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Grill Plate of Asparagus, Portobello and Smoked Sausage Scented with Savory <\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Basic Beer-Can Chicken<\/b><\/font><\/a>
This is the basic recipe for beer-can chicken whose origin has as man stories as there are grill cooks.<\/font><\/a><\/font><\/td><\/tr>

Grilled Bone-in Chicken Breasts and Pieces<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Boneless, Skinless Chicken Breasts <\/b><\/font><\/a>
There is nothing easier than grilling boneless, skinless chicken breasts. The trick is to brush with oil and grill over direct heat, turning only once during the cooking time. <\/font><\/a><\/font><\/td><\/tr>

Crispy Duck Stuffed with Apples, Oranges and Onions<\/b><\/font><\/a>
For extra-crispy skin, prep the duck the night before and leave on a tray, uncovered in the refrigerator to dry-out overnight. When ready to grill, sprinkle with more Kosher salt and grill-roast until duck is meltingly tender and almost falls off the bone. You’ll never eat duck any other way! <\/font><\/a><\/font><\/td><\/tr>

Buccaneer Chicken<\/b><\/font><\/a>
This recipe was created by my barbecue buddy Steven Raichlen who definitely has perfected cooking over an open fire. It is a little more involved and a little more advanced but the end result is worth the patience it takes to make this recipe.<\/font><\/a><\/font><\/td><\/tr>

Basic Turkey on the Grill<\/b><\/font><\/a>
Grilling a turkey is one surefire way to eliminate turkey trauma—especially at Thanksgiving! It leaves your oven available for baking side dishes and dessert and is so easy that it practically cooks itself. No need to baste, wrap in cheesecloth or any other time-consuming techniques. Once you experience how easy it is, you’ll be grill-roasting a turkey every time you need to feed a crowd. <\/font><\/a><\/font><\/td><\/tr>

Derby Day Burgers<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Bacon Cheeseburgers for a Crowd<\/b><\/font><\/a>
There are those days that nothing will do except a bacon cheeseburger. Instead of visiting your favorite burger joint, make them at home instead. You may never order a burger out again! <\/font><\/a><\/font><\/td><\/tr>

Mom’s Best-Grilled Prime Rib<\/b><\/font><\/a>
My mother and I grill-roast a prime rib together at least once a year. It’s much easier than it looks and served with popovers, it’s become everyone’s favorite meal. Make sure to order an untrimmed rib roast from your butcher with the fat and the rib bones still intact. The fat will keep the meat juicy during the long cooking time and the bones will act as a natural roast holder. <\/font><\/a><\/font><\/td><\/tr>

Bistecca alla Fiorentina<\/b><\/font><\/a>
When I went to cooking school in Italy a few years ago, I fell in love with their very simple technique of grilling steak. In Tuscany, they serve Chianina beef that rivals Japan’s Kobe beef in flavor and tenderness. Ask your butcher for either prime or Certified Black Angus and have the steaks hand-cut unusually thick, about 2½ inches.
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Slow-Cooked Texas Beer Brisket<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Quick Grilled Beef Ribs or “Dinosaur Bones”<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Cedar-Planked Summer Salmon with a Cool as a Cucumber Sauce<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Lettuce Wrapped Salmon<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Grill-Roasted Whole Fish with Fresh Herbs<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Grilled Seafood Steaks<\/b><\/font><\/a>
This is the basic recipe for seafood steaks, following the Grilling Trilogy principle. Once you’ve mastered this technique, start adding your own flavors. <\/font><\/a><\/font><\/td><\/tr>

Lemon Prawns on Rosemary Skewers<\/b><\/font><\/a>
Rosemary sprinlKle rmake perfect skewers. I like using them with prawns or the biggest shrimp I can find but they are also perfect for chicken, beef and even fresh figs<\/font><\/a><\/font><\/td><\/tr>

Shrimp on the Bar-B<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Foil-Wrapped Spring Scallops<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Grilled Summer Shrimp Cocktail with Asian Cocktail Sauce<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

No-Frills Oyster Roast<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Grill-Roasted Pork Loin with Root Vegetable Puree<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Memphis In May - Style Ribs<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

North Carolina-Style Pulled Pork<\/b><\/font><\/a>
This is the dish that started it all – my love affair with grilling and barbecue. Growing up in North Carolina – only a stone’s throw from Lexington, the World BBQ headquarters – I always visited a BBQ joint to get my pork fix. We’d either eat it there or take it home in quart containers to reheat in a silver chafing dish. After college, I said good-bye to the BBQ joints and moved north. Well, you know what they say about necessity being the mother of invitation…I just had to teach myself how to make pulled pork. Here is my tired and true version made most often on a gas grill, no less! <\/font><\/a><\/font><\/td><\/tr>

