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Check out our favourite grill barbecue recipes

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Meat guide
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Barbecue grilling tips

Preheating the grill
The aim of preheating is to quickly sear the surface of the food, to seal in all the delicious juices. This helps to avoid dry, tasteless food.
Charcoal grills
Getting the right temperature for the coals is always a challenge and depends on the type of charcoal you use. Follow the manufacturers guidelines. But a rule of thumb is allow at least 30 - 40 minutes.
Gas grills
For most gas grills it takes 10 - 15 minutes to reach cooking temperature.

Cooking on the grill
Equipment: have it all to hand before you start
We recommend: long tongs; spatula; basting brush; thermometer & skewers if needed.
A good apron is vital to protect your clothes and yourself!
Rules for the grill
Leave meat for at least 1 minute before turning or moving it. It may initially stick, but that’s ok.
Try not to overload the grill - the meat needs to sear and a crust form.
Food: the done test
Always check your food before serving, especially with chicken and pork - cut open the meat and make sure there is no pinkness.
For fish use a fork to prick - it should be opaque and starting to flake.

Grill
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Grill with Donatella Arpaia courtesy of Lynx Grills

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Grill with
Donatella Arpaia

like the professionals
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Topcooking tips from Chef Andres Dangond
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Top grilling tips?

from
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Party time
with Lynx Grills

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Why cook inside?

Lynx Grills
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Top Chef delivers restaurant style via the Lynx Grills

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Restaurant cooking on a Lynx grill

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Beef recipes

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Husbands are like barbecues. They go out if unattended.Zsa Zsa Gabor
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Beef on the grill
For grilling beef with some marbling is best:
. tenderloin
. loin
. sirloin
. rump
Beef loves high temperatures and quick cooking.
Rules for beef
Minimise turning. Allow the meat to mark, rotate 60’ to get the criss-cross effect.
Turn over and repeat.

Thermometer readings for:
. medium rare: 65’C
. well done: 75’C
Rest the beef
Beef needs to rest for 5 minutes (cover loosely in tin foil). This lets the beef relax and juices flow through, giving a succulent flavour.

Add seasoning just before serving.

Filet Mignon

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Filet Mignon
by Lynx Grills

What's not to love?

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INGREDIENTS
  • 8 oz. Filet Mignon, about 2-inch thick
  • Salt, as desired.
  • Vegetable Oil Spray
Filet Mignon
PREPARATION
Prep 20 |  Cook20 |  Serves: 4
  1. 1) Turn on Lynx Grill to Max heat and close the hood. This will help the grates reach around 750 F, which is a great temperature for searing.
  2. 2) While the grill preheats, take the filet mignon out of the fridge and season generously with salt. Let the filet rest at room temperature for about 20 minutes. If you have a thermometer, let it rest until it reaches an inner temperature of 50 F.
  3. 3) Spray a little of vegetable oil on both sides of the steak, open the hood and place steak on the grill. Cook for 2 minutes on the 1st side. Flip and cook for 2 minutes on the 2nd side. Lower the grill’s temperature to ‘medium’.
  4. 4) Flip the steak and cook for 4 minutes on the 1st side. Flip and cook for another 4 minutes on the 2nd side. Remove the steak from the grill and place it on a plate or cooling rack and allow it to rest for 10 minutes.
  5. 5) Resting time is crucial for several reasons, especially because this is when the liquids redistribute inside the steak and, most importantly, because the residual heat in the steak will continue to cook the steak, reaching it’s peak after around 8 – 10 minutes of resting. With the instructions above, your filet mignon should be at around 110 F by the time you take it off the grill, and the residual heat will carry on cooking the steak about 20 F – 25 F more, peaking at 130 F – 135 F with 8 or 10 minutes of rest time. Perfect medium rare.
Recipe

Prime Rib Roast

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Prime Rib Roast
by Lynx Grills

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INGREDIENTS
  • 5 lbs. Prime Rib Roast, bone-in, whole
  • Salt, kosher, as needed
  • 1 Tbs. Rosemary, finely chopp
Prime Rib Roast


PREPARATION
Prep 30 |  Cookover |  Serves: 5
  1. 1) Season roast generously with salt on all sides, sprinkle with rosemary all throughout and let sit for 20 minutes covered at room temperature.
  2. 2) Insert the roast on the rotisserie pit, running it through the center of the roast parallel to the ribs and secure the roast in place with the rotisserie forks. Turn rotisserie burner on and motor on at low speed. Place a pan directly below the roast to catch dripping liquids as it roasts. Close Lynx Grill and allow to roast for about 2 hours or until the internal temperature reaches the desired doneness: Rare: 120°F Medium Rare: 130°F Medium: 140°F Medium Well: 150°F Well: 160°F
  3. 3) When done, remove from rotisserie pit and allow to rest for 10 minutes on a cooling rack or plate.
  4. 4) Carve and serve immediately.
Recipe

Porterhouse Steak

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Porterhouse Steak
by Lynx Grills

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INGREDIENTS
  • 1 3 to 4 pound porterhouse steak, 3 to 4 inches thick
  • 1 big bunch (1/4 pound) fresh thyme
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil, plus more for the grill
Thyme-smoked
Porterhouse Steak


PREPARATION

Prep 30 |  Cook40 |  Serves: 6
  1. 1) Let the steak stand at room temperature for 30 minutes. Take 6 sprigs of the thyme and strip the leaves from the stems. Finely chop the leaves; you should have about 1 tablespoon. Set aside. Put half of the remaining sprigs of thyme in a small bowl. Cover with cool water and soak for 10 minutes while heating up the grill.
  2. 2) Preheat the grill to medium-low. Pat the steak dry and rub both sides with the chopped thyme, salt, and pepper, pressing to adhere.
  3. 3) Drizzle both sides of the steak with oil and rub the grill grates with oil to prevent sticking.
  4. 4) Put the steak on the grill, close the lid, and grill for 8 minutes for medium-rare. Using tongs, carefully lift up the grill grate and toss a third of the soaked thyme sprigs directly onto the gas burner or coals so they smolder, imparting an amazing aroma and flavor. Rotate the steak a quarter turn to “mark” it.
  5. 5) Close the lid, and continue to grill the steak for another 8 minutes.
  6. 6) Open the lid and again, carefully lift up the grill grate and set the remaining smoked thyme directly on the fire.
  7. 7) Turn over the steak and cook for 8 minutes, rotate, and cook for 8 minutes more.
  8. 8) Check the internal temperature of the steak with an instant read thermometer, it should be about 125F for medium-rare.
  9. 9) Transfer the steak to a cutting board and allow to rest for 10 minutes so the juices can settle before carving.
Recipe

Skirt Steak

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Skirt Steak
by Lynx Grills

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INGREDIENTS
  • 2 lbs. skirt steak
  • Kosher Salt to taste
  • 1 Tbs. freshly ground pepper
  • 1 Tbs. Blackening Seasoning
Simple Grilled
Skirt Steak
PREPARATION
Prep 10 |  Cook10 |  Serves: 4
  1. 1) Pre-heat gas-grill grates to medium heat. Season both sides of your skirt steak with kosher salt, black pepper, and a little blackening spice. Place skirt steak on grill grates and cooks for about 2 minutes one each side for medium rare.
  2. 2) Remove your skirt steak from the grill and let it rest on a platter for about 4-6 minutes. After it is done resting transfer the steak to the cutting board and slice on an angle. Season to taste with kosher salt and serve it with your favourite sides.
  3. 3) You can also serve your grilled skirt steak with Stubbs Bourbon BBQ sauce for a real kicked up Backyard BBQ experience!
Recipe

