When it comes to smoked pork butts low and slow is the general rule so when we stumbled across several recipes for smoked pork butts that took considerably less time.
We know that many of you die-hard grill masters consider speeding up the process of smoking a butt as sacrilegious, but this roundup of blogs swears by its results. Apparently, it’s all about the recipe.
The blog, Smokin’ Pete’s BBQ pays homage to pellet grilling. So this recipe would be best suited for your Traeger warriors. The blog author and pork butt aficionado only smoked these cuts of meats for 5 hours. It’s up to you to chance it!
The Meat Eating Military Man blog pays homage to carnivores and meat-eaters everywhere. A military veteran, the blog author has an 8-hour recipe for a smoked pork butt that is well-suited for a Saturday cookout.
Hey Grill Hey’s blog authored by Susie Bullock features a Cherry Cola smoked pork butt recipe and given the main ingredient it seems too intriguing to pass up. We have personally never tried it but would love one of grill warrior customers to try it!
Fourth of July weekend means backyards will be filled with the savory smoky smells of grilled meats and maybe even some fruits and veggies. Wishing everyone a safe and happy Independence Day Weekend and happy grilling!
Who says you can’t enjoy a taste of Key West from Colorado. This recipe for grilled Key West flank steak makes a great meal any night of the week and can be thrown on the grill and over a bed of salad or served with your favorite side.
Who doesn’t love a juicy hamburger? This list of the top burger recipes gives those grill warriors a creative license to top those burgers with unique ingredients outside of just cheese and onions. Get grillin’!
Baby back ribs when cooked all day and correctly are the perfect way to spend your day in your backyard. We’re talking about the most succulent ribs you have ever had. Give the recipe a try this holiday weekend!
2 medium bell peppers ( green, yellow or red or mix it up)
1 1/2 cups cherry tomatoes halved
1/4 cup fresh basil
1/3 cup shredded parmesan cheese
8 ounces or one box of penne pasta
In a large skillet, pour add your olive oil first. Set heat to medium to low heat and add your peppers, minced garlic, a dash of salt, and a dash of pepper. Slowly raise heat to medium and cook peppers for approximately 7 minutes. Toss in your tomatoes and set to low.
Fire up that grill to medium, throw on those rabbit sausages and turn every 4-6 minutes until evenly browned. Remove from grill and allow to sit for up to 10 minutes. While those rabbit sausages are settling (in foil) boil up that penne pasta for approximately 10-12 minutes. Drain the water. Slice your sausage into 1-inch chunks and toss with your tomatoes and pepper mixing ingredients well.
Serve over your penne pasta and toss the fresh basil and parmesan cheese on top and serve! This dish is not only colorful but flavorful as well.
You will want to immediately remove the fatty membrane on the back of your ribs. I have forgotten to remove it once and while it won’t ruin your ribs, it makes it harder to reach the meat.
It’s important to prep both sides of your ribs. Never has the word “slather” been more appropriate for applying your yellow mustard and your rub/seasoning.
Next, get your smoker prepped and ready to run. Applewood is a popular choice for flavor but you are welcome to choose mesquite or any other flavor. Set to indirect smoking and make sure your target temp hovers between 175 and 210. Like a good pot roast, smoking is all about low and slow.
Clear off a large space on your countertops or use a table and place a large sheet of aluminum foil on the surface. Place the prepped ribs bone-side up. Tear off a large piece of aluminum foil and place it on a large working surface. Sprinkle your brown sugar on your ribs and cut the butter into one-inch pats and pour your apple juice evenly over the ribs.
Crumple the aluminum foil so that none of the juices will leak out. Kick up the temperature on your grill/smoker to 225 degrees. Allow to braise at 225 degrees for 2 hours.
Carefully remove your ribs from the grills and place them on the countertop. Strain out the juices and brush the BBQ sauce making sure to cover all the meat on both sides. Return to your grill and allow to cook another hour or until your meat reaches your desired tenderness.
Colorado is home to some of the best craft breweries with endless varieties to try all summer long. But what beer is best paired with your favorite dishes? We’ve broken down the best summer beers to compliment your summer grilling recipes.
As a general rule, double IPAs are heavy and quite high in ABV but soo good. However, this beer stands out as a good summer beer option. The bitterness and heavy hops are perfectly balanced by a clean finish with hints of citrus. ABV: 8.0%
This lager is drinkable year-round and could pretty much compliment any meat or meal. Brewed with clean Colorado water and the perfect blend of hops and malt. This lager’s low ABV makes it a very drinkable brew. 5.0% ABV
This brew is available year-round but it might be one of the best summer beers that will make anything from hot dogs to these brats burst with flavor. Drink in this New England IPA till the sun drops behind the mountains. ABV: 6%
We hope you enjoy this list of grilled meat recipes with the perfect beer pairings. Let us know what we missed and what you’ve tried!
Celebrate the summer grilling season with this list of unexpected or unusual foods you can throw on the grill that makes a great side with your favorite meats.
Watermelon. Yes, watermelon. Set grill to 325 degrees Fahrenheit. Slice watermelon into triangular shapes or around 2 inches thick. Brush with honey and sprinkle with 5280 Culinary Fire Salt for a little heat or a chili powder. Grill each side of watermelon for approximately two minutes on each side.
