We found ourselves surrounded by all things smoked at this year’s Lone Star Smokeout, where we got to fill our stomachs with delicious ribs, brisket and pork, while watching the professionals showcase their skills. Before we fell into a food coma from all that protein, we asked the pitmasters one important question: What’s your secret to smoking success? Here’s what they said.

Tip 1: Learn Your Equipment

As with anything new, the best place to start is with the basics. Steven Rossler of Rosslers’ Blue Cord Barbecue stresses the importance of learning the ins and outs of your equipment before using it. “Each grill or smoker has its own personality—airflow quirks, hot spots, heat retention and recovery time,” says the Texas pitmaster. It’s important to familiarize yourself with all these features.

Tip 2: Prepare, Prepare, Prepare

Preparing your meat ahead of time can make smoking it a little less time-consuming. Rossler says bigger cuts of meat, like brisket and pork butt, should be “trimmed and seasoned the night before. That way, when the fire is ready, so are they.” Preparing your seasonings, supplies and utensils is a classic kitchen trick that you shouldn’t pass up.

Tip 3: Burn Clean Fires

What’s a clean fire, exactly? “It means having a solid bed of coals to start, burning wood that’s not too green (fresh) and making sure your fire is getting proper airflow,” says Andrew Samia from Curry Boys BBQ, which has locations in Texas and Tennessee. This helps prevent heavy smoke from creating unwanted bitter flavors in your meat.

Tip 4: Control the Temperature

Smoking meat can seem a bit intimidating when you have to cook it for so long. What if it comes out dry? It’s natural to want to peek every hour or so, but doing this will let in cool air, making the cook time even longer. John Matthews, pitmaster of Pappy’s Smokehouse, gives a simple trick to avoid that worry without setting yourself back.

The Missouri pro suggests starting at a lower temperature: “You can always add more, but you can’t take it away. Invest in a good thermometer.” The thermometer will give you that peace of mind of knowing just how much longer your meat needs to cook, and starting with those lower temperatures gives you a bit of grace in time.

Tip 5: Create Heat Zones

Smoke like a professional by creating two to three heat zones on your grill. Rossler uses this technique when he’s cooking, saying it “gives me full control over how proteins are cooked.” Dedicate one area for searing by stacking coals until it reaches a whopping 600° to 800°—this is where you’ll “build crust, lock in juices and develop flavor.” Then, rotate your protein to another zone used for cooling down, where you can finish cooking it without the risk of it burning.

Tip 6: Don’t Go Overboard on the Woodchips

More woodchips equal more flavor, right? Not quite. If you’re using a gas or electric smoker, you only need enough wood for smoking those initial two to three hours, Matthews says. He explains that when the “exterior of the meat reaches 170° to 180°, it constricts to the point that it doesn’t absorb more smoke,” ending that “smoke ring period” that creates that pink edge on meats that’s visible when you cut into it.

Tip 7: Wait for the Perfect Bend in Your Ribs

When you’re cooking a rack of ribs, you want meat to reach that sweet spot where it’s not too stiff but doesn’t quite fall off the bone. Arkansas pitmaster Jordan Wright, from Wright’s Barbecue, has the perfect tell, advising that it’s all about the bend in the ribs. “Every good rib cook knows what it feels like when you lift the rack of ribs from the middle and it bends around your hand,” Wright says. If the ribs feel tight when you lift them, keep cooking.

Tip 8: Know When to Take the Meat off the Heat

Towards that last half hour of cooking, you might look at your meat and think: “Just a few more minutes and I’ll take it off.” Waiting could thwart your dream of perfectly cooked brisket. Brand Hurtado of Hurtado BBQ in Texas says you should actually “take your meat off the grill sooner, as it will cook 5° to 8° more when you pull it off.” And to help finish the off-grill cooking, he tips to “rest your meat with tin foil and it will continue to cook inside.”

If you’re ready to give these tips a try, but you’re sans smoker, don’t fret. It’s easy to convert a grill into a smoker in just a few steps.

The post 8 Smoking Tips Every Professional Pitmaster Knows appeared first on Taste of Home.

This year, however, we were intrigued to see Traeger launch the Woodridge Series, designed to provide the brand’s signature, high-quality grilling experience at more accessible price points. Like the other Traeger grill series, the Woodridge Series includes three new grill models: the Woodridge (base model), Woodridge Pro (mid-tier model) and Woodridge Elite (premium model).

