Chapter 6

CHAPTER SIX

LIGHT UP THE GRILL

WHETHER YOU USE CHARCOAL, GAS, OR FIRE, GRILLING IS ONE OF THE BEST WAYS TO ADD MAXIMUM FLAVOR WITH MINIMAL EFFORT.

Garlic Oil–Basted Shrimp Skewers

TOTAL 35 MIN

SERVES 4

There’s no need to marinate when you baste the shrimp with a high-flavor garlic oil during grilling.

3 garlic cloves

Kosher salt and black pepper

¼ cup extra-virgin olive oil, plus more for greasing

2 tsp. finely chopped thyme

1 tsp. grated lemon zest

¼ tsp. crushed red pepper

20 shelled and deveined large shrimp

2 yellow squash, shaved lengthwise with a wide vegetable peeler

4 long wooden skewers, soaked in water for 30 minutes

Lemon wedges, for serving

1. Put garlic cloves in a small resealable plastic bag. Add a generous pinch of salt and, using a rolling pin or meat mallet, gently crush garlic until juices start to form. Continue to crush garlic, scraping it to the bottom of bag occasionally, until a paste forms. Cut off a corner of bag and squeeze paste into a small bowl, then whisk in ¼ cup olive oil, thyme, lemon zest, and crushed red pepper.

2. Light a grill or preheat a grill pan and oil the grate. Alternately thread shrimp and squash ribbons onto skewers and season with salt and pepper. Grill over high, basting with garlic oil and turning once, until shrimp are white throughout and squash are lightly charred, about 5 minutes. Serve with lemon wedges.

No 27 WEEKNIGHT GENIUS TIP

A plastic baggie hack is a lifesaver for smashing a lot of garlic at once. Bonus: My hands and cutting board don’t reek afterward!

STEP 1 Place peeled garlic cloves in a small resealable plastic bag. Add a pinch of salt.

STEP 2 Using a rolling pin or meat mallet, gently crush the garlic. Continue to crush garlic, scraping it to the bottom of the bag occasionally, until a paste forms.

STEP 3 Refrigerate the paste in the bag or cut off a corner and squeeze the paste into a bowl.

Beef-and-Celery Yakitori

TOTAL 30 MIN

SERVES 4

The surprise in this dish is celery, which is actually perfect for skewering and grilling. It becomes deliciously crisp and tender, making it the ideal partner for rich and fatty rib eye steaks.

¼ cup low-sodium soy sauce

¼ cup unseasoned rice vinegar

2 Tbsp. packed light brown sugar

2 tsp. finely grated peeled fresh ginger

2 lbs. boneless rib eye steak (1½ in. thick), cut into 2-in. pieces

3 large celery ribs, cut into 1½-in. lengths

6 to 8 long skewers, soaked if wooden

Canola oil, for brushing

Kosher salt and pepper

1. In a small saucepan, whisk soy sauce with rice vinegar, sugar, and grated ginger. Bring to a boil over medium-high, stirring to dissolve sugar. Keep warm.

2. Light a grill or preheat a grill pan. Thread rib eye and celery onto skewers, alternating them. Brush with canola oil and season with salt and pepper. Grill over medium-high, turning occasionally, until lightly charred and steak is medium-rare to medium, about 10 minutes. Transfer skewers to a platter and serve with warm sauce.

WINE Oregon Gamay: 2015 Bow & Arrow Willamette Valley.

No 28 WEEKNIGHT GENIUS TIP

To get a head start on these beef skewers, you can make the soy-ginger sauce up to 3 days ahead and store in the refrigerator. Bring to room temperature before using.

Lamb Kofta

ACTIVE 30 MIN

TOTAL 1 HR

SERVES 4

Small, oval kofta (ground meat patties) are irresistible wrapped in warm pita and slathered with a tahini-laced yogurt sauce.

1½ lbs. ground lamb

½ cup finely chopped mint, plus more for serving

2 Tbsp. pomegranate molasses

2 Tbsp. hot paprika

2 Tbsp. finely grated onion

3 garlic cloves, finely grated

1 Tbsp. kosher salt, plus more for seasoning

1½ Tbsp. black pepper, plus more for seasoning

1 cup plain yogurt (not Greek-style)

2 Tbsp. tahini

1½ Tbsp. fresh lemon juice

½ tsp. sumac, plus more for garnish

Canola oil, for brushing

4 stainless steel skewers

Warm pita, for serving

Lemon wedges, for serving

1. Combine lamb, mint, molasses, paprika, onion, garlic, salt, and pepper in a large bowl; mix well. Using clean hands, shape lamb mixture into 8 (1-inch-thick) oval patties. Refrigerate until chilled, about 30 minutes.

