Sunset's barbecue cook-off 2000

Sunset, July, 2000 by Elaine Johnson

Lime wedges

Salt

1. Rinse steak and pat dry. Place steak and half the fiesta sauce in a 1-gallon plastic food bag. Seal bag; turn to coat meat. Chill at least 1 hour or up to 1 day.

2. Stack tortillas and seal in foil. Pour remaining sauce into a 1- to 1 1/2-quart ovenproof pan.

3. Prepare barbecue for direct heat (see page 94). When it is medium-hot, lay peppers on grill. Turn as needed until skins are charred on all sides, 15 to 20 minutes. With tongs, transfer peppers to a plate and let stand until cool enough to handle, 10 to 15 minutes.

4. Pull off and discard skins, stems, and seeds from peppers. Chop peppers and place in a bowl.

5. Meanwhile, lift steak from bag; discard marinade. Lay meat on grill and turn as needed until browned on each side and medium-rare in center of thickest part (cut to test), 10 to 15 minutes total. After 5 minutes, set tortilla packet and pan of sauce on grill. Turn tortillas often until hot (open packet to check), about 5 minutes. Stir sauce frequently until bubbling, about 5 minutes. Enclose tortillas in a towel to keep warm; pour sauce into a bowl.

6. Transfer steak to a board. Cut across the grain into thin slices.

7. Fill tortillas equally with meat and peppers. Add sauce, sour cream, juice from lime wedges, and salt to taste. Fold to enclose filling and hold to eat.

Per serving 435 cal., 29% (126 cal.) from fat; 25 g protein; 14 g fat (3.8 g sat.); 52 g carbo (4 g fiber); 662 mg sodium; 41 mg chol.

Fiesta sauce. In a blender or food processor, combine 1 cup fat-skimmed beef broth; 1/2 cup chili sauce; 2 tablespoons each raisins, sliced almonds, chopped fresh cilantro, and chopped green onions (including tops); 1 tablespoon each dried instant coffee, unsweetened cocoa, Worcestershire, and olive oil; 2 teaspoons minced garlic; and 1 canned chipotle chili or 2 teaspoons hot sauce. Whirl until smooth. Makes 1 3/4 cups.

Per serving: 137 cal., 41% (56 cal.) from fat; 4.1 g protein; 6.2 g fat (0.8 g sat.); 19 g carbo (1.1 g fiber); 641 mg sodium; 0 mg chol.

Lynn Nicholson

Portland

FINALIST

"I'm in the travel business, and for many years I escorted scuba-diving groups throughout the Fiji and Tonga islands," Lynn Nicholson explains. "We enjoyed many impromptu meals featuring coconut milk-marinated pork, barbecued over open fires." Nicholson experimented until she perfected a recipe that captures those fragrant South Pacific flavors.

Bula Barbecued Baby Back Ribs

PREP AND COOK TIME: About 1 hour, plus at least 2 hours to marinate

NOTES: Bula means welcome in Fijian. Asian chili-garlic sauce and toasted sesame seed are available in Asian food markets and many well-stocked supermarkets. Nicholson serves the ribs with grilled green onions and basmati rice to soak up the extra sauce.

MAKES: 6 to 8 servings

South Pacific marinade (recipe follows)

6 pounds pork back ribs

Chopped fresh cilantro

Toasted sesame seed (optional)

Salt

1. Rinse ribs and pat dry. Trim and discard excess fat, If needed, cut ribs into sections that will lie flat in a 6- to 8-quart pan. Put ribs and marinade in pan and mix to coat. Cover pan and chill at least 2 hours or up to 1 day, turning ribs occasionally.