Time to fire up the grill again

PAM REISS

I admit that I'm one of those people who will fire up the barbecue in January, even if it's minus 20 and there's snow piled high. But there's nothing like cooking outdoors, over hot charcoal, in the summer. Everything tastes better – and, as a bonus, it doesn't heat up the kitchen.

Here are a few of my favorite recipes. They're all great if you pop them in the marinade before leaving for work in the morning, and they are all the better if left to marinate overnight.

KOREAN-STYLE BARBECUE RIBS

Short ribs aren't usually thought of as a quick-cook cut of beef. Typically, they're cooked long and slow, in order to soften the tough meat. Since these ribs are thinly cut and marinate for several hours, they grill up beautifully. It takes a little planning, but when you get home at the end of the day, dinner can be on the table in less than half an hour.

2 lbs. Miami beef short ribs – approx 1/4-inch thick (approximately 12 strips)
2 large garlic cloves, crushed
1 tbsp. fresh ginger, grated
1/2 cup packed brown sugar
2 tbsp. dark sesame oil, toasted
1/2 cup soy sauce
2 green onions, cut into one-inch pieces

Place the ribs into a large freezer bag (or bowl/container). Add the rest of the ingredients to a small mixing bowl and whisk everything together. Pour the mixture over the ribs and close the bag, removing as much air as possible. Refrigerate and marinate for a minimum of eight hours.

Preheat your barbecue to medium-high (I prefer charcoal over gas, but gas works fine) and spray the grill with cooking spray. Place the ribs onto the grill. Cook the ribs for 3-4 minutes, until lightly charred, and turn them over. Cook on the second side for another 3-4 minutes. Since the ribs are so thin, they don't take long to cook. Remove from the grill and enjoy! Serves four.

HONEY CITRUS CHICKEN DRUMS

I like drumsticks for this recipe, but it works with all chicken parts. The marinade is a very light, citrus flavor. For more punch, consider replacing some of the orange juice and zest with lemon.

3 lbs. chicken drumstick
2 large garlic cloves
1 tsp. lime zest, grated
2 tsp. orange zest, grated
2 tbsp. fresh lime juice
6 tbsp. fresh orange juice
1 tsp. kosher salt
1/4 tsp. black pepper
2 tbsp. olive oil
1/4 cup honey

Clean the chicken drums, removing the skin if you'd like. Rinse and pat dry. Place the drumsticks into a large freezer bag.

In a small bowl, combine the rest of the ingredients and then pour them over the chicken. Refrigerate for a minimum of six hours, turning the bag occasionally, to make sure all of the chicken spends time in the marinade.

Prepare your barbecue (medium-high) and spray the grill with cooking spray. Place the drumsticks onto the grill and cook for 15-20 minutes (if they are small – larger drumsticks will take longer to cook), turning the drums every few minutes and basting with some of the marinade for the first 10 minutes or so. Check one of the drumsticks and continue cooking if necessary, until the chicken is cooked through, brown and crisp. Serves four.

GRILLED LAMB CHOPS

This is my favorite way to prepare lamb chops. Lemon, garlic and rosemary or oregano suit lamb so well, I don't even consider a different marinade for them.

4 cloves garlic, crushed
1 tsp. kosher salt
1/2 tsp. black pepper
2 tbsp. fresh rosemary, or oregano, chopped
1/3 cup fresh lemon juice
1/4 cup olive oil
2 lbs. lamb chops – rib or shoulder (8 chops)

Mix the garlic, salt, pepper, rosemary or oregano, lemon juice and olive oil together in a small bowl. Pour this mixture into a large plastic bag and add the lamb chops. Refrigerate and marinate for a minimum of four hours.

Prepare the barbecue for cooking (medium-high). To start, grill the chops for approximately 3-4 minutes, then turn them over and cook for another 3-4 minutes. The grilling time for the lamb chops will vary, depending on the thickness of the chops and the level of doneness you prefer. Check them as they cook and remove them earlier or allow them to cook longer, so they suit your taste.

Serve with extra lemon wedges to squeeze over the chops. Serves four.

Pam Reiss is a Winnipeg freelance writer and the author of Soup: A Kosher Collection.

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