2. Whisk together yogurt, tahini, lemon juice, and sumac in a small bowl. Season with salt and pepper, and garnish with sumac.

3. Preheat a grill to medium or heat a grill pan over medium; brush grate with oil. Thread 2 patties onto each skewer; season lightly with salt. Grill, turning occasionally, until lightly charred and slightly pink in center, 10 to 12 minutes. Transfer to a platter. Serve with pita, mint, lemon wedges, and yogurt sauce.

Piri Piri Chicken

ACTIVE 25 MIN

TOTAL 1 HR 25 MIN

SERVES 4

This quick, handheld riff on piri piri chicken is the ultimate summer grilling recipe. The fiery bites of chicken get their heat from African bird’s eye chiles (aka piri piri chiles).

1 small red bell pepper, chopped

½ cup loosely packed cilantro leaves, plus more for garnish

1 small shallot, chopped

2 Tbsp. red wine vinegar

2 Tbsp. extra-virgin olive oil

1 Tbsp. paprika

2 garlic cloves, crushed

2 piri piri or other bird’s eye chiles, stemmed

1½ tsp. dried oregano

1 Tbsp. kosher salt

1¼ lbs. skinless, boneless chicken thighs, cut into 1-in. pieces

Canola oil, for brushing

1 lb. shishito peppers

16 small wooden skewers, soaked in water 30 minutes

1. Place bell pepper, cilantro, shallot, vinegar, oil, paprika, garlic, chiles, oregano, and salt in a food processor; process until smooth. Reserve ½ cup of the marinade. Combine chicken and remaining marinade in a large bowl, and refrigerate for at least 1 hour and up to 3 hours.

2. Preheat a grill to medium-high or heat a grill pan over medium-high, and brush grate with oil. Thread shishitos and chicken onto skewers. Grill, turning occasionally, until just cooked through, about 8 minutes. Transfer to a platter, and garnish with cilantro. Serve with reserved marinade.

Beef Suya

ACTIVE 25 MIN

TOTAL 6 HR 25 MIN

SERVES 4

Suya, a popular Nigerian street food, is typically eaten straight off the grill. This version uses quick-cooking slices of tender beef short rib, which are marinated in a rich peanut paste before grilling.

½ cup unsalted roasted peanuts

1 Tbsp. garlic powder

1 Tbsp. onion powder

1 Tbsp. chili powder

2 tsp. ground ginger

1 Tbsp. kosher salt, plus more for seasoning

1 Tbsp. black pepper

¼ cup canola oil, plus more for brushing

1½ lbs. boneless beef short ribs, frozen 20 minutes and very thinly sliced lengthwise

12 large wooden skewers, soaked in water 1 hour

½ lemon

Sliced red onion, tomato, and cucumber, for serving

1. Pulse peanuts in a food processor until finely chopped. Add garlic powder, onion powder, chili powder, ginger, salt, and pepper; pulse to combine. With processor running, gradually add oil until a thick paste forms.

2. Combine short ribs and peanut mixture in a large bowl; toss to coat evenly. Cover and refrigerate at least 6 hours or up to overnight.

3. Preheat a grill to medium-high or heat a grill pan over medium-high, and brush grate with oil. Thread short ribs onto skewers, brush lightly with oil, and season with salt. Grill, turning once or twice, until lightly charred and nearly cooked through, 3 to 5 minutes. Transfer to a platter; squeeze lemon half over skewers. Serve with sliced red onion, tomato, and cucumber.

Salmon Yakitori

ACTIVE 25 MIN

TOTAL 55 MIN

SERVES 4

This not-so-traditional yakitori (Japan’s famous skewer of sizzling chicken) pairs rich salmon and crisp bok choy with a vinegar-scented marinade that doubles as a sauce for serving.

½ cup soy sauce

½ cup mirin

¼ cup packed light brown sugar

¼ cup unseasoned rice vinegar

4 (4- to 5-oz.) skinless salmon fillets, cut into 2-in. pieces

Canola oil, for brushing

4 baby bok choy, large outer leaves removed and bulbs halved lengthwise

2 large scallions, trimmed and cut into 2-in. lengths

4 double-prong skewers

Kosher salt

Toasted sesame seeds, for garnish

Steamed rice, for serving

1. Whisk together soy sauce, mirin, brown sugar, and vinegar in a large bowl until sugar dissolves. Reserve ⅓ cup of the marinade. Add salmon to bowl, mix well, and refrigerate 30 minutes.

