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ROASTED GARLIC
Aim for around 400 degrees internal temperature of the grill. Using a sharp knife, slice the top off of each garlic bulb (about 1/4 to 1/2 inches from the top), to expose the individual garlic cloves. Drizzle each bulb with about 1/2 tablespoon of olive oil (more or GRILLED SMASH BURGERS WITH CARAMELIZED ONIONS Season one side with dry rub. Be sure to reserve half the rub for after they are on the grill. Add olive oil to the griddle. After 1 minute place the seasoned side of the beef onto the griddle and smash the burger with a spatula. Then add the remaining seasoning to the top of the burgers. Close the grill. AMAZING RECIPES FOR PULLED PORK LEFTOVERS BBQ Baked Beans: add a handful of pulled pork to these amazing Baked Beans. Mac and Cheese: sub pulled pork for the Tri Tip in this recipe. Chili with Pulled Pork: use pulled pork instead of brisket in this award-winning chili recipe. Pulled Pork Empanadas: similarly, sub the pulled pork for brisket in these incredible empanadas. GRILLED BLACKENED CHICKEN BREASTS Target between 450 – 500 degrees Fahrenheit inside the grill. When the grill is at the target temperature and the grate is hot, place the chicken over direct heat. Grill for 4 minutes (covered), or until the chicken breast has a nice sear or has “blackened”. DRY RUB FOR RIBS (THE BEST MIX OF SWEET AND SAVORY) A sweet and savory blend of brown sugar, kosher salt, and spices for the ultimate pork rub. In a large bowl combine all ingredients. Stir to incorporate. Using a funnel or a spoon, store the dry rub for ribs in a mason jar in a cool dark cupboard. Apply liberally to yourfavorite pork cuts.
SMOKED BONELESS LEG OF LAMB WITH HERB RUB Instructions. Lamb Seasoning. Combine all ingredients in a bowl and stir to combine. Smoked Boneless Leg of Lamb. Preheat smoker to 250 degrees Fahrenheit using fruit wood like apple or cherry. Coat lamb in olive oil and liberally apply dry rub. RollSPG BEEF RUB
In a large bowl, combine all ingredients and stir to combine. Using a funnel, put the dry rub in a large mason jar and seal with a lid. Will last six months in a cool and dry location. Notes. If you only have garlic powder (versus granulated garlic), then the ratio should be 1 cup kosher salt, 1 cup coarse pepper, and 1/2 cup garlic powder.CRISPY PORK BELLY
Grill for 3 – 4 minutes or until their is a nice sear. Flip the pork belly fat side down and over direct heat again. Close the grill to minimize flare ups and check the pork belly at 2 minutes. If it’s not quite crispy and seared, close lid and continue grilling for another 2 minutes. Remove when you see a COMPOUND BUTTER FOR STEAKS This is a simple garlic and herb compound butter that is perfect served over a grilled steak. Place all ingredients into a bowl and mix well to combine. Using plastic wrap or parchment paper form into a log. Place into refrigerator to harden up for a minimum of 30 minutes. BBQ AND GRILLING RECIPES PLUS WINE PAIRINGS BBQ and Grilling Recipes plus Wine Pairings. Welcome to Vindulge where you’ll find delicious BBQ and Grilling recipes for your smoker or grill from cookbook authors, Mary Cressler and Sean Martin. We have recipes and wine pairings for all your outdoor favorites and some creative twists on classics.ROASTED GARLIC
Aim for around 400 degrees internal temperature of the grill. Using a sharp knife, slice the top off of each garlic bulb (about 1/4 to 1/2 inches from the top), to expose the individual garlic cloves. Drizzle each bulb with about 1/2 tablespoon of olive oil (more or GRILLED SMASH BURGERS WITH CARAMELIZED ONIONS Season one side with dry rub. Be sure to reserve half the rub for after they are on the grill. Add olive oil to the griddle. After 1 minute place the seasoned side of the beef onto the griddle and smash the burger with a spatula. Then add the remaining seasoning to the top of the burgers. Close the grill. AMAZING RECIPES FOR PULLED PORK LEFTOVERS BBQ Baked Beans: add a handful of pulled pork to these amazing Baked Beans. Mac and Cheese: sub pulled pork for the Tri Tip in this recipe. Chili with Pulled Pork: use pulled pork instead of brisket in this award-winning chili recipe. Pulled Pork Empanadas: similarly, sub the pulled pork for brisket in these incredible empanadas. GRILLED BLACKENED CHICKEN BREASTS Target between 450 – 500 degrees Fahrenheit inside the grill. When the grill is at the target temperature and the grate is hot, place the chicken over direct heat. Grill for 4 minutes (covered), or until the chicken breast has a nice sear or has “blackened”. DRY RUB FOR RIBS (THE BEST MIX OF SWEET AND SAVORY) A sweet and savory blend of brown sugar, kosher salt, and spices for the ultimate pork rub. In a large bowl combine all ingredients. Stir to incorporate. Using a funnel or a spoon, store the dry rub for ribs in a mason jar in a cool dark cupboard. Apply liberally to yourfavorite pork cuts.
