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Chef Jean-Paul Bourgeois of NYC’s Blue Smoke tips to be “King of the ‘Cue” this 4th of July - Gypset Magazine

Chef Jean-Paul Bourgeois of NYC’s Blue Smoke tips to be “King of the ‘Cue” this 4th of July

There is no better way to celebrate the summer than by gathering together your family and friends for a good old-fashioned BBQ with a Latin twist.

Whether you’re hosting a 4th of July celebration or you’re just firing up the grill, impress your guests, be a pro at hosting a BBQ fiesta with this two flavorful recipes. You can use a variety of proteins- Poblano Pepper Marinade and Chipotle Beer Brine – from Jean-Paul Bourgeois, of New York’s Blue Smoke Restaurant.

The marinade and brine are versatile in that they can be used on anything from fish or chicken to beef, pork or even veggies.

Poblano Pepper Marinade
Created by Jean-Paul Bourgeois of Blue Smoke         

8 poblano peppers, seeded
2 bunches cilantro, stemmed
3 jalapeños, seeded
3/4 cup of water
1 tablespoon of Kosher salt
1/2 tablespoon freshly ground white pepper
1/2 cup TABASCO® Sauce

In a blender combine the jalapeños and poblano peppers, cilantro, water, TABASCO® Sauce, salt and pepper. Puree until incorporated.
Use any part of the chicken you would like and marinate for at least 12 hours.
Remove excess marinade with your hands prior to grilling.
Makes 3 1/2 cups.

***Marinade can be used on chicken, fish, vegetables, etc.

Chipotle Root Beer Brine
Created by Jean-Paul Bourgeois of Blue Smoke

4 cups root beer
1/2 cup black pepper
1 cup TABASCO® Chipotle Pepper Sauce
6 tablespoons Kosher salt
2 tablespoons thyme, with stems
5 bay leaves

Mix all ingredients together.
Brine a Smithfield Pork Shoulder Roast overnight for 24 hours. At the 12 hour mark, flip so that other side is submerged. Cook as desired.
Makes 5 cups of brine

***Brine can be used on a variety of meats such as chicken, pork, beef or lamb.

Jean-Paul Bourgeois’ BBQ Tips

  • The 4 pillars of a great BBQ marinade:
    • Oil
      • Coats the meat and infuses with all the flavors of your marinade, it also ensures juicy meat.
    • Acid
      • Acid helps tenderize the meat and balance its natural richness. I recommend TABASCO Chipotle Sauce as it gives the marinade a rich, smoky flavor that’s not too hot.
    • Salty or Sweet
      • Don’t just think or sugar or salt. Try soy sauce, mustard, fish sauce, honey, or Worcestershire sauce for amped up flavor.
    • Aromatics
      • Add various herbs, onions, peppers and garlic to add freshness and depth to your meats.
  •  Chimney Starter: If you are serious about barbecuing, invest in a chimney starter. This must-have item helps you start your grill with evenly lit coals and no barbecue fluid, smoke or other chemicals that can contaminate your food.
  • Heat Zones: Create different heat zones for different foods. Since not all foods require the same cooking temperature, disperse your charcoal so that you create “heat zones” by dividing the grill into direct and indirect areas of cooking.

“One of the greatest gifts we can give is an abundant and bountiful dinner table that our friends and family can gather around.”
Jean-Paul Bourgeois

Author: Gypset Magazine

Gypset Magazine 🌸 A Collective Culture, Embracing Diversity With a Deep Belief in Truth, Beauty, Freedom and Love. 🕉

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