Kick off barbecue season with these cookout dishes

As spring finally rolls in, Sunny Anderson gets you ready to fire up the grill. Between the barbecue rub-roasted chicken, spicy sausage creamed spinach and red velvet cake, these meals were made for the warm weather.

BBQ Rub-Roasted Chicken
Servings:

Makes 8 servings

Ingredients

  • For the rub

    • 1 tablespoon garlic powder
    • 1 tablespoon onion powder
    • 1 tablespoon dried ground thyme
    • 1 tablespoon paprika
    • 2 teaspoons cayenne pepper
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon ground cumin
    • 1 lemon, zested
  • For the brine

    • 8 cups water
    • 1 lemon, juiced and halves reserved
    • 1/2 cup salt
    • 1/2 cup sugar
    • 1 (7 to 8 pound) whole roasted chicken

Preparation

Baking Directions:

Spicy Sausage Creamed Spinach
Servings:

Makes 4-6 servings

Ingredients

    • 1 tablespoon olive oil
    • 4 links hot Italian sausage removed from its casing
    • 1/2 red onion, chopped
    • 2 cloves garlic, thinly sliced
    • 1 teaspoons red chili flakes
    • 1 large bag spinach, or 3 bunches de-stemmed and roughly chopped
    • 1/4 cup heavy cream
    • 1 cup shredded Parmesan
    • 1/2 teaspoon ground allspice
    • 1 cup sour cream
    • Kosher salt and freshly ground black pepper

Preparation

Baking Directions:

Red Velvet Cake
Servings:

Makes 1 cake

Ingredients

  • For the cake batter

    • 2 sticks butter, room temperature
    • 1 1/2 cups sugar
    • 2 ounces red food coloring
    • 3 tablespoons cocoa powder
    • Pinch salt
    • 2 eggs
    • 1 cup buttermilk
    • 1 teaspoon vinegar
    • 1 teaspoon vanilla extract
    • 2 1/2 cups all-purpose flour
    • 1 1/2 teaspoons baking soda
    • Butter, for pan
  • For the frosting

    • 5 tablespoons all-purpose flour
    • 1 cup milk
    • 1 cup sugar
    • 2 sticks butter
    • 1 teaspoon vanilla extract
    • 1 1/2 cups chopped pecans

Preparation

Baking Directions:

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