Labor Day Grilling: Steak, Ribs, Squash and Beans

Aug. 29, 2008 — -- As Labor Day rolls around, workers across the country are looking forward to sleeping in and generally being lazy on their much coveted day off. But one brave group, tongs in hand and apron tied tight, will not be shuffling around the house in slippers all day.

They are bold, fearless. They stand tall in the heat of the sweltering summer sun and command fire with a flick of their wrists.

They are the grill masters, and throughout the nation this weekend they will be laboring away on their grilling masterpieces.

"Good Morning America" is here to offer up some delicious summer dishes to get them started in the right direction. Now, grillers: To spatulas!

Get a taste from some recipes below, and for a full list of recipes to complement any occasion, click here.

Skirt Steak With Garlic and Chiles

Serves six to eight. Makes four skirt steaks, about one pound each.

Ingredients:

Marinade -

1 cup freshly squeezed orange juice

½ cup freshly squeezed lime juice

2 tablespoons honey

1 tablespoon soy sauce

½ cup coarsely chopped sweet white onion

10 garlic cloves

1 tablespoon crushed hot red pepper flakes

1 tablespoon kosher salt

1 teaspoon cumin

1 teaspoon dried oregano, preferably Mexican

Seasoning Blend -

2 tablespoons mild chile powder, preferably Chimayo, Ancho or Hatch

1 tablespoon garlic salt

1 tablespoon lemon pepper

1 tablespoon coarsely ground fresh black pepper

¼ cup canola or vegetable oil

Resting Butter -

8 tablespoons (4 ounces) unsalted butter

¼ cup finely chopped flat leaf parsley or cilantro

1 tablespoon freshly squeezed lemon juice

1 tablespoon Worcestershire sauce

4 garlic cloves, grated on a Microplane grater

1 teaspoon crushed hot red pepper flakes

1. Place all of the marinade ingredients in a blender and blend for 30 seconds.

2. Place the skirt steaks in one extra large resealable plastic bag with the marinade (or divide between two smaller bags). Squeeze out any excess air from the bag and close. Roll the bag to evenly coat all of the meat in the marinade. Refrigerate for at least one hour and up to three.

3. Preheat a well-oiled charcoal grill or all areas of a gas grill to high.

4. Combine all of the spice blend ingredients together.

5. In a small saucepan, combine all of the resting butter ingredients, stirring to combine as the butter melts. Divide between two disposable aluminum pans, preferably 13 1/2 by 9 5/8 by 2 3/4- inch lasagna pans.

6. Remove the steaks from the bag and blot dry with paper towels. Season the steaks liberally, but not too thick with the blend.

7. Using a brush, blot all sides of the meat to lightly coat with canola oil.

8. Place the steaks on the grill, close the lid, and do not move for two minutes.

9. Flip the steaks over and repeat on the second side, grilling without moving for two minutes.

10. Place the steaks into one of the pans with the resting butter, turning to coat in the butter.

11. Clean and re-oil the grill grates.

12. Letting any excess butter run off into the pan, place the steaks back on the grill and do not move for two minutes. For rare, leave the steaks for two minutes per side without moving. For medium, three minutes per side will do, and for medium well, do not touch the steaks for four minutes per side.

13. Cut against the grain of the meat on the diagonal.

Recipe courtesy of Adam Perry Lang of Daisy May's BBQ in New York City.

BBQ Short Ribs With Fleur De Sel

Makes 8 servings

Ingredients:

Two three-bone racks of plate short ribs

½ cup chili powder

¼ cup garlic salt

¼ cup coarsely ground black pepper

2 tablespoons canola or vegetable oil

Wrapping Mixture -

½ cup light brown sugar

½ cup honey

1 cup unsalted butter or margarine

3 tablespoons beef base, paste form

2 tablespoons water

Fleur de sel or kosher salt

1. Preheat an Indirect BBQ or Ceramic Cooker with deflector plate, a drip pan, and 3" Chunks of pecan wood to 250°F.

2. Moisten all sides of the roasts with the water. Sprinkle with about half of the rub.

3. Place the roasts in the cooker, bone side down, and cook for 5 hours.

4. Combine all of the wrapping mixture ingredients in a medium saucepan over medium heat, stirring to combine as the butter melts.

5. Place half of the ingredients on a large sheet of heavy duty aluminum foil, top with a roast, meat-side down, close, and crimp to seal. Wrap with a second sheet of foil. Repeat with the remaining rack.

6. Place the racks back on the cooker, meat side down and cook for 1 hour.

7. Remove the racks from the cooker and increase the temperature to 275°F. Let the racks rest in the foil for 45 minutes.