SMOKED BONELESS LEG OF LAMB WITH HERB RUB Instructions. Lamb Seasoning. Combine all ingredients in a bowl and stir to combine. Smoked Boneless Leg of Lamb. Preheat smoker to 250 degrees Fahrenheit using fruit wood like apple or cherry. Coat lamb in olive oil and liberally apply dry rub. RollSPG BEEF RUB
In a large bowl, combine all ingredients and stir to combine. Using a funnel, put the dry rub in a large mason jar and seal with a lid. Will last six months in a cool and dry location. Notes. If you only have garlic powder (versus granulated garlic), then the ratio should be 1 cup kosher salt, 1 cup coarse pepper, and 1/2 cup garlic powder.CRISPY PORK BELLY
Grill for 3 – 4 minutes or until their is a nice sear. Flip the pork belly fat side down and over direct heat again. Close the grill to minimize flare ups and check the pork belly at 2 minutes. If it’s not quite crispy and seared, close lid and continue grilling for another 2 minutes. Remove when you see a COMPOUND BUTTER FOR STEAKS This is a simple garlic and herb compound butter that is perfect served over a grilled steak. Place all ingredients into a bowl and mix well to combine. Using plastic wrap or parchment paper form into a log. Place into refrigerator to harden up for a minimum of 30 minutes. DRY RUB FOR RIBS (THE BEST MIX OF SWEET AND SAVORY) A sweet and savory blend of brown sugar, kosher salt, and spices for the ultimate pork rub. In a large bowl combine all ingredients. Stir to incorporate. Using a funnel or a spoon, store the dry rub for ribs in a mason jar in a cool dark cupboard. Apply liberally to yourfavorite pork cuts.
SMOKING MEAT ON A GAS GRILL GUIDE Smoking Meat on a Gas Grill. In a large bowl filled with water, pre-soak wood chips for at least an hour. After they have soaked, remove them from the water and place into a stainless steel smoker box. Turn two burners on high to ignite the flame. EASY AND TENDER SMOKED SALMON (RECIPE AND VIDEO) Comes with wine pairing recommendations. Preheat smoker to 225 degrees using fruit wood (like cherry or apple). Prep and clean salmon, and pat dry. Season flesh side of salmon with the Dijon mustard, salt and pepper. Place on smoker and cook until the internal temperature of the salmon reaches 140 degrees (F). HOW TO MAKE HOMEMADE SMOKED HONEY Preheat smoker to 200 degrees Fahrenheit using fruit wood. Place honey in a smoker safe dish. We use a glass dish. Optional: If the honey is very thick add the water and stir. Place on smoker. Smoke for up to four hours, keeping the heat in the smoker under 200 degrees F to prevent burning or caramelizing the honey. SURF AND TURF ON THE GRILL WITH HERB COMPOUND In a large mixing bowl, combine all ingredients and stir with a fork. Lay out a sheet of plastic wrap and place the butter onto the plastic wrap. Slowly form into a log about 1 1/2 inches wide. Cover the log with the plastic wrap tightly and twist the edges. Place RED WINE MARINATED SMOKED TRI TIP Instructions. Trim excess fat off tri tip (see video for visual). In a large zip lock bag add marinade ingredients and the trimmed tri tip. Seal tight and shake well to mix. Marinate for two hours, (up to 6) in a dish in the fridge, remembering to flip the marinade and bag halfway through the marinade time. RESTAURANT STYLE ROASTED POTATOES -- PERFECT EVERY TIME Cut your potatoes in quarters or halves (depending on the size), or if using Yukon Golds cut into sixths. Place the potatoes in a medium to large pot and cover with water, salt with a generous palm full of kosher salt. Set timer right now for 15 minutes. Place pot on stoveand bring to a
SMOKED BEEF SHORT RIBS -- THE ULTIMATE COMFORT FOOD Types of Beef Ribs. You will commonly see two types of beef ribs. Back Ribs – These are among the 13 ribs that run direct from the spine and have the meat between the bones and comprised of the chuck ribs (first 5 ribs) and back ribs (the next 7).; Short or Plate Ribs – These are similar to pork spare ribs, flat and have the meat on top of the plate. . They run toward the lower part of the riCHOICE VS PRIME
Choice – A good quality grade with moderate marbling, also tender and with rich flavor. Prime – The highest quality and most marbling based on the USDA Rating system, with younger, well-fed cattle, rich and visible marbling throughout. The less common beef grades include: Standard & Commercial – Very little fat content. HOW TO MAKE THE ULTIMATE MIMOSA BAR (OR BELLINI) How to Make the Ultimate Mimosa Bar! No matter what time of year it is, mimosas are always a great idea! Whether for a wedding or baby shower, celebration, or heck, even Sunday football, your brunch needsa mimosa!
