7 Rock Star Recipes for Summer

For these recipes, I really wanted to try something unique and untraditional to the barbecue lifestyle. I wanted these flavors to speak to the introduction of summertime – something hot, cooked to perfection and very flavorful.
I utilized over seven different proteins with some of the best cuts of meat
I could get my hands on.
These are
7
rock star recipes for you to try at home.

The recipes for my engagement proposal
were
prepared with attention to fine detail. From the coating of seasonings and trimming of meat, to the marinade process before throwing everything on the grill - I wanted each bite to pack a level of tenderness that elevated the explosion of flavor! All of my fellas could agree this was the best BBQ experience they ever had.

Warning: Once you try out these recipes, your tastebuds will never be the same. This flavor is that
great!

STEP 1:
Trim off the extra fascia (the membrane) off the pork belly and thinly score, making a crosshair, across the entire pork belly with a sharp knife of choosing.
Keep fat on pork belly.

STEP 2:
Slice pork belly into 2-inch thick pork belly ends and then proceed to slice the rest of pork belly into cubes.

STEP 3:
Spread out the pork belly cubes and spritz them with lemon thyme olive oil, and then begin to add all of the spices. Flip over and repeat.

STEP 4:
Add to the grill at 250° for a
3-hour smoke. Pull off the grill after 3 hours, sauce them and
cover them
back up with foil. Put covered burnt ends back on grill for an additional hour. Remove covered burnt ends from grill and place individually sauced burnt ends on wire rack for an additional hour.

STEP 1:
Thinly crosshair score across the pork loin. Flip pork loin over and apply the same motion to the other side. Score off the top of the bones to expose part of the pork loin.

STEP 2:
Apply each spice separately, but liberally and gently rub on each side of the pork loin.

STEP 3:
Spritz lemon thyme olive oil liberally to seal in all the spices.
Marinate for 12 hours.

STEP 4:
Grill pork loin at 285° for 3 hours until it reaches an
internal temperature of 150°. Once
150° is met, place pork loin on Traeger Ranger until pork loin has reached an internal temperature of 180°.

Ingredients:

• Catfish fillets
• ½ tablespoon salt
• ½ tablespoon pepper
• ¼ tablespoon Spiceology Jalapeno Lime
• 2 cups of fish fry oil
  (canola oil)

STEP 1:
Season catfish liberally with salt, pepper and jalapeño lime seasoning. Spritz lemon thyme olive oil to seal in the seasonings.

STEP 2:
Add catfish to fish fry and deep fry until golden brown, at 350° in canola oil.

STEP 1:
Trim off the fat of the duck thighs to expose the meat.

STEP 2:
Dust duck thighs with salt, smoky honey habanero, buttery steakhouse, and add hibiscus liberally across all the duck thighs. Flip and repeat.

STEP 3:
Spritz lemon thyme olive oil all over duck thighs and allow marinade to lock in overnight.

STEP 4:
Smoke at 250° until
IT
180° (approx. 1½ hours.) Remove from
Traeger
grill and serve.

STEP 1:
Rub
Truff
Hot Sauce liberally on all sides of the ribeye roast and apply all seasonings from lightest to darkest.

STEP 2:
Grill on 225° for an hour then
380° for 25 minutes until IT reaches 120°.
Sear on Traeger Ranger until IT of 135°.

STEP 1:
Spritz
riblets
with lemon thyme olive oil and dust Korean bbq,
spicy garlic and
thai
lime seasonings across all
riblets.

STEP 2:
Flip over each individual
riblet
and repeat step one. Cut lime in half and squeeze across all
riblets.

STEP 3:
Sear
riblets
on each side for one minute at 450° using the Traeger cast iron griddle.

STEP 1:
Trim off fat and silverback skin from the brisket and apply all spices from lightest to darkest, liberally.

STEP 2:
Smoked at 180° until
IT
of 160° (approx. 6-7 hours). Wrap brisket in foil with 1 cup of orange juice and return to the grill for another five hours at 225° until internal temperature of 201°. Set and seal in cooler and let rest for an hour, at minimum.

These recipes served as the perfect mouth-watering meal to celebrate asking my closest friends to be a part of my special day. They could not stop raving about how flavorful and tender every bite was. This is by far some of the best recipes I’ve put out since my cookbook!
I hope you try these out to create some special summer memories of your own to remember for years to come.