8. Remove the racks from the foil, reserving the cooking liquid.

9. Lightly dust all sides of the racks with the remaining rub and place meat side up in the cooker for 45 minutes. Meanwhile, strain all of the juices and solids from the pan through a fine mesh strainer set over a measuring cup. Discard the solids. Allow the fat to come to the top in the measuring cup, pour off and discard. Pour the remaining liquid back in the pan to keep warm.

10. Remove the roasts from the cooker and let rest for 30 minutes.

11. Slice into 1/4 inch slices, perpendicular to the bone. Brush the cut side with the reserved juices and sprinkle with fleur de sel.

Recipe courtesy of Adam Perry Lang of Daisy May's BBQ in New York City.

Summer Squash

Makes 8 servings.

Ingredients:

4 medium zucchini, about 6 inches long and 7 ounces each

4 medium yellow squash, about 6 inches long and 7 ounces each

Marinade -

1 cup freshly squeezed orange juice

½ cup extra virgin olive oil

Juice of 2 lemons

¼ cup honey

1 tablespoon soy sauce

5 garlic cloves, thinly sliced

3 tablespoons chopped scallions, white portion only, reserve the greens for garnish (see below)

2 tablespoons finely chopped shallot

1 tablespoon finely chopped ginger

¼ cup extra virgin olive oil

Kosher salt

Coarsely ground fresh black pepper

One block, about 6 ounces, Pecorino Romano cheese

1/3 cup chopped scallions, green portion only

¼ cup finely chopped chives

1 tablespoon honey

1. Trim the ends of the zucchini and the squash, split each one lengthwise, and place in an extra large re-sealable plastic bag (or divide between two large bags).

2. In the blender, or a medium-to-large bowl with an immersion blender, combine all of the marinade ingredients and blend until smooth. Pour over the zucchini and squash. Squeeze out any excess air from the bag and close. Roll the bag to evenly coat in the marinade. Refrigerate for 1 hour.

3. Preheat a well-oiled charcoal or gas grill to medium.

4. Remove the zucchini and squash from the bag, letting all excess run into the bag. Lightly pat dry with paper towels and place in a large bowl. Toss with the olive oil.

5. Place cut side down on the grate, close the lid, and grill until well marked, 5 to 7 minutes. Flip, close the lid, and grill on the second side until well marked, 5 to 7 minutes.

6. Arrange on a serving platter. Sprinkle with salt and pepper. Using a vegetable peeler, cut shavings of the cheese over the top of the platter (you will not use all of the cheese). Scatter the scallion and chives over the top and drizzle with honey.

Recipe courtesy of Adam Perry Lang of Daisy May's BBQ in New York City.

Baked Beans With Burnt Ends

Makes 8 servings.

Ingredients:

1 green pepper

1 sweet white onion

6 garlic cloves

1½ cups Your Favorite BBQ Sauce

3/4 cup unsulphured molasses

3/4 cup firmly packed dark brown sugar

6 tablespoons apple cider vinegar

6 tablespoons apple cider vinegar

One 15 ounce can black beans, rinsed

One 15 ounce can red kidney beans, rinsed

One 15 ounce can vegetarian baked beans, lightly rinsed

5 slices thick cut bacon

1½ cup Burnt Ends* or Chopped BBQ

1. Grate the pepper on a box grater. Place in a clean towel and squeeze over the sink to extract all of the juices. Place the dried out pepper in a large bowl. Repeat with the onion.

2. Run the garlic cloves over a microplane grater, or chop finely. Mix grated vegetable with salt.

3. Stir in the barbecue sauce, molasses, sugar, vinegar, and all of the beans adding into a baking dish , or disposable aluminum pan, preferably a 13 1/2 by 9 5/8 by 2 3/4- inch lasagna pan.

4. Stir in the pepper, onion and garlic.

5. Lay the strips of bacon, lengthwise on top.

6. Place into the active BBQ, ranging from 225° to 325°F (See Note).

7. Bring the beans to a simmer, and bubbling steadily, cook for at least one hour, preferably two. The top of the beans and the bacon should be nicely caramelized, giving the beans a smokey flavor.

Chef's notes:

These beans are versatile and meant to be put in an active cooker to finish on time with whatever it is you are making.

Place in the hottest area of an Indirect BBQ, Ceramic Cooker, or Traditional BBQ with temperature ranging from 225° to 325°F.

Baked beans will be more caramelized and take on a deeper smoky flavor cooked in a hotter cooker for a longer period of time, but these beans are all about convenience.

* Burnt Ends are 1 inch cubes of cooked brisket point that are coated with BBQ sauce and cooked a second time in the BBQ for an additional half to full hour.

Recipe courtesy of Adam Perry Lang of Daisy May's BBQ in New York City.