Honey Beer Braised Ribs

1/2 cup packed brown sugar
1 teaspoon pepper
3/4 teaspoon salt
6 pounds pork baby back ribs
1/4 cup honey
1 bottle (12 ounces) dark beer or beef broth
1/4 cup cider vinegar
1 bottle (18 ounces) barbecue sauce

Combine the brown sugar, pepper and salt; rub over ribs. Place ribs bone side down on a rack in a large shallow roasting pan. Drizzle with honey. Combine beer and vinegar; pour around ribs. Spoon some of the beer mixture over ribs.
Cover tightly with foil and bake at 325° for 1 hour. Reduce heat to 250°; bake 2 hours longer or until tender.
Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Drain ribs. Grill, covered, over medium heat for 10-15 minutes or until browned, turning and basting occasionally with barbecue sauce. Serve with remaining barbecue sauce. Yield: 6 servings.

Recipe Courtesy: www.tasteofhome.com



4th of July Feast


Your checklist for this weekend:

  • Plan your menu
  • Grocery shop
  • Go to Fireside’s HUGE 4th of July Sale

If you haven’t come up with a great recipe for your BBQ this weekend, try one of ours like this delicious grilled pork tenderloin with corn on the cob.

1 tablespoon paprika
Kosher salt and freshly ground pepper
1 teaspoon packed light brown sugar
1 teaspoon ground cumin
1 teaspoon mustard powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 teaspoons extra-virgin olive oil, plus more for brushing
2 small pork tenderloins (about 1 1/2 pounds total)
4 ears corn, husked
For the sauce:
3/4 cup apple cider vinegar
3 tablespoons packed light brown sugar
2 tablespoons ketchup
1/2 teaspoon red pepper flakes

Make the pork: Combine the paprika, 2 teaspoons salt, 1/2 teaspoon pepper, the brown sugar, cumin, mustard powder, onion powder and garlic powder in a bowl. Rub the olive oil all over the pork, then coat with the spice rub. Wrap each tenderloin tightly in plastic wrap and refrigerate 3 to 6 hours.

Make the sauce: Combine the vinegar, 1/2 cup water, the brown sugar, ketchup, red pepper flakes and 1 teaspoon salt in a small saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves; remove from the heat.

Remove the pork from the refrigerator about 30 minutes before grilling. Preheat a grill to medium high. Cook the pork, turning occasionally, until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, about 20 minutes. Transfer to a cutting board and let rest 15 minutes.

Meanwhile, brush the corn with olive oil; grill, turning, until marked, about 5 minutes. Slice the pork and drizzle with the sauce. Serve with the corn.


Recipe courtesy foodnetwork.com

Go Beyond the Burger

Most people use their grills primarily for chicken, beef, pork, fish and vegetables. Did you know, one of the best foods to grill is fruit. It’s very easy but not all fruit works well on the grill. Here are three of my favorite fruits to try.


Grilled Pineapple has a great flavor that’s definitely different than fresh pineapple. Grilling makes it sweeter and more mellow than fresh pineapple, plus it looks great! Pineapple has the perfect texture for grilling and is available year round. It’s also considered a palate cleanser to eat along with other grilled foods. Here’s my favorite way to grill it:

Remove the outer casing from a ripe pineapple, slice it into ¾” rounds and core the centers. Pre heat the grill. Cover the pineapple slices with a light coat of your favorite cooking oil. Grill the pineapple slices over medium heat, approximately 4 minutes on each side. The pineapple slices will caramelize and brown beautifully. Keep an eye on the to make sure they don’t blacken.



Grilling peaches is very easy and the grilled peach flavor is similar to a fresh peach cobbler, or pie. However, you need to find “freestone” peaches so you can cut them in half and remove their pits. Freestone peaches are harder to find but if you try to use “cling” peaches, the fruit clings to the pit so you can’t remove the pit from the fruit. Here’s how I grill them:

Split the peaches with a knife and remove their pits. Pre heat the grill to a medium heat. Cover the peach halves with a light coat of your favorite cooking oil. Grill them cut side down over medium heat, approximately 3 minutes. Like pineapples, the peach halves will caramelize and brown beautifully. Watch them closely and do not blacken them. Turn them over and finish them by grilling them about three more minutes on their “fuzzy” sides.

