Vincent Moore Crafting the Perfect Summer BBQ (3)
Photo Courtesy: Vincent Moore

Vincent Moore: Crafting the Perfect Summer BBQ

As the summer sun casts its golden glow, the air fills with the smoky scents of grilling and anticipation for gatherings celebrating the season’s bounty. In this vibrant landscape, The Legacy Chef™️ Vincent Moore emerges as a culinary virtuoso, transforming traditional barbecue into an art form with innovative recipes. His latest creation, inspired by the soul-stirring melodies of Gina Sedman’s “Praying A Lifetime,” encapsulates the essence of summer: Creole Barbecue Shrimp & Scallop Dill Kabob over Garlic Coconut Lime Rice—a dish that sings with flavors and exemplifies Moore’s inventive spirit.

Vincent Moore is not just a chef but a maestro of tastes and aromas, blending Southern flair with barbecue favorites to create symphonies on a plate. His approach to cooking is akin to composing music—each ingredient a note, every flavor combination a chord, harmonizing to produce both familiar and refreshingly new dishes. Unsurprisingly, inspiration struck upon hearing “Praying A Lifetime.” Like Sedman’s poignant lyrics and melodies, Moore’s recipes evoke emotions and memories, transporting diners to moments captured in time.

Vincent Moore Crafting the Perfect Summer BBQ
Photo Courtesy: Vincent Moore

This recipe does more than just tantalize the taste buds—it tells a story. Drawing from the song’s themes of hope, resilience, and the journey through life’s ups and downs, Moore infuses these kabobs with layers of meaning. The Creole barbecue sauce, rich with homemade craft beer glaze, envelopes each piece in a blanket of warmth and spice. Parmesan lends its nutty saltiness to balance the dill pickle’s tangy sizzle—a playful nod to life’s contrasting experiences.

Moore insists that “Summertime brings on recipes inspired by music.” This philosophy becomes evident in how meticulously he crafts each element of his dishes. The Garlic Coconut Lime Rice isn’t merely a base; it’s an integral part of the experience—creamy coconut milk softening the sharp zestiness of lime while garlic whispers tales of earthy comfort. With the skewered seafood marvels above it, this dish becomes more than food; it transforms into an immersive sensory journey.

The beauty of Moore’s creations lies in their exquisite taste and their ability to inspire others to explore beyond conventional boundaries. His willingness to experiment—to find culinary inspiration in areas as evocative as music—challenges us all to consider how creativity can bridge seemingly disparate worlds.

Vincent Moore Crafting the Perfect Summer BBQ (2)
Photo Courtesy: Vincent Moore

In crafting these unique dishes, Moore draws upon his extensive knowledge and respect for ingredients’ origins—paying homage to Southern traditions while boldly venturing into uncharted territories. This blend of reverence for history and passion for innovation positions him as not just a chef but as an ambassador for cultural storytelling through cuisine.

As readers seek out these extraordinary culinary experiences themselves, they are encouraged to visit: ( where they can dive deeper into The Legacy Chef™️ Vincent Moore’s world—a place where food transcends mere sustenance to become something profoundly moving.

Through dishes like Creole Barbecue Shrimp & Scallop Dill Kabob over Garlic Coconut Lime Rice, Moore extends an invitation: come gather around the table this summer—not just for eating but for sharing stories and creating memories together under the open sky. As he so eloquently demonstrates through his craft beer-infused creole sauce or parmesan-dusted delicacies that dazzle on social media platforms, food is indeed inspired by—and can inspire—music; it’s capable of bringing people together in celebration of life’s infinite possibilities.

Vincent Moore Crafting the Perfect Summer BBQ
Photo Courtesy: Vincent Moore

In every bite lies an opportunity—to discover new flavors, embark on gastronomical adventures, or simply relish in the joy such meals bring during long summer days spent among friends and family. And perhaps importantly, Vincent Moore reminds us all that within every meal there exists potential—for connection, for discovery, for legacy.

So as we embrace another season marked by barbecues under the warm sun or starlit skies, let us remember: behind every great dish lies inspiration drawn from our shared human experiences—the laughter, love songs played on repeat—and chefs like Vincent Moore who dare dream up recipes that capture those fleeting moments turning them into everlasting memories savored one bite at a time.

As a special treat, Moore is sharing this special recipe with our readers. Take a look at it here:

Legacy Chef Inspired by Music Original Recipe

(Spicy Creole Parmesan Barbecue Shrimp & Scallop Dill Kabob)

Makes large kabobs:

  • (For the Shrimp & Scallops Kabobs) 
  • (For the Coconut-Lime Rice) 
  •  (For BBQ Sauce w Beer)

1 Lb Large shrimp, peeled and deveined 

1 cup of Long Grain White Rice    

(1) 6 oz can Tomato Paste

½ lb Wild caught sea scallops                               

  2 cup of water                                            

 (1) cup of Organic Honey

½ Onion sliced                                                         

 1 teaspoon of Organic Coconut Oil      

(3) teaspoon of Molasses

½ Green bell pepper sliced                         

 Juice Lime of 1 lime (plus more to serve)    

 (1) teaspoon of Cinnamon

(½) teaspoon of Sea Salt & Parsley                    

( ½ ) teaspoon Granulated Garlic              

( ½ )  teaspoon of Turmeric

1 Organic Extra Large Dill Pickle sliced                                                                                  

( ½ ) teaspoon of Parsley

1 tablespoon of Organic Virgin Olive Oil                                                      

 1 tablespoon of Dried Red Peppers

1 tablespoon of Dry Parmesan Cheese                                                                                             

1 Cup of water**

Option in Phase 3 to substitute water with 1 Cup of Your Favorite Craft Beer Hazy IPA

  •  Add Shrimp, Scallop, onion, bell pepper, pickle to kabob skewers; then brush all skewers with olive oil to finally sprinkle each with Sea Salt, Parsley, and Dry Parmesan Cheese.  Place in the refrigerator to chill while you continue cooking.  
  • Once Phase 2 and Phase 3 are done; remove from the refrigerator to place your Kabobs on the grill at a temperature of 350 to 400; cook on one side for 10 to 11 minutes then flip each Kabob then add your BBQ Sauce.  Allow to cook for 5 to 7 minutes then flip and add brushed BBQ sauce to that side.  Then Remove from Grill; Add your Rice to a plate and place your kabobs on top and ENJOY.
  • Prepare the Coconut-Lime rice.  After rinsing the rice; add the 2 cups of water, coconut oil, garlic, lime juice and stir to combine.  Heat until it boils; then reduce heat to simmer, cover the pot and cook for 7 to 9 minutes until the rice is cooked through and no longer crunchy; then turn off and  remove pot from heat.
  •  Combine and stir all ingredients in a medium sauce pot and turn on medium high until it begins to boil; then reduce heat to a low simmer;  cook for 7 to 9 minutes; stir occasionally then turn off and remove pot from heat. Go Back to Phase 1b.

(Final Cooking Stage; Have Fun With It)

For interview and publicity opportunities with Vincent Moore, contact publicist, Desirae L. Benson.



Published by: Khy Talara

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