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Barbecued Okra
Recipe courtesy Steven Raichlen

Ingredients
1 teaspoon kosher salt
1 teaspoon sweet paprika
1 teaspoon sugar
1 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon celery seed
1 pound fresh okra
1 tablespoon unsalted butter, melted, or olive oil

Instructions
Preheat the grill to high.

Place the salt, paprika, sugar, coriander, black pepper, cayenne, and celery seed in a small bowl
and stir to mix.


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Copyright 2006 Television Food Network, G.P., All Rights Reserved


Rinse the okra under cold running water and blot dry with paper towels. Trim the tips off the stem
ends of the okra but do not cut into the pods. Place the okra in a large mixing bowl, add the butter
and toss to coat. Add the rub mixture and toss to coat.

When ready to cook, arrange the okra on the hot grate so that they are perpendicular to the bars or
you may wish to skewer 4 or 5 pods side by side with bamboo skewers that have been soaked in water
to keep any stray okra from falling through the grates and into the fire. Grill the okra until
nicely browned, about 2 to 4 minutes per side, turning with tongs as needed. Transfer the grilled
okra to a platter or plates and serve immediately.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved