Recipe adapted from Steven Raichlen
Show: BBQ with Bobby Flay
Episode: BBQ University
1 teaspoon kosher salt
1 teaspoon sweet paprika
1 teaspoon sugar
1 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon celery seed
1 pound fresh okra
1 tablespoon unsalted butter, melted, or olive oil
(or use any combination of your family's favorite spices)
Preheat the grill to high.
Pour olive oil into baggie and add salt, paprika, sugar, coriander, black pepper, cayenne, and celery seed. Squish in bag to mix well. (NOTE: sugar causes the blackening)
Rinse the okra under cold running water and blot dry with paper towels. Trim the tips off the stem ends of the okra but do not cut into the pods. Place the okra into the baggie and shake to coat.
When ready to cook, arrange the okra on the hot grate so that they are perpendicular to the bars or you may wish to skewer 4 or 5 pods side by side with bamboo skewers that have been soaked in water to keep any stray okra from falling through the grates and into the fire. Grill the okra until nicely browned, about 2 to 4 minutes per side, turning with tongs as needed. Transfer the grilled okra to a platter or plates and serve immediately.
NOTE: There is no slime! LOL The okra flavor is delicious combined with the seasonings.
This is a very easy and quick recipe - perfect if grilling meat, as it only takes about 5-10 minutes from start to finish!
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