2. Preheat a grill to high, and brush grate with oil. Remove salmon from marinade. Thread salmon, bok choy, and scallions onto skewers. Brush skewers with oil, and season lightly with salt.

3. Grill, turning once, until bok choy and scallions are lightly charred in spots and salmon is medium within, 6 to 8 minutes. Transfer to a platter, and garnish with toasted sesame seeds. Serve with steamed rice and reserved marinade.

No 29 WEEKNIGHT GENIUS TIP

Here are the best wines for these grilled foods:

SMOKY

The char of oak barrels complements smoky flavors off the grill. Go for barrel-aged whites, like most California Chardonnays, or substantial reds with oak influence—Spanish Riojas or Malbecs from Argentina.

SWEET & STICKY

Counterintuitively, sweet flavors make wines seem less sweet. Try the Salmon Yakitori skewers with a lightly off-dry, zingy Loire Valley Chenin Blanc for a perfect pairing.

SPICY

High-alcohol wines can make spicy heat (as in Piri Piri Chicken) too intense. Go for lighter, brightly fruity wines like Chilean Sauvignon Blanc or Beaujolais from France.

Baltimore-Style Rub

TOTAL: 10 MIN

MAKES ABOUT ⅓ CUP

This homemade version of Old Bay seasoning is equally spicy and zippy, but it’s far less salty. Use it on fish, shellfish, chicken, and pork. The rub can be stored in an airtight container for up to 3 months.

2 Tbsp. celery seeds

2 Tbsp. mustard seeds

1½ Tbsp. paprika

1 Tbsp. kosher salt

1 tsp. black pepper

½ tsp. crushed red pepper

½ tsp. ground ginger

1 bay leaf

In a spice grinder, combine all of the ingredients and pulse until finely ground. Transfer to a small bowl.

Dried Herb Rub

TOTAL: 5 MIN

MAKES ABOUT ½ CUP

A hit of lemon zest and four kinds of herbs is the ideal combination for a bright spice rub like this one. A good dose of crushed red pepper gives it a little heat. Use it on fish, shellfish, chicken, and pork. The rub can be stored in an airtight container for up to 3 months.

2 Tbsp. dried oregano

2 Tbsp. dried parsley

2 Tbsp. dried basil

1 Tbsp. finely chopped thyme

1 tsp. finely grated lemon zest

1 tsp. crushed red pepper

In a small bowl, whisk all of the ingredients until well combined.

Smoky Spiced Sugar Rub

TOTAL 5 MIN

MAKES ABOUT ½ CUP

Sweet and lightly spiced, this rub is perfect on steaks, and also delicious on pork and lamb. The rub can be stored in an airtight container for up to 3 months. Use this blend for Spiced Grilled T-Bone Steaks at right.

½ cup packed light brown sugar

1 Tbsp. ground coriander

1 Tbsp. kosher salt

2 tsp. ground cumin

2 tsp. smoked paprika

In a small bowl, whisk all of the ingredients until well combined.

Spiced Grilled T-Bone Steaks

TOTAL 30 MIN

SERVES 2 TO 4

A good T-bone steak doesn’t need much, but to give it a little boost, I rub it with a mixture of brown sugar, coriander, cumin, paprika, and salt for even more delicious flavor.

Two 1½-in.-thick T-bone steaks (2½ lbs.)

Smoky Spiced Sugar Rub (recipe at left)

Extra-virgin olive oil, for brushing

Flaky sea salt and cracked pepper, for sprinkling

1. Sprinkle steaks generously all over with rub and let stand for 15 minutes.

2. Light a grill and oil the grate. Grill steaks over medium-high, turning once, until lightly charred, about 4 minutes per side for medium-rare. Let rest on a carving board for 5 minutes. Sprinkle with salt and pepper and serve.

WINE Robust Napa Cabernet Sauvignon: 2014 Textbook.

No 30 WEEKNIGHT GENIUS TIP

Here are 6 excellent red wines—all $15 a bottle or less—that are perfect for weeknight meals. (See for budget-friendly white wines.)

2016 BODEGAS ENRIQUE MENDOZA LA TREMENDA MONASTRELL

Warm, red-fruit flavors.

