70 sub recipes

Grilled butterflied Cornish hens rubbed with lemon garlic butter and ancho chile. Crispy skin, smoky flavor, and ready in under an hour for an elegant weeknight dinner.

Texas smoked beef brisket rubbed overnight and slow-smoked for 7 hours with beer in a water smoker. Fat side up, foil-wrapped halfway through for bark and tenderness.

Texas-style smoked beef brisket rubbed with spices and barbecued low and slow, then wrapped with beer for a juicy, tender finish. The Texan way to smoke a brisket.

BBQ pork ribs boiled tender, rubbed with seasoning, then broiled with layers of barbecue sauce for sticky, caramelized edges. A two-day method that guarantees fall-off-the-bone results.

Texas barbecued beef brisket rubbed with spice, smoked low for six hours, and basted with barbecue sauce. Big-party backyard smoke that feeds a crowd.

Low and slow baby back ribs rubbed overnight and smoked for 5 hours with homemade BBQ sauce. Eight full racks feed a crowd and deliver that fall-off-the-bone tenderness every pitmaster chases.

Italian sausage wrapped in a woven bacon lattice, smoked low and slow, then glazed with barbecue sauce. Slice into thick rounds for the ultimate game day showstopper that'll have your crew losing their minds.

Caribbean-spiced grilled shrimp served on charred sugar cane with a fresh mango lime salsa spiked with ginger, coriander, and molasses. A tropical showstopper in 35 minutes.

BBQ pulled chicken sandwich with dry-rubbed grilled whole chicken and a coffee-spiked vinegar barbecue sauce. Served on white buns with cole slaw, classic Southern style.

Slow cooker BBQ beef sandwiches with shredded ground beef simmered all day in a homemade sauce of tomato, brown sugar, mustard, and BBQ spice. Pile it on rolls with cheese.

Texas-style smoked beef brisket with an overnight chipotle-beer marinade and a paprika-chili rub, smoked low and slow then foil-wrapped to finish meltingly tender. Sliced thin against the grain.

Hot-smoked striped bass over arugula with a Dijon and roasted garlic vinaigrette. Smoky fish, peppery greens, and a tangy balsamic emulsion in 30 minutes on the smoker.

Oven barbecued brisket with a spiced shallot rub and tangy tomato-brown sugar sauce. Braised low and slow until fork-tender. No smoker required for deep, slow-cooked flavor.

A generous hit of paprika with a hint of cumin and chili powder in this rendition of a homemade Andouille sausage recipe.

Tataki is a typical Japanese preparation in which beef (or fish) is seared on the outside, left very rare inside, thinly sliced and served with a citrusy soy sauce. This recipe delivers the citrus flavour from ponzu with a hint of heat from chilli and wasabi.

Traditional Japanese some oroshi condiment: daikon radish infused with red pepper, grated into spicy little balls, and served with ponzu sauce. The classic sashimi garnish.