SEAR AND SIZZLE; FIRE UP THE GRILL FOR THE FOURTH. - what's the best charcoal grill

Signature: Natalie Howton, food editor for Daily News, who doesn't like the scent of the food sizzsizz creaking on the grillAddicted to the ultimate result of wonderful smoke?What better way to celebrate the holiday of July 4 than a casual barbecue?From appetizers to desserts.A series of recent cooking books on the subject is full of tips for success.Santa Fe-Based on cookbook book author Michael McLaughlin designed his new 16 book, "everything is on the grille" (Harper Collins;$22.Show people that it's not just the main course or the meat that can be baked.From simple vegetable kebabs to complex kebabs, including lamb chops, the barbecue itself applies to many different foods, he noted."For me," said McLaughlin, who grew up without a grill in the backyard, "the grill is probably the most flexible device I have.It has the most choiceIt's a broiler. it's an oven. it's a burner.This is the only best way to get the most flavor, color and texture in most foods with the least fuss and fat."Barbecue is also a casual and tolerant cooking method that requires minimal technical experience.Because he lives in a dry climate, McLoughlin uses a grill every year.round.Of the 150 recipes in this book, many of the recipes inspired by international cuisine including Korea, Thailand and Mexico are completely cooked on the grill, and some are pre-cookedCooked on the grill.The appetizer is a separate chapter.Other recipes are arranged in 52 menus, classified according to the type of meat or seafood used.The last two chapters focus on spicy barbecue and entertaining barbecue.But you can freely mix and match recipes according to your personal taste.Jamaican Jerk chicken, grilled pro skin with ham, grilled-Three cheese and pepper sword fish skewers and grilled Penne with yogurt-The author's favorite recipe is almond sauce."Most of the recipes I have developed (except for the ones from friends)," McLoughlin notes, "They were all tested on a large Weber propane grill using a seasoning stick (when a spokeswoman for juice and fat Weber pointed out that they would not gather, ignite and burn;Instead, they will hissing, smoke, and bring a rich and delicious outdoor flavor to your food, not lava.Others tested on a charcoal grill.McLaughlin prefers gas grills for their accuracy and reliability.They are fast too.Heating and constant.If you dial medium, the grill will remain medium hot for an hour, or no matter how long you put the grill there.He stressed that taste is not a problem that some experts think --You can get a lot of things with a gas grill.Some experts like the convenience of the gas grill, but they don't think the gas grill is as hot as wood or charcoal --So you can't get a good sear.More knowledge is needed for charcoal grills"How to keep an eye on it," McLoughlin said .".However, they are cheaper (which can be attractive for beginners who don't want to put a lot of money into the grill) and more portable.When using the grill cover, McLaughlin uses it most often because it shortens the cooking time and maintains the smell of barbecue juice and fat dripping on the lava rock (gas grill) and vaporizing.Chris SchlesingerAuthor of the grill license with John Willoughby (William Morrow;$27.50) think that people use the grill to cover too much, causing the food to taste "crumpled "."If you want to use a piece of wood or a block of wood (add a little smoky flavor), McLoughlin suggests, plan to soak the discharged debris in the water at least an hour before throwing them on hot lava stones or charcoal.In the case of fastCook food like fish and chicken breast and let the fries start smoking before the barbecue.He added that there are meiskett or pecan chips in the supermarket, but other more esoteric flavors can be found in some gourmet shops or emailsorder catalogs.When asked about the use of potato chips, McLaughlin noted that for a fillet or steak that takes 8 minutes to grill, he would add about two cups of drained, soaked fries.He also pointed out that in some of the newer Weber grills with a seasoning stick, the chips should not be soaked, but should be placed in the side chamber.Although normal people do not distinguish between barbecues and barbecues, some barbecue experts are very worried about this difference these days.McLaughlin is not a big deal about it, but rather chooses to do his best to educate chefs as much as possible."The barbecue is a slow, indirect cooking of large pieces of meat, which is carried out on flames and can be large pieces or small pieces of meat," he said ."