Jealous Devil Charcoal Archives - Bjorn Bites & Booze

Nordic Smashburger | Bjorn Bites & Booze

Nordic Smokehouse Smashburger

August 5, 2026

Nordic Smokehouse Smashburger

An elevated Nordic-inspired smash burger that combines rich beef, smoky flavors, aged Havarti cheese, pickled cucumbers and shallots, a creamy dill-mustard aioli, and a touch of sweetness from the lingonberry-bourbon sauce. Topping it with a sprinkle of fried onions really gives it that Danish kick, and don't forget to pair with your favorite Danish beer! The secret to making a perfect burger starts with fire. Jealous Devil Charcoal delivers the high, consistent heat that creates that crave-worthy caramelized crust while letting the quality of the beef to shine. No fillers. No off flavors. Just pure charcoal performance! This recipe is everything I love about Nordic cooking – simple ingredients, bold flavors, and a little touch of elegance wrapped in an unforgettable burger.

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Course Main Course

Cuisine Danish

Ingredients

Beef Blend

2 lbs 80/20 ground check
1 tsp kosher salt
1 tsp freshly creaked black pepper

Lingonberry-Bourbon Sauce

½ cup lingonberry preserves
2 tbsp bourbon
1 tbsp Dijon mustard
1 tsp apple cider vinegar

Pickled Cucumber & Shallots

1 English cucumber, thinly sliced
1 shallot, thinly sliced
½ cup apple cider vinegar
½ cup water
1 tbsp sugar
1 tsp kosher salt
1 tsp dill seed
1 tbsp fresh dill, chopped

Dill-Mustard Aioli

½ cup mayonnaise
1 tbsp whole-grain mustard
1 tsp Dijon mustard
1 tbsp fresh dill, finely chopped
1 tsp lemon juice

Instructions

Prepare Ingredients

Divide beef into 8 loosely packed 4-ounce balls.
Combine lingonberry preserves, bourbon, Dijon mustard and apple cider vinegar in a small saucepan and simmer for 3-4 minutes until glossy. Set aside.
For the pickled cucumbers and shallots, bring vinegar, water, sugar, dill seed, and salt to a simmer. Pour over cucumber and shallots. Cool completely, add fresh dill, stir to mix, and refrigerate until ready to use.
for the aioli, add the mayonnaise, whole-grain mustard, Dijon mustard, fresh dill and lemon juice in a bowl. Stir to combine all ingredients, and refrigerate.

COOKING METHOD

Start the grill and heat to 400℉. Preheat a cast-iron griddle or flat-top to high heat.

Smash the burger

Place beef balls on the griddle. Smash immediately with a burger press until very thin. Season with salt and pepper
Cook for about 90 seconds until deeply caramelized.
Flip and immediately top each patty with a slice of Havarti.
Cook another 30-45 seconds.
Butter the cut sides of the buns, and toast until golden.

Build Burger

Bottom bun – spread some dill-mustard aioli, top with a piece of lettuce, add a smash patty, spread some lingonberry-bourbon sauce on top, add another smash patty, spread some more sauce on top, add the pickled cucumbers & shallots, sprinkle some fried onions on top, then the top bun.

Keyword Burger, Nordic Smokehouse Smashburger, Pickled Cucumbers, Smashburger

by Bjorn Bites & Booze

Grilled Picanha with Pomegranate Chimichurri

December 7, 2025

Grilled Picanha on the Big Green Egg with Pomegranate Chimichurri | Bjorn Bites & Booze

Grilled Picanha with Pomegranate Chimichurri

A luxurious twist on a Brzilian classic – buttery, flame-kissed picanha paired with a bright, herbaceous chimichurri dotted with juicy pomegranate jewels. This dish balances rich beef flavor with acidity, freshness, and a touch of sweetness. I grilled this over red hot Jealous Devil Charcoal on the Big Green Egg rotisserie, letting that thick fat cap render into pure buttery bliss while building a deep, smoky crust.

This dish is bold, elegant, and absolutely perfect for any festive table. Pair it with roasted garlic whipped potatoes and a grilled citrus squeeze for the ultimate holiday bite.