2016 ANDRÉ BRUNEL CÔTES DU RHÔNE ROUGE

A juicy, black-peppery choice.

2016 ODFJELL ARMADOR CABERNET SAUVIGNON

A currant-and-tobacco-leaf Cabernet.

2017 ALAMOS MALBEC

Ripe, plummy fruit; a rich texture; and a cool, herbal note on the finish.

2016 LIBRANDI CIRÒ ROSSO

Pale red, strawberry-accented wine.

2016 SECATEURS RED BLEND

Espresso-scented, berry-rich blend of Shiraz, Cinsaut, and Grenache.

Buttery Spiced Peel-and-Eat Shrimp

ACTIVE 30 MIN

TOTAL 1 HR

SERVES 4

Pass a lot of napkins with these sizzling shrimp. Everything—mouths, chins and hands—will drip with buttery juices.

4 Tbsp. unsalted butter, softened

1 jalapeño—stemmed, seeded, and minced

1 tsp. finely grated lime zest

Kosher salt and pepper

1½ lbs. shell-on large shrimp (about 24 shrimp)

Chopped cilantro and lime wedges, for serving

1. In a small bowl, using a fork, blend butter with jalapeño, lime zest, 1 teaspoon of salt, and ½ teaspoon pepper.

2. Using scissors, cut along the back of each shrimp and scrape out the vein. Gently open shell without breaking it off and, using a thin offset spatula or knife, spread some of the butter on both sides of each shrimp. Transfer shrimp to a baking sheet and refrigerate for 30 minutes.

3. Light a grill. Season shrimp lightly with salt and pepper. Grill over high, turning, until lightly charred and just cooked through, about 4 minutes. Transfer shrimp to a platter and serve with chopped cilantro and lime wedges.

WINE Unoaked Oregon Chardonnay: 2014 Chehalem INOX.

No 31 WEEKNIGHT GENIUS TIP

After you devein the shrimp and coat with butter, you can refrigerate the shrimp overnight.

Kewpie-Marinated Chicken

ACTIVE 30 MIN

TOTAL 1 HR PLUS 2 HR MARINATING

SERVES 4 TO 6

A simple combination of lime, cumin, hot paprika, and Kewpie mayonnaise is the secret to a pretty fine-tasting grilled chicken.

1 cup Kewpie mayonnaise

2 tsp. finely grated lime zest, plus 2 Tbsp. fresh lime juice

1½ Tbsp. ground cumin

1½ Tbsp. hot paprika

Kosher salt and pepper

Two 3-lb. whole chickens

Extra-virgin olive oil, for brushing

1. In a bowl, whisk Kewpie with lime zest and juice, cumin, paprika, 1 tablespoon salt, and 1 teaspoon pepper.

2. Working on a large rimmed baking sheet, using scissors, cut along either side of chicken backbones to remove them. Flatten chickens and, using a knife, cut slashes all over the legs and breasts. Spread marinade on both sides of chickens. Refrigerate for 2 hours. Bring to room temperature before grilling.

3. Set up a grill for indirect grilling, then heat to 400° F; oil the grate. Scrape some of the marinade off chicken. Set chicken skin side down on grate over indirect heat. Close grill and cook, turning once, until the chicken is lightly charred and an instant-read thermometer inserted in the thickest part of breast registers 160° F, about 25 minutes. Transfer to a board and let rest for 10 minutes before serving.

WINE Bright, berry-accented Pinot Noir: 2014 Rickshaw.

Green Goddess Turkey Burgers

TOTAL 30 MIN

SERVES 4

I love green goddess dip for vegetables. Inspired by those flavors, I mixed anchovy, scallions and lots of fresh herbs into my turkey burgers.

1½ lbs. ground turkey

⅓ cup finely chopped basil

⅓ cup finely chopped scallions

⅓ cup finely chopped parsley

1 Tbsp. minced anchovy

Kosher salt and pepper

⅓ cup mayonnaise, plus more for serving

4 large hamburger buns, such as brioche, split and toasted

Sliced red onion and baby greens, for serving

1. In a large bowl, using a fork, gently stir turkey with basil, scallions, parsley, anchovy, 1 teaspoon of salt, ½ teaspoon of pepper, and ⅓ cup mayonnaise. Using two 4-inch round plastic takeout lids, press turkey mixture into 4 patties. Transfer to a plate.

