Posts tagged: BBQ recipe

Strawberry Shortcake Mason Jars

Strawberry Shortcake Mason Jars These strawberry shortcake mason jars add a fun twist to this dessert, making them easily portable for picnics or even surprise sweet treats for family and friends. Every element in this dessert is super simple to make (yes, even the biscuits are a breeze!). You’ll love the sweetness from the fruit, the fresh and airy whipped cream, and the tiny golden brown biscuits.

BBQ Ranch Chopped Salad

BBQ Ranch Chopped Salad

BBQ Ranch Chopped Salad | Sauce + Style Blog (pigofthemonth.com)

A salad?! On Sauce + Style?! I know it's a bit shocking to see something on the healthy side pop up here, but being on a teeny tiny cleanse inspired me to up my salad game. With bacon of course.

BBQ Ranch Chopped Salad | Sauce + Style Blog (pigofthemonth.com)

Normally I am NOT a salad person (as in I avoid it at all costs), but when a salad combines all my favorite things, I'll change my stance on it momentarily. This BBQ Ranch Chopped Salad is the perfect example of what'll get me in a salad-eating mood. Yes, this salad is loaded up with some healthy veggies, but there's also bacon and a BBQ ranch dressing that is going to blow your freaking mind.

BBQ Ranch Chopped Salad | Sauce + Style Blog (pigofthemonth.com)

Seriously, this salad is so good you'll actually find yourself CRAVING it. So wrong, it's gotta be right ;) am I right?

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BBQ Ranch Chopped Salad from Pig of the Month BBQ on Vimeo.

INSTRUCTIONS: In a small bowl, stir together ingredients for the dressing. Set aside. Add mixed greens, tomatoes, garbanzo beans, bell pepper, avocado, and cucumber to a cutting board. Chop all the ingredients up well. Add chopped ingredients to a bowl. Stir in cheddar, sunflower seeds and bacon. Top with dressing and toss to coat. Serve.

BBQ Ranch Chopped Salad | Sauce + Style Blog (pigofthemonth.com)

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Pig of the Month BBQ Applewood Smoked Bacon

*Recipe, photos and video by Meghan Bassett

Sparkling Watermelon Punch

Sparkling Watermelon Punch

Sparkling Watermelon Punch | Sauce + Style

How is it already the end of August?! Before we know it the summer will be over and we'll be sipping pumpkin spice lattes while we tailgate for our fav football team. So how am I getting the most out of these final days of summer? Three words. Sparkling Watermelon Punch.

Sparkling Watermelon Punch | Sauce + Style

Watermelon is my favorite fruit to gorge on during the summer. It's refreshing and light so you can eat an entire watermelon and not feel like a total whale afterwards. Not that I've ever tried to do that or anything... So it's only natural to put all that fresh watermelon to good use - in a cocktail. This big batch punch is perfect for your next summer BBQ. It's light and bubbly, which is exactly what you want to be sipping on while you are grilling up all those meats. It's just a little tart and not too sweet, so even the dudes at the party won't feel too girly sipping on it too.

Sparkling Watermelon Punch | Sauce + Style

The best part? It's only 4 ingredients and it comes together in less than 2 minutes. Forget spending all that time fussing over complicated recipes! You need to be out on the patio, sipping this punch and soaking up what's left of the summer sun. Go ahead and pin this bad boy now because you know you're gonna want to bust this out all weekend long when Labor Day rolls around next week! Speaking of Labor Day, keep an eye out on the blog, because we're rounding up our favorite Sauce + Style recipes to keep your celebrations going all weekend long, Pig of the Month BBQ style.

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Sparkling Watermelon Punch from Pig of the Month BBQ on Vimeo.

Sparkling Watermelon Punch | Sauce + Style

Sparkling Watermelon Punch | Sauce + Style

INSTRUCTIONS: In a pitcher filled halfway with ice, combine, watermelon juice, pineapple juice, prosecco and cognac. Stir to combine. Serve in mason jar glasses and garnish with a wedge of watermelon.

Sparkling Watermelon Punch | Sauce + Style

*Recipe, photos and video by Meghan Bassett

Sparkling Watermelon Punch | pigofthemonth.com #cocktail #libation #summer

Grilling 101: Top Questions Answered!

Grilling 101: Top Questions Answered!

Grilling 101: What Temperature Do I Grill That At? | Sauce + Style

If you’re anything like us, you’re already busting out the charcoal and grilling ALL the things. Whether you are grilling up ribs, veggies or a whole lot of burgers and hot dogs, there’s nothing better than the smell of burning coals and smoke. We get all sorts of grilling questions every year, from gas or charcoal preference to how to clean the grill. So this year we’re going to be covering a ton of grilling recipes, techniques and tips and tricks throughout the summer! To kick things off, we’ve rounded up our most-asked grilling questions. Before you fire up those grills again, get to know your stuff!

