Originally composed for San Diego CityBeat
Chef Kevin Templeton, who has been featured on The Cooking Channel’s Burgers, Brew & ‘QUE and Food Network’s CHOPPED, can be found most days (and nights) creating elevated bar food at barleymash in downtown San Diego. When he’s entertaining at home, he loves to get out of the kitchen and fire up the grill for a fun and easy springtime meal.
While the grill is heating up, Templeton serves a fresh tuna poke to snack on, dressed in citrus-yuzu sauce, cucumber, and avocado. The main event is his baby back ribs, which Templeton grills in bacon fat and then chars. He shares, “Warmer spring temperatures are a great excuse to dust off the backyard grill, and I can’t think of a better recipe for grilling than these ribs. The bacon fat makes the ribs fall-off-the-bone tender. I especially like to use hardwood smoked bacon, as this adds a smokey element to the ribs, on top of the fantastic grilled flavor.” For a side dish, or a vegetarian main, Templeton puts baby romaine on the grill as well, the fire giving them a savory, nutty flavor. See below for all three at-home recipes to try out this spring.
Chef Kevin’s Tuna Poke
Serves 4
Ingredients
- ¼ cup soy sauce
- ¼ cup yuzu sauce
- 1 tbsp. rice wine vinegar
- 3 tbsp. brown sugar
- 1 lb. sashimi-grade fresh albacore loin, cut into ½-inch pieces
- ½ cup diced cucumber
- ¼ cup finely chopped green onions
- 2 tbsp. sesame seeds, toasted
- 1 avocado, diced
- Chopped fresh cilantro (optional)
- Wonton crisps, sesame crackers, cucumber slices or lettuce leaves
Instructions
- In a small bowl, stir together soy sauce, yuzu juice, vinegar, and brown sugar
- In a medium bowl, lightly toss albacore, cucumber, green onions and sesame seeds with sauce, making sure all ingredients are mixed well without damaging the albacore
- Drain excess juice and gently transfer to a serving bowl
- Sprinkle with avocado and cilantro
- Scoop up poke with wontons, crackers, cucumber slices or lettuce leaves
Chef Kevin’s Baby Back Ribs
Serves 4
Ingredients
- 2 racks of baby back pork ribs (each rack should weigh 1 – 2lbs.)
- 2 cups brown sugar
- 2 tbsp. salt
- 2 tbsp. fresh ground pepper
- 2 tbsp. ancho chili powder (optional)
- 2 cups bacon fat, cold or at room temperature
- Barbecue sauce (optional)
Instructions
- If your butcher has not already done so, remove the thin membrane from the back of each rack of ribs
- In a small bowl, mix together brown sugar, salt, pepper, and ancho powder
- Generously rub mixture into both sides of ribs. Evenly spread bacon fat on both sides, as you would spread icing on a cake
- Place each rack of ribs in 2 – 3 layers of aluminum foil, making sure there are no holes or tears. Wrap securely and crimp edges of foil to seal
- Place packets on a grill over low heat and cook at least 1 hour, or until meat is very tender, turning every 10 minutes. Make sure to keep the grill lid closed after turning
- When done, remove packets from grill and let ribs rest in foil for about 15 minutes
- Carefully open packets, remove ribs and discard rendered fat and foil. Be careful, the excess fat can burn you
- Return ribs to the grill in high heat for a little char, cooking on both sides for about 2 minutes
- Serve dry or with your favorite barbecue sauce
Chef Kevin’s Grilled Baby Romaine
Serves 4
Ingredients
- 4 heads baby romaine lettuce or romaine hearts
- ½ cup extra virgin olive oil
- ½ cup high-quality balsamic vinegar
- 1 tbsp. herbes de Provence
- Salt and pepper, for taste
- ½ cup shaved parmesan
Instructions
- Cut heads of lettuce in half, lengthwise, leaving the leaves attached to the core
- Generously pour oil and vinegar into crevices
- Sprinkle with herbes de Provence, salt and pepper
- Place on a hot grill and char for 30 seconds to 1 minute on each side, or until you have a nice char
- The middle of the lettuce should remain firm
- Remove from the grill and top with parmesan
barleymash
600 Fifth Ave #6916, San Diego, CA 92101
(619) 255-7373
