Unexpected Barbeque

Grilling guru Steven Raichlen cooks up some unexpected barbecue dishes, including grilled eggs, nori (seaweed,) Caesar salad, grilled ice cream and cooking in the embers. Raichlen is the best-selling author of The Barbecue! Bible 10th Anniversary Edition andHow to Grill: The Complete Illustrated Book of Barbecue Techniques, as well BBQ USA: 425 Fiery Recipes from All Across America. He also offers classes through his Barbecue University grilling school.

Grilled Caesar Salad

Method: direct grilling

Serves: 6

• 3 medium heads romaine lettuce

• 12 thin slices French bread, cut sharply on the diagonal

• 2 Tablespoons extra-virgin olive oil

• About 3/4 cup Creamy Caesar Dressing (recipe follows)

• 12 anchovy fillets, drained and blotted dry (optional)

• 1 chunk (8 ozs) Parmesan cheese for shaving over the salad

• Freshly ground or cracked black peppercorns

You'll also need:

2 cups wood chips or chunks (preferably oak), soaked for 1 hour in water to cover, then drained

Creamy Caesar Dressing

Yield: 1-1/2 cups

• 2 cloves garlic, coarsely chopped

• 3 anchovy fillets, coarsely chopped (optional)

• 2 ounces Parmesan cheese, coarsely chopped

• 1 Tablespoon Dijon mustard

• 1 Tablespoon Worcestershire sauce

• 1 large egg

• 3/4 cup extra-virgin olive oil

• 3 Tablespoons fresh lemon juice, or more to taste

• 1 Tablespoon red wine vinegar

• 1/2 tsp coarse salt (kosher or sea), or more to taste

• 1/2 tsp freshly ground black pepper, or more to taste

Music break: Pinkerland Becaina by The Pinker Tones