BBQ AND GRILLING RECIPES PLUS WINE PAIRINGS About Mary Cressler. Recipe Developer – Sommelier – Book Author. I’m Mary, a wine/food/travel writer, wine educator, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, and founder of Vindulge and co-founder of Ember and Vine.ROASTED GARLIC
Roasted Garlic is incredibly delicious as an appetizer, served over a slice of toasted baguette, or incorporated into a dish like pasta, dips, pizzas, or mashed potatoes.SPG BEEF RUB
When looking for a beef rub, we turn to simple. SPG, or Salt, Pepper, Garlic rub is what you’ll commonly see on simple steaks or brisket across our recipes.. Beef Tenderloin with SPG Beef Rub. We get a common question when doing events, virtual classes, or just ingeneral.
DRY RUB FOR RIBS (THE BEST MIX OF SWEET AND SAVORY) Our take on the best Dry Rub for Ribs is a balance of sweet and savory. A mix of brown sugar, kosher salt and savory spices makes this pork rub perfect for low and slow cooking. AMAZING RECIPES FOR PULLED PORK LEFTOVERS Smoked Pork Butt is a staple around here. We love the tender and flavorful meat. But let’s be honest, it yields tons of meat! While that’s a good thing, it also means coming up with new ways to use the leftovers so you’re not eating sliders for breakfast, SMOKED STUFFED MEATLOAF: THE ULTIMATE BBQ MEATLOAF Smoke Meatloaf: Smoke your stuffed meatloaf at 250 degrees F using apple wood for about 1 1/2 hours, or until the internal temperature of the meat is 150 degrees F. Glaze Meatloaf: Add your Sriracha ketchup mix.We keep it simple by just adding about 1/2 cup of ketchup to 1/4 cup Sriracha. Taste it and if you find it too spicy add more ketchup (or even a smidge of brown sugar).GRILLED LEMONS
The caramelized flavor is rich and almost sweet. Grilling lemons is an easy and delicious way to add great favor to your grilled food. Anytime I’m grillin’ up some chicken, or seafood, or vegetables, I throw on a couple lemon halves to heat up. RED WINE MARINATED SMOKED TRI TIP An award-winning recipe for Tri Tip Marinade from our very first BBQ competition. Made with tender Tri Tip and smoked slowly to perfection. Serve alone or with a delicious chimichurri sauce. RESTAURANT STYLE ROASTED POTATOES -- PERFECT EVERY TIME Learn how to make the perfect restaurant quality Oven Roasted Potatoes, and get them crispy on the outside and creamy on the inside, every single time!. This fool proof method will be your go-to recipe for perfect oven roasted potatoes. GRILLED WINE CAN CHICKEN Wine Can Chicken is flavorful, moist, and incredibly tender. This grilled chicken takes the classic beer can chicken method to a whole new level with the addition of a can of wine. BBQ AND GRILLING RECIPES PLUS WINE PAIRINGS About Mary Cressler. Recipe Developer – Sommelier – Book Author. I’m Mary, a wine/food/travel writer, wine educator, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, and founder of Vindulge and co-founder of Ember and Vine.ROASTED GARLIC
Roasted Garlic is incredibly delicious as an appetizer, served over a slice of toasted baguette, or incorporated into a dish like pasta, dips, pizzas, or mashed potatoes.SPG BEEF RUB
When looking for a beef rub, we turn to simple. SPG, or Salt, Pepper, Garlic rub is what you’ll commonly see on simple steaks or brisket across our recipes.. Beef Tenderloin with SPG Beef Rub. We get a common question when doing events, virtual classes, or just ingeneral.
