Bbq Mix Recipe

Prep

Pat the 8 chicken pieces dry with paper towels. In a large bowl, combine 2 tsp kosher salt, 1 tsp black pepper, 2 tsp smoked paprika, 1 tsp garlic powder and 2 tbs olive oil. Rub the mixture all over the chicken, making sure to get under the skin where possible. Let rest 20–30 minutes at room temperature or refrigerate for up to 4 hours.

Grill or Roast

Preheat grill to medium-high (about 375–425°F / 190–220°C). If using an oven, preheat to 400°F (200°C). Grill chicken skin-side down for 6–8 minutes until browned, then flip and continue 10–15 minutes until internal temperature reaches 165°F (74°C). If roasting, place on a rack and roast 35–45 minutes until 165°F. During the last 5–8 minutes, brush both sides with about 1 cup BBQ sauce so it caramelizes but doesn't burn. Remove and let rest 5 minutes before serving.

Marinate

Trim excess fat from the flank steak. In a shallow dish, combine 1.5 tsp kosher salt, 1 tsp black pepper, 0.5 tsp ground cumin, 3 minced garlic cloves and 1 tbs olive oil. Rub over the steak and let marinate in the refrigerator for 30 minutes to 4 hours (longer will deepen flavor).

Cook

Preheat grill to high (about 450–500°F / 230–260°C) or a hot cast-iron pan. Sear the steak 3–4 minutes per side for medium-rare to medium (internal temp 130–140°F / 55–60°C), adjusting time for thickness. During the last minute on each side, brush with 1/2 cup BBQ sauce and allow it to set. Remove steak to a cutting board, tent loosely with foil and rest 8–10 minutes.

Slice

Slice the steak thinly across the grain into 1/4-inch slices. Toss lightly with any resting juices and a little extra BBQ sauce if desired.

Season

Pat the short ribs dry. Rub with 2 tsp kosher salt, 1 tsp black pepper, 1 tbs brown sugar, 1 tsp smoked paprika, 1 tsp garlic powder and 1 tsp onion powder. Let sit 20–30 minutes at room temperature.

Low & Slow (preferred) or Braise then Grill

Option A - Oven/braise: Preheat oven to 300°F (150°C). In an ovenproof pan or Dutch oven, heat 1 tbs olive oil over medium and brown ribs 2–3 minutes per side. Add 1 cup beef stock (or water), cover tightly and braise in oven 2–2.5 hours until very tender. During the last 20 minutes brush ribs with 3/4 cup BBQ sauce and return uncovered so sauce caramelizes. Option B - Grill/indirect: Set grill for indirect heat at ~300°F. Brown ribs over direct heat 3–4 minutes per side, then move to indirect heat, cover and cook 1.5–2 hours until tender. Brush with BBQ sauce in last 15–20 minutes.

Finish

When ribs are tender and sauce is sticky, remove and let rest 5–10 minutes. If desired, cut between bones or slice into portions for serving.

Arrange the 2 BBQ chickens, sliced BBQ beef and BBQ short ribs on a large platter. Sprinkle chopped parsley (2 tbs) over the meats for color and serve with lemon wedges or pickles. Provide extra BBQ sauce on the side. Serve hot; estimated portioning yields 4 servings (2 chicken portions, 1 beef portion, 1 short rib portion).