No more standing idly by as those chops you tossed on the grill dry out into leathery toughness. Nope. Not with this trick.
Don’t care for broccoli? Just toss it on the grill. It’ll take on a beguilingly earthy, smoky quality that’s actually quite hard to resist.
Mmmm. Beef back ribs are massaged with a sweetly spicy rub and then slooooooowly cooked to tender terrificness. Yes, please.
Vastly popular at Vietnamese restaurants, grilled five-spice chicken is easy to make at home. Lemongrass, ginger, soy and fish sauces add zing to the dish.
Is anything more alluring than watching your loved one gnaw a chop, coveting every last iota of lamb goodness? We think not.
Sorta makes you wonder how you got this far in life without thinking to try this, eh?
The porterhouse is a generous steak when it comes to flavor and size. Here it’s slathered in oil, topped with chopped garlic and herbs, and grilled.
This indescribably must-have-more-of-this sauce boasts the complex sweetness of maple syrup and the smoky spice of chipotle peppers. Slather it at will.
The secret to these tender, moist, can’t-stop-at-one baby back ribs? Roast ’em low and slow, slather ’em with sauce, and, toss ’em on the grill.
Grilled lamb kebabs are tossed with lettuce, tomatoes, cucumbers, mint, and pita bread. Sure sounds like summer to us.
Chivito, a sandwich popular in Latin America, is filled with meats, goat cheese, lettuce, and tomato. This chivito, like all chivito, is easily adaptable.
Pan-roasting carrots until they’re a bit charred brings out their sweetness. These charred carrots are served with greens, garlic chips, and goat cheese.
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