{"title":"BBQ & smoking recipes","created":"2026-10-05","tag":"BBQ & smoking","selection":"Barbecue, smoking and grilling recipes from AmazingRibs, Hey Grill Hey, HowToBBQRight and Traeger, stored as each site publishes them (Schema.org), chosen by rating weighted by how many people rated it. Meat Church was asked for too, but its site turns automated readers away, so none of its recipes are here.","sites":[{"id":"amazingribs","name":"AmazingRibs","home":"https://amazingribs.com","count":70},{"id":"heygrillhey","name":"Hey Grill Hey","home":"https://heygrillhey.com","count":79},{"id":"howtobbqright","name":"HowToBBQRight","home":"https://howtobbqright.com","count":53},{"id":"traeger","name":"Traeger","home":"https://www.traeger.com/recipes","count":65}],"recipes":[{"site":"amazingribs","url":"https://amazingribs.com/make-tonights-dinner-special-with-mustard-sage-pork-tenderloin-wrapped-in-pancetta/","rating":4.67,"ratingCount":12,"recipe":{"@type":"Recipe","name":"Mustard Sage Pork Tenderloin Wrapped In Pancetta","description":"You often see pork tenderloin brined, but this faster method wraps the pork in herbed mustard and pancetta to keep it moist and flavorful.","image":"https://amazingribs.com/wp-content/uploads/2021/07/mustard-sage-pork-tenderloin.png","recipeYield":["6"],"prepTime":"PT10M","cookTime":"PT20M","totalTime":"PT30M","recipeIngredient":["¼ pound thinly sliced pancetta","½ cup Dijon mustard","2 tablespoons chopped fresh sage","2 pounds pork tenderloin ((about 2 tenderloins))","1 teaspoon fine sea salt","¼ teaspoon freshly ground black pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Fire up. Prepare a grill for indirect cooking by placing a chimney full of pre-heated charcoal briquets on one side of the grill’s charcoal grate in order to create direct and indirect cooking zones. Adjust the grill vents to bring the temperature to about 400°F on the indirect side. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 400°F on the indirect side.","name":"Fire up. Prepare a grill for indirect cooking by placing a chimney full of pre-heated charcoal briquets on one side of the grill’s charcoal grate in order to create direct and indirect cooking zones. Adjust the grill vents to bring the temperature to about 400°F on the indirect side. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 400°F on the indirect side.","url":"https://amazingribs.com/make-tonights-dinner-special-with-mustard-sage-pork-tenderloin-wrapped-in-pancetta/#wprm-recipe-68912-step-0-0"},{"@type":"HowToStep","text":"Prep. Cut two 12-inch squares of waxed paper or parchment paper. Place 1 paper square on a work surface. Lay half of the pancetta slices on the paper, overlapping them by about 1 inch to create a square large enough to accommodate the length of a tenderloin. Spread half of the mustard evenly over the pancetta and then scatter half of the sage evenly over the mustard.","name":"Prep. Cut two 12-inch squares of waxed paper or parchment paper. Place 1 paper square on a work surface. Lay half of the pancetta slices on the paper, overlapping them by about 1 inch to create a square large enough to accommodate the length of a tenderloin. Spread half of the mustard evenly over the pancetta and then scatter half of the sage evenly over the mustard.","url":"https://amazingribs.com/make-tonights-dinner-special-with-mustard-sage-pork-tenderloin-wrapped-in-pancetta/#wprm-recipe-68912-step-0-1"},{"@type":"HowToStep","text":"Season the tenderloins all over with the salt and pepper. Lay 1 tenderloin on the pancetta square about 1 inch in from the edge nearest you, placing it parallel to the edge. Fold the uncovered edge over the tenderloin and, using the paper, tightly roll up the tenderloin in the pancetta. Repeat with the second paper square and the remaining tenderloin and other ingredients. Let them rest in the paper while the grill finishes heating.","name":"Season the tenderloins all over with the salt and pepper. Lay 1 tenderloin on the pancetta square about 1 inch in from the edge nearest you, placing it parallel to the edge. Fold the uncovered edge over the tenderloin and, using the paper, tightly roll up the tenderloin in the pancetta. Repeat with the second paper square and the remaining tenderloin and other ingredients. Let them rest in the paper while the grill finishes heating.","url":"https://amazingribs.com/make-tonights-dinner-special-with-mustard-sage-pork-tenderloin-wrapped-in-pancetta/#wprm-recipe-68912-step-0-2"},{"@type":"HowToStep","text":"Cook. Brush the grill grate clean. Remove the paper from each tenderloin, and put the tenderloins on the grate away from the fire. Put the lid down and cook until the pancetta is crisp and an instant-read thermometer inserted into the pork registers 145°F, 20 to 25 minutes. If the pancetta is not crisp, use a spatula and tongs to move the tenderloins directly over the fire for the last 3 to 4 minutes of cooking, leaving the grill uncovered and turning the tenderloins frequently.","name":"Cook. Brush the grill grate clean. Remove the paper from each tenderloin, and put the tenderloins on the grate away from the fire. Put the lid down and cook until the pancetta is crisp and an instant-read thermometer inserted into the pork registers 145°F, 20 to 25 minutes. If the pancetta is not crisp, use a spatula and tongs to move the tenderloins directly over the fire for the last 3 to 4 minutes of cooking, leaving the grill uncovered and turning the tenderloins frequently.","url":"https://amazingribs.com/make-tonights-dinner-special-with-mustard-sage-pork-tenderloin-wrapped-in-pancetta/#wprm-recipe-68912-step-0-3"},{"@type":"HowToStep","text":"Serve. Transfer to a cutting board, and cut into slices ½ inch thick.","name":"Serve. Transfer to a cutting board, and cut into slices ½ inch thick.","url":"https://amazingribs.com/make-tonights-dinner-special-with-mustard-sage-pork-tenderloin-wrapped-in-pancetta/#wprm-recipe-68912-step-0-4"}],"recipeCategory":["Dinner"],"recipeCuisine":["French"],"keywords":"bacon wrapped pork, pork tenderloin","author":"Dave Joachim","datePublished":"2021-07-13T00:30:26+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/chicken-recipes/nashville-hot-chicken/","rating":4.45,"ratingCount":85,"recipe":{"@type":"Recipe","name":"Improved Nashville Fried Chicken Recipe","description":"If you like fried chicken and the tang of Buffalo chicken wings, this recipe is for you. Popularized in Nashville, this recipe puts some extra zip in your fried chicken. Variations include crispy fried chicken that is dipped, brushed, or showered with some kind of hot pepper mixture. Some even put hot pepper in the fry oil. Most places guard their recipe as carefully as KFC guards theirs, but here's my unguarded, improved version.","image":"https://amazingribs.com/wp-content/uploads/2020/10/nashville-hot-chicken.jpg","recipeYield":["10","10 pieces of chicken"],"prepTime":"PT15M","cookTime":"PT20M","totalTime":"PT45M","recipeIngredient":["1 cup vegetable oil","6 tablespoons dried hot chiles or chile flakes of your choice","4 tablespoons brown sugar","2 tablespoons  sweet American-style paprika or smoked paprika","2 tablespoons mustard powder","1 tablespoon ground black pepper","1 tablespoon  garlic powder","1 1/2 teaspoons Morton Coarse Kosher Salt","1  whole chicken cut into 10 pieces ((2 drums, 2 thighs, 2 wings, and 2 breast lobes split in half))"],"recipeInstructions":[{"@type":"HowToStep","text":"Prep. Begin by making the hot oil. Pour the vegetable oil in a small pot or pan over medium heat. Add the chile flakes, brown sugar, paprika, mustard powder, pepper, garlic powder, and salt. Turn the heat to its lowest setting, and let the mixture sit for 30 minutes or so to fully extract the flavors. Set it aside. You can refrigerate for a day or two. To make a lighter more subtle burn, pour through a fine mess strainer and push down on the pulp with a large spoon to extract as much oil as possible. The chicken will not be dark red, but the heat will be there (shown in picture).","name":"Prep. Begin by making the hot oil. Pour the vegetable oil in a small pot or pan over medium heat. Add the chile flakes, brown sugar, paprika, mustard powder, pepper, garlic powder, and salt. Turn the heat to its lowest setting, and let the mixture sit for 30 minutes or so to fully extract the flavors. Set it aside. You can refrigerate for a day or two. To make a lighter more subtle burn, pour through a fine mess strainer and push down on the pulp with a large spoon to extract as much oil as possible. The chicken will not be dark red, but the heat will be there (shown in picture).","url":"https://amazingribs.com/tested-recipes/chicken-recipes/nashville-hot-chicken/#wprm-recipe-2408-step-0-0"},{"@type":"HowToStep","text":"Cook. Use this recipe and technique for fried chicken on the grill. Please note that the chicken is fried in fresh oil, not the hot oil from step 1.","name":"Cook. Use this recipe and technique for fried chicken on the grill. Please note that the chicken is fried in fresh oil, not the hot oil from step 1.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/nashville-hot-chicken/#wprm-recipe-2408-step-0-1"},{"@type":"HowToStep","text":"After frying the chicken, paint the hot oil on the chicken with a basting brush.","name":"After frying the chicken, paint the hot oil on the chicken with a basting brush.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/nashville-hot-chicken/#wprm-recipe-2408-step-0-2"},{"@type":"HowToStep","text":"Serve. Tradition says to serve with pickle slices on white bread.","name":"Serve. Tradition says to serve with pickle slices on white bread.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/nashville-hot-chicken/#wprm-recipe-2408-step-0-3"}],"recipeCategory":["Dinner","Lunch","Main Course"],"recipeCuisine":["American"],"keywords":"barbecue, Chicken, fried chicken, grill, grill frying, hot chicken, Nashville hot chicken","author":"Meathead Goldwyn","datePublished":"2018-08-06T17:05:00+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/other-fun-sauce-recipes/grownup-mustard-bbq-sauce-recipe/","rating":4.39,"ratingCount":120,"recipe":{"@type":"Recipe","name":"Grownup Mustard Sauce Recipe","description":"In South Carolina BBQ sauces feature mustard. Here's a recipe that amps up the flavor with herbs. This sauce is fine for ribs but it is especially good on pulled pork, pork chops, baked potatoes, pretzels, hot dogs, and so much more. Click here to calculate how much sauce you need and for tips on saucing strategies.","image":"https://amazingribs.com/wp-content/uploads/2020/10/grownup-mustard-sauce.jpg","recipeYield":["16","16 2-tablespoon servings"],"prepTime":"PT5M","cookTime":"PT30M","recipeIngredient":["½ cup onions (finely minced)","3 tablespoons sweet red pepper (finely minced)","2 cloves garlic (crushed)","½ teaspoon whole dried rosemary leaves  (crushed in a mortar and pestle)","1 teaspoons celery seeds ((not celery salt))","2 tablespoons vegetable oil","1 teaspoons finely ground black pepper","1 teaspoons hot pepper flakes (or mild hot sauce)","1 teaspoons dried thyme leaves","1 cup prepared Dijon-style mustard","¼ cup lemon juice","¼ cup cider vinegar","½ cup packed dark brown sugar","3 tablespoons honey","2 teaspoons tomato paste","1 teaspoon powdered mustard","2 teaspoons Worcestershire sauce","1 teaspoon chicken bouillon granules (or 1 cube dissolved in 1 ounce (29.6 ml) of water)"],"recipeInstructions":[{"@type":"HowToStep","text":"Prep. Mince the onions and peppers, and mince or crush the garlic. Crush the rosemary leaves into bits and powder. Lightly crush the celery seeds.","name":"Prep. Mince the onions and peppers, and mince or crush the garlic. Crush the rosemary leaves into bits and powder. Lightly crush the celery seeds.","url":"https://amazingribs.com/tested-recipes/other-fun-sauce-recipes/grownup-mustard-bbq-sauce-recipe/#wprm-recipe-1562-step-0-0"},{"@type":"HowToStep","text":"Fire up. Put the oil into a 1-quart sauce pan, and warm it on medium-low heat. Add the onion and sweet red peppers and sweat them until the onions are limp, 5 to 6 minutes. Add the garlic and cook it for about a minute. Add the celery seed, black pepper, pepper flakes, and thyme. Cook, stirring, for about 3 minutes in order to develop and extract their flavors.","name":"Fire up. Put the oil into a 1-quart sauce pan, and warm it on medium-low heat. Add the onion and sweet red peppers and sweat them until the onions are limp, 5 to 6 minutes. Add the garlic and cook it for about a minute. Add the celery seed, black pepper, pepper flakes, and thyme. Cook, stirring, for about 3 minutes in order to develop and extract their flavors.","url":"https://amazingribs.com/tested-recipes/other-fun-sauce-recipes/grownup-mustard-bbq-sauce-recipe/#wprm-recipe-1562-step-0-1"},{"@type":"HowToStep","text":"Finish. Add the remaining ingredients and mix thoroughly. Bring to a low boil for 3 minutes, stirring frequently to keep the sugar from burning or sticking to the bottom. Simmer on low for another 15 minutes.","name":"Finish. Add the remaining ingredients and mix thoroughly. Bring to a low boil for 3 minutes, stirring frequently to keep the sugar from burning or sticking to the bottom. Simmer on low for another 15 minutes.","url":"https://amazingribs.com/tested-recipes/other-fun-sauce-recipes/grownup-mustard-bbq-sauce-recipe/#wprm-recipe-1562-step-0-2"},{"@type":"HowToStep","text":"Add the dry ingredients except the brown sugar. Cook, stirring, for about 3 minutes in order to develop and extract their flavors.","name":"Add the dry ingredients except the brown sugar. Cook, stirring, for about 3 minutes in order to develop and extract their flavors.","url":"https://amazingribs.com/tested-recipes/other-fun-sauce-recipes/grownup-mustard-bbq-sauce-recipe/#wprm-recipe-1562-step-0-3"}],"recipeCategory":["Sauces and Condiments"],"recipeCuisine":["American"],"keywords":"barbecue sauce, bbq sauce, dip, mop, mustard, vinegar","author":"https://amazingribs.com/#/schema/person/ed71152438263e8ff8e329ce4e2d822b","datePublished":"2016-02-25T17:46:00+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/lamb-recipes/grill-roasted-leg-lamb-recipe/","rating":4.39,"ratingCount":100,"recipe":{"@type":"Recipe","name":"Grill Roasted Leg of Lamb Recipe","description":"This recipe shows how to grill a bone-in leg of lamb, but it's easily adapted for BBQ boneless or butterflied leg of lamb.","image":"https://amazingribs.com/wp-content/uploads/2020/10/leg-lamb.jpg","recipeYield":["8","8 servings"],"prepTime":"PT45M","cookTime":"PT120M","totalTime":"PT885M","recipeIngredient":["1   bone-in leg of lamb ((a leg weighs about 9 pounds before trimming))","½ teaspoon Morton Coarse Kosher Salt ((½ teaspoon salt per pound of meat))","1  batch Dolly's Lamb Rub and Paste","Triple size batch of board sauce"],"recipeInstructions":[{"@type":"HowToStep","text":"Prep. Start the day before if you can by removing as much of the thick fat cap on the surface as possible and all the silverskin underneath. Remove the bones, or not. Your choice.","name":"Prep. Start the day before if you can by removing as much of the thick fat cap on the surface as possible and all the silverskin underneath. Remove the bones, or not. Your choice.","url":"https://amazingribs.com/tested-recipes/lamb-recipes/grill-roasted-leg-lamb-recipe/#wprm-recipe-1514-step-0-0"},{"@type":"HowToStep","text":"Now gash the surface by stabbing it repeatedly about 1/2" (13mm) deep and 1" (2.5cm) apart or run a sharp blade across the surface in a checkerboard pattern making squares 1 to 2" (2.5 to 5cm) wide. Click here to read more about the technique of gashing. Sprinkle the salt all over the meat going lighter in the thinner areas. This is called dry brining. Click here to learn more about the concept. Now use butcher string and tie the whole floppy mess into as much of a log shape as possible so it will cook evenly. Your string and knots are going to look sloppy, and you may have problems with loose flaps of meat on the ends, but get them tucked in. I've been known to use toothpicks, and even turkey lacers (shown here). Put it in a pan, and leave it in the fridge overnight.","name":"Now gash the surface by stabbing it repeatedly about 1/2" (13mm) deep and 1" (2.5cm) apart or run a sharp blade across the surface in a checkerboard pattern making squares 1 to 2" (2.5 to 5cm) wide. Click here to read more about the technique of gashing. Sprinkle the salt all over the meat going lighter in the thinner areas. This is called dry brining. Click here to learn more about the concept. Now use butcher string and tie the whole floppy mess into as much of a log shape as possible so it will cook evenly. Your string and knots are going to look sloppy, and you may have problems with loose flaps of meat on the ends, but get them tucked in. I've been known to use toothpicks, and even turkey lacers (shown here). Put it in a pan, and leave it in the fridge overnight.","url":"https://amazingribs.com/tested-recipes/lamb-recipes/grill-roasted-leg-lamb-recipe/#wprm-recipe-1514-step-0-1","image":"https://amazingribs.com/wp-content/uploads/2020/10/turkey-lacers.jpg"},{"@type":"HowToStep","text":"Make the Dolly's Lamb Rub And Paste and swab the paste all over the meat and deep into the gashes.","name":"Make the Dolly's Lamb Rub And Paste and swab the paste all over the meat and deep into the gashes.","url":"https://amazingribs.com/tested-recipes/lamb-recipes/grill-roasted-leg-lamb-recipe/#wprm-recipe-1514-step-0-2"},{"@type":"HowToStep","text":"Fire up. Preheat the cooker in a 2-zone setup so the indirect side is about 225°F (107°C). I know a lot of recipes call for higher temps, but I'm here to tell you, this cut performs much better at low temps so the tough connective tissues and copious fat can liquefy (read more about this concept in my article about meat science). If you have a digital thermometer with a probe that can be left in, insert it now. If you are cooking bone-in, make sure your thermometer probe is about 1" away from the bone in the thickest piece of the meat. If you wish to add some smoke flavor, add a small amount of dry wood now, perhaps a handful, depending on your cooker. The more ventilation the more wood.","name":"Fire up. Preheat the cooker in a 2-zone setup so the indirect side is about 225°F (107°C). I know a lot of recipes call for higher temps, but I'm here to tell you, this cut performs much better at low temps so the tough connective tissues and copious fat can liquefy (read more about this concept in my article about meat science). If you have a digital thermometer with a probe that can be left in, insert it now. If you are cooking bone-in, make sure your thermometer probe is about 1" away from the bone in the thickest piece of the meat. If you wish to add some smoke flavor, add a small amount of dry wood now, perhaps a handful, depending on your cooker. The more ventilation the more wood.","url":"https://amazingribs.com/tested-recipes/lamb-recipes/grill-roasted-leg-lamb-recipe/#wprm-recipe-1514-step-0-3","image":"https://amazingribs.com/wp-content/uploads/2020/10/leg-lamb-crisping-edges.jpg"},{"@type":"HowToStep","text":"Cook. Place the leg of lamb on the indirect side and cook with the lid down until the meat hits about 110°F (43°C). Then move the whole clod of meat over to the direct heat side and sear it until it is dark on all four sides or until the meat is 130 to 135°F (54 to 57°C) max. In the photo above you can see how I used a pair of bricks wrapped in foil to hold the roast on edge and get an all-over sear.","name":"Cook. Place the leg of lamb on the indirect side and cook with the lid down until the meat hits about 110°F (43°C). Then move the whole clod of meat over to the direct heat side and sear it until it is dark on all four sides or until the meat is 130 to 135°F (54 to 57°C) max. In the photo above you can see how I used a pair of bricks wrapped in foil to hold the roast on edge and get an all-over sear.","url":"https://amazingribs.com/tested-recipes/lamb-recipes/grill-roasted-leg-lamb-recipe/#wprm-recipe-1514-step-0-4"},{"@type":"HowToStep","text":"Prep again. While the meat is cooking, prepare a board sauce, heavy on rosemary and/or mint. You can make it in a bowl or cup.","name":"Prep again. While the meat is cooking, prepare a board sauce, heavy on rosemary and/or mint. You can make it in a bowl or cup.","url":"https://amazingribs.com/tested-recipes/lamb-recipes/grill-roasted-leg-lamb-recipe/#wprm-recipe-1514-step-0-5"},{"@type":"HowToStep","text":"Pour the board sauce on the board, plop the meat on top of it and start carving. You want the juices to mingle with the sauce.","name":"Pour the board sauce on the board, plop the meat on top of it and start carving. You want the juices to mingle with the sauce.","url":"https://amazingribs.com/tested-recipes/lamb-recipes/grill-roasted-leg-lamb-recipe/#wprm-recipe-1514-step-0-6"},{"@type":"HowToStep","text":"Serve. Carve the meat across the grain into 1/4" (6mm) slices as needed and let the meat get plenty of sauce on it just before serving.","name":"Serve. Carve the meat across the grain into 1/4" (6mm) slices as needed and let the meat get plenty of sauce on it just before serving.","url":"https://amazingribs.com/tested-recipes/lamb-recipes/grill-roasted-leg-lamb-recipe/#wprm-recipe-1514-step-0-7"}],"recipeCategory":["Dinner","Lunch","Main Course"],"recipeCuisine":["American"],"keywords":"barbecue, grilled lamb roast, grilled leg of lamb, lamb, lamb roast, leg of lamb, roast leg of lamb, roasted leg of lamb","author":"Meathead Goldwyn","datePublished":"2015-09-15T19:42:00+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/japanese-yakitori-sauce/","rating":4.5,"ratingCount":18,"recipe":{"@type":"Recipe","name":"Japanese Happy Mouth Yakitori Sauce","description":"Try my recipe for Happy Mouth Yakitori Sauce on grilled chunks of meat the next time you have the gang over for a ball game. It is also great on ribs!","image":"https://amazingribs.com/wp-content/uploads/2021/07/yakitori-ribs2.jpg","recipeYield":["8","8 2-tablespoon servings"],"prepTime":"PT5M","cookTime":"PT45M","totalTime":"PT50M","recipeIngredient":["¼ cup sugar","¼ cup fresh grated ginger (plus all the liquid that comes out when you are grating)","5 cloves garlic (crushed)","½ cup soy sauce (preferably low sodium)","½ cup sake (or dry white wine)","½ cup orange juice","3 tablespoons honey","2 tablespoons toasted sesame oil","1 tablespoon your favorite hot pepper sauce (more or less to taste)","1 ½ teaspoons corn starch"],"recipeInstructions":[{"@type":"HowToStep","text":"Cook. In a 2 quart non-reactive saucepan, mix all the ingredients except the corn starch and gently simmer on medium-low for about 30 minutes.","name":"Cook. In a 2 quart non-reactive saucepan, mix all the ingredients except the corn starch and gently simmer on medium-low for about 30 minutes.","url":"https://amazingribs.com/japanese-yakitori-sauce/#wprm-recipe-69061-step-0-0"},{"@type":"HowToStep","text":"Strain. Strain the sauce through a fine-mesh strainer into another sauce pan. The chunky stuff has given its all for us and it is now time to discard it like old love letters. Gently press the mush that is left in the strainer against the mesh with a ladle or a spoon to get out all those good juices. Taste the sauce and adjust the honey or hot sauce if you wish. Put it back on a burner on medium-low.","name":"Strain. Strain the sauce through a fine-mesh strainer into another sauce pan. The chunky stuff has given its all for us and it is now time to discard it like old love letters. Gently press the mush that is left in the strainer against the mesh with a ladle or a spoon to get out all those good juices. Taste the sauce and adjust the honey or hot sauce if you wish. Put it back on a burner on medium-low.","url":"https://amazingribs.com/japanese-yakitori-sauce/#wprm-recipe-69061-step-0-1"},{"@type":"HowToStep","text":"Thicken. Put the cornstarch into a coffee cup and add an ounce or two of cold water per 1 1/2 teaspoons. With a fork, whisk it so it is thoroughly dissolved and, before it has a chance to separate, dump it into the sauce. The sauce will get milky, thicken considerably, and when it warms up start burbling like lava. Simmer about 10 to 15 minutes or until it gets like motor oil and clarifies a bit.","name":"Thicken. Put the cornstarch into a coffee cup and add an ounce or two of cold water per 1 1/2 teaspoons. With a fork, whisk it so it is thoroughly dissolved and, before it has a chance to separate, dump it into the sauce. The sauce will get milky, thicken considerably, and when it warms up start burbling like lava. Simmer about 10 to 15 minutes or until it gets like motor oil and clarifies a bit.","url":"https://amazingribs.com/japanese-yakitori-sauce/#wprm-recipe-69061-step-0-2"},{"@type":"HowToStep","text":"How to use: To replicate the yakitori-ya experience, don’t put meat and veggies on the same skewer because they cook at different rates. Keep everything on the skewer the same and similar in size. To make sure they all turn together and don't spin, use two skewers rather than one.Cook the meat or veggies over direct heat, but not extremely hot. One layer of charcoal or medium heat on a gas grill should do it. Leave the lid open and turn the meat often. When the meat is almost done, paint the sauce on. No more than 2 coats are needed. Watch carefully so that the sugar doesn't burn.If you don't want to do skewers, you can do chicken or turkey parts, salmon filets or steaks, pork chops, or even ribs.","name":"How to use: To replicate the yakitori-ya experience, don’t put meat and veggies on the same skewer because they cook at different rates. Keep everything on the skewer the same and similar in size. To make sure they all turn together and don't spin, use two skewers rather than one.Cook the meat or veggies over direct heat, but not extremely hot. One layer of charcoal or medium heat on a gas grill should do it. Leave the lid open and turn the meat often. When the meat is almost done, paint the sauce on. No more than 2 coats are needed. Watch carefully so that the sugar doesn't burn.If you don't want to do skewers, you can do chicken or turkey parts, salmon filets or steaks, pork chops, or even ribs.","url":"https://amazingribs.com/japanese-yakitori-sauce/#wprm-recipe-69061-step-0-3"}],"recipeCategory":["Sauces and Condiments"],"recipeCuisine":["Japanese"],"keywords":"japanese sauce, yakitori sauce","author":"Meathead","datePublished":"2021-07-19T14:01:28+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/ultimate-bbq-turkey-smoked-and-grilled-step-by-step-recipes-and-tips/","rating":4.71,"ratingCount":533,"recipe":{"@type":"Recipe","name":"The Ultimate Smoked Or Grilled Turkey Recipe","description":"Say goodbye forever to dry, stringy, cardboardy, boring turkey and hello to the best grilled turkey recipe ever. Time estimates here are based on cooking at 325°F (162.8°C) and an 18-pound (8.2kg) bird, more than enough for 10 to 12 people.","image":"https://amazingribs.com/wp-content/uploads/2020/10/thanksgiving_dinner_table.jpg","recipeYield":["12"],"prepTime":"PT60M","cookTime":"PT180M","recipeIngredient":["1  turkey, any size","½ teaspoon Morton Coarse Kosher Salt ((1/2 teaspoon salt per pound of meat only if the meat has not been pre-salted))","4 ounces hardwood or fruitwood","2  onions, skin on","2  medium carrots","1 rib celery, leaves and all","3 quarts water","1 cup apple juice","1 tablespoon dried sage leaves, crumbled ((do not use powdered herbs, they can cloud the broth))","1 tablespoon dried thyme leaves","2  whole dried bay leaves","4 tablespoons Simon & Garfunkel rub","2 tablespoons vegetable oil or olive oil or water"],"recipeInstructions":[{"@type":"HowToSection","name":"Four Approaches","itemListElement":[{"@type":"HowToStep","text":"Approach One: Norman Rockwell BirdCooking a whole bird is the tradition, but it produces the least moist and least tasty bird of the three methods. If you must do it, do not stuff the bird or put anything in the cavity. When you stuff the bird it takes far longer for the heat to travel to the center of the stuffing and in the process the exterior gets way too hot and the meat gets overcooked. By leaving the cavity empty the heat and smoke flavors can enter the cavity, cooking the bird much faster and more evenly without overcooking. Treat the crowd to "muffings" by cooking the stuffing in muffin pans and serve everyone an individual muffin shaped stuffing serving, crunchy all over. Onions and oranges in the cavity do very little to enhance flavor and they just block airflow. To bring flavor to the cavity, sprinkle the meat with spices and herbs. More on this below.","name":"Approach One: Norman Rockwell BirdCooking a whole bird is the tradition, but it produces the least moist and least tasty bird of the three methods. If you must do it, do not stuff the bird or put anything in the cavity. When you stuff the bird it takes far longer for the heat to travel to the center of the stuffing and in the process the exterior gets way too hot and the meat gets overcooked. By leaving the cavity empty the heat and smoke flavors can enter the cavity, cooking the bird much faster and more evenly without overcooking. Treat the crowd to "muffings" by cooking the stuffing in muffin pans and serve everyone an individual muffin shaped stuffing serving, crunchy all over. Onions and oranges in the cavity do very little to enhance flavor and they just block airflow. To bring flavor to the cavity, sprinkle the meat with spices and herbs. More on this below.","url":"https://amazingribs.com/tested-recipes/turkey-recipes/ultimate-bbq-turkey-recipe/#wprm-recipe-1391-step-0-0","image":"https://amazingribs.com/wp-content/uploads/2020/10/kole_shannons_turkey-e1762869405104.jpg"},{"@type":"HowToStep","text":"If you cook the bird the traditional way, whole, like the Normal Rockwell bird, do not truss or tie the bird. Let the entire surface brown, even the armpits and crotch, because nobody wants to eat rubbery skin. This will help the thighs and drumsticks cook faster because they need to be cooked to a higher temp than the breasts.","name":"If you cook the bird the traditional way, whole, like the Normal Rockwell bird, do not truss or tie the bird. Let the entire surface brown, even the armpits and crotch, because nobody wants to eat rubbery skin. This will help the thighs and drumsticks cook faster because they need to be cooked to a higher temp than the breasts.","url":"https://amazingribs.com/tested-recipes/turkey-recipes/ultimate-bbq-turkey-recipe/#wprm-recipe-1391-step-0-1","image":"https://amazingribs.com/wp-content/uploads/2020/10/stuffed-turkey2.jpg"},{"@type":"HowToStep","text":"Approach Two: Cut The Bird Into PartsStrongly consider cutting the bird into parts. You will be able to get it browned on all sides (brown is beautiful, brown is the flavorful Maillard reaction). When you cook a whole Norman Rockwell bird, the cavity never browns. When you cut it into parts it cooks faster so there is less moisture loss and it is more even temperature throughout, and you can remove each part at optimum temp (breasts 160°F (71.1°C), thighs and drums 170°F (76.7°C)). Here's a video.","name":"Approach Two: Cut The Bird Into PartsStrongly consider cutting the bird into parts. You will be able to get it browned on all sides (brown is beautiful, brown is the flavorful Maillard reaction). When you cook a whole Norman Rockwell bird, the cavity never browns. When you cut it into parts it cooks faster so there is less moisture loss and it is more even temperature throughout, and you can remove each part at optimum temp (breasts 160°F (71.1°C), thighs and drums 170°F (76.7°C)). Here's a video.","url":"https://amazingribs.com/tested-recipes/turkey-recipes/ultimate-bbq-turkey-recipe/#wprm-recipe-1391-step-0-2","image":"https://amazingribs.com/wp-content/uploads/2020/10/turkey-parts.jpg"},{"@type":"HowToStep","text":"Video: Cooking the Ultimate Turkey on a GrillThe video describes the technique of using the Slow 'N' Sear to to cook a turkey on a Weber grill.","name":"Video: Cooking the Ultimate Turkey on a GrillThe video describes the technique of using the Slow 'N' Sear to to cook a turkey on a Weber grill.","url":"https://amazingribs.com/tested-recipes/turkey-recipes/ultimate-bbq-turkey-recipe/#wprm-recipe-1391-step-0-3","video":{"name":"Smoked Turkey Recipe - How to BBQ Turkey on the Grill with Slow 'N Sear","description":"Smoked Turkey Recipe - How to BBQ Turkey on the Grill with Slow 'N Sear **PURCHASE THE SLOW 'N SEAR HERE:\n\nFor the definitive guide and recipes on preparing your holiday turkey look no further than AmazingRibs.com:\n\n_______________________\n\nJoin our Facebook group!\n\nPLEASE SUBSCRIBE! It really helps us grow!\n\nFind more info on the Slow 'N Sear here:\n\nLike the thermometer we used? Find out more here:\n\n________________________\n\nINGREDIENTS NEEDED:\n\n1 Turkey (ours was 15lbs)\nSalt for dry brining - 1/2 tsp per lb\n\nTHE BBQ RUB:\n1 tablespoon dried crushed parsley\n2 tablespoons dried crushed sage\n1 tablespoon dried crushed rosemary\n1 tablespoon dried crushed thyme\n1 tablespoon dried crushed oregano\n1 tablespoon dried crushed basil\n1 tablespoon dried crushed bay leaf\n1 tablespoon ground black pepper\n1 tablespoon sugar\n\nTHE GRAVY:\n1.5 quarts water\n1/2 cup apple juice\n1 onions, skin on, ends removed, cut into quarters\n2 medium carrots, peeled and cut into 2 inch lengths\n1 rib of celery, leaves and all, cut into 2 inch lengths\n1/2 tablespoon dried sage leaves, crumbled (do not use powdered herbs, they can cloud the broth)\n1/2 tablespoon dried thyme leaves\n2 whole dried bay leaves\n\nTHE METHOD:\n\nTo start off we are going to breakdown our bird, begin by spreading the legs and cutting the skin as close to the drum as possible. It’s more important to have skin on the breast sections. Next, remove the wings by cutting or slicing through the joints. Turn the turkey over and cut along the backbone and across where the legs join. Then cut along the backbone removing the leg portions. Next we will remove the breast portion but scoring the skin along the keel bone to expose the muscle fibres. With the breast now visible cut along the keel bone, around the wishbone and then down through the crown of the bird. When you get to the knuckle of the wing we will cut around it to fully remove this portion.\n\nOnce the turkey has been sectioned off inject the breast portion with butter to add more flavor and moisture to the white meat. Next, dry brine the sections using 1/2tsp of kosher salt for every pound of meat. When doing this make sure to apply the salt to both sides of the meat. The Salt will penetrate through the skin and bone and deep into the interior. This process takes several hours but results in crispier skin and juicier, more flavorful meat.. With the Turkey salted, place it in the fridge uncovered overnight until you’re ready to cook.\n\nWith the Turkey brined prepare the bird for the grill by giving it a light spray of olive oil to the skin so that our rub holds to the turkey a bit easier. (see rub recipe above).\n\nTo make the gravy for this recipe lets grab the tray with turkey parts and add in Water, Apple juice and two quartered onions with the skin on. The onion skin will help darken the gravy as it cooks. Next add in two carrots and one rib of celery, followed by sage, thyme and two bay leaves. Amounts in description.\n\nOnce our turkey has been rubbed and our gravy is prepared get the Slow 'N Sear set up for cooking at 325F. To do this place a half a chimney of unlit briquettes into the Slow 'N Sear then top it with half a chimney of fully lit briquettes. Lastly add 1 to 2 small chunks of either applewood or hickory wood for smoking. Close the lid until the grill has reached 325F with clean smoke coming out of the grill.\n\nWith our grill ready to go place the gravy down on the lower rack and the turkey onto the regular grill grate. Next attach a leave in digital thermometer into the thickest part of the breast and thigh portions so that we can monitor the temperature as it cooks. Once everything is done, close the lid and begin cooking at 325F.\n\nAfter around 1.5-2 hours (depending on size) the turkey sections should be coming up to final tempreture. We are looking to pull the breast portions between 160-165F and the leg portions at 175 or higher. With the internal temperatures where we want them, it’s time to pull the turkey along with the gravy off the grill.\n\nFor more Great BBQ Recipes using the Slow N' Sear visit\n\n#Turkeyrecipe #Smokedturkey #slownsear","uploadDate":"2018-11-13T15:37:37+00:00","duration":"PT6M58S","thumbnailUrl":"https://i.ytimg.com/vi/sB8jfKbNjRs/hqdefault.jpg","embedUrl":"https://www.youtube.com/embed/sB8jfKbNjRs?feature=oembed","contentUrl":"https://www.youtube.com/watch?v=sB8jfKbNjRs","@type":"VideoObject"}},{"@type":"HowToStep","text":"If you are using a grill in a 2-zone setup, you can start it in the indirect zone with some smoke, and then, when the meat hits about 150°F (65.6°C), flip it skin side down on the hot side to make it ultra crispy. In fact, this method is ideal for a grill, so if you don't have a smoker, give it serious consideration. You also get a whole carcass to add to the gravy, and that's more flavor.The only drawback is that a cut-up bird needs more cooking surface than a whole bird, and you don't have the drama of presenting a whole bird.In the picture of a lightly smoked bird above you can see on the left the wings, boneless breasts with the tenders removed and grilled separately, drums, and boneless thighs. Done this way it is easy to get really moist meat with each piece removed at optimum temp, and sliced across the grain.","name":"If you are using a grill in a 2-zone setup, you can start it in the indirect zone with some smoke, and then, when the meat hits about 150°F (65.6°C), flip it skin side down on the hot side to make it ultra crispy. In fact, this method is ideal for a grill, so if you don't have a smoker, give it serious consideration. You also get a whole carcass to add to the gravy, and that's more flavor.The only drawback is that a cut-up bird needs more cooking surface than a whole bird, and you don't have the drama of presenting a whole bird.In the picture of a lightly smoked bird above you can see on the left the wings, boneless breasts with the tenders removed and grilled separately, drums, and boneless thighs. Done this way it is easy to get really moist meat with each piece removed at optimum temp, and sliced across the grain.","url":"https://amazingribs.com/tested-recipes/turkey-recipes/ultimate-bbq-turkey-recipe/#wprm-recipe-1391-step-0-4"},{"@type":"HowToStep","text":"The approach is pretty much the same as carving a cooked turkey. Remove the wings. Cut the tips off the wings and throw them in the gravy. Cut off the thighs at the ball joint where they meet the body. Bend each drum and thigh away from each other so it is easy to find the knee joint and cut them apart. Now remove the breasts by running your knife along the sides of the breast bone and follow the bones with your knife along the rib cage until you have two big boneless breasts just like you would do carving a cooked bird. Underneath each breast you will find a muscle that is loosely attached called the tender. Remove it because there's a good chance it will fall off during the cook. I'll tell you a secret. I usually toss these in the fridge and grill them the next day. They're perfect for sandwiches. But first you want to remove the tough tendon in there as shown in the picture below.","name":"The approach is pretty much the same as carving a cooked turkey. Remove the wings. Cut the tips off the wings and throw them in the gravy. Cut off the thighs at the ball joint where they meet the body. Bend each drum and thigh away from each other so it is easy to find the knee joint and cut them apart. Now remove the breasts by running your knife along the sides of the breast bone and follow the bones with your knife along the rib cage until you have two big boneless breasts just like you would do carving a cooked bird. Underneath each breast you will find a muscle that is loosely attached called the tender. Remove it because there's a good chance it will fall off during the cook. I'll tell you a secret. I usually toss these in the fridge and grill them the next day. They're perfect for sandwiches. But first you want to remove the tough tendon in there as shown in the picture below.","url":"https://amazingribs.com/tested-recipes/turkey-recipes/ultimate-bbq-turkey-recipe/#wprm-recipe-1391-step-0-5","image":"https://amazingribs.com/wp-content/uploads/2020/10/turkey-tenders.jpg"},{"@type":"HowToStep","text":"Then comes the only tricky part, removing the thigh bone. This makes it really easy to slice when cooked. With a sharp tipped knife, slice along both sides of the bone. Then slip the knife under the bone and scrape it along the bone until it comes out (below).","name":"Then comes the only tricky part, removing the thigh bone. This makes it really easy to slice when cooked. With a sharp tipped knife, slice along both sides of the bone. Then slip the knife under the bone and scrape it along the bone until it comes out (below).","url":"https://amazingribs.com/tested-recipes/turkey-recipes/ultimate-bbq-turkey-recipe/#wprm-recipe-1391-step-0-6","image":"https://amazingribs.com/wp-content/uploads/2020/10/boning-thigh.jpg"},{"@type":"HowToStep","text":"Bust up the carcass and throw it all in the gravy/drip pan (click here for more on how to make the gravy). A 16 pound (7.3kg) bird will yield about 10 pounds (4.5kg) of meat (including the wing and drumstick bones). Dump any juices from the bag into the gravy too.","name":"Bust up the carcass and throw it all in the gravy/drip pan (click here for more on how to make the gravy). A 16 pound (7.3kg) bird will yield about 10 pounds (4.5kg) of meat (including the wing and drumstick bones). Dump any juices from the bag into the gravy too.","url":"https://amazingribs.com/tested-recipes/turkey-recipes/ultimate-bbq-turkey-recipe/#wprm-recipe-1391-step-0-7","image":"https://amazingribs.com/wp-content/uploads/2020/10/gravy-pan.jpg"},{"@type":"HowToStep","text":"Preheat the grill in a 2-zone setup and shoot for about 325°F (162.8°C) in the indirect zone or get your smoker settled in at that temp. Put a grate above the gravy pan. Start the thighs and breasts first on the indirect side. After 15 to 20 minutes, add the drums and wings. Watch their temps individually with an instant read thermometer. Remove the breasts and the thick part of the wings at 160°F (71.1°C) and the dark meat at 170°F (76.7°C). When the meat hits about 150°F (65.6°C), if the skins aren't crisp, move the meat over to the direct side. If you want, you can even go crazy and paint on a sauce or a glaze. Everything will be tender, juicy, and finished in about 1.5 to 2 hours because parts cook more quickly than a whole bird.","name":"Preheat the grill in a 2-zone setup and shoot for about 325°F (162.8°C) in the indirect zone or get your smoker settled in at that temp. Put a grate above the gravy pan. Start the thighs and breasts first on the indirect side. After 15 to 20 minutes, add the drums and wings. Watch their temps individually with an instant read thermometer. Remove the breasts and the thick part of the wings at 160°F (71.1°C) and the dark meat at 170°F (76.7°C). When the meat hits about 150°F (65.6°C), if the skins aren't crisp, move the meat over to the direct side. If you want, you can even go crazy and paint on a sauce or a glaze. Everything will be tender, juicy, and finished in about 1.5 to 2 hours because parts cook more quickly than a whole bird.","url":"https://amazingribs.com/tested-recipes/turkey-recipes/ultimate-bbq-turkey-recipe/#wprm-recipe-1391-step-0-8"},{"@type":"HowToStep","text":"Approach Three: Spatchcock The TurkeyStrongly consider butterflying (a.k.a. spatchcocking) the bird. I know this is radical and might give Aunt Matilda conniptions, but it guarantees a moister bird, more delicious brown surfaces, and cooks much faster (that's why it is moister). And it looks cool. Check out the video.","name":"Approach Three: Spatchcock The TurkeyStrongly consider butterflying (a.k.a. spatchcocking) the bird. I know this is radical and might give Aunt Matilda conniptions, but it guarantees a moister bird, more delicious brown surfaces, and cooks much faster (that's why it is moister). And it looks cool. Check out the video.","url":"https://amazingribs.com/tested-recipes/turkey-recipes/ultimate-bbq-turkey-recipe/#wprm-recipe-1391-step-0-9","image":"https://amazingribs.com/wp-content/uploads/2020/10/paynes-spatchcock.jpg"},{"@type":"HowToStep","text":"Video: The Ultimate Turkey on the GrillYes, I know it is not Norman Rockwell turkey, but there are some significant advantages to butterflying it (also called spatchcocking). Click here to see pictures of a bird being spatchcocked with step by step instructions.","name":"Video: The Ultimate Turkey on the GrillYes, I know it is not Norman Rockwell turkey, but there are some significant advantages to butterflying it (also called spatchcocking). Click here to see pictures of a bird being spatchcocked with step by step instructions.","url":"https://amazingribs.com/tested-recipes/turkey-recipes/ultimate-bbq-turkey-recipe/#wprm-recipe-1391-step-0-10"},{"@type":"HowToStep","text":"By removing the spine and flattening the bird you can brown both sides. Brown is beautiful. It has more flavor than pale meat. It is a well-known process called the Maillard reaction. The cavity of a Norman Rockwell bird remains pale and unappetizing.It allows you to season both sides evenly.It cooks faster at the same temperature. Faster cooking means less moisture loss and when it comes to turkey breasts, moisture is critical. On a day when the air temp was 65°F (18.3°C) I have cooked a spatchcocked 18 pounder  (8.2kg) in less than 90 minutes on a Weber Kettle at about 325°F (162.8°C). Your cooking time will depend a lot on the outdoor air temp, the thickness of the breasts, and the unique characteristics of your grill or smoker. Click here for estimated cooking timesBecause heat enters the meat from two sides the top side doesn't dry out as much.When breasts are done, thighs are too. This can be tricky on Norman Rockwell birds because you usually want the breasts about 10°F (5.6°C) lower temp than the thighs, and since the thighs are thinner, this happens naturally when the bird is butterflied.The meat is not tall and it fits better on a grill with a low lid. It is perfect for Weber Kettles.Carving is a lot easier. The thighs come off with one easy cut. No fumbling around looking for the joint. The breasts are easier to remove too.The back can go in the gravy making it tastier.It looks pretty cool!","name":"By removing the spine and flattening the bird you can brown both sides. Brown is beautiful. It has more flavor than pale meat. It is a well-known process called the Maillard reaction. The cavity of a Norman Rockwell bird remains pale and unappetizing.It allows you to season both sides evenly.It cooks faster at the same temperature. Faster cooking means less moisture loss and when it comes to turkey breasts, moisture is critical. On a day when the air temp was 65°F (18.3°C) I have cooked a spatchcocked 18 pounder  (8.2kg) in less than 90 minutes on a Weber Kettle at about 325°F (162.8°C). Your cooking time will depend a lot on the outdoor air temp, the thickness of the breasts, and the unique characteristics of your grill or smoker. Click here for estimated cooking timesBecause heat enters the meat from two sides the top side doesn't dry out as much.When breasts are done, thighs are too. This can be tricky on Norman Rockwell birds because you usually want the breasts about 10°F (5.6°C) lower temp than the thighs, and since the thighs are thinner, this happens naturally when the bird is butterflied.The meat is not tall and it fits better on a grill with a low lid. It is perfect for Weber Kettles.Carving is a lot easier. The thighs come off with one easy cut. No fumbling around looking for the joint. The breasts are easier to remove too.The back can go in the gravy making it tastier.It looks pretty cool!","url":"https://amazingribs.com/tested-recipes/turkey-recipes/ultimate-bbq-turkey-recipe/#wprm-recipe-1391-step-0-11"},{"@type":"HowToStep","text":"Approach Four: Sous-Vide-QueThe ultimate solution to dry breasts is cooking turkey sous vide, and then finishing it on the grill. I discuss this marvelous method, the recipe, and there's even video on this page. If you are unfamiliar with sous-vide-que cooking visit my page about sous vide cooking and the grill.","name":"Approach Four: Sous-Vide-QueThe ultimate solution to dry breasts is cooking turkey sous vide, and then finishing it on the grill. I discuss this marvelous method, the recipe, and there's even video on this page. If you are unfamiliar with sous-vide-que cooking visit my page about sous vide cooking and the grill.","url":"https://amazingribs.com/tested-recipes/turkey-recipes/ultimate-bbq-turkey-recipe/#wprm-recipe-1391-step-0-12","image":"https://amazingribs.com/wp-content/uploads/2020/10/sous-vide-turkey.jpg"},{"@type":"HowToStep","text":"The Meathead MethodHere is a summary of some tricks you should employ.If your turkey is not labeled "basted", "self-basted", "enhanced", or "kosher", help the proteins hold onto liquid with a dry brine. We will not waste money making a wet brine loaded with apple juice, sugar, and spices that can't penetrate muscle. But the proper amount of salt is a game changer. More on this below.Even if it has been injected with a saline solution at the factory, and chances are that it has, you can still amp up boring birds by injecting them with butter or oil. We will not go crazy and inject all manner of spices and other flavors that will only mask the flavor of the meat. All we want to do with the injection is keep the meat moist. More on this below.Because herbs and spices cannot penetrate skin or meat, we will use a rub of aromatic herbs both on top of and under the skin to add more flavor to the skin and the surface of the meat. More on this below.Add oil and herbs to the outside of the skin to help make it crispy and boost flavor. More on this below.Do not place the bird inside a roasting pan. Instead place it above a roasting pan so air can flow all around it, cooking and browning it properly on the underside. On a grill or smoker, putting the pan under the grate is perfect. More on this below.Roast the bird as close to 325°F (162.8°C) as your grill/pit/smoker/oven will let you. It will cook in a humid, aromatic, smoky atmosphere to hold in moisture and add flavor. It will be done faster than you think. More on this below.Prevent the wing and drumstick ends from burning by covering them with foil for part of the time. More on this below.Do not cook breast side down as has become popular. It just doesn't help, and in fact it harms. More on this below.Do not baste during cooking. Tests prove that it does not make the meat juicier. But it can slow cooking by cooling the meat and it can make the skin soft. You will still get a beautiful crisp brown skin without basting. More on this below.Use a digital thermometer to monitor the bird's temperature to make sure it is not overcooked, and not the plastic popup that is inaccurate an often set 20°F (11.1°C) too high, guaranteeing breast meat drier than week-old stuffing. More on this below.Remove the turkey from the heat when all parts are a minimum of 160°F instead of 170°F to 180°F (76.7 to 82.2°C) as most recipes recommend, and it still will be safe. Juicier too. The USDA revised its guidelines in 2006 so most cookbooks are out of date. More on this below. And yes, you can poke it many times and it will not dry out. It is 70% water, so a 20 pounder (9.1kg) is 14 pounds (6.4kg) of water. A few drops will not make your bird dry. Temp is far more important.","name":"The Meathead MethodHere is a summary of some tricks you should employ.If your turkey is not labeled "basted", "self-basted", "enhanced", or "kosher", help the proteins hold onto liquid with a dry brine. We will not waste money making a wet brine loaded with apple juice, sugar, and spices that can't penetrate muscle. But the proper amount of salt is a game changer. More on this below.Even if it has been injected with a saline solution at the factory, and chances are that it has, you can still amp up boring birds by injecting them with butter or oil. We will not go crazy and inject all manner of spices and other flavors that will only mask the flavor of the meat. All we want to do with the injection is keep the meat moist. More on this below.Because herbs and spices cannot penetrate skin or meat, we will use a rub of aromatic herbs both on top of and under the skin to add more flavor to the skin and the surface of the meat. More on this below.Add oil and herbs to the outside of the skin to help make it crispy and boost flavor. More on this below.Do not place the bird inside a roasting pan. Instead place it above a roasting pan so air can flow all around it, cooking and browning it properly on the underside. On a grill or smoker, putting the pan under the grate is perfect. More on this below.Roast the bird as close to 325°F (162.8°C) as your grill/pit/smoker/oven will let you. It will cook in a humid, aromatic, smoky atmosphere to hold in moisture and add flavor. It will be done faster than you think. More on this below.Prevent the wing and drumstick ends from burning by covering them with foil for part of the time. More on this below.Do not cook breast side down as has become popular. It just doesn't help, and in fact it harms. More on this below.Do not baste during cooking. Tests prove that it does not make the meat juicier. But it can slow cooking by cooling the meat and it can make the skin soft. You will still get a beautiful crisp brown skin without basting. More on this below.Use a digital thermometer to monitor the bird's temperature to make sure it is not overcooked, and not the plastic popup that is inaccurate an often set 20°F (11.1°C) too high, guaranteeing breast meat drier than week-old stuffing. More on this below.Remove the turkey from the heat when all parts are a minimum of 160°F instead of 170°F to 180°F (76.7 to 82.2°C) as most recipes recommend, and it still will be safe. Juicier too. The USDA revised its guidelines in 2006 so most cookbooks are out of date. More on this below. And yes, you can poke it many times and it will not dry out. It is 70% water, so a 20 pounder (9.1kg) is 14 pounds (6.4kg) of water. A few drops will not make your bird dry. Temp is far more important.","url":"https://amazingribs.com/tested-recipes/turkey-recipes/ultimate-bbq-turkey-recipe/#wprm-recipe-1391-step-0-13","image":"https://amazingribs.com/wp-content/uploads/2020/10/thermopo-use.jpg"},{"@type":"HowToStep","text":"Do not tent it with foil when it is finished cooking because the steam trapped under the foil softens the skin. Resting does not redistribute juices and any that spill will not be wasted. See all that steam? It is moisture that you want in the meat! Serve it hot and moist. Don't let it sit around cooling and drying out. More on this below.Do not slice the breasts while they are still on the bird. That is cutting with the grain and makes the meat stringy when you chew. Instead, remove each breast lobe and slice it across the grain, making it more tender and making sure each slice has a strip of skin on it.  More on this below.Instead of a gloppy starchy sauce, make a succulent thin gravy the way you would make a soup stock, with giblets and trimmings from the bird, onions, carrots, celery, and more. We will put them in a pan under the bird to catch its sexy smoky drippings. Let the gravy remain thin and potent so it can infiltrate between the muscle fibers rather than sit on top like a lump. Hot thin gravy will also warm the meat if it has cooled off too much. You will make enough gravy so we can still use it to make that thick flour-based goo if the traditionalists insist, and it will be better than ever because the base is so much tastier than just plain drippings. And there will still be enough gravy for leftovers and the mashed potatoes. More on this below.","name":"Do not tent it with foil when it is finished cooking because the steam trapped under the foil softens the skin. Resting does not redistribute juices and any that spill will not be wasted. See all that steam? It is moisture that you want in the meat! Serve it hot and moist. Don't let it sit around cooling and drying out. More on this below.Do not slice the breasts while they are still on the bird. That is cutting with the grain and makes the meat stringy when you chew. Instead, remove each breast lobe and slice it across the grain, making it more tender and making sure each slice has a strip of skin on it.  More on this below.Instead of a gloppy starchy sauce, make a succulent thin gravy the way you would make a soup stock, with giblets and trimmings from the bird, onions, carrots, celery, and more. We will put them in a pan under the bird to catch its sexy smoky drippings. Let the gravy remain thin and potent so it can infiltrate between the muscle fibers rather than sit on top like a lump. Hot thin gravy will also warm the meat if it has cooled off too much. You will make enough gravy so we can still use it to make that thick flour-based goo if the traditionalists insist, and it will be better than ever because the base is so much tastier than just plain drippings. And there will still be enough gravy for leftovers and the mashed potatoes. More on this below.","url":"https://amazingribs.com/tested-recipes/turkey-recipes/ultimate-bbq-turkey-recipe/#wprm-recipe-1391-step-0-14"},{"@type":"HowToStep","text":"Preparing The Wet Rub For TurkeyA dry rub is a mix of spices and herbs rubbed into meat, but for turkey, we're going to use a wet rub, a mix of herbs, spices, with oil or water. Turkey and herbs get along like peanut butter and jelly. Click here to read my article about Herbs and Spices.The wet rub goes under the skin so the herbs and spices can be in intimate contact with the muscle tissue. Then we'll put some rub on top of the skin to flavor everybody's favorite part and because oil helps crisp the skin. If you don't want to fuss with under the skin, you won't lose much if it all goes on top of the skin.I recommend you use my Simon & Garfunkel poultry rub blend. It's a mix of parsley, sage, rosemary, and thyme (sing it), with oregano, basil, bay leaf, black pepper, and sugar.If you want to use your own favorite rub, use something without salt if the bird has been salted at the factory or you have salted it with a dry brine or injection. My Simon & Garfunkel rub has no salt. Remember, you can always add salt, but you can't take it away. Click here for more about the science of rubs.Sometimes, if the sage in my garden hasn't frozen by Thanksgiving, I'll put olive oil or butter and several whole fresh sage leaves under the skin instead of a wet rub and use the wet rub on the outside of the skin only. You can see the sage leaves under the skin in the picture below. They taste great and look kewl. People will ask about the secret ingredient.","name":"Preparing The Wet Rub For TurkeyA dry rub is a mix of spices and herbs rubbed into meat, but for turkey, we're going to use a wet rub, a mix of herbs, spices, with oil or water. Turkey and herbs get along like peanut butter and jelly. Click here to read my article about Herbs and Spices.The wet rub goes under the skin so the herbs and spices can be in intimate contact with the muscle tissue. Then we'll put some rub on top of the skin to flavor everybody's favorite part and because oil helps crisp the skin. If you don't want to fuss with under the skin, you won't lose much if it all goes on top of the skin.I recommend you use my Simon & Garfunkel poultry rub blend. It's a mix of parsley, sage, rosemary, and thyme (sing it), with oregano, basil, bay leaf, black pepper, and sugar.If you want to use your own favorite rub, use something without salt if the bird has been salted at the factory or you have salted it with a dry brine or injection. My Simon & Garfunkel rub has no salt. Remember, you can always add salt, but you can't take it away. Click here for more about the science of rubs.Sometimes, if the sage in my garden hasn't frozen by Thanksgiving, I'll put olive oil or butter and several whole fresh sage leaves under the skin instead of a wet rub and use the wet rub on the outside of the skin only. You can see the sage leaves under the skin in the picture below. They taste great and look kewl. People will ask about the secret ingredient.","url":"https://amazingribs.com/tested-recipes/turkey-recipes/ultimate-bbq-turkey-recipe/#wprm-recipe-1391-step-0-15","image":"https://amazingribs.com/wp-content/uploads/2020/10/turkey-lg.jpg"},{"@type":"HowToStep","text":"Mix the herb blend with the oil.","name":"Mix the herb blend with the oil.","url":"https://amazingribs.com/tested-recipes/turkey-recipes/ultimate-bbq-turkey-recipe/#wprm-recipe-1391-step-0-16"},{"@type":"HowToStep","text":"Take off your Superbowl ring, and gently push the rub under the skin covering the breasts. Spread it out and work it as far down to the thighs and legs as possible. Try to avoid leaving behind large clumps. In 2014 I got the Tweet below from Max Unger, All-Pro center and then a member of the world champion Seattle Seahawks, asking me about the instructions here.","name":"Take off your Superbowl ring, and gently push the rub under the skin covering the breasts. Spread it out and work it as far down to the thighs and legs as possible. Try to avoid leaving behind large clumps. In 2014 I got the Tweet below from Max Unger, All-Pro center and then a member of the world champion Seattle Seahawks, asking me about the instructions here.","url":"https://amazingribs.com/tested-recipes/turkey-recipes/ultimate-bbq-turkey-recipe/#wprm-recipe-1391-step-0-17","image":"https://amazingribs.com/wp-content/uploads/2020/10/unger-tweet.jpg"},{"@type":"HowToStep","text":"Spread the remaining rub on top of the skin. If you run out, rub the exterior with olive oil or vegetable oil and sprinkle it gently with a little black pepper, sage, and thyme. Then sprinkle salt on the skin to help it crisp.","name":"Spread the remaining rub on top of the skin. If you run out, rub the exterior with olive oil or vegetable oil and sprinkle it gently with a little black pepper, sage, and thyme. Then sprinkle salt on the skin to help it crisp.","url":"https://amazingribs.com/tested-recipes/turkey-recipes/ultimate-bbq-turkey-recipe/#wprm-recipe-1391-step-0-18"},{"@type":"HowToStep","text":"Do not tie the legs together. Most turkeys come with an armature holding the tops of the drums together. And most cookbooks tell you to tie them up if they didn't come that way. This just doesn't make sense. Here's why.Dark meat is best at about 170 to 175°F (76.7 to 79.4°C), but if you tie the drums together you pin the thighs tight against the body of the bird and they'll take longer to cook. So if you remove the bird when the breasts are 160°F (71.1°C), the thighs will also be about 160°F (71.1°C). But if you let their freak flag fly, heat will infiltrate them from all sides and, because they are thinner than the breasts, they will be at 170°F (76.7°C) when the breasts hit 160°F (71.1°C).Some chefs tell you to put a Wagnerian breast plate made of foil on the white meat in order to reflect heat so the thighs can get ahead of them. Now that is really goofy. A thin layer of foil is not going to reflect much heat nor is it going to be much of an insulator. All that will do is retard the browning and crisping of the skin.Some other chefs tell you to put ice bags on the breasts before cooking in order to chill them so that the thighs will have a head start. One New York Times expert whom I normally worship even use Ace bandages to hold the icebags in place so the poor turkey looks like was up all night drinking Wild Turkey. Just letting the thighs free so hot air can surround them will do the job just fine, thank you. And doing so has the added bonus of letting the crotch area brown.If there is any rub left, toss it in the gravy.","name":"Do not tie the legs together. Most turkeys come with an armature holding the tops of the drums together. And most cookbooks tell you to tie them up if they didn't come that way. This just doesn't make sense. Here's why.Dark meat is best at about 170 to 175°F (76.7 to 79.4°C), but if you tie the drums together you pin the thighs tight against the body of the bird and they'll take longer to cook. So if you remove the bird when the breasts are 160°F (71.1°C), the thighs will also be about 160°F (71.1°C). But if you let their freak flag fly, heat will infiltrate them from all sides and, because they are thinner than the breasts, they will be at 170°F (76.7°C) when the breasts hit 160°F (71.1°C).Some chefs tell you to put a Wagnerian breast plate made of foil on the white meat in order to reflect heat so the thighs can get ahead of them. Now that is really goofy. A thin layer of foil is not going to reflect much heat nor is it going to be much of an insulator. All that will do is retard the browning and crisping of the skin.Some other chefs tell you to put ice bags on the breasts before cooking in order to chill them so that the thighs will have a head start. One New York Times expert whom I normally worship even use Ace bandages to hold the icebags in place so the poor turkey looks like was up all night drinking Wild Turkey. Just letting the thighs free so hot air can surround them will do the job just fine, thank you. And doing so has the added bonus of letting the crotch area brown.If there is any rub left, toss it in the gravy.","url":"https://amazingribs.com/tested-recipes/turkey-recipes/ultimate-bbq-turkey-recipe/#wprm-recipe-1391-step-0-19"},{"@type":"HowToStep","text":"Preparing The Turkey GravyWhatever you do, don't skip the gravy. I know this whole approach may sound a little goofy, but trust me: This nectar is a show stopper. First time out of the gate, follow my recipe closely until you get the concept. If you wish, you can do this a day in advance.This gravy is not the thick and pasty stuff made with flour that sits on top of the meat and forms pudding skin. This gravy is a jus, thin, flavorful broth that penetrates the meat, making it incredibly moist and tasty. And if Granny insists on the thick glop, or if you need traditional gravy for the mashed potatoes, there is more than enough of my gravy to mix with flour. I'll show you how further down the page.There is almost always leftover gravy that you can freeze. It makes a killer soup base or stock for cooking rice, risotto, couscous, or whenever a recipe calls for stock. I use it to make the gravy for turkey pot pies with the leftovers.","name":"Preparing The Turkey GravyWhatever you do, don't skip the gravy. I know this whole approach may sound a little goofy, but trust me: This nectar is a show stopper. First time out of the gate, follow my recipe closely until you get the concept. If you wish, you can do this a day in advance.This gravy is not the thick and pasty stuff made with flour that sits on top of the meat and forms pudding skin. This gravy is a jus, thin, flavorful broth that penetrates the meat, making it incredibly moist and tasty. And if Granny insists on the thick glop, or if you need traditional gravy for the mashed potatoes, there is more than enough of my gravy to mix with flour. I'll show you how further down the page.There is almost always leftover gravy that you can freeze. It makes a killer soup base or stock for cooking rice, risotto, couscous, or whenever a recipe calls for stock. I use it to make the gravy for turkey pot pies with the leftovers.","url":"https://amazingribs.com/tested-recipes/turkey-recipes/ultimate-bbq-turkey-recipe/#wprm-recipe-1391-step-0-20"},{"@type":"HowToStep","text":"After the bird has thawed, open the bag it came in and pour the juices into the pan in which it was sitting. Even if the bird was salted, save those the juices for the gravy. They will not be too salty.","name":"After the bird has thawed, open the bag it came in and pour the juices into the pan in which it was sitting. Even if the bird was salted, save those the juices for the gravy. They will not be too salty.","url":"https://amazingribs.com/tested-recipes/turkey-recipes/ultimate-bbq-turkey-recipe/#wprm-recipe-1391-step-0-21"},{"@type":"HowToStep","text":"If there is a plastic pop-up thermometer, remove it and discard it. If you rely on it you will be eating balsa wood. If there is a gizmo holding the tops of the drumsticks together, remove it. By holding the thighs and drums tight to the body, it prevents them from cooking properly and keeps the skin in the bird's crotch from darkening and crisping. Yes, I know the books tell you to truss the drumsticks. They're wrong. I'll explain below.","name":"If there is a plastic pop-up thermometer, remove it and discard it. If you rely on it you will be eating balsa wood. If there is a gizmo holding the tops of the drumsticks together, remove it. By holding the thighs and drums tight to the body, it prevents them from cooking properly and keeps the skin in the bird's crotch from darkening and crisping. Yes, I know the books tell you to truss the drumsticks. They're wrong. I'll explain below.","url":"https://amazingribs.com/tested-recipes/turkey-recipes/ultimate-bbq-turkey-recipe/#wprm-recipe-1391-step-0-22"},{"@type":"HowToStep","text":"Pull the stuff out the cavities. Check both front and rear openings. Typically you'll find the neck and a bag of "giblets" in there. Put the neck in the pan. The bag usually contains the heart (looks like a heart), the gizzard (two marbles connected in the middle), and the liver (it is the floppy, shiny thing). Put everything except the liver in the gravy pan. The liver will not be used for the gravy. Freeze it in a zipper bag and save it along with other chicken and duck livers until you have enough to make a nice pate, or toss it in a pan with some oil, cook it, and feed it to the dog.","name":"Pull the stuff out the cavities. Check both front and rear openings. Typically you'll find the neck and a bag of "giblets" in there. Put the neck in the pan. The bag usually contains the heart (looks like a heart), the gizzard (two marbles connected in the middle), and the liver (it is the floppy, shiny thing). Put everything except the liver in the gravy pan. The liver will not be used for the gravy. Freeze it in a zipper bag and save it along with other chicken and duck livers until you have enough to make a nice pate, or toss it in a pan with some oil, cook it, and feed it to the dog.","url":"https://amazingribs.com/tested-recipes/turkey-recipes/ultimate-bbq-turkey-recipe/#wprm-recipe-1391-step-0-23"},{"@type":"HowToStep","text":"Remove "the part that goes over the fence last", and trim excess skin and fat from around both cavities, front and rear, and put them in the pan along with the neck and the juices. Then whack off the wing tips at the first joint and toss them in the pool. There's a lot of flavor in them. Don't worry about the fat, you can skim it later. If you are spatchcocking, rinse the brown organ meat off the backbone and discard it (it is not tasty). Throw the backbone in the bath.","name":"Remove "the part that goes over the fence last", and trim excess skin and fat from around both cavities, front and rear, and put them in the pan along with the neck and the juices. Then whack off the wing tips at the first joint and toss them in the pool. There's a lot of flavor in them. Don't worry about the fat, you can skim it later. If you are spatchcocking, rinse the brown organ meat off the backbone and discard it (it is not tasty). Throw the backbone in the bath.","url":"https://amazingribs.com/tested-recipes/turkey-recipes/ultimate-bbq-turkey-recipe/#wprm-recipe-1391-step-0-24"},{"@type":"HowToStep","text":"Leave the skin on the onions, lop off the ends and cut the onion into quarters. Peel the carrots and cut them into 2 inch (5cm) lengths. Use the entire rib of celery, leaves and all, and cut it into 2 inch (5cm) lengths. Add these to the pan along with the rest of the gravy ingredients. Refrigerate the whole thing. We will use it when we cook the bird. Here's the pan before cooking.","name":"Leave the skin on the onions, lop off the ends and cut the onion into quarters. Peel the carrots and cut them into 2 inch (5cm) lengths. Use the entire rib of celery, leaves and all, and cut it into 2 inch (5cm) lengths. Add these to the pan along with the rest of the gravy ingredients. Refrigerate the whole thing. We will use it when we cook the bird. Here's the pan before cooking.","url":"https://amazingribs.com/tested-recipes/turkey-recipes/ultimate-bbq-turkey-recipe/#wprm-recipe-1391-step-0-25","image":"https://amazingribs.com/wp-content/uploads/2020/10/turkey-gravy.jpg"},{"@type":"HowToStep","text":"I discuss how to finish the gravy by placing it under the bird and straining it down below in the section on cooking the bird.","name":"I discuss how to finish the gravy by placing it under the bird and straining it down below in the section on cooking the bird.","url":"https://amazingribs.com/tested-recipes/turkey-recipes/ultimate-bbq-turkey-recipe/#wprm-recipe-1391-step-0-26"},{"@type":"HowToStep","text":"Finally! Let's Cook That Bird!All the pregame activities are over. It's time to get down to business. You want to begin by preheating the oven about 5 hours before your guests are ready to sit down. Yes, your grill or smoker is really an oven. Get over it.","name":"Finally! Let's Cook That Bird!All the pregame activities are over. It's time to get down to business. You want to begin by preheating the oven about 5 hours before your guests are ready to sit down. Yes, your grill or smoker is really an oven. Get over it.","url":"https://amazingribs.com/tested-recipes/turkey-recipes/ultimate-bbq-turkey-recipe/#wprm-recipe-1391-step-0-27"},{"@type":"HowToStep","text":"Crank your oven/grill/pit up to 325°F (162.8°C) or as close as possible as measured at the level of the cooking grate by a digital thermometer. Do not measure the temp using the cheap thermometer in the lid unless you plan to eat the lid. There can be a great difference between the grate temp and the lid temp.","name":"Crank your oven/grill/pit up to 325°F (162.8°C) or as close as possible as measured at the level of the cooking grate by a digital thermometer. Do not measure the temp using the cheap thermometer in the lid unless you plan to eat the lid. There can be a great difference between the grate temp and the lid temp.","url":"https://amazingribs.com/tested-recipes/turkey-recipes/ultimate-bbq-turkey-recipe/#wprm-recipe-1391-step-0-28"},{"@type":"HowToStep","text":"When it is hot, clean the grate you will cook the bird on before you put the drip pan in. Week-old grease and gunk the cooking grates will not add the kind of complexity you want in your gravy. Now put the drip pan and all the gravy fixins onto the cooker at least 2 to 3" (5 to 7.6cm) below the bird if possible.","name":"When it is hot, clean the grate you will cook the bird on before you put the drip pan in. Week-old grease and gunk the cooking grates will not add the kind of complexity you want in your gravy. Now put the drip pan and all the gravy fixins onto the cooker at least 2 to 3" (5 to 7.6cm) below the bird if possible.","url":"https://amazingribs.com/tested-recipes/turkey-recipes/ultimate-bbq-turkey-recipe/#wprm-recipe-1391-step-0-29"},{"@type":"HowToStep","text":"If you have a leave-in digital thermometer with a probe on a wire, insert the probe into the breast so the tip is in the center of the thickest part of the breast, being careful not to touch the ribs. Digital thermometers have small sensors and they are very close to the tip, so they are by far the best. The sensitive areas of a dial thermometer are too big to be accurate.","name":"If you have a leave-in digital thermometer with a probe on a wire, insert the probe into the breast so the tip is in the center of the thickest part of the breast, being careful not to touch the ribs. Digital thermometers have small sensors and they are very close to the tip, so they are by far the best. The sensitive areas of a dial thermometer are too big to be accurate.","url":"https://amazingribs.com/tested-recipes/turkey-recipes/ultimate-bbq-turkey-recipe/#wprm-recipe-1391-step-0-30"},{"@type":"HowToStep","text":"Now add your smoke wood. Turkey loves smoke, but too much can ruin it in a hurry, and there is is a fine line. The first time you try this recipe I beg you to go easy on the smoke wood. Overdo it and the bird will taste like an ashtray.I've had good luck with apple, alder, peach, cherry, and oak. Avoid mesquite, and hickory. They'll work, but I think they're a bit too strong for delicate lean meats like turkey.On a charcoal grill or smoker, you may not need to add wood at all. The charcoal will probably give you all the smoke flavor you need. If you do add wood, you can toss it right on the coals. 2 to 4 ounces (56.7 to 113.4g) by weight should be enough. Smoke adheres to wet surfaces, so add the wood at the start of the cook.On a gas grill you'll need 4 to 8 ounces (113.4 to 226.8g) of wood. You may decide after tasting it that you want more on your next cook, but don't ruin the first one with too much smoke.On my gas grill I usually place one golf-ball sized chunk of wood right on a burner in the flame. Chunks smolder slowly, but if you do not have chunks, you can use chips or pellets.To use chips or pellets, toss them in a disposable aluminum pan and put it as close to the flame as possible. Click here for more on The Science of Wood. There is no need to soak the wood. Wood does not absorb much water. That's why they make boats out of it. Let the wood catch on fire. Burning wood makes better tasting smoke than smoldering wood.","name":"Now add your smoke wood. Turkey loves smoke, but too much can ruin it in a hurry, and there is is a fine line. The first time you try this recipe I beg you to go easy on the smoke wood. Overdo it and the bird will taste like an ashtray.I've had good luck with apple, alder, peach, cherry, and oak. Avoid mesquite, and hickory. They'll work, but I think they're a bit too strong for delicate lean meats like turkey.On a charcoal grill or smoker, you may not need to add wood at all. The charcoal will probably give you all the smoke flavor you need. If you do add wood, you can toss it right on the coals. 2 to 4 ounces (56.7 to 113.4g) by weight should be enough. Smoke adheres to wet surfaces, so add the wood at the start of the cook.On a gas grill you'll need 4 to 8 ounces (113.4 to 226.8g) of wood. You may decide after tasting it that you want more on your next cook, but don't ruin the first one with too much smoke.On my gas grill I usually place one golf-ball sized chunk of wood right on a burner in the flame. Chunks smolder slowly, but if you do not have chunks, you can use chips or pellets.To use chips or pellets, toss them in a disposable aluminum pan and put it as close to the flame as possible. Click here for more on The Science of Wood. There is no need to soak the wood. Wood does not absorb much water. That's why they make boats out of it. Let the wood catch on fire. Burning wood makes better tasting smoke than smoldering wood.","url":"https://amazingribs.com/tested-recipes/turkey-recipes/ultimate-bbq-turkey-recipe/#wprm-recipe-1391-step-0-31"},{"@type":"HowToStep","text":"Place the bird on the cooking rack, breast side up, close the lid and don't open it for an hour. That means no basting. Not if you want crispy skin. Remember, basting just makes the skin wet and soft.","name":"Place the bird on the cooking rack, breast side up, close the lid and don't open it for an hour. That means no basting. Not if you want crispy skin. Remember, basting just makes the skin wet and soft.","url":"https://amazingribs.com/tested-recipes/turkey-recipes/ultimate-bbq-turkey-recipe/#wprm-recipe-1391-step-0-32"},{"@type":"HowToStep","text":"Check the progress and when the wing tips and drumstick tips look nice and brown, after 30 to 60 minutes, grab 4 pieces of aluminum foil, each about 8" (20.3cm) square, and coat one side with vegetable oil so it won't stick. Cover the tops of the wings and drumsticks with the foil. You did lop off the wing tips and toss them in the gravy, didn't you? The foil will keep these skinny parts from burning.If you don't have a thermometer on a wire already in the breast, spot check the temperature with a good digital instant read thermometer by inserting the probe into the deepest part of the breast. Push the tip past the center and pull it out slowly. The lowest temp is the one to watch for. You can do this occasionally as needed. You won't harm anything by peeking.If necessary, add a quart of boiling water to the gravy pan. Don't add cold water or you can cool off the cooking chamber. Make sure there are at least 2 inches (5cm) of liquid in the pan at all times. Do not let the onions and other solids in the pan burn! Let them get dark, but not black. While you're under the hood, if you are using charcoal add another 15 to 20 chunks every hour. Resist the temptation to reach for the wood chips.If you fear that the bird is progressing too slowly and you are having trouble keeping the temp up to 325°F (162.8°C), preheat your indoor oven to 325°F (162.8°C) and move the bird and the gravy inside. Finishing it this way is fine. You will not lose your pitmaster card. The smoke flavor is already in the bird so now your focus must be on making sure it is not overcooked.","name":"Check the progress and when the wing tips and drumstick tips look nice and brown, after 30 to 60 minutes, grab 4 pieces of aluminum foil, each about 8" (20.3cm) square, and coat one side with vegetable oil so it won't stick. Cover the tops of the wings and drumsticks with the foil. You did lop off the wing tips and toss them in the gravy, didn't you? The foil will keep these skinny parts from burning.If you don't have a thermometer on a wire already in the breast, spot check the temperature with a good digital instant read thermometer by inserting the probe into the deepest part of the breast. Push the tip past the center and pull it out slowly. The lowest temp is the one to watch for. You can do this occasionally as needed. You won't harm anything by peeking.If necessary, add a quart of boiling water to the gravy pan. Don't add cold water or you can cool off the cooking chamber. Make sure there are at least 2 inches (5cm) of liquid in the pan at all times. Do not let the onions and other solids in the pan burn! Let them get dark, but not black. While you're under the hood, if you are using charcoal add another 15 to 20 chunks every hour. Resist the temptation to reach for the wood chips.If you fear that the bird is progressing too slowly and you are having trouble keeping the temp up to 325°F (162.8°C), preheat your indoor oven to 325°F (162.8°C) and move the bird and the gravy inside. Finishing it this way is fine. You will not lose your pitmaster card. The smoke flavor is already in the bird so now your focus must be on making sure it is not overcooked.","url":"https://amazingribs.com/tested-recipes/turkey-recipes/ultimate-bbq-turkey-recipe/#wprm-recipe-1391-step-0-33"},{"@type":"HowToStep","text":"As the meat temp approaches 160°F (71.1°C), tilt the bird and drain the cavity into the gravy. Now check temps all over, especially the back which can be a bit soggy or even undercooked if it is very close to the water. If the back isn't 160°F (71.1°C), remove the gravy pan and put the bird over direct heat to firm it up. This should take no more than 20 minutes or so, but watch things, because without that buffer of water, you can burn the back in a hurry.Now it is time to move the bird to the cutting board or a platter. Pick a platter with a lip that contain the copious juices. A lot of books say you should put a foil tent on the bird and rest it. Don't do it. This just makes the skin soggy. It does nothing to improve juiciness. Serve your meat hot and crispy. It will get more than enough resting as you move it from the cooker and while you carve.If you are going over the river and through the woods with your bird, or if your bird finishes early, read about how to keep it hot with a faux Cambro.","name":"As the meat temp approaches 160°F (71.1°C), tilt the bird and drain the cavity into the gravy. Now check temps all over, especially the back which can be a bit soggy or even undercooked if it is very close to the water. If the back isn't 160°F (71.1°C), remove the gravy pan and put the bird over direct heat to firm it up. This should take no more than 20 minutes or so, but watch things, because without that buffer of water, you can burn the back in a hurry.Now it is time to move the bird to the cutting board or a platter. Pick a platter with a lip that contain the copious juices. A lot of books say you should put a foil tent on the bird and rest it. Don't do it. This just makes the skin soggy. It does nothing to improve juiciness. Serve your meat hot and crispy. It will get more than enough resting as you move it from the cooker and while you carve.If you are going over the river and through the woods with your bird, or if your bird finishes early, read about how to keep it hot with a faux Cambro.","url":"https://amazingribs.com/tested-recipes/turkey-recipes/ultimate-bbq-turkey-recipe/#wprm-recipe-1391-step-0-34","image":"https://amazingribs.com/wp-content/uploads/2020/10/gravy-separator.jpg"},{"@type":"HowToStep","text":"Carefully remove the gravy pan from the cooker. Pour it through a strainer into a large pot or saucepan. I use the OXO Fat Separator shown here. On the fat separator, when you remove the red plug, clear stock rises up the spout and when you pour, the fat gets left behind. If you don't have a fat separator, use a large spoon or basting bulb to remove most of the fat. You'll never get it all, so don't obsess. Discard the solids. They have given you their all. Let it sit for about 10 minutes. Now taste the juice under the fat. It should be rich and flavorful. If you find it too weak bring it to a boil and cook it down a bit. Taste again and add salt only at the last minute. If you add salt and then reduce it, it will be too salty.","name":"Carefully remove the gravy pan from the cooker. Pour it through a strainer into a large pot or saucepan. I use the OXO Fat Separator shown here. On the fat separator, when you remove the red plug, clear stock rises up the spout and when you pour, the fat gets left behind. If you don't have a fat separator, use a large spoon or basting bulb to remove most of the fat. You'll never get it all, so don't obsess. Discard the solids. They have given you their all. Let it sit for about 10 minutes. Now taste the juice under the fat. It should be rich and flavorful. If you find it too weak bring it to a boil and cook it down a bit. Taste again and add salt only at the last minute. If you add salt and then reduce it, it will be too salty.","url":"https://amazingribs.com/tested-recipes/turkey-recipes/ultimate-bbq-turkey-recipe/#wprm-recipe-1391-step-0-35"},{"@type":"HowToStep","text":"I pour the gravy into a coffee carafe to keep it warm especially when I have to go to someone else's house for dinner. The fat rises in the thermos, so I can just pour some off before serving, or shake it up to mix it in. When you are ready to serve the bird, you can transfer some of the gravy to a gravy boat or serving bowl if you don't like the looks of the carafe. I usually splash some on the carved meat just before I put the platter on the table.As proof of its goodness, when you chill the leftovers it will solidify into a jelly. That's what happens to melted collagens, they turn to gelatin, and collagens bring flavor and texture to the table. See my article on meat science for more on the subject.Try to resist the temptation to thicken this gravy with flour or cornstarch. If the idea is to moisten meat, starchy sauces just don't get the job done. Starches are large molecules and they can't penetrate the tiny openings in the meat. The gravy just floats on top like a life preserver after the ship has gone down. My thin gravy will soak into the meat and add much more flavor. After you taste my gravy, you won't do the thick high school cafeteria stuff again. But if there are hardened traditionalists in the house, I have included instructions on how to satisfy them above.","name":"I pour the gravy into a coffee carafe to keep it warm especially when I have to go to someone else's house for dinner. The fat rises in the thermos, so I can just pour some off before serving, or shake it up to mix it in. When you are ready to serve the bird, you can transfer some of the gravy to a gravy boat or serving bowl if you don't like the looks of the carafe. I usually splash some on the carved meat just before I put the platter on the table.As proof of its goodness, when you chill the leftovers it will solidify into a jelly. That's what happens to melted collagens, they turn to gelatin, and collagens bring flavor and texture to the table. See my article on meat science for more on the subject.Try to resist the temptation to thicken this gravy with flour or cornstarch. If the idea is to moisten meat, starchy sauces just don't get the job done. Starches are large molecules and they can't penetrate the tiny openings in the meat. The gravy just floats on top like a life preserver after the ship has gone down. My thin gravy will soak into the meat and add much more flavor. After you taste my gravy, you won't do the thick high school cafeteria stuff again. But if there are hardened traditionalists in the house, I have included instructions on how to satisfy them above.","url":"https://amazingribs.com/tested-recipes/turkey-recipes/ultimate-bbq-turkey-recipe/#wprm-recipe-1391-step-0-36","image":"https://amazingribs.com/wp-content/uploads/2020/10/carafe.png"}]}],"recipeCategory":["Dinner","Main Course"],"recipeCuisine":["American"],"keywords":"barbecue, grill, grilled turkey recipe, grilling turkey, roast turkey, smoke, smoked, smoked turkey recipe, Thanksgiving, ultimate smoked turkey","author":"Meathead","datePublished":"2014-04-04T19:14:00+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/katzs-pastrami-rub/","rating":4.39,"ratingCount":469,"recipe":{"@type":"Recipe","name":"Katz's Deli Pastrami Rub Recipe","description":"This rub is essential for making good pastrami, but you can also use it for other cuts of meat. The recipe makes enough for about 5 pounds of beef brisket.","image":"https://amazingribs.com/wp-content/uploads/2012/05/Smoked-pastrami-on-wooden-board.png","recipeYield":["96","96 1/4-teaspoon on a single slice"],"prepTime":"PT15M","totalTime":"PT15M","recipeIngredient":["2 tablespoons whole black peppercorns","1 tablespoons fresh coarsely ground black pepper","1 tablespoon whole coriander seeds","1 tablespoon coriander powder","1 tablespoon brown sugar","1 tablespoon paprika","2 teaspoons garlic powder","2 teaspoons onion powder","½ teaspoon whole yellow (white) mustard seeds","½ teaspoon mustard powder"],"recipeInstructions":[{"@type":"HowToStep","text":"Prep. Begin by crushing the seeds. If you wish, you can use only powdered coriander, ground black pepper, and ground mustard, but I like using some whole seeds. If you are using some whole seeds, pour them into a zipper bag and smash them with the bottom of a sauce pan so they are "cracked" but not completely powdered.","name":"Prep. Begin by crushing the seeds. If you wish, you can use only powdered coriander, ground black pepper, and ground mustard, but I like using some whole seeds. If you are using some whole seeds, pour them into a zipper bag and smash them with the bottom of a sauce pan so they are "cracked" but not completely powdered.","url":"https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/katzs-pastrami-rub/#wprm-recipe-2768-step-0-0"},{"@type":"HowToStep","text":"Mix. Blend together all the spices.","name":"Mix. Blend together all the spices.","url":"https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/katzs-pastrami-rub/#wprm-recipe-2768-step-0-1"},{"@type":"HowToStep","text":"Use. Once prepared, either store the rub in a jar or other airtight container or use it to prepare Katz's Delicatessen quality pastrami as seen in this video.","name":"Use. Once prepared, either store the rub in a jar or other airtight container or use it to prepare Katz's Delicatessen quality pastrami as seen in this video.","url":"https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/katzs-pastrami-rub/#wprm-recipe-2768-step-0-2","video":{"name":"Meathead's Famous Katz Deli Pastrami... Using Smoke!","description":"Smoke:\n\nMeathead's Pastrami Recipe:\n\nMeathead from AmazingRibs.com is using Smoke to perfect his smoked pastrami recipe. Take a sneak peek into Meathead's kitchen as he experiments with simmering pastrami and then uses Smoke to track its progress on the smoker.","uploadDate":"2016-10-30T15:03:15+00:00","duration":"PT4M8S","thumbnailUrl":"https://i.ytimg.com/vi/Y2yd19NlQJ8/hqdefault.jpg","embedUrl":"https://www.youtube.com/embed/Y2yd19NlQJ8?feature=oembed","contentUrl":"https://www.youtube.com/watch?v=Y2yd19NlQJ8","@type":"VideoObject"}}],"recipeCategory":["Main Course","Rub","Sauces and Condiments"],"recipeCuisine":["American"],"keywords":"corned beef rub, katz, katz's deli, pastrami rub, rub","author":"https://amazingribs.com/#/schema/person/ed71152438263e8ff8e329ce4e2d822b","datePublished":"2019-03-24T21:47:00+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/big-bad-beef-rub-recipe/","rating":4.61,"ratingCount":1450,"recipe":{"@type":"Recipe","name":"Big Bad Beef Rub Recipe","description":"This is the perfect beef dry rub recipe, creating a rich, flavorful, crunchy crust, called the bark or Mrs. Brown on brisket, beef ribs, steak, and more.","image":"https://amazingribs.com/wp-content/uploads/2012/08/beef-rub-scaled-e1753222330818.jpg","recipeYield":["96","96 1/4-teaspoon servings"],"prepTime":"PT10M","totalTime":"PT10M","recipeIngredient":["3 tablespoons coarsely ground black pepper","1 tablespoon granulated white sugar","1 tablespoon onion powder","2 teaspoons mustard powder","2 teaspoons garlic powder","2 teaspoons American chili or ancho powder","1 teaspoon chipotle or cayenne powder"],"recipeInstructions":[{"@type":"HowToStep","text":"Prep. Mix the ingredients together in a bowl.","name":"Prep. Mix the ingredients together in a bowl.","url":"https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/big-bad-beef-rub-recipe/#wprm-recipe-1646-step-0-0"},{"@type":"HowToStep","text":"If your meat has not been pre-salted, shoot for about 1/2 teaspoon of Morton Coarse Kosher Salt per pound (453.6 grams) of meat and apply it heavier on thick spots. When possible, apply the salt the day before, but even an hour or two is enough to get it moving inward, and the AmazingRibs.com science advisor Prof. Greg Blonder has shown that when the meat heats, the salt moves deeper and faster. Click here to read more about this process, called dry-brining.","name":"If your meat has not been pre-salted, shoot for about 1/2 teaspoon of Morton Coarse Kosher Salt per pound (453.6 grams) of meat and apply it heavier on thick spots. When possible, apply the salt the day before, but even an hour or two is enough to get it moving inward, and the AmazingRibs.com science advisor Prof. Greg Blonder has shown that when the meat heats, the salt moves deeper and faster. Click here to read more about this process, called dry-brining.","url":"https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/big-bad-beef-rub-recipe/#wprm-recipe-1646-step-0-1"},{"@type":"HowToStep","text":"Using the rub. Use this rub on burgers, beef ribs, or on brisket like in this video.","name":"Using the rub. Use this rub on burgers, beef ribs, or on brisket like in this video.","url":"https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/big-bad-beef-rub-recipe/#wprm-recipe-1646-step-0-2","video":{"name":"How to Make The Best Smoked Texas Beef Brisket","description":"Make the best smoked brisket ever with this recipe! Texas-style brisket is more than a recipe; it is a concept and a goal. It all begins by selecting the right meat, trimming it, seasoning it, smoking it, slicing it, and more.\n\nHow do you cook a brisket? That is probably the most common question we receive from readers, right up there with How do you cook ribs? Texas-style smoked BBQ brisket is tricky, and if you are new to low-and-slow smoking in general, I recommend you start with pulled pork before tackling a smoked brisket recipe. Pork butt is much more forgiving, and you can overcook it without severe consequences. Not so for beef brisket.\n\nFollow this easy BBQ brisket guide for mouthwatering results! Get the recipe and learn the techniques here:\n\nIf you've ever wondered how to smoke a brisket, here is a summary of the techniques and concepts.\n\nDid you enjoy this video? Subscribe to our channel. Also, subscribe to our newsletter, Smoke Signals, and receive tested recipes, proven techniques, reviews, and more. Click here:\n\nLearn everything you need to know about outdoor cooking and up your BBQ IQ at:\n\nGet a free 30-day trial to our Pitmaster Club:\n\n#brisket #texasbrisket #smoker #smoking #recipe #howtobbqright #BBQ #barbecue #meath #beef","uploadDate":"2017-05-24T12:53:39+00:00","duration":"PT8M58S","thumbnailUrl":"https://i.ytimg.com/vi/faZpsN0w5dQ/hqdefault.jpg","embedUrl":"https://www.youtube.com/embed/faZpsN0w5dQ?feature=oembed","contentUrl":"https://www.youtube.com/watch?v=faZpsN0w5dQ","@type":"VideoObject"}},{"@type":"HowToStep","text":"Storing the rub. If you are not using it immediately, store the rub in a tightly sealed bottle in a dark place. It will slowly start to decline in quality but should be fine up to a year later. Taste it first.","name":"Storing the rub. If you are not using it immediately, store the rub in a tightly sealed bottle in a dark place. It will slowly start to decline in quality but should be fine up to a year later. Taste it first.","url":"https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/big-bad-beef-rub-recipe/#wprm-recipe-1646-step-0-3"}],"recipeCategory":["Sauces and Condiments"],"recipeCuisine":["American"],"keywords":"barbecue rub, bark, bbq rub, beef, beef brisket rub, beef ribs, beef ribs rub, beef rub, brisket rub, crust","author":"https://amazingribs.com/#/schema/person/ed71152438263e8ff8e329ce4e2d822b","datePublished":"2012-08-27T20:55:00+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/smoked-texas-style-bbq-beef-ribs-recipe/","rating":4.47,"ratingCount":345,"recipe":{"@type":"Recipe","name":"Authentic Texas-Style Smoked BBQ Beef Ribs Recipe","description":"You don't have to travel to Texas to have mouthwatering smoked beef ribs thanks to AmazingRibs.com's BBQ smoked beef ribs recipe and video!","image":"https://amazingribs.com/wp-content/uploads/2013/08/smoked-beef-ribs-e1714076771256.png","recipeYield":["8"],"prepTime":"PT20M","cookTime":"PT600M","totalTime":"PT2060M","recipeIngredient":["5 pounds beef short ribs from the plate ((try to get USDA Choice, USDA Prime, Wagyu, or Certified Angus Beef))","2 ½ teaspoons Morton Coarse Kosher Salt ((approximately 1/2 teaspoon per pound (453.6 g)))","3 teaspoons Big Bad Beef Rub"],"recipeInstructions":[{"@type":"HowToStep","text":"Prep. Begin by removing the fat and the very tough silverskin from the top of the meat. All of it. It will not melt and penetrate. No need to remove the membrane from the exposed side of the bones as you do with pork ribs. If you do the meat can fall off. Then cut slabs into individual bones or double bones if they did not come cut up. You can cook them in a slab, but they take a lot longer, and for Texas style, I like to expose more surface to heat to tenderize and develop brown Maillard reaction flavors. I prefer to cut them into two bone sections. Inevitably some bones in a package have little meat and lotta fat. Trim them anyhow and cook them.","name":"Prep. Begin by removing the fat and the very tough silverskin from the top of the meat. All of it. It will not melt and penetrate. No need to remove the membrane from the exposed side of the bones as you do with pork ribs. If you do the meat can fall off. Then cut slabs into individual bones or double bones if they did not come cut up. You can cook them in a slab, but they take a lot longer, and for Texas style, I like to expose more surface to heat to tenderize and develop brown Maillard reaction flavors. I prefer to cut them into two bone sections. Inevitably some bones in a package have little meat and lotta fat. Trim them anyhow and cook them.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/smoked-texas-style-bbq-beef-ribs-recipe/#wprm-recipe-1218-step-0-0"},{"@type":"HowToStep","text":"Salt the meat in advance, up to 24 hours. This is called dry brining and it is important for water retention (juiciness) and flavor enhancement. Just before cooking, wet the surface of the meat lightly with water and flavor the meat with my Big Bad Beef Rub. Most commercial rubs are primarily salt: avoid them. While you may be tempted to use my recipe for Meathead's Memphis Dust, don't: it's perfect for pork, but too sweet for beef. Sprinkle the beef rub on the tops and sides, and coat the meat generously.","name":"Salt the meat in advance, up to 24 hours. This is called dry brining and it is important for water retention (juiciness) and flavor enhancement. Just before cooking, wet the surface of the meat lightly with water and flavor the meat with my Big Bad Beef Rub. Most commercial rubs are primarily salt: avoid them. While you may be tempted to use my recipe for Meathead's Memphis Dust, don't: it's perfect for pork, but too sweet for beef. Sprinkle the beef rub on the tops and sides, and coat the meat generously.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/smoked-texas-style-bbq-beef-ribs-recipe/#wprm-recipe-1218-step-0-1"},{"@type":"HowToStep","text":"If you wish, you can tenderize the meat with a meat tenderizer such as Jaccard. The narrow blades sever long tough strands and do a pretty good job. I normally do not recommend this tool because, if there is contamination on the surface of the meat, the blades can drive the bugs into the center and they will not be killed at 130°F (54.4°C), medium rare. But at 165°F (73.9°C) the meat is pasteurized through and through and you will be cooking this cut to more than 200°F (93.3°C).","name":"If you wish, you can tenderize the meat with a meat tenderizer such as Jaccard. The narrow blades sever long tough strands and do a pretty good job. I normally do not recommend this tool because, if there is contamination on the surface of the meat, the blades can drive the bugs into the center and they will not be killed at 130°F (54.4°C), medium rare. But at 165°F (73.9°C) the meat is pasteurized through and through and you will be cooking this cut to more than 200°F (93.3°C).","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/smoked-texas-style-bbq-beef-ribs-recipe/#wprm-recipe-1218-step-0-2"},{"@type":"HowToStep","text":"Fire up. Setup your cooker for indirect cooking and preheat to 225°F (107.2°C), hot enough to kill bacteria but not too high to evaporate all the moisture.","name":"Fire up. Setup your cooker for indirect cooking and preheat to 225°F (107.2°C), hot enough to kill bacteria but not too high to evaporate all the moisture.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/smoked-texas-style-bbq-beef-ribs-recipe/#wprm-recipe-1218-step-0-3"},{"@type":"HowToStep","text":"Put the meat on the indirect heat side of the grill, bone side down, and add the wood. Oak is traditional in Texas and it makes sense because it is mild, but other woods work fine. I like cherry. As always, go easy on the wood. Too much smoke will ruin the meal. Add no more than 2 to 4 ounces (56.7 to 113.4 g) on a tight cooker, double that if it leaks a lot. Put the lid on. You will not need to add more wood and you will not need to turn the meat over.","name":"Put the meat on the indirect heat side of the grill, bone side down, and add the wood. Oak is traditional in Texas and it makes sense because it is mild, but other woods work fine. I like cherry. As always, go easy on the wood. Too much smoke will ruin the meal. Add no more than 2 to 4 ounces (56.7 to 113.4 g) on a tight cooker, double that if it leaks a lot. Put the lid on. You will not need to add more wood and you will not need to turn the meat over.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/smoked-texas-style-bbq-beef-ribs-recipe/#wprm-recipe-1218-step-0-4"},{"@type":"HowToStep","text":"The exact length of the cook depends on variables such as the composition of the meat (each steer is different). As an estimate, 1"- (2.5 cm-) thick meat should hit 203°F (95°C) in about 5 hours; 1.5-inch (3.8-cm) thick meat should hit 203°F (95°C) in about 7 hours; and 2-inch (5.1-cm) thick meat should hit 203°F (95°C) in about 10 hours.","name":"The exact length of the cook depends on variables such as the composition of the meat (each steer is different). As an estimate, 1"- (2.5 cm-) thick meat should hit 203°F (95°C) in about 5 hours; 1.5-inch (3.8-cm) thick meat should hit 203°F (95°C) in about 7 hours; and 2-inch (5.1-cm) thick meat should hit 203°F (95°C) in about 10 hours.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/smoked-texas-style-bbq-beef-ribs-recipe/#wprm-recipe-1218-step-0-5"},{"@type":"HowToStep","text":"Despite what you may read elsewhere, skip the Texas crutch. Wrapping it in foil or butcher paper can turn it to pot roast.","name":"Despite what you may read elsewhere, skip the Texas crutch. Wrapping it in foil or butcher paper can turn it to pot roast.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/smoked-texas-style-bbq-beef-ribs-recipe/#wprm-recipe-1218-step-0-6"},{"@type":"HowToStep","text":"Once fully cooked, skip the BBQ sauce if you're going for authentic Texas smoked beef ribs. If you must use a sauce, try what they use in Texas, a thin beef stock based sauce, like my Texas Barbecue Mop Sauce.","name":"Once fully cooked, skip the BBQ sauce if you're going for authentic Texas smoked beef ribs. If you must use a sauce, try what they use in Texas, a thin beef stock based sauce, like my Texas Barbecue Mop Sauce.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/smoked-texas-style-bbq-beef-ribs-recipe/#wprm-recipe-1218-step-0-7"},{"@type":"HowToStep","text":"Serve. Once the ribs have finished cooking, remove them from the smoker or grill. Many folks like to hold them for an hour or so in a beer cooler (faux cambro) thinking that this helps retain juice and tenderize, but you can serve them immediately.Need more assistance with your beef ribs? Check out this video from the folks at Slow N Sear making beef ribs.","name":"Serve. Once the ribs have finished cooking, remove them from the smoker or grill. Many folks like to hold them for an hour or so in a beer cooler (faux cambro) thinking that this helps retain juice and tenderize, but you can serve them immediately.Need more assistance with your beef ribs? Check out this video from the folks at Slow N Sear making beef ribs.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/smoked-texas-style-bbq-beef-ribs-recipe/#wprm-recipe-1218-step-0-8","video":{"name":"Beef Short Ribs Recipe  - Smoked Texas Style Beef Short Ribs on the Weber BBQ","description":"Beef Short Ribs Recipe - Smoked Texas Style Beef Short Ribs on the Weber BBQ and Slow 'N Sear **PURCHASE THE SLOW 'N SEAR HERE:\n\n____________\n\nWant to hang out with other Slow 'N Sear owners, or interested in knowing more before you purchase? Then join our Facebook group!\n\nPLEASE SUBSCRIBE! It really helps us grow! -\n\nAdrenaline Barbecue products used in this video:\nSlow 'N Sear:\nDrip 'N Griddle Pan:\n22\" Two Zone Cooking Grate with EasySpin:\n\nFor our professional recommendations on digital thermometers check out the following link:\n\n___________\n\nWHAT YOU WILL NEED TO MAKE THESE BEEF SHORT RIBS.\n\n3-4 lbs of Short ribs\nKosher Salt – 1/2 tsp per pound\nBig Bad Beef Rub -\n\nThis recipe works for beef back ribs or beef short ribs. It’s important to note that the meat is between the bones with back ribs and on top of the bones with short ribs. Short ribs are meatier than beef back ribs so they’re usually more desirable among pitmasters, and short ribs are what we’re cooking today!\n\nTo prepare the short ribs trim off any of the thick fat and silverskin that’s on the top. This will help the rub that we apply later form a nice bark during the cooking process. Unlike pork ribs, don’t bother removing the membrane from the back of the rib if it’s is still attached. The meat could fall off during the cook. After trimming is done we are going dry brine our short ribs, by applying ½ tsp of kosher salt to every lb of meat. This both seasons the meat as well as helps retain juices. Once salted, cover them and place them in the fridge for a minimum of 2 hours but preferably overnight.\n\nAfter the ribs have been dry brined, we are now ready to apply our BBQ rub. Today we are using Meatheads Big Bad Beef Rub which adds a lot of flavor and a little kiss of heat to these ribs. If you pay careful attention you’ll notice we’ve added a little bit of cumin to the rub, which we feel really puts the Texas in these Texas beef ribs.\n\nWhen your ribs are all prepared you are going to start getting your Slow 'N Sear all set up for cooking low n slow between 225-250 degrees. We did this by lighting about a dozen briquettes with a starter cube in the corner of the Slow ‘N Sear. Once those coals were fully lit we then filled the remainder of the slow n sear with unlit briquettes as well as added a couple chunks of hickory wood for smoking on top. We also added 1 quart of hot water to the water reservoir for the generation of steam during the cook. The humid environment stabilizes temperatures during low ‘n slow cooks and helps the beef pick up smoke flavor. You’ll notice we ran our grate thermometer wires through the top vents to help minimize air leakage around the lid which will help us maintain low cooking temperatures .\n\nWith our grill ready to go it’s now time to place our short ribs onto the grill. Because short ribs are so thick we’re able to place our leave in thermometer into one of the ribs to monitor the progress of the cook. Once we have the meat and pit probes in place, we’ll close the lid and begin smoking.\nAfter about 5 hours our leave in thermometer is showing that our ribs are just above 200F so let’s take a look and probe for tenderness. When we poke our ribs with our probe it goes in and out like it’s in butter so you know that rib is done. As they each get done we’ll take them off the grill.\n\nThe ribs are done so you can go ahead and dig in, or, if they came off the smoker early, we can hold or rest them by wrapping them in a double layer of foil and placing them in a faux Cambro, which is a fancy way of saying room temp cooler. Making a Faux Cambro is pretty simple. Basically we wrap our ribs in a double layer of foil, then wrap the foiled ribs heavily in towels, and then place all that in a room temp or warm cooler. Let the ribs hold in the cooler up to 4 hours or when the meat gets below 140 F. The Cambro process will help further tenderize the meat.\n\nWhen your ready to eat, remove from your cambo and enjoy the feast!","uploadDate":"2018-05-17T18:49:11+00:00","duration":"PT6M22S","thumbnailUrl":"https://i.ytimg.com/vi/ZwfGFuZwgbg/hqdefault.jpg","embedUrl":"https://www.youtube.com/embed/ZwfGFuZwgbg?feature=oembed","contentUrl":"https://www.youtube.com/watch?v=ZwfGFuZwgbg","@type":"VideoObject"}}],"recipeCategory":["Dinner","Main Course"],"recipeCuisine":["American"],"keywords":"barbecue, BBQ Beef Ribs, bbq beef ribs recipe, beef plate ribs, beef ribs, beef ribs recipe, beef short ribs, dinosaur ribs, ribs, smoked beef ribs recipe, Texas BBQ Beef Ribs, texas beef ribs, Texas ribs, Texas-style ribs","author":"https://amazingribs.com/#/schema/person/ed71152438263e8ff8e329ce4e2d822b","datePublished":"2013-08-06T17:07:00+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/barbecue-sauce-recipes/lexington-dip-bbq-sauce/","rating":4.49,"ratingCount":312,"recipe":{"@type":"Recipe","name":"Lexington Dip BBQ Sauce Recipe","description":"In Lexington, North Carolina the barbecue sauce recipe is mostly vinegar with just a touch of ketchup and hot pepper. Here's how to make an authentic NC Lexington Dip BBQ sauce and mop baste. Relying heavily on vinegar, apple juice, and red pepper flakes, this tangy sauce penetrates meat deeply to make it flavorful.","image":"https://amazingribs.com/wp-content/uploads/2014/12/sauce-in-jug.jpg","recipeYield":["2","2 cups"],"prepTime":"PT30M","totalTime":"PT30M","recipeIngredient":["1 cup distilled vinegar","¼ cup ketchup","¼ cup apple juice","1 teaspoon hot sauce","3 tablespoons light brown sugar","½ tablespoon Morton Coarse Salt","1 teaspoon crushed red pepper","1 teaspoon finely ground black pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Prep. Whisk together all the ingredients and let them sit for at least three hours in the fridge to allow the flavors to meld. Overnight is better. A week is best.","name":"Prep. Whisk together all the ingredients and let them sit for at least three hours in the fridge to allow the flavors to meld. Overnight is better. A week is best.","url":"https://amazingribs.com/tested-recipes/barbecue-sauce-recipes/lexington-dip-bbq-sauce/#wprm-recipe-1197-step-0-0"},{"@type":"HowToStep","text":"Use. Divide the sauce in two. Use one for basting. The locals mop it on the meat with a basting brush once every hour while cooking. If you do mop, a good silicon brush is best. It holds lots of fluid and is easy to clean. A lot of places still use string mops, but I think these are too hard to clean and potential sources of food poisoning.","name":"Use. Divide the sauce in two. Use one for basting. The locals mop it on the meat with a basting brush once every hour while cooking. If you do mop, a good silicon brush is best. It holds lots of fluid and is easy to clean. A lot of places still use string mops, but I think these are too hard to clean and potential sources of food poisoning.","url":"https://amazingribs.com/tested-recipes/barbecue-sauce-recipes/lexington-dip-bbq-sauce/#wprm-recipe-1197-step-0-1"},{"@type":"HowToStep","text":"Take the remaining mop and serve it in a cruet on the side so your guests can drizzle on more if they wish.","name":"Take the remaining mop and serve it in a cruet on the side so your guests can drizzle on more if they wish.","url":"https://amazingribs.com/tested-recipes/barbecue-sauce-recipes/lexington-dip-bbq-sauce/#wprm-recipe-1197-step-0-2"}],"recipeCategory":["Sauces and Condiments"],"recipeCuisine":["American","Southern"],"keywords":"barbecue, barbecue sauce, bbq sauce, catsup, dip, grill, ketchup, lexington dip, mop, North Carolina","author":"Meathead Goldwyn","datePublished":"2014-12-16T00:16:00+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/seafood-recipes/schmancy-hot-smoked-salmon-recipe/","rating":4.59,"ratingCount":268,"recipe":{"@type":"Recipe","name":"Native American Style Hot Smoked Salmon Recipe","description":"This easy recipe makes absolutely fantastic hot smoked salmon. Unlike the stuff we put on bagels (cold smoked salmon or lox), this salmon is smoked at about 225°F (107°C). It comes out moist, smoky, and super satisfying. Occasionally I have some leftover. Only occasionally. If it is tightly packaged in plastic wrap and then foil, it can be refrigerated for up to a week or frozen for a month or so.","image":"https://amazingribs.com/wp-content/uploads/2020/10/glazed-salmon.jpg","recipeYield":["4","4 8-oz servings (2 lbs total)"],"prepTime":"PT3M","cookTime":"PT75M","recipeIngredient":["2 pounds fresh skin-on salmon fillets of similar thickness","½ cup hot water","¼ pound salt, any type","½ gallon cold water","¼ cup granulated white sugar","2 tablespoons garlic powder ((not garlic salt))","2 tablespoons finely ground black pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Prep the fish. Remove the scales but leave the skin on. Don't worry if there are a few scales left on the skin. You will be removing the skin eventually. Run your fingers over the flesh of the fish and make sure all the pin bones are gone. If not, drape the fish over the edge of a bowl so the bones stick out, and yank them with tweezers or needle nose pliers.  Sometimes the lining of the belly of the fish has a milky membrane on it. With a sharp filleting knife, remove it. It will get leathery when you cook. Cut the meat into 8-ounce pieces, each about 3-inches wide.","name":"Prep the fish. Remove the scales but leave the skin on. Don't worry if there are a few scales left on the skin. You will be removing the skin eventually. Run your fingers over the flesh of the fish and make sure all the pin bones are gone. If not, drape the fish over the edge of a bowl so the bones stick out, and yank them with tweezers or needle nose pliers.  Sometimes the lining of the belly of the fish has a milky membrane on it. With a sharp filleting knife, remove it. It will get leathery when you cook. Cut the meat into 8-ounce pieces, each about 3-inches wide.","url":"https://amazingribs.com/tested-recipes/seafood-recipes/schmancy-hot-smoked-salmon-recipe/#wprm-recipe-1680-step-0-0"},{"@type":"HowToStep","text":"Brine it. Chose your brining container carefully. It needs to be food grade, large enough to hold the meat and the brine with the meat submerged, and it cannot be made of aluminum, copper, or cast iron, all of which can react with the salt. Do not use garbage bags or a garbage can or a bucket from Home Depot. They are not food grade. Do not use a styrofoam cooler. It might give the meat an off flavor and you'll never get the cooler clean when you're done. Zipper bags work fine. For large cuts, get Reynolds Brining Bags, Ziploc XL, and XXL bags.","name":"Brine it. Chose your brining container carefully. It needs to be food grade, large enough to hold the meat and the brine with the meat submerged, and it cannot be made of aluminum, copper, or cast iron, all of which can react with the salt. Do not use garbage bags or a garbage can or a bucket from Home Depot. They are not food grade. Do not use a styrofoam cooler. It might give the meat an off flavor and you'll never get the cooler clean when you're done. Zipper bags work fine. For large cuts, get Reynolds Brining Bags, Ziploc XL, and XXL bags.","url":"https://amazingribs.com/tested-recipes/seafood-recipes/schmancy-hot-smoked-salmon-recipe/#wprm-recipe-1680-step-0-1"},{"@type":"HowToStep","text":"You can make the brine days in advance and keep it chilled if you wish. Start by adding 1/2 cup (117ml) hot water to a one cup measuring cup. Then pour in salt, any salt, until the water line reaches 3/4 cup (177ml). The water will swallow up almost exactly 1/4 pound regardless of whether you use table salt, kosher salt, pickling salt, or sea salt. The volume of these salts may differ, but their water displacement will be the same! Pour the slurry into your very clean non-reactive brining container that's large enough to hold the meat and a bit more than 1/2 gallon of water. Then add 1/2 gallon (1.9 L) of cold water. Then add the sugar, garlic, and black pepper. Stir until most of the sugar is dissolved. The garlic and pepper will not dissolve much at first.","name":"You can make the brine days in advance and keep it chilled if you wish. Start by adding 1/2 cup (117ml) hot water to a one cup measuring cup. Then pour in salt, any salt, until the water line reaches 3/4 cup (177ml). The water will swallow up almost exactly 1/4 pound regardless of whether you use table salt, kosher salt, pickling salt, or sea salt. The volume of these salts may differ, but their water displacement will be the same! Pour the slurry into your very clean non-reactive brining container that's large enough to hold the meat and a bit more than 1/2 gallon of water. Then add 1/2 gallon (1.9 L) of cold water. Then add the sugar, garlic, and black pepper. Stir until most of the sugar is dissolved. The garlic and pepper will not dissolve much at first.","url":"https://amazingribs.com/tested-recipes/seafood-recipes/schmancy-hot-smoked-salmon-recipe/#wprm-recipe-1680-step-0-2"},{"@type":"HowToStep","text":"If you are using a pan, submerge the fish skin side up in the brine and refrigerate. Make sure the meat part is thoroughly submerged. If you need to, hold it under with a plate with a weight on top. Cover with plastic wrap not aluminum foil. Gently stir the container occasionally to make sure all parts of the fish come into contact with the brine.","name":"If you are using a pan, submerge the fish skin side up in the brine and refrigerate. Make sure the meat part is thoroughly submerged. If you need to, hold it under with a plate with a weight on top. Cover with plastic wrap not aluminum foil. Gently stir the container occasionally to make sure all parts of the fish come into contact with the brine.","url":"https://amazingribs.com/tested-recipes/seafood-recipes/schmancy-hot-smoked-salmon-recipe/#wprm-recipe-1680-step-0-3"},{"@type":"HowToStep","text":"If you brine in a zipper bag, periodically grab the bag and squish things around and flip the meat so the brine can get in from all sides. Place the bag in a pan to catch leaks.","name":"If you brine in a zipper bag, periodically grab the bag and squish things around and flip the meat so the brine can get in from all sides. Place the bag in a pan to catch leaks.","url":"https://amazingribs.com/tested-recipes/seafood-recipes/schmancy-hot-smoked-salmon-recipe/#wprm-recipe-1680-step-0-4"},{"@type":"HowToStep","text":"The brining time will vary depending on how thick the fillets are. Brine 2" (5 cm) thick fillets for about 2 hours in the fridge, 1" (2.5cm) fillets for 1 hour. Drain the fish and discard the brine. Then rinse the fish to remove excess surface salt. Pat dry with paper towels. Some folks like to put the fillets in the fridge for an up to 3 hours so that a shiny tacky film or pellicle will form on the surface. It is said to help retain moisture and smoke. I have tried it with and without pellicle and see no quality difference. But a few hours of resting will help the brine to distribute itself evenly through the flesh.","name":"The brining time will vary depending on how thick the fillets are. Brine 2" (5 cm) thick fillets for about 2 hours in the fridge, 1" (2.5cm) fillets for 1 hour. Drain the fish and discard the brine. Then rinse the fish to remove excess surface salt. Pat dry with paper towels. Some folks like to put the fillets in the fridge for an up to 3 hours so that a shiny tacky film or pellicle will form on the surface. It is said to help retain moisture and smoke. I have tried it with and without pellicle and see no quality difference. But a few hours of resting will help the brine to distribute itself evenly through the flesh.","url":"https://amazingribs.com/tested-recipes/seafood-recipes/schmancy-hot-smoked-salmon-recipe/#wprm-recipe-1680-step-0-5"},{"@type":"HowToStep","text":"Cut pieces of a paper bag or plain white paper about the same size as each piece of fish and place the fish on the paper, skin side down. Don't use foil or parchment paper. We want the fish to stick to the paper to help us remove the skin, and it will not stick to foil or parchment. If you are glazing, sprinkle some brown sugar on top of the fillets or paint them with maple syrup.","name":"Cut pieces of a paper bag or plain white paper about the same size as each piece of fish and place the fish on the paper, skin side down. Don't use foil or parchment paper. We want the fish to stick to the paper to help us remove the skin, and it will not stick to foil or parchment. If you are glazing, sprinkle some brown sugar on top of the fillets or paint them with maple syrup.","url":"https://amazingribs.com/tested-recipes/seafood-recipes/schmancy-hot-smoked-salmon-recipe/#wprm-recipe-1680-step-0-6"},{"@type":"HowToStep","text":"Fire up. Set up your grill in a 2-zone configuration or get the smoker started, and get the indirect zone up to about 225°F (107°C).","name":"Fire up. Set up your grill in a 2-zone configuration or get the smoker started, and get the indirect zone up to about 225°F (107°C).","url":"https://amazingribs.com/tested-recipes/seafood-recipes/schmancy-hot-smoked-salmon-recipe/#wprm-recipe-1680-step-0-7"},{"@type":"HowToStep","text":"Cook. Place the fish on a rack on your grill or smoker so the pieces are not touching each other. Add the smoking wood if you're using a grill. Start spot checking the meat temps after about 30 minutes. As the meat approaches doneness, droplets of milky liquid will often come to the surface. Some cooks call them boogers, but they are actually a protein liquid called albumin from within the muscle fibers. It just looks gross, but it's OK. You can wipe it off or brush it off with a wet brush if you want. Remove the meat when it is at about 135°F (57°C) internal. No more than 140°F (60°C). Total cooking time will be about 60 minutes depending on the actual temperature of your oven and the thickness of the meat.","name":"Cook. Place the fish on a rack on your grill or smoker so the pieces are not touching each other. Add the smoking wood if you're using a grill. Start spot checking the meat temps after about 30 minutes. As the meat approaches doneness, droplets of milky liquid will often come to the surface. Some cooks call them boogers, but they are actually a protein liquid called albumin from within the muscle fibers. It just looks gross, but it's OK. You can wipe it off or brush it off with a wet brush if you want. Remove the meat when it is at about 135°F (57°C) internal. No more than 140°F (60°C). Total cooking time will be about 60 minutes depending on the actual temperature of your oven and the thickness of the meat.","url":"https://amazingribs.com/tested-recipes/seafood-recipes/schmancy-hot-smoked-salmon-recipe/#wprm-recipe-1680-step-0-8","image":"https://amazingribs.com/wp-content/uploads/2020/10/salmon-albumin.jpg"},{"@type":"HowToStep","text":"Cool. Remove the fillets and let them cool for about 15 minutes, until you can handle them. Then peel off the paper and the skins should come right off with it. While you are looking at the skin side, if there is any dark brown flesh, scrape it off with a serrated steak knife and discard it. It can taste muddy.","name":"Cool. Remove the fillets and let them cool for about 15 minutes, until you can handle them. Then peel off the paper and the skins should come right off with it. While you are looking at the skin side, if there is any dark brown flesh, scrape it off with a serrated steak knife and discard it. It can taste muddy.","url":"https://amazingribs.com/tested-recipes/seafood-recipes/schmancy-hot-smoked-salmon-recipe/#wprm-recipe-1680-step-0-9"}],"recipeCategory":["Appetizer","Dinner","Lunch","Snack"],"recipeCuisine":["American"],"keywords":"barbecue, brine, brining, fin fish, hot smoke, hot smoking, salmon, seafood, smoked fish, smoked salmon","author":"https://amazingribs.com/#/schema/person/ed71152438263e8ff8e329ce4e2d822b","datePublished":"2014-03-12T18:41:00+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/chicken-recipes/fried-chicken-grill/","rating":4.47,"ratingCount":116,"recipe":{"@type":"Recipe","name":"Fried Chicken Recipe Done On The Grill","description":"Take it from someone who has tried every method imaginable: This is the simplest and best way to fry chicken, and it is superb. The breading is deep golden and crispy, and the chicken flavor comes alive. And it's all done outside so the house doesn't smell, you don't set off the smoke alarm, and you don't spatter all over the stove and counters!","image":"https://amazingribs.com/wp-content/uploads/2020/11/fried-chicken-hero.jpg","recipeYield":["4","4 servings of 2 pieces each"],"prepTime":"PT30M","cookTime":"PT30M","totalTime":"PT75M","recipeIngredient":["4 pounds chicken","2 teaspoons Morton Coarse Kosher Salt ((1/2 teaspoon per pound of meat))","1 teaspoon baking powder","3 tablespoons Simon & Garfunkel Rub, poultry seasoning or a blend of herbs such as sage, rosemary, and thyme","1 teaspoon freshly ground black pepper","¾ cup  all purpose flour","¾ cup  corn starch","3  large eggs","4 cups vegetable oil ((or enough to fill the Dutch oven to a depth of about 1-inch))"],"recipeInstructions":[{"@type":"HowToStep","text":"Prep. Cut the chicken into parts, separating drumsticks, thighs, wings, and breasts. Cut the breasts in half crosswise. This will make them similar in size to the thighs. Cut off excess fat, but leave the skins on.","name":"Prep. Cut the chicken into parts, separating drumsticks, thighs, wings, and breasts. Cut the breasts in half crosswise. This will make them similar in size to the thighs. Cut off excess fat, but leave the skins on.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/fried-chicken-grill/#wprm-recipe-2400-step-0-0"},{"@type":"HowToStep","text":"Salt. Lay the pieces out on a plate, sprinkle both sides with the salt, and let them sit in the fridge for at least 30 minutes. This method is known as dry brining (read more about the process here). Alternatively, you can wet brine or pickle brine (see above).","name":"Salt. Lay the pieces out on a plate, sprinkle both sides with the salt, and let them sit in the fridge for at least 30 minutes. This method is known as dry brining (read more about the process here). Alternatively, you can wet brine or pickle brine (see above).","url":"https://amazingribs.com/tested-recipes/chicken-recipes/fried-chicken-grill/#wprm-recipe-2400-step-0-1"},{"@type":"HowToStep","text":"Dredge. To dredge the chicken, begin by sprinkling the surface of the brined chicken lightly with the baking powder, herb blend, black pepper, and if you wish, hot pepper powder such as chipotle or hot smoked paprika. I strongly recommend you sprinkle it with Accent too. Accent contains MSG and it amps the flavor to 11.Wash and thoroughly dry your hands. Pour the flour and corn starch in a bowl and mix them together. Crack the eggs into another bowl and whisk them. With one hand, place the chicken pieces in the flour/starch one at a time and completely coat the meat. Keep the other hand behind your back. Shake off the excess flour (important). Then dunk the chicken in the egg, and back into the flour mix. Then place the chicken on a rack, sheet pan, or platter.","name":"Dredge. To dredge the chicken, begin by sprinkling the surface of the brined chicken lightly with the baking powder, herb blend, black pepper, and if you wish, hot pepper powder such as chipotle or hot smoked paprika. I strongly recommend you sprinkle it with Accent too. Accent contains MSG and it amps the flavor to 11.Wash and thoroughly dry your hands. Pour the flour and corn starch in a bowl and mix them together. Crack the eggs into another bowl and whisk them. With one hand, place the chicken pieces in the flour/starch one at a time and completely coat the meat. Keep the other hand behind your back. Shake off the excess flour (important). Then dunk the chicken in the egg, and back into the flour mix. Then place the chicken on a rack, sheet pan, or platter.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/fried-chicken-grill/#wprm-recipe-2400-step-0-2"},{"@type":"HowToStep","text":"Hydrate (optional). When you are done coating the chicken, discard the leftover flour/starch and the egg and let the coated chicken sit in the fridge for 20 to 30 minutes while you get the oil up to temp (next step). This rest hydrates the starches and helps gluten form and that helps the crust stay on. You can see in this picture some of the flour has not hydrated yet and remains white, while some has been soaked through by the egg.","name":"Hydrate (optional). When you are done coating the chicken, discard the leftover flour/starch and the egg and let the coated chicken sit in the fridge for 20 to 30 minutes while you get the oil up to temp (next step). This rest hydrates the starches and helps gluten form and that helps the crust stay on. You can see in this picture some of the flour has not hydrated yet and remains white, while some has been soaked through by the egg.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/fried-chicken-grill/#wprm-recipe-2400-step-0-3","image":"https://amazingribs.com/wp-content/uploads/2020/11/dredged-chicken.jpg"},{"@type":"HowToStep","text":"Fire up. Place your frying pot, preferably a Dutch oven, over a burner on the grill grate. Add the oil to the pot about 2-inches deep. I like the meat in contact with the bottom of the pan where hot metal conducts more heat than hot oil. Fire up your grill in a 2-zone setup. Put the pot on the hot side and bring the oil temp up to about 350°F (167°C). If it goes higher, dial down the gas or move the pot off of the flames onto the indirect side. Don’t let it go above 400°F (204°C) or it could start smoking. ","name":"Fire up. Place your frying pot, preferably a Dutch oven, over a burner on the grill grate. Add the oil to the pot about 2-inches deep. I like the meat in contact with the bottom of the pan where hot metal conducts more heat than hot oil. Fire up your grill in a 2-zone setup. Put the pot on the hot side and bring the oil temp up to about 350°F (167°C). If it goes higher, dial down the gas or move the pot off of the flames onto the indirect side. Don’t let it go above 400°F (204°C) or it could start smoking. ","url":"https://amazingribs.com/tested-recipes/chicken-recipes/fried-chicken-grill/#wprm-recipe-2400-step-0-4"},{"@type":"HowToStep","text":"Cook side 1. With a spider, slotted spoon, or tongs, slide the meat, skin side down, into the hot oil carefully so it doesn't splash or spatter. Do not crowd the pot and try to cook pieces of similar thickness together. Close the lid of the grill, but don’t put a lid on the pot. The cold chicken will knock the oil temp down a lot, and you should adjust the grill temp to keep the oil in the 325°F (163°C) plus range.","name":"Cook side 1. With a spider, slotted spoon, or tongs, slide the meat, skin side down, into the hot oil carefully so it doesn't splash or spatter. Do not crowd the pot and try to cook pieces of similar thickness together. Close the lid of the grill, but don’t put a lid on the pot. The cold chicken will knock the oil temp down a lot, and you should adjust the grill temp to keep the oil in the 325°F (163°C) plus range.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/fried-chicken-grill/#wprm-recipe-2400-step-0-5","image":"https://amazingribs.com/wp-content/uploads/2020/10/chicken-frying.jpg"},{"@type":"HowToStep","text":"Flip. After 15 minutes, you can look at the bottoms of each piece. When they are golden brown, flip them over. After you flip, they should take another 10 minutes or more. Remove them when they are GBD all over, put them on the indirect side of the grill to drain (no paper towels needed), and immediately check the internal temp of each and every piece. All pieces need to have an internal temp of at least 160°F (71°C) to be safe. Thighs and drums (dark meat) are safe at that temp but they are best at 170°F (77°C). If the pieces are not all done, close the lid and let them drip dry and bake on the indirect side of the grill until the temp is just right. When the oil gets back up to 350°F (167°C), keep frying the rest of the chicken in batches. Here is the pot with chicken frying and chicken pieces next to the pot finishing cooking and drip drying.","name":"Flip. After 15 minutes, you can look at the bottoms of each piece. When they are golden brown, flip them over. After you flip, they should take another 10 minutes or more. Remove them when they are GBD all over, put them on the indirect side of the grill to drain (no paper towels needed), and immediately check the internal temp of each and every piece. All pieces need to have an internal temp of at least 160°F (71°C) to be safe. Thighs and drums (dark meat) are safe at that temp but they are best at 170°F (77°C). If the pieces are not all done, close the lid and let them drip dry and bake on the indirect side of the grill until the temp is just right. When the oil gets back up to 350°F (167°C), keep frying the rest of the chicken in batches. Here is the pot with chicken frying and chicken pieces next to the pot finishing cooking and drip drying.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/fried-chicken-grill/#wprm-recipe-2400-step-0-6","image":"https://amazingribs.com/wp-content/uploads/2020/10/fried-chicken-setup.jpg"},{"@type":"HowToStep","text":"Serve. Plate the fried chicken and serve immediately. I like a final sprinkle of large grain salt. But taste first because the meat has already been salted. If you want to amp it up to 11, serve the chicken with a dipping sauce such as our recipes for Mumbo Sauce or Alabama white BBQ sauce. I also absolutely love it drizzled with hot honey butter, a mix of honey, melted butter, and hot sauce. If you serve biscuits with the chicken, and you absolutely should, hot honey butter is great on them too.","name":"Serve. Plate the fried chicken and serve immediately. I like a final sprinkle of large grain salt. But taste first because the meat has already been salted. If you want to amp it up to 11, serve the chicken with a dipping sauce such as our recipes for Mumbo Sauce or Alabama white BBQ sauce. I also absolutely love it drizzled with hot honey butter, a mix of honey, melted butter, and hot sauce. If you serve biscuits with the chicken, and you absolutely should, hot honey butter is great on them too.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/fried-chicken-grill/#wprm-recipe-2400-step-0-7"}],"recipeCategory":["Dinner","Lunch","Main Course"],"recipeCuisine":["American"],"keywords":"Chicken, fried chicken, fried chicken on the grill, frying chicken, frying chicken on the grill, grill frying","author":"Meathead Goldwyn","datePublished":"2018-07-29T19:01:00+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/rendezvous-style-memphis-rub-recipe/","rating":4.42,"ratingCount":196,"recipe":{"@type":"Recipe","name":"Rendezvous-style Dry Rub Recipe","description":"In Memphis it is common for BBQ joints to offer their ribs "dry," without sauce, just a liberal sprinkling of spices and herbs. This recipe is my Rendezvous-style Dry Rub Recipe.","image":"https://amazingribs.com/wp-content/uploads/2013/04/Rendezvous-BBQ-Rub-scaled-e1752851428925.jpg","recipeYield":["2","2 cups"],"prepTime":"PT10M","totalTime":"PT10M","recipeIngredient":["8 tablespoons American paprika","4 tablespoons powdered garlic","4 tablespoons mild chili powder","3 tablespoons ground black pepper","4 teaspoons whole yellow mustard seed","1 tablespoon crushed celery seed","1 tablespoon whole celery seed","1 tablespoon dried crushed oregano","1 tablespoon dried crushed thyme","1 tablespoon whole allspice seeds","1 teaspoon ground allspice","1 tablespoon whole coriander seed","1 teaspoon ground coriander","1 teaspoon Accent"],"recipeInstructions":[{"@type":"HowToStep","text":"Mix all the rub ingredients in a bowl, making sure to break up all lumps. Put it in an airtight jar.","name":"Mix all the rub ingredients in a bowl, making sure to break up all lumps. Put it in an airtight jar.","url":"https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/rendezvous-style-memphis-rub-recipe/#wprm-recipe-1662-step-0-0"},{"@type":"HowToStep","text":"Click here to learn how the Vous makes its mop and cooks its ribs in only 60 minutes!","name":"Click here to learn how the Vous makes its mop and cooks its ribs in only 60 minutes!","url":"https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/rendezvous-style-memphis-rub-recipe/#wprm-recipe-1662-step-0-1"}],"recipeCategory":["Sauces and Condiments"],"recipeCuisine":["American","Southern"],"keywords":"barbecue, dry rub, Memphis, Memphis style, rendezvous, rub for ribs, vous","author":"Meathead Goldwyn","datePublished":"2013-04-27T22:36:00+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/grill-better-steakhouse-steaks/","rating":4.59,"ratingCount":198,"recipe":{"@type":"Recipe","name":"The Perfect Grilled Steak Recipe","description":"Why spend a fortune on a steak at a restaurant when you can cook one much better at home thanks to this extensive "how to" recipe.","image":"https://amazingribs.com/wp-content/uploads/2012/03/mr-steak.jpg","recipeYield":["4","4 people"],"prepTime":"PT120M","cookTime":"PT45M","totalTime":"PT165M","recipeIngredient":["2  ribeyes, USDA Choice or better ((1 1/2\" thick))"," Morton Coarse Kosher Salt  ((approximately 1/2 teaspoon per pound))","1/3 cup melted beef fat ((a.k.a. beef love))","coarsely ground black pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Prep. About 2 to 4 hours before cooking, trim off most of the external fat. Fat can melt and cause flareups that can deposit soot on the meat and burn the surface. Then sprinkle salt all over the meat. About 1/2 teaspoon kosher salt per pound (half that amount if you use table salt).","name":"Prep. About 2 to 4 hours before cooking, trim off most of the external fat. Fat can melt and cause flareups that can deposit soot on the meat and burn the surface. Then sprinkle salt all over the meat. About 1/2 teaspoon kosher salt per pound (half that amount if you use table salt).","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/grill-better-steakhouse-steaks/#wprm-recipe-1236-step-0-0"},{"@type":"HowToStep","text":"Fire up. On a charcoal grill set up your grill for 2-zone cooking. You want one side scorching hot and the other side at about 225°F (107°C). This is tricky and you will have to experiment to get it set up right, so do a dry run or two until you get it down.","name":"Fire up. On a charcoal grill set up your grill for 2-zone cooking. You want one side scorching hot and the other side at about 225°F (107°C). This is tricky and you will have to experiment to get it set up right, so do a dry run or two until you get it down.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/grill-better-steakhouse-steaks/#wprm-recipe-1236-step-0-1"},{"@type":"HowToStep","text":"Get a chimney full of charcoal fully hot and covered in white ash, and push them all to one side. Get them close to the cooking surface, as close as 1" (25 mm) below the meat. I have been known to put bricks in the bottom of a Weber kettle and raise the lower grate to about 2 to 3" (51 to 76 mm) below the top grate. I then put dry wood on the coals. On a kamado, insert the deflector plate.","name":"Get a chimney full of charcoal fully hot and covered in white ash, and push them all to one side. Get them close to the cooking surface, as close as 1" (25 mm) below the meat. I have been known to put bricks in the bottom of a Weber kettle and raise the lower grate to about 2 to 3" (51 to 76 mm) below the top grate. I then put dry wood on the coals. On a kamado, insert the deflector plate.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/grill-better-steakhouse-steaks/#wprm-recipe-1236-step-0-2"},{"@type":"HowToStep","text":"On a gas grill set up with 2-zones  shooting for 225°F (107°C) in the indirect zone. Start the meat on the indirect zone, put wood on the direct zone, and close the lid. On a pellet grill, set the temp for 225°F (107°C). Most of them are all indirect.","name":"On a gas grill set up with 2-zones  shooting for 225°F (107°C) in the indirect zone. Start the meat on the indirect zone, put wood on the direct zone, and close the lid. On a pellet grill, set the temp for 225°F (107°C). Most of them are all indirect.