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Course Main Course

Cuisine Brazilian

Ingredients

2-2.5 lb Picanha (top sirloin cap)
2 tbsp coarse sea salt
2 tsp black pepper (freshly cracked)
2 tsp smoked paprika

Pomegranate Chimichurri

¾ cup flat-leaf parsley, finely chopped
¼ cup fresh mint, finely chopped
2 tbsp fresh oregano, finely chopped
4 cloves garlic, finely minced
½ shallot, finely minced
⅓ cup extra virgin olive oil
2 tbsp pomegranate molasses
¼ cup pomegranate arils (plus extra for garnish)
Zest of ½ lemon
2 tsp ground pink peppercorn
Flaky salt + pepper to taste

Instructions

Prep the Picanha

(can be done the night before)
Trim only excess silver skin – keep the fat cap intact
Score the fat in a crosshatch pattern (just through the fat, not the meat)
Season generously with salt, pepper, and smoked paprika.

Grill the Picanha – Two-Zone Fire Set-up (hot side + indirect side)

Place the picanha fat-side down over indirect heat first to render and crisp the fat for 15-20 minutes, lid closed, turning occassionally
Once the fat is golden and rendered, move to direct heat and sear both sides. 2-3 minutes per side or until a deep mahogany crust forms. Remove when internal temp hits – 125°F for medium-rare, 130° for medium
Rest 10 minutes before slicing against the grain.

Grill Picanha – Rotisserie Style

Set up Rotisserie on Big Green Egg according to instructions.
Heat Big Green Egg to 450F.
Slice Picanha with grain into three equal strips. Bend in half-moons, and skewer through rotisserie spit.
Place skewer onto Rotisserie, and begin the cooking process.
Let piranha cook, monitor, until the piranha reaches your desired temperature. Remove when internal temp hits – (125°F for medium-rare, 130° for medium)
Rest 10 minutes before slicing against the grain.

Pomegranate Chimichurri

Combine parsley, mint, oregano, garlic, and shallot in a bowl.
Add olive oil, vinegar, pomegranate molasses, lemon zest, salt and pepper.
Stir to mix, and let chill 10-15 minutes to let flavors bloom.
Fold in pomegranate arils right before serving to prevent bleeding of the color.

Keyword Big Green Egg, chimichurri, Grilled Picanha, Picanha, Pomegranate

by Bjorn Bites & Booze

Main Course, Recipes

Grilled Pork Tenderloin with Apple Sauerkraut & Beer Glaze

February 25, 2025

Grilled Pork Tenderloin with Apple Sauerkraut & Beer Glaze

Fire up the Big Green Egg and get ready for a taste of Bavaria with this German-style pork tenderloin, kissed by flame and infused with bold flavors. Grilled over red-hot Jealous Devil Charcoal, this tender cut soaks in smoky perfection, enhanced by a beer-mustard glaze that caramelizes beautifully over the heat.

Paired with tangy apple sauerkraut and served alongside creamy mashed potatoes, this dish takes classic German flavors and gives them a BBQ twist that will have you raising your stein in celebration.

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Prep Time 2 30

Cook Time 11

Course Main Course

Ingredients

Pork Tenderloin & Marinade

2 pork tenderloins (about 1 lb each)
3 tbsp whole grain mustard
1 tbsp Dijon mustard
2 tbsp apple cider vinegar
1 tbsp honey
1 tbsp olive oil
3 garlic cloves, minced
½ tsp caraway seeds, ground

Beer Glaze

1 cup German-style lager
1 tbsp honey
1 tbsp Dijon mustard
1 tbsp whole grain mustard
2 tbsp butter
½ tsp paprika
salt & pepper to taste

Apple Sauerkraut

1 cup sauerkraut (drained)
1 green apple, remove skin, thinly sliced
1 tbsp butter
2 tsp brown sugar
½ tsp caraway seeds, drained

Instructions

Marinate Pork

In a bowl, whisk mustard, apple cider vinegar, honey, olive oil, garlic, ground caraway seeds, salt and pepper. Coat the pork tenderloins and marinate for 1-2 hours in the fridge.

Prepare Apple Sauerkraut

In a skillet, melt butter over medium heat. Add sliced apples and brown sugar, cook for 3-5 minutes. Stir in drained sauerkraut and caraway seeds. Cook for 5 minutes and set aside.

Make Beer Glaze

In a small saucepot, combine beer, honey, mustard, paprika, salt and pepper. Simmer until reduced by half (about 8 minutes).

Grill Pork

Prepare grill to 375℉
Remove pork from marinade. Grill for 5-7 minutes or until internal temperature reaches 145℉. Rest for 5 minutes before slicing.
During last 2-3 minutes of grilling, brush the pork with beer glaze.
Slice pork tenderloin, serve with apple sauerkraut, drizzling with extra glaze. Serve with roasted Brussels sprouts, pickled shallots, and diced red beets.

