Christening the Grill

Now that I actually have open space, to include a yard and a garage, it was high time I got myself a grill. Those who visited us in the UK know that there was simply nowhere to put a grill. Also, the weather there was rarely nice enough to really do a lot of grilling. So we waited. And waited.

My friend Alex helped me assemble it, a Brinkmann which has a gas side and a charcoal/smoker side (to appease Vanessa) and a side burner. It's a pretty grown up grill.

Well we had some folks around and it was pretty good food. I'll have to work on my technique a bit; I'm going for something a bit less along the lines of throw-it-on-and-hope-for-the-best and more solid grilling fundamentals.

In any case, the recipes delivered. Really classic barbecue flavors, nice and smoky.
Black Jack Chicken Breasts

2 cups apple cider
½ cup cider vinegar
1 tablespoon minced shallots
1 tablespoon minced garlic
2 teaspoons salt, or to taste
1 teaspoon ground black pepper, or to taste
8 chicken breasts, bone in and skin on
2 cups BLACKJACK BARBECUE SAUCE (see next)

To make the marinade: Combine the apple cider, cider vinegar, shallots, garlic, 1 tsp of the salt, and 1/2 tsp of the pepper in a zip-close bag. Add the chicken pieces and seal the bag, pressing out the air. Let marinate in the refrigerator for at least 2 and up to 12 hours.

Preheat a gas grill to medium-high; leave one burner off. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of while ash. Spread the coals in an even bed on one side of the grill. Clean the cooking grate.

Remove the chicken from the marinade, letting any excess drain off. Season with the remaining salt and pepper.

Grill the chicken over direct heat until marked on all sides, about 3 minutes per side. Finish cooking the chicken over indirect heat, covered, turning every few minutes and brushing with the barbecue sauce, until the chicken Is cooked through (165F) and the juices run clear, 10 to 15 minutes more.

Serve on a heated platter or plates.

Black Jack Barbecue Sauce

2 tablespoons vegetable oil
1 yellow onion, diced small
2 tablespoons minced garlic
¼ cup chili powder
2 tablespoons minced jalapeno, or to taste
1 cup tomato paste
1 cup brewed coffee
1 cup Worcestershire sauce
½ cup apple cider vinegar
½ cup lightly packed brown sugar
½ cup apple cider or apple juice

Heat the vegetable oil in a heavy 2-quart saucepan over medium heat. Add the onion and garlic and saute until translucent, about 3 minutes. Add the chili powder and jalapeno, and saute for 1 minute. Add the tomato paste and cook, stirring constantly for 2 minutes.

Add all the remaining ingredients and simmer, stirring occasionally, for 10 to 15 minutes. Use immediately, or let cool to room temperature before storing in a clean, covered container in the refrigerator for up to 1 month.
Barbecued Spare Ribs with Apricot-Ancho Glaze

3 tablespoons paprika
½ teaspoon ground cayenne pepper
1 ½ tablespoons packed brown sugar
¾ teaspoons dried thyme
4 teaspoons minced garlic
2 ¼ teaspoons salt
2 ¼ teaspoons ground black pepper
8 lbs. pork spareribs
4 cups APRICOT-ANCHO BARBECUE GLAZE (see below)

Make a rub by combining the paprika, cayenne, sugar, thyme, garlic, salt, and pepper. Rub this mixture generously and evenly over the pork ribs. Place the ribs in a pan, cover, and refrigerate for at least 4 and up to 24 hours before barbecuing.

Preheat a gas grill to medium and leave one burner off. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of while ash. Spread the coals in an even bed on one side of the grill. Clean the cooking grate.

Grill the pork ribs over direct heat, covered, until the ribs are browned on both sides, about 15 minutes per side. (If desired, add wood chips to the grill, either directly onto the hot coals or in a small aluminum pan over one of the burners.)

Bring the glaze to a simmer in a saucepan; reserve 2 cups of the glaze (and keep warm) to pass with the spare ribs. Brush the ribs with a light layer of the remaining barbecue glaze and continue to grill over indirect heat, turning the ribs every 5 to 10 minutes and brushing with sauce after each turn, until the ribs are very tender and a rich glaze has built up on the ribs, another 20 minutes.

Remove the pork ribs from the grill and cut into portions. Serve on a heated platter or plates. Pass the reserved barbecue glaze on the side.

Apricot-Ancho Barbecue Glaze
6 strips bacon, chopped
1 ½ cups yellow onion, small dice
1 tablespoon minced garlic
¾ cup ketchup
¾ cup orange juice
¾ cup dark brown sugar, packed
⅓ cup dried apricots, chopped
¼ cup malt vinegar
2 ancho chiles, diced
1 teaspoon sweet or hot paprika
3 teaspoons dry mustard
1 teaspoon Tabasco sauce
1 teaspoon cayenne
2 teaspoons salt
1 teaspoon black pepper

Saute the bacon in a large saute pan over medium heat until almost crisp, about 4 minutes. Add the onions and saute until browned, about 5 minutes. Add the garlic and saute until aromatic, about 1 minute.

Add all the remaining ingredients. Simmer until the apricots are very soft, about 10 minutes. Taste the sauce and season with additional salt and pepper, if needed.

Transfer to a blender and puree until relatively smooth. The glaze is ready to use now, or it can be cooled and stored in a covered container in the refrigerator for up to 1 week.