Three Must-Have Cookbooks for the Summer BBQ Grilling Season (Recipes)

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Three new releases from Time Inc. Books are must-haves for any cookbook collection and are guaranteed to get you fired up to start the grilling season with a few easy to fix and guaranteed to please recipes.

Texas BBQ by the Editors of Southern Living (April 11, 2017, $19.99)

From the Editors of Southern Living, this ode to Lone Star flavor highlights diverse barbecue styles from east to west and panhandle to coast. You’ll learn how the pulled pork of East Texas is different from the spice-rubbed beef of South Texas and how the beer-poached grilled sausage of Central Texas varies from the garlicky grilled sausage of Southeast Texas.

Coleman: The Outdoor Adventure Cookbook (April 11, 2017, $22.99)

Leave the canned beans and simple sandwiches at home. The Outdoor Adventure Cookbook will take your next campfire meal from ordinary to extraordinary. With this book’s expert advice combined with a couple of key outdoor pots and appliances as well as some careful prep and packing, you can wow your friends and family with your outdoor chef ingenuity.

The South’s Best Butts by Matt Moore (April 25, 2017, $26.95)

Using the almighty pork butt – long considered to be one of the South’s most revered cuts – as his cornerstone, Matt leaves no pits, ovens, grills, or smokers unturned, as he interviews the famous and not-so-famous pit masters of America’s Southern barbecue region for the techniques and recipes that have made their barbecue some of the most sought after from Texas to Tennessee.

Spicy Grilled Wings – From Texas BBQ

Serve these satisfyingly spicy wings paired with the creamy Blue Cheese Sauce and a selection of locally brewed IPAs. Hands-on 1 hour  Total 1 hour, 10 minutes, including sauce  Serves 12.

2 teaspoons ground chipotle chile pepper

2 teaspoons black pepper

2 teaspoons table salt

41⁄2 to 5 pounds chicken wings

1 tablespoon olive oil

11⁄2 ounces (3 tablespoons) butter

1⁄2 cup chopped onion

2 garlic cloves, pressed

1 cup apple cider vinegar

1 (8-ounce) can tomato sauce

1 (6-ounce) can tomato paste

2 tablespoons light brown sugar

2 tablespoons Worcestershire sauce

2 teaspoons hot sauce

Blue Cheese Sauce

1. Light 1 side of grill, heating to 350° to 400°F (medium-high). Combine the first 2 ingredients and 1 teaspoon of the salt. Cut off the chicken wing tips, and discard; cut wings in half at joint. Toss the wings with oil. Sprinkle the chicken with pepper mixture, and toss. Arrange the wings over the unlit side of grill. Grill, covered with grill lid, 18 to 20 minutes on each side or until done.

2. Meanwhile, melt the butter in a saucepan over medium-high; add the onion and garlic, and sauté 5 minutes or until tender. Reduce heat to medium. Add the vinegar, next 5 ingredients, and remaining 1 teaspoon salt. Cook, stirring occasionally, 10 to 12 minutes or until bubbly.

3. Transfer the wings to a clean bowl; add half of the butter mixture, reserving remaining mixture. Toss the wings gently to coat. Place the wings on the lit side of grill. Grill, covered with grill lid, 10 minutes or until browned, turning occasionally. Toss the wings with reserved butter mixture. Serve with the Blue Cheese Sauce.

Blue Cheese Sauce

Hands-on 10 minutes  Total 10 minutes  Makes about 2 cups   

1 (8-ounce) container sour cream

1⁄3 cup buttermilk

1 (4-ounce) wedge blue cheese, crumbled

2 tablespoons chopped fresh chives

1 teaspoon lemon zest

1 tablespoon fresh lemon juice

1 teaspoon coarse-grained mustard

1⁄2 teaspoon table salt

1⁄4 teaspoon black pepper

Stir together all the ingredients until well blended. Cover and chill until ready to serve.


B-Daddy’s Pulled Pork Tacos from The South’s Best Butts

You can’t visit Texas without having a taco, or three, as they are served at B-Daddy’s. The deliciously tender and slightly sweet pulled pork is heaped in a warmed tortilla with creamy chipotle slaw.

Serves 1  •  Hands-on: 10 minutes  •  Total: 10 minutes

1 ounce (2 tablespoons) unsalted butter

2 (6-inch) corn tortillas

6 ounces pulled pork, warmed

1⁄2 cup B-Daddy’s Chipotle Slaw

2 tablespoons barbecue sauce (such as Head Country Barbecue Sauce)

1. Melt the butter in a large cast-iron skillet over medium-high until it foams. Add the tortillas, and cook until bottoms are lightly charred, about 30 seconds. Turn and top evenly with the pork; cook 30 seconds.

