A hint of maple with just the right amount of spice. That’s our verdict on these grilled chicken wings that are cooked to perfection.
About Jamie Purviance
Jamie Purviance graduated from Stanford University and the Culinary Institute of America before launching his career as a food writer. His work has appeared in Bon Appétit, Better Homes & Gardens, Cooking Light, Town & Country, and the Los Angeles Times. He’s also the author of more than a dozen cookbooks, including James Beard award finalist Weber’s Way to Grill. Purviance is certified by the Kansas City Barbecue Society and serves as a judge for the Memphis in May World Championship Barbecue Cooking Contest. @jamiepurviance
Korean Beef Barbecue
Beef ribs take a bath in a marinade of puréed Asian pear, scallions, garlic, soy sauce, and rice vinegar before being grilled to sweetly salty excellence.
Baby Back Ribs with Cola Barbecue Sauce
Your new favorite smoked ribs recipe awaits you. Swear.
Lamb Burgers
Dare you to try something different from your usual summer grilling routine. These lamb burgers are juicy, tender, and filled with flavor from herbs and spices.
Honey Teriyaki Ribs
Sweet meets savory in these honey teriyaki ribs that walk the line perfectly in terms of balanced flavors. The most sweetly irresistible ribs we’ve tried. See for yourself.
Grilled New York Strip Steaks with Roasted Garlic Butter
Grilled New York strip steaks cooked to perfection and gilded with roasted garlic butter. 100% outrageous. And, lucky for you,100% legal.