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/grill-better-steakhouse-steaks/#wprm-recipe-1236-step-0-3","image":"https://amazingribs.com/wp-content/uploads/2020/10/weber-forsteaks2.jpg"},{"@type":"HowToStep","text":"Cook. Most home grilled steaks, if you slice into them, progress from dark on the surface, to brown just below the surface, to tan, to pink, and on to red. If you want your steak medium rare, the sad fact is that it is usually only medium rare in a small band of the interior by the time you get the exterior to the right color brown. That means that as much as 1/2 of the interior is overcooked. The challenge is to get the interior the same color bumper to bumper.","name":"Cook. Most home grilled steaks, if you slice into them, progress from dark on the surface, to brown just below the surface, to tan, to pink, and on to red. If you want your steak medium rare, the sad fact is that it is usually only medium rare in a small band of the interior by the time you get the exterior to the right color brown. That means that as much as 1/2 of the interior is overcooked. The challenge is to get the interior the same color bumper to bumper.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/grill-better-steakhouse-steaks/#wprm-recipe-1236-step-0-4"},{"@type":"HowToStep","text":"To get this done right, we employ the reverse sear cooking method. For the first phase, cooking indirect, you want the meat to warm slowly. I sometimes place the lid on an angle. With the lid on tight, the steaks get too hot too quickly and they get tough.","name":"To get this done right, we employ the reverse sear cooking method. For the first phase, cooking indirect, you want the meat to warm slowly. I sometimes place the lid on an angle. With the lid on tight, the steaks get too hot too quickly and they get tough.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/grill-better-steakhouse-steaks/#wprm-recipe-1236-step-0-5","image":"https://amazingribs.com/wp-content/uploads/2020/10/weber-forsteaks.jpg"},{"@type":"HowToStep","text":"Sometimes I leave the lid off and put a pan over just the meat. Every grill is different and the weather is also a factor. Experiment.","name":"Sometimes I leave the lid off and put a pan over just the meat. Every grill is different and the weather is also a factor. Experiment.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/grill-better-steakhouse-steaks/#wprm-recipe-1236-step-0-6","image":"https://amazingribs.com/wp-content/uploads/2020/10/reverse-sear-setup.jpg"},{"@type":"HowToStep","text":"After about 15 minutes start checking the interior temp with a very thin probe on a very fast thermocouple thermometer like the industry gold standard, the Thermapen. Push it most of the way through and slowly back it out and note the lowest temp. Check every 5 minutes in more than one location. Don't worry about poking the meat. Steak is 75% liquid, so if you poke a hole in a 16-ounce (453 g) steak and it loses 1/4 ounce (7.4 mL) of juice, you'll still have 11.75 ounces (345 mL) of fluid left.","name":"After about 15 minutes start checking the interior temp with a very thin probe on a very fast thermocouple thermometer like the industry gold standard, the Thermapen. Push it most of the way through and slowly back it out and note the lowest temp. Check every 5 minutes in more than one location. Don't worry about poking the meat. Steak is 75% liquid, so if you poke a hole in a 16-ounce (453 g) steak and it loses 1/4 ounce (7.4 mL) of juice, you'll still have 11.75 ounces (345 mL) of fluid left.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/grill-better-steakhouse-steaks/#wprm-recipe-1236-step-0-7"},{"@type":"HowToStep","text":"Why should you keep the probe away from the bone? Muscle and bone are very different composition. Muscle is mostly water. Bone has a hard, dense, outer shell, and the center, can be gelatinous or a honeycomb of mostly air. When you begin to cook meat with bone, the muscle and bone heat at different rates. At first the bone does not heat up as rapidly as the meat, but then, when the bone gets hot, it can get hotter than the muscle. So if you take the temperature close to the bone or touching the bone at the beginning of a cook, the temperature will be lower than the center of the muscle mass because the bone is acting like an insulator. If you take the temperature near or touching the bone, the reading will be higher.","name":"Why should you keep the probe away from the bone? Muscle and bone are very different composition. Muscle is mostly water. Bone has a hard, dense, outer shell, and the center, can be gelatinous or a honeycomb of mostly air. When you begin to cook meat with bone, the muscle and bone heat at different rates. At first the bone does not heat up as rapidly as the meat, but then, when the bone gets hot, it can get hotter than the muscle. So if you take the temperature close to the bone or touching the bone at the beginning of a cook, the temperature will be lower than the center of the muscle mass because the bone is acting like an insulator. If you take the temperature near or touching the bone, the reading will be higher.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/grill-better-steakhouse-steaks/#wprm-recipe-1236-step-0-8"},{"@type":"HowToStep","text":"Flip the meat once or twice so it heats evenly on both sides. At this low temp, the exterior color should not go much beyond tan, if you added wood it might get a ruddy glow. When the temp in the deepest part of the meat hits 110 to 115°F (43 to 46°C), open the lid and leave it open. This could take 30 minutes.","name":"Flip the meat once or twice so it heats evenly on both sides. At this low temp, the exterior color should not go much beyond tan, if you added wood it might get a ruddy glow. When the temp in the deepest part of the meat hits 110 to 115°F (43 to 46°C), open the lid and leave it open. This could take 30 minutes.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/grill-better-steakhouse-steaks/#wprm-recipe-1236-step-0-9"},{"@type":"HowToStep","text":"The surface tastes best when high heat instigates several important chemical reactions. The Maillard reaction is a chemical reaction between amino acids and sugars created by heat. Caramelization is the browning of sugar by oxidation under heat and there are small amounts of sugars in meat. Combined they beget a rich, complex, caramel or butterscotch flavor.","name":"The surface tastes best when high heat instigates several important chemical reactions. The Maillard reaction is a chemical reaction between amino acids and sugars created by heat. Caramelization is the browning of sugar by oxidation under heat and there are small amounts of sugars in meat. Combined they beget a rich, complex, caramel or butterscotch flavor.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/grill-better-steakhouse-steaks/#wprm-recipe-1236-step-0-10"},{"@type":"HowToStep","text":"There are also fats on the surface, and they contribute a lot to the flavor of the meat. When heat melts the fat and chemically alters it, the flavor is drastically altered. Fat reaches its most rich and succulent zenith when golden brown, just before it blackens, and muscle is peak when it is nut brown. Blackening or charring is carbonization, and the taste is not much better than eating charcoal, so you want to stop the process just short of blackening. That's why I never eat at places named \"Char House\". They tell you on the marquee they plan to ruin my steak!","name":"There are also fats on the surface, and they contribute a lot to the flavor of the meat. When heat melts the fat and chemically alters it, the flavor is drastically altered. Fat reaches its most rich and succulent zenith when golden brown, just before it blackens, and muscle is peak when it is nut brown. Blackening or charring is carbonization, and the taste is not much better than eating charcoal, so you want to stop the process just short of blackening. That's why I never eat at places named \"Char House\". They tell you on the marquee they plan to ruin my steak!","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/grill-better-steakhouse-steaks/#wprm-recipe-1236-step-0-11"},{"@type":"HowToStep","text":"Remember, searing is the treatment of the surface. It has nothing to do with sealing in the juices. And remember, grill marks are flavorful and crunchy, and they look great , but the goal is to get the entire surface as dark as the grill marks. If the grill marks taste wonderful, why not give the same treatment to the whole surface?","name":"Remember, searing is the treatment of the surface. It has nothing to do with sealing in the juices. And remember, grill marks are flavorful and crunchy, and they look great , but the goal is to get the entire surface as dark as the grill marks. If the grill marks taste wonderful, why not give the same treatment to the whole surface?","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/grill-better-steakhouse-steaks/#wprm-recipe-1236-step-0-12"},{"@type":"HowToStep","text":"On a charcoal grill bunch the coals all together if necessary or add new hot coals. On a gas grill, crank up the burners. You can take the meat off the grill and add more coals and wait for them to get hot if necessary, and you can take the meat off a gas grill while you wait for it to heat up.","name":"On a charcoal grill bunch the coals all together if necessary or add new hot coals. On a gas grill, crank up the burners. You can take the meat off the grill and add more coals and wait for them to get hot if necessary, and you can take the meat off a gas grill while you wait for it to heat up.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/grill-better-steakhouse-steaks/#wprm-recipe-1236-step-0-13"},{"@type":"HowToStep","text":"Paint the meat with \"beef love\" and sprinkle on the black pepper. Gently press it into the surface so it doesn't all fall off, but a lot will. Now move it to the hot side of the grill, as hot as possible, as close to the heat source as possible. The oil helps conduct heat to the meat, assists with browning by frying the surface, and adds flavor. Beware of flareups. They can cause soot.","name":"Paint the meat with \"beef love\" and sprinkle on the black pepper. Gently press it into the surface so it doesn't all fall off, but a lot will. Now move it to the hot side of the grill, as hot as possible, as close to the heat source as possible. The oil helps conduct heat to the meat, assists with browning by frying the surface, and adds flavor. Beware of flareups. They can cause soot.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/grill-better-steakhouse-steaks/#wprm-recipe-1236-step-0-14"},{"@type":"HowToStep","text":"You want the lid open for this step so all the heat is concentrated on one surface. You don't want heat trapped under the hood cooking the top or sides. They're just about done. When the meat is on the hot side, stand by your grill! Do not wander off and chat up your guests or check your email. Things will move quickly because the meat's surface is already close to 200°F (93°C), and you need to be ready to react. If you have charcoal about 1" (25 mm) below the meat, each side can be ready in as little as 3 minutes!","name":"You want the lid open for this step so all the heat is concentrated on one surface. You don't want heat trapped under the hood cooking the top or sides. They're just about done. When the meat is on the hot side, stand by your grill! Do not wander off and chat up your guests or check your email. Things will move quickly because the meat's surface is already close to 200°F (93°C), and you need to be ready to react. If you have charcoal about 1" (25 mm) below the meat, each side can be ready in as little as 3 minutes!","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/grill-better-steakhouse-steaks/#wprm-recipe-1236-step-0-15","image":"https://amazingribs.com/wp-content/uploads/2020/10/reverse-sear-final-step.jpg"},{"@type":"HowToStep","text":"You want the surface to get scorching hot so it will brown quickly without transferring heat to the center. By cooking hot and fast, the heat works mostly on the surface and doesn't have time to migrate deep into the meat.","name":"You want the surface to get scorching hot so it will brown quickly without transferring heat to the center. By cooking hot and fast, the heat works mostly on the surface and doesn't have time to migrate deep into the meat.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/grill-better-steakhouse-steaks/#wprm-recipe-1236-step-0-16"},{"@type":"HowToStep","text":"Keeping the lid open when searing the exterior is essential. This prevents heat buildup from cooking the center of the meat. With the lid closed, the air all around the steak warms and it starts to cook from all sides. In this step we are working only on one surface at a time, nothing else. Check the color of that surface every minute or so and make sure you put the meat back down so the grates touch different parts of the surface. We do not want grill marks. We want everything evenly dark. If a little of the edge fat blackens, that's OK, but don't blacken the muscle fibers.","name":"Keeping the lid open when searing the exterior is essential. This prevents heat buildup from cooking the center of the meat. With the lid closed, the air all around the steak warms and it starts to cook from all sides. In this step we are working only on one surface at a time, nothing else. Check the color of that surface every minute or so and make sure you put the meat back down so the grates touch different parts of the surface. We do not want grill marks. We want everything evenly dark. If a little of the edge fat blackens, that's OK, but don't blacken the muscle fibers.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/grill-better-steakhouse-steaks/#wprm-recipe-1236-step-0-17"},{"@type":"HowToStep","text":"Flip the meat frequently, every minute. Become a human rotisserie, This allows the energy buildup in the surface to bleed off into the air after you flip. When you flip, try to place the meat on a virgin section of the grate that has not been cooled by contact with steak. After you flip, hit the top side with beef love and freshly ground black pepper. There's enough heat there to extract flavor.","name":"Flip the meat frequently, every minute. Become a human rotisserie, This allows the energy buildup in the surface to bleed off into the air after you flip. When you flip, try to place the meat on a virgin section of the grate that has not been cooled by contact with steak. After you flip, hit the top side with beef love and freshly ground black pepper. There's enough heat there to extract flavor.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/grill-better-steakhouse-steaks/#wprm-recipe-1236-step-0-18"},{"@type":"HowToStep","text":"The procedure is identical for the second side. Wait til the color is perfect, paint on beef love, black pepper, flip, sear, and remove form the heat.","name":"The procedure is identical for the second side. Wait til the color is perfect, paint on beef love, black pepper, flip, sear, and remove form the heat.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/grill-better-steakhouse-steaks/#wprm-recipe-1236-step-0-19"},{"@type":"HowToStep","text":"On a kamado, remove the meat and put it on a platter. Lift out the deflector plate. Open the lower vent all the way and get the coals good and hot. Use a hair drier in the bottom vent if needed. Lower the cooking grate as close to the coals as possible. an put the steaks back on. Lid open.","name":"On a kamado, remove the meat and put it on a platter. Lift out the deflector plate. Open the lower vent all the way and get the coals good and hot. Use a hair drier in the bottom vent if needed. Lower the cooking grate as close to the coals as possible. an put the steaks back on. Lid open.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/grill-better-steakhouse-steaks/#wprm-recipe-1236-step-0-20"},{"@type":"HowToStep","text":"On a gas grill, if you have a sear burner, use it. If not, remove the meat and set it aside on a plate for a few minutes while you get the grill ready to sear. Remove the grates, and set them down Close the lid and turn all burners on high. After it's max heat, open the lid, leave it open, pat one surface of the meat dry, and put it on the hottest part of the grill, dry side down. You might even be able to remove your grates and lower them to sit right on top of the flavor bars or deflectors that protect your burners. Remember, the closer you get to the heat source, the better. You might consider buying GrillGrates. They replace your factory grates and amplify the heat just like the "infrared" or sear burners. You can even flip them upside down to use them like a perforated griddle for an amazing sear. You may want to consider buying a cheap charcoal grill like a hibachi just for searing steaks. Get your grill as hot as possible by preheating it longer than usual with all burners on high and the lid down. You might even be able to remove your grates and lower them to sit right on top of the flavor bars or deflectors that protect your burners. Remember, the closer you get to the heat source, the better.","name":"On a gas grill, if you have a sear burner, use it. If not, remove the meat and set it aside on a plate for a few minutes while you get the grill ready to sear. Remove the grates, and set them down Close the lid and turn all burners on high. After it's max heat, open the lid, leave it open, pat one surface of the meat dry, and put it on the hottest part of the grill, dry side down. You might even be able to remove your grates and lower them to sit right on top of the flavor bars or deflectors that protect your burners. Remember, the closer you get to the heat source, the better. You might consider buying GrillGrates. They replace your factory grates and amplify the heat just like the "infrared" or sear burners. You can even flip them upside down to use them like a perforated griddle for an amazing sear. You may want to consider buying a cheap charcoal grill like a hibachi just for searing steaks. Get your grill as hot as possible by preheating it longer than usual with all burners on high and the lid down. You might even be able to remove your grates and lower them to sit right on top of the flavor bars or deflectors that protect your burners. Remember, the closer you get to the heat source, the better.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/grill-better-steakhouse-steaks/#wprm-recipe-1236-step-0-21"},{"@type":"HowToStep","text":"Leave the lid up during searing and flip the meat every minute or two.","name":"Leave the lid up during searing and flip the meat every minute or two.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/grill-better-steakhouse-steaks/#wprm-recipe-1236-step-0-22"},{"@type":"HowToStep","text":"Another option is to preheat a cast iron pan or a griddle in the hot zone, and sear by conduction. It goes fast and covers the entire surface. Again, leave the lid up for the sear phase. Then again, you may want to consider buying a cheap charcoal grill like a hibachi just for searing steaks.","name":"Another option is to preheat a cast iron pan or a griddle in the hot zone, and sear by conduction. It goes fast and covers the entire surface. Again, leave the lid up for the sear phase. Then again, you may want to consider buying a cheap charcoal grill like a hibachi just for searing steaks.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/grill-better-steakhouse-steaks/#wprm-recipe-1236-step-0-23"},{"@type":"HowToStep","text":"On a pellet grill you should definitely buy a cheap hibachi or use a superheated cast iron griddle or pan for the searing. Most pellet grills are not suited for superheated searing.","name":"On a pellet grill you should definitely buy a cheap hibachi or use a superheated cast iron griddle or pan for the searing. Most pellet grills are not suited for superheated searing.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/grill-better-steakhouse-steaks/#wprm-recipe-1236-step-0-24"},{"@type":"HowToStep","text":"When you have both exteriors perfect, the interior should be in the medium rare range, 130 to 135°F (54 to 57°C)(click here for a chart of steak doneness). Err on the side of undercooking, you can always put a steak back on the grill, but if it is overcooked, you cannot bring it back to life.","name":"When you have both exteriors perfect, the interior should be in the medium rare range, 130 to 135°F (54 to 57°C)(click here for a chart of steak doneness). Err on the side of undercooking, you can always put a steak back on the grill, but if it is overcooked, you cannot bring it back to life.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/grill-better-steakhouse-steaks/#wprm-recipe-1236-step-0-25"},{"@type":"HowToStep","text":"Serve. Remove the steaks from the grill and serve immediately while still hot. There is no need to rest the meat. It has been proven that this does nothing to improve juiciness. Here's another video, showcasing how to properly grill a steak.","name":"Serve. Remove the steaks from the grill and serve immediately while still hot. There is no need to rest the meat. It has been proven that this does nothing to improve juiciness. Here's another video, showcasing how to properly grill a steak.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/grill-better-steakhouse-steaks/#wprm-recipe-1236-step-0-26","video":{"name":"Meathead on WGN","description":"In this short video from I demonstrate the best method for grilling thin steaks, and the best method for grilling thick steaks. The trick is to get the exterior as dark as possible without burning and still leave the interior an even rosy medium rare from edge to edge without a thick band of tan below the surface. Learn more about grilling and smoking on\n\nGet a free 30 day trial to our Pitmaster Club:\n\nGet tested recipes, proven techniques, ratings and reviews, and so much more at","uploadDate":"2013-09-21T16:09:19+00:00","duration":"PT5M44S","thumbnailUrl":"https://i.ytimg.com/vi/onhb8URPQJY/hqdefault.jpg","embedUrl":"https://www.youtube.com/embed/onhb8URPQJY?feature=oembed","contentUrl":"https://www.youtube.com/watch?v=onhb8URPQJY","@type":"VideoObject"}}],"recipeCategory":["Dinner","Main Course"],"recipeCuisine":["American"],"keywords":"barbecue, beef science, chuck steak, grilled steak, ribeye, steak, steak science","author":"Meathead Goldwyn","datePublished":"2012-03-16T23:33:00+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/crusty-grilled-flank-steak-recipe/","rating":4.48,"ratingCount":48,"recipe":{"@type":"Recipe","name":"Grilled Flank Steak Recipe","description":"Flank steaks, sometimes called London Broil steaks, are cheaper because they have very little fat, and they can be chewy if you overcook them or cut them improperly. This is the only recipe you'll ever need in order to get them cooked perfectly on the grill.","image":"https://amazingribs.com/wp-content/uploads/2013/11/flank-steak.jpg","recipeYield":["2","2 servings"],"prepTime":"PT10M","cookTime":"PT10M","totalTime":"PT20M","recipeIngredient":["1  flank steak ((approximately 4 pounds))","1/2 tablespoon vegetable oil","1 teaspoon  Morton Coarse Kosher Salt "],"recipeInstructions":[{"@type":"HowToStep","text":"Prep. An hour or two before cooking, moisten the surface of the meat, salt it, and place it in the fridge. This technique is called a dry brine and it does a great job of amplifying flavor because the salt is sucked down deep into the meat. It also helps protein retain moisture.","name":"Prep. An hour or two before cooking, moisten the surface of the meat, salt it, and place it in the fridge. This technique is called a dry brine and it does a great job of amplifying flavor because the salt is sucked down deep into the meat. It also helps protein retain moisture.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/crusty-grilled-flank-steak-recipe/#wprm-recipe-1224-step-0-0"},{"@type":"HowToStep","text":"Flank steak is usually wedge shaped. One end is a lot thicker than the other. When you cook it hot and fast one side is either overcooked or undercooked. So here's how to outsmart the steak. If your steak is more than 1/4" (6.3 mm) thicker at one end than the other, cut it in half and start the thick half first. This is important: Make a mental note of which way the grain of the fibers is running. You can even put a toothpick in there as a pointer.","name":"Flank steak is usually wedge shaped. One end is a lot thicker than the other. When you cook it hot and fast one side is either overcooked or undercooked. So here's how to outsmart the steak. If your steak is more than 1/4" (6.3 mm) thicker at one end than the other, cut it in half and start the thick half first. This is important: Make a mental note of which way the grain of the fibers is running. You can even put a toothpick in there as a pointer.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/crusty-grilled-flank-steak-recipe/#wprm-recipe-1224-step-0-1"},{"@type":"HowToStep","text":"Lightly coat the meat with oil to help darken the surface and keep it from sticking.","name":"Lightly coat the meat with oil to help darken the surface and keep it from sticking.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/crusty-grilled-flank-steak-recipe/#wprm-recipe-1224-step-0-2"},{"@type":"HowToStep","text":"Fire up. Start a 2-zone fire and get the hot zone as hot as possible. Flank steak is best over charcoal or the sear burner of a gas grill. If you are using charcoal, here's a trick: Raise the coals so they are about 2" (51 mm) below the cooking grate. On a Weber Kettle, put a couple of bricks under the charcoal grate as shown here. We want high heat so we can take the surface to dark brown and crusty, almost but not quite charred.","name":"Fire up. Start a 2-zone fire and get the hot zone as hot as possible. Flank steak is best over charcoal or the sear burner of a gas grill. If you are using charcoal, here's a trick: Raise the coals so they are about 2" (51 mm) below the cooking grate. On a Weber Kettle, put a couple of bricks under the charcoal grate as shown here. We want high heat so we can take the surface to dark brown and crusty, almost but not quite charred.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/crusty-grilled-flank-steak-recipe/#wprm-recipe-1224-step-0-3","image":"https://amazingribs.com/wp-content/uploads/2020/10/bricks-weber-kettle.jpg"},{"@type":"HowToStep","text":"Cook. Put the thick half of the flank steak on first, about 2 minutes ahead of the thin half. Leave the lid off. Cook about 4 minutes on the first side or until it gets dark brown and from the side you can see the color has changed about 1/4" (6.3 mm) up the side. Cook on the other side about 3 minutes. The exact time will depend on your grill. If the skinny section finishes too fast you can move it to the indirect zone.I like mine rare to medium rare, at about 125°F (52°C), which is where it is when the juices start to come through the surface. Use an instant read meat thermometer to be sure you get it right.","name":"Cook. Put the thick half of the flank steak on first, about 2 minutes ahead of the thin half. Leave the lid off. Cook about 4 minutes on the first side or until it gets dark brown and from the side you can see the color has changed about 1/4" (6.3 mm) up the side. Cook on the other side about 3 minutes. The exact time will depend on your grill. If the skinny section finishes too fast you can move it to the indirect zone.I like mine rare to medium rare, at about 125°F (52°C), which is where it is when the juices start to come through the surface. Use an instant read meat thermometer to be sure you get it right.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/crusty-grilled-flank-steak-recipe/#wprm-recipe-1224-step-0-4"},{"@type":"HowToStep","text":"Slice. Remove the flank steak from the grill and set on a cutting board. The way you carve the meat is crucial to making it easy to chew. Flank steak tends to be tough, but if you cut it thin and across the grain, it is easier to chew. Click here to learn more about the proper way to carve flank steak. Place the meat on a cutting board. Hold a thin blade at a 45 degree angle and cut 1/8" (3.2 mm) slices across the grain.If you slice with the grain it will be much too chewy. On a flank steak, the first cut will be a little overcooked. Not to worry, the center cuts will be just fine.","name":"Slice. Remove the flank steak from the grill and set on a cutting board. The way you carve the meat is crucial to making it easy to chew. Flank steak tends to be tough, but if you cut it thin and across the grain, it is easier to chew. Click here to learn more about the proper way to carve flank steak. Place the meat on a cutting board. Hold a thin blade at a 45 degree angle and cut 1/8" (3.2 mm) slices across the grain.If you slice with the grain it will be much too chewy. On a flank steak, the first cut will be a little overcooked. Not to worry, the center cuts will be just fine.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/crusty-grilled-flank-steak-recipe/#wprm-recipe-1224-step-0-5"},{"@type":"HowToStep","text":"Serve. Plate the meat, laying it out in a fan. If wanted, top it with a little chimichurri sauce  but be careful not to add too much as you want to meat taste to shine through. It can also be served over salad.","name":"Serve. Plate the meat, laying it out in a fan. If wanted, top it with a little chimichurri sauce  but be careful not to add too much as you want to meat taste to shine through. It can also be served over salad.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/crusty-grilled-flank-steak-recipe/#wprm-recipe-1224-step-0-6","image":"https://amazingribs.com/wp-content/uploads/2020/10/steak-salad.jpg"},{"@type":"HowToStep","text":"WAIT!!! OK, now that we said this recipe is the only one you'll ever need, well, there is another very kewl option. Watch this","name":"WAIT!!! OK, now that we said this recipe is the only one you'll ever need, well, there is another very kewl option. Watch this","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/crusty-grilled-flank-steak-recipe/#wprm-recipe-1224-step-0-7","video":{"name":"Cooking over twigs, the \"Vigneron\" method, totally wild and awesome!","description":"Cooking over fruit, nut, and hardwood twigs at well over 1000F is fast and flavorful. You've gotta see this to believe it. Read more about this here","uploadDate":"2020-09-07T15:36:02+00:00","duration":"PT4M46S","thumbnailUrl":"https://i.ytimg.com/vi/X1odk4CckFA/hqdefault.jpg","embedUrl":"https://www.youtube.com/embed/X1odk4CckFA?feature=oembed","contentUrl":"https://www.youtube.com/watch?v=X1odk4CckFA","@type":"VideoObject"}}],"recipeCategory":["Dinner","Main Course"],"recipeCuisine":["American"],"keywords":"chuck steak, flank, flank steak, grilled flank steak, grilled steak, London Broil, London Broil steak","author":"Meathead Goldwyn","datePublished":"2013-11-14T19:09:00+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/beef-and-bison/texas-chili-con-carne/","rating":4.5,"ratingCount":179,"recipe":{"@type":"Recipe","name":"Texas Chili Con Carne Recipe","description":"Beginning in the late 1960s, numerous chili cookoffs all over Texas, New Mexico, and many points beyond, have brought scores of tasty recipes to the fore. Here is one that contains all the classic traditional ingredients of the old timey range cook along with some clever recent additions. Like chocolate. Unsweetened chocolate was a common additive in the cooking of Mexican Indians, who first discovered the brown stuff, and a little bit adds a subtle background depth and richness that is often found in the top award winning recipes. Many cooks insist on unsweetened chocolate, but then they add sugar to the pot. And it can add bitterness as we learned while testing the recipe. But good old milk chocolate is the perfect addition.A lot of recipes also add beer, but we thought that contributed to bitterness, so we left it out.Another interesting addition is tortilla chips. A Mexican cook will use corn masa, the dough used to make tortillas. By adding chips we get pretty much the same result without the labor, and a little salt.Most chili recipes start by rendering fat in the bottom of a kettle and frying the ingredients a few at a time building flavor by browning the meat, caramelizing the onions, and blooming the spices. But we know there's more flavor to be gained on the grill and smoker, so we started there for a BBQ element.And finally, we list some optional toppings. I really like the sour cream option.","image":"https://amazingribs.com/wp-content/uploads/2020/10/texas-chili.jpg","recipeYield":["4","4 8 ounce servings"],"prepTime":"PT40M","cookTime":"PT180M","recipeIngredient":["1.5 pounds beef chuck ((after trimming off as much fat and gristle as possible, see notes below))","1 large onion","4 strips bacon","3 medium carrots","½  red bell pepper","2 cloves garlic","4 teaspoons American chili powder","½ tablespoon ground cumin seed","7 ounces diced tomatoes","2 tablespoons fresh lime juice","1 tablespoon apple cider vinegar","½ ounce milk chocolate","2 cups low sodium beef stock or water","5  corn tortilla chips","½ teaspoon Morton Coarse Kosher Salt","½ teaspoon finely ground black pepper","1 tablespoon brown sugar","1  jalapeño","1 cup shredded cheddar","⅛ cup fresh cilantro leaves","½ cup sour cream","2  fresh tomatoes","2 8-inch fresh tortillas","4 teaspoons lime juice"],"recipeInstructions":[{"@type":"HowToStep","text":"Prep. Prepare your mise en place. To begin, slice the onions in half, peel, and cut off the root end and the tops from the halved onions. Peel the carrots and cut into cubes about 1/4-inch (6.3mm) each. Remove the stem, core, and seeds from the bell pepper and roughly chop. Press the garlic with a garlic press or mince it. Cut the chocolate into pea-size chunks. Crumble the corn chips. Remove the stem from the jalapeños and finely minced. Chop the cilantro. Chop the tomatoes.","name":"Prep. Prepare your mise en place. To begin, slice the onions in half, peel, and cut off the root end and the tops from the halved onions. Peel the carrots and cut into cubes about 1/4-inch (6.3mm) each. Remove the stem, core, and seeds from the bell pepper and roughly chop. Press the garlic with a garlic press or mince it. Cut the chocolate into pea-size chunks. Crumble the corn chips. Remove the stem from the jalapeños and finely minced. Chop the cilantro. Chop the tomatoes.","url":"https://amazingribs.com/tested-recipes/beef-and-bison/texas-chili-con-carne/#wprm-recipe-1278-step-0-0"},{"@type":"HowToStep","text":"Fire up. Prepare your grill for 2-zone indirect cooking or fire up your smoker at 225°F (107°C), and get some smoke rolling.","name":"Fire up. Prepare your grill for 2-zone indirect cooking or fire up your smoker at 225°F (107°C), and get some smoke rolling.","url":"https://amazingribs.com/tested-recipes/beef-and-bison/texas-chili-con-carne/#wprm-recipe-1278-step-0-1"},{"@type":"HowToStep","text":"Cook. Add the unseasoned meat and the onion to the cool side of the grill or into the smoker, cover the grill or smoker, and cook just long enough to pick up the smoke flavor. They will finish cooking in the stew. When they are done, coarsely chop the onion, and cut the meat into cubes about 1/2-inch (1.3cm) on each side.","name":"Cook. Add the unseasoned meat and the onion to the cool side of the grill or into the smoker, cover the grill or smoker, and cook just long enough to pick up the smoke flavor. They will finish cooking in the stew. When they are done, coarsely chop the onion, and cut the meat into cubes about 1/2-inch (1.3cm) on each side.","url":"https://amazingribs.com/tested-recipes/beef-and-bison/texas-chili-con-carne/#wprm-recipe-1278-step-0-2"},{"@type":"HowToStep","text":"Place the fresh tortillas on the hot side of the grill and, monitoring closely, cook until lightly browned on both sides, less than 1 minute per side. Remove, cut into strips, and set aside until you are ready to serve alongside the chili.","name":"Place the fresh tortillas on the hot side of the grill and, monitoring closely, cook until lightly browned on both sides, less than 1 minute per side. Remove, cut into strips, and set aside until you are ready to serve alongside the chili.","url":"https://amazingribs.com/tested-recipes/beef-and-bison/texas-chili-con-carne/#wprm-recipe-1278-step-0-3"},{"@type":"HowToStep","text":"Turn the heat under the pot to medium-low and add the bacon. When the bacon is mostly done, remove it from the pot and set aside until ready to serve with the chili.","name":"Turn the heat under the pot to medium-low and add the bacon. When the bacon is mostly done, remove it from the pot and set aside until ready to serve with the chili.","url":"https://amazingribs.com/tested-recipes/beef-and-bison/texas-chili-con-carne/#wprm-recipe-1278-step-0-4"},{"@type":"HowToStep","text":"Add the meat to the pot and cook til it is brown on all sides. Don't crowd the pot or the meat will steam. You may have to work in batches.","name":"Add the meat to the pot and cook til it is brown on all sides. Don't crowd the pot or the meat will steam. You may have to work in batches.","url":"https://amazingribs.com/tested-recipes/beef-and-bison/texas-chili-con-carne/#wprm-recipe-1278-step-0-5"},{"@type":"HowToStep","text":"Add the onion, garlic, chili powder, and cumin to the pot and cook for about 2 minutes. Stir well and make sure to get the brown bits off the bottom. Add the tomatoes, lime juice, vinegar, meat, chocolate, tortilla chips, and the stock or water. Stir well.","name":"Add the onion, garlic, chili powder, and cumin to the pot and cook for about 2 minutes. Stir well and make sure to get the brown bits off the bottom. Add the tomatoes, lime juice, vinegar, meat, chocolate, tortilla chips, and the stock or water. Stir well.","url":"https://amazingribs.com/tested-recipes/beef-and-bison/texas-chili-con-carne/#wprm-recipe-1278-step-0-6"},{"@type":"HowToStep","text":"Cover the pot and allow the chili to simmer over low for about 2 to 3 hours. Stir frequently to make sure it is not sticking to the bottom and burning.","name":"Cover the pot and allow the chili to simmer over low for about 2 to 3 hours. Stir frequently to make sure it is not sticking to the bottom and burning.","url":"https://amazingribs.com/tested-recipes/beef-and-bison/texas-chili-con-carne/#wprm-recipe-1278-step-0-7"},{"@type":"HowToStep","text":"When the chili is about the thickness you like, add salt, pepper, and brown sugar to taste. If it is too thick, add more water. If you want it hotter, add your favorite hot sauce, chipotle powder, or chipotle in adobo sauce. Be sure to add this a little bit at a time. Remember, as my barber used to say, "I can cut it off, but I can't put it back on."","name":"When the chili is about the thickness you like, add salt, pepper, and brown sugar to taste. If it is too thick, add more water. If you want it hotter, add your favorite hot sauce, chipotle powder, or chipotle in adobo sauce. Be sure to add this a little bit at a time. Remember, as my barber used to say, "I can cut it off, but I can't put it back on."","url":"https://amazingribs.com/tested-recipes/beef-and-bison/texas-chili-con-carne/#wprm-recipe-1278-step-0-8"},{"@type":"HowToStep","text":"Add the carrots, sweet bell peppers, and bacon about 15 minutes before taking it off the heat to serve. You want them to have a little crunch. You can omit them, but I recommend you don't.","name":"Add the carrots, sweet bell peppers, and bacon about 15 minutes before taking it off the heat to serve. You want them to have a little crunch. You can omit them, but I recommend you don't.","url":"https://amazingribs.com/tested-recipes/beef-and-bison/texas-chili-con-carne/#wprm-recipe-1278-step-0-9"},{"@type":"HowToStep","text":"Serve. Add any toppings you choose and serve. If you are serving the chili at a party, you can put it in a slow cooker on low alongside the toppings and bowls so they can prepare their chili to their liking. Traditionalists serve chili straight with a good crusty bread suitable for dunking.","name":"Serve. Add any toppings you choose and serve. If you are serving the chili at a party, you can put it in a slow cooker on low alongside the toppings and bowls so they can prepare their chili to their liking. Traditionalists serve chili straight with a good crusty bread suitable for dunking.","url":"https://amazingribs.com/tested-recipes/beef-and-bison/texas-chili-con-carne/#wprm-recipe-1278-step-0-10"}],"recipeCategory":["Dinner","Lunch","Main Course"],"recipeCuisine":["American","Mexican","Tex Mex"],"keywords":"barbecue, beans, beef, beef chili, beef chuck, chili, chili con carne, chili con carne recipe, grill, texas chili","author":"https://amazingribs.com/#/schema/person/ed71152438263e8ff8e329ce4e2d822b","datePublished":"2015-11-07T21:41:00+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/barbecue-sauce-recipes/chris-lillys-spiced-apricot-sauce/","rating":4.51,"ratingCount":211,"recipe":{"@type":"Recipe","name":"Spiced Apricot Glaze Recipe","description":"This sweet apricot glaze is perfect for Easter ham, or any wet cured ham. It is also great on a variety of other pork barbecue.","image":"https://amazingribs.com/wp-content/uploads/2020/10/lilly-thermapen.jpg","recipeYield":["10"],"prepTime":"PT15M","cookTime":"PT10M","totalTime":"PT25M","recipeIngredient":["½ cup apricot or peach preserves","½ cup honey","¼ cup chicken broth","2 tablespoons salad grade balsamic vinegar","2 tablespoons brown sugar","1 tablespoon Dijon-style mustard","1 ½ teaspoons Worcestershire sauce","½ teaspoon soy sauce","½ teaspoon paprika ((or smoked paprika))","¼ teaspoon black pepper","¼ teaspoon ground chipotle","¼ teaspoon garlic powder","⅛ teaspoon cinnamon powder","⅛ teaspoon rubbed sage ((sage powder))","⅛ teaspoon ground cloves"],"recipeInstructions":[{"@type":"HowToStep","text":"Prep. In a small saucepan, combine the glaze ingredients and mix well. Refrigerate until you need it. It will keep for weeks.","name":"Prep. In a small saucepan, combine the glaze ingredients and mix well. Refrigerate until you need it. It will keep for weeks.","url":"https://amazingribs.com/tested-recipes/barbecue-sauce-recipes/chris-lillys-spiced-apricot-sauce/#wprm-recipe-1189-step-0-0"},{"@type":"HowToStep","text":"Serve. If using as a ham glaze, begin brushing the ham during the last hour of heating so that the sugars do not burn. Brush the ham once more just prior to serving.","name":"Serve. If using as a ham glaze, begin brushing the ham during the last hour of heating so that the sugars do not burn. Brush the ham once more just prior to serving.","url":"https://amazingribs.com/tested-recipes/barbecue-sauce-recipes/chris-lillys-spiced-apricot-sauce/#wprm-recipe-1189-step-0-1"}],"recipeCategory":["Sauces and Condiments"],"recipeCuisine":["American"],"keywords":"apricot glaze, barbecue, barbecue sauce, bbq sauce, Easter, fruit glaze, fruit sauce, glaze, grill, ham glaze","author":"https://amazingribs.com/#/schema/person/ed71152438263e8ff8e329ce4e2d822b","datePublished":"2017-03-15T22:55:00+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/beans-recipes/bourbon-bbq-baked-beans-recipe/","rating":4.56,"ratingCount":231,"recipe":{"@type":"Recipe","name":"Bourbon Barbecue Baked Beans Recipe","description":"Take one bite of these bourbon BBQ baked beans, you will never again settle for sub-par canned beans.","image":"https://amazingribs.com/wp-content/uploads/2015/05/bbq-beans2.jpg","recipeYield":["12","12 servings"],"prepTime":"PT20M","cookTime":"PT45M","totalTime":"PT65M","recipeIngredient":["6 strips thick cut bacon","2  medium onions","1  red bell pepper","1  jalapeño ((skip if you don't like heat))","45 ounces white kidney beans ((three 15-ounce (425-gram cans)))","1/2 cup raisins","3/4 cup Kansas City style BBQ sauce","4 tablespoons molasses, any grade","1/4 cup Kentucky Bourbon or Tennessee whiskey","2 teaspoons dry mustard","1/4 teaspoon Morton Coarse Kosher Salt","1/4 teaspoon finely ground black pepper","1  bay leaf"],"recipeInstructions":[{"@type":"HowToStep","text":"Prep. Coarsely chop the onions, bell pepper, and jalapeño (or opt to leave the jalapeño out if you don't like heat). Drain and rinse the can of beans.","name":"Prep. Coarsely chop the onions, bell pepper, and jalapeño (or opt to leave the jalapeño out if you don't like heat). Drain and rinse the can of beans.","url":"https://amazingribs.com/tested-recipes/beans-recipes/bourbon-bbq-baked-beans-recipe/#wprm-recipe-1210-step-0-0"},{"@type":"HowToStep","text":"Cook the bacon. Make sure you are using a 2 quart (1.9 L) or larger pot or Dutch oven. Cook the bacon over a medium heat. When it begins to brown, flip it, brown the other side, but remove it before it renders all its fat and gets hard. We want bacon that we can cut, not crumble. You will probably need to do the bacon in two batches. And what the heck, go ahead and cook an extra slice or two for the cook to eat when nobody is watching. Drain the bacon by putting it on 2 layers of paper towels on top of a section of the local newspaper. When it is cool enough to handle, chop it into bite-sized chunks.","name":"Cook the bacon. Make sure you are using a 2 quart (1.9 L) or larger pot or Dutch oven. Cook the bacon over a medium heat. When it begins to brown, flip it, brown the other side, but remove it before it renders all its fat and gets hard. We want bacon that we can cut, not crumble. You will probably need to do the bacon in two batches. And what the heck, go ahead and cook an extra slice or two for the cook to eat when nobody is watching. Drain the bacon by putting it on 2 layers of paper towels on top of a section of the local newspaper. When it is cool enough to handle, chop it into bite-sized chunks.","url":"https://amazingribs.com/tested-recipes/beans-recipes/bourbon-bbq-baked-beans-recipe/#wprm-recipe-1210-step-0-1"},{"@type":"HowToStep","text":"Pour off the bacon fat into a coffee cup leaving behind about 2 tablespoons and most of the brown bits dissolved in the fat. When the fat in the cup begins to cool, but before it hardens, move it to a plastic tub and store it in the fridge. You can use this later for cooking onions or veggies. Nothing perks up broccoli like bacon fat!","name":"Pour off the bacon fat into a coffee cup leaving behind about 2 tablespoons and most of the brown bits dissolved in the fat. When the fat in the cup begins to cool, but before it hardens, move it to a plastic tub and store it in the fridge. You can use this later for cooking onions or veggies. Nothing perks up broccoli like bacon fat!","url":"https://amazingribs.com/tested-recipes/beans-recipes/bourbon-bbq-baked-beans-recipe/#wprm-recipe-1210-step-0-2"},{"@type":"HowToStep","text":"Add the onions and peppers to the pot and cook them until they wilt. If the bacon bits stuck to the bottom start to get too dark, add an ounce of water and they will dissolve promptly with the help of a wooden or silicone spoon.","name":"Add the onions and peppers to the pot and cook them until they wilt. If the bacon bits stuck to the bottom start to get too dark, add an ounce of water and they will dissolve promptly with the help of a wooden or silicone spoon.","url":"https://amazingribs.com/tested-recipes/beans-recipes/bourbon-bbq-baked-beans-recipe/#wprm-recipe-1210-step-0-3"},{"@type":"HowToStep","text":"Add 3 cups (709.8 ml) of hot water or stock and everything else including the bacon. There are four good ways to cook these beans:On your grill/smoker. If you have a smoker, put them below the meat for about 2 to 3 hours at 225°F (107.2°C). They will collect flavorful, smoky drippings from the meat laden with seasoning from the rub. Just be sure they don't burn.In your oven. Put the pot in your oven uncovered for 2 hours at 225°F (107.2°C). Stir every 30 minutes to make sure they don't burn.\t\t\tOn the stovetop. Bring to a gentle boil over medium heat and then turn it back to simmer for 30 minutes without a lid. Stir and scrape the bottom with a wooden spoon every 10 minutes to prevent burning and sticking. Try to keep the bay leaf submerged.\t\t\tIn a slow cooker. Set it to medium, which should be about 250°F (121.1°C) and check them in about 2 hours./tested-recipes/beans-recipes/science-beans","name":"Add 3 cups (709.8 ml) of hot water or stock and everything else including the bacon. There are four good ways to cook these beans:On your grill/smoker. If you have a smoker, put them below the meat for about 2 to 3 hours at 225°F (107.2°C). They will collect flavorful, smoky drippings from the meat laden with seasoning from the rub. Just be sure they don't burn.In your oven. Put the pot in your oven uncovered for 2 hours at 225°F (107.2°C). Stir every 30 minutes to make sure they don't burn.\t\t\tOn the stovetop. Bring to a gentle boil over medium heat and then turn it back to simmer for 30 minutes without a lid. Stir and scrape the bottom with a wooden spoon every 10 minutes to prevent burning and sticking. Try to keep the bay leaf submerged.\t\t\tIn a slow cooker. Set it to medium, which should be about 250°F (121.1°C) and check them in about 2 hours./tested-recipes/beans-recipes/science-beans","url":"https://amazingribs.com/tested-recipes/beans-recipes/bourbon-bbq-baked-beans-recipe/#wprm-recipe-1210-step-0-4"},{"@type":"HowToStep","text":"Remove the bay leaf. Taste and adjust the flavors as you see fit. If you like it spicier, add hot sauce. Add more molasses if you like it sweeter, or salt if you think it needs it. Cook it longer if you want it thicker, or add water if you want it thinner.","name":"Remove the bay leaf. Taste and adjust the flavors as you see fit. If you like it spicier, add hot sauce. Add more molasses if you like it sweeter, or salt if you think it needs it. Cook it longer if you want it thicker, or add water if you want it thinner.","url":"https://amazingribs.com/tested-recipes/beans-recipes/bourbon-bbq-baked-beans-recipe/#wprm-recipe-1210-step-0-5"},{"@type":"HowToStep","text":"Serve. Serve the baked beans immediately while still hot. ","name":"Serve. Serve the baked beans immediately while still hot. ","url":"https://amazingribs.com/tested-recipes/beans-recipes/bourbon-bbq-baked-beans-recipe/#wprm-recipe-1210-step-0-6"}],"recipeCategory":["Dinner","Lunch","Main Course","Side Dish"],"recipeCuisine":["American","Southern"],"keywords":"baked beans, barbecue, bbq baked beans, beans, bourbon, bourbon baked beans, grill, smoke, smoked","author":"Meathead Goldwyn","datePublished":"2015-05-16T15:35:00+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/santa-maria-tri-tip-recipe/","rating":4.63,"ratingCount":152,"recipe":{"@type":"Recipe","name":"Smoked Tri Tip Beef Roast Recipe","description":"A specialty of Santa Maria in California, this recipe for grilled tri-tip steak is sure to impress your guests. Tri tip is a crescent shaped muscle from the bottom sirloin just in front of the hip. It has big beefy flavor, it is very lean, so it must be sliced against the grain in order to ensure it is tender.","image":"https://amazingribs.com/wp-content/uploads/2020/10/tri-tip_sandwich.jpg","recipeYield":["6"],"prepTime":"PT5M","cookTime":"PT45M","totalTime":"PT50M","recipeIngredient":["3 pound tri-tip roast","1 1/2 teaspoons  Morton Coarse Kosher Salt  ((approximately 1/2 teaspoon per pound of meat))","1/2 teaspoon coarsely ground black pepper","1 teaspoon garlic powder","1 teaspoon paprika"],"recipeInstructions":[{"@type":"HowToStep","text":"Prep. Pat the meat dry with paper towels. Two to three hours before cooking, sprinkle it with salt, no more than you would if you were served the cooked meat. This dry brining will dissolve and get pulled into the meat and season it throughout. You can dry brine the night before if you wish.","name":"Prep. Pat the meat dry with paper towels. Two to three hours before cooking, sprinkle it with salt, no more than you would if you were served the cooked meat. This dry brining will dissolve and get pulled into the meat and season it throughout. You can dry brine the night before if you wish.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/santa-maria-tri-tip-recipe/#wprm-recipe-1234-step-0-0"},{"@type":"HowToStep","text":"Just before cooking, sprinkle it with the spices, roughly equal amounts, and massage it in. Don't worry about over-seasoning. When you're done you're going to cut it into thin slices so each slice will have only a small lip of flavorful crust.","name":"Just before cooking, sprinkle it with the spices, roughly equal amounts, and massage it in. Don't worry about over-seasoning. When you're done you're going to cut it into thin slices so each slice will have only a small lip of flavorful crust.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/santa-maria-tri-tip-recipe/#wprm-recipe-1234-step-0-1"},{"@type":"HowToStep","text":"Fire up. Set up your grill for 2-zone cooking with one side of your grill scorching hot and the other about 225°F to 250°F (107°C to 121.°C)","name":"Fire up. Set up your grill for 2-zone cooking with one side of your grill scorching hot and the other about 225°F to 250°F (107°C to 121.°C)","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/santa-maria-tri-tip-recipe/#wprm-recipe-1234-step-0-2"},{"@type":"HowToStep","text":"Cook. Because this is a thick hunk of flesh, we can't put it close to high heat or the exterior will carbonize long before the center even warms. In Santa Maria, where the grills have a built-in elevator, they raise the meat up and flip it frequently during a cook that typically lasts as long as an hour. Unless you have a Santa Maria style grill (I have a Hasty Bake oven that is perfect for tri-tip because it cranks up and down like a Santa Maria grill), first put the meat on the indirect heat side of your grill with the thick end closer to the heat, close the lid, turn it every 20 minutes or so, and wait until the center hits about 110 to 115°F (43°C to 46°C), below your target temp. This can take 30 to 45 minutes, but you must use a good digital instant read thermometer to get the temp right, especially if you are not experienced with this cut. Then move over direct high heat for about 5 minutes per side or until it gets a nice dark even sear. I like to take it up to about 130°F (54°C) for medium rare. I know this is different than they do it in Santa Maria where they sear the meat first, but the fact is, this method is better. You will get a more even color through the meat if you sear in the rear.","name":"Cook. Because this is a thick hunk of flesh, we can't put it close to high heat or the exterior will carbonize long before the center even warms. In Santa Maria, where the grills have a built-in elevator, they raise the meat up and flip it frequently during a cook that typically lasts as long as an hour. Unless you have a Santa Maria style grill (I have a Hasty Bake oven that is perfect for tri-tip because it cranks up and down like a Santa Maria grill), first put the meat on the indirect heat side of your grill with the thick end closer to the heat, close the lid, turn it every 20 minutes or so, and wait until the center hits about 110 to 115°F (43°C to 46°C), below your target temp. This can take 30 to 45 minutes, but you must use a good digital instant read thermometer to get the temp right, especially if you are not experienced with this cut. Then move over direct high heat for about 5 minutes per side or until it gets a nice dark even sear. I like to take it up to about 130°F (54°C) for medium rare. I know this is different than they do it in Santa Maria where they sear the meat first, but the fact is, this method is better. You will get a more even color through the meat if you sear in the rear.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/santa-maria-tri-tip-recipe/#wprm-recipe-1234-step-0-3"},{"@type":"HowToStep","text":"Remove the tri-tip from the grill. Now here's the trick to carving it. Begin with a carving board that has deep valleys cut into it or else the juice will run away from you. You will not believe how wet this is if cooked medium rare or less.","name":"Remove the tri-tip from the grill. Now here's the trick to carving it. Begin with a carving board that has deep valleys cut into it or else the juice will run away from you. You will not believe how wet this is if cooked medium rare or less.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/santa-maria-tri-tip-recipe/#wprm-recipe-1234-step-0-4"},{"@type":"HowToStep","text":"Cut the muscle in half first.","name":"Cut the muscle in half first.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/santa-maria-tri-tip-recipe/#wprm-recipe-1234-step-0-5","image":"https://amazingribs.com/wp-content/uploads/2020/10/tri-tip1.jpg"},{"@type":"HowToStep","text":"Then rotate each half and cut it from the tip to the cut end, across the grain, in 3/8 to 1/2" (9.5mm to 12.7mm) slices. Cutting across the grain insures that it will be easier to chew.","name":"Then rotate each half and cut it from the tip to the cut end, across the grain, in 3/8 to 1/2" (9.5mm to 12.7mm) slices. Cutting across the grain insures that it will be easier to chew.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/santa-maria-tri-tip-recipe/#wprm-recipe-1234-step-0-6","image":"https://amazingribs.com/wp-content/uploads/2020/10/tri-tip2.jpg"},{"@type":"HowToStep","text":"The top slice is cut properly across the grain. It will be easier to chew. The bottom slice is cut with the grain. It will be stringier and harder to chew.","name":"The top slice is cut properly across the grain. It will be easier to chew. The bottom slice is cut with the grain. It will be stringier and harder to chew.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/santa-maria-tri-tip-recipe/#wprm-recipe-1234-step-0-7","image":"https://amazingribs.com/wp-content/uploads/2020/10/slicing-grains2.jpg"},{"@type":"HowToStep","text":"Serve. Fan the slices on a platter, pour the juices on top, and serve with grilled garlic bread to sop up the juices. If there are any leftovers, store it and the juices, and it makes great sandwiches.","name":"Serve. Fan the slices on a platter, pour the juices on top, and serve with grilled garlic bread to sop up the juices. If there are any leftovers, store it and the juices, and it makes great sandwiches.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/santa-maria-tri-tip-recipe/#wprm-recipe-1234-step-0-8"}],"recipeCategory":["Dinner","Main Course"],"recipeCuisine":["American"],"keywords":"barbecue, bottom sirloin, grill, poor man's filet mignon, poor man's prime rib, reverse sear, santa maria tri tip, tri tip roast, tri-tip, tritip","author":"Meathead Goldwyn","datePublished":"2015-06-06T23:09:00+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/chicken-recipes/crispy-grilled-cornell-chicken-recipe/","rating":4.59,"ratingCount":182,"recipe":{"@type":"Recipe","name":"Bob Baker's Crispy Grilled Cornell Chicken Recipe","description":"Created by Bob Baker, once a professor of food science at Cornell University who was an expert in chicken, his Cornell chicken recipe has become so popular it is served all across Western New York. Below is my slightly modernized version of Dr. Baker's Original Recipe.","image":"https://amazingribs.com/wp-content/uploads/2012/07/cornell_chicken.jpg","recipeYield":["8","8 chicken quarters"],"prepTime":"PT20M","cookTime":"PT90M","totalTime":"PT110M","recipeIngredient":["1  egg","1 cup vegetable oil","2 cups cider vinegar","2 tablespoons  Morton Coarse Kosher Salt ","1 tablespoon poultry seasoning or Simon & Garfunkel rub","1/2 teaspoon ground black pepper","2  broiler chickens cut into quarters"],"recipeInstructions":[{"@type":"HowToStep","text":"Prep. In a large bowl, whisk the egg white and yolk together with a balloon whisk or a hand mixer. Add the oil and whisk until it gets thick, homogeneous, and a bright yellow, for about 2 minutes. A balloon whisk is the best tool for this job since the wire strands really do a good job of emulsifying (mixing together) two ingredients that don't want to mix, one oil based, the other water, but a fork will do in a pinch. Now whisk in the vinegar and salt. This makes it a brinerade, a combo brine and marinade.","name":"Prep. In a large bowl, whisk the egg white and yolk together with a balloon whisk or a hand mixer. Add the oil and whisk until it gets thick, homogeneous, and a bright yellow, for about 2 minutes. A balloon whisk is the best tool for this job since the wire strands really do a good job of emulsifying (mixing together) two ingredients that don't want to mix, one oil based, the other water, but a fork will do in a pinch. Now whisk in the vinegar and salt. This makes it a brinerade, a combo brine and marinade.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/crispy-grilled-cornell-chicken-recipe/#wprm-recipe-1373-step-0-0"},{"@type":"HowToStep","text":"Stab the chicken skin several times with a fork or knife so the fat can get out when cooking. This will help make the skin crispy. Marinate/brine the chicken for 3 to 24 hours in zipper bags in the fridge. You can do this in a bowl or pan, but you need more marinade than if you use zipper bags. Every hour or so, turn the meat a bit so all surfaces get well coated.","name":"Stab the chicken skin several times with a fork or knife so the fat can get out when cooking. This will help make the skin crispy. Marinate/brine the chicken for 3 to 24 hours in zipper bags in the fridge. You can do this in a bowl or pan, but you need more marinade than if you use zipper bags. Every hour or so, turn the meat a bit so all surfaces get well coated.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/crispy-grilled-cornell-chicken-recipe/#wprm-recipe-1373-step-0-1"},{"@type":"HowToStep","text":"Fire up. Set up the grill for 2-zone cooking. Try to get the indirect side in the 225°F (107°C) range. If you're in a hurry, you can take it up to 325°F (163°C), but I prefer low and slow. Sprinkle the rub and black pepper on all sides of the meat.","name":"Fire up. Set up the grill for 2-zone cooking. Try to get the indirect side in the 225°F (107°C) range. If you're in a hurry, you can take it up to 325°F (163°C), but I prefer low and slow. Sprinkle the rub and black pepper on all sides of the meat.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/crispy-grilled-cornell-chicken-recipe/#wprm-recipe-1373-step-0-2"},{"@type":"HowToStep","text":"Cook. Place the chicken over the indirect zone and close the lid. Every 5 to 10 minutes baste with the marinade in a dabbing motion rather than a painting motion, being careful to not wash off the rub, turn the chickens on both sides, and move the ones closer to the heat away and the ones away closer.","name":"Cook. Place the chicken over the indirect zone and close the lid. Every 5 to 10 minutes baste with the marinade in a dabbing motion rather than a painting motion, being careful to not wash off the rub, turn the chickens on both sides, and move the ones closer to the heat away and the ones away closer.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/crispy-grilled-cornell-chicken-recipe/#wprm-recipe-1373-step-0-3"},{"@type":"HowToStep","text":"Cook the chicken for about 60 to 90 minutes until the internal temperature of each part is 150°F (65°C)and stop basting. The baste is contaminated and we want the final searing step to pasteurize the surface of the meat. Exact time will depend on how thick the meat is, and how often you basted. Then move them over the hot direct heat side of the grill, skin side down, lift the lid, and crisp the skin without burning it for 10 to 15 minutes. Flip and heat for about 5 minutes more. This step is important to finish the cooking of the meat, crisp the skins, and make sure everything is pasteurized since raw egg can contain salmonella. When the skin is crisp and the temp is 165°F (75°C), take the meat off. Even if it is a bit red in there when you cut in, it is safe at 165°F (75°C). You cannot judge a chicken's safety by the color of the juices! When cooking chicken you must use one of the fine new digital thermocouple thermometers available nowadays to make sure your poultry and other foods are cooked properly for taste and safety.","name":"Cook the chicken for about 60 to 90 minutes until the internal temperature of each part is 150°F (65°C)and stop basting. The baste is contaminated and we want the final searing step to pasteurize the surface of the meat. Exact time will depend on how thick the meat is, and how often you basted. Then move them over the hot direct heat side of the grill, skin side down, lift the lid, and crisp the skin without burning it for 10 to 15 minutes. Flip and heat for about 5 minutes more. This step is important to finish the cooking of the meat, crisp the skins, and make sure everything is pasteurized since raw egg can contain salmonella. When the skin is crisp and the temp is 165°F (75°C), take the meat off. Even if it is a bit red in there when you cut in, it is safe at 165°F (75°C). You cannot judge a chicken's safety by the color of the juices! When cooking chicken you must use one of the fine new digital thermocouple thermometers available nowadays to make sure your poultry and other foods are cooked properly for taste and safety.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/crispy-grilled-cornell-chicken-recipe/#wprm-recipe-1373-step-0-4"},{"@type":"HowToStep","text":"Serve. Serve the chicken immediately alongside your favorite side dishes.","name":"Serve. Serve the chicken immediately alongside your favorite side dishes.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/crispy-grilled-cornell-chicken-recipe/#wprm-recipe-1373-step-0-5"}],"recipeCategory":["Dinner","Lunch","Main Course"],"recipeCuisine":["American"],"keywords":"barbecue, barbecue chicken, chicken quarters, cornell chicken, grill, grilled chicken","author":"Meathead Goldwyn","datePublished":"2012-07-24T19:03:00+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/chicken-recipes/sweet-georgias-brown-smoked-yard-bird/","rating":4.43,"ratingCount":117,"recipe":{"@type":"Recipe","name":"Georgia Style Smoked Chicken Recipe","description":"Smoked chicken, Georgia style, is big, bold, and assertive, but the skin, although it is packed with flavor, is not crispy.","image":"https://amazingribs.com/wp-content/uploads/2015/12/smoked_chicken.jpg","recipeYield":["4","4 servings"],"prepTime":"PT5M","cookTime":"PT120M","totalTime":"PT125M","recipeIngredient":["4 pound whole chicken","2 teaspoons Morton Coarse Kosher Salt ((approximately 1/2 teaspoon per pound of meat))","2 tablespoons Meathead's Memphis Dust"],"recipeInstructions":[{"@type":"HowToStep","text":"Prep. An hour or three before cooking, split the chicken in half by cutting it with heavy shears. Dig out all that brown goop nestled along the spine (kidneys). In fact, I usually just remove the spine, rinse out the kidneys, toss the spine in a bag, and save it for making stock.","name":"Prep. An hour or three before cooking, split the chicken in half by cutting it with heavy shears. Dig out all that brown goop nestled along the spine (kidneys). In fact, I usually just remove the spine, rinse out the kidneys, toss the spine in a bag, and save it for making stock.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/sweet-georgias-brown-smoked-yard-bird/#wprm-recipe-1384-step-0-0"},{"@type":"HowToStep","text":"Sprinkle the chicken with salt. This is called dry brining. The salt migrates into the meat, and helps season it and hold onto moisture. Wet the chicken and dust both sides thoroughly with the spice mix but remember, spices don't penetrate far (I discuss this in my article on marinades).","name":"Sprinkle the chicken with salt. This is called dry brining. The salt migrates into the meat, and helps season it and hold onto moisture. Wet the chicken and dust both sides thoroughly with the spice mix but remember, spices don't penetrate far (I discuss this in my article on marinades).","url":"https://amazingribs.com/tested-recipes/chicken-recipes/sweet-georgias-brown-smoked-yard-bird/#wprm-recipe-1384-step-0-1"},{"@type":"HowToStep","text":"Fire up. Preheat your smoker to 325°F. If you are using a grill, set it up for 2-zone or indirect cooking. At 325°F, you can render more fat and crisp the skin a bit.","name":"Fire up. Preheat your smoker to 325°F. If you are using a grill, set it up for 2-zone or indirect cooking. At 325°F, you can render more fat and crisp the skin a bit.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/sweet-georgias-brown-smoked-yard-bird/#wprm-recipe-1384-step-0-2"},{"@type":"HowToStep","text":"Cook. Put the meat in the smoker or on the indirect side of the grill. Add less wood than you normally do. Resist the urge to add more. After you've tasted it you can decide if you want to use more wood next cook. But chicken doesn't need much smoke. Cook for about 1.5 to 2 hours or until the temperature in the thickest part of the meat without touching bone is 165°F.","name":"Cook. Put the meat in the smoker or on the indirect side of the grill. Add less wood than you normally do. Resist the urge to add more. After you've tasted it you can decide if you want to use more wood next cook. But chicken doesn't need much smoke. Cook for about 1.5 to 2 hours or until the temperature in the thickest part of the meat without touching bone is 165°F.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/sweet-georgias-brown-smoked-yard-bird/#wprm-recipe-1384-step-0-3"},{"@type":"HowToStep","text":"Serve. Remove the chicken from the smoker or grill and serve as whole parts, chopped, or pulled.","name":"Serve. Remove the chicken from the smoker or grill and serve as whole parts, chopped, or pulled.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/sweet-georgias-brown-smoked-yard-bird/#wprm-recipe-1384-step-0-4","image":"https://amazingribs.com/wp-content/uploads/2020/10/pulled-chicken2.jpg"}],"recipeCategory":["Dinner","Lunch","Main Course"],"recipeCuisine":["American"],"keywords":"barbecue, Chicken, Georgia style chicken, grill, grilled chicken, Meathead's Memphis dust, Memphis dust, pulled chicken, Simon and Garfunkel rub, smoke, smoked, smoked chicken","author":"Meathead Goldwyn","datePublished":"2015-12-19T17:19:00+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/chicken-recipes/crispy-grilled-buffalo-wings-recipe/","rating":4.54,"ratingCount":208,"recipe":{"@type":"Recipe","name":"Crispy Grilled Buffalo Wings Recipe","description":"True Buffalo wings are deep fried, but I love the flavor and convenience of cooking them on the grill, and even smoking them first. And there is much less mess. Click here to tweet this ","image":"https://amazingribs.com/wp-content/uploads/2020/01/buffalo_wings.jpg","recipeYield":["6","6 appetizer servings"],"prepTime":"PT120M","cookTime":"PT30M","totalTime":"PT150M","recipeIngredient":["3 ounces cream cheese","3 ounces quality blue cheese, crumbled","1/2 cup half and half","1/4 cup sour cream","1/2 teaspoon Simon & Garfunkel Seasoning or Poultry Seasoning","1/2 cup melted salted butter","2 cloves minced or pressed garlic","1/2 cup Frank's Original RedHot Sauce","24   whole chicken wings ((about 4 pounds (1.8 kg) for 24 whole wings))","Morton Coarse Kosher Salt","ground black pepper","6  stalks of celery"],"recipeInstructions":[{"@type":"HowToStep","text":"Prep. To create the blue cheese dip, take the cream cheese and the blue cheese out of the fridge and let them come to room temp. Then smush them together with the spices. Mix in the sour cream and half and half. Put them in a serving bowl and refrigerate. You can do this a day ahead. Cut up the celery into 4-inch (10 cm) sections and put it back in the chiller.","name":"Prep. To create the blue cheese dip, take the cream cheese and the blue cheese out of the fridge and let them come to room temp. Then smush them together with the spices. Mix in the sour cream and half and half. Put them in a serving bowl and refrigerate. You can do this a day ahead. Cut up the celery into 4-inch (10 cm) sections and put it back in the chiller.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/crispy-grilled-buffalo-wings-recipe/#wprm-recipe-1368-step-0-0"},{"@type":"HowToStep","text":"For the Buffalo hot sauce, melt the butter over a low heat and then adding the garlic. Let it simmer for about a minute but don't let the garlic brown. Then add the Frank's RedHot sauce. Let them get to know each other for at least 3 to 4 minutes. But remember, if you don't want to use the original and you want to get creative, try one or more of the other sauces listed above. I'm partial to DC Mumbo Sauce. Like the dip, the sauce can be made a day in advance.","name":"For the Buffalo hot sauce, melt the butter over a low heat and then adding the garlic. Let it simmer for about a minute but don't let the garlic brown. Then add the Frank's RedHot sauce. Let them get to know each other for at least 3 to 4 minutes. But remember, if you don't want to use the original and you want to get creative, try one or more of the other sauces listed above. I'm partial to DC Mumbo Sauce. Like the dip, the sauce can be made a day in advance.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/crispy-grilled-buffalo-wings-recipe/#wprm-recipe-1368-step-0-1","image":"https://amazingribs.com/wp-content/uploads/2020/10/anatomy-chicken-wing.jpg"},{"@type":"HowToStep","text":"When it comes time to prep the wings, note that there are three distinct pieces of different thickness and skin to meat ratio: (1) The tips (2) the flats or wingettes in the center, and (3) the drumettes on the end that attaches to the shoulders. The thickness differences means they cook at different speeds and finish at different times. The best thing to do is separate them into three parts with kitchen shears, a sturdy knife, or a Chinese cleaver (my weapon of choice because the ka-chunk noise of chopping them off is so very satisfying).","name":"When it comes time to prep the wings, note that there are three distinct pieces of different thickness and skin to meat ratio: (1) The tips (2) the flats or wingettes in the center, and (3) the drumettes on the end that attaches to the shoulders. The thickness differences means they cook at different speeds and finish at different times. The best thing to do is separate them into three parts with kitchen shears, a sturdy knife, or a Chinese cleaver (my weapon of choice because the ka-chunk noise of chopping them off is so very satisfying).","url":"https://amazingribs.com/tested-recipes/chicken-recipes/crispy-grilled-buffalo-wings-recipe/#wprm-recipe-1368-step-0-2"},{"@type":"HowToStep","text":"The tips are almost all skin, really thin, and small enough that they often fall through the grates or burn to a crisp. You can cook them if you wish, but I freeze them for use in making soup. Separate the V shaped piece remaining at the joint between the flat and drumette. You will cook both these parts.","name":"The tips are almost all skin, really thin, and small enough that they often fall through the grates or burn to a crisp. You can cook them if you wish, but I freeze them for use in making soup. Separate the V shaped piece remaining at the joint between the flat and drumette. You will cook both these parts.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/crispy-grilled-buffalo-wings-recipe/#wprm-recipe-1368-step-0-3"},{"@type":"HowToStep","text":"Some folks like to season them with a spice rub. That works most of the time. I find that most commercial rubs are too salty for such thin cuts, and most have too much sugar that tends to burn during the crisping phase. Besides, they just get lost under the sauces and dips. So I just season them with salt and pepper. As Rachael Ray says: "Easy peasy."","name":"Some folks like to season them with a spice rub. That works most of the time. I find that most commercial rubs are too salty for such thin cuts, and most have too much sugar that tends to burn during the crisping phase. Besides, they just get lost under the sauces and dips. So I just season them with salt and pepper. As Rachael Ray says: "Easy peasy."","url":"https://amazingribs.com/tested-recipes/chicken-recipes/crispy-grilled-buffalo-wings-recipe/#wprm-recipe-1368-step-0-4"},{"@type":"HowToStep","text":"Fire up. You can start them on a smoker if you wish, but I usually grill them. Set up the grill for 2-zone cooking with the indirect side at about 325°F (162.8°C) to help crisp the skin and melt the fat. If you wish, add wood to the direct side to create smoke. Use a lot of smoke.","name":"Fire up. You can start them on a smoker if you wish, but I usually grill them. Set up the grill for 2-zone cooking with the indirect side at about 325°F (162.8°C) to help crisp the skin and melt the fat. If you wish, add wood to the direct side to create smoke. Use a lot of smoke.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/crispy-grilled-buffalo-wings-recipe/#wprm-recipe-1368-step-0-5"},{"@type":"HowToStep","text":"Cook. Add the wings to the indirect heat side of the grill and cook with the lid closed until the skins are golden. That will probably take about 7 to 10 minutes per side. By then they are pretty close to done.","name":"Cook. Add the wings to the indirect heat side of the grill and cook with the lid closed until the skins are golden. That will probably take about 7 to 10 minutes per side. By then they are pretty close to done.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/crispy-grilled-buffalo-wings-recipe/#wprm-recipe-1368-step-0-6"},{"@type":"HowToStep","text":"To crisp the skin, move the wings to the direct heat side of your grill, high heat, lid open, and stand there, turning frequently until the skin is dark golden to brown but not burnt, keeping a close eye on the skinnier pieces, moving them to the indirect zone when they are done.","name":"To crisp the skin, move the wings to the direct heat side of your grill, high heat, lid open, and stand there, turning frequently until the skin is dark golden to brown but not burnt, keeping a close eye on the skinnier pieces, moving them to the indirect zone when they are done.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/crispy-grilled-buffalo-wings-recipe/#wprm-recipe-1368-step-0-7"},{"@type":"HowToStep","text":"Serve. Put the sauce in a big mixing bowl or pot and put it on the grill and get it warm. Stir or whisk well. Keep warm. When the wings are done you can serve them with the sauce on the side for dipping, or just dump them in with the sauce and toss or stir until they are coated. Then slide them onto a serving platter. Put the celery sticks next to them, and serve with a bowl of Blue Cheese Dip. People can scoop some Blue Cheese Sauce on their plates, and dip in the celery and wings.","name":"Serve. Put the sauce in a big mixing bowl or pot and put it on the grill and get it warm. Stir or whisk well. Keep warm. When the wings are done you can serve them with the sauce on the side for dipping, or just dump them in with the sauce and toss or stir until they are coated. Then slide them onto a serving platter. Put the celery sticks next to them, and serve with a bowl of Blue Cheese Dip. People can scoop some Blue Cheese Sauce on their plates, and dip in the celery and wings.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/crispy-grilled-buffalo-wings-recipe/#wprm-recipe-1368-step-0-8"}],"recipeCategory":["Appetizer","Snack"],"recipeCuisine":["American"],"keywords":"barbecue, buffalo chicken wings, Chicken, chicken wings, grill, grilled buffalo chicken wings, grilled chicken wings","author":"Meathead Goldwyn","datePublished":"2020-01-14T18:29:00+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/pork-recipes/smoked-and-grilled-pork-chop-recipe/","rating":4.48,"ratingCount":106,"recipe":{"@type":"Recipe","name":"Juicy Smoked Pork Chop Recipe, a.k.a. Kermit's Second Favorite Pork Chop","description":"Ensure moist and flavorful pork chops every time with this recipe for brined and reverse seared chops. While the lack of fat can often result in dry pork chops, a simple brine will keep them extra juicy. They are then smoked and seared on the grill for a deep smoky flavor before being finished with a tangy mustard bbq sauce.","image":"https://amazingribs.com/wp-content/uploads/2020/10/pork-chop.jpg","recipeYield":["2","2 pork chops"],"prepTime":"PT5M","cookTime":"PT45M","totalTime":"PT170M","recipeIngredient":["2  pork chops at least 1" (25.4 mm) thick","2 cups Blonder brine","⅛ teaspoon ground black pepper (approximately)","½ cup Columbia Gold BBQ Sauce"],"recipeInstructions":[{"@type":"HowToStep","text":"Prep. Trim excess fat. If you have loin chops, there is a band of fat around the perimeter. Beneath the fat is a thin layer of connective tissue called silverskin. You need to remove it because as it cooks it shrinks and causes the meat to form a cup. The fat will not penetrate the meat so there is no reason to leave it on unless you like eating the fat. In that case, cut at least two slits through the fat and the silverskin right down to the meat.","name":"Prep. Trim excess fat. If you have loin chops, there is a band of fat around the perimeter. Beneath the fat is a thin layer of connective tissue called silverskin. You need to remove it because as it cooks it shrinks and causes the meat to form a cup. The fat will not penetrate the meat so there is no reason to leave it on unless you like eating the fat. In that case, cut at least two slits through the fat and the silverskin right down to the meat.","url":"https://amazingribs.com/tested-recipes/pork-recipes/smoked-and-grilled-pork-chop-recipe/#wprm-recipe-1619-step-0-0"},{"@type":"HowToStep","text":"Fill a 1 gallon (3.9 L) plastic zipper bag with the brine, add the chops, place the bag in a bowl to catch any leaks, and refrigerate for 1 to 2 hours. Thinner chops will take half that time. While they are brining, setup your grill for 2-zone or indirect cooking or fire up the smoker, and shoot for 225°F (107.2°C) in the indirect zone.","name":"Fill a 1 gallon (3.9 L) plastic zipper bag with the brine, add the chops, place the bag in a bowl to catch any leaks, and refrigerate for 1 to 2 hours. Thinner chops will take half that time. While they are brining, setup your grill for 2-zone or indirect cooking or fire up the smoker, and shoot for 225°F (107.2°C) in the indirect zone.","url":"https://amazingribs.com/tested-recipes/pork-recipes/smoked-and-grilled-pork-chop-recipe/#wprm-recipe-1619-step-0-1"},{"@type":"HowToStep","text":"Season the chops with black pepper, but no salt (they have enough from the brine). Don't bother with your favorite barbecue rub. Not needed.","name":"Season the chops with black pepper, but no salt (they have enough from the brine). Don't bother with your favorite barbecue rub. Not needed.","url":"https://amazingribs.com/tested-recipes/pork-recipes/smoked-and-grilled-pork-chop-recipe/#wprm-recipe-1619-step-0-2"},{"@type":"HowToStep","text":"Fire up. Prepare a grill for 2-zone cooking, and shoot for 225°F (107.2°C) in the indirect zone.","name":"Fire up. Prepare a grill for 2-zone cooking, and shoot for 225°F (107.2°C) in the indirect zone.","url":"https://amazingribs.com/tested-recipes/pork-recipes/smoked-and-grilled-pork-chop-recipe/#wprm-recipe-1619-step-0-3"},{"@type":"HowToStep","text":"Cook. Put them on the indirect side of the grill, paint both sides with sauce, and let them cook with the lid down. Flip them after about 20 minutes and paint them again. After another 20 minutes or so, you're ready to eat. If your indirect side is about 225°F (107.2°C), cooking time will be about 45 to 60 minutes for 1" (25.4 mm) chops. Please use a good digital thermometer to get them cooked properly, 145°F (62.8°C) in the center, max. If you are cooking over direct heat, don't add the sauce until just before the chops are ready or else it will burn.","name":"Cook. Put them on the indirect side of the grill, paint both sides with sauce, and let them cook with the lid down. Flip them after about 20 minutes and paint them again. After another 20 minutes or so, you're ready to eat. If your indirect side is about 225°F (107.2°C), cooking time will be about 45 to 60 minutes for 1" (25.4 mm) chops. Please use a good digital thermometer to get them cooked properly, 145°F (62.8°C) in the center, max. If you are cooking over direct heat, don't add the sauce until just before the chops are ready or else it will burn.","url":"https://amazingribs.com/tested-recipes/pork-recipes/smoked-and-grilled-pork-chop-recipe/#wprm-recipe-1619-step-0-4"},{"@type":"HowToStep","text":"If you want to get fancy and add grill marks, when the meat hits about 125°F (51.7°C), paint on the sauce, and then move them to direct heat and remove the lid. After 3 minutes rotate them 45 degrees to get cross hatching. 3 minutes more and flip, paint, 3 minutes more and rotate. You've got to be careful here, this is a great way to incinerate the sauce and overcook the meat. You want the lid off so the meat is cooking only on the bottom side. Remove them when the centers are 140 to 145°F (60 to 62.8°C).","name":"If you want to get fancy and add grill marks, when the meat hits about 125°F (51.7°C), paint on the sauce, and then move them to direct heat and remove the lid. After 3 minutes rotate them 45 degrees to get cross hatching. 3 minutes more and flip, paint, 3 minutes more and rotate. You've got to be careful here, this is a great way to incinerate the sauce and overcook the meat. You want the lid off so the meat is cooking only on the bottom side. Remove them when the centers are 140 to 145°F (60 to 62.8°C).","url":"https://amazingribs.com/tested-recipes/pork-recipes/smoked-and-grilled-pork-chop-recipe/#wprm-recipe-1619-step-0-5"},{"@type":"HowToStep","text":"Serve. Plate and serve with grilled asparagus, spätzle, and a dry riesling.","name":"Serve. Plate and serve with grilled asparagus, spätzle, and a dry riesling.","url":"https://amazingribs.com/tested-recipes/pork-recipes/smoked-and-grilled-pork-chop-recipe/#wprm-recipe-1619-step-0-6"}],"recipeCategory":["Dinner","Lunch","Main Course"],"recipeCuisine":["American"],"keywords":"barbecue, grill, grilled pork chop, Kermit, pork, pork chop, smoked pork chop","author":"Meathead Goldwyn","datePublished":"2014-12-12T23:40:00+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/other-fun-food-recipes/sausage-sage-and-cranberry-stuffing-muffins-recipe/","rating":4.45,"ratingCount":130,"recipe":{"@type":"Recipe","name":"Muffings: Stuffing Muffins Recipe","description":"Instead of serving an entire bowl of stuffing, this recipe calls for baking it in muffin pans to get them nice and crispy on all sides. Everyone gets a Muffing!","image":"https://amazingribs.com/wp-content/uploads/2014/04/muffing.jpg","recipeYield":["12"],"prepTime":"PT30M","cookTime":"PT45M","totalTime":"PT75M","recipeIngredient":["3 pounds Dried Italian bread","6  eggs","8 ounces butter, salted or unsalted ((2 sticks))","1 ½ cups finely chopped celery","2 cups chopped onions","1 cup peeled and chopped apple","4 cups low sodium chicken stock or turkey stock","1 tablespoon dried thyme ((2 tablespoons fresh chopped))","2 tablespoons dried crushed sage leaves ((4 tablespoons fresh chopped))","1 cup dried cranberries","1 ½ teaspoons Morton coarse kosher salt","1 teaspoon ground black pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Prep. Slice the bread and grill it over medium heat (or toast it) to dry it out and bring some nice golden toasty flavor to the party. Watch things closely because they can go from golden to burned in a hurry. Cut it into squares about 1/2" (1.3 cm) on all sides. Precision not required! Leave the crust on.","name":"Prep. Slice the bread and grill it over medium heat (or toast it) to dry it out and bring some nice golden toasty flavor to the party. Watch things closely because they can go from golden to burned in a hurry. Cut it into squares about 1/2" (1.3 cm) on all sides. Precision not required! Leave the crust on.","url":"https://amazingribs.com/tested-recipes/other-fun-food-recipes/sausage-sage-and-cranberry-stuffing-muffins-recipe/#wprm-recipe-1576-step-0-0"},{"@type":"HowToStep","text":"Melt the butter in a large saucepan over low heat. Add the celery and onions and cook over low heat for 5 minutes. Add the thyme, sage, cranberry raisins, salt, and pepper, and cook for only 1 minute.","name":"Melt the butter in a large saucepan over low heat. Add the celery and onions and cook over low heat for 5 minutes. Add the thyme, sage, cranberry raisins, salt, and pepper, and cook for only 1 minute.","url":"https://amazingribs.com/tested-recipes/other-fun-food-recipes/sausage-sage-and-cranberry-stuffing-muffins-recipe/#wprm-recipe-1576-step-0-1"},{"@type":"HowToStep","text":"Pour the mixture over the bread. Add the apples and stock. Taste and adjust the seasonings. Take 6 eggs, mix them with a fork in a bowl, and add them to the unbaked stuffing mix.","name":"Pour the mixture over the bread. Add the apples and stock. Taste and adjust the seasonings. Take 6 eggs, mix them with a fork in a bowl, and add them to the unbaked stuffing mix.","url":"https://amazingribs.com/tested-recipes/other-fun-food-recipes/sausage-sage-and-cranberry-stuffing-muffins-recipe/#wprm-recipe-1576-step-0-2"},{"@type":"HowToStep","text":"Spread butter thickly in the wells of a muffin pan and press the stuffing in, mounding it high.","name":"Spread butter thickly in the wells of a muffin pan and press the stuffing in, mounding it high.","url":"https://amazingribs.com/tested-recipes/other-fun-food-recipes/sausage-sage-and-cranberry-stuffing-muffins-recipe/#wprm-recipe-1576-step-0-3"},{"@type":"HowToStep","text":"To cook on the grill: Set up a grill for 2-zone cooking and preheat the indirect side to 325°F (163°C) the same temp for cooking your turkey). Bake on the indirect side oven, covered with foil, for about 60 minutes until it is at least 160°F (71°C) in the center. It should be golden and crisp on top, and firm but not too wet in the center.","name":"To cook on the grill: Set up a grill for 2-zone cooking and preheat the indirect side to 325°F (163°C) the same temp for cooking your turkey). Bake on the indirect side oven, covered with foil, for about 60 minutes until it is at least 160°F (71°C) in the center. It should be golden and crisp on top, and firm but not too wet in the center.","url":"https://amazingribs.com/tested-recipes/other-fun-food-recipes/sausage-sage-and-cranberry-stuffing-muffins-recipe/#wprm-recipe-1576-step-0-4"},{"@type":"HowToStep","text":"To cook indoors: Set the oven to 325°F (163°C). Put the roasting pan in the middle or on an upper rack. Don't put it on the bottom rack or it will burn. Bake until the temperature in the center hits a minimum of 160°F (71°C) and the top starts to brown, about 60 minutes.","name":"To cook indoors: Set the oven to 325°F (163°C). Put the roasting pan in the middle or on an upper rack. Don't put it on the bottom rack or it will burn. Bake until the temperature in the center hits a minimum of 160°F (71°C) and the top starts to brown, about 60 minutes.","url":"https://amazingribs.com/tested-recipes/other-fun-food-recipes/sausage-sage-and-cranberry-stuffing-muffins-recipe/#wprm-recipe-1576-step-0-5"}],"recipeCategory":["Bread","Dinner","Lunch","Side Dish","Snack"],"recipeCuisine":["American"],"keywords":"barbecue, dressing, grill, muffins, poultry dressing, poultry stuffing, stuffing, stuffing muffins, Thanksgiving","author":"Meathead Goldwyn","datePublished":"2014-04-24T20:05:00+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/triple-c-beef-ribs-recipe/","rating":4.6,"ratingCount":88,"recipe":{"@type":"Recipe","name":"Triple C Beef Back Ribs Recipe","description":"Taking the recipe over the top, I have created a dry rub featuring three Cs – coffee, cocoa, and chile. With its combination of sweet, savory, and spice, this rub tastes equally good when cooking other cuts of beef.","image":"https://amazingribs.com/wp-content/uploads/2018/01/beef-ribs-scaled-e1753222218835.jpg","recipeYield":["2","2 rack each"],"prepTime":"PT10M","cookTime":"PT360M","totalTime":"PT370M","recipeIngredient":["2 tablespoons ground coffee","1 tablespoon brown sugar","1 tablespoon cocoa powder","1 tablespoon ancho chile powder","2 teaspoons ground black pepper","1 rack beef back ribs ((approximately 2 1/2 pound (1.1 kg) rack))","3/4 teaspoon Morton Coarse Kosher Salt ((1/4 teaspoon per pound of meat))"],"recipeInstructions":[{"@type":"HowToStep","text":"Prep. Combine the rub ingredients in a small bowl and set aside while you prepare the ribs.","name":"Prep. Combine the rub ingredients in a small bowl and set aside while you prepare the ribs.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/triple-c-beef-ribs-recipe/#wprm-recipe-2070-step-0-0"},{"@type":"HowToStep","text":"Remove the membrane from the ribs (read more on removing the membrane here).","name":"Remove the membrane from the ribs (read more on removing the membrane here).","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/triple-c-beef-ribs-recipe/#wprm-recipe-2070-step-0-1"},{"@type":"HowToStep","text":"Season the ribs with Kosher salt. If you can, give the salt 1 to 2 hours to be absorbed. The process of salting in advance is called dry brining. The rule of thumb is 1/2 teaspoon of kosher salt per pound of meat, but ribs are about 50% meat, so use about 1/4 teaspoon per pound. You can simply eyeball it by sprinkling on the same amount of salt you would sprinkle on the ribs if they were served to you unsalted. ","name":"Season the ribs with Kosher salt. If you can, give the salt 1 to 2 hours to be absorbed. The process of salting in advance is called dry brining. The rule of thumb is 1/2 teaspoon of kosher salt per pound of meat, but ribs are about 50% meat, so use about 1/4 teaspoon per pound. You can simply eyeball it by sprinkling on the same amount of salt you would sprinkle on the ribs if they were served to you unsalted. ","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/triple-c-beef-ribs-recipe/#wprm-recipe-2070-step-0-2"},{"@type":"HowToStep","text":"Fire up. Prepare a smoker for indirect cooking. Alternatively, you can set up a charcoal grill for 2-zone cooking by placing a chimney full of pre-heated charcoal briquets on one side of the grill's charcoal grate in order to create direct and indirect cooking zones. Adjust the smoker or grill vents to bring the temperature to about 225°F (107.2°C) and add 2 to 3 chunks of your favorite smoking wood to the charcoal for flavor. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 225°F (107.2°C) on the indirect side. ","name":"Fire up. Prepare a smoker for indirect cooking. Alternatively, you can set up a charcoal grill for 2-zone cooking by placing a chimney full of pre-heated charcoal briquets on one side of the grill's charcoal grate in order to create direct and indirect cooking zones. Adjust the smoker or grill vents to bring the temperature to about 225°F (107.2°C) and add 2 to 3 chunks of your favorite smoking wood to the charcoal for flavor. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 225°F (107.2°C) on the indirect side. ","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/triple-c-beef-ribs-recipe/#wprm-recipe-2070-step-0-3"},{"@type":"HowToStep","text":"Cook. Once the smoker or grill is ready, season the ribs on both sides with the dry rub mixture. ","name":"Cook. Once the smoker or grill is ready, season the ribs on both sides with the dry rub mixture. ","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/triple-c-beef-ribs-recipe/#wprm-recipe-2070-step-0-4"},{"@type":"HowToStep","text":"Place the rack of ribs on the main cooking grate as far away from the heat source as possible. Set the lid on the grill with the fully opened top vent positioned directly above the ribs in order to force the smoke over and around the meat. Allow the ribs to smoke until the meat is tender and has reached an internal temperature of 203°F (95°C), approximately 6 hours.","name":"Place the rack of ribs on the main cooking grate as far away from the heat source as possible. Set the lid on the grill with the fully opened top vent positioned directly above the ribs in order to force the smoke over and around the meat. Allow the ribs to smoke until the meat is tender and has reached an internal temperature of 203°F (95°C), approximately 6 hours.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/triple-c-beef-ribs-recipe/#wprm-recipe-2070-step-0-5"},{"@type":"HowToStep","text":"Serve. Remove the ribs from the grill, slice between the bones, and serve immediately. ","name":"Serve. Remove the ribs from the grill, slice between the bones, and serve immediately. ","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/triple-c-beef-ribs-recipe/#wprm-recipe-2070-step-0-6"}],"recipeCategory":["Dinner","Main Course"],"recipeCuisine":["American"],"keywords":"barbecue, beef, beef ribs, chile, cocoa, coffee, grill, smoke, smoked","author":"Clint Cantwell","datePublished":"2018-01-31T23:39:00+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/brisket-burnt-ends/","rating":4.8,"ratingCount":10,"recipe":{"@type":"Recipe","name":"Brisket Burnt Ends Recipe","description":"Make mouthwatering smoked burnt end nuggets with this easy-to-follow recipe.","image":"https://amazingribs.com/wp-content/uploads/2022/02/Screen-Shot-2022-02-08-at-12.38.59-PM.png","recipeYield":["8","8 people"],"prepTime":"PT10M","cookTime":"PT600M","totalTime":"PT610M","recipeIngredient":["6 pound brisket point","3 teaspoons Morton Coarse Kosher Salt ((approximately ½ teaspoon per pound))","¼ cup  Big Bad Beef Rub","¼ cup Kansas City style barbecue sauce","¼ tablespoon brown sugar","¼ cup  beef broth"],"recipeInstructions":[{"@type":"HowToStep","text":"Prep. Trim any excess fat off of the brisket point. Refrigerate the trimmings to use when finishing the burnt ends.","name":"Prep. Trim any excess fat off of the brisket point. Refrigerate the trimmings to use when finishing the burnt ends.","url":"https://amazingribs.com/brisket-burnt-ends/#wprm-recipe-75985-step-0-0"},{"@type":"HowToStep","text":"Salt the meat about 12 to 24 hours in advance so it can work its way in, 2 to 4 hours minimum. After salting, sprinkle the Big Bad Beef Rub liberally on all areas of the meat and rub it in, setting aside any remaining rub to use once the meat has been smoked cubed.  Keep the meat chilled until just before you cook it. Chilled meat attracts more smoke. I strongly recommend you use a remote digital thermometer and insert the probe with the tip centered in the thickest part of the meat furthest from the heat.","name":"Salt the meat about 12 to 24 hours in advance so it can work its way in, 2 to 4 hours minimum. After salting, sprinkle the Big Bad Beef Rub liberally on all areas of the meat and rub it in, setting aside any remaining rub to use once the meat has been smoked cubed.  Keep the meat chilled until just before you cook it. Chilled meat attracts more smoke. I strongly recommend you use a remote digital thermometer and insert the probe with the tip centered in the thickest part of the meat furthest from the heat.","url":"https://amazingribs.com/brisket-burnt-ends/#wprm-recipe-75985-step-0-1"},{"@type":"HowToStep","text":"Fire up. Pre-heat your smoker, or if you are using a grill, set it up for indirect cooking. Click here to see how to set up a gas grill, here to set up a charcoal grill, or here to set up a bullet smoker like the Weber Smokey Mountain. Get the cooker temp stabilized at about 235°F (113°C). We want to cook at about 225°F (107°C), but the temp will drop a bit once you open the lid and load in the cold meat.","name":"Fire up. Pre-heat your smoker, or if you are using a grill, set it up for indirect cooking. Click here to see how to set up a gas grill, here to set up a charcoal grill, or here to set up a bullet smoker like the Weber Smokey Mountain. Get the cooker temp stabilized at about 235°F (113°C). We want to cook at about 225°F (107°C), but the temp will drop a bit once you open the lid and load in the cold meat.","url":"https://amazingribs.com/brisket-burnt-ends/#wprm-recipe-75985-step-0-2"},{"@type":"HowToStep","text":"Cook. Put the meat on the cooker. On a smoker with a water pan, put the meat right above the water. Place the oven temp probe on the grate next to the meat. Add about 2 cups (4 ounces (113 g)) of wood right after the meat goes on. When the smoke stops, add 4 ounces more during the first 2 hours, which usually means adding some every 30 minutes or so. Keep an eye on the water in the pan. Don't let it dry out. After 3 hours, turn the meat over if the color is different from top to bottom. Otherwise, leave the meat alone. No need to mop, baste, or spritz. It just lowers the temp of the meat and softens the bark. ","name":"Cook. Put the meat on the cooker. On a smoker with a water pan, put the meat right above the water. Place the oven temp probe on the grate next to the meat. Add about 2 cups (4 ounces (113 g)) of wood right after the meat goes on. When the smoke stops, add 4 ounces more during the first 2 hours, which usually means adding some every 30 minutes or so. Keep an eye on the water in the pan. Don't let it dry out. After 3 hours, turn the meat over if the color is different from top to bottom. Otherwise, leave the meat alone. No need to mop, baste, or spritz. It just lowers the temp of the meat and softens the bark. ","url":"https://amazingribs.com/brisket-burnt-ends/#wprm-recipe-75985-step-0-3"},{"@type":"HowToStep","text":"When the meat's internal temperature reaches 155°F (68.3°C) and has taken on a nice dark hue, take the meat off of the smoker or grill and wrap it tightly in a double layer of heavy-duty foil. Add the beef broth, crimp the foil tight, and put the wrapped meat back on the smoker or grill over indirect heat. This step, called the Texas Crutch, slightly braises and steams the meat, but most importantly, it prevents the surface evaporation that cools down the meat and causes the stall (read more about the stall here).","name":"When the meat's internal temperature reaches 155°F (68.3°C) and has taken on a nice dark hue, take the meat off of the smoker or grill and wrap it tightly in a double layer of heavy-duty foil. Add the beef broth, crimp the foil tight, and put the wrapped meat back on the smoker or grill over indirect heat. This step, called the Texas Crutch, slightly braises and steams the meat, but most importantly, it prevents the surface evaporation that cools down the meat and causes the stall (read more about the stall here).","url":"https://amazingribs.com/brisket-burnt-ends/#wprm-recipe-75985-step-0-4"},{"@type":"HowToStep","text":"Prep again. When the meat temp hits 195°F (95°C), carefully remove it from the foil, reserving the liquid to use later. Cut the point into cubes about 1-inch on all sides. Set aside any pieces that are too fatty or just eat them. Dust them with rub and a little sugar to accelerate browning and bark formation. Tumble them onto a grill topper on a hot grill over direct heat for a few minutes to caramelize the sugars and brown the cut edges.","name":"Prep again. When the meat temp hits 195°F (95°C), carefully remove it from the foil, reserving the liquid to use later. Cut the point into cubes about 1-inch on all sides. Set aside any pieces that are too fatty or just eat them. Dust them with rub and a little sugar to accelerate browning and bark formation. Tumble them onto a grill topper on a hot grill over direct heat for a few minutes to caramelize the sugars and brown the cut edges.","url":"https://amazingribs.com/brisket-burnt-ends/#wprm-recipe-75985-step-0-5"},{"@type":"HowToStep","text":"Cook again. In a frying pan, render the beef fat that you trimmed from the brisket point. Or better still, use bacon fat or duck fat. You can do this over hot coals. Move the cubes to the pan and gently fry them until they are crunchy on the outside, turning them a few times. Drain the fat and add about 1/4 cup of your favorite BBQ sauce and 1/4 cup of the drippings from the foil used for the Texas Crutch. Put the pan back on the grill and stir every 5 minutes or so. Let the cubes absorb most of the liquid and start to sizzle, but don't let them burn.","name":"Cook again. In a frying pan, render the beef fat that you trimmed from the brisket point. Or better still, use bacon fat or duck fat. You can do this over hot coals. Move the cubes to the pan and gently fry them until they are crunchy on the outside, turning them a few times. Drain the fat and add about 1/4 cup of your favorite BBQ sauce and 1/4 cup of the drippings from the foil used for the Texas Crutch. Put the pan back on the grill and stir every 5 minutes or so. Let the cubes absorb most of the liquid and start to sizzle, but don't let them burn.","url":"https://amazingribs.com/brisket-burnt-ends/#wprm-recipe-75985-step-0-6"},{"@type":"HowToStep","text":"Serve. When they're done, serve them before they go soft. You can just present them in a pile on a plate, or on a bun. I like to make a banh mi type sandwich with quick pickled onions on a garlic bread baguette sandwich.","name":"Serve. When they're done, serve them before they go soft. You can just present them in a pile on a plate, or on a bun. I like to make a banh mi type sandwich with quick pickled onions on a garlic bread baguette sandwich.","url":"https://amazingribs.com/brisket-burnt-ends/#wprm-recipe-75985-step-0-7"}],"recipeCategory":["Appetizer","Dinner","Lunch","Main Course"],"recipeCuisine":["American"],"keywords":"brisket burnt ends, burnt ends, burnt ends recipe","author":"Meathead","datePublished":"2022-03-01T16:28:00+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/hot-dog-recipes/cheese-stuffed-bacon-wrapped-hot-dog-recipe/","rating":4.48,"ratingCount":119,"recipe":{"@type":"Recipe","name":"Cheesy Bacon Wrapped Hot Dog Recipe (a.k.a. the Grilled Francheezie)","description":"Make your next ordinary cookout extraordinary with this recipe for cheese-stuffed, bacon-wrapped hot dogs.","image":"https://amazingribs.com/wp-content/uploads/2020/10/bacon_wrapped_cheese_stuffed_hot_dog.jpg","recipeYield":["4","4 servings"],"prepTime":"PT10M","cookTime":"PT20M","totalTime":"PT30M","recipeIngredient":["1 ounce cheddar cheese","4  hot dogs","4 strips bacon","4  hot dog buns"],"recipeInstructions":[{"@type":"HowToStep","text":"Prep. Cut the cheddar cheese into long, thin strips slightly shorter than the length of a hot dog.","name":"Prep. Cut the cheddar cheese into long, thin strips slightly shorter than the length of a hot dog.","url":"https://amazingribs.com/tested-recipes/hot-dog-recipes/cheese-stuffed-bacon-wrapped-hot-dog-recipe/#wprm-recipe-2399-step-0-0"},{"@type":"HowToStep","text":"Split the hot dogs lengthwise without cutting all of the way through to create a pocket for the cheese.","name":"Split the hot dogs lengthwise without cutting all of the way through to create a pocket for the cheese.","url":"https://amazingribs.com/tested-recipes/hot-dog-recipes/cheese-stuffed-bacon-wrapped-hot-dog-recipe/#wprm-recipe-2399-step-0-1"},{"@type":"HowToStep","text":"Stuff a strip of cheese into the pocket of each hot dog. Tightly wrap each hot dog with a strip of bacon, securing each end of the bacon with a toothpick.","name":"Stuff a strip of cheese into the pocket of each hot dog. Tightly wrap each hot dog with a strip of bacon, securing each end of the bacon with a toothpick.","url":"https://amazingribs.com/tested-recipes/hot-dog-recipes/cheese-stuffed-bacon-wrapped-hot-dog-recipe/#wprm-recipe-2399-step-0-2","image":"https://amazingribs.com/wp-content/uploads/2020/10/stuffing_hot_dogs_with_cheese.jpg"},{"@type":"HowToStep","text":"Fire up. Prepare a grill for indirect cooking by placing a chimney full of pre-heated charcoal briquets on one side of the grill’s charcoal grate in order to create direct and indirect cooking zones. Adjust the grill vents to bring the temperature to about 400°F (204.4°C) on the indirect side. Add 2 to 3 chunks of your favorite smoking wood to the charcoal for flavor. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 400°F (204.4°C) on the indirect side.","name":"Fire up. Prepare a grill for indirect cooking by placing a chimney full of pre-heated charcoal briquets on one side of the grill’s charcoal grate in order to create direct and indirect cooking zones. Adjust the grill vents to bring the temperature to about 400°F (204.4°C) on the indirect side. Add 2 to 3 chunks of your favorite smoking wood to the charcoal for flavor. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 400°F (204.4°C) on the indirect side.","url":"https://amazingribs.com/tested-recipes/hot-dog-recipes/cheese-stuffed-bacon-wrapped-hot-dog-recipe/#wprm-recipe-2399-step-0-3"},{"@type":"HowToStep","text":"Cook. Place the cheese stuffed, bacon wrapped hot dogs on the cool side of the grill with the cheese on top, positioning them as far from the heat source as possible. Cover the grill and allow the hot dogs to cook until the bacon is brown and crisp, approximately 20 minutes.","name":"Cook. Place the cheese stuffed, bacon wrapped hot dogs on the cool side of the grill with the cheese on top, positioning them as far from the heat source as possible. Cover the grill and allow the hot dogs to cook until the bacon is brown and crisp, approximately 20 minutes.","url":"https://amazingribs.com/tested-recipes/hot-dog-recipes/cheese-stuffed-bacon-wrapped-hot-dog-recipe/#wprm-recipe-2399-step-0-4","image":"https://amazingribs.com/wp-content/uploads/2020/10/grilling_cheese_stuffed_bacon_wrapped_hot_dogs.jpg"},{"@type":"HowToStep","text":"Serve. Place each cheese stuffed, bacon wrapped hot dog in a bun and serve immediately with your favorite hot dog condiments.","name":"Serve. Place each cheese stuffed, bacon wrapped hot dog in a bun and serve immediately with your favorite hot dog condiments.","url":"https://amazingribs.com/tested-recipes/hot-dog-recipes/cheese-stuffed-bacon-wrapped-hot-dog-recipe/#wprm-recipe-2399-step-0-5"}],"recipeCategory":["Dinner","Lunch","Main Course"],"recipeCuisine":["American"],"keywords":"bacon, bacon wrapped hot dog, barbecue, cheese, grill, grilled hot dog, hot dog","author":"Clint Cantwell","datePublished":"2018-07-24T17:51:00+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/barbecue-sauce-recipes/texas-barbecue-juice/","rating":4.43,"ratingCount":304,"recipe":{"@type":"Recipe","name":"Texas Barbecue Juice Recipe","description":"In Texas, the traditional barbecue sauce recipe is usually more like a tomato soup: thin and spicy. It penetrates the meat deeply as it is mopped on during the cooking process or served on the side.","image":"https://amazingribs.com/wp-content/uploads/2012/02/texas-sauce.jpg","recipeYield":["5","5 cups"],"prepTime":"PT30M","totalTime":"PT30M","recipeIngredient":["1 tablespoon paprika","2 teaspoons black pepper","2 teaspoons American chili powder","1 teaspoon cumin powder","1 tablespoon of butter","1  medium onion","4 cloves garlic","1  green bell pepper","1 cup Lone Star beer ((or any other lager))","1/4 cup ketchup","1/4 cup apple cider vinegar","3 tablespoons Worcestershire sauce","3 tablespoons steak sauce","2 tablespoons brown sugar","2 teaspoons hot sauce","2 cups beef stock"],"recipeInstructions":[{"@type":"HowToStep","text":"Prep. Finely chop the onion, mince the garlic, and chop the bell pepper.","name":"Prep. Finely chop the onion, mince the garlic, and chop the bell pepper.","url":"https://amazingribs.com/tested-recipes/barbecue-sauce-recipes/texas-barbecue-juice/#wprm-recipe-1204-step-0-0"},{"@type":"HowToStep","text":"Mix the paprika, black pepper, American chili powder, and cumin in a small bowl.","name":"Mix the paprika, black pepper, American chili powder, and cumin in a small bowl.","url":"https://amazingribs.com/tested-recipes/barbecue-sauce-recipes/texas-barbecue-juice/#wprm-recipe-1204-step-0-1"},{"@type":"HowToStep","text":"Cook. In a small saucepan, melt the butter or fat and gently cook the onion over medium heat until translucent.","name":"Cook. In a small saucepan, melt the butter or fat and gently cook the onion over medium heat until translucent.","url":"https://amazingribs.com/tested-recipes/barbecue-sauce-recipes/texas-barbecue-juice/#wprm-recipe-1204-step-0-2"},{"@type":"HowToStep","text":"Add the garlic, bell pepper, and the spice mix. Stir, and cook for two minutes to extract the flavors.","name":"Add the garlic, bell pepper, and the spice mix. Stir, and cook for two minutes to extract the flavors.","url":"https://amazingribs.com/tested-recipes/barbecue-sauce-recipes/texas-barbecue-juice/#wprm-recipe-1204-step-0-3"},{"@type":"HowToStep","text":"Add the stock and the rest of the ingredients. Stir until well blended. Simmer on medium for 15 minutes. Taste and adjust as needed.","name":"Add the stock and the rest of the ingredients. Stir until well blended. Simmer on medium for 15 minutes. Taste and adjust as needed.","url":"https://amazingribs.com/tested-recipes/barbecue-sauce-recipes/texas-barbecue-juice/#wprm-recipe-1204-step-0-4"},{"@type":"HowToStep","text":"Use. Divide it in half and use half to mop the meat when cooking. Use the remainder to splash on the meat when you serve it.","name":"Use. Divide it in half and use half to mop the meat when cooking. Use the remainder to splash on the meat when you serve it.","url":"https://amazingribs.com/tested-recipes/barbecue-sauce-recipes/texas-barbecue-juice/#wprm-recipe-1204-step-0-5"}],"recipeCategory":["Sauces and Condiments"],"recipeCuisine":["American","Southern"],"keywords":"barbecue, barbecue sauce, bbq sauce, beef mop sauce, catsup, dip, grill, ketchup, mop, Texas, texas bbq mop, tomato base","author":"Meathead Goldwyn","datePublished":"2012-02-29T01:01:00+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/chicken-recipes/satay-spice-blend/","rating":5.0,"ratingCount":3,"recipe":{"@type":"Recipe","name":"Grilled Chicken Satay with Peanut Sauce Recipe","description":"Yes, the peanut sauce tastes great. But satay spice rub is the secret to flavor in grilled chicken satay.","image":"https://amazingribs.com/wp-content/uploads/2021/02/satay-on-grill.jpg","recipeYield":["5"],"prepTime":"PT5M","totalTime":"PT5M","recipeIngredient":["5  boneless chicken breasts","1 teaspoon Morton Coarse Kosher Salt","2½ tablespoons satay spice rub","¼ cup chunky peanut butter ((you can use smooth if you wish))","¼ cup dark soy sauce","¼ cup rice vinegar","2 tablespoons honey","2 tablespoons fresh lime juice","2 teaspoons Sriracha ((or other hot sauce))","¼ teaspoon toasted sesame oil"],"recipeInstructions":[{"@type":"HowToStep","text":"Pound the chicken. Pound the boneless meat and cut into strips about 1/2 inch thick and 4 inches long. This is thicker than most other recipes but insures tender and juicy meat. Try to pound them flat so they cook evenly. Sprinkle the chicken skewers all over with salt. If you have time, let them sit for an hour or two in the fridge. Overnight is even better.","name":"Pound the chicken. Pound the boneless meat and cut into strips about 1/2 inch thick and 4 inches long. This is thicker than most other recipes but insures tender and juicy meat. Try to pound them flat so they cook evenly. Sprinkle the chicken skewers all over with salt. If you have time, let them sit for an hour or two in the fridge. Overnight is even better.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/satay-spice-blend/#wprm-recipe-53207-step-0-0"},{"@type":"HowToStep","text":"Skewer. Thread the chicken strips on wooden skewers. There is no need to soak the skewers first. Sprinkle them all over with the spice rub.","name":"Skewer. Thread the chicken strips on wooden skewers. There is no need to soak the skewers first. Sprinkle them all over with the spice rub.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/satay-spice-blend/#wprm-recipe-53207-step-0-1"},{"@type":"HowToStep","text":"Fire up. Heat a grill for direct high heat, Warp 10.","name":"Fire up. Heat a grill for direct high heat, Warp 10.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/satay-spice-blend/#wprm-recipe-53207-step-0-2"},{"@type":"HowToStep","text":"Make the sauce. Mix everything together in a small bowl. A fork does the job just fine.","name":"Make the sauce. Mix everything together in a small bowl. A fork does the job just fine.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/satay-spice-blend/#wprm-recipe-53207-step-0-3"},{"@type":"HowToStep","text":"Grill the skewers over high heat, lid open, turning often so they don't burn, until they are 160°F inside.","name":"Grill the skewers over high heat, lid open, turning often so they don't burn, until they are 160°F inside.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/satay-spice-blend/#wprm-recipe-53207-step-0-4"},{"@type":"HowToStep","text":"Serve with the peanut sauce for dipping.","name":"Serve with the peanut sauce for dipping.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/satay-spice-blend/#wprm-recipe-53207-step-0-5"}],"recipeCategory":["Appetizer","Main Course","spice blend"],"recipeCuisine":["Indonesian","Malay","Southeastern Asian","Thai"],"keywords":"Asian spice","author":"https://amazingribs.com/#/schema/person/ed71152438263e8ff8e329ce4e2d822b","datePublished":"2021-02-23T22:49:39+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/chicken-recipes/simon-garfunkel-chicken-recipe/","rating":4.56,"ratingCount":130,"recipe":{"@type":"Recipe","name":"The Original Simon & Garfunkel Grilled Chicken Recipe","description":"Take grilled chicken to 11 with our world famous Simon & Garfunkel Poultry Rub, a wonderful herb based seasoning blend that is great on chicken, turkey, and veggies.","image":"https://amazingribs.com/wp-content/uploads/2013/02/chicken_spatchcocked.jpg","recipeYield":["4","4 servings"],"prepTime":"PT15M","cookTime":"PT45M","recipeIngredient":["4 pound whole chicken or cut parts","2 teaspoons Morton Coarse Kosher Salt ((approximately 1/2 teaspoon per pound of meat))","2 tablespoons Simon & Garfunkel Poultry Rub"],"recipeInstructions":[{"@type":"HowToStep","text":"Prep. Cut out the spine and then cut the bird into parts, including the breasts, wings, and drum with thigh combo. If you wish, remove the skins. If time permits, salt the meat an hour or two before cooking and keep it in the fridge. This is called dry brining.","name":"Cut","url":"https://amazingribs.com/tested-recipes/chicken-recipes/simon-garfunkel-chicken-recipe/#wprm-recipe-1382-step-0-0"},{"@type":"HowToStep","text":"Wet the the chicken parts lightly with water and sprinkle the rub on generously.","name":"Wet","url":"https://amazingribs.com/tested-recipes/chicken-recipes/simon-garfunkel-chicken-recipe/#wprm-recipe-1382-step-0-1"},{"@type":"HowToStep","text":"Fire up. Preheat the grill using a 2-zone setup. On a gas grill, turn the burners on one side to medium or high as seen in the photo at right. On a charcoal grill, light your coals and push them all to one side. Shoot for 325°F (163°C) on the other, indirect heat side. You cannot measure the temp properly with a center mounted lid thermometer. Get a good digital grill thermometer that has a probe that you can place on the indirect side near the grate, where the meat is. 325°F (163°C) is a good temperature for browning skin and melting fat, and it is not too hot so there will not be a lot of shrinkage or toughening of proteins the meat. The skin will shrink a bit. If you haven't read it yet, now would be a good time to look over my article on calibrating your grill. If you want, you can throw some wood chunks on the fire. Don't soak the wood (click here to read more about how to use wood and why you don't need to soak it).","name":"Preheat","url":"https://amazingribs.com/tested-recipes/chicken-recipes/simon-garfunkel-chicken-recipe/#wprm-recipe-1382-step-0-2"},{"@type":"HowToStep","text":"Cook. Place the meat on the indirect heat side and close the lid. You probably won't need to flip the pieces, so just let them get nice and brown on the bottoms, but check to make sure the bottoms aren't burning. As the meat roasts on the indirect side, juices and flavors aren't squeezed out by the high heat, the skin doesn't burn, and there will be no flareups. When the white meat hits about 145°F (63°C), flip it skin side down and place it on the other side over the direct heat. Move the dark meat over the direct heat when it hits about 150°F (65°C). On a gas grill, I crank it full bore and flip it every minute or two so both sides get good and dark, but don't burn. As the white meat hits 155°F (68°C) and the dark meat 165°F (75°C), take them off. The white meat will rise to the safe serving temp of 160°F (71°C) and dark meat will rise to its optimal temperature of about 170°F (77°C).","name":"Roast","url":"https://amazingribs.com/tested-recipes/chicken-recipes/simon-garfunkel-chicken-recipe/#wprm-recipe-1382-step-0-3"},{"@type":"HowToStep","text":"Serve. Plate and serve the chicken immediately.","name":"Serve. Plate and serve the chicken immediately.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/simon-garfunkel-chicken-recipe/#wprm-recipe-1382-step-0-4"}],"recipeCategory":["Dinner","Lunch","Main Course"],"recipeCuisine":["American"],"keywords":"barbecue, Chicken, grill, grilled chicken, grilled chicken recipe, herb rub for fish, Simon & Garfunkel rub, Simon and Garfunkel rub","author":"https://amazingribs.com/#/schema/person/ed71152438263e8ff8e329ce4e2d822b","datePublished":"2026-03-05T21:02:27+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/grilled-coffee-and-cocoa-duck-breast-with-balsamic-cherry-sauce/","rating":4.86,"ratingCount":7,"recipe":{"@type":"Recipe","name":"Smoked Coffee And Cocoa Crusted Duck Breast With Balsalmic-Cherry Reduction Recipe","description":"Coffee and cocoa elevate smoked duck breasts, while the balsamic-cherry reduction adds a sweet tang to the finished dish.","image":"https://amazingribs.com/wp-content/uploads/2022/09/smoked-duck-breast-e1753217771872.jpeg","recipeYield":["2","2 people"],"prepTime":"PT15M","cookTime":"PT45M","totalTime":"PT60M","recipeIngredient":["2 tablespoons finely ground coffee","1 tablespoon cocoa powder","1 tablespoon Domino pourable brown sugar","1/2 tablespoon Morton Coarse Kosher Salt","1/4 teaspoon ancho chile powder","2  boneless duck breast","1/2 cup dried tart cherries","1/2 cup balsamic vinegar","1/4 cup orange juice"],"recipeInstructions":[{"@type":"HowToStep","text":"Fire up. Prepare a smoker or a grill for 2-zone indirect cooking. Adjust the smoker or grill to bring the temperature to about 225°F (107.2°C) in the indirect zone and place 2 to 3 chunks of your favorite smoking wood on the fire.","name":"Fire up. Prepare a smoker or a grill for 2-zone indirect cooking. Adjust the smoker or grill to bring the temperature to about 225°F (107.2°C) in the indirect zone and place 2 to 3 chunks of your favorite smoking wood on the fire.","url":"https://amazingribs.com/grilled-coffee-and-cocoa-duck-breast-with-balsamic-cherry-sauce/#wprm-recipe-80939-step-0-0"},{"@type":"HowToStep","text":"Prep. combine the coffee, cocoa powder, brown sugar, salt, and ancho chile powder in a small bowl and blend well.  ","name":"Prep. combine the coffee, cocoa powder, brown sugar, salt, and ancho chile powder in a small bowl and blend well.  ","url":"https://amazingribs.com/grilled-coffee-and-cocoa-duck-breast-with-balsamic-cherry-sauce/#wprm-recipe-80939-step-0-1"},{"@type":"HowToStep","text":"Using a sharp paring knife, make 3-4 vertical and horizontal cuts through the fat side of the duck to make a crosshatch pattern, being careful not to cut into the meat. Season both sides of the duck breasts liberally with the coffee and cocoa dry rub.  ","name":"Using a sharp paring knife, make 3-4 vertical and horizontal cuts through the fat side of the duck to make a crosshatch pattern, being careful not to cut into the meat. Season both sides of the duck breasts liberally with the coffee and cocoa dry rub.  ","url":"https://amazingribs.com/grilled-coffee-and-cocoa-duck-breast-with-balsamic-cherry-sauce/#wprm-recipe-80939-step-0-2"},{"@type":"HowToStep","text":"Cook. Place a small saucepan on the hot side of the grill and add the cherries, balsamic vinegar, and orange juice to the saucepan.  Allow the mixture to simmer for approximately 10 minutes until reduced by 2/3.  Remove and set aside.","name":"Cook. Place a small saucepan on the hot side of the grill and add the cherries, balsamic vinegar, and orange juice to the saucepan.  Allow the mixture to simmer for approximately 10 minutes until reduced by 2/3.  Remove and set aside.","url":"https://amazingribs.com/grilled-coffee-and-cocoa-duck-breast-with-balsamic-cherry-sauce/#wprm-recipe-80939-step-0-3"},{"@type":"HowToStep","text":"Set a cast iron skillet on the hot side of the grill and place the duck breasts on the cool side of the grill.  Cover the grill and allow the duck breasts to smoke until they reach an internal temperature of 115 degrees, approximately 20 minutes.  ","name":"Set a cast iron skillet on the hot side of the grill and place the duck breasts on the cool side of the grill.  Cover the grill and allow the duck breasts to smoke until they reach an internal temperature of 115 degrees, approximately 20 minutes.  ","url":"https://amazingribs.com/grilled-coffee-and-cocoa-duck-breast-with-balsamic-cherry-sauce/#wprm-recipe-80939-step-0-4"},{"@type":"HowToStep","text":"Once the duck reaches 115°F move them to the cast iron skillet fat side down.  Allow the duck to cook until most of the fat has rendered and is crisp, approximately 3-4 minutes.  Turn the duck and cook for another 2-3 minutes until it reaches an internal temperature of 130°F for medium-rare.  ","name":"Once the duck reaches 115°F move them to the cast iron skillet fat side down.  Allow the duck to cook until most of the fat has rendered and is crisp, approximately 3-4 minutes.  Turn the duck and cook for another 2-3 minutes until it reaches an internal temperature of 130°F for medium-rare.  ","url":"https://amazingribs.com/grilled-coffee-and-cocoa-duck-breast-with-balsamic-cherry-sauce/#wprm-recipe-80939-step-0-5","image":"https://amazingribs.com/wp-content/uploads/2022/09/searing-duck-breast-e1753217789387.jpeg"},{"@type":"HowToStep","text":"Remove the duck from the skillet and set on a cutting board skin side up. Remove the skillet from the grill and set the saucepan with the balsamic-cherry reduction back on the grill to warm as the duck rests.","name":"Remove the duck from the skillet and set on a cutting board skin side up. Remove the skillet from the grill and set the saucepan with the balsamic-cherry reduction back on the grill to warm as the duck rests.","url":"https://amazingribs.com/grilled-coffee-and-cocoa-duck-breast-with-balsamic-cherry-sauce/#wprm-recipe-80939-step-0-6"},{"@type":"HowToStep","text":"Serve. Once the duck has rested for 5 minutes, slice it and serve along with the balsamic-cherry reduction.","name":"Serve. Once the duck has rested for 5 minutes, slice it and serve along with the balsamic-cherry reduction.","url":"https://amazingribs.com/grilled-coffee-and-cocoa-duck-breast-with-balsamic-cherry-sauce/#wprm-recipe-80939-step-0-7"}],"recipeCategory":["Dinner"],"recipeCuisine":["American"],"keywords":"duck recipe, grilled duck, smoked duck","author":"Clint Cantwell","datePublished":"2022-09-29T00:26:50+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/other-fun-sauces/grilled-tomato-pesto/","rating":5.0,"ratingCount":6,"recipe":{"@type":"Recipe","name":"Grilled Tomato Pesto","description":"A smokey savory pesto for pasta night.","image":"https://amazingribs.com/wp-content/uploads/2022/09/tomato-pesto-12.jpeg","recipeYield":["6","6 servings"],"prepTime":"PT10M","cookTime":"PT20M","totalTime":"PT30M","recipeIngredient":["5  Roma tomatoes","½ cup pine nuts","¾ cup olive oil ((extra virgin))","3-4 cloves fresh garlic","½ teaspoon salt","½ teaspoon ground black pepper","½ teaspoon sugar","¼ cup raisins ((optional))","1 pound pasta ((rigatoni, linguine or spaghetti))","1 teaspoon salt ((for cooking water))"],"recipeInstructions":[{"@type":"HowToStep","text":"Add the pasta to a pot of salted water before grilling the tomatoes and put it on stove. Set the burner to a medium high flame to get the water boiling quickly. Pesto is best served as soon as it’s made and you’ll want the pasta finished and waiting for the sauce. Make sure you have plenty of water in the pot, you may need it to get the pesto to correct its consistency.","name":"Add the pasta to a pot of salted water before grilling the tomatoes and put it on stove. Set the burner to a medium high flame to get the water boiling quickly. Pesto is best served as soon as it’s made and you’ll want the pasta finished and waiting for the sauce. Make sure you have plenty of water in the pot, you may need it to get the pesto to correct its consistency.","url":"https://amazingribs.com/tested-recipes/other-fun-sauces/grilled-tomato-pesto/#wprm-recipe-80889-step-0-0"},{"@type":"HowToStep","text":"The first step is to prepared the tomatoes. Slice the tomatoes in quarters or fifths lengthwise and remove the locular ribs and seeds.","name":"The first step is to prepared the tomatoes. Slice the tomatoes in quarters or fifths lengthwise and remove the locular ribs and seeds.","url":"https://amazingribs.com/tested-recipes/other-fun-sauces/grilled-tomato-pesto/#wprm-recipe-80889-step-0-1","image":"https://amazingribs.com/wp-content/uploads/2022/09/tomato-pesto-02.jpeg"},{"@type":"HowToStep","text":"Carefully score the inside of the tomatoes widthwise so they will lay flat on the grill.","name":"Carefully score the inside of the tomatoes widthwise so they will lay flat on the grill.","url":"https://amazingribs.com/tested-recipes/other-fun-sauces/grilled-tomato-pesto/#wprm-recipe-80889-step-0-2","image":"https://amazingribs.com/wp-content/uploads/2022/09/tomato-pesto-03.jpeg"},{"@type":"HowToStep","text":"Preheat the grill to a high temperature and arrange the segments, skin down, in rows across the grill grates. The point is to get a good char on the skin and meat. If the grill is hot this should only take a few minutes.","name":"Preheat the grill to a high temperature and arrange the segments, skin down, in rows across the grill grates. The point is to get a good char on the skin and meat. If the grill is hot this should only take a few minutes.","url":"https://amazingribs.com/tested-recipes/other-fun-sauces/grilled-tomato-pesto/#wprm-recipe-80889-step-0-3","image":"https://amazingribs.com/wp-content/uploads/2022/09/tomato-pesto-04.jpeg"},{"@type":"HowToStep","text":"Flip the tomatoes once the skin has a good color and grill the inside. By now the tomatoes will be getting very soft so you will have to be careful getting them off the grill without dropping them through the grates.","name":"Flip the tomatoes once the skin has a good color and grill the inside. By now the tomatoes will be getting very soft so you will have to be careful getting them off the grill without dropping them through the grates.","url":"https://amazingribs.com/tested-recipes/other-fun-sauces/grilled-tomato-pesto/#wprm-recipe-80889-step-0-4","image":"https://amazingribs.com/wp-content/uploads/2022/09/tomato-pesto-05.jpeg"},{"@type":"HowToStep","text":"Take the pine nuts and garlic cloves and toast them lightly in a frying pan on your grill’s side burner over medium flame. If you don’t have a side burner, you can use your stove.","name":"Take the pine nuts and garlic cloves and toast them lightly in a frying pan on your grill’s side burner over medium flame. If you don’t have a side burner, you can use your stove.","url":"https://amazingribs.com/tested-recipes/other-fun-sauces/grilled-tomato-pesto/#wprm-recipe-80889-step-0-5","image":"https://amazingribs.com/wp-content/uploads/2022/09/tomato-pesto-06.jpeg"},{"@type":"HowToStep","text":"Keep the pine nuts and garlic moving in the pan so they don’t burn. Take them off the burner as soon as you see some color.","name":"Keep the pine nuts and garlic moving in the pan so they don’t burn. Take them off the burner as soon as you see some color.","url":"https://amazingribs.com/tested-recipes/other-fun-sauces/grilled-tomato-pesto/#wprm-recipe-80889-step-0-6","image":"https://amazingribs.com/wp-content/uploads/2022/09/tomato-pesto-07.jpeg"},{"@type":"HowToStep","text":"Combine the tomatoes, pine nuts, garlic, and parmesan in a food processor or mini chopper.","name":"Combine the tomatoes, pine nuts, garlic, and parmesan in a food processor or mini chopper.","url":"https://amazingribs.com/tested-recipes/other-fun-sauces/grilled-tomato-pesto/#wprm-recipe-80889-step-0-7","image":"https://amazingribs.com/wp-content/uploads/2022/09/tomato-pesto-08.jpeg"},{"@type":"HowToStep","text":"Blend the ingredients finely while slowly adding the olive oil, sugar, salt and pepper. The finished pesto will be a medium thick paste. At this moment the pesto is at its fullest flavor and should be served immediately.","name":"Blend the ingredients finely while slowly adding the olive oil, sugar, salt and pepper. The finished pesto will be a medium thick paste. At this moment the pesto is at its fullest flavor and should be served immediately.","url":"https://amazingribs.com/tested-recipes/other-fun-sauces/grilled-tomato-pesto/#wprm-recipe-80889-step-0-8","image":"https://amazingribs.com/wp-content/uploads/2022/09/tomato-pesto-09.jpeg"},{"@type":"HowToStep","text":"The pasta should be taken off the burner when is slightly underdone or “al dente.” Drain the excess water from the pot but reserve it for the next step.","name":"The pasta should be taken off the burner when is slightly underdone or “al dente.” Drain the excess water from the pot but reserve it for the next step.","url":"https://amazingribs.com/tested-recipes/other-fun-sauces/grilled-tomato-pesto/#wprm-recipe-80889-step-0-9"},{"@type":"HowToStep","text":"Transfer the hot pasta to a large bowl and add the pesto to the bowl. Using two wooden spoons mix the pesto into the pasta. If the pesto is too thick, add a few tablespoons of the pasta water. This water is rich with starch and salt and should help to coat the pasta thoroughly and create a wonderful sauce.","name":"Transfer the hot pasta to a large bowl and add the pesto to the bowl. Using two wooden spoons mix the pesto into the pasta. If the pesto is too thick, add a few tablespoons of the pasta water. This water is rich with starch and salt and should help to coat the pasta thoroughly and create a wonderful sauce.","url":"https://amazingribs.com/tested-recipes/other-fun-sauces/grilled-tomato-pesto/#wprm-recipe-80889-step-0-10","image":"https://amazingribs.com/wp-content/uploads/2022/09/tomato-pesto-11.jpeg"},{"@type":"HowToStep","text":"Once the pasta is thoroughly coated with pesto add the raisins (optional) and grate some additional parmesan over the bowl. Serve.","name":"Once the pasta is thoroughly coated with pesto add the raisins (optional) and grate some additional parmesan over the bowl. Serve.","url":"https://amazingribs.com/tested-recipes/other-fun-sauces/grilled-tomato-pesto/#wprm-recipe-80889-step-0-11","image":"https://amazingribs.com/wp-content/uploads/2022/09/tomato-pesto-12.jpeg"}],"recipeCategory":["Dinner","entree"],"recipeCuisine":["Italian"],"keywords":"grilled tomatoes, pesto","author":"https://amazingribs.com/#/schema/person/ed71152438263e8ff8e329ce4e2d822b","datePublished":"2022-09-28T23:37:18+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/pulled-pork-potato/","rating":5.0,"ratingCount":8,"recipe":{"@type":"Recipe","name":"Pulled Pork Baked Potatoes Recipe","description":"This recipe utilizes leftover pulled pork for a quick, yet delicious, family meal.","image":"https://amazingribs.com/wp-content/uploads/2022/08/pulled-pork-baked-potato-scaled-e1753218068235.jpg","recipeYield":["4","4 people"],"prepTime":"PT5M","cookTime":"PT105M","totalTime":"PT110M","recipeIngredient":["4  russet potatoes","1/2 tbsp. Morton Coarse Kosher Salt ","1/4 tbsp. freshly ground black pepper","6 ounces softened unsalted butter","1 pound pulled pork","16 ounces shredded cheddar cheese","1 cup Meathead's Kansas City-Style BBQ sauce","1/4 cup sour cream"],"recipeInstructions":[{"@type":"HowToStep","text":"Prep. With a brush or scrubby sponge devoid of soap, gently rub potatoes under running water to remove any dirt and debris from the skin.","name":"Prep. With a brush or scrubby sponge devoid of soap, gently rub potatoes under running water to remove any dirt and debris from the skin.","url":"https://amazingribs.com/pulled-pork-potato/#wprm-recipe-80340-step-0-0"},{"@type":"HowToStep","text":"Prick the skin of each potato with a fork 6-8 times to allow moisture to escape as they cook.","name":"Prick the skin of each potato with a fork 6-8 times to allow moisture to escape as they cook.","url":"https://amazingribs.com/pulled-pork-potato/#wprm-recipe-80340-step-0-1"},{"@type":"HowToStep","text":"Fire up. Set up a grill for 2-zone cooking and shoot for 325°F (162.8°C) in the indirect zone. ","name":"Fire up. Set up a grill for 2-zone cooking and shoot for 325°F (162.8°C) in the indirect zone. ","url":"https://amazingribs.com/pulled-pork-potato/#wprm-recipe-80340-step-0-2"},{"@type":"HowToStep","text":"Cook. Bake the potatoes over indirect heat at about 325°F (162.8°C) for approximately 90 minutes, until they hit about 200°F (93.3°C) in the center. ","name":"Cook. Bake the potatoes over indirect heat at about 325°F (162.8°C) for approximately 90 minutes, until they hit about 200°F (93.3°C) in the center. ","url":"https://amazingribs.com/pulled-pork-potato/#wprm-recipe-80340-step-0-3"},{"@type":"HowToStep","text":"Remove the potatoes from the grill.","name":"Remove the potatoes from the grill.","url":"https://amazingribs.com/pulled-pork-potato/#wprm-recipe-80340-step-0-4"},{"@type":"HowToStep","text":"Prep again. Using a paring knife, make an incision from end to end across the top of each potato. Gently push the ends together to open up the potato, being careful to avoid escaping steam. ","name":"Prep again. Using a paring knife, make an incision from end to end across the top of each potato. Gently push the ends together to open up the potato, being careful to avoid escaping steam. ","url":"https://amazingribs.com/pulled-pork-potato/#wprm-recipe-80340-step-0-5"},{"@type":"HowToStep","text":"Place the potatoes in a small baking dish. Season the interior of the potatoes with salt and pepper, top with butter, pulled pork, and cheddar cheese. Return the potatoes to the grill for 10-15 minutes until the pork is warmed through and the cheese has fully melted.","name":"Place the potatoes in a small baking dish. Season the interior of the potatoes with salt and pepper, top with butter, pulled pork, and cheddar cheese. Return the potatoes to the grill for 10-15 minutes until the pork is warmed through and the cheese has fully melted.","url":"https://amazingribs.com/pulled-pork-potato/#wprm-recipe-80340-step-0-6"},{"@type":"HowToStep","text":"Serve. Remove the stuffed BBQ baked potatoes from the grill and plate. Drizzle with barbecue sauce, and top with sour cream. Serve immediately.","name":"Serve. Remove the stuffed BBQ baked potatoes from the grill and plate. Drizzle with barbecue sauce, and top with sour cream. Serve immediately.","url":"https://amazingribs.com/pulled-pork-potato/#wprm-recipe-80340-step-0-7"}],"recipeCategory":["Dinner","Main Course"],"recipeCuisine":["American"],"keywords":"baked potato, cook once eat twice, leftover pulled pork, pulled pork","author":"Clint Cantwell","datePublished":"2022-08-31T21:06:43+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/other-fun-sauce-recipes/smokey-salsa-verde/","rating":5.0,"ratingCount":8,"recipe":{"@type":"Recipe","name":"Smokey Salsa Verde","description":"This smokey salsa verde will take your tacos to 10","image":"https://amazingribs.com/wp-content/uploads/2022/02/salsa-verde-thumb.jpg","recipeYield":["4","4 people"],"prepTime":"PT10M","cookTime":"PT20M","recipeIngredient":["4  tomatillos","1-2  jalapeños","1/2  red onion","2 cloves garlic","3 sprigs cilantro (Some use only the leaves, but I like to throw in the whole sprig for a more rustic salsa. )","1/2 teaspoon Morton Coarse Kosher Salt","1/2 teaspoon sugar","1/2 teaspoon cumin","1/2  lime (for juice)"],"recipeInstructions":[{"@type":"HowToStep","text":"Prep. Remove the husk from the tomatillos and wash off the sticky film on the skin. Wash the jalapeños.","name":"Prep. Remove the husk from the tomatillos and wash off the sticky film on the skin. Wash the jalapeños.","url":"https://amazingribs.com/tested-recipes/other-fun-sauce-recipes/smokey-salsa-verde/#wprm-recipe-76427-step-0-0","image":"https://amazingribs.com/wp-content/uploads/2022/02/salsa-verde-00.jpg"},{"@type":"HowToStep","text":"Core the tomatillos to remove the stem and center and discard. Cut the stem off the jalapeño(s).","name":"Core the tomatillos to remove the stem and center and discard. Cut the stem off the jalapeño(s).","url":"https://amazingribs.com/tested-recipes/other-fun-sauce-recipes/smokey-salsa-verde/#wprm-recipe-76427-step-0-1","image":"https://amazingribs.com/wp-content/uploads/2022/02/salsa-verde-02.jpeg"},{"@type":"HowToStep","text":"Fire up. To char the tomatillos and jalapeño(s), heat your grill to warp 10 (maximum heat). Alternatively you can use a skillet over high heat or in the broiler.","name":"Fire up. To char the tomatillos and jalapeño(s), heat your grill to warp 10 (maximum heat). Alternatively you can use a skillet over high heat or in the broiler.","url":"https://amazingribs.com/tested-recipes/other-fun-sauce-recipes/smokey-salsa-verde/#wprm-recipe-76427-step-0-2","image":"https://amazingribs.com/wp-content/uploads/2022/02/salsa-verde-A-03.jpg"},{"@type":"HowToStep","text":"Cook. When using the broiler, use a shallow roasting pan and a wire rack to keep the items off the bottom of the pan where they might stew in the liquid. Place the pan within 3-4 inches of the heat source to get the best char. Place the tomatillos core down first. If you use a grill be aware that the tomatillos will start to break down as they char and it will be hard to move them without crushing them.","name":"Cook. When using the broiler, use a shallow roasting pan and a wire rack to keep the items off the bottom of the pan where they might stew in the liquid. Place the pan within 3-4 inches of the heat source to get the best char. Place the tomatillos core down first. If you use a grill be aware that the tomatillos will start to break down as they char and it will be hard to move them without crushing them.","url":"https://amazingribs.com/tested-recipes/other-fun-sauce-recipes/smokey-salsa-verde/#wprm-recipe-76427-step-0-3","image":"https://amazingribs.com/wp-content/uploads/2022/02/salsa-verde-A-05.jpg"},{"@type":"HowToStep","text":"When the bottom of the tomatillos are charred, flip them core up. This is important because as the tomatillos cook, the core will fill with liquid which would otherwise drip into the pan. Be sure to also turn the jalapenos periodically so that they char on all sides.","name":"When the bottom of the tomatillos are charred, flip them core up. This is important because as the tomatillos cook, the core will fill with liquid which would otherwise drip into the pan. Be sure to also turn the jalapenos periodically so that they char on all sides.","url":"https://amazingribs.com/tested-recipes/other-fun-sauce-recipes/smokey-salsa-verde/#wprm-recipe-76427-step-0-4","image":"https://amazingribs.com/wp-content/uploads/2022/02/salsa-verde-A-06.jpg"},{"@type":"HowToStep","text":"Prep again. Once everything has a good char put the tomatillos and jalapeño(s) into a blender or chopper. Remove the seeds from the jalapeños or other peppers if you want to reduce the heat. If you charred the ingredients under the broiler then there should be some liquid from the tomatillos at the bottom of the pan. This flavorful liquid is great to add to the salsa as well. If the liquid has caramelized, simply squeeze the lime juice into the bottom of the pan and use a silicone spatula to reconstitute it before adding to the blender or chopper.","name":"Prep again. Once everything has a good char put the tomatillos and jalapeño(s) into a blender or chopper. Remove the seeds from the jalapeños or other peppers if you want to reduce the heat. If you charred the ingredients under the broiler then there should be some liquid from the tomatillos at the bottom of the pan. This flavorful liquid is great to add to the salsa as well. If the liquid has caramelized, simply squeeze the lime juice into the bottom of the pan and use a silicone spatula to reconstitute it before adding to the blender or chopper.","url":"https://amazingribs.com/tested-recipes/other-fun-sauce-recipes/smokey-salsa-verde/#wprm-recipe-76427-step-0-5","image":"https://amazingribs.com/wp-content/uploads/2022/02/salsa-verde-08.jpeg"},{"@type":"HowToStep","text":"Remove the outer skin from the onion and roughly chop. Roughly chop the garlic and cilantro. Add the onion, garlic, cilantro, salt, sugar, cumin, and lime juice to the blender or chopper and puree along with the tomatillos and jalapenos until the desired consitency is reached.","name":"Remove the outer skin from the onion and roughly chop. Roughly chop the garlic and cilantro. Add the onion, garlic, cilantro, salt, sugar, cumin, and lime juice to the blender or chopper and puree along with the tomatillos and jalapenos until the desired consitency is reached.","url":"https://amazingribs.com/tested-recipes/other-fun-sauce-recipes/smokey-salsa-verde/#wprm-recipe-76427-step-0-6","image":"https://amazingribs.com/wp-content/uploads/2022/02/salsa-verde-10.jpg"},{"@type":"HowToStep","text":"Serve. Serve the salsa in a shallow bowl to make it easy to dip your corn chips. You can serve the salsa as is or stir in a couple of tablespoons of tomato salsa for an extra layer of depth. In a sealed container, the salsa keeps for at least a week in the fridge.","name":"Serve. Serve the salsa in a shallow bowl to make it easy to dip your corn chips. You can serve the salsa as is or stir in a couple of tablespoons of tomato salsa for an extra layer of depth. In a sealed container, the salsa keeps for at least a week in the fridge.","url":"https://amazingribs.com/tested-recipes/other-fun-sauce-recipes/smokey-salsa-verde/#wprm-recipe-76427-step-0-7","image":"https://amazingribs.com/wp-content/uploads/2022/02/salsa-verde-12.jpeg"}],"recipeCategory":["Sauces and Condiments"],"recipeCuisine":["Mexican"],"keywords":"salsa","author":"https://amazingribs.com/#/schema/person/ed71152438263e8ff8e329ce4e2d822b","datePublished":"2022-02-23T23:57:58+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/deep-fried-turkey/","rating":5.0,"ratingCount":6,"recipe":{"@type":"Recipe","name":"The Best, Safest Deep Fried Turkey Recipe","description":"Deep frying turkey gives you crisp skin and moist meat in record time. Just be sure to follow all the safety precautions above or you could ruin Thanksgiving.","image":"https://amazingribs.com/wp-content/uploads/2021/10/carving-turkey-poster.jpg","recipeYield":["10"],"prepTime":"PT60M","cookTime":"PT60M","totalTime":"PT120M","recipeIngredient":["12 pound whole turkey ((or up to 18 pounds))","4 tablespoons Morton Coarse Kosher Salt ((1 teaspoon per pound of turkey))","12 quarts peanut oil (or other high smoke point oil such as refined canola oil, corn oil, or sunflower oil)"],"recipeInstructions":[{"@type":"HowToStep","text":"Safety first. The bird must be fully thawed. Never stuff the bird and remember to remove the giblets and neck from the front and center cavities. Drain all liquid from the cavity. Trim off excess flaps of skin, the tail, and the wing tips. They will burn. Make sure there is an open channel through the body cavity to the neck cavity so you can see daylight on the other side. You need to do this to prevent an air bubble and so you can drain the bird when you are done. Remove the plastic popup thermometer and the plastic truss that holds the legs together. ","name":"Safety first. The bird must be fully thawed. Never stuff the bird and remember to remove the giblets and neck from the front and center cavities. Drain all liquid from the cavity. Trim off excess flaps of skin, the tail, and the wing tips. They will burn. Make sure there is an open channel through the body cavity to the neck cavity so you can see daylight on the other side. You need to do this to prevent an air bubble and so you can drain the bird when you are done. Remove the plastic popup thermometer and the plastic truss that holds the legs together. ","url":"https://amazingribs.com/deep-fried-turkey/#wprm-recipe-71998-step-0-0"},{"@type":"HowToStep","text":"Measure displacement. Salt the bird, 1 teaspoon Morton coarse kosher salt per pound of meat. You can use a rub, but much of it tends to wash off and burn, and that means you will get only one use out of the oil. We do not recommend it. If you wish you can inject the bird, but that’s adding water and it tends to leak out the holes creating steam. We do not recommend it. Now lower it into the pot and fill it with room temperature oil until the bird is submerged at least 1" below the surface of the oil and the oil is at least 4" below the lip of the pot. Remove the bird and place it in a baking pan. Insert a probe rated for 350°F or above into the deepest part of the thigh. Don't worry about coating the bird with oil at this time. Meat is about 75% water and oil cannot penetrate it.","name":"Measure displacement. Salt the bird, 1 teaspoon Morton coarse kosher salt per pound of meat. You can use a rub, but much of it tends to wash off and burn, and that means you will get only one use out of the oil. We do not recommend it. If you wish you can inject the bird, but that’s adding water and it tends to leak out the holes creating steam. We do not recommend it. Now lower it into the pot and fill it with room temperature oil until the bird is submerged at least 1" below the surface of the oil and the oil is at least 4" below the lip of the pot. Remove the bird and place it in a baking pan. Insert a probe rated for 350°F or above into the deepest part of the thigh. Don't worry about coating the bird with oil at this time. Meat is about 75% water and oil cannot penetrate it.","url":"https://amazingribs.com/deep-fried-turkey/#wprm-recipe-71998-step-0-1"},{"@type":"HowToStep","text":"Cook. Preheat the oil to 350°F. Do not take the oil beyond 350°F even if you are in a hurry. The temperature will drop quickly when the bird takes a bath in it and then it will slowly build back up. Turn off the flame and slowly lower the bird in. Then you can turn the flame back on. Pull up a lawn chair and a good book., Never leave the fryer unattended. Do not put a lid on during cooking. Steam can condense on the lid and water can drip back into the oil and rapidly vaporize and blow off the lid.","name":"Cook. Preheat the oil to 350°F. Do not take the oil beyond 350°F even if you are in a hurry. The temperature will drop quickly when the bird takes a bath in it and then it will slowly build back up. Turn off the flame and slowly lower the bird in. Then you can turn the flame back on. Pull up a lawn chair and a good book., Never leave the fryer unattended. Do not put a lid on during cooking. Steam can condense on the lid and water can drip back into the oil and rapidly vaporize and blow off the lid.","url":"https://amazingribs.com/deep-fried-turkey/#wprm-recipe-71998-step-0-2"},{"@type":"HowToStep","text":"Is it done yet? Allow 3 to 5 minutes per pound. Turn off the flame and slowly lift the bird out and spot check the internal temperature. Dark meat is best at about 170 to 180°F and white meat at 160°F so you can remove the bird when the breasts hit 155°F in the center. When the bird is done, turn off the flame and slowly lift the bird out and let it drain into the pot. Place it in a baking pan. Let it cool about 10 minutes before carving.","name":"Is it done yet? Allow 3 to 5 minutes per pound. Turn off the flame and slowly lift the bird out and spot check the internal temperature. Dark meat is best at about 170 to 180°F and white meat at 160°F so you can remove the bird when the breasts hit 155°F in the center. When the bird is done, turn off the flame and slowly lift the bird out and let it drain into the pot. Place it in a baking pan. Let it cool about 10 minutes before carving.","url":"https://amazingribs.com/deep-fried-turkey/#wprm-recipe-71998-step-0-3"}],"recipeCategory":["Dinner"],"recipeCuisine":["American"],"keywords":"deep fried turkey","author":"Meathead","datePublished":"2021-10-27T01:23:41+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/other-fun-sauce-recipes/salsa-verde-recipe/","rating":4.84,"ratingCount":6,"recipe":{"@type":"Recipe","name":"Grill Roasted Salsa Verde Recipe","description":"Salsa verde (or green sauce) is one of the staples of Mexican cuisine. Simple to make and extremely versatile, it’s a great sauce for enchiladas, atop carne asada tacos, or with your morning eggs. You can even use it as the basis for satisfying Verde Enchilada Pork Chili. The deep flavor of homemade salsa verde puts bottled and canned green salsas to shame.","image":"https://amazingribs.com/wp-content/uploads/2020/10/sauce_07.jpg","recipeYield":["4","4 cups"],"prepTime":"PT45M","cookTime":"PT90M","totalTime":"PT135M","recipeIngredient":["3  Anaheim or poblano peppers","2  jalapeño peppers","1  onion","4  cloves garlic","2 tablespoons lard","1 pound tomatillos","1  lime ((juiced))","½ cup chopped fresh cilantro","3 cups chicken broth","1 teaspoon  ground cumin","1 teaspoon Anaheim or regular chili powder","1 teaspoon Morton Coarse Kosher Salt","½ teaspoon ground black pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Roast the peppers. Grill roast the peppers over medium-high heat until blacked all over on your outdoor grill. Alternatively, preheat the broiler and place the poblano and jalapeno peppers on a foil lined baking sheet. Roast, turning frequently, until the skins are blackened all over and the peppers are softened and cooked, 15 to 20 minutes. Place the peppers into a folded paper bag (or a bowl covered with plastic wrap) and allow to steam for 15 minutes.","name":"Roast the peppers. Grill roast the peppers over medium-high heat until blacked all over on your outdoor grill. Alternatively, preheat the broiler and place the poblano and jalapeno peppers on a foil lined baking sheet. Roast, turning frequently, until the skins are blackened all over and the peppers are softened and cooked, 15 to 20 minutes. Place the peppers into a folded paper bag (or a bowl covered with plastic wrap) and allow to steam for 15 minutes.","url":"https://amazingribs.com/tested-recipes/other-fun-sauce-recipes/salsa-verde-recipe/#wprm-recipe-49999-step-0-0"},{"@type":"HowToStep","text":"Prep. Chop the onions and mince the garlic. Melt the lard in a medium heavy bottomed pot over medium heat. Saute the onion until soft, about 4 minutes, then add the garlic cook for another 1 to 2 minutes.","name":"Prep. Chop the onions and mince the garlic. Melt the lard in a medium heavy bottomed pot over medium heat. Saute the onion until soft, about 4 minutes, then add the garlic cook for another 1 to 2 minutes.","url":"https://amazingribs.com/tested-recipes/other-fun-sauce-recipes/salsa-verde-recipe/#wprm-recipe-49999-step-0-1"},{"@type":"HowToStep","text":"Remove the husks from the tomatillos, then rinse and quarter the tomatillos. Peel and discard the skin from the roasted peppers, keeping some charred bits if you like. Discard the cores and seeds, then coarsely chop the peppers. Add the peppers, tomatillos, lime juice and cilantro to a blender, and blend until just a bit chunky. If need be, add a little oil or chicken broth to help the blend.","name":"Remove the husks from the tomatillos, then rinse and quarter the tomatillos. Peel and discard the skin from the roasted peppers, keeping some charred bits if you like. Discard the cores and seeds, then coarsely chop the peppers. Add the peppers, tomatillos, lime juice and cilantro to a blender, and blend until just a bit chunky. If need be, add a little oil or chicken broth to help the blend.","url":"https://amazingribs.com/tested-recipes/other-fun-sauce-recipes/salsa-verde-recipe/#wprm-recipe-49999-step-0-2"},{"@type":"HowToStep","text":"Blend and simmer. Pour the blended mixture into the pot with the onion and garlic. Add the chicken broth, cumin, chili powder, salt and pepper, whisking to combine. Bring to a boil, then reduce the heat to low and simmer until the mixture thickens up some, about 1 hour. If you want a totally smooth sauce, blend again with a countertop blender or stick blender. Use immediately or refrigerate in an airtight container for up to 1 week.","name":"Blend and simmer. Pour the blended mixture into the pot with the onion and garlic. Add the chicken broth, cumin, chili powder, salt and pepper, whisking to combine. Bring to a boil, then reduce the heat to low and simmer until the mixture thickens up some, about 1 hour. If you want a totally smooth sauce, blend again with a countertop blender or stick blender. Use immediately or refrigerate in an airtight container for up to 1 week.","url":"https://amazingribs.com/tested-recipes/other-fun-sauce-recipes/salsa-verde-recipe/#wprm-recipe-49999-step-0-3"}],"recipeCategory":["Appetizer","Lunch","Sauces and Condiments","Snack"],"recipeCuisine":["Mexican","Southwestern"],"keywords":"green chile peppers, green chile salsa, green chiles, green salsa, green sauce, salsa, sauce, verde sauce","author":"ofelles","datePublished":"2019-05-10T00:23:00+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/chicken-recipes/grilled-citrus-herb-spatchcocked-chicken-recipe/","rating":4.42,"ratingCount":142,"recipe":{"@type":"Recipe","name":"Grilled Citrus Herb Spatchcocked Chicken Recipe","description":"Elevate your grilled chicken game with this recipe for citrus herb rubbed spatchcocked chicken. Not only is it juicy and flavorful, the spatchcocking method ensures all parts are cooked evenly. Not familiar with spatchcocking poultry? The video below shows you how!","image":"https://amazingribs.com/wp-content/uploads/2018/04/spatchcocked-chicken-on-grill-scaled-e1753221859608.jpg","recipeYield":["4","4 servings"],"prepTime":"PT15M","cookTime":"PT60M","totalTime":"PT75M","recipeIngredient":["4 pound whole chicken","2 teaspoons  Morton Coarse Kosher Salt ","2 teaspoons grated lemon zest","1/2 teaspoon dried rosemary leaves","1/4 teaspoon smoked paprika","1/4 teaspoon dried oregano","1/4 teaspoon dried thyme","1/4 teaspoon garlic powder","1 tablespoon olive oil"],"recipeInstructions":[{"@type":"HowToStep","text":"Prep. To spatchcock the chicken, use kitchen shears or poultry shears to cut along both sides of the backbone. Remove the backbone.","name":"Prep. To spatchcock the chicken, use kitchen shears or poultry shears to cut along both sides of the backbone. Remove the backbone.