Fox & Food: Best Hot, Smokey Ribs and Other Cookout Tips

Grill Nation: 200 Surefire Recipes, Tips, and Techniques to Grill Like a Pro

Smokin' hot secrets for your cookout from the experts. BBQ pitmaster Moe Cason of Destination America's BBQ Pitmasters and David Guas of Travel Channel's American Grilled talk tips with Fox News Radio's Lilian Huang Woo for getting some of the best barbecue around. 

Take a LISTEN:

 

GRILL NATION  PHOTO: JENNIFER DAVICK
GRILL NATION
PHOTO: JENNIFER DAVICK

 

1guasChickenTequilaBurger

Grilled Chicken Tequila Burgers

Tequila and soy sauce add flavor and act as a tenderizer. Be sure not to overcook the patties, as ground chicken can dry out quickly.

Serves 5

Hands-on 20 min.

Total 40 min.

1          lb. ground chicken breast

3          Tbsp. chopped fresh cilantro

2          garlic cloves, chopped

1          jalapeño pepper, seeded and chopped

½         cup panko (Japanese breadcrumbs) or ¼ cup uncooked regular or quick-cooking oats

2          Tbsp. tequila

1          tsp. lime zest

¾         tsp. table salt

½         tsp. freshly ground black pepper

¼         tsp. soy sauce

Sliced bell peppers

Sliced onions

5          hamburger buns

Cilantro-Lime Mayonnaise

  1. Light charcoal grill or preheat gas grill to 350° to 400° (medium-high). Pulse ground chicken, cilantro, garlic, and jalapeño pepper in a food processor 3 to 4 times or until combined. Add panko or oats, tequila, lime zest, salt, pepper, and soy sauce; pulse until combined. Shape into 5 patties.
  2. Grill patties, covered with grill lid, 4 to 5 minutes on each side or until a meat thermometer inserted in thickest portion registers 165°; remove from grill, and keep warm. Grill sliced bell peppers and onions 4 minutes on each side or until tender. Serve burgers on buns; top burgers with Cilantro-Lime Mayonnaise and grilled bell pepper and onion slices.

Excerpted from Grill Nation: 200 Surefire Recipes, Tips, and Techniques to Grill Like a Pro. Copyright © 2015 Time Inc. Books. Reprinted with permission from Oxmoor House, an imprint of Time Inc. Books. All Rights Reserved.

 

Cilantro-Lime Mayonnaise

Makes: ¾ cup   Hands-on: 5 min.   Total: 5 min.

 

¾         cup mayonnaise

1          tsp. chopped fresh cilantro

1          tsp. chopped fresh chives

1          tsp. lime zest

1          tsp. fresh lime juice

 

  1. Stir together all ingredients.
  2. Serve this summery meal with a lightly dressed salad and a refreshingly cool iced tea.Serves 4Hands-on 31 min.Total 36 min.

    Grill Nation: 200 Surefire Recipes, Tips, and Techniques to Grill Like a Pro
    Grill Nation: 200 Surefire Recipes, Tips, and Techniques to Grill Like a Pro

Peach-Glazed Pork Chops

 

1          (18-oz.) jar peach preserves

¼         cup soy sauce

2          Tbsp. grated fresh ginger

2          tsp. olive oil

4          (8-oz.) bone-in pork loin chops (1½ inches thick)

¼         tsp. table salt

¼         tsp. freshly ground black pepper

4          large peaches, halved

 

  1. Light charcoal grill or preheat gas grill to 350° to 400° (medium-high). Bring preserves, soy sauce, and ginger to a boil in a small saucepan. Remove from heat; reserve ½ cup to baste peaches.
  2. Rub oil over pork chops; sprinkle with salt and pepper. Grill pork chops, covered with grill lid, 5 to 7 minutes on each side or until a meat thermometer inserted into thickest portion registers 145°, basting often with 1 cup peach preserves mixture.
  3. At the same time, grill peaches, covered with grill lid, 2 to 3 minutes on each side or until tender, basting often with reserved ½ cup peach preserves mixture. Let pork chops stand 5 minutes before serving with peaches.

*Peach preserves are preferable for this recipe, but if you only have apricot or orange preserves on hand, they also impart a sweet and tangy flavor.

Moe Cason
Moe Cason

Moe Cason's Peach Glazed Ribs Sauce 

Moe Cason Peach Glazed Ribs Sauce
Moe Cason Peach Glazed Ribs Sauce

1guas

David Guas photo credit: scott suchman
David Guas photo credit: scott suchman

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