Go deep into the world of barbecue with the “King of the Q,” Ted Reader. This is the guide, not just to grilling but also smoking, roasting, planking and rotisserie cooking. It’s the grilling, glazing, dipping and licking that make this book absolutely delicious. Ted takes you from the backyard to the high life and around the world, from Planked Herbed Beer Meatloaf, and Brown Sugar and Bourbon Sirloin, to Southwest Molten Burgers, and Limoncello Swordfish with Herbed Butter Baste. Get adventurous and try something you’d never have thought possible, like Grilled Lemon Pie, Cedar-Planked Peach Crumble or Cornish Hens with Red Bull Rocket BBQ Sauce. These are just a sampling of the more than 200 recipes inside this gorgeously illustrated backyard companion, assembled in Ted’s familiar and award-winning style of easy, delicious irreverence.
King of the Q’s Blue Plate BBQ
is all about experimenting with approaches and ingredients, and offering readers rock solid information on how to master outdoor cooking. Expert, earthy and unpretentious, Ted Reader is your best friend in the backyard!Wasabi Tuna Taco with Avocado Salsa
1 ripe avocado, peeled and diced
3 small ripe plum tomatoes, seeded and diced
2 tbsp chopped fresh coriander
2 tbsp fresh lime juice
1 tbsp extra-virgin olive oil
Bonedust Seasoning, or steak seasoning
4 (6-oz) fresh tuna steaks
2 tsp Herbed Sea Salt Rub, or 2 tsp sea salt with 1/4 tsp of dried mixed herbs
1 tbsp wasabi powder
8 hard taco shells
2 cups shredded iceberg lettuce
4 lime wedges
In a small bowl, combine avocado, tomato, coriander, lime juice and oil. Mix together and add Bonedust Seasoning to taste; set aside. Preheat grill to high (about 500°F). Season tuna with Herbed Sea Salt Rub, pressing gently so that spices adhere to steaks. Grill tuna for 1–2 minutes on each side, until outside is seared but inside is rare. Remove from grill and cool slightly before thinly slicing. Then, in a small bowl, combine wasabi powder and 1 tbsp cold water. Mix well to form a paste; set aside. To assemble, line bottom of each taco shell with 1/4 cup shredded lettuce. Top each with the prepared avocado-and-tomato salsa, several slices of grilled tuna and a dollop of wasabi paste. Serve immediately with wedges of fresh lime. Serves 4.
