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Paprika Pork Steak

Skirt Steak Tacos

Slow Smoked Ribs in Citrus Mojo Sauce

Pulled Pork Sandwiches Two Ways

White BBQ Sauce Grilled Chicken

Chopped Grilled Chicken Thigh

Chicken Wing Skewers

Grilled Pineapple and Shrimp

Paprika Marinade

3 Cloves Garlic

Pinch of Kosher Salt

1 Tbsp Sweet Paprika

1 Tsp Dried Basil

1 Tsp freshly ground Black Peppercorns

1 Tbsp freshly grated Orange Zest 

6 Tbsp Olive Oil

Smash garlic cloves down with the side of your knife. Sprinkle just a touch of kosher salt over garlic, and begin to finely chop and smear the garlic down into a fragrant paste. Transfer to large wide bowl and add remaining ingredients. Combine thoroughly and set aside.

Pork Steak 

1 Recipe Paprika Marinade 

2 Lb Boneless Pork Shoulder

Kosher Salt to taste

Garnishes: Lime Wedges, Fresh Whole Thai Green Chilies

Cut pork shoulder, against the grain, into 1/2 inch thick steaks. Aim for 5-6 steaks, each slightly larger than the palm of your hand. (Tip: For even, clean slices, partially freeze the meat, and portion while still very firm). Evenly coat the pork steaks in the paprika marinade, refrigerated, for at least 20 mins – although overnight is best. Trust me.

In a well ventilated outdoor setting, prepare hardwood lump charcoal. Light using torch (do not use lighter fluid or any chemical starters!) and/or chimney starter, and heat for at least 20 minutes to get the proper rocking heat level. Once charcoal has ashed over, very carefully arrange in a relatively level, full layer in a preheated 12-inch cast iron pan.

Bring marinated steaks back up to room temperature before cooking. Season steaks generously on both sides with kosher salt. Shake pan to remove surface ash from the coals, then place steaks, 2 at a time (don’t crowd the pan!) at most, directly on the glowing hot coals. Sear each side for 3-4 minutes. Transfer steaks to tray or plate to rest while cooking the remainder in batches. (Reheat coal in between each batch.)

To serve Garnish with a lime wedge and a single fresh Thai green chili. 

2 lbs trimmed Skirt Steak

2 Tbsp Kosher Salt

1/2 Tsp Paprika

1/2 Tsp ground Cumin

1/2 Tsp ground Coriander

2 Tsp ground Black Peppercorns

2 Tbsp Olive Oil

1 1/2 C sliced White Onion

1 1/2 C sliced One Sweet Peppers

1/2 Tsp grated Garlic

8 x 8” Flour Tortillas

1 C finely shredded Cabbage

1/2 C Cotija or Queso Fresca Cheese

Fresh Cilantro for garnish

8 Lime wedges

Make sure Steak is trimmed to remove silverskin and excess surface fat.  

Heat your grill to medium high heat.  While heating grill, season both sides of the streak with kosher salt.  Combine paprika, cumin, coriander and black pepper in a bowl and mix well.  Season all the steak with the spice mix on all sides.  Place meat on grill and cook to desired doneness.  Remove and allow to rest, tented with foil.   Once meat is rested, slice and keep warm. 

Heat a cast iron pan large enough for the peppers and onions to medium high heat.  Once heated, add olive oil and peppers.  Cook for a couple minutes to allow the peppers to just start browning, then add onions and grated garlic.  Toss the contents of the pan and cook till the onions soften without burning the garlic.  Season with salt and pepper to taste.  Set aside. 

To assemble Tacos, warm up tortilla on the grill quickly.  Place a strip of cabbage on the tortilla, followed by some steak, sautéed peppers, cheese, cilantro and lime wedge.  Before eating make sure to drizzle with fresh lime juice.   I dare you to only eat 2.  

1 1/2 Tbsp Kosher Salt

1 Tbsp freshly ground Black Peppercorns

2 Tsp Onion Powder

2 Tsp Garlic Powder

2 Tsp Sweet Paprika

2 Tsp Vegetable Oil

1 full rack Pork Side Ribs (about 3.5 lbs/1.5 kg), about 1 1/2″ thick

6 C Wood Smoking Chips (Applewood or Hickory recommended)

In a small bowl, combine salt, pepper, onion and garlic powder, and sweet paprika.