Grilled Pork Tenderloin<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Kansas City Style Ribs<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Grilled Chicken Breast and Summer Squash with Mustard\/Lemon Dressing <\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Chipotle Dry-Rub Shrimp with a Cilantro Dipping Sauce<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Love Me Tenderloin<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Renaissance Ribs <\/b><\/font><\/a>
These ribs are flavored with a mixture of Italian herbs and spices. I use Nantucket Offshore Seasonings Renaissance Rub (bbqproshop.com), but any combination of Italian seasonings will work. Finish with your favorite barbecue sauce or our Tangy Barbecue Sauce and you\'ll have a feast worthy of Michelangelo. <\/font><\/a><\/font><\/td><\/tr>

Salt-Crusted Filet with Herb-Butter<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Club House Burger with Buttered Bun<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Lemony Roasted Chicken with Pearl Onions<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Picture-Perfect Roasted Turkey<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

This isn’t your Mother’s Pork Chop <\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Gingered Salmon Fillets with Wasabi Soy Dipping Sauce<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Classic Nantucket-Style Grilled Fish Steaks<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Basic Pizza Dough Recipe<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Grilled Lobster Tails with Homemade Crème Fraiche<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Salt-Crusted Filet with Herb-Butter<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Brined & Grilled Chicken with Chipotle-Lime Rub<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Renaissance Ribs<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Easy Turkey on the Grill<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Grilled Maple-Glazed Turkey<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

PRIME RIB STUDDED WITH FRESH ROSEMARY AND GARLIC<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Great Grilled Pot Roast<\/b><\/font><\/a>
We think one pot meals are the coziest form of winter meals and pot roast is a universal favorite. Searing the meat on the grill before finishing by braising, deepens the flavor and adds a well-caramelized crust making this the best pot roast you\'ve ever had. <\/font><\/a><\/font><\/td><\/tr>

No Beans About It — Fire-Roasted Tomato Chili<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Mediterranean Chicken Skewers with Garlic and Lemon <\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Roast Beef Sandwiches with Roasted Red Peppers and Caramelized Garlic<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Butterflied Garlic Studded Leg of Lamb with Dijon Mustard Crust<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Farfalle with Grilled Tomatoes and Herbed Cheese<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Lemony Roasted Chicken with Pearl Onions<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Grilled Flank Steak with Chimichurri Sauce<\/b><\/font><\/a>
Flank steak should be served medium rare and cut across the grain for maximum tenderness. This recipe can be served on small slices of baguette for a substantial cocktail party appetizer, on hearty whole-grain bread for a Dagwood sandwich or sliced and drizzled with the Chimichurri sauce and roasted new potatoes for a main course.<\/font><\/a><\/font><\/td><\/tr>

Rubbed and Sauced Barbecued Baby Chickens <\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Grilled Smoked Sausage with Apple Fennel <\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Grilled Chicken Breasts with Fresh Fava Beans, Grape Tomatoes and Grilled Fennel<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Great Grilled New York Strips Steaks<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Bubba\'s Bunch Barbecued Baby Back Ribs<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Tuscan Steak<\/b><\/font><\/a>
This famed Florentine steak got its name if not it’s origin in the eighteenth century when cooks in Florence tried to appease British visitors who were insisting on eating their beloved English beefsteak.

Today in Tuscany, a true Bistecca alla Fiorentina comes from an ancient breed of cattle called Chianina and is cut like a large, thick T-bone or Porterhouse steak. The meat is simply seasoned with a light coat of rich olive oil, salt and pepper before being grilled over a hot wood fire.

In the United States, certified Angus beef, properly cut, makes the best substitute for Bistecca alla Fiorentina. In Tuscany, the steak is most often served unadorned, except in the area around Arezzo where it frequently comes with a wonderful anchovy and caper sauce.
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Bubba’s Bunch Baby Back Ribs<\/b><\/font><\/a>
This recipe is my version of ribs that won a Memphis in May Patio Porkers contest a few years back. These guys took me under their wing and taught me everything they knew—or so they said—about barbecuing pork ribs. Their secret was marinating the ribs in lemon juice before rubbing spices into the meat. I’ve streamlined their process with cut lemons and a homemade rub. <\/font><\/a><\/font><\/td><\/tr>

17th Street Bar & Grill\'s Tangy Baked Beans<\/b><\/font><\/a>
The Girls traveled to New York City for the first Annual Big Apple Barbecue Block Party. Boy, did they do it right! The event was hosted by Danny Meyer and his team of chefs and pitmasters (see first photo) from Blue Smoke. You may have read about Blue Smoke, a restaurant devoted to offering New York a taste of authentic BBQ. One of the partners is Mike Mills and he brings authentic BBQ experience to the city slickers, making Blue Smoke the closest thing to real barbecue that you can get in the City. For the event, the top four pitmastrs in the South set up "camp" on a rain-soaked 27th Street in front of the restaurant. Featured barbecuers were Mike Mills from Murphysboro, Illinois, (BBQ partner in the Blue Smoke venture), Ed Mitchell from Wilson, North Carolina, Chris Lilly and Don Mclemore from Big Bob Gibson\'s in Decatur, Alabama, Rick Schmidt from Kreuz Market in Lockhardt, Texas, and Kenny Callaghan, chief pitmaster of Blue Smoke, New York City.<\/font><\/a><\/font><\/td><\/tr>

