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Summertime and the grilling is easy

By Carolyn Malcoun, May 26, 2009 - 4:36am

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For me, summer entertaining means I pull out my favorite grilling recipes. But many of these use smaller cuts of meat, which isn’t really the best way to go when you’re throwing a party. See, when you have individual pieces of chicken, chops or steaks, you are essentially tied to the grill, turning and taking them off as they (unevenly) finish cooking. I hardly have time to chat with my friends! So when I read this story and recipes by master cooks Bruce Weinstein and Mark Scarbrough in the most recent issue of EatingWell about roasting larger cuts of meat on the grill, I was intrigued. Their recipes work, serve 6 or more and only require that I turn things occasionally because the meat cooks over low, indirect heat, which means I can actually have a cocktail with my friends. These recipes are going to change the way I entertain this summer. Thanks, Bruce and Mark!

Middle Eastern Roast Lamb with Tahini Sauce: The Test Kitchen crew fought over every last bit of this lamb. I’m making it for my lamb-lovin’ dad for Father’s Day. This recipe was inspired by shawarma sandwiches found all over the Middle East. The leftovers are great tucked into a pita pocket with shredded lettuce and diced tomatoes.

Beer-Barbecued Chicken: Here’s our spin on the roast-a-chicken-on-top-of-a-can-of-beer technique that’s popular with barbecue aficionados. To simplify things, we just pour a little beer inside the chicken as it cooks. To keep calories and fat in check, remove the skin before serving.

Smoked Turkey Breast: So good, our vegetarian art director snuck out of the kitchen with a sandwich piled with slices of it. This smoked turkey breast is great for entertaining because it feeds a crowd.

Jerk Pork Loin: “Jerk” isn’t Jamaican for “as hot as you can stand it.” Instead, a jerk paste should be a carefully blended, aromatic melange, as much nose tickle as tongue spike. Here we use that flavorful paste on grilled pork loin. If you have time, marinate the pork the full 24 hours for the best flavor.

Peppercorn-Crusted Beef Tenderloin: This super-simple recipe covers beef tenderloin in a blend of cracked black, white and green peppercorns. Though it takes moments to prepare, since it’s beef tenderloin it’s perfect for a special occasion. Look for peppercorns in the bulk spice section so you can buy just what you need. The recipe will also work with black ones only.

TAGS: Carolyn Malcoun, Food Blog

Carolyn Malcoun
Carolyn Malcoun combines her love of food and writing as a recipe contributor for EatingWell. Carolyn has a culinary arts degree from New England Culinary Institute and a degree in journalism from University of Wisconsin—Madison. Carolyn lives in Burlington, Vermont, and enjoys cooking, gardening, hiking and running in her free time.

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