1. Start by melting butter in a small skillet over medium heat. Then, add chopped onions, garlic and tomato paste. Let the mixture sweat for 5 minutes to soften and sweeten it. Sprinkle sugar on top and remove from heat. Allow the mixture to cool in a bowl for 5 minutes before adding tomato paste mixture, Worcestershire sauce and hot sauce. Stir until everything is combined. Next, add chicken to the bowl then grill seasoning before mixing everything together again to form 4 equal patties patty burgers . Lastly, don’t forget wash up your hands.
2. In a nonstick skillet, heat 1 tablespoon extra-virgin olive oil over medium-high heat. Cook patties 6 minutes on each side.
3. In a bowl, mix together the honey, lemon juice, and olive oil. Add relish, cabbage mix and sliced onions. Season with salt and pepper to taste. Toss the slaw to coat evenly and set it aside.
4. For the best burger eating experience, serve your burgers on bun bottoms topped with slaw and then add the bun top.

1. For each breast, place a sage leaf and wrap in pancetta. elongate the wrapped breasts on a skewer, lightly spraying both sides with canola spray. Finally, sprinkle kibbled black pepper over the top.
2. Cook on a hot barbecue for about 2-3 minutes per side. Serve immediately afterwards.

1. Set your broiler to high and wait until the rack is 6 inches from the heating element. Cover the ribs in salt and pepper, then set them on a foil-lined baking sheet with their bone facing up. After 5 minutes have passed, flip the ribs over and leave them for another 5 minutes.
2. In a slow cooker, layer the ribs in a single layer. I lay them on their side to cram them all in the pot. In a blender, puree the pear, coconut aminos, garlic, scallions, ginger, fish sauce and vinegar until smooth. Pour the sauce evenly over the ribs and add chicken broth to the pot.
3. After putting the lid on, set your slow cooker to low and leave the ribs stewing for 9-11 hours.
4. After the ribs have cooked thoroughly, remove them from the slow cooker and place them on a serving platter. Let the braising liquid settle for 5 minutes so that you can ladle off the fat if desired. Adjust the seasoning with salt and pepper, then pour sauce over the ribs before serving. (Or, alternatively, refrigerate overnight and scrape off any solidified fat on top before reheating.)
5. For an extra zing, top with freshly chopped cilantro and serve the remainder of the sauce on.

1. Gather all ingredients and mix them inside a large, plastic, zipper-top bag or large mixing bowl.
2. Be sure to coat the carrots evenly with oil and spices before cooking.
3. For this recipe, you will need a sheet of aluminum foil large enough to fit your carrots. Simply place the Aluminum foil on top of the BBQ grill before adding your carrots in a single layer. If using a barbecue skillet or cast-iron skillet, there is no need for additional aluminum foil. After ensuring that all the carrots are evenly Spread out, close lid and allow to cook for approximately 30 minutes while stirring occasionally with BBQ tongs; until soft and easily pierced with folk.

1. Cut your tofu into ½-inch thick slices, then cut each slice into quarters.
2. Gently pour barbecue sauce into an 8-inch square baking dish. Add tofu to the dish and toss until coated in the sauce. Let sit for 1 hour (or more), flipping occasionally so every side is marinated.
3. Preheat your oven to 400 degrees. While the oven is heating up, take a rimmed baking sheet and spray it with oil or cooking spray. To prepare the tofu, first place it on the baking sheet (do not discard barbecue sauce!), and then bake for 20 minutes.
4. Once those 20 minutes are up, turn the tofu over so that all sides can cook evenly, and brush additional barbecue sauce onto it. Bake for an extra 20 minutes or until you see that the tofu has started to brown around its edges; this usually takes about 20 more minutes. When everything is finished cooking, toss tofu in remaining barbecue sauce before serving hot!

For the BBQ sauce:

1. In a small saucepan, mix all the ingredients together until combined and smooth. Then, cook over medium heat until reduced by 1/3, which should take 15 to 20 minutes.