."There is a common living heat source for barbecue and barbecue," Schlesinger noted .".Schlesinger continued: "The barbecue is hot and a quick cooking of something gentle ."A large and hard piece of meat is cooked slowly for a long time."Some tips for successful barbecue results are as follows: take a deep breath and relax, but be careful," McLoughlin stressed .".Know-How to achieve it quickly with experience, he added.Please note that you can't just leave the food on the grill and walk away."Barbecue requires more judgment than other cooking methods," McLoughlin said ." The grill has cool and hot spots and you need to know where they are so you can move around the food to slow down or speed up cooking, he added.For the best results, you need to adjust the cooking temperature, the position of the shelf, or the food on the shelf.Start with a clean grill.After lighting, preheat a gas grill covering 10 to 15 minutes before adding food.Charcoal is usually very hot and can be used in half an hour.When the coal is gray with red flashing.Before baking lean meat (chicken) or refined (fish) food, gently oil the hot rack with a folded paper towel dipped in edible oil.Avoid baking too fast, too hot, or too close to the flame.Figure that bone-It takes about 30 minutes for the chicken to cook.Avoid food crowding the shelves because it will reduce efficiency.McLoughlin baked most of the food at high temperature on a charcoal grill or medium grillOn the gas grill.For flare-Ups on a charcoal grill, use a water gun if necessary, but avoid pouring charcoal fire.Avoid water on a gas grillJust turn off the hood and reduce the heat until it fades.Use jelly-Roll the pan onto the grill for easy food.In order to avoid pollution, in the absence of thorough cleaning of the pan with hot soapy water and thorough drying, do not place cooked food in a pot that previously contains raw food.Keep in mind that the unique flavor of the Grill comes from the fat and juice that drops on the heat source and evaporates.Steam adds flavor.If the grill is covered, you will eventually find more flavor in the food.The steam will dissipate when the food is grilled, resulting in less roastingflavored food.Here are a few recipes from some of the latest barbecue cooking books.Use these to ignite the grill on July 4 and beyond.With the black pepper shrimp and the amazing Menachem (and other people who like to put a little more fire in their food), they will be happy to dig up these spicy shrimp.Sweet "miracle "-and-The smoked sauce they dip in is how to completely change the old salad sauce by adding a burning can of pepper (Ie.Something new and exciting.24 very large shrimps (about 2 pounds) with Shell and tail left on top, half cupDry white wine9 garlic cloves, 1 tablespoon of fresh ground black pepper 1 tablespoon of fresh lemon juice 3/4 teaspoon of salt miracle mayonnaise (large enough, A layer of shrimp can be served together with wine, garlic, olive oil, pepper, lemon juice and salt.Cover and let it stand at room temperature, stirring occasionally for 1 hour.Ignite a fire in a charcoal grill or preheat the gas grill to medium temperaturehigh.At the same time, remove the shrimp from the marinade and slide to 4 or 5 flat metal kebabs.When hot, put the skewers on the shelf.Lid and grill, flip the skewer once until the shrimp has just been cooked, the whole process is opaque and the grill is slightly marked for 7 to 8 minutes.Slide the shrimp on the skewer