Recipes
8 Recipes to Grill This March
March brings much good news for our barbecue community. There’s lots to celebrate. The arrival of spring. The beginning of daylight savings time, so we have more light at night during this “shoulder” season to attend to our grill. And Steven’s March 11 birthday. (We’ll certainly fire up a grill for that one!)
In honor of March, here are eight recipes to help you celebrate the return of spring!
Recipes to Grill This March
Pork Shooters
Sports lovers get pumped up for parties because a good barbecue makes the perfect prelude to basketball’s March Madness. (Selections this year start on March 15 with play beginning on March 17.) Here’s how Steven’s home state of Florida reimagines a game day classic. Get ready for pork shooters stuffed with briny Gulf shrimp, cheese and andouille sausage.
Buccaneer Baby Back Ribs
Can’t get to the islands for spring break? This recipe brings together sweet and smoky flavors with a tropical twist. The ribs are coated in a bold spice rub, slow-cooked until tender, and finished with a pineapple barbecue sauce that adds just the right balance of tang and heat. The sauce caramelizes on the grill, creating a rich, sticky glaze that makes every bite packed with flavor. Perfect for a backyard cookout or a weekend barbecue.
Jamaican Jerk Chicken
Celebrate the spring equinox (March 20) by planning an astronomically good barbecue for family and friends! Dazzle with this authentic Jamaican jerk chicken from Emmy Award winner and videographer Gary Feblovitz. “You need to sweat while you’re eating jerk,” he says. (You’ve likely seen his work on the Food Network and on Steven’s Project Smoke show on Public Television). Stranded unexpectedly in Jamaica for a few weeks (we can think of worse punishments), he became obsessed by the indigenous barbecue, jerk.
Grilled Swordfish Steaks with Golden Raisin Chimichurri
We’d be remiss not to offer an outstanding seafood recipe for Lent. Presenting one of the most enticing recipes for swordfish in our files. Really, you could substitute any “steak” fish for swordfish, such as tuna, grouper, or haddock.
Sausage and Pepper Jack Cheese Sandwich
Remember the adage about two things to avoid watching: The workings of politics and the stuffing of sausage. Texans have the courage to call it what it is: hot guts. Hot as in larded with jalapenos. Guts as in, well let’s just say they use natural sausage casings. This being Texas, the meat for the sausage is beef. And this being Texas, the essential flavoring is wood smoke.
Greek Grilled Lamb Chops
A composed dish like this—complete with smashed potatoes and a colorful grilled Greek salad—is impressive. It is believed that sheep became one of the first animals domesticated for meat, and eating lamb became a symbolic ritual of spring.
Asparagus and Corn Salad with Charred Lemon Vinaigrette
One of spring’s first vegetable offerings is asparagus, that upright-growing green that must’ve delighted the indigenous people of our country. (They treasured ramps, too—a wild plant with a pungent garlic smell that thrives before trees develop their canopies.) It provided them with much-needed Vitamin C—a dietary necessity that winter denied the tribes in the Midwest and Northeast. Now, asparagus and even fresh corn can be found year ‘round at most large supermarkets.
Dessert Quesadillas
A dessert quesadilla lavished with bananas, queso fresco, and dulce de leche. It’s a light, but satisfying dessert that you can easily customize.
March is when the grill starts calling again. These recipes are a good excuse to answer.
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