3-2-1 Spare Ribs

Spare ribs are the big, meaty ribs that come from the belly of the pig. They have more fat and flavor than back ribs, but also require a bit more time or attention to prepare successfully.

The 3-2-1 method is one of the best ways to ensure that spare ribs give up all of their tender piggy goodness without drying out. It basically involves smoking the ribs as normal for 3 hours, followed by 2 hours of cooking them wrapped in foil, and then 1 more hour unwrapped. This gives the ribs a good, smoky flavor, breaks down the toughness of the meat, and adds a final crispy bark. Continue reading “3-2-1 Spare Ribs”

Flat Iron Steaks

Flat iron steak is a relatively new cut of meat. It comes from the top shoulder of the chuck. It usually ends up as ground beef, but if the butcher fillets out the nasty strip of connective tissue, you end up with two decent hunks for beef that are as tender as tenderloin and as flavorful as a strip steak. Continue reading “Flat Iron Steaks”

Stuffed Pork Loin

I really enjoy grilled pork loin – it’s quick, cheap, tasty, and very versatile. It’s the first thing I reach for when we’ve got guests to feed on short notice. The only issue I have with it is that pigs have been bred to be so lean that this cut can dry out pretty easily.

The solution – stuff it.

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It’s Grilling Season!

While it’s true that northern winters have not stopped us from grilling pretty much year-round, there does come point in the Spring where all of a sudden the air is warm and the sun is high. A day where standing around tending a grill stops being a chore and starts being a joy.

For me, that day was yesterday.

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Tuna Steaks

Tuna loin is the section of prime meat that lies next to the fish’s lateral line and provides most of the tail’s propulsive power. Steaks cut from these loins really benefit from being treated more like beef than fish – sear them quick and hot and serve them no more done than medium rare.

Marinate the steaks for at least an hour (overnight is best) in a your favorite teriyaki sauce (I like Soy Vay’s Island Teriyaki Sauce). Remove from the marinade and dust both sides with sesame seeds. I also like to hit it with a little Dizzy Pig’s Tsunami Spin or a good 5-Spice powder.

Now get your grill HOT!!! On the Big Green Egg this is easy – just open up all the vents and let it roar. On a charcoal grill you might want to consider getting a chimney starter full of coals hot and placing the cooking grate right on top of it. On a gasser, look for the “Nuclear” setting on your burner knob. Continue reading “Tuna Steaks”

Asparagus

Grilled asparagus is the soul of simplicity:

First – Find the freshest, tenderest spears you can find and snap off the tough ends.

Second – Mix up a marinade of a 50/50 mix of balsamic vinegar and olive oil. Add a dash of kosher sea salt (and a dab of Dijon mustard if you’re feeling extra fancy).

Third – Marinate the spears for about an hour. Remove the spears to the grill, reserving the marinade.

Fourth – Grill the spears hot and fast over a medium-high flame. Turn them a quarter of a turn every minute or so for a 4 to 5 minute total cook. Al dente is the name of the game – they should have grill marks that are dark brown, not black, and should still be tender-crisp.

Fifth – Dump the hot spears back in the marinade momentarily, toss and serve.

Sixth – Eat one-at-a-time with your fingers, enjoying every succulent bite.

Beef Ribs

Beef Ribs

As much as I love pork ribs, sometimes it’s nice to switch things up. These beef ribs came from the back of a prime rib roast. They look a lot like huge spareribs, hence the nickname “dino ribs.”

I coated the rack with a little balsamic vinaigrette, dusted it with a Texas-style beef rib rub, and left them to marinate overnight in the fridge.
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Spring!

It’s finally Spring around here, and that means two of my seasonal grilling favorites are starting to show up in our stores – salmon and artichokes.

Salmon and artichokes

I love to cook salmon on a cedar or alder plank. The wood adds a lot of flavor and because it protects the fish from the flames you can high temperatures to seal in the juices. Use a food-grade plank that’s at least half and inch thick. Because you want the plank to smolder, not burn, it needs to soak in water for about 30 minutes.

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