Rib Eye Steak

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Rib Eye Steak
by Lynx Grills

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INGREDIENTS
  • 2 1-inch think 16 oz. rib-eye steaks
  • vegetable oil, as needed
  • Salt, to taste
  • 1/2 cup olive oil, extra virgin
  • 2 garlic cloves, cut in halves lengthwise
  • 1 teaspoon thyme
Rib Eye Steak
infused with olive oil
PREPARATION
Prep 10 |  Cook10 |  Serves: 2
  1. 1) Preheat Lynx Grill to high or 500°F
  2. 2) In a small bowl or cup, mix olive oil, garlic cloves, and thyme. Reserve for later.
  3. 3) Lightly brush steaks on both sides with vegetable oil. Season steaks generously with salt on both sides and let them sit for 10 minutes
  4. 4) Sear steaks on both sides until deep grill marks appear, about 1 minute per side.
  5. 5) Lower grill temperature to medium, or around 375°F-400°F and grill steaks for about 3-5 minutes per side, depending on desired doneness
  6. 6) Remove steaks from grill and allow them to sit on a cooling rack or plate for about 2 minutes. Brush steaks with the olive oil mix and serve immediately.
Recipe

Latin Burger

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Latin Burger
by Lynx Grills

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INGREDIENTS
  • 2 medium jarred roasted red bell peppers, drained
  • 3/4 cup mayonnaise
  • kosher salt
  • freshly ground pepper
  • Burgers:
  • 3/4 lb ground sirloin
  • 3/4 lb ground chuck
  • 1/2 lb raw Mexican chorizo, casings removed and crumbled
  • 1 large yellow onion, grated
  • 1/2 cup dried bread crumbs
  • 1 tablespoon Delicioso Adobo Seasoning (recipe below)
  • 1 tablespoon lemon pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder or flakes
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley flakes
  • 1 tablespoon achiote powder
  • 1/2 tablespoon ground cumin
  • 1 tablespoon salt
  • Mix and keep in a tight jar for up to 3 weeks
  • Relish:
  • 2 tablespoons olive oil
  • 2 large yellow onion, halved and thinly sliced
  • kosher salt
  • freshly ground pepper
  • 1/2 cup bottled jalapeno chile slices, drained
  • 1/2 cup packed dark brown sugar
  • 2 tablespoons Canola oil
  • 6 slices Oaxaca or mozzerella cheese
  • 6 whole-grain hamburger rolls
Latin Burger
Carmelized Onion, Jalapeno Relish & Red Pepper Mayonnaise
PREPARATION
Prep over |  Cook25 |  Serves: 5
  1. 1) To make the red pepper mayonnaise, puree the red peppers in a blender or food processor. Add the mayonnaise and process until smooth. Season with salt and pepper. Transfer to a bowl, cover, and refrigerate for at least 4 hours or preferably overnight.
  2. 2) To prepare the burgers, thoroughly mix the ground sirloin, ground chuck, chorizo, onion, breadcrumbs, and adobo seasoning in a large bowl by hand. Form the burgers into 6 patties without pressing them too much, or they can become tough. Line baking pan with waxed paper and put the burgers side by side in a single layer. Cover and refrigerate for at least 30 minutes. This will help the burgers hold together.
  3. 3) To make the relish, heat the oil in a heavy skillet over medium-low heat. Add the onion and season with salt and pepper. Add the jalepenos and the brown sugar. Cook, stirring occasionally, until the onion and jalapenos are caramelized and tender, about 15 minutes. Transfer to a bowl and let cool.
  4. 4) To cook the burger, preheat your Lynx Grill to medium heat. Brush the grill grates clean. Lightly oil the grate. Place the burgers on the grate and cover with the grill lid. Cook, flipping the burgers every 5 minutes, until they are medium well and feel firm when pressed on top with a finger, 15 to 20 minutes (due to the raw chorizo, do not cook for less time). During the last few minutes, top each burger with a cheese slice. Remove from grill.
  5. 5) For each burger, spread about 2 tablespoons of the mayonnaise inside a roll. Add a burger and top with couple of spoonfuls of the relish. Serve hot.
Recipe

Brie & Honey Burger

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Brie & Honey Burger
by Lynx Grills

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INGREDIENTS
  • 1/2 lb ground beef, formed into one 3/4 inch thick patty
  • 3 oz Brie Cheese, sliced
  • 2 tablespoons Garlic aioli
  • 1 tablespoon Honey
  • 1 tablespoon Pickled Onions or Onion Jam
  • Salt and Black Pepper to taste
  • 1 Burger Bun, sliced and toasted
Brie & Honey Burger
PREPARATION
Prep 15 |  Cook10 |  Serves: 1
  1. 1) Season beef patty with salt and allow to rest at room temperature for 15 minutes.
  2. 2) Preheat Lynx Grill on high for 10 minutes.
  3. 3) Cook first side of the patty according to SmartGrill instructions; or at 700F (high) for 2 1/2 minutes.
  4. 4) Flip patty after 2 1/2 minutes and place brie cheese on the top. Continue to cook at 700F (high) for 2 1/2 minutes.
  5. 5) Remove patty from grill and assemble burger by spreading 1 tablespoon of garlic aioli on each bun half. Place burger on top of the bottom bun, spread onions on top of cheese, drizzle honey, season with black pepper and place top bun on top.
  6. 6) Enjoy!
Recipe

Classic Burger

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Classic Burger
by Lynx Grills

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INGREDIENTS
  • fresh bun
  • hamburger meat
  • lavender-infused salt
  • fresh ground pepper
  • roasted garlic
Classic Burger
PREPARATION
Prep 15 |  Cook15 |  Serves: 4
  1. 1) Loosely pack the hamburger meat into patties slightly larger than your bun of choice. Season the outside of both sides of the patties with lavender-infused salt and fresh ground pepper. Let burgers sit on counter at room temperature for 15 minutes.
  2. 2) Cook burger over medium-high heat to create sear marks and seal in salt flavor. Finish cooking to desired doneness. Toast inside and outside of buns.
  3. 3) Let burger rest. While burger is resting, spread roasted garlic on inside of top bun. Add burger to bun and serve.
Recipe

Pecan Burger

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Pecan Burger
by Stubbs

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Ingredients
1 pound ground chuck
¼ cup chopped red onion
¼ cup chopped pecans, toasted
1 tablespoon finely chopped green bell pepper
3 tablespoons Stubb’s Original Bar-B-Q Sauce
2 tablespoons Stubb’s Bar-B-Q Spice Rub
Lettuce, mayonnaise, and toasted buns, for serving
Stubb’s Pecan Burger
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Cooking Instructions
Mix together the chuck, onion, pecans, bell pepper, Stubb’s Original Bar-B-Q Sauce, and Stubb’s Bar-B-Q Spice Rub. Shape into 3 large or 4 average-size patties. (The burgers may be mixed and shaped earlier in the day; refrigerate until ready to use.)
Prepare a grill for direct cooking. For a charcoal grill, when the coals are ashed over, rake or spread them out in the bottom of the grill so the food can cook directly over the coals. (For a gas grill, fire up the burners so the food can cook directly over the heat.)
Grill the burgers over direct medium heat, first on one side then on the other, 7 to 10 minutes, until they reach your desired degree of doneness. (Medium burgers register an internal temperature of 160°F.) Serve with lettuce, mayonnaise and toasted buns.
Recipe

