Grilled Honey-Cumin BBQ Pork Packs

Ingredients:

    1/2 cup barbecue sauce
    1/4 cup honey
    2 teaspoons ground cumin
    4 boneless pork loin chops (about 1 1/4 lbs)
    2 large ears corn, each cut into 6 pieces
    1 1/2 cups whole baby carrots
    2 medium potatoes, cooked, cut into wedges
    1 teaspoon salt

Directions:

Prep Time: 20 mins   Total Time: 40 mins

    1 Heat coals or gas grill for direct heat. Spray half of one side of four 18x12-inch sheets of heavy-duty aluminum foil with nonstick cooking spray.
    2 Mix barbecue sauce, honey and cumin in small bowl. Place 1 pork chop, 3 pieces corn, 1/4 cup carrots and 1/2 cup potato wedges on center of each sprayed foil sheet; sprinkle with 1/4 teaspoon salt. Spoon 3 tablespoons sauce mixture over pork and vegetables on each sheet.
    3 Fold foil over pork and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
    4 Grill packets 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until pork is slightly pink in center. Place packets on plates. Cut large X across top of each packet; fold back foil.

Grilled Ribeye with Chimichurri Sauce

Ingredients
Ribeye

* 6 - 1½ inch thick Rib steaks with good marbling

Chimichurri Sauce

* 1/2 cup fresh mint leaves cleaned and stems removed
* 1 cup flat leaf parsley leaves cleaned and stems removed
* 1 cup cilantro leaves cleaned and stems removed
* 2 1/2 tablespoons fresh garlic minced
* 2 teaspoons jalapeño seeded and deveined, finely minced
* 2 tablespoons Dijon mustard
* 1/2 cup olive oil plus 3 tablespoons
* Salt and pepper
* Juice of 2 lemons


Directions
Ribeye

1. Preheat the barbeque to high heat 450°F-475°F (240°C-245°C).
2. Bring steaks to room temperature.
3. Drizzle the steaks with oil 2 tbsp (30ml) and season to taste with salt and pepper.
4. Oil the grill with remaining oil. Place steak on the oiled grill. Grill for 3-4 minutes or until nice, deep char marks are achieved.
5. Give the steak a quarter turn to create diamond hatch marks. Continue to cook 2-3 more minutes. Flip and repeat for medium rare.
6. Remove steak from grill and cover loosely with foil. Let meat rest for 10 minutes.
7. Slice the steak into 1 inch pieces and serve with chimichurri sauce.

Chimichurri Sauce

1. To prepare the chimichurri sauce, place the mint, parsley, cilantro, garlic, jalapeño and Dijon in the blender pulse until smooth. Add ½ cup of olive oil to the mixture in a steady stream. Season with salt, pepper and a hit of lemon juice.

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Barbecue Beef Subs

Ingredients:

* Salt and black pepper
* 1 teaspoon cayenne pepper
* 6 pounds beef brisket, cut into 2-inch cubes
* 2 tablespoons extra-virgin olive oil
* One 12-ounce bottle dark beer
* 1 cup ketchup
* 1/2 cup apple cider vinegar
* 1/2 cup brown sugar
* 2 tablespoons yellow mustard
* 2 baguettes

Directions:

1. In a small bowl, mix 2 1/2 teaspoons salt, 1 1/2 teaspoons black pepper and the cayenne. Set aside 1/2 teaspoon of the spice mixture. In a large bowl, toss the brisket with the remaining spice mixture.
2. Preheat the oven to 300°. In a large, heavy skillet, heat the olive oil over medium heat. Working in batches, add the brisket and cook until browned, 8 to 10 minutes. Transfer to a large roasting pan.
3. Add the beer to the skillet, lower the heat and simmer for 2 minutes, scraping up the browned bits. Pour the beer mixture into the roasting pan, cover and cook in the oven until the meat cuts easily with a fork, 3 1/2 to 4 hours. Let cool.
4.Shred the beef and transfer to a large saucepan. Pour the remaining pan juices into a bowl and skim off the fat. Add 2 cups of the juices to the shredded beef, cover and keep warm over low heat.
5.In a small saucepan, heat the ketchup, vinegar, brown sugar, mustard and the reserved 1/2 teaspoon spice mixture over medium heat. Stir 1 cup of the ketchup mixture into the beef, setting aside the rest for serving. Cover the beef and cook, stirring occasionally, until heated through.
6.Split the baguettes and hollow out slightly. Mound the beef into the bread bottoms; cover with the bread tops. Cut each into 4 pieces and serve with the reserved sauce.