As a grilling enthusiast and Kansas City native, I am serious about barbecuing and smoking meats. As a product tester, I’ve reviewed numerous grills and outdoor cooking gadgets. When I got word of the new Woodridge Series, I was eager to find out if the grill would really offer a superior grilling experience at an affordable price. Here’s how my experience with the Woodridge Pro went.

I Tried It

Traeger Woodridge Pro

Traeger's new grill offers the brand's latest technology at a more affordable price.

Shop at Traeger

Shop at Home Depot

$999 at BBQ Guys

Shop at Ace Hardware

What is the Traeger Woodridge Pro?

The Traeger Woodridge Pro is part of Traeger’s Woodridge lineup. Designed for backyards, decks and patios, it represents a step up from the base model Woodridge, which is slightly smaller and has fewer features. The grill is constructed from black, powder-coated steel for impressive durability. Like most other Traeger models, it includes two stationary legs and two legs equipped with large rolling casters, allowing for easy movement as needed.

The hopper is located on the right side of the grill and can hold up to 24 pounds of wood pellets. The temperature control and ignition screen is on the hopper’s front. Once ignited, it can reach 500 degrees. With 970 square inches of cooking space and two tiers, there’s plenty of space for serving up ‘cue to a crowd.

The Woodridge Pro is equipped with WiFIRE technology and a digital pellet sensor. These capabilities allow you to track your cooking and monitor your pellet levels from afar using the Traeger App. The Woodridge Pro also includes a folding side shelf for extra prep space, a super smoke mode and several other standout features to enhance your outdoor cooking experience.

How We Tested the Traeger Woodridge Pro

I set up and tested the new Traeger Woodridge Pro in my backyard. Here’s how it went.

Assembly and Setup

The Woodridge Pro was delivered to my home on a pallet. I requested that the pallet be placed near the garage, as it was raining during delivery. I unloaded the pallet once sunny weather prevailed and we had time to build the grill. The delivery was heavy, so I convinced a few family members to help me open the box and carry the individual pieces to the backyard for assembly.

Assembling the grill took about an hour and a half, with two to three people working on it at a time. Everyone involved (my partner, brother and I) agreed that assembly was relatively easy. The box includes the tools necessary for assembly, and the instructions were very clear and easy to follow. Although several pieces and steps were involved, the instruction manual featured detailed pictures and written descriptions with large fonts and symbols.

To test the new pellet grill, we first connected to WiFire via Bluetooth to pair it with the Traeger App. Next, we seasoned the grill, which is essential before cooking. Properly seasoning your grill ensures it is primed for cooking and free of any factory residue.

Seasoning the Grill

To season the grill, we plugged it in, filled it with pellets and switched it on. Then, we set it to 350 degrees. Once the grill got up to 350 degrees, we let it run for 15 minutes. This produced quite a bit of smoke and ash, which is normal when first firing up the grill. After 15 minutes, we raised the temperature to 500 degrees and let it run for another 45 minutes to ensure it was properly seasoned.

The instructions note that getting up to seasoning temperature for the first time may take up to an hour, but it took us less than half an hour. After the 45 minutes were up, we initiated the shutdown cycle, which included a countdown timer indicating that the grill was shutting down and cooling.

Editor’s Note: You should familiarize yourself with the assembly guide and owner’s manual before operating your Traeger to avoid any potential dangers or hazards that may arise from misuse.

Cooking

The next day, we used the Woodridge Pro to cook what pellet grills do best: ribs and pork shoulder. (Truthfully, if you’re looking for a grill to cook things like thin steaks, smash burgers, and lamb chops, you’ll likely want to go the gas grill route to achieve a high-temp sear or opt for one of the Traeger models with a side burner, such as the Woodridge Elite.)

We smoked a pork shoulder for about six hours, first at 300 degrees for two hours, then at 285 degrees for the next two hours, and finally raising it back to 300 degrees for the last two hours. We could have left it on for much longer at a lower temperature, but time was of the essence since we were expecting guests that afternoon.

We spritzed the pork shoulder with apple juice every hour to keep it moist and wrapped it for the final two hours of cooking to enhance moisture, flavor and tenderness. Our efforts yielded super-juicy pulled pork with a nice red smoke ring. Although the pork might have been even more tender if cooked more slowly, it was still very easy to shred and received several compliments from our guests.

