Although we haven’t fired it up yet this year, I have high hopes for a smoked grilled chicken on the grill this weekend. Nothing beats the flavor of a charcoal grill in my opinion. Memorial Day Weekend has always signaled the beginning of Summer, and with that, the beginning of Grilling Season. If I had my way, Grilling Season would be year round.
To help you get started on the season, whether you use charcoal, gas, or wood for the fire, here are some super delicious recipes for you to try. The first two are from Andres Fernandez, the Executive Chef at Morgan’s Barbecue in Brooklyn, New York (I would not have guessed that New York would have barbecue restaurants. I thought they were a Southern thang!)
Spicy potato salad:4# Yukon gold potato1 cups thinly sliced red onion2 cups coarsely chopped bread and butter pickles1 cup thinly sliced red bell pepper10 chopped hard boiled eggs3 cups mayonnaise1/2 cup mustard2 Tbs. Spanish smoked paprika1 Tbs. ground cayenne pepperSalt to tasteWash potatoes thoroughly and cut them in approximately two inch squares. Place them in a pot with cold salty water and bring to a boil. Once boiling, bring down heat to a simmer and slightly overcook. (The potatoes will gain a perfectly cooked texture once cold.) Place them in a fridge and cool.Once potatoes are cold, mix all ingredients and adjust seasoning to taste.
Leftover brisket sloppy joe:2 pounds chopped brisket2 cups ketchup1/4 cup white vinegar1/4 cup dark brown sugar1/4 cup molasses1/2 tsp. onion powder1/2 tsp. garlic powder1/2 tsp. paprika1/2 cup waterIn a large saucepan, bring water, ketchup, vinegar, molasses and dark brown sugar to a boil. Add spices and with a whisk incorporate them into the sauce. Add the chopped beef and move around until the meat is fully reheated. Serve in a potato bun.
What is your favorite barbecue recipe?