BBQ Ribs are a favorite of mine if cooked to tender.
So are collards. When collards season comes around, we fix a large pot of them(for 2) and have them all week, at least one meal per day. We may be in Texas, but we still eat like we are in the South.
You’re no longer in Texas? AHH.
I have a new recipe. A brine made of citrus juices. I use
lime, orange, a bit of salt. Marinate overnight and well
into the day of pit-cooking. I then lift the skin from the breast, legs and a tiny bit of the back. Then I smear
Abobo powder under the skin, then I mix the Abodo powder with a bit of salt & pepper and rub, really rub, the skin of the chicken with it. I let it sit in a cold oven for about 2 hours, or a little more, (to keep away from flies, at this time of year) then put it on the BBQ pit. After it’s cooked, I let it rest for 15 to 30 minutes, depending on the amount of martini in the glass.
While it’s “resting” I spray a bit of the citrus marinade
over it and shake some browned panka over it for crunchiness.