recipes

• In a large bowl, whisk together olive oil, lemon juice, minced garlic, Worcestershire sauce, paprika, oregano, salt, and pepper.
• Add the shrimp to the bowl and toss to coat evenly.
• Cover and marinate in the refrigerator for at least 30 minutes.
• Preheat grill to medium-high heat.
• Thread the marinated shrimp onto skewers.
• Grill for 2-3 minutes per side, or until pink and cooked through.
• Brush with any remaining marinade while grilling.
• Remove from grill and serve immediately.

• Slice eggplant, zucchini, and red onion into 1/2-inch thick rounds.
• Cut bell peppers into quarters, removing seeds and membranes.
• In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
• Add the vegetables to the bowl and toss to coat evenly.
• Preheat grill to medium-high heat.
• Place the vegetables on the grill.
• Grill for 10-15 minutes, turning occasionally, until tender and lightly charred.
• Remove from grill and arrange on a serving platter.
• Drizzle with any remaining marinade from the bowl.
• Serve warm or at room temperature.

• Combine brown sugar, paprika, smoked paprika, garlic powder, mustard powder, white pepper, and salt in a large bowl.
• Rub the spice mixture thoroughly onto the pork ribs.
• Prepare your smoker or grill to a temperature of 225°F (107°C).
• Place the ribs in the smoker or grill, bone-side down.
• Smoke the ribs for 3-4 hours, or until tender and the internal temperature reaches 190°F (88°C).
• Let rest for 10 minutes before cutting and serving.

• Combine all ingredients in a medium saucepan.
• Whisk thoroughly to combine.
• Bring to a simmer over medium heat.
• Reduce heat to low and simmer for 30 minutes, stirring occasionally.
• Let cool before serving or storing.

• Combine brown sugar, paprika, smoked paprika, garlic powder, and salt in a bowl.
• Rub the spice mixture thoroughly onto the pork ribs.
• Soak applewood chips in apple juice for 30 minutes.
• Prepare your smoker or grill to a temperature of 225°F (107°C).
• Add the soaked applewood chips to the smoker or grill.
• Place the ribs in the smoker or grill, bone-side down.
• Smoke the ribs for 3 hours, or until tender and the internal temperature reaches 190°F (88°C).

Optional: For the last 30 minutes, brush with your favorite BBQ sauce.

• Let rest for 10 minutes before cutting.

• Combine Key lime juice, zest, olive oil, garlic, salt, and pepper in a bowl.
• Place chicken breasts in the bowl and marinate for at least 15 minutes.
• Preheat grill to medium-high heat.
• Grill chicken breasts for 5-7 minutes per side, or until cooked through.
• Remove from grill and let rest for 5 minutes before serving.

• In a large bowl, whisk together the marinade ingredients.
• Add the chicken and marinate for at least 30 minutes (or up to 4 hours in the refrigerator).
• Preheat grill to medium-high heat.
• While the grill is heating, prepare the orange glaze: In a small saucepan, combine all glaze ingredients and whisk over medium heat until smooth and slightly thickened.
• Remove chicken from marinade and grill for 6-8 minutes per side, or until cooked through.
• Brush the orange glaze over the chicken during the last few minutes of grilling.
• Serve immediately.