Spenser’s Grilled Broccoli

  • Yield : 4 to 6 servings
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 50m
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  • 2 large heads broccoli, cut lengthwise
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons Neely's Dry Rub
  • 1/4 cup white wine vinegar
  • Kosher salt and freshly ground black pepper
  • 4 cloves garlic, chopped


Step 1

Bring a large pot of salted water to a boil over medium-high heat. Add the broccoli and blanch until it turns bright green, then remove to a large bowl of ice water to shock and to stop the cooking. Drain the broccoli and dry well with paper towels. Put the broccoli into a large resealable plastic bag.

Step 2

Whisk the olive oil, red pepper flakes, Neely's Dry Rub, white wine vinegar, salt, pepper, and garlic together in a small bowl. Pour over the broccoli and seal the bag. Let marinate for 30 minutes.

Step 3

Preheat the grill to medium heat.

Step 4

Remove the broccoli from the bag, letting the excess marinade drip off. Put on the grill and cook until lightly browned and fork tender, about 4 minutes. Transfer the broccoli from the grill to a serving platter and serve.

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