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)
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
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
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
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)
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
Ingredients For the Steak: 1 1/2 pounds skirt steak, trimmed 1/2 cup red wine vinegar 1/2 cup juice from about 4 lemons, divided 5 large cloves garlic 2 1/2 teaspoons dried oregano, divided 2 teaspoons dried thyme, divided 1 teaspoon dried mint 4 1/2 tablespoons olive oil 1/2 teaspoon red pepper flakes Kosher salt and
Ingredients 10 fresh figs, halved 2 tablespoons Grand Marnier Kosher salt and freshly ground black pepper 4 ounces pancetta, sliced thin and cut into 1/2-inch strips lengthwise 3 ounces goat cheese, crumbled 2 tablespoons honey 2 cedar planks, soaked for 1 hour prior to use Procedures 1 Place figs, cut side up, on a plate.