Springtime is one of our favorite seasons at AmazingRibs.com. Flowers start blooming, birds sing their songs, and those dusty covers start coming off the grills. It’s the season of rebirth and second chances. Maybe this is the year our smoked brisket will rise to new heights of greatness. It’s time to get outside and try again!
No matter what is on your menu this holiday, you’ll find something worth celebrating in the Easter recipes below. It’s a moveable feast of classic spring foods like pickled Easter eggs, grilled lamb, smoked ham, grilled asparagus, carrots, and potatoes of all kinds. There’s no need to hunt any further for your ultimate Easter menu. Every recipe you need is right here, including a primer on how to boil eggs and a smoked egg salad recipe to use up all the extra Easter eggs.
Create the best ham you've ever tasted with this ultimate double smoked ham recipe. Ordinary store bought whole or spiral ham is taken over the top by slowly smoking it on the grill. The true star of the show, however, is the sweet and savory glaze!
Create a smoked ham at home that will put any store-bought ham to shame thanks to this simple, yet flavor packed recipe. The key to creating a ham like the ones you normally purchase during the holidays is the curing process. Without curing a fresh ham, you won't achieve the same flavor or deep red color of the traditional type.
Create mouth watering leg of lamb on the smoker or grill with these various techniques. Leg of lamb is a complex bundle of muscles, with layers of fat and connective tissue throughout. Here are four methods for dealing with the wonderful log of meat and how to create deliciously smoky grilled leg of lamb.
This wonderful spice rub is perfect when looking to amp up the flavor for smoked and grilled lamb. Use it as a dry rub seasoning for lamb or mutton prior to cooking or add liquid to make a flavorful paste for the meat. It also works well as a dry brine, ensuring deep flavor penetration and maximum moisture.
Rack of lamb is incredibly rich and succulent, especially when cooked medium rare. Here are tips and tricks for grilling the perfect whole rack of lamb or lollipops (lamb chops), including how to trim them and season them.
In Morocco, Mechoui means 'roasted on an open fire.' Whole lamb is usually roasted on a spit, and often the cavity is filled with organ meats, herbs, or fruits. In this twist on the traditional mechoui, a leg of lamb is marinated overnight in charmoula. It is then seasoned, grilled, and served with harissa hot sauce.
With this simple flavorful recipe, feast on succulent lamb ribs that are seasoned with a dry rub and slow smoked until tender. These grilled lamb ribs are served without any sauce to highlight the balance of the slightly gamey meat and the herb scented dry rub. A squeeze of lemon never hurts though.
Here's how to make Greek Gyros starting with a lamb burger. Preparing these burgers is a snap and you might not go back to beef hamburgers. Served in a pita along with Greek tzatziki sauce, these flavorful ground lamb burgers are a great change of pace from traditional burgers at your next BBQ and grilling cookout.
Take your grilled sausages to a whole new level with this tested recipe for homemade Moroccan Merguez lamb sausage. Merguez is a spicy sausage from North Africa whose popularity has spread all over Europe with African immigrants. You'll find it being grilled in Berlin on street corners and in Paris' finest restaurants.
Grilled calcots, similar to green onions or scallions, with romesco sauce, are a delicious rite of spring in Spain. As calcots aren't readily available in the US, this recipe features scallions that are grilled over high heat until charred and the tops get crispy, and they are seasoned by smoke.
This tested recipe for grilled asparagus develops rich flavors you just can't get by boiling or steaming. Seasoned, grilled, drizzled with good olive oil and balsamic vinegar, and topped with curls of Parmigiano-Reggiano cheese, this is by far my favorite prep. Asparagus is freshest, sweetest, and crispiest in spring.
This tasty recipe for a potato salad is a bit sharper tasting than traditional American style potato salad, thanks to a healthy dose of vinegar in the dressing. It is more akin to German style potato salad without the mustard and served cold instead of warm.
The warm French potato salad just might be the world's easiest potato salad. Olive oil, salt, and fresh herbs are all you really need. It's a snap to make and soooo good. Served warm, it is a sure-fire hit.
This delicious salt potatoes recipe is based on a traditional upstate New York side dish. Salt potatoes came about in the 1800s when, legend has it, Irish salt miners made lunch by putting potatoes in baskets and lowered them into the kettles of boiling brine. The spuds were then crowned with gobs of butter.
Sweet, sour, tangy pickled onions or ramps are a great relish on the side, or topping on BBQ and grilled foods. Ramps are much smaller than leeks, more like scallions, and are most tender and tasty in spring. Like scallions, served raw, they add a pungent bite to many dishes but they truly shine when pickled.
If you like steamed or boiled whole artichokes, try them stuffed with a simple herbed bread crumb stuffing. The secret ingredient in this stuffed artichoke recipe is "Roman mint." But any kind of mint will do. You can even cook these artichokes on your grill!
Pickled hard boiled eggs have long been a staple at bars and pubs around the world. Originally created as a means of preserving eggs, these sweet and tangy snacks are a perfect addition to any party menu. In addition to vinegar, sugar, and spices in this recipe, our pickled eggs are stained purple with beet juice for wow factor.