Grilled Gochujang Shrimp Skewers recipe – shrimp on the grill, spiced up with Korean gochujang red pepper paste.
Grilled Butterflied Chicken with Garlic Wet Brine recipe – Cut out the backbone, give it a quick wet brine, and a five pound chicken will be grilled in about an hour.
Grilled Pork Tenderloin Skewers with Teriyaki Sauce recipe – Japanese Yakitori inspired skewers.
Grilled Honey Mustard Chicken Wings recipe – better than your local wing joint, in your own back yard.
Beer can duck recipe – which my inner 13 year old insists on thinking of as beer butt duck. Heh. Heh. Heh.
Duck! Duck burgers seem decadent – OK, are decadent – and so simple.
Grilled Ribeye Delmonico Steaks with Tex-Mex Rub. Sprinkling a spicy rub to my favorite cut of steak makes for a fantastic dinner.
Smoking a whole duck on a kettle grill? Easy.
Basic grilled cheeseburgers. Nothing fancy, and nothing better.
BBQ chicken thighs recipe. Chicken thighs with a spice rub and glazed with BBQ sauce, grilled with indirect high heat.
Monster chops – grilled double cut ribeye pork chops – with an Italian inspired honey lemon glaze.
Grilled Thick Cut New York Strip Steak recipe, using the reverse sear method to get pefect edge to edge medium-rare.
Grilled New York strip steaks using the sear and move method. A crackling crust around medium-rare meat.
Sear and roast asparagus on the grill.
Fire roasted red peppers, eggplant, and garlic make a fine dip.
Reverse seared rack of lamb. Herb rubbed and grilled, with a rosy pink interior and crisp, browned crust.
Pork tenderloin skewers with a soy sauce brinerade and Thai sweet chili sauce for dipping.
Baby back ribs on the gas grill? Baby back ribs on the gas grill.
Grill Smoked Trout, a fancy appetizer from the kettle grill in your own backyard.
The beautiful fall day I’ve been waiting for is here. Clear, blue sky; a carpet of colorful leaves on the lawn; a hint of winter in the air – just cold enough to need a jacket. It’s time for fall grilling. After writing this, of course, it goes live on the first day of a mid-November Polar Vortex. Snow in the forecast. Sigh. I’m crossing my fingers for Thanksgiving… Salmon with barbecue sauce is a trick I learned from Michael Symon. It doesn’t seem like it should work; barbecue sauce goes with pork, not salmon, right? Turns out, it’s a fantastic pairing; the sweet, vinegar flavor of the sauce balances fatty salmon, just like it does pork shoulder. I prefer South Carolina style mustard barbecue sauce with salmon. The the extra layer of mustard flavor is perfect with fish. I know, I know, this sounds really strange. Mustard barbecue sauce? With fish? Trust me, it works. Don’t want to trust me? Trust chef Symon. He’s a professional. Do try this at home. Recipe: Grilled Salmon …
This post is sponsored by the National Pork Board and Costco. Celebrate #Porktober with pork at Costco! As the weather turns crisp and you start gathering around the table with family and friends more frequently, serve something you know they’ll love – tender, juicy pork! And, don’t forget to visit Costco.com for information on weekly discounted fresh pork cuts and everything else you’ll need to celebrate “Porktober”. Orange and brown leaves skitter past as the wind nips at my ears. Fall is here, and it is apple picking time – and also pork chop time. Back before refrigeration, when seasonal cooking was the only way we could cook, pigs were a fall animal. Of course, that meant pork was paired with apples, a fall fruit. In this recipe, I’m building on that tradition. I season the pork with an apple cider brine – a very modern technique. The cider adds sweetness and helps the chops brown quickly on the grill. Then, for even more flavor, I brush the pork with an apple butter and mustard …
When the first tomatoes of summer arrive, I’m wriggling with excitement. I eat them straight – sliced and sprinkled with a little salt. Nothing else. Don’t get between me and my fresh tomatoes. Then, a few weeks pass…the tomatoes still taste delicious and all, but…well…I get bored. They were summer’s glory, all in one red, ripe package; now they’re “Five pounds of tomatoes from the CSA? But I still have a couple left over from last week!” That’s when the recipes come out. I make salsa (lots of salsa) and gazpacho. And, when I’m grilling, I make this bread salad. It’s a perfect summer recipe – marinate the tomatoes in a garlicky red wine vinaigrette, grill the bread quickly, and sprinkle with some minced herbs. I still get the glory of summer, but it seems…new, somehow. Recipe: Grilled Bread and Tomato Salad (Panzanella) Prep Time: 15 minutes Cook Time: 2 minutes Equipment Grill (I love my Weber Summit…but any grill will do. My beloved 6 burner is massive overkill for this recipe.) Ingredients 2 pounds …