Grilling Recipes

Spicy Teriyaki Ribs

• 1 rack baby back ribs
• 1 jar of Cookshack Spicy Barbecue Sauce
• 1 jar of your favorite teriyaki sauce (we recommend Iron Chef Sesame Garlic Teriyaki Sauce)
• 2 tbsp. olive oil
• 1 tsp. salt
• 1 tsp. pepper

This recipe proves that the best things in life are simple!

Preheat oven to 350°F. Mix the Spicy Barbecue Sauce and Teriyaki Sauce together in a bowl.

Place the rack of ribs in a large baking dish and fill with water so that ribs are completely submerged. Add olive oil. Then, put them in the oven and cook at 350°F for 4 hours. In the meantime, preheat the grill to 450°F. Then, remove the ribs carefully (they will be very tender and could fall apart), and place on a cutting board or other flat surface. Sprinkle a little salt & pepper on them. Spread the sauce liberally over the top and bottom of the rack of ribs. Then carefully place them either directly on the grill or on a Weber Rib Rack, then on the grill. Grill for 5-10 minutes while brushing additional sauce on as desired. They are done when the sause is seared to the meat with a slightly crispy glaze. Remove, let them sit for a few minutes, then serve. No knife or fork necessary!

More Delicious Grilling Recipes

Rosemary Pork Tenderloin

• 1 tsp powdered chicken broth
• 1 tsp onion powder
• 1 tsp John Henry Tammy's Herbal Rub
• 1 clove garlic (more or less desired to taste)
• extra virgin olive oil
• 2 tbsp. rosemary
• worcestershire sauce
• salt & pepper (if desired)
• 1 pork tenderlion, 0.8 to 1 lb.

Preheat grill to 400°F - 425°F.

Combine chicken broth, onion powder, John Henry Tammy's Herbal Rub, and rosemary into a ramekin and set aside. Fork the pork tenderlion evenly, approx. 5 or 6 times. Pour worcestershire sauce over pork tenderlion, then drain (Do not marinate pork tenderloin for any length of time). Coat generously with olive oil. Crush garlic and rub on the desired amount. Sprinkle the chicken broth/onion powder/Tammy's Herbal Rub/rosemary mixture evenly over the entire pork tenderloin. Add salt & pepper, if desired.

Grill for approximately 18 - 24 minutes, depending on size of tenderloin, and rotate occasionally while cooking.

Cajun Pork Chops

• 2 lbs bone-in pork chops (approx 4 chops)
• 1 tablespoon paprika
• 2-1/2 teaspoons salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon cayenne pepper
• 2 teaspoons Cookshack Spicy Barbecue Sauce Dry Mix
• 1 teaspoons pepper
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1/2 teaspoon crushed oregano

Preheat grill to medium-high heat. Mix all ingredients (except the chops) and then rub onto pork chops. Grill pork chops for 5-6 minutes on each side (160°F). Makes 4 servings.

Southwestern Chicken

• 2/3 cup vegetable oil
• 1/3 cup lime juice
• 2 tablespoons chopped green chili peppers
• 1 teaspoon freshly minced garlic
• 4 chicken breast halves
• 1 cup mixed cheese, cheddar and monterey jack
• 1 cup pico de gallo

Stir vegetable oil, lime juice, garlic, and chili peppers together in 9 inch square baking pan. Add chicken breasts, and marinate for one hour or more. Preheat grill. Remove chicken from marinade and drain. Grill chicken for 7 minutes on each side. Use a drip pan to control flame. Cover chicken breasts with desired amount of shredded cheese. Continue grilling until cheese is melted. Serve with pico de gallo (try guacamole and/or sour cream if desired).

Southern Grilled Corn on the Cob

• corn on the cob, as many as desired
• 1 stick butter
• garlic powder (or fresh chopped garlic)
• salt & pepper
• grated parmesan cheese

Shuck and clean each ear of corn. Then liberally rub the stick of butter on each ear of corn, covering it with a nice layer of butter. Then, sprinkle salt, pepper, and garlic powder over corn, while rotating the corn to cover evenly. Then do the same with grated parmesan cheese, as much as desired to taste. Wrap each ear of corn separately in aluminum foil. Place them on a preheated grill and cook for 30 minutes, more or less as desired.