Barbecue University with Steven Raichlen; Go Fish

This stuff on Barbecue University. School of their grilled in a fish basket. Spicy barbecue tandoori from. Brazilian style grill to the stick. Cedar plank roasted. Right on the grill. From a historic Greenbrier Resort in the smoke in the Allegheny mountains of West Virginia. It's a university with Steven Wright. Barbara. Were sitting. With Steven Wright. Look. What you.

Say. What were Steven Products Company makers of that some a gas grill an outdoor oven series. Whatever. The winemaking team in Woodbridge has been working together for a quarter of a century aging online is in small oak barrels and handcrafting each vented Woodridge small winery tradition Mbai. Welcome to Johnsonville Brun. And buy. Books for their. Gardeners. And. All that. Welcome to Barbecue University at the Greenbrier. I'm Stephen Reich but

today we're going fish and BBQ. So let's head down to the campus at Howard Street and fire up the grill. We may be at BBQ you at the Greenbrier But imagine you're on the coast does you're in the south of France grilled fish simple tomato basil sauce. Life doesn't get much better than that. I have two baby souls here whole fish and the first step is to trim the trans off of the back of the salt. Now you can do this recipe with any fish and I will season the cavity with salt freshly ground black pepper and then place a few lemon slices in the cavity with thinly sliced garlic. And the whole basil leaves. You can do this with any whole

fish. Now the easiest way to grill whole fish is in a fish basket. So the fish basket is it's either a hen's basket or it has two pieces. And when you work with a fish basket remember to oil the basket to keep the fish from sticking. Place the fish in the fish basket. And detail here and again. Brush with extra virgin olive oil. And Season with salt and pepper. Saul has a really interesting natural defense mechanism. You'll notice that it's darker on one side white on the other this way when it swims along the ocean bottom it blurs right into the sand confusing predators. Finally to finish up with our fish basket Don't

forget to oil the top of the fish basket then slide the tabs at the end of the tub. Into the Groove On one side lower the lid and simply fasten it in place with this ring on the fish basket. OK the fish are ready for grilling. Let's make the sauce now. This sauce is called a sauce. Yeah. Virgin sauce. And it's so named because it's never been cooked consists of finally diced fresh tomato thinly slivered basil or finely chopped garlic. Fresh lemon juice a little wine vinegar extra virgin olive oil and of course salt and pepper to taste. This is about as close as the French get to salsa.

Now let's go cook actually yes. I've got about the most basic grill set up you can imagine it's simply a table grill not even using a grill great just roasting the fish in the fish basket directly over the coals. I'm using a wood fire here filled with glowing oak embers. You can see from grill can that the fish is starting to Brown on the bottom. The aroma is incredible. People ask me how I got into this crazy business. Well believe it or not I was a French literature major and I won a Watson Foundation fellowship when I graduated from college to study medieval cooking in Europe so off I went to France in 1975 studied in the great libraries the monasteries. I also went to modern cooking school lover and in Paris. Now I'm not sure what my French culinary professors would have made of my subsequent BBQ career but I

know one thing they would have loved this. See and hear the fish sizzle and its golden brown on the bottom. It's ready to flip and simply. Turn the fish basket. That's the advantage of a fish basket you don't have to worry about the fish sticking to the grate. Grilling is something of a conundrum in France he won't find grilled recipes in any classical French cookbook yet. If you drive in the countryside visit a gas station you'll see pallet upon pallet of grape vine trimmings national lots of charcoal. So the French do love to grill. It's just not part of the classical repertory. So the fish grills for about eight to 10 minutes are side what you're looking for is just beautiful leopard skin spotting on the outside. You can hear the juices sizzle. And as we get closer to the end I'll give the fish the flake test that is you press the meat and it should break into clean flakes. The fish is.

Golden brown on the bottom. Let's turn it again. Oh yeah and the way you test for doneness nets you give it a little poker you can actually use a knife here and you see it breaks into clean flakes. I'm also looking right at the edge of the bone to make sure that there's no pinkness left at the edge of the bone. So that's all there is to it. Now when you put this basket and I've done this before believe me be careful that ring is very hot. So you can open and remove the top of the fish basket. And you can serve the fish with their sauce. Yanis cooked tomato sauce. Scraped the skin. Actually I adore the skin a little bit soft errors.