Grilled Summer Veggie Sandwich<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Basic Grilled Salmon Fillet on an Aluminum Foil Tray<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Grilled Pancetta Wrapped Whole Fish with Fresh Herbs<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Basic Grilled Bone-in Chicken Breasts and Pieces<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Crusty Double-Cut Pork Chops with Grilled Orange Juice<\/b><\/font><\/a>
These double-cut pork chops are coated with a sweet and salty rub and then cooked slowly over indirect heat until the outside of the chops are deeply caramelized and crusty. That sounds good enough for the Girls to walk a few miles for – but the real taste trick is in grilling cut oranges flesh-side down directly over the heat and squirting the hot charred orange juice on the pork chops just before serving.<\/font><\/a><\/font><\/td><\/tr>

Hickory-Smoked Bacon-Wrapped Rainbow Trout<\/b><\/font><\/a>
Keeping the head and tail on the fish results in better flavor and helps keep the fish from splitting away during the cooking time.<\/font><\/a><\/font><\/td><\/tr>

Grilled Zucchini Torte<\/b><\/font><\/a>
This torte is the perfect dish for the bounty of vegetables that come with the end of the summer. Substitute your favorite vegetables or even leftover grilled vegetables for the zucchini, add a handful of minced fresh herbs and\/or substitute a different cheese. No matter what veggies or cheese you decide to use, you’ve got a great dish for a picnic, lunch, dinner or garden party. And, the best thing is that it has to be made in advance, so it’s great for entertaining.<\/font><\/a><\/font><\/td><\/tr>

Pork Loin with Mustard Molasses Glaze<\/b><\/font><\/a>
(If you are lucky enough to be able to get a fresh ham, try this glaze on it. Just make the glaze recipe (times four) and cook the pork for about 14 minutes a pound.)<\/font><\/a><\/font><\/td><\/tr>

Ginger-Soy-Citrus Salmon<\/b><\/font><\/a>
Try this recipe with center-cut pieces of wild salmon. If wild salmon is not available, domestic salmon will work as well - but ask your fish manager to stock the wild salmon - it may be a little more expensive but it is worth every penny.<\/font><\/a><\/font><\/td><\/tr>

Chicken Roll-Ups with Ham and Cheese<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Grilled Salmon Pastrami<\/b><\/font><\/a>
To keep fish from sticking to the cooking grates of your grill, follow these three easy tips. Make sure the grill is preheated and the grates are clean, oil the fish (food) not the grates, and grill the fish skin-side down without turning it over. The fish won’t stick and it will taste smoky but not over-cooked.<\/font><\/a><\/font><\/td><\/tr>

Mom’s Best-Grilled Prime Rib<\/b><\/font><\/a>
Make sure to order an untrimmed rib roast from your butcher with the fat and the rib bones still intact. The fat will baste the meat and keep it juicy during the long cooking time and the bones will act as a natural roast holder.<\/font><\/a><\/font><\/td><\/tr>

Braised White Beans with Smoked Pork<\/b><\/font><\/a>
Chef Susan Goss’ grandmother always served these soup beans with fresh cornbread that she cut in half and buttered generously before topping with the beans. If you can’t find a ham hock in your store, substitute a chunk of meaty bacon or cured ham.<\/font><\/a><\/font><\/td><\/tr>

Garlicky Grilled Lemon Shrimp and Chicken Skewers<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

New York Steakhouse Strip with Pernod Butter<\/b><\/font><\/a>
This is also a great steak recipe for any time of the year. For the carb-counters, the only carbs come from the touch of Pernod that you use to flavor the compound butter—but it is infinitesimal! A compound butter is a fancy term for butter that is softened, flavored with herbs and spices and re-formed into a stick or log shape. Restaurants often use a coin-shaped piece of these butters to garnish entrees to “finish” the dish and add a burst of flavor. The butter can be made up to 2 days in advance, and it turns an ordinary steak into an extra-ordinary one. If you have any leftover butter, it is great on grilled chicken and fish, or use it to make your morning scramble—amazing!!<\/font><\/a><\/font><\/td><\/tr>

Guinness Marinated Flank Steak Sandwich with Grilled Onions and Boursin<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Chicken Irene<\/b><\/font><\/a>
. Today we have an extra-special chicken recipe from the Girls’ friend and grilling fan, Irene Haeckel. Chicken Irene combines a spicy Bourbon marinade with a sweet apricot basting sauce for a dynamite dish. The boneless skinless chicken breasts are pounded Paillard-style. <\/font><\/a><\/font><\/td><\/tr>

Backyard Burgers<\/b><\/font><\/a>
There is nothing like a burger and fries to hit the spot! And this burger and tofu fries does that classic one better! The fries are smoky and salty with a toothsome texture that comes from firm tofu that is seasoned with soy sauce and basted with olive oil before grilling over direct heat. Dipped into warmed, sweet and spicy barbecue sauce, I bet you\'ll eat all the fries before you even take a bite of your burger!<\/font><\/a><\/font><\/td><\/tr>

