Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds large unpeeled shrimp

  2. 1/2 cup fresh lemon juice (from 3 lemons)

  3. 1/2 cup extra-virgin olive oil, plus more for grill

  4. 1 tablespoon chopped fresh rosemary

  5. 1 tablespoon chopped fresh thyme

  6. Coarse salt and ground pepper

  7. 12 large jalapeno peppers

  8. 1 cup Mexican blend shredded cheese

  9. 6 thick slices bacon

  10. Sweet & Tangy Barbecue Sauce

  11. 1 tablespoon vegetable oil

  12. 1 large yellow onion, minced

  13. 2 cups ketchup

  14. 8-ounce jar honey mustard

  15. 2 tablespoons minced garlic

  16. 1/4 cup brown sugar

  17. 1/2 cup cider vinegar

  18. 2 tablespoons Worcestershire sauce

  19. 1/4 cup olive oil

  20. 3 pounds chicken pieces, skin on (thighs, drumsticks, breasts)

  21. 3 pounds pork ribs on the slab

  22. Salt and pepper to taste

  23. 1/4 cup garlic powder

  24. 6 tablespoons unsalted butter, softened

  25. 1/2 cup freshly grated Parmesan cheese (2 ounces)

  26. 1 garlic clove, minced

  27. Salt and freshly ground pepper

  28. 4 ears of corn

  29. Vegetable oil, for the grill

  30. 2 pints cherry tomatoes

  31. 1/2 pound feta cheese, crumbled (about 2 cups)

  32. 1/4 cup extra-virgin olive oil

  33. 1/4 cup balsamic vinegar

  34. Salt and pepper

  35. Thyme sprigs, for garnish

Instructions Jump to Ingredients ↑

  1. Using a pair of kitchen shears or a paring knife, cut through shell along the back of each shrimp. Devein shrimp, leaving shells on.

  2. In a small bowl, combine lemon juice, oil, garlic, rosemary, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Reserve 6 tablespoons lemon mixture for serving. Place shrimp and remaining lemon mixture in a resealable plastic bag; seal bag and shake to coat shrimp. Refrigerate 1 hour.

  3. Heat grill or grill pan to high. Clean and oil grill. Remove shrimp from marinade, wiping off excess. Grill until opaque throughout, 2 to 3 minutes per side. Serve shrimp drizzled with reserved lemon mixture. Jalapenos can be very hot. Use caution and wear rubber gloves if you have skin sensitivity. Keep hands away from face and eyes. Wash hands thoroughly with warm water and soap when finished handling peppers. Slice peppers from stem to tip on 1 side. Carefully squeeze ends of pepper (like a change purse) and scoop out seeds and veins with a small spoon.

  4. Stuff each pepper with shredded cheese.

  5. Cut bacon slices in half. Wrap each pepper with a piece of bacon and secure with a toothpick.

  6. Preheat grill. Grill peppers 3 to 5 minutes on each side or until bacon is cooked, but not crisp. Remove from grill and serve while hot. Make barbecue sauce : Heat the oil in a large saucepan and sweat the onion until tender and translucent. Add all remaining ingredients and simmer for 10 minutes.

  7. Remove the sauce from the heat and use a handheld blender to process it to a smooth paste. (Alternatively, transfer it to an upright blender and back again.) Simmer gently for an additional 5 minutes.

  8. Separate the sauce into two containers. Use one to marinate and glaze the meat during grilling. Reserve the remainder for use as a sauce at the table.

  9. Lightly brush your grill with olive oil and preheat it to approximately 350°F. In the meantime, rinse the meat, pat it dry, and season with salt, pepper, and garlic powder.

  10. Arrange the chicken and ribs on the grill. Resist turning the meat for at least 5 minutes. This will help it sear nicely. After 5 minutes or so, turn the meat over, sear the other side for 5 more minutes. Turn again, and this time, brush the meat with the barbecue sauce. Then turn again every 5 minutes, repeating the process of brushing the meat with sauce until the chicken and ribs are cooked through and the barbecue sauce begins to caramelize and form a crust on the meat (35 to 40 minutes).

  11. Serve with more barbecue sauce on the side. Light a grill. In a bowl, mix the butter with the Parmesan and garlic. Season with salt and pepper.

  12. Strip the husks from each ear of corn and remove the silks. Using kitchen string, tie the husks together at the end of each ear to form a handle.

  13. Lightly brush the grate with oil. Grill the corn over a medium-hot fire, turning, until partially cooked, about 5 minutes. Brush the corn with the Parmesan butter and continue grilling, turning frequently and brushing with more butter, until deeply browned and tender, about 5 minutes longer. Serve at once with the remaining Parmesan butter. In a medium bowl, toss the tomatoes with the feta. Drizzle with the olive oil and balsamic vinegar.

  14. Season to taste with salt and pepper and toss. Top with the thyme.


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