Mesquite Grilled Ground Chili Garlic Oil Chicken Drumsticks (燒烤豆科灌木蒜油辣椒醬鷄髀, Siu1 Haau1 Dau6 Fo1 Gun3 Muk6 Syun3 Jau4 Laat6 Ziu1 Zoeng3 Gai1 Bei2)

This is a very simple grilled dish that can be made after marinating chicken drumsticks overnight using Ground Chili Garlic Oil. Mesquite wood is added to the grill, but you can use oak, hickory, pecan, or whatever your favorite wood is, to further enhances the flavor. Any leftover chicken can be used in stir fry dishes or for sandwiches.

Enjoy!

Steamed Red Tilapia (蒸紅鯽魚, Zing1 Hung4 Zak1 Jyu4)

Red tilapia is visually appealing fish, as well as being inexpensive. The fish is a good choice for steaming and is readily available at my local Asian market. I usually get an already freshly prepared fish, but a whole live fish (with the head) is also a good option.

The fish is always finished with heated oil and a soy sauce mixture. You can use a small pot or a wok to heat the mixtures, but I’ve been using the microwave to heat the soy sauce mixture. As always, you need to be very careful when you pour heated oil and liquids on the fish, as the hot oil and liquid will pop and splatter off the fish.

Enjoy!

Mesquite Grilled Two Pepper Boneless Beef Rib Eye Steak (燒烤豆科灌木兩椒肉眼牛排, Siu1 Haau1 Dau6 Fo1 Gun3 Muk6 Loeng5 Ziu1 Juk6 Ngaan5 Ngau4 Paai4)

I keep Szechuan peppercorns in a pepper grinder along with a pepper grinder containing the usual black peppercorns that’s found in every kitchen in the USA. I used both ground Szechuan and black peppercorns, together with Lawry’s Seasoned Salt (you can substitute regular salt if you don’t have the seasoned salt), to season a boneless beef rib eye steak before grilling with mesquite (any smoking wood can be substituted). This is a very basic grill seasoning that adds spicy ground Szechuan peppercorns. The amount of seasoning used is a personal preference, so feel free to adjust the amounts.

Like the Mesquite Grilled Boneless Beef Chuck Steak (燒烤豆科灌木牛排, Siu¹ Haau¹ Dau⁶ Fo¹ Gun³ Muk⁶ Ngau⁴ Paai⁴), Mesquite Grilled Barbeque Sauce Rib Eye Steak (燒烤豆科灌木燒烤醬肉眼牛排, Siu¹ Haau¹ Dau⁶ Fo¹ Gun³ Muk⁶ Siu¹ Saau¹ Zoeng³ Juk⁶ Ngaan⁵ Ngau⁴ Paai⁴), and Oak Grilled Dungeness Crab and Beef Rib Eye Steak (燒烤橡木北美大肉蟹肉眼牛排, Siu¹ Haau¹ Zoeng⁶ Muk⁶ Bak¹ Mei⁵ Daai⁶ Juk⁶ Haai⁵ Juk⁶ Ngaan⁵ Ngau⁴ Paai⁴) recipes, I’ve totally changed the way I grill beef steaks after reading the method used by America’s Test Kitchen. The recipe was for rib-eye steaks, but it can be used for other cuts of beef and other meats (e.g. pork). Their method produces a charred exterior with a tender medium-rare interior, and uses both the oven and the grill. The basic premise for their method is to preheat the steak in the oven before grilling the steak over a hot fire to produce the desired results. I adapted the method to use the grill only to produce similar results. In my previous grilling recipes, I would place the meat over a hot fire first to char the outside and then move the meat to the cool side of the grill to roast and/or smoke. This produced a charred exterior and medium-rare interior, but the medium-rare interior was sandwiched between a well-done exterior, whereas the America’s Test Kitchen method produced a consistent medium-rare interior without the well-done exterior layers.

So my adaptation is to reverse the previous order of cooking the meat to first pre-heat the meat on the cool side of the grill to smoke it before moving to the hot side to char. This produces similar results to America’s Test Kitchen’s original method even though the fire is reduced in heat when the meat is charred after pre-heating, and you don’t need to use your oven. The new method does take longer to cook the meat, but it’s worth the extra time to get the desired results. The cooking time varies with the thickness of the meat, temperature of the fire, and your previous experience with the barbeque grill, so you’ll have to experiment a little to get the desired results. I think if you try cooking steaks using my adapted method, you’ll also change the way you grill meat.

Enjoy!