It is out of this world. A time door is an Indian barbecue pit. A tall urn shaped clay oven in which meat and seafood are roasted in vertical spits. I've always wanted to add a tang door to my grill collection but my wife will clobber me if I buy another grill so I'm going to show you the next best thing and that is how to cook tandoori shrimp on a cattle ground. It begins with shrimp. These are huge 12 shrimp that are so large there are only 12 to a pound. Part of what makes tandoori tandoori is the spice paste and explosively flavorful mixture of aromatic root vegetables and spices. The spice paste goes together in two parts.

First the actual paste of ginger and garlic. So I have about three inches of finely chopped Ginger six cloves of garlic fresh lemon juice salt. And a little heavy cream or yogurt. Puree these ingredients in a mortar and pestle or spice mills when you visit a time Doree palace in India they actually have giant motorized mortars unpassable because they use so much garlic and ginger to make dory seasoning. Now to finish the tandoori seasoning transfer of the garlic ginger paste to a bowl and add one egg. You'll need to know about a couple of special ingredients for this tandoori pastes The first is chickpea flour called bays in India and it turns the

spice paste almost into a batter. The next is Garam Masala which is a roasted Indians and you can find it in any Indian market and many gourmet shops. Then I add paprika it's not a traditional ingredient normally tandoori acquires its lurid orange color with the addition of orange food coloring but we're kind of purists here at Barbecue University so I use paprika instead. And pepper. Turmeric ground. Coriander freshly ground white pepper and heavy cream or yogurt. Whisk these ingredients together and the egg and chickpea flour will thicken the merit aid. Add the shrimp to the marinade.

And stir to coat on all sides. Marinated the shrimp for two to four hours in the refrigerator while the shrimp marinates Let's go check on our fire. I've set up my grill for direct grilling and we have a new configuration of charcoal here this is what I call a one zone fire that is the coals are raked out in an even layer. The reason for this is that shrimp are very thin they cook very quickly so you don't need to worry about overcooking or undercooking or working with multiple heat zones single zone fire direct grilling. I'm using a cool skewer here this is called a double pronged skewer and I'll keep the shrimp from slipping. So to secure the shrimp. Simply insert the skewer through the top part in the bottom part.

Keep all the shrimp going the same way. This tandoori marinate is terrific with a wide variety of foods everything from lamb to chicken to lobster fish. About the only tundra you won't find in India is beef. Now remember as always keep it hot. Clean the grill grate. And oil the grow great with a paper towel folded into a pad dipped in oil across the bars of the grate. This is specially important for ton tramp because of that peat flour in the marinated. Every country developed the sort of barbecue that best suits ya Griffy and natural

resources. For example in America we had vast forests so wood smoke plays an important role in American barbecue. India lies at a crossroads of the various spices fruits a lot of spices are grown here so it's not surprising that spices should be essential to Indian barbecue spices are really the essence of Indian barbecue. The shrimp cooked for about four to six minutes or side with a shrimp or golden brown on the bottom. Turn them over. You can see how these two pronged skewers keep the shrimp from rolling around. Now baste the top with are melted clarified butter. Cook quickly what we're looking for is that they'll feel firm to the touch

and be completely cooked through that is they turn from that sort of translucent Gray to whitish pink. Turn the shrimp one more time. So you can base the other side. You see the idea here is to avoid touching raw food with your base. Right. The shrimp look great. You can see they're even sizzling. And remember just cleaning up the grill after you're done cooking. This promotes marital harmony.

