Get Outside with Fresh Grilled Flavors
(Family Features) When bright, sunny days offer opportunities to take it outside for a celebration or casual weeknight dinner, take advantage with the fresh flavors of grilled fare. Good food and good company can combine for a meal to remember with loved ones while enjoying the outdoors.
Try taking your grilling game to the next level with Atkins Ranch grass fed ground lamb – available at Whole Foods Market – for lean, delicate flavor perfect for burgers, skewers, meatballs and sausages. Grass fed lamb is a versatile option that’s easy to cook, even on the grill – simply treat it the way you would beef.
If you’re new to cooking lamb, consider these Grilled Lamb Burgers that showcase 100% grass-fed lamb topped with a light herb salad, sliced tomato and yogurt sauce on a brioche bun. Or you can combine a robust herb dipping sauce with Lamb Meatball and Veggie Skewers for a customizable meal hot off the grates.
Visit Take-It-Outside.AtkinsRanch.com for more grilling inspiration.
Lamb Meatball and Veggie Skewers with Herb Sauce
Total time: 1 hour, 30 minutes
Yield: 6 skewers
- 6 wooden skewers
- 1 pound Atkins Ranch ground lamb
- 2 large eggs
- 2/3 cup Italian breadcrumbs
- 1 teaspoon olive oil
- 1/2 cup finely minced yellow onion
- 1 clove minced garlic
- 1/4 teaspoon coriander seeds, crushed
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- freshly ground black pepper, to taste
- 1 medium red onion, cut into 1-inch stacks
- 1 medium green bell pepper, cut into 1-inch stacks
- 1 medium red bell pepper, cut into 1-inch stacks
- 1 cup flat leaf parsley
- 2 teaspoons fresh rosemary leaves, minced
- 2 tablespoons capers
- 1 lemon, juice only
- 2 cloves garlic
- 1/4 cup extra-virgin olive oil
- grilled Italian bread, for serving
- Soak skewers in water 10 minutes.
- In large bowl, break apart ground lamb; add whisked eggs and breadcrumbs.
- In small saute pan, add olive oil then saute yellow onion, garlic clove, coriander seeds, red pepper flakes, salt and pepper, to taste, about 5 minutes, until onion is translucent and spices are fragrant. Add to bowl with lamb. Mix until combined and form into roughly 1 1/2-ounce balls.
- Add meatballs to skewers, alternating with onions and peppers. Cover and refrigerate 1 hour to ensure meatballs hold together during grilling.
- To make herb sauce: In immersion blender, blend parsley, rosemary, capers, lemon juice, garlic and olive oil until smooth. Refrigerate until serving.
- Preheat grill to medium-high heat.
- Grill skewers about 3 minutes on each side, or until meatballs reach 150 F internal temperature. Rest 5 minutes. Serve with dipping sauce and grilled Italian bread.
Grilled Lamb Burgers
Total time: 1 hour, 20 minutes
- 1 1/2 pounds Atkins Ranch ground lamb
- 1/4 teaspoon kosher salt
- 2/3 cup full-fat Greek yogurt
- 1 clove raw garlic, grated
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 small English cucumber, thinly sliced
- 2 green onions, thinly sliced
- 2 tablespoons chopped flat leaf parsley
- 2 tablespoons chopped fresh mint leaves
- 1 tablespoon chopped fresh dill
- 1/4 cup microgreens
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons olive oil
- 4 brioche buns
- 1 medium tomato, sliced into rounds
- Gently divide lamb into four parts, 6 ounces each, and shape into rounds slightly larger than buns. Place covered in refrigerator, 1 hour.
- To make yogurt sauce: In small bowl, mix yogurt, garlic, mayonnaise and Dijon mustard; refrigerate until ready to assemble burgers.
- To make salad: In medium bowl, mix cucumber, onions, parsley, mint leaves, dill, microgreens, lemon juice, lemon zest and olive oil; refrigerate until ready to assemble burgers.
- Preheat grill to medium-high heat with direct and indirect zones. Salt patties then add to grill, cooking about 6 minutes on each side until internal temperature reaches 150 F. As patties near this temperature, or start to brown, move to indirect zone to regulate doneness. Transfer to plate and let rest about 5 minutes.
- To build burgers, add dollop of yogurt spread to bottom buns. Top each with tomato slice, lamb burger, herb salad and top bun.
Source: Atkins Ranch
(Family Features) Something about summer brings out cravings for grilled perfection. Whether it’s the unmistakable flavor of a slow smoked side of ribs or a flame-kissed tenderloin, you can’t go wrong when you pull out the grill.
Barbecue enthusiasts, who only let the best meats grace their grills and smokers, know marbling is one of the best indicators of quality meat. Marbling is the tiny flecks of fat in the meat itself. These melt throughout the grilling process to infuse every bite with tenderness and flavor.
When you’re planning your menu for your next summer cookout, look for an option like Chairman’s Reserve Pork, which has strict standards to ensure marbling is part of every cut. Each cut is hand-selected and hand-trimmed to guarantee tender, juicy and flavorful results.
From savory to sweet to spicy, pork is the hero of each of these recipes, giving you plenty of ways to cure those summertime cravings. Find more grilling tips and recipes at chairmansreservemeats.com/recipes.
