Chicken:

• ½ cup salt
• 5 pounds chicken drumsticks
• spice rub of choice (recipes follow)

Barbecue Spice Rub:

Combine the following (makes about ⅓ cup):

• 3 tablespoons packed brown sugar
• 1 tablespoon paprika
• 1 tablespoon chili powder
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon cayenne pepper

Jerk-Style Spice Rub:

If you can't find whole allspice berries, substitute 2 teaspoons of ground allspice.

• 1 tablespoon allspice berries
• 1 tablespoon black peppercorns
• 1½ teaspoons dried thyme
• 2 tablespoons packed brown sugar
• 2 teaspoons garlic powder
• 1½ teaspoons dry mustard
• ¾ teaspoon salt
• ¾ teaspoon cayenne pepper

Grind allspice, peppercorns, and thyme in spice grinder or mortar and pestle until coarsely ground. Transfer to bowl and stir in sugar, garlic powder, mustard, salt, and cayenne.

Grilled Chicken Drumsticks

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• 3½ pounds chicken wings (about 18 pieces)

For the rub:

• 2 teaspoons kosher salt
• 1½ teaspoon ground cinnamon
• 1½ teaspoon ground cumin
• 1½ teaspoon garlic powder
• 1 teaspoon cayenne pepper (optional)

For the basting sauce:

• 1 9-ounce jar mango chutney (or other jam or marmalade)
• 3-4 tablespoons balsamic vinegar

Sticky, Spicy, Sweet Wings

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Marinade:

• 3 green onions, chopped
• 4 large garlic cloves, chopped
• 1 small onion, chopped
• 4 to 5 fresh hot peppers, stemmed, seeds removed if desired
• ¼ cup fresh lime juice
• 2 tablespoons soy sauce
• 3 tablespoons olive oil
• 1½ tablespoons salt
• 1 tablespoon brown sugar
• 1 tablespoon fresh thyme leaves
• 2 teaspoons ground allspice
• 2 teaspoons black pepper
• ¾ teaspoon freshly grated nutmeg
• ½ teaspoon ground cinnamon 

Chicken:

• 3 pounds bone-in, skin-on chicken breast halves, halved crosswise
• 2½ to 3 pounds bone-in, skin-on chicken thighs and legs

Papaya Salsa:

• 2 pounds papaya, peeled, seeded, and diced
• 1½  cups fresh pineapple
• 2 green onions, finely chopped
• 1 small garlic clove, minced
• 2 tablespoons fresh lime juice
• ½ teaspoon salt
• ¼ teaspoon black pepper

Fiery Jerk Chicken

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• 2 pounds bone-in, skin-on chicken thighs
• olive oil as needed
• barbecue sauce (recipe follows)

Brine:

• 2 quarts water
• 1 cup salt
• ¾ cup brown sugar
• ¼ cup apple cider vinegar
• ¼ cup granulated onion
• ¼ cup granulated garlic
• ¼ cup cayenne pepper (optional)

BBQ Sauce

• 1 cup coarsely chopped onion
• 4 cloves  garlic, chopped
• 1 small carrot, chopped
• 2 tablespoons butter
• 1 teaspoon ancho chile powder
• 1 tablespoon smoked paprika
• 1½ cups ketchup
• 3 tablespoons molasses
• 3 tablespoons cane syrup
• 3 tablespoons cane or apple cider vinegar
• 2 tablespoons Creole mustard
• 2 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce
• salt, pepper, and cayenne to taste

BBQ Chicken Thighs

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• 1/2 cup olive oil
• 1/2 cup soy sauce
• 1/3 cup lemon juice
• 2 tablespoons Creole mustard
• 2 tablespoons Tiger Sauce, Pic-a-Peppa, or A1
• 4 cloves garlic, minced
• 1 tablespoon coarsely cracked black pepper
• 2 pounds beef flank steak, sirloin tips, etc. cut into 1½-inch cubes

Basic Grilled Beef Kebabs

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• ½ pound fusilli, rotelle (wagon wheel) or other medium pasta shape
• 1 pound large shrimp (26 to 30 count), peeled and deveined
• 1¼ cup frozen shelled edamame or frozen peas
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons light mayonnaise
• 1 lemon, Zest of
• 2½ tablespoon lemon juice
• 1 clove finely chopped garlic
• ¾ teaspoon fine sea salt
• pinch cayenne pepper
• 3 cups baby spinach leaves
• ⅔ cup chopped fresh dill

Dilled Shrimp Pasta Salad

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• 3 racks baby back ribs
• Cajun seasoning
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons tomato paste
• 1/4 cup honey
• 2½ cups low-sodium beef broth
• 1 cup bottle barbecue sauce
• salt and pepper to taste

Best Ever Baby Back Ribs

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• 1 cup mayonnaise
• 3 tablespoons orange juice
• 1 tablespoon minced canned chipotle chiles
• 1 bunch green onions, coarsely  chopped
• 1 tablespoon chopped fresh thyme
• 1 habanero chili or 2 medium jalapeño chilis, seeded (optional) and chopped
• 1 garlic clove
• 1/2 cup vegetable oil
• 1/2 cup soy sauce
• 1 teaspoon ground allspice
• 2 pounds ground beef (85% lean)
• 6 hamburger buns
• tomatoes, lettuce, onion, for garnish

Jamaican Jerk Burgers with Orange-Chipotle Mayonnaise

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• 2 sticks of butter
• 1/4 cup onion, chopped
• 1 tablespoon garlic, chopped
• 1 teaspoon jalapeno chili, chopped
• 1 teaspoon chili powder
• 2 tablespoons Jack Daniiel's whiskey
• 8 ounce can tomato paste
• 1 cup strong brewed coffee
• 1 cup chicken stock
• 1/4 cup packed brown suggar
• 1 tablespoon Worcestershire sauce
• 1 tblespoon cider vinegar
• 1 tablespoon molasses

Jack Daniel's Barbecue Sauce

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 Meat Loaf with Red Pepper Sauce

• 1 Pound ground lean beef (top or bottom round or sirloin)
• ½ Pound ground veal
• ½ Pound ground pork
• 2 tablespoons extra-virgin olive oil or vegetable oil
• 1 yellow onion, chopped
• 1 celery stalk, chopped
• ½ red bell pepper (capsicum), seeded and chopped 
• 1 teaspoon minced fresh oregano
• 3 or 4 slices French or Italian bread, preferably day old
• ⅓ cup milk
• 1 egg, lightly beaten
• 2 teaspoons salt
• Freshly ground pepper
• ¼ cup dry red wine, or as needed

Roasted Red Pepper Sauce

• 1½ pounds red bell peppers
• 2 tablespoons extra virgin olive oil
• 1 small white onion, finely diced
• ½ cup chicken stock or water
• ¼ teaspoon salt
• pinch red pepper flakes
• 1 teaspoon minced fresh marjoram

Meatloaf with Red Pepper Sauce

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