Trim any bits of gristle or hanging fat from the ribs. Pat dry with a paper towel. Lightly

coat ribs all over with vegetable oil. Evenly coat ribs all over with spice rub, patting

down firmly to adhere spices to every nook and cranny. Let ribs stand, covered, while

you prepare the bbq.

Soak 2 cups of the wood chips in water for at least 15 minutes. Using heavy duty

aluminum foil, create a large flat pouch and fill with the soaked (and drained) wood chips

and dry chips. Seal the edges and poke a few holes on both sides of your smoking pouch.

Heat your gas bbq to high heat on one side. Place the smoking pouch on the lit side of

the bbq, directly on the grill. Cover and wait until you see smoke coming out of the grill.

Turn heat down to medium low; open the cover and quickly place the ribs on the grate

over the burner not in use. Cook using this indirect heat method, maintaining a

temperature of 250º F for a total cook time of about 4 – 4 3/4 hours, depending on the

weight and thickness of the ribs. (Try not to open the lid too often to peek, as you’ll let

excess heat and smoke escape – if this happens, you may need to turn up the lit burner to

medium for a few minutes to bring the temperature back up.) When ribs are just about

done, turn the lit burner up to medium high heat for 30 mins, helping the outer surface of

the ribs form a nice rich crust. Ribs are done when they are dark brown, tender but with

still a bit of give, and meat starts to shrink slightly away from the bones.

Let ribs rest at least 10 minutes before slicing. Serve warm with a side of Citrus Mojo

Sauce.

Citrus Mojo Sauce

1/2 C Olive Oil

1/4 C finely chopped Garlic (about 10-12 cloves)

1 Tsp ground Cumin

2 Tbsp chopped fresh Oregano

1/2 C freshly squeezed Orange Juice

1/2 C freshly squeezed Lime Juice

1 Tsp Kosher Salt

In a small pot, combine olive oil, chopped garlic, cumin and 1 tbsp chopped oregano.

Bring up to a low sizzle over medium heat, stirring, for about 2-3 minutes, just until

garlic is softened slightly. Take your now aromatic oil off the heat and let cool down to

room temperature. Stir in fresh juices, reserved 1 tbsp chopped oregano and season with

salt. Set aside until ready to use.

  • 3 lbs Pork Shoulder boneless
  • 1 Tbs Kosher Salt
  • 1 Tbs Crack Black Pepper

Preheat one side of a bbq to 300 degrees Fahrenheit, you will be cooking this recipe over indirect heat so only half of the bbq is needed.

Season pork all over with salt and pepper and place on bbq over indirect heat (or “cold” side of the bbq), cover the bbq and cook for 2 hours.  Remove pork from bbq and tightly wrap in heavy duty foil or double layer of regular foil and return to bbq over indirect heat.  Cook for another 2 hours or until meat is fork tender.

Unwrap meat and place in a brownie pan.  Using two forks, shred the meat into strands making sure to incorporate all the cooking juices.  Cover and keep warm until you are ready to put it together.

Mustard Sauce

  • 1/2 C Yellow Mustard
  • 1/4 C White Wine Vinegar
  • 1/4 C Apple Cider Vinegar
  • 2 Tbsp Honey
  • 1/2 Tsp Garlic Powder

Combine all in a small pot and bring to the boil.  Simmer for 1 minute and set aside till cooled to room temperature.

BBQ Vinegar Sauce

  • 1/2 C BBQ Sauce
  • 1/2 C Red Wine Vinegar
  • 1/8 Tsp Kosher Salt
  • 1/8 Tsp ground Black Pepper

Combine all in a small pot and bring to the boil.  Simmer for 1 minute and set aside till cooled to room temperature.

Putting It Together

  • 8 Buns
  • 2 Tbsp room temperature Unsalted Butter

Place butter on inside of both sides of all the buns.  Place over direct heat of bbq until the bun is warmed through and they get some grill marks.

