COUNTRY STYLE PORK RIBS

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Boneless, simple and so great. Who says you need a long time marinating?

Serves 6

INGREDIENTS

• 2-3 pounds boneless country style pork ribs 
• 1 tablespoon paprika
• 1 tablespoon chipotle chili powder
• 1 tablespoon celery salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 big pinches Kosher Salt
• 10 grind fresh black pepper
• 2 tablespoons white sugar

DIRECTIONS

1. Mix dry ingredients to make the dry rub
2. Coat pork thoroughly on every side, cover with foil, marinate 1 hour min or 4 hours if you have time
3. Preheat grill on med/high, cook 5 minutes on all 4 sides with lid open (pork temperature guide: 145 degrees)

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Grilled Brussels Sprouts

So you hate brussels sprouts - I know. But when when you grill grill them like these, they're just kinda magical. Just keep an open mind, ok? And get a Grill Basket for this one (I got mine at Bed Bath & Beyond).

Serves 2-4

INGREDIENTS

• 2 cups Brussels Sprouts, peeled and halved
• 1 cup water

Dressing:

• 3 tablespoons olive oil
• 1 garlic clove, crushed
• big pinch Kosher salt
• 6 grinds fresh black pepper
• 1/2 - 1 teaspoon red pepper flakes
• 1 tablespoon Dijon mustard

DIRECTIONS

1. Preheat grill to high
2. In a medium microwave proof bowl add water and sprouts, cover with cling film, microwave 3 minutes
3. While this is happening, mix dressing in a small bowl
4. Drain sprouts, wrap in paper towels, remove water residue
5. Toss sprouts in the dressing, throw in the Grill Basket, keep moving, grill 2 minutes.

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Grilled asparagus

Super simple! Healthy grilling.

Serves 4 

INGREDIENTS

• 1lb asparagus 
• 3 teaspoons extra-virgin olive oil
• 2 tablespoons grated Parmesan cheese
• 1/2 lemon
• 2-3 grinds fresh black pepper
• 1 big pinch Kosher salt

DIIRECTIONS

1. preheat your grill to high
2. Remove 1-2" bottom of the stalks
3. toss in 2 teaspoons extra-virgin olive oil
4. grill 3-4 minutes, keep turning
5. dress asparagus: squeeze of lemon juice, drizzle 1 teaspoon extra-virgin olive oil, pinch salt and fresh black pepper and grated Parmesan

GRILLED HALLOUMI CHEESE & TOMATOES

Serves 3-4

I love this simple appetizer: grilled cheese, literally. You’d seldom think to use an outside grill for cheese because it would just melt all over, but Halloumi is a super hearty Greek cheese that’s just perfect for grilling. And served alongside some grilled tomatoes it’s even better.  

INGREDIENTS

• 8 ounce block Halloumi cheese
• 6 roma tomatoes, halved
• Extra virgin live oil
• 1 teaspoon dried oregano
• Fresh ground pepper
• Baguette, grilled for serving

DIRECTIONS

1. Heat grill to medium
2. Slice cheese in half to make 2 half inch thick pieces
3. Brush both sides of each cheese and grill until well marked on all sides
4. When you flip the cheese, oil tomatoes and add to grill cut side down
5. Cook tomatoes until softened and marked – remove to serving plate with cheese
6. Sprinkle cheese & tomatoes with oregano, drizzle with a little extra oil and serve with bread

Grilled Shrimp with Horseradish

Serves 4

This was donated by one of our Livecast viewer's, and as my sister-in-law Cheryl would say… this is a "super-duper" party appetizer. Thanks Ben, we love this.

INGREDIENTS

• 1/3 cup sour cream
• 1/2 - 1 tablespoon wasabi paste
• 1 tablespoon lemon juice
• 1 garlic clove, crushed
• 1 tablespoon prepared fresh horseradish (fresh or I got mine from a jar)
• 2 tablespoons fresh cilantro leaves, finely chopped
• Kosher salt & fresh ground pepper to taste
• 12-14 raw large shrimp, 21/25's would be great
• Oil

DIRECTIONS

1. Preheat grill or griddle to high
2. Throw all the ingredients (minus the shrimp) in a bowl and mix well to combine
3. Skewer the shrimp, lightly drizzle with the oil and grill for about 2 minutes each side
4. Dip in the sauce and enjoy

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Kalua Pork

Serves 4

Bruddas & sistas – I made this when on vacay in Maui. It’s way damn delicious – and simple of course.

INGREDIENTS

• 3-5 lb pork butt or shoulder, it’s the same thing

• 2-3 tablespoons Hawaiian Alea Salt or Kosher Salt

• 2-3 tablespoon liquid smoke

DIRECTIONS

1. Preheat oven to 325

2. Cover pork with liquid smoke and apply salt generously

3. Cover in tin foil and place on baking sheet cook for or 4 1/2 - 5 hours, until approx 200-205 degrees

4. Serve everyway you can think: in a sandwich with crispy cabbage, as a taco, the filling for a cheesy quesadilla or in place of the ham on a benedict – it’s all good

Turn them into Kalua Pork Sliders - why the hell not!

Tri Tip with Tomato Pepper Sauce

Makes approx one 2 pound tri tip

This trip tip is crazy good by itself, but served with the tomato/pepper stuff...it's insane.