DRY RUB FOR RIBS (THE BEST MIX OF SWEET AND SAVORY) Our take on the best Dry Rub for Ribs is a balance of sweet and savory. A mix of brown sugar, kosher salt and savory spices makes this pork rub perfect for low and slow cooking. AMAZING RECIPES FOR PULLED PORK LEFTOVERS Smoked Pork Butt is a staple around here. We love the tender and flavorful meat. But let’s be honest, it yields tons of meat! While that’s a good thing, it also means coming up with new ways to use the leftovers so you’re not eating sliders for breakfast, SMOKED STUFFED MEATLOAF: THE ULTIMATE BBQ MEATLOAF Smoke Meatloaf: Smoke your stuffed meatloaf at 250 degrees F using apple wood for about 1 1/2 hours, or until the internal temperature of the meat is 150 degrees F. Glaze Meatloaf: Add your Sriracha ketchup mix.We keep it simple by just adding about 1/2 cup of ketchup to 1/4 cup Sriracha. Taste it and if you find it too spicy add more ketchup (or even a smidge of brown sugar).GRILLED LEMONS
The caramelized flavor is rich and almost sweet. Grilling lemons is an easy and delicious way to add great favor to your grilled food. Anytime I’m grillin’ up some chicken, or seafood, or vegetables, I throw on a couple lemon halves to heat up. RED WINE MARINATED SMOKED TRI TIP An award-winning recipe for Tri Tip Marinade from our very first BBQ competition. Made with tender Tri Tip and smoked slowly to perfection. Serve alone or with a delicious chimichurri sauce. RESTAURANT STYLE ROASTED POTATOES -- PERFECT EVERY TIME Learn how to make the perfect restaurant quality Oven Roasted Potatoes, and get them crispy on the outside and creamy on the inside, every single time!. This fool proof method will be your go-to recipe for perfect oven roasted potatoes. GRILLED WINE CAN CHICKEN Wine Can Chicken is flavorful, moist, and incredibly tender. This grilled chicken takes the classic beer can chicken method to a whole new level with the addition of a can of wine. HOW TO GRILL A STEAK TO PERFECTION EVERY TIME American Wagyu Snake River Farms NY Strip. Chef’s Tip – Buy a thick cut steak (or a steak that is greater than 1 1/2 inches thick) for best results. A thin steak can easily overcook, and having the thicker cut will make it easier to keep the interior tender. EASY AND TENDER SMOKED SALMON (RECIPE AND VIDEO) The Best Smoked Salmon ever! Brace yourself for the easiest, freshest, tender-est, and most flavorful smoked salmon fillet. And I’m not talking about lox, we’re talking fresh salmon, cooked on a smoker, and slowly smoked to perfection. SMOKED BONELESS LEG OF LAMB WITH HERB RUB Preheat the smoker targeting 250 degrees Fahrenheit with apple or cherry wood.; Insert a temperature probe, like the Thermoworks Smoke Unit, to monitor the internal temperature of the lamb while it roasts.; Smoke Lamb: Place lamb on the smoker and smoke until the internal temperature reaches 140 degrees Fahrenheit. Pull the lamb at 140 degrees and let it rest for 15 minutes to allow RESTAURANT STYLE ROASTED POTATOES -- PERFECT EVERY TIME Learn how to make the perfect restaurant quality Oven Roasted Potatoes, and get them crispy on the outside and creamy on the inside, every single time!. This fool proof method will be your go-to recipe for perfect oven roasted potatoes. GRILLED CHICKEN THIGHS WITH BBQ SAUCE GLAZE Don’t underestimate the power of grilled chicken. These Grilled Chicken Thighs are cooked over direct heat, finished with a quick sauce, and are tender and packed with flavor.Most importantly the steps and the ingredient list is super simple. Check out our more comprehensive post on grilled chicken. GRILLED TUNA STEAK WITH SOY DIPPING SAUCE This Grilled Tuna Steak Recipe is easy and delicious! The savory lime and soy based dipping sauce is mouthwatering and full of flavor. Learn how to grill tuna steaks in less than 10 minutes with a fun dipping sauce using any type of grill. SMOKED BEEF PLATE RIBS RECIPE Short ribs are my favorite cut of beef of all time. Slowly smoked, sometimes finished in a wine braise, until tender as butter, and served alone or over some kind of root vegetable puree. GRILLED CHICKEN WITH BLACKBERRY BBQ SAUCE Grill Chicken: The key is to start with the chicken cooking over the direct heat to get that crust on each side, then move to the indirect side so you can slowly bring the meat up to temperature. The chicken here is being cooked on direct heat, while the corn is being finished on indirect heat. Blackberry BBQ Sauce. What we’re doing is infusing some berries into your favorite style of BBQ sauce.CRISPY PORK BELLY
