8 Delectable Recipes for February


February’s a short month (even during Leap Year), but there’s a lot going on, including Super Bowl Sunday (February 11)—check out our definitive guide on wings as well as the Buffalo Chicken Dip below—and Valentine’s Day. We’ve even included a couple of recipes that will transport you the Caribbean or Hawaii, even if you have to shovel a path to the grill through the snow.

8 Recipes for February

1. Bacon Bourbon

An ingenious way to make America’s most beloved spirit even more amiable. The infusion technique came from chef Megan Neubeck of Terzo Piano at the Art Institute of Chicago. (The smoke flavor comes from the bacon fat.) Manhattans and Old Fashioneds just got insanely better. Better still, serve them with a bacon strip garnish.

Bacon Bourbon - Recipes for February

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3. Smoke-Roasted Buffalo Chicken Dip

Looking for a hearty dip to serve on Super Bowl Sunday (February 11) or any other time of the month? Your search is over. Featuring smoked chicken breasts or thighs, cream cheese, Louisiana-style hot sauce, and mayo, this Buffalo-inspired dip has always been a hit when we’ve served it. Be prepared to share the recipe with friends and family. Cuz they’ll ask for it.

Smoked Roasted Buffalo Chicken Dip - Recipes for February

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4. Huli Huli Spare Ribs

Take a culinary trip to the Hawaiian Islands! Rotisserie grilling or spit-roasting combines the smoky sear of grilling with the heat of roasting. Add 3 more benefits: basting, no flare-ups, and the fragrance of wood smoke. Spare ribs are given the huli-huli (turn-turn) treatment.

Huli-Huli Spare Ribs

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5. Caveman T-Bones with Bell Pepper Hash

Steven likes to call this preparation “caveman” steak. (Steaks were no doubt grilled this way in prehistoric times, and likely have been ever since.) Ember-roasting gives you an exemplary crust and pronounced smoky flavor. To round out the taste, you’ll top the beef with a pan-fry of poblano and bell peppers— also cooked on the embers.

Caveman T-Bones with Bell Pepper Hash - Recipes for February

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6. Jamaican Jerk Chicken

Jerk is Jamaica’s national dish, not to mention its most important contribution to world barbecue. Born with the Maroons, runaway enslaved in Jamaica’s highlands, it features nutmeg, allspice, and other tropical spices; tongue torturing doses of Scotch bonnet chiles; and rum and salt–originally added as a preservative. The final defining ingredient is the fragrant smoke of pimiento (allspice wood). If you don’t have the latter, toss a handful of allspice berries on the coals or add to your gas grill’s smoker box.

Jamaican Jerk Chicken

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