Place a healthy portion of pulled pork on the bottom half of bun followed by a healthy portion of your sauce of choice.

For the authentic pulled pork sandwich experience, the dish is just the bun, meat and sauce. If you are looking for a little extra, then garnish with pickles, coleslaw, herbs, and/ or potato chips.  Enjoy.

  • 1 C Organic Pear baby food
  • 1/2 C plus 1 Tbsp White Balsamic Vinegar
  • 1/4 Tsp + 1 Tbsp Kosher Salt
  • 1 Tbsp Honey
  • 3 Jalapeños cut into 1/4’s
1 x 5 lb Whole Chicken
  • 1/4 Tsp White Pepper
  • 1/4 Tsp Amchur (dried ground Mango Powder)

Place pear puree, white balsamic and 1/4 Tsp of salt in a pot over medium heat and reduce to 1/2 of original volume. Add honey and stir till dissolved fully. While still simmering place cut jalapeños into the pot and remove from the heat, cover and allow to come to room temperature. Once cool reserve half of the bbq sauce for table side service for anyone that wants extra bbq sauce.

Preheat one side of a bbq to medium heat, around 350 degrees Fahrenheit.

On a clean dry cutting board, cut the chicken along the back bone and splay it open flat by pressing on the breast bone, make sure the chicken is as flattened with the skin side up. Season the chicken evenly on both sides with 1 Tbsp salt, white pepper and amchur.

Place chicken over indirect heat, skin side up, and cover barbecue for 30 minutes. Flip chicken and allow to cook for another 15 minutes. Reduce heat to low and flip chicken skin side up and place over direct heat, cook for 15 more minutes.

Using a basting brush, put an even layer of white bbq sauce on the skin side of chicken and cook for 5 minutes. Flip chicken and brush the skin side of chicken with white bbq sauce, cook for 5 minutes and repeat two more times. Finish with the skin side up until chicken is fully cooked.

Remove chicken from grill and rest, tented, for 8 minutes before serving. Cut up chicken into pieces and serve with reserved White BBQ Sauce.

Beer Glaze

  • 1 C Beer (a light flavoured lager or ale is ideal)
  • 1/4 C Brown Sugar
  • 1/4 C chopped Cooking Onion
  • 1/2 Tsp Kosher Salt

In a small pot over medium high heat, combine all ingredients. Bring to a simmer and reduce liquid by half, stirring, until light glaze forms, about 10 minutes. Set aside.

Grilled Chicken Thighs

  • 4 pieces boneless, skin on Chicken Thighs (about 1.5 lbs)
  • 1/4 C Olive Oil
  • 1 Tbsp chopped Fresh Rosemary
  • 1 Tbsp chopped Fresh Garlic
  • 1/2 Tsp freshly ground Black Peppercorns
  • 2 Tsp Lemon Zest
  • 1 Tbsp Lemon Juice
  • Additional Kosher Salt and freshly ground Black Peppercorns to taste

Serve with: Cooked rice, lemon zest, chopped chives and parsley

(Optional tip, but recommended for even cooking.) Line a cutting board with parchment paper or plastic wrap. Unfold chicken thighs and lay in a single layer on top of parchment, place a second piece of paper on top. With a heavy pot, or rolling pin, or mallet, very slightly flatten the meat so that it is an even thickness across. No need to pound it very thin, just a gentle tap down on the fatter ends will do.

In a small bowl, combine olive oil, rosemary, garlic, pepper, lemon zest and juice. Spread marinade over prepared chicken thighs in a shallow dish. Cover and marinate, refrigerated, for at least an hour or overnight.

Preheat a grill to medium high. Just before cooking, season chicken on both sides with a good pinch of salt and grill over medium high heat, skin side down first. Grill until chicken is golden and crispy and cooked all the way through, about 5 minutes per side (165 F internal temperature). When chicken is just about cooked, brush prepared glaze over both sides and continue to grill over medium heat. Remove from heat and let rest at least 5 minutes.

To serve, chop up grilled chicken into bite sized pieces and enjoy over rice. Garnish with lemon zest, chopped chives and parsley.

