Grilling season is officially here in Wisconsin, so it’s time to get yer grill on!
And springtime in Wisconsin means fresh asparagus, morel mushrooms and the delicious smell of outdoor cooking! I love grilling asparagus then drizzling it with garlic butter and finishing with sea salt and lemon…mmmm I’m getting hungry just writing this!
I have a secret dry rub recipe I have been using for several years for my bbq meats and I’d love to share it with you if you join my newsletter!
Two of my favorite cooking appliances are my Instant Pot and my Big Green Egg, and nothing goes together better when preparing bbq ribs! No more waiting hours for the ribs to get tender…just pressure cook them in the Instant Pot for 35 minutes then put them on the grill and baste with your favorite BBQ sauce. I normally put the dry rub on my meat and seal it in a vaccum seal bag or other airtight container and let it sit in the fridge overnight and get all yummy before cooking. Then I place 2 cups of water in the bottom of the Instant Pot and set the ribs on the rack before pressure cooking.
I love Carolina style mustard and vinegar based bbq sauce, and a few years ago I found this recipe from Big Daddy’s on The Spruce Eats site, and it’s been my go-to sauce ever since!
So go ahead, get yer grill on!