A Game Day Grilling Guide

and the Latest in Mark Bittman’s Acclaimed How to Cook Everything Series

Here’s how to grill absolutely everything—from perfect steaks to cedar-plank salmon to pizza—explained in Mark Bittman’s famously straightforward style. Featuring 1,000 recipes and variations, plus Bittman’s practical take and indispensable advice on all the basics for gas and charcoal grilling, this book is a complete exploration of the grill’s endless possibilities. Recipes cover every part of the meal, including appetizers, seafood, meat and poultry, vegetables (including vegetarian mains), and even desserts. Plenty of quick, high-heat recipes will get dinner on the table in short order (Spanish-Style Garlic Shrimp, Green Chile Cheeseburgers); low and slow “project” recipes (Texas-Style Smoked Brisket, Pulled Pork with Lexington BBQ Sauce) are ideal for leisurely weekend cookouts. You’ll also find unexpected grilled treats like avocado, watermelon, or pound cake, and innovative surprises—like cooking meat loaf or from-scratch Rosemary Olive Oil Bread on the grill—to get the most out of every fire.

How to Grill Everything can be purchased at Barnes & Noble, Books-A-Million, Target, and online at markbittman.com, amazon.com, the iBooks Store, or Google Play.

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Be the Hero of Your Grill This Summer!

Nothing brings people together like a barbecue. There seems to be something about being outdoors and the sizzle of fresh food on the grill that makes you want to gather with family and friends.

This summer, you can be the hero of your grill with a few simple tips and tricks:

• A great meal starts with great meat. Make sure to use versatile, high-quality and tender cuts. Costello’s Butcher.
• Cut down on time, not flavor. Look for pre-seasoned meats such as pork chops, or slice, dice or cube larger cuts like boneless loin to shorten cook time and increase flavor.
• Grill like a pro. Use direct heat for burgers and chops and indirect heat for larger cuts like ribs.

ST. LOUIS STYLE PORK SPARE RIBS WITH COFFEE COCOA DRY RUB 

Recipe courtesy of pitmaster Chris Lilly 

Prep time: 10 minutes – Cook time: 3 1/2 hours 

Servings: 4-6 

• 7 teaspoons salt 
• 2 tablespoons dark brown sugar 
• 4 teaspoons chili powder 
• 1 tablespoon ground coffee 
• 2 ½ teaspoons unsweetened dark cocoa powder 
• 2 teaspoons black pepper 
• 1 teaspoon garlic powder 
• 1 teaspoon onion powder 
• ¾ teaspoon ancho chile pepper 
• ⅛ teaspoon coriander 
• ⅛ teaspoon turmeric 
• 2 racks Smithfield St. Louis Style Pork Spare Ribs (remove membrane)

Build charcoal fire for indirect cooking by situating coals on one side of grill, leaving other side empty. Heat grill to 250 F. 

To make dry rub: In small bowl, combine salt, brown sugar, chili powder, coffee, cocoa, black pepper, garlic powder, onion powder, ancho chile pepper, coriander and turmeric. Generously apply dry rub onto front and back of pork ribs. Gently pat to ensure rub adheres. Put ribs meat-side up over indirect heat, away from coals, close lid and cook until ribs are tender, about 3 1/2 hours. Remove ribs from grill and let rest, uncovered, 5 minutes. Slice ribs between bones and serve. 

PINEAPPLE PORK KEBABS 

Recipe courtesy of pitmaster Sterling Ball 

Prep time: 10 minutes – Cook time: 1 hour 

Servings: 3-4 

• ½ Smithfield Prime Boneless Fresh Pork Loin 
• 1 sweet onion, cut into 1-1 1/2-inch square pieces 
• 1 red bell pepper, cut into 1-1 1/2-inch square pieces 
• 2 cups pineapple chunks 
• 3-4 tablespoons barbecue rub 
• 2 ½ cups teriyaki marinade 
• 3-4 flexible skewers 

Heat grill or smoker to 250 F. Cut pork loin into 2-inch cubes. Season pork loin, sweet onion, red bell pepper and pineapple chunks with rub. Thread pork loin, onion, pepper and pineapple on skewer; repeat until length of skewer is almost full. Repeat with additional skewers. Put assembled kebabs in large resealable bag and add teriyaki marinade. Carefully remove air from marinade bag and refrigerate 20 minutes. Remove kebabs from marinade bag and place on grill over indirect heat; cook 12-14 minutes, remove and set aside. Increase grill temperature to 400 F. Sear kebabs at high heat, until caramelized. Using meat thermometer, check pork loin cubes for doneness; remove from heat once pork reaches internal temperature of 145 F.