Recently I traveled to Kansas City for the 37th Annual American Royal World Series of Barbecue during which I was on hand as six amateur and professional cooks faced off in the Smithfield Hog Wild Throwdown. During the intense, single elimination contest, these individuals created truly amazing dishes in hopes of walking away with a brand new Ford F-150 and $2,000 cash. Here's the winning recipe, courtesy of Smithfield and Suzanne Clark!
Read MoreGrilled Citrus Pork Chop
Make boring pork chops extraordinary with this recipe created by TV personality and author of Jeffrey Saad's Global Kitchen: Recipes Without Borders! Chef Jeffrey Saad on behalf of Bush's Baked Beans!
Read MoreMaple Plank Smoked Crab Cakes with Lemon-Garlic Aioli
If you are a fan of crab cakes then you can expect to have your mind and mouth blown after trying our unique grilling twist on the classic.
Read MoreGrilled Flat Iron Steak with Red Wine Blue Cheese Butter
Grilled Ribeye Steak with Gochujang Butter and Nori
Sriracha may be the spicy condiment of choice these days but coming up fast on its heels is gochujang — a fermented hot chili paste that has been a staple in Korean cuisine due to its umami-rich, well-balanced flavor.
To help introduce the general barbecue community to the depth of flavor the condiment provides Chef Edward Lee is firing up his recipe for grilled ribeye steaks with gochujang butter and nori. Mark our words -- not only will you love this recipe but you'll soon be making permanent space in your fridge for gochujang!
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