Why This Recipe Works Clambakes are a rite of summer all along the East Coast. Shellfish and vegetables are layered with seaweed and piled on top of white-hot rocks in a wide sandpit. The food then steams beneath a wet tarp until it’s done. This feast usually takes more than a day to prepare and cook. We wanted to make it faster and more approachable by translating it to the grill. The biggest challenge was that our grill was only big enough to handle half the ingredients at a time. Since charcoal dies down as it burns, we had to decide which items would need the hotter temperature of the first round of grilling but could also sit the longest before serving. We chose to lead off with the corn, sausage, and potatoes and follow by the lobsters and clams. We also gave the potatoes a jump-start in the microwave and skewered them to make them more manageable. This grilled clambake captured all the smoky flavor of the traditional version—with no shovel required. Look for potatoes that are 1 to 2 inches in diameter; if your potatoes are larger, quarter them and increase the microwaving time as needed in step 2. Because the skewers go into the microwave, use wooden, not metal, skewers.
½ cup table salt, for brining
4 ears corn, husks and silk removed
½ teaspoon plus ⅛ teaspoon pepper, divided
1 pound small red potatoes, unpeeled, halved
2 (12-inch) wooden skewers
4 tablespoons unsalted butter, melted, divided, plus extra for serving
¾ teaspoon table salt, divided
2 (1¼- to 1½-pound) live lobsters
1 pound kielbasa
2 pounds littleneck clams, scrubbed
Lemon wedges
1. Dissolve ½ cup salt in 4 quarts cold water in large pot. Add corn and soak for at least 30 minutes or up to 8 hours. Before grilling, remove corn from water, pat dry with paper towels, and sprinkle with ¼ teaspoon pepper.
2. Skewer potatoes, then lay them in single layer on large plate. Brush with 1 tablespoon melted butter and sprinkle with ¼ teaspoon salt and ⅛ teaspoon pepper. Microwave until potatoes begin to soften, about 6 minutes, flipping them halfway through microwaving. Brush with 1 tablespoon melted butter.
3. Split lobsters in half lengthwise, removing internal organs. Using back of chef’s knife, whack 1 side of each claw to crack shell. Brush tail meat with 1 tablespoon melted butter, and sprinkle with remaining ½ teaspoon salt and remaining ¼ teaspoon pepper.
4A. For a charcoal grill Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
4B. For a gas grill Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Adjust burners as needed to maintain grill temperature at 325 degrees.
5. Clean and oil cooking grate. Place kielbasa, corn, and skewered potatoes on grill. Cook until kielbasa is seared and hot throughout, corn is lightly charred, and potatoes are brown and tender, 10 to 16 minutes, turning as needed. Transfer vegetables and sausage as they finish cooking to serving platter, and tent with aluminum foil.
6. Lay lobsters, flesh side down, and clams on grill. Cook until clams have opened and lobsters are cooked through, 8 to 14 minutes, flipping lobsters and brushing lobster tail meat with remaining 1 tablespoon butter halfway through grilling. As lobsters and clams finish cooking, transfer them to serving platter with vegetables and sausage, preserving any juices that have accumulated inside their shells.
7. Slice kielbasa into 1-inch pieces and remove skewers from potatoes. Serve with lemon wedges and extra melted butter. Use lobster picks to reach meat inside claws and knuckles.
Grilled Paella
Serves 8
Why This Recipe Works This flavor-packed Spanish rice dish is a perfect one-pot showpiece for entertaining. Many modern recipes are cooked on the stove, but paella was originally made on the grill, so we started there. A large roasting pan was easy to maneuver, and its surface area maximized the amount of rice in contact with the pan, which formed the caramelized crust known as socarrat. Building a large grill fire and fueling it with fresh coals (which ignited during cooking) ensured that the heat would last throughout cooking. We streamlined the recipe by using roasted red peppers and tomato paste instead of fresh peppers and tomatoes. Staggering the addition of the proteins ensured that each element was perfectly cooked. Grilling the chicken thighs infused them with smoky flavor and gave them a head start on cooking, and arranging them around the cooler perimeter of the pan helped them stay moist. Nestling the clams and shrimp into the center of the pan allowed them to release their flavorful juices into the rice without overcooking. If littleneck clams are not available, increase the shrimp to 1½ pounds and season the shrimp in step 1 with ½ teaspoon salt. You will need a heavy-duty roasting pan that measures at least 11 by 14 inches for this recipe. If the exterior of your roasting pan is dark, the cooking times will be on the lower side of the ranges given. You can also cook this recipe in a paella pan that is 15 to 17 inches in diameter.
1½ pounds boneless, skinless chicken thighs, trimmed and halved crosswise
1¼ teaspoons table salt, divided
1 teaspoon pepper
12 ounces jumbo shrimp (16 to 20 per pound), peeled and deveined
5 tablespoons extra-virgin olive oil, divided
6 garlic cloves, minced, divided
1¾ teaspoons hot smoked paprika, divided
3 tablespoons tomato paste
4 cups chicken broth
1 (8-ounce) bottle clam juice
⅔ cup dry sherry
Pinch saffron threads, crumbled (optional)
1 onion, chopped fine
½ cup jarred roasted red peppers, rinsed, patted dry, and chopped fine
3 cups Arborio rice
1 pound littleneck clams, scrubbed
8 ounces Spanish-style chorizo sausage, cut into ½-inch pieces
1 cup frozen peas, thawed
Lemon wedges
1. Pat chicken dry with paper towels and sprinkle both sides with ½ teaspoon salt and 1 teaspoon pepper. Toss shrimp with 1½ teaspoons oil, ½ teaspoon garlic, ¼ teaspoon paprika, and ¼ teaspoon salt in bowl until evenly coated. Set aside.
2. Heat 1½ teaspoons oil in medium saucepan over medium heat until shimmering. Add remaining garlic and cook, stirring constantly, until garlic sticks to bottom of saucepan and begins to brown, about 1 minute. Add tomato paste and remaining 1½ teaspoons paprika and continue to cook, stirring constantly, until dark brown bits form on bottom of saucepan, about 1 minute. Stir in broth, clam juice, sherry, and saffron, if using. Increase heat to high and bring to boil. Remove saucepan from heat and set aside.