Swordfish with Browned Butter and Sautéed Pecans<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Portobello Burgers (or Elegant Appetizer)<\/b><\/font><\/a>
Whichever way you decide to serve it, we promise that your friends and family will love it and think you are the most creative, delicious grill-cook they’ve ever met! Isn’t that the goal, after all?<\/font><\/a><\/font><\/td><\/tr>

New World Veal Scaloppini <\/b><\/font><\/a>
Elizabeth just re-discovered all of her old Frank Sinatra tunes and has been listening to them so much that they inspired her to create a grilled version of one of his old-world Italian favorites, Grilled Veal Scaloppini. The Girls love this version because it is fresher and a lot less fuss than the original breaded and sautéed veal dishes. The tomato, white wine and mushroom sauce may not be traditional, but it is simple, delicious and “flys us to the moon,” every time we taste it! So, break out your old records, spin a tune and serve up this updated version of scaloppini—if it doesn’t take you to the moon, it will at least take you to New York!!<\/font><\/a><\/font><\/td><\/tr>

Pork Tenderloin with Truffled White Bean Puree<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Grandmother Odom’s Fresh Ham with Cloves and Brown Sugar<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Barbecued Chicken Pizza<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Junior League Artichoke Pizza<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Lamb Chopsickles<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

White Trash Burgers<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

The Cooks\' Ribs<\/b><\/font><\/a>
We have a real treat for you. Elizabeth was at Memphis in May, the world\'s largest barbecue contest last week and hooked up with her Swine and Dine team mates. They make the most amazing ribs - just for the Cooks! So, the Girls call this recipe, The Cook\'s Ribs. And don\'t worry, you don\'t need a nine-wheeling rig to make these ribs. The Girls made them on Elizabeth\'s balcony on a gas grill (see pictures). And, our heartfelt thanks goes to the creators of these ribs, Gary Pantlik (a LadyBug club member!) and James Prescott for giving us their secret recipe that is so good it makes you wanna strip down naked to get busy with these heavenly ribs! <\/font><\/a><\/font><\/td><\/tr>

Apple-Brined Bacon-Wrapped Turkey Tenderloins <\/b><\/font><\/a>
Tired of the same ole cookout foods? Why not try Elizabeth\'s Apple-Brined Bacon-Wrapped Turkey Tenderloins<\/font><\/a><\/font><\/td><\/tr>

John’s “Burger Night” Burgers (and His Mother’s Variation)<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Big City Ribs—Indoor Method<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Big City Ribs<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Grill-Baked Crab Cakes, a.k.a., The World’s Best Crab Cakes<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Lettuce Wrap Your Fish<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Salt and Pepper Shrimp with Two Dipping Sauces<\/b><\/font><\/a>
Once the shrimp are cooked, pile them on newspapers or a platter and start peeling and dipping. The salt and pepper on the shells stays on your fingers as you peel the shrimp, seasoning the grilled shrimp before dipping into the potent lemon and garlic flavored dipping sauce.<\/font><\/a><\/font><\/td><\/tr>

Chicken Paillard with Greek Farmer’s Salad and Tzazaki<\/b><\/font><\/a>
This week, the Girls are getting out their pre-election frustrations by making Chicken Paillard with a Greek Farmer’s Salad and that heavenly garlic-cucumber-yogurt sauce called tzazaki. The fresh lemon and oregano rub infuses the thin pieces of chicken (called paillard), making it sparkle with flavor. Served on top of a Greek farmer’s salad (a.k.a. Horatiki) and dressed with the pungent tzazaki, it’s a dish that’s hard to beat. If you’re not a yogurt person, the chicken is also good served on the salad with a spicy oregano vinaigrette. Have fun pounding the chicken and…don’t forget; your vote counts just as much as the next girl (or guy)!<\/font><\/a><\/font><\/td><\/tr>

Gary’s Sausage Stuffed Cornish Hens<\/b><\/font><\/a>
Gary and his wife Mary are two of our BBQ buddies from Memphis and this recipe is pure Memphis! Cute little Cornish Game Hens stuffed with sweet Italian sausage and grill-roasted on a bed of fresh rosemary. Mmmm…Mmmm good is all we have to say. Gary de-bones the birds himself—the Girls have the butcher do it, but either way, once the bones are gone this recipe is as easy as pie to make. Leave time for a good long (over night) soak in the marinade and the hens are ready for the grill. Gary serves the stuffed fowl with mashed sweet potatoes and wild rice, both can be made while the hens are grilling. <\/font><\/a><\/font><\/td><\/tr>

Fresh Turkey Sausage with Apple Fennel <\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Pink Salt-Crusted Beef Tenderloin with Herb Butter<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Hot and Sweet Italian Sausage with Savory Sicilian Caponata<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