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/grilled-citrus-herb-spatchcocked-chicken-recipe/#wprm-recipe-2151-step-0-0","image":"https://amazingribs.com/wp-content/uploads/2020/10/removing-chicken-backbone_0.jpg"},{"@type":"HowToStep","text":"Turn the chicken over and flatten it by pressing down on the breasts with your palms. You may hear the breast bone crack, which is fine.","name":"Turn the chicken over and flatten it by pressing down on the breasts with your palms. You may hear the breast bone crack, which is fine.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/grilled-citrus-herb-spatchcocked-chicken-recipe/#wprm-recipe-2151-step-0-1","image":"https://amazingribs.com/wp-content/uploads/2020/10/flatten-the-chicken_0.jpg"},{"@type":"HowToStep","text":"Prepare the citrus herb paste by combining the salt, lemon zest, rosemary, paprika, oregano, thyme, garlic powder, and olive oil in a small bowl. Blend well until all ingredients are incorporated into a paste.","name":"Prepare the citrus herb paste by combining the salt, lemon zest, rosemary, paprika, oregano, thyme, garlic powder, and olive oil in a small bowl. Blend well until all ingredients are incorporated into a paste.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/grilled-citrus-herb-spatchcocked-chicken-recipe/#wprm-recipe-2151-step-0-2"},{"@type":"HowToStep","text":"Rub the chicken skin all over with the citrus herb paste.","name":"Rub the chicken skin all over with the citrus herb paste.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/grilled-citrus-herb-spatchcocked-chicken-recipe/#wprm-recipe-2151-step-0-3"},{"@type":"HowToStep","text":"Fire up. Prepare a smoker for indirect cooking. Alternatively, you can set up a charcoal grill for 2-zone cooking by placing a chimney full of pre-heated charcoal briquets on one side of the grill's charcoal grate in order to create direct and indirect cooking zones. Adjust the smoker or grill vents to bring the temperature to about 325°F (162.8°C) and add 2 to 3 chunks of your favorite smoking wood to the charcoal for flavor. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 325°F (162.8°C) on the indirect side.","name":"Fire up. Prepare a smoker for indirect cooking. Alternatively, you can set up a charcoal grill for 2-zone cooking by placing a chimney full of pre-heated charcoal briquets on one side of the grill's charcoal grate in order to create direct and indirect cooking zones. Adjust the smoker or grill vents to bring the temperature to about 325°F (162.8°C) and add 2 to 3 chunks of your favorite smoking wood to the charcoal for flavor. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 325°F (162.8°C) on the indirect side.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/grilled-citrus-herb-spatchcocked-chicken-recipe/#wprm-recipe-2151-step-0-4"},{"@type":"HowToStep","text":"Cook. Place the spatchcocked chicken skin side up on the indirect side of the grill, positioning it so that the legs are facing the heat source.","name":"Cook. Place the spatchcocked chicken skin side up on the indirect side of the grill, positioning it so that the legs are facing the heat source.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/grilled-citrus-herb-spatchcocked-chicken-recipe/#wprm-recipe-2151-step-0-5"},{"@type":"HowToStep","text":"Cover the grill and allow the spatchcocked chicken to cook until it reaches an internal temperature of 160°F (71.1°C), approximately 1 hour. Place the chicken skin side down over direct heat and cook until the skin is crisp, approximately 4 minutes.","name":"Cover the grill and allow the spatchcocked chicken to cook until it reaches an internal temperature of 160°F (71.1°C), approximately 1 hour. Place the chicken skin side down over direct heat and cook until the skin is crisp, approximately 4 minutes.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/grilled-citrus-herb-spatchcocked-chicken-recipe/#wprm-recipe-2151-step-0-6"},{"@type":"HowToStep","text":"Serve. Remove the chicken from the grill, carve, and serve immediately with any juices from the cutting board.","name":"Serve. Remove the chicken from the grill, carve, and serve immediately with any juices from the cutting board.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/grilled-citrus-herb-spatchcocked-chicken-recipe/#wprm-recipe-2151-step-0-7","image":"https://amazingribs.com/wp-content/uploads/2018/04/carved-chicken-scaled-e1753221842341.jpg"}],"recipeCategory":["Dinner","Main Course"],"recipeCuisine":["American"],"keywords":"barbecue chicken, Chicken, chicken grilling, grilled chicken, herb citrus chicken, roast chicken, spatchcock chicken, spatchcocked chicken","author":"Clint Cantwell","datePublished":"2018-04-27T22:57:00+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/beef-chuck-roast-recipe/","rating":4.45,"ratingCount":196,"recipe":{"@type":"Recipe","name":"Pulled Beef Chuck Roast Recipe","description":"This delicious recipe is as fall apart tender as a pot roast but with a smoky flavor that's perfect for pulled beef sandwiches, tacos, nachos, baked potatoes, and so much more!","image":"https://amazingribs.com/wp-content/uploads/2017/10/shredded-chuck-roast-scaled-e1753222032266.jpg","recipeYield":["8","8 servings"],"prepTime":"PT5M","cookTime":"PT480M","totalTime":"PT485M","recipeIngredient":["3 pounds boneless beef chuck roast","2 tablespoons  Big Bad Beef Rub","1 1/2 teaspoon  Morton Coarse Kosher Salt  ((approximately 1/2 teaspoon per pound (453.6 g) of meat))","1/4 cup beef broth"],"recipeInstructions":[{"@type":"HowToStep","text":"Prep. Season the chuck roast with Kosher salt. If you can, give the salt 1 to 2 hours to be absorbed. The process of salting in advance is called dry brining. The rule of thumb is 1/2 teaspoon of kosher salt per pound (453.6 g) of meat, but you can simply eyeball it by sprinkling on the same amount of salt you would use to season a steak if it was served to you unsalted. ","name":"Prep. Season the chuck roast with Kosher salt. If you can, give the salt 1 to 2 hours to be absorbed. The process of salting in advance is called dry brining. The rule of thumb is 1/2 teaspoon of kosher salt per pound (453.6 g) of meat, but you can simply eyeball it by sprinkling on the same amount of salt you would use to season a steak if it was served to you unsalted. ","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/beef-chuck-roast-recipe/#wprm-recipe-1917-step-0-0"},{"@type":"HowToStep","text":"Fire up. Prepare a smoker for indirect cooking. Alternatively, you can set up a charcoal grill for 2-zone cooking by placing a chimney full of pre-heated charcoal briquets on one side of the grill's charcoal grate in order to create direct and indirect cooking zones. Adjust the smoker or grill vents to bring the temperature to about 225°F (107.2°C) and add 2 to 3 chunks of your favorite smoking wood to the charcoal for flavor. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 225°F (107.2°C) on the indirect side.","name":"Fire up. Prepare a smoker for indirect cooking. Alternatively, you can set up a charcoal grill for 2-zone cooking by placing a chimney full of pre-heated charcoal briquets on one side of the grill's charcoal grate in order to create direct and indirect cooking zones. Adjust the smoker or grill vents to bring the temperature to about 225°F (107.2°C) and add 2 to 3 chunks of your favorite smoking wood to the charcoal for flavor. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 225°F (107.2°C) on the indirect side.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/beef-chuck-roast-recipe/#wprm-recipe-1917-step-0-1"},{"@type":"HowToStep","text":"Once the smoker or grill is ready, season the chuck roast with Big Bad Beef Rub.","name":"Once the smoker or grill is ready, season the chuck roast with Big Bad Beef Rub.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/beef-chuck-roast-recipe/#wprm-recipe-1917-step-0-2"},{"@type":"HowToStep","text":"Cook. Place the chuck roast on the main cooking grate as far away from the heat source as possible. Set the lid on the grill with the top vent fully open and positioned directly above the chuck roast in order to force the smoke over and around the meat.","name":"Cook. Place the chuck roast on the main cooking grate as far away from the heat source as possible. Set the lid on the grill with the top vent fully open and positioned directly above the chuck roast in order to force the smoke over and around the meat.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/beef-chuck-roast-recipe/#wprm-recipe-1917-step-0-3"},{"@type":"HowToStep","text":"Allow the chuck roast to smoke until it reaches an internal temperature of 160°F (71.1°C). Place the chuck roast on a double layer of aluminum foil, fold the sides of the foil up to create a boat, and pour the beef evenly broth over the meat. Tightly wrap the chuck roast in the foil and return to the smoker.","name":"Allow the chuck roast to smoke until it reaches an internal temperature of 160°F (71.1°C). Place the chuck roast on a double layer of aluminum foil, fold the sides of the foil up to create a boat, and pour the beef evenly broth over the meat. Tightly wrap the chuck roast in the foil and return to the smoker.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/beef-chuck-roast-recipe/#wprm-recipe-1917-step-0-4"},{"@type":"HowToStep","text":"Continue cooking the wrapped chuck roast until it reaches an internal temperature of 205°F (96.1°C).","name":"Continue cooking the wrapped chuck roast until it reaches an internal temperature of 205°F (96.1°C).","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/beef-chuck-roast-recipe/#wprm-recipe-1917-step-0-5"},{"@type":"HowToStep","text":"Serve. Remove the chuck roast from the smoker or grill and carefully open the foil to allow steam to escape. Alternatively you can store the wrapped chuck roast in a faux Cambro for up to two hours until ready to serve. Use two forks to shred the chuck roast just prior to serving. Also, be sure to check out this video from our friends how HowToBBQRight.com for smoked pulled chuck roast!","name":"Serve. Remove the chuck roast from the smoker or grill and carefully open the foil to allow steam to escape. Alternatively you can store the wrapped chuck roast in a faux Cambro for up to two hours until ready to serve. Use two forks to shred the chuck roast just prior to serving. Also, be sure to check out this video from our friends how HowToBBQRight.com for smoked pulled chuck roast!","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/beef-chuck-roast-recipe/#wprm-recipe-1917-step-0-6","video":{"name":"Pulled Beef Sandwich | Smoked Chuck Roast Recipe with Malcom Reed HowToBBQRight","description":"For more how-to recipes visit:\n\nRecipe for Pulled Beef using a Smoked Chuck Roast\n\nChuck Roast is one cut of meat that most people don’t associate with BBQ. Much like brisket, chuck roast needs to cook for a long time to become tender. It’s made up of different groups of the shoulder and contains a good bit of fat and collagen. This cut stands up well to long cooks and the fat melts away leaving moist, flavor-packed meat.\n\nI bought 2 chuck roasts weighing 3lbs each. Chuck is considered a lesser cut of beef, so it’s common to find it under $3 per lb. This means you can feed a lot of people some good food without spending a lot.\n\nMuch like a pork butt or brisket it takes a while to cook a chuck roast. You want it to be close to falling apart in the end, so it takes some time. You can plan on a 6 hour cook easy depending on the size of the roast.\n\nFor this recipe I’m shooting for more of a beefy flavor than typical bbq, so the seasoning I use is savory based. I take my AP seasoning (Salt, Pepper, Garlic) and add a few things to it.\n\n1/2 cup Salt\n1/4 cup Garlic\n1/4 cup Onion Powder\n1/4 cup Chili Powder\n1/8 cup Black Pepper\n1 tea Ground Parsley\n1 tea Ground Oregano\n\nSeason all sides of the chuck roast with this mixture (it’s more than enough seasoning for 2)\n\nNow it’s time to light the fire. I’m looking for 250 degrees with a little mild pecan smoke for these chucks. Once the smoker is up to temperature, place the roasts directly on the grate and close the lid.\n\nI’m using my Yoder (set & forget) today but any cooker will work as long as you can regulate the heat.\n\nAfter 1.5 hours flip both roasts over and continue smoking. Keep adding pecan chunks as necessary and maintain the temperature at 250 degrees.\n\nAt the 3 hour mark the chuck roasts should be ready to pan. Take a thermometer reading here; it should read between 140-150 degrees. The meat won’t take any more smoke at this point, so it’s best to get it covered.\n\nFor these chuck roasts, I use a large steam pan to hold them both. The meat needs some additional liquid as well, so I pour in 32oz of warmed beef broth. If you want to change it up a little substitute red wine or even a dark beer, go for it.\nCover the pan with aluminum foil and place it back on the smoker still holding 250 degrees.\n\nYou’re looking at another 2-3 hours at least, so keep an eye on the pit and add fuel as needed.\n\nYou want to go more by the internal temp that the time - and the final target temperature is 195-200 internal. It’s not the end of the world if you overshoot the target temp on this cut of meat. There’s plenty of liquid in the pan to add moisture and you want it falling apart. This beef is for pulling, so we want the collagen and fat holding it together to completely dissolve.\n\nWhen the thermometer is reading 195 and it feels like a knife sliding into hot butter, you know it’s done. Remove the pan from the smoker and let the steam escape for about 5 minutes. Rest the meat for at least an hour (I go for 2) before breaking it down. Even after two hours it will still be so hot you’ll need to wear hand savers and gloves.\n\nWhen it’s done properly this meat will practically pull itself. Separate any fat that didn’t render and pull the pieces into small strands. If you don’t want to shred it by hand you can always use a couple forks or a pork puller... it will flake right apart after it cools a little.\n\nI like to reserve the liquid from the large pan. That beef broth is rightly seasoned after you’ve cooked the chuck roasts in it. You can use it to add a little extra moisture to your pulled meat. Just ladle some of the liquid over the pulled meat... and you’re ready to serve.\n\nNow, you can just serve this pulled beef the way it is. And it is some good stuff. But I like to make a pulled beef sandwich. It’s something great to serve for tailgates and football parties because it’s different and delicious.\n\nFor my Pulled Beef Sandwich here’s what you’ll need:\n\nPulled Beef\nOnion buns\nCarmalized Onions (recipe on the right side)\nHorseradish Mayo*\n\nHorseradish Mayo Recipe\n- 16oz Mayo\n- 6oz Horseradish Cream Sauce\nMix together and place into a squeeze bottle.\n\nAll you do to make this sandwich is to split the onion roll and pile on a heaping serving of pulled beef. Then I just top with caramelized onions and Mayo.\n\nIt’s easy and folks go crazy over it. You get a little sweetness from the onions – and the horseradish mayo has just enough of a kick without being overpowering.\n\nFor more how-to recipes visit:\n\nFor Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit:","uploadDate":"2014-08-28T15:01:49+00:00","duration":"PT13M51S","thumbnailUrl":"https://i.ytimg.com/vi/I_zEIvPjQuo/hqdefault.jpg","embedUrl":"https://www.youtube.com/embed/I_zEIvPjQuo?feature=oembed","contentUrl":"https://www.youtube.com/watch?v=I_zEIvPjQuo","@type":"VideoObject"}}],"recipeCategory":["Dinner","Main Course"],"recipeCuisine":["American"],"keywords":"barbecue, beef chuck roast, chuck roast, faux Cambro, pulled beef, smoked beef chuck, smoked chuck","author":"Clint Cantwell","datePublished":"2017-10-10T17:11:00+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/barbecue-sauce-recipes/kc-classic-bbq-sauce-recipe/","rating":4.64,"ratingCount":872,"recipe":{"@type":"Recipe","name":"Kansas City Style Barbecue Sauce Recipe","description":"Try this authentic Kansas City-style BBQ sauce recipe and you'll never use the bottled stuff again.","image":"https://amazingribs.com/wp-content/uploads/2020/10/kc-sauce.jpg","recipeYield":["6","6 cups"],"prepTime":"PT45M","totalTime":"PT45M","recipeIngredient":["2 tablespoons American chili powder","1 teaspoon ground black pepper","2 teaspoons Morton Kosher Salt","2 cups ketchup","1/2 cup yellow ballpark-style mustard","1/2 cup cider vinegar","1/3 cup Worcestershire sauce","1/4 cup lemon juice","1/4 cup steak sauce","1/4 cup dark molasses","1/4 to 3/4 cup honey ((see note below))","1 teaspoon hot sauce","1 cup dark brown sugar","3 tablespoons vegetable oil","1  medium onion","4 medium cloves garlic"],"recipeInstructions":[{"@type":"HowToStep","text":"Prep. In a small bowl, mix the American chili powder, black pepper, and salt. In a large bowl, mix the ketchup, mustard, vinegar, Worcestershire, lemon juice, steak sauce, molasses, honey, hot sauce, and brown sugar. Mix them, but you don't have to mix thoroughly.","name":"Prep. In a small bowl, mix the American chili powder, black pepper, and salt. In a large bowl, mix the ketchup, mustard, vinegar, Worcestershire, lemon juice, steak sauce, molasses, honey, hot sauce, and brown sugar. Mix them, but you don't have to mix thoroughly.","url":"https://amazingribs.com/tested-recipes/barbecue-sauce-recipes/kc-classic-bbq-sauce-recipe/#wprm-recipe-1196-step-0-0"},{"@type":"HowToStep","text":"Finely chop the onion and crush or mince the garlic cloves.","name":"Finely chop the onion and crush or mince the garlic cloves.","url":"https://amazingribs.com/tested-recipes/barbecue-sauce-recipes/kc-classic-bbq-sauce-recipe/#wprm-recipe-1196-step-0-1"},{"@type":"HowToStep","text":"Cook. Over medium heat, warm the oil in a large saucepan. Add the onions and sauté until limp and translucent, about 5 minutes. Crush the garlic, add it, and cook for another minute. Add the dry spices and stir for about 2 minutes to extract their oil-soluble flavors. Add the wet ingredients. Simmer over medium heat for 15 minutes with the lid off to thicken it a bit.","name":"Cook. Over medium heat, warm the oil in a large saucepan. Add the onions and sauté until limp and translucent, about 5 minutes. Crush the garlic, add it, and cook for another minute. Add the dry spices and stir for about 2 minutes to extract their oil-soluble flavors. Add the wet ingredients. Simmer over medium heat for 15 minutes with the lid off to thicken it a bit.","url":"https://amazingribs.com/tested-recipes/barbecue-sauce-recipes/kc-classic-bbq-sauce-recipe/#wprm-recipe-1196-step-0-2"},{"@type":"HowToStep","text":"Taste and adjust. Add more of anything that you want a little bit at a time. It may taste a bit vinegary at first, but that will be less obvious when you use it on meat. I recommend you run with my recipe the first time and then you can make it your own. Strain it if you don't want the chunks of onion and garlic. I like leaving them in, they give the sauce a home-made texture.","name":"Taste and adjust. Add more of anything that you want a little bit at a time. It may taste a bit vinegary at first, but that will be less obvious when you use it on meat. I recommend you run with my recipe the first time and then you can make it your own. Strain it if you don't want the chunks of onion and garlic. I like leaving them in, they give the sauce a home-made texture.","url":"https://amazingribs.com/tested-recipes/barbecue-sauce-recipes/kc-classic-bbq-sauce-recipe/#wprm-recipe-1196-step-0-3"},{"@type":"HowToStep","text":"Serve. You can use this sauce immediately as you would any other BBQ sauce, but I think it's better when aged overnight. You can store it into clean bottles in the refrigerator for a month or two.","name":"Serve. You can use this sauce immediately as you would any other BBQ sauce, but I think it's better when aged overnight. You can store it into clean bottles in the refrigerator for a month or two.","url":"https://amazingribs.com/tested-recipes/barbecue-sauce-recipes/kc-classic-bbq-sauce-recipe/#wprm-recipe-1196-step-0-4"}],"recipeCategory":["Sauces and Condiments"],"recipeCuisine":["American"],"keywords":"barbecue, barbecue sauce, bbq sauce, catsup, grill, Kansas City, KC, ketchup, tomato base","author":"Meathead Goldwyn","datePublished":"2014-06-16T00:03:00+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/bbq-mop-recipe/","rating":4.67,"ratingCount":9,"recipe":{"@type":"Recipe","name":"Walter Jetton's Mop For All Barbecue Meats","description":"Jetton's original recipe made 6 quarts, enough to mop a whole cow. I have modified it and reduced it here to make about 1 quart. He recommends you mix all the ingredients and let it sit overnight in the refrigerator.","image":"https://amazingribs.com/wp-content/uploads/2021/04/walter-jetton.jpg","recipeYield":["16"],"prepTime":"PT5M","cookTime":"PT15M","totalTime":"PT20M","recipeIngredient":["4 teaspoons Morton Coarse Kosher Salt","2 teaspoons dry mustard powder","1 teaspoon garlic powder","½ teaspoons ground bay leaf","1 teaspoons chili powder","1 teaspoons Louisiana hot sauce (like Tabasco)","⅓ cup Worcestershire sauce","5 tablespoons vinegar","3 cups beef stock","3 ounces vegetable oil","1 teaspoons MSG"],"recipeInstructions":[{"@type":"HowToStep","text":"Prep. Combine all ingredients in a large pot.","name":"Prep. Combine all ingredients in a large pot.","url":"https://amazingribs.com/bbq-mop-recipe/#wprm-recipe-66770-step-0-0"},{"@type":"HowToStep","text":"Cook. Warm the mop over medium-low heat and baste meat as needed. Alternatively, the marks sauce can't be refrigerated overnight before using in order to allow the flavors to meld further.","name":"Cook. Warm the mop over medium-low heat and baste meat as needed. Alternatively, the marks sauce can't be refrigerated overnight before using in order to allow the flavors to meld further.","url":"https://amazingribs.com/bbq-mop-recipe/#wprm-recipe-66770-step-0-1"}],"recipeCategory":["Sauces and Condiments"],"recipeCuisine":["American","barbecue","texas"],"keywords":"beef mop sauce, mop, texas bbq mop","author":"Clint Cantwell","datePublished":"2021-05-12T21:22:55+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/secretariat-horseradish-cream-sauce-recipe/","rating":4.46,"ratingCount":85,"recipe":{"@type":"Recipe","name":"Secretariat Horseradish Cream \"Horsey Sauce\" Recipe","description":"Horseradish puts a real giddyup in dishes like roast beef sandwiches, smoked salmon, and baked potatoes. You can also use it on corned beef and cabbage and its cousin, New England Boiled Dinner. Try it on Baltimore Pit Beef. I love it as a dip for carrots, celery, and potato chips.","image":"https://amazingribs.com/wp-content/uploads/2020/10/horseradish-sauce-salmon.jpg","recipeYield":["8","8 sandwiches"],"prepTime":"PT5M","totalTime":"PT5M","recipeIngredient":["1/4 cup sour cream","2 tablespoons prepared horseradish in vinegar","2 tablespoon milk","1 tablespoon mayonnaise","1/4 teaspoon  Morton Coarse Kosher Salt ","2  pinches ground white pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Prep. If you have raw horseradish root, wash it thoroughly and with a peeler, scrape it until only milky while shows. Then grate it fine or beat the heck out of it in a processor or blender. Add just enough distilled white vinegar to make it slushy and spreadable, and then a pinch of salt to taste. I've tried it with other vinegars and the results are very good, but not as versatile. Let it age a few hours to reach a full gallop.","name":"Prep. If you have raw horseradish root, wash it thoroughly and with a peeler, scrape it until only milky while shows. Then grate it fine or beat the heck out of it in a processor or blender. Add just enough distilled white vinegar to make it slushy and spreadable, and then a pinch of salt to taste. I've tried it with other vinegars and the results are very good, but not as versatile. Let it age a few hours to reach a full gallop.","url":"https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/secretariat-horseradish-cream-sauce-recipe/#wprm-recipe-1566-step-0-0"},{"@type":"HowToStep","text":"Mix all the ingredients and taste. Add more of whatever you want. Try to refrigerate for at least 30 minutes to allow them to mingle properly.","name":"Mix all the ingredients and taste. Add more of whatever you want. Try to refrigerate for at least 30 minutes to allow them to mingle properly.","url":"https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/secretariat-horseradish-cream-sauce-recipe/#wprm-recipe-1566-step-0-1"},{"@type":"HowToStep","text":"Serve. Enjoy the horseradish cream sauce with steaks, smoked salmon, roast beef sandwiches, and so much more.","name":"Serve. Enjoy the horseradish cream sauce with steaks, smoked salmon, roast beef sandwiches, and so much more.","url":"https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/secretariat-horseradish-cream-sauce-recipe/#wprm-recipe-1566-step-0-2"}],"recipeCategory":["Sauces and Condiments"],"recipeCuisine":["American"],"keywords":"dip, dressing, dressing for beef, dressing for salmon, sauce, vegetable dip","author":"Meathead Goldwyn","datePublished":"2012-08-01T18:14:00+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/spiedies-recipe/","rating":4.73,"ratingCount":36,"recipe":{"@type":"Recipe","name":"Binghamton Spiedies Recipe","description":"My spiedies are cubes of meat that are marinated for many hours, often overnight, usually in oil and vinegar with lots of garlic and green herbs, and then grilled over an open flame with onions and peppers.","image":"https://amazingribs.com/wp-content/uploads/2020/10/spiedies2.jpg","recipeYield":["4","4 large sandwiches"],"prepTime":"PT20M","cookTime":"PT20M","totalTime":"PT1480M","recipeIngredient":["3/4 cup My Wife's Italian Vinaigrette or any Italian dressing with lots of herbs","1/4 cup lemon juice","1 teaspoon  Morton Coarse Kosher Salt ","4  garlic cloves","2 pounds leg of lamb or beef sirloin","2  large onions","2  bell peppers, any color","4  pieces of Italian bread, about 6 inches (15cm) long"],"recipeInstructions":[{"@type":"HowToStep","text":"Prep. Crush the garlic cloves.","name":"Prep. Crush the garlic cloves.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/spiedies-recipe/#wprm-recipe-1517-step-0-0"},{"@type":"HowToStep","text":"Cut the lamb or beef into 2-inch (5cm) cubes.","name":"Cut the lamb or beef into 2-inch (5cm) cubes.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/spiedies-recipe/#wprm-recipe-1517-step-0-1"},{"@type":"HowToStep","text":"Combine 1/2 cup (115g) of the vinaigrette, the lemon juice, salt, garlic, and meat in a large zipper bag or a bowl and mix thoroughly. Refrigerate at least overnight, but 24 hours or more is better.","name":"Combine 1/2 cup (115g) of the vinaigrette, the lemon juice, salt, garlic, and meat in a large zipper bag or a bowl and mix thoroughly. Refrigerate at least overnight, but 24 hours or more is better.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/spiedies-recipe/#wprm-recipe-1517-step-0-2"},{"@type":"HowToStep","text":"Once the meat is done marinating, remove the ends from the onions, peel, and slice into 1/2-inch (1.25cm) disks. Separated into rings.","name":"Once the meat is done marinating, remove the ends from the onions, peel, and slice into 1/2-inch (1.25cm) disks. Separated into rings.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/spiedies-recipe/#wprm-recipe-1517-step-0-3"},{"@type":"HowToStep","text":"Remove the stem, core, and seeds from the bell peppers and cut into quarters.","name":"Remove the stem, core, and seeds from the bell peppers and cut into quarters.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/spiedies-recipe/#wprm-recipe-1517-step-0-4"},{"@type":"HowToStep","text":"Put a colander or strainer in the sink and dump the meat and marinade into it. Let the meat drain for a few minutes so it will not drip marinade onto the fire when you cook the meat.","name":"Put a colander or strainer in the sink and dump the meat and marinade into it. Let the meat drain for a few minutes so it will not drip marinade onto the fire when you cook the meat.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/spiedies-recipe/#wprm-recipe-1517-step-0-5"},{"@type":"HowToStep","text":"Fire up. Pre-heat the grill for high heat cooking.","name":"Fire up. Pre-heat the grill for high heat cooking.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/spiedies-recipe/#wprm-recipe-1517-step-0-6"},{"@type":"HowToStep","text":"Cook. Split the bread lengthwise and toast on the cut side with the lid open. Watch it carefully so it doesn't burn. If it does blacken a bit, scrape off the char and the bread will be fine. Set aside on a serving platter at room temp.","name":"Cook. Split the bread lengthwise and toast on the cut side with the lid open. Watch it carefully so it doesn't burn. If it does blacken a bit, scrape off the char and the bread will be fine. Set aside on a serving platter at room temp.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/spiedies-recipe/#wprm-recipe-1517-step-0-7"},{"@type":"HowToStep","text":"Grill the peppers on both sides until they are softening but not limp. Set aside in a serving bowl at room temp.","name":"Grill the peppers on both sides until they are softening but not limp. Set aside in a serving bowl at room temp.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/spiedies-recipe/#wprm-recipe-1517-step-0-8"},{"@type":"HowToStep","text":"Put the onion rings into a bowl with the remaining vinaigrette and toss them together until the rings are well coated. Grill the rings with the lid open until they are slightly soft. I like them a bit crunchy, but if you don't, cook them longer. Set aside in a serving bowl at room temp.","name":"Put the onion rings into a bowl with the remaining vinaigrette and toss them together until the rings are well coated. Grill the rings with the lid open until they are slightly soft. I like them a bit crunchy, but if you don't, cook them longer. Set aside in a serving bowl at room temp.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/spiedies-recipe/#wprm-recipe-1517-step-0-9"},{"@type":"HowToStep","text":"Place the meat on the grill and separate the chunks so they are not touching. Grill on one side with the lid up until brown and until there are dark grill marks. We don't want the lid down because then the meat will be in an oven and it is too easy to overcook the meat. Turn the meat over with tongs and grill some more until the exterior brown a bit. That should do it. That should get you crispy exteriors and rare to medium rare interiors. A thermometer won't be much help here if the cubes are small. Test by biting into one. Get some grease on your chin. There is nothing drier than an overcooked spiedie, so don't allow that to happen.","name":"Place the meat on the grill and separate the chunks so they are not touching. Grill on one side with the lid up until brown and until there are dark grill marks. We don't want the lid down because then the meat will be in an oven and it is too easy to overcook the meat. Turn the meat over with tongs and grill some more until the exterior brown a bit. That should do it. That should get you crispy exteriors and rare to medium rare interiors. A thermometer won't be much help here if the cubes are small. Test by biting into one. Get some grease on your chin. There is nothing drier than an overcooked spiedie, so don't allow that to happen.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/spiedies-recipe/#wprm-recipe-1517-step-0-10"},{"@type":"HowToStep","text":"Serve. Assemble the sandwiches by putting the meat on the bread first and topping it with the pepper and onions. Serve with Italian Pesto Potatoes and Caprese Tomato Salad if you can get ripe tomatoes.","name":"Serve. Assemble the sandwiches by putting the meat on the bread first and topping it with the pepper and onions. Serve with Italian Pesto Potatoes and Caprese Tomato Salad if you can get ripe tomatoes.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/spiedies-recipe/#wprm-recipe-1517-step-0-11"}],"recipeCategory":["Dinner","Main Course","Sandwich"],"recipeCuisine":["Italian"],"keywords":"barbecue, kababs, kabobs, kebabs, kebobs, skewered meat, spiedies","author":"Meathead Goldwyn","datePublished":"2012-08-02T20:10:00+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/best-barbecue-ribs-recipe/","rating":4.76,"ratingCount":1601,"recipe":{"@type":"Recipe","name":"Meathead's Last Meal Smoked Pork Ribs Recipe","description":"This is the best BBQ smoked pork ribs recipe you will ever eat. They are so good you would ask for them as your "last meal". We're talking classic Southern barbecue ribs here, the barbecue ribs that win barbecue championships. The recipe is a melange of flavors: A complex spice rub, elegant hardwood smoke, tangy sweet sauce, all underpinned and held together by the distinct flavor of pork.","image":"https://amazingribs.com/wp-content/uploads/2015/11/ribs-anatomy.jpg","recipeYield":["3"],"prepTime":"PT30M","cookTime":"PT330M","totalTime":"PT360M","recipeIngredient":["1 slab ribs (any cut (baby back, spare ribs, St. Louis cut))","4 tablespoons Meathead's Memphis Dust ((see notes below if you would prefer to use our bottled pork rub))","1 teaspoon Morton Coarse Kosher Salt ((¼ teaspoon per pound of meat))","6 tablespoons barbecue sauce ((Sauce is optional. See notes below if you would prefer to use our bottled KC BBQ sauce))"],"recipeInstructions":[{"@type":"HowToStep","text":"Prep. Rinse the ribs in cool water to remove any bone bits from the butchering.","name":"Prep. Rinse the ribs in cool water to remove any bone bits from the butchering.","url":"https://amazingribs.com/best-barbecue-ribs-recipe/#wprm-recipe-1597-step-0-0","image":"https://amazingribs.com/wp-content/uploads/2015/11/6.jpg"},{"@type":"HowToStep","text":"If the butcher has not removed the membrane from the under side, do it yourself. It gets leathery and hard to chew, it keeps fat in, and it keeps sauce out. To remove it, insert a butter knife under the membrane, then your fingers, work a section loose, grip it with a paper towel, and peel it off. If you can't get the skin off, with a sharp knife, cut slashes through it every inch so some of the fat will render out during the cooking. To see more photos of how to skin 'n' trim ribs, click here. And here's a quickie 1 minute video of the technique.","name":"If the butcher has not removed the membrane from the under side, do it yourself. It gets leathery and hard to chew, it keeps fat in, and it keeps sauce out. To remove it, insert a butter knife under the membrane, then your fingers, work a section loose, grip it with a paper towel, and peel it off. If you can't get the skin off, with a sharp knife, cut slashes through it every inch so some of the fat will render out during the cooking. To see more photos of how to skin 'n' trim ribs, click here. And here's a quickie 1 minute video of the technique.","url":"https://amazingribs.com/best-barbecue-ribs-recipe/#wprm-recipe-1597-step-0-1","video":{"name":"How To Removing the Membrane On Pork Ribs - Quickly & Easily","description":"Watch this \"how to\" video to quickly and easily remove the membrane on ribs. Whether you're cooking indoors or outdoor on the BBQ. Get detailed step by step instructions as to how to remove the membrane on pork ribs here:\n\nDid you enjoy this video? Subscribe to our channel.\n\nAlso, subscribe to our newsletter, Smoke Signals and receive tested recipes, proven techniques, reviews, and so much more. Click here:\n\nLearn everything you need to know about outdoor cooking and up your BBQ IQ at:\n\nGet a free 30 day trial to our Pitmaster Club:","uploadDate":"2018-07-13T17:19:43+00:00","duration":"PT19S","thumbnailUrl":"https://i.ytimg.com/vi/EiKW1F9bSu0/hqdefault.jpg","embedUrl":"https://www.youtube.com/embed/EiKW1F9bSu0?feature=oembed","contentUrl":"https://www.youtube.com/watch?v=EiKW1F9bSu0","@type":"VideoObject"}},{"@type":"HowToStep","text":"Trim the excess fat from both sides of the rack of ribs.","name":"Trim the excess fat from both sides of the rack of ribs.","url":"https://amazingribs.com/best-barbecue-ribs-recipe/#wprm-recipe-1597-step-0-2"},{"@type":"HowToStep","text":"Next it is time to add the salt. The rule of thumb is 1/2 teaspoon of kosher salt per pound of meat, but ribs are about 50% bone, so use about 1/4 teaspoon per pound. You can simply eyeball it by sprinkling on the same amount of salt you would sprinkle on the ribs if they were served to you unsalted. If you can, give the salt 1 to 2 hours to be absorbed. The process of salting in advance is called dry brining.","name":"Next it is time to add the salt. The rule of thumb is 1/2 teaspoon of kosher salt per pound of meat, but ribs are about 50% bone, so use about 1/4 teaspoon per pound. You can simply eyeball it by sprinkling on the same amount of salt you would sprinkle on the ribs if they were served to you unsalted. If you can, give the salt 1 to 2 hours to be absorbed. The process of salting in advance is called dry brining.","url":"https://amazingribs.com/best-barbecue-ribs-recipe/#wprm-recipe-1597-step-0-3"},{"@type":"HowToStep","text":"Before adding a BBQ rub, be aware of double salt jeopardy! Rubs and spice blends are a great way to add flavor to meat, but almost all commercial rubs contain salt so be careful not to pre-salt the ribs if you plan on using one of these rubs otherwise they will be unbearably salty. Also note that some ribs sold in grocery stores are labeled as "enhanced" or "flavor enhanced" or "self-basting" or "basted," meaning that they have been injected with a brine at the packing plant so if you are using these you probably want to use a rub that doesn't include salt like our Meathead's Memphis Dust recipe.Some folks insist on putting the barbecue rub on the night before, but it isn't necessary. The molecules in spices are too large to penetrate more than a tiny fraction of an inch. For the science of marinating, read this article. ","name":"Before adding a BBQ rub, be aware of double salt jeopardy! Rubs and spice blends are a great way to add flavor to meat, but almost all commercial rubs contain salt so be careful not to pre-salt the ribs if you plan on using one of these rubs otherwise they will be unbearably salty. Also note that some ribs sold in grocery stores are labeled as "enhanced" or "flavor enhanced" or "self-basting" or "basted," meaning that they have been injected with a brine at the packing plant so if you are using these you probably want to use a rub that doesn't include salt like our Meathead's Memphis Dust recipe.Some folks insist on putting the barbecue rub on the night before, but it isn't necessary. The molecules in spices are too large to penetrate more than a tiny fraction of an inch. For the science of marinating, read this article. ","url":"https://amazingribs.com/best-barbecue-ribs-recipe/#wprm-recipe-1597-step-0-4"},{"@type":"HowToStep","text":"Before applying the rub, just coat the meat with a thin layer of water. The water helps dissolve the spices. A lot of cooks like to use mustard under the rub as a form of glue. Mustard is water, vinegar, and maybe white wine (all mostly water) with mustard powder mixed in. The amount of mustard powder is so small that by the time the water steams off and drips away, the mustard powder remaining is miniscule. My experience is that using a mustard slather makes little or no difference in the final outcome. If you want a mustard flavor, you will do much better by simply sprinkling it on the meat. Once wet, sprinkle enough Meathead's Memphis Dust to coat all surfaces but not so much that the meat doesn't show through. That is about 2 tablespoons per side depending on the size of the slab. Spread the Memphis Dust on the meat and rub it in.","name":"Before applying the rub, just coat the meat with a thin layer of water. The water helps dissolve the spices. A lot of cooks like to use mustard under the rub as a form of glue. Mustard is water, vinegar, and maybe white wine (all mostly water) with mustard powder mixed in. The amount of mustard powder is so small that by the time the water steams off and drips away, the mustard powder remaining is miniscule. My experience is that using a mustard slather makes little or no difference in the final outcome. If you want a mustard flavor, you will do much better by simply sprinkling it on the meat. Once wet, sprinkle enough Meathead's Memphis Dust to coat all surfaces but not so much that the meat doesn't show through. That is about 2 tablespoons per side depending on the size of the slab. Spread the Memphis Dust on the meat and rub it in.","url":"https://amazingribs.com/best-barbecue-ribs-recipe/#wprm-recipe-1597-step-0-5","image":"https://amazingribs.com/wp-content/uploads/2020/10/ribs-rub.jpg"},{"@type":"HowToStep","text":"Fire up. Pre-heat your barbecue smoker or set up your grill for 2-zone (indirect) cooking. Adjust the dampers on your cooker to bring the temperature to about 225°F (107°C) and try to keep it there throughout the cook. Cooking at 225°F (107°C) will allow the meat to roast low and slow, liquefying the collagen in connective tissues and melting fats without getting the proteins knotted in a bunch. It's a magic temp that creates silky texture, adds moisture, and keeps the meat tender. If you can't hit 225°F (107°C), get as close as you can. Don't go under 200°F (93°C) and try not to go over 250°F (121°C).When monitoring the cooker temperature you can absolutely positively noway nohow rely on bi-metal dial thermometers. If you are not monitoring your cooker with a good digital oven thermometer, you are setting yourself up for disappointment. Using a dial thermometer is like trying to send email with a typewriter. Click here to read my buyer's guide to thermometers.Once you have reached the desired temperature, add about 4 ounces (113 g) of dry wood, placing it as close to the flame as possible.","name":"Fire up. Pre-heat your barbecue smoker or set up your grill for 2-zone (indirect) cooking. Adjust the dampers on your cooker to bring the temperature to about 225°F (107°C) and try to keep it there throughout the cook. Cooking at 225°F (107°C) will allow the meat to roast low and slow, liquefying the collagen in connective tissues and melting fats without getting the proteins knotted in a bunch. It's a magic temp that creates silky texture, adds moisture, and keeps the meat tender. If you can't hit 225°F (107°C), get as close as you can. Don't go under 200°F (93°C) and try not to go over 250°F (121°C).When monitoring the cooker temperature you can absolutely positively noway nohow rely on bi-metal dial thermometers. If you are not monitoring your cooker with a good digital oven thermometer, you are setting yourself up for disappointment. Using a dial thermometer is like trying to send email with a typewriter. Click here to read my buyer's guide to thermometers.Once you have reached the desired temperature, add about 4 ounces (113 g) of dry wood, placing it as close to the flame as possible.","url":"https://amazingribs.com/best-barbecue-ribs-recipe/#wprm-recipe-1597-step-0-6"},{"@type":"HowToStep","text":"Cook. Put the slabs in the cooker in indirect heat, meaty side up, close the lid, go drink a beer, read a book, or make love.","name":"Cook. Put the slabs in the cooker in indirect heat, meaty side up, close the lid, go drink a beer, read a book, or make love.","url":"https://amazingribs.com/best-barbecue-ribs-recipe/#wprm-recipe-1597-step-0-7"},{"@type":"HowToStep","text":"When the smoke dwindles after 20 to 30 minutes, add another 4 ounces (113 g) of wood. After that, DO NOT add any more wood. On your first attempt, resist the temptation. Nothing will ruin a meal faster and waste money better than over-smoked meat. You can always add more the next time you cook, but you cannot take it away if you over-smoke. ","name":"When the smoke dwindles after 20 to 30 minutes, add another 4 ounces (113 g) of wood. After that, DO NOT add any more wood. On your first attempt, resist the temptation. Nothing will ruin a meal faster and waste money better than over-smoked meat. You can always add more the next time you cook, but you cannot take it away if you over-smoke. ","url":"https://amazingribs.com/best-barbecue-ribs-recipe/#wprm-recipe-1597-step-0-8","image":"https://amazingribs.com/wp-content/uploads/2020/10/wood-chunk-gas-grill.jpg"},{"@type":"HowToStep","text":"If you have more than one slab on, halfway through the cook you will need to move the ribs closest to the fire away from the heat, and the slabs farthest from the flame in closer. Leave the meat side up. There is no need to flip the slabs. You can peek if you must, but don't leave the lid open for long.","name":"If you have more than one slab on, halfway through the cook you will need to move the ribs closest to the fire away from the heat, and the slabs farthest from the flame in closer. Leave the meat side up. There is no need to flip the slabs. You can peek if you must, but don't leave the lid open for long.","url":"https://amazingribs.com/best-barbecue-ribs-recipe/#wprm-recipe-1597-step-0-9"},{"@type":"HowToStep","text":"This next step is known as the Texas Crutch. This optional trick involves wrapping the slab in foil with about an ounce of water for up to an hour to speed cooking and tenderize a bit. Almost all barbecue ribs competition cooks use the Texas Crutch to get an edge. But the improvement is really slight and I never bother for backyard cooking. If you crutch too long you can turn the meat to mush and time in foil can soften the bark and remove a lot of rub. I recommend it only for barbecue competitions when the tiniest improvement can mean thousands of dollars. Skip it and you'll still have killer ribs. But if you've seen it on TV and must try it, click here to learn more about The Texas Crutch. The Texas Crutch is it is baked into a popular technique called the 3-2-1 method which I do not recommend. Two hours in foil or butcher paper is far too long and can make the meat mushy. Try the Texas Crutch after you master the basics.","name":"This next step is known as the Texas Crutch. This optional trick involves wrapping the slab in foil with about an ounce of water for up to an hour to speed cooking and tenderize a bit. Almost all barbecue ribs competition cooks use the Texas Crutch to get an edge. But the improvement is really slight and I never bother for backyard cooking. If you crutch too long you can turn the meat to mush and time in foil can soften the bark and remove a lot of rub. I recommend it only for barbecue competitions when the tiniest improvement can mean thousands of dollars. Skip it and you'll still have killer ribs. But if you've seen it on TV and must try it, click here to learn more about The Texas Crutch. The Texas Crutch is it is baked into a popular technique called the 3-2-1 method which I do not recommend. Two hours in foil or butcher paper is far too long and can make the meat mushy. Try the Texas Crutch after you master the basics.","url":"https://amazingribs.com/best-barbecue-ribs-recipe/#wprm-recipe-1597-step-0-10"},{"@type":"HowToStep","text":"For cooking time, allow 5 to 7 hours for St. Louis Cut (SLC) Ribs or Spare Ribs, and 3 to 5 hours for Baby Back Ribs. Thicker, meatier slabs take longer. If you use rib holders so they are crammed close to each other, add another hour.","name":"For cooking time, allow 5 to 7 hours for St. Louis Cut (SLC) Ribs or Spare Ribs, and 3 to 5 hours for Baby Back Ribs. Thicker, meatier slabs take longer. If you use rib holders so they are crammed close to each other, add another hour.","url":"https://amazingribs.com/best-barbecue-ribs-recipe/#wprm-recipe-1597-step-0-11"},{"@type":"HowToStep","text":"When it is time to find out whether or not the ribs are ready, we us the bend test (a.k.a. the bounce test). Although we insist that you buy a good digital meat thermometer for most smoking and grilling, this is one of the few meats on which you cannot use a meat thermometer because the bones have an impact on the meat temp and because the meat is so thin. If you have a really thin probe and can keep it away from bone, shoot for about 200°F. Yes, that's right. Wayyyyy past well done, but that's needed to break down the tough connective tissues.To conduct the bend test, pick up the slab with tongs and bounce it gently. If the surface cracks as in the picture above, it is ready. Here are some other tricks for how to tell when ribs are ready.","name":"When it is time to find out whether or not the ribs are ready, we us the bend test (a.k.a. the bounce test). Although we insist that you buy a good digital meat thermometer for most smoking and grilling, this is one of the few meats on which you cannot use a meat thermometer because the bones have an impact on the meat temp and because the meat is so thin. If you have a really thin probe and can keep it away from bone, shoot for about 200°F. Yes, that's right. Wayyyyy past well done, but that's needed to break down the tough connective tissues.To conduct the bend test, pick up the slab with tongs and bounce it gently. If the surface cracks as in the picture above, it is ready. Here are some other tricks for how to tell when ribs are ready.","url":"https://amazingribs.com/best-barbecue-ribs-recipe/#wprm-recipe-1597-step-0-12","image":"https://amazingribs.com/wp-content/uploads/2020/10/bend-test.jpg"},{"@type":"HowToStep","text":"Once the ribs are done cooking it is time to add the sauce unless you intend to serve them "dry" like they do in Memphis. The key to saucing ribs is to go easy on it so that the meat can shine through. Simply paint both sides of the rack with your favorite home made barbecue sauce or store-bought barbecue sauce and cook for another 15 minutes or so.  Don't put the sauce on earlier than that. It has sugar and there is a risk it can burn. Now here's a trick I like: Sizzle on the sauce. Put the ribs with sauce directly over the hottest part of a grill in order to caramelize and crisp the sauce. On a charcoal grill, just move the slab over the coals. On a gas grill, crank up all the burners. On a water smoker, remove the water pan and move the meat close to the coals. On an offset smoker, put a grate over the coals in the firebox and put the meat there. With the lid open so you don't roast the meat from above, sizzle the sauce on one side and then the other. The sauce will actually sizzle and bubble. Stand by your grill and watch because sweet sauce can go from caramelized to carbonized in less than a minute! One coat of a thick sauce should be enough, but if you need two, go ahead, but don't hide all the fabulous flavors under too much sauce. If you think you'll want more sauce, put some in a bowl on the table.","name":"Once the ribs are done cooking it is time to add the sauce unless you intend to serve them "dry" like they do in Memphis. The key to saucing ribs is to go easy on it so that the meat can shine through. Simply paint both sides of the rack with your favorite home made barbecue sauce or store-bought barbecue sauce and cook for another 15 minutes or so.  Don't put the sauce on earlier than that. It has sugar and there is a risk it can burn. Now here's a trick I like: Sizzle on the sauce. Put the ribs with sauce directly over the hottest part of a grill in order to caramelize and crisp the sauce. On a charcoal grill, just move the slab over the coals. On a gas grill, crank up all the burners. On a water smoker, remove the water pan and move the meat close to the coals. On an offset smoker, put a grate over the coals in the firebox and put the meat there. With the lid open so you don't roast the meat from above, sizzle the sauce on one side and then the other. The sauce will actually sizzle and bubble. Stand by your grill and watch because sweet sauce can go from caramelized to carbonized in less than a minute! One coat of a thick sauce should be enough, but if you need two, go ahead, but don't hide all the fabulous flavors under too much sauce. If you think you'll want more sauce, put some in a bowl on the table.","url":"https://amazingribs.com/best-barbecue-ribs-recipe/#wprm-recipe-1597-step-0-13"},{"@type":"HowToStep","text":"Serve. Once sauced, slice the rack between the bones. If you've done all this right, you will notice that there is a thin pink layer beneath the surface of the meat. This does not mean it is undercooked! It is the highly prized smoke ring caused by the combustion gases and the smoke. It is a sign of Amazing Ribs. Now plate, serve to your guests, and take a bow when the applause swells from the audience.","name":"Serve. Once sauced, slice the rack between the bones. If you've done all this right, you will notice that there is a thin pink layer beneath the surface of the meat. This does not mean it is undercooked! It is the highly prized smoke ring caused by the combustion gases and the smoke. It is a sign of Amazing Ribs. Now plate, serve to your guests, and take a bow when the applause swells from the audience.","url":"https://amazingribs.com/best-barbecue-ribs-recipe/#wprm-recipe-1597-step-0-14","image":"https://amazingribs.com/wp-content/uploads/2020/10/glazed-baby-back-ribss.jpg"},{"@type":"HowToStep","text":"Finally, here's a video from our fan Jason King that shows the whole process.","name":"Finally, here's a video from our fan Jason King that shows the whole process.","url":"https://amazingribs.com/best-barbecue-ribs-recipe/#wprm-recipe-1597-step-0-15","video":{"name":"Best BBQ Ribs Ever - Recipe from AmazingRibs.com - BBQFOOD4U","description":"This is the recipe for making the best barbecue ribs you ever tasted. They are marinated in a dry rub, then smoked low and slow, the sauce is added near the end and sizzled on. Just like the champion pitmasters and the best rib joints do it.\" Meathead Goldwyn - AmazingRibs.com\nFull recipe information -\nMemphis Dust information -\nGet Meatheads Book on Amazon -\n\nGet Meathead's Book - Named Southern Living 100 best cookbooks of all time. NY Times Bestseller. I'd say the best BBQ book that has great in-depth information for everyone to cook better BBQ.\n\nHelp support a small food video creator so I can make more recipes for people to enjoy. I have over 150 original recipes creations to get done but can't really afford to get it done without outside help so anything truly helps.\nThanks for watching.\n\nEquipment & Products Used Available on Amazon\nBBQ -\nKnifes -\nCharcoal -\nTongs -\nMeatheads Number #1 BBQ Book -","uploadDate":"2014-07-18T13:59:38+00:00","duration":"PT6M34S","thumbnailUrl":"https://i.ytimg.com/vi/Pf03vpxk96M/hqdefault.jpg","embedUrl":"https://www.youtube.com/embed/Pf03vpxk96M?feature=oembed","contentUrl":"https://www.youtube.com/watch?v=Pf03vpxk96M","@type":"VideoObject"}}],"recipeCategory":["Dinner","Lunch","Main Course"],"recipeCuisine":["American","Southern"],"keywords":"baby back ribs, babyback ribs, barbecue, bbq ribs, Candied BBQ Ribs, grill, ribs, SLC ribs, smoked ribs, spare ribs, St. Louis Cut ribs","author":"https://amazingribs.com/#/schema/person/ed71152438263e8ff8e329ce4e2d822b","datePublished":"2015-11-26T19:06:00+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/thanksgiving-turkey-gumbo/","rating":5.0,"ratingCount":3,"recipe":{"@type":"Recipe","name":"Leftover Thanksgiving Turkey Gumbo Recipe","description":"This warming gumbo is the perfect use of leftover Thanksgiving turkey.","image":"https://amazingribs.com/wp-content/uploads/2022/11/leftover-turkey-gumbo-e1753217635351.jpeg","recipeYield":["6","6 people"],"prepTime":"PT10M","cookTime":"PT95M","totalTime":"PT105M","recipeIngredient":["1 pound smoked Andoille ((smoked kielbasa can be used if Andouille isn't readily available))","10 tbsp. canola oil","3  large celery stalks","1  large white onion","1  large green bell pepper","1/2 cup flour","64 ounces chicken stock","1/4 tsp. ground cayenne powder ((more if you enjoy more heat))","1 tsp. dried thyme","2  bay leafs","1 pound cooked turkey meat","8 ounces fresh okra","kosher salt","cooked white rice","filé powder ((optional))","thinly sliced green onion, optional ((optional))","Tabasco"],"recipeInstructions":[{"@type":"HowToStep","text":"Prep. Finely chop enough for one cup each of celery, onion, and green bell pepper. Slice the okra crosswise into 12-inch pieces. Set vetables aside.","name":"Prep. Finely chop enough for one cup each of celery, onion, and green bell pepper. Slice the okra crosswise into 12-inch pieces. Set vetables aside.","url":"https://amazingribs.com/thanksgiving-turkey-gumbo/#wprm-recipe-82275-step-0-0"},{"@type":"HowToStep","text":"Slice smoked sausage into 1/4-inch rounds.","name":"Slice smoked sausage into 1/4-inch rounds.","url":"https://amazingribs.com/thanksgiving-turkey-gumbo/#wprm-recipe-82275-step-0-1"},{"@type":"HowToStep","text":"Fire up. Prepare a grill for 2-zone cooking. On a charcoal grill, place a chimney full of lit charcoal briquets to one side of the grill's charcoal grate in order to create direct and an indirect cooking zones. Adjust the vents to bring the grill temperature to about 325°F (163°C). On a gas grill, adjust the temperature knobs so that the temperature is approximately 325°F (163°C).","name":"Fire up. Prepare a grill for 2-zone cooking. On a charcoal grill, place a chimney full of lit charcoal briquets to one side of the grill's charcoal grate in order to create direct and an indirect cooking zones. Adjust the vents to bring the grill temperature to about 325°F (163°C). On a gas grill, adjust the temperature knobs so that the temperature is approximately 325°F (163°C).","url":"https://amazingribs.com/thanksgiving-turkey-gumbo/#wprm-recipe-82275-step-0-2"},{"@type":"HowToStep","text":"Cook. Place a heavy pot or Dutch oven to the grill. Sauté sausage slices until lightly browned. Remove sausage from the pot, leaving the grease.","name":"Cook. Place a heavy pot or Dutch oven to the grill. Sauté sausage slices until lightly browned. Remove sausage from the pot, leaving the grease.","url":"https://amazingribs.com/thanksgiving-turkey-gumbo/#wprm-recipe-82275-step-0-3"},{"@type":"HowToStep","text":"Add two tablespoons of canola oil to the pot and heat until shimmering. Add the vegetables to the pot. Sauté vegetables until they have softened, approximately 8 minutes. Remove the vegetables from the pot and set aside.","name":"Add two tablespoons of canola oil to the pot and heat until shimmering. Add the vegetables to the pot. Sauté vegetables until they have softened, approximately 8 minutes. Remove the vegetables from the pot and set aside.","url":"https://amazingribs.com/thanksgiving-turkey-gumbo/#wprm-recipe-82275-step-0-4"},{"@type":"HowToStep","text":"Begin creating a roux by adding the remaining oil to the pot. Slowly add flour to the pot, stirring well to get rid of lumps and create a paste. If the mixture isn't thick enough, simply add more flour. Continuously stir the roux for approximately 20 minutes until it turns chocolate brown.","name":"Begin creating a roux by adding the remaining oil to the pot. Slowly add flour to the pot, stirring well to get rid of lumps and create a paste. If the mixture isn't thick enough, simply add more flour. Continuously stir the roux for approximately 20 minutes until it turns chocolate brown.","url":"https://amazingribs.com/thanksgiving-turkey-gumbo/#wprm-recipe-82275-step-0-5","image":"https://amazingribs.com/wp-content/uploads/2022/11/Chocolate-Brown-Roux-e1753217643434.jpeg"},{"@type":"HowToStep","text":"Slowly add the chicken stock, stirring it into the roux to keep it smooth. Add the sausage, vegetables, ground cayenne pepper, thyme, and bay leaves to the liquid.  Allow the gumbo to simmer for 45 minutes, moving it to the cooler side of the grill if it starts to boil. ","name":"Slowly add the chicken stock, stirring it into the roux to keep it smooth. Add the sausage, vegetables, ground cayenne pepper, thyme, and bay leaves to the liquid.  Allow the gumbo to simmer for 45 minutes, moving it to the cooler side of the grill if it starts to boil. ","url":"https://amazingribs.com/thanksgiving-turkey-gumbo/#wprm-recipe-82275-step-0-6","image":"https://amazingribs.com/wp-content/uploads/2022/11/simmering-gumbo-e1753217658421.jpeg"},{"@type":"HowToStep","text":"Add the turkey, okra, and cayenne to the gumbo and let it simmer for an addition 15 minutes to allow the okra to soften. Add salt to taste. Remove bay leafs.","name":"Add the turkey, okra, and cayenne to the gumbo and let it simmer for an addition 15 minutes to allow the okra to soften. Add salt to taste. Remove bay leafs.","url":"https://amazingribs.com/thanksgiving-turkey-gumbo/#wprm-recipe-82275-step-0-7"},{"@type":"HowToStep","text":"Serve. Place cooked rice in serving bowls and ladle the gumbo over the rice. Sprinkle filé powder on top of the gumbo (optional) then garnish with sliced green onion (also optional). Serve immediately with Tabasco for extra heat if needed.","name":"Serve. Place cooked rice in serving bowls and ladle the gumbo over the rice. Sprinkle filé powder on top of the gumbo (optional) then garnish with sliced green onion (also optional). Serve immediately with Tabasco for extra heat if needed.","url":"https://amazingribs.com/thanksgiving-turkey-gumbo/#wprm-recipe-82275-step-0-8"}],"recipeCategory":["Dinner","Main Course"],"recipeCuisine":["Cajun"],"keywords":"gumbo, leftover turkey","author":"Clint Cantwell","datePublished":"2022-11-03T16:31:27+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/all-purpose-chili-sauce-recipe/","rating":4.41,"ratingCount":74,"recipe":{"@type":"Recipe","name":"Classic Homemade Chili Recipe","description":"Here's my all purpose Chili Sauce Recipe. You can cook it up for hot dogs, chili cheese fries, and even Carolina Style Hamburgers","image":"https://amazingribs.com/wp-content/uploads/2014/07/chili.jpg","recipeYield":["6","6 servings"],"prepTime":"PT90M","totalTime":"PT90M","recipeIngredient":["1 pound lean ground sirloin or lamb or mixed","1  large onion","1  red bell pepper","3 cloves garlic","2 tablespoons American chili powder","1 teaspoon ground cumin","1 teaspoon dried oregano","1/2 teaspoon cinnamon","1/2 teaspoon mustard powder","1/2 teaspoon ginger powder","1 teaspoon  Morton Coarse Kosher Salt ","1/2 teaspoon finely ground black pepper","3 cups water","3 tablespoons Worcestershire sauce","4 ounces tomato paste","2 teaspoons inexpensive balsamic vinegar","1/2 teaspoon Tabasco Chipotle Sauce","1 tablespoon olive oil"],"recipeInstructions":[{"@type":"HowToStep","text":"Prep. Chop the onion and bell pepper. Mince the garlic.","name":"Prep. Chop the onion and bell pepper. Mince the garlic.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/all-purpose-chili-sauce-recipe/#wprm-recipe-1434-step-0-0"},{"@type":"HowToStep","text":"In a small bowl assemble the dry ingredients: American chili powder, cumin, oregano, cinnamon, mustard, ginger, salt, and pepper. In another bowl mix the wet ingredients: Water, Worcestershire, tomato paste, vinegar, and hot sauce.","name":"In a small bowl assemble the dry ingredients: American chili powder, cumin, oregano, cinnamon, mustard, ginger, salt, and pepper. In another bowl mix the wet ingredients: Water, Worcestershire, tomato paste, vinegar, and hot sauce.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/all-purpose-chili-sauce-recipe/#wprm-recipe-1434-step-0-1"},{"@type":"HowToStep","text":"Cook. Crumble the meat into a medium hot pan that is not non-stick. Stir it around and break it up with a wooden spoon until it is tan all over, about 15 minutes. Keep it simmering until all the water evaporates and the meat begins to fry. You'll hear it sizzle and it will start turning dark brown. Push the meat to one side of the pan. Add the onions and peppers to the bare metal side of the pan and fry them for about 5 minutes until the onions are limp. Add the garlic and fry it for 1 minute. Mix everything together.","name":"Cook. Crumble the meat into a medium hot pan that is not non-stick. Stir it around and break it up with a wooden spoon until it is tan all over, about 15 minutes. Keep it simmering until all the water evaporates and the meat begins to fry. You'll hear it sizzle and it will start turning dark brown. Push the meat to one side of the pan. Add the onions and peppers to the bare metal side of the pan and fry them for about 5 minutes until the onions are limp. Add the garlic and fry it for 1 minute. Mix everything together.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/all-purpose-chili-sauce-recipe/#wprm-recipe-1434-step-0-2"},{"@type":"HowToStep","text":"Push everything to one side and add the olive oil on top of the bare metal and then pour the spices on the oil to allow their oil-soluble flavors to bloom in the oil for about 1 minute. Mix the spices in with everything else.","name":"Push everything to one side and add the olive oil on top of the bare metal and then pour the spices on the oil to allow their oil-soluble flavors to bloom in the oil for about 1 minute. Mix the spices in with everything else.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/all-purpose-chili-sauce-recipe/#wprm-recipe-1434-step-0-3"},{"@type":"HowToStep","text":"Add the wet ingredients and mix. Let everything simmer on medium low with the lid off for up to an hour. If it dries out, add more water. Cook it down to the whatever thickness you like. I like mine on the crumbly side, not the drippy side as they do in Detroit and Cinci.","name":"Add the wet ingredients and mix. Let everything simmer on medium low with the lid off for up to an hour. If it dries out, add more water. Cook it down to the whatever thickness you like. I like mine on the crumbly side, not the drippy side as they do in Detroit and Cinci.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/all-purpose-chili-sauce-recipe/#wprm-recipe-1434-step-0-4"},{"@type":"HowToStep","text":"Serve. Serve the chili in a bowl with any variety of toppings including diced onion, grated cheddar cheese, jalapeno slices, and sour cream. Or use on hot dogs, burgers, baked potatoes, and so much more.","name":"Serve. Serve the chili in a bowl with any variety of toppings including diced onion, grated cheddar cheese, jalapeno slices, and sour cream. Or use on hot dogs, burgers, baked potatoes, and so much more.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/all-purpose-chili-sauce-recipe/#wprm-recipe-1434-step-0-5"}],"recipeCategory":["Sauces and Condiments"],"recipeCuisine":["American"],"keywords":"beef chili, chili, chili cheese fries, chili dog, chili sauce, homemade chili, hot dog, sauce, sloppy joes","author":"Meathead Goldwyn","datePublished":"2014-07-01T23:16:00+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/beans-recipes/texas-butter-beans-grannie/","rating":4.45,"ratingCount":140,"recipe":{"@type":"Recipe","name":"Traditional Southern Butter Butter Beans Recipe","description":"If you've ever enjoyed authentic Texas butter beans, pinto beans, or black-eyed peas, the type only a seasoned cook like grandma could have made, then you are in for a treat with this recipe.","image":"https://amazingribs.com/wp-content/uploads/2014/03/texas-beans-2.jpg","recipeYield":["8","8 servings as a side dish"],"prepTime":"PT15M","cookTime":"PT180M","totalTime":"PT195M","recipeIngredient":["2 strips bacon","30 ounces butter beans ((two 15-ounce cans))","1  large onion","2  garlic cloves","1/4 teaspoon ground cumin","2  bay leaves","1/2 teaspoon finely ground black pepper","28 ounces reduced sodium chicken broth ((two 14-ounce/400-gram cans))","14 ounces whole, diced, or crushed tomatoes ((one 14-ounce/400-gram can))","2  fresh jalapeño peppers","Morton Coarse Kosher Salt"],"recipeInstructions":[{"@type":"HowToStep","text":"Prep. Chop the bacon. Chop the onion. Press or mince the garlic cloves. Drain the cans of beans.","name":"Prep. Chop the bacon. Chop the onion. Press or mince the garlic cloves. Drain the cans of beans.","url":"https://amazingribs.com/tested-recipes/beans-recipes/texas-butter-beans-grannie/#wprm-recipe-1212-step-0-0"},{"@type":"HowToStep","text":"Fry. Heat a Dutch oven or a heavy pot with a medium heat and add the bacon. Cook until it starts to brown and the fat starts to melt. Add the onion and cook until limp. Add the pressed garlic, cumin, bay leaves, and black pepper and cook about 2 minutes.","name":"Fry. Heat a Dutch oven or a heavy pot with a medium heat and add the bacon. Cook until it starts to brown and the fat starts to melt. Add the onion and cook until limp. Add the pressed garlic, cumin, bay leaves, and black pepper and cook about 2 minutes.","url":"https://amazingribs.com/tested-recipes/beans-recipes/texas-butter-beans-grannie/#wprm-recipe-1212-step-0-1"},{"@type":"HowToStep","text":"Simmer. Add the chicken broth, tomatoes, and the drained beans. Bring to a boil for about a minute and back the heat down to a simmer. Scrape any bits off the bottom. Stir gently. Simmer about 3 hours with the lid on, stirring every 15 to 30 minutes to make sure things don't stick to the bottom.","name":"Simmer. Add the chicken broth, tomatoes, and the drained beans. Bring to a boil for about a minute and back the heat down to a simmer. Scrape any bits off the bottom. Stir gently. Simmer about 3 hours with the lid on, stirring every 15 to 30 minutes to make sure things don't stick to the bottom.","url":"https://amazingribs.com/tested-recipes/beans-recipes/texas-butter-beans-grannie/#wprm-recipe-1212-step-0-2"},{"@type":"HowToStep","text":"Adjust. Some folks serve their beans after most of the liquid has been absorbed, others like it more like a thick soup, and some folks like it thinner. You can add water to thin it or smash a few beans if you want to thicken it. Or you can take the lid off and simmer them lid off for about 30 minutes. Your call. Add cumin, salt, and pepper if you think it needs it.","name":"Adjust. Some folks serve their beans after most of the liquid has been absorbed, others like it more like a thick soup, and some folks like it thinner. You can add water to thin it or smash a few beans if you want to thicken it. Or you can take the lid off and simmer them lid off for about 30 minutes. Your call. Add cumin, salt, and pepper if you think it needs it.","url":"https://amazingribs.com/tested-recipes/beans-recipes/texas-butter-beans-grannie/#wprm-recipe-1212-step-0-3"},{"@type":"HowToStep","text":"Serve. Just before serving remove the bay leaves and add the chopped jalapeño. The reason we wait til the end to add the chile is so its flavor and heat will remain intact and add crunchy little bursts when you eat.","name":"Serve. Just before serving remove the bay leaves and add the chopped jalapeño. The reason we wait til the end to add the chile is so its flavor and heat will remain intact and add crunchy little bursts when you eat.","url":"https://amazingribs.com/tested-recipes/beans-recipes/texas-butter-beans-grannie/#wprm-recipe-1212-step-0-4"}],"recipeCategory":["Dinner","Lunch","Main Course","Side Dish"],"recipeCuisine":["American","Southern","Texan"],"keywords":"barbecue, beans, black eyed beans, black eyed peas, butter beans, frijoles refritos, grill, pinto bean recipe, pinto beans, refried beans, texas pinto beans","author":"Meathead Goldwyn","datePublished":"2014-03-23T15:49:00+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/barbecue-sauce-recipes/tennessee-hollerin-whiskey-bbq-sauce-recipe/","rating":4.48,"ratingCount":112,"recipe":{"@type":"Recipe","name":"Jack Daniels BBQ Sauce Recipe","description":"Jack Daniels Tennessee whiskey is the key to this delicious BBQ sauce recipe, a perfect complement to countless BBQ and grilling main dishes. We keep the other ingredients to a minimum to showcase the complexity of flavor whiskey provides.","image":"https://amazingribs.com/wp-content/uploads/2013/12/jack-daniels.jpg","recipeYield":["2","2 cups"],"prepTime":"PT45M","totalTime":"PT45M","recipeIngredient":["2 cups Jack Daniel's Black Label or a bourbon","1 cup ketchup","1 tablespoon lemon juice","2 tablespoons Worcestershire sauce","2 tablespoons malt vinegar","4 tablespoons dark or blackstrap molasses","1/2 teaspoon liquid smoke ((optional))"],"recipeInstructions":[{"@type":"HowToStep","text":"Prep. Test the whiskey to make sure it is up to your standards. Pour half the whiskey into a saucepan and set aside the remaining whiskey.","name":"Prep. Test the whiskey to make sure it is up to your standards. Pour half the whiskey into a saucepan and set aside the remaining whiskey.","url":"https://amazingribs.com/tested-recipes/barbecue-sauce-recipes/tennessee-hollerin-whiskey-bbq-sauce-recipe/#wprm-recipe-1203-step-0-0"},{"@type":"HowToStep","text":"Heat. Bring a saucepan to a boil and reduce the liquid to about 2 tablespoons for a single batch, scale up if you are making more. Don't let the alcohol flame. Taste the unused whiskey to make sure it hasn't gone bad.","name":"Heat. Bring a saucepan to a boil and reduce the liquid to about 2 tablespoons for a single batch, scale up if you are making more. Don't let the alcohol flame. Taste the unused whiskey to make sure it hasn't gone bad.","url":"https://amazingribs.com/tested-recipes/barbecue-sauce-recipes/tennessee-hollerin-whiskey-bbq-sauce-recipe/#wprm-recipe-1203-step-0-1"},{"@type":"HowToStep","text":"Add 1/2 of the remaining whiskey and the other ingredients. Simmer over a low heat for 30 minutes and reduce it by about 1/3.","name":"Add 1/2 of the remaining whiskey and the other ingredients. Simmer over a low heat for 30 minutes and reduce it by about 1/3.","url":"https://amazingribs.com/tested-recipes/barbecue-sauce-recipes/tennessee-hollerin-whiskey-bbq-sauce-recipe/#wprm-recipe-1203-step-0-2"},{"@type":"HowToStep","text":"Serve or store. Use it immediately as you would your favorite BBQ sauce or bottle it and keep it in the refrigerator for a month or more. Drink the remaining whiskey.","name":"Serve or store. Use it immediately as you would your favorite BBQ sauce or bottle it and keep it in the refrigerator for a month or more. Drink the remaining whiskey.","url":"https://amazingribs.com/tested-recipes/barbecue-sauce-recipes/tennessee-hollerin-whiskey-bbq-sauce-recipe/#wprm-recipe-1203-step-0-3"}],"recipeCategory":["Sauces and Condiments"],"recipeCuisine":["American","Southern"],"keywords":"barbecue, barbecue sauce, bbq sauce, dip, Father's Day, grill, Jack Daniels, mop, Tennessee, whiskey","author":"Meathead Goldwyn","datePublished":"2013-12-26T00:55:00+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/chicken-recipes/sous-vide-club-sandwich/","rating":5.0,"ratingCount":7,"recipe":{"@type":"Recipe","name":"Sous Vide Stuffed Deconstructed Club Sandwich Recipe","description":"Shake up chicken night with the deconstructed club sandwich.","image":"https://amazingribs.com/wp-content/uploads/2014/07/griddled-chicken-club-scaled-e1753216571566.jpeg","recipeYield":["2","2 people"],"prepTime":"PT20M","cookTime":"PT15M","totalTime":"PT185M","recipeIngredient":["2  boneless, skinless chicken breasts ((approximately 3/4 pounds each))","1/4 teaspoons Morton Coarse Kosher Salt ((skip )","1/2 teaspoon Simon & Garfunkel dry rub","2 tablespoons Dijon mustard","2 slices deli ham","2 slices deli turkey","1 slice Colby cheese","2 slices Swiss cheese","1 cup chopped green leaf lettuce","1  Roma tomato","4 slices uncooked bacon"],"recipeInstructions":[{"@type":"HowToStep","text":"Prep. Cut each of the ham, turkey, Colby cheese, and Swiss cheese slices in half. Dice the tomato and refrigerate until ready to use.","name":"Prep. Cut each of the ham, turkey, Colby cheese, and Swiss cheese slices in half. Dice the tomato and refrigerate until ready to use.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/sous-vide-club-sandwich/#wprm-recipe-84322-step-0-0"},{"@type":"HowToStep","text":"Make a horizontal cut in the thickest part of the breast to create a pocket, being very careful not to cut through to the other side.","name":"Make a horizontal cut in the thickest part of the breast to create a pocket, being very careful not to cut through to the other side.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/sous-vide-club-sandwich/#wprm-recipe-84322-step-0-1"},{"@type":"HowToStep","text":"Season the chicken inside and out with salt (note, if you intend to use our commercial poultry rub after the chicken comes out of the sous vide water bath then skip the salt as the rub already contains it. If you make the Simon and Garfunkel rub, it does not have salt). Smear 1/2 tablespoon Dijon mustard inside the pocket, followed by 1/2 of a slice of Colby cheese, 1/2 slice of turkey, and 1/2 slice of ham. Close the pocket.","name":"Season the chicken inside and out with salt (note, if you intend to use our commercial poultry rub after the chicken comes out of the sous vide water bath then skip the salt as the rub already contains it. If you make the Simon and Garfunkel rub, it does not have salt). Smear 1/2 tablespoon Dijon mustard inside the pocket, followed by 1/2 of a slice of Colby cheese, 1/2 slice of turkey, and 1/2 slice of ham. Close the pocket.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/sous-vide-club-sandwich/#wprm-recipe-84322-step-0-2","image":"https://amazingribs.com/wp-content/uploads/2014/07/stuffed-chicken.jpeg"},{"@type":"HowToStep","text":"Sous vide. Prepare a sous-vide immersion circulator according to instructions and set water temperature for 150°F (65.6°C).","name":"Sous vide. Prepare a sous-vide immersion circulator according to instructions and set water temperature for 150°F (65.6°C).","url":"https://amazingribs.com/tested-recipes/chicken-recipes/sous-vide-club-sandwich/#wprm-recipe-84322-step-0-3"},{"@type":"HowToStep","text":"Transfer the stuffed chicken breasts to a vacuum-sealed bag or a BPA free sealable bag, submerging the bag in water until most of the air has been removed then seal the bag. Sous vide the chicken breast for 2 hours. Since there is not much fat to break down, anything longer will not make it more tender.","name":"Transfer the stuffed chicken breasts to a vacuum-sealed bag or a BPA free sealable bag, submerging the bag in water until most of the air has been removed then seal the bag. Sous vide the chicken breast for 2 hours. Since there is not much fat to break down, anything longer will not make it more tender.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/sous-vide-club-sandwich/#wprm-recipe-84322-step-0-4","image":"https://amazingribs.com/wp-content/uploads/2014/07/stuffed-chicken-breast-scaled-e1753216517819.jpg"},{"@type":"HowToStep","text":"Sous vide the chicken breast for 2 hours. Since there is not much fat to break down, anything longer will not make it more tender.","name":"Sous vide the chicken breast for 2 hours. Since there is not much fat to break down, anything longer will not make it more tender.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/sous-vide-club-sandwich/#wprm-recipe-84322-step-0-5"},{"@type":"HowToStep","text":"Remove the bag from the sous-vide bath after 2 hours and submerge the bag in a large container filled with a 50/50 mix of ice and water for 30 minutes to reduce the meat's core temperature. Check to ensure the water stays under 40 degrees with a digital thermometer while bringing down the temperature, adding more ice if needed. Place bag in the refrigerator until ready to sear - up to a week in therefrigerator, or up to a month in the freezer.","name":"Remove the bag from the sous-vide bath after 2 hours and submerge the bag in a large container filled with a 50/50 mix of ice and water for 30 minutes to reduce the meat's core temperature. Check to ensure the water stays under 40 degrees with a digital thermometer while bringing down the temperature, adding more ice if needed. Place bag in the refrigerator until ready to sear - up to a week in therefrigerator, or up to a month in the freezer.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/sous-vide-club-sandwich/#wprm-recipe-84322-step-0-6","image":"https://amazingribs.com/wp-content/uploads/2014/07/sous-vide-chill-scaled-e1753216528680.jpeg"},{"@type":"HowToStep","text":"Prep again. When you are ready to finish the chicken, season each chicken breast with 1/8 teaspoon Simon & Garfunkel dry rub and heat the griddle to medium high heat.","name":"Prep again. When you are ready to finish the chicken, season each chicken breast with 1/8 teaspoon Simon & Garfunkel dry rub and heat the griddle to medium high heat.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/sous-vide-club-sandwich/#wprm-recipe-84322-step-0-7"},{"@type":"HowToStep","text":"Fire up. Prepare a grill for direct cooking by evenly spreading a chimney full of pre-heated charcoal briquets across the grill’s charcoal grate. Adjust the grill vents to bring the temperature to about 375°F (190.6°C). On a gas grill, adjust the temperature knobs to maintain a temperature of approximately 375°F (190.6°C). Add a griddle to the main grill grate and let it preheat for at least 5 minutes.","name":"Fire up. Prepare a grill for direct cooking by evenly spreading a chimney full of pre-heated charcoal briquets across the grill’s charcoal grate. Adjust the grill vents to bring the temperature to about 375°F (190.6°C). On a gas grill, adjust the temperature knobs to maintain a temperature of approximately 375°F (190.6°C). Add a griddle to the main grill grate and let it preheat for at least 5 minutes.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/sous-vide-club-sandwich/#wprm-recipe-84322-step-0-8"},{"@type":"HowToStep","text":"Cook. Once the griddle is hot, cook the bacon. After the bacon is cooked, remove the bacon and set it aside while leaving the bacon grease.","name":"Cook. Once the griddle is hot, cook the bacon. After the bacon is cooked, remove the bacon and set it aside while leaving the bacon grease.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/sous-vide-club-sandwich/#wprm-recipe-84322-step-0-9","image":"https://amazingribs.com/wp-content/uploads/2014/07/bacon-scaled-e1753216619160.jpg"},{"@type":"HowToStep","text":"Put the chicken breasts cut side down on the griddle on the bacon grease. Flip the chicken once it has browned on one side, approximately 30-60 seconds. Smear most of the remaining Dijon onto each chicken breast for"glue" and add a piece of ham and Swiss cheese. If you have any Dijon left, you can smear it on top of the Swiss cheese. Add a few drops of water and cover with a cheese dome or a lid to melt the cheese. Add the remaining poultry seasoning to the top of the cheese.","name":"Put the chicken breasts cut side down on the griddle on the bacon grease. Flip the chicken once it has browned on one side, approximately 30-60 seconds. Smear most of the remaining Dijon onto each chicken breast for"glue" and add a piece of ham and Swiss cheese. If you have any Dijon left, you can smear it on top of the Swiss cheese. Add a few drops of water and cover with a cheese dome or a lid to melt the cheese. Add the remaining poultry seasoning to the top of the cheese.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/sous-vide-club-sandwich/#wprm-recipe-84322-step-0-10"},{"@type":"HowToStep","text":"Serve: While you are waiting for the cheese to melt on the chicken, chop your bacon. Add the lettuce and tomato to your plate and sprinkle with some of the bacon bits on top of the lettuce and tomato. Once the cheese has melted on the chicken, remove it from the grill and slice. Add the sliced chicken to the plate then top with the remaining bacon bits. Serve and enjoy!","name":"Serve: While you are waiting for the cheese to melt on the chicken, chop your bacon. Add the lettuce and tomato to your plate and sprinkle with some of the bacon bits on top of the lettuce and tomato. Once the cheese has melted on the chicken, remove it from the grill and slice. Add the sliced chicken to the plate then top with the remaining bacon bits. Serve and enjoy!","url":"https://amazingribs.com/tested-recipes/chicken-recipes/sous-vide-club-sandwich/#wprm-recipe-84322-step-0-11","image":"https://amazingribs.com/wp-content/uploads/2014/07/svq-chicken-e1753216503178.jpeg"}],"recipeCategory":["Dinner","Lunch","Main Course"],"recipeCuisine":["American"],"keywords":"club sandwich, sous vide, sous-vide-que","author":"Chef Stef","datePublished":"2026-03-05T21:02:27+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/pork-recipes/perfect-pulled-pork-recipe/","rating":4.75,"ratingCount":891,"recipe":{"@type":"Recipe","name":"Easy Barbecue Pulled Pork Recipe","description":"Have you wanted to try making authentic low-and-slow smoked BBQ pulled pork at home but are afraid that it'll be too difficult? Never fear, this recipe is as simple as it is delicious!","image":"https://amazingribs.com/wp-content/uploads/2021/02/smoked-pork-butt-scaled-e1753222498960.jpg","recipeYield":["12","12 sandwiches"],"prepTime":"PT20M","cookTime":"PT600M","totalTime":"PT1340M","recipeIngredient":["1  pork butt or shoulder ((about 5 pounds(2.2 kilograms)))","⅓ cup  Meathead's Memphis Dust","2 ½ teaspoons Morton Coarse Kosher Salt ((1/2 teaspoon per pound of meat))","12  Kaiser rolls or hamburger buns","1 cup of your favorite barbecue sauce"],"recipeInstructions":[{"@type":"HowToStep","text":"Prep. Trim most of the fat from the exterior of the meat but not all of it. Leave no more than 1/4-inch (3mm). Some folks like to leave it all on hoping it will melt and baste the meat, but it cannot penetrate the meat! The goal is to season the meat not on the fat, allowing the meat to get a crunchy flavorful, seasoned bark. Note: Most of the butts I cook are 4 to 6 pounds (1.8 to 2.7 kg), pretty well trimmed, and tied with butcher's twine to keep them from falling apart. If yours is not already tied, hogtie it with kitchen string. Don't worry if it isn't fancy. You're going to throw out the string, so just rope it to keep the pork from falling apart.","name":"Prep. Trim most of the fat from the exterior of the meat but not all of it. Leave no more than 1/4-inch (3mm). Some folks like to leave it all on hoping it will melt and baste the meat, but it cannot penetrate the meat! The goal is to season the meat not on the fat, allowing the meat to get a crunchy flavorful, seasoned bark. Note: Most of the butts I cook are 4 to 6 pounds (1.8 to 2.7 kg), pretty well trimmed, and tied with butcher's twine to keep them from falling apart. If yours is not already tied, hogtie it with kitchen string. Don't worry if it isn't fancy. You're going to throw out the string, so just rope it to keep the pork from falling apart.","url":"https://amazingribs.com/tested-recipes/pork-recipes/perfect-pulled-pork-recipe/#wprm-recipe-1615-step-0-0"},{"@type":"HowToStep","text":"Salt. If you have the time, season the pork butt all over with salt and refrigerate it for 12 to 24 hours before cooking. Called dry brining, this gives the salt a chance to start penetrating (note: if you dry brine and then season later with a rub, you must use a rub with no salt in it like Meathead's Memphis Dust). The spices will not penetrate,they are too large. But the salt does. Read my article on the science of rubs.","name":"Salt. If you have the time, season the pork butt all over with salt and refrigerate it for 12 to 24 hours before cooking. Called dry brining, this gives the salt a chance to start penetrating (note: if you dry brine and then season later with a rub, you must use a rub with no salt in it like Meathead's Memphis Dust). The spices will not penetrate,they are too large. But the salt does. Read my article on the science of rubs.","url":"https://amazingribs.com/tested-recipes/pork-recipes/perfect-pulled-pork-recipe/#wprm-recipe-1615-step-0-1"},{"@type":"HowToStep","text":"Rub. Just before cooking, wet the surface lightly with water and sprinkle on the Meathead's Memphis Dust. The water helps the rub dissolve and adhere. Water dissolves the rub better than oil. Some folks like to slather it with yellow mustard. I don't think it makes much difference which you use, water or mustard. Bottled mustard is mostly water. If you want mustard flavor, use mustard powder. I've done them side by side and there are so many other flavors going on that the mustard gets lost. Marinating will not penetrate a big hunk very far, so don't bother. Read my article on marinating.","name":"Rub. Just before cooking, wet the surface lightly with water and sprinkle on the Meathead's Memphis Dust. The water helps the rub dissolve and adhere. Water dissolves the rub better than oil. Some folks like to slather it with yellow mustard. I don't think it makes much difference which you use, water or mustard. Bottled mustard is mostly water. If you want mustard flavor, use mustard powder. I've done them side by side and there are so many other flavors going on that the mustard gets lost. Marinating will not penetrate a big hunk very far, so don't bother. Read my article on marinating.","url":"https://amazingribs.com/tested-recipes/pork-recipes/perfect-pulled-pork-recipe/#wprm-recipe-1615-step-0-2"},{"@type":"HowToStep","text":"Fire up. Prepare a smoker for cooking at about 225°F (107°C) or set up a grill for 2-zone or indirect smoke cooking (cooker setups are described in the technique section of this site) and adjust the vents to bring the temperature to approximately 225°F (107°C). add about 4 ounces (113 g) of dry wood chips, pellets, or chunks to the fire.","name":"Fire up. Prepare a smoker for cooking at about 225°F (107°C) or set up a grill for 2-zone or indirect smoke cooking (cooker setups are described in the technique section of this site) and adjust the vents to bring the temperature to approximately 225°F (107°C). add about 4 ounces (113 g) of dry wood chips, pellets, or chunks to the fire.","url":"https://amazingribs.com/tested-recipes/pork-recipes/perfect-pulled-pork-recipe/#wprm-recipe-1615-step-0-3"},{"@type":"HowToStep","text":"Cook. Once the smoker or grill has come to temperature, insert the probe from a digital leave-in thermometer into the pork butt, positioning the tip right in the center. Make sure it is not within 1/2"(13mm) of the bone. This will allow you to monitor the internal temperature of the pork butt without opening the smoker or grill. ","name":"Cook. Once the smoker or grill has come to temperature, insert the probe from a digital leave-in thermometer into the pork butt, positioning the tip right in the center. Make sure it is not within 1/2"(13mm) of the bone. This will allow you to monitor the internal temperature of the pork butt without opening the smoker or grill. ","url":"https://amazingribs.com/tested-recipes/pork-recipes/perfect-pulled-pork-recipe/#wprm-recipe-1615-step-0-4"},{"@type":"HowToStep","text":"Smoke. Put the meat on the smoker (or on the indirect heat side of a grill), right on the grate and not in a pan so that a flavorful bark can begin to form on the entire exterior. Allow the pork butt to smoke uninterrupted, but be sure to check your cooker every hour or so to make sure it is maintaining temperature of 225°F (107°C) to 250°F (121°C). Don't worry if the temperature temporarily goes up to 300°F (148°C), since pork butts are very forgiving, but try to keep it under 250°F (121°C). Add additional doses of wood sparingly during the first two hours, about 4 ounces (113 g) every 30 minutes. The key is to add a pleasant smoky flavor to the meat without overpowering it. After an hour or two the meat will not likely absorb much more wood flavor.","name":"Smoke. Put the meat on the smoker (or on the indirect heat side of a grill), right on the grate and not in a pan so that a flavorful bark can begin to form on the entire exterior. Allow the pork butt to smoke uninterrupted, but be sure to check your cooker every hour or so to make sure it is maintaining temperature of 225°F (107°C) to 250°F (121°C). Don't worry if the temperature temporarily goes up to 300°F (148°C), since pork butts are very forgiving, but try to keep it under 250°F (121°C). Add additional doses of wood sparingly during the first two hours, about 4 ounces (113 g) every 30 minutes. The key is to add a pleasant smoky flavor to the meat without overpowering it. After an hour or two the meat will not likely absorb much more wood flavor.","url":"https://amazingribs.com/tested-recipes/pork-recipes/perfect-pulled-pork-recipe/#wprm-recipe-1615-step-0-5"},{"@type":"HowToStep","text":"The stall. If you are cooking at 225°F (107°C) to 250°F (121°C), when the meat hits about 150°F (65°C) internal temp, it will probably stall. The internal temperature may not go up for hours. That's because the moisture evaporating from the surface is cooling the meat at the same rate as the hot air is warming it, and the internal temperature stalls. You can just ride it out, or you can bust through the stall by cranking the heat to about 300°F (148°C) or by wrapping the meat tightly in foil. This is called the Texas Crutch. To learn more about the stall click here. But the beauty of the stall is that it forms the bark, the dry, flavorful, jerky like crust","name":"The stall. If you are cooking at 225°F (107°C) to 250°F (121°C), when the meat hits about 150°F (65°C) internal temp, it will probably stall. The internal temperature may not go up for hours. That's because the moisture evaporating from the surface is cooling the meat at the same rate as the hot air is warming it, and the internal temperature stalls. You can just ride it out, or you can bust through the stall by cranking the heat to about 300°F (148°C) or by wrapping the meat tightly in foil. This is called the Texas Crutch. To learn more about the stall click here. But the beauty of the stall is that it forms the bark, the dry, flavorful, jerky like crust","url":"https://amazingribs.com/tested-recipes/pork-recipes/perfect-pulled-pork-recipe/#wprm-recipe-1615-step-0-6"},{"@type":"HowToStep","text":"Continue cooking. When the pork butt hits an internal temperature of about 170°F (77°C), collagens, which are part of the connective tissues, begin to melt and turn to gelatin. The meat gets much more tender and juicy when this happens. Allow the pork butt to continue cooking past 170°F (77°C).  ","name":"Continue cooking. When the pork butt hits an internal temperature of about 170°F (77°C), collagens, which are part of the connective tissues, begin to melt and turn to gelatin. The meat gets much more tender and juicy when this happens. Allow the pork butt to continue cooking past 170°F (77°C).  ","url":"https://amazingribs.com/tested-recipes/pork-recipes/perfect-pulled-pork-recipe/#wprm-recipe-1615-step-0-7"},{"@type":"HowToStep","text":"Finishing. When the internal temperature hits 203°F (95°C) (a total of approximately 8 to 12 hours total cooking time) it's time to check if the pork butt is ready. The exterior should be dark brown. Some rubs and cookers will make the meat look black like a meteorite, but it is not burnt and it doesn't taste burnt. There may be glistening bits of melted fat. On a gas cooker, the meat may look shiny pink. If there is a bone, use a glove or paper towel to protect your fingers and wiggle the bone. If the bone turns easily and comes out of the meat, the collagens have melted and you are ready. If there is no bone, use the "stick a fork in it method." Insert a fork and try to rotate it 90 degrees. If it turns with very little pressure, you're ready. Keep in mind, these are animals not widgets and there can be variations depending on breed, diet, weight, your cooker design, and even ambient air temp. The meat is ready when it is ready. So it is really good advice to start 10 to 12 hours before dinner, and if it finishes early, wrap it and put it in a faux cambro or in your indoor oven at about 150°F (65°C).","name":"Finishing. When the internal temperature hits 203°F (95°C) (a total of approximately 8 to 12 hours total cooking time) it's time to check if the pork butt is ready. The exterior should be dark brown. Some rubs and cookers will make the meat look black like a meteorite, but it is not burnt and it doesn't taste burnt. There may be glistening bits of melted fat. On a gas cooker, the meat may look shiny pink. If there is a bone, use a glove or paper towel to protect your fingers and wiggle the bone. If the bone turns easily and comes out of the meat, the collagens have melted and you are ready. If there is no bone, use the "stick a fork in it method." Insert a fork and try to rotate it 90 degrees. If it turns with very little pressure, you're ready. Keep in mind, these are animals not widgets and there can be variations depending on breed, diet, weight, your cooker design, and even ambient air temp. The meat is ready when it is ready. So it is really good advice to start 10 to 12 hours before dinner, and if it finishes early, wrap it and put it in a faux cambro or in your indoor oven at about 150°F (65°C).","url":"https://amazingribs.com/tested-recipes/pork-recipes/perfect-pulled-pork-recipe/#wprm-recipe-1615-step-0-8"},{"@type":"HowToStep","text":"If the pork butt is not ready, close the lid and allow it to continue cooking. After, say, an hour, it is still not soft, you've just got a tough butt. Wrap tough butts in aluminum foil and let them go for another hour at 225°F (107°C). If you can't control the temp on your cooker, wrap the meat in heavy duty foil and move it indoors into a 225°F (107°C) oven. Do not add sauce while it is on the cooker. That comes after you pull it.","name":"If the pork butt is not ready, close the lid and allow it to continue cooking. After, say, an hour, it is still not soft, you've just got a tough butt. Wrap tough butts in aluminum foil and let them go for another hour at 225°F (107°C). If you can't control the temp on your cooker, wrap the meat in heavy duty foil and move it indoors into a 225°F (107°C) oven. Do not add sauce while it is on the cooker. That comes after you pull it.","url":"https://amazingribs.com/tested-recipes/pork-recipes/perfect-pulled-pork-recipe/#wprm-recipe-1615-step-0-9","image":"https://amazingribs.com/wp-content/uploads/2020/10/butt1.jpg"},{"@type":"HowToStep","text":"Taste. When it is finally ready, sneak a small taste. You should notice a thick flavorful crust, and right below it is the telltale \"smoke ring\", the bright pink color caused by smoke mixing with combustion gases and moisture.","name":"Taste. When it is finally ready, sneak a small taste. You should notice a thick flavorful crust, and right below it is the telltale \"smoke ring\", the bright pink color caused by smoke mixing with combustion gases and moisture.","url":"https://amazingribs.com/tested-recipes/pork-recipes/perfect-pulled-pork-recipe/#wprm-recipe-1615-step-0-10"},{"@type":"HowToStep","text":"Holding the meat (optional). If you are more than an hour from mealtime, you can leave the meat on the cooker with the heat off or put it in the indoor oven and hold it there by dialing the temp down to about 170°F (77°C). If you are more than 2 hours from mealtime, wrap it in foil to keep it from drying out and hold it at 170°F (77°C). If you are taking the meat to a party, use a faux cambro, which is simply a tight plastic beer cooler that can hold the meat. Leave the probe in the meat, wrap the hunk tightly in foil, wrap the foil with more towels, and put it the whole thing in the cooler. Fill up the cooler with more towels, blankets, or newspaper to keep the meat insulated. Hang the thermometer cord over the lid of the cooler, and close it tightly. Plug the cord into the readout and make sure the internal temperature of the meat never drops below 145°F (63°C). Serve it before it does. Just know that this wrapping technique will soften the bark and change the texture of the meat very slightly.","name":"Holding the meat (optional). If you are more than an hour from mealtime, you can leave the meat on the cooker with the heat off or put it in the indoor oven and hold it there by dialing the temp down to about 170°F (77°C). If you are more than 2 hours from mealtime, wrap it in foil to keep it from drying out and hold it at 170°F (77°C). If you are taking the meat to a party, use a faux cambro, which is simply a tight plastic beer cooler that can hold the meat. Leave the probe in the meat, wrap the hunk tightly in foil, wrap the foil with more towels, and put it the whole thing in the cooler. Fill up the cooler with more towels, blankets, or newspaper to keep the meat insulated. Hang the thermometer cord over the lid of the cooler, and close it tightly. Plug the cord into the readout and make sure the internal temperature of the meat never drops below 145°F (63°C). Serve it before it does. Just know that this wrapping technique will soften the bark and change the texture of the meat very slightly.","url":"https://amazingribs.com/tested-recipes/pork-recipes/perfect-pulled-pork-recipe/#wprm-recipe-1615-step-0-11"},{"@type":"HowToStep","text":"Pull it. About 30 minutes before sitting down for dinner, put the meat into a large pan to catch drippings. If your butt came bone-in, the blade should slide right out and have virtually no meat attached if it was cooked properly.","name":"Pull it. About 30 minutes before sitting down for dinner, put the meat into a large pan to catch drippings. If your butt came bone-in, the blade should slide right out and have virtually no meat attached if it was cooked properly.","url":"https://amazingribs.com/tested-recipes/pork-recipes/perfect-pulled-pork-recipe/#wprm-recipe-1615-step-0-12","image":"https://amazingribs.com/wp-content/uploads/2020/10/blade.jpg"},{"@type":"HowToStep","text":"Pull the pork butt apart with Claws, gloved hands, or forks. Discard big chunks of fat. If you wish, you can slice it or chop it like they do in North Carolina, but I think you lose less moisture by pulling it apart by hand since the meat separates into bundles of muscle fibers. Hence the name pulled pork. Try not to eat all the flavorful crusty bits when you are doing the pulling. Distribute them evenly throughout the meat instead. Make sure you save any flavorful drippings and pour them over the meat.","name":"Pull the pork butt apart with Claws, gloved hands, or forks. Discard big chunks of fat. If you wish, you can slice it or chop it like they do in North Carolina, but I think you lose less moisture by pulling it apart by hand since the meat separates into bundles of muscle fibers. Hence the name pulled pork. Try not to eat all the flavorful crusty bits when you are doing the pulling. Distribute them evenly throughout the meat instead. Make sure you save any flavorful drippings and pour them over the meat.","url":"https://amazingribs.com/tested-recipes/pork-recipes/perfect-pulled-pork-recipe/#wprm-recipe-1615-step-0-13","image":"https://amazingribs.com/wp-content/uploads/2020/10/pulling-bear-paws.jpg"}],"recipeCategory":["Dinner","Lunch","Main Course"],"recipeCuisine":["American"],"keywords":"barbecue, Boston butt, Boston roast, butt, country roast, dry brine, faux Cambro, pork, pork butt, pulled pork, shoulder blade roast, shoulder butt, shoulder roast, smoke, smoked","author":"https://amazingribs.com/#/schema/person/ed71152438263e8ff8e329ce4e2d822b","datePublished":"2014-02-13T22:02:00+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/yakitori-ribs/","rating":4.54,"ratingCount":13,"recipe":{"@type":"Recipe","name":"Happy Mouth Yakitori Ribs","description":"Japanese Yakitori sauce is usually painted on grilled meats, but it works wonder on smoked ribs too.","image":"https://amazingribs.com/wp-content/uploads/2021/07/yakitori-ribs2.jpg","recipeYield":["3"],"prepTime":"PT10M","cookTime":"PT135M","totalTime":"PT145M","recipeIngredient":["½ cup Japanese Happy Mouth Yakitori Sauce","1 slab baby back ribs","2  green onions (chopped for garnish)"],"recipeInstructions":[{"@type":"HowToStep","text":"Make the sauce. This can be done hours ahead.","name":"Make the sauce. This can be done hours ahead.","url":"https://amazingribs.com/yakitori-ribs/#wprm-recipe-69094-step-0-0"},{"@type":"HowToStep","text":"Prep. Skin 'n' trim the slab. Cut the slab into individual bones trying to leave the same amount of meat on all sides of all bones.","name":"Prep. Skin 'n' trim the slab. Cut the slab into individual bones trying to leave the same amount of meat on all sides of all bones.","url":"https://amazingribs.com/yakitori-ribs/#wprm-recipe-69094-step-0-1"},{"@type":"HowToStep","text":"Fire up. Set up the grill for 2-zone cooking or fire up your smoker and shoot for about 225°F on the indirect side.","name":"Fire up. Set up the grill for 2-zone cooking or fire up your smoker and shoot for about 225°F on the indirect side.","url":"https://amazingribs.com/yakitori-ribs/#wprm-recipe-69094-step-0-2"},{"@type":"HowToStep","text":"Cook. Place the ribs over indirect heat. Put the lid on but resist the temptation to add wood. I think it clashes with the sauce. After 2 hours baby backs should be ready for sauce. They cook a lot faster when cut into individual bones than when cooked as a slab. Paint both sides with sauce or dip them in the sauce and put them back on for about 15 minutes to bake it on. One coat should be enough.","name":"Cook. Place the ribs over indirect heat. Put the lid on but resist the temptation to add wood. I think it clashes with the sauce. After 2 hours baby backs should be ready for sauce. They cook a lot faster when cut into individual bones than when cooked as a slab. Paint both sides with sauce or dip them in the sauce and put them back on for about 15 minutes to bake it on. One coat should be enough.","url":"https://amazingribs.com/yakitori-ribs/#wprm-recipe-69094-step-0-3"},{"@type":"HowToStep","text":"Serve. Just before serving, sprinkle them with the green onions as a garnish. If anyone reaches for a knife and fork, throw them out.","name":"Serve. Just before serving, sprinkle them with the green onions as a garnish. If anyone reaches for a knife and fork, throw them out.","url":"https://amazingribs.com/yakitori-ribs/#wprm-recipe-69094-step-0-4"}],"recipeCategory":["Main Course"],"recipeCuisine":["Japanese"],"keywords":"yakitori ribs","author":"Meathead","datePublished":"2021-07-19T14:41:22+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/corned-beef-hash-recipe/","rating":4.6,"ratingCount":71,"recipe":{"@type":"Recipe","name":"Easy Corned Beef Hash Recipe","description":"This corned beef hash is good for breakfast, lunch or dinner. It's also an excellent morning after repast. You'll need a 12-inch frying pan, preferably cast iron because it holds heat and the black surface browns well, but it can be done on a griddle.","image":"https://amazingribs.com/wp-content/uploads/2020/10/corned-beef-hash2.jpg","recipeYield":["2","2 servings"],"prepTime":"PT20M","cookTime":"PT30M","totalTime":"PT50M","recipeIngredient":["1 pound potatoes (preferably Yukon Golds)","Morton Coarse Kosher Salt","1  large onion","1 small bell pepper (or 1/2 large pepper)","1 pound cooked corned beef","2 teaspoons dried thyme","4 teaspoons bacon fat, lard, butter, ghee, or cooking oil","2  eggs"],"recipeInstructions":[{"@type":"HowToStep","text":"Corned Beef. I make this with leftover cooked corned beef that has been simmered. If you have raw corned beef, soak it in water overnight, changing the water at least once, to remove some of the salt, and then simmer it on low, about 180F, for at least 3 hours. Remove excess fat.","name":"Corned Beef. I make this with leftover cooked corned beef that has been simmered. If you have raw corned beef, soak it in water overnight, changing the water at least once, to remove some of the salt, and then simmer it on low, about 180F, for at least 3 hours. Remove excess fat.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/corned-beef-hash-recipe/#wprm-recipe-1223-step-0-0"},{"@type":"HowToStep","text":"Potatoes. Cut the potatoes into bite-size cubes, about 1/2 inch square. Simmer them in a pot with two generous pinches of salt. Cook until almost cooked through, al dente, and then drain. Put them back in the hot pot to dry a bit.","name":"Potatoes. Cut the potatoes into bite-size cubes, about 1/2 inch square. Simmer them in a pot with two generous pinches of salt. Cook until almost cooked through, al dente, and then drain. Put them back in the hot pot to dry a bit.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/corned-beef-hash-recipe/#wprm-recipe-1223-step-0-1"},{"@type":"HowToStep","text":"Chop. Coarsely chop the onion and pepper. Chop the meat into 1/4 to 1/2" cubes.","name":"Chop. Coarsely chop the onion and pepper. Chop the meat into 1/4 to 1/2" cubes.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/corned-beef-hash-recipe/#wprm-recipe-1223-step-0-2"},{"@type":"HowToStep","text":"Fire up. On your grill or a burner, preheat a frying pan over medium heat, preferably a cast iron pan, or a griddle.","name":"Fire up. On your grill or a burner, preheat a frying pan over medium heat, preferably a cast iron pan, or a griddle.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/corned-beef-hash-recipe/#wprm-recipe-1223-step-0-3"},{"@type":"HowToStep","text":"Cook. Add 1/3 of the fat. When the fat has melted, add the onions and peppers and a pinch of salt. Cook until limp but not brown. Remove them and set aside. Add another 1/3 of the fat and when it is melted, add the meat and cook until it starts to brown. Remove the meat and set aside. Leave the drippings in the pan. Add the rest of the fat, let it melt, then toss in the potatoes, and spread them out. Cook uncovered about 5 minutes or until they start to brown. Add the onions, peppers, corned beef, and thyme, then with a spatula, turn things over and mix things up.","name":"Cook. Add 1/3 of the fat. When the fat has melted, add the onions and peppers and a pinch of salt. Cook until limp but not brown. Remove them and set aside. Add another 1/3 of the fat and when it is melted, add the meat and cook until it starts to brown. Remove the meat and set aside. Leave the drippings in the pan. Add the rest of the fat, let it melt, then toss in the potatoes, and spread them out. Cook uncovered about 5 minutes or until they start to brown. Add the onions, peppers, corned beef, and thyme, then with a spatula, turn things over and mix things up.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/corned-beef-hash-recipe/#wprm-recipe-1223-step-0-4"},{"@type":"HowToStep","text":"Crack the remaining eggs one at a time and and lay them on top of the hash away from the center. Cover and cook until the whites have set and the yolks are the way you like them. Be careful don't burn the bottom of the hash. If the bottom is dark brown and the eggs are not done, add a few ounces of water to make steam and put the cover on.","name":"Crack the remaining eggs one at a time and and lay them on top of the hash away from the center. Cover and cook until the whites have set and the yolks are the way you like them. Be careful don't burn the bottom of the hash. If the bottom is dark brown and the eggs are not done, add a few ounces of water to make steam and put the cover on.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/corned-beef-hash-recipe/#wprm-recipe-1223-step-0-5"},{"@type":"HowToStep","text":"Cabbage? While the eggs are cooking, heat any leftover cabbage as a side dish. Microwave is fine.","name":"Cabbage? While the eggs are cooking, heat any leftover cabbage as a side dish. Microwave is fine.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/corned-beef-hash-recipe/#wprm-recipe-1223-step-0-6"},{"@type":"HowToStep","text":"Serve. Plate the hash with eggs and serve immediately with buttered rye toast.","name":"Serve. Plate the hash with eggs and serve immediately with buttered rye toast.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/corned-beef-hash-recipe/#wprm-recipe-1223-step-0-7"}],"recipeCategory":["Breakfast","Brunch","Dinner","Lunch","Main Course"],"recipeCuisine":["Irish-American"],"keywords":"cabbage, corned beef hash, hash, leftover corned beef, potatoes","author":"Meathead Goldwyn","datePublished":"2014-05-12T19:04:00+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/korean-kalbi-and-bulgogi-recipe/","rating":4.42,"ratingCount":62,"recipe":{"@type":"Recipe","name":"Korean Galbi (Kalbi) Beef Short Rib Recipe","description":"Galbi is the Korean word for "rib" and it is beef from short ribs, cut thin, marinated, and grilled very quickly. This is an excellent use of an otherwise tough but tasty cut. Serve the grilled meat with kimchi, gochujang, sesame seeds, rice, or other accompaniments of your choice.","image":"https://amazingribs.com/wp-content/uploads/2024/04/beef-kalbi-short-ribs-scaled-e1714078875479.jpg","recipeYield":["8"],"prepTime":"PT15M","cookTime":"PT15M","totalTime":"PT750M","recipeIngredient":["1 cup dark soy sauce","1/2 cup water","1/4 cup toasted sesame oil","1/4 cup unseasoned rice vinegar","1/3 cup sugar","1 tablespoon your favorite hot sauce","6  garlic cloves","1  piece fresh ginger ((1 inch (2.5 cm)))","1/2  small onion","4 pounds beef short ribs sliced thin"],"recipeInstructions":[{"@type":"HowToStep","text":"Prep. Press or mince the garlic cloves.","name":"Prep. Press or mince the garlic cloves.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/korean-kalbi-and-bulgogi-recipe/#wprm-recipe-1230-step-0-0"},{"@type":"HowToStep","text":"Finely mince the ginger, enough to for approximately 4 teaspoons full.","name":"Finely mince the ginger, enough to for approximately 4 teaspoons full.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/korean-kalbi-and-bulgogi-recipe/#wprm-recipe-1230-step-0-1"},{"@type":"HowToStep","text":"Coarsely chop the onion.","name":"Coarsely chop the onion.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/korean-kalbi-and-bulgogi-recipe/#wprm-recipe-1230-step-0-2"},{"@type":"HowToStep","text":"With a sharp knife, remove the fat cap and the silver skin underneath it. Cut into individual bones sections if not already cut that way. Stand the meat on its side and slice the meat into 1/8" to 1/4" (3.2 to 6.4 mm) slices working towards the bone. The meat is usually cut thinner in Korean restaurants, but if it is a bit thicker you can get it off with a little pink in the center. I try for slices that are about 1.5" (3.8 cm) wide and about 2" (5.1 cm) long. Trim any excess hard fat.","name":"With a sharp knife, remove the fat cap and the silver skin underneath it. Cut into individual bones sections if not already cut that way. Stand the meat on its side and slice the meat into 1/8" to 1/4" (3.2 to 6.4 mm) slices working towards the bone. The meat is usually cut thinner in Korean restaurants, but if it is a bit thicker you can get it off with a little pink in the center. I try for slices that are about 1.5" (3.8 cm) wide and about 2" (5.1 cm) long. Trim any excess hard fat.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/korean-kalbi-and-bulgogi-recipe/#wprm-recipe-1230-step-0-3"},{"@type":"HowToStep","text":"Dump all the ingredients into a zipper bag or a bowl and mix thoroughly. Let the meat marinate in the fridge for at least an hour and up to 12 hours. Every hour or so, move the meat around so all of it is exposed to the marinade.","name":"Dump all the ingredients into a zipper bag or a bowl and mix thoroughly. Let the meat marinate in the fridge for at least an hour and up to 12 hours. Every hour or so, move the meat around so all of it is exposed to the marinade.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/korean-kalbi-and-bulgogi-recipe/#wprm-recipe-1230-step-0-4","image":"https://amazingribs.com/wp-content/uploads/2020/10/kalbi-marinade.jpg"},{"@type":"HowToStep","text":"Fire up. You can cook this on a grill on an outdoor dining table or on your regular grill. Get the grill good and hot.","name":"Fire up. You can cook this on a grill on an outdoor dining table or on your regular grill. Get the grill good and hot.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/korean-kalbi-and-bulgogi-recipe/#wprm-recipe-1230-step-0-5"},{"@type":"HowToStep","text":"Cook. Place the meat on the grates (no need to oil them, the meat is too wet to stick). With the lid off, cook for 2-3 minutes per side. Try to get the meat off when it is brown on the exterior and there is still a little pink color to the interior.","name":"Cook. Place the meat on the grates (no need to oil them, the meat is too wet to stick). With the lid off, cook for 2-3 minutes per side. Try to get the meat off when it is brown on the exterior and there is still a little pink color to the interior.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/korean-kalbi-and-bulgogi-recipe/#wprm-recipe-1230-step-0-6"},{"@type":"HowToStep","text":"Serve. Galbi is wonderful served on a bed of rice. I like to sprinkle the meat with thinly sliced green onions, toasted sesame seeds, and some grated orange zest.Most Korean restaurants in the US serve Galbi rolled up in a crisp lettuce leaf with some rice, like a taco, with kimchi on the side.Reader Nathan Lim from Manila writes that Korean restaurants there add to the rollup a sliver or three of raw garlic, a dab of the wonderful Korean pepper paste gochujang and Korean miso (a yellowish-brown fermented soybean paste).For a cross cultural meal, serve it on a French baguette with grilled onions and sweet peppers. On the West Coast it is not uncommon to find food trucks serving galbi on tortillas garnished with toasted sesame seeds, chopped green onions, and even cucumber.","name":"Serve. Galbi is wonderful served on a bed of rice. I like to sprinkle the meat with thinly sliced green onions, toasted sesame seeds, and some grated orange zest.Most Korean restaurants in the US serve Galbi rolled up in a crisp lettuce leaf with some rice, like a taco, with kimchi on the side.Reader Nathan Lim from Manila writes that Korean restaurants there add to the rollup a sliver or three of raw garlic, a dab of the wonderful Korean pepper paste gochujang and Korean miso (a yellowish-brown fermented soybean paste).For a cross cultural meal, serve it on a French baguette with grilled onions and sweet peppers. On the West Coast it is not uncommon to find food trucks serving galbi on tortillas garnished with toasted sesame seeds, chopped green onions, and even cucumber.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/korean-kalbi-and-bulgogi-recipe/#wprm-recipe-1230-step-0-7"}],"recipeCategory":["Dinner","Lunch","Main Course"],"recipeCuisine":["Korean"],"keywords":"barbecue, bbq, beef ribs, Bulgogi, Galbi, Kalbi, Korean barbecue, short ribs","author":"https://amazingribs.com/#/schema/person/ed71152438263e8ff8e329ce4e2d822b","datePublished":"2013-09-08T21:14:00+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/chicken-recipes/bob-gibsons-white-bbq-sauce-recipe/","rating":4.55,"ratingCount":388,"recipe":{"@type":"Recipe","name":"Alabama White BBQ Sauce With Chicken Recipe","description":"Made famous by Big Bob Gibson's Bar-B-Q in Decatur, Alabama, this white BBQ sauce adds an unexpected but delicious zip to smoked chicken.","image":"https://amazingribs.com/wp-content/uploads/2012/08/alabama-chicken.jpg","recipeYield":["2","2 cups of sauce"],"prepTime":"PT10M","cookTime":"PT45M","totalTime":"PT55M","recipeIngredient":["¾ cup mayonnaise","⅓ cup apple cider vinegar","¼ cup lemon juice","¼ cup apple juice","1 tablespoon powdered garlic","1 tablespoon prepared horseradish from a jar ((either in vinegar or creamy))","1 tablespoon coarsely ground black pepper","1 teaspoon mustard powder","¼ teaspoon Morton Coarse Kosher Salt","¼ teaspoon finely ground cayenne pepper","2  whole chickens, approximately 4 pounds/1.8 kg each."],"recipeInstructions":[{"@type":"HowToStep","text":"Prep. Whisk together all the sauce ingredients in a large bowl and refrigerate in a jar for at least 2 hours, if possible, to allow the flavors to meld.","name":"Prep. Whisk together all the sauce ingredients in a large bowl and refrigerate in a jar for at least 2 hours, if possible, to allow the flavors to meld.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/bob-gibsons-white-bbq-sauce-recipe/#wprm-recipe-1367-step-0-0"},{"@type":"HowToStep","text":"At Big Bob Gibson's, Chris Lilly butterflies his chickens, which makes sense in a high production environment, but I prefer to quarter them so I can make sure no part is overcooked since breasts and thighs cook at a different rate. I recommend you cut the bird into quarters: Two drumstick and thigh combos, two breasts, and remove the wings from the breasts. Sprinkle liberally with salt and pepper on both sides","name":"At Big Bob Gibson's, Chris Lilly butterflies his chickens, which makes sense in a high production environment, but I prefer to quarter them so I can make sure no part is overcooked since breasts and thighs cook at a different rate. I recommend you cut the bird into quarters: Two drumstick and thigh combos, two breasts, and remove the wings from the breasts. Sprinkle liberally with salt and pepper on both sides","url":"https://amazingribs.com/tested-recipes/chicken-recipes/bob-gibsons-white-bbq-sauce-recipe/#wprm-recipe-1367-step-0-1"},{"@type":"HowToStep","text":"Fire up. Crank up your smoker or prepare the grill for 2-zone indirect cooking. Shoot for 325°F (162.8°C) in the indirect side.","name":"Fire up. Crank up your smoker or prepare the grill for 2-zone indirect cooking. Shoot for 325°F (162.8°C) in the indirect side.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/bob-gibsons-white-bbq-sauce-recipe/#wprm-recipe-1367-step-0-2"},{"@type":"HowToStep","text":"Cook. Place the chicken skin side up on the indirect side of the grill. Put a handful of wood chips, chunks, or pellets on the heat source. Use a foil packet with wood on a gas grill and on a charcoal grill put the wood right on the coals (no need to soak the wood). Just a handful of wood. Don't overdo it. Nothing will ruin chicken faster than too much smoke.","name":"Cook. Place the chicken skin side up on the indirect side of the grill. Put a handful of wood chips, chunks, or pellets on the heat source. Use a foil packet with wood on a gas grill and on a charcoal grill put the wood right on the coals (no need to soak the wood). Just a handful of wood. Don't overdo it. Nothing will ruin chicken faster than too much smoke.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/bob-gibsons-white-bbq-sauce-recipe/#wprm-recipe-1367-step-0-3"},{"@type":"HowToStep","text":"Check the temp of each piece independently because they will cook at different rates. Place your probe in the thickest part of each chunk but don't touch the bones. The wings will finish much faster than the other parts so put them on late and be prepared to remove them early. When all parts hit about 155°F (68.3°C), flip the bird and put the skin face down on the hot side. When they reach 165°F (73.9°C), paint them generously on all sides with the sauce (at Big Bob's they dunk the birds in a vat of sauce).","name":"Check the temp of each piece independently because they will cook at different rates. Place your probe in the thickest part of each chunk but don't touch the bones. The wings will finish much faster than the other parts so put them on late and be prepared to remove them early. When all parts hit about 155°F (68.3°C), flip the bird and put the skin face down on the hot side. When they reach 165°F (73.9°C), paint them generously on all sides with the sauce (at Big Bob's they dunk the birds in a vat of sauce).","url":"https://amazingribs.com/tested-recipes/chicken-recipes/bob-gibsons-white-bbq-sauce-recipe/#wprm-recipe-1367-step-0-4"},{"@type":"HowToStep","text":"Serve. Plate the chicken and serve immediately with additional white BBQ sauce.","name":"Serve. Plate the chicken and serve immediately with additional white BBQ sauce.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/bob-gibsons-white-bbq-sauce-recipe/#wprm-recipe-1367-step-0-5"}],"recipeCategory":["Dinner","Lunch","Main Course"],"recipeCuisine":["American"],"keywords":"Alabama white sauce, barbecue, big bob gibson bbq sauce, Chicken, smoke, smoked, smoked chicken, white bbq sauce, white sauce","author":"Meathead Goldwyn","datePublished":"2012-08-05T18:11:00+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/smoked-brisket-texas-style/","rating":4.66,"ratingCount":1409,"recipe":{"@type":"Recipe","name":"Authentic Texas-Style Smoked BBQ Brisket","description":"If you love BBQ beef brisket but have always been intimidated by the thought of smoking one yourself at home then this is the perfect "how to" smoked brisket recipe to help you get it done to perfection.","image":"https://amazingribs.com/wp-content/uploads/2015/12/sliced-brisket-scaled-e1753222083647.jpg","recipeYield":["12","12 (approximately 1 pound (454 g) starting weight per person)"],"prepTime":"PT10M","cookTime":"PT720M","totalTime":"PT730M","recipeIngredient":["12 pound beef brisket whole packer (point and flat together) untrimmed, USDA Choice grade or higher","6 teaspoons Morton Coarse Kosher Salt ((approximately ½ teaspoon per pound))","½ cup  Big Bad Beef Rub","½ cup beef broth"],"recipeInstructions":[{"@type":"HowToStep","text":"Trim. Trim off most of the fat cap but leave about 1/4" (6.3 mm). Clean the meaty side of any silverskin, a shiny, thin, tough membrane. Set aside some fat for making burnt ends if you're going that route. I always freeze some of the fat and grind it for my burgers. I also render beef fat in a saucepan, and freeze that too. I use beef fat to paint my steaks with fat just before searing. If you want to separate the point and the flat muscles before cooking, now's the time to do it (see Notes).","name":"Trim. Trim off most of the fat cap but leave about 1/4" (6.3 mm). Clean the meaty side of any silverskin, a shiny, thin, tough membrane. Set aside some fat for making burnt ends if you're going that route. I always freeze some of the fat and grind it for my burgers. I also render beef fat in a saucepan, and freeze that too. I use beef fat to paint my steaks with fat just before searing. If you want to separate the point and the flat muscles before cooking, now's the time to do it (see Notes).","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/smoked-brisket-texas-style/#wprm-recipe-1276-step-0-0"},{"@type":"HowToStep","text":"Season. Sprinkle 1/2 teaspoon Morton's Coarse Kosher Salt per pound of meat evenly over the surface. Do this about 12 to 24 hours in advance, or at least 2 to 4 hours before you put it on the smoker. Notice the direction of the meat grain so you can slice across the grain when the brisket is done. After salting, sprinkle Big Bad Beef Rub liberally on all areas of the meat and rub it in. Keep the meat chilled until just before you cook it. Chilled meat attracts more smoke.","name":"Season. Sprinkle 1/2 teaspoon Morton's Coarse Kosher Salt per pound of meat evenly over the surface. Do this about 12 to 24 hours in advance, or at least 2 to 4 hours before you put it on the smoker. Notice the direction of the meat grain so you can slice across the grain when the brisket is done. After salting, sprinkle Big Bad Beef Rub liberally on all areas of the meat and rub it in. Keep the meat chilled until just before you cook it. Chilled meat attracts more smoke.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/smoked-brisket-texas-style/#wprm-recipe-1276-step-0-1"},{"@type":"HowToStep","text":"Fire up. Preheat your smoker, or if you are using a grill, set it up for indirect cooking. Click here to see how to set up a gas grill, here for how to set up a charcoal grill, or here for how to set up a bullet smoker like the Weber Smokey Mountain. Get the cooker temp stabilized at about 235°F (113°C). We want to cook at about 225°F (107°C), but the temp will drop a bit once you open the lid and load in the cold meat.","name":"Fire up. Preheat your smoker, or if you are using a grill, set it up for indirect cooking. Click here to see how to set up a gas grill, here for how to set up a charcoal grill, or here for how to set up a bullet smoker like the Weber Smokey Mountain. Get the cooker temp stabilized at about 235°F (113°C). We want to cook at about 225°F (107°C), but the temp will drop a bit once you open the lid and load in the cold meat.