Keyword Apple Sauerkraut, Big Green Egg, Grilled Pork, Jealous Devil Charcoal, Pork, Pork Tenderloin

by Bjorn Bites & Booze

Grilled Salmon with Boozy Meyer Beurre Blanc

August 9, 2024

Grilled Salmon with Meyer Lemon Beurre Blanc

Pair your next grilled salmon with this boozy Meyer Lemon Sauce – they were made for each other! Using Jealous Devil Charcoal and a cedar plank from Whole Foods ensures a perfect cook every time! Seasoned the salmon with my favorite Citrus & Herbs seasoning from Big Green Egg. For the sauce, just a couple of simple ingredients like shallots, garlic, Meyer lemon juice and zest, salt, pepper and of course white wine. Ladling this silky smooth sauce over a perfectly grilled salmon is almost as satisfying as eating it! Plus it’s fun to say “Beurre Blanc”!

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Prep Time 15

Cook Time 15

Course Main Course

Ingredients

2-3 Salmon Fillet
1 tbsp BGE Citrus Herb
1 tbsp Olive Oil
1 lemon, sliced

Meyer Lemon Beurre Blanc

1 Meyer Lemon, freshly squeezed and zested
¼ cup white wine
1 shallot, chopped
8 tbsp unsalted butter, cut into 16 pieces
Kosher salt, to taste
Freshly ground black pepper, to taste

Instructions

Grill Salmon

Prepare and heat grill to 350° for direct heat
Soak cedar plan for 30 minutes prior to grilling

Prepare Beurre Blanc

Add lemon juice, wine and shallots to sauce pan, over medium heat, and reduce.
Remove from heat, add half of the butter. Whisk to combine
Add remaining butter, and lemon zest, and whisk until smooth
Add salt & pepper to taste. Serve over grilled salmon

Keyword Grilled Fish, Grilled Salmon, Parsley Beurre Blanc Sauce, Salmon Recipes

by Bjorn Bites & Booze

Main Course, Recipes

Blackberry Bourbon BBQ Ribs

July 29, 2024

Grilled Ribs with Blackberry Bourbon BBQ Sauce

Mouthwatering ribs grilled to perfection over Red Hot Jealous Devil Charcoal, accompanied with a Blackberry Bourbon BBQ Sauce and creamy Garlic Mashed Potatoes. The secret weapon? Fire & Smoke’s Windy City BBQ rub, packing a flavorful punch with its spice blend – and impressively, zero sugar! The sauce was a standout, blending Blackberry jam, bourbon, honey, lime juice, and spices into a tangy masterpiece. The ribs? Juicy and irresistibly delicious. Just a kiss of smoke from Jealous Devil Smoke wood blocks. Topped off with fresh blackberries, parsley, and lime slices, this rib recipe is a definite keeper!

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Prep Time 30

Cook Time 4 30

Course Main Course

Cuisine American

Servings 8

Ingredients

Ribs

2 slabs of baby back ribs (membrane removed)
½ cup apple cider or water (to spritz the ribs while cooking)

Grill Rub

Olive Oil
2 tbsp Fire & Smoke Windy City BBQ rub

Blackberry Bourbon BBQ Sauce

½ cup Blackberry Jam
¼ cup ketchup
2 tbsp fresh lime juice
2 tsp fresh lime zest
½ cup Bourbon
¼ cup brown sugar
1 tsp fresh ginger, grated (or substitute ground ginger)
2 cloves garlic, minced (or substitute 1 tsp garlic powder)

Instructions

Prepare Ribs

Prepare grill (I use the Big Green Egg) for indirect cooking, and use Jealous Devil Charcoal for even, clean grilling. Heat grill up to 225 degrees, add a smoke block (from Jealous Devil) to give a little kiss of smoke while the ribs are grilling
Remove membrane (silver skin) on ribs
use olive oil as binder and rub all over the ribs
generously use your favorite rib rub (I used Fire & Smoke's Windy City BBQ rub), and rub all over the ribs.
Once grill is at temperature and ribs have been rubbed, set the ribs on the grill and let the Big Green Egg do its work.
Cook ribs, low and slow for 2-3 hours
Wrap ribs in butcher paper, and return to grill for another hour
Unwrap, and toss butcher paper. Return ribs to grill, and brush with the Blackberry Bourbon BBQ Sauce. Grill for another 30 minutes.