3A. For a charcoal grill Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour evenly over grill. Using tongs, arrange 20 unlit briquettes evenly over coals. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
3B. For a gas grill Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
4. Clean and oil cooking grate. Place chicken on grill and cook until both sides are lightly browned, 5 to 7 minutes; transfer chicken to plate and clean cooking grate.
5. Place roasting pan on grill (turning burners to medium-high if using gas) and add remaining ¼ cup oil. When oil begins to shimmer, add onion, red peppers, and remaining ½ teaspoon salt. Cook, stirring frequently, until onion begins to brown, 4 to 7 minutes. Stir in rice (turning burners to medium if using gas) until grains are well coated with oil.
6. Arrange chicken around perimeter of pan. Pour chicken broth mixture and any accumulated chicken juices over rice. Smooth rice into even layer, making sure nothing sticks to sides of pan and no rice rests atop chicken. When liquid reaches gentle simmer, place shrimp in center of pan in single layer. Arrange clams in center of pan, evenly dispersing with shrimp and pushing hinge side of clams into rice slightly so they stand up. Distribute chorizo evenly over surface of rice. Cook, moving and rotating pan to maintain gentle simmer across entire surface of pan, until rice is almost cooked through, 12 to 18 minutes. (If using gas, adjust burners as needed to maintain simmer.)
7. Sprinkle peas evenly over paella, cover grill, and cook until liquid is fully absorbed and rice on bottom of pan sizzles, 5 to 8 minutes. Continue to cook, uncovered, checking frequently, until uniform golden-brown crust forms on bottom of pan, 8 to 15 minutes. (Rotate and slide pan around grill as necessary to ensure even crust formation.) Remove from grill, cover with aluminum foil, and let sit for 10 minutes. Serve with lemon wedges.
Grilled Vegetable Kebabs with Grilled Lemon Dressing
Serves 4
Why This Recipe Works Typical kebabs are made with meat, but we also love them with delicious vegetables with a crisp, charred exterior and a juicy, tender interior. To start our vegetables with great flavor, we tossed them with half of our dressing base before skewering and grilling them. We also grilled lemon quarters to tone down their acidity and give the juice a deeper, more complex flavor when added to the dressing. Bell peppers and zucchini are classic grilling vegetables for good reason: Bell peppers sweeten over the flame, while zucchini hold their shape and meaty texture. Portobello mushroom caps were the perfect addition to the kebabs. You will need eight 12-inch metal skewers for this recipe.
¼ cup extra-virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon minced fresh rosemary
1 garlic clove, minced
½ teaspoon table salt
¼ teaspoon pepper
6 portobello mushroom caps (5 inches in diameter), quartered
2 zucchini, halved lengthwise and sliced ¾ inch thick
2 red bell peppers, stemmed, seeded, and cut into 1½-inch pieces
2 lemons, quartered
1. Whisk oil, mustard, rosemary, garlic, salt, and pepper together in large bowl. Measure half of mixture into separate bowl and set aside for serving. Toss mushrooms, zucchini, and bell peppers with remaining oil mixture, then thread in alternating order onto eight 12-inch metal skewers.
2A. For a charcoal grill Open bottom vent completely. Light large chimney starter half filled with charcoal briquettes (3 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
2B. For a gas grill Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium.
3. Clean and oil cooking grate. Place kebabs and lemons on grill. Cook (covered if using gas), turning as needed, until vegetables are tender and well browned and lemons are juicy and slightly charred, 16 to 18 minutes. Transfer kebabs and 6 lemon quarters to platter, removing skewers.
4. Juice remaining 2 lemon quarters and whisk into reserved oil mixture. Drizzle vegetables with dressing and serve.
Why This Recipe Works This warm, hearty salad is the ultimate combination of perfectly charred vegetables and chunks of briny halloumi cheese. Halloumi has a solid consistency and high melting point, making it perfect for grilling. After just 10 minutes on the grill, the radicchio, eggplant, zucchini, and cheese were perfectly browned, tender, and redolent with smoky flavor. We chopped all the vegetables before tossing everything with a honey and thyme vinaigrette.
3 tablespoons honey
1 tablespoon minced fresh thyme
½ teaspoon grated lemon zest plus 3 tablespoons juice
1 garlic clove, minced
¾ teaspoon table salt, divided
⅛ teaspoon plus ½ teaspoon pepper, divided
1 pound eggplant, sliced into ½-inch-thick rounds
1 head radicchio (10 ounces), quartered
1 zucchini, halved lengthwise
1 (8-ounce) block halloumi cheese, sliced into ½-inch-thick slabs
¼ cup extra-virgin olive oil, divided
1. Whisk honey, thyme, lemon zest and juice, garlic, ¼ teaspoon salt, and ⅛ teaspoon pepper together in large bowl; set aside. Brush eggplant, radicchio, zucchini, and halloumi with 2 tablespoons oil and season with remaining ½ teaspoon salt and remaining ½ teaspoon pepper.
2A. For a charcoal grill Open bottom vent completely. Light large chimney starter half filled with charcoal briquettes (3 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
2B. For a gas grill Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium.
3. Clean and oil cooking grate. Place vegetables and cheese on grill. Cook (covered if using gas), flipping as needed, until radicchio is softened and lightly charred, 3 to 5 minutes, and remaining vegetables and cheese are softened and lightly charred, about 10 minutes. Transfer vegetables and cheese to cutting board as they finish cooking, let cool slightly, then cut into 1-inch pieces.
4. Whisking constantly, slowly drizzle remaining 2 tablespoons oil into honey mixture. Add vegetables and cheese and gently toss to coat. Season with salt and pepper to taste. Serve.
Why This Recipe Works Artichokes are often steamed, but grilling them is a nice alternative preparation that brings a bit of smoky char and enhances their nutty flavor. We parboiled artichokes in a broth with lemon juice, red pepper flakes, and salt to ensure that they were completely tender and thoroughly seasoned. Tossing in extra-virgin olive oil before grilling helped develop flavorful char marks on the grill. A simple blend of lemon zest and juice, garlic, and butter came together easily in the microwave and was perfect for dipping or drizzling. If your artichokes are larger than 8 to 10 ounces, strip away another layer or two of the toughest outer leaves.
½ teaspoon table salt, plus salt for cooking artichokes
½ teaspoon red pepper flakes
2 lemons, divided
4 artichokes (8 to 10 ounces each)
6 tablespoons unsalted butter
1 garlic clove, minced to paste
¼ teaspoon pepper
2 tablespoons extra-virgin olive oil
1. Combine 3 quarts water, 3 tablespoons salt, and pepper flakes in Dutch oven. Cut 1 lemon in half; squeeze juice into pot, then add spent halves. Bring to boil over high heat.
2. Meanwhile, working with 1 artichoke at a time, trim end of stem and cut off top quarter of artichoke. Break off bottom 3 or 4 rows of tough outer leaves by pulling them downward. Using kitchen shears, trim off top portion of outer leaves. Using paring knife, trim stem and base, removing any dark green parts.
3. Add artichokes to pot with boiling water mixture, cover, and reduce heat to medium-low. Simmer until tip of paring knife inserted into base of artichoke meets no resistance, 25 to 28 minutes, stirring occasionally.
4. Meanwhile, grate 2 teaspoons zest from remaining lemon; combine with butter, garlic, pepper, and ½ teaspoon salt in bowl. Microwave at 50 percent power until butter is melted and bubbling and garlic is fragrant, about 2 minutes, stirring occasionally. Squeeze 1½ tablespoons juice from zested lemon and stir into butter. Season with salt and pepper to taste.
5. Set wire rack in rimmed baking sheet. Place artichokes stem side up on prepared rack and let drain for 10 minutes. Cut artichokes in half lengthwise. Remove fuzzy choke and any tiny inner purple-tinged leaves using small spoon, leaving small cavity in center of each half.
6A. For a charcoal grill Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
6B. For a gas grill Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
7. Clean and oil cooking grate. Brush artichokes with oil. Place artichokes on grill and cook (covered if using gas) until lightly charred, 2 to 4 minutes per side. Transfer artichokes to serving platter and tent with aluminum foil. Briefly rewarm lemon butter in microwave, if necessary, and serve with artichokes.
TRIMMING ARTICHOKES
1. Using sharp chef’s knife, trim off end of stem and cut off top quarter of artichoke.
2. Break off bottom 3 or 4 rows of tough outer leaves by pulling them downward.
Farmers’ Market Find Artichokes
Artichokes are the immature flower buds of a perennial plant in the thistle family. They are commonly marketed in three sizes: small (2 to 4 ounces), medium (8 to 10 ounces), and large (12 ounces or more). We like medium artichokes best for braising, roasting, and grilling. They are easy to prepare, and one artichoke conveniently serves one person. Small artichokes are perfect for frying and marinating. Ninety percent of the work that goes into preparing most artichoke dishes is cleaning and trimming the artichokes, but it’s well worth it to discover the delicious inner edible portions. When selecting artichokes, look for leaves that are tight, compact, and bright green. If you give an artichoke a squeeze, its leaves should squeak as they rub together (evidence that the artichoke still possesses much of its moisture). The leaves should snap off cleanly. Artichokes will keep in the refrigerator for up to five days if sprinkled lightly with water and stored in a zipper-lock bag.
Grilled Asparagus
Serves 4FAST
Why This Recipe Works The main challenge with grilling delicate asparagus is protecting it from overcooking while still developing a good char. For great grilled asparagus, we opted for thicker spears, which combined maximum browning potential with a meaty, crisp-tender texture. A medium-hot fire worked best—the spears were on and off the grill in less than 10 minutes. Brushing the spears with butter rather than oil before grilling gave us crispy, nutty asparagus. Look for asparagus spears between ½ and ¾ inch in diameter. You can use white or green asparagus in this recipe; if using white, peel just the outermost layer of the bottom halves of the spears.
1½ pounds thick asparagus
3 tablespoons unsalted butter, melted
½ teaspoon table salt
¼ teaspoon pepper
1. Trim bottom inch of asparagus spears and discard. Peel bottom halves of spears until white flesh is exposed. Brush asparagus with melted butter and sprinkle with salt and pepper.
2A. For a charcoal grill Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4½ quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
2B. For a gas grill Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.
3. Clean and oil cooking grate. Place asparagus in even layer on grill and cook until browned and tip of paring knife inserted at base of largest spear meets little resistance, 4 to 10 minutes, turning halfway through cooking. Transfer asparagus to serving platter and serve.
VARIATIONS
Grilled Asparagus with Cumin Butter
Add 2 minced small garlic cloves, 1 teaspoon grated lemon zest, ½ teaspoon ground cumin, and ½ teaspoon ground coriander to melted butter.
Grilled Asparagus with Garlic Butter
Add 3 minced small garlic cloves to melted butter.
Grilled Broccoli with Lemon and Parmesan
Serves 6 to 8
Why This Recipe Works For vivid green broccoli florets with flavorful char, there’s no beating the grill. To avoid toughness, we peeled the stalks with a vegetable peeler and cut the head into spears small enough to cook quickly but large enough to grill easily. Since grilling alone would yield dry broccoli, we tossed the spears in olive oil and water and steamed them in sealed foil packets on the grill. As soon as the stalks and florets were evenly cooked, we placed them directly on the grill to give them perfect grill marks and plenty of flavor. A squeeze of grilled lemon and a sprinkling of Parmesan sealed the deal. To keep the packs from tearing, use heavy-duty aluminum foil. Use the large holes of a box grater to shred the Parmesan.
¼ cup extra-virgin olive oil, plus extra for drizzling
1 tablespoon water
¾ teaspoon table salt
½ teaspoon pepper
2 pounds broccoli
1 lemon, halved
¼ cup shredded Parmesan cheese
1. Cut two 26 by 12-inch sheets of heavy-duty aluminum foil. Whisk oil, water, salt, and pepper together in large bowl.
2. Trim stalks so each entire head of broccoli measures 6 to 7 inches long. Trim tough outer peel from stalks, then cut heads in half lengthwise into spears (stems should be ½ to ¾ inch thick and florets 3 to 4 inches wide). Add broccoli to oil mixture and toss well to coat.
