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Two of our favorite meats to do on the grill are ribs and boneless turkey breast. Some people are hesitant to tackle these two sometimes difficult to grill meats. I’ve come up with recipes that are delicious and easy every time.

Ribs are a summertime favorite and sometimes hard to get tender and thoroughly cooked on the grill. I solve this problem by braising the ribs in beer in the oven before grilling. First prepare the ribs for cooking. I use baby back pork ribs but any kind will work. Ribs have a tough skin on the back that needs to be removed before cooking. Many butchers do this for you but it is easy to remove.

Peel back a corner of the skin with a paring knife and grab the corner with a paper towel and pull off. Cover a large baking pan (minimum 1 inch deep) with heavy duty aluminum foil. Lay down the ribs bone side down in one layer. Rub on both sides with seasoning of your choice. I use kosher salt, pepper and garlic powder.

Pour one bottle of beer into the bottom of the pan. Cover tightly with another sheet of heavy duty foil and bake in a 250 degree oven for two hours. Ribs should be tender and starting to pull away from the bone. Drain off braising liquid and dry with paper towels. Place ribs on a hot grill, meat side down, and brown both sides. Sauce and grill both sides with your favorite barbeque sauce and dig in!

Boneless breast of turkey is delicious, different and super easy on the grill. Butterball® boneless turkey breast comes in a net that holds the meat together. I always get the all white meat unflavored roast. They also come with dark meat and various flavors. Don’t forget you need to thaw the roast in the fridge for two days prior to grilling.

Unwrap the roast in the sink as it is juicy. Throw out the gravy packet (it’s horrid!). Pat dry with paper towels and adjust the net around the roast, this will aid in the removal later. Coat the roast with on tablespoon vegetable oil and season with salt and pepper. Prepare the grill by arranging coals in two rows on either side with an empty space down the middle. Here place a disposable drip pan or do as I do and make one out of foil. When the fire is ready, place the roast over the drip pan. Cook for half an hour then turn it over and rotate for even cooking.

Depending on the fire the roast will take between 75 and 90 minutes. It will get very brown but don’t worry it will be delicious and juicy inside. When the roast registers 170 degrees on an instant read thermometer it is done! Wrap entirely in aluminum foil and rest for ten minutes. This allows juices to redistribute and will loosen the netting for easier removal. Cut the net with a pair of scissors down one side. Carefully pull off the net while protecting your hands with paper towels. Slice with a sharp knife and enjoy!


Posted: Tuesday, June 03, 2014 9:39 AM by Dean's Team


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