bananaBananas are available year round and are a great fruit to grill, because they become sweeter and taste like banana pie. Be sure to select bananas that are not too green, or too ripe. Here’s how I grill them:

I split the bananas in half and lightly cover the cut faces with cooking oil. Bananas grill very quickly and can turn to mush if they are over cooked. Like other fruits, I preheat the grill to medium and grill the bananas cut side down. 2 to 3 minutes is all it takes to lightly caramelize them. Turn them over onto their skin sides and finish them about 2 minutes longer. You can serve them with their skins on or remove the skins (perfect with a scoop of vanilla ice cream). Either way they’re delicious if you don’t overcook them!


Author Roger Sanders is the Owner of Bend Fireside. Connect with him on .

Fire Roasted Strawberries


2 pints fresh, large strawberries (20–24), washed and blotted dry
4 tablespoons granulated sugar
½ teaspoon pure vanilla extract
¼ cup orange liqueur, such as Grand Marnier®, or 2 tablespoons water plus 1 tablespoon lemon juice
1 tablespoon unsalted butter, softened
Vanilla ice cream

Hull the strawberries and then trim the stem ends so they will sit flat in the pan. In a medium bowl combine the berries with the sugar, vanilla, and liqueur and toss to coat.

Prepare the grill for direct cooking over high heat (450° to 550°F).

Use the softened butter to generously coat the bottom and sides of an 8-by-8-inch baking pan. The pan should be just large enough to hold the berries in a single layer with their sides almost touching (this allows the berries to gently support one another as they begin to soften). Remove the berries from the bowl and line them up so that they fit snugly, pointing up, in the prepared pan. Pour the contents from the bowl over the berries.

Brush the cooking grates clean. Place the pan over direct high heat, close the lid, and cook until the strawberries are bubbling and beginning to slump, 8 to 12 minutes. Cooking times will vary depending on the variety, size, and ripeness of the strawberries. Watch closely to catch them before they collapse. Remove from the grill.

Spoon the pan juices over the berries to moisten them, let cool for 5 minutes, and then carefully cut them into quarters or leave whole. Ladle berries over ice cream.

Recipe Courtesy: http://www.weber.com/recipes

Pork Carnitas with Citrus and Beer



2 teaspoons ground cumin
2 teaspoons ancho chile powder
2 teaspoons granulated sugar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon ground coriander
3 pounds country-style pork ribs
1 onion, about 10 ounces, cut into quarters
1 bottle (12 ounces) Mexican beer
1 cup fresh orange juice
¼ cup fresh lime juice
4 garlic cloves, smashed
Soft flour or corn tortillas (6 inches)
Your favorite salsa
Lime wedges

In a small bowl whisk the rub ingredients and season the pork ribs evenly with the rub.

Prepare the grill for direct and indirect cooking over medium-low heat (300° to 350°F).

In a medium saucepan combine the onion, beer, orange juice, lime juice, and garlic and bring to a boil over high heat. Pour this braising liquid into a large grill-proof Dutch oven and place over indirect medium heat.

Grill the pork over direct medium heat, with the lid closed, until brown on all sides, 8 to 10 minutes, turning four times. Transfer the pork to the Dutch oven. Place the lid on the Dutch oven or cover tightly with aluminum foil. Cook over indirect medium heat, with the grill lid closed, keeping the temperature of the grill as close to 300°F as possible, until the meat is fork tender, 2¾ to 3 hours, turning the pork once every hour.

Using a slotted spoon, transfer the pork and onion from the braising liquid to a sheet pan and set aside to cool slightly. Keep the Dutch oven on the grill.

Increase the temperature of the grill heat to high heat (450° to 550°F).

While the grill is coming up to temperature, move the Dutch oven over direct high heat. Bring the braising liquid to a boil over direct high heat, with the Dutch oven uncovered and the grill lid closed, and cook until the liquid is reduced by about half, 5 to 7 minutes. Meanwhile, shred the pork and discard any large pieces of fat.

