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Start Your Summer Off Right. Get Your Grill Accessories in Time for Memorial Day

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Shrimp-Brochette

Matt Pittman's recipe combines two classic starters for one epic appetizer. Extra-large shrimp are stuffed with a jalapeño popper-inspired cheese and pepper combo, then wrapped in bacon, seasoned, and grilled till crispy. Bonus: You can prep them the night before; just keep them refrigerated until ready to grill.

Grilled Shrimp Brochette

smoked_beef_cheek_tacos

Forget boring tacos and go BOLD. These beef cheek tacos are smoked, then slow braised for an ultra-tender finish. Load up your tortillas and pile on the toppings for the ultimate taco Tuesday feast.

Smoked Beef Cheek Tacos

Competition-Style-Pork-Spare-Ribs

With the perfect balance of sweet and heat, these spares are hard to beat. Matt Pittman's recipe combines two different rubs, an apple juice spritz, and a sweet, saucy finish for BBQ rib perfection.

BBQ Pork Spare Ribs

BBQ Beef Ribs

Big, bold, and beefy. Meat Church Holy Cow BBQ Rub and a Traeger wood fire are all you need to make a memorable rack. Serve it on the bone, or slice it up to feed a crowd.

Monster-Ribs_HERO

Find out why Matt Pittman calls these giant beef ribs “the best bite in barbecue, end of story.” Though you can find these dinosaur-sized beef plate racks in just about any supermarket in Texas,  folks living in other parts of the country may need to buy them mail order or ask their butcher to special order them. (If so, ask for a 123A rib.) While short ribs can come from this cut, you want these monster ribs to be long, at least 8 inches and up to a foot in length. When it comes to flavoring them, Texas barbecue seasoning is mainly salt and pepper, but Matt likes the added garlic in his Holy Cow BBQ Rub. Alternatively, you can use a mix of Traeger Coffee Rub and Traeger Beef Rub, a favorite combo from Traeger's Chad Ward.

Texas-Style Monster Beef Ribs

Deep-Fried-Deviled-Eggs-Hero

When Matt Pittman discovered deep-fried deviled eggs—the whites get breaded and fried and the filling sits atop for a creamy-crunchy contrast—it rocked his world. His rendition features his Honey Hot Seasoning and uses pork panko, a gluten-free “breading” made from ground pork rinds, which adds a subtle meaty flavor. Pro tip: You can prepare the filling the night before frying; just keep the whites and filling covered in the fridge.

Deep-Fried Deviled Eggs

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