Ingredients
1 rack baby back ribs

Rub:
½ cup coarse salt
½ cup cracked black pepper
½ cup brown sugar
¼ cup paprika

Cider Mix
1 cup apple cider
¼ cup brown sugar
2 tbsp salted butter

BBQ sauce

Instructions
1. Remove membrane from the back of ribs
2. Season both sides with Rub
3. Smoke for 3 hours at medium-low heat
4. Place rack of ribs in foil “boat” and pour cider mix over ribs; wrap in foil and return to smoker for 2 hours at medium-low heat
5. Baste the top of ribs liberally with your favorite BBQ sauce and smoke for 1 more hour at medium-low heat

 

Ingredients
• 1 5-6 pound/2.5 kg pork shoulder
• 1 tablespoon/15 mL kosher or sea salt

For the Rub:
• 2 tablespoons/30 mL light brown sugar
• 2 teaspoons/30 mL whole black peppercorns
• 2 teaspoons/10 mL mustard seed
• 1 teaspoon/5 mL paprika
• 1 teaspoon/5 mL garlic powder
• 1 teaspoon/5 mL onion powder

For the Glaze:
• 1/2 cup/120 mL Bourbon
• 1/2 cup/120 mL Cola
• 1/2 cup/120 mL light brown sugar
• 1 small onion, pureed
• 1/4 cup/60 mL ketchup
• 1/4 cup/60 mL corn syrup (preferably dark)
• 2 tablespoons/30 mL brown mustard

Directions
1. To make rub, place peppercorns and mustard seed in a coffee grinder. Pulverize into a medium grind and place in a small bowl. Add
remaining rub ingredients.
2. Season pork shoulder all over with the rub, wrap in plastic and refrigerate for 12 to 15 hours.
3. Remove roast from the fridge and let the meat stand at room temperature for 30-45 minutes before grilling. Season with kosher salt right
before going onto the grill.
4. While roast is resting, whisk ingredients for glaze in a medium bowl. Set aside until ready to use.
5. Preheat the grill and follow instructions for using the rotisserie. Secure roast on rotisserie rod and cook over direct low heat for 3
1/2
to 4 hours. The internal temperature should be at least 145 F (63 C) when done.
6. After the first hour of cooking, apply glaze every 20 minutes for the remainder of cook time. Remove roast from the rotisserie, cover
with foil, and let stand 10 minutes before slicing.

 

Ingredients
• 14 lb brisket
• 1 cup coarse salt
• 1 cup cracked black pepper

Instructions
1. Trim fat from brisket
2. Mix salt and pepper and coat brisket with the mixture
3. Wrap coated brisket in butcher paper
4. Cook in the smoker at medium-low heat until the internal temperature of the thickest part of the brisket reaches 200F (approximately 8
hours)
5. Remove brisket from smoker and allow to rest in a closed cooler for 2 hours

Ingredients
 Burgers
 1lb. Ground Beef

¼ Cup BBQ Sauce
 ½ lb. Bacon
 ½ Cup Brown Sugar
 Cracked Salt
 Cracked Pepper

 Chips
 1 large Sweet Potato
 ½ Cup Brown Sugar
 Cracked Salt

 Cracked Pepper
 Olive Oil
 Ranch Dressing

Instructions
 Burgers
 Candied Bacon
 Sprinkle and coat Bacon with Brown Sugar
 Grill for 5 minutes on each side to desired crisp

 Chunky chop
 Mix Ground Beef, chopped Bacon, and BBQ Sauce
 Makes 3-4 patties depending on desired size

 Chips
 Thinly and uniformly slice the spud (about 1/8” slices)
 Drizzle Olive Oil on top
 Sprinkle Brown Sugar on top and Salt and Pepper to taste
 Toss spuds to uniformly coat w/ seasonings, then spread out on platter or cookie sheet

 Grill for 15 minutes on each side
 Serve with side of ranch dressing for dipping

Ingredients
 One package of Applewood chips
 1 pound of hamburger meat
 One package of bacon
 ¼ cup of favorite barbecue sauce
 One Granny Smith apple, diced

Instructions
 Soak Applewood chips in water for at least 30 minutes
While chips are soaking, prepare burger patties by mixing diced apples and barbecue sauce together with ground beef and separate into
four equal patties
 Preheat grill to medium-high heat
 Cook bacon on grill for 15 minutes to desired crispiness and set aside
 Sprinkle wood chips over the heating element
 Cook burger patties on the grill for approximately ten minutes, flip, and cook for another five minutes to the desired level of
doneness

