BY JOHN FORD INGREDIENTS chicken wings cut at the joint discarding the tip, leaving the drumette and wingette 4 Tbsp Old Bay seasoning 4 cups tangy bbq sauce 4 Tbsp hot pepper sauce (John makes his own famous 1901 pepper sauce, but that’s a secret.) PREPARATION Start Charcoal Grill: Prepare HOT grill with a full chimney of briquettes (Use an indirect charcoal set up.) Add 4 Tbsp of Old Bay Seasoning and 4 Tbsp of hot pepper sauce to 4 cups of bbq sauce and mix. Once coals are white, add chicken wings to the grate directly over the coals. …

Congaree Rice Croutons, GYO Pea Shoots, Basil Seed Vinaigrette BY CHEF MIKE RAMSEY, Executive Chef at Jacksonville Golf and Country Club 1 pound Mayport shrimp, peeled (you should have 26-30 per pound) 1 seedless watermelon, peeled and cut into 1’ slices   Jupiter Rice Croutons (see recipe)   Mayhaw Pickling Brine (see recipe)   Basil Seed Vinaigrette (see recipe) 1 cup pea shoots (baby arugula is a good alternative) 2 Tbsp vegetable oil   For the Mayhaw Pickling Brine: ½ cup Congaree & Penn Mayhaw Shrub ¼ cup fresh squeezed lime juice ¼ cup rice wine vinegar ½ tsp crushed red pepper flakes …

The art of “cooking out” is universal and ancient. It is intoxicating and exciting. It brings people together. Whether grilling with high heat for short periods of time, or the “slow and low heat” method of barbecue, that smoke really gets a hold on us. The copious amounts of shows, books and competitions based on grilling show us  that humans have an intense passion for food in the flames, and that it can be even further developed with methodology and regional styles. Duval Style We all know that from Texas, Kansas City, Memphis, The Carolinas and everywhere in between, there …