 4 medium cloves)
• 1/2 tsp. chopped fresh thyme
• 1/2 tsp. kosher salt; more as needed
• Pinch saffron (15 to 20 threads)
• Freshly ground black pepper
• Four 6-oz. center-cut, skin-on salmon fillets

Heat a gas grill with all burners on high.

In a medium bowl, combine the tomatoes, olives, olive oil, garlic, thyme, salt, saffron, and pepper to taste.

Set one piece of salmon, skin-side down, on a 12x18-inch piece of heavy-duty foil; sprinkle lightly with salt and pepper. Spoon a quarter of the tomato mixture over the fish and seal tightly. Repeat to make four packets.

Set the foil packets on the hot grate and cook, with the grill covered, until the fish is opaque throughout, about 8 minutes (open a packet and cut into the fish to check). Let the salmon rest for a few minutes before serving.

Grilled Swordfish with Lemon, Dill & Cucumber Sauce

Delicate and light, this sauce has a loose texture that’s somewhere between a vinaigrette and a salad. It complements most any grilled fish, so feel free to substitute salmon, tuna or halibut steaks for the swordfish.

For the sauce:

• 1 medium English cucumber, peeled and finely diced to yield 2 cups
• 2 Tbs. fresh lemon juice
• 1/2 tsp. granulated sugar
• Kosher salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 2 Tbs. minced fresh dill
• 1 Tbs. minced shallot
• 2 tsp. minced fresh mint

For the swordfish:

• 1-1/2 Tbs. olive oil; more for brushing the grill
• Six 1-1/4-inch-thick swordfish steaks (6 to 8 oz. each)
• 1 tsp. kosher salt

Make the sauce:

Put the cucumber in a medium bowl. Add the lemon juice and the sugar, toss to combine, and season with salt and pepper to taste. Stir in the olive oil, dill, shallot, and mint, and add more salt and pepper if necessary. Let sit for 30 minutes to allow the flavors to marry. Taste for seasoning again just before serving and adjust if necessary.

Grill the swordfish:

Clean and oil the grates on a gas grill and heat the grill to medium high, or prepare a medium-hot charcoal fire.

Meanwhile, generously coat both sides of the swordfish with the oil and season both sides with salt. Let the fish sit at room temperature for 15 minutes (while the grill heats). Grill the swordfish steaks directly over the heat source (covered on a gas grill, uncovered on a charcoal grill), without touching, until they have good grill marks, 2 to 4 minutes. Flip the steaks and grill until the second sides have good grill marks and the fish is done to your liking, another 2 to 4 minutes. (Check for doneness by slicing into one of the thicker pieces.) Serve immediately, topped with the cucumber sauce.

Grilled Corn & Tomato Salad with Basil Oil

• 2 ears corn, husks removed
• 2 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 3 to 4 large ripe beefsteak tomatoes
• Basil Oil
• Small leaves of Dark Opal or Purple Ruffles basil, or gently torn larger ones, for garnish (optional)

Cut the corn cobs in half crosswise, put them in a large bowl, and toss with the olive oil, 1/2 tsp. kosher salt, and 1/4 tsp. pepper.

Heat a grill to medium-high. Grill the corn until the tips of the kernels are nicely browned all around, about 2 min. on each of three sides. Return the corn to the bowl with the olive oil and toss again. When the ears are cool enough to handle, place the flat end of a cob on a cutting board so the cob is upright and slice the kernels off with a sharp knife. You should have about 1 cup kernels. Set aside until ready to assemble.

Slice the tomatoes 1/2 inch thick and generously season each slice with salt and pepper. On serving plates, arrange one, two, or three slices of tomato per person, depending on how big the tomatoes are. Scatter the corn over the tomato slices. Drizzle basil oil generously over each serving. Garnish with fresh purple leaves, if using.

Grilled Sourdough Panzanella

If you’ve never had a bread salad, you’re missing out on a great way to both use up leftover bread and showcase summer tomatoes. Bread salads are common in the Mediterranean and the Middle East, where cooks use stale bread as the primary ingredient. In this Italian version, called panzanella, we char the bread on the grill for added flavor. If you don’t feel like grilling the bread, you can toast it in a grill pan or under a low broiler.