Stuffed Burger

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Stuffed Burger
by Stubbs

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Ingredients
2 lbs. ground beef
2 tablespoons Stubb’s Beef Marinade
2 tablespoons Stubb’s Bar-B-Q Spice Rub
7 oz. can of nacho sliced jalapenos
3/4 cup shredded cheese
3/4 cup Stubb’s Original or Sweet Heat Bar-B-Q Sauce
6 hamburger buns
Your favorite hamburger toppings
Stubb’s Stuffed Burger
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Cooking Instructions
In a large bowl, mix the ground beef, Beef Marinade, and Bar-B-Q Spice Rub together with your hands.
Use about 1/3 cup of meat and press it into a thin patty with your hands. Top the patty with one tablespoon sliced jalapenos and two tablespoons shredded cheese , leaving at least a ¼” rim around the edge. You can adjust toppings according to your taste.
Press out another thin patty. Place the second patty on top of the first patty and use your fingers to seal the two patties together well. Repeat another five times to make a total of six burgers.
Grill burgers over medium-high heat for 4-5 minutes per side, flipping once during cooking. Baste with Bar-B-Q sauce during last 3 minutes of cooking.
Serve on a bun with your favorite toppings.
Recipe

Egg Burger

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Egg Burger
by Stubbs

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Ingredients
½ cup mayonnaise
3 tablespoons Stubb’s Original Wing Sauce
2 lbs. lean ground beef
1/3 cup Stubb’s Texas Steakhouse Marinade
2 tablespoons vegetable oil
6 eggs
6 hamburger buns
Tomato
Lettuce
Cheese (optional)
Stubb’s Egg Burger
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Cooking Instructions
In a small bowl, mix the mayonnaise and wing sauce. Set aside.
Using your hands, mix the ground beef and marinade. Divide meat into six patties.
Prepare the grill for direct cooking. Cook the burgers for 6-7 minutes on each side for medium doneness.
Heat a large non-stick skillet on medium heat. Add 1 tablespoon of vegetable oil. Crack eggs into skillet and cook until the whites are set but the yolk is still runny, approximately 3 minutes. If you prefer your eggs over easy, flip and cook for an additional 15-20 seconds.
Assemble the burger in the following order: bottom bun, lettuce, tomato, cooked burger, cheese (optional), then egg. Spread the spicy mayonnaise on the top bun and place on top of the egg.
Recipe

Mac Cheese Burger

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Mac Cheese Burger
by Stubbs

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Ingredients
1 ½ cups of your favorite prepared Mac & Cheese (homemade or from a box)
2 lbs. ground beef
1/3 cup Stubb’s Beef Marinade
6 cheese slices of your choice (Cheddar recommended)
1/3 cup Stubb’s Sweet Heat Bar-B-Q Sauce
1 red onion, sliced
Pickles
Stubb’s Mac Cheese Burger
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Cooking Instructions
Prepare the Mac & Cheese according to recipe (or the directions on the box).
In a large bowl, mix the ground beef and marinade. With your hands, make 6 large hamburger patties.
Prepare the grill for direct cooking. Over medium heat, cook the burger until done, about 10-12 minutes, flipping once during cooking. Add the cheese during the last minute of cooking to melt.
Assemble the burgers from the bottom up: bottom bun, pickles, onion, cheese burger, ¼ cup of mac & cheese. Drizzle 1 tablespoon Sweet Heat over the mac & cheese and then top with the bun.
Recipe

Tex Mex Burger

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Tex Mex Burger
by Stubbs

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Ingredients
1 pound ground turkey or lean ground beef
1 jalapeno pepper, minced (seeds removed if desired)
½ small onion, grated
2 cloves garlic, minced
2 tablespoons Worcestershire sauce
2 tablespoons Stubb’s Chipotle Butter Injectable Marinade
2 teaspoons Stubb’s Beef Spice Rub
¼ teaspoon each salt and black pepper
1 egg
¼ cup crushed tortilla chips or bread crumbs
For serving:
Guacamole (store bought or homemade)
Lettuce
Tomatoes, sliced
Hamburger buns
Stubb’s Tex Mex Burger
with Guacamole
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Cooking Instructions
Prepare grill for medium-high heat.
In a large bowl, mix together ground beef, onions, garlic, sauces, seasonings, egg and crushed tortilla chips. Using hands, shape ground beef mixture into four equal hamburger patties.
Cook burgers on prepared grill for 4-5 minutes per side or until cooked through (160°F for beef, 165°F for turkey).
Serve on hamburger buns, topped as desired with guacamole, lettuce and tomato.




This recipe was developed for Stubb’s by Heather Hunsaker, of Kitchen Concoctions. For more recipes by Heather, please visit her website at www.kitchen-concoctions.com.
Recipe

Cowboy Burger

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Cowboy Burger
by Stubbs

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Ingredients
2.5 lbs ground beef
1/4 cup Stubb’s Smokey Mesquite Bar-B-Q Sauce
2 Tbsp. Stubb’s Beef Marinade
1 tsp Stubb’s Beef Rub
1 large onion, cut into slices
Shredded cheddar cheese
Bacon slices, cooked crisp
Onion Rolls or Hamburger Buns
Toppings of your choice
Stubb’s Cowboy Burger
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Cooking Instructions
In a large bowl, combine the ground beef, Bar-B-Q sauce, Stubb’s Beef Marinade, and Stubb’s Beef Spice Rub. Use your hands to mix well. Once combined, separate the mixture to make six patties. Make a slight indent with your thumb in middle of each patty to keep it from swelling while on the grill.
Prepare your grill for direct medium-heat cooking. Lightly oil the grates and place your burger on the grill, indent side up. Cook burgers for 12-14 minutes or until preferred doneness (160°F) turning once during cooking. While burgers are cooking, add the onion slices to the grill and cook until lightly charred and soft, turning once. Also toast the buns.
To serve, top burgers with Bar-B-Q sauce, bacon, grilled onion and shredded cheese. Add additional toppings to your liking.
TIP: To cook the bacon for this burger, line a baking sheet with aluminum foil and lay bacon on top. Cook in a preheated oven at 375°F for 15-20 minutes. Transfer the bacon to a paper towel lined plate to cool.
Recipe

Southern Burger

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Southern Burger
by Cal Flame

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Ingredients
1 kg lean ground beef
2 eggs
100 g bread crumbs
15 ml Worcestershire sauce
15 ml A1 Steak Sauce
110 ml BBQ Sauce
3/4 tbsp salt
1 tbsp cayenne pepper
1 tsp garlic powder
1 bell pepper (liquefy in food processor)
1/4 cup parsley (finely chopped)
Cals’s Southern Burger
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Cooking Instructions
Mix all ingredients thoroughly in a large bowl. Form into patties of desired size. (If you let these sit in the refrigerator for about an hour before grilling them, they will hold together nicely). After placing them on a Cal Flame stainless steel grill, do not turn them until the underside is done.
This will ensure that the patty doesn’t break when you turn it to the other side.
Recipe
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Poultry recipes

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If barbecue did not exist, it would be necessary to invent it
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Chicken: getting ready
Flatten whole birds to ensure even cooking.
Chicken should be at room temperature prior to cooking.
Slash and cut into the chicken skin to allow marinate and oils to soak into the meat.


