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Achiote Short Ribs with Ancho Barbecue Sauce and Avocado Relish

Posted by in Shared Member Recipes

James Beard award-nominated chef Mark Fischer is forging his own Southwest style at Restaurant Six89 in Carbondale, Colorado, with dishes like these succulent ribs: They’re oven-braised with citrus and achiote, then finished on the grill with a smoky chile sauce (liquid smoke is a natural product made by capturing the smoke from burning wood and combining it with water; find it in grocery stores alongside barbecue sauces). At the restaurant, he uses boned beef short ribs, but we opted to keep it simple by leaving the bones in. The recipe is also outstanding made with pork spareribs. See “Secrets for Fantastic Ribs” and “Setting Up Your Grill” below.
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Garlic and Herb Spatchcock Grilled Chicken

Posted by in Shared Member Recipes

Spatchcocking (or splitting and flattening) this Italian-influenced chicken before grilling helps it cook more quickly and evenly, creating the ultimate combo: Juicy meat and crispy skin. Carve and serve the whole chicken with Hobo Pack Potatoes with Rosemary and Garlic and save the breast for Summer Chef’s Salad with Grilled Pork, Chicken, and Chimichurri Ranch Dressing .