The fat is going to get crispy from the direct heat, but there is a small range from when it goes from crispy to burnt, so monitoring the fat side grilling is really important because as the fat drips down into the coals, it can cause flames to flare up, which can burn meat. SMOKED BEEF SHORT RIBS -- THE ULTIMATE COMFORT FOOD Types of Beef Ribs. You will commonly see two types of beef ribs. Back Ribs – These are among the 13 ribs that run direct from the spine and have the meat between the bones and comprised of the chuck ribs (first 5 ribs) and back ribs (the next 7).; Short or Plate Ribs – These are similar to pork spare ribs, flat and have the meat on top of the plate. . They run toward the lower part of the ri BBQ AND GRILLING RECIPES PLUS WINE PAIRINGS BBQ and Grilling Recipes plus Wine Pairings. Welcome to Vindulge where you’ll find delicious BBQ and Grilling recipes for your smoker or grill from cookbook authors, Mary Cressler and Sean Martin. We have recipes and wine pairings for all your outdoor favorites and some creative twists on classics. EASY AND TENDER SMOKED SALMON (RECIPE AND VIDEO) Comes with wine pairing recommendations. Preheat smoker to 225 degrees using fruit wood (like cherry or apple). Prep and clean salmon, and pat dry. Season flesh side of salmon with the Dijon mustard, salt and pepper. Place on smoker and cook until the internal temperature of the salmon reaches 140 degrees (F). AMAZING RECIPES FOR PULLED PORK LEFTOVERS BBQ Baked Beans: add a handful of pulled pork to these amazing Baked Beans. Mac and Cheese: sub pulled pork for the Tri Tip in this recipe. Chili with Pulled Pork: use pulled pork instead of brisket in this award-winning chili recipe. Pulled Pork Empanadas: similarly, sub the pulled pork for brisket in these incredible empanadas. DRY RUB FOR RIBS (THE BEST MIX OF SWEET AND SAVORY) A sweet and savory blend of brown sugar, kosher salt, and spices for the ultimate pork rub. In a large bowl combine all ingredients. Stir to incorporate. Using a funnel or a spoon, store the dry rub for ribs in a mason jar in a cool dark cupboard. Apply liberally to yourfavorite pork cuts.
ROASTED GARLIC
Aim for around 400 degrees internal temperature of the grill. Using a sharp knife, slice the top off of each garlic bulb (about 1/4 to 1/2 inches from the top), to expose the individual garlic cloves. Drizzle each bulb with about 1/2 tablespoon of olive oil (more orSPG BEEF RUB
In a large bowl, combine all ingredients and stir to combine. Using a funnel, put the dry rub in a large mason jar and seal with a lid. Will last six months in a cool and dry location. Notes. If you only have garlic powder (versus granulated garlic), then the ratio should be 1 cup kosher salt, 1 cup coarse pepper, and 1/2 cup garlic powder. GRILLED TUNA STEAK WITH SOY DIPPING SAUCE Ahi tuna, grilled over direct heat with a savory soy dipping sauce. Prepare grill for two zone or direct/indirect grilling. Target the temperature between 500 and 600 degrees over direct heat. Ours was at 550. Pat dry the tuna with a paper towel. Combine the salt and pepperin
GRILLED LEMONS
Prepare grill for direct or single zone grilling with lump charcoal. Target the temperature over direct heat between 450 and 500 degrees Fahrenheit. Slice the lemons in half and place over direct heat. When the lemons have caramelized, remove them from the grill, about 6 – 10 minutes depending on how hot the grill is.CHOICE VS PRIME
Choice – A good quality grade with moderate marbling, also tender and with rich flavor. Prime – The highest quality and most marbling based on the USDA Rating system, with younger, well-fed cattle, rich and visible marbling throughout. The less common beef grades include: Standard & Commercial – Very little fat content. HOW TO MAKE THE ULTIMATE MIMOSA BAR (OR BELLINI) How to Make the Ultimate Mimosa Bar! No matter what time of year it is, mimosas are always a great idea! Whether for a wedding or baby shower, celebration, or heck, even Sunday football, your brunch needsa mimosa!
