Sunset's barbecue cook-off 2000

Prizewinning recipes for ribs, burgers, salmon--even prime rib and pizza--show off grilling at its Western best

* As far as cooking methods go, barbecuing is a blast. That's why, last summer, we invited you to submit your favorite grilling creations for a grand cook-off here at Sunset headquarters in Menlo Park, California.

Hundreds of recipes poured in for five categories: steaks, ribs, and chops; burgers; seafood; poultry; and wild cards. There were classic ribs and burgers, some with a twist, and eyebrow-raising Yorkshire pudding (it worked, and won!) and banana splits (intriguing idea--stay tuned for a future story). Sunset's food staff narrowed the entries to the most promising 75, all of which we tested in our kitchens. A tasting panel selected 15 finalists, 3 in each category, to be our guests for a weekend at Sunset and prepare their dishes for our judges. Technique, appearance, and flavor were the criteria for the five best-of-category winners and one grand prize (see page 95).

All 15 finalists, however, understand the magical interaction of superb ingredients, a hot grill, and smoke. They also know how to make a mean sauce. Here are their recipes. Instructions for grilling start on page 94. We raise our barbecue tongs to everyone who entered the contest: for your innovation, talent with flavors, and sense of fun.

STEAKS, RIBS, AND CHOPS

Dan Peters

Federal Way, Washington

GRAND PRIZE

Once again, necessity is the mother of invention. "I had friends over for a barbecue," recalls Dan Peters, a veterinary pharmaceuticals sales rep and avid sculptor, rock-and-roll musician, paraglider--and cook. "The ribs were on the grill, and I went to the kitchen for barbecue sauce. The cupboard was bare. But my friends had just returned from picking blackberries. I rummaged around and found ginger, catsup, and a few other things, heated them with the berries in the microwave, and smeared it on the ribs." Voila.

Peters's friend Carol SinClair liked the sauce so much that after dinner she made him write down the recipe. Then she sent it to us. "I knew Dan wouldn't enter the contest himself," SinClair says.

Our judges gave Peters's ribs top marks for succulence, simplicity, and that addictive sweet-hot blackberry glaze.

Sauceless-in-Seattle Ribs

PREP AND COOK TIME: About 1 1/2 hours

MAKES: 4 servings

1 section pork spareribs (about 4 lb.)

Blackberry sauce (recipe follows)

3/4 cup blackberries, rinsed

Mint sprigs

1. Rinse ribs and pat dry. Trim and discard excess fat.

2. Prepare barbecue for indirect beat (see page 95). When grill is medium-hot, lay ribs on it and turn as needed until well browned, 40 to 50 minutes.

3. Baste 1 side of ribs with half the sauce. Turn ribs sauce side down and cook until sauce browns and forms a thick, sticky glaze, about 10 minutes. Baste top of ribs with remaining sauce, turn over, and cook until sauce browns and forms a thick, sticky glaze, about 10 minutes longer.

4. Transfer ribs to a platter and garnish with blackberries and mint. Cut between bones to separate portions.

Per serving: 878 cal., 55% (486 cal.) from fat; 52 g protein; 54 g fat (20 g sat.); 45 g carbo (3.8 g fiber); 383 mg sodium; 214 mg chol.

Blackberry sauce. In a food processor or blender, combine 1 1/4 cups rinsed blackberries; 1/4 cup each cat-sup, honey, firmly packed brown sugar, and minced fresh ginger; 1 teaspoon pepper; and 1/2 teaspoon salt (optional). Whirl until berries are pureed. Add 1 to 2 teaspoons hot sauce to taste. Pour into a 1-quart glass measure (or combine ingredients in glass measure and mash with a mixer or potato masher). Cover loosely with microwave-safe plastic wrap, leaving vents for steam. Cook in a microwave oven at full power (100%), stirring occasionally, until berry mixture is reduced to 1 1/3 cups, about 8 minutes. Makes 1 1/3 cups.

Per serving: 161 cal., 1.7% (2.7 cal.) from fat; 0.8 g protein; 0.3 g fat (0 g sat.); 42 g carbo (2.5 g fiber); 218 mg sodium; 0 mg chol.

Roxanne and Bock Chan

Albany, California

BEST OF CATEGORY

Roxanne Chan's name might be familiar to Sunset readers. Since the 1970s we've published scores of her recipes, and she was a winner in our 1998 Centennial Cook-off. But this is the first time she has collaborated with her husband, Bock.

"In our family, I do all the everyday cooking and develop recipes, but I don't start fires or grill. That's Bock's domain," Roxanne explains. For this contest the couple's team efforts were successful enough to win finalist slots in two categories. Here, a mellow mixture reminiscent of mole serves as both marinade and sauce for flank steak to wrap with a multicolored pepper relish in tortillas.

Fiesta Fajitas

PREP AND COOK TIME: About 1 hour, plus at least 1 hour to marinate

NOTES: If using charcoal, add 10 briquets after peppers are cooked (step 3).

MAKES: 4 to 6 servings

1 flank steak (1 1/2 lb.), fat trimmed Fiesta sauce (recipe follows)

8 to 12 flour tortillas (8 in. wide)

3 bell peppers (1 1/3 lb. total; 1 each red, green, and yellow, or all 1 color), rinsed