Make Blackberry Bourbon BBQ Sauce

Add all ingredients in a sauce pot, mix well, and heat to a slow boil. Let it simmer for about 15 minutes. Remove from heat until ready to use.

Keyword Blackberry Bourbon BBQ Sauce, Grilled Ribs, Ribs

by Bjorn Bites & Booze

Main Course, Recipes

Spicy Red Wine Pork Belly Bites

November 4, 2023

Spicy Red Wine Pork Belly Bites

Spicy Red Wine Pork Belly Bites served with Roasted Honeynut Squash purée grilled over red hot Jealous Devil Charcoal.

These smoked pork belly bites were marinated overnight in a spicy and sweet concoction. Place on the grill, low and slow. After they have grilled for 1-2 hours, then turn them in a spicy, caramelized red wine sauce. What can be better than Boozy bites? Serve and enjoy immediately.

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Prep Time 1

Cook Time 3

Course Main Course

Ingredients

2 lbs pork belly, cut into 2-inch squares
¼ cup brown sugar
¼ cup kosher salt
1 tsp smoked paprika
½ tsp cayennne
¼ tsp red pepper flakes
1 cup orange juice
¾ cup red wine (cabernet sauvignon, pinot noir)
¾ cup white sugar

Instructions

Prepare Pork Belly (24 hours in advance)

Prepare pork belly by score the fat side with a knife in a crosshatch pattern.
Mix the salt, brown sugar, smoked paprika and cayenne together in a small bowl. Then rub all over the pork belly. Wrap the pork belly tightly with plastic wrap and refrigerate overnight.

Instructions

Prepare and heat grill to 225℉.
Unwrap the pork belly. Cut into 2" squares and place on indirect heat. Grill for 1½-2 hours until the bites start to form a nice bark.
Transfer the pork belly bites to a disposable aluminum pan and add orange juice, and honey. Stir to evenly coat the cubes of pork belly bites.
Cover with foil, and return aluminum pan to the grill for another 30-60 minutes until the meat reaches 200℉.
While the pork belly is grilling back on the grill, begin preparing the red wine caramel sauce.
Add the red wine to a saucepan and reduce by half over medium heat. About 10 minutes.
Add ¾ sugar in an even layer in a large non-stick pan over medium heat. Heat sugar, watch it, but don't stir. When the sugar begins to melt, use a spatula to slowly stir the sugar into the melted sugar until all of the sugar has melted and is golden brown.
Slowly, very slowly, add the hot reduced wine, stirring until the sauce turns into a rich caramel.
Add the pork belly bites into the caramel sauce, turning them until all sides have been fully coated.
Serve and enjoy immediately!

Keyword Grilled Pork, pork belly, Pork Recipes

by Bjorn Bites & Booze

Appetizers, Recipes

Goat Cheese & Mango Steak Bites

March 23, 2023

Goat Cheese Mango Steak Bite | Bjorn Bites & Booze

Goat Cheese & Mango Steak Bites

Grilled over red hot Jealous Devil Charcoal featuring W Sauce! Mango, goat cheese and mint wrapped up in a beautiful seasoned flank steak. This delicious, elegant and stunning appetizer needs to be on your appetizer rotation for your next gathering. One of the benefits is that you an make it in advance! Marinated in W Sauce for at least one hour, then grilled to perfection over clean burning Jealous Devil Charcoal. Combine creamy goat cheese with W Sauce and finely chopped mint. A smooth layer of the goat cheese mixture on a thinly cut strip of flank steak rolled up with a thinly cut piece of mango, then topped off with a sprig of mint.

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Prep Time 1 30

Course Appetizer

Ingredients

1 flank steak (1½ – 1¾ lbs)
1 tbsp olive oil
Kosher salt
Freshly ground pepper
⅓ cup W Sauce
1 tbsp milk
1 tbsp W Sauce
½ cup creamy goat cheese (4-5 oz)
¼ cup mint, chopped finely
30 small mint leaves
1 fresh mango, julienne

Instructions

Trim flank steak. Pat dry, rub with oil, and sprinkle with salt and pepper. Place in ziplock bag and add the W Sauce. Marinate for at least one hour.
Prepare grill, heat to 450℉
Remove the steak from the bag and remove excess marinade. Oil the grates, place the steak on the grill. Grill until internal temperature reaches 125℉ (for rare). Let it rest for at least 30 minutes. Then slice thinly against the grain.
Combine goat cheese, milk and W Sauce in a small bowl, and mix until creamy. Add chopped mint, and mix in.
Spread thin layer on one of the thin strips of grilled steak, lay 1 piece of julienned mango, and roll up the steak into a tight roll. Add 1 piece of mint to garnish on the steak roll.
(These can be made ahead of time)