Ingredients:
 3/4 c. balsamic vinegar
 1 tsp. garlic powder
 2 tbsp. honey
 2 tbsp. extra-virgin olive oil
 2 tsp. Italian seasoning
 Kosher salt
 Freshly ground black pepper
 4 boneless skinless chicken breasts
 4 slices mozzarella
 4 slices avocado
 4 slices tomato
 4 slices pineapple
 2 tbsp. Freshly sliced basil, for garnish
 Balsamic glaze, for drizzling

Instructions:
 In a small bowl, whisk together balsamic vinegar, garlic powder, honey, oil, and Italian seasoning, and season with salt and pepper.
Pour over the chicken and marinate for 20 minutes.
 When ready to grill, heat grill to medium-high. Oil grates and grill chicken until charred and cooked through, 8 minutes per side.
Grill pineapple for 2 minutes per side.
 Top chicken with mozzarella, avocado, pineapple, and tomato and cover grill to melt, 2 minutes.
 Garnish with basil and drizzle with balsamic glaze.

Ingredients:
• 1 Tbsp. Butter
• 14 oz. Sweetened Condensed Milk
• ¼ Cup Cocoa Powder
• ¼ Tsp. Chili Powder
• Chocolate Sprinkles

Instructions:
• Melt Butter in cast iron skillet
• Pour in Sweetened Condensed Milk
• Stir in Cocoa Powder and Chili Powder
• Pour mixture onto plate and Chill for 1 hour
• Hand roll truffles into 1” balls and then roll in Chocolate Sprinkles

Ingredients:
• 1 Chicken Breast
• ½ Purple Onion
• ½ Green Pepper, ½ Red Pepper, ½ Yellow Pepper
• 1 pack Tortillas
• 1 pack Mexican Rice
• 15 oz. can Black Beans (drained)
• ½ 3.5 oz. can Chipotle Peppers in Adobo Sauce (not drained)
• 16 oz. Pico de Gallo or Salsa (drained)
• 1 Cup Shredded Mexican Cheese
• 1 small container Sour Cream

Instructions:
• Cut Onions and Peppers in half (removing seeds), and place face down on grill for 5 minutes (can put on with Chicken to save time)
• Grill 2 Chicken Breasts for 5 minutes on each side to internal temperature of 165F (cover grill to preserve heat)
• Boil 1 pack of Mexican Rice according to package instructions
• Stir into to cooked rice: Black Beans, Chopped Chipotle & Adobo Sauce, Cheese, Chopped Onion, Chopped Peppers, Pico de Gallo
• Ladle mix onto tortilla and top with sour cream (fold burrito)
• Grill burritos 2 minutes on each side

Jalapeno Cheddar Stuffed Burgers is one of our favorite recipes because it combines charcoal grilling, beef, cheese, and jalapenos. We know you'll love grilling this recipe as much as wee do it's a grilling classic. What says it's grilling season more than a classic charcoal grilled hamburger? Here's how we grill burgers:

Ingredients:
2lbs.ground beef
1 Tablespoon Worcestershire sauce
1 Teaspoon garlic powder
1/2 Teaspoon kosher salt, or to taste
Black pepper, to taste (fresh cracked if possible)
1/2 lb. American cheese, grated cheddar cheese, blue cheese or cheese of your choice
Chopped jalapeños
6 hamburger buns

Instructions:
1. Combine the ground beef, Worcestershire sauce, garlic, salt and pepper in a bowl. Mix well together well.
2. Roll the beef into 6 balls. Split each beef ball in half and flatten out in your preferred patty six. Place about 2-3 tablespoons cheese in the center of one patty, then top with the other patty and seal the edges by pinching and smoothing with your fingers.
3. Gently press flat, double checking there are no opening for the cheese to escape when the burgers cook.
4. Cook on your Americana Grill over medium to high heat (usually 3 minutes per side). Toast the buns and serve with your desired toppings.

Ingredients:
• 1 Pre-Cooked Pizza Crust
• 1 Chicken Breast
• 1/2 Purple/Red Onion
• 2/3 Cup Shredded Mozzarella
• 2/3 Cup Shredded Smoked Gouda
• 1 Cup BBQ Sauce
• 3 Sliced Pepperoncini
• ¼ Cup Fresh Cilantro

Instructions:
• Cut Onion in half and Grill along with Chicken Breast (5-6 minutes per side; the internal temperature of 160F to 165F)
• Cut cooked Onion into small slices or pieces
• Cut cooked Chicken Breast into small slices
• Spread ¾ Cup BBQ Sauce onto the Dough
• Spread 2/3 Cup Shredded Mozzarella
• Spread half the Chicken and Onion onto Pizza
• Spread 2/3 Cup Shredded Smoked Gouda
• Spread remaining BBQ Sauce onto Pizza
• Spread remaining Chicken and Onion onto Pizza
• Spread Pepperoncini onto Pizza
• Grill Pizza for 4-5 minutes
• Garnish with Fresh Cilantro

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