2. Light a grill or heat a grill pan. Season patties lightly with salt and pepper and grill over medium-high, turning once, until cooked through, about 8 minutes. Transfer burgers to buns, top with mayonnaise, onion, and greens and serve.

No 32 WEEKNIGHT GENIUS TIP

To form patties that cook evenly and look stellar on big brioche buns, I mound 6 ounces of ground meat on a plastic takeout lid, invert another lid on top, then press down to flatten. The patties can be refrigerated for up to 3 hours before grilling.

Bloody Mary Burgers

TOTAL 30 MIN

SERVES 4

I season these juicy beef burgers with zippy ingredients you’d typically find in a Bloody Mary cocktail.

1½ lbs. ground sirloin

3 Tbsp. prepared horseradish, drained

3 Tbsp. tomato paste

2 tsp. hot sauce

2 tsp. Worcestershire sauce

1½ tsp. celery seeds

Kosher salt and pepper

4 large hamburger buns, such as brioche, split and toasted

Mayonnaise, red leaf lettuce, sliced tomato, red onion, and American cheese, for serving

1. In a medium bowl, using a fork, gently stir ground sirloin with horseradish, tomato paste, hot sauce, Worcestershire, celery seeds, and 1 teaspoon each of salt and pepper. Using two 4-inch round plastic takeout lids, press beef mixture into 4 patties. Transfer to a plate.

2. Light a grill or heat a grill pan. Season patties lightly with salt and pepper and grill over medium, turning once, until medium-rare within, 8 to 10 minutes. Transfer burgers to buns, top with mayonnaise, lettuce, tomato, onion, and cheese and serve.

Cheater Chorizo Burgers

TOTAL 30 MIN

SERVES 4

To mimic the spicy, vibrant flavor of chorizo, I add chili powder, hot paprika, cumin, and garlic to these pork burgers.

1½ lbs. ground pork

2½ Tbsp. distilled white vinegar

1 Tbsp. hot paprika

2 garlic cloves, minced

2 tsp. chili powder

1 tsp. ground cumin

1 tsp. dried oregano

Kosher salt and pepper

4 large hamburger buns, such as brioche, split and toasted

Ketchup, Bibb lettuce, and sliced tomato, for serving

1. In a medium bowl, using a fork, gently stir pork with vinegar, paprika, garlic, chili powder, cumin, oregano, 1 teaspoon salt, and ¾ teaspoon pepper. Using two 4-inch round plastic takeout lids, press pork mixture into 4 patties. Transfer to a plate.

BLT Smash-Burgers

TOTAL 30 MIN

SERVES 4

Burgers are all about the ratio of juicy meat to smoky crust. Smashing them into a hot plancha (carbon steel flat griddle) cooks the meat quickly, so it doesn’t dry out, while maximizing the surface area that gets charred. The resulting thin, crispy patty is perfect.

1 lb. 80% lean ground chuck

Kosher salt and freshly ground black pepper

4 thick-cut bacon slices

¼ cup best-quality mayonnaise

8 Pullman or brioche bread slices, lightly toasted

1 ripe heirloom tomato, cut into 8 slices

1 head butter lettuce, leaves separated

1. Set up a plancha for cooking.

2. While plancha heats, divide beef into 4 equal portions and roll between palms to form loosely packed balls.

3. Lay beef balls on plancha, leaving 4 inches between balls. Sear 1 minute. Use the back of a large spatula to press burgers firmly, smashing them into ¼-inch-thick patties. Sear until almost cooked through, about 3 minutes. Sprinkle generously with salt and pepper, and flip burgers. Cook burgers 1 minute; remove to a plate to rest.

4. Place bacon slices on plancha and cook until crisp and fat is rendered, about 2 minutes and 30 seconds per side. Transfer to plate with burgers. Cut bacon strips in half crosswise.

5. Spread mayonnaise on 4 bread slices, and top each with 2 tomato slices and several lettuce leaves. Place a burger and 2 bacon pieces on each, and cover with remaining 4 bread slices. Serve immediately.

WINE Full-bodied Washington red blend: 2016 Grounded Wine Co. Collusion.

Lamb Burgers with Onion Soup Aioli

ACTIVE 30 MIN

TOTAL 1 HR

SERVES 4

Instead of putting caramelized onions on these tasty lamb burgers, I whisk onion soup mix into mayonnaise for a very playful and delicious spread.

