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See the RecipeBon Appetit recipe from Lauren Schaefer who states, “Call us crazy, but we think these three-ingredient charred ribs are just as delicious (if not more so!) than the low-and-slow, fall-off-the-bone-tender kind. They develop a crispy crust as they cook for just 15 minutes on each side, and despite the ridiculously short ingredient list, they’re still plenty flavorful and juicy due to the high fat content in the ribs.”
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See the RecipeRecipe from my sister, Heather, who states, “I make this one a LOT, but I always double it and I get about 16 breads, and when doubled I only use 2 1/2 tablespoons yeast total. I have also used all milk, and all water, both give great results. I almost always use bread flour, but all-purpose flour works fine too. When I first started making these I made them exclusively on the grill since I didn’t have a Blackstone yet, but they’re delicious cooked either way.”
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See the RecipeNY Times recipe from Sam Sifton who states, “We think of ribs as an all-day affair, the meat cooked in smoke and low heat until it begins to pull from the bone. But baby backs are quicker and can be grilled as well, and the result is delicious. This recipe benefits from a basting technique used by the chef and barbecue madman Adam Perry Lang, who thins out his barbecue sauce with water, then paints it onto the meat he’s cooking in coat after coat, allowing it to reduce and intensify rather than seize up and burn.”
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See the RecipeNY Times recipe by Jeff Gordinier who states, “This sweet-and-salty steak comes from the writer Jeff Gordinier’s mother, who cooked it on a grill on their patio in California, under the grapefruit tree, after having soaked for hours in her teriyaki marinade. But marinated flank steak is such a foolproof crowd-pleaser that it can translate to any American topography. Serve in high summer as the sun goes down and the temperature drops.”
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See the RecipeNY Times recipe by Mark Bittman who states, “Peanut butter is more than just a sandwich spread, or a perfect accompaniment to chocolate. It can also substitute for tahini or be a worthy addition to certain meats. Here, it serves as the basis of a dipping sauce and marinade, a counterbalance to smoky pork skewers. A great warm-weather dinner, it’s ready in minutes, on the grill pan, the grill, or even the broiler.”
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See the RecipeNY Times recipe from Sam Sifton who states, “Barbecued chicken isn’t, really: It’s grilled rather than smoke-roasted at low temperature. But it requires a similar attention to technique. You’ll want to move the pieces around on the grill to keep them from burning, and flip them often as well. Cooking barbecued chicken benefits from a basting technique used by the chef and outdoor cooking maven Adam Perry Lang, who thins out his sauce with water, then paints it onto the meat he’s cooking coat after coat, allowing it to reduce and intensify rather than seize up and burn.”
