Food The Great Outdoors Barbecue season never ends for some, but officially starts on Memorial Day. ANNABEL COHEN Special to the Jewish News W ith the ever growing popu- larity of designer barbecues and grills, the outdoor cooking season seems to have expand- ed to practically any time you feel like standing al fresco. BARBECUE BEEF BRISKET 1 5-6 pound beef brisket, trimmed of fat 1/4 cup vegetable oil 1 cup ketchup 1/3 cup brown sugar 1/2 cup red wine vinegar 1/2 cup water 1/4 cup hot pepper sauce, such as Tabasco 3 Tbsp. paprika 2 Tbsp. kosher salt 2 Tbsp. chili powder 2 Tbsp. liquid smoke 2 Tbsp. prepared mustard 1 Tbsp. pepper 5/26 2005 54 Heat grill to high. Rub the meat all over with the oil and sear well on both sides. Turn the heat off one side of the grill if possible, or allow the grill to cool down to about 300F (low). Place the brisket in a grill-proof pan or dis- posable aluminum pan. Set aside. Combine remaining ingredients and pour over the meat Cover the pan with foil and cook for 3 1/2 hours, turning the meat once every hour and checking to be sure the meat is not burning and that the meat is tender. Remove the pan from the grill and allow to cool until warm. Cut the meat across the grain into thin slices and serve with the sauce. You may also shred the beef and serve on buns or French bread slices as pulled barbe- cue beef brisket sandwiches. Makes 8 servings. SWEET AND SPICY BARBECUE CHICKEN BREAST 3 pounds boneless and skinless chick- en breasts 3 Tbsp. olive oil 1/4 cup chili powder 2 Tbsp. honey 1 cup chili sauce 1/2 cup ketchup 1/4 cup cider vinegar 2 Tbsp. soy sauce 1 Tbsp. hot pepper sauce, such as Tabasco 2 tsp. fresh minced garlic 1 tsp. fresh ground pepper Trim visible fat from the chicken breasts. Place the chicken in zipper- style bag and set aside. Combine remaining ingredients in a medium bowl and whisk well. Pour the mixture over the chicken and seal the bag. Turn the bag several times to coat the chicken. Chill the breasts for 30 min- utes up to several hours. Thirty minutes before serving (for hot chicken - you may also serve this chick- en at room temperature), spray the cold grill with nonstick cooking spray and heat to medium-high. When the grill is hot, remove the chicken from the mari- nade and place the breasts on the hot grill (shake off excess marinade first). Grill until the meat is marked with grill lines and turn the chicken to mark the other side. Turn the meat - again so that the grill marks are going the other way (to make square marks on the chicken). Cook until done, a total of about 12 minutes. Serve hot or warm. Makes 8 servings. GRILLED SEA BASS WITH GINGER CILANTRO SAUCE Sauce: 3 Tbsp. rice wine vinegar 2 Tbsp. soy sauce 1 Tbsp. minced peeled fresh ginger 1 Tbsp. brown sugar 1 tsp. minced garlic juice of 1 lime grated peel of 1 orange Fish: 6 6-oz. sea bass fillets with skin, or other mild fish such as salmon 2 Tbsp. olive oil, 1/2 cup fresh chopped cilantro 1/2 cup minced scallions, white and green parts, garnish 1 Tbsp. sesame seeds, any kind, garnish Make the sauce: Combine all sauce ingredients together in a medium saucepan over medium-high heat. Bring to a boil and cook for 3 min- utes. Reduce heat and keep warm until ready to serve. Heat grill to medium-high. Brush fish with oil and sprinkle with salt and pepper to taste. Place the fish, skin side down, on the prepared grill. Grill the fish for about 5 minutes. Carefully place a spatula or turner between the fish and the skin and gently turn the fish over and grill on the other side for .5 minutes. Do not overcook! Place the fish on a large serving plat- ter or 6 individual dinner plates. Stir the cilantro into the sauce and spoon the sauce over the fish. Sprinkle the fish with the scallions and sesame seeds and serve. Makes 6 servings. GRILLED TURKEY BURGERS WITH AMSTED RED PEPPER SAUCE Sauce: 1/4 cup mayonnaise 1 roasted red pepper (jarred or canned is fine) 1 Tbsp. minced onion 1 Tbsp. fresh lemon juice 1 Tbsp. drained capers salt and pepper to taste Burgers: 2 pounds lean ground turkey, very cold salt and pepper to taste nonstick cooking spray 6 pocket zitas, tops inch cut off Place sauce ingredients in the bowl of a food processor or pitcher of a blender and pulse until smooth. Chill until ready to use (up to 1 week). Heat grill to medium-high. Divide the turkey into 6 portions and form into thin, about 1/2-inch-thick, pat- ties. Season the patties lightly with salt and pepper and spray them well with nonstick cooking spray. Chill until ready to cook. Arrange the burgers on grill and cook about 5-6 minutes on each side. Do not overcook! Serve the burgers in pita pockets with garnishes of choice and with a spoonful of the roasted pepper sauce. Makes 6 burgers. ❑ Recipes are archived on JNOnline.com .