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Recipes

Deep Fried Ribs: The BBQ Equivalent Of A Mic Drop

By:

Clint Cantwell

Slow smoked pork ribs are taken to a whole new level of flavor with this recipe for crispy panko breaded deep-fried ribs.

Armadillo Eggs: Bacon, Sausage, And Cheese In One Perfect Bite

These cheese stuffed, bacon wrapped sausage appetizers are perfect for tailgating, backyard cookouts, and more.

Grilled Pecan Praline Bacon: A Pork-tacular Appetizer Or Snack

By:

Clint Cantwell

There is something magical about the merger of sweet and salty in this recipe for pecan praline-crusted thick-cut bacon.

Pulled Pork Baked Potatoes: A Cook Once, Eat Twice Recipe

By:

Clint Cantwell

Weeknight meals don’t get much easier than this baked potato recipe that utilizes leftover pulled pork.

Super Easy Smoked Bacon Wrapped Wings Elevate Any Cookout

By:

Clint Cantwell

Appetizers don’t get much simpler than this five-ingredient recipe for smoked bacon-wrapped wings with Sriracha ranch dipping sauce.

Smoked Pig Balls: An Appetizer Recipe As Easy As It Is Delicious

By:

Clint Cantwell

As easy to make as they are delicious, these smoked bacon-wrapped kielbasa bites (a.k.a. pig balls) are the perfect appetizer for any event.

Grilled Watermelon Will Change the Way You Look At Summer’s Favorite Fruit

By:

Clint Cantwell

Grilling watermelon transforms an otherwise sweet summer treat into a savory side dish or dessert. Grilled watermelon tastes great plain but this recipe rounds out the flavor profile with fiery hot honey, citrusy lemon zest sea salt, and bright fresh mint.

Reuben Reimagined: The Corned Beef St. Patrick’s Day Melt

By:

Clint Cantwell

Corned beef is taken to new heights with this delicious recipe for the Reuben burger. Corned beef brisket is ground into burger patties before being grilled to perfection. Inspired by the classic Reuben, this patty melt style burger features tangy sauerkraut, melted Swiss cheese, and Russian dressing on rye bread.

Corned Beef And Cabbage Done Right (You’ve Been Doing It Wrong)

By:

Meathead

This St. Patrick’s Day, take your corned beef to a new level thanks to this fool proof recipe. Traditionally preparing corned beef and cabbage means simply throwing it all in a pot of boiling water. Unfortunately the result is salty, mushy vegetables and meat that is tough and fatty. Here are tips to elevate this dish.

Smokey Salsa Verde Takes Your Tacos to 10

By:

Big Jim Maivald

This smokey salsa verde will take your tacos and burritos to 10 and add some smokey heat to your favorite Mexican dishes.

Schweinebraten: Pork Butt With German Flair

By:

Dan Gertsacov

This German-style pork butt (Schweinebraten) recipe is a surefire crowd favorite, featuring mouthwateringly tender, a touch of crunch from the crackingly crisp skin, and a flavor rich gravy.

BBQ Spaghetti: A True Memphis Original

By:

Robert F. Moss, Editor & BBQ Historian

Barbecue spaghetti is a signature Memphis dish that you’re not likely to find anywhere else. Our recipe is simple to make and a great way to incorporate extra pulled pork into a delightful side dish or even a full meal.

Pineapple: Meathead’s Favorite Thing To Grill. Yep. You Heard Me.

By:

Meathead

His name is Meathead, but after confessing on live radio that pineapple is his favorite thing to grill, all heck breaks loose.

Mouthwatering Crab Cakes, Griddle Grilled To Perfection

By:

Clint Cantwell

Jumbo lump crab meat shines brightly in this recipe for griddle grilled crab cakes with rosemary aioli. Exceptional crab cakes begin with high quality crab, gently blended with a minimum amount of other ingredients so that the crab remains the star of the show, then finished on the grill.

The Best Grilled Corn You’ve Ever Eaten

By:

Meathead

You will never look at corn the same way again after trying this recipe for the ultimate grill roasted corn on the cob recipe. While boiling and steaming are popular methods of cooking corn, the smokiness and caramelization achieved by grilling it directly over live fire. Butter and tarragon help round out the flavor.

Published On: 9/9/2020 Last Modified: 12/23/2020

 

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