3. Divide broccoli between sheets of foil, cut side down and alternating direction of florets and stalks. Bring short sides of foil together and crimp tightly. Crimp long ends to seal packs tightly.
4A. For a charcoal grill Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
4B. For a gas grill Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high. (Adjust burners as needed to maintain grill temperature around 400 degrees.)
5. Clean and oil cooking grate. Arrange packets evenly on grill (over coals if using charcoal), cover, and cook for 8 minutes, flipping packets halfway through cooking.
6. Transfer packets to rimmed baking sheet and, using scissors, carefully cut open, allowing steam to escape away from you. (Broccoli should be bright green and fork inserted into stalks should meet some resistance.)
7. Discard foil and place broccoli and lemon halves cut side down on grill (over coals if using charcoal). Grill (covered if using gas), turning broccoli about every 2 minutes, until stalks are fork-tender and well charred on all sides, 6 to 8 minutes. Transfer broccoli to now-empty sheet as it finishes cooking. Grill lemon halves until well charred on cut side, 6 to 8 minutes.
8. Transfer broccoli to cutting board and cut into 2-inch pieces. Transfer to serving platter and season with salt and pepper to taste. Squeeze lemon over broccoli to taste, sprinkle with Parmesan, and drizzle with extra oil. Serve.
Grilled Brined Carrots with Cilantro-Yogurt Sauce
Serves 4
Why This Recipe Works We love grilling whole carrots, but let’s face it: They are tricky to season evenly. Dusting whole raw carrots with salt is like throwing a tennis ball at a wall—it just bounces right off. But 45 minutes in a salty bath changes the game, infusing the carrots evenly. Whereas we brine meat to increase tenderness and season, our goal here was primarily seasoning (though the carrots did soften slightly in the brine). We grilled them quickly over a hot fire to develop char and smoky flavor without sacrificing crunch. Drizzled with a piquant cilantro-yogurt sauce and sprinkled with peanuts and fresh herbs, these carrots might just become your new favorite side dish during grilling season. Look for carrots that are 3 to 5 inches long and ½ to 1 inch in diameter. Peeled carrots will absorb salt more rapidly, so we don’t recommend peeling them for this recipe. If you can’t find carrots with their tops attached or the greens aren’t in good shape, use thin carrots and 2 cups cilantro.
1½ pounds young carrots with greens attached, carrots unpeeled, greens chopped (1¼ cups), divided
¼ cup table salt for brining
1¼ cups chopped fresh cilantro leaves and stems, divided
½ cup plain Greek yogurt
¼ cup dry-roasted peanuts, chopped, divided
1 jalapeño chile, stemmed, seeds reserved, and minced
1 ice cube
1 teaspoon grated fresh ginger
1 garlic clove, minced
¼ teaspoon ground coriander
1. Rinse and scrub carrots to remove any dirt. Dissolve salt in 1 quart water in large bowl. Submerge carrots in brine and let sit at room temperature for at least 45 minutes or up to 1 hour. (Carrots brined with this salt concentration will start to taste too salty if brined longer than 1 hour. Brined carrots can be removed from brine, patted dry, and refrigerated for up to 3 hours before cooking.) Transfer carrots to paper towel–lined plate and pat dry. Discard brine.
2. Meanwhile, process 1 cup cilantro, yogurt, 3 tablespoons peanuts, jalapeño, ice cube, ginger, garlic, coriander, and 1 cup carrot greens in blender on high speed until smooth and creamy, about 2 minutes, scraping down sides of blender jar halfway through processing. Taste for spiciness; if desired, add more spice by blending in reserved jalapeño seeds. Season with salt to taste. Transfer yogurt sauce to small bowl, cover, and refrigerate until ready to serve.
3A. For a charcoal grill Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
3B. For a gas grill Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
4. Clean and oil cooking grate. Place carrots on grill (directly over coals if using charcoal) and cook, turning occasionally, until carrots are well charred on all sides and exteriors are just beginning to soften, 3 to 5 minutes for very small carrots or 5 to 7 minutes for larger ones. Transfer to serving platter.
5. Drizzle yogurt sauce over carrots, then sprinkle with remaining ¼ cup cilantro, remaining ¼ cup carrot greens, and remaining 1 tablespoon peanuts. Serve.
VARIATION
Grilled Brined Asparagus with Cilantro-Yogurt Sauce
Look for asparagus that is at least ½ inch thick at base.
Substitute 2 pounds thick asparagus, trimmed, for carrots and additional 1¼ cups chopped cilantro for carrot greens. Cook asparagus, turning occasionally, until spears are charred on all sides and just beginning to soften on exteriors, 2 to 4 minutes.
Why This Recipe Works Grilled corn on the cob is a classic. We started the corn with the husk on to prevent the kernels from drying out. But we found that if we left the husk on the whole time, the corn kernels didn’t pick up the grill’s signature smoky accent. By shucking the corn, rolling the ears in butter, and then returning the ears to the grill, we were able to perfectly caramelize the kernels and maximize the grill flavor. One last roll in the butter and our corn was ready. Substitute a flavored butter for plain, if desired. Set up a cutting board and knife next to your grill to avoid traveling back and forth between kitchen and grill.
6 ears corn, husks and silk left intact
6 tablespoons unsalted butter, softened
½ teaspoon table salt
½ teaspoon pepper
1. Cut and remove silk protruding from top of each ear of corn. Combine butter, salt, and pepper in bowl. Fold one 14 by 12-inch piece heavy-duty aluminum foil in half to create 7 by 12-inch rectangle; then crimp into boat shape long and wide enough to accommodate 1 ear of corn. Transfer butter mixture to prepared foil boat.
2A. For a charcoal grill Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
2B. For a gas grill Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
3. Clean and oil cooking grate. Place corn on grill (over coals, with stem ends facing cooler side of grill, for charcoal). Cover and cook, turning corn every 3 minutes, until husks have blackened all over, 12 to 15 minutes. (To check for doneness, carefully peel down small portion of husk. If corn is steaming and bright yellow, it is ready.) Transfer corn to cutting board. Using chef’s knife, cut base from corn. Using dish towel to hold corn, peel away and discard husk and silk with tongs.