2. Remove the tortillas, and slightly fold. Top each with about 1⁄4 cup of the slaw and 1 tablespoon of the barbecue sauce, and serve immediately.

B-Daddy’s Chipotle Slaw

B.R. and his son Kyle have perfected this creamy, spicy slaw to serve not only as a topping for a sandwich or taco, but also as a formidable side. If you can’t find chipotle salsa, simply blend up canned chipotle peppers in adobo sauce until smooth. If you have time, it’s best to put this together a few hours before serving to really let the flavors meld.

Serves 8  •  Hands-on: 15 minutes  •  Total: 15 minutes

1⁄2 head red cabbage, cored and finely shredded

1⁄2 head green cabbage, cored and finely shredded

1⁄2 red onion, thinly sliced

1⁄2 bunch fresh cilantro, finely chopped

1⁄2 bunch scallions, finely chopped

1 cup matchstick carrots

3⁄4 cup mayonnaise

1⁄2 cup chipotle salsa

2 tablespoons honey

11⁄2 tablespoons Sriracha chili sauce

1 tablespoon kosher salt

1 tablespoon freshly ground black pepper

1⁄2 tablespoon garlic powder

1 lime, juiced (about 2 tablespoons)

Combine all the ingredients in a large bowl. Using tongs or clean hands, thoroughly toss mixture until combined. Cover and chill until ready to serve.

Bourbon-Honey Baby Back Ribs – From Coleman: The Outdoor Adventure Cookbook 

Hands-on: 20 minutes | Total: 1 hour, 50 minutes | Serves 6 

Take a lesson from your local barbecue joint and hand out hand wipes at the end of the meal. A cold water tap isn’t going to cut it  with these finger-lickin’ ribs.

1 cup bourbon

1⁄2 cup honey

3 tablespoons apple cider vinegar

2 teaspoons black pepper

2 teaspoons onion powder

2 (3-pound) slabs pork baby back ribs

1 tablespoon kosher salt

1⁄4 cup plus 1 tablespoon olive oil, divided

1. Heat a camping stove or grill to high (about 400° to 450°F).

2. Place the bourbon in a saucepan on the camping stove or grilling grate. Bring to a boil, and cook, stirring occasionally, until reduced to about 1⁄2 cup, 6 to 8 minutes. Stir in the honey, vinegar, pepper, and onion powder, and cook, stirring occasionally, until slightly syrupy, about 5 minutes. Remove the pan from the heat.

3. Reduce the heat to medium-low (about 300° to 325°F). Rub the ribs with the salt and 1⁄4 cup of the oil. Wrap each slab separately in heavy-duty aluminum foil, wrapping tightly to form a packet. Place on grilling grate, and cook until the ribs are tender and done, about 11⁄2 hours, turning the packets occasionally. Carefully remove from the grilling grate. Brush the grilling grate with the remaining 1 tablespoon oil, and increase the heat to medium-high (about 375° to 400°F). Remove the ribs from the foil, and arrange on the grilling grate. Cook, basting often with the bourbon sauce, until a crust forms on the outside of the ribs, about 2 minutes. Remove the ribs, and brush with the bourbon sauce. Cut the ribs between the bones, and serve with the remaining bourbon sauce.

Celebrate the Beginning of Sizzling Summer Days with "Beach Cocktails" (Recipes)

Three additional recipes to jump start the grilling season.

Green Chile Burgers with Monterrey Jack And Cumin-Lime Mayo

Hands-on: 25 minutes | Total: 25 minutes | Serves 6

Cooking these burgers in a cast-iron skillet creates a wonderful even crust on the outside. Look for the chopped green Chiles in the international aisle of your local grocery store.

11⁄2 pounds ground round

1 (4.5-ounce) can chopped green Chiles, drained

1 tablespoon chili powder

1⁄2 teaspoon kosher salt

1⁄2 cup mayonnaise

1 tablespoon fresh lime juice

2 teaspoons ground cumin

2 tablespoons olive oil, divided

6 (3⁄4-ounce) Monterey Jack cheese slices

6 sesame seed hamburger buns, toasted

1 cup loosely packed fresh cilantro leaves

1. Heat a camping stove or grill to medium-high (about 375° to 400°F), or fit a grilling grate over the direct heat of glowing embers. Gently combine the beef, chiles, chili powder, and salt in a medium bowl. Gently shape the mixture into 6 (4-inch) patties. Stir together the mayonnaise, lime juice, and cumin in a small bowl; set aside.