Rules for chicken
Regularly brush poultry with oil during cooking to help keep it moist.
Test the chicken for doneness
Cut the chicken with a sharp knife before serving. Their should be no trace of pink on the bone.
The chicken should be a nice white colour.

Season to taste just prior to serving.

Rotisserie Turkey

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Rotisserie Burger
by Lynx Grills

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INGREDIENTS
12-14 lb Fresh or completely thawed turkey
  • Canola oil
  • 2 Tbs. kosher salt
  • 3 Tbs. G Cooks Creole Soul Seasoning
  • 7 Sprigs fresh thyme, whole
  • 1 Head garlic halved horizontally (1/2 reserved)
  • 1 2’’x2” piece orange peel from one orange (remaining orange reserved) 3 Tablespoon butterAromatics
  • 3 green onions (scallions)
  • Reserved ½ garlic head
  • Reserved orange, quartered
  • 2 Cups chicken stock or reduced-sodium chicken broth)
  • 3 sprigs fresh thyme
Rotisserie Turkey
with deep pan gravy
PREPARATION
Prep 25 |  Cook30 |  Serves: 8
  1. 1) Remove center grate to make room for turkey. Preheat all burners to high for 15 minutes
  2. 2) Remove and discard the neck, giblets, pop-up timer and any excess fat from the turkey, leaving leg clamps inserted. Rinse the turkey inside and out with cold water then pat dry with paper towels. ( Drying the bird will result in a more crispy, savory skin)
  3. 3) Into the cavity place ½ Tablespoon each salt and Creole Soul, thyme, garlic, orange peel and 1 tablespoon of butter.
  4. 4) Sprinkle a little G Cooks Creole Soul on remaining butter and tuck one tablespoon between each breast and skin.
  5. 5) If legs were attached with clamps, re-secure legs. Tuck the wings behind the neck or truss the turkey including legs if needed. (This will hold the shape of the bird.)
  6. 6) Attach turkey to your rotisserie rod and secure forks tightly. (*NOTE* Pliers help to tighten thumbscrews. You do not want these to come loose during cooking).
  7. 7) Sprinkle remaining salt over entire bird. Coat the entire bird with canola oil. Sprinkle with remaining Creole Soul, plus more if desired, and press to adhere. (Use gloves if necessary).
  8. 8) Turn off main burners leaving rotisserie burner on. Place drip pan directly beneath the turkey, in the center of grill. Fill drip pan with all aromatic ingredients. Place spit rod into motor at the center position as described in the care and use manual.
  9. 9) Turn on the rotisserie motor and rotate until the internal temperature of the breast reaches 165 degrees and 175 degrees at the thickest part of the thigh with an instant read thermometer (approximately 12-15 minutes per pound). Keep the lid closed as much as possible to avoid losing valuable heat and moisture. This will increase your cooking time.
  10. 10) Carefully remove spit rod from rotisserie and allow to rest 25-30 minutes tented loosely with aluminum foil. The internal temperature will continue to rise 5-10 degrees. Carefully remove turkey from spit rod and forks to carve.For gravy:
Recipe

Spatchcock Chicken

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Spatchcock Chicken
by Stubbs

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INGREDIENTS:
  • 3-4 LB Whole Chicken Fryer
  • Stubb’s Chicken Spice Rub
Compound Butter: Mix Together and set aside.
  • 1 stick of butter (Room Temperature)
  • 1/4 cup Stubb’s Chicken Marinade
Spatchcock Chicken

DIRECTIONS:
Preheat your grill or smoker to 325° degrees and add some PECAN wood chunks.  If you are using a gas or charcoal grill, set it up for indirect heat.  While the smoker is heating up, it’s time to SPATCHCOCK or “butterfly” your yard bird.  Start by removing the backbone with a sharp knife or set of kitchen shears.  Once the backbone is removed, turn it over (Bone side down) and press down with 2 hands on the middle of the bird. Press down HARD. We want it to flatten out a little.
Once the bird is lying flat, loosen the skin by sticking your fingers or a small spatula in between the skin and meat. Make sure you do not rip the skin. Once the skin is loosened over the entire bird, we can mix our compound butter. I know a full stick of butter seems like a lot, but we will lose a lot of it during the cooking process.  Spread the butter in between the loose skin and meat. Apply evenly with your fingers. Once this is done, sprinkle the entire outside of the bird with Stubb’s Chicken rub. Don’t be shy, sprinkle liberally. Place on a hot smoker and kick back for an hour.
I let the bird smoke for about an hour before checking the internal temp with my instant read thermometer. We are looking for an internal temperature of 165° degrees and some crispy skin on the exterior. The higher grill temp of 325° degrees will help crisp things up. After about an hour, your bird will start to darken. Once we have reached 165 internally, it’s time to pull the bird from the smoker and let it rest. If you would like to add some of your favourite Stubb’s Bar-B-Q sauce before removing from the grill, go ahead.  You will lose some crispiness in the skin, but add some great gooey goodness with the sauce. Once the bird has rested for about 15 minutes, DIG IN!

The legs can be removed with a butter knife at this point. They are super moist and will be dripping tasty bird juice. Use a sharp knife to cut right down the middle of the bird and separate the breast meat from the bone. Or leave it on the bone. Either way is ridiculously tasty. You will be shocked at how juicy and flavuorful this bird is due to the compound butter mixture. The skin is also super crispy and will crunch when you take a bite.
Recipe

Chicken Thighs

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Chicken Tighs
by Stubbs

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Ingredients:
2 lbs. boneless, skinless chicken thighs (trimmed)
1 bottle Stubb’s Chicken Marinade
Stubb’s Chicken Rub
Cooking Spray
Chicken Thighs
Cooking Instructions:
Marinate the chicken thighs in Stubb’s Chicken Marinade for 6 hours, or overnight in a zip-top bag.
Preheat grill. Place the chicken thighs on the grill coated with cooking spray. Sprinkle Stubb’s Chicken Rub over the thighs. Cook for 20 minutes. Let the thighs cool for 5 to 10 minutes before serving.
Recipe

Raspberry Glazed Chicken Breasts

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Raspberry Glazed Chicken Breasts
by Stubbs

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Ingredients
½ cup frozen raspberries
¼ cup Stubb’s Smokey Mesquite Bar-B-Q Sauce (or other sweet-style sauce)
2 tablespoons honey
4 teaspoons balsamic vinegar
4 (About 1 ½ pounds) boneless, skinless chicken breasts
About 2 tablespoons olive oil
Salt and freshly ground black pepper
Raspberry Glazed Chicken Breasts
Cooking Instructions
Chop the raspberries in a food processor, leaving some texture and small chunks. Add Stubb’s Smokey Mesquite Bar-B-Q Sauce, honey and vinegar and pulse just until combined. Add more honey or vinegar to taste. Set aside half the sauce for passing on the side, and use the remainder on the chicken as it cooks.
Prepare a grill for direct cooking.
Score the chicken breasts on both sides by making parallel cuts from to ¼ inches deep, spaced about ¾ inch apart in a diamond pattern. Place the breasts in a baking dish or on a large plate. Coat them with the oil. Season both sides with salt and a good dose of pepper.
Grill over direct medium-high heat, cooking just long enough to create good grill marks on the first side. Flip the breasts over and spoon the sauce over the cooked side. The total cooking time will be 8 to 10 minutes. Serve hot, passing additional sauce on the side.
Recipe

