Amp up the Flavor at your Summer BBQ with recipes & tips from Jean-Paul Bourgeois of NYC’s Blue Smoke

Food & Living
"Amp up the Flavor at your Summer BBQ with recipes & tips from Jean-Paul Bourgeois of NYC’s Blue Smoke"

Jean-Paul Bourgeois’ BBQ Tips

Chef Jean-Paul Bourgeois of NYC’s Blue Smoke tips to be “King of the ‘Cue” this 4th of July.

  • The 4 pillars of a great BBQ marinade:
    • Oil
      • Coats the meat and infuses with all the flavors of your marinade, it also ensures juicy meat.
    • Acid
      • Acid helps tenderize the meat and balance its natural richness. I recommend TABASCO Chipotle Sauce as it gives the marinade a rich, smoky flavor that’s not too hot.
    • Salty or Sweet
      • Don’t just think or sugar or salt. Try soy sauce, mustard, fish sauce, honey, or Worcestershire sauce for amped up flavor.
    • Aromatics
      • Add various herbs, onions, peppers and garlic to add freshness and depth to your meats.
  • Chimney Starter: If you are serious about barbecuing, invest in a chimney starter. This must-have item helps you start your grill with evenly lit coals and no barbecue fluid, smoke or other chemicals that can contaminate your food.
  • Heat Zones: Create different heat zones for different foods. Since not all foods require the same cooking temperature, disperse your charcoal so that you create “heat zones” by dividing the grill into direct and indirect areas of cooking.



Delicious BBQ Recipes

Poblano Pepper Marinade

Created by Jean-Paul Bourgeois of Blue Smoke 

8 poblano peppers, seeded
2 bunches cilantro, stemmed
3 jalapeños, seeded
3/4 cup of water
1 tablespoon of Kosher salt
1/2 tablespoon freshly ground white pepper
1/2 cup TABASCO® Sauce

In a blender combine the jalapeños and poblano peppers, cilantro, water, TABASCO® Sauce, salt and pepper. Puree until incorporated.

Use any part of the chicken you would like and marinate for at least 12 hours.

Remove excess marinade with your hands prior to grilling.

Makes 3 1/2 cups.

***Marinade can be used on chicken, fish, vegetables, etc.

Chipotle Root Beer Brine

Created by Jean-Paul Bourgeois of Blue Smoke


4 cups root beer

1/2 cup black pepper
1 cup TABASCO® Chipotle Pepper Sauce
6 tablespoons Kosher salt
2 tablespoons thyme, with stems
5 bay leaves

Mix all ingredients together.

Brine a Smithfield Pork Shoulder Roast overnight for 24 hours. At the 12 hour mark, flip so that other side is submerged. Cook as desired.

Makes 5 cups of brine

***Brine can be used on a variety of meats such as chicken, pork, beef or lamb.



Executive Chef

Jean-Paul grew up in the small town of Thibodaux, Louisiana, and received his Bachelor’s degree at John Folse Culinary Institute at Nicholls State University. In culinary school, Jean-Paul participated in an eye-opening exchange program with the Paul Bocuse Institute in Lyon, France. After completing his formal studies, he worked at Étoile restaurant at the Domaine Chandon winery in Napa before moving to San Francisco to help open EPIC Roasthouse as a sous chef under Chef Jan Birnbaum. In 2007, he moved to St. Thomas, where he served as sous chef at two local restaurants on the island. In 2009, Jean-Paul moved to New York and joined the team at Maialino. Over four years, Jean-Paul was promoted several times and ultimately assumed the role of Chef de Cuisine of Gramercy Terrace at The Gramercy Park Hotel. In 2014, Jean-Paul became Executive Chef of Blue Smoke, overseeing both locations of Blue Smoke, Jazz Standard at Blue Smoke’s Flatiron location, and Blue Smoke On The Road.