into the plate with the fork's pointed fork.Serve hot or warm food and add magical mayonnaise to the table.8 copies.All on the grille from Michael McLaughlin (HarperCollins).Magic MAYONNAISE1 cup salad dressing (like Miracle Whip) 2 teaspoons of canned Mexican chili chopped with adobo sauce, add 1 teaspoon with can2 teaspoon of adobo sauce to mix salad sauce, chicken slices with sauce, mustard and lemon juice.Mayonnaise can be prepared 3 days in advance.Before use, cool with the lid and return to room temperature.About 1/4 cups.All on the grille from Michael McLaughlin (HarperCollins).CAESAR-Grilled BROCCOLIFor, but the face is stillBrush crisp broccoli with bottled salad dressing and finish a short meal on the grill.Caesar was clearly the first choice for me.1/3 cups of bottled salad sauce such as Caesar, Italian or freshly ground black pepper, remove the heavy broccoli stem and spare it.Cut the Crown vertically into two angles.Cook a large pot of water.Add broccoli to cook, stir once or twice until crispTender, 3 to 5 minutes.Drain and rinse under cold water until it cools, then drain well and shoot dry.Broccoli can be prepared a few hours in advance.Packed and kept at room temperature.Ignite a fire in a charcoal grill or preheat the gas grill to medium temperaturehigh.When hot, brush broccoli with salad sauce.Place broccoli on the shelf, cover it, grill it, turn occasionally until about 6 to 8 minutes the whole process becomes light brown.Remove from the grill, season with pepper to taste and serve hot or warm food.4 copies.All on the grille from Michael McLaughlin (HarperCollins).The meat chops are four times the secret of the juicy roast pork chops: choose the thick ribs on the bones and slowly grill with quite low heat.Keep a cool secret during the barbecue --tasting -and great-looking -Pork chops are almost my soup.no-work glaze.Do your guests a favor and ask them to pick up those sweet and sticky bones.1 1/3 cup short fat peach jam4 teaspoon chopped canned adobo sauce pepper plus 1 tablespoon adobo sauce from can2 tbsp soy sauce e3 garlic cloves, 1 tablespoon Dijon mustard1 tablespoon red wine vinegar 4 bone crush through the pre s1 tablespoon light brown sugar-in, center-Cut 1 1/2 thick (about 3 pounds) tenderloin pork chops and place freshly ground pepper in a medium bowl at room temperature, stir peach jam, 1 tablespoon sauce, soy sauce, garlic brown sugar, mustard and vinegar.Set aside 1/3 cups of glaze.Ignite a fire in a charcoal grill or preheat the gas grill to medium temperaturehigh.When the fire is ready, put the pork chops on the shelf.Brush with some retained glaze.Grill on the back cover for 2 minutes.Brush it again, then turn to the barbecue for another 2 minutes.Keep turning over the ribs every 2 minutes, often brushing a little glaze until it's just cooked but still juicy for 14 to 16 minutes.Generously brush the ribs with the remaining glaze and transfer to the plate.Lightly seasoned with salt and pepper, serve immediately.4 copies.All on the grille from Michael McLaughlin (HarperCollins).MAPLE-AND MUSTARD-Glazed rustic spareribs are a method I designed to turn the potentially chewy rustic spareribs into soft, glazed chunks of meat that are very satisfying.After a fairly long slow cooking under indirect heating, the spareribs are simply baked and cooked on direct but low flame, crisp and brown.3/4 cup maple syrup 3/4 cup thick-Mustard1/3 cups of rice with 1 tablespoon of dark brown sugar packed with 2 teaspoons of chili sauce, such as Tabasco2 teaspoon soy sauce 6 large boneless country ribs (about 4 1/2) stir maple syrup, mustard, brown sugar, chili sauce and soy sauce together.Put the glaze aside.Ignite indirect charcoal fire or preheat 1 burner of the gas grill to medium.Place 1 or 2 disposable foil pans in the unheated part of the grill and fill the water halfway.When the fire is ready, place the country ribs on the shelf above the drip tray and brush it gently with glaze.Cover the grill and roast ribs, turn for 15 minutes, brush for 1 hour and 15 minutes with glaze, add hot coal from the side if necessary, in order to keep the temperature (if the grill has an accurate thermometer, about 300 degrees Fahrenheit ).Use wood chips and replace them if necessary.At this point, the inside of the thickest rib will still be a little pink.Move the ribs to the hot side of the grill.Brush for 5 minutes with glaze, lid and grill.Repeat, flip and brush the spareribs with the glaze until the glaze is all used up and the spareribs are soft, brown and glossy for about 20 minutes in total.Lightly seasoned with salt and pepper, serve immediately.6 copies.Michael McLaughlin (HarperCollins) "everything on the Grill".Oak Santa MariaBarbecue Beef Santa Maria is home to one of the smaller AmericansFamous cooking masterpiece: Oak Treebarbecued beef.This region has a long history of raising cattle.Here, Santa Maria's process of roasting long and low beef on the oak log fire is only similar, but with the smell of sizzling beef juice in the air, the fun of dining is absolutely1/3 cup dark brown sugar 1/3 cup soy sauce 1 1/2 teaspoon freshly ground black pepper 3/4 teaspoon garlic powder 1A small bowl of SaltIn topped with grilled wings or round eyes (about 3/4 per month), stir together sugar, soy sauce, chili and garlic.Ignite indirect charcoal fire, or Preheat 2 External burners of the gas grill to low, or preheat only 1 burner if the grill has 2 burners.If you 've soaked wood chips, drain them and separate them between two disposable foil trays.Place the pot between the coal piles or on the open space turned overCentral burner.When the fire is ready, bake in the cool part of the shelf, generously brush with soy mixture, lid and grill, bake every 10 to 15 minutes, and bake with soy mixture until the mixture is used up, the meat is cooked as required for about 50 minutesRare (moments-The reading thermometer inserted into the thickest part of roast will reach 130 degrees F ).Transfer the meat to the cutting board and set up a tent with tin paper for 10 minutes.Cut tri-Pass the tip through the grain and cut it into very thin slices at a certain angle.Season with salt, eat immediately, and sprinkle with any juice collected on the cutting board.8 copies.All on the grille from Michael McLaughlin (HarperCollins).1 pound boneless chicken breast or thigh cut into 1 1/2-Brush the grill with vegetable oil in an inch of a spicy peanut pan (optional ).Heat the coal or gas grill directly.4 (10-to 12-Inches) metal skewers, leaving room between each skewer.Peanut Chili Sauce;Keep 1/2 cups of sauce and eat with kebabs.Brush chicken with 1/2 of the remaining sauce.Fire from it for 15 to 20 minutes, cover the kebab 4 to 5 inch and occasionally turn and brush your teeth with the remaining sauce until the chicken center is no longer pink.Kebab with preserved peanut butter and peanuts.4 copies.Spicy peanut butter: Mix 1/3 cups of crispy peanut butter, 1/3 cups of boiled water, 1 tablespoon of ginger root or 1 teaspoon of ground ginger in a bowl, 1 tablespoon of lemon juice and 1/8 teaspoon of chopped red pepper.About 3/4 cups.From "The great barbecue cooking book by Betty Crocker" (Macmillan, USA ).GINGER-STEAKSGinger tuna fish-1/2 pound tuna, Sailfish or large hali fish steak, 3/4 poundto 1-Prepare ginger-inch thick lime wedges (optional)Lime Marinade.If the fish row is large, it can be cut into 6 parts.Placed in a shallow non-metallic plate or in a plastic food bag that can be re-sealed.Add marinade and brush the fish with marinade.Cover the plate or sealed bag and refrigerate for at least 1 hour but not more than 24 hours.Brush the grill with vegetable oil.Heat the coal or gas grill directly.Take out the fish from the marinade.Fire from it for 15 to 20 minutes, cover and roast about 4 inch of the fish, turn once until you can easily roast the fish fillet with a fork.Lime wedge for fish.6 copies.GINGER-Lime Marinade: in a bowl, mix 1/4 cups of lime juice, 2 tablespoons of olive oil or vegetable oil, 1 teaspoon of chopped ginger root, and 1/4 teaspoon of salt to grind red pepper