Grilling 101: Top Questions Answered! | Sauce + Style

What’s better gas or charcoal? This is the ultimate grill question we get! There are a few factors that come into play to help you decide. First, price. Gas is more complicated and will cost more because of all the moving pieces inside the grill. Charcoal is a simpler grill so it will always be substantially cheaper. Second deciding factor? Taste. Gas burns clean so you’ll get the char marks, but you won’t get any special flavor in your food like using charcoal will get ya. Of course, gas grills will get to temperature faster and charcoal grills tend to take a long time to get hot. Gas grills are also a lot easier to clean up since charcoal grill cleaning can send ashes scattering all over the place. That’s a lot of back and forth, you guys. Yea, we know. If you want our honest opinion, charcoal always wins out when it comes down to it. You get better flavor, better heat management and you aren’t forking over as much money. When in doubt, go with the coal. Do I need to preheat my grill? YES. You need to preheat your grill whether you are using a gas or charcoal grill. A good rule of thumb is about 15 minutes for high temperatures (i.e. for searing) or 10 minutes for lower temperatures (i.e. for fish and such). Getting that preheat done before you start grilling the food will also help remove some of the residue left on the grill from past cooking.

Grilling 101: Top Questions Answered! | Sauce + Style

How do I season my new grill? Oooohhhh look at you with your new killer grill! You are probably itching to get to grilling, but you have to season that baby first. No one wants the new grill residue on their food, trust us. Start with a cold grill and rub all the cooking surfaces down with canola oil. Wipe off any excess oil with a paper towel and light the grill. Let the grill heat up for about 15 minutes, or until the oil starts burning off and smoking. At this point the shiny finish that came with the grill should be turning dark brown or bronze. Turn off the grill and once coal, add a light coat of oil. To keep your grill in tip top shape, repeat this last light oil application step after each time you grill. Why you should never ever use lighter fluid...ever It’s all about the taste and smell. If you use lighter fluid, you’re going to get all those chemicals on your food. It’s really pointless to use lighter fluid when you can use a chimney starter so easily. Plus no one wants to smell like lighter fluid all day. Yuck.

Grilling 101: Top Questions Answered! | Sauce + Style

How do I deal with flare-ups? First, get that food off the grill so it doesn’t get charred to oblivion. Then cover it up and wait it out. Flare ups survive off of the oxygen in the air so if you can smother it with the lid of the grill, do that. No matter what you do, DON’T squirt a water bottle on a flare up. It will get an ashy mess everywhere and it doesn’t actually subdue the flare. Be sure to keep an extinguisher nearby though… Just in case.   Keep checking the blog for new Grilling 101 features throughout the summer. Your grill master status depends on it.  

Don’t forget to check out our featured grilled recipes!

How to Grill Pizza | Sauce + Style

How to Grill Pizza

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Mexican Street Corn

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Grilled Chili Rubbed Flank Steak

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Spicy Dry Rub Ribs

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Craft Beer Can Chicken

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Lemon Pepper Bacon Wrapped Shrimp Skewers

Recipes & recipes photos by Meghan Bassett

Spicy Dry Rub Ribs

Spicy Dry Rub Ribs are smoky and spicy, perfect for your next BBQ gathering! The ribs come out extra tender and juicy, hot off the grill and finger-lickin' good.

Spicy Dry Rub Ribs | Sauce + Style

It's finally grilling season! Is anyone else as excited as I am about this? I've been busting out the grill almost every single night for dinner and I gotta tell you, that grilled charcoal flavor is what I've been missing since Labor Day. Chicken, vegetables, burgers, steaks, I've been grilling it ALL.

Spicy Dry Rub Ribs | Sauce + Style

Recently though, I've been obsessed about perfecting dry rub ribs on the grill. I've baked them more times than I can count, but nothing gets that BBQ flavor packed into the ribs like a grill. These ribs are the best combination of spicy and smoky on the outside, with perfectly tender and juicy meat on the inside. Seriously, the meat practically melts in your mouth with every bite.

Spicy Dry Rub Ribs | Sauce + Style

Your next BBQ NEEDS these ribs. Or even your next weeknight meal! Rub the ribs down and wrap 'em up before you head to work in the morning, then just throw 'em on the grill when you get home. You'll have grilled up ribs in under an hour that'll curb all those BBQ cravings you've been having lately.

Spicy Dry Rub Ribs | Sauce + Style

Spicy Dry Rub Ribs | Sauce + Style

INSTRUCTIONS: In a medium bowl, stir to combine salt, brown sugar, paprika, garlic powder, onion powder, chili powder, cumin, black pepper and cayenne pepper.

Spicy Dry Rub Ribs | Sauce + Style

Rub down the racks of ribs with the dry rub evenly. Wrap the racks in plastic wrap and let rest in the refrigerator for at least 2 hours.

Spicy Dry Rub Ribs | Sauce + Style

Heat up your grill to 350 to 400 degrees and rub the grill racks with olive oil. Remove the ribs from the plastic wrap and place directly on the grill. Cook for 40 minutes, turning occasionally, until crispy and cooked through.

Spicy Dry Rub Ribs | Sauce + Style

Allow the racks to rest 10 minutes before cutting into them and serving.

Spicy Dry Rub Ribs | Sauce + Style

Recipe & photos by Meghan Bassett