Troy Black's Recipes for Molasses Flank Steak, Watermelon Salsa, Rosemary Lemonade and Charred Guacamole


Grilled Molasses Flank Steak with Watermelon Salsa


¾ cup molasses 3 garlic cloves, minced 1/3 cup soy sauce 1 tsp. dried crushed red pepper ¼ cup canola oil 1 (2lb) flank steak ¼ cup fresh lemon juice salt and pepper to taste 2 Tbsp. Worcestershire sauce Watermelon salsa 2 Tbsp. grated fresh ginger
Place first 8 ingredients in a 2 gallon zip-top plastic freezer bag; squeeze bag to combine. Add steak, seal bag, and chill 4-12 hours. Remove steak from marinade, discarding marinade. Preheat grill to 400 to 450 (high) heat. Grill steak, covered with grill lid, 9 minutes on each side or to desired degree of done-ness. Remove from grill, and let stand 10 minutes. Cut diagonally across the grain into thin slices. Season with salt and pepper to taste. Top with Watermelon salsa. Yields 6-8 servings. Watermelon Salsa

1 cup diced unpeeled nectarine
2 tsp. grated fresh ginger 2 jalapeno peppers, seeded and minced 2 cups seeded and diced watermelon 1 Tbsp. sugar ½ cup chopped fresh cilantro 3 tbsp. fresh lime juice 1/3 cup diced red onion 2 tsp. orange zest
Stir together first 6 ingredients in a large bowl; let stand 15 minutes. Add watermelon and next 2 ingredients, and toss gently to coat. Serve immediately, or cover and chill up to 24 hours. Yields 4 cups. Grilled Rosemary Lemonade

To get the right amount of juice for this recipe, buy large lemons. They are juicier than the small lemons in the bag. Makes: About 10 Cups Hands-On Time: 54 mins. Total Time: 1 hour, 34 mins.

10 large lemons 1 ½ cups sugar 4 (6-inch) rosemary sprigs 8 cups cold water Garnish: rosemary sprigs Directions:
1. Grate zest from lemons to equal 1 Tbsp. Stir together zest, sugar, 4 rosemary sprigs, and 1 ½ cups water in a small saucepan. Bring to a boil over medium-high heat; reduce heat, and simmer, uncovered, 30 minutes or until reduced to 1 ¼ cups. Remove from heat; cool completely (about 30 minutes). Discard rosemary.
2. Preheat grill to 350° to 400° (medium-high) heat. Cut 10 lemons in half. Grill lemons, cut sides down, covered with grill lid, 7 minutes or until lightly browned. Remove lemons from grill; cool 10 minutes. 3. Cut each of the 2 lemon halves into 5 wedges. Squeeze juice from 9 lemons into a measuring cup to equal 1 ½ cups. Stir together grilled lemon juice, rosemary syrup, and 8 cups cold water in a 3-qt. pitcher. Serve over ice with grilled lemon wedges; garnish, if desired. Note: if you prefer sweeter lemonade, add additional sugar to pitcher. Recipe provided by Heath Hall of Pork Barrel BBQ. Credit: From All Fired Up by Troy Black and Southern Living, Oxmoor House 2013. Charred Guacamole With Grilled Corn

Makes: 31⁄4 cups Hands-On Time: 23 min. Total Time: 50 min.

2 ears fresh corn, husks removed 1 small red onion, cut into 1⁄2-inch-thick slices 3 avocados, halved 2 Tbsp. olive oil 11⁄4 tsp. Pork Barrel BBQ All-American Spice Rub or your favorite spice rub, divided 1⁄4 cup chopped fresh cilantro 1⁄4 cup fresh lime juice 2 garlic cloves, minced

1. Preheat grill to 350° to 400°(medium-high) heat. Brush corn, onion slices, and cut sides of avocados with oil; sprinkle with1 tsp. rub. Grill corn, covered with grill lid, 12 minutes or until done,turning occasionally. At the same time, grill onion, covered with grill lid, 4 minutes on each side. Grill avocado, cut sides down, covered with grill lid, 3 minutes. Remove from grill; cool 15 minutes. 2. Stir together remaining 1⁄4 tsp.rub, cilantro, lime juice, and garlicin a medium bowl. Hold each ear of corn upright on a cutting board;carefully cut downward, cutting kernels from cob. Add kernels to cilantro mixture in bowl; discard cobs. Chop onion and avocado;add to bowl. Mash mixture with a fork or potato masher just until chunky. Serve immediately.

Barbecuing with Troy Black

Recipe provided by Heath Hall of Pork Barrel BBQ.
Get more from Troy Black at his website,