Grilled Chicken Thighs ingredients 3/4 cup soy sauce 1/3 cup (packed) dark brown sugar 2 tablespoons chopped peeled fresh ginger 4 large garlic cloves, chopped 8 skinless boneless chicken thighs (about 2 pounds) preparation Whisk soy sauce, brown sugar, ginger, and garlic in large bowl. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Prepare barbecue (medium heat). Add chicken to marinade; toss to coat. Let marinate at room temperature 30 minutes. Brush grill with oil. Grill chicken until cooked through, about 10 minutes per side. BARBECUED TEXAS BEEF BRISKET Texans like their barbecue spicy, in the tradition of the Southwest, which is chili pepper country. For this recipe, you'll need to order a U.S.D.A. "choice" grade, packer-trimmed brisket: That's a brisket with none of the fat cut off. Before being cooked, the meat is seasoned with a dry rub; during cooking, it is brushed regularly with a beer-based mop. You'll need to use a smoker for the brisket  to get the most authentic Texas flavor, seek out the natural lump charcoal specified in the recipe; it's available at barbecue stores, some natural foods stores and some supermarkets. For dry rub 1/2 cup paprika 3 tablespoons ground black pepper 3 tablespoons coarse salt 3 tablespoons sugar 2 tablespoons chili powder 14- to 6-pound untrimmed whole beef brisket For mop 12 ounces beer 1/2 cup cider vinegar 1/2 cup water 1/4 cup vegetable oil 2 tablespoons Worcestershire sauce 2 tablespoons minced jalapeño chilies 5 pounds charcoal 4 cups (about) oak or hickory wood smoke chips, soaked in cold water at least 30 minutes 1 cup purchased barbecue sauce (such as Bull's-Eye) 1 tablespoon chili powder Make dry rub: Mix first 5 ingredients in small bowl to blend. Transfer 1 tablespoon dry rub to another small bowl and reserve for mop. Spread remaining dry rub all over brisket. Cover with plastic; chill overnight. Make mop: Mix first 6 ingredients plus reserved dry rub in heavy medium saucepan. Stir over low heat 5 minutes. Pour 1/2 cup mop into bowl; cover and chill for use in sauce. Cover and chill remaining mop. Following manufacturer's instructions and using natural lump charcoal, start fire in smoker. When charcoal is ash gray, drain 1/2 cup wood chips and scatter over charcoal. Bring smoker to 200°F. to 225°F., regulating temperature by opening vents wider to increase temperature and closing slightly to reduce temperature. Place brisket, fat side up, on rack in smoker. Cover; cook until tender when pierced with fork and meat thermometer inserted into center registers 185°F., about 5-6 hours (turn brisket over for last 30 minutes). Every 1 1/2 to 2 hours, add enough charcoal to maintain single layer and to maintain 200°F. to 225°F. temperature; add 1/2 cup drained wood chips. Brush brisket with chilled mop in pan each time smoker is opened. Transfer brisket to platter; let stand 15 minutes. (Can be made 1 day ahead. Cool 1 hour. Wrap in foil; chill. Before continuing, rewarm brisket, still wrapped, in 350°F. oven about 45 minutes.) Combine barbecue sauce and chili powder in heavy small saucepan. Add any accumulated juices from brisket and bring to boil, thinning sauce with some of reserved 1/2 cup mop, if desired. Thinly slice brisket across grain. Serve, passing sauce separately. Serves 8-10. GARLIC BREAD The secret to garlic bread that's neither too greasy nor too dry is having the correct proportion of butter to bread, so we give specific dimensions for the Italian loaf. If yours is a different size, you'll need to adjust the amount of garlic butter accordingly. Active time: 10 min Start to finish: 30 min 2 teaspoons finely chopped garlic 1/2 stick (1/4 cup) unsalted butter, softened 1 tablespoon extra-virgin olive oil 2 tablespoons finely chopped fresh flat-leaf parsley 1 (15- by 3 1/2-inch) loaf Italian bread Preheat oven to 350°F. Mince and mash garlic to a paste with a rounded 1/4 teaspoon salt using a heavy knife. Stir together butter, oil, and garlic paste in a bowl until smooth, then stir in parsley. Without cutting completely through bottom, cut bread diagonally into 1-inch-thick slices with a serrated knife, then spread garlic butter between slices. Wrap loaf in foil and bake in middle of oven 15 minutes. Open foil and bake 5 minutes more. Cook's notes: ° Bread can be spread with garlic butter 8 hours ahead and chilled, wrapped in foil. Let stand at room temperature 30 minutes before baking. ° For a brighter flavor, you can substitute 1 tablespoon finely chopped fresh basil for 1 tablespoon of parsley. Makes 4 to 6 servings ROMAINE SALAD WITH BACON AND HARD-BOILED EGGS Active time: 30 min Start to finish: 30 min 2 large eggs 4 oz bacon (4 to 5 slices), cut crosswise into 1/2-inch-wide strips 1 large head romaine (1 1/4 lb), trimmed and cut into bite-size pieces 2 tablespoons olive oil 1/4 cup finely chopped shallot 2 tablespoons red-wine vinegar 1/4 teaspoon salt, or to taste Hard-boil eggs: Cover eggs with cold water by 1 inch in a small heavy saucepan and bring to a boil, partially covered with lid. Reduce heat to low and cook eggs, covered completely, 10 minutes. Transfer eggs with a slotted spoon to a bowl of cold water to stop cooking and let stand until cool enough to handle, about 2 minutes. Make salad: While eggs are simmering, cook bacon in a 10-inch heavy skillet over moderate heat, stirring, until crisp, about 8 minutes. Transfer bacon with a slotted spoon to paper towels to drain, leaving rendered fat in skillet. Peel eggs and finely chop. Put romaine and egg in a serving bowl. Add oil and shallot to fat in skillet and cook over moderate heat, stirring, until shallot is softened, about 2 minutes. Add vinegar and salt and boil, swirling skillet, 10 seconds. Pour hot dressing over romaine and egg and toss to combine. Add bacon and toss salad, then season with salt and pepper. Makes 4 first-course servings ROMAINE AND CUCUMBER SALAD WITH GARLIC VINAIGRETTE Can be prepared in 45 minutes or less. 2 tablespoons white-wine vinegar 2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt 1/3 cup olive oil 1 heads of romaine, torn into bite-size pieces, rinsed, and spun dry (about 14 cups) 1 cucumbers, peeled, halved lengthwise, seeded, and sliced crosswise In a large bowl whisk together the vinegar, the garlic paste, and pepper to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Add the romaine and the cucumbers and toss the salad well. Serves 4 STRAWBERRY ICE CREAM 1 1/2 cups whole milk 1 1/2 cups whipping cream 1 vanilla bean, split lengthwise 9 egg yolks 1 cup plus 2 tablespoons sugar 6 cups strawberries, hulled (about two 1-pint baskets) 1/4 cup light corn syrup 6 fresh whole strawberries Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Cover; let steep 1 hour. Bring milk mixture to simmer. Whisk yolks and 1/2 cup sugar in medium bowl. Gradually whisk yolks and sugar mixture into hot milk mixture. Return mixture to saucepan and stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 10 minutes (do not boil). Strain into bowl. Cover and refrigerate custard until cold. Puree 6 cups berries, corn syrup and 1/2 cup plus 2 tablespoons sugar in processor. Mix puree into custard. Process custard in ice cream maker according to manufacturer's instructions. Transfer to container and freeze. (Ice cream can be prepared 2 days ahead.) Scoop ice cream into bowls. Garnish each with whole berry and serve. Makes about 8 cups