• 4-1/2-inch-thick slices (about 8 oz.) from the center of a round sourdough loaf (a boule)
• 1/2 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 small shallot, sliced into thin rings
• 3 Tbs. red-wine vinegar
• 1 small clove garlic, coarsely chopped
• 1-1/2 lb. ripe, meaty tomatoes, cut into 1/2-inch dice (about 3-1/2 cups)
• 1 small English cucumber, seeded and cut into 1/2-inch dice (about 1-1/2 cups)
• 3 Tbs. chopped fresh basil
• 3 Tbs. chopped fresh mint
• 2 Tbs. capers, drained and rinsed

Heat a gas grill with all burners on medium. Brush the bread with 1/4 cup of the oil and season it with 1/4 tsp. kosher salt and a few grinds of pepper. Grill the bread on both sides, checking frequently, until nicely browned, 3 to 4 minutes per side. When the bread is cool enough to handle, cut it into 1/2-inch cubes.

In a small bowl, soak the shallot in the vinegar for 10 minutes. With a slotted spoon, transfer the shallot to a large bowl, reserving the vinegar. Sprinkle the garlic with 1/4 tsp. kosher salt and mash it to a paste on a cutting board with the side of a chef's knife. Whisk the mashed garlic, the remaining 1/4 cup olive oil, 1/4 tsp. kosher salt, and 1/8 tsp. pepper into the reserved vinegar.

Toss the bread cubes, tomatoes, cucumber, basil, mint, capers, and vinaigrette in the bowl with the shallot. Season the panzanella to taste with kosher salt and pepper and serve.

Grilled Eggplant

Basic grilled eggplant is a simple side dish that lets the vegetable's flavor shine through. To dress things up a bit, try grilled eggplant topped with Toasted-Breadcrumb Salsa Verde; Olive, Orange & Anchovy Vinaigrette; Roasted Red Pepper Relish; or Feta & Herbs.

• 1 large globe eggplant (about 1 lb.), trimmed and cut into 1/2-inch-thick rounds
• 3 Tbs. extra-virgin olive oil; more as needed
• Kosher salt

Prepare a medium-high charcoal or gas grill fire. Brush both sides of the eggplant slices with olive oil and season with salt. Grill (covered on a gas grill; uncovered on a charcoal grill) until golden-brown grill marks form, 3 to 4 minutes. Turn the eggplant and grill until tender and well marked on the second sides, 3 to 4 minutes more. The interior should be grayish and soft rather than white and hard. Serve warm or at room temperature.

Grilled Flatbreads

You can roll these breads out using a rolling pin, but shaping by hand is less fussy. And I like how it creates an appealing rustic appearance with variations in thickness.

• 2-1/4 tsp. (1/4-oz. packet) active dry yeast
• 1/3 cup plain whole-milk yogurt
• 1 Tbs. granulated sugar
• 1 Tbs. extra-virgin olive oil; more as needed
• 9 oz. (2 cups) bread flour; more as needed
• 2-1/4 oz. (1/2 cup) whole-wheat flour
• 1 tsp. table salt
• Kosher salt for sprinkling

Put 3/4 cup warm water (105° to 115°F) in a food processor and sprinkle with the yeast. Let sit for a few minutes so the yeast begins to dissolve. Add the yogurt, sugar, and oil and process for 3 seconds to blend. Add the bread flour, whole-wheat flour, and table salt. Process for about 20 seconds and then scrape down the sides of the bowl with a spatula. Continue to process for another 30 seconds. The dough should form a mass, pulling away from the bowl's sides. If it's sticking to the sides, add more bread flour, 1 Tbs. at a time, just until the dough forms a cohesive, if slightly sticky, mass. (Try not to process more than 1 minute total.)

Tip:

For easier cleanup, knead and shape the dough on a flexible cutting board or silicone baking liner dusted with flour instead of on your countertop.

Turn the dough out onto a lightly floured work surface (see the tip at right). Knead by hand, flouring your hands if the dough is too sticky to handle, until it feels smooth and elastic, about 1 minute. Put the dough in a lightly oiled medium bowl and cover tightly with plastic wrap. Let rise in a warm, draft-free place until doubled in size, 45 to 60 minutes. (If you're making the dough ahead, punch it down after it doubles, cover it tightly with plastic wrap, and refrigerate for up to 2 days.)

Prepare a medium-low grill fire; scrub the grill grate clean with a wire brush.

Turn the dough out onto a lightly floured surface. Using a bench knife or chef's knife, divide the dough into 12 equal pieces and shape each into a ball. Let the balls rest, covered with a clean towel, for about 10 minutes.

Using your hands, gently stretch the balls into disks (4 to 5 inches in diameter) and put them on two large lightly oiled rimmed baking sheets. Let the disks rest, covered with a clean towel, for 5 minutes. Brush the tops with olive oil and sprinkle lightly with kosher salt.

Grill, salted side down first, until the bread develops golden-brown grill marks on both sides, 1-1/2 to 2 minutes per side (depending on the size of your grill, you may need to grill the bread in two batches). Serve immediately with the Lemon-Garlic Oil with Herbs for dipping.