• 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

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.

• 7-9 pound Boston butt
• Rub with Love – Steak Rub
• Coarse/Kosher Salt
• High quality lump charcoal
• 3-5 Large Hickory chunks

Meat Preparation

Before preparing meat, place Hickory wood chunks in bowl of warm water to soak.

Place pork butt on large cooking sheet. Pat surface dry with paper towels.

Cover surface of pork butt with as much Kosher salt that will stick to surface. Gently pat the salt onto the meat with hand, but do not force more salt than will naturally stick.

Cover surface with as much Rub with Love Steak Rub that will stick on surface. It is really hard to over-do Rub with Love, so be liberal. If a stronger flavor is desired, wait about 20-30 minutes after salting to apply Rub. The salt will draw out moister, allowing more rub to stick.

Grill Preparation

Make sure all ash from previous cooks is removed. I typically give the Egg a moderate cleaning all around before starting the cook. Open top and bottom vents fully. Fill firebox with high-quality lump charcoal. Light charcoal with typical methods. Allow most of the charcoal to ignite, then close lid and reduce top and bottom vents to nearly closed, 1/2-1/4″. Periodically “burp” grill to let out heat. Target temperature is 250°F. Once grill is nearing temp, place soaked Hickory chunk on coals. Install Plate Setter legs up, placing grate on Plate Setter legs. I wrap my Plate Setter in foil to keep it clean; the butt drips a lot. It typically takes me 30-45 minutes to prep, light, and get grill to target temp.

The Cook

Once the grill has stabilized at 250°F for about 10 minutes, place meat on grill, fat up. The BGE is exceptional at maintaining temperature. Very small adjustments are needed to correct temperature trends. Remember, it takes a few minutes for vent adjustments to change the temperature. It’s more about looking at trends than the exact temps. I typically make adjustments about 1/8-1/4″ at a time, and wait 5 minutes for temps to change. Again, look for trends, not temps. Check grill temperature every 30-60 minutes. About 4 hours in, flip the butt using 2 large spatulas. After flipping, start checking temperature of meat. At 4-5 hour mark, meat should be nearing stall temperatures of ~165°F. During the stall, the meat will stay around 165°F for 1-2 hours. Target internal temperature is 195°F – 205°F. It is likely there will be a 10-15°F variance in different areas of the meat. Try to get every part to a minimum of 190°F, but don’t let any part get over 225°F.

When all parts of meat have reached target temp, remove meat from grill and allow it to rest for 1 hour. After the meat has cooled, pull apart by hand or with fork. Discard large hunks of fat; there should not be many. Optionally, chop meat with large knife after pulling. Mixing the outside parts of the meat with the inside sections will distribute the seasoning and flavor throughout the final product. Meat will keep 5-7 days refrigerated.

Ingredients