Admit it: You’re stuck in a food rut. After flipping burgers and grilling chicken for months, it’s time to step out of your comfort zone and kick your ‘cue up a notch with sticky, meaty restaurant-quality ribs. They may seem intimidating, but the grill-averse can turn to the oven — or even a slow cooker! — and the results will be well worth the time and effort.
Whether you’re hosting a backyard bash or putting a homemade spin on Chinese takeout, these five rib-sticking picks are summer at its best. Pick your favorite below and get even more rib recipes here.
When You’re So Fancy, You Already Know: Balsamic Baby Back Ribs
Nadia G’s ribs get a classy spin with a balsamic barbecue sauce that is spiced up with a habanero chile and a shot of whiskey. Impress that special person in your life with truffled twice-baked potatoes on the side.
Continue Reading Stick to Your Ribs with 5 Recipes for Any Summer Occasion
The heat is on when Brooklyn BBQ Chef Shannon Ambrosio goes head-to-head against Southern pitmasters on Big Bad BBQ Battle. If you missed it on Sunday, you can watch it again this Thursday, June 4 at 8pm ET. He and his boys travel to Fort Worth, Texas, for a smoked brisket cook-off against Cousins Bar-B-Q, then to Shreveport, La., to take on Hickory Stick for a pulled pork sandwich throwdown. With some twists on the classics — including going Italian for one dish — it’s an unforgettable battle.
Find out if Shannon and his brother, Big Rich, go up in smoke during the Southern competition. No matter who wins, this will start a big beef between New York City and the South.
More Summer BBQ Fix:
My mom is one of those endlessly entertaining people who calls me with the best food questions. “How can I combine cream and cheese to make cream cheese?” “Do you have a recipe for diabetic cupcakes?” “What the heck is in bologna, anyway?”
We had a similar conversation last week about barbecue sauce as her mind was blown upon learning that one could make their own with about as much effort as it takes to watch paint dry. Breaking beyond the bottle I walked her through the careful blending of ketchup, sweetener and assorted spices with nuclear precision. As we talked through it and my Dinner Rush light bulb kicked on, I told her I was going to make a barbecue pork loin with spicy watermelon salsa.
“Wait now, a what?! A watermelon salsa?!”
“Yeah, Mom, I was reading about a spicy fruit salsa in a magazine last week. Sounded delicious, plus I’ve got a bunch of watermelon to use up.”
“Wow, a salsa made of watermelon. I tell ya. Just what will they think of next?”
Continue Reading Dinner Rush! Chipotle BBQ Glazed Pork Loin With Spicy Watermelon Salsa
S’mores Bars by Once Upon A Cutting Board
5 Hot Links We’re Loving:
- ‘Tis the season for gooey s’mores. If you’re not off to camp anytime soon, Once Upon A Cutting Board’s s’mores bars are a delicious alternative.
- What’s your secret to a perfect burger? Set the Table swears by peanut butter and a fried egg.
- Grab some chips and whip together This Homemade Life’s nacho cheese sauce for an awesome afternoon snack or dinner side.
- If you haven’t made strawberry rhubarb pie yet, now is the time. Andrea Meyers has a tasty recipe.
- Use Real Butter’s corn pudding is the perfect summer side for your next backyard barbecue.
For the uninitiated six or so billion of you, steampunk is a subculture involving people who make believe they live in a world filled with retro-futuristic technology powered by steam. (You can DogPile it if you want more information.) One visionary Russian steampunk is bridging the gap between those who fantasize about a technologically-enhanced, alternate version of the American Wild West and those who enjoy low and slow cooked meats. Still, a steam punk locomotive grill won’t get you mouthwatering tender cue unless you’re properly trained.
Check out more of the coolest ways to grill.
Photo: Roberto Ferdman
How can you make eating barbecue even better? Add unlimited beer and bourbon tastings, of course. At the Beer, Bourbon and Barbecue Festival that kicked off in New York City this past weekend, revelers ate their way through pulled pork sandwiches and classic collard greens while sucking down craft brews and whiskeys. New York City was just the first of an eight-stop tour that might be coming soon to a city near you. Check out what we chowed down on, below.
Continue Reading Beer, Bourbon and Barbecue
Perfect for Father’s Day, Esquire magazine’s new cookbook Eat Like a Man is about the skills and the confidence to delight and satisfy yourself and the people you care about, says David Granger, editor-in-chief of Esquire. We thought that sounded like our kind of cookbook, so we gave it a spin-through.
From the masterpieces (Coca-Cola-Brined Fried Chicken) to the quick and simple (Bread ‘n’ Butter Pickles) this cookbook covers all a man’s cooking needs. Like grilling. If you’re firing up the grill this weekend in honor of Dad, check out these eight tips from the cookbook to get you started.
Continue Reading 8 Things a Man Should Know About Grilling
Ribs from Fatty ‘Cue in New York City
Last night, the Unique Eats crew ate their way through some of the best BBQ in the country. From the very best Texas-style brisket in Austin to whole hog sandwiches in North Carolina, the show hit all the highlights. One place that stood out for culinary inventiveness was Fatty ‘Cue in New York City. Here, chef Zac Pelaccio has found a way to introduce Asian flavors and techniques into BBQ. One of their signature dishes is the ‘Cue Coriander Bacon: bacon that’s been cured with coriander seed and a variety of other spices. It’s smoked and then served with an egg curry custard for a BBQ/Asian twist on bacon and eggs.
We reached out to Fatty ‘Cue for some tips on how to create great BBQ at home.
Continue Reading Tips for Great BBQ at Home
Emeril in the kitchen of Fresh Food Fast
Emeril Lagasse is no stranger to making meals from locally-sourced and seasonal ingredients. From the time he began learning to cook from his mother in Fall River, Mass, through advanced culinary training in Paris and Lyon, France, he cooked with produce right from the farm.
Continue Reading Emeril’s Fresh Take On Farm To Table