RecipeHive

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St. Louis Ribs with Vanilla-Brown Sugar Glaze

Posted by in Shared Member Recipes

The St. Louis rib offers the best of two ribs: the lush marbling of baby backs and the meaty richness of spareribs. Picture a center-cut section of a rack of spareribs trimmed down to the approximate shape and size of a rack of baby backs. It’s easy to cook, tender to the tooth, with flavor that just doesn’t quit. That’s why the St. Louis cut is our go-to rib at Barbecue University. And few prepare it better than Chris Conger of the Smoke Shack in San Antonio, Texas.

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Ultimate Caprese Salad

Posted by in Shared Member Recipes

Real talk: This caprese salad recipe should be made when the tomatoes are peaking-at the farmers’ market, you should be able to smell them before you see them. The moment only comes around once a year, so make the most of it (which is to say, do very little with them).

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Whole Grilled Trout with Charred Corn and Black-Plum ChowChow

Posted by in Shared Member Recipes

Marked by the grill, the silver skin of a whole trout looks beautiful on the plate. If you don’t want to grill trout on the bone, it’s easy enough to find boneless butterflied trout at the fish counter. Stuff them, fold them over to look like whole fish, tie them up with twine, and then proceed to the grill. Chowchow is a Southern relish typically made with cabbage, corn, green tomatoes, and bell peppers and preserved in big batches by canning. My version is a sweet, tangy quick pickle of fresh summer corn, charred on the grill, and diced black plums.