Smoked Chipotle Citrus Pulled Pork It’s summertime . . . a season dedicated to great slow smoked meats and ice cold beer! Sometimes there is just nothing better than a pulled pork sandwich and a tall iced glass of ale. If you’ve been reading this website, you know that I am a big fan of the Big Green Egg smoker/grill. It’s one of the best investments I’ve made in my culinary world. And when I...
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Marinated and Grilled Leg of Lamb Tagliatelle With Carmelized Onions, Applewood Smoked Bacon and Cremini Mushrooms Mache Greens with Garlic Lemon Vinegarette, Goat Cheese and Roasted Heirloom Cherry Tomatoes I was reading Tyler Florence’s book “Tyler’s Ultimate” and decided to modify and combine some of his recipes in order to create a special menu to accompany leg of lamb. This is what I came up with… to...
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Grandma Dave’s Latin Spiced, Marinaded and Slow-Cooked Ribs Ingredients: Baby Backs or St. Louis Style Spare Ribs (Two full slabs) Olive oil – ¼ cup Latin Spice blend – ¼ to ½ Jar WES Latin Blend Honey –2 Tablespoons Garlic finely chopped -3 cloves Kosher Salt –1 Tablespoon Grandma Dave’s BBQ Sauce –½ to 1 bottle (don’t be shy!) Method: Rinse and dry baby backs and set aside Mix Olive oil with...
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Coca Cola BBQ Ribs by Chef David Lawrence www.chefdavidlawrence.com This is the ONLY rib recipe you will ever need. Sticky and sweet. Absolute perfection! Serves 6 FOR THE RIBS 1 (1.5 liter) bottle of Coca-Cola (not diet!) 1 large onion, quartered 6 cloves garlic, peeled and smashed 2 bay leaves 1 tablespoon whole black peppercorns 2 racks baby back ribs (about 4 pounds) FOR THE SAUCE 2/3 stick unsalted butter 1 small white onion,...
Read MoreKick Ass Burgers with Roasted Tomatoes, Caramelized Onions and Smoky Chipotle Ketchup by Chef David Lawrence www.chefdavidlawrence.com Chef David Lawrence has done it again by creating quite possibly, the ultimate burger… and the best photo of a burger I think I’ve ever seen! Serve these once and your house will be the hit of the summer BBQ season! Here is the recipe, in his own words: The all-American Hamburger gets...
Read MoreBrining a Whole Chicken 1 1/4 gallons cold water 3/4 cup kosher salt 1/2 cup sugar 2 bay leaves 1/2 bunch fresh thyme, or 2 tbsp dried 1/2 head of garlic, peeled and smashed 1 tbsp cracked black pepper combine all the ingredients into a large pot or brine bag (you can buy them at your grocery store) add one whole chicken. ideally refrigerate for at least 12 hours… however you can put it in the AM and roast the bird in the...
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