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/smoked-brisket-texas-style/#wprm-recipe-1276-step-0-2"},{"@type":"HowToStep","text":"Cook. Put the meat on the cooker. I strongly recommend you use a remote digital thermometer and insert the probe with the tip centered in the thickest part of the meat furthest from the heat. On a smoker with a water pan, put the meat right above the water. Place the oven temp probe on the grate next to the meat. Add about 2 cups (4 ounces (113 g) of smoking wood right after the meat goes on. When the smoke stops, add 4 ounces more during the first 2 hours, which usually means adding some every 30 minutes or so. Keep an eye on the water in the pan. Don't let it dry out. After 3 hours, turn the meat over if the color is different from top to bottom. Otherwise, leave the meat alone.","name":"Cook. Put the meat on the cooker. I strongly recommend you use a remote digital thermometer and insert the probe with the tip centered in the thickest part of the meat furthest from the heat. On a smoker with a water pan, put the meat right above the water. Place the oven temp probe on the grate next to the meat. Add about 2 cups (4 ounces (113 g) of smoking wood right after the meat goes on. When the smoke stops, add 4 ounces more during the first 2 hours, which usually means adding some every 30 minutes or so. Keep an eye on the water in the pan. Don't let it dry out. After 3 hours, turn the meat over if the color is different from top to bottom. Otherwise, leave the meat alone.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/smoked-brisket-texas-style/#wprm-recipe-1276-step-0-3"},{"@type":"HowToStep","text":"Wrap. The Texas Crutch is optional but I always crutch brisket. It helps beat  the BBQ stall. When the brisket bark is set and the internal temp stops rising, at an internal temp of about 150°F to 165°F (after about 6 to 8 hours), put the brisket on a long sheet of double-layered heavy-duty foil or butcher paper, drizzle on 1/2 cup beef broth, and wrap the brisket, crimping and folding tightly around the meat. Then continue cooking it wrapped at 225°F (either on the smoker or in an oven).","name":"Wrap. The Texas Crutch is optional but I always crutch brisket. It helps beat  the BBQ stall. When the brisket bark is set and the internal temp stops rising, at an internal temp of about 150°F to 165°F (after about 6 to 8 hours), put the brisket on a long sheet of double-layered heavy-duty foil or butcher paper, drizzle on 1/2 cup beef broth, and wrap the brisket, crimping and folding tightly around the meat. Then continue cooking it wrapped at 225°F (either on the smoker or in an oven).","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/smoked-brisket-texas-style/#wprm-recipe-1276-step-0-4"},{"@type":"HowToStep","text":"Hold it. When the meat temp hits 195°F (95°C), after another 5 to 7 hours, start poking it. When it is done, a thermometer probe will slide in and out with little resistance. Poke it with a finger or pick it up and jiggle it. If it goes "wubba wubba" and wiggles like jelly, it is done. This usually happens at around 203°F (95°C). At that point, hold the wrapped brisket in a faux cambro (plastic cooler) for 2 to 4 hours. That extra time helps tenderize the meat by allowing some carryover cooking to soften tough connective tissue. And it’s a great fudge factor that lets you take the meat off when it is ready and hold it for a few hours until the guests are ready.","name":"Hold it. When the meat temp hits 195°F (95°C), after another 5 to 7 hours, start poking it. When it is done, a thermometer probe will slide in and out with little resistance. Poke it with a finger or pick it up and jiggle it. If it goes "wubba wubba" and wiggles like jelly, it is done. This usually happens at around 203°F (95°C). At that point, hold the wrapped brisket in a faux cambro (plastic cooler) for 2 to 4 hours. That extra time helps tenderize the meat by allowing some carryover cooking to soften tough connective tissue. And it’s a great fudge factor that lets you take the meat off when it is ready and hold it for a few hours until the guests are ready.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/smoked-brisket-texas-style/#wprm-recipe-1276-step-0-5"},{"@type":"HowToStep","text":"Slice. Wait to slice until the last possible minute. Brisket dries out very quickly when cut. Turn the meat fat side up so the juices will run onto the meat as you slice. The easy way is to lop off about 1" (2 cm) from the thick end and about 2" (5 cm) from the thin end, which is the tip of the flat. These ends are likely overcooked and dry. Chop them and smother them in sauce for chopped brisket. Then find the fat layer between the point and flat and slide your blade between the two muscles. Separate them, and trim off most of the excess fat. Find the grain of the flat and cut across the grain into slices 1/8″ to 1/4″ (3 to 6 mm) thick, or about as thick as a pencil. You can also slice against the grain of the point, and offer your guests "lean" (flat) or "fatty" (point). Most will choose the lean, which will leave the better, fattier, point cut for you. Turn it into burnt ends!","name":"Slice. Wait to slice until the last possible minute. Brisket dries out very quickly when cut. Turn the meat fat side up so the juices will run onto the meat as you slice. The easy way is to lop off about 1" (2 cm) from the thick end and about 2" (5 cm) from the thin end, which is the tip of the flat. These ends are likely overcooked and dry. Chop them and smother them in sauce for chopped brisket. Then find the fat layer between the point and flat and slide your blade between the two muscles. Separate them, and trim off most of the excess fat. Find the grain of the flat and cut across the grain into slices 1/8″ to 1/4″ (3 to 6 mm) thick, or about as thick as a pencil. You can also slice against the grain of the point, and offer your guests "lean" (flat) or "fatty" (point). Most will choose the lean, which will leave the better, fattier, point cut for you. Turn it into burnt ends!","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/smoked-brisket-texas-style/#wprm-recipe-1276-step-0-6"},{"@type":"HowToStep","text":"Serve. If the brisket is perfectly cooked, it should be moist and juicy. You can serve it simply sliced on a plate or as a sandwich made with Texas Toast. If you want to drizzle on the juices, taste them first: they can be salty. In that case, you can dilute them with water or unsalted beef broth. You can also mix them with some Texas Barbecue Mop Sauce.","name":"Serve. If the brisket is perfectly cooked, it should be moist and juicy. You can serve it simply sliced on a plate or as a sandwich made with Texas Toast. If you want to drizzle on the juices, taste them first: they can be salty. In that case, you can dilute them with water or unsalted beef broth. You can also mix them with some Texas Barbecue Mop Sauce.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/smoked-brisket-texas-style/#wprm-recipe-1276-step-0-7"}],"recipeCategory":["Dinner","Main Course"],"recipeCuisine":["American"],"keywords":"barbecue brisket recipe, bbq brisket, bbq smoked beef brisket, beef brisket, brisket recipe, smoked beef brisket recipe, smoked brisket, smoked brisket recipe","author":"https://amazingribs.com/#/schema/person/ed71152438263e8ff8e329ce4e2d822b","datePublished":"2015-12-04T18:16:00+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/lamb-recipes/lamb-loin-chops-sheep-dip-recipe/","rating":4.42,"ratingCount":89,"recipe":{"@type":"Recipe","name":"Lamb Loin Chops in Sheep Dip Recipe","description":"This marinade, I call it my Sheep Dip, is great on all cuts of lamb including rack, leg, and kebabs.","image":"https://amazingribs.com/wp-content/uploads/2015/03/sheep_dip_on_grill.jpg","recipeYield":["2","2 servings"],"prepTime":"PT10M","cookTime":"PT15M","totalTime":"PT115M","recipeIngredient":["6  lamb loin chops, at least 1\" thick","½ teaspoon Morton Coarse Kosher Salt","¼ cup red wine vinegar","¼ cup balsamic vinegar","¼ cup olive oil","3 tablespoons toasted sesame oil","3 tablespoons fresh rosemary, stripped from the stems","6 cloves fresh garlic, minced or pressed"],"recipeInstructions":[{"@type":"HowToSection","name":"Lamb","itemListElement":[{"@type":"HowToStep","text":"Trim and salt the meat. About 1 hour before cooking, trim the meat. Get all the surface fat off or else it will cause serious flareups on the grill.","name":"Trim and salt the meat. About 1 hour before cooking, trim the meat. Get all the surface fat off or else it will cause serious flareups on the grill.","url":"https://amazingribs.com/tested-recipes/lamb-recipes/lamb-loin-chops-sheep-dip-recipe/#wprm-recipe-1511-step-0-0"},{"@type":"HowToStep","text":"Salt the meat and stick it in the fridge.","name":"Salt the meat and stick it in the fridge.","url":"https://amazingribs.com/tested-recipes/lamb-recipes/lamb-loin-chops-sheep-dip-recipe/#wprm-recipe-1511-step-0-1"}]},{"@type":"HowToSection","name":"Sheep Dip","itemListElement":[{"@type":"HowToStep","text":"Make the marinade. Whisk the marinade ingredients in a non-reactive pan large enough to hold the chops but not much larger. You can crowd them in. Let the marinade sit for 30 minutes so the flavors marry before you put the meat in.","name":"Make the marinade. Whisk the marinade ingredients in a non-reactive pan large enough to hold the chops but not much larger. You can crowd them in. Let the marinade sit for 30 minutes so the flavors marry before you put the meat in.","url":"https://amazingribs.com/tested-recipes/lamb-recipes/lamb-loin-chops-sheep-dip-recipe/#wprm-recipe-1511-step-1-0"},{"@type":"HowToStep","text":"Add the salted chops, turn them so all sides are wet, and let them sit for 10 minutes per side. Do not marinate any longer than 20 minutes. This meat soaks up the flavor fast, and you don't want to hide the meat's own taste.","name":"Add the salted chops, turn them so all sides are wet, and let them sit for 10 minutes per side. Do not marinate any longer than 20 minutes. This meat soaks up the flavor fast, and you don't want to hide the meat's own taste.","url":"https://amazingribs.com/tested-recipes/lamb-recipes/lamb-loin-chops-sheep-dip-recipe/#wprm-recipe-1511-step-1-1"},{"@type":"HowToStep","text":"Fire up. Set up your grill for 2-zone cooking. Get the hot zone as hot as you can get it. Cook over the hot zone with the lid up so all the energy is pumped into one side of the chops while the other side cools, and turn frequently, until the chops are 125°F to 130°F (52 to 54°C) in the center. It's OK if they get really dark—that's the balsamic talking—but don't let them burn—and for heaven's sake, do not overcook! Lamb is ideal rare or at most, medium-rare. Use the cool zone of the grill to hold chops as they finish. If the exteriors are really dark and the interiors are not done, there are two tricks: Either move them all to the indirect side and close the lid for about 5 minutes or stand them on end with the flat side of the T-bone down.","name":"Fire up. Set up your grill for 2-zone cooking. Get the hot zone as hot as you can get it. Cook over the hot zone with the lid up so all the energy is pumped into one side of the chops while the other side cools, and turn frequently, until the chops are 125°F to 130°F (52 to 54°C) in the center. It's OK if they get really dark—that's the balsamic talking—but don't let them burn—and for heaven's sake, do not overcook! Lamb is ideal rare or at most, medium-rare. Use the cool zone of the grill to hold chops as they finish. If the exteriors are really dark and the interiors are not done, there are two tricks: Either move them all to the indirect side and close the lid for about 5 minutes or stand them on end with the flat side of the T-bone down.","url":"https://amazingribs.com/tested-recipes/lamb-recipes/lamb-loin-chops-sheep-dip-recipe/#wprm-recipe-1511-step-1-2"},{"@type":"HowToStep","text":"Serve. These chops are so small, they will cool off quick. Serve immediately.","name":"Serve. These chops are so small, they will cool off quick. Serve immediately.","url":"https://amazingribs.com/tested-recipes/lamb-recipes/lamb-loin-chops-sheep-dip-recipe/#wprm-recipe-1511-step-1-3"}]}],"recipeCategory":["Dinner","Lunch","Main Course"],"recipeCuisine":["American"],"keywords":"bacon-wrapped grilled corn, bacon, smoked bacon, barbecue, grill, smoke, smoked, barbecue, grill, grilled lamb, grilled lamb chops, grilled lamb loin, lamb, lamb chops, lamb loin, lamb loin chops, Sheep Dip","author":"Meathead Goldwyn","datePublished":"2015-03-14T19:13:00+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/pork-tenderloin-lollipops-a-meaty-treat-for-all-ages/","rating":4.47,"ratingCount":28,"recipe":{"@type":"Recipe","name":"Grilled Pork Tenderloin Lollipops Recipe","description":"The ultimate grab-and-go appetizer, these these pork tenderloin medallions are skewered with a lollipop stick before being grilled and served with soy-ginger dipping sauce.","image":"https://amazingribs.com/wp-content/uploads/2021/08/pork-lollipops-with-sauce.jpg","recipeYield":["6","6 people"],"prepTime":"PT10M","cookTime":"PT5M","totalTime":"PT15M","recipeIngredient":["1/2 cup soy sauce","1/4 cup fresh lime juice","2 tablespoons finely minced ginger","1 1/2 tablespoons honey","1 teaspoon sesame oil","1  pork tenderloin ((approximately 18.4 ounces))","1/4 teaspoon Morton Coarse Kosher Salt ((skip the salt if using pre-marinated pork tenderloin))","Coarse ground black pepper ((skip the pepper if using pre-marinated pork tenderloin))"],"recipeInstructions":[{"@type":"HowToStep","text":"Prep. Combine soy sauce, lime juice, minced ginger, honey, and sesame oil in a medium mixing bowl and stir to combine the ingredients.  Set the sauce aside until ready to use.","name":"Prep. Combine soy sauce, lime juice, minced ginger, honey, and sesame oil in a medium mixing bowl and stir to combine the ingredients.  Set the sauce aside until ready to use.","url":"https://amazingribs.com/pork-tenderloin-lollipops-a-meaty-treat-for-all-ages/#wprm-recipe-69570-step-0-0"},{"@type":"HowToStep","text":"Using a sharp chef’s knife, cut the tenderloin into ½-inch medallions (you should end up with 12-14 medallions).  Skewer each medallion with a bamboo lollipop stick by inserting the pointed end completely through the pork.","name":"Using a sharp chef’s knife, cut the tenderloin into ½-inch medallions (you should end up with 12-14 medallions).  Skewer each medallion with a bamboo lollipop stick by inserting the pointed end completely through the pork.","url":"https://amazingribs.com/pork-tenderloin-lollipops-a-meaty-treat-for-all-ages/#wprm-recipe-69570-step-0-1"},{"@type":"HowToStep","text":"Fire up. Prepare a charcoal grill for 2-zone cooking by placing a chimney full of lit charcoal briquets on one side of the grill's charcoal grate in order to create direct and indirect cooking zones. Adjust the grill vents to bring the temperature to about 400°F. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 400°F on the indirect side.Prepare the grill for direct cooking, adjusting the vents to bring the temperature to approximately 400°F. ","name":"Fire up. Prepare a charcoal grill for 2-zone cooking by placing a chimney full of lit charcoal briquets on one side of the grill's charcoal grate in order to create direct and indirect cooking zones. Adjust the grill vents to bring the temperature to about 400°F. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 400°F on the indirect side.Prepare the grill for direct cooking, adjusting the vents to bring the temperature to approximately 400°F. ","url":"https://amazingribs.com/pork-tenderloin-lollipops-a-meaty-treat-for-all-ages/#wprm-recipe-69570-step-0-2"},{"@type":"HowToStep","text":"Cook. Once the grill comes to temperature, grill each side of the tenderloin lollipops for 4-5 minutes over direct heat until cooked through (145°F). If the exterior chars too quickly then simply move them to the indirect heat side of the grill.","name":"Cook. Once the grill comes to temperature, grill each side of the tenderloin lollipops for 4-5 minutes over direct heat until cooked through (145°F). If the exterior chars too quickly then simply move them to the indirect heat side of the grill.","url":"https://amazingribs.com/pork-tenderloin-lollipops-a-meaty-treat-for-all-ages/#wprm-recipe-69570-step-0-3"},{"@type":"HowToStep","text":"Serve. Remove the lollipops from the grill and serve immediately with the soy-ginger dipping sauce.","name":"Serve. Remove the lollipops from the grill and serve immediately with the soy-ginger dipping sauce.","url":"https://amazingribs.com/pork-tenderloin-lollipops-a-meaty-treat-for-all-ages/#wprm-recipe-69570-step-0-4"}],"recipeCategory":["Appetizer"],"recipeCuisine":["American","Asian"],"keywords":"grilled appetizers, grilled pork tenderloin, pork appetizer, pork lollipops, pork tenderloin","author":"https://amazingribs.com/#/schema/person/333ef23902e67b411d1a258b85a0e56a","datePublished":"2021-08-12T18:35:51+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/other-fun-sauce-recipes/homemade-sriracha-recipe/","rating":4.63,"ratingCount":8,"recipe":{"@type":"Recipe","name":"Homemade Sriracha Recipe","description":"Get firey with your own made-from-scratch Sriracha","image":"https://amazingribs.com/wp-content/uploads/2023/08/sriracha.jpg","recipeYield":["16"],"prepTime":"PT5M","cookTime":"PT1M","totalTime":"PT36M","recipeIngredient":["1/2 pound red jalapenos","1 cup distilled white vinegar","3 tablespoons garlic powder","2 tablespoons sugar","1 teaspoon Morton Coarse Kosher Salt"],"recipeInstructions":[{"@type":"HowToStep","text":"Prep. Glove up and slice the peppers in half lengthwise. Discard the seeds. Coarsely chop the peppers.","name":"Prep. Glove up and slice the peppers in half lengthwise. Discard the seeds. Coarsely chop the peppers.","url":"https://amazingribs.com/tested-recipes/other-fun-sauce-recipes/homemade-sriracha-recipe/#wprm-recipe-88147-step-0-0"},{"@type":"HowToStep","text":"Cook. Put all the ingredients in a saucepan and simmer for 10 minutes with the exhaust fan on high. Remove from the heat and let it cool for about 30 minutes.","name":"Cook. Put all the ingredients in a saucepan and simmer for 10 minutes with the exhaust fan on high. Remove from the heat and let it cool for about 30 minutes.","url":"https://amazingribs.com/tested-recipes/other-fun-sauce-recipes/homemade-sriracha-recipe/#wprm-recipe-88147-step-0-1"},{"@type":"HowToStep","text":"Put on your N95 mask and you might even want to put on swim goggles. Puree in a blender or food processor.","name":"Put on your N95 mask and you might even want to put on swim goggles. Puree in a blender or food processor.","url":"https://amazingribs.com/tested-recipes/other-fun-sauce-recipes/homemade-sriracha-recipe/#wprm-recipe-88147-step-0-2"},{"@type":"HowToStep","text":"Pour it through a strainer into a bowl or jar and press the pulp in the strainer to get out the juice. Or not. Free run tastes different from pressed so experiment.","name":"Pour it through a strainer into a bowl or jar and press the pulp in the strainer to get out the juice. Or not. Free run tastes different from pressed so experiment.","url":"https://amazingribs.com/tested-recipes/other-fun-sauce-recipes/homemade-sriracha-recipe/#wprm-recipe-88147-step-0-3"},{"@type":"HowToStep","text":"Pour the sauce into a very clean bottle, preferably one that has just come out of the dishwasher.","name":"Pour the sauce into a very clean bottle, preferably one that has just come out of the dishwasher.","url":"https://amazingribs.com/tested-recipes/other-fun-sauce-recipes/homemade-sriracha-recipe/#wprm-recipe-88147-step-0-4"},{"@type":"HowToStep","text":"Serve. Use with any dish you want to spice up or since it has no preservatives, you can store it in the fridge for months.","name":"Serve. Use with any dish you want to spice up or since it has no preservatives, you can store it in the fridge for months.","url":"https://amazingribs.com/tested-recipes/other-fun-sauce-recipes/homemade-sriracha-recipe/#wprm-recipe-88147-step-0-5"}],"recipeCategory":["Sauces and Condiments"],"recipeCuisine":["Asian"],"keywords":"hot sauce recipe, sriracha","author":"https://amazingribs.com/#/schema/person/ed71152438263e8ff8e329ce4e2d822b","datePublished":"2023-08-17T03:03:46+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/meatheads-memphis-dust-rub-recipe/","rating":4.64,"ratingCount":3065,"recipe":{"@type":"Recipe","name":"Meathead's Memphis Dust Rub Recipe","description":"Here's my recipe for a great all purpose pork rub, probably the most popular BBQ rub recipe on the internet and used by many competition teams. It is carefully formulated for flavor, color, and to form the proper crust when cooked at low temps. Try it on chicken, fish, and vegetables too. The amount here is enough for about 24 slabs of ribs when using 2 tablespoons per slab. Use enough to cover the meat surface but still let some meat show through. Store the extra rub in a zipper bag or a glass jar with a tight lid.","image":"https://amazingribs.com/wp-content/uploads/2020/10/memphis-ribs.jpg","recipeYield":["480","480 1/4 teaspoon servings"],"prepTime":"PT15M","totalTime":"PT15M","recipeIngredient":["¾ cup firmly packed dark brown sugar","¾ cup white sugar","½ cup American paprika","¼ cup garlic powder","2 tablespoons ground black pepper","2 tablespoons ground ginger powder","2 tablespoons onion powder","1 tablespoon rosemary"],"recipeInstructions":[{"@type":"HowToStep","text":"Mix. Grind the rosemary leaves into a powder. Mix the ingredients thoroughly in a bowl. If the sugar is lumpy, crumble the lumps by hand or on the side of the bowl with a fork. If you store the rub in a tight jar, you can keep it for months. If it clumps just chop it up, or if you wish, spread it on a baking sheet and put it in a 225°F (107.2°C) oven for 15 minutes to drive off moisture. No hotter or the sugar can burn.","name":"Mix. Grind the rosemary leaves into a powder. Mix the ingredients thoroughly in a bowl. If the sugar is lumpy, crumble the lumps by hand or on the side of the bowl with a fork. If you store the rub in a tight jar, you can keep it for months. If it clumps just chop it up, or if you wish, spread it on a baking sheet and put it in a 225°F (107.2°C) oven for 15 minutes to drive off moisture. No hotter or the sugar can burn.","url":"https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/meatheads-memphis-dust-rub-recipe/#wprm-recipe-1658-step-0-0"},{"@type":"HowToStep","text":"How to use it. Since our rub recipes contain no salt (we explain why in the headnote above), we recommend you sprinkle on 1/2 teaspoon of Morton Coarse Kosher Salt per pound (453.6 g) of meat up to 12 hours in advance. For most meats, dampen the surface of the meat with water and sprinkle enough Meathead's Memphis Dust on to coat, but not so much you can't see the meat below. Apply the rub thick enough to make a crunchy crust. Keep your powder dry as the old expression goes. To prevent cross-contamination, one hand sprinkles on the rub and the other hand does the rubbing. Don't put the hand that is rubbing into the powder or use it to hold the bottle.","name":"How to use it. Since our rub recipes contain no salt (we explain why in the headnote above), we recommend you sprinkle on 1/2 teaspoon of Morton Coarse Kosher Salt per pound (453.6 g) of meat up to 12 hours in advance. For most meats, dampen the surface of the meat with water and sprinkle enough Meathead's Memphis Dust on to coat, but not so much you can't see the meat below. Apply the rub thick enough to make a crunchy crust. Keep your powder dry as the old expression goes. To prevent cross-contamination, one hand sprinkles on the rub and the other hand does the rubbing. Don't put the hand that is rubbing into the powder or use it to hold the bottle.","url":"https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/meatheads-memphis-dust-rub-recipe/#wprm-recipe-1658-step-0-1"},{"@type":"HowToStep","text":"For A Whole Hog. If you are doing whole hog on a cinderblock pit over direct heat, you don't want to risk the sugar burning, so omit the sugars.","name":"For A Whole Hog. If you are doing whole hog on a cinderblock pit over direct heat, you don't want to risk the sugar burning, so omit the sugars.","url":"https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/meatheads-memphis-dust-rub-recipe/#wprm-recipe-1658-step-0-2"}],"recipeCategory":["Sauces and Condiments"],"recipeCuisine":["American","barbecue"],"keywords":"bark, bbq rub, crust, dry rub, hog rub, meat rubs, rubs","author":"https://amazingribs.com/#/schema/person/ed71152438263e8ff8e329ce4e2d822b","datePublished":"2017-04-17T22:21:00+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/chicken-recipes/hawaiian-huli-huli-chicken-teriyaki-sauce-recipe/","rating":4.58,"ratingCount":99,"recipe":{"@type":"Recipe","name":"Grilled Hawaiian Huli-Huli Chicken Recipe","description":"If you've never experienced Hawaiian huli-huli chicken then you don't know what you've been missing! Here's how to get it done without leaving the mainland.","image":"https://amazingribs.com/wp-content/uploads/2020/10/huli-huli-chicken-whole.jpg","recipeYield":["4","4 people"],"prepTime":"PT20M","cookTime":"PT30M","totalTime":"PT230M","recipeIngredient":["1 cup Huli-Huli Sauce","1  whole chicken ((about 3 pounds))"],"recipeInstructions":[{"@type":"HowToStep","text":"Prep. Make the sauce first. Pour it in a large bowl, or better still, into a large zipper bag.","name":"Prep. Make the sauce first. Pour it in a large bowl, or better still, into a large zipper bag.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/hawaiian-huli-huli-chicken-teriyaki-sauce-recipe/#wprm-recipe-1380-step-0-0"},{"@type":"HowToStep","text":"Cut up the chicken into parts. Add the chicken parts to the marinade and marinate in the fridge for at least 3 hours or as long as 24 hours. As you can see in my article on marinades, they do not penetrate far. But if you have read my article on brines, you know they do penetrate. The fun part of this recipe is that the Huli-Huli sauce contains a lot of soy sauce, which is salty. So some of it will penetrate like a brine. And it also makes a nice glaze when basted on during cooking.","name":"Cut up the chicken into parts. Add the chicken parts to the marinade and marinate in the fridge for at least 3 hours or as long as 24 hours. As you can see in my article on marinades, they do not penetrate far. But if you have read my article on brines, you know they do penetrate. The fun part of this recipe is that the Huli-Huli sauce contains a lot of soy sauce, which is salty. So some of it will penetrate like a brine. And it also makes a nice glaze when basted on during cooking.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/hawaiian-huli-huli-chicken-teriyaki-sauce-recipe/#wprm-recipe-1380-step-0-1"},{"@type":"HowToStep","text":"Fire up. Set up the grill for 2-zone cooking and preheat it so the indirect side is about 325°F (163°C).","name":"Fire up. Set up the grill for 2-zone cooking and preheat it so the indirect side is about 325°F (163°C).","url":"https://amazingribs.com/tested-recipes/chicken-recipes/hawaiian-huli-huli-chicken-teriyaki-sauce-recipe/#wprm-recipe-1380-step-0-2"},{"@type":"HowToStep","text":"Cook. Pour the marinade into a sauce pan and bring to a boil to pasteurize it so it can be used for basting. Keep cooking until it reduces significantly, perhaps to 25 percent.","name":"Cook. Pour the marinade into a sauce pan and bring to a boil to pasteurize it so it can be used for basting. Keep cooking until it reduces significantly, perhaps to 25 percent.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/hawaiian-huli-huli-chicken-teriyaki-sauce-recipe/#wprm-recipe-1380-step-0-3"},{"@type":"HowToStep","text":"Roast the chicken parts with the lid down on the indirect side of the grill. Huli it (turn it) frequently so the sugar in the sauce doesn't blacken. After turning each time, paint the upper surface with a layer of the sauce.","name":"Roast the chicken parts with the lid down on the indirect side of the grill. Huli it (turn it) frequently so the sugar in the sauce doesn't blacken. After turning each time, paint the upper surface with a layer of the sauce.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/hawaiian-huli-huli-chicken-teriyaki-sauce-recipe/#wprm-recipe-1380-step-0-4"},{"@type":"HowToStep","text":"Check the internal temperature of the chicken and as it approaches 150°F (65°C), after about 30 minutes, stop basting so you don't contaminate the cooked meat with juices in the marinade from the brush. Discard the sauce. Move the meat over the direct heat, skin side down to crisp the skin. Flip it every minute or two to make sure it is not burning. When the white meat is 160°F (71°C) and the dark meat 170 to 175°F (77 - 79°C), you're ready for your luau.","name":"Check the internal temperature of the chicken and as it approaches 150°F (65°C), after about 30 minutes, stop basting so you don't contaminate the cooked meat with juices in the marinade from the brush. Discard the sauce. Move the meat over the direct heat, skin side down to crisp the skin. Flip it every minute or two to make sure it is not burning. When the white meat is 160°F (71°C) and the dark meat 170 to 175°F (77 - 79°C), you're ready for your luau.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/hawaiian-huli-huli-chicken-teriyaki-sauce-recipe/#wprm-recipe-1380-step-0-5"},{"@type":"HowToStep","text":"Serve. Plate and serve the chicken immediately.","name":"Serve. Plate and serve the chicken immediately.","url":"https://amazingribs.com/tested-recipes/chicken-recipes/hawaiian-huli-huli-chicken-teriyaki-sauce-recipe/#wprm-recipe-1380-step-0-6"}],"recipeCategory":["Dinner","Lunch","Main Course"],"recipeCuisine":["American","Hawaiian"],"keywords":"barbecue, Chicken, grill, grilled chicken, Hawaiian chicken, huli-huli, huli-huli chicken, marinated chicken, teriyaki, teriyaki chicken","author":"Meathead Goldwyn","datePublished":"2013-09-29T00:29:00+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-corned-beef-recipe/","rating":4.61,"ratingCount":375,"recipe":{"@type":"Recipe","name":"Awesome Home Made Corned Beef Recipe","description":"Store-bought corned beef is OK in a pinch but nothing beats the homemade version featured in our famous recipe! Now before you get started, note that this page is only about making raw corned beef. The next step is cooking it. Options include traditional corned beef and cabbage boiled dinner, corned beef hash, or even a Reuben sandwiches. If you want, you can add a barbecue touch with two extra steps, smoking it and steaming it to turn it into incredible pastrami. Remember, curing meats is fun and the results are better than store bought but curing is very different from any other recipe because you are using a preservative, sodium nitrite. You must read and thoroughly understand my article on the Science Of Curing Meats before attempting to cure meat or before you ask any questions regarding this recipe.","image":"https://amazingribs.com/wp-content/uploads/2016/08/corned-beef-slices.jpg","recipeYield":["8"],"prepTime":"PT60M","totalTime":"PT10140M","recipeIngredient":["4 pounds beef brisket","1 gallon distilled water","8 ounces Morton coarse kosher salt (by weight (about ⅞ cup by volume))","2 teaspoons Prague Powder #1"],"recipeInstructions":[{"@type":"HowToStep","text":"Prep. Find a proper non-reactive container large enough to handle 1 gallon (3.9 L) of brine and the meat as described in our article Science Of Curing Meats Safely. Clean it as described.","name":"Prep. Find a proper non-reactive container large enough to handle 1 gallon (3.9 L) of brine and the meat as described in our article Science Of Curing Meats Safely. Clean it as described.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-corned-beef-recipe/#wprm-recipe-62286-step-0-0"},{"@type":"HowToStep","text":"Mix the cure ingredients and the distilled water. Stir until they dissolve.","name":"Mix the cure ingredients and the distilled water. Stir until they dissolve.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-corned-beef-recipe/#wprm-recipe-62286-step-0-1"},{"@type":"HowToStep","text":"Trim. If the meat you buy has two layers of meat separated by a layer of fat, you have both flat and point muscles. Separate them and remove the fat. Also remove as much fat as possible from the exterior unless you plan to use some of it for pastrami. In that case, leave a 1/8″ (3.2 mm) layer on one side. Because corned beef is cooked in simmering water, the fat just gets gummy and unappetizing. But if you plan to make pastrami from it, you will be smoking the meat and in that case the fat gets succulent and lubricates the sandwich. I like to buy a full packer brisket and separate the point from the flat, and cut the flat in half. That gives me 3 manageable hunks of 2 to 4 pounds each. If you leave the point attached to the flat beneath, it will be very thick and take longer to cure, and there’s an ugly hunk of fat between them.","name":"Trim. If the meat you buy has two layers of meat separated by a layer of fat, you have both flat and point muscles. Separate them and remove the fat. Also remove as much fat as possible from the exterior unless you plan to use some of it for pastrami. In that case, leave a 1/8″ (3.2 mm) layer on one side. Because corned beef is cooked in simmering water, the fat just gets gummy and unappetizing. But if you plan to make pastrami from it, you will be smoking the meat and in that case the fat gets succulent and lubricates the sandwich. I like to buy a full packer brisket and separate the point from the flat, and cut the flat in half. That gives me 3 manageable hunks of 2 to 4 pounds each. If you leave the point attached to the flat beneath, it will be very thick and take longer to cure, and there’s an ugly hunk of fat between them.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-corned-beef-recipe/#wprm-recipe-62286-step-0-2"},{"@type":"HowToStep","text":"Cure. Add the meat to the curing solution. If you have more than one slab do not let them lie on top of each other. If you do, they will act like one thick slab and curing will take much longer. The meat might float, so put a plastic bowl filled with brine on top of the meat until it submerges. The meat will drink up brine so make sure there is enough to cover it by at least 1″ (25 mm) or else you’ll find the meat high and dry after a few days. Refrigerate. Let it swim for as long as the calculator tells you. Move the meat every day or so just to stir up the cure. The liquid will get cloudy from juices that come out of the meat, but it should never smell bad. When you are done, the exterior of the meat will be pale tan or gray and if you cut into it, it should not look too different than normal raw meat, just a little pinker.","name":"Cure. Add the meat to the curing solution. If you have more than one slab do not let them lie on top of each other. If you do, they will act like one thick slab and curing will take much longer. The meat might float, so put a plastic bowl filled with brine on top of the meat until it submerges. The meat will drink up brine so make sure there is enough to cover it by at least 1″ (25 mm) or else you’ll find the meat high and dry after a few days. Refrigerate. Let it swim for as long as the calculator tells you. Move the meat every day or so just to stir up the cure. The liquid will get cloudy from juices that come out of the meat, but it should never smell bad. When you are done, the exterior of the meat will be pale tan or gray and if you cut into it, it should not look too different than normal raw meat, just a little pinker.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-corned-beef-recipe/#wprm-recipe-62286-step-0-3","image":"https://amazingribs.com/wp-content/uploads/2020/10/corned-beef-brining.jpg"},{"@type":"HowToStep","text":"Cook. Now decide how you want to cook it. You can make traditional corned beef and cabbage boiled dinner, you can make corned beef hash, you can make Rockin Reuben Sandwiches, or turn it into Close to Katz’s Pastrami like in this video from our friends at ThermoWorks.","name":"Cook. Now decide how you want to cook it. You can make traditional corned beef and cabbage boiled dinner, you can make corned beef hash, you can make Rockin Reuben Sandwiches, or turn it into Close to Katz’s Pastrami like in this video from our friends at ThermoWorks.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-corned-beef-recipe/#wprm-recipe-62286-step-0-4","video":{"name":"Meathead's Famous Katz Deli Pastrami... Using Smoke!","description":"Smoke:\n\nMeathead's Pastrami Recipe:\n\nMeathead from AmazingRibs.com is using Smoke to perfect his smoked pastrami recipe. Take a sneak peek into Meathead's kitchen as he experiments with simmering pastrami and then uses Smoke to track its progress on the smoker.","uploadDate":"2016-10-30T15:03:15+00:00","duration":"PT4M8S","thumbnailUrl":"https://i.ytimg.com/vi/Y2yd19NlQJ8/hqdefault.jpg","embedUrl":"https://www.youtube.com/embed/Y2yd19NlQJ8?feature=oembed","contentUrl":"https://www.youtube.com/watch?v=Y2yd19NlQJ8","@type":"VideoObject"}}],"recipeCategory":["Brunch","Dinner","entree","Lunch"],"recipeCuisine":["Irish","Irish-American","Jewish"],"keywords":"corned beef, corned beef brisket","author":"Meathead","datePublished":"2023-02-07T20:18:00+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-pastrami-thats-close-katzs-recipe/","rating":4.64,"ratingCount":987,"recipe":{"@type":"Recipe","name":"Simple Homemade Smoked Pastrami Recipe","description":"This homemade pastrami recipe is complex and smoky, but not in the way that other smoked meats are smoky. The smoke in this beef pastrami is not overt. It is blended in thoroughly. Much like Katz's pastrami, this is highly seasoned, but the black pepper and coriander rub is never domineering, and swimming across all your buds are a range of other herbs and spices. Once you try this recipe you may need to open your own deli!NOTE: In early 2022, I modified the recipe to eliminate the steaming step because the Texas Crutch, wrapping tightly in foil during the cooking step, works just as well with less fuss, mess, and it retains more of the rub and bark.","image":"https://amazingribs.com/wp-content/uploads/2020/10/finished-pastrami-2.jpg","recipeYield":["8"],"prepTime":"PT20M","cookTime":"PT360M","totalTime":"PT380M","recipeIngredient":["4 pounds corned beef, preferably our homemade recipe","3 tablespoons pastrami rub"],"recipeInstructions":[{"@type":"HowToStep","text":"Prep the corned beef. Buy or make corned beef. For pastrami, the flat section of the brisket is favored by many because it makes nice even slices for sandwiches, but I prefer the point section of the brisket because it is fattier, richer, and more tender. It can also be made from flank steak, or leaner cuts, or even from boneless short plate (rib meat). Remove all of the fat cap and if there is any filmy membrane on the other side, remove it all.","name":"Prep the corned beef. Buy or make corned beef. For pastrami, the flat section of the brisket is favored by many because it makes nice even slices for sandwiches, but I prefer the point section of the brisket because it is fattier, richer, and more tender. It can also be made from flank steak, or leaner cuts, or even from boneless short plate (rib meat). Remove all of the fat cap and if there is any filmy membrane on the other side, remove it all.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-pastrami-thats-close-katzs-recipe/#wprm-recipe-1221-step-0-0"},{"@type":"HowToStep","text":"Desalinate. Put the corned beef in a pot slightly larger than the meat and cover it with cold water in the fridge for at least 8 hours. Change the water at least once. This removes excess salt. Trust me, you need to do this or you will be gulping water all night after your meal.","name":"Desalinate. Put the corned beef in a pot slightly larger than the meat and cover it with cold water in the fridge for at least 8 hours. Change the water at least once. This removes excess salt. Trust me, you need to do this or you will be gulping water all night after your meal.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-pastrami-thats-close-katzs-recipe/#wprm-recipe-1221-step-0-1"},{"@type":"HowToStep","text":"Rub. Make the rub. Rinse the meat, and while it is damp, apply the rub liberally and press it into the surface to help it adhere.","name":"Rub. Make the rub. Rinse the meat, and while it is damp, apply the rub liberally and press it into the surface to help it adhere.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-pastrami-thats-close-katzs-recipe/#wprm-recipe-1221-step-0-2","image":"https://amazingribs.com/wp-content/uploads/2020/10/pastrami-crust.jpg"},{"@type":"HowToStep","text":"Fire up. Set up your grill in 2 zones for smoking or set up your smoker. Preheat to 225°F (107°C). Pick your wood. I don't think it makes a huge difference with all the other flavors banging around in there.","name":"Fire up. Set up your grill in 2 zones for smoking or set up your smoker. Preheat to 225°F (107°C). Pick your wood. I don't think it makes a huge difference with all the other flavors banging around in there.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-pastrami-thats-close-katzs-recipe/#wprm-recipe-1221-step-0-3"},{"@type":"HowToStep","text":"Cook. Place the meat on the smoker or on the indirect heat side of the grill at about 225°F (107°C). You only need to smoke it with indirect heat until it reaches the stall at about 160°F internally and the crust is brown. Then wrap it tightly in foil and roast it up to 203°F (95°C). This is called the Texas Crutch and it does wonders. It significantly reduces cooking time and makes the end product much more tender and juicy. If you want you can even move it indoors once it is swaddled in foil. If the temp creeps up to 300°F nobody will arrest you.","name":"Cook. Place the meat on the smoker or on the indirect heat side of the grill at about 225°F (107°C). You only need to smoke it with indirect heat until it reaches the stall at about 160°F internally and the crust is brown. Then wrap it tightly in foil and roast it up to 203°F (95°C). This is called the Texas Crutch and it does wonders. It significantly reduces cooking time and makes the end product much more tender and juicy. If you want you can even move it indoors once it is swaddled in foil. If the temp creeps up to 300°F nobody will arrest you.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-pastrami-thats-close-katzs-recipe/#wprm-recipe-1221-step-0-4"},{"@type":"HowToStep","text":"Slicing. Slicing is crucial to maximize tenderness. Look at the meat and notice which way the grain is running. Cut it by hand in thin slices, about 1/8" (3.2 mm) thick, perpendicular to the grain. If you cut parallel to the grain it will be much chewier. Don't try to slice it with a machine. It will just fall apart.","name":"Slicing. Slicing is crucial to maximize tenderness. Look at the meat and notice which way the grain is running. Cut it by hand in thin slices, about 1/8" (3.2 mm) thick, perpendicular to the grain. If you cut parallel to the grain it will be much chewier. Don't try to slice it with a machine. It will just fall apart.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-pastrami-thats-close-katzs-recipe/#wprm-recipe-1221-step-0-5"},{"@type":"HowToStep","text":"Serve. I serve the homemade smoked pastrami on fresh untoasted rye bread. A good brown mustard on both slices is all it needs. If you want, you can make a Rockin' Pastrami Reuben with sauerkraut, melted swiss, and thousand island or Russian dressing, or beter still, my famous Burger Glop. Reubens were originally made with corned beef, but there's no rule that you can't make one from pastrami. In fact, I prefer it.Leftovers freeze well and they can be reheated in the microwave or steamed. They can also be made into a killer hash. Ess, bench, sei a mensch!","name":"Serve. I serve the homemade smoked pastrami on fresh untoasted rye bread. A good brown mustard on both slices is all it needs. If you want, you can make a Rockin' Pastrami Reuben with sauerkraut, melted swiss, and thousand island or Russian dressing, or beter still, my famous Burger Glop. Reubens were originally made with corned beef, but there's no rule that you can't make one from pastrami. In fact, I prefer it.Leftovers freeze well and they can be reheated in the microwave or steamed. They can also be made into a killer hash. Ess, bench, sei a mensch!","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-pastrami-thats-close-katzs-recipe/#wprm-recipe-1221-step-0-6","image":"https://amazingribs.com/wp-content/uploads/2020/10/pastrami-sandwich5.jpg"}],"recipeCategory":["Dinner","Lunch","Main Course"],"recipeCuisine":["American","Irish","Jewish"],"keywords":"beef pastrami, competition smoked brisket, homemade pastrami, katz, katz's deli, katz's delicatessen, Pastrami, smoke, smoked corned beef, smoked pastrami","author":"https://amazingribs.com/#/schema/person/ed71152438263e8ff8e329ce4e2d822b","datePublished":"2012-05-19T18:44:00+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/pork-recipes/best-maple-bacon-recipe/","rating":4.49,"ratingCount":203,"recipe":{"@type":"Recipe","name":"Marvelous Maple Bacon Recipe","description":"I like this bacon best when it's smoked on a charcoal smoker. A gas smoker or pellet smoker is a close second to charcoal. You can also smoke this bacon on a gas grill or charcoal grill if you set them up properly for smoking (follow the links below). Use plenty of wood.Please note that this recipe is for slab belly bacon only, less than 2" thick. If you attempt to cure anything thicker the cure may not penetrate all the way and it will take longer.","image":"https://amazingribs.com/wp-content/uploads/2020/10/rolfe-gatchell-maple-bacon.jpg","recipeYield":["75","75 thick slices (about 100 ppm nitrites)"],"prepTime":"PT30M","cookTime":"PT120M","totalTime":"PT150M","recipeIngredient":["3 pounds raw pork belly (about 1 ½" thick and 6 to 8" wide across the grain)","4 ½ teaspoons Morton Coarse Kosher Salt","4 ½ teaspoons finely ground black pepper","3 tablespoons dark brown sugar","½ cup dark maple syrup","¾ cup distilled water","½ teaspoon Prague Powder #1"],"recipeInstructions":[{"@type":"HowToStep","text":"Skin it. If the skin is still on the belly, remove it and use it to make cracklins. It is sometimes hard to tell if it is still there. It is usually a darker tan color compared to creamy colored fat. You should be able to make a cut in fat with your thumbnail. Your thumbnail will only make a dent in skin. Leaving skin on causes problems for salt penetration, and when you fry it, the skin gets very hard and you probably won't like the texture. Removing the skin can be tricky. Sometimes you can grip a corner and with a knife and peel it back by running the knife between the skin and fat. Sometimes you just have to shave it off with a sharp knife.","name":"Skin it. If the skin is still on the belly, remove it and use it to make cracklins. It is sometimes hard to tell if it is still there. It is usually a darker tan color compared to creamy colored fat. You should be able to make a cut in fat with your thumbnail. Your thumbnail will only make a dent in skin. Leaving skin on causes problems for salt penetration, and when you fry it, the skin gets very hard and you probably won't like the texture. Removing the skin can be tricky. Sometimes you can grip a corner and with a knife and peel it back by running the knife between the skin and fat. Sometimes you just have to shave it off with a sharp knife.","url":"https://amazingribs.com/tested-recipes/pork-recipes/best-maple-bacon-recipe/#wprm-recipe-49887-step-0-0"},{"@type":"HowToStep","text":"Cure it. Pour everything except the meat into a zipper bag large enough to hold the belly. A 1 gallon bag will hold a single 3 pound slab. Zip the bag and squish everything around until well mixed. Now add the belly, squeeze out the air as much as possible and squish some more rubbing the cure into the belly and coat all sides. Put the bag in a pan to catch leaks and place in the fridge at 34 to 38°F for 3 to 5 days. If the belly is thicker than 1.5" check the calculator here. The belly will release liquid so every day or two you want to gently massage the bag so the liquid and spices are well distributed, and flip the bag over. NOTE: If you use more than one slab in a bag it is crucial that the slabs do not overlap each other. Thickness matters!","name":"Cure it. Pour everything except the meat into a zipper bag large enough to hold the belly. A 1 gallon bag will hold a single 3 pound slab. Zip the bag and squish everything around until well mixed. Now add the belly, squeeze out the air as much as possible and squish some more rubbing the cure into the belly and coat all sides. Put the bag in a pan to catch leaks and place in the fridge at 34 to 38°F for 3 to 5 days. If the belly is thicker than 1.5" check the calculator here. The belly will release liquid so every day or two you want to gently massage the bag so the liquid and spices are well distributed, and flip the bag over. NOTE: If you use more than one slab in a bag it is crucial that the slabs do not overlap each other. Thickness matters!","url":"https://amazingribs.com/tested-recipes/pork-recipes/best-maple-bacon-recipe/#wprm-recipe-49887-step-0-1"},{"@type":"HowToStep","text":"Rinse off the cure. After 3 to 5 days, remove the belly from the bag, and throw the liquid away. Lightly rinse it to wash off any thick deposits of salt on the surface. Most recipes tell you to let the slab dry for 24 hours so the smoke will stick better, but, as the AmazingRibs.com science advisor Dr. Greg Blonder has proven, smoke sticks better to wet surfaces, so this extra step isn't necessary.","name":"Rinse off the cure. After 3 to 5 days, remove the belly from the bag, and throw the liquid away. Lightly rinse it to wash off any thick deposits of salt on the surface. Most recipes tell you to let the slab dry for 24 hours so the smoke will stick better, but, as the AmazingRibs.com science advisor Dr. Greg Blonder has proven, smoke sticks better to wet surfaces, so this extra step isn't necessary.","url":"https://amazingribs.com/tested-recipes/pork-recipes/best-maple-bacon-recipe/#wprm-recipe-49887-step-0-2"},{"@type":"HowToStep","text":"Fire up. If you are using a grill, set up for 2-zone cooking or fire up your smoker.","name":"Fire up. If you are using a grill, set up for 2-zone cooking or fire up your smoker.","url":"https://amazingribs.com/tested-recipes/pork-recipes/best-maple-bacon-recipe/#wprm-recipe-49887-step-0-3"},{"@type":"HowToStep","text":"Cook. Smoke over indirect heat at 225°F until the internal temp is 150°F, about 2 hours. You can use any wood you like. Hickory and applewood are the tried and true. After smoking you should slice off the ends, which may be very dark and more heavily seasoned, and taste them right away. They will be more salty than the innards and the fat will be a bit stringy, but you'll love it all the same. Just wait til you fry up an inside slice!","name":"Cook. Smoke over indirect heat at 225°F until the internal temp is 150°F, about 2 hours. You can use any wood you like. Hickory and applewood are the tried and true. After smoking you should slice off the ends, which may be very dark and more heavily seasoned, and taste them right away. They will be more salty than the innards and the fat will be a bit stringy, but you'll love it all the same. Just wait til you fry up an inside slice!","url":"https://amazingribs.com/tested-recipes/pork-recipes/best-maple-bacon-recipe/#wprm-recipe-49887-step-0-4"},{"@type":"HowToStep","text":"Cool. Now let it cool on a plate in the fridge. Cold bacon is easier to slice. Use on a slicer if you have one, or use a long thin knife to slice it. Try some thin and some thick slices. You can also cut bacon in cubes to make lardons and use them like bacon bits in salads, mashed potatoes, mac and cheese, baked beans, in sauces or to garnish chops, or roasts.","name":"Cool. Now let it cool on a plate in the fridge. Cold bacon is easier to slice. Use on a slicer if you have one, or use a long thin knife to slice it. Try some thin and some thick slices. You can also cut bacon in cubes to make lardons and use them like bacon bits in salads, mashed potatoes, mac and cheese, baked beans, in sauces or to garnish chops, or roasts.","url":"https://amazingribs.com/tested-recipes/pork-recipes/best-maple-bacon-recipe/#wprm-recipe-49887-step-0-5"},{"@type":"HowToStep","text":"Wrap it tightly with several layers of plastic wrap, and then a layer of foil, and refrigerate for up to 2 weeks or freeze for up to 3 months. Pork fat rancidifies quickly so don't push it much longer than this. Do not wrap in foil alone because it can react with the salt.","name":"Wrap it tightly with several layers of plastic wrap, and then a layer of foil, and refrigerate for up to 2 weeks or freeze for up to 3 months. Pork fat rancidifies quickly so don't push it much longer than this. Do not wrap in foil alone because it can react with the salt.","url":"https://amazingribs.com/tested-recipes/pork-recipes/best-maple-bacon-recipe/#wprm-recipe-49887-step-0-6"},{"@type":"HowToStep","text":"Slice. Slice it across the grain. For evenly thick slices, a slicing machine is the best choice, but I rarely use mine because it is a pain to clean. Besides, I like to keep the slab intact and tightly wrapped in the fridge or freezer to reduce exposure to oxygen which can make the fat taste funny in a week or two. When I make bacon I usually shoot for hunks 6 to 8" wide across the grain to make sure my thin 9" knife and frying pan fit. If you put a slab in the freezer for 15 minutes or so it gets stiffer and easier to slice.","name":"Slice. Slice it across the grain. For evenly thick slices, a slicing machine is the best choice, but I rarely use mine because it is a pain to clean. Besides, I like to keep the slab intact and tightly wrapped in the fridge or freezer to reduce exposure to oxygen which can make the fat taste funny in a week or two. When I make bacon I usually shoot for hunks 6 to 8" wide across the grain to make sure my thin 9" knife and frying pan fit. If you put a slab in the freezer for 15 minutes or so it gets stiffer and easier to slice.","url":"https://amazingribs.com/tested-recipes/pork-recipes/best-maple-bacon-recipe/#wprm-recipe-49887-step-0-7"},{"@type":"HowToStep","text":"Cook. When you are hungry, cook it just like you do storebought bacon.","name":"Cook. When you are hungry, cook it just like you do storebought bacon.","url":"https://amazingribs.com/tested-recipes/pork-recipes/best-maple-bacon-recipe/#wprm-recipe-49887-step-0-8"},{"@type":"HowToStep","text":"Save the bacon drippings. While your bacon is cooking lay out a section of newspaper several sheets thick, and cover it with a layer of paper towels. As soon as you take the bacon out of the oven, move it to the paper towel to drain. Let the fat in the pan cool a bit and then pour it in a glass jar and refrigerate. Hot bacon can melt a plastic tub, so be careful. Save the fat for up to a month and use it to fry. Broccoli and potatoes are especially good cooked in bacon grease.","name":"Save the bacon drippings. While your bacon is cooking lay out a section of newspaper several sheets thick, and cover it with a layer of paper towels. As soon as you take the bacon out of the oven, move it to the paper towel to drain. Let the fat in the pan cool a bit and then pour it in a glass jar and refrigerate. Hot bacon can melt a plastic tub, so be careful. Save the fat for up to a month and use it to fry. Broccoli and potatoes are especially good cooked in bacon grease.","url":"https://amazingribs.com/tested-recipes/pork-recipes/best-maple-bacon-recipe/#wprm-recipe-49887-step-0-9"}],"recipeCategory":["Breakfast","Brunch","Lunch","Side Dish"],"recipeCuisine":["American"],"keywords":"bacon, barbecue, grill, smoked","author":"Meathead","datePublished":"2020-08-15T23:03:00+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/rubs-and-pastes/simon-and-garfunkel-spice-rub/","rating":4.72,"ratingCount":664,"recipe":{"@type":"Recipe","name":"Simon & Garfunkel Rub Recipe","description":"Green herbs love poultry and visa versa. As background for this Simon & Garfunkel rub recipe, please read my article on the Science of Rubs.","image":"https://amazingribs.com/wp-content/uploads/2020/10/scarborough-fair-chicken.jpg","recipeYield":["128","128 1/4-teaspoon servings"],"prepTime":"PT10M","totalTime":"PT10M","recipeIngredient":["1 tablespoon dried crushed parsley","2 tablespoons dried crushed sage","1 tablespoon dried crushed rosemary","1 tablespoon dried crushed thyme","1 tablespoon dried crushed oregano","1 tablespoon dried crushed basil","10  bay leaves","1 tablespoon ground black pepper","1 tablespoon sugar"],"recipeInstructions":[{"@type":"HowToStep","text":"Measure everything and dump it into a blender; see "Measuring" note about the bay leaves. Put the lid on the blender (very important), and run it on medium for a few seconds, turn it off, and run it again. Continue pulsing about until you have a powder. Dump the whole thing in a jar and label it.","name":"Measure everything and dump it into a blender; see "Measuring" note about the bay leaves. Put the lid on the blender (very important), and run it on medium for a few seconds, turn it off, and run it again. Continue pulsing about until you have a powder. Dump the whole thing in a jar and label it.","url":"https://amazingribs.com/tested-recipes/rubs-and-pastes/simon-and-garfunkel-spice-rub/#wprm-recipe-1664-step-0-0"},{"@type":"HowToStep","text":"How to use this stuff. If the food has not been been brined, then sprinkle with salt, ½ teaspoon per pound. If it has been brined, then skip the salt. Lightly coat your chicken or potatoes or asparagus or whatever with water (the ingredients dissolve better in water than oil), sprinkle on the rub liberally, even if you are a conservative. If time permits, let the seasoned meat sit in the fridge for an hour or three.","name":"How to use this stuff. If the food has not been been brined, then sprinkle with salt, ½ teaspoon per pound. If it has been brined, then skip the salt. Lightly coat your chicken or potatoes or asparagus or whatever with water (the ingredients dissolve better in water than oil), sprinkle on the rub liberally, even if you are a conservative. If time permits, let the seasoned meat sit in the fridge for an hour or three.","url":"https://amazingribs.com/tested-recipes/rubs-and-pastes/simon-and-garfunkel-spice-rub/#wprm-recipe-1664-step-0-1"},{"@type":"HowToStep","text":"Grill, smoke, or roast.","name":"Grill, smoke, or roast.","url":"https://amazingribs.com/tested-recipes/rubs-and-pastes/simon-and-garfunkel-spice-rub/#wprm-recipe-1664-step-0-2"}],"recipeCategory":["Sauces and Condiments"],"recipeCuisine":["American"],"keywords":"barbecue rub, baste, bbq rub, chicken rub, grilled vegetable rub, omelet seasoning, parsley, pork rub, rosemary, sage, thyme, turkey rub","author":"https://amazingribs.com/#/schema/person/ed71152438263e8ff8e329ce4e2d822b","datePublished":"2020-10-06T10:36:14+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/pork-recipes/smoked-homemade-bacon/","rating":4.59,"ratingCount":658,"recipe":{"@type":"Recipe","name":"Classic Traditional American Homemade Bacon Recipe","description":"I like this homemade bacon best when it's smoked on a charcoal smoker. A gas smoker or pellet smoker is a close second to charcoal. You can also smoke this homemade bacon on a gas grill or charcoal grill if you set them up properly for smoking (follow the links below). Use plenty of wood.Please note that this recipe is for slab belly bacon only, less than 2" (5.1 cm) thick. If you attempt to cure anything thicker, the cure may not penetrate all the way and it will take longer.","image":"https://amazingribs.com/wp-content/uploads/2014/11/homemade-bacon-scaled-e1710437059211.jpg","recipeYield":["75","75 thick slices (about 100 ppm nitrites)"],"prepTime":"PT30M","cookTime":"PT120M","totalTime":"PT4470M","recipeIngredient":["3 pounds raw pork belly (unsliced, about 1 1/2" (3.8 cm) thick)","¾ cup distilled water","6 tablespoons dark brown sugar","4 ½ teaspoons Morton Coarse Kosher Salt","4 ½ teaspoons ground black pepper","½ teaspoon Prague Powder #1"],"recipeInstructions":[{"@type":"HowToStep","text":"Skin it. If the skin is still on the belly, remove it and use it to make cracklins. It is sometimes hard to tell if it is still there. It is usually a darker tan color compared to creamy colored fat. You should be able to make a cut in fat with your thumbnail. Your thumbnail will only make a dent in skin. Leaving skin on causes problems for salt penetration, and when you fry it, the skin gets very hard and you probably won't like the texture. Removing the skin can be tricky. Sometimes you can grip a corner with your fingers and run a knife under the skin to peel it back by running the knife between the skin and fat. Sometimes you just have to shave it off with a sharp knife.","name":"Skin it. If the skin is still on the belly, remove it and use it to make cracklins. It is sometimes hard to tell if it is still there. It is usually a darker tan color compared to creamy colored fat. You should be able to make a cut in fat with your thumbnail. Your thumbnail will only make a dent in skin. Leaving skin on causes problems for salt penetration, and when you fry it, the skin gets very hard and you probably won't like the texture. Removing the skin can be tricky. Sometimes you can grip a corner with your fingers and run a knife under the skin to peel it back by running the knife between the skin and fat. Sometimes you just have to shave it off with a sharp knife.","url":"https://amazingribs.com/tested-recipes/pork-recipes/smoked-homemade-bacon/#wprm-recipe-1610-step-0-0"},{"@type":"HowToStep","text":"Cure it. Pour everything except the meat into a zipper bag large enough to hold the belly. A 1 gallon (4 L) bag will hold a single 3 pound (1.4 kg) slab. Zip the bag and squish everything around until well mixed. Now add the belly, squeeze out the air as much as possible and squish some more rubbing the cure into the belly and coat all sides. Put the bag in a pan to catch leaks and place in the fridge at 34 to 38°F (1.1 to 3.3°C). The belly will release liquid so every day or two you want to gently massage the bag so the liquid and spices are well distributed, and flip the bag over. NOTE: If you use more than one slab in a bag it is crucial that the slabs do not overlap each other. Thickness matters!","name":"Cure it. Pour everything except the meat into a zipper bag large enough to hold the belly. A 1 gallon (4 L) bag will hold a single 3 pound (1.4 kg) slab. Zip the bag and squish everything around until well mixed. Now add the belly, squeeze out the air as much as possible and squish some more rubbing the cure into the belly and coat all sides. Put the bag in a pan to catch leaks and place in the fridge at 34 to 38°F (1.1 to 3.3°C). The belly will release liquid so every day or two you want to gently massage the bag so the liquid and spices are well distributed, and flip the bag over. NOTE: If you use more than one slab in a bag it is crucial that the slabs do not overlap each other. Thickness matters!","url":"https://amazingribs.com/tested-recipes/pork-recipes/smoked-homemade-bacon/#wprm-recipe-1610-step-0-1"},{"@type":"HowToStep","text":"Rinse off the cure. Remove the belly from the bag, and throw the liquid away. Quick rinse it to wash off any thick deposits of salt on the surface. Most recipes tell you to let the slab dry for 24 hours so the smoke will stick better, but, as the AmazingRibs.com science advisor Dr. Greg Blonder has proven, smoke sticks better to wet surfaces, so this extra step isn't necessary.","name":"Rinse off the cure. Remove the belly from the bag, and throw the liquid away. Quick rinse it to wash off any thick deposits of salt on the surface. Most recipes tell you to let the slab dry for 24 hours so the smoke will stick better, but, as the AmazingRibs.com science advisor Dr. Greg Blonder has proven, smoke sticks better to wet surfaces, so this extra step isn't necessary.","url":"https://amazingribs.com/tested-recipes/pork-recipes/smoked-homemade-bacon/#wprm-recipe-1610-step-0-2"},{"@type":"HowToStep","text":"Fire up. If you are using a grill, set up for 2-zone cooking or fire up your smoker.","name":"Fire up. If you are using a grill, set up for 2-zone cooking or fire up your smoker.","url":"https://amazingribs.com/tested-recipes/pork-recipes/smoked-homemade-bacon/#wprm-recipe-1610-step-0-3"},{"@type":"HowToStep","text":"Cook. Smoke over indirect heat at 225°F (107.2°C) until the internal temp is 150°F (65.6°C), about 2 hours. You can use any wood you like. Hickory is the tried and true. I'm partial to cherry and applewood. After smoking you should slice off the ends, which may be very dark and more heavily seasoned, and taste them right away. They will be more salty than the innards and the fat will be a bit stringy, but you'll love it all the same. Just wait til you cook up an inside slice!","name":"Cook. Smoke over indirect heat at 225°F (107.2°C) until the internal temp is 150°F (65.6°C), about 2 hours. You can use any wood you like. Hickory is the tried and true. I'm partial to cherry and applewood. After smoking you should slice off the ends, which may be very dark and more heavily seasoned, and taste them right away. They will be more salty than the innards and the fat will be a bit stringy, but you'll love it all the same. Just wait til you cook up an inside slice!","url":"https://amazingribs.com/tested-recipes/pork-recipes/smoked-homemade-bacon/#wprm-recipe-1610-step-0-4"},{"@type":"HowToStep","text":"Cool. Now let it cool on a plate in the fridge. Cold bacon is easier to slice. Use on a slicer if you have one, or use a long thin knife to slice it. Try some thin and some thick slices. You can also cut bacon in cubes to make lardons and use them like bacon bits in salads, mashed potatoes, mac and cheese, baked beans, in sauces or to garnish chops, or roasts.","name":"Cool. Now let it cool on a plate in the fridge. Cold bacon is easier to slice. Use on a slicer if you have one, or use a long thin knife to slice it. Try some thin and some thick slices. You can also cut bacon in cubes to make lardons and use them like bacon bits in salads, mashed potatoes, mac and cheese, baked beans, in sauces or to garnish chops, or roasts.","url":"https://amazingribs.com/tested-recipes/pork-recipes/smoked-homemade-bacon/#wprm-recipe-1610-step-0-5"},{"@type":"HowToStep","text":"Wrap it tightly with several layers of plastic wrap, and then a layer of foil, and refrigerate for up to 2 weeks or freeze for up to 3 months. Do not wrap in foil alone because it can react with the salt.","name":"Wrap it tightly with several layers of plastic wrap, and then a layer of foil, and refrigerate for up to 2 weeks or freeze for up to 3 months. Do not wrap in foil alone because it can react with the salt.","url":"https://amazingribs.com/tested-recipes/pork-recipes/smoked-homemade-bacon/#wprm-recipe-1610-step-0-6"},{"@type":"HowToStep","text":"Slice. Slice it across the grain. For evenly thick slices, a slicing machine is the best choice, but I rarely use mine because it is a pain to clean. Besides, I like to keep the slab intact and tightly wrapped in the fridge or freezer to reduce exposure to oxygen which can make the fat taste funny in a week or two. When I make bacon I usually shoot for hunks 6 to 8" (15.2 to 20.3 cm) wide across the grain to make sure my thin 9" (22.9 cm) knife and frying pan fit. If you put a slab in the freezer for 15 minutes or so it gets stiffer and easier to slice.","name":"Slice. Slice it across the grain. For evenly thick slices, a slicing machine is the best choice, but I rarely use mine because it is a pain to clean. Besides, I like to keep the slab intact and tightly wrapped in the fridge or freezer to reduce exposure to oxygen which can make the fat taste funny in a week or two. When I make bacon I usually shoot for hunks 6 to 8" (15.2 to 20.3 cm) wide across the grain to make sure my thin 9" (22.9 cm) knife and frying pan fit. If you put a slab in the freezer for 15 minutes or so it gets stiffer and easier to slice.","url":"https://amazingribs.com/tested-recipes/pork-recipes/smoked-homemade-bacon/#wprm-recipe-1610-step-0-7"},{"@type":"HowToStep","text":"Save the bacon drippings. While your bacon is cooking lay out a section of newspaper several sheets thick, and cover it with a layer of paper towels. As soon as the bacon is done, move it to the paper towel to drain. Let the fat in the pan cool a bit and then pour it in a glass jar and refrigerate. Hot bacon can melt a plastic tub, so be careful. Save the fat for up to a month and use it to fry. Broccoli and potatoes are especially good cooked in bacon grease.","name":"Save the bacon drippings. While your bacon is cooking lay out a section of newspaper several sheets thick, and cover it with a layer of paper towels. As soon as the bacon is done, move it to the paper towel to drain. Let the fat in the pan cool a bit and then pour it in a glass jar and refrigerate. Hot bacon can melt a plastic tub, so be careful. Save the fat for up to a month and use it to fry. Broccoli and potatoes are especially good cooked in bacon grease.","url":"https://amazingribs.com/tested-recipes/pork-recipes/smoked-homemade-bacon/#wprm-recipe-1610-step-0-8"}],"recipeCategory":["Breakfast","Brunch","Lunch","Side Dish"],"recipeCuisine":["American"],"keywords":"bacon, barbecue, grill, smoke, smoked, smoked bacon","author":"https://amazingribs.com/#/schema/person/ed71152438263e8ff8e329ce4e2d822b","datePublished":"2014-11-02T21:24:00+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/pork-recipes/ultimate-smoked-ham-recipe/","rating":4.59,"ratingCount":304,"recipe":{"@type":"Recipe","name":"The Ultimate Smoked Ham Recipe And Video","description":"Anyone can serve boring store-bought ham but those "in the know" hit the smoker or grill to take it to a whole other level of smoky deliciousness!","image":"https://amazingribs.com/wp-content/uploads/2012/12/double-smoked-ham2.jpg","recipeYield":["12"],"prepTime":"PT10M","cookTime":"PT150M","totalTime":"PT160M","recipeIngredient":["8 pounds bone-in precooked wet cured ham","1 cup Chris Lilly's Spicy Apricot Glaze"],"recipeInstructions":[{"@type":"HowToStep","text":"Fire up. Prepare your grill for 2-zone cooking and preheat it to about 225°F (107.2°C) on the indirect side. Or fire up your smoker to 225°F (107.2°C).","name":"Fire up. Prepare your grill for 2-zone cooking and preheat it to about 225°F (107.2°C) on the indirect side. Or fire up your smoker to 225°F (107.2°C).","url":"https://amazingribs.com/tested-recipes/pork-recipes/ultimate-smoked-ham-recipe/#wprm-recipe-1608-step-0-0"},{"@type":"HowToStep","text":"Prep the glaze. You can do this step well in advance. Make 1 1/4 cups of Chris Lilly's Spicy Apricot Glaze.","name":"Prep the glaze. You can do this step well in advance. Make 1 1/4 cups of Chris Lilly's Spicy Apricot Glaze.","url":"https://amazingribs.com/tested-recipes/pork-recipes/ultimate-smoked-ham-recipe/#wprm-recipe-1608-step-0-1"},{"@type":"HowToStep","text":"Prep the meat. If the skin has not been removed, remove it, and trim off almost all the fat leaving no more than a thin layer. The fat does not penetrate the meat (fat is oil, meat is 75% water) and people will just trim it off at the table and there goes your glaze. If it came with a prepackaged glaze, throw it out. If there is a glaze already on the meat, rinse it off. Chris' glaze is better. If it is spiral-sliced, let some water get into the sliced areas to help reduce moisture loss.","name":"Prep the meat. If the skin has not been removed, remove it, and trim off almost all the fat leaving no more than a thin layer. The fat does not penetrate the meat (fat is oil, meat is 75% water) and people will just trim it off at the table and there goes your glaze. If it came with a prepackaged glaze, throw it out. If there is a glaze already on the meat, rinse it off. Chris' glaze is better. If it is spiral-sliced, let some water get into the sliced areas to help reduce moisture loss.","url":"https://amazingribs.com/tested-recipes/pork-recipes/ultimate-smoked-ham-recipe/#wprm-recipe-1608-step-0-2"},{"@type":"HowToStep","text":"Cook. On a smoker place the meat where it will get the most smoke. On a grill, place the meat on the indirect side flat side down, add a handful or two of wood for smoking as described in my articles on the Best Setup for a Charcoal Grill, the Best Setup for a Gas Grill. Close the lid, and smoke for about 60 minutes.","name":"Cook. On a smoker place the meat where it will get the most smoke. On a grill, place the meat on the indirect side flat side down, add a handful or two of wood for smoking as described in my articles on the Best Setup for a Charcoal Grill, the Best Setup for a Gas Grill. Close the lid, and smoke for about 60 minutes.","url":"https://amazingribs.com/tested-recipes/pork-recipes/ultimate-smoked-ham-recipe/#wprm-recipe-1608-step-0-3"},{"@type":"HowToStep","text":"Tear off about 6 feet (2 m) of aluminum foil, if you have double strength, that's better. Fold it in half to make it about 3 feet (1 meter) in length. Pour about 4 tablespoons of the glaze into the center of the foil. Take the ham off the cooker, place the flat side on the glaze on the foil making sure you don't puncture the foil with the bone, pour 1/2 of the glaze mix over the meat and spread it all over with a brush. Seal the meat and glaze in the foil making it look like a giant candy kiss. Crimp the seams tight. We don't want any steam escaping or broth leaking. This technique helps it cook faster by generating a little steam, which penetrates faster than dry heat, and keeps the meat moist. If it is leaking, use another layer of foil or place it in a pan. Place it back in the cooker. If you have a leave-in meat thermometer, insert it now through the foil into the fat end above the liquid level, so the tip is about 1 inch (2.5 cm) away from the bone. Watch the oven temp and try to keep it around 225°F (107.2°C). Although if you are in a hurry you can crank it up a bit.","name":"Tear off about 6 feet (2 m) of aluminum foil, if you have double strength, that's better. Fold it in half to make it about 3 feet (1 meter) in length. Pour about 4 tablespoons of the glaze into the center of the foil. Take the ham off the cooker, place the flat side on the glaze on the foil making sure you don't puncture the foil with the bone, pour 1/2 of the glaze mix over the meat and spread it all over with a brush. Seal the meat and glaze in the foil making it look like a giant candy kiss. Crimp the seams tight. We don't want any steam escaping or broth leaking. This technique helps it cook faster by generating a little steam, which penetrates faster than dry heat, and keeps the meat moist. If it is leaking, use another layer of foil or place it in a pan. Place it back in the cooker. If you have a leave-in meat thermometer, insert it now through the foil into the fat end above the liquid level, so the tip is about 1 inch (2.5 cm) away from the bone. Watch the oven temp and try to keep it around 225°F (107.2°C). Although if you are in a hurry you can crank it up a bit.","url":"https://amazingribs.com/tested-recipes/pork-recipes/ultimate-smoked-ham-recipe/#wprm-recipe-1608-step-0-4"},{"@type":"HowToStep","text":"When the meat temp hits about 130°F (54.4°C), open the foil, paint on more glaze, leave the foil open to catch drips and close the lid. How long will it take to hit 130°F (54.4°C)? That depends on the thickness of the meat and the accuracy of your oven thermometer. As I tend to repeat in every recipe, you cannot trust your grill thermometer no matter how much you spent on your grill, and you need a meat thermometer to tell when the meat is done. Please read my article on thermometers and take action. That said, it could take 3 to 4 hours to hit 130°F.","name":"When the meat temp hits about 130°F (54.4°C), open the foil, paint on more glaze, leave the foil open to catch drips and close the lid. How long will it take to hit 130°F (54.4°C)? That depends on the thickness of the meat and the accuracy of your oven thermometer. As I tend to repeat in every recipe, you cannot trust your grill thermometer no matter how much you spent on your grill, and you need a meat thermometer to tell when the meat is done. Please read my article on thermometers and take action. That said, it could take 3 to 4 hours to hit 130°F.","url":"https://amazingribs.com/tested-recipes/pork-recipes/ultimate-smoked-ham-recipe/#wprm-recipe-1608-step-0-5"},{"@type":"HowToStep","text":"Glaze the ham. After about 10 minutes, open the grill, dip your basting brush in the pools of broth/glaze on the foil and paint the meat again. Add more full strength glaze if you wish. Now remove the foil, and pour it into a sauce pan. That's the basis for your sauce. Taste it. Add more glaze or broth as you wish. The thinner it is the easier it soaks into the meat. Don't get too sweet. Keep it warm on the grill or indoors.","name":"Glaze the ham. After about 10 minutes, open the grill, dip your basting brush in the pools of broth/glaze on the foil and paint the meat again. Add more full strength glaze if you wish. Now remove the foil, and pour it into a sauce pan. That's the basis for your sauce. Taste it. Add more glaze or broth as you wish. The thinner it is the easier it soaks into the meat. Don't get too sweet. Keep it warm on the grill or indoors.","url":"https://amazingribs.com/tested-recipes/pork-recipes/ultimate-smoked-ham-recipe/#wprm-recipe-1608-step-0-6"},{"@type":"HowToStep","text":"Finish. On a grill, leave the lid open, remove the thermometer and move the ham over to the hot side of the grill and lay it on a curved side so the glaze is facing the heat and the bare meat is not. On a smoker, if you have a gas grill, fire it up na move the ham over the direct heat. Stand right there and watch so the glaze does not burn. Don't walk away even to get a beer. Let the glaze sizzle, but not blacken. You are just trying to caramelize the sugars and develop more flavor. After about 3 or 4 minutes, roll it a bit and keep rolling it until all sides have sizzled except the flat side. Leave it bare. By now the temp should have risen to safe temp of 140°F (60°C). Go ahead and check if you want, but trust me, it's there.","name":"Finish. On a grill, leave the lid open, remove the thermometer and move the ham over to the hot side of the grill and lay it on a curved side so the glaze is facing the heat and the bare meat is not. On a smoker, if you have a gas grill, fire it up na move the ham over the direct heat. Stand right there and watch so the glaze does not burn. Don't walk away even to get a beer. Let the glaze sizzle, but not blacken. You are just trying to caramelize the sugars and develop more flavor. After about 3 or 4 minutes, roll it a bit and keep rolling it until all sides have sizzled except the flat side. Leave it bare. By now the temp should have risen to safe temp of 140°F (60°C). Go ahead and check if you want, but trust me, it's there.","url":"https://amazingribs.com/tested-recipes/pork-recipes/ultimate-smoked-ham-recipe/#wprm-recipe-1608-step-0-7"},{"@type":"HowToStep","text":"Serve. Place the meat on a cutting board and slice inward towards the bone, not parallel to the bone as in the illustration. Pour the remaining glaze into a gravy boat and serve it alongside the sliced ham.","name":"Serve. Place the meat on a cutting board and slice inward towards the bone, not parallel to the bone as in the illustration. Pour the remaining glaze into a gravy boat and serve it alongside the sliced ham.","url":"https://amazingribs.com/tested-recipes/pork-recipes/ultimate-smoked-ham-recipe/#wprm-recipe-1608-step-0-8","image":"https://amazingribs.com/wp-content/uploads/2012/12/Ham-Carving-final-01.jpg"}],"recipeCategory":["Dinner","Lunch","Main Course"],"recipeCuisine":["American"],"keywords":"barbecue, cooking ham on the grill, double smoked ham recipe, grill, grilling ham, smoke, smoked ham, smoking ham, smoking precooked ham","author":"https://amazingribs.com/#/schema/person/ed71152438263e8ff8e329ce4e2d822b","datePublished":"2012-12-04T20:59:00+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/mrs-olearys-cow-crust-recipe/","rating":4.66,"ratingCount":494,"recipe":{"@type":"Recipe","name":"Beef Dry Rub Recipe","description":"Make any cut of beef sing with the addition of our world famous Cow Crust dry rub seasoning blend.","image":"https://amazingribs.com/wp-content/uploads/2020/10/cow_crust_cooked_0.jpg","recipeYield":["48","48 1/4-teaspoon servings"],"prepTime":"PT15M","totalTime":"PT15M","recipeIngredient":["2 tablespoons ground black pepper","2 teaspoons dried rosemary leaves","2 teaspoons dried thyme or oregano","1 teaspoon garlic powder","1 teaspoon onion powder","1 teaspoon American paprika","½ teaspoon chipotle or cayenne powder"],"recipeInstructions":[{"@type":"HowToStep","text":"Prep. Mix everything together in a bowl.","name":"Prep. Mix everything together in a bowl.","url":"https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/mrs-olearys-cow-crust-recipe/#wprm-recipe-1649-step-0-0"},{"@type":"HowToStep","text":"Storing the rub. If you are not using immediately, store in a jar for use later or proceed to the next step if you plan to use it now.","name":"Storing the rub. If you are not using immediately, store in a jar for use later or proceed to the next step if you plan to use it now.","url":"https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/mrs-olearys-cow-crust-recipe/#wprm-recipe-1649-step-0-1"},{"@type":"HowToStep","text":"To use. Dry brine the meat hours in advance. When it is time to use the rub, you can use it straight, or mix 1 part of the dry rub with 1 part water to make a paste. (Note: You can use oil, but the herbs dissolve better in water).","name":"To use. Dry brine the meat hours in advance. When it is time to use the rub, you can use it straight, or mix 1 part of the dry rub with 1 part water to make a paste. (Note: You can use oil, but the herbs dissolve better in water).","url":"https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/mrs-olearys-cow-crust-recipe/#wprm-recipe-1649-step-0-2","image":"https://amazingribs.com/wp-content/uploads/2020/10/cow_crust.jpg"},{"@type":"HowToStep","text":"Pat the meat dry with paper towels, pour the paste on and rub it in. You can cook right away.","name":"Pat the meat dry with paper towels, pour the paste on and rub it in. You can cook right away.","url":"https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/mrs-olearys-cow-crust-recipe/#wprm-recipe-1649-step-0-3"}],"recipeCategory":["Sauces and Condiments"],"recipeCuisine":["American"],"keywords":"beef crust, beef paste, beef rub","author":"https://amazingribs.com/#/schema/person/ed71152438263e8ff8e329ce4e2d822b","datePublished":"2014-04-27T21:12:00+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/barbecue-sauce-recipes/south-carolina-mustard-bbq-sauce-recipe/","rating":4.59,"ratingCount":568,"recipe":{"@type":"Recipe","name":"Carolina Gold Mustard BBQ Sauce Recipe","description":"Here's a quick and easy recipe for classic South Carolina mustard barbecue sauce. For those who are only familiar with traditional red BBQ sauces, yellow mustard sauce can be jarring at first -- at least until that first flavorful bite.","image":"https://amazingribs.com/wp-content/uploads/2020/10/mustard-sauce.jpg","recipeYield":["48","48 1 tablespoon servings"],"prepTime":"PT30M","totalTime":"PT30M","recipeIngredient":["2 cups prepared yellow mustard","2/3 cup cider vinegar","3 tablespoons tomato paste","1/2 teaspoon chipotle Tabasco sauce or you favorite hot sauce","3/4 cup sugar","1 tablespoon mustard powder","2 teaspoons chicken bouillon granules or soup base","2 teaspoons dried rosemary leaves","1 teaspoon celery seed","2 teaspoons onion powder","2 teaspoons garlic powder","2 teaspoons Morton Coarse Kosher Salt","1 teaspoon freshly ground finely ground black pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Prep. Mix the wet ingredients together in a bowl.","name":"Prep. Mix the wet ingredients together in a bowl.","url":"https://amazingribs.com/tested-recipes/barbecue-sauce-recipes/south-carolina-mustard-bbq-sauce-recipe/#wprm-recipe-1200-step-0-0"},{"@type":"HowToStep","text":"If you are using a bouillon cube, crush it with a spoon in a bowl or mortar & pestle and add it to the bowl. Crush the rosemary leaves and celery seed in a mortar & pestle or in a blender or coffee grinder and add it to the bowl. Add the rest of the dry ingredients to the bowl and mix thoroughly.","name":"If you are using a bouillon cube, crush it with a spoon in a bowl or mortar & pestle and add it to the bowl. Crush the rosemary leaves and celery seed in a mortar & pestle or in a blender or coffee grinder and add it to the bowl. Add the rest of the dry ingredients to the bowl and mix thoroughly.","url":"https://amazingribs.com/tested-recipes/barbecue-sauce-recipes/south-carolina-mustard-bbq-sauce-recipe/#wprm-recipe-1200-step-0-1"},{"@type":"HowToStep","text":"Cook. Simmer for 10 minutes to pasteurize it.","name":"Cook. Simmer for 10 minutes to pasteurize it.","url":"https://amazingribs.com/tested-recipes/barbecue-sauce-recipes/south-carolina-mustard-bbq-sauce-recipe/#wprm-recipe-1200-step-0-2"},{"@type":"HowToStep","text":"Serve. Pour into a clean jar and use as you would any BBQ sauce. Store remaining sauce in the fridge. Leftovers will keep in the fridge for months.","name":"Serve. Pour into a clean jar and use as you would any BBQ sauce. Store remaining sauce in the fridge. Leftovers will keep in the fridge for months.","url":"https://amazingribs.com/tested-recipes/barbecue-sauce-recipes/south-carolina-mustard-bbq-sauce-recipe/#wprm-recipe-1200-step-0-3"}],"recipeCategory":["Sauces and Condiments"],"recipeCuisine":["American","Southern"],"keywords":"barbecue, barbecue sauce, bbq sauce, carolina gold, carolina mustard bbq sauce, grill, mustard, mustard barbecue sauce, mustard bbq sauce, mustard sauce, North Carolina","author":"https://amazingribs.com/#/schema/person/ed71152438263e8ff8e329ce4e2d822b","datePublished":"2012-04-18T00:30:00+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/prime-rib-and-other-beef-roasts/","rating":4.69,"ratingCount":431,"recipe":{"@type":"Recipe","name":"Here's Our Best Beef Roast Recipe","description":"Ready to cook the perfect roast beef? Here's how! Even though we focus on rib roasts below, almost everything here applies to every other beef roast, although other roasts do not have rib bones.","image":"https://amazingribs.com/wp-content/uploads/2014/11/prime-rib.jpg","recipeYield":["12"],"prepTime":"PT30M","cookTime":"PT138M","totalTime":"PT168M","recipeIngredient":["1 8-pound beef rib roast, bones on, approximately 3 bones ((about 5 pounds after trimming, cooking, and shrinkage))","3 teaspoons Morton Coarse Kosher Salt ((approximately ½ teaspoon per pound of meat))","5 teaspoons Mrs. O'Leary's Cow Crust","3  beef ribs (or more) or other beef bones","meaty trimmings from the roast with a little fat","2  medium onions","2  carrots","1  stalk celery, leaves left on","3 tablespoons soy sauce","2  dried mushrooms","1 cup dry red wine","1 teaspoon Mrs. O'Leary's Cow Crust","1  bay leaf","32 ounces water"],"recipeInstructions":[{"@type":"HowToStep","text":"Trim. About 24 hours before cooking, remove the rib bones and save them for the gravy or for another meal. The gravy is optional and most of the time I don't bother since the meat is so juicy. There's plenty of meat between the bones and these beef baby backs can be cooked just like pork baby backs for a real treat.","name":"Trim. About 24 hours before cooking, remove the rib bones and save them for the gravy or for another meal. The gravy is optional and most of the time I don't bother since the meat is so juicy. There's plenty of meat between the bones and these beef baby backs can be cooked just like pork baby backs for a real treat.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/prime-rib-and-other-beef-roasts/#wprm-recipe-1231-step-0-0"},{"@type":"HowToStep","text":"Trim off all the fat cap from the top. Go ahead and trim right down to the meat. Make sure to get the silverskin too, it can be chewy. Save any pieces that are more meat than fat for the gravy. Save the silverskin for the gravy too. Some of it melts into gelatin.","name":"Trim off all the fat cap from the top. Go ahead and trim right down to the meat. Make sure to get the silverskin too, it can be chewy. Save any pieces that are more meat than fat for the gravy. Save the silverskin for the gravy too. Some of it melts into gelatin.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/prime-rib-and-other-beef-roasts/#wprm-recipe-1231-step-0-1"},{"@type":"HowToStep","text":"I leave most of the fat on the side where the bones were because it is hard to remove and it's not very thick. But the fat cap has got to go.","name":"I leave most of the fat on the side where the bones were because it is hard to remove and it's not very thick. But the fat cap has got to go.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/prime-rib-and-other-beef-roasts/#wprm-recipe-1231-step-0-2"},{"@type":"HowToStep","text":"Aim to make it as round as possible. When you have bare meat, it is sort of tear-drop shaped. Press on the sides squishing it into a round tube. If necessary, tie it with string every inch or two to hold it round.","name":"Aim to make it as round as possible. When you have bare meat, it is sort of tear-drop shaped. Press on the sides squishing it into a round tube. If necessary, tie it with string every inch or two to hold it round.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/prime-rib-and-other-beef-roasts/#wprm-recipe-1231-step-0-3"},{"@type":"HowToStep","text":"Dry brine. About 6 to 24 hours before cooking, sprinkle it with about 1/2 teaspoon kosher salt per pound of trimmed meat (1/4 teaspoon table salt). It's a bit hard to measure so here's how I do it. I use kosher salt which is a larger flake than table salt and it still dissolves easily on the moist meat. I sprinkle it from high above so it is evenly distributed. And I sprinkle about the same amount I would if I was about to eat the meat. Thick cuts need a bit more. Do not over salt! Put it in the fridge. This is a method called dry brining. The salt is sucked into the meat, seasons it, and it messes with the protein structure to help retain moisture. There is a lot of meat to penetrate, so you can use the salt generously, but don't make a thick cake of it, and you will not need to rinse it off. It will all be sucked in. You should wrap it with plastic wrap just to keep other foods from coming in contact with meat juice.","name":"Dry brine. About 6 to 24 hours before cooking, sprinkle it with about 1/2 teaspoon kosher salt per pound of trimmed meat (1/4 teaspoon table salt). It's a bit hard to measure so here's how I do it. I use kosher salt which is a larger flake than table salt and it still dissolves easily on the moist meat. I sprinkle it from high above so it is evenly distributed. And I sprinkle about the same amount I would if I was about to eat the meat. Thick cuts need a bit more. Do not over salt! Put it in the fridge. This is a method called dry brining. The salt is sucked into the meat, seasons it, and it messes with the protein structure to help retain moisture. There is a lot of meat to penetrate, so you can use the salt generously, but don't make a thick cake of it, and you will not need to rinse it off. It will all be sucked in. You should wrap it with plastic wrap just to keep other foods from coming in contact with meat juice.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/prime-rib-and-other-beef-roasts/#wprm-recipe-1231-step-0-4"},{"@type":"HowToStep","text":"1 hour before cooking. Make a spice paste with my recipe for Mrs. O'Leary's Cow Crust, a blend of herbs and spices mixed with water. The water releases the flavors in the herbs and spices and helps with browning and forming a crust. Let it sit for at least 1 hour before applying it to the meat so the herbs can reconstitute and release their goodness. Pour most of the paste on top of the roast. Spread it around all visible surfaces working it into the meat. Turn the roast over and pour the rest on the bottom and work it around. It does not penetrate the meat so you can do this any time up to the time you cook. Do not use Meathead's Memphis Dust or any rub with sugar in it because this meat doesn't need sweetness and we don't want the crust to burn. I usually just put it in the fridge without the plastic wrap because I want the flavorings on the meat, not the plastic. It's only for an hour or so, just be careful not to cross contaminate other food with the meat.","name":"1 hour before cooking. Make a spice paste with my recipe for Mrs. O'Leary's Cow Crust, a blend of herbs and spices mixed with water. The water releases the flavors in the herbs and spices and helps with browning and forming a crust. Let it sit for at least 1 hour before applying it to the meat so the herbs can reconstitute and release their goodness. Pour most of the paste on top of the roast. Spread it around all visible surfaces working it into the meat. Turn the roast over and pour the rest on the bottom and work it around. It does not penetrate the meat so you can do this any time up to the time you cook. Do not use Meathead's Memphis Dust or any rub with sugar in it because this meat doesn't need sweetness and we don't want the crust to burn. I usually just put it in the fridge without the plastic wrap because I want the flavorings on the meat, not the plastic. It's only for an hour or so, just be careful not to cross contaminate other food with the meat.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/prime-rib-and-other-beef-roasts/#wprm-recipe-1231-step-0-5"},{"@type":"HowToStep","text":"Prepare the gravy. The gravy is really a killer beef stock. You won't need the gravy for the meat because it will be soooo juicy, but you will like it, and you will want it for my Garlic Mashed Potatoes. And you should make my Garlic Mashed Potatoes. Yes you really should. There will be plenty leftover gravy that you can use for Italian Beef Sandwiches, Beef on Wick sandwiches, French Dip Sandwiches, for beef soup, or for making rice or couscous. There is no end of uses for a good, rich, homemade beef stock. But if you want to skip the gravy, nobody will complain unless you overcook the meat.","name":"Prepare the gravy. The gravy is really a killer beef stock. You won't need the gravy for the meat because it will be soooo juicy, but you will like it, and you will want it for my Garlic Mashed Potatoes. And you should make my Garlic Mashed Potatoes. Yes you really should. There will be plenty leftover gravy that you can use for Italian Beef Sandwiches, Beef on Wick sandwiches, French Dip Sandwiches, for beef soup, or for making rice or couscous. There is no end of uses for a good, rich, homemade beef stock. But if you want to skip the gravy, nobody will complain unless you overcook the meat.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/prime-rib-and-other-beef-roasts/#wprm-recipe-1231-step-0-6"},{"@type":"HowToStep","text":"To prep the gravy, remove the root ends from the onions and cut the onions into quarters. Peel the carrots and chop into 1-inch pieces. Clean the celery and chop into 1-inch (25 mm) pieces.","name":"To prep the gravy, remove the root ends from the onions and cut the onions into quarters. Peel the carrots and chop into 1-inch pieces. Clean the celery and chop into 1-inch (25 mm) pieces.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/prime-rib-and-other-beef-roasts/#wprm-recipe-1231-step-0-7"},{"@type":"HowToStep","text":"There are three ways to make the gravy. (a) You can make it in advance indoors, (b) you can make it while cooking the roast on the grill, or (c) you can make it in advance indoors and still put it under the roast to catch smokey drippings. All three are excellent.","name":"There are three ways to make the gravy. (a) You can make it in advance indoors, (b) you can make it while cooking the roast on the grill, or (c) you can make it in advance indoors and still put it under the roast to catch smokey drippings. All three are excellent.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/prime-rib-and-other-beef-roasts/#wprm-recipe-1231-step-0-8"},{"@type":"HowToStep","text":"You can make a fine gravy with just the meaty trimmings from the roast, but it will be better if you add some bones. If you removed the bones from a rib roast use them. If not, ask your butcher for some beef bones. Throw the bones on a grill in indirect heat at about 325°F (163°C), or in a smoker, or in the oven until they are brown on the outside. If you have a bandsaw, cut the bones in half lengthwise so more marrow is exposed or have your butcher do it. Get a big pot and put all the bones in it. Add the meaty trimmings with the fat attached. Don't throw all the fat in. Add the veggies. If there is no leftover rub, add some of thyme, rosemary, and garlic powder.","name":"You can make a fine gravy with just the meaty trimmings from the roast, but it will be better if you add some bones. If you removed the bones from a rib roast use them. If not, ask your butcher for some beef bones. Throw the bones on a grill in indirect heat at about 325°F (163°C), or in a smoker, or in the oven until they are brown on the outside. If you have a bandsaw, cut the bones in half lengthwise so more marrow is exposed or have your butcher do it. Get a big pot and put all the bones in it. Add the meaty trimmings with the fat attached. Don't throw all the fat in. Add the veggies. If there is no leftover rub, add some of thyme, rosemary, and garlic powder.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/prime-rib-and-other-beef-roasts/#wprm-recipe-1231-step-0-9"},{"@type":"HowToStep","text":"If you are cooking it indoors, turn the pot on low and let it simmer for about 3 hours, lid off. Occasionally skim off any foamy scum. Don't worry about skimming the fat yet. And don't worry about alcohol, most of it boils off. Nobody will get tipsy. Your kids won't be led down the path of degradation.","name":"If you are cooking it indoors, turn the pot on low and let it simmer for about 3 hours, lid off. Occasionally skim off any foamy scum. Don't worry about skimming the fat yet. And don't worry about alcohol, most of it boils off. Nobody will get tipsy. Your kids won't be led down the path of degradation.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/prime-rib-and-other-beef-roasts/#wprm-recipe-1231-step-0-10"},{"@type":"HowToStep","text":"After about 3 hours strain out the bones and any other large solids and discard them. Then run the stock through a mesh strainer. Taste it and cook it down if it tastes too bland. When it is the right intensity, then you can adjust the seasonings. Refrigerate it. After several hours the fat will rise to the top and form a thick hard layer. Peel it off and discard it. If you have one of those fat separator cups you can use that. Back in the fridge it goes for now. What remains is a fine beef stock.","name":"After about 3 hours strain out the bones and any other large solids and discard them. Then run the stock through a mesh strainer. Taste it and cook it down if it tastes too bland. When it is the right intensity, then you can adjust the seasonings. Refrigerate it. After several hours the fat will rise to the top and form a thick hard layer. Peel it off and discard it. If you have one of those fat separator cups you can use that. Back in the fridge it goes for now. What remains is a fine beef stock.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/prime-rib-and-other-beef-roasts/#wprm-recipe-1231-step-0-11"},{"@type":"HowToStep","text":"If you wish, you can put all the gravy ingredients into a pan and put it under the roast while it cooks in order to catch the smoky drippings. Another option is to prepare the gravy in advance indoors, strain it, and then put it in a pan under the roast to catch drippings.","name":"If you wish, you can put all the gravy ingredients into a pan and put it under the roast while it cooks in order to catch the smoky drippings. Another option is to prepare the gravy in advance indoors, strain it, and then put it in a pan under the roast to catch drippings.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/prime-rib-and-other-beef-roasts/#wprm-recipe-1231-step-0-12"},{"@type":"HowToStep","text":"Fire up.  Set up your grill or smoker for 2-zone cooking  and preheat the indirect zone to 225°F (107°C). It is very important that you not cook hotter than 250°F (121°C) or so. I don't care what the cookbooks or the TV chefs say. You don't want to cook so hot that the meat gets dark on the outside before it is done on the inside. Watch the computer simulations above.","name":"Fire up.  Set up your grill or smoker for 2-zone cooking  and preheat the indirect zone to 225°F (107°C). It is very important that you not cook hotter than 250°F (121°C) or so. I don't care what the cookbooks or the TV chefs say. You don't want to cook so hot that the meat gets dark on the outside before it is done on the inside. Watch the computer simulations above.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/prime-rib-and-other-beef-roasts/#wprm-recipe-1231-step-0-13"},{"@type":"HowToStep","text":"Clean the grates thoroughly before the gravy/drip pan goes on. Boil the gravy in a sauce pan and then pour it into the drip pan. Don't pour cold gravy in the pan. If you have a small grill, you can put the pan right over the fire. It then becomes a heat shield and the meat will be in the indirect zone. For more info on setting up your cooker, read my articles on how to setup a gas grill, a charcoal grill, a bullet smoker, and an offset smoker. And you can do this indoors!","name":"Clean the grates thoroughly before the gravy/drip pan goes on. Boil the gravy in a sauce pan and then pour it into the drip pan. Don't pour cold gravy in the pan. If you have a small grill, you can put the pan right over the fire. It then becomes a heat shield and the meat will be in the indirect zone. For more info on setting up your cooker, read my articles on how to setup a gas grill, a charcoal grill, a bullet smoker, and an offset smoker. And you can do this indoors!","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/prime-rib-and-other-beef-roasts/#wprm-recipe-1231-step-0-14"},{"@type":"HowToStep","text":"Cook. If you have a meat thermometer with a probe on a cable, and you should, insert it now so the tip is dead center in the thickest part of the meat. If you don't have a probe you can leave in the meat, you absolutely must have a good digital instant read meat thermometer and you should check it every 30 minutes at first, and more often as the cook progresses. You should also have a good oven thermometer that has a probe you can place near the meat in the grill/oven, but place it at least 2" (51 mm) away so it is not in the cold air bubble surrounding cold meat. Read my Thermometer Buying Guide to learn how they work and which are the best.","name":"Cook. If you have a meat thermometer with a probe on a cable, and you should, insert it now so the tip is dead center in the thickest part of the meat. If you don't have a probe you can leave in the meat, you absolutely must have a good digital instant read meat thermometer and you should check it every 30 minutes at first, and more often as the cook progresses. You should also have a good oven thermometer that has a probe you can place near the meat in the grill/oven, but place it at least 2" (51 mm) away so it is not in the cold air bubble surrounding cold meat. Read my Thermometer Buying Guide to learn how they work and which are the best.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/prime-rib-and-other-beef-roasts/#wprm-recipe-1231-step-0-15"},{"@type":"HowToStep","text":"If you made the gravy in advance, get it hot and pour it into the drip pan. If you haven't made it yet, follow the instructions above and put the ingredients in the drip pan. Use hot water or else it will take a long time to heat on the grill and slow everything down.","name":"If you made the gravy in advance, get it hot and pour it into the drip pan. If you haven't made it yet, follow the instructions above and put the ingredients in the drip pan. Use hot water or else it will take a long time to heat on the grill and slow everything down.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/prime-rib-and-other-beef-roasts/#wprm-recipe-1231-step-0-16"},{"@type":"HowToStep","text":"Smoke. If you want a smoke flavor in the background add just a little bit of hardwood or fruitwood to the hot part of the cooker, about 2 to 4 ounces (57 to 113 g) max right at the start of the cook. Don't overdo the smoke. A little bit is nice, but too much can ruin it. I cannot overemphasize this. This cut of meat does not benefit from a lot of smoke. Keep it in the background. What kind of wood? I don't think it makes a huge difference since you are using so little. Pick your favorite. I usually grab a fruitwood like apple. Read my article on the science of Wood.","name":"Smoke. If you want a smoke flavor in the background add just a little bit of hardwood or fruitwood to the hot part of the cooker, about 2 to 4 ounces (57 to 113 g) max right at the start of the cook. Don't overdo the smoke. A little bit is nice, but too much can ruin it. I cannot overemphasize this. This cut of meat does not benefit from a lot of smoke. Keep it in the background. What kind of wood? I don't think it makes a huge difference since you are using so little. Pick your favorite. I usually grab a fruitwood like apple. Read my article on the science of Wood.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/prime-rib-and-other-beef-roasts/#wprm-recipe-1231-step-0-17"},{"@type":"HowToStep","text":"Monitoring your meat. You will want to look under the hood occasionally during the cook, but make it infrequently and quickly. During the cook check the meat temp after 30 minutes and more frequently as things move along. Check the drip pan, keeping at least 1/2" (1.3 cm) of liquid in the pan. Add hot water if necessary. Do not let it dry out and burn. Look at the meat and if one side is getting too dark, rotate or turn the meat, otherwise there is no need to touch it. If you have a problem with your cooker, perhaps the gas runs out or the charcoals start to die or the temp just won't stay at 225°F (107°C), or it is really cold outside, you can bring it inside after about an hour and finish it in the oven. It has gotten all the smoke flavor you need. But the drier heat and airflow on the grill makes a better crust than the oven.","name":"Monitoring your meat. You will want to look under the hood occasionally during the cook, but make it infrequently and quickly. During the cook check the meat temp after 30 minutes and more frequently as things move along. Check the drip pan, keeping at least 1/2" (1.3 cm) of liquid in the pan. Add hot water if necessary. Do not let it dry out and burn. Look at the meat and if one side is getting too dark, rotate or turn the meat, otherwise there is no need to touch it. If you have a problem with your cooker, perhaps the gas runs out or the charcoals start to die or the temp just won't stay at 225°F (107°C), or it is really cold outside, you can bring it inside after about an hour and finish it in the oven. It has gotten all the smoke flavor you need. But the drier heat and airflow on the grill makes a better crust than the oven.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/prime-rib-and-other-beef-roasts/#wprm-recipe-1231-step-0-18"},{"@type":"HowToStep","text":"Searing. When the temp in the deepest part of the interior reaches 115°F (46°C), remove the probe (it just gets in the way), remove any string if you used it, and place the roast over the hottest part of the grill. Remove the drip pan and bring it inside. Raise the lid and stand by your grill, as Tammy Wynette once sang (click the link for my version of her song). Get the surface a deep dark brown by leaving it on the hot part for about 5 to 10 minutes. Roll it a quarter turn and repeat on all four sides. We leave the lid up because we no longer want to roast the interior. We are focusing the heat on the exterior now. During this process, the interior will rise another 5 to 10°F anyway. Check the temp again and take it off at 130°F (54°C) to 135°F (57°C) for medium rare.","name":"Searing. When the temp in the deepest part of the interior reaches 115°F (46°C), remove the probe (it just gets in the way), remove any string if you used it, and place the roast over the hottest part of the grill. Remove the drip pan and bring it inside. Raise the lid and stand by your grill, as Tammy Wynette once sang (click the link for my version of her song). Get the surface a deep dark brown by leaving it on the hot part for about 5 to 10 minutes. Roll it a quarter turn and repeat on all four sides. We leave the lid up because we no longer want to roast the interior. We are focusing the heat on the exterior now. During this process, the interior will rise another 5 to 10°F anyway. Check the temp again and take it off at 130°F (54°C) to 135°F (57°C) for medium rare.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/prime-rib-and-other-beef-roasts/#wprm-recipe-1231-step-0-19"},{"@type":"HowToStep","text":"If you are cooking indoors or on a pellet grill, you can sear under the broiler indoors. If you have a small gas grill just crank it all the way. On a gas smoker, remove the water pan and the wood pan and put the meat down close to the flame.","name":"If you are cooking indoors or on a pellet grill, you can sear under the broiler indoors. If you have a small gas grill just crank it all the way. On a gas smoker, remove the water pan and the wood pan and put the meat down close to the flame.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/prime-rib-and-other-beef-roasts/#wprm-recipe-1231-step-0-20"},{"@type":"HowToStep","text":"Finishing the gravy. While the meat is searing, pour the liquid from the drip pan through a strainer and taste it. It should be rich. If it is wimpy, dump it into a frying pan, turn the heat to high, and reduce it. It will reduce faster in a wide frying pan than in a narrow sauce pan. Taste and add salt if needed only after it is the proper consistency, but it shouldn't need salt because the drippings have salt in them. Pour the gravy into a gravy boat and serve alongside the platter of meat or ladle it on the mashed potatoes, or just freeze it for later use.","name":"Finishing the gravy. While the meat is searing, pour the liquid from the drip pan through a strainer and taste it. It should be rich. If it is wimpy, dump it into a frying pan, turn the heat to high, and reduce it. It will reduce faster in a wide frying pan than in a narrow sauce pan. Taste and add salt if needed only after it is the proper consistency, but it shouldn't need salt because the drippings have salt in them. Pour the gravy into a gravy boat and serve alongside the platter of meat or ladle it on the mashed potatoes, or just freeze it for later use.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/prime-rib-and-other-beef-roasts/#wprm-recipe-1231-step-0-21"},{"@type":"HowToStep","text":"Serving. There is no need to rest the roast. It is a myth that this makes it more juicy. Serve your meat hot! You will need a cutting board or a platter that can hold liquid. Even if you rest the meat a lot of liquid will flow. Don't let it escape! First remove the string. Use a really sharp knife and cut servings about 1/2" (1.3 cm) thick. Pour any drippings from the cutting board onto the platter of cut meat. If you want to amp it up to 11, serve my Secretariat Horseradish Cream Sauce on the side. Here's a video highlighting the entire process.","name":"Serving. There is no need to rest the roast. It is a myth that this makes it more juicy. Serve your meat hot! You will need a cutting board or a platter that can hold liquid. Even if you rest the meat a lot of liquid will flow. Don't let it escape! First remove the string. Use a really sharp knife and cut servings about 1/2" (1.3 cm) thick. Pour any drippings from the cutting board onto the platter of cut meat. If you want to amp it up to 11, serve my Secretariat Horseradish Cream Sauce on the side. Here's a video highlighting the entire process.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/prime-rib-and-other-beef-roasts/#wprm-recipe-1231-step-0-22","video":{"name":"The Ultimate Beef Roasts - Watch Now","description":"Meathead of AmazingRibs.com shows his recipe and technique for beef roasts from prime rib to tenderloin. The trick is getting an even color on the inside and a dark crust on the outside. Here's the recipe\n\nGet a free 30 day trial to our Pitmaster Club:\n\nGet tested recipes, proven techniques, ratings and reviews, and so much more at","uploadDate":"2015-08-12T21:26:18+00:00","duration":"PT8M3S","thumbnailUrl":"https://i.ytimg.com/vi/Gcg7BzuME5o/hqdefault.jpg","embedUrl":"https://www.youtube.com/embed/Gcg7BzuME5o?feature=oembed","contentUrl":"https://www.youtube.com/watch?v=Gcg7BzuME5o","@type":"VideoObject"}}],"recipeCategory":["Dinner","Main Course"],"recipeCuisine":["American"],"keywords":"beef roast, beef science, Prime rib, rib roast, tenderloin","author":"https://amazingribs.com/#/schema/person/ed71152438263e8ff8e329ce4e2d822b","datePublished":"2014-11-11T22:19:00+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/hot-dog-recipes/great-incomparable-classic-chicago-hot-dog-recipe/","rating":4.43,"ratingCount":73,"recipe":{"@type":"Recipe","name":"Classic Chicago Hot Dog Recipe","description":"There's no need to travel to Windy City for a bite of an authentic Chicago hot dog.","image":"https://amazingribs.com/wp-content/uploads/2016/03/chicago-hot-dog.jpg","recipeYield":["1","1 serving"],"prepTime":"PT10M","cookTime":"PT10M","totalTime":"PT20M","recipeIngredient":["1  bun length jumbo all beef frankfurter with a natural casing","1  poppy seed bun","1  long squirt of yellow mustard","2 tablespoons sweet pickle relish","1  small white Spanish onion","1/4  medium Roma tomatoes","2  pickled sport peppers","1  kosher pickle spear or fresh cucumber spear, about 5" (12.7 cm) long","1/4 teaspoon celery salt"],"recipeInstructions":[{"@type":"HowToStep","text":"Prep. Cut the stem off the end of the tomato and squeeze it over the trash can ejecting the seeds. Chop the tomato into 1/4" (6.4 mm) chunks. Dice the onion.","name":"Prep. Cut the stem off the end of the tomato and squeeze it over the trash can ejecting the seeds. Chop the tomato into 1/4" (6.4 mm) chunks. Dice the onion.","url":"https://amazingribs.com/tested-recipes/hot-dog-recipes/great-incomparable-classic-chicago-hot-dog-recipe/#wprm-recipe-1437-step-0-0"},{"@type":"HowToStep","text":"Cook. For the classic dirty water dog, bring enough water to cover the dog to a boil, then cut back to a simmer. Simmer, never boil, the dog for 10 minutes.","name":"Cook. For the classic dirty water dog, bring enough water to cover the dog to a boil, then cut back to a simmer. Simmer, never boil, the dog for 10 minutes.","url":"https://amazingribs.com/tested-recipes/hot-dog-recipes/great-incomparable-classic-chicago-hot-dog-recipe/#wprm-recipe-1437-step-0-1"},{"@type":"HowToStep","text":"For a char dog, use a technique I learned from Gold Coast Dogs. Cut an X shape in the ends of the dog. When they cook they will curl up and get extra crispy. Cook the dogs over a medium high grill until the skin darkens and there are nice grill marks all around.","name":"For a char dog, use a technique I learned from Gold Coast Dogs. Cut an X shape in the ends of the dog. When they cook they will curl up and get extra crispy. Cook the dogs over a medium high grill until the skin darkens and there are nice grill marks all around.","url":"https://amazingribs.com/tested-recipes/hot-dog-recipes/great-incomparable-classic-chicago-hot-dog-recipe/#wprm-recipe-1437-step-0-2"},{"@type":"HowToStep","text":"Traditional Chicago Hot Dog buns are steamed. Click here for tips on how to prepare your buns.","name":"Traditional Chicago Hot Dog buns are steamed. Click here for tips on how to prepare your buns.","url":"https://amazingribs.com/tested-recipes/hot-dog-recipes/great-incomparable-classic-chicago-hot-dog-recipe/#wprm-recipe-1437-step-0-3"},{"@type":"HowToStep","text":"Serve. To serve a Chicago dog, begin by placing the frankfurter on the bun. Squirt the mustard on the dog on one side between the meat and the bun. Spread the relish between the meat and the bun on the opposite side of the mustard. Sprinkle the chopped onions on top of the mustard. Distribute the tomato chunks all around. Place the peppers on top of the tomatoes. Place the spear on top of the onions and mustard. Sprinkle the celery salt on top of the vegetation. Absolutely, positively, no ketchup. Fohgeddaboudit. Now serve and enjoy.","name":"Serve. To serve a Chicago dog, begin by placing the frankfurter on the bun. Squirt the mustard on the dog on one side between the meat and the bun. Spread the relish between the meat and the bun on the opposite side of the mustard. Sprinkle the chopped onions on top of the mustard. Distribute the tomato chunks all around. Place the peppers on top of the tomatoes. Place the spear on top of the onions and mustard. Sprinkle the celery salt on top of the vegetation. Absolutely, positively, no ketchup. Fohgeddaboudit. Now serve and enjoy.","url":"https://amazingribs.com/tested-recipes/hot-dog-recipes/great-incomparable-classic-chicago-hot-dog-recipe/#wprm-recipe-1437-step-0-4"}],"recipeCategory":["Dinner","Lunch","Main Course"],"recipeCuisine":["American"],"keywords":"Chicago dog, Chicago hot dog, frankfurter, frankfurters, franks, hot dog, hot dogs, regional hot dog","author":"Meathead Goldwyn","datePublished":"2016-03-20T23:44:00+00:00"}},{"site":"amazingribs","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/chicago-italian-beef-sandwich-recipe/","rating":4.45,"ratingCount":522,"recipe":{"@type":"Recipe","name":"Authentic Chicago Italian Beef Sandwich Recipe","description":"Chicago Italian Beef is made by slowly roasting lean beef on a rack above a pan filled with seasoned beef-based stock. Some folks call it gravy, but in most Chicago Italian households gravy is a term reserved for tomato sauces. Others call it au jus or "juice" for short, although it is often made with bouillon, and that is not technically au jus, which normally refers to natural cooking juices. Let's just call it juice, OK? It's what keeps our Italian beef sandwich recipe nice and moist.","image":"https://amazingribs.com/wp-content/uploads/2020/10/italian-beef.jpg","recipeYield":["10"],"prepTime":"PT30M","cookTime":"PT180M","totalTime":"PT210M","recipeIngredient":["3 pounds boneless beef sirloin or round roast","1 tablespoon ground black pepper","2 teaspoons garlic powder","1 teaspoon onion powder","1 teaspoon dried oregano","1 teaspoon dried basil","1/2 teaspoon crushed red pepper","6 cups hot water","4 cubes beef bouillon ((yes, bouillon, see the explanation below))","10  soft, fluffy, high gluten rolls or a big Italian bread loaf ((Gonnella, Turano, and D'Amato are the bakers of choice in Chicago))","3  green bell peppers","2 tablespoons olive oil","1 cup spicy hot giardiniera"],"recipeInstructions":[{"@type":"HowToStep","text":"Prep. If you wish, you can stab the surface of the meat every inch or so and stick slivers of fresh garlic into the meat as does my brother-in-law. If you do this, leave the garlic out of the rub. Otherwise, mix the rub in a bowl. Coat the meat lightly with water to help the rub stick, sprinkle it generously on the meat, and massage it in. There will be some left over. Do not discard it, we will use it in the juice.","name":"Prep. If you wish, you can stab the surface of the meat every inch or so and stick slivers of fresh garlic into the meat as does my brother-in-law. If you do this, leave the garlic out of the rub. Otherwise, mix the rub in a bowl. Coat the meat lightly with water to help the rub stick, sprinkle it generously on the meat, and massage it in. There will be some left over. Do not discard it, we will use it in the juice.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/chicago-italian-beef-sandwich-recipe/#wprm-recipe-1229-step-0-0"},{"@type":"HowToStep","text":"Fire up. If you are cooking indoors, put a rack just below the center of the oven and preheat to 225°F (107°C). If you are cooking outdoors use a 2-zone setup or a smoker and get it the oven or the indirect side up to about 225°F (107°C). ","name":"Fire up. If you are cooking indoors, put a rack just below the center of the oven and preheat to 225°F (107°C). If you are cooking outdoors use a 2-zone setup or a smoker and get it the oven or the indirect side up to about 225°F (107°C). ","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/chicago-italian-beef-sandwich-recipe/#wprm-recipe-1229-step-0-1"},{"@type":"HowToStep","text":"Cook. Pour the water into a 9 x 13" (22 x 33cm) baking pan and heat it to a boil. Dissolve the bouillon in the water. It may look thin, but it will cook down and concentrate during the roasting. Pour the remaining rub into the pan. Place a rack on top of the pan and place them both on the indirect side of the grill or in the oven indoors. Place the roast on top of the rack above the juice. Roast at 225°F (107°C) until interior temperature is about 130-140°F (54-60°C) for medium rare, about 3 hours (exact time will depend on the cut of meat, its thickness, and how well calibrated your cooker is). This may seem long, but you are cooking over water and that slows things down. Don't worry if there are people who won't eat medium-rare meat. The meat will cook further in step 5, and you can just leave theirs in the juice until it turns to leather if that's what they want.","name":"Cook. Pour the water into a 9 x 13" (22 x 33cm) baking pan and heat it to a boil. Dissolve the bouillon in the water. It may look thin, but it will cook down and concentrate during the roasting. Pour the remaining rub into the pan. Place a rack on top of the pan and place them both on the indirect side of the grill or in the oven indoors. Place the roast on top of the rack above the juice. Roast at 225°F (107°C) until interior temperature is about 130-140°F (54-60°C) for medium rare, about 3 hours (exact time will depend on the cut of meat, its thickness, and how well calibrated your cooker is). This may seem long, but you are cooking over water and that slows things down. Don't worry if there are people who won't eat medium-rare meat. The meat will cook further in step 5, and you can just leave theirs in the juice until it turns to leather if that's what they want.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/chicago-italian-beef-sandwich-recipe/#wprm-recipe-1229-step-0-2"},{"@type":"HowToStep","text":"While the meat is roasting (mmmmm, smells sooooo good), cut the bell peppers in half and remove the stems and seeds. Rinse, and cut into 1/4" (6.3 mm) strips. Cook the peppers in a frying pan over a medium high heat with enough olive oil to coat the bottom, about 2 tablespoons. When they are getting limp and the skins begin to brown, about 15 minutes, they are done. Set aside at room temp.","name":"While the meat is roasting (mmmmm, smells sooooo good), cut the bell peppers in half and remove the stems and seeds. Rinse, and cut into 1/4" (6.3 mm) strips. Cook the peppers in a frying pan over a medium high heat with enough olive oil to coat the bottom, about 2 tablespoons. When they are getting limp and the skins begin to brown, about 15 minutes, they are done. Set aside at room temp.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/chicago-italian-beef-sandwich-recipe/#wprm-recipe-1229-step-0-3"},{"@type":"HowToStep","text":"Prep again. Remove the roast and the juice pan. Take the meat off the rack and remove the rack. Pour off the juice, put the meat back in the pan, and place it in the coldest part of the refrigerator. Let it cool for a few hours, long enough for the meat to firm up. This will make slicing easier. Chill the juice, too, in a separate container. Slice the meat against the grain as thin as humanly possible, preferably with a meat slicer. My wife remembers that her family would cook the roast and take it to the butcher to slice on his machine. That's a good strategy if you don't have a meat slicer but it may be against your local health codes. If you don't have a slicer, use a thin blade and draw it along the meat. If you try to cut down or saw through the crust you will be cutting it too thick.","name":"Prep again. Remove the roast and the juice pan. Take the meat off the rack and remove the rack. Pour off the juice, put the meat back in the pan, and place it in the coldest part of the refrigerator. Let it cool for a few hours, long enough for the meat to firm up. This will make slicing easier. Chill the juice, too, in a separate container. Slice the meat against the grain as thin as humanly possible, preferably with a meat slicer. My wife remembers that her family would cook the roast and take it to the butcher to slice on his machine. That's a good strategy if you don't have a meat slicer but it may be against your local health codes. If you don't have a slicer, use a thin blade and draw it along the meat. If you try to cut down or saw through the crust you will be cutting it too thick.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/chicago-italian-beef-sandwich-recipe/#wprm-recipe-1229-step-0-4"},{"@type":"HowToStep","text":"Next, taste the juice. If you want you can thin it with more water, or make it richer by cooking it down on top of the stove. In Chicago beef stands it is rich, but not too concentrated. Then turn the heat to a gentle simmer. Soak the meat in the juice for about 1 minute at a low simmer. That's all. That warms the meat and makes it very wet. You can't leave the meat in the juice for more than 10 minutes or else it starts to curl up, squeezes out its natural moisture, and toughens. If you go to a beef stand and the meat is really curly, they have committed a mortal sin. At Mr. Beef, for example, I watched them take a handful of cooked beef and dump it into the juice every time they took out enough for a sandwich. This also enriches the juice with meat protein and seasoning from the crust.","name":"Next, taste the juice. If you want you can thin it with more water, or make it richer by cooking it down on top of the stove. In Chicago beef stands it is rich, but not too concentrated. Then turn the heat to a gentle simmer. Soak the meat in the juice for about 1 minute at a low simmer. That's all. That warms the meat and makes it very wet. You can't leave the meat in the juice for more than 10 minutes or else it starts to curl up, squeezes out its natural moisture, and toughens. If you go to a beef stand and the meat is really curly, they have committed a mortal sin. At Mr. Beef, for example, I watched them take a handful of cooked beef and dump it into the juice every time they took out enough for a sandwich. This also enriches the juice with meat protein and seasoning from the crust.