Keyword elegant appetizers, Grilled Appetizers, grilled steak, steak recipes

by Bjorn Bites & Booze

Main Course, Recipes

Citrus & Herb Grilled Salmon

February 14, 2023

Citrus & Herb Grilled Salmon with Grilled Potato Slices

This recipe is super easy, quick, and flavorful – great for any night of the week. The fresh herbs and bright citrus flavors complement the salmon perfectly! Served with grilled potato slices and a fresh tomato salad, you won't even realize you are eating so healthy! Grilling over red hot Jealous Devil Charcoal on the Big Green Egg MiniMax makes this cook even easier!

Lastly, to ensure the perfect internal temperature, I use my MEATER thermometer!

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Prep Time 15

Cook Time 15

Course Main Course

Ingredients

2 tbsp unsalted butter, melted
1 tbsp olive oil
2 tbsp rosemary, fresh and chopped
1 tbsp thyme, fresh and chopped
2 tbsp parsley, fresh and chopped
3 cloves garlic, minced
2 tbsp fresh lemon juice
1 tsp lemon zest, chopped
salt & pepper to taste
(1) Lemon, (1) orange and (1) lime sliced thin

Instructions

Start and heat your grill to 450°F
Prepare salmon fillet by patting the salmon fillet with a paper towel to remove moisture.
Place butter, oil, herbs, garlic, lemon juice, zest and salt and pepper in a bowl. Stir to mix well. Use a spoon or brush to add liberally over salmon fillet.
Place salmon fillet on cedar plank, or foil pan over lemon slices to prevent sticking.
Add lemon, orange and lime slices on top of salmon fillet
Place salmon on grill, and cook until salmon reaches internal temperature of 140°F.
Remove from grill, serve with additional lemon zest, lemon slices, and fresh parsley.

Keyword Fish Recipes, Grilled Fish, Grilled Salmon, Healthy Eating, Healthy recipes, Salmon Recipes

by Bjorn Bites & Booze

Pork Belly Burnt Ends | Bjorn Bites & Booze

Appetizers, Recipes

Tequila-Lime Pork Belly Burnt Ends

January 15, 2023

Tequila-Lime Pork Belly Burnt Ends

These boozy bites of tender, mouth-watering goodness were grilled on the Big Green Egg over red hot Jealous Devil Charcoal. The Pork Belly seasoned liberally with BGE Ancho Chili & Coffee Rub, cooked on low heat for 2.5 hours. Made a boozy sauce with amazing lime citrus flavors to compliment the kick of Cazadores Tequila Blanco and splash of Topo Chico ranch water. I added a little heat from Flatiron Pepper Hatch Green Chile Pepper, and a touch of sweetness from some Agave Nectar. Served with fresh lime and jalapeño slices.

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Prep Time 30

Cook Time 3

Course Appetizer

Ingredients

Pork Belly

2 lbs pork belly, cubed into 2-inch pieces
¼ cup Big Green Egg Ancho Chile & Coffee Rub
¼ cup olive oil

Crutch

1 stick unsalted butter, cut into cubes
½ cup brown sugar
¼ cup Agave Nectar

Tequila-Lime Sauce

4 oz Tequila Blanco
4 oz Topo Chico Ranch Water
¼ cup Ketchup
¼ cup brown sugar
¼ cup Agave Nectar
1 lime, juiced and zested
½ tbsp Flatiron Hatch Green Chile Pepper

Instructions

Prepare grill. Heat to 300°F, using BGE Eggspander, and indirect heat
Slather cubed pork belly with olive oil, and BGE Ancho Chile & Coffee (or your favorite BBQ seasoning)
Place pork belly pieces on grill, and cook for 2.5 hours, or until pieces are around 160-180°F.
Remove pork belly, and place in foil pan. Top with cubed butter, sprinkle brown sugar over bites, and drizzle agave nectar over all the pieces. Cover with foil, and grill for an additional 30mins – 1 hour.
Prepare Tequila-Lime Sauce. Add tequila to a sauce pot and heat to a simmer. Then add all other ingredients, mix and cook until reduced and thick.
Add the sauce to the burnt ends, and let it simmer and caramelize for about 15 minutes.
Pull the pork belly off the grill and let it cool for 5 minutes. Serve with sliced jalapeños, and limes.