and 1 clove of garlic.About 1/3 cups.From "The great barbecue cooking book by Betty Crocker" (Macmillan, USA ).ORANGE-Watch the cheese carefully when grilling almonds to avoid overcooking.2 tablespoons sliced almonds1/2 cups orange marmalade1 tablespoon Dijon mustard1 teaspoon white wine vinegar 1 round (8-to 10-1 tbsp of margarine or butter, melted assorted crispy skin, apples and pears, grill with vegetable oil.Heat the coal or gas grill directly.When the grill is heated, use 8-Square inch foil pan.Bake for 3 to 5 minutes, stir once or twice until the almonds begin to turn brown.Mix jam, mustard and vinegar.Popular jam mix in a month-The inch ring on the plate.Brush both sides of the cheese with margarine.Lid and grill cheese 4 inch from medium-Heat for 1 to 3 minutes and turn once until the cheese begins to melt.Put cheese on the jam mixture.Gently brush with a mixture of about 1 teaspoon of jam.Sprinkle almonds on a mixture of cheese and jam.Cheese with biscuits and fruit horns.6 copies.From "The great barbecue cooking book by Betty Crocker" (Macmillan, USA ).HOAGIEA Flat Iron SausageBladed ske works best for this recipe, as sausage and bell pepper do not spin on the skewers when you turn the skewers.If you don't have an apartment-On two round skewers, line sausage and chiliSkewers placed side by side.6 fully cooked sausages or hot sweet peppers, cut into 6 pieces of about 3/4 cups of Italian decorative 1 (1 pound) unsliced French bread, brush the grill with vegetable oil with semi-spicy brown mustard.Heat the coal or gas grill directly.Alternately thread the entire sausage and pepper strip on 14-Metal skewers in inches.Brush the seasoning on the cutting edge of the bread.Grilled sausage and pepper strips, from which to fire for 8 to 12 minutes, about 6 inch, often turn and brush your teeth with seasoning until brown.Add bread to the last 3 to 4 minutes of BBQ and cut the edges until golden brown.To serve, put a sausage string and pepper strip on the lower half of the bread.Top of bread;Pull out the skewersCut the bread horizontally into 6 portions.Add mustard.6 copies.From "The great barbecue cooking book by Betty Crocker" (Macmillan, USA ).THAI-Swordfish in green lime coriander stew-The Swordfish is strong in texture and is suitable for outdoor cooking as it will not spread out on the grill.This spry sauce makes it gentleflavored fish.Sauce: 1/2 small fresh Mexican pepper 1/3 cup chopped fresh coriander (fresh coriander) 1/4 cup fresh lime juice2 clove garlic 2 tablespoons vegetable oil 1/2 6 to 8 ounces per ounce about 1-Inch thick 2 tablespoons of vegetable oil Salt and freshly ground pepper to prepare the sauce, remove any seeds and ribs from the jalapeno and chop them up.Add chopped jalapeno, coriander, lime juice, garlic, vegetable oil and salt in a small bowl.Mix with a fork and then refrigerate with the lid at least 2 hours or up to 2 days before serving.Prepare a fire directly.Heat the cooking on the grill.Place the grill 4 to 6 inch from the fire.Prepare the fish, rub the steak on both sides with vegetable oil, and season with salt and pepper.Arrange the fish on the shelf.Grill, turn it over once or twice until the steak is ready.During the whole process, about 10 minutes or so, both sides become brown and opaque.To serve, go to the heated plate or separate plate.Put a small spoon of sauce on each fish and serve immediately.Put the rest of the sauce on the table.4 copies.Outdoor cooking is written by the editor-in-chief, Chuck Williams and John Philip Carroll, recipes (Books on Time Life ).JERK CHICKENJerk, Jamaica is a traditional Jamaican style of cooking, first rubbing meat or poultry with Italian marinade of Chilean peppers, lime juice, herbs and spices, and then slowly grilling, in this way, the marinade will form a coating and seal it in the gravy.This dish is perfect for you if you like spicy BBQ food.8 to 10 cups of fresh Mexican 1/4 cups of fresh lime juice 1/4 cups of chopped fresh rosemary or 1 tablespoon of dry rosemary, add garni tbsp of rosemary branches