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/chicago-italian-beef-sandwich-recipe/#wprm-recipe-1229-step-0-5"},{"@type":"HowToStep","text":"Serve. Slice the rolls lengthwise but leave them hinged on one side. Or slice a loaf of Italian bread the same way, then cut it widthwise into 10 portions. To assemble the sandwich, start by spooning some juice directly onto the bread. Get it wet. Then lay on the beef generously. Spoon on more juice (don't burn your hand). Top it with bell pepper and, if you wish, giardiniera. If you want it "wet", dip the whole shootin' match in juice. Be sure to have plenty of napkins on hand. You can also try one of the following variations of the classic:Da Combo. Most Italian beef joints offer a "combo," which also has a grilled Italian sausage nestled in with the beef (shown being made at Al's in a photo at right). These are thick, uncured, coarsely ground pork sausages in natural casings, flavored with fennel, paprika, black pepper, red or green bell peppers, onions, garlic, parsley, and crushed red chili peppers for some heat. Italian sausages are made in your choice of hot, medium, or mild (sometimes called sweet).Da Cheef. Cover it with shredded mozzarella and/or provolone, broil for a few minutes, and you have a "cheesy beef" or "cheef". Not many stands offer this mutant strain.Wit Gravy. An even rarer and more heretical variant, topped with marinara.Da Soaker. Just dip the bread in the juice and you have the classic laborer's lunch, a soaker, a.k.a. "sugo pane", or gravy bread. Sugo pane is also commonly made with marinara sauce.","name":"Serve. Slice the rolls lengthwise but leave them hinged on one side. Or slice a loaf of Italian bread the same way, then cut it widthwise into 10 portions. To assemble the sandwich, start by spooning some juice directly onto the bread. Get it wet. Then lay on the beef generously. Spoon on more juice (don't burn your hand). Top it with bell pepper and, if you wish, giardiniera. If you want it "wet", dip the whole shootin' match in juice. Be sure to have plenty of napkins on hand. You can also try one of the following variations of the classic:Da Combo. Most Italian beef joints offer a "combo," which also has a grilled Italian sausage nestled in with the beef (shown being made at Al's in a photo at right). These are thick, uncured, coarsely ground pork sausages in natural casings, flavored with fennel, paprika, black pepper, red or green bell peppers, onions, garlic, parsley, and crushed red chili peppers for some heat. Italian sausages are made in your choice of hot, medium, or mild (sometimes called sweet).Da Cheef. Cover it with shredded mozzarella and/or provolone, broil for a few minutes, and you have a "cheesy beef" or "cheef". Not many stands offer this mutant strain.Wit Gravy. An even rarer and more heretical variant, topped with marinara.Da Soaker. Just dip the bread in the juice and you have the classic laborer's lunch, a soaker, a.k.a. "sugo pane", or gravy bread. Sugo pane is also commonly made with marinara sauce.","url":"https://amazingribs.com/tested-recipes/beef-and-bison-recipes/chicago-italian-beef-sandwich-recipe/#wprm-recipe-1229-step-0-6"}],"recipeCategory":["Dinner","Lunch","Main Course"],"recipeCuisine":["American","Italian"],"keywords":"barbecue, beef, Beef sandwich, giardiniera, Italian Beef, italian beef sandwich, quick Italian beef sandwich recipe","author":"https://amazingribs.com/#/schema/person/ed71152438263e8ff8e329ce4e2d822b","datePublished":"2016-08-16T21:01:00+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/smoked-pork-chops/","rating":4.94,"ratingCount":29,"recipe":{"@type":"Recipe","name":"Smoked Pork Chops","description":"These smoked pork chops are the perfect weeknight meal that doesn't require a lot of prep time or fuss. They're smoky, juicy, and incredibly tender. All you need is smoke and some good sweet rub to experience the best smoked chops of your life!","image":"https://heygrillhey.com/wp-content/uploads/2019/07/Smoked-Pork-Chops-Feat.jpg","recipeYield":["4","4 people"],"prepTime":"PT5M","cookTime":"PT90M","totalTime":"PT95M","recipeIngredient":["4  center cut pork loin chops, (at least 1 inch thick)","2 Tablespoons Hey Grill Hey Sweet Rub","2 Tablespoons olive oil"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat your smoker to 225 degrees F. I prefer to use apple when smoking pork, but any fruit woods, maple, or pecan will also taste great with these pork chops.","name":"Preheat your smoker to 225 degrees F. I prefer to use apple when smoking pork, but any fruit woods, maple, or pecan will also taste great with these pork chops.","url":"https://heygrillhey.com/smoked-pork-chops/#wprm-recipe-7884-step-0-0"},{"@type":"HowToStep","text":"Drizzle olive oil on all sides of the pork chops.","name":"Drizzle olive oil on all sides of the pork chops.","url":"https://heygrillhey.com/smoked-pork-chops/#wprm-recipe-7884-step-0-1"},{"@type":"HowToStep","text":"Evenly season pork chops on all sides with my sweet rub. The thicker your chops are, the more liberally you can season.","name":"Evenly season pork chops on all sides with my sweet rub. The thicker your chops are, the more liberally you can season.","url":"https://heygrillhey.com/smoked-pork-chops/#wprm-recipe-7884-step-0-2"},{"@type":"HowToStep","text":"Place the chops on the smoker, close the lid, and cook until the internal temperature of the chops reads 145 degrees F. This process can take anywhere from 60-90 minutes, depending on how thick your pork chops are.","name":"Place the chops on the smoker, close the lid, and cook until the internal temperature of the chops reads 145 degrees F. This process can take anywhere from 60-90 minutes, depending on how thick your pork chops are.","url":"https://heygrillhey.com/smoked-pork-chops/#wprm-recipe-7884-step-0-3"},{"@type":"HowToStep","text":"Remove the chops from the smoker. Place on a plate and tent with foil. Allow to rest for 5-10 minutes. Serve hot as-is or with a side of applesauce or your favorite BBQ sauce.","name":"Remove the chops from the smoker. Place on a plate and tent with foil. Allow to rest for 5-10 minutes. Serve hot as-is or with a side of applesauce or your favorite BBQ sauce.","url":"https://heygrillhey.com/smoked-pork-chops/#wprm-recipe-7884-step-0-4"}],"recipeCategory":["Main Dish"],"recipeCuisine":["American"],"keywords":"Smoked Pork Chops","author":"Susie Bulloch (heygrillhey.com)","datePublished":"2019-07-15T09:14:22+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/smoked-pork-loin/","rating":4.98,"ratingCount":40,"recipe":{"@type":"Recipe","name":"Smoked Pork Loin","description":"Smoked Pork Loin is perfect to make for when you need to feed a big BBQ crowd. It's juicy, easy to make, and only requires a few ingredients.","image":"https://heygrillhey.com/wp-content/uploads/2026/09/26-Smoked-Pork-Loin-Square.jpg","recipeYield":["4"],"prepTime":"PT5M","cookTime":"PT150M","totalTime":"PT155M","recipeIngredient":["4-5  pound pork loin roast","1 Tablespoon olive oil","2-3 Tablespoons Hey Grill Hey Sweet Rub"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat. Set your smoker to 225 degrees F and allow to preheat.","name":"Preheat.","url":"https://heygrillhey.com/smoked-pork-loin/#wprm-recipe-8296-step-0-0"},{"@type":"HowToStep","text":"Trim pork. Pat the pork loin roast dry with a paper towel. Trim any excess fat on the top that is over 1/4 inch thick. Use a really sharp knife to score through the fat cap - cut down about 1/4 of an inch in a diagonal pattern.","name":"Trim pork.","url":"https://heygrillhey.com/smoked-pork-loin/#wprm-recipe-8296-step-0-1"},{"@type":"HowToStep","text":"Season. Drizzle the pork loin on all sides with olive oil, and rub with your hands to ensure it's evenly coated. Sprinkle on all sides with Hey Grill Hey Sweet Rub. You can be a bit aggressive with the sweet rub, so ensure it is nice and coated.","name":"Season.","url":"https://heygrillhey.com/smoked-pork-loin/#wprm-recipe-8296-step-0-2"},{"@type":"HowToStep","text":"Smoke. Place the pork loin directly on the grill grates of your smoker. Close the lid and smoke for 2 to 2 1/2 hours. It can take up to 3 hours to fully cook this pork depending on the thickness of the meat. Cook the pork until the internal temperature reaches 145 degrees F.","name":"Smoke.","url":"https://heygrillhey.com/smoked-pork-loin/#wprm-recipe-8296-step-0-3"},{"@type":"HowToStep","text":"Rest. Remove the roast from the smoker. Tent with foil. Allow to rest for 10-15 minutes, then slice against the grain and serve.","name":"Rest.","url":"https://heygrillhey.com/smoked-pork-loin/#wprm-recipe-8296-step-0-4"}],"recipeCategory":["Main Dish"],"recipeCuisine":["American"],"keywords":"Smoked Pork Loin, Smoked Pork Loin Roast","author":"Susie Bulloch (heygrillhey.com)","datePublished":"2019-07-31T08:00:00+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/cider-brined-pulled-pork/","rating":4.98,"ratingCount":48,"recipe":{"@type":"Recipe","name":"Cider Brined Pulled Pork","description":"The apple cider brine perfectly accentuates the natural sweetness of the pork.","image":"https://heygrillhey.com/wp-content/uploads/2019/09/NEW-Cider-Brined-Pulled-Pork-Square.jpg","recipeYield":["8","8 people"],"prepTime":"PT10M","cookTime":"PT540M","totalTime":"PT1030M","recipeIngredient":["1 bone-in bone-in pork shoulder (AKA Boston butt) (5-7 lbs)","¼ cup Hey Grill Hey Sweet Rub (for seasoning the pork butt after the brine)","Hey Grill Hey Everything BBQ Sauce (if desired)","hamburger buns (if desired)","6 cups apple cider","4 cups water","2 cups apple cider vinegar","½ cup salt","½ cup brown sugar","½ cup Worcestershire sauce","2 tbsp garlic powder","2 tbsp onion powder","⅓ cup Hey Grill Hey Sweet Rub (for use in the brine)"],"recipeInstructions":[{"@type":"HowToStep","text":"In a large plastic container or food safe bucket, combine all of the brine ingredients and stir until the salt and sugar crystals have completely dissolved. Be sure the pork is almost fully immersed in the brine. Cover and refrigerate for at least 8 hours, but no more than 12 hours.","name":"In a large plastic container or food safe bucket, combine all of the brine ingredients and stir until the salt and sugar crystals have completely dissolved. Be sure the pork is almost fully immersed in the brine. Cover and refrigerate for at least 8 hours, but no more than 12 hours.","url":"https://heygrillhey.com/cider-brined-pulled-pork/#wprm-recipe-3493-step-0-0"},{"@type":"HowToStep","text":"When ready to cook, start your smoker going at 225 degrees F and preheat, lid closed, for 10 to 15 minutes. While the grill gets up to temperature, remove the pork from the brine and set on a large cookie sheet with raised edges. Do not discard the brine liquid. Pat the meat dry with a paper towel. Using a meat injector, inject the pork with some of the remaining brine about every two inches across the entire roast. Pour about 6 cups of the remaining brine into a pot and bring to a boil to kill any raw pork germs and discard the rest.","name":"When ready to cook, start your smoker going at 225 degrees F and preheat, lid closed, for 10 to 15 minutes. While the grill gets up to temperature, remove the pork from the brine and set on a large cookie sheet with raised edges. Do not discard the brine liquid. Pat the meat dry with a paper towel. Using a meat injector, inject the pork with some of the remaining brine about every two inches across the entire roast. Pour about 6 cups of the remaining brine into a pot and bring to a boil to kill any raw pork germs and discard the rest.","url":"https://heygrillhey.com/cider-brined-pulled-pork/#wprm-recipe-3493-step-0-1"},{"@type":"HowToStep","text":"Now that the meat is brined and injected, it is time to rub. Rub the Sweet Rub liberally onto your pork butt, using your hands to massage the rub across every surface of the meat.","name":"Now that the meat is brined and injected, it is time to rub. Rub the Sweet Rub liberally onto your pork butt, using your hands to massage the rub across every surface of the meat.","url":"https://heygrillhey.com/cider-brined-pulled-pork/#wprm-recipe-3493-step-0-2"},{"@type":"HowToStep","text":"Put the pork directly on your grill grate, fat-side up, and cook for 3 hours, mopping with your reserved brine every hour after the first hour.","name":"Put the pork directly on your grill grate, fat-side up, and cook for 3 hours, mopping with your reserved brine every hour after the first hour.","url":"https://heygrillhey.com/cider-brined-pulled-pork/#wprm-recipe-3493-step-0-3"},{"@type":"HowToStep","text":"After 3 hours, the pork is going to have taken on as much smoke flavor as it can, so it is time to turn up the heat! Transfer your roast to a large disposable aluminum foil pan and pour about 1 cup of the brine liquid in the bottom of the pan. Increase your grill temperature to 250 degrees F, and cook for 6 to 8 additional hours, or until an instant-read meat thermometer inserted in the thickest part of the meat (but not touching bone) registers 195 to 200 degrees F. If the pork starts to brown too much, you can cover it loosely with aluminum foil. I usually put foil on after the pork has been on for 6 hours or so, but that is personal preference.","name":"After 3 hours, the pork is going to have taken on as much smoke flavor as it can, so it is time to turn up the heat! Transfer your roast to a large disposable aluminum foil pan and pour about 1 cup of the brine liquid in the bottom of the pan. Increase your grill temperature to 250 degrees F, and cook for 6 to 8 additional hours, or until an instant-read meat thermometer inserted in the thickest part of the meat (but not touching bone) registers 195 to 200 degrees F. If the pork starts to brown too much, you can cover it loosely with aluminum foil. I usually put foil on after the pork has been on for 6 hours or so, but that is personal preference.","url":"https://heygrillhey.com/cider-brined-pulled-pork/#wprm-recipe-3493-step-0-4"},{"@type":"HowToStep","text":"Once your pork is up to temperature, remove it from the grill and carefully transfer it to a large cutting board or serving dish and let it rest for at least 20 minutes. Pour the juices from the bottom of the aluminum pan into a liquid measuring cup and separate any fat that rises to the top. Now it's time to pull the pork into lovely shreds. You can use your hands, Bear Paws, or whatever method you like Discard the bone and any lumps of fat, including the cap. Season the pulled pork with additional rub (if desired) and moisten with the reserved pork juice.","name":"Once your pork is up to temperature, remove it from the grill and carefully transfer it to a large cutting board or serving dish and let it rest for at least 20 minutes. Pour the juices from the bottom of the aluminum pan into a liquid measuring cup and separate any fat that rises to the top. Now it's time to pull the pork into lovely shreds. You can use your hands, Bear Paws, or whatever method you like Discard the bone and any lumps of fat, including the cap. Season the pulled pork with additional rub (if desired) and moisten with the reserved pork juice.","url":"https://heygrillhey.com/cider-brined-pulled-pork/#wprm-recipe-3493-step-0-5"},{"@type":"HowToStep","text":"Serve on buns with BBQ sauce, if you like! Freeze any leftovers in labeled gallon freezer bags. Will keep in the freezer for at least a month for your future use.","name":"Serve on buns with BBQ sauce, if you like! Freeze any leftovers in labeled gallon freezer bags. Will keep in the freezer for at least a month for your future use.","url":"https://heygrillhey.com/cider-brined-pulled-pork/#wprm-recipe-3493-step-0-6"}],"recipeCategory":["Main Dish"],"recipeCuisine":["Barbecue","Party Food"],"keywords":"Cider Brined Pulled Pork","author":"Susie Bulloch","datePublished":"2019-09-03T08:00:00+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/smoked-whole-chicken/","rating":4.91,"ratingCount":20,"recipe":{"@type":"Recipe","name":"Smoked Whole Chicken","description":"This Smoked Whole Chicken is a juicy, delicious, and affordable way to make a dinner for your entire family. Better than any rotisserie chicken you’ll buy at the grocer, smoking your own whole chicken simply can’t be beat.","image":"https://heygrillhey.com/wp-content/uploads/2019/09/Smoked-Whole-Chicken-pin-2.jpg","recipeYield":["4","4 people"],"prepTime":"PT5M","cookTime":"PT180M","totalTime":"PT245M","recipeIngredient":["1 2-3 pound whole chicken","2 Tablespoons olive oil","2-3 Tablespoons Hey Grill Hey Sweet Rub"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat your smoker to 275 degrees F.","name":"Preheat your smoker to 275 degrees F.","url":"https://heygrillhey.com/smoked-whole-chicken/#wprm-recipe-8700-step-0-0"},{"@type":"HowToStep","text":"Drizzle chicken with olive oil and season on all sides with the sweet rub. I don't recommend rubbing in your seasoning because it will just pull back on the skin and your seasoning will chunk.","name":"Drizzle chicken with olive oil and season on all sides with the sweet rub. I don't recommend rubbing in your seasoning because it will just pull back on the skin and your seasoning will chunk.","url":"https://heygrillhey.com/smoked-whole-chicken/#wprm-recipe-8700-step-0-1"},{"@type":"HowToStep","text":"Use butcher twine to tie the legs together and tuck the wing tips behind the shoulder joint.","name":"Use butcher twine to tie the legs together and tuck the wing tips behind the shoulder joint.","url":"https://heygrillhey.com/smoked-whole-chicken/#wprm-recipe-8700-step-0-2"},{"@type":"HowToStep","text":"Place your chicken directly on the grill grates on your smoker. Close the lid and smoke for 2 ½-3 hours. Breasts should be about 160-165 degrees F. The thighs should be about 170-175 degrees F.","name":"Place your chicken directly on the grill grates on your smoker. Close the lid and smoke for 2 ½-3 hours. Breasts should be about 160-165 degrees F. The thighs should be about 170-175 degrees F.","url":"https://heygrillhey.com/smoked-whole-chicken/#wprm-recipe-8700-step-0-3"},{"@type":"HowToStep","text":"Baste with your favorite BBQ sauce during the last 30 minutes of cooking (this is optional). Also, if you want crispy skin on your chicken, increase the heat on your smoker for the final 8-10 degrees (aim for 375-400 degrees).","name":"Baste with your favorite BBQ sauce during the last 30 minutes of cooking (this is optional). Also, if you want crispy skin on your chicken, increase the heat on your smoker for the final 8-10 degrees (aim for 375-400 degrees).","url":"https://heygrillhey.com/smoked-whole-chicken/#wprm-recipe-8700-step-0-4"},{"@type":"HowToStep","text":"Once the chicken has reached the correct internal temperature, remove it from the grill, slice, and serve.","name":"Once the chicken has reached the correct internal temperature, remove it from the grill, slice, and serve.","url":"https://heygrillhey.com/smoked-whole-chicken/#wprm-recipe-8700-step-0-5"}],"recipeCategory":["Main Dish"],"recipeCuisine":["Asian","Barbecue"],"keywords":"Smoked Whole Chicken","author":"Susie Bulloch (heygrillhey.com)","datePublished":"2019-09-04T08:00:00+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/grilled-halibut/","rating":4.96,"ratingCount":21,"recipe":{"@type":"Recipe","name":"Grilled Halibut","description":"Grilled Halibut is a great way to enjoy fresh fish. Topped with garlic thyme butter, this halibut is tender and flaky in every savory bite, and ready in 30 minutes.","image":"https://heygrillhey.com/wp-content/uploads/2024/02/GH-Square.jpg","recipeYield":["4","4 people"],"prepTime":"PT10M","cookTime":"PT15M","totalTime":"PT25M","recipeIngredient":["4 4-6 oz halibut fillets","salt (to taste)","black pepper (to taste)","3 cloves garlic (minced)","4 Tablespoons unsalted butter (melted)","1 Tablespoons fresh thyme","1  lemon (juice)"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat. Preheat your grill 375 degrees F.","name":"Preheat.","url":"https://heygrillhey.com/grilled-halibut/#wprm-recipe-9054-step-0-0"},{"@type":"HowToStep","text":"Prep the fish. Place the halibut fillet in a shallow baking dish. Combine all of the ingredients for the butter in a small bowl and pour over your halibut fillets.","name":"Prep the fish.","url":"https://heygrillhey.com/grilled-halibut/#wprm-recipe-9054-step-0-1"},{"@type":"HowToStep","text":"Season. Gently toss the fillet to ensure all sides are evenly coated in the butter. Season all sides with freshly cracked pepper and salt.","name":"Season.","url":"https://heygrillhey.com/grilled-halibut/#wprm-recipe-9054-step-0-2"},{"@type":"HowToStep","text":"Oil the grill. Moisten a paper towel with cooking oil. Pinch the paper towel between tongs and wipe it on the grates of your grill to prevent the halibut from sticking while it grills.","name":"Oil the grill.","url":"https://heygrillhey.com/grilled-halibut/#wprm-recipe-9054-step-0-3"},{"@type":"HowToStep","text":"Grill the halibut. Place the seasoned halibut directly on the grill grates. Close the lid and grill for 5-7 minutes. Flip them, close the lid, and grill until the internal temperature of the halibut reads 145 degrees F. You want your fish to be opaque and just start to flake.","name":"Grill the halibut.","url":"https://heygrillhey.com/grilled-halibut/#wprm-recipe-9054-step-0-4"},{"@type":"HowToStep","text":"Serve. Remove the grilled halibut from the grill. Serve hot with lemon wedges.","name":"Serve.","url":"https://heygrillhey.com/grilled-halibut/#wprm-recipe-9054-step-0-5"}],"recipeCategory":["Main Dish"],"recipeCuisine":["Seafood"],"keywords":"Grilled Halibut","author":"Susie Bulloch (heygrillhey.com)","datePublished":"2019-09-23T09:19:45+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/smoked-pork-tenderloin/","rating":5.0,"ratingCount":12,"recipe":{"@type":"Recipe","name":"Smoked Pork Tenderloin","description":"This Smoked Pork Tenderloin is extremely easy to cook and can be cooked with a variety of flavors, spices, and sauces. It's a great weekday dinner option, and can even be fancied up for special occasions.","image":"https://heygrillhey.com/wp-content/uploads/2019/10/Smoked-Pork-Tenderloin-Feat.jpg","recipeYield":["4"],"prepTime":"PT5M","cookTime":"PT60M","totalTime":"PT65M","recipeIngredient":["2 1-pound pork tenderloin","3 Tablespoons Hey Grill Hey Sweet Rub","½ cup Hey Grill Hey Whiskey Peach BBQ Sauce"],"recipeInstructions":[{"@type":"HowToStep","text":"Remove your pork tenderloins from the package and use a sharp knife to remove any excess fat and silver skin.","name":"Remove your pork tenderloins from the package and use a sharp knife to remove any excess fat and silver skin.","url":"https://heygrillhey.com/smoked-pork-tenderloin/#wprm-recipe-8954-step-0-0"},{"@type":"HowToStep","text":"Preheat your smoker to 225 degrees F.","name":"Preheat your smoker to 225 degrees F.","url":"https://heygrillhey.com/smoked-pork-tenderloin/#wprm-recipe-8954-step-0-1"},{"@type":"HowToStep","text":"Season the tenderloins on all sides with the sweet rub. Place the tenderloins on the grill, close the lid, and smoke until the internal temperature of the tenderloins reaches 135 degrees F.","name":"Season the tenderloins on all sides with the sweet rub. Place the tenderloins on the grill, close the lid, and smoke until the internal temperature of the tenderloins reaches 135 degrees F.","url":"https://heygrillhey.com/smoked-pork-tenderloin/#wprm-recipe-8954-step-0-2"},{"@type":"HowToStep","text":"Baste on all sides with BBQ Sauce. I like to use my Whiskey Peach BBQ Sauce, but you are welcome to use whatever is your favorite. Cook until the internal temperature of the tenderloin reaches 145 degrees F and the sauce tightens up.","name":"Baste on all sides with BBQ Sauce. I like to use my Whiskey Peach BBQ Sauce, but you are welcome to use whatever is your favorite. Cook until the internal temperature of the tenderloin reaches 145 degrees F and the sauce tightens up.","url":"https://heygrillhey.com/smoked-pork-tenderloin/#wprm-recipe-8954-step-0-3"},{"@type":"HowToStep","text":"Remove the pork tenderloin from the grill. Slice against the grain in 1/2 inch medallions. Serve immediately.","name":"Remove the pork tenderloin from the grill. Slice against the grain in 1/2 inch medallions. Serve immediately.","url":"https://heygrillhey.com/smoked-pork-tenderloin/#wprm-recipe-8954-step-0-4"}],"recipeCategory":["Main Dish"],"recipeCuisine":["American"],"keywords":"Smoked Pork Tenderloin","author":"Susie Bulloch (heygrillhey.com)","datePublished":"2019-10-05T09:00:48+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/smoked-steak/","rating":5.0,"ratingCount":15,"recipe":{"@type":"Recipe","name":"Smoked Steak","description":"Smoked steak is an incredibly delicious way to prepare steak. The steak comes off the grill juicy and full of flavor. You don't need to get fancy with seasonings, as the smoke does most of the work for you.","image":"https://heygrillhey.com/wp-content/uploads/2026/02/Post-Square-2.jpg","recipeYield":["4"],"prepTime":"PT15M","cookTime":"PT60M","totalTime":"PT85M","recipeIngredient":["4 1 ½-inch steaks  ((New York strip, tenderloin, and rib eye are all great options))","Kosher salt (to taste)","cracked black pepper (to taste)"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat smoker to 225 degrees F with your wood of choice.","name":"Preheat smoker to 225 degrees F with your wood of choice.","url":"https://heygrillhey.com/smoked-steak/#wprm-recipe-9173-step-0-0"},{"@type":"HowToStep","text":"Use a paper towel to pat you steaks dry on all sides. Season on all sides with kosher salt and cracked black pepper.","name":"Use a paper towel to pat you steaks dry on all sides. Season on all sides with kosher salt and cracked black pepper.","url":"https://heygrillhey.com/smoked-steak/#wprm-recipe-9173-step-0-1"},{"@type":"HowToStep","text":"Place your steaks on the smoker, close the lid, and smoke until the internal temperature of your steak reaches 115 degrees F (for rare steak), 125 (medium rare), 135 (medium), 145 (medium well), or 155 degrees F (well done).","name":"Place your steaks on the smoker, close the lid, and smoke until the internal temperature of your steak reaches 115 degrees F (for rare steak), 125 (medium rare), 135 (medium), 145 (medium well), or 155 degrees F (well done).","url":"https://heygrillhey.com/smoked-steak/#wprm-recipe-9173-step-0-2"},{"@type":"HowToStep","text":"Remove the steaks from the grill and set them aside while you preheat a 12" cast iron skillet over high heat.","name":"Remove the steaks from the grill and set them aside while you preheat a 12" cast iron skillet over high heat.","url":"https://heygrillhey.com/smoked-steak/#wprm-recipe-9173-step-0-3"},{"@type":"HowToStep","text":"Lightly coat the bottom of your skillet with a high heat oil (like avocado oil). Place the steaks in the pan and sear for approximately 2 minutes per side. Cook until the internal temperature of your steak reaches your desired doneness: 125 degrees F (rare), 135 (medium rare), 145 (medium), 155 degrees (medium well), or 165 degrees F (well done).","name":"Lightly coat the bottom of your skillet with a high heat oil (like avocado oil). Place the steaks in the pan and sear for approximately 2 minutes per side. Cook until the internal temperature of your steak reaches your desired doneness: 125 degrees F (rare), 135 (medium rare), 145 (medium), 155 degrees (medium well), or 165 degrees F (well done).","url":"https://heygrillhey.com/smoked-steak/#wprm-recipe-9173-step-0-4"},{"@type":"HowToStep","text":"Remove your steaks from the skillet and allow the steak to rest for 10 minutes. Serve with an additional sprinkle of salt, if desired.","name":"Remove your steaks from the skillet and allow the steak to rest for 10 minutes. Serve with an additional sprinkle of salt, if desired.","url":"https://heygrillhey.com/smoked-steak/#wprm-recipe-9173-step-0-5"}],"recipeCategory":["Main Dish"],"recipeCuisine":["American","Barbecue"],"keywords":"Smoked Steak","author":"Susie Bulloch (heygrillhey.com)","datePublished":"2019-10-14T08:00:00+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/smokin-hot-chili/","rating":4.95,"ratingCount":20,"recipe":{"@type":"Recipe","name":"Smoked Chili","description":"This Smoked Chili gets a hit of smoky flavor from grill-roasted meat and veggies and the fried jalapeno rings hit you with enough spice to make you sweat.","image":"https://heygrillhey.com/wp-content/uploads/2016/10/681.jpg","recipeYield":["8","8 people"],"prepTime":"PT20M","cookTime":"PT120M","totalTime":"PT140M","recipeIngredient":["1 ⅓ pounds ground beef (80/20)","1 large sweet onion (diced)","1  red bell pepper (seeded and diced)","1  green bell pepper","4 cloves garlic (minced)","1 Tablespoon olive oil","1 28 oz can diced tomatoes","2 cups beef broth","1 can pinto beans (drained and rinsed)","1 can black beans (drained and rinsed)","sour cream (as garnish)","medium cheddar cheese (shredded, as garnish)","2 teaspoons fine sea salt","2 teaspoons smoked paprika","2 teaspoons chili powder","1 teaspoon black pepper","1 teaspoon cumin","1 teaspoon Mexican oregano","1 teaspoon garlic powder","1 teaspoon onion powder","½ teaspoon cayenne pepper","½ teaspoon red pepper flakes","4 cups vegetable oil","3  jalapeños (cored, seeded, and sliced into rings)","¼ cup all-purpose flour","2  eggs (lightly beaten)","½ cup panko breadcrumbs","salt (to taste)"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat your grill or smoker to 225 degrees with thin blue smoke from soaked wood chips or chunks.","name":"Preheat your grill or smoker to 225 degrees with thin blue smoke from soaked wood chips or chunks.","url":"https://heygrillhey.com/smokin-hot-chili/#wprm-recipe-3587-step-0-0"},{"@type":"HowToStep","text":"While your grill preheats, prepare your meat and vegetables for smoking. Lay a large piece of aluminum foil on a baking sheet. Evenly spread the onions, peppers, and garlic across the foil and drizzle with the olive oil. Set an elevated cooling rack over the vegetables. Gently spread your ground beef into a large patty, about 1/2 inch thick, and set on the cooling rack.","name":"While your grill preheats, prepare your meat and vegetables for smoking. Lay a large piece of aluminum foil on a baking sheet. Evenly spread the onions, peppers, and garlic across the foil and drizzle with the olive oil. Set an elevated cooling rack over the vegetables. Gently spread your ground beef into a large patty, about 1/2 inch thick, and set on the cooling rack.","url":"https://heygrillhey.com/smokin-hot-chili/#wprm-recipe-3587-step-0-1"},{"@type":"HowToStep","text":"In a small bowl. combine all of the spices. Sprinkle liberally over both the vegetables and ground beef. Set the baking pan on the grate of your smoker, close the lid and smoke at 225 for about an hour.","name":"In a small bowl. combine all of the spices. Sprinkle liberally over both the vegetables and ground beef. Set the baking pan on the grate of your smoker, close the lid and smoke at 225 for about an hour.","url":"https://heygrillhey.com/smokin-hot-chili/#wprm-recipe-3587-step-0-2"},{"@type":"HowToStep","text":"Heat a large pot over medium heat. Slowly transfer the vegetables and meat into the pot and stir with a wooden spoon or spatula, breaking up the meat into smaller pieces. Pour in the can of tomatoes, beef broth, and beans.","name":"Heat a large pot over medium heat. Slowly transfer the vegetables and meat into the pot and stir with a wooden spoon or spatula, breaking up the meat into smaller pieces. Pour in the can of tomatoes, beef broth, and beans.","url":"https://heygrillhey.com/smokin-hot-chili/#wprm-recipe-3587-step-0-3"},{"@type":"HowToStep","text":"Reduce the heat to low and simmer for an additional hour. Watch the liquid level and stir often to prevent anything from burning to the bottom. If you like your chili to be thicker, you can add 2 Tablespoons of tomato paste. If you like it thinner, you can add more beef broth.","name":"Reduce the heat to low and simmer for an additional hour. Watch the liquid level and stir often to prevent anything from burning to the bottom. If you like your chili to be thicker, you can add 2 Tablespoons of tomato paste. If you like it thinner, you can add more beef broth.","url":"https://heygrillhey.com/smokin-hot-chili/#wprm-recipe-3587-step-0-4"},{"@type":"HowToStep","text":"While the chili is simmering, you can prepare the fried jalapeno rings! Preheat your cooking oil to 375 degrees and set up your breading station.","name":"While the chili is simmering, you can prepare the fried jalapeno rings! Preheat your cooking oil to 375 degrees and set up your breading station.","url":"https://heygrillhey.com/smokin-hot-chili/#wprm-recipe-3587-step-0-5"},{"@type":"HowToStep","text":"Place the flour, eggs, and panko breadcrumbs each in their own bowl. Begin by gently tossing the jalapeno rings in the flour, coating lightly. Then move from the flour to the eggs and stir to coat. Finally, transfer the rings from the eggs to the breadcrumbs and ensure all are coated entirely. From there, fry the jalapeno rings in the hot oil for 2-3 minutes per side until golden brown. Remove to a paper towel to drain and season with salt.","name":"Place the flour, eggs, and panko breadcrumbs each in their own bowl. Begin by gently tossing the jalapeno rings in the flour, coating lightly. Then move from the flour to the eggs and stir to coat. Finally, transfer the rings from the eggs to the breadcrumbs and ensure all are coated entirely. From there, fry the jalapeno rings in the hot oil for 2-3 minutes per side until golden brown. Remove to a paper towel to drain and season with salt.","url":"https://heygrillhey.com/smokin-hot-chili/#wprm-recipe-3587-step-0-6"},{"@type":"HowToStep","text":"Once the chili has simmered and the jalapeno rings are fried, it is time to eat! Serve the chili with sour cream and cheddar cheese as a garnish and top with the fried jalapeno rings.","name":"Once the chili has simmered and the jalapeno rings are fried, it is time to eat! Serve the chili with sour cream and cheddar cheese as a garnish and top with the fried jalapeno rings.","url":"https://heygrillhey.com/smokin-hot-chili/#wprm-recipe-3587-step-0-7"}],"recipeCategory":["Main Dish"],"recipeCuisine":["Comfort Food"],"keywords":"Smoked Chili","author":"https://heygrillhey.com/#/schema/person/4e4b55bbd167c0c0765f7f6c6594da7c","datePublished":"2019-10-21T08:00:23+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/smoked-chicken-legs/","rating":4.95,"ratingCount":19,"recipe":{"@type":"Recipe","name":"Smoked Chicken Legs","description":"Smoked Chicken Legs are a smoky, delicious way to enjoy chicken legs. They're packed with flavor and can be enjoyed dry or with your favorite BBQ sauce.","image":"https://heygrillhey.com/wp-content/uploads/2019/10/Smoked-Chicken-Legs-2-scaled.jpg","recipeYield":["4"],"prepTime":"PT15M","cookTime":"PT90M","totalTime":"PT105M","recipeIngredient":["2 pounds chicken drumsticks","1 Tablespoon olive oil","1 Tablespoon Hey Grill Hey Sweet Rub"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat smoker to 275 degrees F. (This prevents leathery skin from developing)","name":"Preheat smoker to 275 degrees F. (This prevents leathery skin from developing)","url":"https://heygrillhey.com/smoked-chicken-legs/#wprm-recipe-9764-step-0-0"},{"@type":"HowToStep","text":"Drizzle the chicken legs on all sides with the olive oil and season with the sweet rub.","name":"Drizzle the chicken legs on all sides with the olive oil and season with the sweet rub.","url":"https://heygrillhey.com/smoked-chicken-legs/#wprm-recipe-9764-step-0-1"},{"@type":"HowToStep","text":"Place the chicken legs on the smoker, close the lid, and smoke for 1 1/2 hours or until the internal temperature of the legs reaches 175 degrees F. Optional: At 165 degrees brush the chicken legs with your favorite BBQ sauce (you can thin out your BBQ sauce with apple juice to give you a nice glaze vs. a thick BBQ sauce).","name":"Place the chicken legs on the smoker, close the lid, and smoke for 1 1/2 hours or until the internal temperature of the legs reaches 175 degrees F. Optional: At 165 degrees brush the chicken legs with your favorite BBQ sauce (you can thin out your BBQ sauce with apple juice to give you a nice glaze vs. a thick BBQ sauce).","url":"https://heygrillhey.com/smoked-chicken-legs/#wprm-recipe-9764-step-0-2"},{"@type":"HowToStep","text":"Remove the legs from the smoker. Let them rest for a few minutes and enjoy!","name":"Remove the legs from the smoker. Let them rest for a few minutes and enjoy!","url":"https://heygrillhey.com/smoked-chicken-legs/#wprm-recipe-9764-step-0-3"}],"recipeCategory":["Main Dish"],"recipeCuisine":["American"],"keywords":"Smoked Chicken Legs","author":"Susie Bulloch (heygrillhey.com)","datePublished":"2019-10-28T08:00:00+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/smoked-turkey-rub/","rating":4.91,"ratingCount":21,"recipe":{"@type":"Recipe","name":"Smoked Turkey Rub","description":"Smoked Turkey Rub is the perfect combination of BBQ flavors and herbs. It was made to compliment the flavor of smoked turkey so you can prepare your holiday feast knowing your turkey will come out tasting amazing.","image":"https://heygrillhey.com/wp-content/uploads/2019/10/Turkey-Rub-Feat.jpg","recipeYield":["65"],"prepTime":"PT5M","totalTime":"PT5M","recipeIngredient":["3 Tablespoons brown sugar","2 Tablespoons smoked paprika","2 Tablespoons Kosher salt","1 Tablespoon black pepper","1 Tablespoon garlic powder","1 Tablespoon onion powder","1 teaspoon dried rosemary","1 teaspoon fresh thyme","1/2 teaspoon rubbed sage","1/2 teaspoon celery salt","1/4 teaspoon cayenne pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Combine all ingredients for the smoked turkey rub in a medium bowl. Use a fork to combine and break up the sugar.","name":"Combine all ingredients for the smoked turkey rub in a medium bowl. Use a fork to combine and break up the sugar.","url":"https://heygrillhey.com/smoked-turkey-rub/#wprm-recipe-9924-step-0-0"},{"@type":"HowToStep","text":"Use immediately or store in a airtight container for up to 1 month.","name":"Use immediately or store in a airtight container for up to 1 month.","url":"https://heygrillhey.com/smoked-turkey-rub/#wprm-recipe-9924-step-0-1"}],"recipeCategory":["Seasonings"],"recipeCuisine":["American","Barbecue"],"keywords":"Smoked Turkey Rub","author":"Susie Bulloch (heygrillhey.com)","datePublished":"2019-11-01T08:00:00+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/spatchcock-smoke-roasted-turkey/","rating":5.0,"ratingCount":14,"recipe":{"@type":"Recipe","name":"Spatchcock Smoke Roasted Turkey","description":"Spatchcock Smoke Roasted Turkey will be the star of your Thanksgiving spread this year. There is nothing more impressive than a smoked spatchcock turkey.","image":"https://heygrillhey.com/wp-content/uploads/2016/11/641.jpg","recipeYield":["15","15 people"],"prepTime":"PT15M","cookTime":"PT45M","totalTime":"PT60M","recipeIngredient":["1 10 pound turkey (gizzards and neck removed)","2 Tablespoons olive oil","salt and pepper","8 Tablespoons unsalted butter (softened)","1 Tablespoon fresh sage (finely minced)","1 Tablespoon fresh rosemary","1 Tablespoon fresh thyme","2 teaspoons coarse Kosher salt","2 teaspoons coarse black pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat your smoker or indirect grill to 450 degrees F.","name":"Preheat your smoker or indirect grill to 450 degrees F.","url":"https://heygrillhey.com/spatchcock-smoke-roasted-turkey/#wprm-recipe-3579-step-0-0"},{"@type":"HowToStep","text":"Create a fairly open workspace for yourself that is easy to sanitize. Flip your turkey breast side down on your cutting board. Starting on one side of the backbone, use your shears to cut a straight line from the tailbone to the neck. Most of the bones will be fairly easy to cut through with sharp scissors. Repeat on the other side of the backbone and cut all the way through until you can remove the backbone completely.","name":"Create a fairly open workspace for yourself that is easy to sanitize. Flip your turkey breast side down on your cutting board. Starting on one side of the backbone, use your shears to cut a straight line from the tailbone to the neck. Most of the bones will be fairly easy to cut through with sharp scissors. Repeat on the other side of the backbone and cut all the way through until you can remove the backbone completely.","url":"https://heygrillhey.com/spatchcock-smoke-roasted-turkey/#wprm-recipe-3579-step-0-1"},{"@type":"HowToStep","text":"Turn the turkey over onto it's back. Turn out the thighs until they lay flat on the cutting board. Using both hands, press firmly on the breastbone of the turkey until you feel a snap and the breast presses down to the cutting board. Take the wing tips and tuck behind the back of the turkey.","name":"Turn the turkey over onto it's back. Turn out the thighs until they lay flat on the cutting board. Using both hands, press firmly on the breastbone of the turkey until you feel a snap and the breast presses down to the cutting board. Take the wing tips and tuck behind the back of the turkey.","url":"https://heygrillhey.com/spatchcock-smoke-roasted-turkey/#wprm-recipe-3579-step-0-2"},{"@type":"HowToStep","text":"In a small bowl, make the herb butter by thoroughly combining the butter, herbs, salt, and pepper. Using your fingers, distribute the herbed butter evenly under the skin all across the turkey.","name":"In a small bowl, make the herb butter by thoroughly combining the butter, herbs, salt, and pepper. Using your fingers, distribute the herbed butter evenly under the skin all across the turkey.","url":"https://heygrillhey.com/spatchcock-smoke-roasted-turkey/#wprm-recipe-3579-step-0-3"},{"@type":"HowToStep","text":"Drizzle the turkey with olive oil, season with salt and pepper, and carefully transfer to the grill grate. Close the lid and roast for 45 minutes, or until an internal thermometer reads a minimum of 165 degrees in the breasts and thighs of your turkey. The thighs may be a slightly higher temperature by the time the breast is fully cooked.","name":"Drizzle the turkey with olive oil, season with salt and pepper, and carefully transfer to the grill grate. Close the lid and roast for 45 minutes, or until an internal thermometer reads a minimum of 165 degrees in the breasts and thighs of your turkey. The thighs may be a slightly higher temperature by the time the breast is fully cooked.","url":"https://heygrillhey.com/spatchcock-smoke-roasted-turkey/#wprm-recipe-3579-step-0-4"},{"@type":"HowToStep","text":"Remove the turkey from the grill and allow to rest for 15 minutes before slicing and serving.","name":"Remove the turkey from the grill and allow to rest for 15 minutes before slicing and serving.","url":"https://heygrillhey.com/spatchcock-smoke-roasted-turkey/#wprm-recipe-3579-step-0-5"}],"recipeCategory":["Main Dish"],"recipeCuisine":["Comfort Food","Party Food"],"keywords":"spatchcock turkey","author":"https://heygrillhey.com/#/schema/person/4e4b55bbd167c0c0765f7f6c6594da7c","datePublished":"2019-11-07T08:00:14+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/smoked-duck/","rating":4.95,"ratingCount":18,"recipe":{"@type":"Recipe","name":"Smoked Duck","description":"Smoked Duck is a great way to cook up a festive holiday meal. A dry brine and orange juice and maple glaze basting liquid give this bird tons of flavor.","image":"https://heygrillhey.com/wp-content/uploads/2019/12/Smoked-Duck-Feat.jpg","recipeYield":["4","4 people"],"prepTime":"PT20M","cookTime":"PT150M","totalTime":"PT1070M","recipeIngredient":["1 5 pound duck (neck and giblets removed)","⅓ cup Kosher salt","2 small oranges (halved)","½ cup orange juice","½ cup maple syrup"],"recipeInstructions":[{"@type":"HowToStep","text":"Dry brine the duck. Pierce the skin all over the duck (not into the meat) using the sharp end of a skewer or your thermometer probe. Sprinkle the duck with Kosher salt all over the skin. Place the duck in a shallow pan and into the refrigerator for 15 hours.","name":"Dry brine the duck. Pierce the skin all over the duck (not into the meat) using the sharp end of a skewer or your thermometer probe. Sprinkle the duck with Kosher salt all over the skin. Place the duck in a shallow pan and into the refrigerator for 15 hours.","url":"https://heygrillhey.com/smoked-duck/#wprm-recipe-10552-step-0-0"},{"@type":"HowToStep","text":"Preheat the smoker. Preheat your smoker to 275 degrees F using maple wood.","name":"Preheat the smoker. Preheat your smoker to 275 degrees F using maple wood.","url":"https://heygrillhey.com/smoked-duck/#wprm-recipe-10552-step-0-1"},{"@type":"HowToStep","text":"Smoke and baste the duck. Remove the duck from the refrigerator and brush off excess salt. Pat the skin of the duck completely dry. Fill the cavity of the duck with the orange halves. Place the duck directly on the smoker, close the lid, and smoke for about 2.5 hours, or until the internal temperature of the duck reaches 160 degrees F. Baste the duck with the basting liquid after it comes out of the smoker.","name":"Smoke and baste the duck. Remove the duck from the refrigerator and brush off excess salt. Pat the skin of the duck completely dry. Fill the cavity of the duck with the orange halves. Place the duck directly on the smoker, close the lid, and smoke for about 2.5 hours, or until the internal temperature of the duck reaches 160 degrees F. Baste the duck with the basting liquid after it comes out of the smoker.","url":"https://heygrillhey.com/smoked-duck/#wprm-recipe-10552-step-0-2"},{"@type":"HowToStep","text":"Broil the duck. When your duck has reached an internal temperature of 160 degrees F, transfer it to the oven (on broil) and broil for 2-3 minutes to finish rendering the fat and to crisp the skin. Keep a close eye on the duck to prevent burning.","name":"Broil the duck. When your duck has reached an internal temperature of 160 degrees F, transfer it to the oven (on broil) and broil for 2-3 minutes to finish rendering the fat and to crisp the skin. Keep a close eye on the duck to prevent burning.","url":"https://heygrillhey.com/smoked-duck/#wprm-recipe-10552-step-0-3"},{"@type":"HowToStep","text":"Rest. Remove the duck from the oven to a serving platter. Rest for 15 minutes before slicing and serving. Remove the breasts from the carcass and slice before removing the legs and thighs and shredding. Drizzle with additional maple orange glaze, if desired.","name":"Rest. Remove the duck from the oven to a serving platter. Rest for 15 minutes before slicing and serving. Remove the breasts from the carcass and slice before removing the legs and thighs and shredding. Drizzle with additional maple orange glaze, if desired.","url":"https://heygrillhey.com/smoked-duck/#wprm-recipe-10552-step-0-4"}],"recipeCategory":["Main Dish"],"recipeCuisine":["American"],"keywords":"Smoked Duck","author":"Susie Bulloch (heygrillhey.com)","datePublished":"2019-12-30T11:48:56+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/smoked-mississippi-pot-roast/","rating":4.96,"ratingCount":24,"recipe":{"@type":"Recipe","name":"Smoked Mississippi Pot Roast","description":"This Smoked Mississippi Pot Roast is a mouth-watering pot roast that'll make the most amazing Sunday dinner for your family. Added ingredients like pepperoncinis and ranch seasoning add the best flavor and make this Mississippi pot roast a must-try.","image":"https://heygrillhey.com/wp-content/uploads/2020/01/Mississippi-Pot-Roast-Feat.jpg","recipeYield":["6","6 people"],"prepTime":"PT15M","cookTime":"PT600M","totalTime":"PT615M","recipeIngredient":["3-4 pounds beef chuck roast","2 teaspoons Hey Grill Hey Beef Rub","1 1-ounce packet homemade ranch seasoning","1 1-ounce packed au jus gravy mix","1 16-ounce jar whole or sliced pepperoncinis","1 small yellow onion (sliced)","½ cup butter (cut into tablespoons)"],"recipeInstructions":[{"@type":"HowToStep","text":"Turn on the smoker. Preheat your smoker to 225 degrees F.","name":"Turn on the smoker. Preheat your smoker to 225 degrees F.","url":"https://heygrillhey.com/smoked-mississippi-pot-roast/#wprm-recipe-11486-step-0-0"},{"@type":"HowToStep","text":"Prep the Roast. Season the roast on all sides with Hey Grill Hey Beef Seasoning or equal parts salt, pepper, and garlic powder.","name":"Prep the Roast. Season the roast on all sides with Hey Grill Hey Beef Seasoning or equal parts salt, pepper, and garlic powder.","url":"https://heygrillhey.com/smoked-mississippi-pot-roast/#wprm-recipe-11486-step-0-1"},{"@type":"HowToStep","text":"Smoke the pot roast. Place the roast on your smoker and smoke for 3 hours.","name":"Smoke the pot roast. Place the roast on your smoker and smoke for 3 hours.","url":"https://heygrillhey.com/smoked-mississippi-pot-roast/#wprm-recipe-11486-step-0-2"},{"@type":"HowToStep","text":"Transfer to a Dutch oven. Transfer the roast to a large Dutch oven (with a lid) or a disposable aluminum pan. Place the roast on top of the onion, and pour the ranch seasoning, au jus mix,  and the full jar of pepperoncinis in the pan. Top with the butter.","name":"Transfer to a Dutch oven. Transfer the roast to a large Dutch oven (with a lid) or a disposable aluminum pan. Place the roast on top of the onion, and pour the ranch seasoning, au jus mix,  and the full jar of pepperoncinis in the pan. Top with the butter.","url":"https://heygrillhey.com/smoked-mississippi-pot-roast/#wprm-recipe-11486-step-0-3"},{"@type":"HowToStep","text":"Finish smoking in the Dutch oven. Cover the pan with the lid or foil and return to the smoker for an additional 6-8 hours, or until the internal temperature of the roast reads about 205 degrees F and the meat shreds easily with a fork. ","name":"Finish smoking in the Dutch oven. Cover the pan with the lid or foil and return to the smoker for an additional 6-8 hours, or until the internal temperature of the roast reads about 205 degrees F and the meat shreds easily with a fork. ","url":"https://heygrillhey.com/smoked-mississippi-pot-roast/#wprm-recipe-11486-step-0-4"},{"@type":"HowToStep","text":"Shred and serve. Shred the meat in the pan with all of the juices. Discard any gristle,","name":"Shred and serve. Shred the meat in the pan with all of the juices. Discard any gristle,","url":"https://heygrillhey.com/smoked-mississippi-pot-roast/#wprm-recipe-11486-step-0-5"}],"recipeCategory":["Main Course"],"recipeCuisine":["American"],"keywords":"Mississippi Pot Roast, Smoked Mississippi Pot Roast","author":"Susie Bulloch (heygrillhey.com)","datePublished":"2020-01-17T08:00:00+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/bacon-wrapped-jalapeno-popper-stuffed-chicken/","rating":4.95,"ratingCount":37,"recipe":{"@type":"Recipe","name":"Bacon Wrapped Jalapeno Popper Stuffed Chicken","description":"Bacon Wrapped Jalapeno Popper Chicken is the food that dreams are made of. Creamy and cheesy stuffed jalapenos are wrapped in juicy chicken breasts and salty bacon. It's then slow smoked for maximum flavor and basted with homemade BBQ sauce for a jalapeno popper like you've never had before.","image":"https://heygrillhey.com/wp-content/uploads/2018/01/Square-Feature-Image-90.jpg","recipeYield":["4","4 people"],"prepTime":"PT20M","cookTime":"PT120M","totalTime":"PT150M","recipeIngredient":["4  boneless, skinless chicken breasts","4 large jalapeños","12 pieces bacon","2 Tablespoons Hey Grill Hey Sweet Rub (link in recipe notes)","1/2 cup Hey Grill Hey Everything BBQ Sauce (link in recipe notes)","4 oz cream cheese (softened)","4 oz medium cheddar cheese (shredded)","1 Tablespoon Hey Grill Hey Sweet Rub (link in recipe notes)"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat your smoker (or oven). Preheat your smoker to 250 degrees F for indirect heat with mild wood like apple or hickory. You can also bake these in the oven at the same temperature.","name":"Preheat your smoker (or oven). Preheat your smoker to 250 degrees F for indirect heat with mild wood like apple or hickory. You can also bake these in the oven at the same temperature.","url":"https://heygrillhey.com/bacon-wrapped-jalapeno-popper-stuffed-chicken/#wprm-recipe-3475-step-0-0"},{"@type":"HowToStep","text":"Clean the jalapenos. Prepare your poppers by slicing the tops off of the jalapenos, cutting them in half, and scraping out the ribs and seeds inside of the poppers.","name":"Clean the jalapenos. Prepare your poppers by slicing the tops off of the jalapenos, cutting them in half, and scraping out the ribs and seeds inside of the poppers.","url":"https://heygrillhey.com/bacon-wrapped-jalapeno-popper-stuffed-chicken/#wprm-recipe-3475-step-0-1"},{"@type":"HowToStep","text":"Make the jalapeno poppers. In a small bowl, combine the cream cheese, cheddar cheese, and 1 Tablespoon of sweet rub. Use the back of the spoon to press the filling mixture into each half of the cleaned out peppers and then press the pepper halves back together.","name":"Make the jalapeno poppers. In a small bowl, combine the cream cheese, cheddar cheese, and 1 Tablespoon of sweet rub. Use the back of the spoon to press the filling mixture into each half of the cleaned out peppers and then press the pepper halves back together.","url":"https://heygrillhey.com/bacon-wrapped-jalapeno-popper-stuffed-chicken/#wprm-recipe-3475-step-0-2"},{"@type":"HowToStep","text":"Prep and fill the chicken. On a large cutting board, slice the chicken breasts open, without slicing all of the way through the breasts. Set one filled popper inside of each chicken breast and fold them closed.","name":"Prep and fill the chicken. On a large cutting board, slice the chicken breasts open, without slicing all of the way through the breasts. Set one filled popper inside of each chicken breast and fold them closed.","url":"https://heygrillhey.com/bacon-wrapped-jalapeno-popper-stuffed-chicken/#wprm-recipe-3475-step-0-3"},{"@type":"HowToStep","text":"Wrap in bacon! Wrap each chicken breast with about 3 slices of bacon. Secure the bacon ends with toothpicks, if necessary. Season the stuffed chicken on all sides with more of the sweet rub.","name":"Wrap in bacon! Wrap each chicken breast with about 3 slices of bacon. Secure the bacon ends with toothpicks, if necessary. Season the stuffed chicken on all sides with more of the sweet rub.","url":"https://heygrillhey.com/bacon-wrapped-jalapeno-popper-stuffed-chicken/#wprm-recipe-3475-step-0-4"},{"@type":"HowToStep","text":"Cook the jalapeno popper chicken. Place the chicken breasts on the smoker, close the lid and cook until the internal temperature reaches 150 degrees F. This process usually takes an hour and a half. Baste the chicken liberally with BBQ sauce, close the lid, and continue cooking until the internal temperature reaches 165 degrees F.","name":"Cook the jalapeno popper chicken. Place the chicken breasts on the smoker, close the lid and cook until the internal temperature reaches 150 degrees F. This process usually takes an hour and a half. Baste the chicken liberally with BBQ sauce, close the lid, and continue cooking until the internal temperature reaches 165 degrees F.","url":"https://heygrillhey.com/bacon-wrapped-jalapeno-popper-stuffed-chicken/#wprm-recipe-3475-step-0-5"},{"@type":"HowToStep","text":"Rest and serve. Remove the chicken to a cutting board or serving platter and allow it to rest for about 10 minutes before serving. Enjoy!!","name":"Rest and serve. Remove the chicken to a cutting board or serving platter and allow it to rest for about 10 minutes before serving. Enjoy!!","url":"https://heygrillhey.com/bacon-wrapped-jalapeno-popper-stuffed-chicken/#wprm-recipe-3475-step-0-6"}],"recipeCategory":["Main Dish"],"recipeCuisine":["American","Comfort Food"],"keywords":"jalapeno popper chicken","author":"https://heygrillhey.com/#/schema/person/4e4b55bbd167c0c0765f7f6c6594da7c","datePublished":"2020-01-30T08:00:45+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/stuffed-pork-tenderloin/","rating":5.0,"ratingCount":36,"recipe":{"@type":"Recipe","name":"Stuffed Pork Tenderloin","description":"This Stuffed Pork Tenderloin is packed with flavor from balsamic caramelized onions, cream cheese, manchego cheese, and spinach. The whole thing is rolled up and grilled until the pork is juicy and the cheese is nice and melted.","image":"https://heygrillhey.com/wp-content/uploads/2020/02/Stuffed-Pork-Tenderloin-Feat.png","recipeYield":["3"],"prepTime":"PT20M","cookTime":"PT30M","totalTime":"PT60M","recipeIngredient":["1 1 ½ pound pork tenderloin (silverskin removed)","1-2 Tablespoons Hey Grill Hey Chicken Rub","4 oz cream cheese (softened)","3 oz manchego cheese (grated)","½ cup baby spinach leaves","1 large red onion (cut into rings)","2 Tablespoons butter","2 Tablespoons balsamic vinegar"],"recipeInstructions":[{"@type":"HowToStep","text":"Make the balsamic caramelized onions. Preheat a 9-inch cast iron skillet over medium-high heat, then add the butter and the sliced red onions. Cook for about 20 minutes over medium heat, stirring occasionally, until the onions have darkened considerably in color. Reduce the heat to low and stir in the balsamic vinegar. Remove the onions from the pan and set aside.","name":"Make the balsamic caramelized onions.","url":"https://heygrillhey.com/stuffed-pork-tenderloin/#wprm-recipe-4432-step-0-0"},{"@type":"HowToStep","text":"Remove the fat from the tenderloin. Place the pork tenderloin on a large cutting board. Remove any excess fat or silverskin from the exterior of the tenderloin.","name":"Remove the fat from the tenderloin.","url":"https://heygrillhey.com/stuffed-pork-tenderloin/#wprm-recipe-4432-step-0-1"},{"@type":"HowToStep","text":"Butterfly the pork. Butterfly open the pork tenderloin by using long strokes of your knife along the side of the tenderloin about ½-inch above the cutting board. Keep the slices parallel to the cutting board and roll open the tenderloin while slicing. ","name":"Butterfly the pork.","url":"https://heygrillhey.com/stuffed-pork-tenderloin/#wprm-recipe-4432-step-0-2"},{"@type":"HowToStep","text":"Stuff the tenderloin. Spread the softened cream cheese on top of the butterflied tenderloin. Sprinkle with the shredded manchego cheese, caramelized onions, and baby spinach leaves.","name":"Stuff the tenderloin. Spread the softened cream cheese on top of the butterflied tenderloin. Sprinkle with the shredded manchego cheese, caramelized onions, and baby spinach leaves.","url":"https://heygrillhey.com/stuffed-pork-tenderloin/#wprm-recipe-4432-step-0-3"},{"@type":"HowToStep","text":"Fire up the grill. Preheat your grill to Medium-High heat (about 375 degrees F) for two-zone cooking (one indirect heat side of the grill, one direct heat side). You can also cook this in your oven at the same temperature.","name":"Fire up the grill. Preheat your grill to Medium-High heat (about 375 degrees F) for two-zone cooking (one indirect heat side of the grill, one direct heat side). You can also cook this in your oven at the same temperature.","url":"https://heygrillhey.com/stuffed-pork-tenderloin/#wprm-recipe-4432-step-0-4"},{"@type":"HowToStep","text":"Roll and secure. Starting with the edge of the pork tenderloin that was the inside (before slicing open) begin tightly rolling the tenderloin back up. It's okay if there are a few casualties that fall out the sides while rolling. Tie the roll together with butcher's twine every inch to inch and a half until the roll is nice and bound. Season the pork tenderloin liberally with the Chicken Seasoning. ","name":"Roll and secure. Starting with the edge of the pork tenderloin that was the inside (before slicing open) begin tightly rolling the tenderloin back up. It's okay if there are a few casualties that fall out the sides while rolling. Tie the roll together with butcher's twine every inch to inch and a half until the roll is nice and bound. Season the pork tenderloin liberally with the Chicken Seasoning. ","url":"https://heygrillhey.com/stuffed-pork-tenderloin/#wprm-recipe-4432-step-0-5"},{"@type":"HowToStep","text":"Grill the tenderloin. Place the stuffed pork tenderloin directly on the grill grates on the indirect heat side of the grill. Cook for approximately 20-30 minutes or until the internal temperature of the tenderloin is 145 degrees F in the thickest part of the meat. Turn the pork tenderloin every 5 minutes while cooking.","name":"Grill the tenderloin. Place the stuffed pork tenderloin directly on the grill grates on the indirect heat side of the grill. Cook for approximately 20-30 minutes or until the internal temperature of the tenderloin is 145 degrees F in the thickest part of the meat. Turn the pork tenderloin every 5 minutes while cooking.","url":"https://heygrillhey.com/stuffed-pork-tenderloin/#wprm-recipe-4432-step-0-6"},{"@type":"HowToStep","text":"Rest and serve. Remove the tenderloin from the grill. Allow it to rest at least 5-10 minutes before removing the butcher's twine, slicing the tenderloin into 1 inch thick rounds, and serving. ","name":"Rest and serve. Remove the tenderloin from the grill. Allow it to rest at least 5-10 minutes before removing the butcher's twine, slicing the tenderloin into 1 inch thick rounds, and serving. ","url":"https://heygrillhey.com/stuffed-pork-tenderloin/#wprm-recipe-4432-step-0-7"}],"recipeCategory":["Main Course"],"recipeCuisine":["American"],"keywords":"Stuffed Pork Tenderloin","author":"Susie Bulloch (heygrillhey.com)","datePublished":"2020-02-13T08:00:36+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/tri-tip-cooked-like-a-brisket/","rating":5.0,"ratingCount":26,"recipe":{"@type":"Recipe","name":"Tri Tip Cooked Like a Brisket","description":"Tri Tip Cooked Like a Brisket is a unique and flavorful way to prepare tri tip. While unconventional, it's a fun technique to try at least once. Oh, and the results are pretty darn delicious too!","image":"https://heygrillhey.com/wp-content/uploads/2020/02/NEW-Tri-Tip-Like-A-Brisket-Square-scaled.jpg","recipeYield":["4"],"prepTime":"PT15M","cookTime":"PT540M","totalTime":"PT600M","recipeIngredient":["1 2-3 pound tri tip roast","2 Tablespoons yellow mustard","1 Tablespoon Hey Grill Hey Beef Rub"],"recipeInstructions":[{"@type":"HowToStep","text":"Fire up the smoker. Preheat your smoker to 225 degrees F.","name":"Fire up the smoker. Preheat your smoker to 225 degrees F.","url":"https://heygrillhey.com/tri-tip-cooked-like-a-brisket/#wprm-recipe-12112-step-0-0"},{"@type":"HowToStep","text":"Prep the tri tip. Slather the tri tip in yellow mustard and season on all sides with the Beef Seasoning or you can make my brisket seasoning (link in recipe notes below).","name":"Prep the tri tip. Slather the tri tip in yellow mustard and season on all sides with the Beef Seasoning or you can make my brisket seasoning (link in recipe notes below).","url":"https://heygrillhey.com/tri-tip-cooked-like-a-brisket/#wprm-recipe-12112-step-0-1"},{"@type":"HowToStep","text":"Smoke the tri tip. Place the tri tip directly on the grill grates and smoke until the internal temperature reaches 165 degrees F (this will take approximately 4-5 hours).","name":"Smoke the tri tip. Place the tri tip directly on the grill grates and smoke until the internal temperature reaches 165 degrees F (this will take approximately 4-5 hours).","url":"https://heygrillhey.com/tri-tip-cooked-like-a-brisket/#wprm-recipe-12112-step-0-2"},{"@type":"HowToStep","text":"Wrap and smoke. Remove the tri tip from the smoker and wrap it in peach butcher paper. Place the wrapped tri tip back on the smoker and continue to smoke until the internal temperature reaches 200 degrees F (this should take about 3-4 hours with the whole smoking process taking 8-9 hours).","name":"Wrap and smoke. Remove the tri tip from the smoker and wrap it in peach butcher paper. Place the wrapped tri tip back on the smoker and continue to smoke until the internal temperature reaches 200 degrees F (this should take about 3-4 hours with the whole smoking process taking 8-9 hours).","url":"https://heygrillhey.com/tri-tip-cooked-like-a-brisket/#wprm-recipe-12112-step-0-3"},{"@type":"HowToStep","text":"Rest and serve. Remove the tri tip from the smoker and allow it to rest still wrapped in the butcher paper for 30-45 minutes. Slice and serve.","name":"Rest and serve. Remove the tri tip from the smoker and allow it to rest still wrapped in the butcher paper for 30-45 minutes. Slice and serve.","url":"https://heygrillhey.com/tri-tip-cooked-like-a-brisket/#wprm-recipe-12112-step-0-4"}],"recipeCategory":["Main Course"],"recipeCuisine":["American"],"keywords":"Tri Tip Cooked Like Brisket","author":"Susie Bulloch (heygrillhey.com)","datePublished":"2020-02-24T08:00:00+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/bourbon-brown-sugar-smoked-pulled-pork/","rating":4.91,"ratingCount":51,"recipe":{"@type":"Recipe","name":"Bourbon Brown Sugar Smoked Pulled Pork","description":"Bourbon Brown Sugar Pulled Pork is one of those recipes for the ages. Classic BBQ low and slow cooking combines with punchy, tongue-tingling flavors to make for a pulled pork experience unlike any other.","image":"https://heygrillhey.com/wp-content/uploads/2017/05/Brown-Sugar-Pulled-Pork-Feat.png","recipeYield":["15","15 people"],"prepTime":"PT10M","cookTime":"PT660M","totalTime":"PT700M","recipeIngredient":["1 7-9 lb bone-in pork shoulder (AKA Boston butt)","¼ cup Hey Grill Hey Sweet Rub ((or your favorite BBQ seasoning))","1 ½ cups bourbon","½ cup apple cider vinegar","½ cup brown sugar","1 Tablespoon red pepper flakes","1 Tablespoon Hey Grill Hey Sweet Rub"],"recipeInstructions":[{"@type":"HowToStep","text":"Fire up the smoker. Preheat your smoker to 250 degrees F, using hickory, apple, or maple for your wood smoke.","name":"Fire up the smoker. Preheat your smoker to 250 degrees F, using hickory, apple, or maple for your wood smoke.","url":"https://heygrillhey.com/bourbon-brown-sugar-smoked-pulled-pork/#wprm-recipe-3533-step-0-0"},{"@type":"HowToStep","text":"Prep the pork and get it in the smoke. Liberally season the pork shoulder on all sides with the Sweet Rub. Place the pork on the grill grates and close the lid.","name":"Prep the pork and get it in the smoke. Liberally season the pork shoulder on all sides with the Sweet Rub. Place the pork on the grill grates and close the lid.","url":"https://heygrillhey.com/bourbon-brown-sugar-smoked-pulled-pork/#wprm-recipe-3533-step-0-1"},{"@type":"HowToStep","text":"Make the mop sauce. While the pork begins to cook, make the bourbon brown sugar mop sauce. Pour all of the ingredients for the mop sauce in a medium saucepan. Bring the mop sauce to a boil while whisking and remove from the heat. Set aside.","name":"Make the mop sauce. While the pork begins to cook, make the bourbon brown sugar mop sauce. Pour all of the ingredients for the mop sauce in a medium saucepan. Bring the mop sauce to a boil while whisking and remove from the heat. Set aside.","url":"https://heygrillhey.com/bourbon-brown-sugar-smoked-pulled-pork/#wprm-recipe-3533-step-0-2"},{"@type":"HowToStep","text":"Smoke the pork. Place the pork on the grill grates and close the lid. Mop the pork shoulder with the mop sauce every hour until the internal temperature of the pork reads 165 degrees F. This should take around 6-7 hours.","name":"Smoke the pork. Place the pork on the grill grates and close the lid. Mop the pork shoulder with the mop sauce every hour until the internal temperature of the pork reads 165 degrees F. This should take around 6-7 hours.","url":"https://heygrillhey.com/bourbon-brown-sugar-smoked-pulled-pork/#wprm-recipe-3533-step-0-3"},{"@type":"HowToStep","text":"Braise. Transfer the pork shoulder to a disposable aluminum pan and pour the remaining mop sauce over the top. Cover tightly with foil and return to the smoker.","name":"Braise. Transfer the pork shoulder to a disposable aluminum pan and pour the remaining mop sauce over the top. Cover tightly with foil and return to the smoker.","url":"https://heygrillhey.com/bourbon-brown-sugar-smoked-pulled-pork/#wprm-recipe-3533-step-0-4"},{"@type":"HowToStep","text":"Finish cooking. Continue cooking until the internal temperature of the pork reads between 201-203 degrees F or until the thermometer probe slides into the pork like it's softened butter. This step can take anywhere from 4-6 hours, that's the fun part about BBQ, it's done when it's done.","name":"Finish cooking. Continue cooking until the internal temperature of the pork reads between 201-203 degrees F or until the thermometer probe slides into the pork like it's softened butter. This step can take anywhere from 4-6 hours, that's the fun part about BBQ, it's done when it's done.","url":"https://heygrillhey.com/bourbon-brown-sugar-smoked-pulled-pork/#wprm-recipe-3533-step-0-5"},{"@type":"HowToStep","text":"Rest, shred, and serve. Remove from the smoker and allow the pork to rest for at least 30 minutes before shredding, removing the bone, and separating the fat and gristly from the meat. Drizzle some additional braising liquid on the pork as desired.","name":"Rest, shred, and serve. Remove from the smoker and allow the pork to rest for at least 30 minutes before shredding, removing the bone, and separating the fat and gristly from the meat. Drizzle some additional braising liquid on the pork as desired.","url":"https://heygrillhey.com/bourbon-brown-sugar-smoked-pulled-pork/#wprm-recipe-3533-step-0-6"}],"recipeCategory":["Main Dish"],"recipeCuisine":["Barbecue"],"keywords":"Brown Sugar Pulled Pork","author":"https://heygrillhey.com/#/schema/person/4e4b55bbd167c0c0765f7f6c6594da7c","datePublished":"2020-02-27T08:00:06+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/marinated-smoked-turkey-breast/","rating":5.0,"ratingCount":14,"recipe":{"@type":"Recipe","name":"Marinated Smoked Turkey Breast","description":"Marinated Smoked Turkey Breast is all the goodness of a whole bird scaled down to a non-holiday portion. Perfect for a weeknight cookout or a perfect weekday dinner option. This is a delicious, tender and juicy recipe that you will cook again and again.","image":"https://heygrillhey.com/wp-content/uploads/2020/03/NEW-Marinated-Turkey-Breast-Square.jpg","recipeYield":["6","6 people"],"prepTime":"PT5M","cookTime":"PT130M","totalTime":"PT605M","recipeIngredient":["1 5-pound boneless skinless turkey breast","2 cups lemon lime soda","1 cup soy sauce","½ cup vegetable oil (or canola oil)","1 Tablespoon homemade creamy horseradish sauce","1 Tablespoon garlic (minced)"],"recipeInstructions":[{"@type":"HowToStep","text":"Marinate the turkey. Combine all ingredients for the marinade in a gallon zip top bag. Place the turkey breasts in the marinade and toss gently to coat. Refrigerate the marinating turkey for at least 8 hours, and no more than 24 hours.","name":"Marinate the turkey.","url":"https://heygrillhey.com/marinated-smoked-turkey-breast/#wprm-recipe-3623-step-0-0"},{"@type":"HowToStep","text":"Preheat your smoker. Prepare your smoker for indirect cooking at 225 degrees F.","name":"Preheat your smoker.","url":"https://heygrillhey.com/marinated-smoked-turkey-breast/#wprm-recipe-3623-step-0-1"},{"@type":"HowToStep","text":"Smoke the turkey. Remove the turkey breast from the marinade and place it directly on the grill grates. Close the lid and smoke at 225 degrees F for about 2 hours, or until the internal temperature reads 150 degrees F (whichever happens first.)","name":"Smoke the turkey.","url":"https://heygrillhey.com/marinated-smoked-turkey-breast/#wprm-recipe-3623-step-0-2"},{"@type":"HowToStep","text":"Finish cooking. Increase the temperature of your smoker to around 500 degrees F. Continue to cook the turkey for 5-8 minutes per side or until the exterior is nice and caramelized and the internal temperature reaches 160 degrees F.","name":"Finish cooking.","url":"https://heygrillhey.com/marinated-smoked-turkey-breast/#wprm-recipe-3623-step-0-3"},{"@type":"HowToStep","text":"Rest, slice, and serve. Remove the turkey to a plate and cover with foil. The carry-over heat will continue to cook the turkey for a few minutes while it rests. Thinly slice the turkey breasts and serve.","name":"Rest, slice, and serve.","url":"https://heygrillhey.com/marinated-smoked-turkey-breast/#wprm-recipe-3623-step-0-4"}],"recipeCategory":["Main Dish"],"recipeCuisine":["Barbecue"],"keywords":"Marinated Smoked Turkey Breast, Smoked Turkey Breast","author":"https://heygrillhey.com/#/schema/person/4e4b55bbd167c0c0765f7f6c6594da7c","datePublished":"2020-03-19T08:00:00+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/twice-smoked-ham/","rating":4.94,"ratingCount":47,"recipe":{"@type":"Recipe","name":"Twice Smoked Ham with Brown Sugar Honey Glaze","description":"My Twice Smoked Ham with Brown Sugar Honey Glaze is a backyard twist on a holiday classic. Smoking the ham adds so much flavor and moisture.","image":"https://heygrillhey.com/wp-content/uploads/2023/11/TSH-Square.jpg","recipeYield":["15","15 people"],"prepTime":"PT10M","cookTime":"PT240M","totalTime":"PT250M","recipeIngredient":["1 8 pound spiral cut smoked ham","1 cup chicken stock","1 cup dark brown sugar","¼ cup honey","1 Tablespoon dijon mustard","2 teaspoons Worcestershire sauce","1 teaspoon ground cinnamon","1 teaspoon ground ginger","⅛ teaspoon ground cloves","1 Tablespoon Hey Grill Hey Sweet Rub"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat. Preheat your smoker to 225 degrees f.","name":"Preheat.","url":"https://heygrillhey.com/twice-smoked-ham/#wprm-recipe-36617-step-0-0"},{"@type":"HowToStep","text":"Smoke ham. Place the ham, cut side down, directly on the grill grates. Close the lid and smoke the ham for 1.5 hours.","name":"Smoke ham.","url":"https://heygrillhey.com/twice-smoked-ham/#wprm-recipe-36617-step-0-1"},{"@type":"HowToStep","text":"Braise ham. Place the ham in a large 12 inch cast iron skillet. Pour 1 cup of chicken stock over the ham and then cover the ham and the top of the pan tightly with aluminum foil. Close the lid, increase the temperature on your smoker to 300 degrees F and continue cooking for an additional 2 hours, or until the internal temperature reads 140 degrees F.","name":"Braise ham.","url":"https://heygrillhey.com/twice-smoked-ham/#wprm-recipe-36617-step-0-2"},{"@type":"HowToStep","text":"Make Glaze. When the ham is almost done cooking, prepare the glaze. In a small saucepan, combine all of the glaze ingredients. Cook over medium heat, stirring frequently with a whisk, just until the glaze comes to a boil. Remove from the heat immediately.","name":"Make Glaze.","url":"https://heygrillhey.com/twice-smoked-ham/#wprm-recipe-36617-step-0-3"},{"@type":"HowToStep","text":"Glaze ham. Remove the ham from the smoker and open up the foil. Drain off any excess cooking liquid and set aside for serving. Turn the ham over onto its side and brush liberally with the brown sugar honey glaze.","name":"Glaze ham.","url":"https://heygrillhey.com/twice-smoked-ham/#wprm-recipe-36617-step-0-4"},{"@type":"HowToStep","text":"Broil ham. Place the glazed ham into your oven on High broil. Cook for 2-3 minutes, or until the glaze is bubbling and caramelized.","name":"Broil ham.","url":"https://heygrillhey.com/twice-smoked-ham/#wprm-recipe-36617-step-0-5"},{"@type":"HowToStep","text":"Server and enjoy. Serve immediately with the drippings from the cast iron skillet on the side, if desired. ","name":"Server and enjoy.","url":"https://heygrillhey.com/twice-smoked-ham/#wprm-recipe-36617-step-0-6"}],"recipeCategory":["Main Dish"],"recipeCuisine":["American"],"keywords":"Twice Smoked Ham","author":"Susie Bulloch (heygrillhey.com)","datePublished":"2020-04-10T08:00:00+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/jalapeno-popper-mac-and-cheese/","rating":5.0,"ratingCount":25,"recipe":{"@type":"Recipe","name":"Smoky Jalapeño Popper Mac and Cheese","description":"This Jalapeño Popper Mac and Cheese is over the top delicious. Loaded with bacon, sausage, and extra cheese before getting a tender kiss of hardwood smoke.","image":"https://heygrillhey.com/wp-content/uploads/2025/09/NEW-Jalapeno-Popper-Mac-Square.jpg","recipeYield":["6","6 people"],"prepTime":"PT20M","cookTime":"PT45M","totalTime":"PT65M","recipeIngredient":["½ pound bacon (diced)","1 link uncooked bratwurst (casing removed)","2  jalapeños (seeds removed and finely diced)","1 8-ounce brick cream cheese","8 ounces elbow macaroni noodles (uncooked)","1 cup water","1 cup milk","1 cup heavy cream","1 teaspoon garlic powder","1 teaspoon salt","½ teaspoon black pepper","2 cups marbled cheddar cheese (shredded)","¼ cup butter crackers (like Ritz) (crushed)","1  jalapeños (thinly sliced into rings)","1 teaspoon Hey Grill Hey Sweet Rub"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the smoker. Set your smoker to 225 degrees F with a mild hard wood like pecan or maple.","name":"Preheat the smoker.","url":"https://heygrillhey.com/jalapeno-popper-mac-and-cheese/#wprm-recipe-3559-step-0-0"},{"@type":"HowToStep","text":"Cook meat and peppers. Preheat a 12 inch cast iron skillet over medium high heat. Brown the bacon and sausage. Stir in the diced jalapeños and cook 2-3 minutes, until softened.","name":"Cook meat and peppers.","url":"https://heygrillhey.com/jalapeno-popper-mac-and-cheese/#wprm-recipe-3559-step-0-1"},{"@type":"HowToStep","text":"Add cream cheese, noodles, and liquid ingredients. Stir in the cream cheese and mix until well combined. Pour in the noodles, water, milk, and cream. Cook, stirring regularly, until the noodles have absorbed a majority of the liquid and everything bubbles (about 8-10 minutes).","name":"Add cream cheese, noodles, and liquid ingredients.","url":"https://heygrillhey.com/jalapeno-popper-mac-and-cheese/#wprm-recipe-3559-step-0-2"},{"@type":"HowToStep","text":"Remove from heat and add seasonings and cheese. Turn off the heat and carefully stir in the garlic powder, salt, pepper, and cheese until everything is all melted together. Sprinkle the top with the sweet rub, the buttered crackers, and the thin jalapeño slices.","name":"Remove from heat and add seasonings.","url":"https://heygrillhey.com/jalapeno-popper-mac-and-cheese/#wprm-recipe-3559-step-0-3"},{"@type":"HowToStep","text":"Smoke the mac. Place the mac and cheese in the smoker and smoke for 30 minutes. Either transfer your mac and cheese to a 400 degree F oven or increase your grill temperature to 400 degrees. Bake for 8-10 minutes at the higher temperature until the crackers are starting to brown.","name":"Smoke the mac.","url":"https://heygrillhey.com/jalapeno-popper-mac-and-cheese/#wprm-recipe-3559-step-0-4"},{"@type":"HowToStep","text":"Serve and enjoy! Remove the mac and cheese from the grill, sprinkle with the Sweet Rub, and serve it with your favorite toppings. Enjoy!","name":"Serve and enjoy!","url":"https://heygrillhey.com/jalapeno-popper-mac-and-cheese/#wprm-recipe-3559-step-0-5"}],"recipeCategory":["Main Dish","Side Dishes"],"recipeCuisine":["Comfort Food"],"keywords":"Jalapeno Popper Mac and Cheese","author":"Susie Bulloch","datePublished":"2020-04-30T07:00:12+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/grill-power/","rating":5.0,"ratingCount":54,"recipe":{"@type":"Recipe","name":"Dad's Famous Red Velvet Cake","description":"My dad's famous red velvet cake, as seen on my Food Network special Grill Power!","image":"https://heygrillhey.com/wp-content/uploads/2020/06/Susie-Bullochs-Red-Velvet-Cake-with-Ermine-Frosting-and-Fresh-Flowers.jpg","recipeYield":["12","12 people"],"prepTime":"PT30M","cookTime":"PT35M","totalTime":"PT125M","recipeIngredient":["1/2 cup unsalted butter (softened)","1 1/2 cup sugar","2  eggs (large, room temperature)","2 cups all purpose flour","2 Tablespoons  dark cocoa powder","1/2 teaspoon salt","1 cup buttermilk","1 teaspoon vanilla extract","1 oz red food coloring","1 teaspoon baking soda","1 Tablespoon apple cider vinegar","1 cup milk","1/4 cup all purpose flour","pinch salt","1 cup unsalted butter (softened)","1 cup sugar","1 teaspoon  vanilla extract"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven. Preheat the oven to 350 degrees F.","name":"Preheat the oven.","url":"https://heygrillhey.com/grill-power/#wprm-recipe-13582-step-0-0"},{"@type":"HowToStep","text":"Make the Cake Batter. Cream the butter and sugar in a large mixing bowl.  Add the eggs, one at a time beating well.  Mix together the dry ingredients and set aside. In a separate bowl, combine the buttermilk, vanilla and food coloring.  Alternate adding the dry and wet ingredients to the creamed butter until completely incorporated. Dissolve the soda in the vinegar and stir into the batter.  Pour the batter into two 9-inch sprayed or buttered and floured cake pans.  Bake in a preheated 350* oven for 30-35 minutes.","name":"Make the red velvet cake batter","url":"https://heygrillhey.com/grill-power/#wprm-recipe-13582-step-0-1"},{"@type":"HowToStep","text":"Prepare cake pans. Cut 2 rounds of parchment paper to fit inside 2 9-inch cake pans. Spray the pans with cooking oil and dust each with flour, shaking out any excess. Pour the cake batter evenly between the two pans.","name":"Prepare your cake pans.","url":"https://heygrillhey.com/grill-power/#wprm-recipe-13582-step-0-2"},{"@type":"HowToStep","text":"Bake the red velvet cakes. Place each cake pan onto the center rack of your oven, close the door, and bake for 30-35 minutes, or until an internal thermometer reads 195-200 degrees F (this is the perfect baked temperature for moist cakes). Remove from the oven and cool completely before carefully turning the pans over and removing the cakes.","name":"Bake the red velvet cakes.","url":"https://heygrillhey.com/grill-power/#wprm-recipe-13582-step-0-3"},{"@type":"HowToStep","text":"Make the Ermine Frosting.  In a medium sized saucepan, heat the milk, flour, salt and sugar, over medium high heat. Bring to a boil while whisking consistently until the paste reaches the consistency of pudding. Set aside and let cool completely. In a mixing bowl, whip the butter until smooth and slightly lightened in color. Beat in the cooled milk mixture along with the vanilla.  The frosting should puff up and become silky smooth.","name":"Make the ermine frosting.","url":"https://heygrillhey.com/grill-power/#wprm-recipe-13582-step-0-4"},{"@type":"HowToStep","text":"Frost the cake. Place one cooled cake round down on your serving platter. Top with half of the frosting and smooth with a spatula. Place the second cake round centeres on top of the first. Top with the remaining frosting and decorate as desired.","name":"Frost the cake.","url":"https://heygrillhey.com/grill-power/#wprm-recipe-13582-step-0-5"}],"recipeCategory":["Dessert"],"recipeCuisine":["American"],"keywords":"Red Velvet Cake","author":"Susie Bulloch (heygrillhey.com)","datePublished":"2020-06-24T08:00:00+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/spatchcock-smoked-turkey/","rating":4.91,"ratingCount":21,"recipe":{"@type":"Recipe","name":"Spatchcock Smoked Turkey","description":"This Spatchcock Smoked Turkey is sure to be the crowning glory of your Thanksgiving dinner. Spatchcocked for more even cooking, and smoked for incredible flavor, you've never had a bird quite as good as this!","image":"https://heygrillhey.com/wp-content/uploads/2020/11/Spatchcock-Smoked-Turkey-Feature.png","recipeYield":["10","10 people"],"prepTime":"PT20M","cookTime":"PT270M","totalTime":"PT290M","recipeIngredient":["1 15-pound turkey (spatchcocked)","8 Tablespoons salted butter (softened)","4 Tablespoons olive oil","1 Tablespoon coarse kosher salt","1 Tablespoon coarse black pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the smoker. Preheat your smoker to 275 degrees F with your favorite hardwood. I recommend pecan, maple, apple, or alder for smoking turkeys. On this turkey I tried almond wood for the first time and it was great!","name":"Preheat the smoker.","url":"https://heygrillhey.com/spatchcock-smoked-turkey/#wprm-recipe-14571-step-0-0"},{"@type":"HowToStep","text":"Spatchcock the turkey. Spatchcock your turkey by removing any giblets, neck, or other internal parts from your bird. Flip it breast side down and remove the backbone by cutting up both sided with kitchen shears. Snip the inside of the breast bone and turn the turkey over. Press the center of the breast down until you hear a crack and the breast lays flat on your work surface. Tuck the wing tips behind the wings.","name":"Spatchcock the turkey.","url":"https://heygrillhey.com/spatchcock-smoked-turkey/#wprm-recipe-14571-step-0-1"},{"@type":"HowToStep","text":"Spread butter under the turkey skin. Using your fingers, gently separate the skin from the breast and thigh meat. Take 2 Tablespoons of the softened butter and insert it in between the skin and the first breast. Press on the exterior of the skin to spread the butter out evenly across the breast. Repeat on the remaining breast and each of the thighs until all of the butter has been spread under the skin of your turkey.","name":"Spread butter under the turkey skin.","url":"https://heygrillhey.com/spatchcock-smoked-turkey/#wprm-recipe-14571-step-0-2"},{"@type":"HowToStep","text":"Season with oil, salt, and pepper. Flip your turkey breast side down on your work surface. Drizzle with 2 Tablespoons of the olive oil. Spread the oil all over with your hands and then season with salt and black pepper. Turn the turkey back over and drizzle with the remaining olive oil. Season the top evenly with salt and black pepper.","name":"Season with oil, salt, and pepper.","url":"https://heygrillhey.com/spatchcock-smoked-turkey/#wprm-recipe-14571-step-0-3"},{"@type":"HowToStep","text":"Smoke the spatchcocked turkey. Carefully transfer your turkey directly to your smoker grates and make sure the wings are still tucked, the thighs are turned out and the turkey is laying flat. Close the lid and smoke for approximately 4 to 4.5 hours, or until an internal thermometer reads 165 degrees F in the thickest part of the breast. The thighs will likely read higher temperatures, around 175-185 and that is totally perfect.","name":"Smoke the spatchcocked turkey.","url":"https://heygrillhey.com/spatchcock-smoked-turkey/#wprm-recipe-14571-step-0-4"},{"@type":"HowToStep","text":"Rest the turkey. Gently remove the turkey from the smoker to a large cutting board. Allow your turkey to rest for 10-15 minutes before carving.","name":"Rest the turkey.","url":"https://heygrillhey.com/spatchcock-smoked-turkey/#wprm-recipe-14571-step-0-5"},{"@type":"HowToStep","text":"Carve and serve. Remove the thighs and legs first. Separate the leg and leave whole. Remove the skin from the thighs and shred the thigh meat. Chop the skin into small pieces and then mix into the thigh meat. Carefully separate and remove the wings and cut at the joints into individual pieces. Run your knife along the central breast line and when you hit the ribs, turn your knife and slice against the ribs until the breast is completely removed. Slice the breast into slices as thick or thin as you like. Arrange the carved turkey onto your serving platter and garnish with herbs, as desired. Enjoy!","name":"Carve and serve.","url":"https://heygrillhey.com/spatchcock-smoked-turkey/#wprm-recipe-14571-step-0-6"}],"recipeCategory":["Main Dish"],"recipeCuisine":["American"],"keywords":"Spatchcock Smoked Turkey","author":"Susie Bulloch (heygrillhey.com)","datePublished":"2020-11-05T08:00:00+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/sweet-spicy-smoked-snack-mix/","rating":5.0,"ratingCount":17,"recipe":{"@type":"Recipe","name":"Sweet and Spicy Smoked Snack Mix","description":"This Smoked Snack Mix is going to be the snack at hand for all your events. It's perfect for tailgating, hiking, camping, parties, and basically anything else where there are people who like tasty munchies.","image":"https://heygrillhey.com/wp-content/uploads/2017/09/Smoked-Snack-Mix-Feature.png","recipeYield":["6","6 cups"],"prepTime":"PT10M","cookTime":"PT60M","totalTime":"PT70M","recipeIngredient":["2 cups rice Chex cereal","2 cups pretzel sticks","1 cup Bugles","1 cup oyster crackers","1 cup mixed nuts","½ cup salted butter","1 cup brown sugar","¼ cup Cholula Original Hot Sauce","¼ cup light corn syrup","pinch salt","¼ teaspoon baking soda"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat your smoker to 225 degrees F.","name":"Preheat your smoker to 225 degrees F.","url":"https://heygrillhey.com/sweet-spicy-smoked-snack-mix/#wprm-recipe-3372-step-0-0"},{"@type":"HowToStep","text":"Dump all crackers, cereals, and nuts in a large mixing bowl.","name":"Dump all crackers, cereals, and nuts in a large mixing bowl.","url":"https://heygrillhey.com/sweet-spicy-smoked-snack-mix/#wprm-recipe-3372-step-0-1"},{"@type":"HowToStep","text":"In a medium saucepan, combine the butter, brown sugar, corn syrup, Cholula, and salt. Boil for 3 minutes, whisking continuously. Remove the pan from the heat and stir in the baking soda. The mixture will bubble up and foam quite a bit, just keep whisking.","name":"In a medium saucepan, combine the butter, brown sugar, corn syrup, Cholula, and salt. Boil for 3 minutes, whisking continuously. Remove the pan from the heat and stir in the baking soda. The mixture will bubble up and foam quite a bit, just keep whisking.","url":"https://heygrillhey.com/sweet-spicy-smoked-snack-mix/#wprm-recipe-3372-step-0-2"},{"@type":"HowToStep","text":"Pour the caramel sauce over the snack mix in the large bowl. Stir quickly to cover all of the snacks with the caramel sauce.","name":"Pour the caramel sauce over the snack mix in the large bowl. Stir quickly to cover all of the snacks with the caramel sauce.","url":"https://heygrillhey.com/sweet-spicy-smoked-snack-mix/#wprm-recipe-3372-step-0-3"},{"@type":"HowToStep","text":"Dump the caramel covered snacks out onto a foil lined sheet pan that has been lightly sprayed with non-stick spray.","name":"Dump the caramel covered snacks out onto a foil lined sheet pan that has been lightly sprayed with non-stick spray.","url":"https://heygrillhey.com/sweet-spicy-smoked-snack-mix/#wprm-recipe-3372-step-0-4"},{"@type":"HowToStep","text":"Smoke the snacks at 225 degrees F for an hour. I used a mix of cherry and maple wood for a subtle smoky flavor that complemented the sweet heat from the caramel sauce.","name":"Smoke the snacks at 225 degrees F for an hour. I used a mix of cherry and maple wood for a subtle smoky flavor that complemented the sweet heat from the caramel sauce.","url":"https://heygrillhey.com/sweet-spicy-smoked-snack-mix/#wprm-recipe-3372-step-0-5"},{"@type":"HowToStep","text":"Remove the sheet pan from the smoker and allow to cool before breaking the snacks apart and serving (though if you find yourself sneaking bites of the still warm snacks, I won't judge you).","name":"Remove the sheet pan from the smoker and allow to cool before breaking the snacks apart and serving (though if you find yourself sneaking bites of the still warm snacks, I won't judge you).","url":"https://heygrillhey.com/sweet-spicy-smoked-snack-mix/#wprm-recipe-3372-step-0-6"}],"recipeCategory":["Snacks"],"recipeCuisine":["Party Food","Snacks"],"keywords":"Smoked Snack Mix","author":"Susie Bulloch","datePublished":"2020-12-03T08:00:38+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/smoked-pulled-beef/","rating":4.83,"ratingCount":73,"recipe":{"@type":"Recipe","name":"Smoked Chuck Roast (for pulled beef)","description":"Smoked Pulled Beef Chuck Roast is like best Sunday pot roast you've ever had with an extra kiss of smoked flavor you never knew you wanted. Tender, melt in your mouth, full of beefy flavor.","image":"https://heygrillhey.com/wp-content/uploads/2020/12/SCR-Square.jpg","recipeYield":["6","6 people"],"prepTime":"PT10M","cookTime":"PT540M","totalTime":"PT565M","recipeIngredient":["1  beef chuck roast (3-4 pounds)","1  yellow or white onion (sliced)","3 cups beef stock (divided use)","3 Tablespoons Hey Grill Hey Beef Rub (or equal parts salt, pepper, and garlic powder.)"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the smoker. When ready to cook, start your smoker going at 225 degrees F and preheat with the lid closed, for 10 to 15 minutes.","name":"Preheat the smoker.","url":"https://heygrillhey.com/smoked-pulled-beef/#wprm-recipe-3553-step-0-0"},{"@type":"HowToStep","text":"Season the chuck roast. Season the roast liberally with the Beef Seasoning (or equal parts salt, pepper, and garlic powder), using your hands to press the rub into every surface of the meat. (Optional, rub your meat the night before smoking and refrigerate).","name":"Season the chuck roast.","url":"https://heygrillhey.com/smoked-pulled-beef/#wprm-recipe-3553-step-0-1"},{"@type":"HowToStep","text":"Smoke the roast. Put the roast directly on your grill grate, fat-side up, and cook for 3 hours, spraying with 1 cup of the beef stock every hour (reserve the other 2 cups of stock).","name":"Smoke the roast.","url":"https://heygrillhey.com/smoked-pulled-beef/#wprm-recipe-3553-step-0-2"},{"@type":"HowToStep","text":"Add the broth and onions. Place the sliced onions in the bottom of a large disposable aluminum foil pan and pour the remaining 2 cups of stock in the bottom of the pan. Transfer the roast into the pan on top of the onions and set the pan in the grill.","name":"Add the broth and onions.","url":"https://heygrillhey.com/smoked-pulled-beef/#wprm-recipe-3553-step-0-3"},{"@type":"HowToStep","text":"Finish smoking. Increase your grill temperature to 250 degrees F, and cook until the internal temperature reaches 165 degrees F (about 3 more hours). If you're watching a thermometer, you'll notice the temperature will stay between 155 and 165 degrees for quite a while. This is called the stall period and is totally normal.","name":"Continue smoking the chuck roast.","url":"https://heygrillhey.com/smoked-pulled-beef/#wprm-recipe-3553-step-0-4"},{"@type":"HowToStep","text":"Cover with foil. Once your roast hits 165, cover the pan tightly with aluminum foil and continue cooking until an instant-read meat thermometer inserted in the thickest part of the meat registers at least 200 degrees, up to 202 degrees F (this step can take another 3 hours). Every roast will be done at a slightly different temperature, so look for your probe to slide into the meat like it is sliding into softened butter.","name":"Cover with foil.","url":"https://heygrillhey.com/smoked-pulled-beef/#wprm-recipe-3553-step-0-5"},{"@type":"HowToStep","text":"Rest, shred, and enjoy. Remove the pan from the smoker and let rest for 15 minutes. Separate the roast from the cooking liquid. Shred the roast and separate the fat from the cooking liquid. Moisten the roast with the remaining cooking liquid, or make it into au jus for dipping, or turn it into gravy. ","name":"Rest, shred, and enjoy.","url":"https://heygrillhey.com/smoked-pulled-beef/#wprm-recipe-3553-step-0-6"}],"recipeCategory":["Main Dish"],"recipeCuisine":["Barbecue"],"keywords":"Smoked Chuck Roast","author":"https://heygrillhey.com/#/schema/person/4e4b55bbd167c0c0765f7f6c6594da7c","datePublished":"2020-12-14T08:00:04+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/smoked-dr-pepper-ribs-recipe/","rating":4.91,"ratingCount":21,"recipe":{"@type":"Recipe","name":"Dr. Pepper Smoked Ribs","description":"These Dr. Pepper Ribs are seasoned, smoked, and sauced with layers of delicious Dr. Pepper flavor.","image":"https://heygrillhey.com/wp-content/uploads/2018/02/Dr.-Pepper-Ribs-Feature.png","recipeYield":["6","6 people"],"prepTime":"PT15M","cookTime":"PT360M","totalTime":"PT390M","recipeIngredient":["2 racks baby back ribs","4 Tablespoons yellow mustard","4 Tablespoons Hey Grill Hey Rib Rub","1 teaspoon red pepper flakes (optional)","½ teaspoon cayenne pepper (optional)","8 Tablespoons salted butter","½ cup brown sugar","¼ cup homemade Buffalo sauce (optional)","1 cup Dr. Pepper","1 cup Hey Grill Hey Everything BBQ Sauce (or your favorite ketchup-based BBQ sauce)","½ cup Dr. Pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the smoker. Preheat your smoker to 225 degrees F. ","name":"Preheat the smoker.","url":"https://heygrillhey.com/smoked-dr-pepper-ribs-recipe/#wprm-recipe-3824-step-0-0"},{"@type":"HowToStep","text":"Prep and season the ribs. Remove the membranes from the back side of the ribs by wiggling the tip of a butter knife under the membrane and then pulling back with a paper towel. Slather the ribs on all sides with the yellow mustard. Season on all sides with the rib rub.","name":"Prep and season the ribs.","url":"https://heygrillhey.com/smoked-dr-pepper-ribs-recipe/#wprm-recipe-3824-step-0-1"},{"@type":"HowToStep","text":"Add some heat! If you want your ribs to have some heat, combine the crushed red pepper flakes and the cayenne pepper. Sprinkle on all sides of the ribs.","name":"Add some heat!","url":"https://heygrillhey.com/smoked-dr-pepper-ribs-recipe/#wprm-recipe-3824-step-0-2"},{"@type":"HowToStep","text":"Smoke the ribs. Place the lid on the smoker and smoke your ribs for 3 hours.","name":"Smoke the ribs.","url":"https://heygrillhey.com/smoked-dr-pepper-ribs-recipe/#wprm-recipe-3824-step-0-3"},{"@type":"HowToStep","text":"Make the braising liquid. Prepare for the braising step by laying out two large sheets of heavy duty foil on a flat surface. Sprinkle 2 Tablespoons of brown sugar down the center of each sheet of aluminum foil. Top the brown sugar with 2 Tablespoons of butter, cut into small pads. Pour 1 Tablespoon of the Buffalo sauce on top of the butter and brown sugar. ","name":"Make the braising liquid.","url":"https://heygrillhey.com/smoked-dr-pepper-ribs-recipe/#wprm-recipe-3824-step-0-4"},{"@type":"HowToStep","text":"Add the ribs to the braising liquid. Remove the ribs from the smoker and place each rack meat side down on top of the brown sugar, butter, and Buffalo Sauce. Top the bone sides of each rack of ribs with the remaining brown sugar, butter, and Buffalo sauce. Fold up the ends and sides of the foil before pouring 1/2 cup of Dr. Pepper over each rack of ribs. Tightly crimp and seal the foil around the ribs.","name":"Add the ribs to the braising liquid.","url":"https://heygrillhey.com/smoked-dr-pepper-ribs-recipe/#wprm-recipe-3824-step-0-5"},{"@type":"HowToStep","text":"Smoke for 2 hours. Return the ribs to the smoker at 225 degrees F for 2 more hours.","name":"Smoke for 2 hours.","url":"https://heygrillhey.com/smoked-dr-pepper-ribs-recipe/#wprm-recipe-3824-step-0-6"},{"@type":"HowToStep","text":"Drain the braising liquid. Remove the braising ribs from the smoker. Carefully drain the foil pouches into a bowl or large measuring pitcher and then remove the ribs from the foil pouches. Discard the foil and liquid.","name":"Drain the braising liquid.","url":"https://heygrillhey.com/smoked-dr-pepper-ribs-recipe/#wprm-recipe-3824-step-0-7"},{"@type":"HowToStep","text":"Make the BBQ sauce and finish smoking. In a bowl, combine the BBQ sauce and the Dr. Pepper. Brush the sauce liberally all over the smoked ribs. Close the lid on the smoker and continue smoking at 225 degrees F for 1 more hour, or until the sauce has set and the meat has pulled back about 1/2 inch from the bones and the ribs are pliable and tender. ","name":"Make the BBQ sauce and finish smoking.","url":"https://heygrillhey.com/smoked-dr-pepper-ribs-recipe/#wprm-recipe-3824-step-0-8"},{"@type":"HowToStep","text":"Rest, slice and serve. Carefully remove the ribs to a large cutting board. Rest for 15 minutes before slicing and serving.","name":"Rest, slice and serve.","url":"https://heygrillhey.com/smoked-dr-pepper-ribs-recipe/#wprm-recipe-3824-step-0-9"}],"recipeCategory":["Main Dish"],"recipeCuisine":["American","Barbecue"],"keywords":"Dr. Pepper Ribs","author":"https://heygrillhey.com/#/schema/person/4e4b55bbd167c0c0765f7f6c6594da7c","datePublished":"2020-12-28T08:00:14+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/texas-bbq-sauce/","rating":4.95,"ratingCount":18,"recipe":{"@type":"Recipe","name":"Texas BBQ Sauce","description":"This Texas BBQ sauce is a rich sauce that is perfect served on just about any BBQ you’ve got cooking on the grill or smoker. Drizzle it on smoked brisket, or spoon it over some ribs, you’ll fall in love with this sauce after the first bite.","image":"https://heygrillhey.com/wp-content/uploads/2021/01/Texas-BBQ-Sauce-Feature.png","recipeYield":["24"],"prepTime":"PT10M","cookTime":"PT25M","totalTime":"PT1475M","recipeIngredient":["½  sweet onion (super fine dice)","6 ounces tomato paste","2 cloves garlic (minced)","2 ½ cups water","½ cup brown sugar","½ cup honey","¼ cup apple cider vinegar","2 Tablespoons butter","2 Tablespoons fresh lemon juice","2 Tablespoons Worcestershire sauce","2 Tablespoons Dijon mustard","1 Tablespoon plus 1 teaspoon chili powder","2 teaspoons celery salt","2 teaspoons cracked black pepper","2 teaspoons salt","1 teaspoon ground coriander"],"recipeInstructions":[{"@type":"HowToStep","text":"Sautee the onions. In a medium saucepan, melt the butter over medium high heat. Add the onions and garlic to the pan and cook, stirring frequently, until the onions are translucent and softened. About 4 minutes.","name":"Sautee the onions.","url":"https://heygrillhey.com/texas-bbq-sauce/#wprm-recipe-15101-step-0-0"},{"@type":"HowToStep","text":"Add in remaining ingredients. Whisk the remaining sauce ingredients into the pan, stirring frequently, until the sauce comes just to a boil. Reduce the heat to medium low and simmer the sauce for 20-25 minutes.","name":"Add in remaining ingredients.","url":"https://heygrillhey.com/texas-bbq-sauce/#wprm-recipe-15101-step-0-1"},{"@type":"HowToStep","text":"Blend the Texas BBQ sauce. Turn off the heat and allow the sauce to cool to nearly room temperature. You can use the sauce as is, if you like the texture of the onions and garlic. If you prefer a smooth sauce, carefully transfer the sauce to a blender, seal the lid tightly, and blend on high speed until the sauce is a smooth consistency.","name":"Blend the Texas BBQ sauce.","url":"https://heygrillhey.com/texas-bbq-sauce/#wprm-recipe-15101-step-0-2"},{"@type":"HowToStep","text":"Refrigerate, serve and store. This sauce tastes best when allowed to rest overnight (24 hours for the best flavor) before serving. Serve alongside brisket, mop on ribs, or drizzle on cheeseburgers. Sauce will last 2 weeks in the refrigerator in a tightly sealed jar.","name":"Serve and store.","url":"https://heygrillhey.com/texas-bbq-sauce/#wprm-recipe-15101-step-0-3"}],"recipeCategory":["Sauce"],"recipeCuisine":["American","Barbecue"],"keywords":"Texas BBQ Sauce","author":"Susie Bulloch (heygrillhey.com)","datePublished":"2021-01-13T08:00:00+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/simple-smoked-pulled-pork/","rating":4.93,"ratingCount":163,"recipe":{"@type":"Recipe","name":"Simple Smoked Pulled Pork Butt/ Shoulder","description":"This simple smoked pulled pork recipe only requires a few pantry ingredients and a smoker to achieve those melt-in-your-mouth strands of tender pulled pork.","image":"https://heygrillhey.com/wp-content/uploads/2017/09/Smoked-Pulled-Pork-Feature.png","recipeYield":["16","16 people"],"prepTime":"PT15M","cookTime":"PT1080M","totalTime":"PT1155M","recipeIngredient":["1 8-10 pound bone-in pork shoulder (AKA Boston butt) (AKA Boston butt)","2-3 Tablespoons yellow mustard","¼ cup Hey Grill Hey Sweet Rub (link in recipe notes)","1 Tablespoon Hey Grill Hey Sweet Rub (for later use)"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the smoker. Preheat your smoker to 225 degrees F for indirect smoking. I recommend hickory or apple for this recipe.","name":"Preheat the smoker.","url":"https://heygrillhey.com/simple-smoked-pulled-pork/#wprm-recipe-3368-step-0-0"},{"@type":"HowToStep","text":"Prep the meat. Remove your roast from the packaging and wipe it down on all sides with paper towels, cleaning off any small bone fragments or extra liquid on the exterior.","name":"Prep the meat.","url":"https://heygrillhey.com/simple-smoked-pulled-pork/#wprm-recipe-3368-step-0-1"},{"@type":"HowToStep","text":"Slather the pork butt in mustard. Slather the entire exterior of the pork shoulder with the yellow mustard.","name":"Slather the pork butt in mustard.","url":"https://heygrillhey.com/simple-smoked-pulled-pork/#wprm-recipe-3368-step-0-2"},{"@type":"HowToStep","text":"Season with Sweet Rub. Season your pork roast on all sides, top and bottom, with the Homemade BBQ Sweet Rub. Don't worry about rubbing the seasoning into the meat, just be sure it is liberally coated all over.","name":"Season with Sweet Rub.","url":"https://heygrillhey.com/simple-smoked-pulled-pork/#wprm-recipe-3368-step-0-3"},{"@type":"HowToStep","text":"Smoke the pork butt. Place your seasoned roast on the smoker fat side up, preferably in the middle of the grate avoiding any direct hot spots. Close the lid and smoke the pork until it reaches an internal temperature of at least 195 degrees F. You can cook to 201 degrees F if you like softer pork. This process can take anywhere between 15-20 hours, depending on the consistency of heat in your smoker and the size of your pork shoulder.","name":"Smoke the pork butt.","url":"https://heygrillhey.com/simple-smoked-pulled-pork/#wprm-recipe-3368-step-0-4"},{"@type":"HowToStep","text":"Wrap and rest the meat. Remove the pork shoulder from the smoker and wrap tightly in foil. Allow the roast to rest for at least an hour before shredding.","name":"Wrap and rest the meat.","url":"https://heygrillhey.com/simple-smoked-pulled-pork/#wprm-recipe-3368-step-0-5"},{"@type":"HowToStep","text":"Shred and serve. Pull apart the shoulder, discarding any chunks of fat or gristle. Sprinkle the roast with an additional tablespoon or so of the Homemade Sweet BBQ Rub. Serve and enjoy!","name":"Shred and serve.","url":"https://heygrillhey.com/simple-smoked-pulled-pork/#wprm-recipe-3368-step-0-6"}],"recipeCategory":["Main Dish"],"recipeCuisine":["Barbecue"],"keywords":"Smoked Pulled Pork","author":"https://heygrillhey.com/#/schema/person/4e4b55bbd167c0c0765f7f6c6594da7c","datePublished":"2021-03-15T08:00:17+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/smoked-pulled-ham/","rating":4.93,"ratingCount":41,"recipe":{"@type":"Recipe","name":"Smoked Pulled Ham","description":"This Smoked Pulled Ham is ham is slow smoked and glazed with a tasty apricot jam/BBQ sauce combo for the most amazing bit of pork deliciousness you'll ever have.","image":"https://heygrillhey.com/wp-content/uploads/2021/03/Smoked-Pulled-Ham-Feature.png","recipeYield":["16","16 people"],"prepTime":"PT15M","cookTime":"PT720M","totalTime":"PT765M","recipeIngredient":["1 8-10 pound whole picnic ham, bone in","1 Tablespoon olive oil","2 Tablespoons Hey Grill Hey Sweet Rub","1 cup water","1 cup apricot preserves","1 cup Hey Grill Hey Everything BBQ Sauce (or your favorite ketchup-based BBQ sauce)"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the smoker. Preheat smoker to 225 degrees F.","name":"Preheat the smoker.","url":"https://heygrillhey.com/smoked-pulled-ham/#wprm-recipe-16243-step-0-0"},{"@type":"HowToStep","text":"Prep and season the ham. Place the ham meat-side down on a large baking sheet. Using a paring knife, cut score marks across the entire surface of the ham about 1 inch apart and 1/2 inch deep in a diamond pattern. Drizzle the ham with the olive oil, using your hands to spread it across evenly. Season the outside of the ham with the sweet rub.","name":"Prep and season the ham.","url":"https://heygrillhey.com/smoked-pulled-ham/#wprm-recipe-16243-step-0-1"},{"@type":"HowToStep","text":"Smoke the ham. Transfer the pan with the ham onto the grill grates. Close the lid and smoke the ham for about 6-7 hours, or until the internal temperature of the ham reads 165 degrees F.","name":"Smoke the ham.","url":"https://heygrillhey.com/smoked-pulled-ham/#wprm-recipe-16243-step-0-2"},{"@type":"HowToStep","text":"Prepare your glaze. In a medium saucepan, combine the apricot preserves and the Everything BBQ sauce. Turn the heat on your cooktop to medium-high and bring the glaze just to a boil, whisking constantly.","name":"Prepare your glaze.","url":"https://heygrillhey.com/smoked-pulled-ham/#wprm-recipe-16243-step-0-3"},{"@type":"HowToStep","text":"Make the braise. Once your ham reaches 165 degrees F, carefully transfer it to a disposable aluminum pan. Pour 1 cup of water into the bottom of the pan and then pour the apricot BBQ glaze over the top of the ham. Cover the pan tightly with foil.","name":"Make the braise.","url":"https://heygrillhey.com/smoked-pulled-ham/#wprm-recipe-16243-step-0-4"},{"@type":"HowToStep","text":"Finish smoking. Increase the heat of your smoker (or preheat your oven) to 300 degrees F. Place the covered ham onto the grates, close the lid, and continue cooking the ham until the internal temperature reads at least 200 degrees and your thermometer probe slides into the meat like it is sliding into softened butter. You should feel very little resistance in the meat. My ham had to cook until it was about 205 degrees to feel this tender, so keep checking during this phase as every ham is different.","name":"Finish smoking.","url":"https://heygrillhey.com/smoked-pulled-ham/#wprm-recipe-16243-step-0-5"},{"@type":"HowToStep","text":"Rest, shred, and serve. Remove the finished ham to a serving board and let rest for at least 30 minutes before shredding. Discard any bones or tough cartilage pieces. Pour any remaining juices from the braising pan over the shredded ham before serving.","name":"Rest, shred, and serve.","url":"https://heygrillhey.com/smoked-pulled-ham/#wprm-recipe-16243-step-0-6"}],"recipeCategory":["Main Dish"],"recipeCuisine":["American","Barbecue"],"keywords":"Smoked Pulled Ham","author":"Susie Bulloch (heygrillhey.com)","datePublished":"2021-03-18T08:00:25+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/smoked-al-pastor/","rating":4.99,"ratingCount":56,"recipe":{"@type":"Recipe","name":"Smoked Al Pastor","description":"This Smoked Al Pastor is a rich and savory pork with an awesome chili marinade. It's smoky from the grill with gorgeous crispy edges. If you're a fan of al pastor, you'll love this smoky version of a delicious classic.","image":"https://heygrillhey.com/wp-content/uploads/2021/04/Al-Pastor-Feature.png","recipeYield":["8","8 people"],"prepTime":"PT30M","cookTime":"PT360M","totalTime":"PT630M","recipeIngredient":["4 pounds boneless pork shoulder (sliced 1/4 inch thick)","1  pineapple (cut into wedges, reserve the top)","2 Tablespoons butter","¼ cup white onion (diced)","4 cloves garlic","½ cup chicken stock","2  dried ancho chile peppers","2  chipotle peppers in adobo sauce","1 ½ Tablespoons achiote paste (or powder)","2 teaspoons cumin","2 teaspoons Mexican oregano","1 ½ Tablespoons Kosher salt","1 Tablespoon sugar","⅓ cup white vinegar","36  street taco shells (corn or flour)","1 cup fresh cilantro (chopped)","½ cup red onion (diced)","4  lime (cut into wedges)"],"recipeInstructions":[{"@type":"HowToStep","text":"Prepare the marinade. In a medium saucepan, melt butter over medium heat. Stir in the onions and garlic and cook, stirring occasionally, for 2-3 minutes or until fragrant. Add the chicken stock, ancho chili peppers, and chipotle chili peppers with adobo sauce to the pan and bring to a boil. Cook the peppers and onions in the stock for 4-5 minutes. Reduce the heat to low and stir in the achiote paste, cumin, Mexican oregano, salt, sugar, and vinegar. Simmer the marinade for 4-5 more minutes.","name":"Prepare the marinade.","url":"https://heygrillhey.com/smoked-al-pastor/#wprm-recipe-16658-step-0-0"},{"@type":"HowToStep","text":"Blend the marinade. Turn off the heat. Carefully remove the stems from the ancho chili peppers and place in a blender jar. Transfer the remaining contents of the pan to the blender jar, close the lid, and blend until completely smooth. Allow to cool to at least room temperature. Marinade can be made a day in advance, if needed.","name":"Blend the marinade.","url":"https://heygrillhey.com/smoked-al-pastor/#wprm-recipe-16658-step-0-1"},{"@type":"HowToStep","text":"Marinate the pork. Place your sliced pork shoulder in a large glass bowl or gallon sized zip top bag. Pour the cooled marinade over the pork and massage everything together to thoroughly coat each piece of pork. Cover with plastic wrap or seal tightly in the bag and refrigerate for at least 4 hours, or up to 24 hours.","name":"Marinate the pork.","url":"https://heygrillhey.com/smoked-al-pastor/#wprm-recipe-16658-step-0-2"},{"@type":"HowToStep","text":"Preheat your smoker. Preheat your smoker to 275 degrees F using your favorite hardwood. I used cherry wood for this cook, but oak, maple, or apple would all work well.","name":"Preheat your smoker.","url":"https://heygrillhey.com/smoked-al-pastor/#wprm-recipe-16658-step-0-3"},{"@type":"HowToStep","text":"Assemble the meat on the spit. Using a vertical skewer or rotisserie attachment, slide the meat onto the skewer one piece at a time, keeping the meat even around the edges and sides so there aren't any large pieces of meat overhanging any other.","name":"Assemble the meat on the spit.","url":"https://heygrillhey.com/smoked-al-pastor/#wprm-recipe-16658-step-0-4"},{"@type":"HowToStep","text":"Smoke the al pastor. Place the assembled al pastor meat on the grill grates and close the lid. Smoke for about 4 hours, or until the internal temperature of the pork in the thickest portion reads 145 degrees F. If using a vertical skewer, baste the outside of the meat with the drippings from the pan every 30 minutes during the cooking process (skip this step if cooking on a rotisserie, it will self-baste).","name":"Smoke the al pastor.","url":"https://heygrillhey.com/smoked-al-pastor/#wprm-recipe-16658-step-0-5"},{"@type":"HowToStep","text":"Grill the pineapple. During the last 30 minutes of smoking, place the pineapple wedges on the grill next to the al pastor. Close the lid and cook, flipping once after 15 minutes.","name":"Grill the pineapple.","url":"https://heygrillhey.com/smoked-al-pastor/#wprm-recipe-16658-step-0-6"},{"@type":"HowToStep","text":"Slice and serve. Remove the al pastor and the pineapple from the smoker. Top the al pastor skewer with the pineapple top and chop up the grilled pineapple. Slice the al pastor from the spit with a sharp knife, using a light sawing motion to remove small, bite-sized pieces. Place the meat and pineapple in taco shells and top with fresh cilantro, diced onion, and a squeeze of fresh lime.","name":"Slice and serve.","url":"https://heygrillhey.com/smoked-al-pastor/#wprm-recipe-16658-step-0-7"}],"recipeCategory":["Main Dish"],"recipeCuisine":["Mexican"],"keywords":"Al Pastor","author":"Susie Bulloch (heygrillhey.com)","datePublished":"2021-04-14T08:00:18+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/spatchcock-smoked-chicken-cherry-chipotle-bbq-sauce/","rating":5.0,"ratingCount":13,"recipe":{"@type":"Recipe","name":"Smoked Spatchcock Chicken with Cherry Chipotle BBQ Sauce","description":"A Smoked Spatchcock Chicken is my favorite way to get maximum favor from my smoker while also achieving a perfectly and evenly cooked whole chicken. The Cherry Chipotle BBQ Sauce is just the magical icing on an already delicious cake.","image":"https://heygrillhey.com/wp-content/uploads/2021/04/NEW-Cherry-Chiptole-Spatchcock-Chicken-Square.jpg","recipeYield":["3","3 people"],"prepTime":"PT15M","cookTime":"PT300M","totalTime":"PT330M","recipeIngredient":["1 3-4 pound whole fryer chicken","2 Tablespoons olive oil","2-3 Tablespoons Hey Grill Hey Sweet Rub (Recipe linked in notes.)","½ cup Cherry Chipotle BBQ Sauce"],"recipeInstructions":[{"@type":"HowToStep","text":"Spatchcock the chicken. Place your chicken breast side down on a large cutting board. Using sharp kitchen shears, cut up both sides of the back bone, from tail to neck. Remove the backbone completely and turn the chicken over to the breast side. Carefully spread apart the back and press down gently on the breast until the bird lays nice and flat on your cutting board. Tuck the wing tips behind the back and adjust the legs until they are fairly symmetrical.","name":"Spatchcock the chicken.","url":"https://heygrillhey.com/spatchcock-smoked-chicken-cherry-chipotle-bbq-sauce/#wprm-recipe-3515-step-0-0"},{"@type":"HowToStep","text":"Season the spatchcock chicken. Pat down your chicken with a paper towel and then drizzle with the olive oil. Rub all across the skin. Season your chicken all over with the sweet rub (even the back side!)","name":"Season the spatchcock chicken.","url":"https://heygrillhey.com/spatchcock-smoked-chicken-cherry-chipotle-bbq-sauce/#wprm-recipe-3515-step-0-1"},{"@type":"HowToStep","text":"Begin smoking. Preheat your smoker to 225 degrees F for indirect cooking with a light wood smoke. Place your chicken on the smoker and cook for 4-5 hours, or until the internal temperature reaches 150 degrees F in both the breast and thigh meat.","name":"Begin smoking.","url":"https://heygrillhey.com/spatchcock-smoked-chicken-cherry-chipotle-bbq-sauce/#wprm-recipe-3515-step-0-2"},{"@type":"HowToStep","text":"Sauce and finish smoking. Brush the chicken with the Cherry Chipotle BBQ Sauce (or sauce of your choice) and cook for an additional 25-30 minutes or until the internal temperature reaches 165 degrees F.","name":"Sauce and finish smoking.","url":"https://heygrillhey.com/spatchcock-smoked-chicken-cherry-chipotle-bbq-sauce/#wprm-recipe-3515-step-0-3"},{"@type":"HowToStep","text":"Rest and serve. Let the chicken rest for 10-15 minutes before slicing and serving.","name":"Rest and serve.","url":"https://heygrillhey.com/spatchcock-smoked-chicken-cherry-chipotle-bbq-sauce/#wprm-recipe-3515-step-0-4"}],"recipeCategory":["Main Dish"],"recipeCuisine":["American","Barbecue"],"keywords":"Smoked Spatchcock Chicken","author":"https://heygrillhey.com/#/schema/person/4e4b55bbd167c0c0765f7f6c6594da7c","datePublished":"2021-04-26T08:00:15+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/low-and-slow-ribs-old-school-smoky-flavor/","rating":4.95,"ratingCount":19,"recipe":{"@type":"Recipe","name":"Low and Slow Ribs","description":"These Low and Slow Ribs are always worth waiting for! So grab a drink and some friends, because cooking these low and slow ribs is almost as fun as eating them!","image":"https://heygrillhey.com/wp-content/uploads/2015/04/Low-and-Slow-Ribs-Feature.png","recipeYield":["3","3 people"],"prepTime":"PT15M","cookTime":"PT300M","totalTime":"PT330M","recipeIngredient":["1 rack St. Louis pork ribs","1 cup apple cider","2 Tablespoons Hey Grill Hey Rib Rub (recipe link in notes)","2 Tablespoons salted butter (melted)","1 cup Hey Grill Hey Everything BBQ Sauce (or your favorite BBQ sauce)"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the grill. Preheat your grill for indirect grilling. The target temperature on your grill is 225 degrees F. I recommend using fruit woods like apple, peach, cherry, or hardwoods like hickory or oak.","name":"Preheat the grill.","url":"https://heygrillhey.com/low-and-slow-ribs-old-school-smoky-flavor/#wprm-recipe-3453-step-0-0"},{"@type":"HowToStep","text":"Trim the ribs. Pat the ribs dry with a paper towel. Trim down any excess fat and remove the thin membrane on the back of the ribs using a paper towel for grip.","name":"Trim the ribs.","url":"https://heygrillhey.com/low-and-slow-ribs-old-school-smoky-flavor/#wprm-recipe-3453-step-0-1"},{"@type":"HowToStep","text":"Season. Season all sides of the pork ribs liberally with Hey Grill Hey Rib Rub. You can purchase this rub directly from my store or you can make your own (link in recipe notes).","name":"Season.","url":"https://heygrillhey.com/low-and-slow-ribs-old-school-smoky-flavor/#wprm-recipe-3453-step-0-2"},{"@type":"HowToStep","text":"Melt the butter and cider. In a small saucepan combine the butter and apple cider. Place on your grill alongside the ribs.","name":"Melt the butter and cider.","url":"https://heygrillhey.com/low-and-slow-ribs-old-school-smoky-flavor/#wprm-recipe-3453-step-0-3"},{"@type":"HowToStep","text":"Smoke the ribs. Place the seasoned ribs directly on the grill grates. Close the lid, and cook for an hour and a half without opening the lid.","name":"Smoke the ribs.","url":"https://heygrillhey.com/low-and-slow-ribs-old-school-smoky-flavor/#wprm-recipe-3453-step-0-4"},{"@type":"HowToStep","text":"Baste and finish smoking. After the ribs have cooked for an hour and a half, baste them liberally with the apple cider mixture. Close the lid and continue to cook for 3 ½ to 4 ½ hours, basting the ribs every 45 minutes to an hour with the cider mixture.","name":"Baste and finish smoking.","url":"https://heygrillhey.com/low-and-slow-ribs-old-school-smoky-flavor/#wprm-recipe-3453-step-0-5"},{"@type":"HowToStep","text":"Add BBQ sauce. As your ribs near their final target temperature (I usually aim for around 185-190 degrees F), coat the ribs with BBQ sauce and return to the grill for an additional 30 minutes to set your sauce (this step is optional).","name":"Add BBQ sauce.","url":"https://heygrillhey.com/low-and-slow-ribs-old-school-smoky-flavor/#wprm-recipe-3453-step-0-6"},{"@type":"HowToStep","text":"Rest, slice, and serve. Remove the ribs from the grill. Allow them to rest for 15 minutes before slicing and serving.","name":"Rest, slice, and serve.","url":"https://heygrillhey.com/low-and-slow-ribs-old-school-smoky-flavor/#wprm-recipe-3453-step-0-7"}],"recipeCategory":["Main Dish"],"recipeCuisine":["American","Barbecue","Party Food"],"keywords":"Low and Slow Ribs","author":"https://heygrillhey.com/#/schema/person/4e4b55bbd167c0c0765f7f6c6594da7c","datePublished":"2021-05-13T08:00:12+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/drunk-brisket-with-bacon-bbq-sauce/","rating":5.0,"ratingCount":15,"recipe":{"@type":"Recipe","name":"Drunk Brisket with Bacon BBQ Sauce","description":"Drunk Brisket with a Bacon BBQ Sauce is a smoked and braised brisket with a robust and flavorful bacon BBQ sauce. It's fall-apart tender and bursting with the most delicious flavors that can't be beat.","image":"https://heygrillhey.com/wp-content/uploads/2015/12/Drunk-Brisket-Feature.png","recipeYield":["5","5 people"],"prepTime":"PT15M","cookTime":"PT360M","totalTime":"PT390M","recipeIngredient":["1 4-6 pound smoked brisket","2 teaspoons Kosher salt","2 teaspoons cracked black pepper","2 teaspoons garlic powder","½ pound bacon (country style)","1   sweet onion (diced)","4 cloves garlic (minced)","1 14.5-ounce can diced tomatoes","2  cups beef stock","1 jar sweet Thai red chili sauce (or sub 1 ½ cup ketchup)","¾ cup brown sugar","1 tablespoon molasses","1 bottle dark beer","¼ cup apple cider vinegar"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat. Start your smoker and keep the temperature low. We're looking for lots of smoke and the temperature around 190-200 degrees F.","name":"Preheat.","url":"https://heygrillhey.com/drunk-brisket-with-bacon-bbq-sauce/#wprm-recipe-3663-step-0-0"},{"@type":"HowToStep","text":"Season and smoke. Combine the salt, pepper, and garlic powder in a small bowl. Season the brisket on all sides with the salt/pepper/garlic mixture (reserve 1/2 tablespoon of the seasoning for later use). Place the brisket on the grill grate, close the lid, and smoke for 3 hours.","name":"Season and smoke.","url":"https://heygrillhey.com/drunk-brisket-with-bacon-bbq-sauce/#wprm-recipe-3663-step-0-1"},{"@type":"HowToStep","text":"Wrap. After the brisket has smoked for 3 hours, remove to a large sheet of plastic wrap. Tightly wrap the brisket with the plastic wrap, then wrap again with foil and place in the refrigerator overnight. This step is important for well penetrated smoke flavor, but if you're cooking same day, just skip the wrapping and go on to the next step.","name":"Wrap.","url":"https://heygrillhey.com/drunk-brisket-with-bacon-bbq-sauce/#wprm-recipe-3663-step-0-2"},{"@type":"HowToStep","text":"Grill. The next day, preheat your grill or a cast iron grill pan to high heat (around 500 degrees). Unwrap the brisket and place it fat side up on the hottest part of your grill. Grill for 8-10 minutes per side, or until the brisket has developed a nice char on both sides.","name":"Grill.","url":"https://heygrillhey.com/drunk-brisket-with-bacon-bbq-sauce/#wprm-recipe-3663-step-0-3"},{"@type":"HowToStep","text":"Make the bacon BBQ sauce. Meanwhile, preheat a large Dutch oven over high heat. Cook the bacon until golden brown and crisp. Add the diced onions to the pan and cook until tender (about 6 minutes) then add the garlic and cook an additional 2 minutes. Stir in the tomatoes, chili sauce (or ketchup), brown sugar, molasses, beef stock, and the remaining salt/pepper/garlic mixture. Bring to a simmer.","name":"Make the bacon BBQ sauce.","url":"https://heygrillhey.com/drunk-brisket-with-bacon-bbq-sauce/#wprm-recipe-3663-step-0-4"},{"@type":"HowToStep","text":"Dunk the brisket. When the brisket has finished searing on both sides, nestle it into the hot bacon BBQ sauce. Turn the temperature setting on the grill down to 350 degrees F. You can also complete this last step in an oven preheated to 350 degrees F.","name":"Dunk the brisket.","url":"https://heygrillhey.com/drunk-brisket-with-bacon-bbq-sauce/#wprm-recipe-3663-step-0-5"},{"@type":"HowToStep","text":"Braise and add the beer. Cover the dish with a lid or tin foil and place directly on the grill or in your oven. Close the grill lid and cook for 1 ½ hours. The liquid will have decreased by about half. Pour in the beer to bring the liquid back above the brisket. Put the lid back on and return to the grill or oven for an additional 1 ½ hours or until the brisket has reached an internal temperature of 205 degrees F.","name":"Braise and add the beer.","url":"https://heygrillhey.com/drunk-brisket-with-bacon-bbq-sauce/#wprm-recipe-3663-step-0-6"},{"@type":"HowToStep","text":"Rest the brisket. Remove the brisket from the baking dish to a cutting board and allow it to rest for at least 15 minutes.","name":"Rest the brisket.","url":"https://heygrillhey.com/drunk-brisket-with-bacon-bbq-sauce/#wprm-recipe-3663-step-0-7"},{"@type":"HowToStep","text":"Finish making the BBQ sauce. While the brisket rests, add the cider vinegar to the braising liquid and cook over medium heat. Bring the sauce to a boil and stir frequently until it is reduced to a thick BBQ sauce consistency. You may need to separate any excess bacon fat from the top with a spoon.","name":"Finish making the BBQ sauce.","url":"https://heygrillhey.com/drunk-brisket-with-bacon-bbq-sauce/#wprm-recipe-3663-step-0-8"},{"@type":"HowToStep","text":"Slice and serve. Slice the brisket in 1/4 inch slices (about as thick as a pencil) and drizzle with the warm BBQ sauce. Serve immediately and enjoy!","name":"Slice and serve.","url":"https://heygrillhey.com/drunk-brisket-with-bacon-bbq-sauce/#wprm-recipe-3663-step-0-9"}],"recipeCategory":["Main Dish"],"recipeCuisine":["Barbecue"],"keywords":"Drunk Brisket","author":"https://heygrillhey.com/#/schema/person/4e4b55bbd167c0c0765f7f6c6594da7c","datePublished":"2021-08-30T08:00:46+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/smoked-cream-cheese/","rating":5.0,"ratingCount":20,"recipe":{"@type":"Recipe","name":"Smoked Cream Cheese Ball","description":"This super savory and delightfully smoky cheeseball will change the way you view smoked cream cheese forever. It's a great appetizer for holidays or weekend parties, but we totally understand if you enjoy this any day of the week as well.","image":"https://heygrillhey.com/wp-content/uploads/2021/10/NEW-Smoked-Cream-Cheese-Ball-Square-scaled.jpg","recipeYield":["12","12 people"],"prepTime":"PT30M","cookTime":"PT180M","totalTime":"PT390M","recipeIngredient":["32 ounces cream cheese (cold)","2 Tablespoons Hey Grill Hey Fish & Veggie Rub (recipe link in notes)","8 slices bacon","2 Tablespoons Hey Grill Hey Sweet Rub (recipe link in notes)","⅔ cup pecans (whole)","1 ¼ cups sharp cheddar cheese (grated for divided use)","½ cup pepper jack cheese (grated)","1  jalapeños (seeds removed and minced)","⅓ cup green onions (chopped for divided use)","3 Tablespoons sour cream"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat. Preheat your smoker to 225 F with your favorite hardwood. I recommend pecan for this recipe.","name":"Preheat.","url":"https://heygrillhey.com/smoked-cream-cheese/#wprm-recipe-22215-step-0-0"},{"@type":"HowToStep","text":"Prep the bacon. Line a baking sheet with aluminum foil and top with a flat cooling rack. Lay the bacon slices across the rack in a single layer. Sprinkle the Sweet Rub on top of each piece of bacon.","name":"Prep the bacon.","url":"https://heygrillhey.com/smoked-cream-cheese/#wprm-recipe-22215-step-0-1"},{"@type":"HowToStep","text":"Season the cream cheese. Place the cream cheese and whole pecans on a second flat cooling rack. Use a sharp paring knife to score each brick of cream cheese in ½ inch deep diamonds. Season the cream cheese on top with the Fish and Veggie Rub.","name":"Season the cream cheese.","url":"https://heygrillhey.com/smoked-cream-cheese/#wprm-recipe-22215-step-0-2"},{"@type":"HowToStep","text":"Smoke. Set the bacon pan and the rack with the cream cheese and pecans on the smoker grates. Close the lid and smoke for 2 ½ to 3 hours, until the fat is rendered from the bacon and the cream cheese has yellowed in color and softened.","name":"Smoke.","url":"https://heygrillhey.com/smoked-cream-cheese/#wprm-recipe-22215-step-0-3"},{"@type":"HowToStep","text":"Cool. Remove the cream cheese, pecans, and bacon from the smoker. Allow to cool slightly. Chop the bacon and the pecans into small pieces.","name":"Cool.","url":"https://heygrillhey.com/smoked-cream-cheese/#wprm-recipe-22215-step-0-4"},{"@type":"HowToStep","text":"Make the cheese ball. Add smoked cream cheese to a large mixing bowl. Mix in sour cream, 1 cup of the cheddar cheese, all of the pepper jack cheese, the diced jalapenos, 2/3 of the bacon pieces, and two-thirds of the green onions. Mix with a spatula until the small pieces are all well distributed through the cream cheese.","name":"Make the cheese mixture.","url":"https://heygrillhey.com/smoked-cream-cheese/#wprm-recipe-22215-step-0-5"},{"@type":"HowToStep","text":"Form the cheese ball. Lay out two sheets of plastic wrap and dump the cream cheese mixture in the center of the wrap. Shape into a ball with the plastic wrap and press firmly to compact the mixture.","name":"Form the cheese ball.","url":"https://heygrillhey.com/smoked-cream-cheese/#wprm-recipe-22215-step-0-6"},{"@type":"HowToStep","text":"Make the pecan mixture. In a small bowl, combine the chopped pecans, remaining bacon pieces, shredded cheddar cheese, and green onions. Cover the bowl with plastic wrap.","name":"Make the pecan mixture.","url":"https://heygrillhey.com/smoked-cream-cheese/#wprm-recipe-22215-step-0-7"},{"@type":"HowToStep","text":"Refrigerate. Refrigerate the cheese ball and the bowl of the pecan mixture for at least 2-3 hours, or overnight.","name":"Refrigerate.","url":"https://heygrillhey.com/smoked-cream-cheese/#wprm-recipe-22215-step-0-8"},{"@type":"HowToStep","text":"Finish making the cheese ball. Pour the pecan and cheese mixture out onto a small baking sheet and spread it into a single layer. Roll the smoked cream cheese ball in the mixture until completely coated, using your hands to press the mixture into the outside of the ball. Serve immediately, or wrap lightly in plastic wrap and refrigerate until ready to serve.","name":"Finish making the cheese ball.","url":"https://heygrillhey.com/smoked-cream-cheese/#wprm-recipe-22215-step-0-9"}],"recipeCategory":["Appetizer"],"recipeCuisine":["American","Barbecue"],"keywords":"Smoked Cream Cheese Ball","author":"Susie Bulloch","datePublished":"2021-10-07T08:00:32+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/smoked-chantilly-potatoes/","rating":4.95,"ratingCount":19,"recipe":{"@type":"Recipe","name":"Smoked Chantilly Potatoes","description":"These smoked chantilly potatoes are one of those can't-get-enough-of comfort food dishes. Tender potatoes are smoked before getting a slow braise in rich cream, butter, and cheese for a side dish that may upstage everything else on the table.","image":"https://heygrillhey.com/wp-content/uploads/2017/01/Chantilly-Potatoes-Feature.png","recipeYield":["8","8 people"],"prepTime":"PT30M","cookTime":"PT240M","totalTime":"PT270M","recipeIngredient":["8 medium russet potatoes (peeled and sliced into 1/8 inch thick rounds)","3 cups sharp cheddar cheese (shredded)","2 cups heavy cream","8 Tablespoons salted butter (cut into thin slices)","2 teaspoons Kosher salt","1 teaspoon cracked black pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat. Start up your smoker and shoot for 225 degrees F. I use a blend of hickory, maple, and cherry woods for the smoke.","name":"Preheat.","url":"https://heygrillhey.com/smoked-chantilly-potatoes/#wprm-recipe-3565-step-0-0"},{"@type":"HowToStep","text":"Make the potatoes. Line a 9x13 baking dish with heavy-duty foil with enough extra foil hanging over the sides that you can fold the pieces together to completely seal during cooking. Layer in 1/3 of the sliced potatoes, sprinkle with some of the salt and pepper, and top with 1 cup of the shredded cheese. Repeat with a second layer of potatoes, salt, pepper, and cheese. Top with the final layer of potatoes, salt, pepper, and the remaining cheese.","name":"Make the potatoes.","url":"https://heygrillhey.com/smoked-chantilly-potatoes/#wprm-recipe-3565-step-0-1"},{"@type":"HowToStep","text":"Add the cream and butter. Pour the cream over the potatoes and top with the pads of butter.","name":"Add the cream and butter.","url":"https://heygrillhey.com/smoked-chantilly-potatoes/#wprm-recipe-3565-step-0-2"},{"@type":"HowToStep","text":"Smoke. Set the pan on the grates of your smoker and smoke for 1 hour. Fold up the edges of the foil and crimp together to completely seal. Continue cooking the potatoes for 3 1/2 more hours at 225 degrees.","name":"Smoke.","url":"https://heygrillhey.com/smoked-chantilly-potatoes/#wprm-recipe-3565-step-0-3"},{"@type":"HowToStep","text":"Enjoy! Serve the potatoes warm straight from the foil-lined pan for the full comfort food effect and enjoy!","name":"Enjoy!","url":"https://heygrillhey.com/smoked-chantilly-potatoes/#wprm-recipe-3565-step-0-4"}],"recipeCategory":["Side Dishes"],"recipeCuisine":["Comfort Food"],"keywords":"Smoked Chantilly Potatoes","author":"Susie Bulloch","datePublished":"2021-11-16T08:00:53+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/smoked-eye-of-round/","rating":4.94,"ratingCount":16,"recipe":{"@type":"Recipe","name":"Smoked Eye of Round","description":"This smoked eye of round roast is the ultimate roast for your holiday meals. It's cooked to a perfect medium-rare and served with a decadent whiskey cream sauce. Each bite is better than the last, with the ideal combo of smoke and beef.","image":"https://heygrillhey.com/wp-content/uploads/2021/12/Smoked-Eye-of-Round-Feature.png","recipeYield":["6","6 people"],"prepTime":"PT15M","cookTime":"PT210M","totalTime":"PT225M","recipeIngredient":["1 3-pound eye of round roast","1 Tablespoon Hey Grill Hey Beef Rub (or equal parts salt and pepper)","2 Tablespoons olive oil","2 Tablespoons butter","1  shallot (minced)","2 cloves garlic (minced)","¼ cup whiskey","½ cup heavy cream","2 teaspoons Dijon mustard","1 teaspoon fresh thyme","1 teaspoon salt","1 teaspoon coarse black pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat. Preheat your smoker to 225 degrees with your favorite hardwood smoke. I prefer a mix of oak and cherry for beef.","name":"Preheat.","url":"https://heygrillhey.com/smoked-eye-of-round/#wprm-recipe-23428-step-0-0"},{"@type":"HowToStep","text":"Trim and season. Use a sharp filet knife to trim away any excess fat or silver skin on the exterior of the roast. Season the roast on all sides with the Beef Rub or equal parts salt and pepper.","name":"Trim and season.","url":"https://heygrillhey.com/smoked-eye-of-round/#wprm-recipe-23428-step-0-1"},{"@type":"HowToStep","text":"Smoke. Place the seasoned roast on the smoker, close the lid, and smoke for around 3 hours, or until the roast is about 10-15 degrees away from your target finished temperature. For example, if you wanted your roast to be served rare, you would smoke to roast to 115 degrees F in this step. Medium rare: 125 degrees F, Medium: 135 degrees F. This roast is best served rare to medium-rare to retain moisture and tenderness.","name":"Smoke.","url":"https://heygrillhey.com/smoked-eye-of-round/#wprm-recipe-23428-step-0-2"},{"@type":"HowToStep","text":"Sear. Preheat a cast-iron skillet over medium-high heat. Add 2 Tablespoons of avocado oil to your skillet and heat until the oil starts to shimmer on the surface. Add the roast to the pan and sear for about 3 minutes per side. This will add flavor and color to the crust while also finishing the cooking process. Remove your roast from the skillet when the internal temperature is where you want it. Rare should finish at 125 degrees F, Medium Rare at 135 degrees F, Medium at 145 degrees F. Remove the seared roast to your cutting board to rest while you make your pan sauce.","name":"Sear.","url":"https://heygrillhey.com/smoked-eye-of-round/#wprm-recipe-23428-step-0-3"},{"@type":"HowToStep","text":"Make the sauce. Add 2 Tablespoons of butter to the pan you used to sear your roast. It will melt quickly and start to brown. Add your shallots and garlic to the pan and stir consistently for 2-3 minutes. Pour in the whiskey and scrape the bottom of the pan to release any browned bits into the sauce. Turn the heat to low and stir in the cream, Dijon mustard, thyme, salt, and black pepper.","name":"Make the sauce.","url":"https://heygrillhey.com/smoked-eye-of-round/#wprm-recipe-23428-step-0-4"},{"@type":"HowToStep","text":"Slice and enjoy. Slice your rested roast in very thin slices, against the grain. Serve topped with the whiskey cream sauce. Perfect to pair with skillet potatoes and grilled vegetables.","name":"Slice and enjoy.","url":"https://heygrillhey.com/smoked-eye-of-round/#wprm-recipe-23428-step-0-5"}],"recipeCategory":["Main Course"],"recipeCuisine":["American"],"keywords":"Smoked Eye of Round","author":"Susie Bulloch","datePublished":"2021-12-01T08:00:00+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/smoked-fried-chicken-wings/","rating":5.0,"ratingCount":12,"recipe":{"@type":"Recipe","name":"Smoked Then Fried Chicken Wings","description":"Smoked then Fried Chicken Wings get an extra layer of flavor by getting flash fried for a new way to marry the best of both wing worlds. All of that rich flavor and tenderness from low and slow smoked wings with all of the crispy, crunchy goodness of a fried wing.","image":"https://heygrillhey.com/wp-content/uploads/2022/02/NEW-Smoked-Fried-Chicken-Wings-Square-scaled.jpg","recipeYield":["6","6 people"],"prepTime":"PT10M","cookTime":"PT120M","totalTime":"PT130M","recipeIngredient":["3 pounds chicken wings (flats and drumettes)","2 Tablespoons olive oil","2 Tablespoons Hey Grill Hey Sweet Rub (link in recipe notes)","2 cups canola oil (or vegetable oil)","1 cup homemade Buffalo sauce","2 Tablespoons melted butter"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat. Preheat your smoker to 225 degrees F with a strong flavored wood like oak or hickory.","name":"Preheat.","url":"https://heygrillhey.com/smoked-fried-chicken-wings/#wprm-recipe-3711-step-0-0"},{"@type":"HowToStep","text":"Season. In a large zip top bag, combine your wings, the olive oil, and the sweet rub (or seasoning of your choice)","name":"Season.","url":"https://heygrillhey.com/smoked-fried-chicken-wings/#wprm-recipe-3711-step-0-1"},{"@type":"HowToStep","text":"Smoke. Place the wings directly on the grill grates on the smoker, close the lid, and smoke until the internal temperature reaches 145 degrees F. This should take about 1.5 hours, but adjust as needed.","name":"Smoke.","url":"https://heygrillhey.com/smoked-fried-chicken-wings/#wprm-recipe-3711-step-0-2"},{"@type":"HowToStep","text":"Heat the oil. Preheat canola or vegetable oil over medium-high heat in a cast-iron skillet until the oil temperature reads 375 degrees F. ","name":"Heat the oil.","url":"https://heygrillhey.com/smoked-fried-chicken-wings/#wprm-recipe-3711-step-0-3"},{"@type":"HowToStep","text":"Fry the wings. Transfer the wings from the smoker into the hot oil, working in batches so that the wings don't touch or overlap. Fry 2-3 minutes per side, flipping regularly until the internal temperature of the wings reads 175 degrees F. ","name":"Fry the wings.","url":"https://heygrillhey.com/smoked-fried-chicken-wings/#wprm-recipe-3711-step-0-4"},{"@type":"HowToStep","text":"Season or sauce. Remove the wings from the skillet and either sprinkle with additional sweet rub before serving or toss in the Buffalo sauce mixture. Serve with napkins and enjoy!","name":"Season or sauce.","url":"https://heygrillhey.com/smoked-fried-chicken-wings/#wprm-recipe-3711-step-0-5"}],"recipeCategory":["Appetizers"],"recipeCuisine":["American"],"keywords":"Smoked Fried Wings","author":"Susie Bulloch (heygrillhey.com)","datePublished":"2022-02-01T08:00:39+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/best-sweet-rub-grilled-pork-chicken/","rating":4.91,"ratingCount":125,"recipe":{"@type":"Recipe","name":"The BEST Sweet Rub for Pork and Chicken","description":"A good sweet pork rub is ESSENTIAL to have in your grilling arsenal, and this rub hits all the right notes. Bring a burst of flavor to your pulled pork and smoked pork recipes with this signature sweet rub.","image":"https://heygrillhey.com/wp-content/uploads/2019/12/Sweet-Pork-Rub-Feature.png","recipeYield":["12","12 servings"],"prepTime":"PT5M","totalTime":"PT5M","recipeIngredient":["¼ cup dark brown sugar","1 Tablespoon coarse sea salt","2 teaspoons black pepper","2 teaspoons smoked paprika ((hot or mild, whichever you prefer))","2 teaspoons garlic powder","2 teaspoons onion powder","1 teaspoon ground mustard powder","½ teaspoon cayenne pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Mix. Combine all of the ingredients for the rub in a small bowl. Stir well to combine, using a fork to break up any clumps.","name":"Mix.","url":"https://heygrillhey.com/best-sweet-rub-grilled-pork-chicken/#wprm-recipe-3637-step-0-0"},{"@type":"HowToStep","text":"Use or store. Store BBQ sweet rub in an airtight container. This rub will last in your cupboard for up to a month.","name":"Use or store.","url":"https://heygrillhey.com/best-sweet-rub-grilled-pork-chicken/#wprm-recipe-3637-step-0-1"}],"recipeCategory":["Main Dish"],"recipeCuisine":["Barbecue"],"keywords":"Pork Rub, Sweet Rub","author":"Susie Bulloch","datePublished":"2022-04-25T08:00:14+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/simple-grilled-pork-chops-with-secret-sweet-rub/","rating":4.85,"ratingCount":51,"recipe":{"@type":"Recipe","name":"Grilled Pork Chops with Signature Sweet Rub","description":"This grilled pork chops recipe is an absolute stunner and the perfect food for adults and kids alike. The homemade dry rub comes together quickly with ingredients you've likely got in your spice cupboard and is an awesomely tasty combination of savory and sweet.","image":"https://heygrillhey.com/wp-content/uploads/2020/11/Grilled-Pork-Chops-Feature.png","recipeYield":["4","4 people"],"prepTime":"PT10M","cookTime":"PT15M","totalTime":"PT25M","recipeIngredient":["4  pork chops","¼ cup dark brown sugar","1 Tablespoon coarse kosher salt","2 teaspoons cracked black pepper","2 teaspoons smoked paprika","2 teaspoons garlic powder","2 teaspoons onion powder","1 teaspoon ground mustard powder","½ teaspoon cayenne pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Make the rub. Combine all ingredients for the rub in a small bowl and set aside.","name":"Make the rub.","url":"https://heygrillhey.com/simple-grilled-pork-chops-with-secret-sweet-rub/#wprm-recipe-3459-step-0-0"},{"@type":"HowToStep","text":"Preheat. Allow the grill to preheat to medium-high heat (around 400 degrees F) for two-zone cooking (one direct heat side and one indirect heat side).","name":"Preheat.","url":"https://heygrillhey.com/simple-grilled-pork-chops-with-secret-sweet-rub/#wprm-recipe-3459-step-0-1"},{"@type":"HowToStep","text":"Season. Season the pork chops with Sweet Rub on all sides and press the rub into the meat.","name":"Season.","url":"https://heygrillhey.com/simple-grilled-pork-chops-with-secret-sweet-rub/#wprm-recipe-3459-step-0-2"},{"@type":"HowToStep","text":"Sear. Place the chops on the hottest part of the grill and sear for 2-3 minutes on each side.","name":"Sear.","url":"https://heygrillhey.com/simple-grilled-pork-chops-with-secret-sweet-rub/#wprm-recipe-3459-step-0-3"},{"@type":"HowToStep","text":"Finish grilling. Move the chops to the indirect heat side of the grill and continue cooking for an additional 5-6 minutes per side until the internal temperature of the pork chops reaches 145 degrees F.","name":"Finish grilling.","url":"https://heygrillhey.com/simple-grilled-pork-chops-with-secret-sweet-rub/#wprm-recipe-3459-step-0-4"},{"@type":"HowToStep","text":"Rest and serve. Remove the chops from the grill and allow them to rest for 5-6 minutes before slicing.","name":"Rest and serve.","url":"https://heygrillhey.com/simple-grilled-pork-chops-with-secret-sweet-rub/#wprm-recipe-3459-step-0-5"}],"recipeCategory":["Main Dish"],"recipeCuisine":["Barbecue"],"keywords":"Grilled Pork Chops","author":"Susie Bulloch (heygrillhey.com)","datePublished":"2022-04-26T08:00:49+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/brisket-rub/","rating":4.87,"ratingCount":23,"recipe":{"@type":"Recipe","name":"Brisket Rub","description":"This brisket rub is a beautiful salt and pepper-based rub that has 4 added seasonings to bring out the richness of the brisket while amplifying the overall flavor of your perfectly smoked brisket. I'm not kidding when I say it is the best brisket rub around!","image":"https://heygrillhey.com/wp-content/uploads/2022/05/Brisket-Rub-Feature.png","recipeYield":["16"],"prepTime":"PT5M","totalTime":"PT5M","recipeIngredient":["2 Tablespoons coarse kosher salt","2 Tablespoons coarse black pepper","1 Tablespoon onion powder","1 Tablespoon garlic powder","1 Tablespoon smoked paprika","2 teaspoons ground coriander"],"recipeInstructions":[{"@type":"HowToStep","text":"Combine. Mix all ingredients in a bowl. Use a fork to crush any clumps of seasonings.","name":"Combine.","url":"https://heygrillhey.com/brisket-rub/#wprm-recipe-8111-step-0-0"},{"@type":"HowToStep","text":"Use or store. This rub can be stored in an airtight container for up to a month.","name":"Use or store.","url":"https://heygrillhey.com/brisket-rub/#wprm-recipe-8111-step-0-1"}],"recipeCategory":["Seasonings"],"recipeCuisine":["American"],"keywords":"Brisket Rub","author":"Susie Bulloch (heygrillhey.com)","datePublished":"2022-05-09T08:00:42+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/smoked-birria-tacos/","rating":5.0,"ratingCount":18,"recipe":{"@type":"Recipe","name":"Smoked Birria Tacos","description":"These smoked birria tacos are the perfect Mexican meal combined with the amazing flavors of BBQ. Tender beef is slow-cooked in a flavorful braise before being shredded and wrapped up in a corn tortilla with cheese and fresh toppings. ","image":"https://heygrillhey.com/wp-content/uploads/2022/05/Smoked-Birria-Tacos-Feature.png","recipeYield":["8","8 people"],"prepTime":"PT20M","cookTime":"PT540M","totalTime":"PT560M","recipeIngredient":["4 pounds beef chuck roast","2 Tablespoons Hey Grill Hey Fiesta Rub","6 cups beef stock (divided use)","2  dried ancho chile peppers","2  guajllo chili peppers","2-3  chiles de arbol (optional, adds heat)","2  chipotle peppers in adobo sauce","8 cloves garlic (smashed)","1 medium yellow onion (quartered)","1 cup fresh cilantro","16  street taco shells","2 cups Mexican quesadilla cheese (melting cheese) (shredded)","2  lime (cut into wedges)","1 medium yellow onion (diced)","1 cup fresh cilantro (chopped)"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat. Preheat your smoker to 275 degrees F.","name":"Preheat.","url":"https://heygrillhey.com/smoked-birria-tacos/#wprm-recipe-27414-step-0-0"},{"@type":"HowToStep","text":"Season. Season the chuck roast on all sides with Fiesta Rub.","name":"Season.","url":"https://heygrillhey.com/smoked-birria-tacos/#wprm-recipe-27414-step-0-1"},{"@type":"HowToStep","text":"Make the braising liquid. In a 12-inch cast iron skillet or aluminum pan, combine 4 cups of the beef stock, peppers, garlic cloves, onion, and cilantro.","name":"Make the braising liquid.","url":"https://heygrillhey.com/smoked-birria-tacos/#wprm-recipe-27414-step-0-2"},{"@type":"HowToStep","text":"Smoke. Place the pan of braising liquid on the lowest grates of your smoker, set the seasoned chuck roast on a rack above the pan of braising liquid. With this set up, you'll maintain moisture in your smoker, as well as catch any drippings from your roast. Close the lid and smoke your roast for 4-5 hours, or until the internal temperature reads 165- 175 degrees F.","name":"Smoke.","url":"https://heygrillhey.com/smoked-birria-tacos/#wprm-recipe-27414-step-0-3"},{"@type":"HowToStep","text":"Braise. Move the roast down into the pan of braising liquid, close the lid, and cook for an additional 2-3 hours, or until your roast reads 210 degrees F internal temperature and shreds easily with a fork.","name":"Braise.","url":"https://heygrillhey.com/smoked-birria-tacos/#wprm-recipe-27414-step-0-4"},{"@type":"HowToStep","text":"Shred. Remove the roast and shred into small pieces. Strain the peppers and onions from your braising liquid. It should have reduced significantly while cooking. Whisk in the remaining 2 cups hot beef stock to reconstitute your consomme and keep warm.","name":"Shred.","url":"https://heygrillhey.com/smoked-birria-tacos/#wprm-recipe-27414-step-0-5"},{"@type":"HowToStep","text":"Make the tacos. Prepare your workstation for cooking the birria tacos. Preheat a cast iron skillet or flat top over medium-high heat and oil lightly. Dip your tortilla in your consomme liquid and set it directly on the oiled pan. Cook for 1-2 minutes before flipping. Top the tortilla with cheese and layer in your shredded birria. Fold the tortilla over and cook, flipping occasionally, until the cheese is melted and the tortilla is browned and crisp. Repeat with the remaining tortillas, cheese, and birria.","name":"Make the tacos.","url":"https://heygrillhey.com/smoked-birria-tacos/#wprm-recipe-27414-step-0-6"},{"@type":"HowToStep","text":"Enjoy. Serve your tacos with fresh lime, cilantro, and diced onion alongside a bowl of your hot consomme (topped with more cilantro and onion). Dip your taco into that consomme before each bite and enjoy!","name":"Enjoy.","url":"https://heygrillhey.com/smoked-birria-tacos/#wprm-recipe-27414-step-0-7"}],"recipeCategory":["Main Dish"],"recipeCuisine":["Mexican"],"keywords":"Smoked Birria Tacos","author":"Susie Bulloch","datePublished":"2022-05-12T08:00:27+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/smoked-beef-chuck-ribs/","rating":4.86,"ratingCount":34,"recipe":{"@type":"Recipe","name":"Smoked Beef Ribs","description":"Smoked beef ribs are the newest (and most glorious) meat trend to hit the BBQ scene. These mammoth mouthfuls of meat adorn the best BBQ platters with a hefty bit of beef packed with delicious flavor.","image":"https://heygrillhey.com/wp-content/uploads/2019/08/Beef-Ribs-Feature.png","recipeYield":["4","4 people"],"prepTime":"PT15M","cookTime":"PT480M","totalTime":"PT555M","recipeIngredient":["1 4-bone section beef ribs ((about 4-5 pounds))","2 Tablespoons Dijon mustard with horseradish","6 Tablespoons Hey Grill Hey Beef Rub (or equal parts salt, pepper, and garlic powder)","1 cup white vinegar","¼ cup hot sauce"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the smoker. Preheat your smoker to 250 degrees F for indirect cooking. Use a hardwood, like oak or hickory, to generate the best smoke for these ribs.","name":"Preheat the smoker.","url":"https://heygrillhey.com/smoked-beef-chuck-ribs/#wprm-recipe-3509-step-0-0"},{"@type":"HowToStep","text":"Season. Slather your ribs with the Dijon mustard. Season liberally on all sides with Beef Rub, or the salt, pepper, and garlic powder.","name":"Season the beef ribs.","url":"https://heygrillhey.com/smoked-beef-chuck-ribs/#wprm-recipe-3509-step-0-1"},{"@type":"HowToStep","text":"Smoke the ribs. Place your ribs on the smoker and insert the meat thermometer probe in the thickest part of the meat (without touching the bone). Program your thermometer alert to sound at 203 degrees F. Close the lid, and smoke the ribs for 3 hours.","name":"Smoke the ribs.","url":"https://heygrillhey.com/smoked-beef-chuck-ribs/#wprm-recipe-3509-step-0-2"},{"@type":"HowToStep","text":"Spritz the beef ribs and continue smoking. In a food safe spray bottle, shake the vinegar and hot sauce together. After the initial 3 hour smoke, begin spritzing your ribs every 45 minutes to an hour. Continue smoking until the ribs have reached an internal temperature of 203 degrees F. This process typically takes between 8-10 hours, but every rack is a little different.","name":"Spritz the beef ribs and continue smoking.","url":"https://heygrillhey.com/smoked-beef-chuck-ribs/#wprm-recipe-3509-step-0-3"},{"@type":"HowToStep","text":"Rest, slice, and serve. Remove the ribs from the smoker, wrap in foil, butcher paper, or unwaxed parchment paper and let rest in an insulated cooler for at least an hour before slicing and serving.","name":"Rest, slice, and serve.","url":"https://heygrillhey.com/smoked-beef-chuck-ribs/#wprm-recipe-3509-step-0-4"}],"recipeCategory":["Main Dish"],"recipeCuisine":["Barbecue"],"keywords":"Beef Ribs","author":"Susie Bulloch","datePublished":"2022-05-16T08:00:15+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/apple-jalapeno-bbq-sauce/","rating":4.88,"ratingCount":25,"recipe":{"@type":"Recipe","name":"Apple Jalapeno BBQ Sauce","description":"This amazing apple jalapeno BBQ sauce is sure to tingle your taste buds. It's the perfect blend of savory and sweet with a kiss of heat! Try it on ribs, chicken, and more for an awesome BBQ meal.","image":"https://heygrillhey.com/wp-content/uploads/2017/10/Apple-Jalapeno-BBQ-Sauce-Feature.png","recipeYield":["2","2 cups"],"prepTime":"PT5M","cookTime":"PT20M","totalTime":"PT25M","recipeIngredient":["1 ½ cups ketchup","1 cup apple juice","⅓ cup apple cider vinegar","¼ cup brown sugar","2 tablespoons molasses","1 tablespoon black pepper","1 tablespoon garlic powder","1 tablespoon onion powder","1 teaspoon celery salt","1 teaspoon ground coriander","1 medium jalapeños (finely diced (seeds removed if you want mild sauce))"],"recipeInstructions":[{"@type":"HowToStep","text":"Make the sauce. In a medium saucepan, combine all ingredients and whisk to combine. Cook over medium heat until the mixture comes to a boil, then reduce the heat and simmer for 25 minutes.","name":"Make the sauce.","url":"https://heygrillhey.com/apple-jalapeno-bbq-sauce/#wprm-recipe-3499-step-0-0"},{"@type":"HowToStep","text":"Use or store. Remove the sauce from the heat and allow it to cool. Transfer the sauce to a lidded jar and chill in the refrigerator overnight before using. This sauce will last 2 weeks in the fridge if stored in an airtight container.","name":"Use or store.","url":"https://heygrillhey.com/apple-jalapeno-bbq-sauce/#wprm-recipe-3499-step-0-1"}],"recipeCategory":["Appetizers"],"recipeCuisine":["Barbecue","Party Food"],"keywords":"Apple Jalapeno BBQ Sauce","author":"Susie Bulloch","datePublished":"2022-06-07T08:00:41+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/smoked-tri-tip/","rating":5.0,"ratingCount":71,"recipe":{"@type":"Recipe","name":"Smoked Tri Tip","description":"Smoked Tri Tip is a flavorful and juicy steak that will soon become one of your favorites. When cooked correctly, it's incredibly tender and completely delicious. In today's post I'll teach you how to smoke tri tip like a pro!","image":"https://heygrillhey.com/wp-content/uploads/2021/01/Smoked-Tri-Tip-Feature.png","recipeYield":["4","4 people"],"prepTime":"PT5M","cookTime":"PT120M","totalTime":"PT140M","recipeIngredient":["1 2-3 pound tri tip roast (fat cap and silverskin removed (may be done already by your butcher))","2 Tablespoons Hey Grill Hey Beef Rub (or equal parts salt, pepper, and garlic powder)","3 Tablespoons salted butter","1 sprig fresh rosemary"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the smoker. Preheat your smoker to 225 degrees F. I like to use a strong wood like oak or hickory.","name":"Preheat the smoker.","url":"https://heygrillhey.com/smoked-tri-tip/#wprm-recipe-5257-step-0-0"},{"@type":"HowToStep","text":"Season the meat. Season the tri tip on all sides with the Beef Seasoning or equal parts salt, pepper, or garlic powder. Lightly press the seasoning into the meat.","name":"Season the meat.","url":"https://heygrillhey.com/smoked-tri-tip/#wprm-recipe-5257-step-0-1"},{"@type":"HowToStep","text":"Smoke the tri tip. Place in the tri tip directly on the grill grates of your smoker. Close the lid and smoke for approximately 2 hours, until the internal temperature is within 5-10 degrees of your target final temperature (115 degrees F for a rare roast, 125 for a medium rare roast, 135 for a medium roast, 145 for a medium well roast, or 150 for a well done roast).","name":"Smoke the tri tip.","url":"https://heygrillhey.com/smoked-tri-tip/#wprm-recipe-5257-step-0-2"},{"@type":"HowToStep","text":"Preheat a cast iron skillet for searing. When your tri tip is near the correct internal temperature, preheat a cast iron skillet over high heat. Remove your tri tip from the smoker.","name":"Preheat a cast iron skillet for searing.","url":"https://heygrillhey.com/smoked-tri-tip/#wprm-recipe-5257-step-0-3"},{"@type":"HowToStep","text":"Sear the tri tip. Put 2-3 tablespoons of butter into the cast iron skillet and let it melt. Drop in the sprig of rosemary and then place the tri tip into the sizzling butter. Sear the tri tip for 2-3 minutes per side, spooning the butter and rosemary over the steak as it cooks.","name":"Sear the tri tip.","url":"https://heygrillhey.com/smoked-tri-tip/#wprm-recipe-5257-step-0-4"},{"@type":"HowToStep","text":"Rest, slice, and serve. Pull your roast out of the pan and move onto a cutting board. Allow the roast to rest for 15 minutes before slicing against the grain and serving. The grain changes in a tri tip, so I always start at the smallest point end and angle my knife as needed to keep my slices going against the grain.","name":"Rest, slice, and serve.","url":"https://heygrillhey.com/smoked-tri-tip/#wprm-recipe-5257-step-0-5"}],"recipeCategory":["Main Dish"],"recipeCuisine":["American"],"keywords":"Smoked Tri Tip","author":"Susie Bulloch (heygrillhey.com)","datePublished":"2022-06-27T08:00:29+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/poor-mans-burnt-ends/","rating":4.78,"ratingCount":114,"recipe":{"@type":"Recipe","name":"Poor Man's Burnt Ends","description":"Poor Man's Burnt Ends are a great way to get beefy smoked goodness, with all of the classic BBQ flavors you love, without having to smoke a whole brisket.","image":"https://heygrillhey.com/wp-content/uploads/2019/05/Poor-Mans-Burnt-Ends-Feature.png","recipeYield":["6","6 people"],"prepTime":"PT15M","cookTime":"PT480M","totalTime":"PT510M","recipeIngredient":["3 pounds beef chuck roast","2 Tablespoons yellow mustard","3 Tablespoons Hey Grill Hey Beef Rub (or 1 Tablespoon each coarse salt, ground black pepper, and garlic powder)","½ cup Hey Grill Hey Everything BBQ Sauce (or your favorite ketchup-based BBQ sauce)","¼ cup brown sugar","2 Tablespoons brown sugar"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat. Preheat your smoker for indirect grilling at 275 degrees F. Use hickory or oak wood for the most complementary smoke flavor.","name":"Preheat.","url":"https://heygrillhey.com/poor-mans-burnt-ends/#wprm-recipe-3511-step-0-0"},{"@type":"HowToStep","text":"Season. Slather the chuck roast with yellow mustard then season liberally on all sides with Hey Grill Hey Beef Rub or equal parts salt, pepper, and garlic powder.","name":"Season.","url":"https://heygrillhey.com/poor-mans-burnt-ends/#wprm-recipe-3511-step-0-1"},{"@type":"HowToStep","text":"Smoke. When your smoker is up to temperature, place the seasoned roast on the smoker and close the lid. Smoke the roast until the internal temperature reaches 165 degrees F (this took 5 hours on my smoker). You should have a fairly nice dark bark on the exterior of your roast at this point.","name":"Smoke.","url":"https://heygrillhey.com/poor-mans-burnt-ends/#wprm-recipe-3511-step-0-2"},{"@type":"HowToStep","text":"Wrap. Remove the roast from the grill and wrap it in either butcher paper or foil. Return the roast to the grill and continue smoking until the meat reaches an internal temperature of 195 degrees F (this took just over 1 hour).","name":"Wrap.","url":"https://heygrillhey.com/poor-mans-burnt-ends/#wprm-recipe-3511-step-0-3"},{"@type":"HowToStep","text":"Rest and cut. Remove the wrapped roast from the grill and allow to rest for 15-20 minutes. Cut into 3/4 inch cubes and transfer to a foil baking pan.","name":"Rest and cut.","url":"https://heygrillhey.com/poor-mans-burnt-ends/#wprm-recipe-3511-step-0-4"},{"@type":"HowToStep","text":"Add sauce. Sprinkle with 1/4 cup brown sugar and drizzle with most of the Everything BBQ sauce, reserving a couple of tablespoons for later. Toss gently to coat all of the pieces in a little of the sauce.","name":"Add sauce.","url":"https://heygrillhey.com/poor-mans-burnt-ends/#wprm-recipe-3511-step-0-5"},{"@type":"HowToStep","text":"Finish smoking. Place the pan on the grill, close the lid and cook for an additional 1 1/2 to 2 hours, or until the sauce is bubbly and the cubed bits of beef are falling apart tender.","name":"Finish smoking.","url":"https://heygrillhey.com/poor-mans-burnt-ends/#wprm-recipe-3511-step-0-6"},{"@type":"HowToStep","text":"Enjoy. Sprinkle with the additional 2 Tablespoons of brown sugar and the remaining BBQ sauce. stir gently and return to the grill for just a few more minutes until everything is well incorporated. Serve hot as a main course or on white bread/buns with pickles and white onions.","name":"Enjoy.","url":"https://heygrillhey.com/poor-mans-burnt-ends/#wprm-recipe-3511-step-0-7"}],"recipeCategory":["Main Dish"],"recipeCuisine":["Barbecue"],"keywords":"Poor Man's Burnt Ends","author":"Susie Bulloch","datePublished":"2022-06-28T08:00:16+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/grilled-tri-tip/","rating":5.0,"ratingCount":21,"recipe":{"@type":"Recipe","name":"Grilled Tri Tip","description":"This Grilled Tri Tip is the perfect entree for a weekday dinner with your family. It cooks up quickly and results in juicy, tender meat.","image":"https://heygrillhey.com/wp-content/uploads/2019/06/Grilled-Tri-Tip-Feature.png","recipeYield":["4","4 people"],"prepTime":"PT15M","cookTime":"PT50M","totalTime":"PT75M","recipeIngredient":["1 2-3 pound tri tip roast (fat cap removed)","2 Tablespoons Hey Grill Hey Beef Rub (or equal parts salt, pepper, and garlic powder)","¼ cup olive oil","¼ cup red wine","2 Tablespoons red wine vinegar","4 cloves garlic (crushed)"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat. Preheat grill to medium (350 degrees F) for two-zone grilling.","name":"Preheat.","url":"https://heygrillhey.com/grilled-tri-tip/#wprm-recipe-6668-step-0-0"},{"@type":"HowToStep","text":"Season. Season the tri tip on all sides with Beef Rub.","name":"Season.","url":"https://heygrillhey.com/grilled-tri-tip/#wprm-recipe-6668-step-0-1"},{"@type":"HowToStep","text":"Make the mopping liquid. Combine all ingredients for the mopping liquid in a small bowl and set aside.","name":"Make the mopping liquid.","url":"https://heygrillhey.com/grilled-tri-tip/#wprm-recipe-6668-step-0-2"},{"@type":"HowToStep","text":"Grill. Place the seasoned tri tip roast directly on the grill grates over indirect heat. Close the lid and grill for 30-40 minutes, flipping every 6-7 minutes. Mop liberally with mopping liquid after each time you flip the roast. Continue to grill the tri tip until the internal temperature reads 125 degrees F (for medium rare).","name":"Grill.","url":"https://heygrillhey.com/grilled-tri-tip/#wprm-recipe-6668-step-0-3"},{"@type":"HowToStep","text":"Sear. When the roast reaches an internal temperature of 120 degrees F, move it over to direct heat and grill for 2-3 minutes per side or until the internal temperature reaches your desired doneness (See notes below for each temperature).","name":"Sear.","url":"https://heygrillhey.com/grilled-tri-tip/#wprm-recipe-6668-step-0-4"},{"@type":"HowToStep","text":"Rest, slice, and serve. Remove the tri tip from the grill. Rest the meat for 10 minutes then slice against the grain and serve.","name":"Rest, slice, and serve.","url":"https://heygrillhey.com/grilled-tri-tip/#wprm-recipe-6668-step-0-5"}],"recipeCategory":["Main Course"],"recipeCuisine":["American","Barbecue"],"keywords":"Grilled Tri Tip","author":"Susie Bulloch (heygrillhey.com)","datePublished":"2022-07-19T08:00:58+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/best-homemade-coleslaw/","rating":5.0,"ratingCount":19,"recipe":{"@type":"Recipe","name":"Best Homemade Coleslaw","description":"This recipe for homemade coleslaw blows the store-bought kind out of the water! It's crunchy and refreshing with a light, tangy dressing. This coleslaw is a must-have with fried chicken, BBQ sandwiches, and so much more!","image":"https://heygrillhey.com/wp-content/uploads/2019/05/Coleslaw-Feature.png","recipeYield":["16","16 people"],"prepTime":"PT20M","totalTime":"PT20M","recipeIngredient":["1 head green cabbage (shredded)","½ head red cabbage (shredded)","2 cups carrots (shredded)","¼ cup red onion (shredded)","1 cup mayonnaise","¼ cup Dijon mustard","¼ cup fresh lemon juice","2 Tablespoons sugar","1 teaspoon celery seeds","1 teaspoon poppy seeds","salt and pepper (to taste)"],"recipeInstructions":[{"@type":"HowToStep","text":"Shred the vegetables. Using a sharp knife, shred the cabbage, carrots, and onions, and combine all shredded vegetables in a large serving bowl.","name":"Shred the vegetables.","url":"https://heygrillhey.com/best-homemade-coleslaw/#wprm-recipe-5728-step-0-0"},{"@type":"HowToStep","text":"Make the dressing. In a smaller bowl, whisk together all of the ingredients for the dressing.","name":"Make the dressing.","url":"https://heygrillhey.com/best-homemade-coleslaw/#wprm-recipe-5728-step-0-1"},{"@type":"HowToStep","text":"Make the coleslaw. Pour the dressing over the coleslaw vegetables just before serving and toss gently to combine. This coleslaw is best eaten day-of, but it will last 3-5 days in the refrigerator.","name":"Make the coleslaw.","url":"https://heygrillhey.com/best-homemade-coleslaw/#wprm-recipe-5728-step-0-2"}],"recipeCategory":["Side Dish"],"recipeCuisine":["American"],"keywords":"Coleslaw for Pulled Pork, Homemade Coleslaw","author":"Susie Bulloch (heygrillhey.com)","datePublished":"2022-08-22T08:00:22+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/hot-smoked-salmon-maple-orange-glaze/","rating":5.0,"ratingCount":44,"recipe":{"@type":"Recipe","name":"Smoked Salmon with Maple Orange Glaze","description":"This Smoked Salmon with Maple Orange Glaze is the most delectable, smoky, melt in your mouth salmon you will ever have. While this process requires a little bit of time and patience, it is totally worth it! Believe me when I say you've never had salmon quite like this before.","image":"https://heygrillhey.com/wp-content/uploads/2019/07/Smoked-Salmon-Feature.png","recipeYield":["8","8 people"],"prepTime":"PT5M","cookTime":"PT180M","totalTime":"PT1265M","recipeIngredient":["2-3 pound salmon fillet (cut into individual portions)","4 cups cold water","1 cup maple syrup","½ cup brown sugar","⅓ cup Kosher salt","1  oranges (zest)","½ cup maple syrup","¼ cup orange juice"],"recipeInstructions":[{"@type":"HowToStep","text":"Brine the salmon. In a glass baking dish, combine all of the ingredients for the brine and stir until the salt is dissolved. Gently submerge your salmon portions in the brine, cover, and refrigerate for 8-12 hours. If your salmon fillets are thin, 8 hours should be enough. Thicker fillets will take 12 hours.","name":"Brine the salmon.","url":"https://heygrillhey.com/hot-smoked-salmon-maple-orange-glaze/#wprm-recipe-3505-step-0-0"},{"@type":"HowToStep","text":"Develop the pellicle. Remove the salmon from the brine and transfer it to a cooling rack positioned over a cookie sheet. Place the salmon in the refrigerator for 8 hours, or overnight to develop a pellicle.","name":"Develop the pellicle.","url":"https://heygrillhey.com/hot-smoked-salmon-maple-orange-glaze/#wprm-recipe-3505-step-0-1"},{"@type":"HowToStep","text":"Preheat. Preheat your smoker to 165-170 degrees F using your favorite hardwood. I used maple for this recipe, but pecan or alder are also great options. You can also use orange wood if you can get your hands on some.","name":"Preheat.","url":"https://heygrillhey.com/hot-smoked-salmon-maple-orange-glaze/#wprm-recipe-3505-step-0-2"},{"@type":"HowToStep","text":"Make the glaze. In a small bowl, combine the maple syrup and orange juice and set aside.","name":"Make the glaze.","url":"https://heygrillhey.com/hot-smoked-salmon-maple-orange-glaze/#wprm-recipe-3505-step-0-3"},{"@type":"HowToStep","text":"Smoke the salmon. Place the salmon on the grates skin side down and smoke for 3-4 hours, or until the internal temperature of the salmon reaches 145 degrees F. Brush your salmon with the maple orange glaze every hour while smoking.","name":"Smoke the salmon.","url":"https://heygrillhey.com/hot-smoked-salmon-maple-orange-glaze/#wprm-recipe-3505-step-0-4"},{"@type":"HowToStep","text":"Enjoy. Once your fish has reached 145 degrees F, remove the salmon from the smoker.  