I’m not sure when grilling season officially starts (maybe because there is not actually an official grilling season), but I’m ready to get started. Everyone has the fundamentals of grilling covered: fire, meat, veggies, go! But the under-appreciated old standby that doesn’t get the attention it deserves is the marinade. […]
Makes approximately 3 cups
Makes 6 servings These wings are easy as pie, and can be served as a game day snack or 4th of July main course. They’re tasty on their own, but since no one ever turns down a dip, you can serve them alongside a prepared ranch dressing, if you like. […]
Makes 6 servings Ingredients One 2 to 2 1/2 lb salmon fillet, skin on 1 cup kosher salt 1/2 cup sugar 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon freshly cracked black pepper 1 tablespoon grated lemon zest Directions Place the salmon on a baking sheet with the […]
Makes 2 1/2 cups sauce The name “Jack Black” refers to the Jack Daniels whiskey in the recipe and the deep color of the sauce. When it has finished cooking, the sauce may look burnt, but it isn’t; the color is supposed to be very dark, and the sauce will […]
Makes 2 1/2 cups
Makes 6 servings Spareribs Ingredients 6 to 8 lb pork spareribs, baby back or St. Louis–style cut 1 cup prepared yellow mustard 1/2 cup packed brown sugar 1/4 cup onion powder 1/4 cup dry mustard powder 3 tablespoons plus 1/2 teaspoon garlic powder 2 tablespoons kosher salt 1 tablespoon smoked […]
Lance Rood, Culinary Demonstrator, CIA at Copia Summertime is just around the corner. With warmer days and nights ahead it’s time to clean off the grill and enjoy the deep flavors of the flames. We’ve put together great tips to make your summer grilling experience easy and flavorful. So, fire […]
Makes 8 servings Brykill Farm is a family-owned natural beef ranch where the cattle graze on 450 acres of lush, organically maintained pastures in Gardiner, New York. Owner Susan Eckhardt created this beef rub, which is just as good on a roast as it is on a London broil or […]
Have you ever read a recipe that said, “Prepare your grill for cooking over indirect heat?” And did you think, “Uh, what?” For grilling, indirect heat translates to: not over the fire. When you’re cooking over indirect heat, you’re using the ambient heat of the flames to cook the food, […]
Makes 5 to 6 servings Pork belly is literally the belly portion of the pig. It’s where bacon comes from, and like bacon, it is a delicious piece of meat. While it cooks, the fat renders from the belly and naturally bastes the strips of tender meat. Pair it with […]
Makes 6 servings Note: When peaches aren’t in season, there are several good substitutes: melons, persimmon, or pears. One more suggestion, which is really out of the ordinary, is ripe mango. Mango pairs nicely with the saltiness of the prosciutto and the delicacy of the mozzarella.