ribs

4 Football-Obsessed Chefs Share Ribs, Wings And Slider Tailgating Recipes

Here's what to cook up for game day this weekend
Sep 18, 2014 1:00 pm

Both the NFL and college football seasons are in full gear, and while we're curious to find out if the Seahawks and Seminoles can pull off repeats, we're even more excited about the start of another season: tailgating season. We checked in with a few chefs – all alums of renowned university football programs – to ask for their go-to game day recipes. Here's what we found out.

Ribs, For Your Pleasure: 5 Recipes That Have Determined Yup, It's Ribs For Dinner

In the summertime, the choice can be easy
Jun 24, 2014 11:30 am

When we got to work today we just had this hankering. Maybe it was the three butcher shops we passed on our walk to the office? Maybe it was the McRib ad on the subway? OK, it wasn’t that. But, right now we’re in the mood for ribs and started scouring our recipe database for ideas. We came up with five of our favorites here — from cola-braised to citrus dry rub. So, what are you making for dinner tonight?

Pitmaster Chris Lilly's Smoked Lamb Ribs Recipe

Lamb ribs slathered with sweet fig barbecue sauce
May 28, 2014 3:00 pm

World champion pitmaster Chris Lilly makes us wish we lived in Alabama, where he heads the grill at Decatur's Big Bob Gibson's Bar-B-Cue. His new book, Fire and Smoke: A Pitmaster's Secrets is full of the knowledge you'll need to finish first in this season-long grilling contest. 

 

Crown Maple Bourbon Glazed Short Ribs Recipe

You can have your bourbon and cook with it too
Feb 27, 2014 2:30 pm
maple-braised short rib recipe

One of the joys of cold weather cooking is using a heavy hand with dark, sweet and deeply flavorful ingredients like bourbon and maple syrup. We borrowed this maple-braised short rib recipe from chef and maple syrup expert Jacob Griffin of Dutchess County, NY's Madava Farms, where Crown Maple syrup is made. 

Braised Beef Short Ribs With Guinness Recipe

Andrew Carmellini soaks his ribs in dark beer
Feb 12, 2014 12:00 pm
Photo: Quentin Bacon

While Andrew Carmellini is renowned for his Italian cuisine, his second cookbook, American Flavor, focuses on the diversity of cuisine across the country. From the barbecue in his native Cleveland to the comfort food at his family's dinner table, American Flavor is a good reminder to always expand your repertoire. Cooking with Guinness is never out of season.

Proud Alum: Josh Capon On Hammering Bushels Of Crabs At University Of Maryland

Chef recalls tailgating traditions in College Park
Sep 5, 2013 12:00 pm

College football kicked off in a big way last weekend. What should you eat while watching your school's team? In Proud Alum, we talk with a chef about their memories of tailgates past, and ask for their best parking lot recipe. Up next, Josh Capon, who honed his tailgating chops outside Terrapins games while attending the University of Maryland.

Infographic: How To Reheat Grilled Food Without Killing It

Make sure your grilling leftovers stay delicious
May 29, 2013 12:01 pm
how to reheat grilled food

Grilling is a perfect large-format feeding ground, which means you're going to have leftovers, and since nobody likes a chilly sausage, we thought we'd offer some tips on reheating your grilled food without killing (read: microwaving) it. Everything you need to know about re-enjoying after the jump, in highly print-outable infographic form!

Weekend Project: How To Infuse Mezcal With Pork Fat

D.I.Y. porky mezcal? Yes, and well worth it.
Jan 11, 2013 3:02 pm

Mathew Resler, beverage director at Empellon Cocina had been playing around with some leftover pork fat from the kitchen, fat-washing mezcal. They used the mezcal in a drink special one night, anticipating that it would be around for about a week or so. It was so good, they sold out that same night. Want to see how they did it? 

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