Serve immediately if you want a hot dinner or chill and serve cold in a salad or sandwich the next day.","name":"Enjoy.","url":"https://heygrillhey.com/hot-smoked-salmon-maple-orange-glaze/#wprm-recipe-3505-step-0-5"}],"recipeCategory":["Main Dish"],"recipeCuisine":["American","Barbecue","Seafood"],"keywords":"Smoked Salmon","author":"Susie Bulloch","datePublished":"2022-09-05T08:00:24+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/whiskey-peach-barbecue-sauce/","rating":4.93,"ratingCount":39,"recipe":{"@type":"Recipe","name":"Whiskey Peach BBQ Sauce","description":"Whiskey peach BBQ sauce is a tangy and sweet flavor punch for your mouth. Slather this sauce liberally all over smoked chicken, ribs, or even use it as a dipping sauce for anything and everything.","image":"https://heygrillhey.com/wp-content/uploads/2018/01/Whiskey-Peach-BBQ-Sauce-Feature.png","recipeYield":["2","2 cups"],"prepTime":"PT5M","cookTime":"PT25M","totalTime":"PT30M","recipeIngredient":["1 cup ketchup","¾ cup peach preserves","½ cup brown sugar","¼ cup apple cider vinegar","¼ cup whiskey","2 Tablespoons molasses","2 Tablespoons Hey Grill Hey Sweet Rub (link in recipe notes)"],"recipeInstructions":[{"@type":"HowToStep","text":"Make the sauce. Combine all ingredients in a medium saucepan over medium heat. Bring to a boil, stirring frequently. Reduce the heat to a simmer and cook for 20 minutes, stirring occasionally to prevent anything from sticking to the bottom of the pan.","name":"Make the sauce.","url":"https://heygrillhey.com/whiskey-peach-barbecue-sauce/#wprm-recipe-3473-step-0-0"},{"@type":"HowToStep","text":"Use or store. Cool completely and transfer to an airtight container. Refrigerate overnight for the best flavor and then use liberally on grilled or smoked chicken, pork, and fish.","name":"Use or store.","url":"https://heygrillhey.com/whiskey-peach-barbecue-sauce/#wprm-recipe-3473-step-0-1"}],"recipeCategory":["Side Dishes"],"recipeCuisine":["Barbecue"],"keywords":"Whiskey Peach BBQ Sauce","author":"Susie Bulloch","datePublished":"2022-09-20T08:00:09+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/dr-pepper-jalapeno-beef-jerky/","rating":4.79,"ratingCount":130,"recipe":{"@type":"Recipe","name":"Dr. Pepper Jalapeno Beef Jerky","description":"This Dr. Pepper Jalapeno Beef Jerky recipe is equal parts sweet and spicy and you can adjust the heat to whatever level you prefer.","image":"https://heygrillhey.com/wp-content/uploads/2021/03/Dr.-Pepper-Jalapeno-Beef-Jerky-Feature.png","recipeYield":["8","8 people"],"prepTime":"PT20M","cookTime":"PT120M","totalTime":"PT140M","recipeIngredient":["1 2-3 pound eye of round roast (thin sliced against the grain)","2 cups Dr. Pepper","2  jalapeños (sliced)","2 Tablespoons Kosher salt","1 Tablespoon Worcestershire sauce","2 teaspoons black pepper","1 teaspoon garlic powder","1 teaspoon onion powder"],"recipeInstructions":[{"@type":"HowToStep","text":"Make the marinade. In a medium saucepan, combine all of the ingredients for the marinade. Bring to a boil and reduce the heat to a simmer for 10-15 minutes or until the mixture has reduced by half. You should have just over a cup of marinade. Chill the marinade completely.","name":"Make the marinade.","url":"https://heygrillhey.com/dr-pepper-jalapeno-beef-jerky/#wprm-recipe-3561-step-0-0"},{"@type":"HowToStep","text":"Marinate the beef. Transfer the sliced beef to a gallon sized zip top bag and pour in the marinade. Massage the marinade into the meat and refrigerate for 8-12 hours, or overnight.","name":"Marinate the beef.","url":"https://heygrillhey.com/dr-pepper-jalapeno-beef-jerky/#wprm-recipe-3561-step-0-1"},{"@type":"HowToStep","text":"Preheat the smoker. Preheat your smoker or oven to approximately 170 degrees F. I recommend maple or cherry (or a combo of both!) for this recipe.","name":"Preheat the smoker.","url":"https://heygrillhey.com/dr-pepper-jalapeno-beef-jerky/#wprm-recipe-3561-step-0-2"},{"@type":"HowToStep","text":"Smoke the meat. Remove the meat from the marinade and dry each strip thoroughly by laying on paper towels or patting dry. Transfer the strips to the grill grate, jerky rack, or cooling rack and smoke/cook for 2-3 hours (depending on the thickness of your slices, some thicker pieces can take 4-5 hours). Check often after the first hour to be sure your jerky is drying evenly. You are looking for jerky that is firm and still slightly pliable, but not soft. If you bend your jerky and it breaks, you've cooked it a little too long.","name":"Smoke the meat.","url":"https://heygrillhey.com/dr-pepper-jalapeno-beef-jerky/#wprm-recipe-3561-step-0-3"},{"@type":"HowToStep","text":"Steam and enjoy! Place the finished jerky in a gallon zip top bag while it is still warm. Don't seal closed all the way. The jerky will steam in the bag slightly and this step will make the jerky moist. The jerky will last 3-4 days on the counter or 2 weeks in the fridge.","name":"Steam and enjoy!","url":"https://heygrillhey.com/dr-pepper-jalapeno-beef-jerky/#wprm-recipe-3561-step-0-4"}],"recipeCategory":["Snacks"],"recipeCuisine":["Snacks"],"keywords":"Dr. Pepper Jalapeno Beef Jerky","author":"Susie Bulloch (heygrillhey.com)","datePublished":"2022-10-04T08:00:35+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/smoked-turkey/","rating":4.91,"ratingCount":51,"recipe":{"@type":"Recipe","name":"Smoked Turkey","description":"This smoked turkey is the perfect turkey to serve on Thanksgiving or other special occasions. The turkey is delicious and tender, and the whole bird tastes like it came from an upscale restaurant! I can guarantee this smoked turkey will take your holiday meal to the next level.","image":"https://heygrillhey.com/wp-content/uploads/2019/10/Smoked-Turkey-Feature.png","recipeYield":["7","7 people"],"prepTime":"PT15M","cookTime":"PT420M","totalTime":"PT450M","recipeIngredient":["1 15-pound turkey (defrosted)","2-3 Tablespoons olive oil (or melted butter)","2-3 Tablespoons Hey Grill Hey Sweet Rub (Link in recipe notes)"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat. Preheat whatever type of grill you are using for indirect smoking at 225 degrees F. If you're using gas, turn on half of the burners to medium-low and leave the other half off. If you are using charcoal, preheat your coals until just ashed over, dump them on one far side of your grill, and set the vents to about 25% open. If you are using a dedicated smoker, preheat your grill to 225 degrees F. Add the wood chunks or chips, if needed, to achieve a thin blue smoke.","name":"Preheat.","url":"https://heygrillhey.com/smoked-turkey/#wprm-recipe-3491-step-0-0"},{"@type":"HowToStep","text":"Prep the turkey. Remove your defrosted turkey from the packaging. Remove the neck and giblets from the inside cavity of the bird. If your turkey has been brined, carefully rinse the exterior of the turkey with cold water. Pat the turkey down on all sides with a paper towel. Tie the legs together with butcher's twine and tuck the wing tips behind the shoulder joint.","name":"Prep the turkey.","url":"https://heygrillhey.com/smoked-turkey/#wprm-recipe-3491-step-0-1"},{"@type":"HowToStep","text":"Season. Coat the exterior of the bird with olive oil or melted butter and then season on all sides with the Sweet Rub.","name":"Season.","url":"https://heygrillhey.com/smoked-turkey/#wprm-recipe-3491-step-0-2"},{"@type":"HowToStep","text":"Smoke the turkey. Place the turkey directly on the grill grates, close the lid, and smoke the turkey. At 225 degrees F, you can plan on approximately 30 minutes per pound for your turkey to smoke. For example, this 15 pound turkey will take 7 and 1/2 hours at 225 degrees F. I always plan an extra 30 minutes, just in case.","name":"Smoke the turkey.","url":"https://heygrillhey.com/smoked-turkey/#wprm-recipe-3491-step-0-3"},{"@type":"HowToStep","text":"Remove to a serving platter. Use an instant read thermometer to check the temperature of the turkey in the breast and thigh. Make sure you test both sides of the bird, ESPECIALLY if you are smoking on a gas or charcoal grill where the temperatures of your grill may have been higher on one side than the other. You will be going off of the lowest reading you get from each side of the turkey. Once all temperatures are above 165 degrees F, it is time to remove the smoked turkey to a large platter or cutting board.","name":"Remove to a serving platter.","url":"https://heygrillhey.com/smoked-turkey/#wprm-recipe-3491-step-0-4"},{"@type":"HowToStep","text":"Rest. Allow the turkey to rest for about 15 minutes before slicing and serving. If your turkey is done a little early, cover the turkey with foil and wrap with towels to insulate and keep the heat at a safe serving temperature.","name":"Rest.","url":"https://heygrillhey.com/smoked-turkey/#wprm-recipe-3491-step-0-5"},{"@type":"HowToStep","text":"Enjoy! All that's left is to decide if you're a light or dark meat person, slice into that pretty bird, and get after it! Happy Thanksgiving!","name":"Enjoy!","url":"https://heygrillhey.com/smoked-turkey/#wprm-recipe-3491-step-0-6"}],"recipeCategory":["Main Dish"],"recipeCuisine":["Barbecue"],"keywords":"Smoked Turkey","author":"Susie Bulloch","datePublished":"2022-10-24T08:00:24+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/smoked-turkey-breast/","rating":4.98,"ratingCount":37,"recipe":{"@type":"Recipe","name":"The Best Smoked Turkey Breast","description":"Smoked Turkey Breast is flavorful and oh-so juicy! Cider brined turkey breast combined with a savory turkey rub or sweet rub make for a killer turkey breast.","image":"https://heygrillhey.com/wp-content/uploads/2019/11/Smoked-Turkey-Breast-Feature.png","recipeYield":["6","6 people"],"prepTime":"PT15M","cookTime":"PT180M","totalTime":"PT675M","recipeIngredient":["1 4-5 pound boneless skinless turkey breast (fresh, not previously brined)","1 Tablespoon Hey Grill Hey Sweet Rub (or Turkey Rub (recipes in notes))","3 cups apple cider","2 cups water","1 cup apple cider vinegar","¼ cup salt","¼ cup brown sugar","¼ cup Worcestershire sauce","2 Tablespoons Hey Grill Hey Sweet Rub","1 Tablespoon garlic powder","1 Tablespoon onion powder"],"recipeInstructions":[{"@type":"HowToStep","text":"Make the brine. Combine all ingredients for the brine in a large bowl and whisk until the sugar and salt dissolve.","name":"Make the brine.","url":"https://heygrillhey.com/smoked-turkey-breast/#wprm-recipe-9919-step-0-0"},{"@type":"HowToStep","text":"Brine the turkey breast. Submerge the turkey breast in the brine. Cover and refrigerate for 8-12 hours.","name":"Brine the turkey breast.","url":"https://heygrillhey.com/smoked-turkey-breast/#wprm-recipe-9919-step-0-1"},{"@type":"HowToStep","text":"Preheat. Preheat your smoker to 275 degrees F. Apple wood goes great with this meat to compliment the apple cider.","name":"Preheat.","url":"https://heygrillhey.com/smoked-turkey-breast/#wprm-recipe-9919-step-0-2"},{"@type":"HowToStep","text":"Season. Remove the turkey breast from the brine and pat dry. Sprinkle the turkey breast on all sides with Sweet Rub or Turkey Rub.","name":"Season.","url":"https://heygrillhey.com/smoked-turkey-breast/#wprm-recipe-9919-step-0-3"},{"@type":"HowToStep","text":"Smoke. Place the turkey breast on the smoker, close the lid, and smoke for approximately 3 hours or until the internal temperature of the meat reaches 165 degrees F.","name":"Smoke.","url":"https://heygrillhey.com/smoked-turkey-breast/#wprm-recipe-9919-step-0-4"},{"@type":"HowToStep","text":"Rest and enjoy. Remove the turkey from the smoker. Cover lightly with foil, let rest for 5 minutes, then slice and serve.","name":"Rest and enjoy.","url":"https://heygrillhey.com/smoked-turkey-breast/#wprm-recipe-9919-step-0-5"}],"recipeCategory":["Main Dish"],"recipeCuisine":["American"],"keywords":"Smoked Turkey Breast","author":"Susie Bulloch (heygrillhey.com)","datePublished":"2022-10-31T08:00:09+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/carolina-mustard-bbq-sauce/","rating":5.0,"ratingCount":16,"recipe":{"@type":"Recipe","name":"Carolina Mustard BBQ Sauce","description":"This Carolina Mustard BBQ Sauce is a sweet and tangy sauce perfect for dipping or drizzled on your favorite grilled chicken or pork.","image":"https://heygrillhey.com/wp-content/uploads/2019/05/Carolina-Mustard-BBQ-Sauce.png","recipeYield":["24"],"prepTime":"PT5M","cookTime":"PT5M","totalTime":"PT10M","recipeIngredient":["1 cup yellow mustard","¼ cup honey","¼ cup apple cider vinegar","2 Tablespoons ketchup","2 Tablespoons brown sugar","1 Tablespoon Worcestershire sauce","½ teaspoon black pepper","1 teaspoon salt","1 teaspoon Cholula Original Hot Sauce (or your favorite hot sauce)"],"recipeInstructions":[{"@type":"HowToStep","text":"Combine and simmer. Combine all ingredients in a medium-sized saucepan. Cook over medium-low heat, stirring frequently for 5 minutes. You don't want the sauce to boil or reduce, the heat is just to ensure the sugars melt and distribute evenly throughout the sauce.","name":"Combine and simmer.","url":"https://heygrillhey.com/carolina-mustard-bbq-sauce/#wprm-recipe-5609-step-0-0"},{"@type":"HowToStep","text":"Cool. Remove the sauce from the heat and allow it to cool.","name":"Cool.","url":"https://heygrillhey.com/carolina-mustard-bbq-sauce/#wprm-recipe-5609-step-0-1"},{"@type":"HowToStep","text":"Use or store. Use the sauce immediately, or transfer it to a lidded jar. This BBQ sauce will last up to 2 weeks in the refrigerator in an airtight container.","name":"Use or store.","url":"https://heygrillhey.com/carolina-mustard-bbq-sauce/#wprm-recipe-5609-step-0-2"}],"recipeCategory":["Sauce"],"recipeCuisine":["American"],"keywords":"Carolina Mustard BBQ Sauce","author":"Susie Bulloch (heygrillhey.com)","datePublished":"2022-11-01T08:00:53+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/smoked-cinnamon-almonds/","rating":5.0,"ratingCount":13,"recipe":{"@type":"Recipe","name":"Cinnamon Smoked Almonds","description":"A kiss of real wood smoke gives my smoked cinnamon almonds a classic, “roasted over an open fire” flavor that can’t be beat!","image":"https://heygrillhey.com/wp-content/uploads/2018/12/Smoked-Cinnamon-Almonds-Feature.png","recipeYield":["8","8 people"],"prepTime":"PT10M","cookTime":"PT60M","totalTime":"PT70M","recipeIngredient":["1 pound raw, unsalted almonds","1  eggs (white only)","2 teaspoons vanilla extract","1 cup brown sugar","1 teaspoon ground cinnamon","¾ teaspoon Kosher salt","½ teaspooon ground nutmeg","¼ teaspoon ground ginger"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat. Preheat your smoker to 225 degrees F using a mild wood like maple, pecan, or alder.","name":"Preheat.","url":"https://heygrillhey.com/smoked-cinnamon-almonds/#wprm-recipe-5201-step-0-0"},{"@type":"HowToStep","text":"Make the egg mixture. In a large mixing bowl, whisk the egg white until frothy. Mix in the 2 teaspoons of vanilla extract.","name":"Make the egg mixture.","url":"https://heygrillhey.com/smoked-cinnamon-almonds/#wprm-recipe-5201-step-0-1"},{"@type":"HowToStep","text":"Make the cinnamon sugar mixture. In a smaller bowl, combine the brown sugar, salt, cinnamon, ginger, and nutmeg. Stir until the ingredients are evenly incorporated.","name":"Make the cinnamon sugar mixture.","url":"https://heygrillhey.com/smoked-cinnamon-almonds/#wprm-recipe-5201-step-0-2"},{"@type":"HowToStep","text":"Coat the almonds. Pour the almonds into the egg white mixture and gently stir until the almonds are all evenly coated. Pour the cinnamon sugar mixture over the almonds and stir again. ","name":"Coat the almonds.","url":"https://heygrillhey.com/smoked-cinnamon-almonds/#wprm-recipe-5201-step-0-3"},{"@type":"HowToStep","text":"Spread the almonds. Once the almonds are covered in the sugar mixture, pour them onto a parchment-lined cookie sheet that has been lightly coated in cooking spray. Spread the almonds into a single layer.","name":"Spread the almonds.","url":"https://heygrillhey.com/smoked-cinnamon-almonds/#wprm-recipe-5201-step-0-4"},{"@type":"HowToStep","text":"Smoke. Place the almonds in your smoker and cook for 1 hour, or until the almonds are no longer sticky (this could take an extra 15-20 minutes, depending on your smoker).","name":"Smoke.","url":"https://heygrillhey.com/smoked-cinnamon-almonds/#wprm-recipe-5201-step-0-5"},{"@type":"HowToStep","text":"Cool, store, and enjoy. Remove them from the heat and allow them to cool slightly before breaking them up and enjoying them. Make sure the almonds are completely cooled before transferring to any lidded or sealed container. ","name":"Cool, store, and enjoy.","url":"https://heygrillhey.com/smoked-cinnamon-almonds/#wprm-recipe-5201-step-0-6"}],"recipeCategory":["Snacks"],"recipeCuisine":["American"],"keywords":"Smoked Cinnamon Almonds","author":"Susie Bulloch (heygrillhey.com)","datePublished":"2022-12-20T08:00:27+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/bacon-wrapped-armadillo-eggs/","rating":4.97,"ratingCount":33,"recipe":{"@type":"Recipe","name":"Bacon Wrapped Armadillo Eggs","description":"These bacon wrapped armadillo eggs are a happy little jalapeno popper meatball mashup. They're filling enough to be a main dish, but also portable enough to make these as appetizers, snacks, or tailgating munchies. If you have a BBQ need, these armadillo eggs are here to please!","image":"https://heygrillhey.com/wp-content/uploads/2018/10/Armadillo-Eggs-Feature.png","recipeYield":["6","6 people"],"prepTime":"PT20M","cookTime":"PT120M","totalTime":"PT140M","recipeIngredient":["1 pound pork sausage","12 slices bacon","6  jalapeños (stems, core, and seeds removed)","1 cup Hey Grill Hey Everything BBQ Sauce (recipe link in notes)","4 ounces cream cheese (softened)","4 ounces sharp cheddar cheese (shredded)","1 Tablespoon Hey Grill Hey Sweet Rub (recipe link in notes)"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat. Fire up the smoker and preheat to 250 degrees F. I used cherry wood for this recipe, but any other smoking hardwood would work (hickory, oak, maple, etc.)","name":"Preheat.","url":"https://heygrillhey.com/bacon-wrapped-armadillo-eggs/#wprm-recipe-5006-step-0-0"},{"@type":"HowToStep","text":"Make the filling. In a medium bowl, combine the cream cheese, cheddar cheese, and 1 Tablespoon of Sweet Rub.","name":"Make the filling.","url":"https://heygrillhey.com/bacon-wrapped-armadillo-eggs/#wprm-recipe-5006-step-0-1"},{"@type":"HowToStep","text":"Fill the jalapenos. Spoon some of the cream cheese filling into each of the cored and seeded jalapenos. Use the back of the spoon to press the filling all of the way into the jalapeno.","name":"Fill the jalapenos.","url":"https://heygrillhey.com/bacon-wrapped-armadillo-eggs/#wprm-recipe-5006-step-0-2"},{"@type":"HowToStep","text":"Wrap in sausage. Wrap each jalapeno with 1/6 of the pork sausage. Use your hands to ensure the sausage is covering the entire jalapeno and roll back and forth into an egg shape.","name":"Wrap in sausage.","url":"https://heygrillhey.com/bacon-wrapped-armadillo-eggs/#wprm-recipe-5006-step-0-3"},{"@type":"HowToStep","text":"Wrap in bacon. Wrap each sausage covered jalapeno with bacon. It will likely take two pieces per armadillo egg. Secure with toothpicks, if needed.","name":"Wrap in bacon.","url":"https://heygrillhey.com/bacon-wrapped-armadillo-eggs/#wprm-recipe-5006-step-0-4"},{"@type":"HowToStep","text":"Smoke. Place the bacon wrapped armadillo eggs on the smoker over indirect heat and close the lid. Smoke until the internal temperature reads 165 degrees F. This usually takes around 2 hours, depending on the size of your armadillo eggs.","name":"Smoke.","url":"https://heygrillhey.com/bacon-wrapped-armadillo-eggs/#wprm-recipe-5006-step-0-5"},{"@type":"HowToStep","text":"Baste with BBQ sauce. If you want soft, bite through bacon, brush the armadillo eggs with Everything BBQ Sauce and serve immediately. If you want crispy bacon, brush the eggs with sauce and then increase the heat to 400 degrees F and cook for a few minutes. You can also transfer the eggs to a baking sheet and place them under your oven broiler for 1-2 minutes. ","name":"Baste with BBQ sauce.","url":"https://heygrillhey.com/bacon-wrapped-armadillo-eggs/#wprm-recipe-5006-step-0-6"},{"@type":"HowToStep","text":"Enjoy. Remove the armadillo eggs from the smoker a rest for 5 minutes before serving warm.","name":"Enjoy.","url":"https://heygrillhey.com/bacon-wrapped-armadillo-eggs/#wprm-recipe-5006-step-0-7"}],"recipeCategory":["Appetizers"],"recipeCuisine":["American"],"keywords":"Armadillo Eggs","author":"Susie Bulloch (heygrillhey.com)","datePublished":"2023-01-03T08:00:48+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/hot-dog-burnt-ends/","rating":4.88,"ratingCount":40,"recipe":{"@type":"Recipe","name":"Hot Dog Burnt Ends","description":"These Hot Dog Burnt Ends exist because sometimes you wanna BBQ, but you still need to watch your budget. Sweet, smoky, and full of flavor, these morsels will be a huge hit at your next party!","image":"https://heygrillhey.com/wp-content/uploads/2019/08/Hot-Dog-Burnt-Ends-Feature.png","recipeYield":["16","16 people"],"prepTime":"PT5M","cookTime":"PT90M","totalTime":"PT95M","recipeIngredient":["16  jumbo all-beef hot dogs","2 Tablespoons yellow mustard","2 Tablespoons Hey Grill Hey Sweet Rub (recipe link in notes section)","4 Tablespoons butter","¼ cup brown sugar","½ cup Hey Grill Hey Everything BBQ Sauce (recipe link in notes section)"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat. Prepare your smoker for indirect cooking by preheating it to 225 degrees F. ","name":"Preheat.","url":"https://heygrillhey.com/hot-dog-burnt-ends/#wprm-recipe-4713-step-0-0"},{"@type":"HowToStep","text":"Season. Slather the hot dogs with yellow mustard and season all over with the Sweet Rub.","name":"Season.","url":"https://heygrillhey.com/hot-dog-burnt-ends/#wprm-recipe-4713-step-0-1"},{"@type":"HowToStep","text":"Smoke. Place the seasoned hot dogs directly on the grill grates, close the lid, and smoke for 1 hour.","name":"Smoke.","url":"https://heygrillhey.com/hot-dog-burnt-ends/#wprm-recipe-4713-step-0-2"},{"@type":"HowToStep","text":"Braise. Remove the hot dogs and slice them into 1.5-inch pieces. Place the hot dog pieces into a disposable baking pan. Top with the butter, brown sugar, and BBQ sauce.","name":"Braise.","url":"https://heygrillhey.com/hot-dog-burnt-ends/#wprm-recipe-4713-step-0-3"},{"@type":"HowToStep","text":"Finish smoking. Increase the heat on your grill to 375-400 degrees F. Place the pan of hot dog burnt ends on the grill and cook for an additional 15-30 minutes, stirring regularly, until the butter is melted and the sugars have started to caramelize on the hot dogs.","name":"Finish smoking.","url":"https://heygrillhey.com/hot-dog-burnt-ends/#wprm-recipe-4713-step-0-4"},{"@type":"HowToStep","text":"Enjoy! Remove the hot dog burnt ends from the smoker to a serving platter. Allow to cool slightly before serving.","name":"Enjoy!","url":"https://heygrillhey.com/hot-dog-burnt-ends/#wprm-recipe-4713-step-0-5"}],"recipeCategory":["Main Dish"],"recipeCuisine":["American"],"keywords":"Hot Dog Burnt Ends","author":"Susie Bulloch (heygrillhey.com)","datePublished":"2023-01-10T08:00:48+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/jackd-up-smoked-meatloaf/","rating":4.9,"ratingCount":103,"recipe":{"@type":"Recipe","name":"Jack'd Up Smoked Meatloaf","description":""Jack'd Up" Smoked Meatloaf gets its name from the insane amount of Jack going on inside. This smoked meatloaf is insanely moist from the Jack Daniels in the meat, ridiculously addictive from the pepper jack cheese oozing from the middle, and unbelievably bold from the spicy Jack Daniels sauce smothered on top. Add subtle hints of wood smoke to the mix and you've got a meatloaf well worth eating.","image":"https://heygrillhey.com/wp-content/uploads/2017/04/Smoked-Meatloaf-Feature.png","recipeYield":["6","6 people"],"prepTime":"PT15M","cookTime":"PT240M","totalTime":"PT255M","recipeIngredient":["2 pounds ground beef (at least 85/15 fat content)","½ cup panko breadcrumbs","½ medium red onion (grated)","2 cloves garlic (minced)","2  eggs (lightly beaten)","2 Tablespoons Jack Daniels whiskey","2 Tablespoons Hey Grill Hey Beef Rub (or your favorite beef or steak seasoning)","1 Tablespoon Worcestershire sauce","¼ cup milk","6 ounces pepper jack cheese (cut into strips)","½ cup ketchup","⅓ cup brown sugar","¼ cup Jack Daniels whiskey","2 teaspoons red pepper flakes"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat. Preheat your smoker to 225 degrees F. This meatloaf is awesome with hickory or oak wood.","name":"Preheat.","url":"https://heygrillhey.com/jackd-up-smoked-meatloaf/#wprm-recipe-3537-step-0-0"},{"@type":"HowToStep","text":"Make the meat mixture. In a large mixing bowl, add all the ingredients for the meatloaf. Mix gently with your hands until just combined. Don't overwork the meat or your meatloaf will be tough and chewy.","name":"Make the meat mixture.","url":"https://heygrillhey.com/jackd-up-smoked-meatloaf/#wprm-recipe-3537-step-0-1"},{"@type":"HowToStep","text":"Assemble the meatloaf. Spread half of the meatloaf mixture on the bottom of a grill basket. Layer the pepper jack cheese on top of the meatloaf, leaving about an inch of meat on all sides. Top with the remaining meatloaf mixture and press the edges together to seal completely. Any exposed holes and the cheese will leak out while cooking.","name":"Assemble the meatloaf.","url":"https://heygrillhey.com/jackd-up-smoked-meatloaf/#wprm-recipe-3537-step-0-2"},{"@type":"HowToStep","text":"Add the sauce. In a small bowl. combine the ingredients for the sauce and then pour over the top of the meatloaf, letting it run down the sides a little bit.","name":"Make the sauce.","url":"https://heygrillhey.com/jackd-up-smoked-meatloaf/#wprm-recipe-3537-step-0-3"},{"@type":"HowToStep","text":"Smoke. Place the meatloaf on the smoker, close the lid, and smoke for 4 hours or until the internal temperature reads 165 degrees F.","name":"Smoke.","url":"https://heygrillhey.com/jackd-up-smoked-meatloaf/#wprm-recipe-3537-step-0-4"},{"@type":"HowToStep","text":"Enjoy. Remove the meatloaf from the smoker. Let the smoked meatloaf rest for a few minutes before slicing and serving.","name":"Enjoy.","url":"https://heygrillhey.com/jackd-up-smoked-meatloaf/#wprm-recipe-3537-step-0-5"}],"recipeCategory":["Main Dish"],"recipeCuisine":["American","Barbecue","Comfort Food"],"keywords":"Smoked Meatloaf","author":"Susie Bulloch","datePublished":"2023-01-24T08:00:27+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/smoked-hamburgers/","rating":4.82,"ratingCount":48,"recipe":{"@type":"Recipe","name":"Smoked Hamburgers","description":"Smoked hamburgers are a killer way to prepare a burger. By smoking a burger, you end up with a juicy result, and the smoke creates crispy edges and great char. You’ll never go back to regular old burgers again. And drive-thru burgers? Forget about it!","image":"https://heygrillhey.com/wp-content/uploads/2018/05/Smoked-Hamburgers-Feature.png","recipeYield":["4","4 people"],"prepTime":"PT15M","cookTime":"PT65M","totalTime":"PT80M","recipeIngredient":["1 ½ pounds ground beef (chuck, 80/20 preferred)","2 Tablespoons Hey Grill Hey Beef Rub (or equal parts salt, pepper, and garlic powder)","4 slices  sharp cheddar cheese (optional)","4  hamburger buns"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat. Preheat your smoker to 225 degrees F using your favorite hardwoood.","name":"Preheat.","url":"https://heygrillhey.com/smoked-hamburgers/#wprm-recipe-4326-step-0-0"},{"@type":"HowToStep","text":"Form the patties. Shape your ground beef into 4 equal-sized patties, about 1/2 inch larger in diameter than your burger buns.","name":"Form the patties.","url":"https://heygrillhey.com/smoked-hamburgers/#wprm-recipe-4326-step-0-1"},{"@type":"HowToStep","text":"Season. Season the hamburger patties on both sides with Beef Rub or equal parts salt, pepper, and garlic powder.","name":"Season.","url":"https://heygrillhey.com/smoked-hamburgers/#wprm-recipe-4326-step-0-2"},{"@type":"HowToStep","text":"Smoke. Place the seasoned patties on the grill and smoke until the internal temperature of the meat reaches 135 degrees F. This will take around 1 hour.","name":"Smoke.","url":"https://heygrillhey.com/smoked-hamburgers/#wprm-recipe-4326-step-0-3"},{"@type":"HowToStep","text":"Sear. Increase the heat in your smoker to at least 400 degrees F. Sear the burger patties for about 2-3 minutes on both sides. Add cheese after the first flip, if desired. Sear until the meat reaches a final temperature of 165 degrees F.","name":"Sear.","url":"https://heygrillhey.com/smoked-hamburgers/#wprm-recipe-4326-step-0-4"},{"@type":"HowToStep","text":"Enjoy. Remove the burger patties from the grill and place the buns on the grill grates to toast. Assemble your smoked burgers on the toasted buns with any desired toppings and serve immediately.","name":"Enjoy.","url":"https://heygrillhey.com/smoked-hamburgers/#wprm-recipe-4326-step-0-5"}],"recipeCategory":["Main Course"],"recipeCuisine":["American"],"keywords":"Smoked Hamburgers","author":"Susie Bulloch (heygrillhey.com)","datePublished":"2023-01-31T08:00:17+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/3-2-1-ribs-perfect-fall-off-the-bone-ribs/","rating":4.83,"ratingCount":205,"recipe":{"@type":"Recipe","name":"321 Ribs","description":"321 ribs are a foolproof way to get fall off the bone tender ribs. The 321 rib method is based on smoking ribs at a certain temperature for 3 hours, wrapping them with liquid for 2 hours, and saucing them for the final 1 hour.","image":"https://heygrillhey.com/wp-content/uploads/2019/06/321-Ribs-Feature.png","recipeYield":["2","2 people"],"prepTime":"PT15M","cookTime":"PT360M","totalTime":"PT390M","recipeIngredient":["1 rack baby back ribs","2 Tablespoons Hey Grill Hey Sweet Rub (recipe in notes section)","1 cup apple cider (apple juice also works)","¼ cup dark brown sugar","3 Tablespoons salted butter","½ cup Hey Grill Hey Everything BBQ Sauce (recipe in notes section)"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat. Prepare your smoker by preheating it to 180 degrees F.","name":"Preheat.","url":"https://heygrillhey.com/3-2-1-ribs-perfect-fall-off-the-bone-ribs/#wprm-recipe-3457-step-0-0"},{"@type":"HowToStep","text":"Prep the ribs. Use a sharp knife to lift up the corner of the membrane on the back of the ribs. Using a paper towel, grip the membrane and pull firmly to fully remove the membrane. Trim any excess fat off the ribs as needed.","name":"Prep the ribs.","url":"https://heygrillhey.com/3-2-1-ribs-perfect-fall-off-the-bone-ribs/#wprm-recipe-3457-step-0-1"},{"@type":"HowToStep","text":"Season. Liberally season both sides of the ribs using Hey Grill Hey Sweet Rub, starting with the bone side.","name":"Season.","url":"https://heygrillhey.com/3-2-1-ribs-perfect-fall-off-the-bone-ribs/#wprm-recipe-3457-step-0-2"},{"@type":"HowToStep","text":"Smoke. Place the seasoned ribs on the smoker and close the lid. Leave them to smoke for 3 hours (The ribs should be somewhere around an internal temperature of 165 degrees F at the end of these 3 hours).","name":"Smoke.","url":"https://heygrillhey.com/3-2-1-ribs-perfect-fall-off-the-bone-ribs/#wprm-recipe-3457-step-0-3"},{"@type":"HowToStep","text":"Make the braise. Tear off a large piece of aluminum foil and place it on a large working surface. Transfer the ribs to the foil bone side up so the bones don't tear through the foil. Sprinkle the ribs with the brown sugar, top with the butter cut into small pads, and then pour in the apple cider. Tightly crimp the foil together to create an airtight seal.","name":"Make the braise.","url":"https://heygrillhey.com/3-2-1-ribs-perfect-fall-off-the-bone-ribs/#wprm-recipe-3457-step-0-4"},{"@type":"HowToStep","text":"Continue smoking. Return the wrapped ribs to the grill and increase the temperature in the smoker to 225 degrees F. Let the ribs braise for 2 hours in the foil.","name":"Continue smoking.","url":"https://heygrillhey.com/3-2-1-ribs-perfect-fall-off-the-bone-ribs/#wprm-recipe-3457-step-0-5"},{"@type":"HowToStep","text":"Sauce. Carefully remove the ribs from the grill and place them on a large working surface. Open the foil package (be careful of hot steam) and use tongs to remove the ribs and place them back on the grill, bone side down. Discard the foil and excess cooking liquid. Next, brush the ribs with Everything BBQ Sauce (or your favorite BBQ sauce).","name":"Sauce.","url":"https://heygrillhey.com/3-2-1-ribs-perfect-fall-off-the-bone-ribs/#wprm-recipe-3457-step-0-6"},{"@type":"HowToStep","text":"Finish smoking. Return the unwrapped, sauced ribs to the smoker. Close the lid, and continue smoking for an hour (or less!) or until the ribs reach around 200 degrees F and the sauce is sticky and set.","name":"Finish smoking.","url":"https://heygrillhey.com/3-2-1-ribs-perfect-fall-off-the-bone-ribs/#wprm-recipe-3457-step-0-7"},{"@type":"HowToStep","text":"Rest, slice, and enjoy. Remove the ribs from the smoker and rest for 10-15 minutes. Slice into individual ribs, and serve with extra sauce, as desired.","name":"Rest, slice, and enjoy.","url":"https://heygrillhey.com/3-2-1-ribs-perfect-fall-off-the-bone-ribs/#wprm-recipe-3457-step-0-8"}],"recipeCategory":["Main Dish"],"recipeCuisine":["American","Barbecue"],"keywords":"321 Ribs","author":"Susie Bulloch","datePublished":"2023-02-14T08:00:33+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/smoked-prime-rib-roast/","rating":4.86,"ratingCount":85,"recipe":{"@type":"Recipe","name":"Smoked Prime Rib","description":"Smoked prime rib is always the crowning glory of every holiday table. Slow-smoked for amazing flavor and then flash-roasted for a rich exterior crust, my method for smoked prime rib ensures perfect results every time!","image":"https://heygrillhey.com/wp-content/uploads/2017/12/Smoked-Prime-Rib-Feature.png","recipeYield":["10","10 people"],"prepTime":"PT15M","cookTime":"PT360M","totalTime":"PT405M","recipeIngredient":["1 8-10 pound bone-in prime rib roast","1 Tablespoon coarse Kosher salt (adjust amount as needed to fully cover the roast)","1 Tablespoon cracked black pepper (adjust the amount as needed to fully cover the roast)","½ cup Dijon mustard with horseradish","2 Tablespoons Worcestershire sauce","4 cloves garlic (minced)"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat. Fire up the smoker and allow it to preheat to 225 degrees F while you prepare the prime rib.","name":"Preheat.","url":"https://heygrillhey.com/smoked-prime-rib-roast/#wprm-recipe-3485-step-0-0"},{"@type":"HowToStep","text":"Trim the meat. Trim any excess fat from the top of the roast down to 1/4 inch thick.","name":"Trim the meat.","url":"https://heygrillhey.com/smoked-prime-rib-roast/#wprm-recipe-3485-step-0-1"},{"@type":"HowToStep","text":"Season. In a small bowl combine the mustard, Worcestershire sauce, and garlic. Slather the entire roast with the mustard mixture and season liberally with salt and pepper.","name":"Season.","url":"https://heygrillhey.com/smoked-prime-rib-roast/#wprm-recipe-3485-step-0-2"},{"@type":"HowToStep","text":"Smoke. Place the roast on the grill and close the lid. Smoke until the internal temperature of the roast reaches 120 degrees F for Rare or 130 degrees F for Medium. For a rare, bone-in roast, plan on 35 minutes per pound of prime rib.","name":"Smoke.","url":"https://heygrillhey.com/smoked-prime-rib-roast/#wprm-recipe-3485-step-0-3"},{"@type":"HowToStep","text":"Rest. Remove the roast to a cutting board, cover the roast with foil, and allow it to rest for 20 minutes.","name":"Rest.","url":"https://heygrillhey.com/smoked-prime-rib-roast/#wprm-recipe-3485-step-0-4"},{"@type":"HowToStep","text":"Increase temp in smoker. While the roast is resting, increase the temperature of your grill to 400 degrees F.","name":"Increase temp in smoker.","url":"https://heygrillhey.com/smoked-prime-rib-roast/#wprm-recipe-3485-step-0-5"},{"@type":"HowToStep","text":"Sear. Once the grill is up to temperature, return the roast to the grill and sear until you reach your desired internal temperature. Pull the roast off at 130 degrees F for rare, 135 degrees F for medium rare, or 140 degrees for medium. This process should go quickly, so keep an eye on your temperature.","name":"Sear.","url":"https://heygrillhey.com/smoked-prime-rib-roast/#wprm-recipe-3485-step-0-6"},{"@type":"HowToStep","text":"Rest, slice, and serve. Remove your roast to the cutting board and let the meat rest for at least 15 minutes before slicing and serving.","name":"Rest, slice, and serve.","url":"https://heygrillhey.com/smoked-prime-rib-roast/#wprm-recipe-3485-step-0-7"}],"recipeCategory":["Main Dish"],"recipeCuisine":["American","Party Food"],"keywords":"Smoked Prime Rib","author":"Susie Bulloch","datePublished":"2023-02-21T08:00:10+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/garlic-butter-smoked-prime-rib/","rating":4.98,"ratingCount":122,"recipe":{"@type":"Recipe","name":"Smoked Garlic Butter Prime Rib","description":"Smoked garlic butter prime rib is the best version of smoked prime rib on the internet. Slathered in herb-infused compound butter and slow-smoked to perfection, this prime rib is sure to be the crowning glory of your holiday table.","image":"https://heygrillhey.com/wp-content/uploads/2018/10/Garlic-Butter-Prime-Rib-Feature.png","recipeYield":["10","10 people"],"prepTime":"PT15M","cookTime":"PT375M","totalTime":"PT405M","recipeIngredient":["1 8-10 pound bone-in prime rib roast","16 ounces butter (softened)","8 cloves garlic (minced)","2 sprigs fresh rosemary (finely minced)","2 sprigs fresh thyme (finely minced)","2 teaspoons salt","2 teaspoons black pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat. Preheat your smoker to 225 degrees F for indirect cooking. I recommend oak or hickory for this recipe.","name":"Preheat.","url":"https://heygrillhey.com/garlic-butter-smoked-prime-rib/#wprm-recipe-5013-step-0-0"},{"@type":"HowToStep","text":"Prep the prime rib. While the grill is warming up, prepare your roast. Trim any excess fat from the top of the roast down to 1/4 inch thick. Season on all sides with an even sprinkling of salt and pepper.","name":"Trim and season.","url":"https://heygrillhey.com/garlic-butter-smoked-prime-rib/#wprm-recipe-5013-step-0-1"},{"@type":"HowToStep","text":"Slather in garlic butter. In a small bowl combine the softened butter, garlic, herbs, salt, and pepper. Slather the entire roast with the garlic butter.","name":"Slather in garlic butter.","url":"https://heygrillhey.com/garlic-butter-smoked-prime-rib/#wprm-recipe-5013-step-0-2"},{"@type":"HowToStep","text":"Smoke. Place the roast on a flat rack elevated above a baking sheet on the smoker. Close the lid, and smoke the roast until the internal temperature reaches 120 degrees F for Rare or 128 degrees F for Medium. For a rare, bone-in roast, plan on 35 minutes per pound of prime rib.","name":"Smoke.","url":"https://heygrillhey.com/garlic-butter-smoked-prime-rib/#wprm-recipe-5013-step-0-3"},{"@type":"HowToStep","text":"Rest. Remove the roast to a cutting board and allow to rest for 20 minutes. Strain the butter and drippings from the baking sheet into a separate bowl and set aside. While the roast is resting, increase the temperature of your grill to 400 degrees F.","name":"Rest.","url":"https://heygrillhey.com/garlic-butter-smoked-prime-rib/#wprm-recipe-5013-step-0-4"},{"@type":"HowToStep","text":"Sear the roast. Once the grill is up to temperature, return the roast to the grill and sear until you reach your desired internal temperature. Pull the roast off at 130 degrees F for rare, 135 for medium rare, or 140 for medium. This process should go quickly, so keep a close eye on your temperature.","name":"Sear the roast.","url":"https://heygrillhey.com/garlic-butter-smoked-prime-rib/#wprm-recipe-5013-step-0-5"},{"@type":"HowToStep","text":"Rest, slice, and serve. Remove the prime rib to the cutting board and let the meat rest for at least 15 minutes before slicing and serving. Drizzle the reserved butter and drippings over the roast for an extra decadent finish.","name":"Rest, slice, and serve.","url":"https://heygrillhey.com/garlic-butter-smoked-prime-rib/#wprm-recipe-5013-step-0-6"}],"recipeCategory":["Main Dish"],"recipeCuisine":["American"],"keywords":"Garlic Butter Prime Rib","author":"Susie Bulloch (heygrillhey.com)","datePublished":"2023-02-28T08:00:08+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/smoked-baked-beans/","rating":4.89,"ratingCount":54,"recipe":{"@type":"Recipe","name":"Smoked Baked Beans","description":"Smoked baked beans are a BBQ side dish staple.  Nothing goes better with a perfectly grilled burger than a spoonful of slightly sweetened, slow smoked baked beans loaded with bacon and a slight jalapeno kick.","image":"https://heygrillhey.com/wp-content/uploads/2018/06/Smoked-Baked-Beans-Feature.png","recipeYield":["12","12 people"],"prepTime":"PT15M","cookTime":"PT180M","totalTime":"PT195M","recipeIngredient":["6 slices bacon (thick cut peppered, cut in half)","1 medium yellow onion (diced)","3  jalapeños (or 1 green bell pepper for less heat, seeds removed and diced)","2 28-ounce cans pork and beans","¾ cup Hey Grill Hey Everything BBQ Sauce (recipe link in notes section)","½ cup dark brown sugar","¼ cup apple cider vinegar","2 Tablespoons Dijon mustard","2 Tablespoons molasses"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat. Preheat your smoker to 250 degrees F using any mild or fruit wood. I really like pecan with this recipe.","name":"Preheat.","url":"https://heygrillhey.com/smoked-baked-beans/#wprm-recipe-4352-step-0-0"},{"@type":"HowToStep","text":"Cook the bacon. Preheat a 12-inch cast iron skillet over medium-high heat. Cook the bacon pieces for 2-3 minutes per side. You want to cook them long enough to render fat, but not long enough to crisp them throughout. ","name":"Cook the bacon.","url":"https://heygrillhey.com/smoked-baked-beans/#wprm-recipe-4352-step-0-1"},{"@type":"HowToStep","text":"Sautee the onions and jalapenos. Remove the bacon pieces to a plate with a paper towel on top so they can drain. Leave the bacon grease in the pan and add the onions and jalapenos. Cook for 3-5 minutes, stirring frequently, until they have softened and the onions are slightly translucent.","name":"Sautee the onions and jalapenos.","url":"https://heygrillhey.com/smoked-baked-beans/#wprm-recipe-4352-step-0-2"},{"@type":"HowToStep","text":"Add remaining ingredients. Pour the cans of beans (liquid and all) into the pan. Add in the barbecue sauce, brown sugar, apple cider vinegar, Dijon mustard, and molasses. Stir to combine. Place the slices of bacon on top of the beans.","name":"Add remaining ingredients.","url":"https://heygrillhey.com/smoked-baked-beans/#wprm-recipe-4352-step-0-3"},{"@type":"HowToStep","text":"Smoke the beans. Smoke, uncovered, for about 3 hours, or until nearly all of the fat has rendered from the bacon and the beans have thickened up nicely.","name":"Smoke the beans.","url":"https://heygrillhey.com/smoked-baked-beans/#wprm-recipe-4352-step-0-4"},{"@type":"HowToStep","text":"Enjoy. Remove the beans from the smoker and allow them to cool slightly. Serve warm.","name":"Enjoy.","url":"https://heygrillhey.com/smoked-baked-beans/#wprm-recipe-4352-step-0-5"}],"recipeCategory":["Side Dish"],"recipeCuisine":["Barbecue"],"keywords":"Smoked Baked Beans","author":"Susie Bulloch (heygrillhey.com)","datePublished":"2023-03-07T08:00:16+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/the-best-pork-chop-seasoning/","rating":4.91,"ratingCount":62,"recipe":{"@type":"Recipe","name":"Pork Chop Seasoning","description":"Homemade Pork Chop Seasoning is one of those pantry staples to always have on hand. It is the perfect blend of sweet and savory with simple spices so it is a breeze to whip up on a busy weeknight.","image":"https://heygrillhey.com/wp-content/uploads/2018/10/Pork-Chop-Seasoning-Feature.png","recipeYield":["10"],"prepTime":"PT5M","totalTime":"PT5M","recipeIngredient":["2 Tablespoons smoked paprika","1 Tablespoon Kosher salt","1 Tablespoon black pepper","1 Tablespoon brown sugar","1 teaspoon garlic powder","1 teaspoon onion powder","½ teaspoon ground mustard powder","½ teaspoon cayenne pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Make the seasoning. Combine all ingredients in a bowl, stirring with a whisk or fork to break up any clumps of brown sugar.","name":"Make the seasoning.","url":"https://heygrillhey.com/the-best-pork-chop-seasoning/#wprm-recipe-4600-step-0-0"},{"@type":"HowToStep","text":"Use or store. Store in an airtight container for up to 6 months. Sprinkle liberally onto pork chops before grilling, baking, or searing.","name":"Use or store.","url":"https://heygrillhey.com/the-best-pork-chop-seasoning/#wprm-recipe-4600-step-0-1"}],"recipeCategory":["Seasonings"],"recipeCuisine":["American"],"keywords":"Pork Chop Seasoning","author":"Susie Bulloch (heygrillhey.com)","datePublished":"2023-03-28T08:00:15+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/best-dry-rub-for-ribs/","rating":4.9,"ratingCount":269,"recipe":{"@type":"Recipe","name":"Best Dry Rub for Ribs","description":"This dry rub for ribs will amplify the flavor on any rack of ribs you cook. I've packed classic BBQ flavors into my rib rub recipe so you get finger-licking results!","image":"https://heygrillhey.com/wp-content/uploads/2018/12/Rib-Rub-Feature.png","recipeYield":["10","10 people"],"prepTime":"PT5M","totalTime":"PT5M","recipeIngredient":["¼ cup brown sugar","2 teaspoons Kosher salt","2 teaspoons black pepper","2 teaspoons  smoked paprika","1 teaspoon garlic powder","1 teaspoon onion powder","1 teaspoon ground mustard powder","½ teaspoon ground cinnamon","½ teaspoon celery salt","¼ teaspoon cayenne pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Make the rub. Mix all ingredients in a bowl. Use a fork to crush any clumps of sugar or seasonings.","name":"Make the rub.","url":"https://heygrillhey.com/best-dry-rub-for-ribs/#wprm-recipe-5220-step-0-0"},{"@type":"HowToStep","text":"Use or store. Store in an airtight container for up to a month.","name":"Use or store.","url":"https://heygrillhey.com/best-dry-rub-for-ribs/#wprm-recipe-5220-step-0-1"}],"recipeCategory":["Seasonings"],"recipeCuisine":["American"],"keywords":"Dry Rub for Ribs, Rib Rub","author":"Susie Bulloch (heygrillhey.com)","datePublished":"2023-04-04T08:00:27+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/grilled-pork-tenderloin/","rating":5.0,"ratingCount":12,"recipe":{"@type":"Recipe","name":"Grilled Pork Tenderloin with Beer and Mustard Glaze","description":"This Grilled Pork Tenderloin is a weeknight dinner staple. The beer and mustard marinade becomes a glaze for the grilled pork tenderloin, and the flavors are out of this world!","image":"https://heygrillhey.com/wp-content/uploads/2019/02/Grilled-Pork-Tenderloin-Feature.png","recipeYield":["4","4 people"],"prepTime":"PT15M","cookTime":"PT15M","totalTime":"PT270M","recipeIngredient":["2 1.5 pound pork tenderloin (silverskin and excess fat removed)","¼ cup whole grain mustard","⅓ cup apple cider vinegar","¼ cup honey","2 cloves garlic (minced)","¼ cup shallot (minced)","½ cup brown sugar","12 oz beer (darker for stronger flavor)","2 Tablespoons butter","2 Tablespoons all-purpose flour"],"recipeInstructions":[{"@type":"HowToStep","text":"Make the marinade. Combine all ingredients for the marinade and whisk well. Place the two pork tenderloins in a gallon zip-top bag and then pour in the marinade. Press out any extra air and seal tightly. Refrigerate for at least an hour, or up to 8 hours.","name":"Make the marinade.","url":"https://heygrillhey.com/grilled-pork-tenderloin/#wprm-recipe-5322-step-0-0"},{"@type":"HowToStep","text":"Preheat. Turn on your grill and preheat to 400 degrees F. Remove the tenderloin from the marinade and shake off any excess shallot or garlic pieces. Reserve the marinade and set it aside.","name":"Preheat.","url":"https://heygrillhey.com/grilled-pork-tenderloin/#wprm-recipe-5322-step-0-1"},{"@type":"HowToStep","text":"Grill the tenderloin. Place the tenderloin on the grill. Grill for 2-3 minutes per side before rotating. Continue cooking and rotating on the grill until the internal temperature of the tenderloin reads 145 degrees F. Remove from the grill and allow to rest for 5-10 minutes.","name":"Grill the tenderloin.","url":"https://heygrillhey.com/grilled-pork-tenderloin/#wprm-recipe-5322-step-0-2"},{"@type":"HowToStep","text":"Make the glaze. While the tenderloin is resting, melt the butter in a large skillet over medium high heat. Whisk in the flour and cook until well combined (1-2 minutes). Pour 2 cups of the reserved marinade into the skillet and whisk. Bring the sauce up to a boil and reduce the heat. Allow the sauce to simmer for 3-5 minutes.","name":"Make the glaze.","url":"https://heygrillhey.com/grilled-pork-tenderloin/#wprm-recipe-5322-step-0-3"},{"@type":"HowToStep","text":"Slice and serve. Slice the pork tenderloin against the grain into 1/2 inch thick medallions. Top with a spoonful of the beer and mustard glaze before serving. ","name":"Slice and serve.","url":"https://heygrillhey.com/grilled-pork-tenderloin/#wprm-recipe-5322-step-0-4"}],"recipeCategory":["Main Course"],"recipeCuisine":["American"],"keywords":"Grilled Pork Tenderloin","author":"Susie Bulloch (heygrillhey.com)","datePublished":"2023-04-25T08:00:13+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/smoked-mac-and-cheese/","rating":4.82,"ratingCount":127,"recipe":{"@type":"Recipe","name":"Smoked Mac and Cheese","description":"Smoked mac and cheese is comfort food in a cast iron skillet. This mac and cheese is creamy and rich and topped with a crisp panko topping. It's rounded out with the perfect kiss of smoke flavor from being baked in a backyard smoker.","image":"https://heygrillhey.com/wp-content/uploads/2019/04/Smoked-Mac-and-Cheese-Feature.png","recipeYield":["8","8 people"],"prepTime":"PT20M","cookTime":"PT60M","totalTime":"PT80M","recipeIngredient":["1 pound elbow macaroni noodles (cooked according to package instructions)","½ cup butter","4 Tablespoons all-purpose flour","1 Tablespoon ground mustard powder","2 cups half and half","4 ounces cream cheese","3 cups sharp cheddar cheese","1 ½ cups smoked gouda cheese","1 cup panko breadcrumbs","¼ cup butter","2 Tablespoons Hey Grill Hey Sweet Rub"],"recipeInstructions":[{"@type":"HowToStep","text":"Cook the noodles. Bring a large pot of salted water to a boil and cook the macaroni noodles until they are al dente, meaning they still have a bit of chew and texture (not too soft).","name":"Cook the noodles.","url":"https://heygrillhey.com/smoked-mac-and-cheese/#wprm-recipe-5482-step-0-0"},{"@type":"HowToStep","text":"Preheat. Preheat your smoker to 225 degrees F using a mild hardwood. My favorite is cherry or apple. ","name":"Preheat.","url":"https://heygrillhey.com/smoked-mac-and-cheese/#wprm-recipe-5482-step-0-1"},{"@type":"HowToStep","text":"Make a roux. Heat a 12-inch cast iron skillet over medium heat. Melt 1/2 cup of butter and then whisk in the flour until a smooth, thin paste forms. Next, whisk in the mustard powder.","name":"Make a roux.","url":"https://heygrillhey.com/smoked-mac-and-cheese/#wprm-recipe-5482-step-0-2"},{"@type":"HowToStep","text":"Finish making the sauce. Carefully pour in the half and half and bring the sauce up to a boil while whisking. Reduce the heat and whisk in the cream cheese until smooth. Lastly, whisk in the cheddar cheese and gouda cheese and stir until melted.","name":"Finish making the sauce.","url":"https://heygrillhey.com/smoked-mac-and-cheese/#wprm-recipe-5482-step-0-3"},{"@type":"HowToStep","text":"Add the noodles. Turn off the heat and pour in the cooked macaroni noodles. Stir gently until the noodles are coated by the cheese sauce.","name":"Add the noodles.","url":"https://heygrillhey.com/smoked-mac-and-cheese/#wprm-recipe-5482-step-0-4"},{"@type":"HowToStep","text":"Make the breadcrumb topping. Combine the melted butter, sweet rub, and panko bread crumbs in a small bowl. Sprinkle over the top of the mac and cheese.","name":"Make the breadcrumb topping.","url":"https://heygrillhey.com/smoked-mac-and-cheese/#wprm-recipe-5482-step-0-5"},{"@type":"HowToStep","text":"Smoke. Place the skillet in the smoker, close the lid, and smoke for 1 hour. You can smoke for up to 2 hours if you want a stronger smoker flavor, but the noodles will take on quite a bit of smoke fairly quickly.","name":"Smoke.","url":"https://heygrillhey.com/smoked-mac-and-cheese/#wprm-recipe-5482-step-0-6"},{"@type":"HowToStep","text":"Enjoy. Remove the smoked mac and cheese from the smoker. Serve it while it is still warm and the cheese is nice and melty!","name":"Enjoy.","url":"https://heygrillhey.com/smoked-mac-and-cheese/#wprm-recipe-5482-step-0-7"}],"recipeCategory":["Main Dish","Side Dish"],"recipeCuisine":["American"],"keywords":"Smoked Mac and Cheese","author":"Susie Bulloch (heygrillhey.com)","datePublished":"2023-05-30T08:00:06+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/apple-jalapeno-smoked-ribs/","rating":4.98,"ratingCount":42,"recipe":{"@type":"Recipe","name":"Apple Jalapeno Smoked Ribs","description":"These smoked apple jalapeno ribs are absolutely delicious and melt-in-your-mouth tender. The jalapenos in this recipe add the most amazing flavor with just a kiss of heat.","image":"https://heygrillhey.com/wp-content/uploads/2020/05/Apple-Jalapeno-Smoked-Ribs-Feature.png","recipeYield":["6","6 people"],"prepTime":"PT15M","cookTime":"PT360M","totalTime":"PT380M","recipeIngredient":["2 racks baby back ribs","4 Tablespoons Hey Grill Hey Sweet Rub (recipe link in notes)","¼ cup yellow mustard","2 cups apple juice","½ cup dark brown sugar","4 Tablespoons salted butter","2  jalapeños (sliced into rings)","1 cup Hey Grill Hey Apple Jalapeño BBQ Sauce (recipe link in notes)"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat. Prepare your smoker for indirect smoking by preheating to 225 degrees F. I use apple wood for this recipe.","name":"Preheat.","url":"https://heygrillhey.com/apple-jalapeno-smoked-ribs/#wprm-recipe-3649-step-0-0"},{"@type":"HowToStep","text":"Prep and season. Begin by removing the thin membrane on the back of the ribs. Use a butter knife to lift a small corner of the membrane away from the bones, grip firmly with a paper towel, and pull slowly away from the rack. Slather both sides of the ribs with the yellow mustard and season liberally with the Sweet Rub.","name":"Prep and season.","url":"https://heygrillhey.com/apple-jalapeno-smoked-ribs/#wprm-recipe-3649-step-0-1"},{"@type":"HowToStep","text":"Smoke. Place the seasoned ribs on the preheated smoker and close the lid. Leave them to smoke for 3 hours.","name":"Smoke.","url":"https://heygrillhey.com/apple-jalapeno-smoked-ribs/#wprm-recipe-3649-step-0-2"},{"@type":"HowToStep","text":"Make the braise. Tear off a large piece of aluminum foil and place it on a large working surface. Transfer the ribs to the foil bone side up so the bones don't tear through the foil. Sprinkle with the brown sugar, top with the butter cut into small pads, fold up the edges of the foil to create a slight bowl, and then pour the apple juice over the ribs. Once the liquid has settled, top the ribs with sliced jalapenos. Tightly crimp the foil together to create an airtight seal. Repeat with the second rack.","name":"Make the braise.","url":"https://heygrillhey.com/apple-jalapeno-smoked-ribs/#wprm-recipe-3649-step-0-3"},{"@type":"HowToStep","text":"Braise. Return the wrapped racks of ribs to the grill and keep your cooking temperature to as close to 225 degrees F as you can get it. Let the ribs braise for 2 hours in the foil.","name":"Braise.","url":"https://heygrillhey.com/apple-jalapeno-smoked-ribs/#wprm-recipe-3649-step-0-4"},{"@type":"HowToStep","text":"Remove ribs from braise. Carefully remove the ribs from the grill and place on a large working surface. Open the foil package (be careful of hot steam) and use tongs to remove the ribs and place them back on the grill, bone side down. Remove the cooked jalapenos from the braising liquid and set aside. Discard the foil and excess cooking liquid.","name":"Remove ribs from braise.","url":"https://heygrillhey.com/apple-jalapeno-smoked-ribs/#wprm-recipe-3649-step-0-5"},{"@type":"HowToStep","text":"Sauce. Brush the ribs with the Apple Jalapeno BBQ Sauce and arrange the jalapeno slices you set aside on top of the ribs. Close the lid of your grill and cook at 225 degrees for an additional 30 minutes to 1 hour until the ribs are done to your desired tenderness and the sauce is sticky and set.","name":"Sauce.","url":"https://heygrillhey.com/apple-jalapeno-smoked-ribs/#wprm-recipe-3649-step-0-6"},{"@type":"HowToStep","text":"Rest, slice, and serve. Rest the ribs for 10-15 minutes before slicing into individual ribs. Serve with additional sauce on the side.","name":"Rest, slice, and serve.","url":"https://heygrillhey.com/apple-jalapeno-smoked-ribs/#wprm-recipe-3649-step-0-7"}],"recipeCategory":["Main Dish"],"recipeCuisine":["Barbecue","Party Food"],"keywords":"Apple Jalapeno Smoked Ribs","author":"Susie Bulloch","datePublished":"2023-07-18T08:00:22+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/carolina-style-pulled-pork/","rating":4.97,"ratingCount":32,"recipe":{"@type":"Recipe","name":"Carolina Pulled Pork","description":"Carolina Pulled Pork is one of those classic Americana BBQ styles that everybody needs to try at least once! Rich, savory smoked pork shoulder is slathered with a thin, vinegar based sauce to bring a little bite to all that melt in your mouth meat.","image":"https://heygrillhey.com/wp-content/uploads/2019/06/Carolina-Pulled-Pork-Feature.png","recipeYield":["12","12 people"],"prepTime":"PT15M","cookTime":"PT480M","totalTime":"PT495M","recipeIngredient":["6-7 pound bone-in pork shoulder (AKA Boston butt)","2 Tablespoons Kosher salt","2 Tablespoons coarse black pepper","2 Tablespoons smoked paprika","1 cup apple cider vinegar","1 cup beer","1 Tablespoon Worcestershire sauce","2 teaspoons red pepper flakes","2 cups apple cider vinegar","1 ½ cups water","½ cup ketchup (omit for a more authentic East North Carolina sauce)","¼ cup brown sugar","2 Tablespoons salt","1 Tablespoon black pepper","1 Tablespoon red pepper flakes"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat. Preheat your smoker for indirect smoking at 250 degrees F.","name":"Preheat.","url":"https://heygrillhey.com/carolina-style-pulled-pork/#wprm-recipe-3519-step-0-0"},{"@type":"HowToStep","text":"Season and smoke. In a small bowl, combine all the ingredients for the rub and apply liberally on all sides of the pork shoulder. Place the rubbed shoulder in the smoker and close the lid.","name":"Season and smoke.","url":"https://heygrillhey.com/carolina-style-pulled-pork/#wprm-recipe-3519-step-0-1"},{"@type":"HowToStep","text":"Mop. In a glass bowl, combine all the ingredients for the mop sauce. Apply the mop sauce to the pulled pork every hour. Smoke the pork shoulder, while mopping hourly, for 8-10 hours or until the internal temperature of the meat reaches 200 degrees F.","name":"Mop.","url":"https://heygrillhey.com/carolina-style-pulled-pork/#wprm-recipe-3519-step-0-2"},{"@type":"HowToStep","text":"Rest. Remove the shoulder from the smoker, cover tightly with foil, and allow to rest for an hour before shredding and serving.","name":"Rest.","url":"https://heygrillhey.com/carolina-style-pulled-pork/#wprm-recipe-3519-step-0-3"},{"@type":"HowToStep","text":"Make the BBQ sauce. In a medium saucepan, combine all the ingredients for the BBQ sauce and bring to a boil. Reduce the heat to low and simmer for 25 minutes. Cool completely and set aside to serve with the pork.","name":"Make the BBQ sauce.","url":"https://heygrillhey.com/carolina-style-pulled-pork/#wprm-recipe-3519-step-0-4"},{"@type":"HowToStep","text":"Shred and serve. Remove the shoulder from the foil and shred. Discard the bone and any gristly pieces and pull the rest of the meat into shreds. Moisten the meat with some of the BBQ sauce and mix together. Serve with buns, slaw, and additional BBQ sauce.","name":"Shred and serve.","url":"https://heygrillhey.com/carolina-style-pulled-pork/#wprm-recipe-3519-step-0-5"}],"recipeCategory":["Main Dish"],"recipeCuisine":["Barbecue"],"keywords":"Carolina Pulled Pork","author":"https://heygrillhey.com/#/schema/person/4e4b55bbd167c0c0765f7f6c6594da7c","datePublished":"2023-08-15T08:00:23+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/simple-apple-spice-turkey-brine/","rating":4.93,"ratingCount":52,"recipe":{"@type":"Recipe","name":"Simple Apple Spice Turkey Brine","description":"Using my apple spice turkey brine recipe will add moisture, tenderness, and those amazing fall flavors of apples, fresh herbs, and spices to your turkey!","image":"https://heygrillhey.com/wp-content/uploads/2018/04/Smoked-Turkey-Brine-Feature.png","recipeYield":["6","6 people"],"prepTime":"PT15M","cookTime":"PT10M","totalTime":"PT25M","recipeIngredient":["4 cups water","4 cups apple juice","1 ½ cups Kosher salt (or 1 cup table salt)","½ cup brown sugar","1 Tablespoon ground cinnamon","1 Tablespoon black peppercorns","1 Tablespoon candied ginger","10  cloves","2 sprigs fresh rosemary","2 sprigs rubbed sage","2 sprigs fresh thyme","6 cups ice cubes","4 cups apple juice","1 large apples (quartered)","1  yellow onion (quartered)"],"recipeInstructions":[{"@type":"HowToStep","text":"Make the brine. In a large stockpot, combine the water, apple juice, salt, spices, and herbs. Bring to a boil.","name":"Make the brine.","url":"https://heygrillhey.com/simple-apple-spice-turkey-brine/#wprm-recipe-3489-step-0-0"},{"@type":"HowToStep","text":"Cool. Remove the brine from the heat and stir in the remaining cold apple juice and the ice cubes. Allow the brine to fully cool before adding the turkey.","name":"Cool.","url":"https://heygrillhey.com/simple-apple-spice-turkey-brine/#wprm-recipe-3489-step-0-1"},{"@type":"HowToStep","text":"Brine the turkey. Once the brine is fully chilled, add the turkey to the container you plan to brine it. Pour the apple spice turkey brine over the turkey and nestle the sliced apple and onion in the brine around the turkey. Brine in a container that can keep the turkey fully submerged in the brine. Also, keep your turkey and brine below 40 degrees F during the entire brining process. Brine your turkey for a minimum of 8 hours, and no longer than 18 hours, or approximately 1 hour per pound of turkey.","name":"Brine the turkey.","url":"https://heygrillhey.com/simple-apple-spice-turkey-brine/#wprm-recipe-3489-step-0-2"},{"@type":"HowToStep","text":"Pat dry. Once your turkey has been in the brine for long enough, remove from the brine pat completely dry with a paper towel. Drizzle with a little cooking oil or melted butter for a crispier skin. You don't need to add any additional salt or seasoning to the exterior of the turkey before grilling or smoking. If you like, you can stuff the turkey cavity with the apple and onion slices from the brine.","name":"Pat dry.","url":"https://heygrillhey.com/simple-apple-spice-turkey-brine/#wprm-recipe-3489-step-0-3"}],"recipeCategory":["Main Dish"],"recipeCuisine":["Party Food"],"keywords":"Smoked Turkey Brine","author":"Susie Bulloch","datePublished":"2023-09-12T09:00:28+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/homemade-venison-jerky/","rating":5.0,"ratingCount":12,"recipe":{"@type":"Recipe","name":"Homemade Venison Jerky","description":"Get the sweet, savory goodness you love in traditional jerky with a unique, wild twist in every tender bite of my homemade Venison Jerky.","image":"https://heygrillhey.com/wp-content/uploads/2023/11/VJ-Square.jpg","recipeYield":["4","4 people"],"prepTime":"PT10M","cookTime":"PT180M","totalTime":"PT190M","recipeIngredient":["2 pounds venison (sliced thin against grain)","2/3 cup soy sauce","1/2 cup dark brown sugar","2 Tablespoons Worcestershire sauce","2 teaspoons black pepper (freshly ground)","2 teaspoons garlic powder","2 teaspoons onion powder","1 teaspoon ground coriander","1 teaspoon red pepper flakes (optional)"],"recipeInstructions":[{"@type":"HowToStep","text":"Marinate the venison. Slice venison thin and transfer to a gallon sized zip top bag. Add all marinade ingredients. Seal bags and massage meat gently, then place in refrigerator for 8-12 hours.","name":"Marinate the venison.","url":"https://heygrillhey.com/homemade-venison-jerky/#wprm-recipe-36546-step-0-0"},{"@type":"HowToStep","text":"Preheat your oven or smoker. Preheat your smoker or oven to approximately 170 degrees F. Follow any preheating or preparation instructions if using a dehydrator.","name":"Preheat your oven or smoker.","url":"https://heygrillhey.com/homemade-venison-jerky/#wprm-recipe-36546-step-0-1"},{"@type":"HowToStep","text":"Smoke the marinated meat. Remove venison from the marinade and dry thoroughly with with paper towels. Place directly on grill grates 2-3 hours. Check often and arrange as needed for even cook.","name":"Smoke the marinated meat.","url":"https://heygrillhey.com/homemade-venison-jerky/#wprm-recipe-36546-step-0-2"},{"@type":"HowToStep","text":"Steam, store, and enjoy. Place the finished jerky in a gallon zip top bag while it is still warm, and leave partially unsealed. Once steaming stops, seal bags and refrigerate.","name":"Steam, store, and enjoy.","url":"https://heygrillhey.com/homemade-venison-jerky/#wprm-recipe-36546-step-0-3"}],"recipeCategory":["Snacks"],"recipeCuisine":["Snacks"],"keywords":"Homemade Venison Jerky","author":"Susie Bulloch","datePublished":"2023-11-15T08:00:00+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/sweet-smoky-salmon-seasoning/","rating":4.86,"ratingCount":34,"recipe":{"@type":"Recipe","name":"Sweet and Smoky Salmon Seasoning","description":"My homemade Salmon Seasoning is legendary. It is a delicious blend of sweet and savory with a smoky kick to perfectly complement salmon's light flavor and texture.","image":"https://heygrillhey.com/wp-content/uploads/2023/12/SS-Square.jpg","recipeYield":["8","8 people"],"prepTime":"PT5M","totalTime":"PT5M","recipeIngredient":["2 Tablespoons brown sugar","2 teaspoons black pepper","1 teaspoon coarse sea salt","1/2 teaspoon dried basil","1/2 teaspoon garlic powder","1/2 teaspoon smoked paprika","1  lime (zest)"],"recipeInstructions":[{"@type":"HowToStep","text":"Make the salmon seasoning. Combine all ingredients in a bowl, using a fork or whisk to break up any clumps from the brown sugar. Sprinkle liberally on salmon. One batch will season an entire 2 pound salmon filet. Use immediately.","name":"Make the salmon seasoning.","url":"https://heygrillhey.com/sweet-smoky-salmon-seasoning/#wprm-recipe-4610-step-0-0"},{"@type":"HowToStep","text":"Reserve the zested lime. Bonus advice, reserve the lime you zested for the seasoning and squeeze the juice over the seasoned salmon while you are grilling or roasting it.","name":"Reserve the zested lime.","url":"https://heygrillhey.com/sweet-smoky-salmon-seasoning/#wprm-recipe-4610-step-0-1"}],"recipeCategory":["Seasonings"],"recipeCuisine":["American"],"keywords":"Salmon Seasoning","author":"Susie Bulloch (heygrillhey.com)","datePublished":"2023-12-26T08:00:54+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/smoked-pork-carnitas/","rating":4.98,"ratingCount":40,"recipe":{"@type":"Recipe","name":"Smoked Pork Carnitas","description":"These Smoked Pork Carnitas are a delicious, non-traditional way to enjoy carnitas. The slow smoke makes for a rich, melt in your mouth pork with crispy edges. Hop on this pork train and enjoy some great Mexican inspired flavors in the rub with a kiss of heat and a kiss of sweetness.","image":"https://heygrillhey.com/wp-content/uploads/2024/02/SPC-Square.jpg","recipeYield":["16"],"prepTime":"PT10M","cookTime":"PT720M","totalTime":"PT1450M","recipeIngredient":["1 7-9 pound bone-in pork shoulder (AKA Boston butt)","2 Tablespoons vegetable oil","1 Tablespoon coarse kosher salt","2  lime (sliced in half and juiced)","1  oranges (sliced in half and juiced)","1 Tablespoon dark brown sugar","2 teaspoons coarse kosher salt","2 teaspoons coarse black pepper","1 teaspoon chili powder","1 teaspoon garlic powder","1 teaspoon granulated onion","½ teaspoon chipotle powder","½ teaspoon Mexican oregano","½ teaspoon cumin","½ teaspoon ground cinnamon","2  bay leaves","½ cup vegetable oil"],"recipeInstructions":[{"@type":"HowToStep","text":"Marinate the pork. Place the pork shoulder in a large zip top bag or other food-safe container. Coat with cooking oil and sprinkle the shoulder on all sides with kosher salt and pour over the orange and lime juice. Place the orange and lime rinds in the container with the pork and refrigerate for 12 hours (typically overnight).","name":"Marinate the pork.","url":"https://heygrillhey.com/smoked-pork-carnitas/#wprm-recipe-12755-step-0-0"},{"@type":"HowToStep","text":"Preheat the smoker. Preheat your smoker to 225 degrees F with your favorite hardwood. I recommend pecan or oak for this recipe.","name":"Preheat the smoker.","url":"https://heygrillhey.com/smoked-pork-carnitas/#wprm-recipe-12755-step-0-1"},{"@type":"HowToStep","text":"Season the pork shoulder. Remove your pork from the marinade and pat dry.  Combine all of the ingredients for the pork seasoning in a small bowl. Drizzle the pork shoulder with the 2 Tablespoons of cooking oil and spread all around. Season the pork on all sides with the dry rub.","name":"Season the pork shoulder.","url":"https://heygrillhey.com/smoked-pork-carnitas/#wprm-recipe-12755-step-0-2"},{"@type":"HowToStep","text":"Smoke. Place the pork shoulder on the smoker and close the lid. Smoke for approximately 5-6 hours, or until the internal temperature of the shoulder reads about 165 degrees F.","name":"Smoke.","url":"https://heygrillhey.com/smoked-pork-carnitas/#wprm-recipe-12755-step-0-3"},{"@type":"HowToStep","text":"Prep to braise. Transfer the pork shoulder to an aluminum pan and pour the ½ cup of vegetable oil over the top. Place the bay leaves on top and cover tightly with foil.","name":"Prep to braise.","url":"https://heygrillhey.com/smoked-pork-carnitas/#wprm-recipe-12755-step-0-4"},{"@type":"HowToStep","text":"Braise the pork. Increase the heat on your smoker to 350 degrees F (this step can also be completed in the oven) and put the covered pan inside and close the lid. Allow to cook for an additional 3-4 hours or until the pork shoulder reaches an internal temperature of 203 degrees, or your thermometer probe slides into the meat like it is sliding into softened butter.","name":"Braise the pork.","url":"https://heygrillhey.com/smoked-pork-carnitas/#wprm-recipe-12755-step-0-5"},{"@type":"HowToStep","text":"Rest and shred. Rest the meat at room temperature for at least an hour before shredding. Shred the meat and remove the large bone and any fat or gristle and discard the bay leaves. There will likely be a lot of liquid in the aluminum pan, do not discard this liquid! It is delicious and you’ll need it in the next step.","name":"Rest and shred.","url":"https://heygrillhey.com/smoked-pork-carnitas/#wprm-recipe-12755-step-0-6"},{"@type":"HowToStep","text":"Crisp the pork. Preheat a cast iron skillet over medium-high heat. Use a spoon (or fat separator) to separate the oil and fat from the pan drippings. Drizzle the skillet with 1-2 Tablespoons of the cooking fats. Place the shredded pork into the hot oil and cook for 2-3 minutes, flipping pieces occasionally to ensure even browning.","name":"Crisp the pork.","url":"https://heygrillhey.com/smoked-pork-carnitas/#wprm-recipe-12755-step-0-7"},{"@type":"HowToStep","text":"Serve and enjoy. Serve immediately in tacos or burritos, on nachos, or plain! I recommend having the reserved cooking liquid on the side to drizzle on, as desired.","name":"Serve and enjoy.","url":"https://heygrillhey.com/smoked-pork-carnitas/#wprm-recipe-12755-step-0-8"}],"recipeCategory":["Main Dish"],"recipeCuisine":["American"],"keywords":"Smoked Pork Carnitas","author":"Susie Bulloch (heygrillhey.com)","datePublished":"2024-02-13T08:00:00+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/grilled-flank-steak-marinade/","rating":4.81,"ratingCount":42,"recipe":{"@type":"Recipe","name":"Marinated and Grilled Flank Steak","description":"Marinated and grilled flank steak is a simple, yet incredibly flavorful way to prepare a flank steak. The rosemary balsamic marinade is mouthwatering.","image":"https://heygrillhey.com/wp-content/uploads/2019/12/Grilled-Flank-Steak-Feature.png","recipeYield":["4","4 people"],"prepTime":"PT10M","cookTime":"PT10M","totalTime":"PT140M","recipeIngredient":["1 1 ½-2 pound  flank steak","½ cup olive oil","1 ½ teaspoons Kosher salt","1 ½ teaspoons black pepper","¼ cup brown sugar","2 Tablespoons Worcestershire sauce","¼ cup balsamic vinegar","5 cloves garlic (minced)","1 teaspoon red pepper flakes","2-3 sprigs fresh rosemary"],"recipeInstructions":[{"@type":"HowToStep","text":"Make marinade. In a gallon zip top bag, combine all of the ingredients for the rosemary balsamic marinade. Zip the top, then toss gently until all of the salt and sugar granules are dissolved.","name":"Make marinade.","url":"https://heygrillhey.com/grilled-flank-steak-marinade/#wprm-recipe-4370-step-0-0"},{"@type":"HowToStep","text":"Marinate steaks. Place the flank steak in the marinade, press out any excess air from the bag, and seal tightly. Using your hands, massage the marinade around the meat to ensure it is evenly covered. Refrigerate for at least 2 hours, or up to 24 hours.","name":"Marinate steaks.","url":"https://heygrillhey.com/grilled-flank-steak-marinade/#wprm-recipe-4370-step-0-1"},{"@type":"HowToStep","text":"Grill steaks. Preheat your grill for direct heat grilling at 450 degrees F. Grill the steak for 4-5 minutes per side, or until an internal thermometer reads 130-135 degrees F for medium rare or around 145 degrees for medium. Remove the steak from the grill to a cutting board and allow to rest for 10-15 minutes.","name":"Grill steaks.","url":"https://heygrillhey.com/grilled-flank-steak-marinade/#wprm-recipe-4370-step-0-2"},{"@type":"HowToStep","text":"Slice, serve, and enjoy. Slice the steak into thin strips against the grain (perpendicular to the long strands of muscle) and enjoy.","name":"Slice, serve, and enjoy.","url":"https://heygrillhey.com/grilled-flank-steak-marinade/#wprm-recipe-4370-step-0-3"}],"recipeCategory":["Main Course"],"recipeCuisine":["American"],"keywords":"Flank Steak, Grilled Flank Steak","author":"Susie Bulloch (heygrillhey.com)","datePublished":"2024-04-09T08:00:00+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/smoked-beef-tenderloin-with-white-wine-mushroom-gravy/","rating":5.0,"ratingCount":22,"recipe":{"@type":"Recipe","name":"Smoked Beef Tenderloin with White Wine Mushroom Gravy","description":"Smoked Beef Tenderloin is the ultimate melt-in-your mouth cut of meat. Topped with luscious white wine mushroom gravy, this dish is perfect.","image":"https://heygrillhey.com/wp-content/uploads/2024/05/BTMG-Square.jpg","recipeYield":["6","6 people"],"prepTime":"PT10M","cookTime":"PT60M","totalTime":"PT80M","recipeIngredient":["1 1 1/2-2 pound beef tenderloin roast (trimmed, with all fat and silver skin removed)","1 Tablespoon olive oil","3 cloves garlic","2 teaspoons coarse Kosher salt","2 teaspoons black pepper","2 teaspoons fresh thyme","1 Tablespoon olive oil","4 Tablespoons salted butter","1  shallot (finely diced)","8 oz  baby portobello mushrooms (sliced)","2 Tablespoons all-purpose flour","1 cup white wine","1 cup beef stock","1/4 cup heavy cream","1 teaspoon fresh thyme","salt and pepper (to taste)"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat smoker. Set your smoker to 225 degrees F.","name":"Preheat smoker.","url":"https://heygrillhey.com/smoked-beef-tenderloin-with-white-wine-mushroom-gravy/#wprm-recipe-3483-step-0-0"},{"@type":"HowToStep","text":"Season roast. In a small bowl, combine the garlic, thyme, salt, pepper, and olive oil for the wet rub. Spread the rub on all sides of the trimmed tenderloin roast. Place the roast on the smoker and cook for approximately 1 hour, or until the internal temperature of the roast reads 115 degrees F if you want to finish with a rare roast. For medium rare, take the temperature up to 125 degrees F for this step.","name":"Season roast.","url":"https://heygrillhey.com/smoked-beef-tenderloin-with-white-wine-mushroom-gravy/#wprm-recipe-3483-step-0-1"},{"@type":"HowToStep","text":"Prepare gravy. While the tenderloin is smoking, prepare the white wine mushroom gravy. In a large saute pan over medium heat, melt the butter. Stir in the shallots and cook until translucent, about 3-4 minutes. Carefully stir in the mushrooms and cook, stirring often, until the mushrooms are darker in color and soft, about 5 more minutes. Dump in the flour and stir until well combined.","name":"Season roast.","url":"https://heygrillhey.com/smoked-beef-tenderloin-with-white-wine-mushroom-gravy/#wprm-recipe-3483-step-0-2"},{"@type":"HowToStep","text":"Add remaining ingredients. Pour the white wine over the mushrooms and stir vigorously, scraping the bottom of the pan to loosen any cooked on browned bits. Stir in the beef stock and heavy cream. Season with the salt, pepper, and fresh thyme. Set aside, but keep warm.","name":"Add remaining ingredients.","url":"https://heygrillhey.com/smoked-beef-tenderloin-with-white-wine-mushroom-gravy/#wprm-recipe-3483-step-0-3"},{"@type":"HowToStep","text":"Sear steaks. Once your tenderloin has reached your desired temperature from the first step, remove the roast to a cutting board and allow to rest. Preheat either your grill, or a cast iron skillet with 1 Tablespoon olive oil, to high heat. Sear the tenderloin on all sides to form a nice exterior crust. This should only take 1-2 minutes per side. This final step will bring your tenderloin up to your desired doneness, 125 degrees F for rare of 135 degrees F for medium rare.","name":"Rest. slice, and serve.","url":"https://heygrillhey.com/smoked-beef-tenderloin-with-white-wine-mushroom-gravy/#wprm-recipe-3483-step-0-4"},{"@type":"HowToStep","text":"Rest. slice, and serve. Transfer to a cutting board, rest for an additional 5 minutes, then slice into 3/4 inch thick medallions. Serve topped with the warm white wine mushroom gravy and fresh thyme leaves.","name":"Rest. slice, and serve.","url":"https://heygrillhey.com/smoked-beef-tenderloin-with-white-wine-mushroom-gravy/#wprm-recipe-3483-step-0-5"}],"recipeCategory":["Main Dish"],"recipeCuisine":["Comfort Food"],"keywords":"Smoked Beef Tenderloin","author":"https://heygrillhey.com/#/schema/person/4e4b55bbd167c0c0765f7f6c6594da7c","datePublished":"2024-05-14T08:00:00+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/strip-steak/","rating":4.8,"ratingCount":44,"recipe":{"@type":"Recipe","name":"Strip Steak","description":"Learn to make a perfect New York Strip Steak on your grill in just minutes with my simple technique. Then finish it with my compound butter.","image":"https://heygrillhey.com/wp-content/uploads/2024/05/PNYS-Square.jpg","recipeYield":["2","2 people"],"prepTime":"PT30M","cookTime":"PT12M","totalTime":"PT52M","recipeIngredient":["2  New York strip steaks","1 Tablespoon Hey Grill Hey Beef Rub (or salt and pepper)","4 Tablespoons salted butter (softened)","2 cloves garlic (minced)","1 teaspoon Worcestershire sauce","1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme leaves)","Kosher salt (to taste)","black pepper (to taste)"],"recipeInstructions":[{"@type":"HowToStep","text":"Season the strip steaks. 30 minutes prior to grilling, remove your steaks from the refrigerator, season on both sides with the coarse salt and allow to come up in temperature.","name":"Season the strip steaks.","url":"https://heygrillhey.com/strip-steak/#wprm-recipe-4017-step-0-0"},{"@type":"HowToStep","text":"Preheat the grill. Preheat your grill to High heat. You're looking for temperatures around 900 degrees F on the grill grates.","name":"Preheat the grill.","url":"https://heygrillhey.com/strip-steak/#wprm-recipe-4017-step-0-1"},{"@type":"HowToStep","text":"Make the compound butter. Combine all ingredients for the compound butter in a small bowl. Place one spoonful of butter directly on your serving platter underneath where each steak will be placed. Do this before you get your steaks on the grill so when they come off, you can set each steak on a spoonful of the butter. Set aside the remaining butter for the top of the grilled strip steaks.","name":"Make the compound butter.","url":"https://heygrillhey.com/strip-steak/#wprm-recipe-4017-step-0-2"},{"@type":"HowToStep","text":"Grill the steaks. Place the steaks directly on the grill grates at a diagonal. For a medium rare steak, cook 2-3 minutes, then rotate 45 degrees and grill for 2-3 more minutes.","name":"Grill the steaks.","url":"https://heygrillhey.com/strip-steak/#wprm-recipe-4017-step-0-3"},{"@type":"HowToStep","text":"Finish grilling the steaks to your preferred doneness. Flip the steaks over, cook 2-3 minutes, then rotate 45 degrees and grill for 2-3 more minutes. Increase or decrease cooking time as needed to reach ideal internal doneness. For a rare steak, cook to 125 degrees F, Medium Rare to 135 degrees F, Medium to 145 degrees F, Medium Well 155 degrees F, Well Done to 160 degrees F. ","name":"Finish grilling the steaks to your preferred doneness.","url":"https://heygrillhey.com/strip-steak/#wprm-recipe-4017-step-0-4"},{"@type":"HowToStep","text":"Place the steaks on the resting butter. Remove the steaks from the grill and set each steak on the dollop of prepared compound butter.","name":"Place the steaks on the resting butter.","url":"https://heygrillhey.com/strip-steak/#wprm-recipe-4017-step-0-5"},{"@type":"HowToStep","text":"Rest the steaks before slicing and eating. Let the steak rest for at least 8-10 minutes before slicing. Sprinkle with the black pepper just before serving.","name":"Rest the steaks before slicing and eating.","url":"https://heygrillhey.com/strip-steak/#wprm-recipe-4017-step-0-6"}],"recipeCategory":["Main Dish"],"recipeCuisine":["American"],"keywords":"New York Strip Steak, Strip Steak","author":"Susie Bulloch (heygrillhey.com)","datePublished":"2024-05-28T00:00:00+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/smash-burger-recipe/","rating":4.94,"ratingCount":15,"recipe":{"@type":"Recipe","name":"Homemade Smash Burger Recipe","description":"These Homemade Smash Burgers are the ultimate juicy restaurant burger lovingly grilled in your own backyard. They're buttery, crispy, and made with simple quality ingredients. There's no need to spend a ton of dough in a burger joint when you can make your own amazing smash burger at home.","image":"https://heygrillhey.com/wp-content/uploads/2024/06/HSB-Square.jpg","recipeYield":["8","8 people"],"prepTime":"PT10M","cookTime":"PT8M","totalTime":"PT18M","recipeIngredient":["2 pounds ground beef (chuck, 80/20 ratio)","8 slices American cheese","8  hamburger buns","1 medium yellow onion","¼ cup clarified butter  (AKA ghee)","2 Tablespoons Hey Grill Hey Beef Rub (or equal parts salt, pepper, and garlic powder.)","¼ cup mayonnaise","3  dill pickles","2 Tablespoons Hey Grill Hey Everything BBQ Sauce"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the grill. Preheat your flat-top grill, griddle, or 12" cast iron skillet to medium-high heat.","name":"Preheat the grill.","url":"https://heygrillhey.com/smash-burger-recipe/#wprm-recipe-14303-step-0-0"},{"@type":"HowToStep","text":"Form the meat patties. Divide the ground beef into 8 even sections. Loosely form the meat into balls and set aside.","name":"Form the meat patties.","url":"https://heygrillhey.com/smash-burger-recipe/#wprm-recipe-14303-step-0-1"},{"@type":"HowToStep","text":"Make the homemade burger sauce. Combine all ingredients for the burger sauce in a small bowl and stir to combine.","name":"Make the homemade burger sauce.","url":"https://heygrillhey.com/smash-burger-recipe/#wprm-recipe-14303-step-0-2"},{"@type":"HowToStep","text":"Grill the onions and smash the burgers. Spread some clarified butter on the grill or cast iron skillet and add the onions. Grill the onions until they start to soften. Divide the onions into 8 sections on your grill. Place a meat "ball" on top of each pile of onions and smash the ball flat with a spatula.","name":"Grill the onions and smash the burgers.","url":"https://heygrillhey.com/smash-burger-recipe/#wprm-recipe-14303-step-0-3"},{"@type":"HowToStep","text":"Grill the smashburgers. Season the flattened meat patties with Beef Seasoning and cook for 3-4 minutes. Flip the burgers, add a slice of American cheese to each patty, and continue grilling for 3-4 minutes.","name":"Grill the smashburgers.","url":"https://heygrillhey.com/smash-burger-recipe/#wprm-recipe-14303-step-0-4"},{"@type":"HowToStep","text":"Toast the buns. While the burgers are cooking, melt more clarified butter on the cast iron skillet next to the burgers and place the buns cut side down on the grill. Brush more butter on the tops of the buns and toast for 1-2 minutes until the buns begin to turn golden brown. Do not flip.","name":"Toast the buns.","url":"https://heygrillhey.com/smash-burger-recipe/#wprm-recipe-14303-step-0-5"},{"@type":"HowToStep","text":"Assemble the smashburgers. Remove the buns and meat from the grill. Place a dollop of burger sauce on the bottom bun, top with a cheesy patty and grilled onions, and finish with a bun. You can also make these with a double patty and 4 buns, if desired.","name":"Assemble the smashburgers.","url":"https://heygrillhey.com/smash-burger-recipe/#wprm-recipe-14303-step-0-6"}],"recipeCategory":["Main Dish"],"recipeCuisine":["American","Barbecue"],"keywords":"Smash Burger, Smashburger","author":"Susie Bulloch (heygrillhey.com)","datePublished":"2024-06-11T09:00:00+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/teriyaki-beef-jerky/","rating":4.93,"ratingCount":28,"recipe":{"@type":"Recipe","name":"Teriyaki Beef Jerky","description":"Tender beef strips soaked in a sweet and tangy homemade  marinade, this Teriyaki Beef Jerky is sure to become a staple snack in your pantry. I prefer my jerky smoked, but I've included variations for using your oven or dehydrator as well.","image":"https://heygrillhey.com/wp-content/uploads/2020/12/TBJ-Square.jpg","recipeYield":["8","8 people"],"prepTime":"PT20M","cookTime":"PT180M","totalTime":"PT200M","recipeIngredient":["1 2-3 pound eye of round roast (sliced thin against the grain)","1 cup soy sauce","½ cup dark brown sugar","¼ cup rice wine vinegar","1 inch knob fresh ginger (sliced)","4 cloves garlic (sliced)","1 Tablespoon sesame oil","1 Tablespoon sesame seeds","1 teaspoon black pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Marinate the beef. Transfer the sliced beef to a gallon sized zip top bag and pour in the ingredients for the marinade. Massage the marinade into the meat and refrigerate for at least 8-12 hours, or up to 24 hours.","name":"Marinate the beef.","url":"https://heygrillhey.com/teriyaki-beef-jerky/#wprm-recipe-4335-step-0-0"},{"@type":"HowToStep","text":"Preheat your oven or smoker. Preheat your smoker or oven to approximately 170 degrees F. Follow any preheating or preparation instructions if using a dehydrator.","name":"Preheat your oven or smoker.","url":"https://heygrillhey.com/teriyaki-beef-jerky/#wprm-recipe-4335-step-0-1"},{"@type":"HowToStep","text":"Smoke the marinated meat. Remove the meat from the marinade and dry each strip thoroughly by laying on paper towels. Transfer the strips to the grill grate, jerky rack, or cooling rack and smoke/cook for 2-3 hours (depending on the thickness of your slices, some thicker pieces can take 4-5 hours). Check often after the first hour to be sure your jerky is drying evenly. You may need to move pieces around on the grates if some are dying faster than others. You are looking for jerky that is firm and still slightly pliable, but not soft and squishy. If you bend your jerky and it breaks, you've cooked it a little too long.","name":"Smoke the marinated meat.","url":"https://heygrillhey.com/teriyaki-beef-jerky/#wprm-recipe-4335-step-0-2"},{"@type":"HowToStep","text":"Steam the jerky, store, and enjoy. Place the finished jerky in a gallon zip top bag while it is still warm. Don't seal closed all the way. The jerky will steam in the bag slightly and this step will make the jerky moist. The jerky will last 2 weeks in the fridge.","name":"Steam the jerky, store, and enjoy.","url":"https://heygrillhey.com/teriyaki-beef-jerky/#wprm-recipe-4335-step-0-3"}],"recipeCategory":["Snacks"],"recipeCuisine":["American","Asian"],"keywords":"Teriyaki Beef Jerky","author":"Susie Bulloch (heygrillhey.com)","datePublished":"2024-11-05T08:00:00+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/peppered-beef-jerky/","rating":4.81,"ratingCount":42,"recipe":{"@type":"Recipe","name":"Peppered Beef Jerky","description":"This Peppered Beef Jerky recipe is packed with classic jerky flavor with a black pepper kick. It's the perfect recipe to try if you're making beef jerky for the first time. While I prefer to dehydrate my beef jerky on my smoker, I've included adaptations in this recipe so you can make it in an oven or classic dehydrator as well.","image":"https://heygrillhey.com/wp-content/uploads/2020/02/PBJ-Square.jpg","recipeYield":["8"],"prepTime":"PT10M","cookTime":"PT120M","totalTime":"PT610M","recipeIngredient":["2 pounds eye of round roast (sliced thin against the grain)","1 cup beer (or beef stock)","1 cup soy sauce","½ cup Worcestershire sauce","½ cup brown sugar","4 cloves garlic (minced)","2 Tablespoons black pepper","2 teaspoons onion powder","2 teaspoons  red pepper flakes"],"recipeInstructions":[{"@type":"HowToStep","text":"Make marinade. In a large zip top bag, combine all ingredients for the marinade. Mix well to dissolve the sugar.","name":"Make marinade.","url":"https://heygrillhey.com/peppered-beef-jerky/#wprm-recipe-4004-step-0-0"},{"@type":"HowToStep","text":"Marinate jerky. Add the sliced eye of round to your marinade and toss gently in the bag to coat all sides of the meat with the marinade. Refrigerate 8 hours, or up to 24 hours. The longer it marinates, the saltier and stronger the flavor will be.","name":"Marinate jerky.","url":"https://heygrillhey.com/peppered-beef-jerky/#wprm-recipe-4004-step-0-1"},{"@type":"HowToStep","text":"Remove from marinade. Remove the strips of marinated beef from the bag and place on paper towels. Pat dry.","name":"Remove from marinade.","url":"https://heygrillhey.com/peppered-beef-jerky/#wprm-recipe-4004-step-0-2"},{"@type":"HowToStep","text":"Preheat. Set your smoker, oven (with the door cracked), or dehydrator to run at around 170 degrees F. Transfer the strips to the grill grate, jerky rack, or cooling rack and season the top with additional black pepper, if desired.","name":"Preheat.","url":"https://heygrillhey.com/peppered-beef-jerky/#wprm-recipe-4004-step-0-3"},{"@type":"HowToStep","text":"Smoke jerky. Smoke/cook for 2-3 hours (depending on the thickness of your slices, some thicker pieces can take 4-5 hours). Check often after the first hour to be sure your jerky is drying evenly. You are looking for jerky that is firm and still slightly pliable, but not soft. If you bend your jerky and it breaks, you've cooked it a little too long","name":"Smoke jerky.","url":"https://heygrillhey.com/peppered-beef-jerky/#wprm-recipe-4004-step-0-4"},{"@type":"HowToStep","text":"Steam and store. Place the finished jerky in a gallon zip top bag while it is still warm. Don't seal closed all the way. The jerky will steam in the bag slightly and this step will make the jerky moist. If you added the curing salt, the jerky will last a couple of weeks on the counter. If you did not add in the curing salt, it will last a couple of weeks in the refrigerator.","name":"Steam and store.","url":"https://heygrillhey.com/peppered-beef-jerky/#wprm-recipe-4004-step-0-5"}],"recipeCategory":["Snacks"],"recipeCuisine":["American"],"keywords":"Beef Jerky, Peppered Beef Jerky","author":"Susie Bulloch (heygrillhey,com)","datePublished":"2024-11-12T08:00:00+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/grilled-chicken-thighs/","rating":5.0,"ratingCount":17,"recipe":{"@type":"Recipe","name":"Grilled Chicken Thighs","description":"These grilled chicken thighs are moist and tender with a fresh herb flavor. They grill up in less than 10 minutes, making them the perfect weeknight dinner.","image":"https://heygrillhey.com/wp-content/uploads/2019/05/Grilled-Chicken-Thighs-Feature.png","recipeYield":["6","6 people"],"prepTime":"PT15M","cookTime":"PT15M","totalTime":"PT270M","recipeIngredient":["3 pounds boneless, skinless chicken thighs","1 cup olive oil","½ cup white wine vinegar","½ cup white wine","5 cloves garlic (minced)","2 Tablespoons sugar","2 Tablespoons fresh rosemary (minced)","2 Tablespoons fresh parsley (finely minced)","1 Tablespoon fresh thyme (chopped)","1 Tablespoon fresh oregano (minced)","1 Tablespoon salt","2 teaspoons black pepper","1 teaspoon red pepper flakes","1  lemon (zest and juice)"],"recipeInstructions":[{"@type":"HowToStep","text":"Make the marinade. Combine all ingredients for the marinade in a gallon-sized zip-top bag or glass container.","name":"Make the marinade.","url":"https://heygrillhey.com/grilled-chicken-thighs/#wprm-recipe-6657-step-0-0"},{"@type":"HowToStep","text":"Marinate. Add whole chicken thighs to the bag. Remove excess air, and seal tightly. Massage the bag to evenly coat chicken thighs in the marinade, and marinate in the refrigerator for 4 -8 hours.","name":"Marinate.","url":"https://heygrillhey.com/grilled-chicken-thighs/#wprm-recipe-6657-step-0-1"},{"@type":"HowToStep","text":"Preheat. Preheat your grill to medium-high heat (between 400-450 degrees F).","name":"Preheat","url":"https://heygrillhey.com/grilled-chicken-thighs/#wprm-recipe-6657-step-0-2"},{"@type":"HowToStep","text":"Grill. Remove the chicken thighs from the marinade, and shake off any excess pieces of herbs or garlic. Place the chicken thighs directly on grill grates, close the lid, and grill for approximately 6-7 minutes per side, or until the internal temperature in the thickest part of the thigh reads 165 degrees F.","name":"Grill.","url":"https://heygrillhey.com/grilled-chicken-thighs/#wprm-recipe-6657-step-0-3"},{"@type":"HowToStep","text":"Rest and serve. Remove the chicken thighs to a plate or serving tray, cover lightly with foil, and allow them to rest for 10 minutes before serving.","name":"Rest and serve.","url":"https://heygrillhey.com/grilled-chicken-thighs/#wprm-recipe-6657-step-0-4"}],"recipeCategory":["Main Course"],"recipeCuisine":["American","Barbecue"],"keywords":"Grilled Chicken Thighs","author":"Susie Bulloch (heygrillhey.com)","datePublished":"2025-01-21T08:00:00+00:00"}},{"site":"heygrillhey","url":"https://heygrillhey.com/smoked-chile-verde/","rating":5.0,"ratingCount":22,"recipe":{"@type":"Recipe","name":"Smoked Chile Verde","description":"This Smoked Chile Verde is incredibly simple to make and off the charts delicious. Eat it straight off the bone, or serve it in tacos, burritos, on nachos and so much more. This is one pulled pork that you'll keep coming back to again and again.","image":"https://heygrillhey.com/wp-content/uploads/2019/10/SCV-Square-scaled.jpg","recipeYield":["10","10 people"],"prepTime":"PT15M","cookTime":"PT660M","totalTime":"PT735M","recipeIngredient":["1 8-10 pound bone-in pork shoulder (AKA Boston butt)","Hey Grill Hey Beef Rub","1 28-ounce can green chile enchilada sauce (choose mild or spicy based on your flavor preferences)","1 4-ounce can fire roasted diced green chiles (choose mild or spicy based on your flavor preferences)","1 12-ounce can smoked salsa verde"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the smoker. Set your smoker to 225 degrees F. For a bold smoke flavor, go with mesquite wood, for a milder flavor, I recommend using alder or hickory.","name":"Preheat the smoker.","url":"https://heygrillhey.com/smoked-chile-verde/#wprm-recipe-9553-step-0-0"},{"@type":"HowToStep","text":"Season the pork. Using a paper towel, wipe down your pork shoulder to remove any excess liquid from the packaging or bone fragments from the meat. Season on all sides with my Signature Beef Seasoning or equal amounts of salt, pepper, and garlic powder.","name":"Season the pork.","url":"https://heygrillhey.com/smoked-chile-verde/#wprm-recipe-9553-step-0-1"},{"@type":"HowToStep","text":"Smoke the pork. Place your seasoned pork shoulder directly on the grill grates. Close the lid, and smoke for 8 hours or until the internal temperature of your meat reaches 160-165 degrees F.","name":"Smoke the pork.","url":"https://heygrillhey.com/smoked-chile-verde/#wprm-recipe-9553-step-0-2"},{"@type":"HowToStep","text":"Make the braise. Remove the pork from the smoker and place in disposable aluminum pan. Pour all ingredients for the braising liquid over the pork. Cover tightly with a large sheet of heavy duty aluminum foil and seal all edges.","name":"Make the braise.","url":"https://heygrillhey.com/smoked-chile-verde/#wprm-recipe-9553-step-0-3"},{"@type":"HowToStep","text":"Increase the heat and finish smoking. Increase the heat on your smoker to 350 degrees F. Place the pork shoulder back on the smoker for 2-3 hours. Cook until the internal temperature of the pork reaches 195-203 degrees F.","name":"Increase the heat and finish smoking.","url":"https://heygrillhey.com/smoked-chile-verde/#wprm-recipe-9553-step-0-4"},{"@type":"HowToStep","text":"Rest the pork. Remove the pork from the smoker and allow to rest for 30 minutes to 1 hour.","name":"Rest the pork.","url":"https://heygrillhey.com/smoked-chile-verde/#wprm-recipe-9553-step-0-5"},{"@type":"HowToStep","text":"Shred, serve, and enjoy! Remove the aluminum foil, and shred the pork straight into the liquid, removing the bone and any gristle or excess fat. Taste and season with additional salt, as needed. This meat is versatile and can be eaten like a stew, served in burritos, tacos, on nachos however you like.","name":"Shred, serve, and enjoy!","url":"https://heygrillhey.com/smoked-chile-verde/#wprm-recipe-9553-step-0-6"}],"recipeCategory":["Main Dish"],"recipeCuisine":["American"],"keywords":"Smoked Chili Verde","author":"Susie Bulloch (heygrillhey.com)","datePublished":"2025-04-08T08:00:00+00:00"}},{"site":"howtobbqright","url":"https://howtobbqright.com/2020/08/27/spicy-mississippi-chicken-recipe/","rating":5.0,"ratingCount":4,"recipe":{"@type":"Recipe","name":"Spicy Mississippi Chicken Recipe","description":"This recipe is all about the smoke and spice. There’s no marinade, brine, glaze or anything that will take away for the texture. The seasoning builds a nice crust on the skin and it’s almost crispy with a kick of heat.","image":"https://howtobbqright.com/wp-content/uploads/2020/08/20200823-IMG_1652-225x225.jpg","recipeIngredient":["4lb Fresh Chicken Leg Quarters, skin on (any pieces of chicken can be substituted)","¼ Cup Peanut Oil","3 Tablespoons Coarse Kosher Salt","2 Tablespoons Sugar in Raw","1 Tablespoon Paprika","1 Tablespoon Smoked Paprika","1 Tablespoon Herbs de Provence","½ Tablespoon Coarse Ground Black Pepper","½ Tablespoon Garlic Flakes","½ Tablespoon Onion Flakes","1 Teaspoon Cayenne Pepper","1 Teaspoon White Pepper","1 Teaspoon Crushed Red Pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat pellet smoker to 300 degrees using pecan wood pellets for smoke flavor. You can use any grill or smoker for this recipe just keep the temperature steady at 300 degrees.","url":"https://howtobbqright.com/2020/08/27/spicy-mississippi-chicken-recipe/#instruction-step-1"},{"@type":"HowToStep","text":"Pat the chicken dry with paper towel to remove excess moisture. Trim away any unwanted skin or fat if necessary.","url":"https://howtobbqright.com/2020/08/27/spicy-mississippi-chicken-recipe/#instruction-step-2"},{"@type":"HowToStep","text":"Lightly brush the outer surface of each leg quarter with peanut oil.","url":"https://howtobbqright.com/2020/08/27/spicy-mississippi-chicken-recipe/#instruction-step-3"},{"@type":"HowToStep","text":"To make the spicy chicken seasoning: Combine the remaining ingredients in a jar and shake well.","url":"https://howtobbqright.com/2020/08/27/spicy-mississippi-chicken-recipe/#instruction-step-4"},{"@type":"HowToStep","text":"Place the seasoning in a shaker dredge with large openings. Coat the outside of the leg quarters with a medium heavy coat of the seasoning.","url":"https://howtobbqright.com/2020/08/27/spicy-mississippi-chicken-recipe/#instruction-step-5"},{"@type":"HowToStep","text":"Place each leg quarter on the pellet grill and cook until internal temperature reaches 175 degrees in the thickest part of the thigh. (For white meat the internal needs to reach 165 degrees)","url":"https://howtobbqright.com/2020/08/27/spicy-mississippi-chicken-recipe/#instruction-step-6"},{"@type":"HowToStep","text":"Remove each piece from the smoker and rest for 5 minutes before serving.","url":"https://howtobbqright.com/2020/08/27/spicy-mississippi-chicken-recipe/#instruction-step-7"}],"recipeCategory":"smoked chicken","recipeCuisine":"barbecue","keywords":"Spicy Mississippi Chicken, Spicy Smoked Chicken, smoked chicken quarters, bbq chicken, smoked chicken recipes, pellet smoker","author":"Malcom Reed","datePublished":"2020-08-27"}},{"site":"howtobbqright","url":"https://howtobbqright.com/2020/04/14/red-beans-and-rice-recipe/","rating":5.0,"ratingCount":1,"recipe":{"@type":"Recipe","name":"Red Beans and Rice Recipe","description":"Cajun Style Red Beans and Rice with Grilled Andouille Sausage","image":"https://howtobbqright.com/wp-content/uploads/2020/04/IMG_3437-225x225.jpg","recipeIngredient":["1lb red beans","1 smoked ham bone","32oz chicken stock","16oz water (add more as needed)","1 bell pepper","1 onion","2 celery ribs","4 cloves garlic","1 lb andouille sausage","1 lb smoked sausage","2 Tablespoons Malcom’s King Craw Cajun Seasoning (or your favorite Cajun seasoning)","1 cup dry long grain rice (cooked to package directions)"],"recipeInstructions":[{"@type":"HowToStep","text":"Pick and rinse red beans. Place beans in large pot and add stock, water, and 1/2 chopped onion. Bring pot to boil and reduce heat to simmer. Cook for 1 hour 30 minutes adding water as necessary. Stir beans every 20-30 minutes","url":"https://howtobbqright.com/2020/04/14/red-beans-and-rice-recipe/#instruction-step-1"},{"@type":"HowToStep","text":"Dice onion, bell pepper, and celery; mince garlic; split sausages length wise.","url":"https://howtobbqright.com/2020/04/14/red-beans-and-rice-recipe/#instruction-step-2"},{"@type":"HowToStep","text":"Grill sausages over charcoal grill. Slice andouille into 1/2 moon shape slices.","url":"https://howtobbqright.com/2020/04/14/red-beans-and-rice-recipe/#instruction-step-3"},{"@type":"HowToStep","text":"Sauté vegetables in 1 Tablespoon olive oil for 3-5 minutes. Add garlic and cook for 1-2 minutes.","url":"https://howtobbqright.com/2020/04/14/red-beans-and-rice-recipe/#instruction-step-4"},{"@type":"HowToStep","text":"When beans are tender remove 1 cup of beans and mash with fork.","url":"https://howtobbqright.com/2020/04/14/red-beans-and-rice-recipe/#instruction-step-5"},{"@type":"HowToStep","text":"Add vegetables, sliced andouille sausage, and mashed beans to the pot. Season with Malcom’s King Craw. Simmer for 30 minutes.","url":"https://howtobbqright.com/2020/04/14/red-beans-and-rice-recipe/#instruction-step-6"},{"@type":"HowToStep","text":"Prepare rice according to package directions.","url":"https://howtobbqright.com/2020/04/14/red-beans-and-rice-recipe/#instruction-step-7"},{"@type":"HowToStep","text":"Serve red beans over a scoop of rice garnished with a link of smoked sausage, green onion, and hot sauce.","url":"https://howtobbqright.com/2020/04/14/red-beans-and-rice-recipe/#instruction-step-8"}],"keywords":"Red Beans And Rice, Rice And Beans (Food), Red beans and rice recipe, how to make red beans and rice, easy red beans and rice recipe, cajun red beans and rice, creole red beans and rice, the best beans and rice, new orleans red beans and rice, authentic red beans and rice recipe, red beans rice and sausage, Cajun red beans rice sausage, red beans sausage, cajun monday special, beans and sausage, andouile sausage, howtobbqright, how to bbq right, malcom reed","author":"Malcom Reed","datePublished":"2020-04-14"}},{"site":"howtobbqright","url":"https://howtobbqright.com/2020/11/25/bbq-smoked-turkey-recipe/","rating":4.5,"ratingCount":2,"recipe":{"@type":"Recipe","name":"BBQ Smoked Turkey Recipe","description":"Smoked Turkey seasoned with Killer Hogs The BBQ Rub, glazed with barbecue sauce and served with a White BBQ Sauce","image":"https://howtobbqright.com/wp-content/uploads/2020/11/20201116-IMG_1036-2-225x225.jpg","recipeIngredient":["1 whole turkey 12-14lbs","1 cup Malcom’s Bird Brine","1 cup Killer Hogs The BBQ Rub","1 gallon Apple juice","1 green apple","1 orange","1 lemon ","1 lime","2-3 Tablespoons Peanut Oil","1 stick butter melted","2 cups Mayo","½ cup Apple Cider Vinegar","1 Tablespoon Course Ground Black Pepper","1 Tablespoon Granulated Garlic","1 Tablespoon Sugar","1 teaspoon Horseradish (optional)","1 teaspoon Salt","½ teaspoon Ground Cayenne Pepper","Juice from 2 Lemons","Whisk the ingredients in a large bowl and store in the refrigerator for a few hours before serving."],"recipeInstructions":[{"@type":"HowToStep","text":"Remove neck and giblets from turkey and place in a meat bag or large container. Pour in 1 cup of Bird Brine and 1 cup Killer Hogs The BBQ Rub. Add apple juice and extra water if necessary to cover bird.  Squeeze air out of bag and secure. Place in refrigerator for 48 hrs.","url":"https://howtobbqright.com/2020/11/25/bbq-smoked-turkey-recipe/#instruction-step-1"},{"@type":"HowToStep","text":"Remove turkey from brine and rinse under cool water,  pat the skin dry with paper towel and place bird on a raised rack over a sheet pan to air dry for 1 hour in the refrigerator","url":"https://howtobbqright.com/2020/11/25/bbq-smoked-turkey-recipe/#instruction-step-2"},{"@type":"HowToStep","text":"Prepare Traeger pellet smoker or other grill for indirect cooking at 300 degrees using apple pellets for smoke flavor.","url":"https://howtobbqright.com/2020/11/25/bbq-smoked-turkey-recipe/#instruction-step-3"},{"@type":"HowToStep","text":"Stuff the cavity of the turkey with the fruit cut into quarters.  Tie the legs together with butcher twine.","url":"https://howtobbqright.com/2020/11/25/bbq-smoked-turkey-recipe/#instruction-step-4"},{"@type":"HowToStep","text":"Coat the skin with peanut oil and season the turkey with The BBQ Rub on all sides.","url":"https://howtobbqright.com/2020/11/25/bbq-smoked-turkey-recipe/#instruction-step-5"},{"@type":"HowToStep","text":"Place the turkey breast side up on the pit and cook until internal temperature hits 155°F in the breast.  Baste with melted butter as needed.  ","url":"https://howtobbqright.com/2020/11/25/bbq-smoked-turkey-recipe/#instruction-step-6"},{"@type":"HowToStep","text":"Once the breast internal hits 155°F glaze the outside with The BBQ Sauce and continue to cook until internal temp hits 165°F in the breast about 20-30 minutes.  ","url":"https://howtobbqright.com/2020/11/25/bbq-smoked-turkey-recipe/#instruction-step-7"},{"@type":"HowToStep","text":"Rest the turkey for 15 minutes before carving.  For bbq turkey I like to serve it pulled but you an also serve it sliced.","url":"https://howtobbqright.com/2020/11/25/bbq-smoked-turkey-recipe/#instruction-step-8"}],"author":"Malcom Reed","datePublished":"2020-11-25"}},{"site":"howtobbqright","url":"https://howtobbqright.com/2020/10/09/smoked-tomahawk-ribeye/","rating":5.0,"ratingCount":2,"recipe":{"@type":"Recipe","name":"Smoked Tomahawk Ribeye","description":"Tomahawks are huge bone-in ribeyes.  They’re cut off the loin and a long section of the rib bone is left attached to each steak. Now this steak is more than enough for one man, so you may want to find someone to share it with or you could tackle the whole thing if you think you can handle it ","image":"https://howtobbqright.com/wp-content/uploads/2020/10/20201007-IMG_0372-225x225.jpg","recipeIngredient":["3lb Tomahawk Ribeye Steak 2” thick","2 teaspoons Beef Broth Concentrate","1 Tablespoon Killer Hogs Hot Rub","1 Tablespoon Killer Hogs Steak Rub","1 stick butter"],"recipeInstructions":[{"@type":"HowToStep","text":"Prepare drum smoker for indirect cooking at 275°F use a couple chunks of hickory wood on the hot coals for smoke flavor.","url":"https://howtobbqright.com/2020/10/09/smoked-tomahawk-ribeye/#instruction-step-1"},{"@type":"HowToStep","text":"Rub the entire surface of the tomahawk ribeye with the beef concentrate, season with a light coat of Hot BBQ Rub followed by a coat of Steak Rub. Let the steak rest while the smoker comes up to temperature about 20 minutes.","url":"https://howtobbqright.com/2020/10/09/smoked-tomahawk-ribeye/#instruction-step-2"},{"@type":"HowToStep","text":"Insert a probe thermometer into the center of the tomahawk and place the steak on the cooking grate.","url":"https://howtobbqright.com/2020/10/09/smoked-tomahawk-ribeye/#instruction-step-3"},{"@type":"HowToStep","text":"Place the stick of butter in a small aluminum pan and season it with a little Steak Rub.","url":"https://howtobbqright.com/2020/10/09/smoked-tomahawk-ribeye/#instruction-step-4"},{"@type":"HowToStep","text":"Flip the steak over after 20 minutes so that it cooks even on both sides.  ","url":"https://howtobbqright.com/2020/10/09/smoked-tomahawk-ribeye/#instruction-step-5"},{"@type":"HowToStep","text":"Once the internal temperature reaches about 120 degrees start basting the steak with the melted butter.  Flip it over and do the same for the other side.  ","url":"https://howtobbqright.com/2020/10/09/smoked-tomahawk-ribeye/#instruction-step-6"},{"@type":"HowToStep","text":"Remove the steak from the smoker once it hits about 125-130°F for medium rare or cook it to you’re desired doneness.","url":"https://howtobbqright.com/2020/10/09/smoked-tomahawk-ribeye/#instruction-step-7"},{"@type":"HowToStep","text":"Rest the steak for 15 minutes and slice.","url":"https://howtobbqright.com/2020/10/09/smoked-tomahawk-ribeye/#instruction-step-8"}],"keywords":"tomahawk ribeye, tomahawk ribeye steak, tomahawk steak, smoked tomahawk ribeye, how to cook tomahawk steak, cooking tomahawk steak on the grill, Smoked Tomahawk steak","author":"Malcom Reed","datePublished":"2020-10-09"}},{"site":"howtobbqright","url":"https://howtobbqright.com/2020/09/11/pulled-pork-on-a-weber-grill/","rating":5.0,"ratingCount":5,"recipe":{"@type":"Recipe","name":"Pulled Pork on a Weber Grill","description":"In this recipe it's all about how to set the Weber Kettle Grill for indirect cooking using the “charcoal snake” method. This will give you a long, even, slow burn that is just what a Pork Butt needs to make perfect pulled pork.","image":"https://howtobbqright.com/wp-content/uploads/2020/09/20200902-IMG_2485-225x225.jpg","recipeIngredient":["8-10lb pork butt","1/4 cup Killer Hogs Hot Rub","1 cup apple juice","1 cup apple cider vinegar","2 cups Killer Hogs Vinegar Sauce","1 cup Killer Hogs The BBQ Sauce"],"recipeInstructions":[{"@type":"HowToStep","text":"Set up Weber kettle for indirect cooking by stacking unlit charcoal briquettes in a ring shape 3/4 of the way around the outer edge of the grill; it should take approx. 10lbs of charcoal.  Also mix in chunks of of pecan and cherry wood with the charcoal for smoke flavor.  (there should be a good size gap so the coals don’t complete a full circle – this creates a “charcoal snake” for an even burn pattern.","url":"https://howtobbqright.com/2020/09/11/pulled-pork-on-a-weber-grill/#instruction-step-1"},{"@type":"HowToStep","text":"Place a small size Charcoal Vortex in the center of the grill to act as a heat deflector.  Turn the Vortex so the wide side is facing up. (a small aluminum pan can be substituted here).","url":"https://howtobbqright.com/2020/09/11/pulled-pork-on-a-weber-grill/#instruction-step-2"},{"@type":"HowToStep","text":"Trim the pork butt removing excess fat and sinew.  Score the thick layer of fat into a diamond pattern by making shallow slits at an angle 1” apart; then rotate the butt and make shallow slits in the opposite direction.","url":"https://howtobbqright.com/2020/09/11/pulled-pork-on-a-weber-grill/#instruction-step-3"},{"@type":"HowToStep","text":"Season the pork butt on all sides with Killer Hogs Hot rub (substitute your favorite rub if you want).  Let the butt sit for 15-20 minutes before placing on the grill.","url":"https://howtobbqright.com/2020/09/11/pulled-pork-on-a-weber-grill/#instruction-step-4"},{"@type":"HowToStep","text":"Light one end of the “charcoal snake” using tumble weed fire starters; leave the grill open until the charcoal catches (few of the coals turn white).  Place the cooking grate on the grill and close the lid.  As the temperature climbs to 225°F adjust the top and bottom vents to 50% to hold the cooking temperature at 250°F.","url":"https://howtobbqright.com/2020/09/11/pulled-pork-on-a-weber-grill/#instruction-step-5"},{"@type":"HowToStep","text":"Place the pork butt in the center of the kettle over the Vortex to protect it.  The charcoal will burn around the edge creating even heat and the wood will gradually burn creating smoke flavor.","url":"https://howtobbqright.com/2020/09/11/pulled-pork-on-a-weber-grill/#instruction-step-6"},{"@type":"HowToStep","text":"Spritz the pork butt with a 50/50 mixture of apple juice and apple cider vinegar after 1 hour. Repeat this step every hour until the bark starts to turn dark on the outer surface of the butt.","url":"https://howtobbqright.com/2020/09/11/pulled-pork-on-a-weber-grill/#instruction-step-7"},{"@type":"HowToStep","text":"After 4 hours the bark should be developed and it’s time to wrap.  Remove the pork butt from the Weber, place on a double layer of aluminum foil.  Drizzle Vinegar sauce over the outside, and wrap the foil around the butt.  Place a wired probe thermometer into the thickest part of the butt away from the bone.","url":"https://howtobbqright.com/2020/09/11/pulled-pork-on-a-weber-grill/#instruction-step-8"},{"@type":"HowToStep","text":"Set the pork butt back on the grill and monitor the temperature.  It’s done when the internal hits 200°F.  Keep an eye on the charcoal.  I didn’t have to add any more coal for this cook but if you get close to the end of the “charcoal snake” just add another handful of coal as needed.","url":"https://howtobbqright.com/2020/09/11/pulled-pork-on-a-weber-grill/#instruction-step-9"},{"@type":"HowToStep","text":"When the internal temperature hits 200°F, remove the butt from the grill.  Carefully transfer the butt to a wire rack over a shallow aluminum pan and glaze the outside with a 50/50 mix of vinegar sauce and The BBQ Sauce.  Place the pan back on the grill and let the sauce set for 15 minutes until it caramelizes.","url":"https://howtobbqright.com/2020/09/11/pulled-pork-on-a-weber-grill/#instruction-step-10"},{"@type":"HowToStep","text":"Remove the butt from the grill and let it rest for 15 minutes or so before shredding by hand for delicious pulled pork.    ","url":"https://howtobbqright.com/2020/09/11/pulled-pork-on-a-weber-grill/#instruction-step-11"}],"keywords":"pulled pork, weber kettle, pulled pork on weber","author":"Malcom Reed","datePublished":"2020-09-11"}},{"site":"howtobbqright","url":"https://howtobbqright.com/2020/08/06/sweet-sticky-pork-riblets/","rating":5.0,"ratingCount":2,"recipe":{"@type":"Recipe","name":"Sweet & Sticky Pork Riblets","image":"https://howtobbqright.com/wp-content/uploads/2020/08/Riblet18-225x225.jpg","recipeIngredient":["8 pieces of pork loin riblets (about 4lbs total)","2 Tablespoons Kosher Salt","2 Tablespoons Butcher’s BBQ Honey Rub","1/2 cup light brown sugar","1 stick salted butter cut into thin pats","6oz Killer Hogs Vinegar Sauce","1/4 cup Honey"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat drum smoker to 275 degrees using lump charcoal for fuel. Add a couple chunks of cherry wood to the hot coals for smoke flavor.","url":"https://howtobbqright.com/2020/08/06/sweet-sticky-pork-riblets/#instruction-step-1"},{"@type":"HowToStep","text":"Season the strips of pork loin riblets with Kosher salt and Butcher’s BBQ Honey Rub. Let the seasoning sit on the riblets for about 20 minutes before placing on the pit.","url":"https://howtobbqright.com/2020/08/06/sweet-sticky-pork-riblets/#instruction-step-2"},{"@type":"HowToStep","text":"Arrange the strips of riblets on the cooking grate and smoke for 1 1/2 hours.","url":"https://howtobbqright.com/2020/08/06/sweet-sticky-pork-riblets/#instruction-step-3"},{"@type":"HowToStep","text":"Place all of the riblets in a half size aluminum pan and add brown sugar, pats of butter, Vinegar Sauce and drizzle everything with the honey.","url":"https://howtobbqright.com/2020/08/06/sweet-sticky-pork-riblets/#instruction-step-4"},{"@type":"HowToStep","text":"Cover the pan with aluminum foil and place the pan back on the pit for 1 hour.","url":"https://howtobbqright.com/2020/08/06/sweet-sticky-pork-riblets/#instruction-step-5"},{"@type":"HowToStep","text":"After an hour remove the foil and carefully dredge the riblets in the pan juice and place directly on the cooking rack. Leave the lid to the drum open so the fire flares up and char grill each piece for 2-3 minutes on each side.","url":"https://howtobbqright.com/2020/08/06/sweet-sticky-pork-riblets/#instruction-step-6"},{"@type":"HowToStep","text":"Remove the riblets from the smoker and place on a cutting board. To serve cut each section into 2 bone pieces and pile high on the board or serving platter. Serve the riblets with your favorite BBQ sauce for dipping.","url":"https://howtobbqright.com/2020/08/06/sweet-sticky-pork-riblets/#instruction-step-7"}],"author":"Malcom Reed","datePublished":"2020-08-06"}},{"site":"howtobbqright","url":"https://howtobbqright.com/2020/07/03/american-as-apple-pie-ribs/","rating":5.0,"ratingCount":12,"recipe":{"@type":"Recipe","name":"American as Apple Pie Ribs","description":"These ribs really have a nice apple flavor without being to sweet or fruity.  The rub, smoke, wrap, and glaze all combine to give the ribs an Apple Pie note that’s perfect for the 4th of July or any time you’re craving a good slab of ribs!","image":"https://howtobbqright.com/wp-content/uploads/2020/07/IMG_0119-225x225.jpg","recipeIngredient":["2 slabs St. Louis cut spare ribs","2 Tablespoons Kosher salt","1/2 cup Heath Riles Apple Rub","1 stick butter cut into pats","1 cup apple butter","1 cup apple cinder vinegar","1 cup apple juice","1 jar apple jelly","1 cup Killer Hogs The BBQ Sauce","1/2 cup Killer Hogs Vinegar Sauce"],"recipeInstructions":[{"@type":"HowToStep","text":"Prepare pellet smoker for indirect cooking at 250 degrees using apple pellets for smoke flavor.  Any grill or smoker can be used just keep the temp at 250 degrees for the duration of the cook and add apple wood to the coals for smoke flavor.","url":"https://howtobbqright.com/2020/07/03/american-as-apple-pie-ribs/#instruction-step-1"},{"@type":"HowToStep","text":"Trim and remove the membrane from the ribs, spritz with apple cider vinegar and season with Kosher Salt lightly.  Rest the ribs for 15 minutes.","url":"https://howtobbqright.com/2020/07/03/american-as-apple-pie-ribs/#instruction-step-2"},{"@type":"HowToStep","text":"Apply a medium coat of Heath Riles Apple Rub to all sides of the ribs and rest for 15 minutes before placing on the pit.","url":"https://howtobbqright.com/2020/07/03/american-as-apple-pie-ribs/#instruction-step-3"},{"@type":"HowToStep","text":"Place each rack on pit and smoke for 2 hours.  Spritz the ribs every 45 minutes with apple cider vinegar mixed with apple juice. ","url":"https://howtobbqright.com/2020/07/03/american-as-apple-pie-ribs/#instruction-step-4"},{"@type":"HowToStep","text":"Wrap the ribs in aluminum foil.  Place 1/2 stick of the butter pats on the foil.  Brush the meat side of the ribs with 1/2 the apple butter and lay the ribs meat down on the butter.  Spritz the bone side with the cider/juice combo and wrap the ribs tight.","url":"https://howtobbqright.com/2020/07/03/american-as-apple-pie-ribs/#instruction-step-5"},{"@type":"HowToStep","text":"Place the ribs back on the pit and cook for 1 – 1/2 hours or until tender. ","url":"https://howtobbqright.com/2020/07/03/american-as-apple-pie-ribs/#instruction-step-6"},{"@type":"HowToStep","text":"Place the apple jelly in a microwave safe bowl along with a splash of apple juice.  Heat the jelly for 5 minutes or until melted.  Stir it half way thorough heating.  Add The BBQ Sauce and Vinegar Sauce.  Stir well to combine.","url":"https://howtobbqright.com/2020/07/03/american-as-apple-pie-ribs/#instruction-step-7"},{"@type":"HowToStep","text":"Remove the ribs from the foil and place meat down on a foil lined backing sheet.  Season lightly with more apple rub followed by the apple glaze.  Flip the ribs over and apply more apple rub to the meat side (lightly).  Place the ribs back on the pit for 5-10 minutes.","url":"https://howtobbqright.com/2020/07/03/american-as-apple-pie-ribs/#instruction-step-8"},{"@type":"HowToStep","text":"Glaze the meat side of the ribs with the apple/bbq sauce combo.  Continue to cook until the sauce sets and starts to caramelize slightly.  Stay close because it can get too dark. ","url":"https://howtobbqright.com/2020/07/03/american-as-apple-pie-ribs/#instruction-step-9"},{"@type":"HowToStep","text":"Remove the ribs from the pit and cut into desired portions.","url":"https://howtobbqright.com/2020/07/03/american-as-apple-pie-ribs/#instruction-step-10"}],"keywords":"Apple pie ribs, apple ribs, barbecue ribs, bbq ribs recipe, American as apple pie ribs","author":"Malcom Reed","datePublished":"2020-07-03"}},{"site":"howtobbqright","url":"https://howtobbqright.com/2020/05/28/barbecue-pork-chops-on-the-grill/","rating":4.7,"ratingCount":3,"recipe":{"@type":"Recipe","name":"Barbecue Pork Chops on the Grill","description":"Another Delicious Dinner! Barbecue Pork Chops With Grilled Zucchini and Smashed Sweet Potatoes","image":"https://howtobbqright.com/wp-content/uploads/2020/05/IMG_9402-1-2-225x225.jpg","recipeIngredient":["4 center cut, boneless pork loin chops 1” thick","2 Tablespoons Killer Hogs AP Seasoning","1 Tablespoon Killer Hogs The BBQ Rub","2 Tablespoons olive oil","1/4 cup Captain Rodney’s Boucan Glaze","4 zucchini squash ","3 large sweet potatoes","1/2 stick butter","2 Tablespoons heavy cream","1/2 teaspoon salt","1/4 teaspoon black pepper","1/8 teaspoon cayenne pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 425 degrees. Place sweet potatoes on middle rack and roast for 40-50 minutes or until fork tender.","url":"https://howtobbqright.com/2020/05/28/barbecue-pork-chops-on-the-grill/#instruction-step-1"},{"@type":"HowToStep","text":"Prepare charcoal grill for two zone cooking.","url":"https://howtobbqright.com/2020/05/28/barbecue-pork-chops-on-the-grill/#instruction-step-2"},{"@type":"HowToStep","text":"Drizzle chops on all sides with 1 Tablespoon olive oil. Season with AP Seasoning and The BBQ Rub.","url":"https://howtobbqright.com/2020/05/28/barbecue-pork-chops-on-the-grill/#instruction-step-3"},{"@type":"HowToStep","text":"Sear chops for 3 minutes each side and move to the cool side of the grill. Drizzle with Captain Rodney’s Glaze and cook until internal temperature reaches 135-138 degrees; rest for 5 minutes before serving.","url":"https://howtobbqright.com/2020/05/28/barbecue-pork-chops-on-the-grill/#instruction-step-4"},{"@type":"HowToStep","text":"Trim the ends and quarter the zucchini squash. Drizzle with remaining olive oil and season with AP seasoning.","url":"https://howtobbqright.com/2020/05/28/barbecue-pork-chops-on-the-grill/#instruction-step-5"},{"@type":"HowToStep","text":"Grill zucchini on hot side of grill about 6 minutes. Turn every two minutes for even grilling.","url":"https://howtobbqright.com/2020/05/28/barbecue-pork-chops-on-the-grill/#instruction-step-6"},{"@type":"HowToStep","text":"Cut the sweet potatoes in half and squeeze out of peel into a large mixing bowl. Add butter and mash sweet potatoes. Add heavy cream and season with salt, black pepper, and cayenne. Stir to combine until potatoes are creamy.","url":"https://howtobbqright.com/2020/05/28/barbecue-pork-chops-on-the-grill/#instruction-step-7"},{"@type":"HowToStep","text":"Plate Chops, Zucchini and Smashed Sweet Potatoes and enjoy!","url":"https://howtobbqright.com/2020/05/28/barbecue-pork-chops-on-the-grill/#instruction-step-8"}],"keywords":"pork chops, Barbecue Pork Chops, bbq pork chops, pork chops on the grill, boneless pork chops, grilled boneless pork chop recipe","author":"Malcom Reed","datePublished":"2020-05-28"}},{"site":"howtobbqright","url":"https://howtobbqright.com/2020/05/14/herb-crusted-beef-tenderloin/","rating":5.0,"ratingCount":4,"recipe":{"@type":"Recipe","name":"Herb Crusted Beef Tenderloin","description":"Whole Beef Tenderloin with an Herb Crust Smoked on a charcoal grill","image":"https://howtobbqright.com/wp-content/uploads/2020/05/IMG_7999-1-225x225.jpg","recipeIngredient":["1 center cut beef tenderloin","1 Tablespoon olive oil","3 Tablespoons Herb de Provence","1 Tablespoon kosher salt","1 Tablespoon course ground black pepper","1 cup sour cream","1/4 cup mayonnaise","2 Tablespoon prepared horse radish","1 Tablespoon lemon juice","1/2 Tablespoon fresh chopped dill","1 teaspoon kosher salt","1 teaspoon black pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Prepare charcoal grill for indirect 2 zone cooking. ","url":"https://howtobbqright.com/2020/05/14/herb-crusted-beef-tenderloin/#instruction-step-1"},{"@type":"HowToStep","text":"Remove excess fat and sinew from outer surface of beef tenderloin","url":"https://howtobbqright.com/2020/05/14/herb-crusted-beef-tenderloin/#instruction-step-2"},{"@type":"HowToStep","text":"Combine herbs de provence, salt, and black pepper in a shaker dredge. Apply olive oil to the outside of the beef tenderloin and season well with the herb mixture.","url":"https://howtobbqright.com/2020/05/14/herb-crusted-beef-tenderloin/#instruction-step-3"},{"@type":"HowToStep","text":"Allow the beef tenderloin 30 minutes to come to room temperature.","url":"https://howtobbqright.com/2020/05/14/herb-crusted-beef-tenderloin/#instruction-step-4"},{"@type":"HowToStep","text":"Place the tenderloin on the cool side of the grill away from the fire.  Add 2 small chunks of pecan wood to the hot coals for smoke.","url":"https://howtobbqright.com/2020/05/14/herb-crusted-beef-tenderloin/#instruction-step-5"},{"@type":"HowToStep","text":"Insert probe thermometer into the center of the tenderloin and cook until the temperature reaches 125 degrees about 40 minutes.  (rotate the tenderloin 1/2 way through cooking process)","url":"https://howtobbqright.com/2020/05/14/herb-crusted-beef-tenderloin/#instruction-step-6"},{"@type":"HowToStep","text":"Rest the tenderloin for 15 minutes loosely tented with aluminum foil.  Slice into desired thickness and serve with Creamy Dill Horseradish sauce (recipe below)","url":"https://howtobbqright.com/2020/05/14/herb-crusted-beef-tenderloin/#instruction-step-7"}],"keywords":"beef tenderloin, Tenderloin, filet mignon, whole beef tenderloin, how to bbq, smoked beef tenderloin, grilled beef tenderloin, beef tenderloin on the grill, beef tenderloin grill","author":"Malcom Reed","datePublished":"2020-05-14"}},{"site":"howtobbqright","url":"https://howtobbqright.com/2020/05/05/grilled-pollo-tapatio/","rating":5.0,"ratingCount":5,"recipe":{"@type":"Recipe","name":"Grilled Pollo Tapatio Recipe","description":"Grilled Chicken Breast over sautéed mushrooms and onions, covered with melty Mexican Cheese and crispy bacon. Served with Refried Beans and Salsa Rice.","image":"https://howtobbqright.com/wp-content/uploads/2020/05/IMG_7220-225x225.jpg","recipeIngredient":["6 thin cut chicken breast filets","8oz sliced mushrooms","1 medium white onion – thinly sliced","6-7 bacon slices cut into thirds","1 1/2 cups shredded Mexican melting cheese","2 Tablespoons Malcom’s Grande Gringo Mexican Seasoning","2 cans pinto beans drained","1 Tablespoon Malcom’s Grande Gringo Mexican Seasoning","1 Tablespoon Mexican style hot sauce","1/2 cup shredded Mexican cheese","1 cup long grain rice","2 cups water","1/2 cup salsa","2 teaspoons chicken base","1 Tablespoon olive oil","Salt and black pepper to taste"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat Big Green Egg for direct grilling 450 degrees.","url":"https://howtobbqright.com/2020/05/05/grilled-pollo-tapatio/#instruction-step-1"},{"@type":"HowToStep","text":"Cook bacon on a cast iron pan until brown. Drain on paper towel","url":"https://howtobbqright.com/2020/05/05/grilled-pollo-tapatio/#instruction-step-2"},{"@type":"HowToStep","text":"Sauté mushrooms and onion in 1 Tablespoon of bacon drippings.","url":"https://howtobbqright.com/2020/05/05/grilled-pollo-tapatio/#instruction-step-3"},{"@type":"HowToStep","text":"Season chicken breast filets with Grande Gringo and grill on each side for 3-4 minutes until 165 internal.","url":"https://howtobbqright.com/2020/05/05/grilled-pollo-tapatio/#instruction-step-4"},{"@type":"HowToStep","text":"Place chicken over mushrooms and onions on cast iron pan.","url":"https://howtobbqright.com/2020/05/05/grilled-pollo-tapatio/#instruction-step-5"},{"@type":"HowToStep","text":"Top with shredded cheese and bacon and melt for 30 seconds to 1 minute.","url":"https://howtobbqright.com/2020/05/05/grilled-pollo-tapatio/#instruction-step-6"},{"@type":"HowToStep","text":"Remove pan from grill and serve with flour or corn tortillas, retried beans, rice, and your favorite toppings.","url":"https://howtobbqright.com/2020/05/05/grilled-pollo-tapatio/#instruction-step-7"},{"@type":"HowToStep","text":"Preheat oven to 350 degrees","url":"https://howtobbqright.com/2020/05/05/grilled-pollo-tapatio/#instruction-step-8"},{"@type":"HowToStep","text":"In a large bowl mash beans and mix in Grande Gringo and hot sauce","url":"https://howtobbqright.com/2020/05/05/grilled-pollo-tapatio/#instruction-step-9"},{"@type":"HowToStep","text":"Transfer bean mixture to casserole dish and top with shredded cheese.","url":"https://howtobbqright.com/2020/05/05/grilled-pollo-tapatio/#instruction-step-10"},{"@type":"HowToStep","text":"Place in oven for 20-30 minutes or until beans are warmed through and cheese is melted. Keep warm until ready to serve.","url":"https://howtobbqright.com/2020/05/05/grilled-pollo-tapatio/#instruction-step-11"},{"@type":"HowToStep","text":"Place a boiler pot over medium heat. Add olive oil and rice and sauté rice for 3-4 minutes until golden brown and fragrant","url":"https://howtobbqright.com/2020/05/05/grilled-pollo-tapatio/#instruction-step-12"},{"@type":"HowToStep","text":"Add salsa, water, and chicken base. Stir to combine and bring to a slight boil.","url":"https://howtobbqright.com/2020/05/05/grilled-pollo-tapatio/#instruction-step-13"},{"@type":"HowToStep","text":"Reduce heat to low and cover pot for 18-20 minutes.","url":"https://howtobbqright.com/2020/05/05/grilled-pollo-tapatio/#instruction-step-14"},{"@type":"HowToStep","text":"Season drive with salt and pepper and fluff with fork. Keep warm until ready to serve.","url":"https://howtobbqright.com/2020/05/05/grilled-pollo-tapatio/#instruction-step-15"}],"keywords":"Grilled Pollo Tapatio, Pollo Tapatio, Refried Beans, Salsa Rice, grande gringo","author":"Malcom Reed","datePublished":"2020-05-05"}},{"site":"howtobbqright","url":"https://howtobbqright.com/2020/04/28/bbq-pork-tenderloin/","rating":5.0,"ratingCount":2,"recipe":{"@type":"Recipe","name":"BBQ Pork Tenderloin Recipe","description":"A grilled Pork Tenderloin, glazed with BBQ Sauce, served with a Green Apple Slaw and Chargrilled Sweet Corn","image":"https://howtobbqright.com/wp-content/uploads/2020/04/IMG_6830-225x225.jpg","recipeIngredient":["2 pork tenderloins (3/4 – 1 1/2 lbs ea)","2 Tablespoons Killer Hogs Hot Rub","1/2 cup Killer Hogs The BBQ Sauce","1/2 cup Killer Hogs Vinegar Sauce","10oz angel hair Cole slaw","1 green apple (Granny Smith) – shredded","1/2 cup mayonnaise","1/2 cup sour cream","2 Tablespoons apple cider vinegar","2 Tablespoons sugar","1 teaspoon salt","1 teaspoon black pepper","4 ears sweet corn","2 Tablespoons butter – melted","Pinch of Kosher salt"],"recipeInstructions":[{"@type":"HowToStep","text":"Prepare grill for two zone cooking (hot side and cool side). ","url":"https://howtobbqright.com/2020/04/28/bbq-pork-tenderloin/#instruction-step-1"},{"@type":"HowToStep","text":"Season pork tenderloins with Hot Rub and sear over the hot coals for 2 minutes each side for a total of 8 minutes.","url":"https://howtobbqright.com/2020/04/28/bbq-pork-tenderloin/#instruction-step-2"},{"@type":"HowToStep","text":"Combine the bbq sauces and brush over the tenderloins.  Move each one to the cool zone and continue to cook until internal temperature reaches 140 degrees.  (rotate and sauce each loin every 5 minutes during this time).","url":"https://howtobbqright.com/2020/04/28/bbq-pork-tenderloin/#instruction-step-3"},{"@type":"HowToStep","text":"Combine the Cole slaw and grated apple in a medium size bowl.  In a small jar mix the mayo, sour cream, sugar, and vinegar.  Season with salt and black pepper and pour over the slaw.  Toss to combine and refrigerate until ready to serve.","url":"https://howtobbqright.com/2020/04/28/bbq-pork-tenderloin/#instruction-step-4"},{"@type":"HowToStep","text":"Remove the pork tenderloin from the grill and rest for 7-10 minutes.","url":"https://howtobbqright.com/2020/04/28/bbq-pork-tenderloin/#instruction-step-5"},{"@type":"HowToStep","text":"Place the corn on the grill and baste with melted butter turning often.  It only takes a few minutes per side.  Sprinkle with Kosher salt as soon as it comes off the grill.","url":"https://howtobbqright.com/2020/04/28/bbq-pork-tenderloin/#instruction-step-6"},{"@type":"HowToStep","text":"To serve.  