For the chicken or steak:

1. Place a grill pan over medium heat or preheat a gas or charcoal grill. Season the meat with salt and pepper, then lightly coat it with some of the BBQ sauce using a pastry brush. Place the meat on the grill, and place the remaining BBQ sauce in a small saucepan over low heat or on the edge of your gas or charcoal grill to let it gently simmer.
2. Depending on the thickness of your chicken, cook it for approximately 8 minutes per side. For steaks, begin cooking them for 4 minutes each side and use a meat thermometer to check if they have reached the desired temperature. 120 degrees F is rare, 135 degrees F is medium (about 6 minutes per side), 155 degrees F is well done (about 9 minutes per stage). Remember to regularly brush the BBQ sauce onto the meat every few minutes! After grilling simmer meats for 5 minutes off of the grill before serving with heated BBQ sauce on top or in a dipping bowl on the table.
3. You can also bake the chicken in the oven. First, preheat it to 375 degrees Fahrenheit. Then, put the chicken in a baking dish with its skin side up and Bake for 25 minutes. Take the dish out of the oven and cover the top of the chicken with BBQ sauce. Put it back in the oven for 15 more minutes so that everything is cooked evenly throughout

1. In a pan, add olive oil, one pack of FRESH GROUND CHICKEN, garlic powder and smoked paprika. Cook until browned then stir in BBQ sauce until warm.
2. It’s slaw time! Dice up some colorful vegetables like cabbage and cilantro, and grate some carrots.
3. In a bowl, mix salt, mayo, and lime juice. Afterwards, add the cut veggies and stir until coated.
4. Fill a small taco tortilla with ground chicken, top it off with slaw, and finish it with fresh lime juice

1. To make the tzatziki, grate your cucumber into large pieces. Then, take the grated cucumber and squeeze out its juice over a clean sink or bowl.
2. In a medium bowl, combine the cucumber with the remaining tzatziki ingredients. Season to taste with sugar and/or salt. Cover and refrigerate until ready to serve.
3. In a small bowl, mix feta and chopped parsley. Set this mixture aside for the lamb burgers. In a large bowl, take the remaining ingredients and slightly combine them using your clean hands. Try not to over-mix the burger mixture, as it will make them less tender when cooked.
4. Separate the dough into four sections. Roll each section into a ball and then press your thumb down to create an indent in the center.
5. Use a heaped tablespoon of the feta/parsley mixture to stuff the hole.
6. Use your hands to seal the hole.
7. With lightly cupped hands, form the beef into a patty. Make sure to repeat this step until you have 4 patties total.
8. Grill each patty for about 7-8 minutes before flipping them over just once to cook evenly. If you’re using a griddle, first brush olive oil on the hot surface so your burgers don’t stick. Cook on medium-high heat for 8-10 minutes total.
9. After the patties have cooked, let them sit for a minute or two before adding to your burger roll along with tzatziki, baby spinach and red onion.

1. Preheat your oven to 325 degrees Fahrenheit. Rub the mustard all over the brisket.
2. In a small bowl, combine the sugar, paprika, garlic, onion, pepper, salt and mustard powder. Sprinkle the spice blend all over the brisket.
3. Place the brisket in a dutch oven and cover it with the broth. Cover the pot and place it in the oven for 1 hour.
4. After an hour, flip the brisket over and set your ThermoPro thermometer to 205-210 degrees Fahrenheit. We used a dual probe thermometer since our piece of brisket was long Place the probe into the thickest part of the meat and cover the pot. Place the pot back into the oven and allow it to braise until the desired temperature is reached on your ThermoPro thermometer. If you’d like, you can also remove the lid from the dutch oven along with the thermometer probes, increase your oven temperature to 375 degrees, and place the dutch oven back in the oven for 20 minutes or so to brown the top of the brisket and reduce the liquid in the pot.
5. Allow the meat to cool slightly, then slice or shred the brisket. Pour the juices on top and serve with your favorite side (we love crispy paprika potatoes).

1. In a bowl, mix together the butter, sugar and vanilla extract. Using a knife, carefully split open each banana length-wise without cutting all the way through. Then, take a spoonful of the butter mixture and spread it into each cut you made in the bananas. Next, place each banana on its own large piece of foil with the split side facing up.
2. Finally, fold over the edges of each sheet of foil to seal everything inside like little packets make sure there are no holes or openings! You can prepare these ahead of time by keeping them in the fridge until you’re ready to cook them.
3. Place the chicken on a barbecue, cover with the lid, and cook for 15 minutes on low heat or until the coals are grey. Turn once during cooking.
4. Unwrap the parcels and reserve any contained sauce. Place them on plates, top with pecans, then drizzle reserved sauce over each parcel. Serve alongside a scoop of ice cream, whipped cream or yogurt.