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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 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. RECIPE INDEX, ORIGINAL RECIPES PAIRED WITH WINE Appetizers. Ahi Tuna Ceviche and Wines to Pair. Port Marinated Beef Flanken Ribs on the Grill. Grilled Steak Bites with Red Wine Pan Sauce. Grilled Cilantro Lime Shrimp with Avocado Crema. Cheese Fondue (On The Grill) Game Day Recipes for the Grill or Smoker. Taco Lettuce Wraps with Smoked Ground Beef.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 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.
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.SPG 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. 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. RECIPE INDEX, ORIGINAL RECIPES PAIRED WITH WINE Appetizers. Ahi Tuna Ceviche and Wines to Pair. Port Marinated Beef Flanken Ribs on the Grill. Grilled Steak Bites with Red Wine Pan Sauce. Grilled Cilantro Lime Shrimp with Avocado Crema. Cheese Fondue (On The Grill) Game Day Recipes for the Grill or Smoker. Taco Lettuce Wraps with Smoked Ground Beef.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 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.
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.SPG 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. RECIPE INDEX, ORIGINAL RECIPES PAIRED WITH WINE Appetizers. Ahi Tuna Ceviche and Wines to Pair. Port Marinated Beef Flanken Ribs on the Grill. Grilled Steak Bites with Red Wine Pan Sauce. Grilled Cilantro Lime Shrimp with Avocado Crema. Cheese Fondue (On The Grill) Game Day Recipes for the Grill or Smoker. Taco Lettuce Wraps with Smoked Ground Beef. 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. 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). 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. 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. 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 CHICKEN THIGHS WITH BBQ SAUCE GLAZE Instructions. Prepare the grill for two zone cooking with the charcoal on one side, and an area of no charcoal on the other. Target 450-500 degrees over the direct charcoal. Trim the excess fat off of the chicken, coat with olive oil and then sprinkle the chicken seasoningover the thighs.
GRILLED CHICKEN WITH BLACKBERRY BBQ SAUCE Remove chicken from the grill when internal temperature reaches 165 degrees in the thickest part of the meat. Reglaze chicken once more and let sit for at least 5 minutes to let the juices redistribute and then enjoy. For the Blackberry BBQ Sauce: In a medium saucepan add all BBQ sauce ingredients and bring to a simmer. 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 CUBAN SANDWICH (AKA THE SMOKING CUBANO) Place sandwich onto the skillet and press with a heavy object like a cast iron pan. Add a can of tomatoes if more weight needed. Flip after five minutes and repeat by pressing sandwich with a heavy weight. Cook until the crust forms and the cheese is melted (about 4-5 minutes perside). Serve warm.
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. RECIPE INDEX, ORIGINAL RECIPES PAIRED WITH WINE Appetizers. Ahi Tuna Ceviche and Wines to Pair. Port Marinated Beef Flanken Ribs on the Grill. Grilled Steak Bites with Red Wine Pan Sauce. Grilled Cilantro Lime Shrimp with Avocado Crema. Cheese Fondue (On The Grill) Game Day Recipes for the Grill or Smoker. Taco Lettuce Wraps with Smoked Ground Beef.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 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.
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.SPG 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. 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. RECIPE INDEX, ORIGINAL RECIPES PAIRED WITH WINE Appetizers. Ahi Tuna Ceviche and Wines to Pair. Port Marinated Beef Flanken Ribs on the Grill. Grilled Steak Bites with Red Wine Pan Sauce. Grilled Cilantro Lime Shrimp with Avocado Crema. Cheese Fondue (On The Grill) Game Day Recipes for the Grill or Smoker. Taco Lettuce Wraps with Smoked Ground Beef.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 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.
