Bobby Flay's Barbecue Addiction by Bobby Flay & Stephanie Banyas & Sally Jackson

Author:Bobby Flay & Stephanie Banyas & Sally Jackson
Language: eng
Format: epub
Tags: Cooking, Methods, Barbecue & Grilling, Regional & Ethnic, American, General, Outdoor
Publisher: Potter/Ten Speed/Harmony/Rodale
Published: 2013-04-23T05:25:49+00:00

Whisk together the orange and lime zests and juices and the sugar in a large bowl. Add the onion, jicama, cabbage, carrot, and cilantro and season with salt and pepper. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Grilled Rack of Pork, Two Ways

Slightly sweet and smoky, Spanish paprika is made for barbecue. Its strengths are played up in both the sauce, tangy with Spanish sherry vinegar, and the spice-heavy rub. Rack of pork is lean with very little fat; a long briny soak ensures moist and flavorful—never dry—pork.

SERVES 6 TO 8

½ cup plus 4 teaspoons kosher salt

½ cup packed light brown sugar

1 Spanish onion, quartered

15 black peppercorns

15 whole yellow mustard seeds

1 small bunch fresh thyme sprigs

1 (4-pound) center-cut rack of pork

¼ cup mild Spanish paprika

4 teaspoons ground cumin

4 teaspoons mustard powder

4 teaspoons ground fennel

2 teaspoons coarsely ground black pepper

Canola oil

Sherry Vinegar Barbecue Sauce

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.