Ingredients

• One trip tip, 1 1/2 to 2 1/2 pounds

• 1 tablespoon each: Kosher salt, ground pepper, cayenne, garlic powder, onion powder, dried oregano, dried rosemary and celery salt

• 2 tablespoons olive oil

• 1 green pasilla (poblano) pepper, diced

• 1/2 large yellow onion, diced

• 10 strips ready bacon, diced

• 1 large garlic clove, crushed

• 1 - 14oz can diced fire roasted tomatoes

Directions

1. Remove tri tip from fridge 30 minutes before cooking, let come to room temperature

2. Combine all herbs in a small bowl, mix well

3. Rub oil into tri tip, then rub well with herb mix

4. Cook over direct heat 4-5 minutes a side to sear, then move to indirect heat and continue cooking until 130 degrees for medium rare

5. While it cooks, put one tablespoon of oil in a medium pan and add onion and diced pepper - cook until softened, about 5 minutes

6. Add bacon, cook until a little crispy

7. Then stir in garlic and cook about 30 seconds or until fragrant and add tomatoes

8. Stir well, turn down and let simmer, about 10 minutes

9. When beef is done, remove, cover with foil and let rest 10 minutes before slicing & serving with tomato/pepper sauce

Grilled Pesto Shrimp

Serves 6

2 ingredients - OK, technically 3 if you count the stick. Larger shrimp like at least 31/40's are great. That just means there are between 31 and 40 shrimp per pound.

Ingredients

• 24 large shrimp, de-veined with shell & tail removed
• 2 cups pre-made pesto, store bought is easier
• 24 wooden skewers

Directions

1. Thread 2 shrimp onto 2 skewers - the 2 sticks keep them from spinning around.
2. Coat shrimp well with pesto and let sit about 15 minutes - reserve some pesto for serving.
3. Heat grill or grill pan
4. Cook a couple of minutes on each side and serve with extra pesto for dipping

Grilled Lobster Tails

Serves 4

There's this big mystique about lobster being hard to cook. Frankly it's no more difficult than a grilled peanut butter and jelly - it's just more expensive. Try it and see.

Ingredients

• 4 lobster tails
• 1/4 cup Finlandia butter
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons Dijon mustard
• Juice of 1 whole lemon
• 2 cloves garlic, chopped
• 1/3 cup scallions, thinly sliced

Directions

1. Mix all ingredients except tails in small pot over low heat until melted
2. Using kitchen shears or really good scissors - cut right up the middle of the shell to towards the tail, but don't cut through the tail
3. Using the cut as your guide, take a good knife and cut all the way down through the meat but do not cut through the bottom shell
4. Pull back the sides of the shell to expose the meat and brush well with the butter mixture
5. Heat grill to medium high and grill meat-side down for approximately 5-6 minutes, then turn and cook another 3-4 minutes or until done
6. Serve with extra butter sauce

Bacon Wrapped Scallops

Makes 12

You're probably tired of me telling you that there are things you should keep in your freezer for last minute appetite supression. Scallops are one of them because they freeze really well and defrost quickly. Sea scallops are the big ones and bay scallops are the little guys - this recipe uses the big boys.

Ingredients

• 1 pound sea scallops, defrosted
• 12 slices 'ready bacon' - the already cooked and ready to go kind
• 1/4 cup teriyaki sauce
• 2 long metal skewers - or 2 long wooden ones
• 1 tablespoon toasted sesame seeds

Directions

1. Preheat bbq or grill pan on high
2. Wrap each scallop with a slice of bacon and skewer - 6 to a skewer, make sure they stay tightly wrapped
3. Spray bbq or grill pan with non-stick spray, and lay down the skewers - don't move 'em
4. Let them get cook for 2-3 minutes until really good grill marks develop, then flip over
5. Brush top with sauce and grill 2nd side about 2 more minutes or until that side looks equally as cool
6. Remove and brush just cooked side with sauce
7. Put on a serving plate and sprinkle with sesame seeds before serving

Grilled Lamb Kebabs

Makes 6

Grilled ground lamb with a totally simple but fantastic and simple mint yogurt sauce - so so good.

Ingredients

• 1 cup plain yogurt, greek style if possible
• 3 tablespoons chopped fresh mint
• Zest of 1 lime
• 1 pound ground lamb
• 1/2 teaspoon cumin
• 6 wooden skewers
• Kosher salt & pepper
• 1 large tomato, diced
• 1/2 red onion, diced
• olive oil
• 6 pitas

Directions

1. Combine yogurt, mint and lime zest - set aside
2. Heat grill to medium high
3. Season lamb with salt pepper, and mix in cumin - then mold into hot dog shape around the top half of the skewers (or you could do meatballs)
4. Brush lightly with oil, and grill until cooked through
5. As they cook, combine tomatoes and onion - set aside
6. When lamb is done, remove from grill but put on pitas to warm
7. To serve, spread some yogurt sauce on a pita, add a lamb kebab and some of the tomato-onion mixture

Grilled Clams & Mussels

Serves 4

This is some of the easiest and cheapest fun you can have cooking with a grill.

Ingredients

• Large foil roasting pan

• 1/2 cup (1 stick) butter

• 3 tablespoon minced garlic

• 1 cup dry white wine, or dry vermouth

• 1 teaspoon crushed red pepper flakes

• 2 ounces 'ready bacon', diced small

• 2 pounds each mussels and clams, cleaned

• 1/3 cup parsley, chopped

Directions

1. Heat grill to medium/high

2. Put the foil roasting pan on the grill and add bacon - let cook about 5 minutes

3. Add the butter, garlic, wine (or vermouth) and pepper flakes

4. When the butter has melted, stir well then add the clams and mussels and let the sauce come to a simmer

5. Cover the top with foil and close the grill lid

6. Once the shells have all opened, about 8-10 minutes and stir everything well to coat with sauce, add the parsley and serve