4. Roll each ear of corn in butter mixture to coat lightly and return to grill (over coals for charcoal). Cook, turning as needed to char corn lightly on each side, about 5 minutes total. Remove corn from grill and roll each ear again in butter mixture. Transfer corn to serving platter. Serve, passing any remaining butter mixture.
Mexican-Style Grilled Corn
Serves 6
Why This Recipe Works In Mexico, street vendors add kick to grilled corn by slathering it with a creamy, spicy, cheesy sauce. The corn takes on an irresistibly sweet, smoky, charred flavor, which is heightened by the lime juice and chili powder in the sauce. For our own rendition of this south-of-the border street fare, we ditched the husks, coated the ears with oil to prevent sticking, and grilled them directly on the grate over a hot fire so the corn could develop plenty of char. The traditional base for the sauce is crema, a thick, soured Mexican cream. But given its limited availability in supermarkets, we replaced the crema with a combination of mayonnaise (for richness) and sour cream (for tanginess). If you can’t find queso fresco, you can use either cotija or Pecorino Romano.
1½ ounces queso fresco, crumbled (⅓ cup)
¼ cup mayonnaise
3 tablespoons sour cream
3 tablespoons minced fresh cilantro
4 teaspoons lime juice
1 garlic clove, minced
¾ teaspoon chili powder, divided
¼ teaspoon pepper
¼ teaspoon cayenne pepper
4 teaspoons vegetable oil
¼ teaspoon table salt
6 ears corn, husks and silk removed
1. Combine queso fresco, mayonnaise, sour cream, cilantro, lime juice, garlic, ¼ teaspoon chili powder, pepper, and cayenne in large bowl; set aside. In second large bowl, combine oil, salt, and remaining ½ teaspoon chili powder. Add corn to oil mixture and toss to coat.
2A. For a charcoal grill Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
2B. For a gas grill Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
3. Clean and oil cooking grate. Place corn on grill (on hotter side if using charcoal) and cook (covered if using gas), turning as needed, until lightly charred on all sides, 7 to 12 minutes. Transfer corn to bowl with cheese mixture and toss to coat. Serve.
Why This Recipe Works On its own, grilled eggplant is great—it’s meaty and deep in flavor. But it’s even better when bathed in fragrant chermoula. The North African condiment’s zestiness gives the rich vegetable welcome dimension. Unfortunately, grilled eggplant can easily turn out leathery or spongy. After a series of tests, we found that ¼-inch-thick rounds worked best; the interiors became tender by the time the exteriors were nicely grill-marked. Since it was necessary to brush the rounds with olive oil so they didn’t stick to the grill, we infused that oil with minced garlic and red pepper flakes to add even more flavor. And we saved the browned and crisped minced garlic used to make the garlic oil to sprinkle on top with the chermoula. It is important to slice the eggplant thin so that the slices will cook through by the time the exterior is browned.
6 tablespoons extra-virgin olive oil
5 garlic cloves, minced
⅛ teaspoon red pepper flakes
2 pounds eggplant, sliced into ¼-inch-thick rounds
1. Combine oil, garlic, and pepper flakes in bowl. Microwave until garlic is golden brown and crisp, about 2 minutes. Strain garlic oil through fine-mesh strainer into small bowl. Reserve garlic oil and garlic separately.
2A. For a charcoal grill Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
2B. For a gas grill Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.
3. Clean and oil cooking grate. Brush eggplant with garlic oil and sprinkle with salt and pepper. Place half of eggplant on grill and cook (covered if using gas) until browned and tender, about 4 minutes per side; transfer to serving platter. Repeat with remaining eggplant; transfer to serving platter. Drizzle chermoula over eggplant and sprinkle with garlic. Serve.
Farmers’ Market Find Eggplants
The eggplant, technically a fruit, is a member of the nightshade family. It is extremely versatile and easily takes on the flavors of other ingredients that surround it. Eggplant flesh is full of moisture, so the key when cooking with eggplant is to know when and how to salt it to draw out excess water. There are countless eggplant varieties to be found at the farmers’ markets, ranging from 2 to 12 inches long, from round to oblong, and from dark purple to striped to white. Store eggplants uncovered on your kitchen counter away from direct sunlight and use them within a few days of purchasing them.
Globe The most common type in the United States, bulbous globe eggplants have a mild flavor and tender texture that work well in most cooked applications. They not only contain far fewer seeds than smaller varieties like Italian and Chinese, but their firm flesh also retains its shape even after cooking. They are true multitaskers and can be sautéed, broiled, grilled, and pureed. Because of their high water content, it’s often best to salt and drain them before cooking.
Italian Also called baby eggplants, Italian eggplants look like a smaller version of a globe eggplant. They are a bit more tender than globe eggplants, with moderately moist flesh, lots of seeds, and a distinct spicy flavor. They can be sautéed, broiled, grilled, and more.
Japanese and Chinese Both of these types are long and slender, with Japanese having a deep purple hue and Chinese being lighter in color, sometimes almost lavender. Both are thin-skinned and have few seeds and creamy flesh. They are perfect for use in grilling or stir-frying.
Thai These eggplants are small and apple shaped and usually have a greenish-white hue. They are becoming increasingly easier to find in large supermarkets. They are notable for tasting bright and grassy, and are appealing even simply eaten raw. They are terrific roasted with pungent spices or used in Thai curries.
Indian Sometimes called baby eggplants, they are smaller and squatter than Italian eggplants, with a dark reddish–purple color. They are pretty when stuffed, and are great cooked and mashed into dips.
Grilled Caesar Salad
Serves 6
Why This Recipe Works The smoky char of the grill brings a whole new dimension to the crunchy, tangy, and savory flavors of Caesar salad. To develop good char and maintain crisp lettuce without ending up with scorched, wilted, even slimy leaves, we used sturdy, compact romaine hearts, which withstood the heat of the grill better than whole heads. Halving them lengthwise and grilling on just one side gave them plenty of surface area for charring without turning limp. A hot fire meant that the heat didn’t have time to penetrate and wilt the crunchy inner leaves before the exterior developed grill marks. Our boldly seasoned Caesar dressing replaced the raw egg with mayonnaise, and brushing the dressing on the cut side of the uncooked lettuce allowed it to pick up a mildly smoky flavor on the grill along with the lettuce. For the croutons, we brushed baguette slices with olive oil, toasted them over the coals, and then rubbed them with a garlic clove. We combined the lettuce and croutons, drizzled on extra dressing, and dusted everything with Parmesan.
