You can grill yourself home again - and in this episode Raichlen shows us all his home-turf tricks from the Mid-Atlantic. Soft Shell Crabs with Old Bay Tartar Sauce are quintessential Baltimore cuisine, here grilled rather than fried to bring out every ounce of the meat's sweetness. Pit Beef is a Baltimore tradition, prepared with a salty beef rub, sliced thin and served with Pit Beef Horseradish Sauce. Always the history buff, the Professor rotisserie grills Spit-Roasted Lamb with Butter and Salt, a recipe that dates back to some of America's first barbecues. The comforts of home wouldn't be complete with out a tempting dessert: Blueberry Crumble, indirect grilled and served ala mode.
2 ounces biscotti or gingersnap cookies, coarsely crumbled (1/2 cup crumbs)
1/2 cup flour
1/2 cup brown sugar
pinch of salt
6 tablespoons cold unsalted butter, cut into 1-inch pieces
You'll also need:
an 8 by 10-inch foil pan
1 cup wood chips (preferably apple), soaked in water to cover for 1 hour, then drained
1. Pick through the blueberries, removing any stems, leaves, or bruised berries. Mrs. Raichlen would wash them-I don't bother. Place the berries in a large mixing bowl. Add the sugar, flour, lemon zest, and lemon juice and gently toss to mix. Spoon the mixture into a foil pan you've lightly sprayed with spray oil.
2. Make the crumble. Place the cookies, flour, sugar, and in a food processor and grind to a coarse powder. Grind in the butter and the salt, running the processor in short bursts. The mixture should feel sandy. Spoon this mixture on top of the blueberries.
3. Set up your grill for indirect grilling. If using a gas grill, place the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium-high (400 degrees). If using a charcoal grill, preheat to medium-high, then toss the wood chips on the coals.
4. Place the crisp in the center of the grill away from the heat. Cook until the topping is browned and the blueberries are bubbling, about 40 minutes. Serve the crumble hot or warm-ideally with vanilla ice cream.
Note: for an outrageously delicious variation on this crumble, replace half the blueberries (2 cups) with diced ripe peaches.
Excerpted from BBQ USA: 425 FIERY RECIPES FROM ALL ACROSS AMERICA
After half a million miles on the barbecue trail, America's "Grilling Guru" celebrates our pit masters and pit stops, backyards and back roads in BBQ USA. From Lone Star Brisket to Maryland Grilled Soft Shell Crabs to Hawaiian Huli Huli Chicken, Steven Raichlen offers 425 fiery and fabulous recipes covering all 50 states, Canada and Puerto Rico.