Next, we cooked three racks of ribs for four hours, starting at 285 degrees for the first two hours and then increasing to 300 degrees for the last two hours. We usually prefer the 3-2-1 method for smoking ribs, but again, time was limited, and we wanted to see how the new pellet grill performed under pressure.

That said, we still wrapped the ribs in apple juice for the last two hours of cooking, which helped steam and soften them. Of course, we let all the meat rest before serving, and the ribs were a fan favorite in our house. They were smoky and tender enough to pull from the bone easily, and a knife went through them like warm butter.

Later that evening, we used the Woodridge Pro to grill some brats at 350 degrees (about as hot as I’d ever cook something with a pellet grill). The brats got a nice char and were perfectly juicy.

Traeger App

One of the best features of the new Woodridge Pro is its compatibility with the Traeger App, which is efficient, user-friendly and easy to look at. The Traeger App allowed my partner to fire up the grill remotely from the comfort of his pillow at 6 a.m. If you’ve ever rolled out of bed early to go outside and fire up the smoker to ensure the barbecue is ready for company on time, you know how luxurious it is to complete that step from bed without even sliding on your slippers.

The app also allows you to control the grill’s temperature, set timers, view the actual and adjust the target temperature of the meat probe, check pellet levels, select modes like Super Smoke and Keep Warm, shut down the grill and more. You can even order more pellets directly from the app if you’re running low—talk about convenience.

While I found the app’s simplified interface stress-free, it may leave more seasoned pros wanting a bit more. The app essentially brings the controls from the front of the grill to the palm of your hand. While convenient, it doesn’t include additional features like the ability to pre-set a cook schedule or set the grill to respond to probe readings automatically. The app also doesn’t track the grill’s temperature history or record usage.

If you’re wondering how Traeger’s technology compares to other pellet grill brands, Wes Wright, Founder and CEO of CookOut News, says, “Traeger is almost like Apple or Peloton of the pellet grill space. Their tech is arguably better than Recteq’s [for instance], both in terms of the tech on the grill itself and execution on their mobile app.”

Shutdown and Cleanup

The shutdown process is crucial for keeping your Traeger grill operating at its best. Simply press and hold the ignition/shutdown button to start the cycle. As noted, a timer will begin, and you’ll hear the fan running. Once the shutdown cycle is complete, the grill will enter standby mode until your next use.

Before each cook, you should remove any buildup from the drip tray or replace the drip tray liner. You’ll also want to ensure the EZ-Clean Grease and Ash Keg is empty and has a new liner.

After each cook (and once the shutdown cycle is complete), remove any food left behind on the grates while they are still warm. Use a grill brush to scrape food particles and buildup into the EZ-Clean Grease and Ash Keg.

Depending on usage and daily maintenance, you’ll want to vacuum ash out of the firepot and scrape creosote from the backsplash and back of the grill lid every month or so. You’ll also want to wipe down the grill cavity and clean out the grease drain chute.

Pros

• Approachable price point
• Easy to assemble
• Simple to operate, shut down and clean
• Delicious food results, especially at lower temperatures and longer cook times

Cons

• Not ideal for searing and high-temp cooking
• App could be more advanced

Product Comparison: Traeger Woodridge vs. Ironwood vs. Pro 34

Traeger’s Ironwood, Woodridge and Pro 34 series are its three most affordable options, with the Ironwood line being the priciest of the bunch and the Pro 34 the least expensive. The Traeger Ironwood and Woodridge Pro share much of the same technology, including WiFIRE connectivity and app compatibility, Super Smoke modes and integrated pellet sensors. The Woodridge grills run a bit larger than the Ironwood grills, but the Ironwood line features an intuitive touchscreen display and includes two wired meat probes, while the Woodridge grills come with only one.

The Traeger Pro 34 is priced lower than the other two grills; however, it lacks WiFIRE connectivity and is not compatible with the Traeger App. Additionally, the Pro 34 is missing features like Super Smoke mode, built-in prep space and the EZ-Clean Grease and Ash Keg. It also isn’t compatible with the PAL Rail or ModiFIRE accessories that can take your Traeger grilling experience to the next level.

All three grill series provide a versatile temperature range, a convenient hopper clean-out and two tiers of grates.