chopped fresh Baili or 2 teaspoon of dried thyme2 tbsp of mustard seeds 2 tbsp of Dijon mustard1/2 yellow onion cut into 5 pounds pieces of chicken and cut the jalapeno in half, remove the stems, seeds and ribs.In a food processor equipped with metal blades, mix Mexican peppers, lime juice, Rosemary, Baili Wood, mustard seeds, mustard, onions, garlic and salt.Until the mixture forms a thick and smooth paste.If time permits, scrape the paste into a small bowl about 2 hours or up to 2 days before use, and refrigerate it with a lid.This can make the paste stronger and give the taste time to mix.Shoot the chicken with a paper towel.Rub the chicken nuggets with a paste and the coating is complete.Placed on a non-aluminum plate or baking sheet.Cover with plastic wrap and refrigerate for at least 2 or 24 hours.Prepare for indirect fire-Heat the cooking on a covered grill.Place the grill 4 to 6 inch from the fire.Put the chicken in the middle of the shelf with the skin down.Cover the grill and open the vent a little less than half of the place.Carry a bottle of water with you to douse any torch.ups.Cook slowly and turn over the chicken every 15 minutes until the whole process is opaque and the juice is cleared for 60 to 70 minutes.To serve, turn to a warm platter or a separate plate, decorate it with rosemary branches and serve it at the same time.4 to 6 copies.Outdoor cooking is written by the editor-in-chief, Chuck Williams and John Philip Carroll, recipes (Books on Time Life ).The fruit grill mixed with lemon cream apples and pears is delicious, but you can replace it with fresh seasonal food that you like yourself.Please note that the cooking time of apples and pears is twice that of summer fruits such as apricots and peaches.To prepare most fruits, halve them and then pit or nuclear.If the skin is tough, peel it before cooking;Usually, no peeling is required for summer fruits.Spiced lemon cream: 3/4 cups of light cream, 1 tablespoon of skim dry milk 1/4 cups of honey 2 teaspoons of ground lemon 1 tablespoon of fresh lemon juice 1/4 teaspoon of ground cinnamon preferably a golden delicious pear, but ripe pears, preferably Bosc3 tablespoons of salt-free butter, 2 tablespoons of sugar, prepare a pile of fire that burns directlyHeat the cooking on the grill.Place the grill 4 to 6 inch from the fire.In a small bowl, mix the cream with the dry milk and prepare the spiced lemon cream.Stir with an egg beater or electric mixer until a stiff peak is formed and then add honey, lemon zest, lemon juice and cinnamon.Put a lid on the front cover for cold storage.Prepare the fruit and reduce the skin and nuclear half of the apples and pears.Put the cut fruit on the shelf.Place the fruit in a large bowl and mix with melted butter and sugar.Arrange the fruit on the shelf, cut the edge.Grill, turn every 10 minutes until there is a slight brown and tender but when pierced with a sharp knife tip, the grill is not mushy for a total of 25 to 30 minutes.To serve, go to a platter or a separate plate.Service is available at warm or room temperature.Put lemon cream on the table.6 to 8 copies.Outdoor cooking is written by the editor-in-chief, Chuck Williams and John Philip Carroll, recipes (Books on Time Life ).The simple grilled swordfish SKEWERSSwordfish is perfect for barbecues because it is solid in texture and is especially good for kebabs.Here we keep it simpleRub the fish with spices.Herbal mixture, apply it to the skewers with some onion pieces and grill.This fits perfectly with Rice grabbing (use boxed rice grabbing rice if you want ).If you want to dress up the skewers a little, cut a few peaches into two corners and add two corners to each skewer.Rub: 3 tbsp olive oil 3 tbsp cumin seeds, bake if needed, or 1 1/2 tbsp ground cumin 1 tbsp chopped garlic1/4 cups roughly chopped fresh beef to 1 lb swordfish, cut into 1-Inches (about 12 pieces) 2 small red onions, cut into 8 tablespoons of olive oil 1 lemon, add all the friction ingredients in a small bowl.Mix well.Fish, line swordfish and red onion