Recipes

Asian Sticky Spare Ribs

Asian Sticky Spare Ribs Recipe

Sticky, sweet, salty and spicy ribs! These have a great flavor profile, but the magic is in the cooking technique. We're slicing the ribs BEFORE smoking them, which allows for more cooking surface which means more rub which means more flavor. Not to mention, the cooking process takes a fraction of the time.

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Smoked Egg Yolk Bottarga

Smoked Egg Yolk Bottarga Recipe

If you're looking for fun and creative ways to use your pellet smoker, this is a really cool one. We saw this over on TastingTable's website and had to give it a try ourselves. The Italian delicacy bottarga, is made of salted, cured fish roe, most often of the grey mullet which is found along coastlines. Of course, here in the middle of America, there is no egg more accessible than the chicken egg, so the choice to cure the yolk for the same effect makes total sense to us. The process is lengthy, though uncomplicated. It's a really fun little experiment that yields a new smoky, salty condiment to top your pasta, salads or breakfast dishes.

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Scalloped Hasselback Potatoes

Scalloped Hasselback Potatoes Recipe

These Hasselback potatoes have been pretty popular across food blogs for some time now. We couldn't resist the opportunity to cook them on the grill and add a couple of our own personal touches in the process. If you're new to the idea, the Hasselback potato is a potato that has been cut into vertical slices, though not all the way through so that the potato holds together while it bakes. We're adding two different cheeses, butter, cream and more for that scalloped potato flavor that we all love!

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