½ cup mayonnaise

1 Tbsp. prepared onion soup mix, such as Lipton

1 tsp. fresh lemon juice

2 Persian cucumbers, very thinly sliced lengthwise

1 tsp. sugar

Kosher salt and pepper

1½ lbs. ground lamb

4 hamburger buns, split and toasted

Halved and seeded piquillo peppers and baby arugula, for serving

1. In a bowl, whisk mayonnaise, onion soup mix, and lemon juice. Cover and refrigerate for at least 30 minutes.

2. Meanwhile, in a medium bowl, toss cucumbers with sugar and ½ teaspoon salt, and let stand until pliable, about 20 minutes.

3. Light a grill or preheat a grill pan. Form lamb into 4 patties, about ½ inch thick. Using your thumb, make an impression in the center of each patty. Season with salt and pepper. Grill over medium, turning once, until nearly cooked through, about 6 minutes total.

4. Spread aioli on bun bottoms and top with burgers, cucumbers, peppers, and arugula. Close and serve.

WINE Spicy, intense southern French red: 2016 Saint Cosme Côtes du Rhône.

Hobo Pack Chicken Fajitas

ACTIVE 20 MIN

TOTAL 35 MIN

SERVES 4

Instead of making fajitas on a griddle, I combine the essential ingredients—chicken, onion, peppers, cumin and oregano—in foil packs and cook them on the grill.

1 lb. chicken tenders, halved lengthwise into thin strips

1 red onion, halved and sliced ¼ in. thick

1 poblano chile, stemmed and cut lengthwise into ½-in. strips

4 oz. shishito peppers, stemmed

4 mini sweet peppers, stemmed and quartered lengthwise

¼ cup extra-virgin olive oil

1½ tsp. cumin seeds

Kosher salt and pepper

4 oregano sprigs

1 lime, thinly sliced crosswise

Warm flour tortillas, sour cream, and hot sauce, for serving

1. Light a grill. Arrange four 14-inch sheets of heavy-duty foil on a work surface.

2. In a large bowl, toss chicken, onion, and all the peppers with olive oil and cumin seeds. Season generously with salt and pepper and toss again. Pile chicken and vegetables evenly on one-half of each foil sheet and top with oregano and lime. Fold foil over ingredients and pinch edges to seal.

3. Place foil packets on grill, close lid and cook over medium-high until chicken is cooked through, about 12 minutes. Open packets and serve with warm flour tortillas, sour cream, and hot sauce.

WINE Full-bodied, melony Chardonnay: 2014 William Hill North Coast.

No 33 WEEKNIGHT GENIUS TIP

The fajita packs can be prepared through Step 2 and refrigerated overnight.

Hobo Pack Bibimbap

TOTAL 50 MIN

SERVES 4

Hobo packs trap all the juices inside, making for flavorful dishes. Korean bibimbap is a no-brainer for a hobo pack—the rice gets so nice and crispy during grilling.

4 tsp. canola oil

½ lb. ground pork

1 Tbsp. minced fresh ginger

1 scallion, minced

1 Tbsp. unseasoned rice vinegar

1 Tbsp. soy sauce

½ tsp. toasted sesame oil

Kosher salt and pepper

6 cups prepared sushi rice

2 cups baby spinach, chopped

4 large eggs

1 cup julienned carrots

Sliced cucumber, gochujang, and toasted sesame seeds, for serving

1. Light a grill. Arrange four 18-inch sheets of heavy-duty foil on a work surface. Put a 14-inch sheet of nonstick foil on each sheet and drizzle 1 teaspoon of canola oil in the center of each.

2. In a bowl, mix pork, ginger, scallion, vinegar, soy sauce, sesame oil, and a generous pinch each of salt and pepper.

3. Mound rice in center of foil sheets and, using damp hands, press into ¾-inch-thick rounds. Top each mound with one-fourth of the spinach, then crack an egg on top of each mound. Crumble one-fourth of the pork around each mound, then pile carrots alongside; season with salt and pepper. Bring 2 sides of foil up over filling to form a seam across the top, leaving space for the egg. Fold remaining 2 sides to seal.

4. Slide foil packets onto grill and cook over medium until rice is crisp on bottom and egg whites are firm but yolks are runny, 8 to 12 minutes; open once to check eggs. Open packets and, using a thin spatula, slide bibimbaps onto 4 plates. Serve with cucumber, gochujang, and sesame seeds.

No 34 WEEKNIGHT GENIUS TIP

Hobo packs aren’t just for campfires. Make-ahead, mess-free, and fun to eat, they’re one of my summer-party go-tos.