Keyword burnt ends, grilling recipes, pork belly, pork belly burnt ends, Pork Recipes, tequila pork belly burnt ends

by Bjorn Bites & Booze

Grilled Monkfish with Parsley Beurre Blanc Sauce | Wild West Viking | Bjorn Bites & Booze

Main Course, Recipes

Grilled Monkfish with Parsley Beurre Blanc Sauce, Asparagus and Purple Cauliflower Purée

May 24, 2022

Grilled Monkfish with Parsley Beurre Blanc Sauce | Bjorn Bites & Booze | Wild West Viking

Grilled Monkfish with Parsley Beurre Blanc Sauce, Asparagus and Purple Cauliflower Purée

This sweet, mild yet meaty fish, also known as the "poor man's lobster" was served with an elevated parsley beurre blanc sauce giving the fish a luscious and delicious bite every time! This is such a light and healthy meal, especially with the vibrant purple cauliflower purée with goat cheese and steamed asparagus. A quick and perfect weeknight dinner although fancy enough for a special romantic dinner for two! The monkfish and parsley beurre blanc sauce was grilled on the Big Green Egg over red hot Jealous Devil Charcoal.

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Prep Time 15

Cook Time 7

Course Main Course

Ingredients

1 monkfish fillet
1 tbsp olive oil
5 tbsp unsalted butter
½ cup white wine
1 tbsp apple cider vinegar
2 tsp chopped fresh parsley
2 tbsp shallots, chopped finely
Salt & Pepper to taste
Parsley for garnish

Instructions

Prepare Beurre Blanc Sauce

Cube butter, and keep chilled
Combine shallots, apple cider vinegar and wine in sauce pot, and simmer to reduce.
Add cubed butter a little at a time, and stir until thoroughly combined and just melted. Remove from heat and save until serving time.

Prepare Monkfish

Start grill. Add plancha to grill to allow time to heat up.
Brush monkfish with olive oil on both sides. Salt & Pepper on both sides
Add monkfish to the grill, and grill 6-8 minutes on each side
Serve immediately with parsley beurre blanc sauce. I also served with steamed asparagus and purple cauliflower purée with goat cheese.

Keyword Dinner Recipes, Fish Recipes, Grilled Fish, Grilled Monkfish, Healthy Eating, Monkfish recipes, Parsley Beurre Blanc Sauce

by Bjorn Bites & Booze

Jealous Devil Charcoal

Nordic Smokehouse Smashburger

Ingredients

Beef Blend

Lingonberry-Bourbon Sauce

Pickled Cucumber & Shallots

Dill-Mustard Aioli

Instructions

Prepare Ingredients

COOKING METHOD

Smash the burger

Build Burger

Related posts

Grilled Picanha with Pomegranate Chimichurri

Ingredients

Pomegranate Chimichurri

Instructions

Prep the Picanha

Grill the Picanha – Two-Zone Fire Set-up (hot side + indirect side)

Grill Picanha – Rotisserie Style

Pomegranate Chimichurri

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Grilled Pork Tenderloin with Apple Sauerkraut & Beer Glaze

Ingredients

Pork Tenderloin & Marinade

Beer Glaze

Apple Sauerkraut

Instructions

Marinate Pork

Prepare Apple Sauerkraut

Make Beer Glaze

Grill Pork

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Grilled Salmon with Meyer Lemon Beurre Blanc

Ingredients

Meyer Lemon Beurre Blanc

Instructions

Grill Salmon

Prepare Beurre Blanc

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Grilled Ribs with Blackberry Bourbon BBQ Sauce

Ingredients

Ribs

Grill Rub

Blackberry Bourbon BBQ Sauce

Instructions

Prepare Ribs

Make Blackberry Bourbon BBQ Sauce

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Spicy Red Wine Pork Belly Bites

Ingredients

Instructions

Prepare Pork Belly (24 hours in advance)

Instructions

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Goat Cheese & Mango Steak Bites

Ingredients

Instructions

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Citrus & Herb Grilled Salmon with Grilled Potato Slices

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Instructions

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Tequila-Lime Pork Belly Burnt Ends

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Pork Belly

Crutch

Tequila-Lime Sauce

Instructions

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Grilled Monkfish with Parsley Beurre Blanc Sauce, Asparagus and Purple Cauliflower Purée

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Instructions

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Prepare Monkfish

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