BBQ AND GRILLING RECIPES PLUS WINE PAIRINGS BBQ and Grilling Recipes plus Wine Pairings. Welcome to Vindulge where you’ll find delicious BBQ and Grilling recipes for your smoker or grill from cookbook authors, Mary Cressler and Sean Martin. We have recipes and wine pairings for all your outdoor favorites and some creative twists on classics. EASY AND TENDER SMOKED SALMON (RECIPE AND VIDEO) Comes with wine pairing recommendations. Preheat smoker to 225 degrees using fruit wood (like cherry or apple). Prep and clean salmon, and pat dry. Season flesh side of salmon with the Dijon mustard, salt and pepper. Place on smoker and cook until the internal temperature of the salmon reaches 140 degrees (F). AMAZING RECIPES FOR PULLED PORK LEFTOVERS BBQ Baked Beans: add a handful of pulled pork to these amazing Baked Beans. Mac and Cheese: sub pulled pork for the Tri Tip in this recipe. Chili with Pulled Pork: use pulled pork instead of brisket in this award-winning chili recipe. Pulled Pork Empanadas: similarly, sub the pulled pork for brisket in these incredible empanadas. DRY RUB FOR RIBS (THE BEST MIX OF SWEET AND SAVORY) A sweet and savory blend of brown sugar, kosher salt, and spices for the ultimate pork rub. In a large bowl combine all ingredients. Stir to incorporate. Using a funnel or a spoon, store the dry rub for ribs in a mason jar in a cool dark cupboard. Apply liberally to yourfavorite pork cuts.
ROASTED GARLIC
Aim for around 400 degrees internal temperature of the grill. Using a sharp knife, slice the top off of each garlic bulb (about 1/4 to 1/2 inches from the top), to expose the individual garlic cloves. Drizzle each bulb with about 1/2 tablespoon of olive oil (more orSPG BEEF RUB
In a large bowl, combine all ingredients and stir to combine. Using a funnel, put the dry rub in a large mason jar and seal with a lid. Will last six months in a cool and dry location. Notes. If you only have garlic powder (versus granulated garlic), then the ratio should be 1 cup kosher salt, 1 cup coarse pepper, and 1/2 cup garlic powder. GRILLED TUNA STEAK WITH SOY DIPPING SAUCE Ahi tuna, grilled over direct heat with a savory soy dipping sauce. Prepare grill for two zone or direct/indirect grilling. Target the temperature between 500 and 600 degrees over direct heat. Ours was at 550. Pat dry the tuna with a paper towel. Combine the salt and pepperin
GRILLED LEMONS
Prepare grill for direct or single zone grilling with lump charcoal. Target the temperature over direct heat between 450 and 500 degrees Fahrenheit. Slice the lemons in half and place over direct heat. When the lemons have caramelized, remove them from the grill, about 6 – 10 minutes depending on how hot the grill is.CHOICE VS PRIME
Choice – A good quality grade with moderate marbling, also tender and with rich flavor. Prime – The highest quality and most marbling based on the USDA Rating system, with younger, well-fed cattle, rich and visible marbling throughout. The less common beef grades include: Standard & Commercial – Very little fat content. HOW TO MAKE THE ULTIMATE MIMOSA BAR (OR BELLINI) How to Make the Ultimate Mimosa Bar! No matter what time of year it is, mimosas are always a great idea! Whether for a wedding or baby shower, celebration, or heck, even Sunday football, your brunch needsa mimosa!
