“Almost anybody who has a pantry or a spice cabinet already has the stuff to make barbeque. Most barbecue seasonings are salt, pepper, paprika and brown sugar. Then there are dried spices that many novice cooks have in a cabinet somewhere: garlic, onion, thyme, fennel. It’s all very convenient, easy-to-get stuff,” says chef Matt Abdoo ’02, owner of Pig Beach Barbeque in Brooklyn.
He shares three of his own recipes that translate into tasty meals at home: