📝 Ingredients:

• 2 racks baby back ribs
• 1/4 cup brown sugar
• 2 tablespoons smoked paprika
• 2 tablespoons chili powder
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons cayenne pepper
• 1 cup BBQ sauce
• 1/4 cup apple cider vinegar
• 2 tablespoons honey
• Salt and black pepper

👨‍🍳 Instructions:

1. Remove membrane from back of ribs
2. Mix dry rub ingredients and coat ribs generously
3. Let ribs sit at room temperature for 30 minutes
4. Prepare smoker for indirect heat at 225°F with hickory wood
5. Smoke ribs meat-side up for 3 hours
6. Wrap ribs in foil with apple cider vinegar, smoke 2 more hours
7. Unwrap and brush with BBQ sauce mixed with honey
8. Smoke uncovered for 1 hour, basting every 20 minutes
9. Rest for 10 minutes before cutting
10. Serve with extra BBQ sauce

📝 Ingredients:

• 2 ribeye steaks (1.5 inches thick, 16 oz each)
• Coarse sea salt
• Freshly cracked black pepper
• 4 tablespoons compound butter (butter mixed with herbs)
• Fresh rosemary and thyme sprigs
• 4 cloves garlic, smashed
• High-quality olive oil

👨‍🍳 Instructions:

1. Remove steaks from fridge 1 hour before grilling
2. Pat steaks completely dry with paper towels
3. Season aggressively with salt and pepper on all sides
4. Light charcoal and wait until coals are white-hot
5. Oil grill grates to prevent sticking
6. Sear steaks over direct heat for 4 minutes per side
7. Move to cooler side, add herbs and garlic
8. Continue cooking to desired doneness (130°F for medium-rare)
9. Top with compound butter and rest 10 minutes
10. Slice against the grain and serve

📝 Ingredients:

• 3 lbs chicken wings, separated
• 2 tablespoons baking powder
• 1 tablespoon smoked paprika
• 1 cup hot sauce (Frank's RedHot)
• 1/2 cup melted butter
• 2 tablespoons honey
• 1 teaspoon garlic powder
• Blue cheese dressing
• Celery sticks
• Salt and pepper

👨‍🍳 Instructions:

1. Pat wings completely dry with paper towels
2. Toss with baking powder, paprika, salt, and pepper
3. Let sit uncovered in fridge for 1 hour
4. Preheat grill to 375°F for indirect cooking
5. Smoke wings for 45 minutes until crispy
6. Mix hot sauce, butter, honey, and garlic powder
7. Move wings to direct heat for 5 minutes per side
8. Toss hot wings in buffalo sauce
9. Serve immediately with blue cheese and celery

📝 Ingredients:

• 2 lbs ground beef (80/20 blend)
• 8 slices American cheese
• 4 burger buns, toasted
• 2 onions, thinly sliced
• Butter for toasting buns
• Pickles
• Lettuce and tomato
• Special sauce (mayo, ketchup, mustard mix)
• Salt and pepper

👨‍🍳 Instructions:

1. Form beef into 8 loose balls (4 oz each)
2. Heat flat-top grill or cast iron to high heat
3. Place beef balls on hot surface
4. Smash hard with spatula to create thin patties
5. Season with salt and pepper immediately
6. Cook for 2 minutes until edges are crispy
7. Flip, add cheese, cook 1 minute more
8. Stack two patties per burger
9. Build burgers with sauce, pickles, lettuce, tomato
10. Serve immediately while hot and crispy

📝 Ingredients:

• 2 lbs jumbo shrimp, peeled and deveined
• 6 cloves garlic, minced
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon smoked paprika
• 1 teaspoon red pepper flakes
• Fresh parsley, chopped
• Wooden skewers, soaked
• Salt and black pepper

👨‍🍳 Instructions:

1. Combine garlic, oil, lemon juice, paprika, and pepper flakes
2. Marinate shrimp for 20-30 minutes
3. Thread shrimp onto soaked skewers
4. Season with salt and pepper
5. Preheat grill to high heat
6. Oil grill grates well
7. Grill shrimp 2-3 minutes per side
8. Baste with remaining marinade while cooking
9. Remove when pink and slightly charred
10. Garnish with fresh parsley and serve with lemon wedges

📝 Ingredients:

• 2 zucchini, sliced lengthwise
• 2 bell peppers, quartered
• 1 eggplant, sliced into rounds
• 2 red onions, cut into wedges
• 1 lb asparagus, trimmed
• 1/3 cup olive oil
• 3 cloves garlic, minced
• Fresh thyme and rosemary
• Balsamic vinegar
• Salt, pepper, and lemon

👨‍🍳 Instructions:

1. Preheat grill to medium-high heat
2. Brush vegetables with olive oil mixture
3. Season generously with salt and pepper
4. Place vegetables on grill in single layer
5. Grill 4-5 minutes per side until charred
6. Remove vegetables as they finish cooking
7. Arrange on serving platter
8. Drizzle with balsamic vinegar
9. Garnish with fresh herbs
10. Serve warm or at room temperature