BBQ 500 Club

The 500 Club Ridiculously Delicious Dinner Plan for June May Change Everything you Believe About Food from this Part of the World

Yassa Chicken

If you are like us, you probably never linked up the African continent with any kind of fine cuisine really. There may be a few iconic dishes but I mean, it’s not like the food in France or Italy or Spain, right?
Well, just try this one out that Steven discovered from Senegal and see if you still feel the same way. This is the thing about Steven’s global recipes: so different, so distinctive, so exciting to the taste buds! We are back to handing out 6 Star ratings on our 5 Star scale. After this recipe, you may go there too!

The Dinner Plan

2018 Finca La Cruz Spanish Ribera Del Duero Red Wine

We paired this 6 Star dinner with a terrific red wine that we absolutely love. It has a rating of 92 from Guia Penín, but we enjoy it here as our nightly table wine. It would easily be $50 in the US. We won`t tell you how little it cost here because if we did, you would pack your bags and move to Spain immediately.

Yassa Chicken with Lemon Mustard Sauce from Senegal (pg. 261 BBQB) 6 Stars

“I first encountered this dish at a Senegalese restaurant in Washington, D.C. It was a fairly mild version of a dish that can be quite fiery, flavored as it traditionally is with the African equivalent of a Scotch bonnet chili. The recipe is unusual by Western barbecue standards, but quite typical of Africa, in the meat is grilled first, then simmered in the lemon-mustard sauce.”

Yassa Chicken 2

Grilled Asparagus Bundles with Cabrales Cheese and Jamon Serrano (pg. 136 How to Grill Vegetables) 6 Stars

“Readers of my books know my enthusiasm for grilled asparagus. I love how the high dry heat of the fire crisps the stalks without softening them (as do boiling and steaming). I love how the fire brings out asparagus’s sweetness, while imparting nutty, smoky flavors that weren’t there before. Here asparagus gets the Spanish treatment with tangy Cabrales blue cheese and a crust wrapping of sweet-salty jamon Serrano.”

Grilled Asparagus

Side Salad

(Of your choice)

Vanilla Ice Cream with Fette Sau’s Coffee Rub (pg. 28 Barbecue Sauces, Rubs and Marinades) 6 Stars

Ice Cream

What?? Yes, you read that right. We had some Fette Sau rub leftover from my attempt at smoked Brisket of a few nights ago. Alynne thought, “Maybe that would be good on some vanilla ice cream with a splash of coffee and caramel liqueurs…” Are you kidding? It was fantastic!

“A polymorphic amalgam of espresso, cumin, cinnamon and brown sugar…”—says Steven—that goes fabulously with some French Vanilla Ice Cream…say Robert & Alynne!

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