PREPARATION

• In a large bowl, make a barbecue sauce by whisking together the ketchup, soy sauce, garlic, curry powder, rice wine vinegar, vegetable oil, Sriracha, sesame oil and sugar. Set aside.
• Prepare a charcoal grill for high, indirect heat. Place a large cast-iron skillet or grill pan on the cool side of the grill.
• Sear the ribs over direct heat, flipping occasionally to avoid flare-ups, 12 to 15 minutes. Place the ribs in the cast-iron skillet and brush each with a layer of barbecue sauce. Cover the grill and cook over indirect heat 45 minutes.
• Brush the ribs with another layer of barbecue sauce. Add about 15 pieces of charcoal to the fire. Cover the grill and cook over indirect heat another 45 minutes.
• Remove the skillet from grill. Brush the ribs with the remaining barbecue sauce. Cover the skillet with foil and let rest 15 minutes. Serve garnished with the green onions.

PREPARATION

• In a large bowl, make a barbecue sauce by whisking together the ketchup, soy sauce, garlic, curry powder, rice wine vinegar, vegetable oil, Sriracha, sesame oil and sugar. Set aside.
• Prepare a charcoal grill for high, indirect heat. Place a large cast-iron skillet or grill pan on the cool side of the grill.
• Sear the ribs over direct heat, flipping occasionally to avoid flare-ups, 12 to 15 minutes. Place the ribs in the cast-iron skillet and brush each with a layer of barbecue sauce. Cover the grill and cook over indirect heat 45 minutes.
• Brush the ribs with another layer of barbecue sauce. Add about 15 pieces of charcoal to the fire. Cover the grill and cook over indirect heat another 45 minutes.
• Remove the skillet from grill. Brush the ribs with the remaining barbecue sauce. Cover the skillet with foil and let rest 15 minutes. Serve garnished with the green onions.

PREPARATION

• Prepare a smoker or charcoal grill for low, indirect heat.

• When the fire is ready, add 2 cups apple wood chips atop the coals. Place the trout on a piece of heavy-duty aluminum foil over indirect heat. Cover and smoke 20 minutes.

• Add another 1 cup apple wood chips atop the coals, cover and smoke another 20 minutes. Remove the trout and let rest 10 minutes.

• Separate the skin from the trout and place the meat in a small bowl. Discard the skin. Cut the smoked trout into bite-sized pieces and set aside.

• In Dutch oven or large stockpot, cook the bacon over medium-low heat until browned and slightly crisp, about 10 minutes. Add the onion and cook until soft and translucent, about 8 minutes. Add the chicken broth, water, potatoes, celery and garlic and bring to a simmer over medium-low heat. Cover and cook 15 minutes.

• Add the milk, flour, Worcestershire and salt and bring the chowder to a boil over high heat. Stir in the smoked trout and remove from heat. Let cool to room temperature. Cover and refrigerate overnight.

• Before serving, warm over medium-low heat, stirring occasionally until the chowder simmers. Serve in large bowls and garnish with chives.

PREPARATION

• Preheat a charcoal or gas grill for medium-high, direct heat.
• In a large bowl, thoroughly combine the lamb, onion, salt and pepper. Divide into 16 thin patties. Create a small well in the center of 8 patties and place a small amount of feta in each well. Cover the cheese with the remaining 8 patties and press around the edges to seal.
• Brush grates with olive oil and grill the burgers 5 minutes. Flip and grill another 5 to 6 minutes. Remove, tent with foil and let rest 10 minutes. Serve topped with the Tomato-Cucumber Dressing and Garlic-Lemon Yogurt Sauce.

PREPARATION

• In a large bowl, make a marinade by combining œ cup soy sauce, the pear, white onion, green onion, garlic, 2 tablespoons vinegar, 2 tablespoons ginger, 2 tablespoons sesame oil and 2 tablespoons Sriracha.
• Place the pork steaks in a large shallow baking dish and add the marinade, turning the meat to coat on all sides. Cover with plastic wrap and refrigerate at least 8 hours or overnight.
• Prepare a charcoal grill for high, indirect heat*, or preheat a gas grill for medium-high heat.
• In a shallow baking dish, prepare the finishing sauce by combining the ketchup, the remaining 2 tablespoons soy sauce, the remaining 1 tablespoon vinegar, the remaining 1 tablespoon Sriracha, the remaining œ tablespoon ginger and the remaining œ tablespoon sesame oil. Set aside.
• Remove the pork steaks and gently shake to remove excess marinade. Grill steaks over direct heat 15 minutes, flipping every 2 to 3 minutes to avoid over-charring.
• Move the pork steaks to indirect heat (upper tier on a gas grill), cover and cook another 25 minutes, until the meat is no longer red in the center.
• Place the steaks in the finishing sauce and turn to coat on all sides. Cover with plastic wrap and let rest 10 minutes.
• Remove and serve pork steaks atop white rice and garnished with green onions.