We Grillin' & We Chillin'. Happy Whit Mondee.

Today is a holidee, yes! Saldy, half of yinna have no clue what Whit Monday is about and today is not the day that will I try to change that historical misstep. What I will do, is help you to get out the house and go in the yard with that grill you've been aging like wine, inside your wash-house for the last few years.

So dust of the ole girl and let's fire up the grill today!

If you've been following me for any period of time, even if you've not really been paying attention then you should know I love fire, cast iron pans, Bahamian food and Ronnie Butler. All of which you will need at some point today. You should also look around this website to get some more tips and recipes that will enhance today's culinary adventures.

By now you should have at least 1 seasoned cast iron pan. You know the pan that you fried something in and let the oil sit in for a few days, discarded the oil and never used harsh soap to wash again. Yes that pan. Grab dat!

You should also have at least a few marinades for today that should be quick and simple to make.

Chef's Blackening Rub

2 tablespoons paprika

1 teaspoon local salt

1 teaspoon firehouse dried goat pepper ( more if you want)

1 teaspoon cumin

1 teaspoon granulated garlic

1 teaspoon onion powder

1 teaspoon dried thyme.

M.O.P- Mix well and keep in airtight container

Blackened Spiced Rub Prime Rib Chef's Asian BBQ Glaze

1 cup shoyu

1/2 cup brown sugar

2 tablespoons of Chef's Blackening Spice

1 tablespoon fresh ginger puree

2 tablespoons white vinegar

M.O.P.- Heat slightly just to melt the sugar, cool and serve.

Chef's From Scratch BBQ Sauce

½ lb butter ½ yellow onion 2 cups ketchup 1/4 cup apple cider ( or similar) vinegar 2 oz light brown sugar 1 heaping tsp kosher salt 1 heaping tsp fresh black ground pepper 1 light tsp chilli powder 1 tsp garlic powder Juice of half of lime Optional ½ cup Rum to finish Sweat onions in butter. Add remaining ingredients and simmer for 18 minutes. Add rum immediately after removing from heat and blend. Add some distilled water if it too thick. Store in a mason jar