It's the start of summer and the kickoff of grilling season. To give us some cooking tips on we turn to Craig Samuels, Brooklyn's barbecue afficionado and owner of Peaches, a Southern restaurant, and The Smoke Joint, a barbecue spot.
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Peaches' Watermelon Salad with Country Ham
4 cups diced watermelon (1" dice)
12 paper thin slices country ham (prosciutto can be substituted)
Slivers of red onion, refreshed in ice water
1 radish, thinly sliced and refreshed in ice water
2 tablespoons mint, cut into thin chiffonade, (4 leaves)
4 c. loosely packed baby arugula
Toss watermelon, onions, shaved radish and mint with Lime Vinaigrette (see recipe below).
Place on a bed of arugula and top with shaved country ham or prosciutto.
1/4 cup extra virgin olive oil
3 Tablespoons lime juice
1 Tablespoon cider vinegar
2 Tablespoons pickled ginger, minced
1/2 teaspoon Thai Chile Paste (Sambal Oelek)
1 teaspoon superfine sugar
Combine all ingredients except olive oil. Add olive oil in a steady stream while whisking