Hot Chicken Wings

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Hot Chicken Wings
by Stubbs

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Ingredients
1 bottle Stubb’s Original Wing Sauce
2 teaspoons Stubb’s Bar-B-Q Spice Rub
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon pepper
2 teaspoons cayenne pepper
40 or so chicken wings (third joint removed)
non-stick cooking spray
Stubb’s Hot Wings

Cooking Instructions
Preheat oven to 425° F.
Combine flour, salt, pepper and cayenne pepper in a plastic sealable bag. Shake the wings 6 at a time until well coated. Shake off excess flour and place in a pan that has been sprayed with non-stick cooking spray.
Grill for 10-15 minutes, until cooked through.
Remove from oven and brush Original Chicken Wing Sauce generously over wings. Return to grill for a few minutes. Remove from oven and again brush with Original Chicken Wing Sauce – return to the grill for 2 minutes.
Serve with a side of Original Chicken Wing Sauce and a side of blue cheese dressing (optional).
Recipe

Chicken Fajitas

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Chicken Fajitas
by Stubbs

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Ingredients
1 cup Stubb’s Chicken Marinade
1 1/2-pounds boneless skinless chicken breasts
1 red onion, sliced into thick rounds
1 red bell pepper, seeded and quartered
1 green bell pepper, seeded and quartered
4 tablespoons Stubb’s Pork Spice Rub
12 tortillas
Pico de gallo
Sour cream
Shredded cheddar jack cheese
Stubb’s Chicken Fajitas
Cooking Instructions
Place the chicken breasts and vegetables in separate bowls, pouring 1/2 cup of marinade over each. Toss well to coat and let marinate for one hour.
Remove the chicken from the marinade and sprinkle evenly on both sides with Stubb’s Chicken Spice Rub.
Grill the chicken and vegetables over medium-high direct heat, turning halfway through cooking.   The chicken should reach an internal temperature of 160 degrees and the vegetables should be tender with the skin of the peppers slightly blackened from the heat of the grill, about 12-15 minutes for the chicken and 8-10 minutes for the vegetables.
Warm the tortillas by placing them on the grill for 10-20 seconds.
Slice the chicken and vegetables into thin strips.
To assemble the fajitas, place some peppers, onions, chicken and other fixin’s of your choosing on a tortilla and enjoy!
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Ingredients
1 bottle Stubb’s Original Wing Sauce
2 teaspoons Stubb’s Bar-B-Q Spice Rub
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon pepper
2 teaspoons cayenne pepper
40 or so chicken wings (third joint removed)
non-stick cooking spray
Stubb’s Hot Wings

Cooking Instructions
Preheat oven to 425° F.
Combine flour, salt, pepper and cayenne pepper in a plastic sealable bag. Shake the wings 6 at a time until well coated. Shake off excess flour and place in a pan that has been sprayed with non-stick cooking spray.
Grill for 10-15 minutes, until cooked through.
Remove from oven and brush Original Chicken Wing Sauce generously over wings. Return to grill for a few minutes. Remove from oven and again brush with Original Chicken Wing Sauce – return to the grill for 2 minutes.
Serve with a side of Original Chicken Wing Sauce and a side of blue cheese dressing (optional).
Recipe
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Pork recipes

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Always wear something sensible when cooking at the barbecueLady Godiva
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Pork on the grill
Avoid large pieces of pork, chops and ribs cook well.
Pork has a tendency to dry out when cooking so marinade well before.
Pork sausages come with plenty of fat so they cook well on the grill.
Rules for the pork
Baste pork frequently during the cooking process.

Thermometer readings for pork = 65’C to 70’C

Rest the pork
Pork needs to rest for 5 minutes (cover loosely in tin foil). This lets the meat relax and juices flow through, giving a succulent flavour.

Add seasoning just before serving.

Baby Back Ribs

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Baby Back Ribs
by Lynx Grills

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Ingredients
    • 1 cup barbecue sauce (homemade or your favourite brand)
    • 2 teaspoons kosher salt
    • BBQ Rub, to taste, recipe follows.
    • BBQ Rub
    • 1/4 cup paprika or smoked paprika
    • 1/4 cup sugar
    • 2 tablespoons kosher salt
    • 2 tablespoons black pepper or smoked black pepper
    • 1 tablespoon garlic powder
    • 1 teaspoon cayenne pepper, ground
    • Mix all ingredients in a small bowl and reserve until needed
    Baby Back Ribs
    PREPARATION
    Prep 15 |  Cookover |  Serves: 4
    1. Lightly season ribs with kosher salt and coat with BBQ seasoning. Rub mixture into meat and keep chilled for up to two hours
    2. Preheat grill and place smoker box over one end of the burner set to medium. Turn remaining burners off. When smoking starts, place cold ribs over drip pan on the warming rack opposite the smoker box. Close lid and let it smoke for 45 minutes without opening the lid. This is the premium time for the ribs to absorb just enough smoke.
    3. Carefully remove ribs to a large rimmed sheet pan, and add 1/4 cup of liquid (water or light broth works best).
    4. Wrap tightly with heavy duty foil and place over indirect heat (in the centre of a three burner Lynx or on one end of a two burner Lynx). the burner below the ribs should be turned off and the remaining burners turned to medium for indirect cooking. Close the lid and adjust burners to maintain 350 f
    5. Allow the ribs to cook for 1 hour and 30-45 minutes or until tender, but not falling off the bone. It is important to keep the Lynx grill lid closed and maintain 350 F . Do not check the ribs until 1 hour and 30 minutes.
    6. Carefully remove the ribs to the warming rack over indirect medium heat and baste with barbecue sauce. Close the Lynx lid and allow sauce to glaze but not burn (about 15-20 minutes), checking and basting every 5-10 minutes to create layers of glazed sauce.
    7. Gently remove ribs from the grill and sprinkle with a little more BBQ rub if desired.
    8. Serving Suggestion: Serve with warm bread and crispy-cool coleslaw and an ice cold beer or light red or rose wine.
    Recipe

    Asian Baby Back Ribs

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    Asian Baby Back Ribs
    by Lynx Grills

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    Ingredients
    • 2 baby back pork rib racks, cut in half crosswise
    • 2 garlic cloves, minced
    • 1 1
    • 1 jalapeno, thinly sliced
    • 4 tablespoons brown sugar
    • 1 teaspoon coriander, ground
    • 3 tablespoons Soy Sauce
    • 1 1/2 tablespoons fish sauce
    • 2 tablespoons Vegetable oil
    • 2 cups bbq sauce
    • 1/4 cup Cilantro, fresh, chopped
    Asian Baby Back Ribs
    PREPARATION
    1. Make the Thai BBQ sauce by mixing garlic, ginger, jalapenos, sugar, coriander, soy sauce, fish sauce, oil, and bbq sauce in a bowl. Set aside and allow ingredients to infuse for 30 minutes. Divide sauce in half. One part you'll use for marinating the ribs in the next step, and the other part strain it, stir in the cilantro, and reserve it to use it as a glaze before serving the ribs
    2. Place ribs in a large baking pan and brush them generously with the unstrained Thai BBQ sauce, cover with foil or plastic film and allow them to marinate for 6 hours or overnight in the fridge.
    3. Preheat Lynx Grill to 275°F - 300°F. Place ribs on the upper rack and a drip pan underneath rack to catch the liquids. Close grill and cook until meat is tender but still has a chew to it, around 3 to 4 hours.
    4. When the ribs are done, remove drip pan and turn grill to high and place ribs on the grill to mark them and create some light char on their exterior
    5. Transfer ribs to a cutting board and cut them into individual ribs or leave them whole, glaze them with the remaining strained Thai BBQ sauce and serve immediately.
    Recipe

    Pork Tenderloin

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    Pork Tenderloin
    by Gulf Leisure

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    Ingredients
    • pork tenderloin
    • Salt or preferred seasonings, to taste
    Pork Tenderloin
    PREPARATION
    Prep 5 |  Cook5 |  Serves: 1
    1. 1) Set smoker to 275 F, load smoker box with apple wood blend
    2. 2) Once it starts smoking, place the pork tenderloin on the top rack towards the front, insert probe in the middle of the thickest part of the tenderloin
    3. 3) Smoke until internal temperature reaches 145 F
    4. 4) Remove from smoker, allow to rest covered for 10 minutes. Carve and serve.
    Recipe

    Pork Tenderloin Sliders

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    Pork Tenderloin
    by Gulf Leisure

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    Ingredients
    Pork Tenderloins
    Stubb’s Texas Sriracha Anytime Sauce
    Stubb’s Sticky Sweet Bar-B-Q Sauce
    Stubb’s Pork Spice Rub
    Butter
    Onions
    Slider Buns
    Jalapenos (optional)
    Havarti or Swiss Cheese (optional)
    Pork Tenderloin Sliders
    Cooking Instructions
    Start by setting up your grill for medium direct heat. While the grill is heating up, remove the silver skin from both tenderloins. The silver skin has a silvery-white appearance and can be removed with a sharp boning knife. After the silver skin is removed, apply a little olive oil or your favorite hot sauce to the meat. This will help the pork rub adhere to the loin while grilling. After the oil has been applied, liberally coat each loin with Stubb’s Pork Spice Rub. After seasoned, set aside for 20 minutes.
    While the loins marinate, thinly slice the onions and jalapenos. Place 1 TBS of butter in pan along with onions and jalapenos and cook until soft (Approx 15 mins). Add 2 TBS of Stubb’s Sticky Sweet Bar-B-Q Sauce near the end. Allow to thicken.
    When the grill reaches medium heat, apply some oil to the cooking grates so that the meat does not stick. Place both loins over direct heat, rotating every 3-4 minutes. The loin has 4 sides, so cook time will be rather short (Approx 25–30 minutes) total. During the last 10 minutes of cooking, brush with Stubb’s Texas Sriracha Anytime Sauce. This will combine with the rub and form a great tasting exterior. The tenderloins are done when they reach 140° degrees internally. Remove and rest for 5–10 minutes.  While the pork is resting, toast your slider buns over direct heat. This only takes a minute, so do not walk away.
    Slice loins into ½ – 1 inch medallions and top with your Stubb’s Sticky Sweet grilled onions.  Place between slider buns and enjoy! These make a perfect treat as the cook time is under 30 minutes.  Add some Havarti or Swiss to make it a little extra special.
    Recipe

    Pork & Beef Sliders

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    Pork & Beef Sliders
    by Stubbs

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    Ingredients
    (patties)
    1 lb. ground sirloin
    1/4 lb. ground pork
    2 tsp. Stubb’s Bar-B-Q Spice Rub
    slider buns
    (sauce)
    1/2 cup mayonnaise
    1/3 cup Stubb’s Spicy Bar-B-Q Sauce
    1/2 tsp. Stubb’s Bar-B-Q Spice Rub
    (extras)
    lettuce
    tomato slices
    avocado slices
    bacon
    grilled onions
    Pork & Beef Sliders
    with Aioli Sauce

    Cooking Instructions
    Prepare the grill for cooking.
    In small bowl, mix together mayonnaise, Bar-B-Q sauce and spice rub. Cover and refrigerate. In large mixing bowl with paddle attachment, combine ground sirloin, pork and spice rub. Place a sheet of wax paper on a flat surface and empty the meat mixture onto the paper. Form into a rectangle and place another sheet of wax paper on top. Using rolling pin, flatten meat to 1/3 to 1/3 inch. Cut into 8 equal pieces using pizza cutter.
    Grill over direct heat for a few minutes on each side, being careful not to overcook.
    Toast the buns and assemble sliders by spreading the Spicy Aioli Sauce on each side and then piling on the meat, cheese and veggies.
    Recipe

    Double Cut Pork Chops

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    Double Cut Pork Chops
    by Stubbs

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    Ingredients
    Double Cut Bone-in Pork Chops
    Peaches
    Stubb’s Sticky Sweet Sauce
    1 shot of Bourbon (Optional)
    Stubb’s Pork Spice Rub
     
    Brine: (Prepare at least 4 hours in advance)
    1/3 cup salt
    1/3 cup sugar
    1/2 gallon water
    Stubb’s Double Cut Pork Chops
    Cooking Instructions
    Because this is a thick cut of meat, I like to infuse a little extra moisture and flavor by brining. A brine is a simple mixture of salt, sugar and water that helps keeps the chop juicy and flavorful. Mix your brine ingredients and bring to a boil. Once all the sugar and salt has dissolved, remove from the heat and add a few cups of ice. This will cool the mixture down enough to add our chops. If we add them while the brine is still hot, it will start the cooking process. Once the brine is cool, add the chops, cover and refrigerate. Brine for at least 4 hours and not longer than 24. I prefer 8 – 12 hours for these chops.
    Set your grill up for 2 zoned cooking and medium heat. Place the hot coals on one side of the grill and leave the other side as your cool zone. Mix 1 cup Stubb’s Sticky Sweet Bar-B-Q sauce with 1 shot of your favorite bourbon and warm on the grill. Slice peaches in half and remove the pit. Lightly oil exterior of peaches and dust with Stubb’s Pork Spice Rub. Remove the chops from the brine and pat dry. Sprinkle on a good amount of Stubb’s Pork Spice Rub and place directly over hot coals. After 2 minutes, rotate the chops to get those nice grill marks we all love. After 2 minutes, flip and repeat the process.  Once we have the charred grill marks, check the internal temperature of your chops. We are looking for 140° degrees internally. If your chops have not reached 140° degrees, move them from the hot side of the grill to the cool side. We will finish them on indirect heat so we don’t burn them. This is also the time to start basting the chops with the bourbon bbq sauce. Add the peaches to the hot side of the grill (Flesh side down) and let go for 2 mins. Rotate and repeat. We want the same grill marks as we have on the chops. Flip the peaches over start basting with the bourbon bbq sauce.
    Once the chops reach 140° degrees internally, remove from the heat and let rest for 5 minutes. The heat will continue to rise and will finish around 145°. Slice and enjoy.
    This recipe was developed for Stubb’s by Joe, of  MMMGOBLBBQFor more recipes by Joe, please visit his website at mmmgoblubbq.com 
    Recipe
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    Lamb recipes

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    If it ain’t barbecue it ain’t food
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    Lamb on the grill
    Lamb is great for the grill, as it is high in fat.
    You can trim off any excess fat.
    Season/marinade prior to cooking.
    Rosemary is always a winner with lamb.
    Rules for lamb
    Cook from room temperature.
    Temperature for:
    . rare 65’C
    . well done 75’C


    Rest the lamb
    Rest lamb for up to 10 minutes, loosely covered in foil.
    Add seasoning just before serving.

