Corned beef or pastrami on the grill

The difference between corned beef and pastrami is the fact that corned beef is brisket brined for up to three weeks, rinsed and then heated and sliced. Pastrami takes the corned beef one step further and is smoked.

Mr BBQ's Country Rib Soak

Bought a couple of packages of country-style pork ribs last Sunday-as they were on sale. They’re not really ribs—country-style ribs are actually cut from the front and rear portions of the loin-where the rib cage is also found, hence we get country-style ribs. This is a great soak for this cut, as well as any cut of pork or even chicken!

Scallion Cornbread with Cheddar Cheese


Scallion Cornbread with Cheddar Cheese

(MAKES ONE 9-INCH ROUND)

INGREDIENTS
Dry mix:
1¼ cups all-purpose flour
1 cup plus 3 tbsp. yellow cornmeal
3 tbsp. plus 2 tsp. sugar
1 tbsp. plus 1 tsp. baking powder
1¼ tsp. kosher salt

Wet mix:
2 large eggs
1 tbsp. light corn syrup
1¼ cups buttermilk

¾ cup unsalted butter (1½ sticks), melted over low heat and set aside
½ cup sliced scallions (about ¼ inch wide)
2½ oz. sharp yellow cheddar, cut into small squares

PREPARATION
Preheat oven to 400 degrees.
In a medium-size mixing bowl, whisk together dry ingredients. Using a separate medium-size bowl, whisk together wet ingredients. Slowly add wet ingredients to dry ingredients, whisking well to combine. Add melted butter to the batter, stirring slowly to incorporate. Finish by folding in chopped scallions.

Pour the batter into a 9-inch cast-iron skillet and then drop cheese cubes onto the top. Run a spatula over the surface to make sure all the cheese is submerged.

Bake until edges are a little crispy and top is golden brown, about 60 minutes.

Remove from oven and place skillet on a cooling rack. The cast iron retains its heat and will continue to cook the cornbread. Let cool a bit before serving to allow the cornbread to set

Pineapple Updside Down Bisquits

PINEAPPLE UPSIDE DOWN BISQUITS!

Ingredients:
1 can Buttermilk Grand Bisquits-large ones
1 can crushed pineapple, drained
1/2 tsp cinnamon per bisquit

Preparation: Spray muffin tin with PAM. Place a level tablespoon of the
drained, crushed pineapple in the bottom of each muffin cup. Sprinkle cinnamon
on top of pineapple. Take a bisquit and push down into muffin cup, making sure it
comes in contact with the pineapple. Cook on your grill according to bisquit package instructions-approximately 12-18 minutes.
Use a knife to loosen bisquits in the tin, tracing around the outter edge of the bisquit.
Place a platter or large plate on top of tin, turn over and tap bottom of muffin pan to
release bisquits. For dessert-add a scoop of your favorite ice cream!