Honey Glaze

  • 1/4 C Honey
  • 1/2 C Water
  • 1/2 C Orange Juice
  • 1/2 Tsp Kosher Salt

Place honey, water and the orange juice in a small pan on medium heat. Cook, stirring occasionally, until the liquid had reduced to maple syrup consistency, about 8 minutes, (the glaze will thicken very slightly as it cools down). Season with salt and set aside.

Wings

  • 1 Kg/2.2 Lb Chicken Wings (about 12 wings)
  • 1 Tsp ground Fennel Seeds
  • 2 Tsp fresh Orange Zest
  • 1 Tbsp Vegetable Oil
  • 1 Tsp Kosher Salt
  • 1/2 Tsp freshly ground White Peppercorns
  • Additional equipment: 8 (10-inch) steel skewers

Preheat your grill (propane, charcoal or wood fired) to medium high heat.

Remove wing tips from the chicken wings for another use, or freeze to make a stock. Cut wings in half at the joint to separate the drums and the flat. Mix fennel seeds, orange zest, vegetable oil, salt and pepper and toss the drums and flats in this mixture to coat well.

Separate the drums and flats. First skewer flats, using 2 steel skewers, one on each end of the flat placed lengthwise. You should be able to fit 6 flats per pair of skewers. Now skewer drums only with 2 skewers, one on each side of each drum. For even cooking, alternate the placement of meatier end as you add on each piece (see image above for an example). You should be able to fit 6 drums per pair of skewers. After skewering assembly, you will have a total of 2 lines of flats and 2 lines of drums ready for grilling.

Transfer wings onto the grill over direct heat and grill for 7-8 minutes per side on medium high heat. Remember the metal skewers will be hot; use sturdy tea towels or long tongs to help with flipping.

Turn heat down to medium. At this point (wings will be about 3/4 done), brush the top side of the wings with honey glaze. Grill for 9-10 minutes, then flip onto the other side and glaze again. Grill for another 9-10 minutes. Remove from heat and let rest for 5 minutes; the glaze will still be very hot. Serve warm.

  • 12 Jumbo Shrimp (16/20 size), peeled, tail-on (about 12 oz)
  • 1 Tsp finely chopped Garlic
  • 1 Tsp finely chopped Shallot
  • 1 Tsp fresh Lemon Zest
  • 1/2 Tsp Ground Coriander
  • 1 Tbsp Olive Oil
  • 1/2 cored Pineapple, sliced into 6 spears
  • 2 Tbsp store bought Chili Oil
  • 1/4 Tsp Kosher Salt
  • 1/4 C Coconut Milk
  • 1 Tsp Honey
  • Fresh Mint Leaves, for garnish
  • Fresh Basil Leaves, for garnish

Preheat BBQ to medium high heat.

Pat shrimp dry and place in a medium bowl. Add garlic, shallot, lemon zest, ground coriander, pinch of kosher salt and olive oil, and very gently toss to combine. Let stand for at least 15 minutes, refrigerated, to marinate. Using a pair of metal skewers, thread shrimp on both tail and “head” side, leaving about half inch of space in between each shrimp. You will end up with a total of two sets of skewered shrimp (6 per pair of skewers).

Place pineapple spears on a large plate and drizzle over chili oil. Gently flip the spears around to thinly and evenly coat the pineapple all over with the oil.

Place the seasoned pineapple spears directly on the grill, cooking about 3-4 minutes per side (without moving the spears too much) to get nicely caramelized grill marks. Transfer to a large serving platter and finish seasoning with a touch of salt.

Place skewered shrimp onto grill and cook over direct heat until they appear pink and just firm at the thickest part, about 2-3 minutes per side (they will continue to cook slightly as they cool, so try not to leave them on the grill too long!). Remove from heat and carefully remove shrimp from hot skewers. Arrange shrimp over the grilled pineapple.

In a small bowl, mix the coconut milk and honey until the honey is fully dissolved into coconut milk. Drizzle the mixture over and around the shrimp and pineapple. Garnish with fresh mint and basil leaves and serve right away.

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