    Roasted Leg of Lamb

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    Roasted Leg of Lamb
    by Lynx Grills

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    INGREDIENTS
    • 1 Leg of lamb (6 pounds approx.)
    • 2 Tbs Garlic, fresh, minced
    • 3 sprigs Rosemary
    • 1 Gallon water
    • 6 Tbs Salt, kosher
    Roasted Leg of Lamb
    with Asian Cranberry Relish
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    PREPARATION
    Prep 45 |  Cook 2 hours  |  Serves: 8
    1. Make a brine by combining water, salt, garlic and rosemary in a large container, big enough to fit the whole leg of lamb. Submerge the lamb in the brine, cover and refrigerate overnight.
    2. Insert the leg on the rotisserie pit, running it through the centre of the leg parallel to the bone and secure it in place with the rotisserie forks. Turn rotisserie burner on and motor on at low speed. Place a pan directly below the leg of lamb to catch dripping liquids as it roasts. Close Lynx Grill and allow to roast for about 2 hours or until the internal temperature reaches the desired doneness: Rare: 125°F Medium Rare: 135°F Medium: 145°F Medium Well: 155°F Well: 165°F
    3. When done, remove from rotisserie pit and allow to rest for 10 minutes on a cooling rack or plate.
    4. Carve and serve immediately.
    Recipe

    Mustard Crusted Rack of Lamb

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    Mustard Crusted Rack of Lamb
    by Lynx Grills

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    INGREDIENTS
    • 8 Racks of lamb (3-4 bones each), trimmed and frenched
    • 2 tablespoons extra virgin olive oil
    • 2 tablespoons garlic salt
    • 4 tablespoons whole grain mustard
    • 2 tablespoons Dijon mustard
    • 2 tablespoons parsley leaves, chopped fine
    • 4 ounces whole butter
    • 1 1/2 cups panko bread crumbs
    • 8 large potatoes (russet), peeled and cut in half lengthwise
    • 2 cups leeks, washed and julienned very thin
    • 2 tablespoons garlic salt
    • 2 whole eggs
    • 2 tablespoons chives, snipped
    Mustard Crusted Rack of Lamb
    with Crispy Leek Hashbrowns
    PREPARATION
    Prep 15 |  Cook 20  |  Serves: 8
    1. 1 LAMB RACKS
    1. On grill, place lamb racks fat side down and cook until fat starts to render and outside is golden brown.
    2. Turn racks, repeat process.
    3. Once racks are golden brown on both sides, but still rare in center, remove from heat and set on a roasting pan.
    4. In a small mixing bowl, mix together whole grain mustard, dijon mustard, and chopped parsley.
    5. Using a pastry brush, brush a layer of mustard on the back side of each lamb rack, approximately 1/8 inch thick.
    6. In a large saute pan, melt whole butter and saute panko bread crumbs, until they start to brown slightly, remove from heat and set aside.
    7. Sprinkle a layer of bread crumbs on the mustard so that the bread crumbs are approximately 1/8 inch thick.
    8. Roast in a 375 degree oven, until desired temperature is reached (130 degrees internal temp or medium-rare is recommended).
    9. Let meat rest for 3-5 minutes before slicing.
    10. CRISPY LEEK HASHBROWNS
    11. Place potatoes in a steamer and steam until potatoes start to get soft (do not overcook, potatoes should still be crunchy).
    12. Cool potatoes for 10-15 minutes and then shred on the large whole box grater.
    13. In a mixing bowl, mix shredded potatoes with leeks, Garlic Salt, eggs and chives until incorporated.
    14. Using a round or square mold at least 1 inch tall, press potatoes into the mold creating a potato cake.
    15. Remove mold and repeat process until all potatoes are used up.
    16. Deep fry potato cakes in a deep fat fryer at 350 degrees until cakes are golden brown and warm in the centre.
    Recipe
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    Vegetarian recipes

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    Vegetarian is a Native American Indian word meaning “Bad Hunter.”
    Veggies on the grill
    Vegetables on the grill are a delight. Oil the grill to avoid burning the veggies.
    Soak a cloth in oil and work over the grill 2 or 3 times, before putting on the vegetables.
    Some recommend soaking the veggies for 30 minutes prior to grilling.
    Rules for vegetables
    Season your vegetables well and prior to cooking, (avoid table salt).
    Sprinkle on just before cooking and the seasoning is likely to fall off or burn-off.

    ‘Rest’ the veggies
    Cook at a high temperature to get the colouring you want then set aside over a low heat to cook through.

    Hasselback Potatoes

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    Hasselback Potatoes
    by Stubbs

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    Ingredients:
    4 small or medium Yukon gold or white potatoes
    1/4 cup olive or melted butter
    2 tablespoons Stubb’s Bar-B-Q Rub
    1/4 cup Stubb’s Moppin’ Sauce
    Garnish:
    1/3 cup shredded Cheddar cheese or a blend of melty cheeses
    Sour cream, as needed
    Minced fresh chives, as needed
    Stubb’s Hasselback Potatoes
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    Cooking Instructions:
    Preheat oven to 450° degrees.
    Wash and dry potatoes. With a small knife (and a steady hand), make slits into the potatoes, spacing them about 1/8-1/4 inches apart, but make sure that you don’t cut all the way through. Leave the bottom of the potato intact.
    Place potatoes on a foil- or parchment-lined sheet tray or in a baking dish. Drizzle the oil or melted butter on top of the potatoes and sprinkle the rub over them as well. Bake for 20 minutes. After 20 minutes, brush some of the Moppin’ Sauce on top of the potatoes and bake for 15 minutes. Brush potatoes with Moppin’ sauce again and bake for another 15 minutes.  (When the potatoes are very soft and can be easily pierced through with a fork or knife, they are done.) Sprinkle cheese on top and stuff into the slits, place back in the oven and bake for another 5 minutes or until the cheese has melted. Remove from oven and let cool for about 5 minutes.
    Top warm potatoes with a dollop of sour cream and a sprinkling of chives.
    Note: If potatoes get too browned on top before they’re cooked through, tent them with foil.
     