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.SPG 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. RECIPE INDEX, ORIGINAL RECIPES PAIRED WITH WINE Appetizers. Ahi Tuna Ceviche and Wines to Pair. Port Marinated Beef Flanken Ribs on the Grill. Grilled Steak Bites with Red Wine Pan Sauce. Grilled Cilantro Lime Shrimp with Avocado Crema. Cheese Fondue (On The Grill) Game Day Recipes for the Grill or Smoker. Taco Lettuce Wraps with Smoked Ground Beef. 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. 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). 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”. 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. GRILLED CHICKEN THIGHS WITH BBQ SAUCE GLAZE Instructions. Prepare the grill for two zone cooking with the charcoal on one side, and an area of no charcoal on the other. Target 450-500 degrees over the direct charcoal. Trim the excess fat off of the chicken, coat with olive oil and then sprinkle the chicken seasoningover the thighs.
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 CHICKEN WITH BLACKBERRY BBQ SAUCE Remove chicken from the grill when internal temperature reaches 165 degrees in the thickest part of the meat. Reglaze chicken once more and let sit for at least 5 minutes to let the juices redistribute and then enjoy. For the Blackberry BBQ Sauce: In a medium saucepan add all BBQ sauce ingredients and bring to a simmer. 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 CUBAN SANDWICH (AKA THE SMOKING CUBANO) Place sandwich onto the skillet and press with a heavy object like a cast iron pan. Add a can of tomatoes if more weight needed. Flip after five minutes and repeat by pressing sandwich with a heavy weight. Cook until the crust forms and the cheese is melted (about 4-5 minutes perside). Serve warm.
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. RECIPE INDEX, ORIGINAL RECIPES PAIRED WITH WINE Appetizers. Ahi Tuna Ceviche and Wines to Pair. Port Marinated Beef Flanken Ribs on the Grill. Grilled Steak Bites with Red Wine Pan Sauce. Grilled Cilantro Lime Shrimp with Avocado Crema. Cheese Fondue (On The Grill) Game Day Recipes for the Grill or Smoker. Taco Lettuce Wraps with Smoked Ground Beef.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 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.
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.SPG 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. 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. RECIPE INDEX, ORIGINAL RECIPES PAIRED WITH WINE Appetizers. Ahi Tuna Ceviche and Wines to Pair. Port Marinated Beef Flanken Ribs on the Grill. Grilled Steak Bites with Red Wine Pan Sauce. Grilled Cilantro Lime Shrimp with Avocado Crema. Cheese Fondue (On The Grill) Game Day Recipes for the Grill or Smoker. Taco Lettuce Wraps with Smoked Ground Beef.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 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.
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.SPG 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. RECIPE INDEX, ORIGINAL RECIPES PAIRED WITH WINE Appetizers. Ahi Tuna Ceviche and Wines to Pair. Port Marinated Beef Flanken Ribs on the Grill. Grilled Steak Bites with Red Wine Pan Sauce. Grilled Cilantro Lime Shrimp with Avocado Crema. Cheese Fondue (On The Grill) Game Day Recipes for the Grill or Smoker. Taco Lettuce Wraps with Smoked Ground Beef. 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. 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). 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”. 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. GRILLED CHICKEN THIGHS WITH BBQ SAUCE GLAZE Instructions. Prepare the grill for two zone cooking with the charcoal on one side, and an area of no charcoal on the other. Target 450-500 degrees over the direct charcoal. Trim the excess fat off of the chicken, coat with olive oil and then sprinkle the chicken seasoningover the thighs.
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 CHICKEN WITH BLACKBERRY BBQ SAUCE Remove chicken from the grill when internal temperature reaches 165 degrees in the thickest part of the meat. Reglaze chicken once more and let sit for at least 5 minutes to let the juices redistribute and then enjoy. For the Blackberry BBQ Sauce: In a medium saucepan add all BBQ sauce ingredients and bring to a simmer. 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 CUBAN SANDWICH (AKA THE SMOKING CUBANO) Place sandwich onto the skillet and press with a heavy object like a cast iron pan. Add a can of tomatoes if more weight needed. Flip after five minutes and repeat by pressing sandwich with a heavy weight. Cook until the crust forms and the cheese is melted (about 4-5 minutes perside). Serve warm.
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 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.