Dressing
1 tablespoon lemon juice
1 garlic clove, minced
½ cup mayonnaise
¼ cup grated Parmesan cheese
1 tablespoon white wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
2 anchovy fillets, rinsed
½ teaspoon table salt
½ teaspoon pepper
¼ cup extra-virgin olive oil
Salad
1 (12-inch) baguette, sliced ½ inch thick on bias
3 tablespoons extra-virgin olive oil
1 garlic clove, peeled
3 romaine lettuce hearts (18 ounces), halved lengthwise through cores
¼ cup grated Parmesan cheese
1. For the dressing Combine lemon juice and garlic in bowl and let sit for 10 minutes. Process lemon-garlic mixture, mayonnaise, Parmesan, vinegar, Worcestershire, mustard, anchovies, salt, and pepper in blender until smooth, about 30 seconds. With blender running, slowly add oil until incorporated. Measure out and reserve 6 tablespoons dressing for brushing romaine.
2A. For a charcoal grill Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
2B. For a gas grill Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
3. For the salad Clean and oil cooking grate. Brush bread with oil and grill (over coals if using charcoal), uncovered, until browned, about 1 minute per side. Transfer to serving platter and rub with garlic clove. Brush cut sides of lettuce with half of reserved dressing. Place half of lettuce, cut side down, on grill (over coals if using charcoal). Grill, uncovered, until lightly charred, 1 to 2 minutes. Transfer to serving platter with bread. Repeat with remaining reserved dressing and lettuce. Drizzle lettuce with remaining dressing. Sprinkle with Parmesan. Serve.
Why This Recipe Works Roasting red peppers on the grill turns their flesh from juicy and crunchy to smoky and tender. We tossed stemmed and cored peppers in garlic-infused olive oil, allowing the oil to soak into the interiors’ exposed flesh. To prevent flare-ups, we grilled the peppers in a foil-covered disposable pan, drained them, and placed them directly on the hot grate to char. After easily scraping the charred skins from the peppers, we tossed them in a vinaigrette made from the leftover oil and liquid released from the peppers. The finished peppers were tender, smoky, and infused with a heady garlic flavor that complemented the intensified sweetness that grilling had brought to the vegetables.
¼ cup extra-virgin olive oil
3 garlic cloves, peeled and smashed
½ teaspoon table salt
¼ teaspoon pepper
1 (13 by 9-inch) disposable aluminum roasting pan
6 red bell peppers
1 tablespoon sherry vinegar
1. Combine oil, garlic, salt, and pepper in disposable pan. Using paring knife, cut around stems of peppers and remove cores and seeds. Place peppers in pan and turn to coat with oil. Cover pan tightly with aluminum foil.
2A. For a charcoal grill Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
2B. For a gas grill Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.
3. Clean and oil cooking grate. Place pan on grill (over hotter side for charcoal) and cook, covered, until peppers are just tender and skins begin to blister, 10 to 15 minutes, rotating and shaking pan halfway through cooking.
4. Remove pan from heat and carefully remove foil (reserve foil to use later). Using tongs, remove peppers from pan, allowing juices to drip back into pan, and place on grill (over hotter side if using charcoal). Grill peppers, covered, turning every few minutes until skins are blackened, 10 to 15 minutes.
5. Transfer juices and garlic in pan to medium bowl and whisk in vinegar. Remove peppers from grill, return to now-empty pan, and cover tightly with foil. Let peppers steam for 5 minutes. Using spoon, scrape blackened skin off each pepper. Quarter peppers lengthwise, add to vinaigrette in bowl, and toss to combine. Season with salt and pepper to taste, and serve. (Peppers can be refrigerated for up to 5 days.)
VARIATION
Grill-Roasted Peppers with Rosemary
Add 1 sprig rosemary to oil mixture in step 1 (discard after grilling). Substitute red wine vinegar for sherry vinegar.
Farmers’ Market Find Sweet Peppers
From sweet bell peppers to the hottest habanero, all peppers prefer a long, warm growing season. Most peppers are available year-round at the grocery store, though their traditional season is late summer into early fall. All sweet peppers start out green and eventually turn red, orange, yellow, purple, brown, or multicolored on the vine. Red peppers have been left on the plant the longest, and they are much sweeter than other peppers. Because they are the ripest, they also have the shortest shelf life. Select firm, crisp peppers that feel heavy for their size and are glossy-looking and vibrant in color; avoid any with shriveled, wrinkled, or soft spots. Store peppers in a perforated plastic bag in the crisper drawer. Green peppers will keep about a week, while yellow, orange, and red varieties should be eaten within four days.
Sweet peppers Bell peppers are the only pepper variety that do not produce capsaicin, the compound that gives chile peppers their heat. Hothouse bell peppers are the readily available supermarket standard. Bell peppers grown in a field instead of a hothouse are more elongated and irregularly shaped. Bell peppers get a lot of use in the test kitchen as we tend to gravitate toward their sweetness in our cooking.
Cubanelles Sweet, yet mildly pungent, Cubanelles are often called Italian frying peppers. They are long and skinny and thin-walled. They are usually sold when they are light yellowish-green but they will turn orange or bright red if allowed to ripen on the plant. You might see them mislabelled as banana peppers; the two look similar, though Cubanelles tend to be less tapered.
Pimentos The pimento is a sweet pepper, but it’s not a bell pepper. Pimentos are a heart-shaped variety of red pepper that is slightly sweeter than a red bell pepper. They are occasionally available fresh but are usually bought jarred or canned in an acidic brine. We love them in the picnic classic Pimento Cheese Spread (this page).
