2 pounds green beans, trimmed
2 teaspoons vegetable oil
1 teaspoon fleur de sel or other flaky salt
2 teaspoons Memphis-Style Seasoning (recipe follows)
Prepare a hot grill. Clean and oil the grill grates well.
In a large bowl, toss the green beans with the oil and salt until coated. Transfer to a grill basket (or a wire rack set on top of the grill), piling them a few beans high so the ones on top will steam as the ones below char over the fire. Toss the beans every couple of minutes, just until they’re tender and slightly charred, about 10 minutes total.
Return the beans to the bowl, add the Memphis-Style Seasoning and toss to coat. Serve immediately or refrigerate for later.
Makes about 4 cups
1/3 cup fine sea salt
1 1/3 cups paprika
1 1/3 cups chile powder
¼ cup ground cumin
2 tablespoons onion powder
1 tablespoon plus 1 teaspoon garlic powder
1 tablespoon plus 1 teaspoon freshly ground black pepper
1 tablespoon plus ½ teaspoon ground coriander
1 teaspoon ground celery seeds
1½ teaspoons ground thyme
¾ teaspoon ground cloves
½ teaspoon ground allspice
½ teaspoon ground cinnamon
½ teaspoon ground oregano
½ teaspoon ground rosemary
1 tablespoon dried thyme leaves
2 tablespoons yellow mustard seeds
¾ teaspoon monosodium glutamate (MSG)
In a medium bowl, whisk together all the ingredients. Store in an airtight container in a cool, dry place for up to 1 month.
Reprinted with permission from Life of Fire by Pat Martin copyright © 2022. Photographs by Andrew Thomas Lee. Published by Clarkson Potter, a division of Penguin Random House, LLC.
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