St. Louis Ribs with Vanilla-Brown Sugar Glaze

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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.


Saveur Greek Lamb Burgers

Posted by in Shared Member Recipes

Parsley, dill, cumin, and garlic give these burgers a lively flavor reminiscent of a lamb gyro. The burger is enhanced by a tangy topping of feta, arugula, olives, and sun-dried tomatoes. The recipe is based on one from Michael Psilakis, the chef at Anthos, a New York City restaurant.


Pork Fajitas with Pan Roasted Corn and Pineapple Salsa

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2 tsp. ground cumin

1 tsp. chili powder

1 tsp. packed brown sugar

Kosher salt and freshly ground black pepper

1-1/4 lb. pork tenderloin, cut in 2-1/2×1/4×1/4-inch strips

3 Tbs. olive oil

2 cups fresh or thawed frozen corn kernels

1 cup small-diced fresh pineapple

1/4 cup minced shallot (1 medium)

3 Tbs. chopped fresh cilantro leaves

3 Tbs. fresh lime juice

12 6-inch corn or flour tortillas


Old-Fashioned Meat Loaf

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This is the perfect antidote to the Sunday blues, not least because there will be enough left over to pack sandwiches for Monday’s lunch. A mix of beef and pork insures meatiness, with Worcestershire sauce and chopped vegetables added for good balance. Because the loaf is baked without a loaf pan, there’s plenty of well-browned crust to go around.