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Pepperoni Bread
Pepperoni bread is like pepperoni pizza rolled up into a loaf of bread. This recipe is so easy and always turns out great. Everyone loves it because who can resist the delicious taste of pizza?
Not-Your-Everyday Smoked Pork Spare Ribs
These smoked spare ribs are our family's favorite. Slightly sweet and spicy, the light, cider-based mop sauce doesn't overpower the delicious meat that falls off the bone. We've also used this recipe for pork shoulder with great success. Barbecue sauce is never needed, but if you must, only use your favorite.
Grilled Greek Yogurt Marinated Chicken
This Greek yogurt chicken marinade infused with lemon is perfect for chicken. There is something special about what yogurt does to chicken in its smoky, sizzling time over charcoal. It imparts a tanginess that enhances all the other flavors and grills to a caramelized dark brown without tasting burnt.
Grilled Corn on the Cob
Grilled corn on the cob with butter, salt, and a little pepper cooked in foil will be perfectly tender and sweet. Easy to prep and perfect for every summer barbecue.
True Bangers and Mash with Onion Gravy
Bangers and mash gets its name because sausages used to bang or burst while cooking. Mash, meanwhile, refers to the mashed potatoes. This recipe was a staple at our home in Dublin at Halloween. It is a very cheap, very traditional supper, and one that truly requires good sausage. Please note that this is a very thin gravy, as is traditional. It will still be very liquidy.
Beer Butt Chicken
For this beer butter chicken, all you need is a whole chicken, beer, butter, and seasonings. The chicken is seasoned and slowly cooked on the grill. This is a bit unorthodox, but the end result is moist and flavorful.
The Arnold Palmer
The Arnold Palmer combines iced tea, lemonade, and ice for a refreshingly simple summertime mocktail.
Chef John's Barbecue Chicken
When it comes to grilled barbecue chicken, everyone wants a nice thick barbecue glaze attached to the skin, and the only way to do it is to brush it on as it cooks. But because barbecue sauce has such a high sugar content, it only takes a minute for it to go from brick red to solid black — so you have to be careful! To ensure a sticky, sweet glaze that's not burnt, I sear the skin quickly, then cook it skin-side up on a covered grill, brushing on the glaze while it cooks. Because the glaze never touches the grilling surface, it doesn't burn.
Cornell Chicken
This famous Cornell chicken recipe made with an apple cider marinade was created by Dr. Robert C. Baker at New York's Cornell University. According to history, Dr. Baker was simply trying to invent an easy and delicious way to grill smaller, younger chickens to help the local chicken farms sell more birds. The doc's tasty recipe ended up being such a success that sales in the area soared, and the recipe became a statewide favorite.
Rosemary Ranch Chicken Kabobs
These rosemary-ranch chicken kabobs are so delicious, tender, and juicy, they practically melt in your mouth. Even the pickiest eater will be begging for the last piece.
Easy Garlic-Lemon Scallops
In this simple scallop recipe, large sea scallops are sautéed in butter and garlic and served with a lemon-butter sauce. They will melt in your mouth!
Spicy Grilled Shrimp
These grilled shrimp get loads of flavor and spice from a simple lemon and cayenne pepper paste. They cook up fast and easy on the grill and are always a hit at BBQ parties!
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