Why This Recipe Works Grilled potatoes are a summertime classic. We wanted to put a new spin on this dish by adding earthy, aromatic rosemary and garlic. Unfortunately, we found it difficult to add sufficient flavor to plain grilled potatoes. Coating the potatoes with oil, garlic, and rosemary produced burnt, bitter garlic and charred rosemary. Could we find a better solution? It turned out that we needed to apply the garlic-oil mixture to the potatoes not just once but three times. Before cooking, we pierced the potatoes, skewered them, seasoned them with salt, brushed on the garlic-rosemary oil, and precooked them in the microwave. Then, before grilling, we brushed them again with the infused oil. After grilling, we tossed them with the oil yet again. Now we finally had it—tender potatoes infused with smoky grilled flavor and enlivened with the bold taste of garlic and rosemary. This recipe works best with small potatoes that are about 1½ inches in diameter. If using medium potatoes, 2 to 3 inches in diameter, quarter them. If the potatoes are larger than 3 inches in diameter, cut each potato into eighths. Because the skewers go into the microwave, use wooden, not metal, skewers.
¼ cup extra-virgin olive oil
9 garlic cloves, minced
1 teaspoon chopped fresh rosemary
1 teaspoon table salt, divided
2 pounds small red potatoes, unpeeled, halved
4 (12-inch) wooden skewers
2 tablespoons chopped fresh chives
1. Heat oil, garlic, rosemary, and ½ teaspoon salt in 8-inch skillet over medium heat until sizzling, about 3 minutes. Reduce heat to medium-low and continue to cook until garlic is light blond, about 3 minutes.
2. Strain mixture through fine-mesh strainer into small bowl; press on solids to extract as much liquid as possible. Measure 1 tablespoon solids and 1 tablespoon oil into large bowl and set aside. Discard remaining solids and reserve remaining oil.
3. Skewer potatoes and place in single layer on large plate. Poke each potato several times with skewer. Brush with 1 tablespoon strained oil and sprinkle with remaining ½ teaspoon salt. Microwave until potatoes offer slight resistance when pierced with paring knife, about 8 minutes, turning halfway through microwaving. Transfer potatoes to baking sheet coated with 1 tablespoon strained oil. Brush potatoes with remaining strained oil and season with salt and pepper.
4A. For a charcoal grill Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour two-thirds evenly over half of grill, then pour remaining coals over other half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
4B. For a gas grill Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.
5. Clean and oil cooking grate. Place potatoes on grill (on hotter side if using charcoal) and cook (covered if using gas) until grill marks appear, 3 to 5 minutes, flipping potatoes halfway through cooking. Move potatoes to cooler side of grill (if using charcoal) or turn all burners to medium-low (if using gas). Cover and continue to cook until paring knife slips in and out of potatoes easily, 5 to 8 minutes.
6. Remove potatoes from skewers and transfer to bowl with reserved garlic-oil mixture. Add chives, season with salt and pepper to taste, and toss until thoroughly coated. Serve.
Grilled Radicchio
Serves 4 to 6FAST
Why This Recipe Works When grilled, the beautiful red-purple leaves of radicchio become lightly crisp and smoky-tasting. To keep the fragile radicchio from falling apart on the grill, we cut it through the core end into thick wedges. And for leaves that were smoky but not singed, we found it was necessary to coat the leaves liberally with olive oil; we infused that oil with extra flavor by microwaving it with garlic and rosemary before brushing it on the radicchio wedges. For optimal browning, we flipped each wedge of radicchio so that the two cut sides of the wedges could rest directly against the grill grate. This simple side is great with grilled steaks.
6 tablespoons extra-virgin olive oil
1 garlic clove, minced
1 teaspoon minced fresh rosemary or ¼ teaspoon dried
3 heads radicchio (10 ounces each), quartered
1 teaspoon table salt
½ teaspoon pepper
1. Microwave oil, garlic, and rosemary in bowl until bubbling, about 1 minute; let mixture steep for 1 minute. Brush radicchio with ¼ cup oil mixture and sprinkle with salt and pepper.
2A. For a charcoal grill Open bottom vent completely. Light large chimney starter half filled with charcoal briquettes (3 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
2B. For a gas grill Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium.
3. Clean and oil cooking grate. Place radicchio on grill. Cook (covered if using gas), flipping as needed, until radicchio is softened and lightly charred, 3 to 5 minutes. Transfer to serving platter and drizzle with remaining oil mixture. Serve.
Why This Recipe Works Grilled zucchini often falls victim to both underseasoning and overcooking. Try to address the former by cutting the zucchini into thin planks that can be seasoned more thoroughly, and you end up exacerbating the latter, as thinner pieces overcook in a flash. To achieve well-seasoned, crisp-tender zucchini, we ditched the planks, halved the zucchini lengthwise, and mixed up a brine. Meat normally gets all the brining love, but a 45-minute soak in a saltwater solution produced incredibly well-seasoned zucchini. During brining, salt diffuses from an area of greater salt concentration (our 10-percent-salt brine) to an area of lesser concentration (our soon-to-be-delicious zucchini). We quickly grilled the brined zucchini to pick up great char and smoky flavor, without turning it to mush. We paired the zucchini with a punchy riff on salsa verde, packed with refreshing herbs, garlic and red pepper flakes for heat, and capers and vinegar for an acidic bite. Look for zucchini that are about 2 inches in diameter. Zucchini brined with this salt concentration will start to taste too salty if brined longer than 1 hour. Brined zucchini can be removed from brine, patted dry, and refrigerated for up to 3 hours before cooking. This is a perfect side dish for times when you’re firing up the grill for other items on your dinner menu. Grilled zucchini are great when served warm or even at room temperature, so if you’re going to be grilling other items as well, we recommend grilling the zucchini first.
½ cup plus 2 tablespoons kosher salt, for brining
2 pounds zucchini (3 large zucchini), halved lengthwise
1 cup fresh mint, chopped fine
1 cup fresh parsley, chopped fine
¼ cup extra-virgin olive oil
3 tablespoons white wine vinegar
2 tablespoons capers, rinsed and minced
2 garlic cloves, minced
1 teaspoon red pepper flakes
1. Dissolve salt in 1 quart water in large bowl. Add zucchini to brine and weigh down with plate to keep submerged. Let sit at room temperature for at least 45 minutes or up to 1 hour. Transfer zucchini to paper towel–lined plate and pat dry. Discard brine.
2A. For a charcoal grill Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
2B. For a gas grill Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
3. Clean and oil cooking grate. Place zucchini, cut side down, on grill (directly over coals if using charcoal) and cook until zucchini are well charred on bottom and flesh just begins to soften, 3 to 4 minutes. Flip zucchini and continue to cook until skin side is charred, about 2 minutes longer. (Zucchini should be slightly soft at edges but still firm at centers.) Transfer to serving plate.