Romaine Lettuce. Slightly charred, dark green leafy veggies are the perfect side to accompany those grilled meats. You will want to halve the romaine (hearts and all) down the center. Brush with olive oil, sea salt and pepper to taste. Place on the grill for about three minutes and turn over on the other side. Remove from grill and spread cranberries, pecans and bleu cheese crumbles. Serve with a light vinaigrette dressing.
Pineapple. Pre-heat your grill to medium heat. Slice a fresh pineapple into wedges and in a separate bowl combine one cup of brown sugar, and two teaspoons of ground cinnamon and mix well. Place mixture in a resealable bag and drop in your pineapple. Shake the bag vigorously until the pineapple is coated with sugar. Drop on your grill grate and allow each side to sizzle for around 3-5 minutes.
Strawberries. You will want to skewer your strawberries first. If you are using bamboo skewers be sure and soak them first for about 20 minutes. Set grill to medium heat and set skewered strawberries (make sure you thread them stem to tip) to the side. In a small bowl, combine 3 tablespoons of melted butter and 1 tablespoon honey. Brush strawberries with butter and honey mixture and place on grill for approximately 2-4 minutes on each side.
Pears. Set grill to medium heat. Half your pears and remove the cores. You can peel your pears but it’s best to keep on the skin to keep the juices and flavors intact. Brush with light oil and place on grill for around 2-3 minutes on each side. Serve with a dollop of whipped cream or ice cream.
Memorial Day Weekend is right around the corner and is considered the kick-off to the summer grilling season and we’ve got a heck of a recipe for a steak rub and marinade. Not only is this recipe flavorful but this marinade and rub is easy and works on all cuts of steak.
Grilled Steak Marinade:
3 minced shallots
1 tablespoon soy sauce
2 tablespoons of fresh lemon juice
1/4 cup olive oil
2 teaspoons of freshly chopped basil
1 tablespoon of hot sauce
Mix all ingredients together until well blended and pour over meat. Seal in container and place in the fridge. For the best flavor allow marinating for at least 30 minutes.
Dry Steak Rub:
1-2 tablespoons of black peppercorn
1 teaspoon of cloves
2 tablespoons sesame seeds
1 teaspoon of cinnamon
Mix ingredients together until completely blended. Rub on the outside of your steak making sure to cover all sides of the meat.
Follow grilling instructions until thoroughly cooked and pair with grilled vegetables of your choice.
We’ve covered spatchcocking a turkey in a former blog, what it is and why you should do it. Simply put, spatchcocking is a method of preparing a whole bird (turkey or chicken) for cooking. Not only is it easy to do but it speeds up cooking times and produces a juicy and savory bird.
1/4 of fresh lemon juice or a freshly-squeezed lemon
3 tablespoons olive oil
Blend all marinade ingredients in a food processor until it reaches the consistency of a salad dressing. Set aside and place your spatchcocked chicken in a large glass baking dish. Pour most of the marinade over both sides of your chicken making sure to evenly cover it and be sure to keep a small amount of marinade for later.
Cover your chicken and place it in the fridge for at least an hour so that it can soak up all the ingredients in your marinade. Feel free to allow it to sit longer or overnight…it will only make your chicken more flavorful.
Pre-heat that oven to 450º F. Get your chicken out of the fridge and place it in a roasting pan with the lid off. Allow roasting for approximately 25 minutes. Now t’s time to flip it over. Using a sturdy set of tongs, carefully turn over your chicken, brush on that remaining marinade on the skin and allow to cook for another 25 minutes. Once the skin turns golden brown, it’s ready.
Remove your chicken from the oven, cover with foil and allow to rest for approximately 10 minutes. Serve with your fave side.
Here is a friendly reminder that this Sunday is Mother’s Day so you will want to get your cards and set an alarm to buy flowers. In celebration of moms everywhere, we have compiled a list of the funniest quotes about moms.
“You’re just like a human napkin for kids. Like, they just wipe their face on you and stuff.” –Tina Fey
“Sometimes the strength of motherhood is greater than natural laws.” — Barbara Kingsolver
“The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found.”—Calvin Trillin
“As a child my family’s menu consisted of two choices: take it or leave it.”—Buddy Hackett
“Parenthood is the passing of a baton, followed by a lifelong disagreement as to who dropped it.” —Robert Breault
“Of all the rights of women, the greatest is to be a mother.”—Lin Yutang
“The mother’s heart is the child’s schoolroom.” —Henry Ward Beecher
“I do not like broccoli. And I haven’t liked it since I was a little kid and my mother made me eat it. And I’m President of the United States and I’m not going to eat any more broccoli.” —George H.W. Bush
“A suburban mother’s role is to deliver children obstetrically once, and by car forever after.” —Peter De Vries
“My mother loved children – she would have given anything if I had been one.” —Groucho Marx
“It would seem that something which means poverty, disorder and violence every single day should be avoided entirely, but the desire to beget children is a natural urge.” Phyllis Diller
May is not only grilling season in Colorado but it’s National Hamburger Month! As far as meats go, burgers allow those backyard grill warriors to get creative. The possibilities for burger toppings are endless.
Here are the best burger recipes you can try all month long: