This is so easy and very tasty. Serve on buns with French fries or potato chips.


  • 1 (14 ounce) can beef broth
  • 3 pounds boneless pork ribs
  • 1 (18 ounce) bottle barbeque sauce


  • Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
  • Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
  • Bake in the preheated oven for 30 minutes, or until heated through.

This is is an easy infrared grilling recipe. Some foods taste best only when cooked in a specific manner.


  • Roaster, 4 lb.
  • Kosher salt, ½ cup
  • Brown sugar, ½ cup
  • Peppercorns, 10-15
  • Large garlic cloves - mashed, 2-3
  • Canola oil spray
  • Ground black pepper
  • Lemon skin of 2 lemons

Initial Preparation:

  • This is is an easy infrared grilling recipe.
  • Add brown sugar, kosher salt, peppercorns and garlic cloves to a big stockpot, add in enough hot water as to dissolve sugar.
  • Now add in the lemon skin first, followed by lemon halves. Lastly, add chicken and cold water, just enough to cover the chicken, cover and refrigerate overnight.
  • Wash the chicken with cold water, the next day.
  • Add butter and rosemary to the chicken cavity, also spray it with canola oil spray and season with garlic cloves, ground black pepper and kosher salt.
  • Tie the wings and legs with butcher twine, set aside.
  • Preheat the left and right bottom burners on the grill on medium heat and place the chicken on the rotisserie bar and start the rotation.
  • To save cleaning efforts, make a drip catch using an aluminum foil and place it under rotisserie chicken, on the grate.
  • Cook the chicken on medium heat, for about 20 minutes.
  • After 20 minutes, place a meat thermometer in the thickest part and cook until the temperature reads 170 degrees.
  • Let it cool down a bit before serving.

Country-style ribs are cut from the loin, one of the leanest areas of pork. These ribs are seasoned, boiled until tender, then baked with your favorite barbeque sauce. That's it! Back to simplicity, back to the country life.


  • 2 1/2 pounds country style pork ribs
  • 1 tablespoon garlic powder
  • 1 teaspoon ground black pepper
  • 2 tablespoons salt
  • 1 cup barbeque sauce


  • Place ribs in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to a boil, and cook ribs until tender.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Remove ribs from pot, and place them in a 9x13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F (70 degrees C).

Lose the bun and move shredded barbecue chicken onto a pizza crust for a tasty fusion of Italian and Tex-Mex flavors. Smoky Gouda cheese adds rich flavor to the tangy pie, flavored with cilantro and red onion. Start with store-bought crust to save time on a busy weeknight.


  • 2 teaspoons vegetable oil
  • 1 small skinless, boneless chicken breast half
  • 1/2 cup plus 2 Tbsp. barbecue sauce
  • 1 (11-inch) pizza crust (14 oz. package)
  • 1/2 cup grated smoked Gouda
  • 1/2 cup grated mozzarella
  • 3 tablespoons sliced red onion
  • 2 tablespoons chopped cilantro


  • Warm oil in a skillet over medium heat. Add chicken and cook, turning once, 5 to 6 minutes per side, until just cooked through. Transfer to a cutting board. When cool enough to handle, cut into 1/2-inch cubes. Toss chicken with 2 Tbsp. barbecue sauce in a bowl.
  • Position a rack in bottom of oven and preheat to 450°F. Place pizza crust on a large baking sheet and spread with remaining 1/2 cup barbecue sauce. Sprinkle with half of both cheeses, arrange chicken on top, and then add remaining cheese and onion.
  • Bake until cheese is melted and golden brown, 20 minutes. Let rest for 5 minutes. Sprinkle with cilantro, cut into slices and serve hot.

Fire up the bbq for a enjoyable chicken dinner featuring quick-cooking chicken thighs seasoned with simple pantry spices and topped with a tangy white barbecue sauce.


  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 10 skin-on, bone-in chicken thighs (about 3 lb.)


  • Combine first 7 ingredients until blended. Rinse chicken, and pat dry; rub seasoning mixture over chicken. Place chicken in a zip-top plastic freezer bag. Seal and chill 4 hours.
  • Preheat grill to 350° to 400° (medium-high) heat. Remove chicken from bag, discarding bag.
  • Grill chicken, covered with grill lid, 8 to 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 180°. Serve with White Barbecue Sauce.



  • 1 1/2 cups mayonnaise
  • 1/4 cup white wine vinegar 1 garlic clove, minced 1 tablespoon coarse ground pepper
  • 1 tablespoon spicy brown mustard 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 teaspoons horseradish


  • Stir together mayonnaise, vinegar, minced garlic, pepper, mustard, sugar, salt, and horseradish until blended. Cover and chill 2 to 4 hours. Store in an airtight container up to 1 week.

It's been said that the best steak is made on an infrared grill. Here's one way to make a fantastic infrared-grilled steak.

  • Pick out a nice steak from your local butcher. The fresher the better.
  • Coat the steak lightly with extra virgin olive oil.
  • Add your favorite seasoning. Some favorites are Tony Cheshire's Creole Seasoning, Montreal Steak Seasoning, or good 'ol salt & pepper.
  • If you have a side-burner on your infrared grill, heat up a cast-iron skillet. It will be used later on.
  • Turn up your infrared grill to high, then over the infrared burner, quickly sear your steak on both sides twice. Flip it 3 times, about every two minutes.
  • Now, move the hot iron skillet over the regular burners and transfer your steak into there.
  • Close the grill lid and let your steak cook in there for another 4 minutes.
  • Use tongs to remove the steak, being careful not to break the seal that the searing created. It's that seal that's holding in all the juices of the steak. If you cut it too early all the juices will leak out, so give it a good 5 minutes before you serve it.

While infrared is great for searing steaks, everyone should know how to cook a great hamburger. Since infrared grills cook a little differently than regular gas or charcoal grills.

First, preheat your infrared grill by setting it on the highest possible setting.

Make your best hamburgers, the same way you normally would. I like mine with onion soup mix and a dash of tabasco. Everyone has their own style, but I recommend making an indentation in the middle of the burgers because otherwise they could turn out round rather than flat.

Once you're ready, turn down the heat on the grill to medium. Lightly pray olive oil on the burgers to prevent them from sticking and to add a little bit of extra flavor.

Pay attention, because of the higher temperature, the burgers will sear and cook quickly. After about a minute, flip the burgers. 30 seconds or so later it should be mostly cooked on both sides. Give it another flip and 30 seconds later the last flip. This way you can get nice diamond grill marks on both sides.

If you want to add cheese or other toppings, do it on the last flip, but turn off the grill and close the lid. The radiant heat will be enough to melt the cheese, but don't leave them in too long or the burgers will overcook.

Infrared is great for burgers because they will cook quickly without drying out, and on newer models, the drippings will be evaporated instantly, bathing the burgers in their own smoky essence, without leaving a mess on the burners.

Cooking on an infrared grill is also great for fish, and using a cedar plank will get you a nice smoky flavor that many proponents of charcoal grills claim gas & infrared grills are incapable of. Not only will you get nice flavorful salmon from this recipe, but you also will have a great cedar smoke aroma infused into the fish.


  • 4 one-pound salmon filets
  • 2 medium cedar planks (1/2 to 1 inch thick, large enough to hold 2 filets each)
  • 2 teaspoons fennel seeds
  • 1 shallot
  • 2 tablespoons white wine vinegar
  • 1 stick unsalted butter
  • Seasonings: Sea salt or kosher salt, black or white ground pepper, and extra virgin olive oil

Initial Preparation:

  • The first thing to do is take your cedar planks and fully submerge them in cold water to soak for at least an hour. This is so they will produce smoke rather than simply catch on fire. Lightly crush your fennel seeds using the side of a heavy knife or a mortar & pestle Dice the shallot into fine pieces. Slice up the butter into 1-teaspoon slices.
  • The Sauce: Beurre Blanc.
  • Beurre blanc is a simple butter sauce made with white wine vinegar. It will give our salmon a lot of flavor and go well with the smokiness of the cedar.
  • Add olive oil and diced shallots to a small saucepan over medium heat. Sautee the shallots until fragrant, but not browning. Next add the white wine vinegar and reduce it on a simmer, stirring occasionally, for about 5 minutes until it is about half the original volume.
  • Take the pan off the stove and begin to add butter slowly, one slice as a time, whisking to incorporate it. The goal here is to melt the butter in without letting it foam up. You will have to manage the temperature, and make sure that each piece of butter is dissolved before adding the next one. This will give your beurre blanc the correct texture.
  • Once the butter is incorporated, add salt and pepper to taste.
  • Cooking the Salmon:
  • Make sure your infrared grill is preheated to medium-high.
  • Pat the salmon filets dry with a paper towel and coat them with a mixture of salt, pepper,and fennel seeds on the flesh side. All sides of the fish should then be coated lightly with olive oil.
  • Place the cedar planks, having been soaked for more than an hour, on the hot grill. Arrange the salmon two per plank. You can then simply close the lid and let the fish cook. They will be done in about 15-20 minutes.
  • There is a chance the cedar planks could still catch on fire. If that happens, it's no problem, just spray them with a little bit of water to put the fire out.
  • When the salmon is done, serve it with a spoonful of beurre blanc on top of each filet. There you have it, a delicious fresh summer meal for 4. Cedar-smoked salmon on an infrared grill.

Serve this smoky, flavorful salmon with Roasted Asparagus with Dijon-Lemon Sauce.


  • 1 (15 x 6 1/2 x 3/8-inch) cedar grilling plank
  • 1/4 cup maple syrup
  • 2 tablespoons Cointreau (orange-flavored liqueur)
  • 1/2 teaspoon salt, d
  • 1/4 teaspoon freshly ground black pepper, 6 (6-ounce) salmon fillets (about 1 inch thick)
  • 1 cup orange sections (about 2 oranges)
  • 3/4 cup diced peeled avocado (about 1)
  • 1/4 cup fresh orange juice (about 1 orange)
  • 2 tablespoons finely chopped red onion 2 tablespoons finely chopped red bell pepper
  • 1 tablespoon finely chopped fresh chives


  • Immerse and soak the plank in water 1 hour; drain.
  • Prepare grill.
  • Combine syrup, Cointreau, and rind in a small saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 3 minutes). Cool 5 minutes. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon black pepper over fish; brush fish with syrup mixture.
  • Place plank on grill rack, and grill for 3 minutes or until lightly charred. Carefully turn plank over, and place fish on charred side of plank. Cover and grill for 12 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
  • Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon black pepper, orange sections, avocado, orange juice, onion, bell pepper, chives, and lime juice in a medium bowl; serve with fish.