Final Verdict

So far, my partner and I are big fans of the Traeger Woodridge Pro. It’s easy to assemble, use and clean, and it delivers even, consistent results. I appreciate that the controls and app are streamlined for hassle-free grilling. While some expert grillers might want more features from the Traeger App, I found its simple interface manageable and easy to use from the first cook. I also appreciate that Traeger has introduced the budget-friendly Woodridge Series, which includes many of the same technological features as the more expensive Ironwood and Timberline grills.

Where to Buy the Traeger Woodridge Pro

I Tried It

Traeger Woodridge Pro

An innovative, budget-friendly pellet grill from a brand you trust

Shop at Traeger

Shop at Home Depot

$999 at BBQ Guys

Shop at Ace Hardware

The base model of the Woodridge Pellet Grill retails for about $900, the Woodridge Pro (reviewed here) is priced at around $1,150 and the Woodridge Elite is available for $1,800. You can purchase the Woodridge Pro and other models directly from Traeger, as well as at Home Depot, BBQ Guys, and Ace Hardware.

FAQ

How do you clean a Traeger grill?

The details for cleaning your Traeger grill may vary by model, but the basics remain the same. Before cleaning your grill, ensure it is completely cool. The standard cleaning process includes spraying the grates with an all-natural degreaser or cleaner, removing old foil or drip tray liners and emptying the pellets from the hopper.

Occasionally, you’ll want to vacuum the inside the grill, firepot and hopper to ensure your Traeger is operating at its best. If your grill has a chimney, be sure to clean its inside as well. Spraying both the inside and outside of the grill with an all-natural degreaser or cleaner is a good idea. You can also use a homemade mixture of diluted dish soap, water and vinegar.

A grill cover can also extend the lifespan of your Traeger by protecting it from the elements.

How do you start a Traeger grill?

Each Traeger model varies slightly, but essentially, all you need to do is plug in a Traeger, turn it on, select a temperature, and press the ignite button. Traeger grills are quite easy to start.

How do you connect a Traeger grill to WiFi?

Download and install the Traeger App. Then, pair your grill to the app via Bluetooth by pressing the menu button on the front of your grill and selecting the WiFi grill icon from the menu bar. After that, you can click on the grill icon in the app and select the plus sign in the right corner to add your grill. Your grill must be powered on to connect to WiFi.

The assembly guide included with your grill provides detailed instructions for connecting your specific Traeger to WiFi.

How do you know which Traeger to buy?

Choosing the right Traeger grill depends on your budget, the number of people you typically cook for, whether you want a portable option and the specific features you desire (e.g., WiFi compatibility).

The Pro 34 is great if you’re on a tight budget and don’t need any bells and whistles on your smoker, while the Timberline series is worth considering if you’re ready to invest in an upscale smoker that packs the punch of a mini outdoor kitchen. The Woodridge series represents a solid middle-of-the-road option, featuring advanced technology and large cooking capacities at a reasonable price. If you’re seeking something portable, look at the Tailgater and Ranger.

Why You Should Trust Us

Growing up in Kansas City, grilling at home was synonymous with smoking meat, especially barbecue brisket, pulled pork and ribs, so I spent countless hours around pellet smokers. I also have experience writing about Kansas City restaurants and barbecue pits and interviewing some of the country’s most skilled pitmasters.

As a shopping editor at Taste of Home, I’ve worked closely with our Product Testing Team to evaluate Traeger grills and the leading pellet grill models from Pit Boss, Recteq, Weber and Yoder. I have personally tested the Traeger Woodridge Pro in my backyard.

I also chatted with Wes Wright, Founder and CEO of CookOut News, about pellet grills. CookOut News is the largest trade publication in the live-fire cooking industry. Wright is very familiar with pellet grills from Traeger and other brands.

The post Traeger Woodridge Review: We Tested a Grill from the Brand’s New, Affordable Lineup appeared first on Taste of Home.

Ingredients

• 1 rack baby back ribs
• 6 to 8 tablespoons barbecue seasoning rub of choice
• 4 tablespoons unsalted butter
• 4 tablespoons hot or regular honey
• 1/2 cup apple cider vinegar
• 2 cups barbecue sauce of choice

Ingredients

• 2 teaspoons chili powder
• 2 teaspoons salt
• 1-1/2 teaspoons garlic powder
• 1 teaspoon ground coriander
• 1 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 3/4 cup vegetable oil
• 1 beef flank steak (about 1-1/2 pounds)
• 12 corn tortillas (6 inches)
• 1 medium onion, diced
• Fresh cilantro leaves, lime wedges, guacamole

Ingredients

• 1 package (20 ounces) refrigerated diced potatoes with onion
• 1 (3/4 to 1 pound) beef top sirloin steak
• 2 teaspoons Montreal steak seasoning
• 2 tablespoons butter, divided
• 4 large eggs
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground pepper

Ingredients

• 4 quarts water
• 4 large ears sweet corn, shucked
• Optional: Butter and sea salt

The post The Great Beef Grillable Contest appeared first on Taste of Home.

