A blast of heat, black pepper. A fruity or earthy component, paprika. Most rubs contain salt to make your mouth water. They take only five minutes to grill, if that. Most people overcook chicken.
Real barbecue takes at least half a day.
Among her global barbecue menus, the most popular hail from the Caribbean and Mediterranean, where cuisines have fused together in a melting pot of flavors. Her quick version of the classic Spanish paella, a rice dish that symbolizes the union between Roman and the Arab cultures in Spain, calls for grilled sausages, chicken, clams and shrimp. Beasley's recipe for Grilled Jamaican Jerk Chicken packs a punch with its combination of hot chile peppers and Caribbean seasonings like allspice, Scotch Bonnet peppers and thyme. Souvlaki served with a cooling Cucumber Tzatziki sauce made from yogurt, mint, dill and cucumber. But if you really want to impress your friends and families this Memorial Day, try serving Beasley's Grilled Shrimp Charmoula, which pairs a spicy, Moroccan-style dry rub with a zesty Charmoula sauce made from lemon juice, cumin, paprika, cilantro, parsley and olive oil.