Sprinkle with flaky sea salt to taste.
Add the chicken quarters and turn to coat.Let stand at room temperature, turning occasionally, for 30 minutes, or refrigerate overnight..
Prepare the Sweet Mustard Barbecue Sauce.Meanwhile, in a medium saucepan, combine all of the ingredients and bring to a simmer over moderate heat.Stir well and remove from the heat.. Cook the Chicken.
Light a grill or preheat the broiler with a rack in the middle of the oven (about 12 inches from the heat).Remove the chicken from the marinade and arrange the pieces on large rimmed baking sheets.
Transfer 1 cup of the Sweet Mustard Barbecue Sauce to a serving bowl.
Brush the chicken quarters with 1/2 cup Sweet Mustard Barbecue Sauce.With the cameras and lights trained on him, he transformed humble oxtail and rice, symbolic foods of struggle and uplift, into a regal dish.. Tristen Epps..
Courtesy of Marcus Nilsson / BRAVO.I got goosebumps while eating it.
And sitting to my right at the judges table was chef Gregory Gourdet, giggling with delight at Epps’ skill, acknowledging a peer whose time in the spotlight had finally come — much like Gourdet’s had years before while competing on... Epps started collecting flavor memories at a young age by traveling the world with his military mom.