How to make competition-style grilled ribs

Ingredients 2 racks St. Louis-cut pork ribs 1/2 cup yellow mustard 1 cup your favorite barbecue rub 2 cups apple juice, divided, 1 cup placed in a squirt bottle 2 to 3 fist size chunks of light smoking wood, such as cherry or apple 1 cup your favorite barbecue sauce 1/2 cup agave syrup (optional)

How to make grilled pork loin with orange-chipotle

Ingredients 3/4 cup orange juice, divided 2 tablespoons olive oil 2 tablespoons dark brown sugar 2 whole canned chipotle chiles in adobo plus 1 tablespoon sauce 2 medium cloves garlic 1 tablespoon Kosher salt 1 pork loin trimmed of excess fat and silver skin (about 2 1/2 pounds total) Procedures 1 Place 1/4 cup orange

How to make rotisserie Porchetta style

Ingredients For the Brine 2 quarts cold water 1/3 cup salt 1/4 cup white sugar 1 whole pork loin, trimmed of silverskin and excess fat (about 3 pounds) For the Rub 1 tablespoon whole black peppercorns 1 tablespoon fennel seed 2 tablespoons finely chopped fresh sage 1 tablespoons finely chopped fresh rosemary 1 tablespoon freshly

How to make grilled Parmesan Hero meatball

Ingredients For the Sauce 1/4 cup extra virgin olive oil 2 teaspoons minced garlic (about 2 medium cloves) 1/4 teaspoon crushed red pepper 1 (28 ounce) can crushed tomatoes 1/4 cup finely chopped fresh basil leaves Sugar, to taste Kosher salt and freshly ground black pepper For the Meatballs 1 pound ground beef chuck 1/2

How to make grilled skirt steak with rajas and guacamole

Ingredients 1 pound skirt steak, trimmed of any fat or silver-skin 2 tablespoons fresh juice from about 2 limes, plus 1 quartered lime for garnish Kosher salt and freshly ground black pepper 2 whole poblano peppers 2 ripe avocados 1 medium clove garlic, minced (about 1 teaspoon) 1/4 white onion, finely chopped (about 1/4 cup)

How to make grilled garlic and pesto mint stuffed leg of lamb

Ingredients 2 heads of garlic 1 tablespoon olive oil 1/2 boneless and butterflied leg of lamb, about 2 ½lbs 3/4 cup mint pesto, plus more for serving Kosher salt and freshly ground black pepper Procedures 1 Preheat oven to 400°F. Cut top quarters off of heads of garlic. Place garlic cloves, cut side down, in

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