1. In a medium bowl, combine the marinade ingredients. Mix well.
2. Place the ribs in a shallow, non-metallic baking dish and pour the marinade over them. Make sure the ribs are evenly covered.
3. Cover with plastic wrap and refrigerate 2 to 6 hours.
4. Preheat the grill and prepare to grill over indirect heat.
5. When the grill is hot, remove the ribs from the marinade and place them on the cool side of the grill to cook over indirect heat. Discard marinade. Close the lid and cook for 1 to 1 1/2 hours, turning every 15 minutes.
6. Once the ribs reach an internal temperature of 165 F (be sure to check the ribs several times with a thermometer), remove from heat and serve.
7. If you wish, you can apply the barbecue sauce during the last 15 minutes of cooking. Be sure to keep a close eye on the ribs so they don’t burn.

The day before you cook; Make the brine

1. Bring the quart of water to a boil, remove it from heat.
2. Add the salt, pepper, bay leaves, and garlic to the hot water and let them steep for a few minutes.
3. Cool the brine by adding the 32 oz ice to the hot brine, cooling it and diluting it to an appropriate level.
4. Verify that your brine is cooler than 70°F (21°C).
5. Transfer the brine to a sealable container and submerge your pork chops in it. Allow them to brine overnight in the refrigerator.

The day of the cook; Cook the chops

1. Set up your grill for direct cooking and preheat it. You want the surface temp of the grill to be at least 425°F (218°C).
2. Remove the pork chops from the brine and pat them completely dry.
3. Once patted dry, apply dry rub to both sides of the chops.
4. Oil your grill grate, then place the chops on the hot grill. Cook them, turning about every 90 seconds until a ThermoPro  thermometer inserted into the center reads about 135°F (57°C). This should take about 5–7 minutes.
5. Pull from the grill and allow to rest on a cutting board, tented with foil, for about 5-10 minutes.
6. Serve the pork chops.

1. Clean the grill and turn the temperature up to High Heat (450-550 degrees F).
2. Sprinkle salt and pepper over both sides of the steak and set aside until grilling is hot (you can also marinate them!).
3. Place steaks over direct heat and close the grill. Let sear for 3-4 minutes.
4. Flip steaks, keep them over direct heat, and close the lid. Let cook for another 3-4 minutes.
5. Open the grill and take the internal temperature of the steaks by sticking an internal meat thermometer into the side of the steak. If steak hasn’t reached your desired internal temperature, then move steak to indirect heat until they do reach your desired temperature.
6. Remove steaks from the grill and let rest for 5 minutes before serving/cutting.

1. Make the bbq seasoning spice blend by measuring out the salt, pepper, smoked paprika, garlic powder, onion powder, chili powder, and cayenne powder (if using), and adding each to a small dish. Stir with a spoon.
2. Pat each chicken drumstick with a few paper towels to fully dry the skin. Drizzle the chicken with oil and season with the spice blend. Mix well to coat each piece of chicken thoroughly.
3. Gas grill: Preheat your grill to medium-high heat (about 400°F). Add the chicken drumsticks to clean, well-oiled grates, and cook. Turn each piece after a few minutes, until the skin is browned and crispy on all sides.
4. Lower the heat to medium low (about 300°F), and close the grill. Cook for about 25 minutes, stopping halfway through to turn the chicken once.
5. Charcoal grill: Create two heat zones (one with medium high heat and one with medium-low heat) by moving most of the charcoal to one side of the grill.
6. Begin by placing the pieces of chicken directly over the heat source, turning every few minutes as the skin browns.
7. Once the skin is browned and crispy, move the chicken away from the heat source, to the indirect (medium-low) heat zone. Cover and cook for about 25 more minutes, stopping halfway through to turn the chicken.
8. Last, brush each piece of chicken with the bbq sauce.
9. Check the internal temperature to ensure the chicken is cooked to 165°F (~74°C), then serve immediately.

1. Heat grill on highest setting (or prepare charcoal grill).
2. Pat steak dry with paper towels, then season with salt (and pepper, if desired).
3. Sear steak on high heat (or over the hottest zone of charcoal grill) for 3-5 minutes per side, doing a quarter turn halfway through for nice grill marks – you want to yield a nice crust here.
4. Reduce heat to medium (or move steak to indirect heat on charcoal grill (to the side away from direct heat; or over ash-covered coal)). Cook steak for 10-25 minutes, flipping once, to 5°F below desired internal temperature (exact cooking time will depend on size/thickness and desired doneness – a thermopro meat thermometer is highly recommended! see notes for guidance).
5. Once steak reaches desired internal temperature, remove to a plate and tent with aluminum foil. Allow steak to rest for 5-10 minutes before slicing to serve. Internal temperature will rise about 5°F per 5 minutes of resting.

1. Turn the grill on high and allow it to heat up for 15 to 20 minutes.
2. Rub the roast with oil. Season to taste with salt and pepper on both sides. Other seasoning can be added if desired.
3. When the grill is heated, place the roast over the direct heat and sear each side for 4 to 5 minutes.
4. Once seared, move to an area of indirect heat by leaving one side on medium-high heat and turning off the other side on a gas grill. Place the roast on the side that is turned off. On a charcoal grill hot coals should be moved to one area and the roast should be placed over the area where there are no coals.
5. Cover the grill and allow the roast to cook for about 1 hour for a medium rare 2-3 lb. roast. The temperature of the grill should be around 400° F. Check for doneness with a thermopro meat thermometer. For medium rare – 145°, medium – 160°, and well done – 170°. Cook for approximately 1 1/2 for medium and 2 hours for well done.
6. Be sure to check for doneness often because timing can vary depending on roast size and heat of the grill.
7. Roast should be removed from the grill when it is approximately 5° below desired temperature and then be allowed to set for 15 minutes before carving. In this time the temperature will rise approximately another 5°.
8. Carve and serve warm.