To make the marinade, in a
small bowl, combine all ingredients. Add pork to a sealable bag and pour in marinade.
Seal bag and toss to coat pork evenly with marinade. Open bag and reseal,
removing as much air as possible. Place pork in refrigerator for at least 2
hours or up to overnight.
To make the tzatziki
sauce, grate cucumber and drain through a fine-mesh sieve set over a bowl for 2
hours to up to overnight in refrigerator.
In a large
bowl, combine yogurt, garlic, oil, vinegar, mint, and salt. Cover and
refrigerate.
When ready to
serve sauce, add cucumber to yogurt mixture and stir to combine. Garnish with
more mint.
To cook pork, preheat a
grill over indirect heat.
Meanwhile, thread pork
onto soaked skewers. Grill pork until browned on all sides and cooked through,
8-12 minutes.
Remove skewers to a plate
and allow to rest for 5 minutes. Serve with rice pilaf and tzatziki.
In a small bowl, add water and sprinkle yeast over water. Let sit, stirring occasionally, until foamy, about 5 minutes.
In a stand mixer, fitted with a dough hook, combine flour and salt and mix to combine. Add water, 3 tablespoons oil, and yeast mixture and knead dough until smooth and elastic, about 5 minutes.
Turn out dough onto a lightly floured surface, knead a few times and place in a well-oiled bowl. Cover with plastic wrap and let rise until doubled in bulk, about 1 1/2 hours.
About 30 minutes before baking pizza, place a pizza stone on the lowest rack in oven, and preheat oven to 500-degrees.
When dough is ready, use a large knife or a bench scraper to divide it into 4 equal pieces. With lightly floured hands, press out any bubbles that might have formed in dough, and form each piece into a small smooth ball. Place about 4″ apart on a lightly floured surface.
In a small bowl, combine
garlic, thyme and parsley, a pinch of pepper and salt, and olive oil. Set
aside.
Thread 1 shrimp onto a skewer so that it forms a C-shape. Thread 1 scallop horizontally onto skewer. Thread 1 salmon piece onto skewer. Repeat with 1 more shrimp, 1 more scallop and 1 more piece of salmon onto skewer. Repeat with remaining skewers. Lay skewers in a shallow dish and pour garlic-herb mixture over skewers. Let sit, 5-10 minutes.
Prepare an outdoor grill
over medium-high heat. Clean grill grate and season with oil.
Place skewers on grill,
season with salt and pepper, and cook, turning once until shrimp are opaque and
scallops and salmon have grill marks, about 4 minutes per side. Serve with
lemon wedges.
Heat grill to about 375 degrees. Clean and oil grill grate.
In a small bowl, whisk together vinegar, mustard, chile sauce, butter, honey rosemary, and paprika. Set aside.
In a medium bowl, toss chicken with olive oil and liberally season with salt and pepper.
Set chicken on grill over indirect heat. Cover grill and cook, checking often, until bottom is golden, about 10 minutes. Turn over and cook until other side is golden and crispy, about 10 minutes.
Turn again. Stir sauce and baste chicken. Cover and cook, about 5 minutes. Turn again, baste and cook, about 5 minutes. The chicken is cooked when an instant-read thermometer inserted into thickest part of meat not touching bone registers 165 degrees. Remove from grill and serve.
Prepare a grill for high,
indirect heat and fit with grill pan (for a charcoal grill, bank coals on 1
side of grill and put drip pan on empty side; for a gas grill, leave 1 burner
turned off and place drip pan over unlit burner). Add water to pan to a depth
of ½ inch.
Season chicken with Spice
Rub. Place cavity of chicken, legs pointing down, onto open can so that it
supports chicken upright. Place can, with chicken, on grill over indirect heat
(and above drip pan). Grill chicken, covered, until cooked through and an
instant-read thermometer inserted into the thickest part of thigh registers
165°, 45–60 minutes. (If using charcoal, you may need to add more to maintain
heat.) Let chicken rest 10 minutes before carving. Serve with pan drippings.
In a small bowl, add the
brown sugar, chile powder, cumin, dry mustard, paprika and garlic powder and
stir to combine. Season liberally with salt and pepper and stir to combine.
Liberally coat ribs with rub on both sides. Wrap the ribs together in heavy
duty aluminum foil.
Preheat a grill over high
heat. Reduce the heat to low, add ribs, close lid and cook 3 ½-4 hours.
If using an oven, preheat
oven to 450 degrees. Wrap the ribs, place directly on the oven rack. Cook for
15 minutes. Reduce heat to 325 degrees and continue to cook for 3 hours.
Remove to a platter and
let cool, 20-30 minutes still wrapped in foil. Increase heat to medium, unwrap
ribs and place, meat side down, on the grill and cook until ribs are
caramelized on one side, 5 minutes. Flip over, baste with barbecue sauce of
choice and cook for another 5 minutes.
In a small baking pan, add
the salmon skewers. Drizzle with olive oil and sprinkle with salt, pepper, and
ancho chile powder. Toss to combine.
Prepare a charcoal or gas
grill for direct grilling over very high heat. Oil the grill grate. When the
grill is hot, place the skewers on the grill and cook on each side, 2 minutes
each, for a total of 8 minutes. Transfer to a plate to rest.
Meanwhile, using a sharp
knife, cut off the peel and all of the white pith from all around the
grapefruit. Working over a small bowl, use the knife to cut between the
membranes to release the grapefruit segments into the bowl. Squeeze the juice
from the membranes into the bowl. Remove the grapefruit segments from the bowl
and cut crosswise into 1/2-inch pieces; return to the bowl. Gently mix in the
avocado, jalapeno, onion, cilantro, and lime juice. Season the salsa to taste with
salt and pepper.
Place each skewer on a
plate. Spoon the salsa over the top and serve.
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