Beef Baby-Back Ribs with BBQ Sauce Glaze. Sara's butcher shop had a great selection of beef baby back ribs, so I decided to buy a few. This time, I built on my previous experience with beef baby-back ribs by experimenting with a simple BBQ sauce glaze. I made one rack without any glaze and one with. Both … Continue reading Beef baby-back ribs with BBQ sauce glaze
Peri Peri Chicken Skewers
Peri Peri Chicken Skewers. The term "Peri Peri" (also known as "Piri Piri" or "Pili Pili") refers to the bird's eye chili, a type of capsicum chili. The Portuguese combined the chili with oil, lemon, and red bell peppers to create Peri Peri Sauce. The sauce - used as seasoning or marinade - spread to … Continue reading Peri Peri Chicken Skewers
Masala Brussels Sprouts
Masala brussels sprouts. On the grill, brussels sprouts develop a charred crunchy exterior and a nutty soft interior. In the below recipe, Indian/Pakistani spices add an additional layer of flavor. Masala Brussels Sprouts Recipe. Ingredients 12 oz brussels sprouts (wash and remove any yellowing outer leave) 2 tablespoons grapeseed or peanut oil (or any neutral … Continue reading Masala Brussels Sprouts
Poor Man’s Burnt Ends
Poor Man's Burnt Ends. Burnt ends are cubes of smoked brisket that are smokey and sweet - often described as "meat candy." Making them involves multiple steps: cook a packer brisket (8-12 hours), separate the point from the flat, cube the point, coat with BBQ sauce, return to smoker (for 1-2 hours). Not only does … Continue reading Poor Man’s Burnt Ends
Grilled Cucumber Watermelon Salad
Grilled Cucumber Watermelon Salad. After grilling and smoking meat for weeks, it was time to change things up a bit. I ran across a grilled watermelon salad recipe in the book Go Kamado by Chef JJ Boston. Below is my modified version. I was pleasantly surprised at the savoriness of grilled cucumber, pairing nicely with … Continue reading Grilled Cucumber Watermelon Salad
Yogurt-Spiced Lamb Shoulder
Yogurt-Spiced Lamb Shoulder. I previously made a lamb leg using the same recipe/technique as below. It came out a bit dry, prompting me to try lamb shoulder (which has more fat). The below recipe resulted in a lamb with 2 different textures: a crunchy outer crust and tender moist inner meat. Recipe: Yogurt-Spiced Lamb Shoulder … Continue reading Yogurt-Spiced Lamb Shoulder
Seared Ahi Tuna
Seared Ahi Tuna. Looking for something lighter? "Seared Ahi Tuna" is a common appetizer in Japanese restaurants. It's easy to make, tastes like expensive sushi, and doesn't cost too much (when ahi tuna is on sale like it was at Sprouts recently). Best of all, the calorie count is reasonable (150-300 calories per tuna steak). … Continue reading Seared Ahi Tuna