Ingredients

• 1/4 cup apricot preserves
• 3 tablespoons ketchup
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon cider vinegar
• 1 tablespoon packed brown sugar
• LOLLIPOPS:
• 2 pounds chicken drumsticks
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper

Ingredients

• 2 small zucchini, sliced diagonally
• 1 Japanese eggplant, sliced diagonally
• 1 large sweet red pepper, sliced
• 2 slices red onion
• 2 tablespoons olive oil, divided
• 1/2 teaspoon each salt and pepper
• 1 tablespoon red wine vinegar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 4 ounces fresh goat cheese
• 4 wraps or flatbreads
• 4 cups fresh spinach

Ingredients

• 1/4 cup water
• 3 tablespoons brown sugar
• 3 tablespoons white vinegar
• 3 tablespoons canola oil
• 1 tablespoon chopped chipotle pepper in adobo sauce
• 5 garlic cloves, halved
• 1 tablespoon ground chipotle pepper or ground ancho chile pepper
• 2-1/2 teaspoons ground cumin
• 2-1/2 teaspoons dried oregano
• 1-1/2 teaspoons kosher salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon pepper
• 3 pounds boneless skinless chicken thighs

Ingredients

• 1/2 cup extra virgin olive oil
• 1/2 cup packed fresh parsley sprigs
• 1/4 cup snipped fresh dill
• 1/4 cup fresh cilantro leaves
• 3 tablespoons lime juice
• 3 garlic cloves, halved
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
• 1 medium red onion, cut into thick wedges
• 1 medium zucchini, cut into 1/2-inch pieces
• 1 medium yellow summer squash, cut into 1/2-inch pieces
• 8 cherry tomatoes
• Crusty bread

Ingredients

• 12 large eggs
• 2 tablespoons water
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2/3 cup finely chopped sweet onion
• 1 jalapeno pepper, seeded and chopped
• 2 tablespoons butter
• 1 log (4 ounces) fresh goat cheese, crumbled
• 3 tablespoons minced chives

Ingredients

• 1 beef flank steak (1-1/2 pounds)
• 1 cup rice vinegar
• 1 cup soy sauce
• 1/4 cup packed brown sugar
• 2 tablespoons minced fresh gingerroot
• 6 garlic cloves, minced
• 3 teaspoons sesame oil
• 2 teaspoons Sriracha chili sauce or 1 teaspoon hot pepper sauce
• 1/2 teaspoon cornstarch
• Optional: Sesame seeds and thinly sliced green onions

Ingredients

• 1 pound uncooked large shrimp, peeled and deveined
• 2 medium plums or peaches, cut into wedges
• 1/2 cup sesame ginger marinade, divided
• 1 green onion, thinly sliced
• Optional: Sesame seeds and lime wedges

Ingredients

• 1-1/2 cups buttermilk
• 4 fresh thyme sprigs
• 4 garlic cloves, halved
• 1/2 teaspoon salt
• 12 boneless skinless chicken breast halves (about 4-1/2 pounds)

Ingredients

• 1 teaspoon Worcestershire sauce
• 1 garlic clove, minced
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon pepper
• 1 pound ground beef
• 4 slices sharp cheddar cheese
• 1/4 cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon cider vinegar
• 1 tablespoon honey
• 4 hamburger buns, split and toasted
• 8 cooked bacon strips
• 1/2 cup french-fried onions
• Optional: Lettuce leaves and sliced tomato

Ingredients

• 1/2 cup oil-packed sun-dried tomatoes
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 2 tablespoons olive oil
• 1 teaspoon balsamic vinegar
• 1 garlic clove, crushed
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 8 slices sourdough bread
• 1-1/4 cups shredded part-skim mozzarella cheese
• 1/2 cup crumbled goat cheese
• 1/4 cup fresh arugula
• 2 tablespoons chopped roasted sweet red pepper
• 3 tablespoons butter, melted