THE ULTIMATE HOMEMADE DRY RUB (USE FOR PORK OR CHICKEN) Combine all ingredients together in a bowl. Transfer to an air tight serving container (like a mason jar or other dry rub container). Will keep for up to a year if sealed tight and kept in a cool place. Notes. This yields about 2 1/2 cups. GRILLED SMASHED POTATOES WITH TARRAGON CREAM SAUCE Grill Potatoes: Place the seasoned potatoes on the well oiled grill or griddle for five minutes per side.Remove when they are crispy. Sprinkle grated Parmesan cheese and drizzle with the tarragon cream sauce and serve warm. Tip: The key to crispy skin is having a nice coating of oil in the grill pan or griddle. This fat element will help achieve a golden and crispy exterior while keeping the HOW TO MAKE HOMEMADE SMOKED HONEY Preheat smoker to 200 degrees Fahrenheit using fruit wood. Place honey in a smoker safe dish. We use a glass dish. Optional: If the honey is very thick add the water and stir. Place on smoker. Smoke for up to four hours, keeping the heat in the smoker under 200 degrees F to prevent burning or caramelizing the honey.CHOICE VS PRIME
Choice – A good quality grade with moderate marbling, also tender and with rich flavor. Prime – The highest quality and most marbling based on the USDA Rating system, with younger, well-fed cattle, rich and visible marbling throughout. The less common beef grades include: Standard & Commercial – Very little fat content. RED WINE MARINATED SMOKED TRI TIP Instructions. Trim excess fat off tri tip (see video for visual). In a large zip lock bag add marinade ingredients and the trimmed tri tip. Seal tight and shake well to mix. Marinate for two hours, (up to 6) in a dish in the fridge, remembering to flip the marinade and bag halfway through the marinade time.CRISPY PORK BELLY
Grill for 3 – 4 minutes or until their is a nice sear. Flip the pork belly fat side down and over direct heat again. Close the grill to minimize flare ups and check the pork belly at 2 minutes. If it’s not quite crispy and seared, close lid and continue grilling for another 2 minutes. Remove when you see a KETO RIBS ON THE SMOKER (SUGAR FREE SMOKED RIBS) Add mustard to the ribs (side note for keto – Dijon has sugar, so we used old fashioned yellow deli mustard). Then apply your dry rub liberally, season overnight. Preheat smoker to 250 degrees, we use local fruit woods like apple. Really depends on your preference. Add the ribs to the smoker for about 90 minutes. THE BEST LEFTOVER BRISKET RECIPES Beef Empanadas with Smoked Brisket. Beef Empanadas are an incredible use for leftover smoked brisket and great appetizer idea for the holidays. Combine brisket, sautéed vegetables, herbs and spices rolled in puffed pastry dough and served with a creamy crème fraîche BBQ dip. Check out this recipe. Smoked Brisket Pizza. SMOKED BEEF SHORT RIBS -- THE ULTIMATE COMFORT FOOD Types of Beef Ribs. You will commonly see two types of beef ribs. Back Ribs – These are among the 13 ribs that run direct from the spine and have the meat between the bones and comprised of the chuck ribs (first 5 ribs) and back ribs (the next 7).; Short or Plate Ribs – These are similar to pork spare ribs, flat and have the meat on top of the plate. . They run toward the lower part of the ri THE BEST ITALIAN RED WINES TO PAIR WITH A GREAT Bold, dark red fruit, spice, licorice, and dark and earthy characteristics. Seek out for your steaks with the most complex flavors, your filets, NY and Porterhouse. Montepulciano: Smooth and silky with dark berried fruit, medium tannins, finishing dry. Great with hanger or skirt steaks and great as a base to a marinade. SUBSCRIBE TO OUR WEEKLY NEWSLETTER FOR EXCLUSIVE CONTENT AND RECEIVEYOUR FREE EBOOK!
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BBQ AND GRILLING RECIPES PLUS WINE PAIRINGS Welcome to Vindulge where you’ll find delicious BBQ and Grilling recipes for your smoker or grill from cookbook authors, Mary Cressler and Sean Martin. We have recipes and wine pairings for all your outdoor favorites and some creative twists on classics.BEST OF VINDULGE
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Fire + Wine is a marriage between two unlikely characters–wood-fired food and well-chosen wines–brought to you by the real-life marriage of food and wine writer and certified sommelier (Mary Cressler) and pitmaster (Sean Martin) . This cookbook brings smoky goodness from the grill and pairs it with wine from around the world.Order Now
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