Now we can take a trip on the secure. Just a little sweet lemon juice. John Dory shrimp on the kettle grill. It's the next best thing to going to India. Well here's a steak of a different sort. Fresh tuna stakes This recipe was inspired by a very unlikely place a Korea a grilled joint in Brazil called pork cow big pig. And it starts with a Tempero a flavorful marinated spiced Pace made with garlic green bell pepper chopped white onions freshly ground

white pepper and finally chopped parsley. These ingredients traditionally would be pounded together in a mortar and pestle if you use a food processor puree the solid ingredients first and then add the liquid ingredients which include coconut milk coconut milk. Now this is the heavy cream of the tropics about a cup of coconut milk. You buy it canned and two tablespoons of extra virgin olive oil just puree this mixture to a smooth paste as you see here. And with our two mistakes will place them in the marinated. I have a batch made up ahead of time. Then I can just spoon a little of the fresh marinade on top

and the tooth is going to marinate in this mixture for about three to four hours. Whenever you make a marinate put some sort of fat in it to keep the meat moist here I'm using coconut milk other marinates might feature all of oil or sesame oil. The tuna will marinate for about three to four hours. Meanwhile let's grill some peppers. The idea here is to grill the peppers just until they're golden brown we're not really going to char the peppers to remove the skins just cook the peppers until they're golden brown. Now notice that I have not oiled the grate to cook the peppers in general of protein based foods tend to stick to the grill like fish meat vegetables do not tend to stick to the grill especially peppers which have this nice smooth skin. So you see I'm just looking for a nice browning. What I call this leopard spot Browning. I don't go in for a lot of frou frou garnishes to

me grilled food is so beautiful you don't need anything else. And the two mystics go on the grill now what we'll do is just lift each tuna steak up drain off a little bit of the marinade and on the grill it goes. You may wonder why isn't coconut milk quite fatty. There is a fair amount of fat in coconut milk but I am draining most of the marinate off so there's really very little fat that actually goes into the tuna. One of the marks of Master grills mint chip is laying on that handsome Cross had to bro marks and the way you do it is give each tuna steak a quarter turn. After about two minutes.

Often people are worried about fish sticking to the grill. Watch what I do I'll just slide it gently back and forth on the bars of the grate. This loosens the fish it almost brands the fish with the grill marks a quick rotation here. Good see we have that beautiful crosshatch of grill marks. And once again to check for doneness use the post test that is. Hope to fish with your finger. When it's gently yielding. It's still rare in the center. So take off our tuna steaks. So here is our Brazilian style grilled tuna steaks.

Cut in. You can see this is beautifully rare in the center. Just the way I like it. This is. Right say. I showed you how to hot smoked salmon you responded with hundreds of enthusiastic emails I showed you how to BBQ a whole salmon. You responded with hundreds more enthusiastic emails. Now I'm going to show you this simplest grilled fish of all salmon on a cedar plank. Step 1 soak a cedar plank or shingle and water to cover for about one hour. Step number two generously season a salmon fillet on

both sides with salt and pepper. Step number three. Place the salmon on the cedar play and spread the top with mustard. Watch closely because this is so quick and easy you'll miss it if you blink. Step 4 sprinkle the salmon with light or dark brown sugar. And that's all there is to it. Now let's go over to the grill. I've set up my grill for classic indirect grilling coals in the side

basket. The fish goes in the center. Now the reason this recipe is so cool aside from the obvious Well power of the presentation is that the heat causes the steaming cedar to flavor the fish. As you might imagine this recipe originated in the Pacific Northwest with all of its Cedar and it's a spectacular way to cook fish cooking time here about 30 minutes we'll cover the grill. You can adjust the vent holes to their widest abot Europe because we want to cook this on the highest possible heat. And now I'm going to tell you how cool this really is. Tell them that fish is good breaks and the like when I press go take the salmon off the grill. Sometimes the less you do to fish the better.

That's it for this time. See you next time. Barbecue. All the recipes from today's show. And this season of BBQ you are contained in Stevens award winning book The barbecue by. This five hundred thirty two page celebration of the sizzle and smoke of barbecuing and grilling contains over 500 fiery recipes plus secret techniques and tips from grill jockeys around the world. Barbecue Bible can be ordered online by credit card. To learn more about barbecuing and grilling visit our website at WW doesn't. Do you any to.

Barbecue University with Stephen Wright Lynn brought to you by. Weber Stephen Products Company makers of the summit gas grill an outdoor oven series. Woodbridge has been working together for a quarter of a century aging on line is in small and handcrafting Woodbridge small winery tradition. I. Will go to Johnsonville brat. And buy. Their. Gardeners at all the

people they love.