    This recipe was developed for Stubb’s by Katie, of Culinary Pirate.
    Recipe

    Cowboy Beans

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    Cowboy Beans
    by Stubbs

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    INGREDIENTS:
    1 28 oz can Bush’s Original Baked Beans
    1/3 lb 80/20 ground beef
    1/3 lb pork sausage
    8 oz Stubb’s Hickory Bourbon or Smokey Mesquite Bar-B-Q Sauce
    1 tsp Stubb’s Bar-B-Q Spice Rub
    8 oz bacon bits
    3 oz chopped white onions
    Stubb’s Cowboy Beans
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    Cooking Instructions
    Drain the liquid from the beans.
    In a skillet, brown and drain the ground beef and sausage separately. Pre heat oven to 350
    In a large pan, combine all ingredients.  Place pan in oven and cook until it reaches 165 degrees.  Stir occasionally.  Serve and enjoy with Love & Happiness!
    Optional – Heat over medium heat on the stove until it reached 165 degrees. Stir often
    Recipe

    Cowboy Beans

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    Cowboy Beans
    by Stubbs

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    INGREDIENTS:
    1 28 oz can Bush’s Original Baked Beans
    1/3 lb 80/20 ground beef
    1/3 lb pork sausage
    8 oz Stubb’s Hickory Bourbon or Smokey Mesquite Bar-B-Q Sauce
    1 tsp Stubb’s Bar-B-Q Spice Rub
    8 oz bacon bits
    3 oz chopped white onions
    Stubb’s Cowboy Beans
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    Cooking Instructions
    Drain the liquid from the beans.
    In a skillet, brown and drain the ground beef and sausage separately. Pre heat oven to 350
    In a large pan, combine all ingredients.  Place pan in oven and cook until it reaches 165 degrees.  Stir occasionally.  Serve and enjoy with Love & Happiness!
    Optional – Heat over medium heat on the stove until it reached 165 degrees. Stir often
    Recipe

    Grilled Potato Wedges

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    Grilled Potato Wedges
    by Stubbs

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    Ingredients:
    2 pounds large russet (baking) potatoes
    1/4 cup corn oil or vegetable oil
    1 tablespoon Stubb’s Steak Spice Rub
    2 tablespoons lemon-pepper seasoning salt
    Grilled Potato Wedges
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    Cooking Instructions:
    Scrub the potatoes and pat dry. Do not peel. Slice the potatoes lengthwise into 1/4-inch-thick pieces.
    Pour the oil into a rimmed baking sheet. Push the potato slices around in the oil, turning to coat all sides. Sprinkle the spice rub over both sides of the potatoes. Let the potatoes rest in the spice rub from 15 minutes to 1 hour. Sprinkle with Stubb’s Steak Spice Rub and lemon-pepper seasoning just before cooking, so it doesn’t draw out the juices from the potatoes.
    Prepare a grill for direct cooking. For a charcoal grill, when the coals are ashed over, rake or spread them out in the bottom of the grill so the food can cook directly over the coals. (For a gas grill, fire up the burners so the food can cook directly over the heat.)
    Over direct medium-high heat, grill the potatoes on one side until golden brown, then flip over and grill the other side. The potatoes are done when crisp and browned on the outside but tender in the center, 10 to 15 minutes total cooking time. Serve hot off the grill. If not serving immediately, tent with foil; they’ll soften but will still be tasty, or re-crisp them on a hot grill just before serving.
    Recipe

    Grilled Cauliflower

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    Grilled Cauliflower
    by Stubbs

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    INGREDIENTS:
    1 large head cauliflower, cut into florets
    3 tablespoons olive oil
    Salt and pepper
    ½ cup Stubb’s Texas Sriracha Anytime Sauce, divided
    Stubb’s Sriracha Grilled Cauliflower
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    Cooking Instructions
    COOKING INSTRUCTIONS:
    Preheat grill to medium high heat.
    Toss together cauliflower and olive oil in a large bowl. Season with salt and pepper.
    Place cauliflower on grill pan and grill for 10 -12 minutes, turning every 3-4 minutes. Baste cauliflower with ¼ cup Stubb’s Texas Sriracha Anytime Sauce. Grill for another 3 minutes and turn cauliflower. Baste with remaining sauce and continue cooking for an additional 3 minutes or until tender throughout. Serve immediately.
     
    This recipe was developed for Stubb’s by Garnish with Lemon .  For more recipes, please visit their website at www.garnishwithlemon.com.
    Recipe

    Grilled Tomatoes

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    Grilled Tomatoes
    by Gulf Leisure

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    Ingredients
    4 ripe medium sized tomatoes
    Olive oil
    Salt and pepper
    Garnish (optional)

    Grilled Tomatoes
    Cooking Instructions
    Slice medium sized tomatoes in half
    Place tomatoes - skinned side down
    Salt and pepper and drizzle with olive oil
    Grill over medium heat for 3 minutes each side.
    Garnish (optional)
    Recipe

    Grilled Root Vegetables

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    Grilled Root Vegetables
    by Gulf Leisure

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    INGREDIENTS
    • Carrots
    • Parsnips 
    • Brussels
    • Sweet potatoes
    • Red onion
    • Olive Oil
    • Salt & Pepper
    Grilled root vegetables
    PREPARATION
    Prep 15 |  Cook 15 |  Serves: 4

      • Preheat your grill and grill pan to med-high with lid closed (about 10 minutes).
      • Prepare 1 cup each carrots, parsnips, red onion and Brussels sprouts into uniformly sized pieces.
      • Toss with the olive oil and salt and pepper to taste.
      • Place into the grill pan and cook until edge begin to blacken (about 15 minutes), shaking once or twice throughout.
      Recipe

      Spiced Asparagus

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      Spiced Asparagus
      by Stubbs

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      INGREDIENTS
      1 1/2 tablespoons Stubb’s Bar-B-Q Spice Rub
      1 pound raw asparagus
      Stubb’s Spiced Asparagus Spears
      Cooking instructions

      To remove the woody ends from the asparagus, gently bend the end of each spear until it snaps naturally.
      Bring 1 inch of salted water to a boil in a large skillet or frying pan. Add asparagus and be sure to spread them out in on layer. Cook until tender, about 5 minutes. Drain the asparagus and run under cold water to stop the cooking process.
      Place the cooled asparagus spears on a tray and sprinkle on Stubb’s Bar-B-Q Spice Rub. Be sure to coat each spear. Serve chilled or at room temperature.
      Recipe
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      Seafood recipes

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      The more I know about people, the better I like my barbecue. Mark Twain
      Fish on the grill
      Fish is great grilled, but beware not to overcook it.
      Oily fish are best e.g. snapper, salmon, tuna and swordfish.
      Leave the skin on, it gives a crisp outer layer, keeps the oil in and holds the fish together.

      Cut or slash fish, to allow the heat to cook it through as quickly as possible.

      Less marinade is needed for fish and for less time than meat. Drizzle is a popular with fish.
      Rules for fish
      Cook fish from room temperature.

      After cooking the fish
      Add seasoning just before serving.
      Also can flavour with sauces and dressings.
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      Easy Bake Shrimp Dip

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      Honey-glazed Creole Shrimps & Grits

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      Grilled Shrimp on a bed of roasted tomatoes

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      Brown Sugar Soy Sauce Salmon

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      Pineapple Shrimp Skewers

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      ‘Barbecue’ Shrimp Skewers

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      Dessert recipes

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      The more I know about people, the better I like my barbecue. Mark Twain
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      Blueberry Pancakes

      www.ourbbqrecipes.com

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