Cherry St. BBQ Father’s Day Cooking

Cherry St. BBQ Cooking

Peruvian Grilled Chicken (Pollo a la Brasa)

Ingredients

• 1 whole chicken (3½–4 lb / 1.6–1.8 kg), spatchcocked (backbone removed and flattened) or 4 bone-in chicken halves
• Dry seasoning (rub)
• 1 Tbsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• ½ tsp ground oregano (or 1 tsp dried oregano, crushed)
• ½ tsp ground turmeric (optional, for color)
• Wet marinade (includes Cherry ST BBQ)
• 3 Tbsp Cherry ST BBQ house BBQ sauce
• 3 Tbsp soy sauce (or tamari)
• 2 Tbsp red wine vinegar (or white wine vinegar)
• 3 Tbsp olive oil (or neutral oil)
• 4 cloves garlic, minced
• 1 small yellow onion, finely grated or pulverized
• 2 tsp honey (balances acidity; adjust to taste)
• 1 tsp ají amarillo paste or ½ tsp cayenne (optional, for Peruvian heat)
• Juice of 1 lime (about 2 Tbsp)
• 2 Tbsp chopped fresh cilantro (optional)
• 2–3 tsp water if needed to thin to brushable consistency

Directions

1. Prep chicken: Pat dry. Rub the dry seasoning all over and under the skin where possible.
2. Make wet marinade: Whisk together Cherry ST BBQ sauce, soy sauce, vinegar, oil, garlic, grated onion, honey, ají amarillo/cayenne (if using), lime juice and cilantro. Adjust thickness with a little water so it’s brushable.
3. Marinate: Place chicken in a shallow dish or resealable bag. Pour about two-thirds of the wet marinade over chicken, massaging it into skin and cavities; reserve remaining marinade for basting. Marinate 4–12 hours in fridge (overnight best).
4. Grill: Preheat grill for two-zone cooking (medium-high direct heat and medium indirect). Remove chicken from fridge and let come toward room temp 20–30 min. Start skin-side down over direct heat to crisp (5–8 min), then move to indirect heat, skin-side up. Close lid and cook about 25–40 min depending on piece size, basting periodically with reserved marinade, until internal temp reaches 165°F (74°C) in thickest part. If skin browns too fast, move more to indirect. Alternate oven method: Roast spatchcocked chicken at 425°F (220°C) on a rack, skin-side up, 35–45 min, basting once or twice, until done and skin crisp.
5. Rest & serve: Let rest 8–10 minutes, then carve and serve with sides.

Aji Verde (Peruvian Green Sauce) - Quick!

Ingredients

• 1 cup fresh cilantro leaves (packed)
• 1/2–1 jalapeño or 1 small serrano (seeded for milder), or 1 tsp ají amarillo paste
• 1 garlic clove
• 2 Tbsp mayonnaise (or Greek yogurt for lighter)
• 2 Tbsp sour cream or more yogurt
• 2 tsp lime juice (or to taste)
• 2–3 Tbsp olive oil
• Salt and pepper to taste
• 1–2 Tbsp water to thin if needed

Directions

1. Blend all ingredients until smooth. Adjust heat, acidity, and thickness. Chill.

Miami-Style Smoky, Savoury, Umami Grilled Beef Ribs with Cherry-Street Espresso BBQ Glaze

Ingredients for the Ribs

• 3–4 lb beef short ribs (English-style or flanken; bone-in), trimmed of excess fat
• 2 tbsp kosher salt
• 1 tbsp coarse black pepper
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 2 tsp onion powder
• 1 tsp ground cumin
• 1 tsp dried oregano- 1 tsp brown sugar- 2 tbsp neutral oil (for rubbing)
• Cherry-Street Espresso BBQ Sauce 1 can 355ml

Directions

1. Prep — Dry Rub & Ribs: Pat ribs dry. Mix the salt, pepper, smoked paprika, garlic powder, onion powder, cumin, oregano, brown sugar. Lightly oil ribs and rub the spice mix evenly over all surfaces. Let rest in refrigerator 2–6 hours or overnight for deeper flavor. Bring to near room temperature 30–45 minutes before grilling.
2. Make the Glaze: Pour Sauce contents in a saucepan over low heat. For extra umami, mix 1 tsp mushroom powder or reduced miso (1 tsp dissolve) into sauce. If ribs are very large, you may need 3–4 hours total; judge by tenderness rather than time. Use a spray (apple juice + a splash of vinegar) during cooking if surface looks dry, and adjust salt/sweet/tang.
3. Grill Setup (indirect + smoke): For charcoal: bank coals to one side for indirect heat; add hardwood chunks (hickory or oak) or soaked wood chips on coals for smoke. For gas: create indirect zone (one burner off); use a smoker box or foil pouch with soaked wood chips near flame. Target grill temperature: 275–300°F (135–150°C) for low-and-slow finish. Aim for a spot at 300–325°F if you want shorter time.
4. Cooking (Low-and-Slow then Finish): Place ribs bone-side down over indirect heat, away from direct flame. Add a few wood chunks to generate smoke. Close lid with vent open. Maintain 275–300°F. Cook 2–2.5 hours until internal temp reaches about 190–205°F and meat is tender (probe should slide between bones, meat will have some pull but be tender). During the last 20–30 minutes, start glazing: brush a thin coat of glaze every 5–7 minutes while moving ribs briefly over indirect heat to set glaze. For a slightly caramelized finish, move over direct medium heat for 1–2 minutes per side while watching for flare-ups; brush with glaze and remove immediately when bubbling and tacky. Rest ribs tented with foil 10–15 minutes before slicing across bones. Serve extra glaze warmed.

Complementary Side — Mango–Jicama Miami Slaw (bright, crunchy, tropical)

Ingredients

• 1 medium mango, peeled, pitted, julienned or diced
• 1 cup jicama, peeled, matchstick or julienned
• 1/2 red bell pepper, thinly sliced
• 1/4 small red onion, thinly sliced
• 1/3 cup fresh cilantro, chopped
• 1 small jalapeño, seeded and finely chopped (optional)

Ingredients for the Dressing

• 3 tbsp fresh lime juice
• 2 tbsp extra-virgin olive oil or neutral oil
• 1 tbsp honey or agave
• 1/2 tsp ground cumin
• Salt and black pepper to taste

Directions for Assembly

1. Whisk dressing ingredients until emulsified.
2. Toss mango, jicama, bell pepper, onion, cilantro, jalapeño with dressing. Chill 15–30 minutes to meld flavors.
3. Adjust salt/lime before serving. Garnish with cilantro leaves and lime wedges.