How To Make Homemade BBQ Sauce, Chicken, Steak, Fried Rice & Ground Provision Salad 🇹🇹 Foodie Nation

Fire up the grill with Foodie Nation as Tiff and Khary serve up an epic BBQ spread! On the menu: juicy BBQ chicken, tender BBQ flank steak, fried rice, a hearty provision salad, and a homemade-from-scratch BBQ sauce that ties it all together.

RECIPES

BBQ SAUCE

Yield: 1 Litre

Ingredients:

6 med Tomatoes Whole, ripe

2 med Onions Whole, peeled

2 med Red Bell Peppers Whole

8 Pimiento Peppers Whole

4 clove

s Garlic Peeled, chopped

1 tbsp Fresh Ginger Grated

4 stalks Chives Finely chopped

2 sprigs Thyme Leaves only

2 stalks Celery Finely chopped

2 tbsp Smoked Paprika

2 tbsp Paprika Sweet

2 tbsp Onion Powder

2 tbsp Garlic Powder

1 stick Cinnamon Whole

3 Cloves Whole

2 Bay Leaves Whole

½ cup Lime Juice Freshly squeezed

2 tbsp Worcestershire Sauce

1 tsp Angostura Bitters

2 tbsp Honey

1 ½ cup Brown Sugar Packed

1 tsp Dried Oregano

1 tsp Ground Coriander

1 tsp Ground Cumin

2 tbsp Vegetable Oil

TT Salt

TT Black Pepper Freshly ground

1 cup Water Or as needed to adjust consistency

Method:

1. Char the whole tomatoes, onions, bell peppers, and pimiento peppers over an open flame (on a gas burner or grill) until the skins are well blistered and blackened all over. (Alternatively: roast under broiler in oven, set to 500 o F)

2. Transfer charred vegetables to a bowl and cover for 10 minutes to steam; this makes peeling easier.

3. Peel off the charred skins from vegetables. Remove seeds from bell peppers and pimientos. Roughly chop all charred vegetables.

4. In a large saucepan, heat vegetable oil over medium heat. Add garlic, ginger, celery, and chives. Sauté for 2–3 minutes until fragrant.

5. Add the chopped charred vegetables along with thyme, smoked paprika, paprika, onion powder, garlic powder, oregano, coriander, and cumin. Stir well to combine.

6. Add cinnamon stick, cloves, and bay leaves. Stir in Worcestershire sauce, lime juice, bitters, honey, brown sugar, and 2 cups water.

7. Bring mixture to a simmer, cover loosely, and cook over low heat for 2 hours, stirring occasionally.

8. Remove cinnamon stick, cloves, and bay leaves. Blend sauce in batches using a blender or immersion blender until smooth. (Alternatively: leave rustic if so desired)

9. Return to the pot, adjust consistency with a bit more water if needed. Simmer uncovered for 10–15 minutes to thicken.

10. Season to taste with salt and black pepper. Allow to cool slightly, then bottle or store in sterilised containers.

11. Keep refrigerated and use within 2 weeks, or freeze for longer storage.

BBQ CHICKEN

Yield: 4 Servings

Ingredients:

1 med Chicken Whole Bone-in, skin-on preferred

4 tbsp Green Seasoning Fresh

1 tsp Black Pepper Freshly ground

1 tsp Salt

½ cup Barbecue Sauce See Recipe

Method:

Barbecue Chicken:

1. Preheat grill to low heat.

2. Pat chicken dry and rub with salt, black pepper and green seasoning. Allow to marinate for

at least one hour. (Overnight is preferable)

3. Grill chicken over indirect heat for 1 hour, turning occasionally, until fully cooked (internal

temp 165°F).

4. During the final 5 minutes, crank the heat up to high, brush barbecue sauce over chicken and

grill directly over heat to caramelise.

5. Baste the chicken and turn within one-minute intervals until both sides are basted three

times.

6. Remove from grill and rest for 5 minutes before serving.

FLANK BBQ STEAK

3 lbs Flank Steak

1 cup Dry Rub See recipe

1 cup Barbecue Sauce See recipe

Method

1. Pat flank steak dry with clean paper towel, ensuring that it is dry to the touch.

2. Coat completely with dry-rub and reserve at room temperature.

3. Preheat grill to 145 o

4. Slow cook steak over indirect heat until medium rare (internal temperature of 130-135 o )

5. Remove steak from the grill and increase temperature to 500 o .

6. Glaze steak with prepared barbecue sauce and return to hot grill.

7. Allow sauce to caramelize, flip steak, glaze again and allow to get to medium doneness (internal

temperature of 140-150 o )

8. Remove from heat and allow to rest for 6-8 minutes before cutting.

Tiffany's outfit was provided by Micles: https://shopmicles.com/