BBQRibs Chef Natasha Pogrebinsky Chef’s Corner BY CHEF NATASHA POGREBINSKY Exec. Chef at The Starlight, Williamsburg Finally summer is almost here! I get out there and grill outside as soon as it’s above 60 degrees, and one of the best things about it is the social aspect. Especially if you’re grilling and barbecuing with other people. As chefs, we have our own recipes and our own techniques and ways of doing things in our kitchens, but on the grill we love collaborating and picking up new tips when cooking with others. This is a great place to experiment. There’s no critics waiting to yelp or give or take away stars. You can just cook for the love of it. This summer I plan on expanding my sauce game. I’m from the mid-west, and the one and only true barbecue sauce comes in a supermarket bottle and its called Open Pit! I will stand by it forever. But, of course I can’t help improvising. So, this weekend, if you’re up for something new, try this sauce on the ribs or grilled chicken, I bet you’ll love it! THE MEAT 2 racks of ribs 8 chicken thighs, bone in THE BRINE BRINE, BRINE, BRINE! Always brine your chicken and ribs for 24 hours before grilling. The meat will be so juicy and tender and flavorful, you’ll never go back to dry marinating again. www.bearnyc.com www.ChefNatasha.com Submerge whatever you’re grilling in water, add ½ cup of peppercorns, bay leaf, coriander, caraway, chipotle, other (don’t be afraid to throw in various seasoning and spices). Add 1 chopped onion, a handful of chopped garlic, 1 bunch of fresh parsley. After 24 hours, discard the brine, dry the meat, season with salt and pepper and prepare to grill. THE SAUCE Blend together: 32 oz of Open Pit Original BBQ Sauce 1 cup extra strong espresso coffee 1/2 cup organic clover honey 1/2 cup plum jelly or preserves, if you can’t find that use apricot jam 1 spoon of chopped fresh herbs (I like oregano, basil, parsley) 2 cloves fresh garlic, grated salt and pepper THE GRILL: Make sure your grill is very hot before you start. Oil up the ribs and chicken and get a nice char going, continuously slather and brush on the sauce as the meat cooks, it’ll start forming a coating or a glaze on the meat. Serve the meat with an extra side of sauce and some vegetables. Enjoy!
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