When the braising liquid is reduced, move the Dutch oven over indirect high heat. Pour off all but a few tablespoons of the braising liquid into a small bowl. You want to have just enough liquid remaining to coat the bottom of the Dutch oven. Add the shredded pork to the Dutch oven and cook, with the grill lid closed, until the edges are slightly crisp and caramelized, 10 to 15 minutes, stirring occasionally. As the pork crisps, drizzle it with the reduced braising liquid, 1 tablespoon at a time, to prevent it from drying out. You may not need all of the braising liquid.

Serve the shredded pork and onion warm in tortillas with salsa and lime wedges.

Recipe Courtesy: http://www.weber.com/recipes

How To Turn a $10 Steak Into a $50 Steak

steak1-322x400There are some simple things to know about grilling steaks that will dramatically improve the flavor and retained moisture of the steaks that you grill. Proper steak grilling is a learned process that takes a little practice so it’s important to be consistent in the things you do.

The Grill: Lets start with the grill itself. Be sure that the cooking grids are wire brushed and clean of most debris. The insides of the grill should also be relatively clean of black grease residue. This residue can ignite and cause your steaks to be very bitter, not to mention that a grease fire is certainly a safety issue.

The Meat: There are many different steaks to choose from, but the two best beginner steak cuts to grill are Rib-eyes and Porterhouses. Top sirloin is fine, but it will be a little dry. Fillets are great, but their thickness can be a challenge. Usually Fillets, like Tri-tips, need to be “baked” for a few minutes with the lid closed and the burners on low to finish them off.

The Heat: Your grill should be pre-heated to a hood temperature of above 500oF. This sanitizes the grill and insures that it’s hot enough to sear food. Some grills may take 20 minutes to pre-heat. It’s important to wait until the grill is hot.

The Initial Steak Temperature: Allowing your steaks to come up to room temperature before grilling insures grilling consistency. If you grill cold steaks and the next time grill room temperature steaks, your results will never be consistent. It is even more important to allow steaks to reach room temperature when you’re grilling well done steaks. A few people love rare steaks. It’s a good idea in this situation to grill cold steaks, as a cold starting temperature insures that the steak center will not be overcooked when the outside is seared.

Dump That Fork! If you like dry steaks, stick a fork in them to turn them. A fork will cause meat juices to run out. Otherwise use long handled tongs to turn your steaks and keep them juicy.

Steak Thickness: It’s logical that thin steaks cook quickly and thick steaks do not. So, use the thinner steaks for those that enjoy a more well done steak and the thicker ones for those that want medium rare and rare steaks.

So What’s the Objective? Well, the objective is to have nicely seared, but not charred steak outsides while having the interior cooked correctly for each guest. Too often steaks get charred outside in order to get the inside cooked, or the outside is grey and un-seared. Yuck.

What’s Searing? Searing is creating a lightly browned outside surface with nice dark brown grid lines on the outside of a steak. Browning is good. It’s the browning that provides that great grilled flavor that everyone enjoys. If the steak outside becomes black and charred, the steak will taste bitter and if the outside remains grey, the steak will have little flavor. So, searing is a balance between charring and graying a steak.tumblr_m7o3oxoB9P1rwhrdqo1_500


The World’s Best Secret Seasoning: There are literally hundreds of steak seasonings and marinades that can be used. They are all fun, but many change the flavor of steaks. Here’s a little secret. Rubbing fresh ground pepper and regular table salt into to all sides of steaks and leaving the seasoned steaks refrigerated in a plastic bag overnight will create the most amazing pure steak flavor. Do not add oil! Oil creates a barrier for the pepper and salt to be adsorbed. The expensive salts are fine but they are a waste of money because the bold grilled flavor will cover up any subtle designer salt taste. Also, the finer the salt granulation used the better. Course salts take many hours to dissolve and be adsorbed by the meat. salt-and-pepper-yin-and-yang-lindie-racz


A Little Oil: Don’t forget to LIGHTLY coat your steaks with a little cooking oil JUST BEFORE putting them on the grill. This will reduce sticking.

The “Feel”: One of the learned processes is to tell how well a steak is done by its “feel”. This is where your long handled tongs become very valuable. Use the closed tongs to press on the top of the steaks to determine whether it’s ready to serve. Here are the “feel” basics:

  • A rare steak feels very soft and is red inside.
  • A medium steak feels spongy and is pink inside.
  • A well done steak feels very firm and is all grey inside.

All it takes is a little practice.