PCBLT<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Texas Hill Country Market-Style Brisket<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Asian Tacos: Grilled Chicken Wrapped with Mint and Lettuce<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Build-Your-Own-Burger Bar<\/b><\/font><\/a>
The real stars in this recipe are the breads, cheeses and toppings for the burger bar. This is especially useful for anyone having a drop-by cookout when your guests will be coming and going throughout the party but expecting to eat. Grill the burgers in stages so they are "hot off the grill" most of the evening. <\/font><\/a><\/font><\/td><\/tr>

Tuna Teriyaki<\/b><\/font><\/a>
Mark Bittman’s variation of Chris Schlesinger’s signature tuna recipe. Mark says, “Chris’s dish is great as long as you can get spanking fresh, sushi-quality tuna, but home cooks may have a hard time finding it-or paying for it. My alternative recipe is less “pure” but works quite well with ordinary supermarket tuna, which is likely not fabulous enough to eat raw or very rare, but still good. You can use the grill (The Girls obviously prefer the grill!) or stovetop for the method, both with great success.”<\/font><\/a><\/font><\/td><\/tr>

Cowboy Steak Jack and Diane <\/b><\/font><\/a>
Host a Bring your Own Cook-Out this weekend, but make the Jack and Diane Butter for the crowd! The Cowboy Steak Jack and Diane is the recipe Elizabeth created for the Chef Cook-Off that she was a part of in Dallas a few months back. The compound butter adds that cheffy touch to the simple grilled steak (similar to the French dish, Steak Diane) and pays homage to Jack Daniels (Remember, Elizabeth says, everything tastes better with Bourbon—or Jack!) But be forewarned, The Girls can’t help but start humming that famous ditty about Jack and Diane courtesy of John Mellencamp every time we make this recipe! And we bet that might just happen to you too!<\/font><\/a><\/font><\/td><\/tr>

Nawlins-Style Barbecued Shrimp<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Butterfield Barbecued Chicken<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Carolina Dog Smothered in Red BBQ Slaw<\/b><\/font><\/a>
Little did Elizabeth know that she would LEARN something new about NC ‘QUE! (That rhymes in case you missed it!) Anyway, much to her dis-belief, Stamey’s and a lot of other famous barbecue restaurants in Carolina serve their Barbecue with a side of—not slaw, not hush puppies—but a HOT DOG (smothered in slaw of course!). <\/font><\/a><\/font><\/td><\/tr>

Sausage 101<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Apple-Cider Brined Grill-Roasted Chicken <\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Grilled Maple-Glazed Turkey<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Rosemary and Garlic Rubbed and Studded Pork Roast<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Pressed Cuban Sandwich with Caramelized Garlic Butter<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Double-Cut Veal Chops with Lemon Garlic Butter<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Bacon-Wrapped Filet Mignon<\/b><\/font><\/a>
And we are here to tell their secret; you can make them yourself at home quickly and easily! The Girls usually cut the steaks themselves because beef tenderloin sells for an average of $19.99 to $24.99 a pound, and often times the already cut filets (sold as filet mignon steaks) sell for about $5.00 more a pound. Besides, when you buy a whole or a half of a tenderloin, you can make sure that the filets you cut come from the center and not just the ends of the tenderloin! <\/font><\/a><\/font><\/td><\/tr>

Smoked-Salmon Wrapped Sea Scallops<\/b><\/font><\/a>
. You won’t even need olive oil or salt for this recipe because the smoked salmon provides both the oil and the salt! Finally, make sure you purchase sea scallops—the Girls love Alaskan sea scallops if you can find them—because they are easier to wrap and won’t overcook while the smoked salmon warms and crisps on the edges! <\/font><\/a><\/font><\/td><\/tr>

Basic Grilled Pork Loin Roast—Make on Thursday (two meals)<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Pressed Cuban Sandwich with Garlic Dijon Butter<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Garlic-Rubbed Filet of Branzini with Meyer Lemon Aioli<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Portobello Pizza<\/b><\/font><\/a>
The large Portobello mushroom is the perfect size for an individual or even an appetizer pizza. Besides that you can eat your pizza and your veggies at the same time! The toothsome grilled mushroom is so satisfying that you won’t even miss the crust—and for you gals and guys who are watching your carbs, this is a great way to have your pizza and eat it too! <\/font><\/a><\/font><\/td><\/tr>

Luck of the Guinness Chicken<\/b><\/font><\/a>
What better way to celebrate St. Patty’s Day than with a roasted chicken scented with rich bittersweet Guinness Draught from Dublin!? The Grill Friends™ Chicken Sitter is easier to use and more stable than a beer-can, making this dish a snap to prepare. And be sure to join your chicken in toasting the Irish with a pint or two of Guinness for yourself!<\/font><\/a><\/font><\/td><\/tr>

Barbecued Cedar-Planked Salmon<\/b><\/font><\/a>
The Girls suggest you get your Omega-3s and a great dinner with the Northwest’s traditional Cedar-Planked Salmon tricked up with your favorite barbecue sauce. You can purchase cedar planks at almost any housewares or gourmet store or go to a local lumberyard and have them cut it for you, just remember to buy untreated cedar!<\/font><\/a><\/font><\/td><\/tr>