Grilled Pork Tenderloin

This pork tenderloin is marinated in a Asian-style marinade that keeps the meat tender and adds a lot of delicious flavor. Marinate overnight or for at least a four hours to get the maximum affect.
Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes
Yield: Serves 4
Ingredients:

* 2 pounds pork tenderloin
* 1/2 cup soy sauce
* 1/2 cup white wine
* 4 green onions, chopped
* 3 cloves garlic, minced
* 1 tablespoon fresh ginger, grated
* 1/2 teaspoon ground black pepper

Preparation:
Mix soy sauce, wine, onions, garlic, pepper and ginger together. Place tenderloin in a flat baking dish and pour marinade over top. Let sit overnight. Preheat grill for medium high heat. Grill tenderloin over medium flame reserving marinade. Grill until the internal temperature reaches 160 degrees F. While the tenderloin in grilling, strain marinade and boil on high heat for 5 minutes. When the tenderloin is done remove from grill and pour marinade over it.

Dallas Spareribs

For dry rub

* 3/4 cup (packed) golden brown sugar
* 1/2 cup paprika
* 2 1/2 tablespoons coarse salt
* 2 1/2 tablespoons ground black pepper
* 1 tablespoon onion powder
* 1/2 teaspoon cayenne pepper
* 3 large racks spareribs (about 9 pounds)
* 8 pounds (about) 100% natural lump charcoal or charcoal briquettes
* 4 cups (about) hickory wood smoke chips, soaked in cold water at least 30 minutes
* 1 1/2 cups purchased tomato-based barbecue sauce (such as KC Masterpiece)
Make dry rub:
Mix brown sugar, paprika, coarse salt, black pepper, onion powder and cayenne pepper in small bowl for dry rub. Sprinkle 2/3 cup dry rub all over spareribs. Cover ribs with plastic wrap; refrigerate overnight. Cover remaining dry rub; store at room temperature.

Unwrap seasoned spareribs; sprinkle all over with half of remaining dry rub. Let spareribs stand at room temperature 30 minutes.

Following manufacturer's instructions and using natural lump charcoal and 1/2 cup drained wood chips for smoker or 1 cup for barbecue (see box at right), start fire and bring temperature of smoker to 200°F. to 225°F. or barbecue to 275°F. to 300°F. Arrange ribs on rack in smoker or barbecue. Cover and cook ribs 2 hours, turning occasionally. Add more charcoal as needed to maintain temperature and more drained wood chips (1/2 cup for smoker or 1 cup for barbecue with each addition) to maintain smoke level.

Sprinkle ribs evenly with all remaining dry rub. Cover and cook 1 hour 15 minutes. Brush ribs generously with barbecue sauce. Continue cooking until meat is very tender and brown, about 30 minutes longer. Maintain temperature by adding more lump charcoal; maintain smoke level by adding more drained hickory wood chips as needed.

Transfer ribs to large serving platter. Let stand 10 minutes. Cut rib racks between bones into individual ribs and serve immediately.

Red Wine Barbecue Sauce

* 1 tablespoon olive oil
* 1 large garlic clove, minced
* 1/4 teaspoon ground cumin
* 1/4 teaspoon ground chipotle chile pepper powder*
* 1/3 cup dry red wine
* 1/2 cup ketchup
* 1 tablespoon apple cider vinegar
* 1 tablespoon soy sauce
* 1/8 teaspoon liquid smoke**

Heat olive oil in heavy medium saucepan over medium heat. Add garlic, cumin, and chipotle chile powder; stir 1 minute. Add wine and simmer 2 minutes. Stir in ketchup, vinegar, soy sauce, and liquid smoke; simmer 2 minutes longer. (Can be prepared 2 days ahead. Cover and refrigerate.)

*Available in the spice section of most supermarkets.

**A smoke-flavored liquid seasoning available at specialty foods stores and many supermarkets.