Slice the pork tenderloins into medallions and plate with a mound of green apple slaw and an ear of corn.","url":"https://howtobbqright.com/2020/04/28/bbq-pork-tenderloin/#instruction-step-7"}],"keywords":"bbq pork tenderloin, pork tenderloin recipe, grilling pork tenderloin, grilled pork tenderloin, How to Grill Pork Tenderloin, how to bbq pork tenderloin, Grilled Pork Tenderloin Recipe, BBQ Pork Tenderloin Recipe, Easy Pork Tenderloin Recipe","author":"Malcom Reed","datePublished":"2020-04-28"}},{"site":"howtobbqright","url":"https://howtobbqright.com/2020/04/21/smoked-hamburger-steak/","rating":4.5,"ratingCount":2,"recipe":{"@type":"Recipe","name":"Smoked Hamburger Steak Recipe","description":"A Delicious Dinner Recipe: Smoked Hamburger Steak with Mushroom & Onion Brown Gravy, Garlic Mashed Potatoes, and Roasted Green Beans","image":"https://howtobbqright.com/wp-content/uploads/2020/04/IMG_6195.jpg","recipeIngredient":["2lb 80/20 ground chuck","Killer Hogs AP Seasoning","Killer Hogs Steak Seasoning","1 small yellow onion","8oz baby bella mushrooms","6 medium size yukon gold potatoes","1 package frozen or fresh whole green beans","4 cloves garlic","1/4 cup sour cream","1/2 stick butter","2 Tablespoons milk","salt & black pepper to taste","2 packets of brown gravy mix (McCormick brand)","2 cups cold water"],"recipeInstructions":[{"@type":"HowToStep","text":"Prepare pellet smoker or other charcoal grill/smoker for indirect cooking at 325 degrees.","url":"https://howtobbqright.com/2020/04/21/smoked-hamburger-steak/#instruction-step-1"},{"@type":"HowToStep","text":"Form ground beef into 1/4lb patties using burger press (or by hand) and season each side with AP and Steak seasonings.","url":"https://howtobbqright.com/2020/04/21/smoked-hamburger-steak/#instruction-step-2"},{"@type":"HowToStep","text":"Place hamburger steaks on grill and cook for 30 minutes or until 130 degrees internal.","url":"https://howtobbqright.com/2020/04/21/smoked-hamburger-steak/#instruction-step-3"},{"@type":"HowToStep","text":"Rinse, quarter, and dice potatoes.  Place in a large pot and cover with water 2”. Place pot on stove over medium high heat, add garlic, and a pinch of salt. Boil potatoes for 15 minutes until tender. Drain the potatoes in a colander and pour the potatoes back into the pot.  Add sour cream, butter, and milk.  Mash the potatoes until creamy and smooth.  Season with salt and black pepper to taste. Keep warm until ready to serve.","url":"https://howtobbqright.com/2020/04/21/smoked-hamburger-steak/#instruction-step-4"},{"@type":"HowToStep","text":"Slice onion and mushrooms into thin strips.  In a large sauté pan over medium heat add a 1 Tablespoon of olive oil.  Place onions in pan and sauté for 3 minutes, add mushrooms and continue to cook until onions brown and mushrooms are tender. ","url":"https://howtobbqright.com/2020/04/21/smoked-hamburger-steak/#instruction-step-5"},{"@type":"HowToStep","text":"In a separate small boiling pot combine 2 cups cold water and 2 packets of instant brown gravy mix over medium heat.  Whisk and bring the gravy mix to a boil.  Add the brown gravy to the pan with the onions and mushrooms and turn off the heat.","url":"https://howtobbqright.com/2020/04/21/smoked-hamburger-steak/#instruction-step-6"},{"@type":"HowToStep","text":"Line a sheet pan with aluminum foil and spread the green beans on it.  Drizzle with olive oil and season with AP seasoning.","url":"https://howtobbqright.com/2020/04/21/smoked-hamburger-steak/#instruction-step-7"},{"@type":"HowToStep","text":"Transfer the burgers to a 1/2 size aluminum pan or baking dish.  Pour the mushroom/onion brown gravy over the burgers and continue to cook for 10-12 minutes.","url":"https://howtobbqright.com/2020/04/21/smoked-hamburger-steak/#instruction-step-8"},{"@type":"HowToStep","text":"Place the sheet pan of green beans on the grill beside the burgers.  Roast the green beans for 10-12 minutes.","url":"https://howtobbqright.com/2020/04/21/smoked-hamburger-steak/#instruction-step-9"},{"@type":"HowToStep","text":"To serve:  Place a mound of garlic mashed potatoes on a plate, top with hamburger steak and plenty of gravy.  Add the green beans to the side and enjoy.","url":"https://howtobbqright.com/2020/04/21/smoked-hamburger-steak/#instruction-step-10"}],"keywords":"Smoked Hamburger Steak , hamburger steaks in mushroom and onion gravy, Hamburg Steak, hamburger steaks in onion gravy, hamburger steaks in mushroom gravy, how to make hamburger steak, salisbury steak, hamburger steak southern style, Gravy, smothered steak recipes, Hamburger Steak, Salisbury Steak, How to Make Salisbury Steak, Salibury Steak Recipe, Mushroom Onion Brown Gravy, Garlic Mashed Potatoes","author":"Malcom Reed","datePublished":"2020-04-21"}},{"site":"howtobbqright","url":"https://howtobbqright.com/2020/04/17/pulled-pork-sandwich/","rating":5.0,"ratingCount":14,"recipe":{"@type":"Recipe","name":"Pulled Pork Sandwich Recipe","description":"When it comes to BBQ nothing beats a good, simple, pulled pork sandwich. And with this recipe, anyone can smoke a pork butt with this guaranteed “no fail” method to making the perfect pulled pork sandwich. ","image":"https://howtobbqright.com/wp-content/uploads/2020/04/IMG_5486-225x225.jpg","recipeIngredient":["8-10lb Pork Butt","1/4 cup Yellow Mustard","1/4 cup Killer Hogs Hot Rub","1 cup Apple Juice","1 cup Apple Cider Vinegar","2 cups Killer Hogs Vinegar Sauce","1 cup Killer Hogs The BBQ Sauce","1 (16 oz) bag cole slaw mix","1/2 cup mayonnaise","2 tablespoons apple cider vinegar","2 tablespoons white sugar","1/2 teaspoon salt","1/2 teaspoon black pepper","1/4 teaspoon ground celery seed","Combine wet ingredients in a small bowl, add cole slaw and mix well. Place in the refrigerator for at least 1 hour."],"recipeInstructions":[{"@type":"HowToStep","text":"Prepare vertical drum smoker for indirect cooking at 250-275 degrees.  Add a couple chunks of Hickory and Pecan wood for smoke flavor.","url":"https://howtobbqright.com/2020/04/17/pulled-pork-sandwich/#instruction-step-1"},{"@type":"HowToStep","text":"Pat the pork butt dry using paper towel.  Apply the yellow mustard to the outside in a thin layer.  Season the entire pork butt with Killer Hogs Hot Rub so that no mustard is visible.","url":"https://howtobbqright.com/2020/04/17/pulled-pork-sandwich/#instruction-step-2"},{"@type":"HowToStep","text":"Place the pork butt on the cooking rack in the drum smoker fat side down so it renders and drips on the coals below. ","url":"https://howtobbqright.com/2020/04/17/pulled-pork-sandwich/#instruction-step-3"},{"@type":"HowToStep","text":"Smoke the pork butt for 4 hours or until the rub has adhered to the outside and begins to turn a dark mahogany color.","url":"https://howtobbqright.com/2020/04/17/pulled-pork-sandwich/#instruction-step-4"},{"@type":"HowToStep","text":"Place the pork butt in a 1/2 size aluminum steam pan, pour 1 cup of Killer Hogs Vinegar sauce over the pork butt, and cover the pan with aluminum foil.","url":"https://howtobbqright.com/2020/04/17/pulled-pork-sandwich/#instruction-step-5"},{"@type":"HowToStep","text":"Insert a probe thermometer through the foil into the center of the pork butt.  Be careful not to hit the bone for accurate reading.","url":"https://howtobbqright.com/2020/04/17/pulled-pork-sandwich/#instruction-step-6"},{"@type":"HowToStep","text":"Return the pork butt to the smoker and continue to cook until the internal temperature reaches 200 degrees.","url":"https://howtobbqright.com/2020/04/17/pulled-pork-sandwich/#instruction-step-7"},{"@type":"HowToStep","text":"Carefully remove the pork butt from the pan and place on a wire cooling rack.  Combine 1 cup Vinegar sauce with 1 cup The BBQ Sauce and brush over the outside of the pork butt.","url":"https://howtobbqright.com/2020/04/17/pulled-pork-sandwich/#instruction-step-8"},{"@type":"HowToStep","text":"Place the pork butt back on the smoker for 15-20 minutes to set the glaze.","url":"https://howtobbqright.com/2020/04/17/pulled-pork-sandwich/#instruction-step-9"},{"@type":"HowToStep","text":"Remove the pork butt from the smoker once the glaze has caramelized and formed a bark.  Rest the pork butt for 15-20 minutes before pulling.","url":"https://howtobbqright.com/2020/04/17/pulled-pork-sandwich/#instruction-step-10"}],"recipeCuisine":"Barbecue","keywords":"Pulled Pork Sandwich, bbq pulled pork, pulled pork, smoked pulled pork recipe, best pulled pork, bbq pulled pork sandwich, pulled pork sandwich recipe, smoked pork butt, pork butt, bbq, barbecue, how to cook pulled pork,","author":"Malcom Reed","datePublished":"2020-04-17"}},{"site":"howtobbqright","url":"https://howtobbqright.com/2019/04/18/lamb-shoulder-chops/","rating":5.0,"ratingCount":1,"recipe":{"@type":"Recipe","name":"Lamb Shoulder Chops Recipe","image":"https://howtobbqright.com/wp-content/uploads/2020/04/IMG_0080-225x225.jpg","recipeIngredient":["4 Lamb Shoulder Chops 1” thick","2 Tablespoons Kosher Salt","2 Tablespoons Corse Ground Black Pepper","2 Tablespoons Fresh Rosemary chopped fine","1 Tablespoon Lemon Zest","4 Cloves Garlic minced","1/4 cup Olive Oil","1 Onion cut into strips","4 Cloves Garlic minced","2 Tablespoons Butter","1 Tablespoon Olive Oil","1 Tablespoon Fresh Rosemary chopped fine","1 Cup Red Wine","1 Cup Beef Broth","1 Cup Chicken Broth"],"recipeInstructions":[{"@type":"HowToStep","text":"Drizzle Lamb Shoulder Chops with Olive Oil. Combine Kosher Salt, Black Pepper, Rosemary, Garlic, and Lemon Zest in a small Bowl. season each chop on both sides.","url":"https://howtobbqright.com/2019/04/18/lamb-shoulder-chops/#instruction-step-1"},{"@type":"HowToStep","text":"Prepare wood fired pellet grill or other similar grill for indirect cooking at 325 degrees using cherry wood pellets or chunks for smoke flavor.","url":"https://howtobbqright.com/2019/04/18/lamb-shoulder-chops/#instruction-step-2"},{"@type":"HowToStep","text":"Place lamb on grill surface and cook for 1 hour flipping after 30 minutes to brown both sides.","url":"https://howtobbqright.com/2019/04/18/lamb-shoulder-chops/#instruction-step-3"},{"@type":"HowToStep","text":"In a dutch oven or roasting pan add olive oil and butter. Cut the onion into strips and brown in the dutch oven for 5-7 minutes. Add garlic, rosemary and cook an additional 2-3 minutes. Pour in Red Wine, Beef Broth, & Chicken Broth and bring to a simmer. Reduce the liquid and place each chop in the dutch oven once browned. Cover and cook for 2 1/2 hours or until fork tender.","url":"https://howtobbqright.com/2019/04/18/lamb-shoulder-chops/#instruction-step-4"},{"@type":"HowToStep","text":"Serve family style over mashed potatoes or rice.","url":"https://howtobbqright.com/2019/04/18/lamb-shoulder-chops/#instruction-step-5"}],"author":"HowToBBQRight","datePublished":"2019-04-18"}},{"site":"howtobbqright","url":"https://howtobbqright.com/2021/02/01/white-chicken-chili-recipe/","rating":5.0,"ratingCount":6,"recipe":{"@type":"Recipe","name":"White Chicken Chili Recipe","description":"First Place, Creamy, Cheesy, White Chili with Smoked Chicken","image":"https://howtobbqright.com/wp-content/uploads/2021/02/20210126-IMG_9851-scaled-225x225.jpg","recipeIngredient":["2 tablespoons butter","1 onion diced","1 poblano peppers chopped","1 jalapeño chopped","5-6 cloves garlic minced","2- 4oz cans diced green chilies","32oz chicken broth","2 Tablespoons Malcom’s Bonafide Chili Seasoning","8oz cream cheese softened","2 cups Monterrey Jack Cheese shredded","1 can Cream of Chicken Soup","2 cans Bush’s White Chili Beans","1 cup Heavy Cream","1 teaspoon salt (optional)","1 teaspoon black pepper (optional)","2lb cooked chicken"],"recipeInstructions":[{"@type":"HowToStep","text":"Sauté onion and peppers in butter over medium heat for 2-3 minutes. Add garlic and continue to sauté for 1-2 minutes.","url":"https://howtobbqright.com/2021/02/01/white-chicken-chili-recipe/#instruction-step-1"},{"@type":"HowToStep","text":"Add broth, canned green chilies, and Malcom’s Bonafide Chili Seasoning. Bring to a simmer for 15-20 minutes.","url":"https://howtobbqright.com/2021/02/01/white-chicken-chili-recipe/#instruction-step-2"},{"@type":"HowToStep","text":"Stir in cream of chicken soup, cream cheese, and jack cheese. Continue to simmer for stirring occasionally until cheese melts.","url":"https://howtobbqright.com/2021/02/01/white-chicken-chili-recipe/#instruction-step-3"},{"@type":"HowToStep","text":"Once cheese has melted, add heavy cream and chili beans. Taste for seasoning and return to simmer. Add chicken and allow to heat through (10-15 minutes) before serving.","url":"https://howtobbqright.com/2021/02/01/white-chicken-chili-recipe/#instruction-step-4"},{"@type":"HowToStep","text":"Garnish options: shredded cheddar, sour cream, avocado slices, cilantro, sliced jalapeño and hot sauce","url":"https://howtobbqright.com/2021/02/01/white-chicken-chili-recipe/#instruction-step-5"}],"keywords":"white chili, white chicken chili, smoked chili, white chili recipe, chicken chili","author":"Malcom Reed","datePublished":"2021-02-01"}},{"site":"howtobbqright","url":"https://howtobbqright.com/2021/02/05/bbq-nacho-burger/","rating":4.5,"ratingCount":2,"recipe":{"@type":"Recipe","name":"BBQ Nacho Burger","description":"Two of my favorite foods for game day (aside from wings) is BBQ Nachos and a Smoked Barbecue Hamburger. In this recipe, I combine them together for my BBQ Nacho Burger.","image":"https://howtobbqright.com/wp-content/uploads/2021/02/20210203-IMG_0826-2-225x225.jpg","recipeIngredient":["2 lbs 80/20 ground Chuck","1 pork butt","8oz nacho cheese sauce","4oz Killer Hogs The Bbq Sauce","1/4 cup Killer Hogs AP seasoning","1/4 cup Killer Hogs The BBQ Rub","1 Tablespoon Killer Hogs Hot Rub","4 jumbo burger buns","Mayo","Lettuce","Tomato slices","Dill pickle slices","Crispy jalapeño chips"],"recipeInstructions":[{"@type":"HowToStep","text":"Season pork butt with AP Seasoning and The BBQ Rub; smoke at 235 degrees until internal temperature reaches 195-200 degrees. Allow to cool for 30 minutes and pull by hand into bite size portions.","url":"https://howtobbqright.com/2021/02/05/bbq-nacho-burger/#instruction-step-1"},{"@type":"HowToStep","text":"Separate the ground chunk into 1/2lb portions and form into patties. Season each side with AP seasoning and a light coat of Hot rub on both sides.","url":"https://howtobbqright.com/2021/02/05/bbq-nacho-burger/#instruction-step-2"},{"@type":"HowToStep","text":"Place the burger patties on 250 degree smoker until internal temperature reaches 135 degrees.","url":"https://howtobbqright.com/2021/02/05/bbq-nacho-burger/#instruction-step-3"},{"@type":"HowToStep","text":"Glaze the burger patties with The BBQ Sauce and continue to cook until internal temperature reaches 140 degrees. Remove from grill.","url":"https://howtobbqright.com/2021/02/05/bbq-nacho-burger/#instruction-step-4"},{"@type":"HowToStep","text":"To build the burger: toast sesame seed bun lightly. Spread a layer of Mayo on bottom bun. Layer lettuce, sliced tomato, and dill pickle on the bun. Top with a burger patty followed by a pile of pulled pork, drizzle of bbq sauce, and nacho cheese. Finish it off with a few crispy jalapeños, dusting of The BBQ rub and finally the top bun.","url":"https://howtobbqright.com/2021/02/05/bbq-nacho-burger/#instruction-step-5"}],"keywords":"BBQ Nacho Burger, Hamburger recipe, smoked hamburger, Nacho Recipe, bbq burger, barbeque, nacho burger recipe, nacho burger","author":"Malcom Reed","datePublished":"2021-02-05"}},{"site":"howtobbqright","url":"https://howtobbqright.com/2021/04/01/all-american-grilled-burger/","rating":5.0,"ratingCount":2,"recipe":{"@type":"Recipe","name":"All American Grilled Burger","description":"Sometimes you just need a good burger and this is one of my go-to recipes for a classic, American-Style Grilled Cheeseburger. ","image":"https://howtobbqright.com/wp-content/uploads/2021/04/20210329-IMG_1079-225x225.jpg","recipeIngredient":["1lb 80/20 ground chuck","1 teaspoon Killer Hogs AP Seasoning","1 Tablespoon Killer Hogs Steak Rub","4 pats of salted butter","8 strips of bacon cooked","4 sesame seed hamburger buns – toasted","Lettuce, sliced tomatoes, Pickles, Mayo, and Mustard"],"recipeInstructions":[{"@type":"HowToStep","text":"Prepare Weber kettle style grill for 2 zone cooking – hot coals on one side and cool zone on the opposite side.","url":"https://howtobbqright.com/2021/04/01/all-american-grilled-burger/#instruction-step-1"},{"@type":"HowToStep","text":"Season the ground chuck with AP Seasoning and divide into 4 portions forming each into a ball.  Place each ball of ground chuck on a burger press (or form into a patty by hand)","url":"https://howtobbqright.com/2021/04/01/all-american-grilled-burger/#instruction-step-2"},{"@type":"HowToStep","text":"Season each burger patty with steak seasoning on both sides.  Make an indention in the center of each patty and place a pat of butter in the depressions.","url":"https://howtobbqright.com/2021/04/01/all-american-grilled-burger/#instruction-step-3"},{"@type":"HowToStep","text":"Place the burgers on the grill grate on the cool side at first.  After 3 minutes move them a little closer to the fire but not directly over.  Flip each patty after 6 minutes and repeat the process until the reach your desired doneness (mine is medium which is about 12 total min cook time)","url":"https://howtobbqright.com/2021/04/01/all-american-grilled-burger/#instruction-step-4"},{"@type":"HowToStep","text":"Place a slice of cheese over each burger right at the end and let it melt for 30 seconds before removing the burgers from the grill.","url":"https://howtobbqright.com/2021/04/01/all-american-grilled-burger/#instruction-step-5"},{"@type":"HowToStep","text":"To build the burgers start with a toasted sesame see bun slathered with mayo and a little mustard on the bottom bun.  Add your favorite burger toppings mine are: lettuce, sliced tomato, and hamburger style dill pickle slices.  Place the burger patty on top and finally the top half of the bun slathered with a little extra mayo.  ","url":"https://howtobbqright.com/2021/04/01/all-american-grilled-burger/#instruction-step-6"}],"keywords":"All American Grilled Cheeseburger, bacon burger, hamburger, cheeseburger, grilled cheeseburger, grilled burgers, grilling burgers, how to grill a hamburger, how to grill a burger, All American Burger Recipe, American Burger, best cheeseburger recipe, burger grill","author":"Malcom Reed","datePublished":"2021-04-01"}},{"site":"howtobbqright","url":"https://howtobbqright.com/2021/03/04/grilled-jerk-shrimp/","rating":5.0,"ratingCount":2,"recipe":{"@type":"Recipe","name":"Grilled Jerk Shrimp","description":"A quick and delicious recipe with flavorful Grilled Jerk Shrimp over onions and peppers.","image":"https://howtobbqright.com/wp-content/uploads/2021/03/20210224-IMG_9856-225x225.jpg","recipeIngredient":["2lbs Raw Shrimp 13/15 count peeled/deveined tail on","1 cup Jerk Marinade *recipe below","1 Tablespoon olive oil","1/2 red bell pepper thinly sliced","1/2 yellow bell pepper thinly sliced","1 medium onion thinly sliced","1 Tablespoon minced garlic","1 Tablespoon minced ginger","1 teaspoon Malcom’s Jammin’ Jerk Seasoning","Wedge of lemon and lime","5-6 scallions chopped","1 medium onion diced","4 scotch bonnet peppers diced","6 cloves garlic smashed","1/4 cup fresh parsley","2 Tablespoons fresh ginger","5 sprigs of fresh Thyme (just the leaves)","Juice from 1 lime","Juice from 1 lemon","3 Tablespoons Malcom’s Jammin’ Jerk Seasoning","2 Tablespoons Brown Sugar","1/2 cup Soy Sauce","1/4 cup White Vinegar","1/4 cup Olive Oil"],"recipeInstructions":[{"@type":"HowToStep","text":"Place shrimp on paper towel and pat dry to remove moisture.","url":"https://howtobbqright.com/2021/03/04/grilled-jerk-shrimp/#instruction-step-1"},{"@type":"HowToStep","text":"Spoon half of the marinade over the shrimp, turn and spoon the remainder of the marinade over the top. Let the shrimp marinate for 20 minutes.","url":"https://howtobbqright.com/2021/03/04/grilled-jerk-shrimp/#instruction-step-2"},{"@type":"HowToStep","text":"Prepare a charcoal grill for direct cooking over medium high heat.","url":"https://howtobbqright.com/2021/03/04/grilled-jerk-shrimp/#instruction-step-3"},{"@type":"HowToStep","text":"Place a cast iron skillet on the grill and add olive oil.","url":"https://howtobbqright.com/2021/03/04/grilled-jerk-shrimp/#instruction-step-4"},{"@type":"HowToStep","text":"Add the thinly sliced vegetables along with the garlic and ginger. Season with Jammin’ Jerk and sauté for 2-3 minutes.","url":"https://howtobbqright.com/2021/03/04/grilled-jerk-shrimp/#instruction-step-5"},{"@type":"HowToStep","text":"Place the shrimp on the grill and cook for 1 minute 30 seconds on each side. Shrimp will cook fast so don’t walk away. Move them to the skillet of vegetables as soon as they are done.","url":"https://howtobbqright.com/2021/03/04/grilled-jerk-shrimp/#instruction-step-6"},{"@type":"HowToStep","text":"Squeeze fresh lime and lemon juice over the top and serve.","url":"https://howtobbqright.com/2021/03/04/grilled-jerk-shrimp/#instruction-step-7"}],"keywords":"jerk shrimp, jamaican jerk shrimp, jammin jerk, grilled shrimp recipe, grilled shrimp, grilled jerk shrimp, caribbean jerk grilled shrimp","author":"Malcom Reed","datePublished":"2021-03-04"}},{"site":"howtobbqright","url":"https://howtobbqright.com/2020/04/30/gringo-smoked-chicken-enchiladas/","rating":5.0,"ratingCount":4,"recipe":{"@type":"Recipe","name":"Gringo Smoked Chicken Enchiladas Recipe","description":"For this recipe I smoke a whole chicken using my Grande Gringo Seasoning and make a spicy, creamy white sauce to go over the top.  It’s finished off with a ton of shredded cheese and cooked right back on the pit… I call it Gringo Smoked Chicken Enchiladas!","image":"https://howtobbqright.com/wp-content/uploads/2020/04/IMG_6664-1-225x225.jpg","recipeIngredient":["1 whole chicken","2 Tablespoons Malcom’s Grande Gringo Seasoning","2 Tablespoons Canola oil","1/2 medium size onion diced","4 cloves garlic minced","4oz diced green chilies drained","16oz salsa verde","16oz sour cream","16oz block Monterrey Jack Cheese shredded","1 bunch cilantro chopped","1 package corn tortilla shells","1 jalapeno pepper sliced","1 medium onion diced","4 cloves garlic minced","1 Tablespoon canola oil","1 4oz can diced green chilies drained","16oz Salsa Verde","16oz sour cream","8oz Monterrey Jack cheese grated","1 teaspoon Grande Gringo Seasoning","1 Tablespoon fresh cilantro chopped"],"recipeInstructions":[{"@type":"HowToStep","text":"Prepare pellet smoker for indirect cooking at 300 degrees.","url":"https://howtobbqright.com/2020/04/30/gringo-smoked-chicken-enchiladas/#instruction-step-1"},{"@type":"HowToStep","text":"Dry the outer surface of chicken with paper towel and brush with Canola oil.  Season well with Grande Gringo seasoning.","url":"https://howtobbqright.com/2020/04/30/gringo-smoked-chicken-enchiladas/#instruction-step-2"},{"@type":"HowToStep","text":"Place chicken on pellet smoker and cook until internal temperature reaches 165 in breast.  Rest for 10-15 minutes and pull into bite size pieces by hand.","url":"https://howtobbqright.com/2020/04/30/gringo-smoked-chicken-enchiladas/#instruction-step-3"},{"@type":"HowToStep","text":"Heat 1 Tablespoon of oil in a large sauce pan over medium heat.  Sauté onion for 2-3 minutes, add garlic and continue to sauté for 1-2 minutes.  Add diced green chilies and cook for 1-2 minutes. Pour in salsa verde and bring to a slight simmer.","url":"https://howtobbqright.com/2020/04/30/gringo-smoked-chicken-enchiladas/#instruction-step-4"},{"@type":"HowToStep","text":"Add sour cream and reduce heat to low.  Stir until sour cream is smooth.  Slowly add half of the Monterrey Jack cheese stirring as needed to melt cheese.  Season with a good pinch of Grande Gringo and fresh cilantro.","url":"https://howtobbqright.com/2020/04/30/gringo-smoked-chicken-enchiladas/#instruction-step-5"},{"@type":"HowToStep","text":"Pour half of the sauce into a bowl over the pulled chicken and mix gently to combine.","url":"https://howtobbqright.com/2020/04/30/gringo-smoked-chicken-enchiladas/#instruction-step-6"},{"@type":"HowToStep","text":"To assemble the enchiladas:  Ladle a few spoons of the sauce into a casserole dish or baking pan.","url":"https://howtobbqright.com/2020/04/30/gringo-smoked-chicken-enchiladas/#instruction-step-7"},{"@type":"HowToStep","text":"Warm the corn tortillas in hot oil for 3-5 seconds each side.  Place 2 Tablespoons of the chicken mixture on each tortilla and fold the shell around. Place the enchiladas seam side down in the baking dish.","url":"https://howtobbqright.com/2020/04/30/gringo-smoked-chicken-enchiladas/#instruction-step-8"},{"@type":"HowToStep","text":"Ladle the remaining sauce over the top of the enchiladas and top with the remaining Monterrey Jack cheese.  Place slices of jalapeño on top and sprinkle with a little extra Grande Gringo. ","url":"https://howtobbqright.com/2020/04/30/gringo-smoked-chicken-enchiladas/#instruction-step-9"},{"@type":"HowToStep","text":"Place the baking dish on the pellet grill set for 350 degrees.  The enchiladas need to cook for about 30 minutes or until the cheese is brown and bubbly on top.","url":"https://howtobbqright.com/2020/04/30/gringo-smoked-chicken-enchiladas/#instruction-step-10"}],"keywords":"Smoked chicken enchiladas, gringo chicken enchiladas, gringo chicken, grande gringo, smoked enchiladas, Enchilada Casserole, Smoked Chicken, enchilada recipe, Chicken Enchiladas, best chicken enchiladas, best enchiladas, creamy chicken enchiladas","author":"Malcom Reed","datePublished":"2020-04-30"}},{"site":"howtobbqright","url":"https://howtobbqright.com/2020/08/21/whole-smoked-gator-recipe/","rating":5.0,"ratingCount":3,"recipe":{"@type":"Recipe","name":"Whole Smoked Gator Recipe","description":"The BBQ Ninja offered to stop by and show my how to smoke a whole gator - and I jumped on the chance to learn.","image":"https://howtobbqright.com/wp-content/uploads/2020/08/20200811-IMG_1255-225x225.jpg","recipeIngredient":["30lb Whole Alligator (dressed)","1/4 cup Malcom’s King Craw Cajun Seasoning","1/4 cup Killer Hogs Hot Rub","1 bottle Killer Hogs The BBQ Sauce","1 bottle Killer Hogs Vinegar Sauce"],"recipeInstructions":[{"@type":"HowToStep","text":"Place the cleaned and dressed 30lb whole gator in an empty cooler.  Pour the brine solution (recipe below) over the gator.  4 gallons total should cover the gator depending on the size of cooler you are using. Place a 20lb bag of ice over the gator to weight it down and keep it cold during the brine process.  Soak the gator for 24 hours in the brine.","url":"https://howtobbqright.com/2020/08/21/whole-smoked-gator-recipe/#instruction-step-1"},{"@type":"HowToStep","text":"Remove the gator from the brine and allow it to drain well.  Pat the outside down with paper towel to remove excess moisture.","url":"https://howtobbqright.com/2020/08/21/whole-smoked-gator-recipe/#instruction-step-2"},{"@type":"HowToStep","text":"Place the gator backside up on cutting board, split the tail muscles around the bone and trim away all the fat under and around the muscles.","url":"https://howtobbqright.com/2020/08/21/whole-smoked-gator-recipe/#instruction-step-3"},{"@type":"HowToStep","text":"Season the gator with King Craw cajun seasoning and Killer Hogs Hot BBQ Rub on all sides.  Stuff the tail cavity with the boudin cream cheese mixture (recipe below) and season the top of the stuffing with the same cajun and hot rub.  Prop the gator’s jaws open with a block of wood (careful the teeth are sharp!)","url":"https://howtobbqright.com/2020/08/21/whole-smoked-gator-recipe/#instruction-step-4"},{"@type":"HowToStep","text":"Place the gator on a 275 degree bbq pit using pecan wood for smoke flavor.","url":"https://howtobbqright.com/2020/08/21/whole-smoked-gator-recipe/#instruction-step-5"},{"@type":"HowToStep","text":"Cook until internal temperature in the tail reaches 165 degrees on an instant read thermometer about 4 1/2 hours total.","url":"https://howtobbqright.com/2020/08/21/whole-smoked-gator-recipe/#instruction-step-6"},{"@type":"HowToStep","text":"Remove the gator from the pit and glaze the outside with 50/50 Killer Hogs BBQ sauce and Killer Hogs Vinegar sauce.","url":"https://howtobbqright.com/2020/08/21/whole-smoked-gator-recipe/#instruction-step-7"},{"@type":"HowToStep","text":"For garnish I smoked a whole chicken for 2 hours at 325 degrees on a pellet grill.  Remove the block of wood and place the chicken in the gator’s mouth.","url":"https://howtobbqright.com/2020/08/21/whole-smoked-gator-recipe/#instruction-step-8"},{"@type":"HowToStep","text":"Use a propane torch to caramelize the outside of the gator (Don’t try this at home unless you have experience with a torch!!)","url":"https://howtobbqright.com/2020/08/21/whole-smoked-gator-recipe/#instruction-step-9"},{"@type":"HowToStep","text":"Garnish the gator with steamed shrimp, corn on the cob, potatoes, and smoked sausage (this was my touch for the people that might not like gator)","url":"https://howtobbqright.com/2020/08/21/whole-smoked-gator-recipe/#instruction-step-10"},{"@type":"HowToStep","text":"Remove the stuffing, tail muscles, tenderloin, leg meat, and jowls","url":"https://howtobbqright.com/2020/08/21/whole-smoked-gator-recipe/#instruction-step-11"},{"@type":"HowToStep","text":"Chop the meat into bite size pieces","url":"https://howtobbqright.com/2020/08/21/whole-smoked-gator-recipe/#instruction-step-12"},{"@type":"HowToStep","text":"Place a little of the stuffing into a hot god bun topped with chunks of the gator meat","url":"https://howtobbqright.com/2020/08/21/whole-smoked-gator-recipe/#instruction-step-13"},{"@type":"HowToStep","text":"Drizzle the top with bbq sauce and enjoy!","url":"https://howtobbqright.com/2020/08/21/whole-smoked-gator-recipe/#instruction-step-14"},{"@type":"HowToStep","text":"4 gallons water","url":"https://howtobbqright.com/2020/08/21/whole-smoked-gator-recipe/#instruction-step-15"},{"@type":"HowToStep","text":"4 cups sugar","url":"https://howtobbqright.com/2020/08/21/whole-smoked-gator-recipe/#instruction-step-16"},{"@type":"HowToStep","text":"4 cups salt","url":"https://howtobbqright.com/2020/08/21/whole-smoked-gator-recipe/#instruction-step-17"},{"@type":"HowToStep","text":"6oz Malcom’s King Craw cajun seasoning","url":"https://howtobbqright.com/2020/08/21/whole-smoked-gator-recipe/#instruction-step-18"},{"@type":"HowToStep","text":"2oz cup dry Louisiana crawfish/crab boil seasoning","url":"https://howtobbqright.com/2020/08/21/whole-smoked-gator-recipe/#instruction-step-19"},{"@type":"HowToStep","text":"2oz Louisiana liquid crab boil","url":"https://howtobbqright.com/2020/08/21/whole-smoked-gator-recipe/#instruction-step-20"},{"@type":"HowToStep","text":"Juice from 2 lemons","url":"https://howtobbqright.com/2020/08/21/whole-smoked-gator-recipe/#instruction-step-21"},{"@type":"HowToSection","name":"Gator Stuffing Recipe","itemListElement":[{"@type":"HowToStep","text":"2 blocks cream cheese softened at room temperature","url":"https://howtobbqright.com/2020/08/21/whole-smoked-gator-recipe/#instruction-step-22"},{"@type":"HowToStep","text":"1 lb jalapeño pork boudin sausage casing removed","url":"https://howtobbqright.com/2020/08/21/whole-smoked-gator-recipe/#instruction-step-23"},{"@type":"HowToStep","text":"1 package Hidden Valley Ranch dressing mix","url":"https://howtobbqright.com/2020/08/21/whole-smoked-gator-recipe/#instruction-step-24"},{"@type":"HowToStep","text":"8 strips crispy bacon crumbled","url":"https://howtobbqright.com/2020/08/21/whole-smoked-gator-recipe/#instruction-step-25"},{"@type":"HowToStep","text":"1 Tablespoon King Craw cajun seasoning","url":"https://howtobbqright.com/2020/08/21/whole-smoked-gator-recipe/#instruction-step-26"}]}],"keywords":"alligator, gator, Smoked Gator, smoked Alligator, Alligator recipe, how to cook alligator, how to smoke gator, whole gator, bbq gator, barbecue gator","author":"Malcom Reed","datePublished":"2020-08-21"}},{"site":"howtobbqright","url":"https://howtobbqright.com/2021/09/30/bbq-hot-links-with-sweet-mustard-fire-slaw/","rating":5.0,"ratingCount":1,"recipe":{"@type":"Recipe","name":"BBQ Hot Links with Sweet Mustard Fire Slaw","description":"Spiralized Hot Links smoked and glazed. Then topped with a Sweet Mustard Fire Slaw on a bun.","image":"https://howtobbqright.com/wp-content/uploads/2021/09/20210913-IMG_6443-225x225.jpg","recipeIngredient":["Hot Link Smoked Sausages (I used Circle B Brand)","1 cup Killer Hogs BBQ Sauce","2 bags Finely Shredded Cabbage","1/2 cup Sweet Fire Pickles (finely diced) – substitute your favorite Sweet & Spicy Pickle","3 Tablespoons Mustard","3 Tablespoons Mayo","2 Tablespoons Sugar","1 Tablespoon Cider Vinegar","1 teaspoon Celery Seed","1 teaspoon Salt","1 teaspoon Black Pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Prepare grill for indirect smoking at 250 degrees. I used a Traeger Ranger but any grill will work.","url":"https://howtobbqright.com/2021/09/30/bbq-hot-links-with-sweet-mustard-fire-slaw/#instruction-step-1"},{"@type":"HowToStep","text":"Score the outside of each smoked sausage into a cork-screw pattern using the tip of a small knife","url":"https://howtobbqright.com/2021/09/30/bbq-hot-links-with-sweet-mustard-fire-slaw/#instruction-step-2"},{"@type":"HowToStep","text":"Place the sausages on the grill and cook for 30-40 minutes then glaze with bbq sauce for an additional 10-15 minutes until the sauce caramelizes.","url":"https://howtobbqright.com/2021/09/30/bbq-hot-links-with-sweet-mustard-fire-slaw/#instruction-step-3"},{"@type":"HowToStep","text":"For the slaw combine the mustard, Mayo, sugar, and vinegar. Place the shredded cabbage in a gallon ziplock bag. Pour in the wet ingredients along with the sweet fire pickles and seasonings.","url":"https://howtobbqright.com/2021/09/30/bbq-hot-links-with-sweet-mustard-fire-slaw/#instruction-step-4"},{"@type":"HowToStep","text":"Mix together in the bag and store in refrigerator until ready to serve.","url":"https://howtobbqright.com/2021/09/30/bbq-hot-links-with-sweet-mustard-fire-slaw/#instruction-step-5"},{"@type":"HowToStep","text":"Once the sausages are done remove from grill and place on a hot dog bun topped with the Sweet Mustard Fire Slaw","url":"https://howtobbqright.com/2021/09/30/bbq-hot-links-with-sweet-mustard-fire-slaw/#instruction-step-6"}],"author":"Malcom Reed","datePublished":"2021-09-30"}},{"site":"howtobbqright","url":"https://howtobbqright.com/2021/08/17/tailgate-cheesesteak/","rating":5.0,"ratingCount":2,"recipe":{"@type":"Recipe","name":"Tailgate Cheesesteak","description":"Mini Cheesesteaks perfect for Tailgates made with 2 Cheeses and Butter - Cooked on Cast Iron on the Grill","image":"https://howtobbqright.com/wp-content/uploads/2021/08/20210810-IMG_5215-scaled-225x225.jpg","recipeIngredient":["1lb thinly sliced steak","1/2 yellow onion diced","1/2 green bell pepper diced","1 Tablespoon Killer Hogs AP Seasoning","1 Tablespoon Swine Life Prime Beef Rub","2 Tablespoons grape seed oil","1 stick butter","2 Tablespoons Dijon Mustard","1 Tablespoon Worcestershire sauce","1 teaspoon granulated garlic","1 teaspoon granulated onion","1 package Hawaiian mini sub rolls","6 slices provolone cheese","1 cup shredded mozzarella"],"recipeInstructions":[{"@type":"HowToStep","text":"Prepare charcoal grill for direct cooking. Place cast iron griddle on grill grate over hot coals.","url":"https://howtobbqright.com/2021/08/17/tailgate-cheesesteak/#instruction-step-1"},{"@type":"HowToStep","text":"Add 1 Tablespoon of grape seed oil to griddle and sauté onion and peppers for 3-4 minutes. Remove from griddle and place to the side.","url":"https://howtobbqright.com/2021/08/17/tailgate-cheesesteak/#instruction-step-2"},{"@type":"HowToStep","text":"Season sliced steak with Prime Beef Rub, add remaining grape seed oil to griddle, and brown steak for 3-4 minutes. Be sure to break the pieces of steak into smaller portions as it cooks. When steak is cooked remove it from the griddle.","url":"https://howtobbqright.com/2021/08/17/tailgate-cheesesteak/#instruction-step-3"},{"@type":"HowToStep","text":"Melt the butter and combine it with the Dijon, Worcestershire, garlic and onion.","url":"https://howtobbqright.com/2021/08/17/tailgate-cheesesteak/#instruction-step-4"},{"@type":"HowToStep","text":"Place the sub rolls on a baking sheet lined with aluminum foil. (Use enough aluminum foil to wrap over the top when assembled). Separate the top portion of the rolls from the bottom and drizzle the bottom with half of the butter mixture.","url":"https://howtobbqright.com/2021/08/17/tailgate-cheesesteak/#instruction-step-5"},{"@type":"HowToStep","text":"Lay the slices of provolone on the bottom buns followed by the cooked steak the peppers and onions. Add the shredded mozzarella and place the top portion of the rolls on top.","url":"https://howtobbqright.com/2021/08/17/tailgate-cheesesteak/#instruction-step-6"},{"@type":"HowToStep","text":"Drizzle the remaining butter mixture over the rolls and wrap with the excess aluminum foil.","url":"https://howtobbqright.com/2021/08/17/tailgate-cheesesteak/#instruction-step-7"},{"@type":"HowToStep","text":"Rest the rolls for at least 1 hour before cooking. (you can prepare them the day before and leave them in the refrigerator overnight).","url":"https://howtobbqright.com/2021/08/17/tailgate-cheesesteak/#instruction-step-8"},{"@type":"HowToStep","text":"Preheat pellet grill to 350 degrees and cook the rolls for 30-35 minutes.","url":"https://howtobbqright.com/2021/08/17/tailgate-cheesesteak/#instruction-step-9"},{"@type":"HowToStep","text":"Remove from the grill, separate into individual sandwiches, and serve.","url":"https://howtobbqright.com/2021/08/17/tailgate-cheesesteak/#instruction-step-10"}],"author":"Malcom Reed","datePublished":"2021-08-17"}},{"site":"howtobbqright","url":"https://howtobbqright.com/2021/07/28/bbq-meatball-sub/","rating":5.0,"ratingCount":1,"recipe":{"@type":"Recipe","name":"BBQ Meatball Sub","description":"Homemade meatballs with BBQ Flavors - smoked on the Traeger Pellet Grill and sauced with Killer Hogs BBQ Sauce to make a Cheesy, Delicious BBQ Meatball Sub!","image":"https://howtobbqright.com/wp-content/uploads/2021/07/20210719-IMG_9959-225x225.jpg","recipeIngredient":["1 lb ground beef 80/20","1 lb ground pork","1 small onion minced","4 cloves garlic minced","2 eggs","1 cup Parmesan cheese grated","1 cup Bread Crumbs","1 Tablespoon Malcom’s Country Sausage seasoning","1 Tablespoon Killer Hogs The BBQ Rub","1 bottle of Killer Hogs The BBQ Sauce","1 loaf French Bread","6 slices Provolone cheese","1 cup shredded Mozzarella cheese"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat pellet grill to 350 degrees using your favorite wood pellets.","url":"https://howtobbqright.com/2021/07/28/bbq-meatball-sub/#instruction-step-1"},{"@type":"HowToStep","text":"Place ground beef, ground pork, onion, garlic, eggs, Parmesan, and bread crumbs in a large bowl.","url":"https://howtobbqright.com/2021/07/28/bbq-meatball-sub/#instruction-step-2"},{"@type":"HowToStep","text":"Add sausage seasoning and bbq rub and mix by hand until everything is incorporated.","url":"https://howtobbqright.com/2021/07/28/bbq-meatball-sub/#instruction-step-3"},{"@type":"HowToStep","text":"Use a small scoop or spoon and portion meat mixture into balls. Roll around in your hands to form the ball but don’t pack to firm.","url":"https://howtobbqright.com/2021/07/28/bbq-meatball-sub/#instruction-step-4"},{"@type":"HowToStep","text":"Spray a wire cooking rack with cooking spray and place meat balls on the rack.","url":"https://howtobbqright.com/2021/07/28/bbq-meatball-sub/#instruction-step-5"},{"@type":"HowToStep","text":"Dust the tops with a little The BBQ Rub and place on the pit.","url":"https://howtobbqright.com/2021/07/28/bbq-meatball-sub/#instruction-step-6"},{"@type":"HowToStep","text":"Cook the meatballs until internal temperature reaches 165 degrees F about 35-40 min.","url":"https://howtobbqright.com/2021/07/28/bbq-meatball-sub/#instruction-step-7"},{"@type":"HowToStep","text":"Transfer the meatballs to a baking pan and cover with The BBQ Sauce.","url":"https://howtobbqright.com/2021/07/28/bbq-meatball-sub/#instruction-step-8"},{"@type":"HowToStep","text":"Continue to cook until the sauce starts to bubble and glazes over the top about 5-10 min.","url":"https://howtobbqright.com/2021/07/28/bbq-meatball-sub/#instruction-step-9"},{"@type":"HowToStep","text":"Trim out the center top portion of the loaf of French bread. Use your hands to remove out more of the bread in order to make room for the meatballs.","url":"https://howtobbqright.com/2021/07/28/bbq-meatball-sub/#instruction-step-10"},{"@type":"HowToStep","text":"Place slices of Provolone cheese in the bottom of the bread, add as many of the meatballs as you can fit and top with shredded mozzarella.","url":"https://howtobbqright.com/2021/07/28/bbq-meatball-sub/#instruction-step-11"},{"@type":"HowToStep","text":"Place the sandwich back on the pit until the cheese melts. (Also place the top portion of bread on the grill to toast.","url":"https://howtobbqright.com/2021/07/28/bbq-meatball-sub/#instruction-step-12"},{"@type":"HowToStep","text":"Remove the sandwich from the grill and place the top portion on top of the sub. Cut and enjoy!","url":"https://howtobbqright.com/2021/07/28/bbq-meatball-sub/#instruction-step-13"}],"keywords":"bbq meatballs, bbq meatball sub, meatball sub","author":"Malcom Reed","datePublished":"2021-07-28"}},{"site":"howtobbqright","url":"https://howtobbqright.com/2021/07/02/peachy-baby-back-ribs/","rating":5.0,"ratingCount":1,"recipe":{"@type":"Recipe","name":"Peachy Baby Back Ribs","description":"Smoked Rib Recipe smoked with Peach Wood and glazed with Peach BBQ Sauce","image":"https://howtobbqright.com/wp-content/uploads/2021/07/20210628-IMG_4378-225x225.jpg","recipeIngredient":["2 slabs baby back ribs (Compart Duroc Ribs is what I used)","¼ cup Killer Hogs The BBQ Rub","¼ cup Heath Riles Peach Rub","1 cup Peach Nectar","1 cup water","½ cup Apple Cider Vinegar","1 stick butter","½ cup brown sugar","½ cup Kosmo’s Peach Jalapeño glaze","1 cup Killer Hogs The BBQ Sauce","1 cup Peach Preserves (melted)"],"recipeInstructions":[{"@type":"HowToStep","text":"Prepare smoker for indirect cooking at 275 degrees using peach wood for smoke flavor.","url":"https://howtobbqright.com/2021/07/02/peachy-baby-back-ribs/#instruction-step-1"},{"@type":"HowToStep","text":"Trim and remove membrane from two racks baby back loin ribs.","url":"https://howtobbqright.com/2021/07/02/peachy-baby-back-ribs/#instruction-step-2"},{"@type":"HowToStep","text":"Season with The BBQ Rub followed by Peach BBQ Rub.","url":"https://howtobbqright.com/2021/07/02/peachy-baby-back-ribs/#instruction-step-3"},{"@type":"HowToStep","text":"Let the ribs rest for 30 minutes while the smoker comes up to temperature; then place each slab on the pit.","url":"https://howtobbqright.com/2021/07/02/peachy-baby-back-ribs/#instruction-step-4"},{"@type":"HowToStep","text":"Combine the peach nectar, water, and apple cider vinegar in a spray bottle and spritz the ribs every 45 minutes.","url":"https://howtobbqright.com/2021/07/02/peachy-baby-back-ribs/#instruction-step-5"},{"@type":"HowToStep","text":"At the 2 hour mark remove the ribs from the pit and wrap in aluminum foil. For the wrap add 1/4 cup light brown sugar, 1/4 cup Kosmo’s peach/jalapeño rib glaze and 1/2 stick of butter cut into pats. Place the ribs meat side down back on the pit.","url":"https://howtobbqright.com/2021/07/02/peachy-baby-back-ribs/#instruction-step-6"},{"@type":"HowToStep","text":"Continue to cook for 1 to 1 1/2 hours or until the internal temperature reaches 202-204 degrees in between the bones.","url":"https://howtobbqright.com/2021/07/02/peachy-baby-back-ribs/#instruction-step-7"},{"@type":"HowToStep","text":"Carefully remove the ribs from the foil wrap and place back on the cooking grate. Glaze the ribs with a mixture of The Bbq Sauce and Peach preserves. (Warm the preserves in the microwave before mixing with the bbq sauce)","url":"https://howtobbqright.com/2021/07/02/peachy-baby-back-ribs/#instruction-step-8"},{"@type":"HowToStep","text":"Let the ribs glaze for 15-20 minutes or until the sauce sets.","url":"https://howtobbqright.com/2021/07/02/peachy-baby-back-ribs/#instruction-step-9"},{"@type":"HowToStep","text":"Remove from the pit and serve.","url":"https://howtobbqright.com/2021/07/02/peachy-baby-back-ribs/#instruction-step-10"}],"author":"Malcom Reed","datePublished":"2021-07-02"}},{"site":"howtobbqright","url":"https://howtobbqright.com/2020/10/26/game-day-chili-dogs/","rating":5.0,"ratingCount":1,"recipe":{"@type":"Recipe","name":"Game Day Chili Dogs","description":"who doesn't love smoked chili dogs?","image":"https://howtobbqright.com/wp-content/uploads/2020/10/20201020-IMG_9792-225x225.jpg","recipeIngredient":["1lb 80/20 Certified Angus Beef ground chuck","1 small onion finely minced","4 cloves garlic minced","1 teaspoon beef base concentrate","3-4 dashes Worcestershire sauce","1 Tablespoon chili seasoning","1 Tablespoon Malcom’s Grande Gringo Seasoning","1 Tablespoon Killer Hogs AP Seasoning","1/2 cup water","14oz can tomato sauce","14oz can diced tomatoes","1 teaspoon sugar","8-10 1/4lb All Beef hotdogs","2 cups finely shredded cheddar cheese"],"recipeInstructions":[{"@type":"HowToStep","text":"Heat a large sauté pan over medium heat. Add 1 tablespoon olive oil and sauté onion and garlic for 2-3 minutes. Add ground beef and continue to cook until brown. Drain fat.","url":"https://howtobbqright.com/2020/10/26/game-day-chili-dogs/#instruction-step-1"},{"@type":"HowToStep","text":"Add beef concentrate, Worcestershire, chili seasoning, grande gringo, and AP. Stir to combine and add water.","url":"https://howtobbqright.com/2020/10/26/game-day-chili-dogs/#instruction-step-2"},{"@type":"HowToStep","text":"Stir in diced tomato and tomato sauce. Bring to a simmer and add 1 teaspoon of sugar. Continue to reduce until most of the liquid cooks down. Remove from heat, allow to cool, and refrigerate overnight.","url":"https://howtobbqright.com/2020/10/26/game-day-chili-dogs/#instruction-step-3"},{"@type":"HowToStep","text":"Preheat Traeger grill or other smoker to 250° F using Hickory pellets for smoke flavor.","url":"https://howtobbqright.com/2020/10/26/game-day-chili-dogs/#instruction-step-4"},{"@type":"HowToStep","text":"Place chili and hotdogs on the cooking grate and smoke for 45 minutes until chili is slightly simmering and hotdogs are 165°F internal. Remove from heat and bring the grill up to 400°F","url":"https://howtobbqright.com/2020/10/26/game-day-chili-dogs/#instruction-step-5"},{"@type":"HowToStep","text":"To build the chili dogs: Place sausage rolls or hot dog buns on a flat iron skillet. Put a hot dog into each bun, top with chili, and pile up the shredded cheese on top.","url":"https://howtobbqright.com/2020/10/26/game-day-chili-dogs/#instruction-step-6"},{"@type":"HowToStep","text":"Place the iron skillet back on the grill once it reaches 400°F and cook until cheese melts (about 5 minutes).","url":"https://howtobbqright.com/2020/10/26/game-day-chili-dogs/#instruction-step-7"},{"@type":"HowToStep","text":"Serve the chili dogs with finely chopped onion and slices of jalapeño peppers or your favorite toppings.","url":"https://howtobbqright.com/2020/10/26/game-day-chili-dogs/#instruction-step-8"}],"keywords":"smoked chili dogs, chili dogs, how to make chili dogs, best chili dogs, Traeger, Traeger smoked hot dogs","author":"Malcom Reed","datePublished":"2020-10-26"}},{"site":"howtobbqright","url":"https://howtobbqright.com/2021/05/20/fully-loaded-bbq-potatoes-with-pulled-pork/","rating":5.0,"ratingCount":2,"recipe":{"@type":"Recipe","name":"Fully-Loaded BBQ Potatoes with Pulled Pork","description":"Smoked BBQ Potato with Pulled Pork and Cheese on Traeger Grill","image":"https://howtobbqright.com/wp-content/uploads/2021/05/20210503-IMG_2937-225x225.jpg","recipeIngredient":["4 Large Russet Potatoes","1lb Bacon – thinly sliced","8oz Sour Cream","2 cups Shredded Cheddar Cheese","2 cups Shredded Monterey Jack Cheese","1 stick Butter","1 bunch Green Onions thinly sliced","2lbs Pulled Pork","2 Tablespoons Killer Hogs Hot Rub","2 teaspoons Killer Hogs AP Seasoning","1/4 cup Killer Hogs The BBQ Sauce"],"recipeInstructions":[{"@type":"HowToStep","text":"Cook bacon until crispy and chop. Reserve bacon grease.","url":"https://howtobbqright.com/2021/05/20/fully-loaded-bbq-potatoes-with-pulled-pork/#instruction-step-1"},{"@type":"HowToStep","text":"Prepare pellet grill for indirect cooking at 350°F.","url":"https://howtobbqright.com/2021/05/20/fully-loaded-bbq-potatoes-with-pulled-pork/#instruction-step-2"},{"@type":"HowToStep","text":"Wash potatoes and pat dry with paper towel.","url":"https://howtobbqright.com/2021/05/20/fully-loaded-bbq-potatoes-with-pulled-pork/#instruction-step-3"},{"@type":"HowToStep","text":"Drizzle potatoes with bacon grease and season with Killer Hogs Hot Rub.","url":"https://howtobbqright.com/2021/05/20/fully-loaded-bbq-potatoes-with-pulled-pork/#instruction-step-4"},{"@type":"HowToStep","text":"Place potatoes on grill and cook until tender. (when a skewer slides in easily they’re done)","url":"https://howtobbqright.com/2021/05/20/fully-loaded-bbq-potatoes-with-pulled-pork/#instruction-step-5"},{"@type":"HowToStep","text":"Slice the tops off each potato and scoop out the insides into a large bowl. Add butter, sour cream, half the cheese, Killer Hogs AP Seasoning, bacon, and green onion (reserve a little bacon and green onion for garnish).","url":"https://howtobbqright.com/2021/05/20/fully-loaded-bbq-potatoes-with-pulled-pork/#instruction-step-6"},{"@type":"HowToStep","text":"Stir to combine and spoon the mixture back into each hollowed out potato.","url":"https://howtobbqright.com/2021/05/20/fully-loaded-bbq-potatoes-with-pulled-pork/#instruction-step-7"},{"@type":"HowToStep","text":"Top with a heaping pile of pulled pork and drizzle with Killer Hogs BBQ Sauce.","url":"https://howtobbqright.com/2021/05/20/fully-loaded-bbq-potatoes-with-pulled-pork/#instruction-step-8"},{"@type":"HowToStep","text":"Add the remaining cheese to the top of each potato and return to the pit for 10 minutes or until the cheese melts.","url":"https://howtobbqright.com/2021/05/20/fully-loaded-bbq-potatoes-with-pulled-pork/#instruction-step-9"},{"@type":"HowToStep","text":"Garnish with remaining green onion and crumbled bacon and serve.","url":"https://howtobbqright.com/2021/05/20/fully-loaded-bbq-potatoes-with-pulled-pork/#instruction-step-10"}],"author":"Malcom Reed","datePublished":"2021-05-20"}},{"site":"howtobbqright","url":"https://howtobbqright.com/2021/10/26/barbecuepulledbeefsandwich/","rating":5.0,"ratingCount":3,"recipe":{"@type":"Recipe","name":"BBQ Pulled Beef Sandwich","description":"Smoked Chuck Roast Recipe for fall-apart tender BBQ Beef - used to make the best Barbecue Pulled Beef Sandwich","image":"https://howtobbqright.com/wp-content/uploads/2021/10/0G4A7175-1-scaled-225x225.jpeg","recipeIngredient":["3 1/2 lbs Chuck Roast","1/4 cup Swine Life Prime Beef Rub","2 Tablespoons Killer Hogs Hot Rub","16oz water","1 Tablespoon beef base (Better than Bouillon brand)","1/2 stick butter"],"recipeInstructions":[{"@type":"HowToStep","text":"Season Chuck roast with Prime Beef rub followed by a layer of Hot Rub.","url":"https://howtobbqright.com/2021/10/26/barbecuepulledbeefsandwich/#instruction-step-1"},{"@type":"HowToStep","text":"Prepare smoker for indirect cooking at 300 degrees using hickory wood for smoke.","url":"https://howtobbqright.com/2021/10/26/barbecuepulledbeefsandwich/#instruction-step-2"},{"@type":"HowToStep","text":"Place roast on pit and smoke for 2 – 2 1/2 hours or until the outer surface is a dark mahogany color.","url":"https://howtobbqright.com/2021/10/26/barbecuepulledbeefsandwich/#instruction-step-3"},{"@type":"HowToStep","text":"Combine the water and beef base in a small pot over medium heat until it reaches a slight simmer.","url":"https://howtobbqright.com/2021/10/26/barbecuepulledbeefsandwich/#instruction-step-4"},{"@type":"HowToStep","text":"Place the roast into a 1/2 size aluminum steam pan and pour the beef liquid around the roast reserving 1/4 cup liquid.","url":"https://howtobbqright.com/2021/10/26/barbecuepulledbeefsandwich/#instruction-step-5"},{"@type":"HowToStep","text":"Place pats of butter on top the roast and cover with aluminum foil.","url":"https://howtobbqright.com/2021/10/26/barbecuepulledbeefsandwich/#instruction-step-6"},{"@type":"HowToStep","text":"Continue to cook the roast until it hits 210 degrees internal then remove from pit and rest for at least 30 minutes.","url":"https://howtobbqright.com/2021/10/26/barbecuepulledbeefsandwich/#instruction-step-7"},{"@type":"HowToStep","text":"Carefully remove the riser from the pan and pull by hand. Mix a little if the pan juice with the meat and serve.","url":"https://howtobbqright.com/2021/10/26/barbecuepulledbeefsandwich/#instruction-step-8"}],"keywords":"chuck roast, smoked chuck roast, pulled beef sandwich, smoked pulled beef","author":"Malcom Reed","datePublished":"2021-10-26"}},{"site":"howtobbqright","url":"https://howtobbqright.com/2021/11/04/butter-herb-smoked-turkey/","rating":5.0,"ratingCount":7,"recipe":{"@type":"Recipe","name":"Butter & Herb Smoked Turkey","description":"Smoked Thanksgiving Turkey - brined for 48 hours, stuffed with aromatics and basted every hour with butter and herbs. This pellet grill smoked turkey recipe is perfect for the holidays.","image":"https://howtobbqright.com/wp-content/uploads/2021/11/20210104-0G4A7620-225x225.jpg","recipeIngredient":["1 bottle Malcom’s Bird Brine","2 gallons water","1 whole turkey","2 stick unsalted butter","1/2 cup kosher salt","1/2 cup granulated garlic","1 Tablespoon poultry seasoning","1 stalk celery cut into 2-3” pieces","1 onion quartered","1 lemon halved","8-10 garlic cloves","Herb bundle (fresh rosemary, thyme, sage)","2 sticks melted butter","1 Tablespoon dried rosemary","1 Tablespoon dried parsley","1 Tablespoon dried thyme"],"recipeInstructions":[{"@type":"HowToStep","text":"Place turkey in a large meat bag inside a brine bucket or large container (stockpot will work). Pour the bird brine into one gallon of water and whisk. Pour the mixture over the turkey and add the additional water to cover the bird. Close the bag to keep the bird submerged and refrigerate for 48 hours.","url":"https://howtobbqright.com/2021/11/04/butter-herb-smoked-turkey/#instruction-step-1"},{"@type":"HowToStep","text":"Remove the turkey from the brine and allow it to drain. Use paper towel to absorb moisture from the cavity and skin. Place the turkey on a wire rack over a sheet pan and air dry in the refrigerator for 2 hours.","url":"https://howtobbqright.com/2021/11/04/butter-herb-smoked-turkey/#instruction-step-2"},{"@type":"HowToStep","text":"Prepare Traeger pellet grill for smoking at 300 degrees using the Turkey Blend pellets for flavor.","url":"https://howtobbqright.com/2021/11/04/butter-herb-smoked-turkey/#instruction-step-3"},{"@type":"HowToStep","text":"Stuff the cavity with celery, onion, lemon, garlic, fresh herbs and 1 stick of butter. Tie the legs together using butcher twine.","url":"https://howtobbqright.com/2021/11/04/butter-herb-smoked-turkey/#instruction-step-4"},{"@type":"HowToStep","text":"Melt one stick of butter and brush over the skin. Combing the Kosher salt, granulated garlic, and poultry seasoning in a shaker. Season the outside of the bird generously with the seasoning mix.","url":"https://howtobbqright.com/2021/11/04/butter-herb-smoked-turkey/#instruction-step-5"},{"@type":"HowToStep","text":"Place the bird on the smoker *tip: keep it on the wire cooling rack to make rotating and moving the bird on/off the grill","url":"https://howtobbqright.com/2021/11/04/butter-herb-smoked-turkey/#instruction-step-6"},{"@type":"HowToStep","text":"Smoke the turkey for one hour and then start basting it with the butter herb mixture every hour.","url":"https://howtobbqright.com/2021/11/04/butter-herb-smoked-turkey/#instruction-step-7"},{"@type":"HowToStep","text":"Insert a probe thermometer at the 2 hour mark to monitor internal temp. Shield with aluminum foil once the skin gets a golden brown color. 9. When the turkey reaches 165 degrees in the breast remove it from the pit and rest for 10-15 minutes before carving.","url":"https://howtobbqright.com/2021/11/04/butter-herb-smoked-turkey/#instruction-step-8"}],"author":"Malcom Reed","datePublished":"2021-11-04"}},{"site":"howtobbqright","url":"https://howtobbqright.com/2020/11/14/classic-thanksgiving-turkey-recipe/","rating":5.0,"ratingCount":11,"recipe":{"@type":"Recipe","name":"Thanksgiving Turkey Recipe","description":"When I think of the classic Thanksgiving turkey I have the image of the Norman Rockwell painting in mind.  That’s the turkey that everyone knows and it’s exactly what I’m going to show you how to cook... with my spin on it of course.  ","image":"https://howtobbqright.com/wp-content/uploads/2020/11/20201110-IMG_0459-225x225.jpg","recipeIngredient":["1 whole Turkey 14-16lbs","1 bottle Malcom’s Bird Brine","2 gallons water","1/4 cup vegetable oil","3 Tablespoons Killer Hogs AP Seasoning","1 Tablespoon poultry seasoning ","2 sticks butter","1 onion quarterd","3 stalks celery","6-8 cloves of garlic","1 bunch of fresh poultry herbs (sage, rosemary, thyme)"],"recipeInstructions":[{"@type":"HowToStep","text":"Completely thaw the turkey in the refrigerator for 3-4 days, remove the turkey from packaging discarding the neck and giblets (save those for stock or other uses). Place the turkey in a Meat Bag or other large container. Pour in the bottle of Bird Brine and add the water. Remove as much air as possible and close the bag. It helps to place the bag into a large container to keep the bird submerged and catch any accidental spills.","url":"https://howtobbqright.com/2020/11/14/classic-thanksgiving-turkey-recipe/#instruction-step-1"},{"@type":"HowToStep","text":"Place the brine container in the refrigerate or into a cooler with ice for 48 hours. Make sure the turkey stays submerged and cold the entire time.  ","url":"https://howtobbqright.com/2020/11/14/classic-thanksgiving-turkey-recipe/#instruction-step-2"},{"@type":"HowToStep","text":"Remove the turkey from the brine solution and rinse gently. Place the turkey on a raised cooling rack over a sheet pan and pat the outside dry with paper towel. Place the turkey back in the refrigerator for 1 hours minimum to dry the skin.","url":"https://howtobbqright.com/2020/11/14/classic-thanksgiving-turkey-recipe/#instruction-step-3"},{"@type":"HowToStep","text":"Stuff the cavity with the celery, garlic cloves and onions. Tie the legs together with butcher twine and apply vegetable oil the the skin with a basting brush.","url":"https://howtobbqright.com/2020/11/14/classic-thanksgiving-turkey-recipe/#instruction-step-4"},{"@type":"HowToStep","text":"Mix the Killer Hogs AP seasoning and poultry seasoning together in a dredge shaker and apply a good coat to the outer surface of the turkey.","url":"https://howtobbqright.com/2020/11/14/classic-thanksgiving-turkey-recipe/#instruction-step-5"},{"@type":"HowToStep","text":"Prepare Traeger Pellet Grill or other smoker/grill for indirect cooking at 325 using a mild pellet such as Apple or Maple for light smoke flavor.","url":"https://howtobbqright.com/2020/11/14/classic-thanksgiving-turkey-recipe/#instruction-step-6"},{"@type":"HowToStep","text":"Place the turkey on the smoker and baste with melted butter every 45 minutes. Insert a probe thermometer into the breast to monitor internal temperature.","url":"https://howtobbqright.com/2020/11/14/classic-thanksgiving-turkey-recipe/#instruction-step-7"},{"@type":"HowToStep","text":"Remove the turkey from the pit once it hits 165°F in the thickest part of the breast","url":"https://howtobbqright.com/2020/11/14/classic-thanksgiving-turkey-recipe/#instruction-step-8"},{"@type":"HowToStep","text":"Rest the turkey for 15-20 minutes before carving.","url":"https://howtobbqright.com/2020/11/14/classic-thanksgiving-turkey-recipe/#instruction-step-9"}],"keywords":"Smoked Turkey, smoked turkey recipe, classic thanksgiving turkey, Turkey, best smoked turkey, smoked turkey brine, how to smoke a turkey","author":"Malcom Reed","datePublished":"2020-11-14"}},{"site":"howtobbqright","url":"https://howtobbqright.com/2020/11/19/peach-smoked-pork-loin/","rating":5.0,"ratingCount":5,"recipe":{"@type":"Recipe","name":"Peach Smoked Pork Loin","description":"For Thanksgiving, you don't always have to cook turkey. This Peach Smoked Pork Loin recipe is perfect for any holiday events - and served with the homemade cranberry sauce it really makes things special!","image":"https://howtobbqright.com/wp-content/uploads/2020/11/20201116-IMG_1013-225x225.jpg","recipeIngredient":["1 Pork Loin 3-4 lbs","1 cup Malcom’s Bird Brine","64oz Peach Apple juice","2 Tablespoon dijon mustard","2 Tablespoons Killer Hogs The BBQ Rub","1/4 cup Pork Loin Seasoning *recipe below","2 Tablespoons turbinado raw sugar ","1 Tablespoon Kosher salt","1Tablespoon garlic flakes","1 Tablespoon onion flakes","1/2 Tablespoon corse ground black pepper","1/2 Tablespoon dried rosemary leaves","1/2 Tablespoon dried thyme leaves"],"recipeInstructions":[{"@type":"HowToStep","text":"Place the pork loin in an extra large zip top bag and add the dry bird brine seasoning.  Pour in the peach apple juice and squeeze all of the air out of the bag.","url":"https://howtobbqright.com/2020/11/19/peach-smoked-pork-loin/#instruction-step-1"},{"@type":"HowToStep","text":"Place the bag in the refrigerator for 8 hours","url":"https://howtobbqright.com/2020/11/19/peach-smoked-pork-loin/#instruction-step-2"},{"@type":"HowToStep","text":"Remove the pork loin from the brine and pat dry with paper towel to remove moisture from the outside.","url":"https://howtobbqright.com/2020/11/19/peach-smoked-pork-loin/#instruction-step-3"},{"@type":"HowToStep","text":"Preheat drum smoker to 275°F adding 2-3 chunks of peach wood to the hot coals for smoke flavor.","url":"https://howtobbqright.com/2020/11/19/peach-smoked-pork-loin/#instruction-step-4"},{"@type":"HowToStep","text":"Lightly coat the outer surface of the pork loin with dijon mustard followed by a light sprinkle of Killer Hogs The BBQ Rub. Shake the pork loin seasoning on all sides.  I go heavy with it to form a tasty crust on the outer surface.","url":"https://howtobbqright.com/2020/11/19/peach-smoked-pork-loin/#instruction-step-5"},{"@type":"HowToStep","text":"Place the pork loin on the smoker and cook until the internal temperature reaches 135-140°F","url":"https://howtobbqright.com/2020/11/19/peach-smoked-pork-loin/#instruction-step-6"},{"@type":"HowToStep","text":"Remove from heat, rest for 15 minutes, and slice.  Serve with fresh cranberry sauce (recipe below)","url":"https://howtobbqright.com/2020/11/19/peach-smoked-pork-loin/#instruction-step-7"},{"@type":"HowToSection","name":"Cranberry Sauce","itemListElement":[{"@type":"HowToStep","text":"1/2 cup fresh orange juice","url":"https://howtobbqright.com/2020/11/19/peach-smoked-pork-loin/#instruction-step-8"},{"@type":"HowToStep","text":"3/4 cup honey","url":"https://howtobbqright.com/2020/11/19/peach-smoked-pork-loin/#instruction-step-9"},{"@type":"HowToStep","text":"1 12oz bag fresh cranberries","url":"https://howtobbqright.com/2020/11/19/peach-smoked-pork-loin/#instruction-step-10"},{"@type":"HowToStep","text":"In a small boiler over medium heat, add the orange juice and honey. Stir and bring to a slight boil; lower heat and simmer for 5 minutes.  ","url":"https://howtobbqright.com/2020/11/19/peach-smoked-pork-loin/#instruction-step-11"},{"@type":"HowToStep","text":"Add cranberries and cook for exactly 15 minutes – stirring every 3-5 minutes.","url":"https://howtobbqright.com/2020/11/19/peach-smoked-pork-loin/#instruction-step-12"},{"@type":"HowToStep","text":"Remove from heat and pour into serving bowl. Cranberry sauce can be served immediately – but will thicken when placed in fridge overnight.","url":"https://howtobbqright.com/2020/11/19/peach-smoked-pork-loin/#instruction-step-13"}]}],"keywords":"peach smoked pork loin, pork loin, smoke pork tenderlion, smoke pork loin, smoked pork loin recipe, pork loin roast","author":"Malcom Reed","datePublished":"2020-11-19"}},{"site":"howtobbqright","url":"https://howtobbqright.com/2020/04/09/honey-smoked-turkey-breast/","rating":5.0,"ratingCount":10,"recipe":{"@type":"Recipe","name":"Honey Smoked Turkey Breast ","description":"Instead of roasting the turkey breast in the oven, I cook it outside on my pellet grill and create a sugary crust on the outside by adding a brown sugar/honey glaze at the end and topping it with raw, turbinado sugar. The heat from the pit melts the glaze and gives it a sweet, crunchy texture that goes excellent on turkey.","image":"https://howtobbqright.com/wp-content/uploads/2020/04/IMG_2683-225x225.jpg","recipeIngredient":["2 turkey breast boneless/skinless","1/4 cup Swine Life Mississippi Grind Seasoning","2 cups Butcher BBQ Bird Booster Honey Injection","2 sticks butter – melted","1 cup brown sugar","1/4 cup honey","1 Tablespoon orange juice","1 Tablespoon apple juice","1/4 cup turbinado sugar/sugar in the raw"],"recipeInstructions":[{"@type":"HowToStep","text":"Prepare pellet smoker for indirect cooking at 300 degrees using pecan pellets for smoke flavor.","url":"https://howtobbqright.com/2020/04/09/honey-smoked-turkey-breast/#instruction-step-1"},{"@type":"HowToStep","text":"Remove skin from turkey breast if present and trim excess fat. Season both turkey breast with Mississippi Grind seasoning. Mix Bird Booster Honey according to package directions and inject about 8oz into each breast spreading the injection sites around in a grid pattern.","url":"https://howtobbqright.com/2020/04/09/honey-smoked-turkey-breast/#instruction-step-2"},{"@type":"HowToStep","text":"Place turkey breast on pit and cook until internal temperature reaches 150 degrees about 1 hour 30 minutes. Baste with melted butter every 20-30 minutes to keep turkey breast moist and to help brown the outside.","url":"https://howtobbqright.com/2020/04/09/honey-smoked-turkey-breast/#instruction-step-3"},{"@type":"HowToStep","text":"Combine brown sugar, honey, orange juice, and apple juice in a small pot over medium low heat. Stirring just until the sugar dissolves and the mixture has a syrup like consistency.","url":"https://howtobbqright.com/2020/04/09/honey-smoked-turkey-breast/#instruction-step-4"},{"@type":"HowToStep","text":"Baste each turkey breast with the brown sugar/honey mixture and dust with the turbinado sugar.","url":"https://howtobbqright.com/2020/04/09/honey-smoked-turkey-breast/#instruction-step-5"},{"@type":"HowToStep","text":"Continue to cook until internal temperature reaches 160 degrees. Remove the turkey breast from the pit and rest for 10-15 minutes before carving.","url":"https://howtobbqright.com/2020/04/09/honey-smoked-turkey-breast/#instruction-step-6"}],"author":"Malcom Reed","datePublished":"2020-04-09"}},{"site":"howtobbqright","url":"https://howtobbqright.com/2019/08/22/grilled-chicken-pitas/","rating":4.7,"ratingCount":6,"recipe":{"@type":"Recipe","name":"Grilled Chicken Pitas Recipe","image":"https://howtobbqright.com/wp-content/uploads/2020/04/IMG_9942-225x225.jpg","recipeIngredient":["2lbs Boneless, Skinless Chicken Thighs","18oz Spedie Sauce – Salamida Original State Fair","2oz Greek Seasoning","2 Yellow Squash","2 Zucchini Squash","1 Red Onion","1 dozen small Sweet Peppers assorted colors","Pita Bread or your favorite flat bread","Shredded Lettuce","Diced Tomato","Feta Cheese – crumbled","8oz Plain Yogurt","4oz Sour Cream","1 Whole Cucumber peeled and shredded on box grater","3 Cloves Garlic minced","2oz Crumbled Goat Cheese","1 Tablespoon Mayo","½ teaspoon Black Pepper","½ teaspoon Salt","Juice of 1 Lemon"],"recipeInstructions":[{"@type":"HowToStep","text":"Place Chicken Thighs in a ziplock bag and pour half of the bottle of Spedie Sauce over the thighs.  Move the thighs around in the marinade for even coverage and refrigerate for at least one hour up to overnight.","url":"https://howtobbqright.com/2019/08/22/grilled-chicken-pitas/#instruction-step-1"},{"@type":"HowToStep","text":"Wash and vertically slice the squash into 1/4” pieces, quarter the red onion, and place all the vegetables in a ziplock bag.  Pour the remaining marinade over the vegetables and refrigerate for 1 hour.","url":"https://howtobbqright.com/2019/08/22/grilled-chicken-pitas/#instruction-step-2"},{"@type":"HowToStep","text":"Set up a charcoal grill for direct heat grilling adding a couple small chunks of your favorite wood on the hot coals for smoke flavor.","url":"https://howtobbqright.com/2019/08/22/grilled-chicken-pitas/#instruction-step-3"},{"@type":"HowToStep","text":"Remove the chicken thighs from the marinade and place on the grill.  Season each thigh with greek seasoning as they cook. Total cook time is about 10 minutes. Place each thigh on a platter and cover loosely with aluminum foil.","url":"https://howtobbqright.com/2019/08/22/grilled-chicken-pitas/#instruction-step-4"},{"@type":"HowToStep","text":"Remove the vegetables from the marinade and place on the grill.  Season with remaining greek seasoning and cook for 3-4 minutes on each side or until tender turning as needed.","url":"https://howtobbqright.com/2019/08/22/grilled-chicken-pitas/#instruction-step-5"},{"@type":"HowToStep","text":"Warm the pitas for 30-45 seconds on the grill.  Slice the thighs into bite size pieces and place on a platter along with the grilled vegetables.  Serve family style with lettuce, diced tomatoes, feta cheese, and tzatziki sauce.","url":"https://howtobbqright.com/2019/08/22/grilled-chicken-pitas/#instruction-step-6"}],"author":"HowToBBQRight","datePublished":"2019-08-22"}},{"site":"howtobbqright","url":"https://howtobbqright.com/2021/09/30/pulled-pork-benedict-on-buttermilk-biscuits/","rating":5.0,"ratingCount":2,"recipe":{"@type":"Recipe","name":"Pulled Pork Benedict on Buttermilk Biscuits","description":"Pulled Pork Benedict Southern Style Benedict using Low and Slow Pulled Pork, Buttermilk Biscuits, Fried Eggs and a BBQ Hollandaise","image":"https://howtobbqright.com/wp-content/uploads/2021/09/20210920-IMG_6869-225x225.jpg","recipeIngredient":["1 boston butt pork shoulder","1 cup Malcom’s Country Sausage Seasoning \n\n1 cup brown sugar","4 egg yolks","Juice from 1/2 lemon","1 stick butter melted","1 teaspoon Killer Hogs Hot Rub","8 butter milk biscuits (I used frozen Pillsbury brand for this recipe)","8 eggs","1 jar of Private Selection Hot Pepper Bacon Jam (from Kroger )"],"recipeInstructions":[{"@type":"HowToStep","text":"Combine the sausage seasoning and brown sugar, season the outside of the pork butt heavily with the seasonings, and place on a 225°F pit overnight until it hits 190-195°F internal about 12-14 hours.","url":"https://howtobbqright.com/2021/09/30/pulled-pork-benedict-on-buttermilk-biscuits/#instruction-step-1"},{"@type":"HowToStep","text":"Remove the pork butt from the pit once a meat probe goes in with little to no resistance. Rest it covered loosely with aluminum foil.","url":"https://howtobbqright.com/2021/09/30/pulled-pork-benedict-on-buttermilk-biscuits/#instruction-step-2"},{"@type":"HowToStep","text":"Bake the biscuits in the oven for 25 minutes at 375°F.","url":"https://howtobbqright.com/2021/09/30/pulled-pork-benedict-on-buttermilk-biscuits/#instruction-step-3"},{"@type":"HowToStep","text":"Place the egg yolks in a small bowl along with the juice from half a lemon. Whisk to combine until the mixture turns a pale yellow color.","url":"https://howtobbqright.com/2021/09/30/pulled-pork-benedict-on-buttermilk-biscuits/#instruction-step-4"},{"@type":"HowToStep","text":"Place a double boiler or small pot of water on low heat until it starts to barely simmer. Place the egg yolk mixture in the top pot of the double boiler or in a separate small metal bowl. Sit it over the simmering water and whisk in the melted butter a little at a time stirring constantly.","url":"https://howtobbqright.com/2021/09/30/pulled-pork-benedict-on-buttermilk-biscuits/#instruction-step-5"},{"@type":"HowToStep","text":"As the sauce starts to thicken keep stirring and remove it from heat once you can start seeing the bottom of the pan as you whisk. Season the hollandaise sauce with Killer Hogs Hot Rub and keep warm until ready to serve.","url":"https://howtobbqright.com/2021/09/30/pulled-pork-benedict-on-buttermilk-biscuits/#instruction-step-6"},{"@type":"HowToStep","text":"Fry the eggs in a little vegetable oil just until they set. You can serve them over easy or sunny side up which ever you prefer.","url":"https://howtobbqright.com/2021/09/30/pulled-pork-benedict-on-buttermilk-biscuits/#instruction-step-7"},{"@type":"HowToStep","text":"To serve: Pull the pork butt by hand, split open a couple warm biscuits, top the biscuits with the bacon jam and pile on the pulled pork. Place 2 fried eggs on top and drizzle on the warm Hollandaise Sauce, top with a little extra Hot Rub","url":"https://howtobbqright.com/2021/09/30/pulled-pork-benedict-on-buttermilk-biscuits/#instruction-step-8"}],"author":"Malcom Reed","datePublished":"2021-09-30"}},{"site":"howtobbqright","url":"https://howtobbqright.com/2022/02/25/mardi-gras-shrimp/","rating":5.0,"ratingCount":2,"recipe":{"@type":"Recipe","name":"Mardi Gras Shrimp","description":"Mardi Gras Shrimp is a spicy, saucy cajun shrimp recipe - and my take on a New Orleans Barbecue Shrimp.\r\n\r\nMake sure to serve with some good dipping bread to sop up this sauce!","image":"https://howtobbqright.com/wp-content/uploads/2022/02/20210424-0G4A9144-225x225.jpg","recipeIngredient":["2lbs raw shrimp peeled & deveined","2 Tablespoons Malcom’s King Craw Cajun Seasoning","1 teaspoon dry crab boil","1/2 red onion diced","1/2 yellow bell pepper diced","1/2 green bell pepper diced","4 cloves garlic minced","1 stick butter","1 cup Killer Hogs BBQ Sauce","1-2 Tablespoons Killer Hogs Hot Sauce","1/2 cup Worcestershire","Juice from 1 lemon","Parsley and Lemon slices for garnish"],"recipeInstructions":[{"@type":"HowToStep","text":"Prepare pellet grill for indirect cooking at 350 degrees.","url":"https://howtobbqright.com/2022/02/25/mardi-gras-shrimp/#instruction-step-1"},{"@type":"HowToStep","text":"Melt butter in iron skillet on grill and sauté peppers and onions for 4-5 minutes until softened. Add garlic and continue to sauté for 1-2 minutes.","url":"https://howtobbqright.com/2022/02/25/mardi-gras-shrimp/#instruction-step-2"},{"@type":"HowToStep","text":"Add The Bbq sauce, Worcestershire, and lemon juice. Season with King Craw Cajun Seasoning and dry crab boil.","url":"https://howtobbqright.com/2022/02/25/mardi-gras-shrimp/#instruction-step-3"},{"@type":"HowToStep","text":"Bring mixture to a simmer and cook for 20-30 minutes.","url":"https://howtobbqright.com/2022/02/25/mardi-gras-shrimp/#instruction-step-4"},{"@type":"HowToStep","text":"Season shrimp with King Craw and place in the sauce mixture. Be sure to coat each shrimp in the sauce. Add a few slices of fresh lemon to the skillet","url":"https://howtobbqright.com/2022/02/25/mardi-gras-shrimp/#instruction-step-5"},{"@type":"HowToStep","text":"Continue to cook for 5-10 minutes or until shrimp are done – no longer translucent.","url":"https://howtobbqright.com/2022/02/25/mardi-gras-shrimp/#instruction-step-6"},{"@type":"HowToStep","text":"Remove from the grill and garnish with chopped parsley. Serve with a crusty French bread to soak up the sauce.","url":"https://howtobbqright.com/2022/02/25/mardi-gras-shrimp/#instruction-step-7"}],"keywords":"mardi gras shrimp, BBQ Shrimp, Shrimp Recipe, mardi gras food, new orleans shrimp, cajun shrimp, New Orleans Style Shrimp, BARBECUE SHRIMP","author":"Malcom Reed","datePublished":"2022-02-25"}},{"site":"howtobbqright","url":"https://howtobbqright.com/2022/02/12/mississippi-pork-roast/","rating":5.0,"ratingCount":3,"recipe":{"@type":"Recipe","name":"Mississippi Pork Roast","description":"Smoked Pork Butt with savory and delicious Pot Roast flavors.","image":"https://howtobbqright.com/wp-content/uploads/2022/02/20210418-0G4A8945-scaled-225x225.jpg","recipeIngredient":["8lb Pork Butt Shoulder Roast","2 Tablespoons Killer Hogs AP seasoning","1 Tablespoon onion powder","1 Tablespoon paprika","1 stick butter","1 ranch packet","8 pepperoncini peppers","1 pork gravy packet"],"recipeInstructions":[{"@type":"HowToStep","text":"Prepare drum smoker for indirect smoking at 275 degrees using pecan wood for smoke flavor.","url":"https://howtobbqright.com/2022/02/12/mississippi-pork-roast/#instruction-step-1"},{"@type":"HowToStep","text":"Score the fat on the pork butt, combine the AP Seasoning, onion powder, and paprika and season the outside of the roast.","url":"https://howtobbqright.com/2022/02/12/mississippi-pork-roast/#instruction-step-2"},{"@type":"HowToStep","text":"Place the pork butt on the drum and smoke for 3 hours until the outer surface starts to brown.","url":"https://howtobbqright.com/2022/02/12/mississippi-pork-roast/#instruction-step-3"},{"@type":"HowToStep","text":"Place the pork butt in an aluminum roasting pan and add the ranch packet, pork gravy packet, 1 stick of butter and peppers. Wrap the top in foil and return to the pit. It helps to insert a probe thermometer at this point to monitor internal temperature.","url":"https://howtobbqright.com/2022/02/12/mississippi-pork-roast/#instruction-step-4"},{"@type":"HowToStep","text":"Once the pork butt reaches 200 degrees internal it’s done. Remove it from the pit and vent the steam from the pan.","url":"https://howtobbqright.com/2022/02/12/mississippi-pork-roast/#instruction-step-5"}],"author":"Malcom Reed","datePublished":"2022-02-12"}},{"site":"howtobbqright","url":"https://howtobbqright.com/2021/12/14/maple-glazed-ham-recipe/","rating":5.0,"ratingCount":1,"recipe":{"@type":"Recipe","name":"Maple Glazed Ham Recipe","description":"Double Smoked Maple Glazed Ham is perfect for holiday meals.","image":"https://howtobbqright.com/wp-content/uploads/2021/12/20210122-0G4A8093-2-225x225.jpg","recipeIngredient":["8-10lb smoked spiral ham","1/2 cup pure Vermont maple syrup","2 Tablespoons maple sugar or substitute raw sugar"],"recipeInstructions":[{"@type":"HowToStep","text":"Prepare pellet smoker for indirect smoking at 275 degrees","url":"https://howtobbqright.com/2021/12/14/maple-glazed-ham-recipe/#instruction-step-1"},{"@type":"HowToStep","text":"Remove ham from packaging and place on smoker for 2 hours.","url":"https://howtobbqright.com/2021/12/14/maple-glazed-ham-recipe/#instruction-step-2"},{"@type":"HowToStep","text":"Brush maple syrup over the ham and dust with maple sugar.","url":"https://howtobbqright.com/2021/12/14/maple-glazed-ham-recipe/#instruction-step-3"},{"@type":"HowToStep","text":"Glaze ham for 30 minutes internal temperature should be 140 degrees.","url":"https://howtobbqright.com/2021/12/14/maple-glazed-ham-recipe/#instruction-step-4"},{"@type":"HowToStep","text":"Carve ham away from bone and serve.","url":"https://howtobbqright.com/2021/12/14/maple-glazed-ham-recipe/#instruction-step-5"}],"author":"Malcom Reed","datePublished":"2021-12-14"}},{"site":"howtobbqright","url":"https://howtobbqright.com/2022/04/14/smoked-easter-brisket/","rating":5.0,"ratingCount":2,"recipe":{"@type":"Recipe","name":"Smoked Easter Brisket ","description":"Smoked Brisket seasoned with typical \"roast\" flavors and braised with wine. Once the brisket is tender, the braising liquid is used to make a Beef Onion Gravy. A recipe perfect for serving on Easter.","image":"https://howtobbqright.com/wp-content/uploads/2022/04/20210621-0G4A7269-225x225.jpg","recipeIngredient":["1 whole brisket 13-15lbs","2 Tablespoons Killer Hogs AP Seasoning","1 packet Lipton Beefy Onion Soup Mix","2 cups Beef Broth","2 large onions sliced","6-8 cloves garlic minced","3 Tablespoons tomato paste","2 cups red wine","3-4 bay leaves","1/4 cup flour","1/2 stick butter"],"recipeInstructions":[{"@type":"HowToStep","text":"Prepare smoker for indirect cooking at 275°F using Hickory wood splits for fuel and flavor.  (Any smoker can be used for this recipe, keep the temps steady at 275°F)","url":"https://howtobbqright.com/2022/04/14/smoked-easter-brisket/#instruction-step-1"},{"@type":"HowToStep","text":"Trim the brisket by removing thick areas of fat and sinew from the top and bottom.  Season with AP seasoning followed by the packet of Beefy Onion soup mix. Allow the brisket to set it at room temperature for 15-20 minutes before placing it on the smoker. ","url":"https://howtobbqright.com/2022/04/14/smoked-easter-brisket/#instruction-step-2"},{"@type":"HowToStep","text":"Smoke the brisket at 275°F until the outside starts to turn dark about 3 1/2 – 4 hours.  At this point remove the brisket from the pit and place in a large aluminum pan.","url":"https://howtobbqright.com/2022/04/14/smoked-easter-brisket/#instruction-step-3"},{"@type":"HowToStep","text":"Add the beef broth, wine, tomato paste, garlic, onions, and bay leaves to the pan.  Insert a probe thermometer into the thickest part of the flat, and cover the pan with aluminum foil. ","url":"https://howtobbqright.com/2022/04/14/smoked-easter-brisket/#instruction-step-4"},{"@type":"HowToStep","text":"Place the brisket back on the pit and continue to cook until the probe thermometer reaches 202°F.  At this point check the brisket for tenderness.  It should feel really soft when you insert a hand held thermometer in all areas of the brisket. ","url":"https://howtobbqright.com/2022/04/14/smoked-easter-brisket/#instruction-step-5"},{"@type":"HowToStep","text":"Remove the brisket from the pit and carefully take it out of the braising liquid.  Place it on a sheet pan and loosely cover with aluminum foil.","url":"https://howtobbqright.com/2022/04/14/smoked-easter-brisket/#instruction-step-6"},{"@type":"HowToStep","text":"Pour the pan liquid through a colander to separate the onions form the liquid. Pour the liquid into a fat separator or ladle off any fat from the top of the bowl.  ","url":"https://howtobbqright.com/2022/04/14/smoked-easter-brisket/#instruction-step-7"},{"@type":"HowToStep","text":"In a deep saute pan over medium heat add the flour and butter and stir for a few minutes to create a roux.  Slowly whisk in the separate liquid (about 2 cups) and whisk until it starts to bubble and thicken.  At this point stir in the onions and taste for seasoning.  If it needs a little salt and pepper just use a sprinkle of AP.  ","url":"https://howtobbqright.com/2022/04/14/smoked-easter-brisket/#instruction-step-8"},{"@type":"HowToStep","text":"Slice the brisket across the grain and serve with the brisket onion gravy. ","url":"https://howtobbqright.com/2022/04/14/smoked-easter-brisket/#instruction-step-9"}],"keywords":"Easter brisket, smoked easter brisket, brisket recipe, beef brisket, smoked brisket, how to smoke a brisket, smoked brisket, offset smoker, simple brisket recipe","author":"Malcom Reed","datePublished":"2022-04-14"}},{"site":"howtobbqright","url":"https://howtobbqright.com/2022/04/28/lemon-pepper-chicken-quarters/","rating":5.0,"ratingCount":1,"recipe":{"@type":"Recipe","name":"Lemon Pepper Chicken Quarters","description":"Chicken Leg Quarters seasoned with Lemon Pepper Stepper seasoning and grilled over charcoal on the Weber Kettle","image":"https://howtobbqright.com/wp-content/uploads/2022/04/20210703-0G4A7709-225x225.jpg","recipeIngredient":["8 Chicken Leg Quarters","1/4 cup olive oil","3 Tablespoons Killer Hogs AP Seasoning","3 Tablespoons Lemon Pepper Seasoning (Tone’s Brand)","1 teaspoon dried parsley","1 teaspoon dried rosemary","1 teaspoon dried thyme","1 stick butter melted","1-2 lemons halved","1 bottle Killer Hogs Mississippi White Sauce"],"recipeInstructions":[{"@type":"HowToStep","text":"Prepare weber kettle grill for grilling using a charcoal vortex for indirect grilling using briquette charcoal.","url":"https://howtobbqright.com/2022/04/28/lemon-pepper-chicken-quarters/#instruction-step-1"},{"@type":"HowToStep","text":"Combine AP seasoning, lemon pepper, and dried herbs in small bowl and transfer to a dredge shaker.","url":"https://howtobbqright.com/2022/04/28/lemon-pepper-chicken-quarters/#instruction-step-2"},{"@type":"HowToStep","text":"Pat dry and trim leg quarters, lightly coat both sides with olive oil, and season generously with the seasoning mixture.","url":"https://howtobbqright.com/2022/04/28/lemon-pepper-chicken-quarters/#instruction-step-3"},{"@type":"HowToStep","text":"Arrange the leg quarters around the outer edge of the Weber grill for indirect cooking.","url":"https://howtobbqright.com/2022/04/28/lemon-pepper-chicken-quarters/#instruction-step-4"},{"@type":"HowToStep","text":"Half the lemons and place on the grate for 4-5 minutes cut side down. Squeeze the grilled lemon juice into the melted butter and season with 1 Tablespoon of the seasoning mixture.","url":"https://howtobbqright.com/2022/04/28/lemon-pepper-chicken-quarters/#instruction-step-5"},{"@type":"HowToStep","text":"Baste the leg quarters with the lemon butter mixture 20 minutes into the cook.","url":"https://howtobbqright.com/2022/04/28/lemon-pepper-chicken-quarters/#instruction-step-6"},{"@type":"HowToStep","text":"Continue grilling the leg quarters until the internal temperature reaches a minimum of 175°F ( I prefer to take them to 190°F for more tender meat and crispy skin).","url":"https://howtobbqright.com/2022/04/28/lemon-pepper-chicken-quarters/#instruction-step-7"},{"@type":"HowToStep","text":"Remove the leg quarters from the grill and drizzle with Killer Hogs MS White Sauce","url":"https://howtobbqright.com/2022/04/28/lemon-pepper-chicken-quarters/#instruction-step-8"}],"keywords":"Lemon Pepper Chicken Quarters, Lemon Pepper Chicken Leg Quarters, Lemon Pepper Chicken Recipe, grilled lemon pepper chicken, grilled lemon pepper quarters, Chicken on the weber kettle","author":"Malcom Reed","datePublished":"2022-04-28"}},{"site":"howtobbqright","url":"https://howtobbqright.com/2022/05/26/grilled-grinder-sandwich/","rating":5.0,"ratingCount":1,"recipe":{"@type":"Recipe","name":"Grilled Grinder Sandwich","description":"Grilled Grinder Sandwich with a Cabbage Grinder Slaw","image":"https://howtobbqright.com/wp-content/uploads/2022/05/20210802-0G4A7964-225x225.jpg","recipeIngredient":["2 pork tenderloins","2 Tablespoons olive oil","2 Tablespoons Killer Hogs AP Seasoning","2 Tablespoon Italian Seasoning","1 loaf French bread","4 Tablespoons Garlic Butter","6-8 slices provolone cheese","1 tomato thinly sliced","1 10-12oz bag shredded cabbage","1 small red onion thinly sliced","1/2 cup sliced pepperoncini peppers","1 cup mayonnaise","1 Tablespoons red wine vinegar","1 Tablespoon sub oil","2 teaspoons Killer Hogs AP Seasoning (you can sub salt, pepper and garlic to taste)"],"recipeInstructions":[{"@type":"HowToStep","text":"Combine the shredded Cole slaw, red onion, pepperoncini, Mayo, red wine vinegar, & sub oil in a bowl. Season with AP seasoning and place in refrigerator for at least an hour.","url":"https://howtobbqright.com/2022/05/26/grilled-grinder-sandwich/#instruction-step-1"},{"@type":"HowToStep","text":"Trim any fat or sinew from pork tenderloins and pat dry with paper towel. Combine AP seasoning and Italian seasoning in a dredge shaker and generously coat each tenderloin","url":"https://howtobbqright.com/2022/05/26/grilled-grinder-sandwich/#instruction-step-2"},{"@type":"HowToStep","text":"Prepare charcoal grill for 2 zone grilling – hot and cool side.","url":"https://howtobbqright.com/2022/05/26/grilled-grinder-sandwich/#instruction-step-3"},{"@type":"HowToStep","text":"Place each tenderloin on the cooking grate over the hot side of the grill. Cook for 1 minute each side then turn until all 4 sides have some color.","url":"https://howtobbqright.com/2022/05/26/grilled-grinder-sandwich/#instruction-step-4"},{"@type":"HowToStep","text":"Move the tenderloins to the cool side and continue to cook until internal temperature reaches 135-140 degrees. Total cook time is about 15 minutes.","url":"https://howtobbqright.com/2022/05/26/grilled-grinder-sandwich/#instruction-step-5"},{"@type":"HowToStep","text":"Remove the tenderloin from the grill and loosely cover with foil. Rest at room temperature for 10 minutes.","url":"https://howtobbqright.com/2022/05/26/grilled-grinder-sandwich/#instruction-step-6"},{"@type":"HowToStep","text":"Split the French bread in half lengthwise and spread garlic butter on each side. Toast the bread lightly in the oven on broil or on the grill.","url":"https://howtobbqright.com/2022/05/26/grilled-grinder-sandwich/#instruction-step-7"},{"@type":"HowToStep","text":"Slice the pork tenderloin into thin medallions. To build the grinder sandwich: place a couple slices of provolone on the bread followed by thin slices of the pork. Top with more cheese and place back in the oven or on the grill just long enough to melt the cheese. Top with the grinder slaw and slices of tomato along with the top half of French bread.","url":"https://howtobbqright.com/2022/05/26/grilled-grinder-sandwich/#instruction-step-8"}],"keywords":"Grilled grinder sandwich, bbq grinder sandwich, pork tenderloin grinder sandwich, pork tenderloin sandwich, grinder sandwich, grinder salad, grinder slaw, grilled pork tenderloin, how to grill pork tenderloin","author":"Malcom Reed","datePublished":"2022-05-26"}},{"site":"howtobbqright","url":"https://howtobbqright.com/2015/06/28/grilled-firecracker-chicken/","rating":5.0,"ratingCount":1,"recipe":{"@type":"Recipe","name":"Grilled Firecracker Chicken Recipe","description":"A simple recipe with tons of flavor and it only takes a few ingredients that are already in your pantry; I call this one Firecracker Chicken! And I use a whole chicken, but you could use any cut you like!","image":"https://howtobbqright.com/wp-content/uploads/2015/06/FirecrackerChicken_7_640-225x225.jpg","recipeIngredient":["1 whole chicken cut up into 8pcs","2 cups hot sauce (Killer Hogs or Frank’s Red Hot)","2 Tablespoons Kosher Salt","2 Tablespoons Cracked Black Pepper","2 teaspoons Ground Cayenne Pepper","1/2 cup Brown Sugar","1/2 cup Hot Sauce (Killer Hogs or Frank’s Red Hot)","1 Tablespoon Apple Cider Vinegar","1 teaspoon Kosher Salt","1 teaspoon Crushed Red Pepper Flakes"],"recipeInstructions":[{"@type":"HowToStep","text":"Place chicken pieces in extra large ziplock bag and pour 2 cups of hot sauce over the chicken. Move the pieces around so everything is covered and place in the refrigerator for at least 4 hours up to overnight.","url":"https://howtobbqright.com/2015/06/28/grilled-firecracker-chicken/#instruction-step-1"},{"@type":"HowToStep","text":"Prepare grill for indirect cooking at 275 degrees. Add a chunk of pecan wood for smoke flavor.","url":"https://howtobbqright.com/2015/06/28/grilled-firecracker-chicken/#instruction-step-2"},{"@type":"HowToStep","text":"Remove chicken from marinade and shake excess moisture off into the bag. Combine the Kosher salt, cracked black pepper, and cayenne pepper in a dredge shaker and season the outside of the chicken pieces.","url":"https://howtobbqright.com/2015/06/28/grilled-firecracker-chicken/#instruction-step-3"},{"@type":"HowToStep","text":"Place the chicken pieces on the grill skin side up for 1 hour, flip each piece over skin side down for 30 minutes to render the fat under the skin, then flip the pieces back over for 30 additional minutes or until and internal thermometer reads at least 165 degrees in the white meat and 175 in the dark meat.","url":"https://howtobbqright.com/2015/06/28/grilled-firecracker-chicken/#instruction-step-4"},{"@type":"HowToStep","text":"To make the glaze: combine the brown sugar, hot sauce, apple cider vinegar, salt, and crushed red pepper flakes in a small bowl. Stir until the sugar is dissolved and brush over the chicken on the grill.","url":"https://howtobbqright.com/2015/06/28/grilled-firecracker-chicken/#instruction-step-5"},{"@type":"HowToStep","text":"Glaze the chicken for 2-3 minutes on each side then remove from the grill and serve.","url":"https://howtobbqright.com/2015/06/28/grilled-firecracker-chicken/#instruction-step-6"}],"keywords":"firecracker chicken, grilled chicken, spicy chicken","author":"Malcom Reed","datePublished":"2015-06-28"}},{"site":"howtobbqright","url":"https://howtobbqright.com/2022/07/14/firecracker-pork-belly-bites/","rating":5.0,"ratingCount":1,"recipe":{"@type":"Recipe","name":"Firecracker Pork Belly Bites","description":"Pork Belly Burnt Ends smoked with a sweet and spicy Firecracker Sauce","image":"https://howtobbqright.com/wp-content/uploads/2022/07/IMG_0276-225x225.jpg","recipeIngredient":["1 pork belly","1/4 cup yellow mustard","1/4 cup Killer Hogs Hot Rub","1 cup brown sugar","1/4 cup honey","1/4 cup Killer Hogs Hot Sauce","1 Tablespoon Frank’s Red Hot Seasoning","1/2 cup brown sugar","1/2 cup Killer Hogs Hot Sauce","1 Tablespoon apple cider vinegar","1 teaspoon kosher salt","1 teaspoon crushed red pepper flakes"],"recipeInstructions":[{"@type":"HowToStep","text":"Prepare pellet grill for indirect cooking at 275 degrees using hickory pellets.","url":"https://howtobbqright.com/2022/07/14/firecracker-pork-belly-bites/#instruction-step-1"},{"@type":"HowToStep","text":"Cut pork belly into cube size portions, coat with mustard, and season on all sides with Killer Hogs Hot Rub.","url":"https://howtobbqright.com/2022/07/14/firecracker-pork-belly-bites/#instruction-step-2"},{"@type":"HowToStep","text":"Spray a raised cooking rack with vegetable oil and place pork belly pieces on the rack. Cook on the pellet grill for 2 hours.","url":"https://howtobbqright.com/2022/07/14/firecracker-pork-belly-bites/#instruction-step-3"},{"@type":"HowToStep","text":"Place each piece of pork belly in a half-size aluminum pan and add brown sugar, honey, hot sauce, and Frank’s Red Hot seasoning.","url":"https://howtobbqright.com/2022/07/14/firecracker-pork-belly-bites/#instruction-step-4"},{"@type":"HowToStep","text":"Cover the pan with aluminum foil and place back on the pit for 1 hour.","url":"https://howtobbqright.com/2022/07/14/firecracker-pork-belly-bites/#instruction-step-5"},{"@type":"HowToStep","text":"Remove the pan from the grill, carefully remove each pork belly burnt end from the hot liquid in the pan and transfer to a small baking pan.","url":"https://howtobbqright.com/2022/07/14/firecracker-pork-belly-bites/#instruction-step-6"},{"@type":"HowToStep","text":"Glaze each piece with the Firecracker Glaze and place back on the pit for 2-3 minutes or until the glaze sets.","url":"https://howtobbqright.com/2022/07/14/firecracker-pork-belly-bites/#instruction-step-7"},{"@type":"HowToStep","text":"Remove the pan from the grill and serve with extra glaze for dipping.","url":"https://howtobbqright.com/2022/07/14/firecracker-pork-belly-bites/#instruction-step-8"}],"keywords":"Firecracker Pork Belly Bites, Spicy pork belly, spicy pork belly burnt ends, pork belly, pork belly burnt ends, burnt ends, pork belly bites","author":"Malcom Reed","datePublished":"2022-07-14"}},{"site":"howtobbqright","url":"https://howtobbqright.com/2021/09/09/spicy-buffalo-chicken-sandwich/","rating":5.0,"ratingCount":1,"recipe":{"@type":"Recipe","name":"Spicy Buffalo Chicken Sandwich","description":"This tailgate recipe for a Grilled & Spicy Buffalo Chicken Sandwich is too easy and extra delicious!","image":"https://howtobbqright.com/wp-content/uploads/2021/09/20210907-IMG_6180-225x225.jpg","recipeIngredient":["6 boneless skinless chicken thighs","1 Tablespoon Killer Hogs Hot Rub (or your favorite spicy BBQ Rub)","1 stick salted butter","1 bottle Killer Hogs Hot Sauce (or your favorite Hot Sauce)","1 teaspoon granulated garlic","1 teaspoon ground cayenne pepper","1 teaspoon red pepper flakes","6 slices pepper jack cheese","6 mini hamburger buns","Dill pickle chips ","Crispy Jalapenos for topping","Spicy Ranch Sauce (recipe below)","1 cup Blue Plate Mayo","1/2 cup sour cream","1/2 cup milk","1 Hidden Valley Ranch packet","1 Tablespoon Killer Hogs Hot Sauce","1 Tablespoon Franks Red Hot Seasoning"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat Traeger pellet grill to 350°F using your favorite pellets. ","url":"https://howtobbqright.com/2021/09/09/spicy-buffalo-chicken-sandwich/#instruction-step-1"},{"@type":"HowToStep","text":"Trim excess fat from chicken thighs and season with Hot BBQ Rub on all sides.","url":"https://howtobbqright.com/2021/09/09/spicy-buffalo-chicken-sandwich/#instruction-step-2"},{"@type":"HowToStep","text":"Place chicken on cooling rack and sit in the center of the pellet grill.  (you can use any grill just keep the heat indirect at 350°F)","url":"https://howtobbqright.com/2021/09/09/spicy-buffalo-chicken-sandwich/#instruction-step-3"},{"@type":"HowToStep","text":"In a small pan place the butter, hot sauce, garlic, cayenne, and red pepper flakes.  Sit it on the grill beside the chicken and stir it after 10-15 minutes.","url":"https://howtobbqright.com/2021/09/09/spicy-buffalo-chicken-sandwich/#instruction-step-4"},{"@type":"HowToStep","text":"After the thighs have cooked for 30 minutes dunk them in the hot buffalo sauce and place back on the rack.  Continue to cook for 10 minutes or until the internal temperature reaches 175°F","url":"https://howtobbqright.com/2021/09/09/spicy-buffalo-chicken-sandwich/#instruction-step-5"},{"@type":"HowToStep","text":"Dunk the thighs on more time in the buffalo sauce and top each thigh with a slice of pepper jack cheese.  Let the cheese melt on the grill about 5 minutes.","url":"https://howtobbqright.com/2021/09/09/spicy-buffalo-chicken-sandwich/#instruction-step-6"},{"@type":"HowToStep","text":"Toast the mini burger buns in the oven or on the grill until brown.","url":"https://howtobbqright.com/2021/09/09/spicy-buffalo-chicken-sandwich/#instruction-step-7"},{"@type":"HowToStep","text":"To assemble the sandwiches:  Drizzle the bottom bun with spicy Ranch sauce followed by several dill pickle chips.  Place the cheese covered thigh on the bun and top with crispy fried jalapeño pepper chips.  Drizzle on more of the spicy Ranch and place the upper bun on top and you’re ready to dive in!","url":"https://howtobbqright.com/2021/09/09/spicy-buffalo-chicken-sandwich/#instruction-step-8"}],"keywords":"buffalo chicken sandwich, spicy chicken sandwich, Grilled Buffalo Chicken Sandwich, traeger chicken recipe","author":"Malcom Reed","datePublished":"2021-09-09"}},{"site":"howtobbqright","url":"https://howtobbqright.com/2021/11/28/bonafide-chili-recipe/","rating":5.0,"ratingCount":1,"recipe":{"@type":"Recipe","name":"Bonafide Chili Recipe","description":"Easy and Delicious Bonafide Chili Recipe","image":"https://howtobbqright.com/wp-content/uploads/2021/11/20210122-IMG_1113-225x225.jpg","recipeIngredient":["1lb Ground Beef","1lb Ground Breakfast Sausage","2 -10oz Bags Frozen Chopped Onions","2 teaspoon Killer Hogs AP Seasoning","2 -15oz Cans Tomato Sauce","2 -14.5oz Cans Petite Diced Tomatoes","1 -10oz can Rotel (diced tomatoes & chilis)","2 Heaping Tablespoons Malcom’s Bonafide Chili Seasoning","1 Tablespoon Sugar","1 Tablespoon Worcestershire Sauce","1 -16oz can Mixed Chili Beans"],"recipeInstructions":[{"@type":"HowToStep","text":"Brown beef and sausage in a skillet with onions. Season with AP Seasoning.","url":"https://howtobbqright.com/2021/11/28/bonafide-chili-recipe/#instruction-step-1"},{"@type":"HowToStep","text":"Once meat is browned, drain fat and return meat and onions to skillet.","url":"https://howtobbqright.com/2021/11/28/bonafide-chili-recipe/#instruction-step-2"},{"@type":"HowToStep","text":"Add tomatoes, Malcom’s Chili Seasoning, sugar and Worcestershire sauce.","url":"https://howtobbqright.com/2021/11/28/bonafide-chili-recipe/#instruction-step-3"},{"@type":"HowToStep","text":"Mix and allow to simmer on low for at least 30 minutes.","url":"https://howtobbqright.com/2021/11/28/bonafide-chili-recipe/#instruction-step-4"},{"@type":"HowToStep","text":"Add chili beans 20-30 minutes before serving and allow them to heat through (adding them too early will make them mushy).","url":"https://howtobbqright.com/2021/11/28/bonafide-chili-recipe/#instruction-step-5"}],"author":"Malcom Reed","datePublished":"2021-11-28"}},{"site":"howtobbqright","url":"https://howtobbqright.com/2021/06/25/brown-sugar-bourbon-chicken-skewers/","rating":5.0,"ratingCount":2,"recipe":{"@type":"Recipe","name":"Brown Sugar Bourbon Chicken Skewers","description":"Grilled Chicken Skewers with a Brown Sugar Bourbon Marinade cooked on Weber Kettle Grill","image":"https://howtobbqright.com/wp-content/uploads/2021/06/20210607-20210607-IMG_3543-225x225.jpg","recipeIngredient":["2lbs boneless skinless Chicken thighs","1 package McCormick Brown Sugar Bourbon grilling marinade","10-12 wooden skewers","1/4 cup brown sugar","1/4 cup turbinado sugar in the raw","1 teaspoon ground cayenne pepper","1/2 cup Captain Rodney’s Boucan Glaze"],"recipeInstructions":[{"@type":"HowToStep","text":"Trim excess fat from chicken thighs and cut each thigh into 2” strips","url":"https://howtobbqright.com/2021/06/25/brown-sugar-bourbon-chicken-skewers/#instruction-step-1"},{"@type":"HowToStep","text":"Place two strips of thigh meat on each skewer and arrange on a platter or shallow baking dish. Pour marinade over the top and rotate each skewer so all of the chicken is covered in the marinade.","url":"https://howtobbqright.com/2021/06/25/brown-sugar-bourbon-chicken-skewers/#instruction-step-2"},{"@type":"HowToStep","text":"Refrigerate for 1-2 hours.","url":"https://howtobbqright.com/2021/06/25/brown-sugar-bourbon-chicken-skewers/#instruction-step-3"},{"@type":"HowToStep","text":"Prepare charcoal grill for 2 zone cooking (hot side and cool side).","url":"https://howtobbqright.com/2021/06/25/brown-sugar-bourbon-chicken-skewers/#instruction-step-4"},{"@type":"HowToStep","text":"Combine the brown sugar, turbinado, and cayenne is dredge shaker and sprinkle over the top of the skewers.","url":"https://howtobbqright.com/2021/06/25/brown-sugar-bourbon-chicken-skewers/#instruction-step-5"},{"@type":"HowToStep","text":"Place the skewers on the hot side of the grill to sear. Cook for 3 minutes each side or until the outside starts to char.","url":"https://howtobbqright.com/2021/06/25/brown-sugar-bourbon-chicken-skewers/#instruction-step-6"},{"@type":"HowToStep","text":"Move the skewers to the cool side and continue to cook until the internal temperature reaches 165-170°F.  ","url":"https://howtobbqright.com/2021/06/25/brown-sugar-bourbon-chicken-skewers/#instruction-step-7"},{"@type":"HowToStep","text":"Brush each skewer with Captain Rodney’s Boucan glaze and move them over to the hot side of the grill for a final sear to caramelize the glaze.","url":"https://howtobbqright.com/2021/06/25/brown-sugar-bourbon-chicken-skewers/#instruction-step-8"},{"@type":"HowToStep","text":"Serve with your favorite BBQ sauce for dipping.","url":"https://howtobbqright.com/2021/06/25/brown-sugar-bourbon-chicken-skewers/#instruction-step-9"}],"author":"Malcom Reed","datePublished":"2021-06-25"}},{"site":"howtobbqright","url":"https://howtobbqright.com/2021/04/01/bbq-smoked-ham/","rating":5.0,"ratingCount":2,"recipe":{"@type":"Recipe","name":"BBQ Smoked Ham","description":"Hams are not just for the holidays!  This is recipe is one of my favorite ways to “double smoke” a spiral ham. I like the spiral ham because it’s already portioned for you.  The slices take on the seasoning and glaze and each piece taste delicious. ","image":"https://howtobbqright.com/wp-content/uploads/2021/04/20210321-IMG_0868-225x225.jpg","recipeIngredient":["8-10lb Spiral Ham ","1/4 cup Dijon Mustard","2 Tablespoons Killer Hogs The BBQ Rub","1/2 cup Light Brown Sugar","1/2 cup Killer Hogs Vinegar Sauce","1/4 cup Honey"],"recipeInstructions":[{"@type":"HowToStep","text":"Prepare smoker for indirect cooking at 250-275°F using a few chunks of cherry wood for smoke flavor.","url":"https://howtobbqright.com/2021/04/01/bbq-smoked-ham/#instruction-step-1"},{"@type":"HowToStep","text":"Remove spiral ham from packaging and coat the outside with the Dijon Mustard. Apply a light coat of The BBQ Rub over the dijon.  ","url":"https://howtobbqright.com/2021/04/01/bbq-smoked-ham/#instruction-step-2"},{"@type":"HowToStep","text":"Place the ham on the smoker and cook for 2 1/2 hours.","url":"https://howtobbqright.com/2021/04/01/bbq-smoked-ham/#instruction-step-3"},{"@type":"HowToStep","text":"Heat the brown sugar, honey, and vinegar sauce until warm and drizzle over the ham.  Use a basting brush to spread the glaze over the surface if necessary.  ","url":"https://howtobbqright.com/2021/04/01/bbq-smoked-ham/#instruction-step-4"},{"@type":"HowToStep","text":"Continue to smoke the ham for 30 minutes until the glaze sets.","url":"https://howtobbqright.com/2021/04/01/bbq-smoked-ham/#instruction-step-5"},{"@type":"HowToStep","text":"Remove the ham from the smoker and serve.","url":"https://howtobbqright.com/2021/04/01/bbq-smoked-ham/#instruction-step-6"}],"keywords":"BBQ ham, bbq smoked ham, smoked ham, how to barbecue a ham, big green egg, easter ham","author":"Malcom Reed","datePublished":"2021-04-01"}},{"site":"howtobbqright","url":"https://howtobbqright.com/2021/03/13/pulled-pork-on-a-pellet-grill/","rating":4.9,"ratingCount":27,"recipe":{"@type":"Recipe","name":"Pulled Pork on a Pellet Grill","description":"Low and Slow Pork Butt Recipe for a Pellet Grill to make some delicious Smoked Pulled Pork!","image":"https://howtobbqright.com/wp-content/uploads/2021/03/20210304-IMG_0371-225x225.jpg","recipeIngredient":["8-10lb pork butt","2 Tablespoons Killer Hogs AP seasoning","2 Tablespoons Killer Hogs The BBQ Rub"],"recipeInstructions":[{"@type":"HowToStep","text":"Season all sides of the pork butt with AP and The BBQ Rub","url":"https://howtobbqright.com/2021/03/13/pulled-pork-on-a-pellet-grill/#instruction-step-1"},{"@type":"HowToStep","text":"Rest the pork butt in a refrigerator for at least 2 hours on a wire cooing rack ","url":"https://howtobbqright.com/2021/03/13/pulled-pork-on-a-pellet-grill/#instruction-step-2"},{"@type":"HowToStep","text":"Prepare a pellet grill for low and slow smoking at 200°F","url":"https://howtobbqright.com/2021/03/13/pulled-pork-on-a-pellet-grill/#instruction-step-3"},{"@type":"HowToStep","text":"Place the pork butt on the cooking grate fat side down.","url":"https://howtobbqright.com/2021/03/13/pulled-pork-on-a-pellet-grill/#instruction-step-4"},{"@type":"HowToStep","text":"Smoke for 8 hours at 200°F then raise the cooking temperature to 220°F","url":"https://howtobbqright.com/2021/03/13/pulled-pork-on-a-pellet-grill/#instruction-step-5"},{"@type":"HowToStep","text":"Continue to cook until internal temperature reaches 190° or a probe thermometer slides in with little to no resistance.","url":"https://howtobbqright.com/2021/03/13/pulled-pork-on-a-pellet-grill/#instruction-step-6"},{"@type":"HowToStep","text":"Remove the pork butt from the grill and rest for 15 minutes before pulling.","url":"https://howtobbqright.com/2021/03/13/pulled-pork-on-a-pellet-grill/#instruction-step-7"}],"author":"Malcom Reed","datePublished":"2021-03-13"}},{"site":"howtobbqright","url":"https://howtobbqright.com/2020/09/24/cast-iron-steak-recipe/","rating":4.8,"ratingCount":6,"recipe":{"@type":"Recipe","name":"Cast Iron Steak Recipe","description":"There’s nothing like cast iron for getting a serious sear on a steak. And with this recipe we use butter, garlic thyme in the skillet to give it even more flavor.","image":"https://howtobbqright.com/wp-content/uploads/2020/09/20200916-IMG_2651-225x225.jpg","recipeIngredient":["2 – 14oz Chuck Eye Steaks or your favorite cut (ribeye, strip, filet, etc.)","6 Tablespoons Butter divided into pats","2 Tablespoons Grapeseed Oil","1 Tablespoon Kosher Salt","1 Tablespoon Coarse Ground Black Pepper","8-10 Cloves Fresh Garlic","6 Fresh Thyme Sprigs"],"recipeInstructions":[{"@type":"HowToStep","text":"Prepare Big Green Egg or other grill for direct cooking at 500°F (This recipe can be done indoors on the stove but make sure you have proper ventilation)","url":"https://howtobbqright.com/2020/09/24/cast-iron-steak-recipe/#instruction-step-1"},{"@type":"HowToStep","text":"Season each steak on all sides with Kosher salt and corse ground black pepper. Rest for a few minutes while the grill comes up to temperature.","url":"https://howtobbqright.com/2020/09/24/cast-iron-steak-recipe/#instruction-step-2"},{"@type":"HowToStep","text":"Place a cast iron skillet on the cooking grate and add 1 Tablespoon of grape seed oil.  Allow the pan to heat until the oil starts to slightly smoke.","url":"https://howtobbqright.com/2020/09/24/cast-iron-steak-recipe/#instruction-step-3"},{"@type":"HowToStep","text":"Place one steak in the skillet and press down for good surface contact.  Set a timer for 3 minutes.","url":"https://howtobbqright.com/2020/09/24/cast-iron-steak-recipe/#instruction-step-4"},{"@type":"HowToStep","text":"Flip the steak and add the butter and half the garlic and thyme.  Continue to cook for another 3 minutes basting the steak with the butter mixture several times.  ","url":"https://howtobbqright.com/2020/09/24/cast-iron-steak-recipe/#instruction-step-5"},{"@type":"HowToStep","text":"After 6 minutes the steak should be medium rare, remove it from the skillet and rest on a platter.  Pour the juices from the skillet over the steak.  (if you want it more done – keep cooking it until it reaches desired doneness)","url":"https://howtobbqright.com/2020/09/24/cast-iron-steak-recipe/#instruction-step-6"},{"@type":"HowToStep","text":"Wipe out the cast iron skillet with paper towel and repeat the process for the next steak.","url":"https://howtobbqright.com/2020/09/24/cast-iron-steak-recipe/#instruction-step-7"}],"author":"Malcom Reed","datePublished":"2020-09-24"}},{"site":"howtobbqright","url":"https://howtobbqright.com/2022/03/24/tri-tip-brisket-style/","rating":4.8,"ratingCount":6,"recipe":{"@type":"Recipe","name":"Tri Tip Brisket Style","description":"Smoked Tri Tip cooked \"Brisket Style\" on a Stick Burner Pit smoked low and slow","image":"https://howtobbqright.com/wp-content/uploads/2022/03/20210530-0G4A9931-225x225.jpg","recipeIngredient":["1 Tri-Tip Roast 2.5-3lbs","1 Tablespoon Killer Hogs TX Rub","1/2 Tablespoon Killer Hogs Hot Rub"],"recipeInstructions":[{"@type":"HowToStep","text":"Trim excess fat and sinew from Tri-tip roast and season with a layer of Killer Hogs TX Rub followed by a light layer of Killer Hogs Hot Rub.","url":"https://howtobbqright.com/2022/03/24/tri-tip-brisket-style/#instruction-step-1"},{"@type":"HowToStep","text":"Prepare smoker for indirect cooking at 275°F using pecan wood. This recipe was cooked on an Outlaw Stick Burning pit but you can use any pit – just keep the temps the same.","url":"https://howtobbqright.com/2022/03/24/tri-tip-brisket-style/#instruction-step-2"},{"@type":"HowToStep","text":"Place the Tri-tip on the smoker, insert a probe thermometer into the thickest part of the roast and smoke for 2 hours or until the internal temperature reaches 160°F","url":"https://howtobbqright.com/2022/03/24/tri-tip-brisket-style/#instruction-step-3"},{"@type":"HowToStep","text":"Wrap the tri-tip in pink butcher paper and return to the smoker.","url":"https://howtobbqright.com/2022/03/24/tri-tip-brisket-style/#instruction-step-4"},{"@type":"HowToStep","text":"Continue to cook until the internal temperature reaches 200°F; at this point remove it from the pit and rest for 20 minutes before slicing against the grain.","url":"https://howtobbqright.com/2022/03/24/tri-tip-brisket-style/#instruction-step-5"}],"author":"Malcom Reed","datePublished":"2022-03-24"}},{"site":"howtobbqright","url":"https://howtobbqright.com/2020/05/22/pellet-grill-brisket/","rating":4.9,"ratingCount":45,"recipe":{"@type":"Recipe","name":"Pellet Grill Brisket","description":"The only thing it takes to create amazing brisket on a pellet grill is time. With a few simple seasonings, some butcher paper, and plenty of low and slow hours on a pellet grill, you will blow your friends and family away with this brisket. ","image":"https://howtobbqright.com/wp-content/uploads/2020/05/IMG_8269-225x225.jpg","recipeIngredient":["1 whole packer brisket (16lbs)","1/4 cup Killer Hogs Hot Rub","1/8 cup Killer Hogs TX Brisket"],"recipeInstructions":[{"@type":"HowToStep","text":"Trim thick area of fat from brisket, remove thin edge and any silver skin from top of flat.  Flip the brisket to fat side and take it down to 1/4”.","url":"https://howtobbqright.com/2020/05/22/pellet-grill-brisket/#instruction-step-1"},{"@type":"HowToStep","text":"Season the brisket with Hot Rub followed by TX Brisket Rub.","url":"https://howtobbqright.com/2020/05/22/pellet-grill-brisket/#instruction-step-2"},{"@type":"HowToStep","text":"Rest brisket for a few hours before placing on pit.","url":"https://howtobbqright.com/2020/05/22/pellet-grill-brisket/#instruction-step-3"},{"@type":"HowToStep","text":"Prepare pellet grill for low and slow smoking at 195 degrees using pecan pellets.","url":"https://howtobbqright.com/2020/05/22/pellet-grill-brisket/#instruction-step-4"},{"@type":"HowToStep","text":"Place brisket fat side down on pellet grill and smoke for 8 hours.","url":"https://howtobbqright.com/2020/05/22/pellet-grill-brisket/#instruction-step-5"},{"@type":"HowToStep","text":"Wrap brisket in butcher paper, insert probe thermometer into center of flat, and place back on smoker. ","url":"https://howtobbqright.com/2020/05/22/pellet-grill-brisket/#instruction-step-6"},{"@type":"HowToStep","text":"Increase smoker temp to 250 degrees and continue cooking brisket until internal temperature reaches 200 degrees.","url":"https://howtobbqright.com/2020/05/22/pellet-grill-brisket/#instruction-step-7"},{"@type":"HowToStep","text":"Rest brisket in a dry cooler for 2 hours.","url":"https://howtobbqright.com/2020/05/22/pellet-grill-brisket/#instruction-step-8"},{"@type":"HowToStep","text":"Slice into 1/4” slices starting with flat.  Rotate point and slice it into slices as well, removing the edges and slicing them into cubes for burnt ends. ","url":"https://howtobbqright.com/2020/05/22/pellet-grill-brisket/#instruction-step-9"}],"keywords":"smoked brisket, brisket Traeger, brisket pellet, brisket pellet grill, how to smoke brisket on pellet grill, pellet grill brisket, bbq brisket, pellet smoker brisket, simple brisket recipe","author":"Malcom Reed","datePublished":"2020-05-22"}},{"site":"howtobbqright","url":"https://howtobbqright.com/2021/12/07/wagyu-prime-rib/","rating":5.0,"ratingCount":2,"recipe":{"@type":"Recipe","name":"Wagyu Prime Rib","description":"This Wagyu Prime Rib was everything I hoped it would be. I have never in my life tasted a Prime Rib that would just melt in your mouth. It just might be one finest pieces of meat I’ve ever had the pleasure to eat… and I’ve been lucky enough to some good ones over the years!","image":"https://howtobbqright.com/wp-content/uploads/2021/12/20210129-0G4A8454-225x225.jpg","recipeIngredient":["12# Wagyu Rib Loin","2 Tablespoon Worcestershire Sauce","1/4 cup Prime Beef Rub by Swine Life BBQ","1/4 cup TX Brisket Rub by Killer Hogs","2 Fresh sprigs of Rosemary"],"recipeInstructions":[{"@type":"HowToStep","text":"Prepare offset bbq smoker for indirect cooking at 275°F using Hickory wood for fuel.","url":"https://howtobbqright.com/2021/12/07/wagyu-prime-rib/#instruction-step-1"},{"@type":"HowToStep","text":"Trim excess fat from loin and use butcher twine to secure the shape of the prime rib.","url":"https://howtobbqright.com/2021/12/07/wagyu-prime-rib/#instruction-step-2"},{"@type":"HowToStep","text":"Drizzle the outside with Worcestershire sauce and season with a layer of Prime Beef rub followed by the TX rub. Place the sprigs of rosemary underneath the butcher twine on top of the roast.","url":"https://howtobbqright.com/2021/12/07/wagyu-prime-rib/#instruction-step-3"},{"@type":"HowToStep","text":"Place the prime rib on the pit and smoke until internal temperature in the center of the roast reaches 120°F. Remove from the pit and rest for 15-20 minutes before slicing.","url":"https://howtobbqright.com/2021/12/07/wagyu-prime-rib/#instruction-step-4"},{"@type":"HowToSection","name":"Steak House Mushrooms Ingredients:","itemListElement":[{"@type":"HowToStep","text":"2 pints white button mushrooms","url":"https://howtobbqright.com/2021/12/07/wagyu-prime-rib/#instruction-step-5"},{"@type":"HowToStep","text":"1 stick butter","url":"https://howtobbqright.com/2021/12/07/wagyu-prime-rib/#instruction-step-6"},{"@type":"HowToStep","text":"1/2 cup Worcestershire sauce","url":"https://howtobbqright.com/2021/12/07/wagyu-prime-rib/#instruction-step-7"},{"@type":"HowToStep","text":"1 cup beef broth","url":"https://howtobbqright.com/2021/12/07/wagyu-prime-rib/#instruction-step-8"},{"@type":"HowToStep","text":"1 cup red wine","url":"https://howtobbqright.com/2021/12/07/wagyu-prime-rib/#instruction-step-9"},{"@type":"HowToStep","text":"1 shallot finely chopped","url":"https://howtobbqright.com/2021/12/07/wagyu-prime-rib/#instruction-step-10"},{"@type":"HowToStep","text":"6 cloves garlic minced","url":"https://howtobbqright.com/2021/12/07/wagyu-prime-rib/#instruction-step-11"},{"@type":"HowToStep","text":"1 Tablespoon Prime Beef Rub by Swine Life BBQ","url":"https://howtobbqright.com/2021/12/07/wagyu-prime-rib/#instruction-step-12"},{"@type":"HowToStep","text":"1 Tablespoon fresh rosemary leaves","url":"https://howtobbqright.com/2021/12/07/wagyu-prime-rib/#instruction-step-13"}]}],"author":"Malcom Reed","datePublished":"2021-12-07"}},{"site":"howtobbqright","url":"https://howtobbqright.com/2021/03/09/smoked-picanha/","rating":5.0,"ratingCount":6,"recipe":{"@type":"Recipe","name":"Smoked Picanha","description":"Picanha Steak seasoned and smoked over charcoal on a drum smoker","image":"https://howtobbqright.com/wp-content/uploads/2021/03/20210301-IMG_0166-225x225.jpg","recipeIngredient":["1 whole picanha roast 3-4lbs","2 Tablespoons Killer Hogs TX Rub"],"recipeInstructions":[{"@type":"HowToStep","text":"Prepare Drum smoker or other pit for indirect cooking at 275°F","url":"https://howtobbqright.com/2021/03/09/smoked-picanha/#instruction-step-1"},{"@type":"HowToStep","text":"Remove picanha roast from packaging and trim away sinew or silver skin from the meat side.  Score the fat side using a sharp knife: make shallow cuts across the fat in one direction spacing the cuts about 1” apart; then make the same shallow cuts in the opposite direction.","url":"https://howtobbqright.com/2021/03/09/smoked-picanha/#instruction-step-2"},{"@type":"HowToStep","text":"Season the picanha with TX Rub on all sides.","url":"https://howtobbqright.com/2021/03/09/smoked-picanha/#instruction-step-3"},{"@type":"HowToStep","text":"Place it on the pit fat side down and insert a probe thermometer into the thickest portion to monitor internal temp.  ","url":"https://howtobbqright.com/2021/03/09/smoked-picanha/#instruction-step-4"},{"@type":"HowToStep","text":"Remove from the pit once the internal temperature reaches 122-125°F ","url":"https://howtobbqright.com/2021/03/09/smoked-picanha/#instruction-step-5"},{"@type":"HowToStep","text":"Rest the picanha loosely covered in foil for 10-15 before slicing against the grain.","url":"https://howtobbqright.com/2021/03/09/smoked-picanha/#instruction-step-6"}],"keywords":"Whole picanha, whole smoked picanha, picanha steak, smoked picanha, picanha","author":"Malcom Reed","datePublished":"2021-03-09"}},{"site":"howtobbqright","url":"https://howtobbqright.com/2020/12/13/whole-smoked-ribeye/","rating":5.0,"ratingCount":11,"recipe":{"@type":"Recipe","name":"Whole Smoked Ribeye Recipe","description":"A whole smoked ribeye is one of the finer things in life... Started this recipe with a Certified Angus Beef whole ribeye, seasoned with a heavy dose of corse salt and black pepper - then smoked it on the Outlaw with Post Oak splits. It will make you slap Santa!","image":"https://howtobbqright.com/wp-content/uploads/2020/12/20201207-IMG_9789-225x225.jpg","recipeIngredient":["1 Whole Ribeye Roast 16-18lbs","1/4 cup Killer Hogs TX Rub","2-3 Tablespoons Olive Oil"],"recipeInstructions":[{"@type":"HowToStep","text":"Prepare smoker for indirect cooking at 275°F using post oak wood for smoke flavor.","url":"https://howtobbqright.com/2020/12/13/whole-smoked-ribeye/#instruction-step-1"},{"@type":"HowToStep","text":"Remove whole ribeye roast from packaging and trim.  (Remove excess fat and sinew)","url":"https://howtobbqright.com/2020/12/13/whole-smoked-ribeye/#instruction-step-2"},{"@type":"HowToStep","text":"Drizzle the outside of the whole ribeye with olive oil on all sides.","url":"https://howtobbqright.com/2020/12/13/whole-smoked-ribeye/#instruction-step-3"},{"@type":"HowToStep","text":"Season with TX Rub and place on the pit.","url":"https://howtobbqright.com/2020/12/13/whole-smoked-ribeye/#instruction-step-4"},{"@type":"HowToStep","text":"Insert a wired probe thermometer into center of roast and cook until internal temperature reaches 125°F about 2.5 hours total cook time.","url":"https://howtobbqright.com/2020/12/13/whole-smoked-ribeye/#instruction-step-5"},{"@type":"HowToStep","text":"Rest the whole ribeye for 20-30 minutes before slicing into desired thickness. ","url":"https://howtobbqright.com/2020/12/13/whole-smoked-ribeye/#instruction-step-6"}],"author":"Malcom Reed","datePublished":"2020-12-13"}},{"site":"howtobbqright","url":"https://howtobbqright.com/2020/05/10/chuck-roast-burnt-ends/","rating":5.0,"ratingCount":3,"recipe":{"@type":"Recipe","name":"Chuck Roast Burnt Ends Recipe","description":"For this recipe I wanted to see if a chuck roast cut into burnt end size portions would be as good or better than brisket point burnt ends - also called \"Poor Man's Burnt Ends\".","image":"https://howtobbqright.com/wp-content/uploads/2020/05/IMG_7627-225x225.jpg","recipeIngredient":["1 chuck roast 3lbs","2 Tablespoons Killer Hogs The BBQ Rub","2 Tablespoons Killer Hogs TX Brisket Rub","1 cup Killer Hogs The BBQ Sauce","1/2 cup beef broth"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat smoker to 275 degrees and add pecan wood chunks for smoke flavor","url":"https://howtobbqright.com/2020/05/10/chuck-roast-burnt-ends/#instruction-step-1"},{"@type":"HowToStep","text":"Cut chuck roast into 1”x1” cube portions. Season with The BBQ Rub and TX Brisket Rub. Place each piece of chuck roast on raised cooking rack allowing space around each piece.","url":"https://howtobbqright.com/2020/05/10/chuck-roast-burnt-ends/#instruction-step-2"},{"@type":"HowToStep","text":"Place the racks in the smoker and cook for 1 1/2 – 2 hours.","url":"https://howtobbqright.com/2020/05/10/chuck-roast-burnt-ends/#instruction-step-3"},{"@type":"HowToStep","text":"Remove burnt ends from pit and arrange in aluminum 1/2 size pan. Combine bbq sauce and beef broth and pour over burnt ends. Place foil over pan and return to pit","url":"https://howtobbqright.com/2020/05/10/chuck-roast-burnt-ends/#instruction-step-4"},{"@type":"HowToStep","text":"Continue to cook for 2 hours or until burnt ends are tender. Use your fingers to squeeze a couple. When you can almost squeeze them in half they are done.","url":"https://howtobbqright.com/2020/05/10/chuck-roast-burnt-ends/#instruction-step-5"},{"@type":"HowToStep","text":"Remove from pan and serve.","url":"https://howtobbqright.com/2020/05/10/chuck-roast-burnt-ends/#instruction-step-6"}],"keywords":"poor man's burnt ends, burnt ends, chuck roast, how to make burnt ends, burnt ends recipe, chuck roast burnt ends, Best burn ends, FAKE Burnt Ends, smoked chuck roast, burnt ends chuck roast","author":"Malcom Reed","datePublished":"2020-05-10"}},{"site":"traeger","url":"https://www.traeger.com/recipes/pulled-pork-hot-honey-sauce","rating":5.0,"ratingCount":8,"recipe":{"@type":"Recipe","name":"Hot Honey Pulled Pork","description":"Hot honey sauce brings a bold twist to classic pulled pork. Smoked low and slow on the Traeger, the pork shoulder is infused with a sweet and tangy marinade of guava and apricot juice, then finished with a fiery drizzle of hot honey sauce.  ","image":"https://cdn.media.amplience.net/i/traeger/Hot_Honey_Pulled_Pork_003_Hero?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H10M00S","cookTime":"PT8H0M00S","recipeIngredient":["1 Whole (6-10 lb) bone-in pork shoulder","To Taste Traeger Tex Mex Rub","1/2 Cup guava juice","1/2 Cup apricot juice","1/2 Cup hot honey","1/4 Cup butter"],"recipeInstructions":[{"name":"Step 1","text":"When ready to cook, set your Traeger to to 225°F, if available use super smoke.","@type":"HowToStep"},{"name":"Step 2","text":"Season pork shoulder liberally with Tex Mex Rub and insert a Meater Wireless meat thermometer into the thickest part of the meat, avoiding the bone. Then, place directly on the grill grate fat side up. Cook 4-6 hours until internal temperature reaches 160°F.","@type":"HowToStep"},{"name":"Step 3","text":"Remove pork shoulder from grill and increase grill temperature to 275°F. Place pork shoulder in a shallow pan and add guava juice, apricot juice, hot honey and butter. Cover with foil and place back on the grill. Cook 2-4 hours more or until internal temperature reaches 204°F and there is little to no resistance when an instant read thermometer is inserted into the center of the pork shoulder.","@type":"HowToStep"},{"name":"Step 4 ","text":"Remove from grill and let rest, covered, for 20 minutes. Uncover and remove the shoulder from the liquid. Shred, discarding the bone and any large pieces of unrendered fat.  ","@type":"HowToStep"},{"name":"Step 5 ","text":"Pour the braising liquid into a fat separator and let the liquid settle for 5 minutes. Pour cooking liquid back into shredded pork, discarding the fat. Taste and adjust seasoning with additional hot honey or Tex Mex rub as needed. Serve however you like to enjoy pulled pork.  Alternatively, if you don't have a fat separator, you can add the liquid to a bowl, let settle for 5 minutes, and use a spoon to skim the fat off the top.","@type":"HowToStep"}],"keywords":"hot honey sauce","author":"Nichole Dailey"}},{"site":"traeger","url":"https://www.traeger.com/recipes/party-ribs","rating":4.88,"ratingCount":34,"recipe":{"@type":"Recipe","name":"Party Ribs","description":"These party ribs are packed with flavor worth celebrating. Matt Pittman’s recipe is a cross between ribs and burnt ends—giving you deep, sweet flavor with crispy caramelized edges. The secret is cooking the ribs individually on your pellet grill for faster cooking—about half the time of regular rib racks. They’re also easier to serve as finger food at, you guessed it, a party.","image":"https://cdn.media.amplience.net/i/traeger/Party-Ribs_Hero?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H15M00S","cookTime":"PT2H30M00S","recipeIngredient":["2 racks St. Louis-style pork ribs","Meat Church Hickory All-Purpose BBQ Rub or other favorite BBQ rub","4 Ounce unsalted butter, cut into pieces","1/2 Cup light brown sugar","1/2 Cup agave syrup or honey","Traeger Texas Spicy BBQ Sauce or barbecue sauce of choice"],"recipeInstructions":[{"name":"Step 1","text":"Trim away any excess fat from the rib racks. (For this speedy preparation, there’s no need to remove the membrane.) Cut between the bones to make individual [ribs](https://www.traeger.com/ribs).","@type":"HowToStep"},{"name":"Step 2","text":"Season the ribs on all sides with the BBQ Rub. Let sit for 15 minutes and up to an hour at room temperature to allow the seasoning to adhere.","@type":"HowToStep"},{"name":"Step 3","text":"Preheat the Traeger with the lid closed to 275°F.","@type":"HowToStep"},{"name":"Step 4","text":"Place the ribs directly on the grill grate meaty side up and cook until the ribs reach an internal temperature of 170°F on an instant-read meat thermometer, about 90 minutes. The time will vary depending on the size of the ribs, the weather, and your grill.","@type":"HowToStep"},{"name":"Step 5","text":"Transfer the ribs to a large pan such as a disposable foil roasting pan or a rimmed baking sheet. Add the butter, sugar, and agave. Then add enough BBQ sauce to coat the ribs well, at least ½ cup and up to 1 cup. Mix and toss the ribs well to evenly coat.","@type":"HowToStep"},{"name":"Step 6","text":"Cover the pan with foil and place it on the grill grate. Continue cooking the ribs until tender with an internal temperature of about 207°F, another 30 to 45 minutes.","@type":"HowToStep"},{"name":"Step 7","text":"Toss the ribs once more with the sauce, transfer to a serving platter, and let them rest briefly before serving. Enjoy!","@type":"HowToStep"}],"author":"Matt Pittman"}},{"site":"traeger","url":"https://www.traeger.com/recipes/tri-tip-smoked-garlic-chimichurri","rating":5.0,"ratingCount":13,"recipe":{"@type":"Recipe","name":"Tri-Tip with Smoked Garlic Jalapeno Chimichurri","description":"Matt Pittman, founder and CEO of the BBQ brand Meat Church, likes to pair reverse seared tri-tip with his take on chimichurri sauce. His version of the bright herb sauce includes a bit of heat from jalapeño, doubles down on the wood-fired flavor with smoked garlic, and features herbs that are coarsely chopped for more texture. Store any leftover smoked garlic in its oil in the fridge for up to a week; use it to jazz up a vinaigrette, tomato sauce, or gravy or to boost the flavor of mashed potatoes.","image":"https://cdn.media.amplience.net/i/traeger/Matt-Pittman%20Tri-tipi_Hero?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H20M00S","cookTime":"PT0H50M00S","recipeIngredient":["1 head garlic, cloves separated and peeled","1/2 Cup olive oil","1 3- to 4-lb  tri-tip","Meat Church Holy Gospel BBQ Rub","Meat Church Gourmet Garlic and Herb Seasoning","1 Tablespoon avocado oil or other neutral oil with a high smoke point","1 jalapeño, finely chopped","1 medium shallot, finely chopped","1 bunch fresh cilantro, finely chopped","1/2 bunch fresh flat-leaf parsley, finely chopped","1/3 Cup finely chopped fresh oregano","Juice of 1 lemon","3/4 Cup extra-virgin olive oil","1/2 Cup red wine vinegar","Meat Church Gourmet Season Salt"],"recipeInstructions":[{"name":"Step 1","text":"Preheat the Traeger with the lid closed to 225°F; this will take about 15 minutes. Use Super Smoke if available.","@type":"HowToStep"},{"name":"Step 2","text":"Make the smoked garlic. Combine the garlic cloves and oil in a small saucepan. Place the saucepan directly on the grill grate and smoke until cloves are soft, about 2 hours. Remove the pan from the grill and set aside to cool. Transfer the cloves and oil to a container with a lid. The garlic will keep, refrigerated, for up to a week.","@type":"HowToStep"},{"name":"Step 3","text":"For the tri tip: Using a sharp knife, such as a filet knife, trim away all of the fat to expose the meat. Season liberally all over with the Holy Gospel and Garlic and Herb seasonings. Let rest for at least 15 minutes to let the rubs adhere.","@type":"HowToStep"},{"name":"Step 4","text":"If necessary, preheat the Traeger with the lid closed to 225°F; this will take about 15 minutes. Use Super Smoke if available.","@type":"HowToStep"},{"name":"Step 5","text":"Holding a leave-in meat thermometer parallel to the work surface, insert it into the middle of the thickest end of the tri-tip. Place the tri-tip on the grill and smoke until it reaches 115°F to 120°F, about 45 minutes.","@type":"HowToStep"},{"name":"Step 6","text":"Heat a cast iron skillet over high heat. Add the oil, then add the smoked steak and cook on one side until nicely browned, 1 to 2 minutes. Flip and cook on the other side until done to your liking (130°F to 135°F for medium rare). Transfer to a cutting board and let rest for a few minutes.","@type":"HowToStep"},{"name":"Step 7","text":"Make the chimichurri. Combine about 6 cloves of the smoked garlic, the jalapeño, shallot, cilantro, parsley, oregano, and lemon juice in a bowl. Mix in the olive oil and vinegar. Season to taste with Meat Church Seasoning Salt.","@type":"HowToStep"},{"name":"Step 8","text":"Look at the tri-tip and notice that the grain runs in two different directions. Separate the tri-tip into two pieces where the grain changes. Thinly slice each piece against the grain and serve with chimichurri. Enjoy!","@type":"HowToStep"}],"keywords":"Matt Pittman chimichurri chimichurri sauce tru tip","author":"Matt Pittman"}},{"site":"traeger","url":"https://www.traeger.com/recipes/smoked-beef-jerky","rating":4.81,"ratingCount":37,"recipe":{"@type":"Recipe","name":"Traeger Smoked Beef Jerky","description":"Traeger Chef Austen Granger knows a thing or two about making jerky. When he bartended, he used to make and sell a variety of flavors along with his cocktails. And he once had to make 400 pounds of jerky for a Traeger event. This easy recipe is one of his favorites and requires no special ingredients. Feel free to use another sweetner in place of the corn syrup. Agave, honey, and maple would all work.","image":"https://cdn.media.amplience.net/i/traeger/Traeger-Smoked-Beef-Jerky_Hero?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H15M00S","cookTime":"PT4H0M00S","recipeIngredient":["4 Pound lean beef, such as flank steak","2/3 Cup soy sauce","2/3 Cup worcestershire sauce","2/3 Cup teriyaki sauce","3 Tablespoon dark corn syrup","1 Tablespoon garlic powder","1 Tablespoon onion powder","1 Tablespoon sesame seeds","1 Tablespoon brown sugar","1/4 Teaspoon cayenne pepper"],"recipeInstructions":[{"name":"Step 1","text":"Freeze the beef for about 30 minutes; this will make it easier to slice.","@type":"HowToStep"},{"name":"Step 2","text":"Meanwhile, in a medium bowl, combine the soy sauce, Worcestershire, and teriyaki sauce. Add the corn syrup, garlic powder, onion powder, sesame seeds, brown sugar, and cayenne pepper and stir well.","@type":"HowToStep"},{"name":"Step 3","text":"Slice the beef thinly (about ¼ inch thick) across the grain for super tender results. (Or, slice with the grain for extra-long slices with a steak-like chew.) Add the beef to the marinade and refrigerate for at least 4 hours and up to 12 hours.","@type":"HowToStep"},{"name":"Step 4","text":"When ready to cook, preheat the Traeger with the lid closed to 175°F (or 180°F if that’s the lowest your grill goes). If available, use Super Smoke.","@type":"HowToStep"},{"name":"Step 5","text":"Place a wire rack on a large, rimmed baking sheet. Remove the meat from the marinade and, leaving space between each slice of meat, lay the slices on the rack. Discard the marinade.","@type":"HowToStep"},{"name":"Step 6","text":"Place the wire rack directly on the grill grates and smoke until dehydrated, 4 to 5 hours. The finished jerky should look leathery and feel dry but will still be pliant with a chewy, tender bite.","@type":"HowToStep"},{"name":"Step 7","text":"Let the jerky cool completely before storing it airtight in the refrigerator where it will keep for a few weeks.","@type":"HowToStep"}],"author":"Austen Granger"}},{"site":"traeger","url":"https://www.traeger.com/recipes/monster-beef-ribs","rating":4.74,"ratingCount":31,"recipe":{"@type":"Recipe","name":"Texas-Style Monster Beef Ribs","description":"Find out why Matt Pittman calls these giant beef ribs “the best bite in barbecue, end of story.” Though you can find these dinosaur-sized beef plate racks in just about any supermarket in Texas,  folks living in other parts of the country may need to buy them mail order or ask their butcher to special order them. (If so, ask for a 123A rib.) While short ribs can come from this cut, you want these monster ribs to be long, at least 8 inches and up to a foot in length. When it comes to flavoring them, Texas barbecue seasoning is mainly salt and pepper, but Matt likes the added garlic in his Holy Cow BBQ Rub. Alternatively, you can use a mix of Traeger Coffee Rub and Traeger Beef Rub, a favorite combo from Traeger's Chad Ward.","image":"https://cdn.media.amplience.net/i/traeger/Monster-Ribs_HERO?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H10M00S","cookTime":"PT8H0M00S","recipeIngredient":["2 3-bone beef rib racks, preferably prime","Meat Church Holy Cow BBQ Rub"],"recipeInstructions":[{"name":"Step 1","text":"Trim the ribs: Leaving behind a thin layer of fat on the meaty side, shave off any hard fat to create an even surface. You do not need to remove the silverskin. On the bone side, unlike with pork ribs, there’s no need to remove the membrane since they will not be seasoned.","@type":"HowToStep"},{"name":"Step 2","text":"Season the ribs: Apply a generous coating of Meat Church Holy Cow BBQ Rub on  the meaty side and edges of each rack. (There's no need to season the bone side.) Let the seasoned beef ribs sit at room temperature for at least 15 to 30 minutes before cooking. Even better, cover and refrigerate overnight.","@type":"HowToStep"},{"name":"Step 3","text":"When ready to cook, preheat the Traeger with the lid closed to 250°F; this will take about 15 minutes.","@type":"HowToStep"},{"name":"Step 4","text":"Holding a leave-in meat thermometer parallel to your work surface, insert it in the center of a meaty side of the ribs avoiding any bone. Place the ribs meat side up on the grill grates. Smoke the ribs until tender, with an internal temperature around 210°F. While the temperature is a good indicator, what you are really looking for is the perfect tenderness. When properly cooked, a meat thermometer or similar should slide into the meat as easily as if it were a stick of room temp butter. The time the ribs take to become tender will depend on the meat, the weather, and the grill model, but it will be at least 8 hours and possibly longer. While these ribs do not get wrapped during cooking, you can wrap them in butcher paper after a few hours to speed the cooking along. Note that there’s no need to spritz the meat during smoking.","@type":"HowToStep"},{"name":"Step 5","text":"Transfer the racks to a cutting board and let rest for at least 1 hour. However, it’s even better to let it rest until the internal temperature lowers to about 140°F, which can take up to 3 hours depending on the ambient temperature.","@type":"HowToStep"},{"name":"Step 6","text":"To serve the ribs whole, slice them between the bones. Alternatively, slice the meat off the bone and cube it to serve more folks. Enjoy!","@type":"HowToStep"}],"author":"Matt Pittman"}},{"site":"traeger","url":"https://www.traeger.com/recipes/bbq-pork-butt","rating":4.8,"ratingCount":41,"recipe":{"@type":"Recipe","name":"Traeger BBQ Pork Butt","description":"One taste of this fall-off-the-bone Traeger pork butt and you'll be in hog heaven. Serve it in sliders as pulled pork at your next BBQ or on top of a big pan of nachos for an epic appetizer.","image":"https://cdn.media.amplience.net/i/traeger/New-smoked-pork-butt_HERO?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H15M00S","cookTime":"PT8H0M00S","recipeIngredient":["1 (8-10 lb) bone-in pork butt","As Needed Meat Church Honey Hog BBQ Rub","1 Cup apple juice, for spritzing","As Needed Meat Church Honey Hog Hot BBQ Rub","1 Cup brown sugar","1/2 Cup unsalted butter"],"recipeInstructions":[{"name":"Step 1","text":"When ready to cook, set Traeger temperature to 275°F and preheat, lid closed for 15 minutes.","@type":"HowToStep"},{"name":"Step 2","text":"Trim pork butt of all excess fat. Cut area around the money muscle to expose it if desired. (You only want to leave it connected by an inch or so for easy removal near the end of the cooking process.)","@type":"HowToStep"},{"name":"Step 3","text":"Season all sides of the pork liberally with Honey Hog.","@type":"HowToStep"},{"name":"Step 4","text":"Place the pork butt directly on the grate, fat side down. Spritz every hour with apple juice. The beautiful, mahogany color will occur just before the butt starts to turn really dark. This should be around the 5 hour mark.","@type":"HowToStep"},{"name":"Step 5","text":"After five hours, remove the butt and place it in a half steam pan. Apply a liberal coating of Honey Hog Hot then top with the brown sugar and pats of butter.","@type":"HowToStep"},{"name":"Step 6","text":"Cover tightly with foil and return to the Traeger. If you want to separate the money muscle you will want to do that when it is between 190-195°F. Continue smoking the butt until it reaches 205°F.","@type":"HowToStep"},{"name":"Step 7","text":"Allow finished pork butt to rest for 45 minutes. Then shred or pull the butt, toss in its own au jus, serve, and enjoy!","@type":"HowToStep"}],"keywords":"pulled pork boston butt","author":"Matt Pittman"}},{"site":"traeger","url":"https://www.traeger.com/recipes/maple-brined-turkey","rating":4.83,"ratingCount":75,"recipe":{"@type":"Recipe","name":"Spatchcocked Turkey with Maple Bourbon Turkey Brine","description":"Spatchcocking your turkey will ensure a juicy bird with perfectly crisp skin, while the maple bourbon turkey brine brings the flavor.","image":"https://cdn.media.amplience.net/i/traeger/Spatchcocked_Maple_Brined_Turkey_001?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H30M00S","cookTime":"PT3H0M00S","recipeIngredient":["5 Quart hot water","1 1/2 Cup kosher salt","3/4 Cup bourbon","3/4 Cup pure maple syrup","1/2 Cup brown sugar","1 Medium yellow onion, peeled and quartered","4 Strips orange peel","3 dried bay leaves, crushed","2 Tablespoon Whole black peppercorns","1 Tablespoon whole cloves","3 Quart Ice","1 (12-14 lb) turkey, fresh or frozen and thawed (not kosher or self-basting)","1 Cup (2 sticks) unsalted butter, melted","1/4 Cup maple syrup","Traeger Pork & Poultry Rub, or kosher salt and freshly ground pepper, to taste","As Needed sprigs of fresh sage and thyme, for serving","As Needed orange wedges, lady apples or kumquats, for serving"],"recipeInstructions":[{"name":"Step 1","text":"Make the maple bourbon turkey brine: In a large stockpot or container, combine the hot water, salt, bourbon, maple syrup, brown sugar, onion, orange peel, bay leaves, black peppercorns, and cloves, and stir until well combined and the salt and sugar have dissolved. Add the ice.","@type":"HowToStep"},{"name":"Step 2","text":"Remove the giblets and gravy packet from the turkey, if applicable, and discard or save for another use. Add the turkey to the brine, making sure it is fully submerged and weighing down with a bag of ice if needed. Refrigerate for at least 8 hours, or overnight.","@type":"HowToStep"},{"name":"Step 3","text":"Remove the turkey from the brine and pat dry with paper towels. Discard the brine.","@type":"HowToStep"},{"name":"Step 4","text":"Spatchcock the turkey: With a large knife or kitchen shears, cut along both sides of the backbone through the ribs and remove the backbone. Flip the turkey over and press down on the breastbone until it cracks to spread the bird flat; this will allow it to roast evenly.","@type":"HowToStep"},{"name":"Step 5","text":"In a medium bowl or liquid measuring cup, stir together the melted butter and maple syrup. Pour half into a separate container.","@type":"HowToStep"},{"name":"Step 6","text":"Brush half of the butter-maple mixture over the turkey and season with Traeger Pork & Poultry Rub or salt and black pepper. Set aside the remaining butter-maple mixture.","@type":"HowToStep"},{"name":"Step 7","text":"When ready to cook, set the Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes.","@type":"HowToStep"},{"name":"Step 8","text":"Insert the probe into the thickest part of a turkey breast. Place the turkey directly on the grill grates and close the lid. Roast the turkey until the internal temperature reaches 165℉, 2-3 hours. Brush with the remaining butter-maple syrup glaze when there are about 30 minutes of cook time left.","@type":"HowToStep"},{"name":"Step 9","text":"Remove the turkey from the grill and let rest for 15-20 minutes before carving. Transfer to a platter and garnish with fresh sage and thyme and orange wedges. Enjoy!","@type":"HowToStep"}],"keywords":"spatchcocked turkey spatchcock turkey brined turkey traeger turkey spatchcocking thanksgiving turkey","author":"Traeger Kitchen"}},{"site":"traeger","url":"https://www.traeger.com/recipes/haas-tequila-lime-wings","rating":4.8,"ratingCount":20,"recipe":{"@type":"Recipe","name":"Roasted Tequila-Lime Wings","description":"These wings start with a flavorful sweet and spicy rub before getting a proper wood-fired roasting. We finish them with a tequila-lime glaze for a taste you can raise a shot glass to.","image":"https://cdn.media.amplience.net/i/traeger/Roasted_Tequila_Lime_Wings?