2. Heat 1 tablespoon of the oil in a 12-inch cast-iron skillet on the camping stove or grilling grate directly over the heat source. Add 3 patties; cook, covered, until the beef is no longer pink in the center, 4 to 5 minutes per side. Top each patty with 1 cheese slice; remove to a plate, and loosely cover with heavy-duty aluminum foil. Repeat with the remaining 1 tablespoon oil and 3 patties.

3. Spread the mayonnaise mixture evenly on the cut sides of the toasted buns. Top the bottom halves of the buns with the patties, cilantro, and the top halves of the buns.

Cowboy Nachos

One thing is true about nachos: If you serve them, I will eat them. Adding in a hefty amount of smoked brisket and plenty of Monterrey Jack cheese only increases said odds that I’ll not only eat them, but likely ALL of them.

Serves 6 to 8  •  Hands-on: 15 minutes  •  Total: 1 hour, including Pico de Gallo

2 (16-ounce) cans seasoned pinto beans, drained

2 teaspoons hot sauce

1 teaspoon minced garlic

1⁄2 teaspoon freshly ground black pepper

1⁄2 cup (4 ounces) water

31⁄2 cups shredded brisket

1 tablespoon canola oil

1⁄2 cup (4 ounces) taco sauce

1⁄4 cup meat drippings from brisket or beef broth

1 (9-ounce) package round tortilla chips

1 (8-ounce) block Monterey Jack cheese, shredded

Pico de Gallo

Toppings: guacamole, sour cream, pickled jalapeño Chile slices, chopped fresh cilantro

1. Preheat the oven to 425°F. Cook the first 4 ingredients and 1⁄2 cup water in a medium saucepan, stirring occasionally, over medium-low 5 to 7 minutes or until thoroughly heated.

2. Heat the brisket in hot oil in a large skillet over medium, stirring often, 4 minutes or until thoroughly heated. Stir in the taco sauce and the pan drippings; cook 2 minutes.

3. Divide the chips, bean mixture, brisket mixture, cheese, and 1 cup of the Pico de Gallo
among 3 pie plates.

4. Bake at 425°F for 5 minutes or until the cheese is melted. Serve immediately with the remaining Pico de Gallo and desired toppings.

Pico de Gallo

6 plum tomatoes, chopped

1⁄2  cup finely chopped sweet onion

1⁄4 cup chopped fresh cilantro

2 tablespoons fresh lime juice

1 jalapeño chile, seeded and minced

1 garlic clove, minced

1⁄2 teaspoon table salt

Stir together all ingredients in a medium bowl. Makes 31⁄2 cups

Caribbean Shrimp Kabobs

The Texas Gulf is teeming with schools of pink, brown, and white shrimp. From Beaumont to Brownsville, catching shrimp is both a livelihood and a way of life. Marinated, skewered, and grilled, these diminutive crustaceans are a juicy, succulent, no-fuss main dish.

Hands-on 19 minutes Total 49 minutes  Serves 4    

1 cup fresh orange juice

1⁄4 cup fresh lime juice

1⁄4 cup chopped fresh cilantro

1⁄4 cup olive oil

1⁄2 teaspoon table salt

1⁄2 teaspoon chili powder

4 garlic cloves, minced

11⁄2 pounds peeled and deveined large raw shrimp with tails

4 (12-inch) metal or wooden skewers

Garnishes: orange slices, lime wedges

1. Whisk together the first 7 ingredients in a large shallow dish or zip-top plastic freezer bag; add shrimp. Cover or seal, and chill 30 minutes. Preheat grill to 350° to 400°F (medium-high). Remove the shrimp from marinade, reserving marinade. Thread the shrimp onto skewers.

2. Grill the shrimp, covered with grill lid, 2 minutes on each side or just until shrimp turn pink. Meanwhile, bring reserved marinade to a boil in a small saucepan, and cook 5 minutes. Remove from heat; drizzle over grilled shrimp.

Note: If using wooden skewers, soak them in water for 30 minutes before assembling the kabobs.

For more information or to order follow these links: 


Texas BBQ:

South’s Best Butts

Images and recipes courtesy of Time Life Books.


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