AARP Hearing Center
For many people, doing a passion project with a best friend would be a dream come true.
That’s precisely how the multitalented duo of Cedric The Entertainer, 62, and Anthony Anderson, 55, feel about their new project, AC Barbeque: The Husky and Handsome Guide to Grilling. The cookbook captures the rich traditions and bold flavors of cooking outside. “We love this culture of barbecue,” Cedric says.
AARP chatted over video with the pair — Anderson from his home in Los Angeles, and Cedric from a hotel room in New York, where he’s currently starring on Broadway — to learn what led them to collaborate on their first cookbook.
Cook With Cedric the Entertainer and Anthony Anderson
The actors-turned-authors share a trio of recipes from AC Barbeque: The Husky and Handsome Guide to Grilling cookbook for AARP members to try at home.
Collards With Smoked Turkey Wings
One of Anderson’s favorite dishes, this slow-simmered pot of smoky turkey and collards is a flavorful way to bring more greens into your diet.
If you’re trying to eat more veggies but don’t want to miss out on the BBQ experience, these finger-licking-good cauliflower wings are a must.
Wild-caught salmon is the star of this high-protein entrée. It gets a flavor assist from a sweet soy-based glaze.
“We actually just enjoy each other quite a bit,” Cedric says. “This business kind of stems from our friendship and the fact that we just need a reason to be hanging out!”
Anderson, an Emmy- and Golden Globe-nominated actor, starred in the hit sitcom Black-ish and has appeared as a judge and competitor on Iron Chef America. Cedric is a comedian, actor, producer and director whose résumé includes The Neighborhood on CBS, Disney+’s The Proud Family and his current role on Broadway, in August Wilson’s Joe Turner’s Come and Gone.
They say cooking together is a happy accident, adding that they always end up preparing meals on golf getaways with fellow actors Don Cheadle, 61, George Lopez, 65, Chris Martin, 58, and Cheech Marin, 79. “More oftentimes than not, it’s Ced and I who are always in the kitchen, putting things together for the group,” says Anderson. If it weren’t for them, Cedric says, “everybody would just be eating cereal.”
After years of cooking for fun, in 2003 the two launched AC Barbeque, a line of sauces and rubs based on their love of outdoor grilling and different regional styles and traditions of the cuisine. Later that year, they debuted their Kings of BBQ series on A&E, where they traveled the United States learning from top pitmasters, further cementing their barbecuing bona fides.
The cookbook is the next stage for their taste empire, which also includes a stand-alone AC Barbeque restaurant in Los Angeles. “It was just a nice morphing of the brand itself,” Cedric says. “We built the company by going around and visiting barbecue [joints] all around the country. We wanted to celebrate the culture of it.”
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