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H15M00S","cookTime":"PT0H30M00S","recipeIngredient":["3 Pound whole chicken wings","2 Teaspoon ancho chile powder","2 Teaspoon brown sugar","1 Teaspoon granulated garlic","1 Teaspoon ground cumin","1 Teaspoon kosher salt","1 Teaspoon chili powder","2 Tablespoon vegetable oil","1/4 Cup honey","1/4 Cup pineapple juice","3 Tablespoon Tequila","1 1/2 Tablespoon hot sauce","1 1/2 Tablespoon unsalted butter","1 1/2 Tablespoon fresh lime juice"],"recipeInstructions":[{"name":"Step 1","text":"When ready to cook, set the Traeger temperature 450℉ and preheat with the lid closed for 15 minutes.","@type":"HowToStep"},{"name":"Step 2","text":"Pat the chicken wings dry. Cut off the wing tips and discard or save for making chicken stock. Separate the flats and drumettes.","@type":"HowToStep"},{"name":"Step 3","text":"In a medium bowl, whisk together the ancho chile powder, brown sugar, granulated garlic, cumin, salt, and chili powder. Add the vegetable oil and whisk to combine. Add the chicken wings and toss well to coat.","@type":"HowToStep"},{"name":"Step 4","text":"Place the wings directly on the grill grates. Insert the probe into the thickest part of a wing, avoiding the bone. Close the lid and cook, turning once, until the internal temperature reaches 155-160℉, about 20 minutes.","@type":"HowToStep"},{"name":"Step 5","text":"Meanwhile, make the glaze: In a small saucepan, combine the honey, pineapple juice, tequila, hot sauce, butter, and lime juice. Bring to a boil on the stovetop over medium heat, then cook reduced by about one third and beginning to thicken, about 3 minutes. Remove the glaze from the heat and cover to keep warm until ready to use.","@type":"HowToStep"},{"name":"Step 6","text":"Brush the wings with the glaze, then close the lid and continue cooking until the internal temperature reaches 165-175℉, about 5-10 minutes more.","@type":"HowToStep"},{"name":"Step 7","text":"Remove the wings from the grill and serve warm. Enjoy!","@type":"HowToStep"}],"author":"Traeger Kitchen"}},{"site":"traeger","url":"https://www.traeger.com/recipes/hellfire-chicken-wings","rating":4.8,"ratingCount":25,"recipe":{"@type":"Recipe","name":"Hellfire Chicken Wings","description":"Rack ‘em up, stack ‘em up, burn ‘em down—keep a fire hose handy cause these wings are ablaze. For the hot sauce, use Traeger Carolina Reaper & Garlic Hot Sauce—if you dare.","image":"https://cdn.media.amplience.net/i/traeger/Hellfire_chicken_wings?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H15M00S","cookTime":"PT0H40M00S","recipeIngredient":["3 Pound whole chicken wings","2 Tablespoon vegetable oil","1 Tablespoon paprika","2 Teaspoon brown sugar","1 Teaspoon kosher salt","1 Teaspoon freshly ground black pepper","1 Teaspoon cayenne pepper","1 Teaspoon onion powder","1 Teaspoon granulated garlic","1 Teaspoon celery seeds","8 Tablespoon (1 stick) unsalted butter","4 jalapeño peppers, thinly sliced crosswise","1/2 Cup Fresh cilantro leaves","1/2 Cup Traeger Carolina Reaper & Garlic Hot Sauce"],"recipeInstructions":[{"name":"Step 1","text":"Cut the tips off of the wings and discard or save for making chicken stock. Cut each wing into two pieces–drumettes and flats–through the joint. Transfer the wings a large bowl. Pour the oil over and toss to coat.","@type":"HowToStep"},{"name":"Step 2","text":"Make the rub: In a small bowl, combine the paprika, brown sugar, salt, black pepper, cayenne, onion powder, granulated garlic, and celery seeds.","@type":"HowToStep"},{"name":"Step 3","text":"Sprinkle the rub over the chicken and toss gently to coat the wings.","@type":"HowToStep"},{"name":"Step 4","text":"When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.","@type":"HowToStep"},{"name":"Step 5","text":"Arrange the wings directly on the grill grates. Close the lid  and grill the wings, turning once, until the skin is crisp and golden brown and the chicken is cooked through, 35-40 minutes.","@type":"HowToStep"},{"name":"Step 6","text":"Meanwhile, make the sauce: Melt the butter in a small saucepan on the stovetop over medium-low heat in a small saucepan. Add the jalapeños and cook  until softened, 3-4 minutes. Stir in the cilantro and hot sauce. Remove the pot from the heat and cover to keep the sauce warm until ready to serve. (If desired, transfer the sauce to a blender and blend until smooth.)","@type":"HowToStep"},{"name":"Step 7","text":"Transfer the wings to a large bowl. Pour the sauce over the wings and toss to coat. Enjoy!","@type":"HowToStep"}],"author":"Traeger Kitchen"}},{"site":"traeger","url":"https://www.traeger.com/recipes/smoked-new-england-clam-chowder","rating":4.88,"ratingCount":17,"recipe":{"@type":"Recipe","name":"Smoked New England Clam Chowder","description":"The secret to our New England clam chowder recipe is an hour-long smoke infusion of pure, 100% hardwood right on the Traeger grill.","image":"https://cdn.media.amplience.net/i/traeger/Smoked_New_England_Clam%20Chowde_New?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H30M00S","cookTime":"PT2H0M00S","recipeIngredient":["4 (6 1/2 oz) cans clams, chopped","2 Cup heavy whipping cream","3 Tablespoon unsalted butter","6 Pieces sliced bacon, cut crosswise into 1/4-inch pieces","1 Large yellow onion, diced","2 Stalk celery, diced","As Needed kosher salt","As Needed Freshly ground black pepper","1 Pound russet potatoes, peeled and cut into 1-1/2 inch chunks","1/3 Cup all-purpose flour","2 Cup Bottled Clam Juice","2 Whole bay leaves","1 Tablespoon fresh thyme leaves, chopped","2 Tablespoon finely chopped parsley","Oyster crackers, as needed, for serving","Hot sauce, as needed, for serving"],"recipeInstructions":[{"name":"Step 1","text":"When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.","@type":"HowToStep"},{"name":"Step 2","text":"Drain the clams, reserving the juice. Set the juice aside. Chop the clams, if they are not already chopped, and spread them into a single layer in a disposable foil pan or deep baking dish.","@type":"HowToStep"},{"name":"Step 3","text":"Place the pan with the clams directly on the grill grates. Close the lid and smoke for 30 minutes.","@type":"HowToStep"},{"name":"Step 4","text":"Add the heavy whipping cream and 1 cup of the reserved clam juice to the pan. Close the lid and smoke for an additional 30 minutes.","@type":"HowToStep"},{"name":"Step 5","text":"Remove the clams with the smoked cream mixture from the grill and set aside.","@type":"HowToStep"},{"name":"Step 6","text":"In a large heavy saucepan or Dutch oven on the stovetop over medium heat, add the butter and bacon. Cook until the butter is melted and the bacon has begun to render the fat and sizzle. Stir in the onion, and celery and cook, stirring occasionally, until softened, 5-10 minutes. Season with salt and pepper.","@type":"HowToStep"},{"name":"Step 7","text":"Stir in the flour and cook for 5-8 minutes, stirring constantly to ensure the flour does not brown. Add the potatoes, bottled clam juice, bay leaves, and fresh thyme. Allow the mixture to come to a boil. Cook until the potatoes are tender, 12-15 minutes.","@type":"HowToStep"},{"name":"Step 8","text":"Stir in the smoked clam and cream mixture and simmer for 5 minutes. If the chowder is too thick, add more clam juice until the desired consistency is achieved. Taste for seasoning, adding more salt, and pepper as needed.","@type":"HowToStep"},{"name":"Step 9","text":"Before serving, remove the bay leaves and stir in the parsley. Serve with oyster crackers and hot sauce. Enjoy!","@type":"HowToStep"}],"author":"Traeger Kitchen"}},{"site":"traeger","url":"https://www.traeger.com/recipes/pittman-prime-rib","rating":4.89,"ratingCount":36,"recipe":{"@type":"Recipe","name":"Meat Church Prime Rib","description":"This Meat Church prime rib makes a show-stopping main course perfect for the holidays and other special occasions. Matt Pittman's trick of melting butter onto the meat as it rests also works with steak and other beef cuts.","image":"https://cdn.media.amplience.net/i/traeger/Smoked_Prime_rib?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H20M00S","cookTime":"PT3H0M00S","recipeIngredient":["As Needed kosher salt","1 8- to 10-lb boneless rib roast","As Needed worcestershire sauce","To Taste Meat Church Holy Cow BBQ Rub or Traeger Prime Rib Rub","To Taste Meat Church Gourmet Garlic and Herb Seasoning","3 Tablespoon unsalted butter, preferably high-quality"],"recipeInstructions":[{"name":"Step 1","text":"Trim any thick or hard pieces of fat, leaving a thin layer over the roast for flavor and moisture. Season generously with kosher salt, coating all sides. Let the roast sit at room temperature for 1 hour before smoking (or cover and refrigerate if prepping further in advance).","@type":"HowToStep"},{"name":"Step 2","text":"Rinse the salt off the roast under running water and pat dry with paper towel. If you like, rub the roast all over with Worcestershire; this acts a binder for your seasoning and adds some flavor but is optional. Generously season on all sides with Meat Church Holy Cow BBQ Rub or Traeger Prime Rib Rub. Then season all over with Meat Church Gourmet Garlic and Herb Seasoning. Let sit for 15 to 20 minutes or cover and refrigerate for up to 24 hours.","@type":"HowToStep"},{"name":"Step 4","text":"When ready to cook, preheat the Traeger with the lid closed to 275°F; this will take 10 to 15 minutes.","@type":"HowToStep"},{"name":"Step 5","text":"Holding a wired leave-in meat thermometer or a wireless one like MEATER® parallel to the work surface, insert it into the center of one side of the roast. Place the rib roast directly on the grill grates fat side up. Close the lid and cook, basting occasionally with more Worcestershire if you like, until the internal temperature reaches 125°F for medium-rare, or your preferred temperature. This will take between 3 and 4 hours, and the time will vary depending on the size of your roast, its starting temperature, the weather, and your grill. Note that the medium rare slices will be from the center and the outside slices will be a bit more cooked.","@type":"HowToStep"},{"name":"Step 5","text":"Transfer the roast to a cutting board with a well (or place the cutting board in a rimmed baking sheet) to catch any juices. Slice the butter into pats and place the pats on top of the roast. Tent the roast loosely with foil and let rest for about 15 minutes. As the roast rests, the butter will melt over the meat and the internal temperature will continue to rise to a final temperature of 130°F to 135°F.","@type":"HowToStep"},{"name":"Step 6","text":"Slice the roast and serve. Enjoy!","@type":"HowToStep"}],"keywords":"smoked prime rib","author":"Matt Pittman"}},{"site":"traeger","url":"https://www.traeger.com/recipes/brisket-pot-pie","rating":5.0,"ratingCount":9,"recipe":{"@type":"Recipe","name":"Smoked Brisket Pot Pie","description":"Juicy smoked brisket combined with the classic veggies will have you swapping out the chicken for good.","image":"https://cdn.media.amplience.net/i/traeger/20181115_Smoked-Brisket-Pot-Pie_RE_HE_M?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H15M00S","cookTime":"PT0H45M00S","recipeIngredient":["2 Tablespoon unsalted butter","2 carrots, chopped","1 Medium yellow onion, chopped","1 garlic clove, minced","1/2 Cup frozen peas","1 Cup pearl onions, blanched and peeled","2 cups chopped brisket","2 Cup beef stock","cornstarch whisked with 1 Tbsp water (optional)","Kosher salt, to taste","Freshly ground black pepper, to taste","1 sheet frozen pastry dough","1 Large egg"],"recipeInstructions":[{"name":"Step 1","text":"Melt the butter in a medium pot over medium heat. Add the carrots and sauté until lightly browned, 10-15 minutes.","@type":"HowToStep"},{"name":"Step 2","text":"Add the yellow onion and cook until tender and translucent, 5-7 minutes. Add the garlic and sauté until fragrant, 30 seconds more.","@type":"HowToStep"},{"name":"Step 3","text":"Stir in the peas, pearl onions, and brisket. Add the beef stock and bring to a simmer. Cook until the liquid is reduced and thick enough to coat the back of a spoon. If the sauce doesn't thicken, add  the cornstarch slurry and cook until thickened. Season with salt and pepper to taste.","@type":"HowToStep"},{"name":"Step 4","text":"When ready to cook, set Traeger temperature to 350℉ and preheat, lid closed for 15 minutes.","@type":"HowToStep"},{"name":"Step 5","text":"Transfer the filling to an ovenproof baking dish. Lay the puff pastry dough over the filling a cut a few slits in the top to vent.","@type":"HowToStep"},{"name":"Step 6","text":"In a small bowl, beat the egg, then brush all over the pastry dough.","@type":"HowToStep"},{"name":"Step 7","text":"Place the baking dish on the grill grates. Close the lid and bake until the top is lightly browned and the filling is bubbling, about 45 minutes.","@type":"HowToStep"},{"name":"Step 8","text":"Remove the pot pie from the grill and let stand 10 minutes before serving. Enjoy!","@type":"HowToStep"}],"author":"Traeger Kitchen"}},{"site":"traeger","url":"https://www.traeger.com/recipes/spatchcock-chile-lime-rubbed-chicken","rating":4.82,"ratingCount":57,"recipe":{"@type":"Recipe","name":"Spatchcocked Chile-Lime Chicken","description":"Light your taste buds up with this chile-lime spatchcocked chicken. If you’re looking for a rotisserie chicken recipe, the flavor of this grilled chicken won’t disappoint.","image":"https://cdn.media.amplience.net/i/traeger/Spatchcocked_Chili_Lime_Chicken?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H10M00S","cookTime":"PT1H10M00S","recipeIngredient":["3 Tablespoon chile powder","2 Tablespoon extra-virgin olive oil","2 Teaspoon lime zest","3 Tablespoon lime juice","1 Tablespoon minced garlic","1 Teaspoon ground coriander","1 Teaspoon ground cumin","1 Teaspoon dried oregano","1 1/2 Teaspoon kosher salt","1 Teaspoon freshly ground black pepper","1 Pinch ground cinnamon","1 (3-1/2 to 4 lb) whole chicken","cilantro","Lime wedges","salsa"],"recipeInstructions":[{"name":"Step 1","text":"In a small bowl, mix together the chile powder, olive oil, lime zest and juice, garlic, coriander, cumin, oregano, salt, pepper, and cinnamon until a paste forms.","@type":"HowToStep"},{"name":"Step 2","text":"To spatchcock the chicken, remove the backbone by cutting down either side using kitchen shears or a sharp knife. Next, turn the bird over and press down on the breastbone with the heel of your hand to flatten.","@type":"HowToStep"},{"name":"Step 3","text":"Generously slather the spice rub under and over the skin and on the interior of the bird. Place in a nonreactive baking dish. Cover with plastic wrap and refrigerate for at least 2 hours and up to 24 hours.","@type":"HowToStep"},{"name":"Step 4","text":"When ready to cook, set the Traeger temperature to 450℉ and preheat with the lid closed for 15 minutes.","@type":"HowToStep"},{"name":"Step 5","text":"Insert the probe into the thickest part of the chicken, avoiding the bone. Place the chicken, breast-side up, directly on the grill grates. Close the lid and cook or until the internal temperature reaches 165°F, 60-70 minutes","@type":"HowToStep"},{"name":"Step 6","text":"Transfer the chicken to a platter and let rest for 5-10 minutes before carving. Garnish with cilantro and serve with lime wedges and salsa. Enjoy!","@type":"HowToStep"}],"author":"Traeger Kitchen"}},{"site":"traeger","url":"https://www.traeger.com/recipes/grilled-tri-tip-chimichurri-sauce","rating":4.93,"ratingCount":55,"recipe":{"@type":"Recipe","name":"Reverse Seared Tri-Tip with Chimichurri Sauce","description":"This crowd-pleasing pairing is sure to make the top of your list. Tender, reverse-seared tri-tip is topped with a tangy herb chimichurri sauce for the perfect any-day entrée.","image":"https://cdn.media.amplience.net/i/traeger/Tri_Tip_with_Chimichurri?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H20M00S","cookTime":"PT1H10M00S","recipeIngredient":["1 (4-5 lb) tri-tip, trimmed","To Taste Traeger Beef Rub","2 Cup packed fresh Italian parsley","4 Teaspoon dried oregano or 1/4 cup packed fresh oregano leaves","4 Medium garlic cloves, peeled and smashed","1 Cup extra-virgin olive oil","1/4 Cup red wine vinegar","1/2 Teaspoon kosher salt","1/4 Teaspoon freshly ground black pepper","1/2 Teaspoon red pepper flakes"],"recipeInstructions":[{"name":"Step 1","text":"Season the tri-tip liberally with Traeger Beef Rub. Let sit at room temperature for 30 minutes.","@type":"HowToStep"},{"name":"Step 2","text":"Make the chimichurri: Add the parsley, oregano, garlic, olive oil, red wine vinegar, salt, black pepper, and red pepper flakes to a blender and pulse until coarsely chopped.","@type":"HowToStep"},{"name":"Step 3","text":"When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.","@type":"HowToStep"},{"name":"Step 4","text":"Insert the probe into the thickest part of the tri-tip. Place the tri-tip directly on the grill grates. Close the lid and smoke until the internal temperature reaches 125°F,  60-90 minutes.","@type":"HowToStep"},{"name":"Step 5","text":"Remove the tri-tip from the grill. Increase the grill temperature to 450°F (or 450°, if available). Preheat with the lid closed for 15 minutes.","@type":"HowToStep"},{"name":"Step 6","text":"Return the tri-tip to the grill, close the lid, and sear for 5 minutes per side.","@type":"HowToStep"},{"name":"Step 7","text":"Remove the tri-tip from the grill and let rest 10 minutes, then slice against the grain. Serve with the chimichurri sauce. Enjoy!","@type":"HowToStep"}],"author":"Traeger Kitchen"}},{"site":"traeger","url":"https://www.traeger.com/recipes/spicy-venison-jerky","rating":4.92,"ratingCount":24,"recipe":{"@type":"Recipe","name":"Smoked Spicy Venison Jerky","description":"Take your wild game and turn it into wildly satisfying jerky. Thin sliced venison is marinated for richer flavor and seasoned with red pepper flakes, cayenne, and habanero for a spicy kick.","image":"https://cdn.media.amplience.net/i/traeger/08192017_Spicy-Venison-Jerky_RE_HE_M?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H20M00S","cookTime":"PT5H0M00S","recipeIngredient":["2 Pound venison, trimmed","1 Teaspoon apple cider vinegar","1/2 Teaspoon onion powder","1 Teaspoon garlic powder","1 Teaspoon kosher salt","1/2 Cup soy sauce","1/2 Cup Worcestershire sauce","1 Tablespoon brown sugar","2 Teaspoon freshly ground black pepper, plus more to taste","1 Teaspoon paprika","2 Teaspoon cayenne pepper, plus more to taste","2 Teaspoon red pepper flakes, plus more to taste","2 habanero peppers, minced"],"recipeInstructions":[{"name":"Step 1","text":"With a sharp knife, slice the venison into 1/4-inch-thick slices. Trim any fat or connective tissue.","@type":"HowToStep"},{"name":"Step 2","text":"In a large bowl, whisk together the apple cider vinegar, onion powder, garlic powder, salt, soy sauce, Worcestershire sauce, brown sugar, black pepper, paprika, cayenne, red pepper flakes, and habanero peppers. Add the sliced venison and toss to coat well.","@type":"HowToStep"},{"name":"Step 3","text":"Transfer the venison and its marinade to a large resealable bag and seal, removing as much air as possible. Marinate in the refrigerator overnight.","@type":"HowToStep"},{"name":"Step 4","text":"When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes.","@type":"HowToStep"},{"name":"Step 5","text":"Remove the venison from the bag, discarding the marinade.","@type":"HowToStep"},{"name":"Step 6","text":"Arrange the meat in a single layer directly on the grill grates. For extra-spicy jerky, sprinkle with more cayenne pepper, red pepper flakes, and black pepper. Close the lid and smoke until the jerky is dry, but still chewy and somewhat pliant when bent, 4-5 hours.","@type":"HowToStep"},{"name":"Step 7","text":"Remove the jerky from the grill. Transfer to a wire rack and let cool for 1 hour. Store in an airtight container or resealable bag in the refrigerator. Enjoy!","@type":"HowToStep"}],"author":"Traeger Kitchen"}},{"site":"traeger","url":"https://www.traeger.com/recipes/wagyu-tri-tip","rating":5.0,"ratingCount":8,"recipe":{"@type":"Recipe","name":"Wagyu Tri-Tip","description":"For a memorable steak dinner, season & roast tri-tip low & slow right in your own backyard.","image":"https://cdn.media.amplience.net/i/traeger/New-smoked-tri-tip_Hero?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H5M00S","cookTime":"PT1H0M00S","recipeIngredient":["2 wagyu beef tri-tip","1 Cup Traeger Prime Rib Rub"],"recipeInstructions":[{"name":"Step 1","text":"When ready to cook, set temperature to 225˚F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.","@type":"HowToStep"},{"name":"Step 2","text":"While grill is preheating, trim any excess fat off of the tri-tip and season with Traeger Prime Rib Rub.","@type":"HowToStep"},{"name":"Step 3","text":"Place tri-tip on the Traeger and cook until it reaches an internal temperature of 130°F. This should take 1 to 1-1/2 hours. When the tri-tip reaches 130°F pull off the grill and set aside.","@type":"HowToStep"},{"name":"Step 4","text":"Increase the grill temperature to 475°F. After 15 minutes, return the tri-tip to the grill and cook for 3 minutes per side. Pull off and slice. Enjoy!","@type":"HowToStep"}],"author":"Traeger Kitchen"}},{"site":"traeger","url":"https://www.traeger.com/recipes/sweet-n-smoky-barbecued-ribs","rating":4.81,"ratingCount":26,"recipe":{"@type":"Recipe","name":"BBQ Sweet & Smoky Ribs","description":"These pork spare ribs are soaked in apple juice, coated with Traeger Big Game Rub, and cooked low n’ slow on the Traeger. Finish them off with a sweet BBQ glaze your guests will rave about.","image":"https://cdn.media.amplience.net/i/traeger/Sweet-Smoky-Ribs_Traeger-Wood-Fired-Grills_RE_HE_M?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT4H0M00S","cookTime":"PT5H0M00S","recipeIngredient":["2 Rack pork spare ribs","6 Cup apple juice","2 Tablespoon Traeger Big Game Rub","2 Cup Traeger 'Que BBQ Sauce","1/4 Cup brown sugar"],"recipeInstructions":[{"name":"Step 1","text":"If your butcher has not already done so, remove the thin papery membrane from the bone-side of the ribs by working the tip of a butter knife underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off.","@type":"HowToStep"},{"name":"Step 2","text":"Lay the ribs in a baking dish. Pour the apple juice over ribs, using as much apple juice as needed to submerge the meaty side of the ribs. Turn to coat.","@type":"HowToStep"},{"name":"Step 3","text":"Cover and refrigerate ribs for 4 to 6 hours or overnight. Remove the ribs from the apple juice; reserve juice.","@type":"HowToStep"},{"name":"Step 4","text":"Sprinkle ribs on all sides with Traeger Big Game Rub.","@type":"HowToStep"},{"name":"Step 5","text":"When ready to cook, set the Traeger to 225℉ and preheat, lid closed for 15 minutes.","@type":"HowToStep"},{"name":"Step 6","text":"Transfer the apple juice to a saucepan and place in a corner of the grill, the juice will keep the cooking environment moist.","@type":"HowToStep"},{"name":"Step 7","text":"Arrange the ribs bone side down, directly on the grill grate. Cook for 4 to 5 hours, or until a skewer or paring knife inserted between the bones goes in easily.","@type":"HowToStep"},{"name":"Step 8","text":"Check the internal temperature of the ribs, the desired temperature is 202℉. If not at temperature, cook for an additional 30 minutes or until temperature is reached.","@type":"HowToStep"},{"name":"Step 9","text":"Meanwhile, combine the BBQ sauce and brown sugar in a small saucepan. Generously brush the ribs on all sides with the BBQ sauce the last hour of cooking","@type":"HowToStep"},{"name":"Step 10","text":"Using a sharp knife, cut the slabs into individual ribs. Serve. Enjoy!","@type":"HowToStep"}],"author":"Traeger Kitchen"}},{"site":"traeger","url":"https://www.traeger.com/recipes/spicy-honey-garlic-wings","rating":4.81,"ratingCount":42,"recipe":{"@type":"Recipe","name":"Grilled Honey Garlic Wings","description":"The perfect blend of sweet and some wood-fired heat, these wings are seasoned with Pork & Poultry Rub, then grilled and tossed in a delicious spicy honey garlic sauce for one out-of-this-world wing.","image":"https://cdn.media.amplience.net/i/traeger/Grilled-Honey-Garlic-Wings_RE_HE_M?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H20M00S","cookTime":"PT1H0M00S","recipeIngredient":["2 1/2 Pound whole chicken wings","As Needed Traeger Pork & Poultry Rub","4 Tablespoon (1/2 stick) unsalted butter","2 garlic cloves, minced","1/4 Cup honey","1/2 Cup hot sauce","1 1/2 Cup Blue cheese or ranch dressing, for serving"],"recipeInstructions":[{"name":"Step 1","text":"When ready to cook, set the Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes. Line a rimmed baking sheet with nonstick foil or parchment paper.","@type":"HowToStep"},{"name":"Step 2","text":"Segment the wings into three pieces, cutting through the joints. Discard the wing tips or save to make chicken stock. Season the flats and drumettes well with Traeger Pork & Poultry Rub, then arrange in a single layer on the prepared baking sheet, spacing evenly.","@type":"HowToStep"},{"name":"Step 3","text":"Place the baking sheet with wings on the grill grates. Close the lid and cook until the wings are no longer pink at the bone, 45-50 minutes.","@type":"HowToStep"},{"name":"Step 4","text":"Meanwhile, make the sauce: Melt the butter in a small saucepan over medium heat. Add the garlic and sauté until fragrant, 2-3 minutes. Add the honey and hot sauce and cook until completely combined, 2-3 minutes more. Remove the pot from the heat and cover to keep the sauce warm until the wings finish cooking.","@type":"HowToStep"},{"name":"Step 5","text":"Transfer the wings to a large bowl. Pour the spicy honey garlic sauce over the wings, turning with tongs to coat.","@type":"HowToStep"},{"name":"Step 6","text":"Return the wings to the grill, arranging directly on the grates. Close the lid and and cook until the sauce sets, 10-15 minutes.","@type":"HowToStep"},{"name":"Step 7","text":"Remove the wings from the grill. Serve with ranch or blue cheese dressing. Enjoy!","@type":"HowToStep"}],"author":"Traeger Kitchen"}},{"site":"traeger","url":"https://www.traeger.com/recipes/texas-spicy-st-louis-ribs","rating":5.0,"ratingCount":17,"recipe":{"@type":"Recipe","name":"St Louis Style BBQ Ribs with Texas Spicy BBQ Sauce","description":"These aren't your average ribs on the block. These spares are seasoned with our savory Traeger rub, slow cooked with melted butter, caramelized brown sugar and finished with a little Texas heat for savory, sweet, and spice in a bite.","image":"https://cdn.media.amplience.net/i/traeger/St-Louis-Style-BBQ-Ribs-with-Texas-Spicy-BBQ-Sauce_NO_TIN?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H15M00S","cookTime":"PT5H0M00S","recipeIngredient":["3 Rack St. Louis-style ribs, membrane removed","4 Tablespoon Traeger Rub","6 Tablespoon butter","1 1/2 Cup brown sugar","1 1/2 Cup agave","1 1/2 Cup Traeger Texas Spicy BBQ Sauce"],"recipeInstructions":[{"name":"Step 1","text":"When ready to cook, set the Traeger to 250℉ and preheat, lid closed for 15 minutes.","@type":"HowToStep"},{"name":"Step 2","text":"Season ribs with Traeger rub and place directly on grill grate rib side down or in a Traeger rib rack with the bone resting on the rack. Cook for 3 hours.","@type":"HowToStep"},{"name":"Step 3","text":"Stack 2 pieces of tin foil on the table large enough to cover one rack of ribs. In the center of the foil place 3 tablespoons butter, 1/2 cup brown sugar, and 1/2 cup agave. Place the rib rack meat side down on top of the brown sugar mixture and wrap tightly. Repeat with remaining 2 racks.","@type":"HowToStep"},{"name":"Step 4","text":"Place all ribs directly on the grill grate meat side down and cook an additional 1-1/2 to 2 hours or until internal temperature reaches 203℉.","@type":"HowToStep"},{"name":"Step 5","text":"Remove ribs from the grill and cover each rack with 1/2 cup Texas Spicy BBQ sauce.","@type":"HowToStep"},{"name":"Step 6","text":"Rewrap and return to grill an additional 10 minutes allowing sauce to thicken.","@type":"HowToStep"},{"name":"Step 7","text":"Remove ribs from the grill, slice and enjoy!","@type":"HowToStep"}],"author":"Traeger Kitchen"}},{"site":"traeger","url":"https://www.traeger.com/recipes/smoked-beef-tenderloin-steaks","rating":5.0,"ratingCount":26,"recipe":{"@type":"Recipe","name":"Beef Tenderloin Steaks with Blue Cheese and Peppercorn Butter","description":"With Traeger, make your house the best damn steakhouse in town. These beef tenderloins grill to perfection (you can even see that smoke ring of flavor!). Top with a blue cheese and peppercorn butter for a savory, rich finish.","image":"https://cdn.media.amplience.net/i/traeger/Beef_Tenderloin_with_Blue_Cheese_Compound?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H10M00S","cookTime":"PT0H40M00S","recipeIngredient":["8 Tablespoon (1 stick) unsalted butter, room temperature","3 Tablespoon crumbled blue cheese","1 Clove Garlic, minced","1 Tablespoon dry sherry (optional)","1 Teaspoon freshly ground green or black peppercorns","Coarse kosher salt, to taste","4 (1-1/4 to 1-1/2 inch thick) beef tenderloin steaks","Olive oil, to taste","Traeger Prime Rib Rub, to taste"],"recipeInstructions":[{"name":"Step 1","text":"For the Flavored Butter: In a small mixing bowl, combine butter, blue cheese, garlic, sherry, peppercorns and salt. Cover and refrigerate until ready to use, or roll into a log in plastic wrap, wax paper or parchment and freeze for up to 6 months.","@type":"HowToStep"},{"name":"Step 2","text":"Preheat the grill to 185F. If available, use Super Smoke.  ","@type":"HowToStep"},{"name":"Step 3","text":"Brush the outside of the steaks with olive oil and season with Traeger Prime Rib Rub.","@type":"HowToStep"},{"name":"Step 4","text":"Arrange the steaks directly on the grill grate and smoke for 30 minutes, flipping half way though.  ","@type":"HowToStep"},{"name":"Step 5","text":"Transfer the steaks to a plate or platter. Increase the Traeger temperature to 450°F and preheat with the lid closed for 10 minutes.","@type":"HowToStep"},{"name":"Step 6","text":"Return the smoked steaks to the grill and insert the probe into the center of a steak. Close the lid and sear until the internal temperature reaches 130°F for medium-rare, or your desired temperature, about 10 minutes.","@type":"HowToStep"},{"name":"Step 7","text":"Top the steaks with a dollop of the blue cheese and peppercorn butter and let melt for a minute or two before serving. Enjoy!","@type":"HowToStep"}],"author":"Traeger Kitchen"}},{"site":"traeger","url":"https://www.traeger.com/recipes/beer-brined-turkey","rating":4.9,"ratingCount":20,"recipe":{"@type":"Recipe","name":"Beer Brined Turkey","description":"Beer brined turkey that's loaded with flavor is perfect for Thanksgiving dinner. Dark beer and brown sugar create a nice mahogany-colored turkey skin that seals in a tender and juicy inside. For the best flavor, make sure this beer brine turkey is submerged and refrigerated for at least 8 hours or overnight. Get your fork in there, it's sure to get gobbled up quick.","image":"https://cdn.media.amplience.net/i/traeger/Beer_Brined_Turkey_001?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H25M00S","cookTime":"PT3H0M00S","recipeIngredient":["1 (12-14 lb) turkey, thawed if frozen","3 (12 oz) bottles dark beer or apple cider","1 1/2 Cup kosher salt","1 Cup dark brown sugar","3 Clove garlic, smashed","1 Tablespoon Whole black peppercorns","4 Quart water","1 Medium yellow onion, quartered","4 Sprig fresh rosemary","4 Sprig fresh thyme","4 Sprig fresh parsley","4 Sprig fresh sage","3 dried bay leaves","2 Stalk celery, sliced into 2 inch pieces","1 apple, cut into wedges","As Needed vegetable oil"],"recipeInstructions":[{"name":"Step 1","text":"Remove the giblets from the turkey and set them aside for making gravy if desired, or discard them.","@type":"HowToStep"},{"name":"Step 2","text":"Make the beer brine: In a 5-gallon bucket, combine the beer, water, salt, and brown sugar and stir with a long-handled wooden spoon until the salt and sugar have dissolved. Add the garlic and peppercorns.","@type":"HowToStep"},{"name":"Step 3","text":"Add the turkey to the brine, making sure it is submerged (weigh down with a heavy pot lid or resealable bags of ice, if needed). Refrigerate the beer brine turkey for at least 8 hours, or overnight.","@type":"HowToStep"},{"name":"Step 4","text":"Remove the turkey from the brine and dry thoroughly, inside and out, with paper towels. Discard the brine.","@type":"HowToStep"},{"name":"Step 5","text":"Place the onion, rosemary, thyme, parsley, sage, bay leaves, celery, and apple in the turkey cavity and tie the legs together with butcher's twine. Fold the wings behind the bird's back. Rub vegetable oil all over the outside of the turkey. Transfer the turkey to a large roasting pan, breast-side up (if you don't care to save the drippings, the turkey can be roasted directly on the grill grates).","@type":"HowToStep"},{"name":"Step 6","text":"When ready to cook, set the Traeger temperature to 350˚F and preheat with the lid closed for 15 minutes.","@type":"HowToStep"},{"name":"Step 7","text":"Insert the probe into the thickest part of a turkey thigh. Place the roasting pan (or the turkey) on the grill grates, close the lid, and roast until the internal temperature reaches 165˚F,  2 1/2-3 hours.","@type":"HowToStep"},{"name":"Step 8","text":"Remove the turkey from the grill and let rest for 20 minutes before carving.","@type":"HowToStep"}],"author":"Traeger Kitchen"}},{"site":"traeger","url":"https://www.traeger.com/recipes/chili-rib-eye-steaks","rating":4.84,"ratingCount":31,"recipe":{"@type":"Recipe","name":"Smoked Chili Rib-Eye Steaks","description":"A spicy homemade chili paste brings the heat to this classic cut of steak and a 45-minute smoke sesh infuses pure wood-fired flavor.","image":"https://cdn.media.amplience.net/i/traeger/20190509_Smoked-Chili-Rib-eye-Steaks_RE_HE_M?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H10M00S","cookTime":"PT1H0M00S","recipeIngredient":["2 Large cloves garlic, minced","1 Teaspoon Salt","2 Tablespoon chili powder","2 Tablespoon Worcestershire sauce","2 Tablespoon olive oil","1 Teaspoon brown sugar, packed","1 Teaspoon ground cumin","4 (10-12 oz) rib-eye steaks"],"recipeInstructions":[{"name":"Step 1","text":"Mash the garlic and salt into a paste in a small bowl. Stir in the chili powder, Worcestershire sauce, olive oil, brown sugar, and cumin. Rub all surfaces of the steaks with the mixture.","@type":"HowToStep"},{"name":"Step 2","text":"Place the steaks and the remaining rub into a large resealable plastic bag and refrigerate for 4 hours or up to 2 days.","@type":"HowToStep"},{"name":"Step 3","text":"When ready to cook, set the Traeger temperature to 225˚F and preheat, lid closed for 15 minutes.  For optimal flavor, use Super Smoke if available.","@type":"HowToStep"},{"name":"Step 4","text":"Place the steaks on the grill grate and smoke for about 45 minutes (until the internal temperature reaches 120˚F).","@type":"HowToStep"},{"name":"Step 5","text":"Remove the steaks and set aside to rest. Increase the temperature to 500˚F and preheat, lid closed for 15 minutes.","@type":"HowToStep"},{"name":"Step 6","text":"Return the steaks to the grill and cook until desired doneness (135˚F for medium-rare) or 3-5 minutes on the first side and 1-2 minutes on the second side.","@type":"HowToStep"},{"name":"Step 7","text":"Let the steaks rest for 5 to 10 minutes before serving. Enjoy!","@type":"HowToStep"}],"author":"Traeger Kitchen"}},{"site":"traeger","url":"https://www.traeger.com/recipes/sugar-lips-pork-shoulder","rating":5.0,"ratingCount":10,"recipe":{"@type":"Recipe","name":"BBQ Pork Shoulder Roast with Sugar Lips Glaze","description":"This pork is sweet from the inside out. Slow-roasted pork shoulder gets injected with an apple juice mixture and glazed with a sweet kiss from our Sugar Lips sauce.","image":"https://cdn.media.amplience.net/i/traeger/20170506_BBQ-Pork-Shoulder-Roast-with-Sugar-Lips-Glaze_RE_HE_M?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H15M00S","cookTime":"PT9H0M00S","recipeIngredient":["1 (8-10 lb) bone-in pork butt","4 Tablespoon Traeger Pork & Poultry Rub, divided","1 1/2 Cup apple juice, divided","4 Tablespoon brown sugar","1 Tablespoon kosher salt","1/2 Cup apple juice","To Taste Traeger Sugar Lips Glaze"],"recipeInstructions":[{"name":"Step 1","text":"When ready to cook, set Traeger temperature to 250℉ and preheat, lid closed for 15 minutes.","@type":"HowToStep"},{"name":"Step 2","text":"Trim the pork butt of all excess fat, leaving 1/4 inch of the fat cap attached.","@type":"HowToStep"},{"name":"Step 3","text":"In a medium bowl, combine 2 tablespoons of Traeger Pork & Poultry Rub, 1 cup apple juice, the brown sugar, and salt and stir until most of the sugar and salt have dissolved","@type":"HowToStep"},{"name":"Step 4","text":"Use a meat injector to inject the pork butt every square inch or so with the apple juice mixture. Season the exterior of the pork butt with the remaining 2 tablespoons of Traeger Pork & Poultry Rub.","@type":"HowToStep"},{"name":"Step 5","text":"Place the pork butt directly on the grill grates, fat-side up. Insert the probe into the center of the pork, avoiding the bone and any large pockets of fat. Close the lid and cook for until the internal temperature reaches 160°F, about 6 hours.","@type":"HowToStep"},{"name":"Step 6","text":"Remove the pork butt from the grill and wrap in two layers of foil, leaving one end. Pour the remaining 1/2 cup of apple juice into the opening, then wrap the foil tightly to seal the packet. Transfer the wrapped pork butt to a large pan to catch any drips.","@type":"HowToStep"},{"name":"Step 7","text":"Increase the Traeger temperature to 275°F. Place the pan with the pork butt on the grill grates and re-insert the probe. Close the lid and cook until the internal temperature reaches 195°F, about 3 hours more.","@type":"HowToStep"},{"name":"Step 8","text":"Remove the pork butt from the grill and let rest for 10-15 minutes, then unwrap and slice, removing the bone and any excess fat. Top with Traeger Sugar Lips BBQ Sauce and serve with your favorite sides. Enjoy!","@type":"HowToStep"}],"author":"Traeger Kitchen"}},{"site":"traeger","url":"https://www.traeger.com/recipes/autumn-cider-brined-turkey-breast","rating":4.76,"ratingCount":25,"recipe":{"@type":"Recipe","name":"Apple Cider Brined Turkey Breast","description":"The best way to make your turkey breast tender and flavorful? An apple cider brine for turkey. Apple cider, allspice and brown sugar bring a cornucopia of fall flavors straight to your table.","image":"https://cdn.media.amplience.net/i/traeger/Roasted_Autumn_Brined_Turkey_Breast?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H20M00S","cookTime":"PT4H30M00S","recipeIngredient":["6 Cup apple cider, divided","2 garlic cloves, smashed","1/3 Cup brown sugar","1 Tablespoon ground allspice","1/3 Cup kosher salt","3 dried bay leaves","1 (5-7 lb) bone-in turkey breast","1/2 cup plus 2 Tbsp (1 1/4 sticks) unsalted butter, softened, divided","Traeger Pork & Poultry Rub"],"recipeInstructions":[{"name":"Step 1","text":"Make the brine: In a large pot, combine 4 cups of the apple cider, the garlic, brown sugar, allspice, salt, and bay leaves. Bring to a simmer over medium heat and cook for 5 minutes, stirring often, to dissolve the salt and sugar.","@type":"HowToStep"},{"name":"Step 2","text":"Remove the pot from the heat and stir in the ice water to cool the brine completely.","@type":"HowToStep"},{"name":"Step 3","text":"Place the turkey breast in the brine, adding water as needed until the turkey is fully submerged. Cover and refrigerate overnight.","@type":"HowToStep"},{"name":"Step 4","text":"Make the cider glaze: In a small saucepan, bring the remaining 2 cups of apple cider to a boil over medium-high heat and cook until reduced to 1/4 cup, 30-45 minutes. Remove the pot from the heat and whisk in 1/2 cup of butter until completely melted and incorporated, then let cool completely.","@type":"HowToStep"},{"name":"Step 5","text":"When ready to cook, set Traeger temperature to 325℉ and preheat, lid closed for 15 minutes.","@type":"HowToStep"},{"name":"Step 6","text":"Remove the turkey from the brine and rinse well under cool water. Discard the brine.","@type":"HowToStep"},{"name":"Step 7","text":"Pat the turkey dry with paper towels, then use your fingers to rub the remaining 2 tablespoons of butter under the skin of the turkey breast. Lightly season the breast with Traeger Pork & Poultry Rub","@type":"HowToStep"},{"name":"Step 8","text":"Place the turkey, skin-side up, directly on the grill grates. Insert the probe into the thickest part of the breast, avoiding the bone. Close the lid and cook until the  internal temperature reaches 160℉, 3-4 hours. After the first 20 minutes of cooking, brush the turkey with the cider glaze, then continue brushing every 45 minutes. If the breast is getting too dark before it reaches temperature, cover with foil.","@type":"HowToStep"},{"name":"Step 9","text":"Remove the turkey breast from the grill and let rest for 30 minutes before carving. Enjoy!","@type":"HowToStep"}],"keywords":"roasted turkey brined turkey","author":"Traeger Kitchen"}},{"site":"traeger","url":"https://www.traeger.com/recipes/coffee-break-beef-jerky","rating":4.8,"ratingCount":20,"recipe":{"@type":"Recipe","name":"Coffee Break Beef Jerky","description":"Forget ordinary store-bought jerky and Traeger extraordinary high protein snacks packed with hardwood smoke. Wood-fired Traeger coffee jerky has unmatched flavor, so grab a handful and don't leave us behind.","image":"https://cdn.media.amplience.net/i/traeger/coffee_break_beef_jerky_Hero?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H10M00S","cookTime":"PT5H0M00S","recipeIngredient":["1 Cup brewed strong coffee or espresso, chilled","1 Cup cola","1/2 Cup soy sauce","1/4 Cup worcestershire sauce","1/4 Cup brown sugar","2 Tablespoon Morton Tender Quick Home Meat Cure, optional","1 1/2 Teaspoon freshly ground black pepper","1 Tablespoon hot sauce","2 Pound trimmed beef top or bottom round, sirloin tip or flank steak"],"recipeInstructions":[{"name":"Step 1","text":"Plan ahead! This recipe requires marinating time overnight.","@type":"HowToStep"},{"name":"Step 2","text":"In a mixing bowl, combine the coffee, cola, soy sauce, Worcestershire sauce, brown sugar, curing salt (if using), pepper and hot sauce.","@type":"HowToStep"},{"name":"Step 3","text":"With a sharp knife, slice the beef into 1/4 inch thick slices against the grain. (This is easier if the meat is partially frozen.) Trim any fat or connective tissue.","@type":"HowToStep"},{"name":"Step 4","text":"Put the beef slices in a large resealable bag. Pour the marinade mixture over the beef, and massage the bag so that all the slices get coated with the marinade.","@type":"HowToStep"},{"name":"Step 5","text":"Seal the bag and refrigerate for several hours, or overnight.","@type":"HowToStep"},{"name":"Step 6","text":"When ready to cook, set Traeger temperature to 165°F and preheat, lid closed for 15 minutes.","@type":"HowToStep"},{"name":"Step 7","text":"Remove the beef from the marinade and discard the marinade.","@type":"HowToStep"},{"name":"Step 8","text":"Dry the beef slices between paper towels. Arrange the meat in a single layer directly on the grill grate.","@type":"HowToStep"},{"name":"Step 9","text":"Smoke for 4 to 5 hours, or until the jerky is dry but still chewy and somewhat pliant when you bend a piece.","@type":"HowToStep"},{"name":"Step 10","text":"Transfer to a resealable bag while the jerky's still warm. Let the jerky rest for an hour at room temperature.","@type":"HowToStep"},{"name":"Step 11","text":"Squeeze any air from the bag and refrigerate the jerky. It will keep for several weeks. Enjoy!","@type":"HowToStep"}],"author":"Traeger Kitchen"}},{"site":"traeger","url":"https://www.traeger.com/recipes/ancho-chile-bbq-chicken-legs","rating":4.9,"ratingCount":21,"recipe":{"@type":"Recipe","name":"Ancho Chile Smoked BBQ Chicken Legs","description":"Dennis the Prescott’s bold and spicy chicken recipe features rich, unique flavors like ancho and espresso that will make any spring cookout or weekend BBQ memorable. Plan ahead–the chicken marinates overnight.","image":"https://cdn.media.amplience.net/i/traeger/0416_Ancho_Chili_Chicken_Legs_RE_HE_M?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H20M00S","cookTime":"PT2H0M00S","recipeIngredient":["1 Tablespoon ancho chile powder","1 Tablespoon brown sugar","1/2 Tablespoon ground espresso","1/2 Teaspoon ground cumin","1 Tablespoon lime zest","1 Tablespoon kosher salt","1/2 Tablespoon freshly cracked black pepper","2 Tablespoon olive oil","8 Whole chicken legs (thighs and drumsticks)","1/2 Cup Traeger BBQ Sauce, or your favorite smoky BBQ sauce","Chopped fresh flat-leaf parsley, for garnish","1 lime, cut into wedges, for serving"],"recipeInstructions":[{"name":"Step 1","text":"In a small bowl, stir together the ancho chile powder, brown sugar, espresso, cumin, lime zest, salt, and black pepper.","@type":"HowToStep"},{"name":"Step 2","text":"Massage the chicken legs all over with the olive oil. Sprinkle the dry rub over the chicken and massage until well coated. Cover and marinate in the refrigerator overnight.","@type":"HowToStep"},{"name":"Step 3","text":"When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.","@type":"HowToStep"},{"name":"Step 4","text":"Place the chicken legs directly on the grill grates. Insert the probe into the thickest part of a leg, avoiding the bone. Close the lid and smoke for 1 hour.","@type":"HowToStep"},{"name":"Step 5","text":"Increase the Traeger temperature to 350°F. Continue cooking until the juices run clear and the internal temperature of the chicken reaches 165°F, about 1 hour more.","@type":"HowToStep"},{"name":"Step 6","text":"When there is 10 minutes of cooking time remaining, baste the chicken all over with the Traeger BBQ Sauce.","@type":"HowToStep"},{"name":"Step 7","text":"Garnish the chicken with parsley and serve with the lime wedges alongside. Enjoy!","@type":"HowToStep"}],"author":"Dennis Prescott"}},{"site":"traeger","url":"https://www.traeger.com/recipes/bbq-chicken-drumsticks","rating":4.79,"ratingCount":19,"recipe":{"@type":"Recipe","name":"BBQ Chicken Drumsticks","description":"Celebrate touchdowns and trick plays with these Traeger drumsticks. Smoked and saucy, this barbecue meat treat is ready for game day action. Use the chicken leg hanger for even roasting and smoke penetration.","image":"https://cdn.media.amplience.net/i/traeger/20170118_BBQ-Chicken-Drumsticks_RE_HE_M?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H15M00S","cookTime":"PT2H0M00S","recipeIngredient":["8 chicken drumsticks","2 Tablespoon Traeger Chicken Rub","1/2 Cup Traeger 'Que BBQ Sauce"],"recipeInstructions":[{"name":"Step 1","text":"Season the drumstick with Traeger Chicken Rub, then let sit for 20 minutes.","@type":"HowToStep"},{"name":"Step 2","text":"When ready to cook, set the Traeger temperature to 275°F and preheat with the lid closed for 15 minutes.","@type":"HowToStep"},{"name":"Step 3","text":"Hang the drumsticks on the chicken leg hanger and set on the grill (alternatively, place directly on the grill grates). Close the lid and cook for 1 hour, flipping halfway through if the drumsticks are not hanging.","@type":"HowToStep"},{"name":"Step 4","text":"Transfer the drumsticks to a pan. Cover the pan with foil and place on the grill grates. Close the lid and cook until the internal temperature reaches 190°F, about 45 minutes more.","@type":"HowToStep"},{"name":"Step 5","text":"Remove the foil and pour the Traeger 'Que BBQ Sauce over the drumsticks, turning to coat. Close the grill lid and cook until the sauce sets, about 15 minutes.","@type":"HowToStep"},{"name":"Step 6","text":"Remove the drumsticks from the grill and let rest for 15 minutes before serving. Enjoy!","@type":"HowToStep"}],"author":"Traeger Kitchen"}},{"site":"traeger","url":"https://www.traeger.com/recipes/sweet-spicy-sriracha-wings","rating":4.94,"ratingCount":35,"recipe":{"@type":"Recipe","name":"Grilled Sriracha Wings","description":"“Excessive celebration” may occur after trying these chicken wings, slathered with homemade Sriracha sauce. Load ‘em up and go long.","image":"https://cdn.media.amplience.net/i/traeger/1235107_Saucy-Sriracha-Wings_RE_HE_M?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H15M00S","cookTime":"PT0H45M00S","recipeIngredient":["2 Pound chicken wings","2 Tablespoon Traeger Chicken Rub","2 Teaspoon garlic powder","1 Tablespoon sesame oil","5 Tablespoon butter, melted","1/3 Cup dark brown sugar","1/4 Cup Sriracha","2 Tablespoon soy sauce","2 Tablespoon lime zest","1 Tablespoon garlic, crushed","1 Tablespoon crushed ginger","1 Tablespoon lime juice","1 Tablespoon cilantro, finely chopped","1 Tablespoon toasted sesame seeds"],"recipeInstructions":[{"name":"Step 1","text":"When ready to cook, set the Traeger to 325℉ and preheat for 15 minutes.","@type":"HowToStep"},{"name":"Step 2","text":"Combine Traeger Chicken rub, garlic powder, sesame oil, and wings. Toss to coat.","@type":"HowToStep"},{"name":"Step 3","text":"Place the wings directly on the grill grate and cook for 25 to 30 minutes, or until the chicken reaches an internal temperature of 160℉. Once wings reach an internal temperature of 160℉, remove from grill and increase the grill temperature to High.","@type":"HowToStep"},{"name":"Step 4","text":"While wings are cooking, combine all the sauce ingredients except for the cilantro and sesame seeds.","@type":"HowToStep"},{"name":"Step 5","text":"While grill heats, toss the cooked wings in half of the sauce mixture (just enough to coat them) and place back on the grill for 10 to 15 minutes, or until sauce sets.","@type":"HowToStep"},{"name":"Step 6","text":"Top wings with chopped cilantro and sesame seeds and serve with the remaining sauce on the side. Enjoy!\n\n*Cook times will vary depending on set and ambient temperatures.","@type":"HowToStep"}],"author":"Traeger Kitchen"}},{"site":"traeger","url":"https://www.traeger.com/recipes/smoke-grill-flank-steak","rating":4.68,"ratingCount":57,"recipe":{"@type":"Recipe","name":"Smoke 'N Grill Flank Steak","description":"If the aroma of this flank steak by Christian Wallin is good enough to get the neighbors peeking over the fence and asking for a slice, imagine how good it must taste!","image":"https://cdn.media.amplience.net/i/traeger/new_flank_steak?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H20M00S","cookTime":"PT3H15M00S","recipeIngredient":["1/4 Cup red wine","1/4 Cup vegetable oil","1 Teaspoon freshly ground black pepper","1 Teaspoon kosher salt","2 Tablespoon soy sauce","2 Tablespoon Worcestershire sauce","5 garlic cloves, crushed","Juice of 2 limes","2 Pound flank steak","1 Bunch fresh cilantro, chopped","6 garlic cloves, crushed","3/4 Cup extra-virgin olive oil","1/4 Cup red wine vinegar","Juice of 1 lime","1 Tablespoon diced red onion","1 Teaspoon freshly ground black pepper","1/2 Teaspoon kosher salt"],"recipeInstructions":[{"name":"Step 1","text":"In a large bowl, whisk together the red wine, vegetable oil, black pepper, salt, soy sauce, Worcestershire sauce, garlic, and lime juice.","@type":"HowToStep"},{"name":"Step 2","text":"Place the flank steak in a large resealable bag and pour in the marinade, turning the meat to coat. Push out as much air as possible and seal the bag. Marinate in the refrigerator for 8 hours.","@type":"HowToStep"},{"name":"Step 3","text":"When ready to cook, set the Traeger temperature to 225°F and preheat with the lid closed for 15 minutes.","@type":"HowToStep"},{"name":"Step 4","text":"Remove the steak from the marinade and place directly on the grill grates. Close the lid and smoke for 3 hours.","@type":"HowToStep"},{"name":"Step 5","text":"Remove the steak from the grill, wrap in foil, and let it sit for 10-15 minutes. Increase the Traeger temperature to 450°F and preheat with the lid closed.","@type":"HowToStep"},{"name":"Step 6","text":"Meanwhile, make the chimichurri: Add the cilantro, garlic, olive oil, red wine vinegar, lime juice, red onion, pepper, and salt and pulse until combined.","@type":"HowToStep"},{"name":"Step 7","text":"Unwrap the steak and return to the grill. Close the lid and sear until the internal temperature reaches a [medium rare steak temp](https://www.traeger.com/learn/steak-doneness) of 130°F and grill marks appear, about 3 minutes per side.","@type":"HowToStep"},{"name":"Step 8","text":"Remove the steak from the grill and slice into pencil-wide slices against the grain. Serve with the chimichurri sauce. Enjoy!","@type":"HowToStep"}],"author":"Traeger Kitchen"}},{"site":"traeger","url":"https://www.traeger.com/recipes/pulled-pork-sandwich","rating":4.86,"ratingCount":21,"recipe":{"@type":"Recipe","name":"BBQ Pulled Pork Sandwich","description":"It doesn’t get much better than this cookout classic. Tender, applewood-smoked pulled pork meets cool and crunchy coleslaw for a sandwich that will send you to hog heaven.","image":"https://cdn.media.amplience.net/i/traeger/Pulled-Pork-Sandwich_Traeger-Wood-Fired-Grills_RE_HE_M?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H15M00S","cookTime":"PT9H0M00S","recipeIngredient":["1 (8-10 lb) bone-in pork butt","1 1/2 Cup apple juice, divided","4 Tablespoon brown sugar","1 Tablespoon kosher salt, plus more to taste","1/4 Cup Traeger Pork & Poultry Rub, divided, plus more to taste","To Taste Traeger Sweet & Heat BBQ Sauce","1/2 Cup mayonnaise","1/2 Cup sour cream","2 Tablespoon white vinegar","1 Teaspoon kosher salt","1/2 Teaspoon freshly ground black pepper","1/2 Teaspoon celery seeds","1/2 Medium green cabbage, shredded","1/2 Medium purple cabbage, shredded","2 Large carrots, shredded","4 burger buns","dill pickles"],"recipeInstructions":[{"name":"Step 1","text":"Make the pulled pork: When ready to cook, set Traeger temperature to 250℉ and preheat, lid closed for 15 minutes.","@type":"HowToStep"},{"name":"Step 2","text":"Trim the pork butt of all excess fat, leaving 1/4 inch of the fat cap attached.","@type":"HowToStep"},{"name":"Step 3","text":"In a small bowl, combine 1 cup apple juice, the brown sugar, salt, and 2 tablespoons of the Traeger Pork & Poultry Rub. Stir until most of the sugar and salt have dissolved.","@type":"HowToStep"},{"name":"Step 4","text":"Inject the mixture into the pork butt, spacing every square inch or so. Season the pork butt with the remaining 2 tablespoons of Traeger Pork & Poultry Rub.","@type":"HowToStep"},{"name":"Step 5","text":"Place the pork butt directly on the grill grates. Insert the probe into the center of the pork, avoiding the bone and any large pockets of fat. Close the lid and cook until the internal temperature reaches 160℉, about 6 hours.","@type":"HowToStep"},{"name":"Step 6","text":"Remove the pork butt from the grill and increase the temperature to 275°F. Wrap the pork in two layers of aluminum foil, leaving one end of the foil open. Pour the remaining 1/2 cup apple juice into the opening, then secure the foil tightly. Place the pork in a large pan.","@type":"HowToStep"},{"name":"Step 7","text":"Place the pan with the pork on the grill grates. Re-insert the probe. Close the lid and cook until the internal temperature reaches 205°F, about 3 hours more.","@type":"HowToStep"},{"name":"Step 8","text":"Meanwhile, make the coleslaw: In a medium bowl, whisk together the mayonnaise, sour cream, vinegar, salt, pepper, and celery seeds. Add the green and purple cabbage and carrots and toss until well coated. Refrigerate until ready to serve.","@type":"HowToStep"},{"name":"Step 9","text":"Remove the pork from the grill and unwrap. Shred the pork, removing and discarding the bone and any excess fat or tendons. Transfer to a medium bowl and season with more Traeger Pork & Poultry Rub and salt, to taste. Toss with Traeger Sweet & Heat Barbecue Sauce until well coated.","@type":"HowToStep"},{"name":"Step 10","text":"To serve, pile the pulled pork on the bottom burger buns, then top with the coleslaw, pickles, and the top buns. Enjoy!","@type":"HowToStep"}],"author":"Traeger Kitchen"}},{"site":"traeger","url":"https://www.traeger.com/recipes/bourbon-orange-brined-smoked-turkey","rating":4.8,"ratingCount":50,"recipe":{"@type":"Recipe","name":"Smoked Orange & Bourbon Brined Turkey","description":"Take your turkey hunt by the tail feathers and turn that gobbler into a warm citrus and bourbon-infused feast. This smoked bourbon brined turkey with the Traeger orange brine and turkey rub kit is great for holidays or any freshly-fetched trophy.","image":"https://cdn.media.amplience.net/i/traeger/Maple_Brined_Turkey_Sliced?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H20M00S","cookTime":"PT4H0M00S","recipeIngredient":["1 Traeger Orange Brine and Turkey Rub Kit","4 Quart cold water, divided, plus more as needed","1 Cup bourbon","1 (12-14 lb) turkey, thawed if frozen","1 Tablespoon unsalted butter, melted","1 Tablespoon orange-flavored liquor, such as Grand Marnier"],"recipeInstructions":[{"name":"Step 1","text":"In a large pot, combine the Orange Brine Seasoning (from the Traeger Orange Brine & Turkey Rub Kit) with 1 quart of water. Bring to a boil over high heat and cook for 5 minutes. Remove the pot from the heat and add the remaining 3 quarts of water and the bourbon. Refrigerate until completely chilled.","@type":"HowToStep"},{"name":"Step 2","text":"Place the turkey, breast-side down, in a large container. Pour the cooled brine over the bird, adding more cold water if needed to fully cover. Place a few plates on top to weigh the turkey down and completely submerge in the brine. Refrigerate for 24 hours.","@type":"HowToStep"},{"name":"Step 3","text":"Remove the bourbon brined turkey from the brine and pat dry with paper towels. Discard the brine.","@type":"HowToStep"},{"name":"Step 4","text":"In a small bowl, mix together the melted butter and orange-flavored liqueur, then evenly rub all over the outside of the turkey. Season the outside of the turkey with the Traeger Turkey Rub (from the Orange Brine & Turkey Rub Kit).","@type":"HowToStep"},{"name":"Step 5","text":"When ready to cook, set the Traeger temperature to 225˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.","@type":"HowToStep"},{"name":"Step 6","text":"Insert the probe into the thickest part of a turkey thigh. Place the turkey directly on the grill grates, breast-side up. Close the lid and smoke for 2 hours.","@type":"HowToStep"},{"name":"Step 7","text":"Increase the Traeger temperature to 350˚F and roast the turkey until the internal temperature reaches 165°F, 2-3 hours more, depending on the size of the turkey.","@type":"HowToStep"},{"name":"Step 8","text":"Remove the turkey from the grill and let rest for 20-30 minutes before carving. Enjoy!","@type":"HowToStep"}],"keywords":"smoked turkey bbq turkey brined turkey thanksgiving turkey traeger turkey","author":"Traeger Kitchen"}},{"site":"traeger","url":"https://www.traeger.com/recipes/smoked-salt-cured-lox","rating":4.92,"ratingCount":13,"recipe":{"@type":"Recipe","name":"Smoked Salt Cured Lox","description":"Savory breakfast, coming right up. This brined salmon, cold smoked and sliced thin, rests on a bagel and schmear, garnished with capers, red onion, tomatoes, and dill.","image":"https://cdn.media.amplience.net/i/traeger/20170118_Smoked-Salt-Cured-Lox_RE_HE_M?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT21H0M00S","cookTime":"PT0H30M00S","recipeIngredient":["1 Cup kosher salt","1 Cup sugar","1 Tablespoon cracked black pepper","1 Whole lemon zest","1 Whole orange zest","1 Whole Packaged Dill, roughly chopped including stems","2 Pound salmon fillet, skin-on"],"recipeInstructions":[{"name":"Step 1","text":"Mix together salt, sugar, black pepper, lemon zest, orange zest, and dill.","@type":"HowToStep"},{"name":"Step 2","text":"Slice salmon in half. Coat all flesh of salmon completely with salt sugar mixture. Sandwich the 2 pieces together, flesh to flesh and completely cover with salt sugar mixture.","@type":"HowToStep"},{"name":"Step 3","text":"Wrap tightly with plastic wrap and place into a gallon zip top bag. Squeeze out as much air as possible. Place wrapped salmon into a baking dish and place something heavy on top like a pot filled with water or a brick wrapped in foil. Place into the refrigerator for 10 hours. After 10 hours, flip over and put the weight back on top. Refrigerate for another 10 hours.","@type":"HowToStep"},{"name":"Step 4","text":"Remove from refrigerator, unwrap and rinse of remaining salt with cold water. Pat dry and leave on counter for 1 hour.","@type":"HowToStep"},{"name":"Step 5","text":"When ready to cook, set grill temperature to 180℉ and preheat, lid closed for 15 minutes.","@type":"HowToStep"},{"name":"Step 6","text":"Place salmon onto a baking pan. Fill another baking pan with ice and place baking pan with salmon over ice.","@type":"HowToStep"},{"name":"Step 7","text":"Place onto grill and smoke for 30 minutes. Remove from grill and slice thin.","@type":"HowToStep"},{"name":"Step 8","text":"Serve with bagels, cream cheese, capers, dill, lemon wedges, sliced tomatoes, and red onion. Enjoy!","@type":"HowToStep"}],"author":"Traeger Kitchen"}},{"site":"traeger","url":"https://www.traeger.com/recipes/salmon-smoked-avocado-salsa","rating":4.76,"ratingCount":72,"recipe":{"@type":"Recipe","name":"Grilled Salmon With Smoked Avocado Salsa","description":"Give your fresh catch a smoky, wood-fired twist. This salmon is seasoned with Traeger Fin & Feather Rub, grilled over applewood pellets, and topped with a fresh smoked avocado salsa.","image":"https://cdn.media.amplience.net/i/traeger/New_Grilled_Salmon_with_avo_salad?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H10M00S","cookTime":"PT0H30M00S","recipeIngredient":["3 Large avocados, halved and pitted","1/2 Medium finely diced red onion","2 Clove garlic, minced","1 Whole jalapeño pepper, seeded and minced","1/4 Cup fresh cilantro, chopped","Medium Juice of 1 lime","1 Teaspoon kosher salt","1 Tablespoon olive oil","To Taste Traeger Jalapeno & Lime Hot Sauce","1 Whole (3 lb) salmon side","1 Tablespoon Traeger Fin & Feather Rub"],"recipeInstructions":[{"name":"Step 1","text":"When ready to cook, set the Traeger temperature 165℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.","@type":"HowToStep"},{"name":"Step 2","text":"Place the avocados directly on the grill grates, cut-side up. Close the lid and smoke for 10 minutes. Remove from the grill and let cool.","@type":"HowToStep"},{"name":"Step 3","text":"Increase the Traeger temperature to 450℉ and preheat with the lid closed for 15 minutes.","@type":"HowToStep"},{"name":"Step 4","text":"Season the salmon with Traeger Fin & Feather Rub. Place the salmon, skin-side down, on a piece of Traeger butcher paper.","@type":"HowToStep"},{"name":"Step 5","text":"Place the butcher paper with the salmon on the grill grates. Insert the probe horizontally into the thickest part of the salmon. Close the lid and cook until internal temperature reaches 155℉, 15-20 minutes.","@type":"HowToStep"},{"name":"Step 6","text":"While salmon is cooking, make the salsa: Scoop the smoked avocado flesh out of the peels and dice into medium cubes. Transfer to a medium bowl and add the red onion, garlic, jalapeño, cilantro, lime juice, salt, and olive oil. Gently mix to combine.","@type":"HowToStep"},{"name":"Step 7","text":"Transfer the salmon from grill onto a serving platter. Top with the avocado salsa and serve with Traeger Jalapeno & Lime Hot Sauce, if you like. Enjoy!","@type":"HowToStep"}],"author":"Traeger Kitchen"}},{"site":"traeger","url":"https://www.traeger.com/recipes/hot-fast-baby-back-ribs","rating":4.69,"ratingCount":51,"recipe":{"@type":"Recipe","name":"Hot & Fast Smoked Baby Back Ribs","description":"Don't have time to wait around on ribs? These hot and fast baby backs are the answer. Traeger Pork & Poultry Rub-seasoned ribs are given an apple juice spritz and cooked over cherry wood for deep flavor and rich color.","image":"https://cdn.media.amplience.net/i/traeger/8192017_Hot%20&%20Fast%20Baby%20Back%20Ribs_RE_HE_M?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H5M00S","cookTime":"PT3H0M00S","recipeIngredient":["3 Rack baby back ribs","To Taste Traeger Pork & Poultry Rub","2 Cup apple juice"],"recipeInstructions":[{"name":"Step 1","text":"When ready to cook, set the Traeger temperature to 300°F and preheat with the lid closed for 15 minutes.","@type":"HowToStep"},{"name":"Step 2","text":"Remove the membranes from the back of each rack of ribs by sliding a butter knife between the membrane and the bone over a center rib, then gripping the membrane with a paper towel and pulling away. Trim any excess fat. Season both sides of the ribs with Traeger Pork & Poultry Rub. Let sit for 10 minutes.","@type":"HowToStep"},{"name":"Step 3","text":"Place the ribs directly on the grill grates. Insert the probe horizontally into the meaty part of the ribs, avoiding the bones. Close the lid and cook, spraying with apple juice every 30 minutes, until the internal temperature reaches 202°F, about 2 1/2 hours total.","@type":"HowToStep"},{"name":"Step 4","text":"Remove the racks from the grill and let rest for 10 minutes before slicing between the bones into individual ribs and serving. Enjoy!","@type":"HowToStep"}],"author":"Traeger Kitchen"}},{"site":"traeger","url":"https://www.traeger.com/recipes/smoked-scotch-eggs","rating":4.91,"ratingCount":11,"recipe":{"@type":"Recipe","name":"Smoked Scotch Eggs","description":"Scotch eggs are usually deep-fried, but our recipe offers a healthier and more flavorful alternative. Just smoke hard boiled eggs, wrap them in sausage, then bake them on the Traeger for a wood-fired finish.","image":"https://cdn.media.amplience.net/i/traeger/DW_Recipe_smoked_scotch_eggs_Hero?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H30M00S","cookTime":"PT1H30M00S","recipeIngredient":["1/2 Cup all-purpose flour","4 Teaspoon Traeger Pork & Poultry Rub, divided","4 Hard-boiled eggs, peeled","1 Pound seasoned bulk sausage, such as Jimmy Dean, or Bob Evans","1 Egg, beaten in a shallow dish","1 Cup dry bread crumbs, plus more if needed","1 Cup mayonnaise","1/4 Cup dijon mustard","Green leaf lettuce, for serving","Pickles, for serving"],"recipeInstructions":[{"name":"Step 1","text":"In a small shallow dish, add the flour and 2 teaspoons of the Traeger Pork & Poultry Rub and stir to combine. Wet the eggs with water and roll in the seasoned flour to lightly coat.","@type":"HowToStep"},{"name":"Step 2","text":"Wet your hands and divide the sausage into 4 equal-size balls. Flatten each ball into an oval. Cover each egg in sausage, smoothing the seams to encase the egg evenly. Rewet your hands as necessary.","@type":"HowToStep"},{"name":"Step 3","text":"Dip each sausage-covered egg in the beaten egg, letting any excess drain off, and then dredge in the bread crumbs. Refrigerate the eggs, uncovered, for 1 to 2 hours.","@type":"HowToStep"},{"name":"Step 4","text":"When ready to cook, set the Traeger temperature to 180˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.","@type":"HowToStep"},{"name":"Step 5","text":"Place the eggs directly on the grill grates, close the lid, and smoke for 1 hour.","@type":"HowToStep"},{"name":"Step 6","text":"Remove the eggs from the grill and set aside. Increase the grill temperature to 375°F.","@type":"HowToStep"},{"name":"Step 7","text":"Return the eggs to the grill grates and cook for 30 minutes, until the outside is golden brown and the sausage is fully cooked.","@type":"HowToStep"},{"name":"Step 8","text":"Make the dipping sauce. In a small bowl, combine the mayonnaise, mustard, and remaining 2 teaspoons of Traeger Pork and Poultry Rub and mix well.","@type":"HowToStep"},{"name":"Step 9","text":"Remove the eggs from the grill and allow them to cool for a few minutes. Slice each egg into quarters with a sharp knife. Line a serving plate with leaf lettuce. Arrange the quartered eggs on the serving plate accompanied by the dipping sauce, and pickles if desired. Enjoy!","@type":"HowToStep"}],"keywords":"scotch eggs smoked scotch eggs","author":"Traeger Kitchen"}},{"site":"traeger","url":"https://www.traeger.com/recipes/pork-belly-bourbon-baked-beans","rating":5.0,"ratingCount":11,"recipe":{"@type":"Recipe","name":"Pork Belly Bourbon Baked Beans","description":"Live on the edge with a hearty dose of bourbon-infused baked beans. Both vibrant ingredients will put your taste buds on blast.","image":"https://cdn.media.amplience.net/i/traeger/0216_pork_belly_bourbon_baked_beans_HP_M?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H15M00S","cookTime":"PT6H0M00S","recipeIngredient":["3 Pound pork belly, skin removed and scored","2 Tablespoon Traeger Pork & Poultry Rub","2 Cup unfiltered  apple juice","1/2 Cup apple cider vinegar","3/4 Cup brown sugar, divided","1/2 Cup bourbon","3 Can (16 oz) pinto beans, drained and rinsed","2 Can (16 oz) cans kidney beans, drained and rinsed","2 Cup Traeger 'Que BBQ Sauce","2 Tablespoon yellow mustard","1/2 Cup finely chopped yellow onion"],"recipeInstructions":[{"name":"Step 1","text":"Liberally season both sides of the pork belly with Traeger Pork & Poultry Rub.","@type":"HowToStep"},{"name":"Step 2","text":"When ready to cook, set Traeger temperature to 180°F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.","@type":"HowToStep"},{"name":"Step 3","text":"Once the grill is smoking, place the seasoned pork belly fat-side up on the grill grate and close the lid. Smoke for 2 hours.","@type":"HowToStep"},{"name":"Step 4","text":"In a large Dutch oven, combine apple juice, apple cider vinegar, 1/2 cup brown sugar and bourbon. Remove pork belly from the grill after 2 hours of smoking and place in the Dutch oven. Cover the Dutch oven with the lid, return to the grill and increase the temperature to 275°F. Cook for an additional 2 hours, or until the pork is tender and shreds easily with a fork.","@type":"HowToStep"},{"name":"Step 5","text":"Strain excess liquid from the Dutch oven, reserve and set aside. Shred the pork belly, removing any excess fat. Stir in the beans, BBQ sauce, 1/4 cup brown sugar, onion, mustard and 1/2 cup of the reserved cooking liquid.","@type":"HowToStep"},{"name":"Step 6","text":"Cover with the lid and return to the grill. Cook for 2 more hours. We like our beans thick, but feel free to add additional BBQ sauce as necessary if you like a thinner sauce. Serve as a side with your favorite BBQ fare. Enjoy!","@type":"HowToStep"}],"author":"Traeger Kitchen"}},{"site":"traeger","url":"https://www.traeger.com/recipes/haas-bbq-ribs","rating":5.0,"ratingCount":14,"recipe":{"@type":"Recipe","name":"BBQ St Louis Style Ribs with Homemade BBQ Sauce","description":"Amanda Haas’ recipe features a homemade special sauce that leaves you with sweet, sticky, fall-off-the-bone ribs you won't be able to get enough of.","image":"https://cdn.media.amplience.net/i/traeger/20190116_BBQ-Ribs-By-Amanda-Haas_RE_HE_M?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H5M00S","cookTime":"PT5H0M00S","recipeIngredient":["2 Rack (7 lb) St. Louis-style pork ribs, trimmed","1/4 Cup Traeger Pork & Poultry Rub","1/2 Cup apple juice","1 Cup Sweet & Tangy BBQ Sauce","2/3 Cup pineapple juice","1/2 Cup water","1/2 Cup ketchup","1/4 Cup apple cider vinegar","1/4 Cup brown sugar, firmly packed","2 Tablespoon tamari or soy sauce","1 Tablespoon worcestershire sauce","1 Teaspoon smoked paprika","1 Teaspoon fennel seed","1 Teaspoon kosher salt","1/2 Teaspoon granulated garlic"],"recipeInstructions":[{"name":"Step 1","text":"When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. Season the ribs on all sides with the Traeger Pork & Poultry Rub. Place the ribs on the grill grate and smoke, meat-side up for 3 hours.","@type":"HowToStep"},{"name":"Step 2","text":"After the ribs have smoked for 3 hours, transfer the ribs to a rimmed baking sheet. Increase the grill temperature to 225℉. Tear off three long sheets of heavy-duty aluminum foil. Top with a rack of ribs, pulling up the sides to keep the liquid enclosed. Pour the apple juice over the ribs. Lay another piece of foil on top and tightly crimp the edges so there is no leakage. Repeat with the remaining rack of ribs, placing one last piece of foil on top and crimping all of the edges together to prevent leaking.","@type":"HowToStep"},{"name":"Step 3","text":"Return the foiled ribs to the grill and cook for approximately 2 hours at 225℉.","@type":"HowToStep"},{"name":"Step 4","text":"For the BBQ Sauce: Place all of the ingredients in a small saucepan. Whisk to combine. Place over medium-high heat and bring to a simmer. Reduce the heat to low and simmer, allowing the sauce to thicken until the desired consistency is reached, about 20 minutes. This yields about 1-1/2 cups BBQ sauce.","@type":"HowToStep"},{"name":"Step 5","text":"Carefully remove the foil from the ribs and brush the ribs on both sides with the BBQ sauce. Arrange the ribs directly on the grill grate and continue to grill until the sauce thickens on the ribs, about 10 minutes. Allow to cool slightly.","@type":"HowToStep"},{"name":"Step 6","text":"Slice, and serve with additional sauce on the side. Enjoy!","@type":"HowToStep"}],"author":"This content is no longer available."}},{"site":"traeger","url":"https://www.traeger.com/recipes/pulled-pork-carolina-cole-slaw","rating":4.91,"ratingCount":23,"recipe":{"@type":"Recipe","name":"Smoked Carolina Pulled Pork Sandwiches","description":"Homemade mop sauce and coleslaw top a spicy smoked and shredded Boston butt for a pulled pork sandwich that’s bursting with Traeger's signature wood-fired flavor.","image":"https://cdn.media.amplience.net/i/traeger/20190228_Smoked-Carolina-Pulled-Pork-Sandwiches_RE_HE_M?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT8H0M00S","cookTime":"PT10H0M00S","recipeIngredient":["1 (6-7 lb) bone-in pork butt","To Taste Traeger Pork & Poultry Rub","1 Cup apple cider vinegar","1 Cup beer","2 Tablespoon Fresh lemon juice","1 Tablespoon Worcestershire sauce","1 Teaspoon red pepper flakes","Buns of choice, for serving","2 Cup apple cider vinegar, apple cider or apple juice","1 1/2 Cup water","1/2 Cup ketchup","1/4 Cup brown sugar, plus more to taste","5 Teaspoon kosher salt","2-4 tsp red pepper flakes, plus more to taste","1 Teaspoon freshly ground black pepper","1 Teaspoon freshly ground white pepper","1/2 Large red cabbage, cored and shredded","1/4 Cup red onion, diced","1/4 Cup shredded carrots"],"recipeInstructions":[{"name":"Step 1","text":"Season the pork butt with Traeger Pork & Poultry Rub on all sides. Wrap the pork in plastic wrap and refrigerate for 8 hours.","@type":"HowToStep"},{"name":"Step 2","text":"When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes.","@type":"HowToStep"},{"name":"Step 3","text":"In a medium non-reactive bowl, combine the apple cider vinegar, beer, lemon juice, Worcestershire sauce, and red pepper flakes. Set aside.","@type":"HowToStep"},{"name":"Step 4","text":"Unwrap the pork butt and place it directly on the grill grates. Insert a wired leave-in meat thermometer or a wireless one like MEATER into the center of the butt, avoiding the bone and any large pockets of fat. Close the lid and smoke for 3 hours, basting with the mop sauce every hour after the first hour.","@type":"HowToStep"},{"name":"Step 5","text":"Increase the Traeger temperature to 250℉ and continue to roast the pork until the internal temperature reaches 160℉, about 3 hours, mopping each hour.","@type":"HowToStep"},{"name":"Step 6","text":"Remove the pork butt from the grill and wrap it in foil. Return to the grill and reinsert the thermometer. Close the lid and continue to cook until the internal temperature reaches 204℉, between 2-4 hours more.","@type":"HowToStep"},{"name":"Step 7","text":"Keeping the pork in its foil packet, wrap in heavy bath towels and place in an insulated cooler for 1 hour.","@type":"HowToStep"},{"name":"Step 8","text":"Make the vinegar sauce: In a medium bowl, combine the apple cider vinegar, water, ketchup, brown sugar, salt, red pepper flakes, black pepper, and white pepper. Stir until the salt and sugar have dissolved. Add more brown sugar and/or red pepper flakes to taste. Let sit for 1 hour for the flavors to develop.","@type":"HowToStep"},{"name":"Step 10","text":"Make the Carolina Coleslaw: In a mixing bowl, combine the shredded cabbage with about 1 cup of the vinegar sauce. Add in the diced red onion and shredded carrots.","@type":"HowToStep"},{"name":"Step 11","text":"Unwrap the pork butt, reserving any accumulated juices, and tear the meat into chunks, discarding the bone and any bits of fat or gristle. Pull the pork into shreds and transfer to a roasting pan. Moisten with the juices and some of the vinegar sauce.","@type":"HowToStep"},{"name":"Step 12","text":"To serve, pile the pulled pork onto buns and top with the Carolina coleslaw and more vinegar sauce. Enjoy!","@type":"HowToStep"}],"author":"Traeger Kitchen"}},{"site":"traeger","url":"https://www.traeger.com/recipes/smoked-peppered-beef-tenderloin","rating":4.69,"ratingCount":52,"recipe":{"@type":"Recipe","name":"Smoked Beef Tenderloin","description":"We’re taking smoked beef tenderloin to the next level with a mustard, garlic, bourbon marinade, a peppered outer crust, and an hour-long blast of pure hardwood smoke.","image":"https://cdn.media.amplience.net/i/traeger/Smoked_Peppered_Beef_Tenderloin?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H15M00S","cookTime":"PT1H30M00S","recipeIngredient":["1 (2 to 2-1/2 lb) Beef Tenderloin Roast, trimmed","1/2 Cup dijon mustard","2 Clove garlic, mashed into a paste","2 Tablespoon bourbon or strong cold coffee","To Taste kosher salt","To Taste coarse ground black and green peppercorns"],"recipeInstructions":[{"name":"Step 1","text":"Lay the tenderloin on a large piece of plastic wrap.","@type":"HowToStep"},{"name":"Step 2","text":"In a small bowl, combine the mustard, garlic, and bourbon. Slather the mixture evenly all over the tenderloin. Wrap in the plastic and refrigerate for 1 hour.","@type":"HowToStep"},{"name":"Step 3","text":"Unwrap the plastic wrap and generously season the tenderloin on all sides with salt and coarsely ground pepper.","@type":"HowToStep"},{"name":"Step 4","text":"When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.","@type":"HowToStep"},{"name":"Step 5","text":"Insert a leave-in meat thermometer into the thickest part of the tenderloin. Place the tenderloin directly on the grill grates, close the lid, and smoke for 60 minutes.","@type":"HowToStep"},{"name":"Step 6","text":"Remove the tenderloin from the grill. Increase the grill temperature to 400℉.","@type":"HowToStep"},{"name":"Step 7","text":"Once the grill is hot, place the tenderloin back on the grill, close the lid, and roast until the internal beef tenderloin temperature reaches 130℉, 20-30 minutes depending on the thickness of the tenderloin. Do not overcook.","@type":"HowToStep"},{"name":"Step 8","text":"Remove the tenderloin from the grill and let rest for 10 minutes before slicing. Enjoy!","@type":"HowToStep"}],"keywords":"smoked beef tenderloin beef tenderloin temperature","author":"Traeger Kitchen"}},{"site":"traeger","url":"https://www.traeger.com/recipes/cajun-smoked-shrimp","rating":4.82,"ratingCount":17,"recipe":{"@type":"Recipe","name":"Grilled Cajun Shrimp","description":"Give your taste buds a pop of Cajun flavor, it will keep them rocking long past dinnertime. Plan ahead--the shrimp marinates for at least 4 hours, but preferably overnight.","image":"https://cdn.media.amplience.net/i/traeger/0416_Cajun_Smoked_Shrimp_RE_HE_M?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H20M00S","cookTime":"PT0H5M00S","recipeIngredient":["1/4 Cup extra-virgin olive oil","Juice of 1 lemon","2 garlic cloves, minced","1 Tablespoon Cajun seasoning","1 Teaspoon kosher salt","2 Pound raw shrimp, peeled and deveined"],"recipeInstructions":[{"name":"Step 1","text":"In a large resealable bag, combine the olive oil, lemon juice, garlic, Cajun seasoning, and salt. Add the shrimp and massage through the bag to coat. Seal the bag and marinate the shrimp in the refrigerator for at least 4 hours, or overnight.","@type":"HowToStep"},{"name":"Step 2","text":"When ready to cook, set Traeger temperature to 450° and preheat, lid closed for 15 minutes.","@type":"HowToStep"},{"name":"Step 3","text":"Thread the shrimp onto skewers and place directly on the hot grill grate. Cook for 3 to 4 minutes per side until the flesh is opaque. Serve and enjoy!","@type":"HowToStep"}],"author":"Traeger Kitchen"}},{"site":"traeger","url":"https://www.traeger.com/recipes/brisket-tacos-cilantro-cream","rating":5.0,"ratingCount":11,"recipe":{"@type":"Recipe","name":"Brisket Tacos with Smoked Cilantro Cream","description":"Transform your leftover brisket into mouthwatering brisket tacos. Nestled in warm tortillas and topped with creamy queso fresco and a drizzle of smoked cilantro lime cream, each bite is a journey to BBQ heaven.","image":"https://cdn.media.amplience.net/i/traeger/Brisket-Tacos_Traeger-Wood-Fired-Grills_RE_HE_M?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H15M00S","cookTime":"PT0H45M00S","recipeIngredient":["As Needed leftover beef brisket","8 Ounce sour cream","1 Bunch cilantro leaves, picked","4 Whole jalapeño, stemmed and seeded","2 Clove garlic","3 Whole lime, juiced","1 Teaspoon kosher salt","30 Whole corn or flour tortillas","1 As Needed pico de gallo","1 As Needed crumbled queso fresco, for serving","1 As Needed hot sauce","1 As Needed lime, cut into wedges"],"recipeInstructions":[{"name":"Step 1","text":"Use leftover brisket or this recipe Traeger Smoked Brisket. Slice brisket into thin slices. Place in pan with drippings, cover with foil and keep warm.","@type":"HowToStep"},{"name":"Step 2","text":"When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.","@type":"HowToStep"},{"name":"Step 3","text":"For the Smoked Cilantro Cream: Spread sour cream onto a sheet pan and place in grill. Smoke for 30 minutes. Remove from grill and turn up the temperature to 350℉.","@type":"HowToStep"},{"name":"Step 4","text":"Place cilantro, jalapeños, garlic, lime juice, salt, and smoked sour cream into a blender. Blend until smooth and refrigerate to chill.","@type":"HowToStep"},{"name":"Step 5","text":"Wrap tortillas in foil, no more than 10 per foil packet. Place on grill for 10 to 15 minutes or until warm.","@type":"HowToStep"},{"name":"Step 6","text":"Build tacos starting with brisket then pico de gallo, smoked cilantro cream, queso fresco, and cilantro leaves. Serve with your favorite hot sauce and lime wedges. Enjoy!","@type":"HowToStep"}],"keywords":"brisket tacos","author":"Nichole Dailey"}},{"site":"traeger","url":"https://www.traeger.com/recipes/chuck-pot-roast","rating":4.84,"ratingCount":111,"recipe":{"@type":"Recipe","name":"Smoked Pot Roast","description":"We’re taking an all-time household classic and injecting it with wood-fired flavor. This easy recipe starts with a chuck roast that is rubbed with a blend of spices, then smoked on the Traeger. Drop the roast into a Dutch oven with potatoes, carrots, onions, herbs, and beef stock and braise until tender.","image":"https://cdn.media.amplience.net/i/traeger/Smoked-Pot-Roast_HERO?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H15M00S","cookTime":"PT6H0M00S","recipeIngredient":["1 Teaspoon garlic powder","1 Teaspoon onion powder","1 Teaspoon kosher salt","1 Teaspoon black pepper","1 (3 lb) chuck roast","2 Cup red bliss potatoes, halved","2 Cup carrots, cut into 2-inch pieces","2 Cup pearl onions, peeled","1 Teaspoon ancho chile powder","1 Cup sherry or red wine","1 Tablespoon fresh rosemary leaves","1 Tablespoon fresh thyme leaves","2 dried chipotle peppers","2 Cup beef stock"],"recipeInstructions":[{"name":"Step 1","text":"Make the roast: When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.","@type":"HowToStep"},{"name":"Step 2","text":"In a small bowl, combine the garlic powder, onion powder, salt, and pepper. Rub the spice mixture all over the chuck roast.","@type":"HowToStep"},{"name":"Step 3","text":"Place the chuck roast directly on the grill grates. Close the lid and smoke for 1 1/2 hours. Remove the roast from the grill and increase the temperature to 275℉.","@type":"HowToStep"},{"name":"Step 4","text":"Make the braise: Transfer the chuck roast to a large Dutch oven. Add the potatoes, carrots, onions, ancho chile powder, sherry, rosemary, thyme, chipotle peppers, and beef stock.","@type":"HowToStep"},{"name":"Step 5","text":"Place the lid on the Dutch oven and transfer to the grill. Close the lid and braise until the meat is very tender, 4-5 hours.","@type":"HowToStep"},{"name":"Step 6","text":"Serve with your favorite roasted vegetables or mashed potatoes and gravy. Enjoy!","@type":"HowToStep"}],"author":"Nichole Dailey"}},{"site":"traeger","url":"https://www.traeger.com/recipes/tri-tip-garlic-mashed-potatoes","rating":5.0,"ratingCount":13,"recipe":{"@type":"Recipe","name":"Grilled Tri-Tip with Garlic Mashed Potatoes","description":"This is one rich dish. Coffee-rubbed tri tip is grilled over hickory pellets and perfectly paired with creamy roasted garlic and Gruyère cheese mashed potatoes–the definition of delicious in a bite.","image":"https://cdn.media.amplience.net/i/traeger/tri-tip-mashed-potatoes_Traeger-Wood-Fired-Grills_RE_HE_M?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H40M00S","cookTime":"PT1H30M00S","recipeIngredient":["3 garlic cloves, ends trimmed","1 Tablespoon olive oil","1 (2-3 lb) tri-tip","To Taste kosher salt","To Taste freshly ground black pepper","To Taste Traeger Coffee Rub","4 Large Yukon Gold potatoes, peeled","1 1/2 Cup heavy cream","1/4 Cup shredded Gruyère cheese","2 Tablespoon grated Parmesan cheese","1/2 Cup sour cream"],"recipeInstructions":[{"name":"Step 1","text":"When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.","@type":"HowToStep"},{"name":"Step 2","text":"Set the garlic cloves on the center of a piece of aluminum foil, pour the olive oil over, then wrap tightly in the foil to enclose. Place directly on the grill grates, close the lid, and roast the garlic until the cloves are very soft and lightly browned, 20-30 minutes. When you open the foil, garlic will be a little brown and very soft. Remove from the grill and set aside.","@type":"HowToStep"},{"name":"Step 3","text":"Reduce the Traeger temperature to 225°F. For optimal flavor, use Super Smoke, if available.","@type":"HowToStep"},{"name":"Step 4","text":"Trim any fat from the tri tip, then season with salt, pepper, and Traeger Coffee rub on all sides.","@type":"HowToStep"},{"name":"Step 5","text":"Place the steak directly on the grill grates. Insert the probe into the thickest part of the meat. Close the lid and cook until the internal temperature reaches 105-110°F, about 1 1/2 hours.","@type":"HowToStep"},{"name":"Step 6","text":"Remove the steak from the grill and increase the temperature to 450°F. Preheat with the lid closed for 15 minutes.","@type":"HowToStep"},{"name":"Step 7","text":"Meanwhile, cut the potatoes into 1/2-inch cubes, then add to a large pot. Fill the pot with cold water to cover the potatoes by 1 inch and season generously with salt. Bring to a boil over high heat and cook until the potatoes are fork-tender. Drain and return the potatoes to the warm pot to dry.","@type":"HowToStep"},{"name":"Step 8","text":"Return the tri-tip to the grill and reinsert the probe. Sear for 5 minutes on each side, until the internal temperature reaches 140°F for medium, or your desired temperature. Remove from the grill and let rest for 15-25 minutes.","@type":"HowToStep"},{"name":"Step 9","text":"In a small saucepan, warm the cream over medium-low heat. Once starting to gently bubble around the edges, stir in the Gruyère and Parmesan cheeses until melted.","@type":"HowToStep"},{"name":"Step 10","text":"Add the roasted garlic cloves to the potatoes and mash to your desired texture. Pour in the hot cream mixture and stir to incorporate, then season with salt and pepper. Fold in the sour cream.","@type":"HowToStep"},{"name":"Step 11","text":"Thinly slice the tri tip against the grain. Serve with the garlic mashed potatoes. Enjoy!","@type":"HowToStep"}],"author":"Traeger Kitchen"}},{"site":"traeger","url":"https://www.traeger.com/recipes/injected-traeger-coffee-brisket","rating":4.71,"ratingCount":38,"recipe":{"@type":"Recipe","name":"Smoked Brisket With Traeger Coffee Rub","description":"We're bringing you a darker take on brisket. Smoked low and slow over hickory, this cut is rubbed down with Traeger Coffee Rub and injected with a mixture of beef broth and coffee for an extra punch of flavor.","image":"https://cdn.media.amplience.net/i/traeger/BBQ-Brisket-Coffee-Rub_Traeger-Wood-Fired-Grills_RE_HE_M?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H20M00S","cookTime":"PT9H0M00S","recipeIngredient":["1 (15 lb) beef brisket","4 Tablespoon Traeger Coffee Rub, divided","15 Ounce beef broth","4 Tablespoon salt, divided"],"recipeInstructions":[{"name":"Step 1","text":"When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.","@type":"HowToStep"},{"name":"Step 2","text":"Trim any excess fat off of the brisket. Place in a high-walled aluminum pan or tub.","@type":"HowToStep"},{"name":"Step 3","text":"Make the beef broth injection: In a liquid measuring cup or medium bowl, combine the beef broth, 2 tablespoons Traeger Coffee Rub, and 2 tablespoons of salt, stirring until the salt dissolves.","@type":"HowToStep"},{"name":"Step 4","text":"Use a meat injector to inject the beef broth mixture into the brisket by inserting the needle parallel to the grain about 1 inch apart in a checkerboard pattern over the entire brisket, pulling the needle back out as you press the plunger.","@type":"HowToStep"},{"name":"Step 5","text":"Season the exterior of the brisket with remaining 2 tablespoons Traeger Coffee Rub and remaining 2 tablespoons salt.","@type":"HowToStep"},{"name":"Step 6","text":"Insert the probe into the thickest part of the brisket. Place the brisket directly on the grill grates, close the lid, and cook until the internal temperature reaches 160℉, about 6 hours.","@type":"HowToStep"},{"name":"Step 7","text":"Remove the brisket from the grill and wrap tightly in two layers of foil or butcher paper.","@type":"HowToStep"},{"name":"Step 8","text":"Return the brisket to the grill and re-insert the probe. Close the lid and cook for another 3 hours, or until the internal temperature reaches 204℉.","@type":"HowToStep"},{"name":"Step 9","text":"Remove the brisket from the grill and make a small opening in the foil to let steam escape. Close the opening after 10 minutes and let meat rest 60 minutes more. Slice and serve. Enjoy!","@type":"HowToStep"}],"keywords":"brisket smoked brisket bbq brisket traeger brisket beef brisket","author":"Traeger Kitchen"}},{"site":"traeger","url":"https://www.traeger.com/recipes/ribeye-green-butter","rating":4.86,"ratingCount":22,"recipe":{"@type":"Recipe","name":"Grilled Rib-Eye With Green Butter","description":"Every steak is better with butter. A perfectly seared rib-eye topped with green goodness is what BBQ dreams are made of.","image":"https://cdn.media.amplience.net/i/traeger/20170420_Grilled-Ribeye-with-Green-Butter_RE_HE_M?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H15M00S","cookTime":"PT1H25M00S","recipeIngredient":["1 Stick butter, room temperature","1 1/2 Tablespoon flat-leaf parsley, chopped","1/2 Teaspoon minced garlic","1 Pinch white pepper","1/2 lemon, juiced","1/4 Cup kosher salt","1/4 Cup coarse ground black pepper","3 Tablespoon onion powder","3 Whole (1-1/2 to 2 inch thick) rib-eye steaks"],"recipeInstructions":[{"name":"Step 1","text":"When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes.","@type":"HowToStep"},{"name":"Step 2","text":"For the Green Butter: Combine all ingredients for the green butter and place in the fridge until ready to use.","@type":"HowToStep"},{"name":"Step 3","text":"Combine the salt, pepper, and onion powder. Rub the mixture on the steaks and place them on the grill.","@type":"HowToStep"},{"name":"Step 4","text":"Cook until steaks reach an internal temperature of 120℉. This should take approximately 75 to 90 minutes.","@type":"HowToStep"},{"name":"Step 5","text":"Remove steaks from the grill and tent with foil. Increase temperature to 500°F and preheat, lid closed for 15 minutes.","@type":"HowToStep"},{"name":"Step 6","text":"When the grill is hot, place the steaks back on the grill for 3 to 4 minutes per side, topping with a tablespoon of the green butter after the first flip.","@type":"HowToStep"},{"name":"Step 7","text":"Top with additional green butter if desired. Enjoy!","@type":"HowToStep"}],"author":"Traeger Kitchen"}},{"site":"traeger","url":"https://www.traeger.com/recipes/hickory-smoked-prime-rib","rating":4.74,"ratingCount":35,"recipe":{"@type":"Recipe","name":"Prime Rib on the Pellet Grill","description":"If you're looking to make a prime rib on the pellet grill, look no further. Create a mouthwatering roast for the holiday season rubbed with a Dijon, garlic, and herb seasoning then slow-roasted over hickory hardwood for amazing smoke flavor.","image":"https://cdn.media.amplience.net/i/traeger/Hickory-Smoked-Prime-Rib_RE_HE_M?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H15M00S","cookTime":"PT4H0M00S","recipeIngredient":["1 (8-10 lb) 4-bone prime rib roast","3 Tablespoon dijon mustard","2 Tablespoon Worcestershire sauce","4 Clove garlic, mashed to a paste","2 Teaspoon dried thyme","2 Teaspoon dried rosemary","As Needed Traeger Prime Rib Rub or coarse salt and freshly ground black pepper","As Needed prepared horseradish, for serving"],"recipeInstructions":[{"name":"Step 1","text":"If the roast has a fat cap more than 1/4 inch thick, trim it with a sharp knife or ask your butcher to do it for you. Tie the roast between the bones with butcher's twine. This discourages the eye of the meat from separating from the cap.","@type":"HowToStep"},{"name":"Step 2","text":"In a small bowl, whisk together the Dijon mustard, Worcestershire sauce, garlic, thyme, and rosemary. If the dried rosemary leaves are long, finely chop them before adding.","@type":"HowToStep"},{"name":"Step 3","text":"Slather the outside of the roast with the mustard paste and season generously with Traeger Prime Rib Rub on all sides. Refrigerate uncovered for 8 hours.","@type":"HowToStep"},{"name":"Step 4","text":"When ready to cook, set the Traeger temperature to 250℉ and preheat with the lid closed for 15 minutes.","@type":"HowToStep"},{"name":"Step 5","text":"Insert the probe into the center of the prime rib, avoiding the bones and any large pockets of fat. Place the prime rib directly on the grill grates, fat-side up. Roast until the internal temperature reaches 125℉-130℉ for rare or for 135 °F for medium-rare, 3 1/2-4 hours.","@type":"HowToStep"},{"name":"Step 6","text":"Transfer the roast to a cutting board with a deep well. Loosely tent with foil and let rest for 30 minutes.","@type":"HowToStep"},{"name":"Step 7","text":"Remove the twine. Use a sharp knife to remove the rack of bone following the curvature of the meat, then carve the meat against the grain into 1/2-inch-thick slices.  Serve with horseradish, if desired. Enjoy!","@type":"HowToStep"}],"keywords":"smoked prime rib prime rib recipe","author":"Traeger Kitchen"}},{"site":"traeger","url":"https://www.traeger.com/recipes/apricot-smoked-chicken","rating":4.93,"ratingCount":14,"recipe":{"@type":"Recipe","name":"Smoked Chicken with Apricot BBQ Glaze","description":"You can't beat savory and sweet. Chicken is halved and rubbed down with our Chicken Rub blend, smoked and mopped with apricot BBQ glaze.","image":"https://cdn.media.amplience.net/i/traeger/20170506_Smoked-Chicken-with-Apricot-BBQ-Glaze_RE_HE_M?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H15M00S","cookTime":"PT1H0M00S","recipeIngredient":["2 Whole chickens, halved, excess fat trimmed","4 Tablespoon Traeger Chicken Rub","1 Cup Traeger Apricot BBQ Sauce"],"recipeInstructions":[{"name":"Step 1","text":"When ready to cook, set the Traeger temperature to 375°F and preheat with the lid closed for 15 minutes.","@type":"HowToStep"},{"name":"Step 2","text":"Season the chicken with Traeger Chicken Rub.","@type":"HowToStep"},{"name":"Step 3","text":"Insert the probe into the thickest part of the breast, avoiding touching any bones. Place the chicken directly on the grill grates, bone-side-down. Close the lid, and cook for 1 hour or until internal temperature reaches 160°F.","@type":"HowToStep"},{"name":"Step 4","text":"Baste each chicken half with the Traeger Apricot BBQ Sauce. Close the lid and cook for 10 minutes.","@type":"HowToStep"},{"name":"Step 5","text":"Remove the chicken from the grill and allow to rest for 5-10 minutes. Portion each half by removing the leg and cutting each breast in half. This will leave you with four legs and 8 breast pieces. Serve with your favorite vegetables or sides. Enjoy!","@type":"HowToStep"}],"author":"Traeger Kitchen"}},{"site":"traeger","url":"https://www.traeger.com/recipes/reverse-seared-rib-eye-steaks","rating":4.8,"ratingCount":100,"recipe":{"@type":"Recipe","name":"Reverse Seared Rib-Eye Steaks","description":"Who doesn't love a thick cut rib-eye? These steaks are simply seasoned with salt and pepper, smoked until medium rare then seared for perfect caramelization and grill marks.","image":"https://cdn.media.amplience.net/i/traeger/Reverse-Sear-Rib-Eye-Steaks_Traeger-Wood-Pellet-Grills_RE_HE_M?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H5M00S","cookTime":"PT0H50M00S","recipeIngredient":["2 (1-1/2 inch thick) rib-eye steaks","Meat Church Holy Cow BBQ Rub","Meat Church Gourmet Garlic and Herb Seasoning","butter, preferably high-quality"],"recipeInstructions":[{"name":"Step 1","text":"When ready to cook, set Traeger temperature to 225°F and preheat, lid closed for 15 minutes. For optimal flavor, use [Super Smoke](https://www.traeger.com/learn/super-smoke) if available.","@type":"HowToStep"},{"name":"Step 2","text":"Season both sides of steak with Meat Church Holy Cow BBQ Rub, and Meat Church Garlic and Herb Seasoning. Place steaks on grill and cook for 30 to 45 minutes or until an instant read thermometer inserted in the thickest part of the meat reads 120°F for a [medium rare steak temp](https://www.traeger.com/learn/steak-doneness).","@type":"HowToStep"},{"name":"Step 3","text":"Remove steaks from grill and increase grill temperature to 450°F. Allow steaks to rest while grill preheats.","@type":"HowToStep"},{"name":"Step 4","text":"Place steaks back on grill and sear on both sides for 3 minutes.","@type":"HowToStep"},{"name":"Step 5","text":"Remove from grill, top with butter and lightly tent with foil to allow the butter to melt and the steaks to rest before slicing, about 5 minutes. Enjoy!","@type":"HowToStep"}],"author":"Matt Pittman"}},{"site":"traeger","url":"https://www.traeger.com/recipes/apple-juice-brined-pulled-pork","rating":4.69,"ratingCount":48,"recipe":{"@type":"Recipe","name":"Apple Juice Brined BBQ Pulled Pork","description":"This sweet pulled pork will take your BBQ game to the next level. This hog is brined in apple juice, seasoned generously with Pork & Poultry rub, and paired with a homemade slaw that'll have your pulled pork sandwiches dripping with flavor. Plan ahead, this recipe brines overnight and cooks all day, but it’s well worth the time for these delicious flavors.","image":"https://cdn.media.amplience.net/i/traeger/Apple-Juice-Brined-Pulled-Pork_Traeger-Wood-Pellet-Grills_RE_HE_M?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H20M00S","cookTime":"PT11H0M00S","recipeIngredient":["4 Cup apple juice","2 Cup water","1 Cup Brown sugar, packed","1 Teaspoon Whole black peppercorns","1/4 Cup kosher salt","1 lemon, sliced","1 orange, sliced","2 fresh thyme sprigs","2 sprigs of fresh rosemary","2 Cup Ice","1 (10-12 lb) bone-in pork shoulder","To Taste Traeger Pork & Poultry Rub, to taste","To Taste Traeger 'Que BBQ Sauce","10 hamburger buns","1/2 Cup mayonnaise","1/2 Cup sour cream","2 Tablespoon white wine vinegar","1 Teaspoon sugar","To Taste kosher salt","To Taste freshly ground black pepper","1 Cup shredded green cabbage","1/2 Cup shredded carrot","1/2 red onion, thinly sliced"],"recipeInstructions":[{"name":"Step 1","text":"Make the brine: In a large saucepan, combine the apple juice, water, brown sugar, black peppercorns, salt, lemon, orange, thyme, and rosemary. Bring to a simmer over medium heat and cook, stirring frequently, until the salt and sugar have dissolved. Remove the pot from the heat and add the ice. Stir until melted, then let brine cool completely.","@type":"HowToStep"},{"name":"Step 2","text":"Place the pork butt in a large, deep food-safe container. Pour the brine over, making sure the pork is fully submerged (weigh down, if needed). Cover and refrigerate overnight.","@type":"HowToStep"},{"name":"Step 3","text":"When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.","@type":"HowToStep"},{"name":"Step 4","text":"While the grill preheats, remove the pork from the brine and reserve the liquid. Using a meat injector, inject the pork with some of the remaining brine, spacing about every 2 inches across the entire roast. Reserve the rest of the brine to use as mop sauce during the cooking process.","@type":"HowToStep"},{"name":"Step 5","text":"Generously season the pork on all sides with the Traeger Pork & Poultry Rub.","@type":"HowToStep"},{"name":"Step 6","text":"Place the pork directly on the grill grates, fat-side up. Close the lid and smoke for 3 hours, mopping with the apple juice brine every hour.","@type":"HowToStep"},{"name":"Step 7","text":"Transfer pork roast to a large disposable aluminum foil pan. Increase the Traeger temperature to 250℉ and preheat with the lid closed for 10 minutes.","@type":"HowToStep"},{"name":"Step 8","text":"Place the pan with the pork roast on the grill grates. Insert the probe into the thickest part of the pork, avoiding the bone and any large pockets of fat. Close the lid and cook until the internal temperature reaches 204-206℉, 6-8 hours. If the pork starts to brown too quickly, cover it loosely with aluminum foil.","@type":"HowToStep"},{"name":"Step 9","text":"Carefully transfer the pork roast to a cutting board and let rest for at least 20 minutes. Pour the juices from the bottom of the pan into a fat separator.","@type":"HowToStep"},{"name":"Step 10","text":"Meanwhile, make the slaw: In a medium bowl, stir together the mayonnaise, sour cream, vinegar, sugar, salt, and pepper. Add the cabbage, carrot, and onion and toss until well-coated.","@type":"HowToStep"},{"name":"Step 11","text":"With your hands, pull the pork into chunks. Discard the bone and any lumps of fat, including the cap. Shred each chunk and transfer to a large bowl.  Season the pulled pork with more Traeger Pork & Poultry Rub and moisten with the separated cooking liquid. Add Traeger 'Que BBQ Sauce to and mix well (or serve the pork plain with the sauce on the side).","@type":"HowToStep"},{"name":"Step 12","text":"Pile the pulled pork onto the hamburger buns and top with the coleslaw. Enjoy!","@type":"HowToStep"}],"author":"Traeger Kitchen"}},{"site":"traeger","url":"https://www.traeger.com/recipes/buffalo-wings","rating":4.8,"ratingCount":98,"recipe":{"@type":"Recipe","name":"Buffalo Wings","description":"These spicy Traeger buffalo wings are the #1 seed for a reason. The tangy-spice of the buffalo sauce combined with fall-off-the-bone wood-fired flavor makes a classic even better. If you like your sauce super hot, feel free to add a pinch of cayenne.","image":"https://cdn.media.amplience.net/i/traeger/Buffalo_Wings?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H10M00S","cookTime":"PT0H30M00S","recipeIngredient":["4 Pound chicken wings","1 Tablespoon cornstarch","To Taste Traeger Chicken Rub","To Taste kosher salt","1/2 Cup hot sauce, such as Traeger Original or Frank's RedHot","1/4 Cup spicy mustard","6 Tablespoon unsalted butter","Ranch or blue cheese dressing, for dipping"],"recipeInstructions":[{"name":"Step 1","text":"When ready to cook, set the Traeger temperature to 375℉ and preheat with the lid closed for 15 minutes.","@type":"HowToStep"},{"name":"Step 2","text":"While the grill is preheating, dry the chicken wings with a paper towel. Place the wings in a large bowl and sprinkle with the cornstarch, Traeger Chicken Rub, and salt. Toss to coat the wings all over.","@type":"HowToStep"},{"name":"Step 3","text":"Place the chicken wings directly on the grill grates. Close the lid and cook, turning halfway, until the internal temperature reaches at least 165°F but ideally 175-180°F for the best texture, about 35 minutes.","@type":"HowToStep"},{"name":"Step 4","text":"Meanwhile, make the buffalo sauce: In a small saucepan, combine the hot sauce, mustard, and butter. Cook over medium-low heat, whisking to combine, until the butter is melted and the sauce is warmed through. Cover and keep warm until ready to use.","@type":"HowToStep"},{"name":"Step 5","text":"Transfer the wings to a large bowl. Pour the buffalo sauce over the wings and toss with tongs to coat.","@type":"HowToStep"},{"name":"Step 6","text":"Return the wings to the grill, close the lid, and cook for another 10-15 minutes, until the sauce sets.","@type":"HowToStep"},{"name":"Step 7","text":"Serve the wings with ranch or blue cheese dressing for dipping. Enjoy!","@type":"HowToStep"}],"keywords":"buffalo wings traeger buffalo wings buffalo chicken wings","author":"Traeger Kitchen"}},{"site":"traeger","url":"https://www.traeger.com/recipes/smoked-salmon","rating":4.72,"ratingCount":112,"recipe":{"@type":"Recipe","name":"Vodka Brined Smoked Wild Salmon","description":"Alaskan grizzly bears snag salmon fresh out of the stream. We like to add some wood-fire smoke for a gourmet meal that's fit for anyone who loves the wild.","image":"https://cdn.media.amplience.net/i/traeger/Vodka_brined_smoked_salmon?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H15M00S","cookTime":"PT1H30M00S","recipeIngredient":["1 Cup brown sugar","1 Tablespoon black pepper","1/2 Cup coarse salt","1 Cup vodka","1 (1-1/2 to 2 lb) wild caught salmon","1 lemon wedges","capers"],"recipeInstructions":[{"name":"Step 1","text":"In a small bowl, whisk together brown sugar, pepper, salt and vodka.","@type":"HowToStep"},{"name":"Step 2","text":"Place the salmon in a large resealable bag. Pour in marinade and massage into the salmon. Refrigerate for 2 to 4 hours.","@type":"HowToStep"},{"name":"Step 3","text":"Remove from bag, rinse and dry with paper towels.","@type":"HowToStep"},{"name":"Step 4","text":"When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.","@type":"HowToStep"},{"name":"Step 5","text":"Smoke the salmon, skin-side down for 30 minutes.","@type":"HowToStep"},{"name":"Step 6","text":"Increase grill temperature to 225℉ and continue to cook salmon for an additional 45 to 60 minutes or until the internal temperature in the thickest part of the fish reaches 140℉ or the fish flakes easily when pressed with a finger or fork.","@type":"HowToStep"},{"name":"Step 7","text":"Serve with lemons and capers. Enjoy!","@type":"HowToStep"}],"author":"Traeger Kitchen"}},{"site":"traeger","url":"https://www.traeger.com/recipes/cajun-smoked-wings","rating":4.75,"ratingCount":55,"recipe":{"@type":"Recipe","name":"Smoked Cajun Chicken Wings","description":"Cayenne pepper and Louisiana-style hot sauce grant out-of-this-world flavor and heat that’ll have you licking every last finger.","image":"https://cdn.media.amplience.net/i/traeger/20170118_Cajun-Smoked-Chicken-Wings_RE_HE_M?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H5M00S","cookTime":"PT1H20M00S","recipeIngredient":["1 Tablespoon baking powder","1 Teaspoon paprika","1/2 Teaspoon garlic powder","1/2 Teaspoon onion powder","1/2 Teaspoon dried thyme","1/4 Teaspoon dried oregano","1/4 Teaspoon cumin","1/4 Teaspoon kosher salt","1/4 Teaspoon freshly ground black pepper","1/8 Teaspoon cayenne pepper","3 Pound chicken wings, flats and drumettes separated","1/4 Cup (1/2 stick) unsalted butter","1/4 Cup Louisiana-style hot sauce","1 Tablespoon Worcestershire sauce","Carrot sticks, for serving","Celery sticks, for serving","Blue cheese or ranch dressing, for serving"],"recipeInstructions":[{"name":"Step 1","text":"Make the rub: In a small bowl, mix together baking powder, paprika, garlic powder, onion powder, thyme, oregano, cumin, salt, black pepper, and cayenne.","@type":"HowToStep"},{"name":"Step 2","text":"Make the wings: Pat the chicken wings dry with paper towels. Place wings in a large bowl and sprinkle with the rub, tossing to coat evenly.","@type":"HowToStep"},{"name":"Step 3","text":"Line a rimmed baking sheet with foil and set a wire rack on top. Arrange the wings in a single layer on the rack, leaving a bit of space between each wing. Refrigerate, uncovered, for 8 hours, or up to overnight.","@type":"HowToStep"},{"name":"Step 4","text":"When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes.","@type":"HowToStep"},{"name":"Step 5","text":"Place the wings directly on the grill grates. Insert the probe into the center of a wing, avoiding the bone. Close the lid and smoke the wings for 30 minutes.","@type":"HowToStep"},{"name":"Step 6","text":"Increase the grill temperature to 350℉ and continue roasting until the wings are crisp and the internal temperature reaches 165-180°F, 45-50 minutes.","@type":"HowToStep"},{"name":"Step 7","text":"Meanwhile, combine the butter, hot sauce, and Worcestershire sauce in a small saucepan. Bring to a simmer over medium heat on the stovetop. Cook, stirring, until combined. Reduce heat to low and keep warm until the wings are finished cooking.","@type":"HowToStep"},{"name":"Step 8","text":"Transfer the wings to a large bowl. Add the sauce and toss to thoroughly coat.","@type":"HowToStep"},{"name":"Step 9","text":"Transfer the wings to a platter and serve immediately with carrot sticks, celery sticks, and blue cheese or ranch dressing for dipping. Enjoy!","@type":"HowToStep"}],"author":"Traeger Kitchen"}},{"site":"traeger","url":"https://www.traeger.com/recipes/herbed-smoke-roasted-turkey-breast","rating":4.75,"ratingCount":28,"recipe":{"@type":"Recipe","name":"Herb Roasted Turkey Breast on the Pellet Grill","description":"You've never seen turkey breast on a pellet grill like like this before. This herb-encrusted roasted turkey breast is soaked in a salt and brown sugar brine, then rubbed down with a herbed butter mixture sure to make your bird smokin'.","image":"https://cdn.media.amplience.net/i/traeger/herbed-turkey-breast_Traeger-Wood-Fired-Grills_RE_HE_M?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H20M00S","cookTime":"PT2H30M00S","recipeIngredient":["1 (6-7 lb) bone-in, skin-on turkey breast","1 Gallon plus 1 cup water","3/4 Cup kosher salt","1/3 Cup brown sugar","8 Tablespoon unsalted butter, at room temperature","1/4 chopped fresh herbs, such as parsley, sage, rosemary, marjoram, and/or oregano, plus more for garnish","1 garlic clove, minced","1 Teaspoon fresh lemon zest","1 Tablespoon Fresh lemon juice","1 Teaspoon kosher salt","1/2 Teaspoon freshly ground black pepper"],"recipeInstructions":[{"name":"Step 1","text":"Remove any excess fat from the turkey breast.","@type":"HowToStep"},{"name":"Step 2","text":"In a large stockpot, combine 1 gallon of water, the salt, and brown sugar. Stir until the salt and sugar dissolve.","@type":"HowToStep"},{"name":"Step 3","text":"Add the turkey breast to the brine and refrigerate for at least 6 hours, or overnight. If necessary, weigh the turkey down with a bag of ice to keep it fully submerged.","@type":"HowToStep"},{"name":"Step 4","text":"Remove the turkey from the brine and pat dry with paper towels; discard the brine. Put the breast on a roasting rack set inside a shallow roasting pan. Pour the remaining cup of water into the bottom of the pan.","@type":"HowToStep"},{"name":"Step 5","text":"When ready to cook, set Traeger temperature to 325℉ and preheat, lid closed for 15 minutes.","@type":"HowToStep"},{"name":"Step 6","text":"Make the herb butter: In a microwave-safe medium bowl, combine the butter, herbs, garlic, lemon zest and juice, salt, and pepper.","@type":"HowToStep"},{"name":"Step 7","text":"Using your fingers or the handle of a wooden spoon, loosen the skin over the turkey breast. Spread 2 tablespoons of the herb butter evenly under the skin on each side of the breastbone, pushing out any air pockets.","@type":"HowToStep"},{"name":"Step 8","text":"Microwave the remaining herb butter on medium-low power until melted. Brush some of the melted herb butter over the outside of the turkey breast.","@type":"HowToStep"},{"name":"Step 9","text":"Insert the probe into the thickest part of the turkey breast, avoiding the bone. Place directly on the grill grates, close the lid, and roast until the skin is golden brown and the internal temperature reaches 165℉, 2-2 1/2 hours. Baste with the remaining butter after 1 1/2 hours.","@type":"HowToStep"},{"name":"Step 10","text":"Remove the roasted turkey breast from the grill and let rest for 15 minutes before carving. Enjoy!","@type":"HowToStep"}],"keywords":"turkey breast on pellet grill smoked turkey breast roasted turkey breast traeger turkey breast thanksgiving turkey breast","author":"Traeger Kitchen"}},{"site":"traeger","url":"https://www.traeger.com/recipes/spatchcock-citrus-turkey","rating":4.92,"ratingCount":26,"recipe":{"@type":"Recipe","name":"Roasted Citrus-Herb Spatchcocked Turkey","description":"Maximize the wood-fired flavor with this recipe for the juiciest, crispiest bird you’ve ever tasted.","image":"https://cdn.media.amplience.net/i/traeger/Spatchcock-Turkey-Traeger-Grills_RE_HE_M?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT1H0M00S","cookTime":"PT3H0M00S","recipeIngredient":["1 Gallon cold water","1 Cup kosher salt","1/2 Cup brown sugar","2 oranges, quartered","2 lemons, quartered","6 Sprig fresh thyme","4 Sprig fresh rosemary","1 (10-13 lb) turkey, thawed","1 Large onion, cut into eighths","4 Stalk celery, finely chopped","4 Large carrots, roughly chopped","2 dried bay leaves","6 Sprig fresh thyme","2 Cup chicken or turkey stock, preferably homemade","As Needed oil","2 Teaspoon kosher salt","1/2 Teaspoon black pepper","1 Cup (2 sticks) unsalted butter, softened","1 Clove garlic, pressed or minced","4 Sprig fresh thyme, leaves picked","1 Teaspoon freshly ground black pepper"],"recipeInstructions":[{"name":"Step 1","text":"Make the brine: In a 5-gallon bucket or cooler, add the salt and sugar to the water and stir to dissolve. Add the oranges, lemons, thyme, and rosemary. (Note: If you have a larger turkey and need more brine, add 1 cup salt and 1/2 cup brown sugar for every additional gallon of water).","@type":"HowToStep"},{"name":"Step 2","text":"Remove the neck, giblets, and liver from the cavity of the turkey and reserve for making gravy if desired, or discard.","@type":"HowToStep"},{"name":"Step 3","text":"Place the turkey in the brine, making sure it is fully covered. Cover the bucket and refrigerate overnight or up to 24 hours.","@type":"HowToStep"},{"name":"Step 4","text":"Make the herb butter: In a medium bowl, stir together the butter, garlic, thyme leaves, and pepper until well combined. Set aside until ready to use.","@type":"HowToStep"},{"name":"Step 5","text":"Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out.","@type":"HowToStep"},{"name":"Step 6","text":"Spatchcock the turkey: Use kitchen shears or a large knife to cut along either side of the backbone, then remove. Reserve for making gravy, if desired. Flip the turkey over and press down on the breastbone until it cracks and the turkey flattens. Tuck the wings under the turkey.","@type":"HowToStep"},{"name":"Step 7","text":"Carefully use your hands to loosen the skin over the breasts, creating a pocket. Spread the herb butter evenly under the skin of each breast in a thick, even layer.","@type":"HowToStep"},{"name":"Step 8","text":"Add the onion, celery, carrots, bay leaves, thyme, and chicken stock to a large roasting pan and spread in an even layer. Set the turkey on top of the vegetables. Brush the skin with oil and season with salt and pepper.","@type":"HowToStep"},{"name":"Step 9","text":"When ready to cook, set the Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes.","@type":"HowToStep"},{"name":"Step 10","text":"Insert the probe into the center of a turkey breast. Place the roasting pan on the grill grates, close the lid, and roast until the internal temperature reaches 160°F and the skin is golden and crispy, 2-3 hours.","@type":"HowToStep"},{"name":"Step 11","text":"Remove the roasting pan from the grill and let the turkey rest for 20 minutes before carving. Enjoy!","@type":"HowToStep"}],"author":"Traeger Kitchen"}},{"site":"traeger","url":"https://www.traeger.com/recipes/ribeye-cap-steaks","rating":5.0,"ratingCount":10,"recipe":{"@type":"Recipe","name":"Reverse Seared Rib-Eye Caps","description":"You’ve got to try this specialty cut from a full rib-eye roast. The cap portion of a rib-eye features exquisite marbling that results in a tender steak that melts in your mouth like butter.","image":"https://cdn.media.amplience.net/i/traeger/20190520_Reverse-Seared-Ribeye-Cap-Steaks_RE_HE_M?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H5M00S","cookTime":"PT0H45M00S","recipeIngredient":["1 1/2 Pound rib-eye cap","2 Tablespoon Traeger Coffee Rub","2 Tablespoon Traeger Beef Rub"],"recipeInstructions":[{"name":"Step 1","text":"Trim the rib-eye cap of excess silverskin and fat, if needed. Cut the cap into 4 equal portions and roll into steaks. Tie with butcher's twine to secure.","@type":"HowToStep"},{"name":"Step 2","text":"In a small bowl, combine both rubs. Season the steaks liberally with the rub mixture and set aside while the grill heats up.","@type":"HowToStep"},{"name":"Step 3","text":"When ready to cook, set Traeger to 225˚F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.","@type":"HowToStep"},{"name":"Step 4","text":"Place the steaks directly on the grill grate, and smoke for 30 to 45 minutes until the internal temperature reaches 120˚F.","@type":"HowToStep"},{"name":"Step 5","text":"Remove from the grill and set aside to rest.","@type":"HowToStep"},{"name":"Step 6","text":"Increase the grill temperature to 450˚F.","@type":"HowToStep"},{"name":"Step 7","text":"Place the steaks directly on the grill grate and cook 3 to 4 minutes per side, or until the internal temperature reaches 130˚F.","@type":"HowToStep"},{"name":"Step 8","text":"Remove from grill and let rest 5 minutes before serving. Enjoy!","@type":"HowToStep"}],"author":"Traeger Kitchen"}},{"site":"traeger","url":"https://www.traeger.com/recipes/puerto-rican-pork-shoulder","rating":4.89,"ratingCount":27,"recipe":{"@type":"Recipe","name":"Puerto Rican BBQ Pork Shoulder","description":"This pork can stand alone like the island it originates from. Marinated with cumin, chipotle, fresh cilantro, oregano, and the juice of both orange and lemon ensure this shoulder is packed with flavor with it hits the grill.","image":"https://cdn.media.amplience.net/i/traeger/20170702_Puerto-Rican-BBQ-Pork-Shoulder_RE_HE_M?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT8H0M00S","cookTime":"PT9H0M00S","recipeIngredient":["6 Pound bone-in pork shoulder","6 Clove garlic clove","2 Tablespoon fresh oregano","1 Small cilantro","1 Tablespoon ground cumin","4 lime, juiced","2 orange, juiced","1 Chipotle Peppers in Adobe Sauce","1 Teaspoon adobo sauce","3 Tablespoon Salt","1 Tablespoon black pepper","1 Cup extra-virgin olive oil"],"recipeInstructions":[{"name":"Step 1","text":"Place the pork shoulder, fat-side up, on a cutting board. With a sharp knife, score the skin and fat in a cross-hatch pattern, making diagonal cuts about 1-1/2” apart and cutting down to the meat so the marinade can penetrate. Transfer the pork to a large resealable plastic bag set in a baking dish or bowl.","@type":"HowToStep"},{"name":"Step 2","text":"In a blender, add the garlic, oregano, cilantro, cumin, lime juice, orange juice, chipotle and adobo sauce, 3 tablespoons salt and 1 tablespoon pepper. Drizzle in the olive oil and pulse until pureed.","@type":"HowToStep"},{"name":"Step 3","text":"Pour the marinade all over the pork, being sure to get it into the deep cuts. Zip the bag closed and refrigerate overnight.","@type":"HowToStep"},{"name":"Step 4","text":"When ready to cook, set the Traeger to 250℉ and preheat, lid closed for 15 minutes.","@type":"HowToStep"},{"name":"Step 5","text":"Place pork on grill for 4 hours.","@type":"HowToStep"},{"name":"Step 6","text":"After 4 hours, wrap pork in a double layer of foil and return to grill and turn up the heat to 275℉. Check the internal temperature in 3 more hours.","@type":"HowToStep"},{"name":"Step 7","text":"Remove pork from the grill when the internal temperature reaches 204℉. Let pork rest for 30 mins. Pull the pork and add the liquid from the foil to the pork. Enjoy!","@type":"HowToStep"}],"author":"Traeger Kitchen"}},{"site":"traeger","url":"https://www.traeger.com/recipes/smoked-deviled-eggs","rating":4.79,"ratingCount":38,"recipe":{"@type":"Recipe","name":"Smoked Deviled Eggs","description":"Kick off the festivities with a smokin' starter of smoked deviled eggs. We give a crowd-pleasing appetizer the Traeger treatment to make it even better. Top with bacon and a dusting of paprika before serving.","image":"https://cdn.media.amplience.net/i/traeger/Smoked-Deviled-Eggs_Traeger-Wood-Fired-Grills_RE_HE_M?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H15M00S","cookTime":"PT0H30M00S","recipeIngredient":["7 hard-boiled eggs, peeled","3 Tablespoon mayonnaise","3 Teaspoon chopped fresh chives","1 Teaspoon brown mustard","1 Teaspoon apple cider vinegar","Dash hot sauce","To Taste kosher salt","To Taste freshly ground black pepper","2 Tablespoon cooked and crumbled bacon","Paprika, for garnish"],"recipeInstructions":[{"name":"Step 1","text":"When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.","@type":"HowToStep"},{"name":"Step 2","text":"Place the hard-boiled eggs directly on the grill grates. Close the lid and smoke for 30 minutes. Remove the eggs from the grill and let cool.","@type":"HowToStep"},{"name":"Step 3","text":"Slice the eggs lengthwise and scoop the yolks into a medium bowl.\n\nAdd the mayonnaise, chives, mustard, vinegar, hot sauce, salt, and pepper and mash well with a fork until the filling is completely smooth. Transfer to a gallon-size zip-top bag and cut a hole in a corner of the bag to create a 1/2-inch opening","@type":"HowToStep"},{"name":"Step 4","text":"Pipe the yolk mixture into the egg whites. Chill in the refrigerator until ready to serve.","@type":"HowToStep"},{"name":"Step 5","text":"Garnish with the bacon and a dusting of paprika just before serving. Enjoy!","@type":"HowToStep"}],"keywords":"smoked deviled eggs","author":"Traeger Kitchen"}},{"site":"traeger","url":"https://www.traeger.com/recipes/smoked-bologna","rating":4.89,"ratingCount":18,"recipe":{"@type":"Recipe","name":"Smoked Bologna","description":"Bologna isn’t just for sack lunches anymore. With an infusion of rich, wood-fired essence and crispy toasted edges, this sweet and spicy smoked bologna transforms into a delicious dish when generously stacked on your preferred bun.","image":"https://cdn.media.amplience.net/i/traeger/161023_Smoked%20Bologna_RE_HE_M?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H5M00S","cookTime":"PT4H0M00S","recipeIngredient":["1 Pound bologna log","1/4 Cup brown sugar","1 Tablespoon yellow mustard","1 Teaspoon soy sauce","Dash worcestershire sauce"],"recipeInstructions":[{"name":"Step 1","text":"When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes.","@type":"HowToStep"},{"name":"Step 2","text":"Score the bologna log 1/4-inch deep in a diamond pattern, spacing the cuts at 1-inch intervals.","@type":"HowToStep"},{"name":"Step 3","text":"In a small bowl, mix together the brown sugar, mustard, soy sauce, and Worcestershire sauce together.","@type":"HowToStep"},{"name":"Step 4","text":"Place the bologna in a small baking dish and pour the sauce over the meat, rubbing to coat all over.","@type":"HowToStep"},{"name":"Step 5","text":"Place the baking dish with the bologna on the grill grates. Close the lid and smoke for 3-4 hours, basting the bologna with the sauce every hour if desired. Remove from the grill and let cool.","@type":"HowToStep"},{"name":"Step 6","text":"Thinly slice the smoked bologna and serve on sandwiches, or cut into larger pieces and serve as an appetizer. Enjoy!","@type":"HowToStep"}],"keywords":"bologna smoked bologna","author":"Traeger Kitchen"}},{"site":"traeger","url":"https://www.traeger.com/recipes/scheiding-bbq-brisket","rating":4.75,"ratingCount":93,"recipe":{"@type":"Recipe","name":"Texas-Style Smoked Beef Brisket by Doug Scheiding","description":"This is the best way to smoke a brisket, worthy of any true Texan. This full packer is injected with Butcher’s Prime, sprayed down with apple juice, rubbed with a prime rib and coffee rub mix, topped with black pepper, and smoked over cherry wood to tender perfection.","image":"https://cdn.media.amplience.net/i/traeger/Texas-Style-BBQ-Brisket-Scheiding_Traeger-Wood-Pellet-Grills_RE_HE_M?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H30M00S","cookTime":"PT18H0M00S","recipeIngredient":["1 (12-15 lb) whole packer brisket","2/3 Cup Butcher BBQ Prime Brisket Injection","2 Cup water","2 Tablespoon Canola oil","1 1/2 Cup apple juice","1/2 Cup Traeger Prime Rib Rub","1/2 Cup Traeger Coffee Rub","2 Tablespoon freshly ground black pepper"],"recipeInstructions":[{"name":"Step 1","text":"Trim the fat cap off the top of the brisket and remove all silverskin. Trim off any brown areas around the sides of the brisket. Make a long cut with the grain on the flat (thin) side of the brisket and a short cut again on the flat to show the direction of cuts after cooking. Trim the bottom fat cap to about 1/4 inch thick.","@type":"HowToStep"},{"name":"Step 2","text":"In a large liquid measuring cup, combine the Butcher BBQ Prime Brisket Injection and water. Use a meat injector to inject the mixture into the brisket with the grain in a checkerboard pattern. Rub the entire brisket with canola oil, then spritz with apple juice and let sit for 30 minutes. Reserve the remaining injection mixture.","@type":"HowToStep"},{"name":"Step 3","text":"When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.","@type":"HowToStep"},{"name":"Step 4","text":"In a small bowl, combine the Traeger Prime Rib and Coffee Rubs. Season the brisket with the rub mixture, then sprinkle the black pepper over the top.","@type":"HowToStep"},{"name":"Step 5","text":"Insert the probe into the thickest part of the brisket. Place the brisket directly on the grill grates, fat-side down. Close the lid and cook until the internal temperature reaches 150-160°F, 8-12 hours, spritzing with apple juice every 30-45 minutes after the first 3 hours.","@type":"HowToStep"},{"name":"Step 6","text":"Remove the brisket from the grill and increase the grill temperature to 225°F.","@type":"HowToStep"},{"name":"Step 7","text":"Wrap the brisket in a double layer of heavy-duty aluminum foil, leaving one end open. Pour the remaining injection mixture into the foil packet, then seal closed. Return the wrapped brisket to the grill and re-insert the probe. Cook until the internal temperature reaches 204℉, 3-4 hours more.","@type":"HowToStep"},{"name":"Step 8","text":"Remove the brisket from the grill and wrap in a towel. Place in an airtight cooler to rest for 2 hours.","@type":"HowToStep"},{"name":"Step 9","text":"When ready to serve, transfer the brisket to a large cutting board. If desired, reserve the accumulated injector mixture from the foil packet and separate the liquid from the fat. Slice the brisket against the grain into pieces about the width of a pencil and serve with the reserved juices. Enjoy!","@type":"HowToStep"}],"keywords":"Brisket brisket beef brisket smoked brisket BBQ brisket Traeger Brisket","author":"Doug Scheiding"}},{"site":"traeger","url":"https://www.traeger.com/recipes/smoked-scalloped-potatoes","rating":4.89,"ratingCount":18,"recipe":{"@type":"Recipe","name":"Smoked Scalloped Potatoes","description":"Cheesy, creamy and cherry wood-smoked, these potatoes are oozing with savory flavor. Scalloped potatoes are layered high with a cheddar cream sauce in classic cast iron skillet and baked to bubbly perfection.","image":"https://cdn.media.amplience.net/i/traeger/scalloped-potatoes_Traeger-Wood-Fired-Grills_RE_HE_M?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H10M00S","cookTime":"PT1H0M00S","recipeIngredient":["2 Tablespoon Unsalted butter, softened","1 Cup heavy cream","1/2 Cup milk","2 Tablespoon all-purpose flour","2 garlic cloves, chopped","4 Medium russet potatoes, peeled and thinly sliced","To Taste kosher salt","To Taste coarsely ground black pepper","1/2 Cup grated medium cheddar cheese","1/2 Cup grated sharp white cheddar cheese"],"recipeInstructions":[{"name":"Step 1","text":"When ready to cook, set the Traeger temperature to 375°F and preheat with the lid closed for 15 minutes.","@type":"HowToStep"},{"name":"Step 2","text":"Spread the butter over the bottom and sides of 9-inch cast iron skillet.","@type":"HowToStep"},{"name":"Step 3","text":"In a medium bowl or liquid measuring cup, combine the cream, milk, flour, and garlic.","@type":"HowToStep"},{"name":"Step 4","text":"Layer a quarter of the potatoes in the skillet. Season with salt and pepper, then pour over a quarter of the cream mixture. Repeat with the remaining ingredients to make 3 more layers.","@type":"HowToStep"},{"name":"Step 5","text":"Place the skillet on the grill grates. Close the lid and cook until the potatoes are nearly fork-tender, about 50 minutes.","@type":"HowToStep"},{"name":"Step 6","text":"Sprinkle the cheddar cheeses evenly over the potatoes. Close the lid and cook until the cheese is melted and bubbling and the potatoes are completely tender, about 10 minutes more.","@type":"HowToStep"},{"name":"Step 7","text":"Remove from the grill and serve. Enjoy!","@type":"HowToStep"}],"author":"Traeger Kitchen"}},{"site":"traeger","url":"https://www.traeger.com/recipes/herb-roasted-turkey","rating":4.95,"ratingCount":20,"recipe":{"@type":"Recipe","name":"Herb Buttered Turkey on the Traeger","description":"Bib up for this juicy, herb buttered turkey on the Traeger. It's the perfect savory meal to curb your hankering for the holidays, any time of year. Wear those drippings like the smokin' champ you are.","image":"https://cdn.media.amplience.net/i/traeger/Herb_roasted_Turkey?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H15M00S","cookTime":"PT3H0M00S","recipeIngredient":["8 Tablespoon (1 stick) unsalted butter, room temperature","2 Tablespoon chopped mixed herbs, such as parsley, sage, rosemary and/or marjoram","1/4 Teaspoon freshly ground black pepper","1 Teaspoon kosher salt","1 (12-14 lb) turkey, fresh or thawed","3 Tablespoon unsalted butter, melted","To Taste Traeger Pork & Poultry Rub","2 Cup chicken or turkey broth"],"recipeInstructions":[{"name":"Step 1","text":"Make the herb butter: In a small  bowl, mix together the butter,  herbs, salt, and pepper with a wooden spoon until fluffy. Cover and refrigerate until ready to use. The herb butter can be made up to 5 days ahead; let come to room temperature before using.","@type":"HowToStep"},{"name":"Step 2","text":"Remove any giblets from the turkey cavity and save for making gravy, if desired. Wash the turkey, inside and out, under cold running water. Dry with paper towels.","@type":"HowToStep"},{"name":"Step 3","text":"Place the turkey on a roasting rack inside a roasting pan. Tuck the wings behind the back, and tie the legs together with butcher's twine.","@type":"HowToStep"},{"name":"Step 4","text":"Using your fingers or the handle of a wooden spoon, gently push some of the herbed butter underneath the turkey skin onto the breast halves, being careful not to tear the skin. Massage the skin to evenly distribute the herbed butter. Rub the outside of the turkey with the melted butter and sprinkle with the Traeger Pork & Poultry Rub. Pour the chicken broth in the bottom of the roasting pan.","@type":"HowToStep"},{"name":"Step 5","text":"When ready to cook, set the Traeger temperature to 325˚F and preheat with the lid closed for 15 minutes.","@type":"HowToStep"},{"name":"Step 6","text":"Insert the probe into the thickest part of the turkey thigh, avoiding the bone. Put the roasting pan with the turkey directly on the grill grates. Close the lid and roast the turkey until internal temperature reaches 165˚F and the skin is brown and crispy, about 3 hours. Continue roasting if needed to reach the indicated temperature, checking every 30 minutes.","@type":"HowToStep"},{"name":"Step 7","text":"When the turkey is done, carefully transfer it to a cutting board and let rest for 20-30 minutes (do not tent with foil; the skin will lose its crispiness). Use the drippings from the bottom of the roasting pan to make gravy, if desired. Carve the turkey and serve. Enjoy!","@type":"HowToStep"}],"keywords":"roasted turkey traeger turkey turkey smoked turkey herb turkey","author":"Traeger Kitchen"}},{"site":"traeger","url":"https://www.traeger.com/recipes/pittman-thai-chili-wings","rating":5.0,"ratingCount":23,"recipe":{"@type":"Recipe","name":"Roasted Sweet Thai Chili Wings","description":"Ditch the traditional and go for these sweet and sticky wings with a kick of heat. Lightly seasoned, cooked hot and fast over hickory, then tossed in a sweet and savory sauce, Matt Pittman's recipe will become your new go-to for game day.","image":"https://cdn.media.amplience.net/i/traeger/Sweet-Thai-Chili-Chicken-Wings?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H10M00S","cookTime":"PT0H30M00S","recipeIngredient":["1/2 Cup sugar","1/2 Cup rice vinegar","1/4 Cup water","3 Tablespoon fish sauce","2 Tablespoon cooking sherry","4 Clove garlic, minced","1/2 Tablespoon crushed dried Thai chiles, plus more to taste","1 1/2 Tablespoon cornstarch, dissolved in 4 Tbsp water","4 Pound chicken wings, flats and drumettes separated","As Needed Meat Church Holy Gospel BBQ Rub","Toasted sesame seeds, for garnish","Sliced green onions, for garnish"],"recipeInstructions":[{"name":"Step 1","text":"Make the Thai chili sauce: Add the sugar, vinegar, water, fish sauce, sherry, garlic, and crushed Thai chiles to a small saucepan and whisk to combine. Bring the mixture to a simmer over medium heat and cook for 10 minutes. Reduce the heat to low, add the cornstarch slurry, and stir until thickened, 2-3 minutes. Remove the sauce from the heat and cover to keep warm until ready to use.","@type":"HowToStep"},{"name":"Step 2","text":"When ready to cook, set the Traeger temperature to 450℉ and preheat with the lid closed for 15 minutes. (Cooking the wings at a high temperature will make them crispier than wings cooked at a lower temperature, which can lead to rubbery skin.)","@type":"HowToStep"},{"name":"Step 3","text":"Pat the wings dry. Season on all sides with Meat Church Holy Gospel BBQ Rub.","@type":"HowToStep"},{"name":"Step 4","text":"Place wings directly on the grill grates. Insert the probe into the center of a wing, avoiding the bone. Close the lid and cook, flipping the wings once, until the internal temperature reaches 165-180°F, about 20 minutes.","@type":"HowToStep"},{"name":"Step 5","text":"Transfer the wings to a large bowl and toss with the Thai chili sauce. Return the wings to the grill, close the lid, and cook until the sauce sets, about 5 minutes.","@type":"HowToStep"},{"name":"Step 6","text":"Remove the wings from the grill and let cool slightly, then garnish with toasted sesame seeds and green onions. Enjoy!","@type":"HowToStep"}],"author":"Matt Pittman"}},{"site":"traeger","url":"https://www.traeger.com/recipes/molasses-tri-tip","rating":4.76,"ratingCount":50,"recipe":{"@type":"Recipe","name":"Grilled Molasses and Chili Tri-Tip","description":"Try a new take on tri-tip with Traeger’s molasses and chili marinade recipe. Simply marinate your tri-tip for up to two hours and then smoke for an hour before bumping up the heat to high and pulling the meat once it hits 130℉.","image":"https://cdn.media.amplience.net/i/traeger/20180811_Roasted-Molasses-and-Chili-Tri-Tip_RE_HE?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT2H0M00S","cookTime":"PT1H30M00S","recipeIngredient":["1/4 Cup brown sugar","1/4 Cup molasses","3 Tablespoon soy sauce","2 Tablespoon rice vinegar","1 Tablespoon extra-virgin olive oil","5 Clove garlic","2 Teaspoon chili powder","1 Teaspoon ginger, minced","1/2 Teaspoon black pepper","2 Pound tri-tip","2 Tablespoon water"],"recipeInstructions":[{"name":"Step 1","text":"For the Marinade: In a large glass bowl or container, combine the brown sugar, molasses, soy sauce, rice vinegar, olive oil, garlic (crushed and peeled), chili powder, ginger, and black pepper. Whisk to combine.","@type":"HowToStep"},{"name":"Step 2","text":"Place tri-tip in the marinade and turn to coat. Marinate for 1 to 2 hours, covered, turning the steak halfway through.","@type":"HowToStep"},{"name":"Step 3","text":"When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.","@type":"HowToStep"},{"name":"Step 4","text":"Place the steak directly on the grill grate and smoke for 1 hour. Do not discard the marinade.","@type":"HowToStep"},{"name":"Step 5","text":"Remove tri-tip from grill and turn the grill up to High and preheat, lid closed for 15 minutes. For optimal results, set to 450° if available.","@type":"HowToStep"},{"name":"Step 6","text":"Place the tri-tip back in the marinade and coat it on both sides. Place the steak back on the grill and cook, turning once, until the internal temperature reaches 135℉, about 5-8 minutes per side.  Remove the steak from the grill and allow to rest, uncovered, for 10-15 minutes before slicing.","@type":"HowToStep"},{"name":"Step 7","text":"While the steak rests, place the remaining marinade in a saucepan with 2 Tbsp of water and bring to a boil. Reduce the heat and simmer for 5 minutes. Serve alongside the tri-tip if desired. Enjoy!","@type":"HowToStep"}],"author":"Traeger Kitchen"}},{"site":"traeger","url":"https://www.traeger.com/recipes/bbq-chicken-breast","rating":4.66,"ratingCount":83,"recipe":{"@type":"Recipe","name":"Traeger BBQ Chicken Breasts","description":"Massage your chicken breasts with a smattering of spices, grill them hot and fast, and mop them with a mix of Traeger BBQ sauces for perfectly tangy chicken.","image":"https://cdn.media.amplience.net/i/traeger/BBQ-Chicken_Traeger-Wood-Fired-Grills_RE_HE_M?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H20M00S","cookTime":"PT0H30M00S","recipeIngredient":["1/4 Cup olive oil","1 Teaspoon grated garlic","1 Tablespoon Worcestershire sauce","2 Tablespoon Traeger Fin & Feather Rub","4 chicken breasts","1/2 Cup Traeger 'Que BBQ Sauce","1/2 Cup Traeger Sweet & Heat BBQ Sauce"],"recipeInstructions":[{"name":"Step 1","text":"In a small bowl, whisk together the olive oil, garlic, Worcestershire sauce, and Traeger Fin & Feather rub.","@type":"HowToStep"},{"name":"Step 2","text":"Coat the chicken breasts all over with the mixture.","@type":"HowToStep"},{"name":"Step 3","text":"In a separate small bowl, mix together the Traeger Sweet & Heat and Traeger ‘Que BBQ sauces.","@type":"HowToStep"},{"name":"Step 4","text":"When ready to cook, set the Traeger temperature to 500°F and preheat with the lid closed for 15 minutes.","@type":"HowToStep"},{"name":"Step 5","text":"Insert the probe into the thickest part of a chicken breast. Place the chicken directly on the grill grates, close the lid, and grill until the internal temperature reaches 160℉, 20-30 minutes. 5 minutes before the chicken is done, brush with the BBQ sauce mixture.","@type":"HowToStep"},{"name":"Step 6","text":"Remove the chicken from the grill and let rest 5 minutes before slicing. Enjoy!","@type":"HowToStep"}],"keywords":"traeger bbq chicken breasts bbq chicken breasts chicken breasts chicken breasts smoked chicken smoked chicken breasts bbq chicken breast chicken breast","author":"Traeger Kitchen"}},{"site":"traeger","url":"https://www.traeger.com/recipes/traeger-pulled-pork","rating":4.63,"ratingCount":481,"recipe":{"@type":"Recipe","name":"Smoked Pulled Pork","description":"Smoke it low, smoke it slow. This smoked pulled pork recipe is worth the wait, and this versatile smoked pulled pork can be served any way you like. Pro Tip: Smother the freshly shredded pork with one of our signature BBQ sauces for the ultimate taste.","image":"https://cdn.media.amplience.net/i/traeger/Traeger_Pulled_Pork?$poi2$&scaleFit=poi&fmt=webp&w=500&sm=aspect&aspect=1%3A1&qlt=default","prepTime":"PT0H10M00S","cookTime":"PT9H0M00S","recipeIngredient":["1 (6-9 lb) bone-in pork butt","Traeger Pork & Poultry Rub","2 Cup apple cider","To Taste Traeger 'Que BBQ Sauce"],"recipeInstructions":[{"name":"Step 1","text":"Start this pulled pork recipe by trimming the pork butt of excess fat. Generously season it all over with [Traeger Pork & Poultry Rub](https://www.traeger.com/rubs-spices/pork-poultry). Let sit while you heat the [smoker](https://www.traeger.com/shop/wood-pellet-grills).","@type":"HowToStep"},{"name":"Step 2","text":"Meanwhile, preheat the Traeger with the lid closed to 250°F; this will take about 15 minutes.","@type":"HowToStep"},{"name":"Step 3","text":"Insert a leave-in meat thermometer into the pork butt aiming for the center and avoiding any bone. Place the pork butt fat side up directly on the grill grate and cook until the internal temperature reaches 160°F, 3 to 5 hours. The time will vary depending on the size of the pork butt, the weather, and your grill.","@type":"HowToStep"},{"name":"Step 4","text":"On a large baking sheet, stack 4 large pieces of aluminum foil on top of each other, ensuring they are wide enough to wrap the pork butt entirely on all sides. If not, overlap the foil pieces to create a wider base. Transfer the pork butt to the center of the foil fat side up, then bring up the sides of the foil a little bit to create a boat before pouring the apple cider on top of the pork butt. Wrap the foil tightly around the pork, ensuring the tip of the meat thermometer is exposed and the cider does not escape for delicious Traeger pulled pork.","@type":"HowToStep"},{"name":"Step 5","text":"Place the foil-wrapped pork butt back on the grill fat side up and cook until the internal temperature reaches 204°F, another 3 to 4 hours.","@type":"HowToStep"},{"name":"Step 6","text":"Remove the pork from the grill. Allow the pork to rest for 45 minutes in the foil. Then, remove the pork from the foil and pour off any excess liquid into a fat separator.","@type":"HowToStep"},{"name":"Step 8","text":"Shred the meat, removing and discarding the bone and any excess fat. Add the separated liquid back into pork and season to taste with additional Pork & Poultry Rub. Optionally, add Traeger 'Que BBQ Sauce or your favorite BBQ sauce to taste.","@type":"HowToStep"},{"name":"Step 9","text":"Serve alone, in your favorite recipes, or on sandwiches. Refrigerate leftover pork in a covered container for up to 4 days. You can also freeze it for longer storage. Enjoy!","@type":"HowToStep"}],"keywords":"pulled pork recipe pulled pork traeger pulled pork shredded pork bbq pulled pork smoked pulled pork slow smoked pulled pork versatile pulled pork pulled pork","author":"Traeger Kitchen"}}]}