Lemon-Thyme Lamb Chops with Lemon Angel Hair Pasta<\/b><\/font><\/a>
The Girls love this recipe because it takes less than 30 minutes to make but looks and tastes like a four-star chef swooped into your house and whipped up dinner for you! <\/font><\/a><\/font><\/td><\/tr>

Killer Ribs<\/b><\/font><\/a>
Try these sweet and saucy Killer Ribs coated with Crazy Good Dr. Pepper Barbecue Sauce ( it\'s so good, it\'s crazy!). They are good anytime of the year or the week for that matter, but we are partial to making them on Sundays when all the errands are done and you\'ve got all day to tend the fire and drink some beer! <\/font><\/a><\/font><\/td><\/tr>

Cinco de Mayo Chipotle Chicken <\/b><\/font><\/a>
I created this recipe to capture the essence of the food that I ate and cooked during my two-week culinary exploration of Oaxcaca. Once you accept that mayonnaise is purchased in Mexican warehouse stores and used for cooking everything—even in the most remote villages—you understand that it is really just a great way to lubricate and flavor poultry, meat or fish. This wet rub can be used equally well on thick fish steaks or large whole fish such as snapper.<\/font><\/a><\/font><\/td><\/tr>

Salmon Filet <\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Grilled Steak <\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Bacon and Cheddar Knockwurst Wrap-Arounds<\/b><\/font><\/a>
. If you are into gilding the grill a little, try these Bacon and Cheddar Knockwurst Wrap-Arounds. They can be assembled in advance and grilled just before serving, making them perfect for lunch or an end-of-the-day dinner. If you aren’t familiar with Knockwurst, they are “short, thick highly seasoned sausage.” We prefer the all-beef variety and eat them just like hot dogs or other sausages grilled plainly or dressed up like this recipe. This cheddar-stuffed, bacon-wrapped recipe must be grilled over indirect heat or the cheese and bacon will burn before the “hotdog” is done. This is one recipe where your patience will definitely be rewarded. <\/font><\/a><\/font><\/td><\/tr>

Buttermilk Chicken Sandwich with Sour Pickles<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Proscuitto and Basil-Wrapped Pork Chop <\/b><\/font><\/a>
This recipe is easy as pie to make but looks and tastes much fancier than your Monday night pork chop. <\/font><\/a><\/font><\/td><\/tr>

Char-Roasted Beef Tenderloin with Three-Herb Chimichurri Sauce<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Smitty\'s-Style Texas Brisket<\/b><\/font><\/a>
. This week, the Girls have Texas on their minds. Maybe it’s because we recently had a taste of some mighty fine brisket and sausage from the Hill Country. The sausage was from Elgin, Texas; known to barbecue aficionados as the hot-link capital the world! Our favorite sausages come from Southside Market. The sausage was known to old timers as “Elgin Hot Guts” but in the 1970s, the 123 year-old business took some of the heat out of the sausage so everyone (even heat wimps) can enjoy them. They are so plump and flavorful, that we bet you can’t eat just one (bite!). Since they are awfully hard to make from scratch yourself (but easy to grill), we suggest ordering them from the Bracewell family, they’ve been running the place since 1968. Besides making the best sausage we’ve ever tasted, they are absolutely some of the nicest folks we’ve met along the Barbecue trail. A little ways down the road is the town of Lockhart, Texas. Lockhart is home to the best brisket in Hill Country<\/font><\/a><\/font><\/td><\/tr>

Simple Skirt Steak <\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Burger 101<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Cheddar-Stuffed Pepper-Crusted Burgers<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Cedar-Smoked Salmon<\/b><\/font><\/a>
Try this recipe with center-cut pieces of wild salmon. If wild salmon is not available, farm-raised salmon will work as well. Ask your fish monger to stock the wild salmon – it may be a little more expensive, but it is worth every penny.<\/font><\/a><\/font><\/td><\/tr>

Hard-Cider Soaked Apple-Sage Sausages<\/b><\/font><\/a>
This is the uptown version of a Wisconsin brat fry. For best results, use the pre-packaged “gourmet” sausages that are sold by companies such as Han’s or Bruce Aidells, or any apple-sage sausage offered by your butcher. <\/font><\/a><\/font><\/td><\/tr>

Beef Tenderloin, Shallots, Bacon and Mushroom Kabobs<\/b><\/font><\/a>
The trick here is to pre-cook the bacon for a few minutes to get the fat rendering and then assemble the skewers. The bacon is mostly for seasoning and flavoring the filet and mushrooms as they cook, but why waste good bacon? Serve it up with the rest of the kabob ingredients.<\/font><\/a><\/font><\/td><\/tr>

