Home / Recipes / BBQ & Grill

Regional library

BBQ & Grill

Low-and-slow smokes, charred chops, backyard classics that earn their crust.

Coal-Smoked Spare Ribs

Twelve-hour smoke, dry-rubbed and finished with a molasses-stout glaze.

720 min Serves 6 * 4.9

Reverse-Seared Ribeye

A 24oz bone-in beauty brought up slow then kissed with high flame.

75 min Serves 2 * 4.9

Carolina Pulled Pork Sandwich

Hand-pulled shoulder, tangy mustard slaw, soft potato bun.

600 min Serves 10 * 4.8

Honey-Bourbon Chicken Skewers

Boneless thighs basted with a sweet whiskey lacquer.

55 min Serves 4 * 4.7

Brewery Smash Burger

Loose chuck pucks smashed thin with crackled lacy edges.

20 min Serves 4 * 4.8

Texas Coffee-Rub Brisket

Packer brisket with a black-pepper bark and a moist tender slice.

900 min Serves 12 * 4.9

Cilantro-Lime BBQ Chicken Thighs

Buttermilk-brined and grilled over coals with herbed butter.

50 min Serves 4 * 4.7

Wisconsin Beer Brats

Plump bratwurst poached in lager then crisped over flame.

45 min Serves 6 * 4.7

Charred Vegetable Platter

Seasonal vegetables blackened over high heat with chimichurri.

30 min Serves 6 * 4.6

Maple Bacon Pork Chops

Thick-cut chops wrapped in smoky bacon with a maple finish.

40 min Serves 4 * 4.7