What's Up - Your guide to what's happening in Fayetteville, AR this week!
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June 19-25, 2022 What's up! 47 try these recipes BBQ favorites, with a twist Kick your summer cuisine up a notch with these recipes Owen's BBQ Chicken Ingredients • 2 tablespoons vegetable oil • 1 onion, finely chopped • 2 cloves crushed garlic • ¾ cup ketchup • 2 tablespoons Worcestershire sauce • 2 tablespoons white wine vinegar • 2 tablespoons brown sugar • ½ cup water • salt and pepper to taste • 10 chicken legs Directions 1. Heat oil in a medium saucepan over medium heat. Add the onion and garlic and saute for 5 to 10 minutes, or until onion is tender. Then add the ketchup, Worcestershire sauce, vinegar, brown sugar and water. Mix together well and season with salt and pepper to taste. Reduce heat to low, cover and simmer for 20 minutes. Set aside, covered, and let cool. 2. Place chicken in a shallow, nonporous dish and pour sauce over chicken, reserving some sauce in a separate container for basting. Cover chicken and marinate in the refrigerator for at least one hour, or overnight. Cover reserved sauce, if any, and keep in the refrigerator. 3. Preheat an outdoor grill for medium high heat and lightly oil grate. 4. Grill chicken over medium high heat for 8 to 12 minutes per side, basting occasionally with the sauce, if any, until internal temperature reaches 180 degrees F (80 degrees C). Lemony Cabbage-Avocado Slaw Ingredients • 6 cups finely shredded white and red cabbage • 1 ripe avocado, diced • 1 small red bell pepper, chopped • ¼ cup shelled hemp seeds • 3 tablespoons lemon juice • 3 tablespoons chopped fresh cilantro • 2 tablespoons finely chopped red onion • ¼ teaspoon fine sea salt Directions 1. Combine cabbage, avocado, red bell pepper, hemp seeds, lemon juice, cilantro, onion, and sea salt in a large bowl; toss together until slaw has a creamy consistency. Grilled Spanish Mustard Beef Ingredients • ¼ cup sherry vinegar • ¼ cup light olive oil • 2 tablespoons Dijon mustard • 2 tablespoons smoked paprika • 4 cloves garlic, minced (Optional) • salt and ground black pepper to taste • 2 pounds very thin flank steak Directions 1. Preheat an outdoor grill for high heat, and lightly oil the grate. 2. Whisk sherry vinegar, olive oil, mustard, paprika, garlic, salt, and pepper together in a large bowl. Place steak in marinade and turn to coat. Marinate at room temperature for 30 minutes. 3. Cook steak on the preheated grill, turning once, until each side is browned, steak is beginning to firm, and is hot and slightly pink in the center, about 2 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steak to a plate and let rest for 5 to 10 minutes before slicing. Courtesy: allrecipes.com