#BBQ

EasyAmerican

Grilled Stuffed Mushrooms

Grilled stuffed mushrooms run on three textures: hollowed caps lightly salted inside, a filling of 150 g of cream cheese mixed with a teaspoon of Italian herbs, and a slice of bacon wrapped around each one — the bacon seals the filling in and does the crisping on the grill. Eight minutes over direct heat cooks the caps tender, renders the bacon crackly, and melts everything into one bite; grated parmesan lands on the hot mushrooms at the end and half-melts into a nutty, savory layer. Party food that eats like a restaurant appetizer. Serves 3.

25 min3 servings

EasyAmerican

Honey BBQ Chicken Tenders

Honey BBQ chicken tenders build their shell with a double dredge — seasoned dry mix, a thin sparkling-water batter, back into the dry, once more into the wet — then air-fry on greased parchment at 200 °C / 400 °F for 15 minutes. Meanwhile the glaze comes together in a pan: ketchup, brown sugar and honey melted gently, sharpened with cider vinegar, Worcestershire and sriracha, and finished with three tablespoons of cold butter pressed in as it melts for a rich gloss. The hot tenders go straight into the sauce. Serves 3.

35 min3 servings

EasyJapanese

Miso Garlic Meat Marinade

This miso garlic marinade blitzes 15 confit garlic cloves with a tablespoon each of olive oil, rice vinegar and mirin plus three tablespoons of miso paste into a smooth, spreadable coating. Miso brings the umami, mirin the sweetness — and that sweetness is exactly what builds a deep, dark crust on grilled meat. Enough for about 4 steaks or chops.

10 min4 servings

EasyFrench

Garlic Butter for Steaks

Garlic butter for steaks is the confit's first dividend: chop 15 confit cloves fine, stir them through the thyme-garlic butter saved from making garlic confit, salt it, roll it into a log and chill until firm. From then on, steak night is handled — one slice melts over a hot steak into an instant pan sauce. Makes one log, about 10 slices.

15 min10 servings

EasyMediterranean

Crunchy Corn Salad

Crunchy corn salad is built on air-fryer roasted corn: foil-steamed cobs roll over a block of butter (the hot cob melts its own path), get dusted with garlic powder and Herbes de Provence, roast 10 more minutes bare, then the kernels are shaved into a bowl of cucumber, red onion, halved cherry tomatoes and feta with a tangy sour-cream-yogurt dressing. BBQ-ready in 40 minutes. Serves 4.

40 min4 servings

EasyAmerican

Fall-Off-the-Bone Oven-Baked Pork Ribs

These pork ribs turn tender in a regular home oven, no grill needed. The trick is a sealed packet: parchment against the meat, foil crimped shut over it, so the rack braises gently in its own moisture for 2 hours at 150°C (300°F). Before wrapping, peel the papery membrane off the bone side; left in place it bakes up rubbery and shuts the seasoning out. Expect the ribs to emerge from the packet looking pale, almost gray. That is a good sign, not a mistake. Layers of an applesauce, ketchup, soy and brown sugar glaze then bake on at 200°C (400°F) until the surface sets into a glossy, sticky shell.

180 min4 servings