Ingredients

• 2 small yellow summer squash
• 2 small zucchini
• 1 can (about 15 ounces) whole potatoes, drained
• 2 tablespoons olive oil
• 1 package (20 ounces) turkey breast tenderloins
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1 package (5 ounces) torn mixed salad greens
• 1 cup salad croutons
• 1/2 cup red wine vinaigrette

Ingredients

• 1/3 cup rice vinegar
• 3 tablespoons minced fresh mint
• 3 tablespoons sesame oil
• 1/3 cup miso paste
• 1 beef top sirloin steak (1 inch thick and 1 pound)
• 1 package (12 ounces) broccoli coleslaw mix
• 1 medium mango, peeled and diced
• 1 cup frozen shelled edamame, thawed
• 1/4 cup sliced radishes
• 1/4 cup minced fresh cilantro
• 1 green onion, sliced
• Grated lime zest, optional

Ingredients

• 3 tablespoons fat-free milk
• 2 tablespoons quick-cooking oats
• 3/4 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon pepper
• 1 pound lean ground turkey
• 4 cups baby kale salad blend
• 1-1/2 cups cubed fresh pineapple (1/2 inch)
• 1 medium mango, peeled and thinly sliced
• 1 medium ripe avocado, peeled and thinly sliced
• 1 medium sweet red pepper, cut into strips
• 4 tomatillos, husks removed, thinly sliced
• 1/4 cup reduced-fat chipotle mayonnaise

Ingredients

• 3 medium ears sweet corn
• 1 tablespoon butter
• 1/3 cup plus 3 tablespoons sliced green onions, divided
• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 medium mango, peeled and cut into 1-inch cubes
• 1 tablespoon extra virgin olive oil
• Lime wedges, optional

Ingredients

• 6 garlic cloves, minced
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 8 medium kiwifruit, peeled and halved
• 3 tablespoons honey
• 1 tablespoon minced chipotle peppers in adobo sauce
• Lime juice, optional
• Hot cooked rice, optional

Ingredients

• 1 medium onion, finely chopped
• 3 tablespoons minced fresh parsley
• 2 tablespoons minced fresh mint
• 1 garlic clove, minced
• 3/4 teaspoon ground allspice
• 3/4 teaspoon pepper
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1-1/2 pounds lean ground beef (90% lean)
• Optional: Lettuce leaves and refrigerated tzatziki sauce, optional

Ingredients

• 1 can (15 ounces) black beans, rinsed and drained
• 2 cups fresh or frozen corn (about 10 ounces), thawed
• 1 cup salsa
• 4 boneless skinless chicken breast halves (4 ounces each)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 1 cup shredded cheddar cheese
• 2 green onions, chopped

Ingredients

• 2 medium bananas, unpeeled
• 4 ounces cream cheese, softened
• 1/4 cup packed brown sugar
• 3 tablespoons creamy peanut butter
• 8 prepared brownies (2-in. squares)
• 4 cups vanilla ice cream
• 1/2 cup hot fudge ice cream topping, warmed
• 1/2 cup chopped salted peanuts

Ingredients

• 2 tablespoons minced fresh parsley
• 2 tablespoons dry white wine or orange juice
• 4 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon grated lime zest
• 1 tablespoon lime juice
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 12 fresh rosemary sprigs (4-6 inches)
• 1-1/2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
• Lime wedges, optional

Ingredients

• 1/3 cup reduced-sodium soy sauce
• 1/4 cup canola oil
• 2 green onions, thinly sliced
• 2 tablespoons plus 1-1/2 teaspoons honey
• 2 tablespoons sherry or chicken broth
• 2 garlic cloves, minced
• 1 teaspoon minced fresh gingerroot
• 6 bone-in chicken breast halves (8 ounces each)

Ingredients

• 1 cup barbecue sauce
• 1/2 cup Burgundy wine or beef broth
• 1/4 cup lemon juice
• 1 beef flank steak (2 pounds)

Ingredients

• 24 medium jalapeno peppers
• 1 pound uncooked chorizo or bulk spicy pork sausage
• 2 cups shredded cheddar cheese
• 12 bacon strips, cut in half

Ingredients

• 12 uncooked jumbo shrimp, peeled and deveined
• 1/4 cup Italian salad dressing
• 1/4 cup orange juice
• 6 bacon strips, cut in half
• 1 ounce pepper Jack or cheddar cheese, julienned