alternate on skewers and rub with spices.Place the skewers on the grillHeat, cook for 6 to 7 minutes each side, or until the fish is completely opaque.Remove from fireDrizzle with olive oil and squeeze with a lemon corner.2 Main courses or 4 appetizers.License to grille by Chris Schlesinger and John Willoughby (William Morrow).Baked potato with yogurtThis simple dish draws inspiration from the Middle East flavor.Yogurt, lemon, cumin, parsley and garlic are mixed with potatoes to get a little smoke from the fire.Make sure you put the potatoes on the grill long enough to get a good shell on the outside as this gives the dish some texture.4 medium potatoes, cut into circles, about 1-1 cup of original yogurt 1/4 cup of fresh lemon juice (about 1 lemon) 2 tablespoons of cumin seeds, bake 1 tablespoon if needed, or bake a cup of fresh parsley leaves in a medium pan with 4 cloves of garlic 1/3 cups of extra virgin olive oil and boil a quart of salted water at high temperatures.Add sliced potatoes and cook for 8 to 10 minutes-You want the potatoes to reach the point where you can easily cross with a fork but still feel some resistance;Slices should not be separated easily.Drain and cool to room temperature.Season the cooled potato chips in a medium bowl with olive oil, salt and pepper.Put the potatoes on the grill and on the medium fire.Cook each side for about 3 minutes or until it turns brown.Remove the potatoes from the grill and place them in a medium sized bowl.Add yogurt, lemon juice and cumin.Toss well, set aside.Put parsley and garlic in the food processor and in the puree until smooth.As the motor runs, drizzle slowly in olive oil until merged.Before serving, sprinkle some mixture on the potatoes.4 copies.License to grille by Chris Schlesinger and John Willoughby (William Morrow).SPOTLIGHT ON ...Michael mclaughina: 48.Major: food writer, cookbook author.Hometown: Ray in Kolo.Food background: Selfietaught.McLoughlin grew up in a family where food is important, but that doesn't mean the food must be delicious.His mother cooks in the Midwest.Special foods such as pork, potatoes and jellyO and meatloaf.The most popular dish he makes: Pepper.Taboo: TV weather forecast.Favorite Recipe: Julia children's Kitchen from Julia children."It's very readable and interesting," McLoughlin said .".People seem to like his own recipe, "New American kitchen," which is out of print now, he added.Ideal holiday: beach in Mexico.Three Favorite Foods: cream Brunley;cobb salad;chicken mole.Favorite junk food: baked potato chips (especially truffles ).The food he hates: bananas.Passion for secret cuisine: Really nice Roquefort dressing.Not even a salad;bread will do.Favorite Restaurant: Union Square Cafe in Manhattan.Favorite food: grilled green Chilean cheeseburger.Favorite kitchen equipment: Food Mill (a mill with 3 different blades ).What does he do when he doesn't cook?Read the mystery.What kind of person would he be if he could not become a food and travel writer?: A beach bum.Dream job: a restaurant critic for The New York Times.The worst kitchen disaster, he said, was: "I remember a fire .".It caught fire under an electric broiler and the whole thing was to be thrown away.If he could have dinner with whom (now or historically), who would it be?Mysterious Writer Rex StottHere are some of the latest barbecue books in summer.If you buy one in the market, read it carefully in the bookstore and find a bookstore that suits your needs and lifestyle."The great barbecue of Betty Crocker, (Macmillan America;$19.95)."All Things" by Michael McLaughlin (HarperCollins);$22.50).Chris Schlesinger and John Willoughby (William Morrow);$27.50)."Simple Cooking of Jane steasy (Broadway Books) year-round Southwest barbecue;$18).``Williams-"Outdoor cooking in Sonoma kitchen Library", recipe by Chuck Williams, editor-in-chief and John Philip Carroll;(Books of time and life;$18.95).``Fan Fare!Complaints from Time magazine editorsLife Books ($12.95).Jean Galton's easy and easy Italian barbecue for the year (Broadway Books;$18).