Fresh broccolette (a cross of Chinese kale and broccoli), like so many other vegetables, is just delicious when grilled, and it's so very easy to do as seen in this recipe courtesy of the country's largest supplier of organic produce, Earthbound Farms!
Read MoreRainbow Carrots with Cilantro Chile Drizzle
Today at Grillocracy, we are delighted to introduce special guest bloggers Judith Fertig and Karen Adler. Author of countless BBQ and grilling cookbooks including two of our favorites -- Patio Pizzeria (Running Press, 2014) and The Gardener & The Grill (Running Press, 2012) -- Judith and Karen certainly know their way around the grill!
Read MoreBig Red Ribs
I grew up a fan a Big Red soda living in Texas and rediscovered its allure a few years ago when I relocated from the East Coast to Memphis, TN.
Known for its unique flavor profile (I've always found it to have a bit of a bubblegum vibe going on) and bright red color, Big Red provides an unexpected twist to traditional smoked ribs with this Big Red Rib Glaze recipe from hardcore carnivore Jess Pryles!
Read MoreGrilled Watermelon with Spicy Honey and Citrus Salt
I've always considered grilled watermelon to be one of those "don't knock it until you try it" summer menu items. By hitting the grill, watermelon is suddenly transformed into something completely different (in a good way), going from sweet to savory in a matter of minutes.
For this recipe, I pair the beef-like grilled watermelon with two wonderful products from Jacobsen Salt Co. in Portland, Oregon -- Bee Local Hot Honey (infused with the ultra fiery scorpion chili) and Jacobsen Lemon Zest Flake Salt -- to create the perfect balance of flavors.
Read More"Died and Gone to Heaven" Smoked Pork Ribs Confit
I have long been a fan of duck confit, a dish in which duck (usually the leg and thigh portion) is covered in duck fat, slow roasted, then refrigerated in the fat until ready to re-heat and use in any number of dishes. Ultra-rich and tender due to its braising in the fat for several hours, the end product simply can't be beaten!
So the other day, I decided to take that same concept and apply it to the grill in order to create "smoked ribs confit." In the recipe below, baby back ribs are covered in pork fat then cooked on the smoker or grill for several hours before being chilled in the fat. Once the ribs have firmed up (this is an important step as the ribs will be too tender to remove intact while still hot), they are placed back on the smoker or grill and smoked over high heat until golden brown.
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