Page 24 - Florida Sentinel 6-14-19

Recipes
GRILLED SPATCHCOCKED CHICKEN
Ingredients:
• 1 (4- to 6-pound) whole chicken (split in half, wing tips removed)
• 2 tablespoons rice vinegar
• 2 cloves garlic (mashed)
• 3/4 to 1 cup barbecue sauce
Directions:
For the Dry Rub:
• 2 teaspoons kosher salt • 1 teaspoon black pepper • 1 teaspoon paprika
• 1 teaspoon brown sugar
1) With a sharp knife, make several deep slashes through the skin and flesh of the chicken: two across the breast, two across the thigh, one across the leg.
2) In a wide, shallow dish, combine the rice vinegar, garlic, and 1/4 cup of the barbecue sauce.
3) Add the chicken and coat with the marinade. Once coated turn the chicken skin-side down in the dish, cover, and refrigerate for 1 to 3 hours.
4) Remove the chicken from the marinade, pat dry with paper towels, and place on a foil-lined baking sheet.
5) In a small bowl, mix together the dry rub ingredients and sprinkle over both sides of the chicken.
6) Build a medium fire in your charcoal grill (you may use a gas grill, but charcoal is recommended for this recipe). When all of the charcoal is covered in gray ash, brush the grates lightly with oil and place the chicken skin-side down on the grill.
7) Cook for just 3 to 4 minutes to lightly char the skin and create some grill marks, then turn over so the skin side is up. Brush the top of the chicken generously with barbecue sauce.
8) Cover the grill and cook, without turning the chicken again, for 35 to 40 minutes, or until the internal temperature is 165 to 170 F. Baste with sauce every 5 minutes.
GRILLED SHRIMP AND SCALLOPS SKEWERS
Ingredients:
• 1 1/2 lb large or extra large shrimp (uncooked, peeled and deveined)
• 1lb.bayscallops • 2 tbsp. olive oil
For Spice Mix:
• 2 1/2 tbsps pa-
prika
• 2 tbsp salt
• 1 tbsp black pepper
• 1 tbsp onion powder
• 1 tbsp oregano • 1 tbsp. cayenne pep- (dried, crushed) per (or more to taste)
Directions:
1) Place the shrimp and scallops in a bowl and stir in the olive oil until well coated.
2) In a separate bowl, combine the spice in- gredients thoroughly.
3) Thread alternating shrimp and scallops on skewers. Liberally sprinkle both sides with spice mixture. (There will be extra spice mix; store it in an airtight jar for next time)
4) Grill over high heat until shrimp and scal- lops are just opaque and spices are lightly col- ored (about 1 minute per side.)
• 1 tbsp thyme (dried, crushed)
BEER BRINED GRILLED PORK CHOPS
Ingredients:
For the Brine:
• 2 cups water
• 1 bottle dark beer
• 1/4 cup kosher salt • 1/4 cup brown sugar
• 1/4 cup molasses
• 1 1/2 cups ice
For the Chops:
• 6 pork chops (bone-in)
• 2 tsp black pepper
Directions:
• 6
(minced)
• 2 tsp mild chili powder
1) Combine all ingredients for the brine in a large bowl. Stir well to make sure that the brown sugar, salt, and molasses have dissolved into the liquid in- gredients.
2) Place the pork chops in a resealable plastic bag and pour the brine over top. Carefully seal bag and place into refrigerator for 3 to 5 hours.
3) Preheat grill to medium-high heat.
4) Combine garlic, chili powder, and black pepper in a small bowl. Take the chops out of the bag, pat dry, and rub with garlic mixture. Place them on the grill and cook for 10 to 12 minutes per side or until inter- nal temperature in the thickest part of the meat reaches 165 F/75 C.
cloves
garlic
BARBECUE SPARE RIBS
Ingredients:
Sauce:
• 32 ounces ketchup
• 16 ounces water
• 6 ounces brown sugar
• 6 ounces white sugar
• 1 tablespoon freshly ground black pepper
• 1 tablespoon onion powder
• 1 tablespoon dry mustard powder
• 2 ounces lemon juice
• 2 ounces Worcestershire sauce
• 8 ounces apple cider vinegar • 2 ounces light corn syrup
Directions:
Ribs:
• 3 to 4 pounds spare ribs
• 2 ounces Seasoning Mix, recipe follows
Seasoning Mix:
• 4 ounces paprika
• 2 ounces sugar
1 teaspoon onion powder
1) Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer, uncovered, for at least 30 minutes. Meanwhile, trim the spare ribs, removing the upper brisket bone and any excess fat; this will produce a St. Louis-style rib. Rinse the ribs and season with Seasoning Mix, and then cover and re- frigerate for 4 to 12 hours.
2) Indirect cooking in a barbecue pit is recommended to prevent burning. Cook at 250 degrees F (curled side of ribs facing up) for the first 3 hours, and then increase the temperature to 300 degrees F for the final 3 hours. Baste the ribs only during the last 30 minutes of cooking to prevent sauce from burning.
PAGE 12-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, JUNE 14, 2019