Grilled Pork Tenderloin and Vegetables
Recipe courtesy of pitmaster Tuffy Stone
Prep time: 2 hours
Cook time: 35 minutes
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 2 teaspoons freshly ground coriander seed
- 1 teaspoon granulated garlic
- 1 Chairman’s Reserve Pork Tenderloin (2 pounds)
- 4 tablespoons extra-virgin olive oil, divided
- 3 tablespoons Coriander Rub, divided
- 12 small carrots with tops, washed and dried
- 8 spring onions, washed and dried
- 12-18 thin asparagus spears, washed and dried
- 1 lemon, halved
- 2 cups watercress, arugula or spring salad greens mix, washed
- 1 tablespoon chives, thinly sliced
- 1 tablespoon tarragon leaves, torn or chopped
- 1 tablespoon Italian parsley, torn or chopped
- To make coriander rub: In airtight container, mix salt, black pepper, coriander seed and garlic together. Store until ready to use.
- To make tenderloin and vegetables: Brush tenderloin with 1 tablespoon olive oil. Evenly season both sides of pork with 1 tablespoon coriander rub and refrigerate 2 hours. Coat carrots, spring onions and asparagus with 2 tablespoons olive oil and season with 1 tablespoon coriander rub; refrigerate.
- Remove tenderloin and vegetables from refrigerator and bring to room temperature.
- Heat grill to 400 F using direct grilling setup. Place lemon halves, cut sides down, over hot coals and cook approximately 5 minutes, or until lemon halves are charred. Remove to cool.
- Place seasoned pork tenderloin over hot coals and grill 3-5 minutes. Using tongs, rotate meat every 3-5 minutes and cook until meat thermometer placed in thickest part of tenderloin reads 140 F (about 15 minutes). Remove tenderloin from heat and let rest 10 minutes.
- Place seasoned carrots, onion and asparagus on hot grill. Cook 3-4 minutes then turn and cook another 3-4 minutes. Transfer to plate.
- Toss salad greens in remaining olive oil, juice of 1 charred lemon half and 2 teaspoons coriander rub.
- Slice tenderloin into 1/4-inch medallions. Place grilled vegetables and medallions on platter; garnish with herbs and juice of remaining lemon half. Serve with spring greens salad.
Loin Back Ribs with Peach Jalapeno Glaze
Recipe courtesy of pitmaster Tuffy Stone
Total time: 5 hours
Cool Smoke Barbecue Rub:
- 1/2 cup turbinado sugar
- 1/4 cup, plus 2 tablespoons, kosher salt
- 1/4 cup chili powder
- 2 tablespoons smoked paprika
- 3 tablespoons ground cumin
- 2 teaspoons ground oregano
- 2 teaspoons cayenne pepper
- 1 tablespoon, plus 1 teaspoon, black pepper
- 1 tablespoon, plus 2 teaspoons, granulated garlic
- 1 tablespoon, plus 2 teaspoons, granulated onion
- 2 racks (1 1/2 pounds) Chairman’s Reserve pork loin baby back ribs
- 1 cup Cool Smoke Barbecue Rub
- 1/2 cup apple juice, in spray bottle
Peach Jalapeno Glaze:
- 1 cup peach preserves
- 1/2 cup chicken or pork stock
- 1/4 cup minced jalapeno (about 1 large jalapeno)
- 3 teaspoons Cool Smoke Barbecue Rub
- 2 teaspoon lemon juice
- To make cool smoke barbecue rub: In medium bowl, mix turbinado sugar, kosher salt, chili powder, smoked paprika, cumin, oregano, cayenne pepper, black pepper, garlic and onion thoroughly. Store in airtight container until ready to use.
- To make ribs: One hour before cooking ribs, use shaker to dust each rack evenly on both sides with 1/4 cup Cool Smoke Barbecue Rub per side.
- Heat smoker to 275 F.
- Place ribs meat-side up in smoker; cook 1 hour. Spray ribs with apple juice. Cook 1 hour more, spraying every 30 minutes and at end of cook time.
- Cut two 18-by-24-inch lengths of extra-heavy foil; set aside. When ribs turn reddish-brown, transfer from grill and place each rack meat-side down on foil. Wrap tightly, being careful not to puncture foil. Place foil-wrapped ribs, meat-side down, in smoker and cook 1 1/2-2 hours until tender. Open foil package and use skewer or toothpick to check tenderness.
- To make peach jalapeno glaze: In saucepan over low heat, stir peach preserves, stock, jalapeno, Cool Smoke Barbecue Rub and lemon juice. Cover and keep warm until ready to use.
- Remove ribs from foil, brush each rack with Peach Jalapeno Glaze (1/4 cup per side) and return to smoker meat-side up, 5-10 minutes to set sauce. Watch carefully to avoid burning sauce.
- Serve warm with extra Peach Jalapeno Glaze.
Oak Smoked Brown Sugar Chili Rubbed Ribs
Prep time: 40 minutes
Cook time: 4 hours, 50 minutes
- Oak wood chips
- 1 can (6 ounces) tomato paste
- 2 tablespoons brown sugar
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons kosher salt
- 2 racks Chairman’s Reserve pork loin baby back ribs
- Heat outdoor grill or smoker on low. Using charcoal, heat coals until white. Soak oak wood chips in water 15-30 minutes. Spread wood chips over coals or use smoke box.
- In mixing bowl, combine tomato paste, brown sugar, chili powder, cumin, garlic powder, onion powder and salt.
- Rub tomato mixture over ribs and grill 1 1/2 hours on direct heat. Wrap ribs using heavy duty foil and move to indirect heat about 3 hours until tender.
Source: Tyson Chairman’s Reserve