The BBQ pit crew over here on Roscoe knows allll about the perfect grilled meats and veggies to try out each season. What you’d eat when it’s cold and rainy outside is often very different than what you’re in the mood for on a sizzling hot day in Florida. We’re here to talk about the best foods to throw on your grill this summer and a few Valley Smoke favorites you’ll have to stop by and try.
Give These Dishes a Try this Spring Season
Beer Can Whole Chicken
Grab a beer and beat the heat with this grilled southern favorite. The simplicity of this dish and its unique preparation make it one of our favorites for a relaxing picnic or dinner party.
1 Can Light Beer of Choice
4 Lb Whole Chicken
2 Tbsp Spice Rub
Sip (or toss) half of the lager. Prepare your grill for high heat that will allow the chicken to cook indirectly.
Season your chicken with the spice rub, then slide the beer can into the cavity of the chicken — legs dangling down. Set the beer can stuffed chicken upright onto a tin pan on the indirect heat of your grill. Close the lid of your grill and cook until a meat thermometer reads 165°F, about 45 minutes to an hour. Carve chicken and serve with the pan drippings.
Grilled Mexican Street Corn
This one pays homage to some of our favorite Mexican restaurants around Jacksonville. Mexican street corn, or “elotes,” is the perfect side dish at any spring cookout. Don’t let the long ingredients list fool you — this is a simple recipe that will quickly become a family favorite.
6-8 Ears of Corn
1 Cup Crumbled Cotija Cheese
½ Cup Mayo
½ Cup Sour Cream
1 ½ Tsp Lime Zest
½ Tsp Lime Juice
½ Cup Finely Chopped Fresh Cilantro
1 Tsp Mexican Chile Powder
Salt and Pepper to Taste
Prepare your grill. Toss the shucked ears of corn with the oil, salt and pepper. In a medium bowl, mix ⅔ of the cheese with sour cream, mayo, lime juice, lime zest, cilantro and chile powder.
Line the corn on the hottest part of the grill. Cook and rotate until all sides have a nice char, about 10 minutes.
Once the corn is taken off of the grill, liberally brush each cob with the cheese mixture. Garnish with remaining cheese, cilantro and lime wedges.
Skirt Steak Rubbed in Garlic and Herbs
There’s really no better way to prepare this favorite cut of meat than cooking it over an open flame.
2 ½ Lb Skirt Steak
1 Cup Fresh Basil
3 Whole Scallions, Thinly Chopped (white and green parts)
3 Garlic Cloves, Minced
2 Tbsp Pickled Jalapeño, Minced
Zest of 1 Lemon
Juice of ½ a Lemon
2 ½ Tsp Kosher Salt
2 Tbsp Fresh Thyme, Chopped
¼ Cup Olive Oil
Blend together the basil, scallions, pickled jalapeño, garlic, thyme, lemon juice, lemon zest and salt. Pour in the olive oil and blend until it’s the consistency of paste.
Pat the steak dry and rub with the paste. Place in a container in the fridge for one-to-eight hours.
Heat the grill and place the rack as close to the flame as possible. Pat the paste dry to ensure a good sear. Grill meat until you see char lines, three-to-five minutes per side. Let rest, then slice against the grain and garnish with scallions and herbs.
Valley Smoke Favorites to Try this Spring
We might be biased, but there’s just no better place in Jacksonville to get great ‘que with a perfect view. Stop by Valley Smoke this season for some of our fresh recommendations:
– Smoked Brisket Tacos — Corn Tortilla, Cabbage, Avocado Mash, Chipotle Crema, Queso Fresca, Pickled Red Onion, Yuca Fries, Lime
– 10 oz. Churrasco Steak — Chimichurri Sauce
– The Pulled Pork — Carolina Mustard BBQ, Creamy Cider Slaw, Brioche Bun, House
Make a reservation here to make sure you snag your favorite table. See you soon!