Boursin Bacon Burgers<\/b><\/font><\/a>
We were talking about our favorite Butter Burger and trying to figure out how we could make it even better when Elizabeth came up with the idea of stuffing the burger with Boursin cheese instead of butter. The Boursin still gives the burger that unctuous richness that we love in a Butter Burger but the soft cheese gives us more flavor—garlic and shallots and herbs. We tried it and liked it and think you’ll like it too! You can serve this burger with the usual suspects but if you really want to gild the lily, toss out the same ole ketchup, mayo and mustard and slather the bun with the extra Boursin instead—we can’t think of anything better!<\/font><\/a><\/font><\/td><\/tr>

Pink Salt-Crusted Beef Tenderloin with Rough Mustard Butter<\/b><\/font><\/a>
. This makes Pink Salt-Crusted Beef Tenderloin with Rough Mustard Butter a joy for the cook and the host or hostess as it can be made before your guests arrive. The big secret is letting the meat rest at least 15 minutes before carving—this will insure that all the juices have re-distributed and that the tenderloin is juicy, tender and ‘hot pink’ in the center. <\/font><\/a><\/font><\/td><\/tr>

Holiday Ham with Spicy Bourbon Brown Sugar Glaze<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Bacon-Wrapped Scallop Skewers<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Chicken Paillard on Mixed Baby Greens with Black Olive Vinaigrette<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Crusty Pork Tenderloin with Jezebel Sauce<\/b><\/font><\/a>
. The pork tenderloin is rubbed with a sweet and smoky spice blend before being seared over direct heat. Once seared and crusty (thus the name), move the tenderloin to indirect heat to finish cooking. What really makes this dish is the Jezebel sauce. If you are from the South, you may recognize Jezebel Sauce as one of those sweet-hot condiments that are frequently slathered over cream cheese and eaten with Wheatsworth crackers. No one really knows where Jezebel sauce comes from, some say Tennessee, some say the Carolinas; regardless, it is perfect with both pork and cream cheese and crackers! <\/font><\/a><\/font><\/td><\/tr>

Navy Bob’s Leg of Lamb<\/b><\/font><\/a>
The Girls’ friend “Sideshow” Bob is a Navy SEAL and his specialty is leg of lamb—perfect fro this time of year! Like a good Navy boy, he wanted us to know that he originally got the recipe out of Playboy magazine – apparently some men really do get it for the articles, or recipes! <\/font><\/a><\/font><\/td><\/tr>

Citrus-Salt Rubbed Beer-Can Chicken<\/b><\/font><\/a>
The great thing about the rub is that the fluffy fine citrus zest explodes with flavor but doesn’t make the dry rub wet.<\/font><\/a><\/font><\/td><\/tr>

Texas-Rubbed Smoked Pork Chops<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Texas-Style “Dinosaur” Beef Bones<\/b><\/font><\/a>
The trick is asking your butcher for a deluxe cut—that means that he’ll leave a good bit of the meat on the bone when he prepares the boneless prime rib. This cut makes the meatiest, most tender beef rib in the land. And, it’s easy to do at home. We smoked our ribs with post oak from Texas but you can use regular oak or even hickory if you can’t fond post oak in your area.
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Barbecued Brisket Phat Burger<\/b><\/font><\/a>
If you are in the mood to combine Burgers and BBQ, try Elizabeth’s new Phat Burger. It’s a traditional ground-meat burger stuffed with barbecued brisket, cheddar cheese and pickled jalapenos! <\/font><\/a><\/font><\/td><\/tr>

Two Mustards-Rubbed Pork Tenderloin<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Maine Event Lobster & Corn Pizza<\/b><\/font><\/a>
The secret to grilled pizza is different depending on whether you are using a gas grill or a charcoal grill. For gas, you want to grill the first side of the dough over a medium direct heat, take it off; top the grilled side and place it back on the grill over indirect heat to crisp up the bottom, melt the cheese and warm the toppings. For charcoal, the key is to grill it entirely over indirect heat; forming your dough in a 14 x 6 inch shape (long and skinny) and rotating your crust, if necessary, during the cooking time so both sides are equally brown. And, remember to keep a lid on it for both methods!<\/font><\/a><\/font><\/td><\/tr>

Salt And Pepper Texas Style Ribs<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Barefoot Shrimp<\/b><\/font><\/a>
Buy head-on shrimp, take them home, grill ‘em and spill ‘em on newspapers to peel and eat—dipping into either melted butter or a spicy horseradish cocktail sauce. Serve this recipe “barefoot” with frosty bottles of beer or Sweet Southern Iced Tea. <\/font><\/a><\/font><\/td><\/tr>

Grilled Grouper Smothered with Reuben’s Sauce Vera Cruz<\/b><\/font><\/a>
This may or may not be a traditional sauce Vera Cruz. But this is the sauce that Elizabeth was served on top of fresh grouper. Interestingly enough, it reminds Elizabeth of a sauce her mother used to make (minus the olives) to top pork chops—Mexican or Southern, it is delicious!<\/font><\/a><\/font><\/td><\/tr>

