• 2 cups pineapple juice
• ½ cup soy sauce
• ½ cup sugar
• 5 tablespoons apple cider vinegar
• 2 teaspoons toasted sesame oil
• ⅓ cup chopped white onion
• 1 1-inch piece ginger, peeled, finely chopped
• 2 1-inch-thick bone-in rib-eye steaks (about 3 pounds total)
• 4 tablespoons unsalted butter, room temperature
• 2 teaspoons toasted sesame oil
• Kosher salt

Directions:

• Whisk pineapple juice, soy sauce, sugar, vinegar, and oil in a small bowl until sugar is dissolved. Add onion and ginger. Set aside 2 Tbsp. marinade for butter. Transfer remaining marinade to a large resealable plastic bag. Add steaks and seal bag, pressing out excess air. Chill at least 1 day.
• Remove steaks from marinade, pat dry, and let sit until room temperature, about 1 hour.
• Whisk butter and oil in a medium bowl to combine. Vigorously whisk in reserved marinade; season with salt. Transfer to the center of a sheet of parchment paper and roll up into a log. Chill until firm, at least 1 hour.
• Build a two-zone fire in a charcoal grill for direct (medium-high coals) and indirect (medium-low coals) heat. Season steaks very lightly with salt (omit this step if marinating more than 24 hours). Grill over high heat, turning, until steaks are well browned and beginning to char around edges, about 4 minutes. Transfer to cooler part of grill and continue to cook until an instant-read thermometer inserted into thickest part of steaks registers 120° for medium-rare.
• Transfer steaks to a plate. Slice butter into ¼”-thick rounds and divide between steaks. Let rest at least 10 minutes before slicing.

Recipe found on this reddit post. And this Bon Appetit article.

• 2 Tbsp. oil
• 2 Pork Tenderloins
• 2 Shallots, minced.
• 2 Garlic Cloves, minced.
• 1 Tbsp. finely chopped fresh thyme.
• 1/2 cup Maple Syrup
• 1/4 cup Balsamic Vinegar
• 3 Tbsp. Dijon Mustard
• 2 Tbsp. EVOO
• 1 tsp. Salt
• 1/2 tsp. Black Pepper
• 1/4 tsp. Cayenne Pepper

INSTRUCTIONS

1. After cutting up the chicken thighs, season generously with salt on both sides. Add a dusting of paprika and black pepper on both sides.
2. Get Blackstone Grill hot, on medium high. A few clicks below the lighting position.
3. Once grill is hot, add a little bit of neutral oil such as peanut or coconut oil.
4. On one area of the grill add the chicken, and spread it out in a single layer. Let sit for a few minutes before stirring so that browning occurs.
5. In a separate area, on medium high heat, add the peppers and stir as needed for even cooking.
6. Once chicken has browned on one side and released from grill, begin tossing and chopping it up. Once it is chopped up pretty well, spread it out into a single layer again to get some more browning.
7. Add buttered buns to the grill over medium heat to toast.
8. Once chicken is cooked and peppers are soft, mix both together. Then spread into a single layer again and cover with cheese until cheese melts.
9. Remove everything to a clean tray and assemble sandwiches at the table.

Boil carrots until soft enough to enjoyably eat, set aside.  Over low heat, slowly melt butter in a small pan.  Once melted, add rest of butter ingredients.  Let butter simmer for 5-10 minutes, but do not get hot enough for butter to brown.  When finished, pour butter into bowl and refrigerate.  Bring grill to ~400F, grill boiled carrots for ~10minutes flipping at least once.  Should be some nice char on them.  Pull carrots from grill, brush on tarragon butter, serve hot.

Combine ingredients for marinade in a small bowl.  Stir until combined, should be a little thick.  Put steak into a 1 gallon plastic bag, add marinade.  Store in fridge for 8-24 hours.  Grill at ~400F until internal temp of steak is 130F.  Let steak rest for ~5 minutes, then slice in thin strips for tacos.  Serve with cilantro and salsa verde.

Whisk all ingredients together. Put chicken thigs in a Ziplock bag and pour in the mixture. Let it marinate for at least an hour. Remove chicken from the bag and reserve the juices. Grill chicken over a hot grill looking for char. Meanwhile, bring reserved juices to a boil then reduce to a low simmer until reduced and slightly thickened. Serve alongside the grilled chicken.