Basic Barbecues

Whether using charcoal or gas, many barbecuing basics remain the same.

Although I've done loads of barbecuing through the years, I must admit that the minute I step up to the grill, the heat is on. Will I cook or overcook the steak? Will we be sending out for pizza?

That's why I looked at the new book Barbecues 101, by Rick Rodgers (who's built an industry with 101 cookbooks), with some interest. Rodgers wades gingerly into the gas-vs.-charcoal debate, hedging his bets by indicating that he uses gas for everyday cooking and charcoal when he has more time.

I'm a charcoal gal myself because I like the mental aerobics of cooking over charcoal, such as whether I can get the food cooked without burning it to a crisp. (What's for dinner, Mom? Ummm, it was chicken.)

Rodgers' book has lots of elementary stuff (hence the name), some of it so basic that it's almost humorous: "Choose the location of your grill carefully, away from bushes, trees with overhanging branches, dry leaves, or other flammable materials. Do not set it up in a high-traffic location, because it is easy for people to brush up against the hot grill surface and burn themselves."

Other tidbits, however, are a lot more informative: "If you are using an old recipe from another cookbook, check the amount of oil in the recipe. The oil in a marinade can drip off the food and cause flare-ups. If necessary, reduce the amount of oil to no more than one-fourth of the total liquid."

But it's the recipes that really shine. Even the basic ones like Salsa 101 are a good brush-up for use on burgers, steaks, chops and fish.

(Marty Meitus writes for the Rocky Mountain News in Denver)

Recipes:

Salsa 101
Grilled, Marinated Portobello Mushrooms
Napa Red Wine Marinade

Salsa 101

Ingredients:

1-1/2 lb. ripe plum tomatoes, seeded and chopped
1/3 cup finely chopped red onion
2 Tbs. fresh lime juice
2 Tbs. chopped fresh cilantro
1 to 2 tsp. seeded and minced jalapeno chilies
1 garlic clove, crushed through a press
salt

Preparation:

Cut the tomatoes in half through their equators. Using your finger, poke out the seeds and cut the tomatoes into half-inch cubes.

In a medium bowl, mix the tomatoes, onion, lime juice, cilantro, jalapeno and garlic. Season with salt. Cover and let stand at room temperature for an hour to blend the flavors.

Yield: about 2-1/2 cups

Grilled, Marinated Portobello Mushrooms

Ingredients:

6 large portobello mushrooms
1/2 recipe Napa Red Wine Marinade (see below)
salt

Preparation:

Build a charcoal fire in an outdoor grill and let it burn until the coals are covered with white ash. If using a gas grill, preheat on high.

Meanwhile, remove the mushroom stems and save for another use. Wipe the caps with a moist paper towel to remove any dirt. In a large glass dish, combine the mushroom caps and the marinade. Let stand, turning occasionally, for 10 to 15 minutes.

Lightly oil the cooking rack. Place the mushrooms on the grill and cover. Cook, turning once, until tender, about five minutes. Season with the salt and serve hot.

Yield: 6 servings

Napa Red Wine Marinade

Ingredients:

1 cup hearty red wine, such as cabernet sauvignon or zinfandel
1/3 cup balsamic vinegar
1 Tbs. chopped fresh rosemary (or 1-1/2 tsp. dried)
1 Tbs. chopped fresh sage (1-1/2 tsp. dried)
1 Tbs. chopped fresh basil or (1-1/2 tsp. dried)
2 garlic cloves, crushed under a knife
1/2 tsp. salt
1/2 tsp. crushed hot red pepper flakes
1/2 cup extra-virgin olive oil

Preparation:

In a large bowl, whisk together the wine, vinegar, rosemary, sage, basil, garlic, salt and red pepper. Gradually whisk in the oil. Use immediately.

Yield: about 2 cups