4. Stir together mint, parsley, oil, vinegar, capers, garlic, and pepper flakes in small bowl. Season with salt to taste. Spoon salsa verde over zucchini and serve.
Why This Recipe Works The dough for our grilled pizza is easy to make in the food processor and proofs for at least 24 hours in the refrigerator, where it develops complex flavor. To ensure that it cooked up thin, we used a tiny amount of yeast to reduce air bubbles and a relatively high percentage of water, which made a relatively slack dough that stretched easily. Stretching the dough on a generously oiled baking sheet prevented it from sticking to our hands or the grill and also helped the exterior fry and crisp. To ensure that the toppings cooked quickly on the grill, we preheated the sauce and used a combination of fast-melting fresh mozzarella and finely grated Parmesan; we also sprinkled the Parmesan evenly over the dough to create a flavorful barrier against moisture before dolloping (rather than slathering) on the sauce and scattering chunks of cheese, all of which helped maintain the dough’s crisp texture. To prevent a hot spot at the center that would burn the crust, we placed the coals only around the perimeter of the grill rather than spreading them in an even layer. The dough must sit for at least 24 hours before shaping. It’s important to use ice water in the dough to prevent it from overheating in the food processor. We recommend pargrilling, topping, and grilling in quick succession and serving the pizzas one at a time, rather than all at once.
Dough
3 cups (16½ ounces) King Arthur bread flour
1 tablespoon sugar
¼ teaspoon instant or rapid-rise yeast
1¼ cups plus 2 tablespoons ice water (11 ounces)
1 tablespoon vegetable oil, plus extra for counter
1½ teaspoons table salt
Sauce
1 (14-ounce) can whole peeled tomatoes, drained with juice reserved
2 tablespoons extra-virgin olive oil
2 teaspoons minced fresh oregano
½ teaspoon sugar, plus extra for seasoning
½ teaspoon table salt
¼ teaspoon red pepper flakes
Pizza
½ cup plus 1 tablespoon extra-virgin olive oil, divided, plus extra for drizzling
3 ounces Parmesan cheese, grated (1½ cups)
8 ounces fresh whole-milk mozzarella cheese, torn into bite-size pieces (2 cups)
3 tablespoons shredded fresh basil
Coarse sea salt
1. For the dough Process flour, sugar, and yeast in food processor until combined, about 2 seconds. With processor running, slowly add ice water; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough sit for 10 minutes.
2. Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of bowl, 30 to 60 seconds. Transfer dough to lightly oiled counter and knead until smooth, about 1 minute. Divide dough into 3 equal pieces (about 9⅓ ounces each). Shape each piece into tight ball, transfer to well-oiled baking sheet (alternatively, place dough balls in individual well-oiled bowls), and coat top of each ball lightly with oil. Cover tightly with plastic wrap (taking care not to compress dough) and refrigerate for at least 24 hours or up to 3 days.
3. For the sauce Pulse tomatoes in food processor until finely chopped, 12 to 15 pulses. Transfer to medium bowl and stir in reserved juice, oil, oregano, sugar, salt, and pepper flakes. Season with extra sugar and salt to taste, cover, and refrigerate until ready to use.
4. One hour before cooking pizza, remove dough from refrigerator and let sit at room temperature.
5A. For a charcoal grill Open bottom vent halfway. Light large chimney starter three-quarters filled with charcoal briquettes (4½ quarts). When top coals are partially covered with ash, pour into ring around grill perimeter, leaving 8-inch clearing in center. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot, about 5 minutes.
5B. For a gas grill Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
6. While grill is heating, transfer sauce to small saucepan and bring to simmer over medium heat. Cover and keep warm.
7. For the pizza Clean and oil cooking grate. Pour ¼ cup oil onto center of rimmed baking sheet. Transfer 1 dough round to sheet and coat both sides of dough with oil. Using your fingertips and palms, gently press and stretch dough toward edges of sheet to form rough 16 by 12-inch oval of even thickness. Using both your hands, lift dough and carefully transfer to grill. (When transferring dough from sheet to grill, it will droop slightly to form half-moon or snowshoe shape.) Cook (over clearing if using charcoal; covered if using gas) until grill marks form, 2 to 3 minutes. Using tongs and spatula, carefully peel dough from grate, then rotate dough 90 degrees and continue to cook (covered if using gas) until second set of grill marks appears, 2 to 3 minutes. Flip dough and cook (covered if using gas) until second side of dough is lightly charred in spots, 2 to 3 minutes. Using tongs or pizza peel, transfer crust to cutting board, inverting so side that was grilled first is facing down. Repeat with remaining 2 dough rounds, adding 1 tablespoon oil to sheet for each round and keeping grill cover closed when not in use to retain heat.
8. Drizzle top of 1 crust with 1 tablespoon oil. Sprinkle one-third of Parmesan evenly over surface. Arrange one-third of mozzarella pieces, evenly spaced, on surface of pizza. Dollop one-third of sauce in evenly spaced 1-tablespoon mounds over surface of pizza.
9. Using pizza peel or overturned rimmed baking sheet, transfer pizza to grill; cover and cook until bottom is well browned and mozzarella is melted, 3 to 5 minutes, checking bottom and turning pizza frequently to prevent burning. Transfer pizza to cutting board, sprinkle with 1 tablespoon basil, drizzle lightly with extra oil, and season with salt to taste. Cut into wedges and serve. Repeat with remaining 2 crusts.
INGREDIENT SPOTLIGHT
FRESH MOZZARELLA
Our winning cheese is BelGioioso Fresh Mozzarella. It has all the qualities we want in fresh mozzarella: balanced tang, moderate sodium, and high moisture. These attributes work together to create a cheese with a savory richness; a buttery, tender curd; and a clean, milky flavor. One note: Our winning cheese comes packaged in a vacuum-sealed ball. The company also produces a brine-packed fresh mozzarella and confirmed that this is made using a slightly different process. We sampled it before settling on our lineup, but tasters preferred the vacuum-packed version.