Hill Country’s Beer-Can Game Hen<\/b><\/font><\/a>
It is one of the signature recipes at Hill Country restaurant and so easy to make at home. By now, everyone in America, and certainly anyone who gets the GrillNEWS has made or at least eaten Beer-Can Chicken! <\/font><\/a><\/font><\/td><\/tr>

Shortcut North Carolina Brunswick Stew <\/b><\/font><\/a>
Brunswick stew has as many variations through the South as there are cooks. Most people start with a whole chicken—and a few still add a squirrel or two. Since the traditional process takes so much time, this is a shortcut version that uses boneless skinless chicken breasts, chicken broth and white wine or beer to replicate the depth of flavor that you get from starting with a whole chicken. The stew also freezes really well, for that homemade taste in microwave time, days after you make it.<\/font><\/a><\/font><\/td><\/tr>

Pastis Shrimp<\/b><\/font><\/a>
This is the French-flavored version of peel ‘n eat shrimp. The sauce is delicious and warrants a whole baguette just for sopping up! If you prefer to cook this indoors, preheat your oven to 425°F.<\/font><\/a><\/font><\/td><\/tr>

Rick’s Famous Smoked Pork Chops<\/b><\/font><\/a>
At Kreuz, the bone-in rack of pork is smoked whole and cut to order. Have your butcher notch the chin bones so that you can cut right through the bone when your chops are done. If you want to up the ante, brine your rack of pork before smoking it for guaranteed succulence! <\/font><\/a><\/font><\/td><\/tr>

Pete’s Chili-Rubbed Smoked Lamp Chop Lollipops<\/b><\/font><\/a>
But Elizabeth and the rest of the team can’t rest on their laurels. She and pitmaster, Pete Daversa (her partner in hat crime from last week) are testing new recipes for the restaurant. Tuesday was a great day of smoke and spice and two “experiments” landed a home run. The smoked Cowboy Steak for two was the best steak Elizabeth has ever eaten and Pete’s Chili- Rubbed Smoked Lamp Chop Lollipops were heart-stoppingly good. The unbeatable combination of three sugars, a little kick of cayenne, savory onion, garlic and chili powder in the rub and the deep smoke from the Texas post oak wood was so good it made you want to hug your momma! And, best yet, since you have to get up early to make the ‘que, Elizabeth and Pete were sucking on these lollipops at 9:20 a.m.! <\/font><\/a><\/font><\/td><\/tr>

Gary’s Favorite Double-Smoked, Hot and Sweet Pork Chops<\/b><\/font><\/a>
Longtime Barbecue Buddy, Gary Pantlik and his wife, Mary, have moved from Memphis to the Midwest. Besides having an albino deer in their neighborhood, Gary has discovered the riches at their local Usingers smoked meat store. This weekend, Gary unpacked his smoker and his wood (he moved his wood collection of hickory, apple, cherry, peach, pecan—makes sense, for a true barbecuer, it’s just like moving your indoor spice collection!). Once he dusted off his tools, he set about making one of his favorite recipes, Gary’s Favorite Double-Smoked, Hot and Sweet Pork Chops. The recipe is a variation on a favorite circuit barbecuer recipe using 2 jars of condiments, one sweet and one spicy. Gary used the Usingers smoked pork chops http:\/\/www.usinger.com\/ala_specialty.php , making this double-smoked delicacy, double delicious! But be forewarned, Gary marinates his chops overnight, so make sure you plan to make this recipe a day ahead.<\/font><\/a><\/font><\/td><\/tr>

Becky’s Deep-Dish Barbecue Pie<\/b><\/font><\/a>
Becky is a dear friend and the inventor of the much coveted Barbecue Pie. A few years ago, the Girls were at a party in New York City and we looked over at an empty platter (15 minutes after the party started!) and said, what was there? Whatever it was, it must have been great because it was GONE, BBQ, Gone! Elizabeth asked around and found out that it was none other than Becky’s Deep-Dish Barbecue Pie.<\/font><\/a><\/font><\/td><\/tr>

Pete’s Roasted Garlic and Herb Stuffed Butterflied Leg of Lamb<\/b><\/font><\/a>
Once you have boned and flattened the leg of lamb, you can stuff it with all kinds of seasonings that make it even more delicious. Guests get a kick out of the surprise in the center of the roast and the extra ingredients add a touch of luxury to a simple grilled meat. Stuffed lamb also makes great sandwiches the next day. <\/font><\/a><\/font><\/td><\/tr>

Hot & Sticky Pork Chops with Jezebel Sauce<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

New York Strip with Blue Cheese and Pecan Butter<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Tequila Sunrise Chicken <\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

White Wine Marinated Shrimp and Scallions<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Steak Sandwich with Marinated Purple Onions & Mushrooms, Fire Roasted Red & Yellow Peppers and Roasted Garlic Spread<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Chicken Tenders and Broccoli with Honey Mustard<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Pesto-Crusted Pork Tenderloin<\/b><\/font><\/a><\/a><\/font><\/td><\/tr><\/table>');