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.SPG 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. 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. 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 RACK OF PORK WITH APRICOT HERB GLAZE Remove silver skin from bone side (if there is one). Coat the rack with olive oil on all sides and liberally apply the dry rub. Place the rack of pork bone side down over direct heat for 4 minutes. Flip the rack on direct heat so fat side is down, searing another 2 – 4 minutes. Keep an eye out for flare ups. 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.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 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.
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.SPG 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. 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. 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 RACK OF PORK WITH APRICOT HERB GLAZE Remove silver skin from bone side (if there is one). Coat the rack with olive oil on all sides and liberally apply the dry rub. Place the rack of pork bone side down over direct heat for 4 minutes. Flip the rack on direct heat so fat side is down, searing another 2 – 4 minutes. Keep an eye out for flare ups. 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. 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). 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. Roll 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
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. SMOKED BEEF PLATE RIBS RECIPE Instructions. Prepare ribs by trimming the silver skin and excess fat off the top of the ribs the day before cooking. Combine pepper, salt, granulated garlic, and cayenne into a small bowl. Coat the ribs with olive oil, and liberally apply dry rub, cover and place back into thefridge overnight.
THE BEST SMOKED CHICKEN WINGS WITH CRISPY SKIN The best method for Smoked Chicken Wings (Buffalo Style) with crispy skin is to dehydrate the wings in the fridge, smoke, then sear. Learn the tips and tricks for getting crispy skin when cooking smoked chicken wings low and slow.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 aCHOICE 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. SMOKED BEEF SHORT RIBS -- THE ULTIMATE COMFORT FOOD Recipe for smoked beef short ribs and tips and tricks for getting that melt-in-your-mouth tender meat. Preheat smoker to 225 degrees Fahrenheit (we used cherry wood). Trim excess fat and membrane off of the ribs, coat in olive oil and your rub. Be sure to get all sides ofthe beef.
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 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.
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.SPG 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. SMOKED STUFFED MEATLOAF: THE ULTIMATE BBQ MEATLOAF Preheat the smoker to 250 degrees Fahrenheit using fruit wood like apple or cherry. Oak works great too. In a large bowl combine the beef and chorizo sausage and set aside. In a large skillet set to medium heat, add olive oil and onions and cook for 5-8 minutes, untilsoftened.
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 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.
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.SPG 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. SMOKED STUFFED MEATLOAF: THE ULTIMATE BBQ MEATLOAF Preheat the smoker to 250 degrees Fahrenheit using fruit wood like apple or cherry. Oak works great too. In a large bowl combine the beef and chorizo sausage and set aside. In a large skillet set to medium heat, add olive oil and onions and cook for 5-8 minutes, untilsoftened.
HOW TO GRILL A STEAK TO PERFECTION EVERY TIME Instructions. Set up and preheat the grill for two zone or direct/indirect cooking. While the grill is warming up, trim excess fat off of the steak (if needed) and pat dry with a paper towel. Lightly coat the steaks with olive oil and then season the steaks withsalt and pepper.
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. Roll 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). 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. 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
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
GRILLED CHICKEN THIGHS WITH BBQ SAUCE GLAZE Instructions. Prepare the grill for two zone cooking with the charcoal on one side, and an area of no charcoal on the other. Target 450-500 degrees over the direct charcoal. Trim the excess fat off of the chicken, coat with olive oil and then sprinkle the chicken seasoningover the thighs.
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 GRILLED CHICKEN WITH BLACKBERRY BBQ SAUCE Remove chicken from the grill when internal temperature reaches 165 degrees in the thickest part of the meat. Reglaze chicken once more and let sit for at least 5 minutes to let the juices redistribute and then enjoy. For the Blackberry BBQ Sauce: In a medium saucepan add all BBQ sauce ingredients and bring to a simmer. 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.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 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. THE BEST SMOKED CHICKEN WINGS WITH CRISPY SKIN The best method for Smoked Chicken Wings (Buffalo Style) with crispy skin is to dehydrate the wings in the fridge, smoke, then sear. Learn the tips and tricks for getting crispy skin when cooking smoked chicken wings low and slow. 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. 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. 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. 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. * Skip to primary navigation * Skip to main content * Skip to primary sidebarVindulge
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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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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. Thanks forstopping by!
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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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