You know that summer is in full swing when there’s a barbecue to attend to every other day. But the best ones always seem to roll around just at the cusp of Labor Day. This time, New York Magazine is upping the ante with a waterfront BBQ of unprecedented heights: Announcing the first-ever Highbrow BBQ on August 23 — an afternoon extravaganza of charred, smoked and spice-rubbed goodness, plenty of beer, and live music by Islands. If the lure of Top Chef contestant CJ Jacobson‘s highbrow feast isn’t enough, there’s just one more perk I can’t wait to share with you…
It’s a BBQ cook-off! And one of the judges will be none other than me. This is where the fancy-pants stuff you did with hot dogs and risotto will pay off in a big way — the winner takes a $1,000 cash prize, the “undying” respect of New York Magazine, top chefs, and a place in the history of cook-offs as well as barbecue. Pretty highbrow stuff. I beseech you to enter (and feed me). CJ will also be on the critiquing panel, and I’ll keep you posted on the rest of the judges as well as a full schedule events coming up soon.
But for now, grab your ticket to the event before they run out. The $25 entry fee gets you a full day’s worth of food, free beer, a full live music set and a magazine subscription. If you’re fired up for the cook-off challenge, and think your creative BBQ recipe is worth a grand, next write to firstname.lastname@example.org with the following:
3. City you live in
4. A little bit about who you are and why you should be chosen
5. A recipe that gives a sense of your culinary style
If chosen, you will be sent complete details and rules, and only need to bring your ingredients to the event. A hibachi grill and utensils will be provided on location. Open to meat and veggie entries.
Finally, the grilled chicken pictured above is a simple recipe I made a couple of weeks ago that I’ve been meaning to share. My mom has been making variations of this since I was a kid, and the smell of it charring on the grill always takes me back to backyard barbecues of yesteryear. The soy-based marinade stains the chicken a beautiful red, and when crisped on a flaming-hot grill, it’s seriously finger-smacking stuff.
Soy Ginger Grilled Chicken
(makes about 12-16 pieces)
about 4 lbs cut-up chicken pieces
1/2 cup light soy sauce
1 tablespoon Asian sesame oil
a 1-inch knob of ginger, minced
1 bunch of scallions, both white and green parts, chopped
2 cloves garlic, finely chopped
Combine all ingredients in a freezer bag and marinate overnight. Preheat grill on high to 500 degrees. Place chicken down (no need to shake off marinade ingredients), cover, and reduce heat to medium. Flip once after 2-3 minutes (depending on how big and what type of pieces they are), and cook until both sides are slightly crisp and chicken is cooked through.