#juicyflavors

[drwingdinggaster]

This recipe for roast rib of beef makes a dish that is both juicy and flavorful. It's great for a special occasion or a cozy family dinner. The garlic and rosemary give the meat delicious, aromatic flavors, and the high temperature at the start makes sure the outside is beautifully browned.

Ingredients: 1 rib of beef about 4-5 pounds. 2-3 cloves of garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste. Fresh rosemary sprigs.

Instructions: Preheat the oven to 450F 230C. Rub the minced garlic, olive oil, salt, and pepper all over the rib of beef. Place the beef on a roasting pan and insert fresh rosemary sprigs under the meat. Roast in the preheated oven for 15 minutes to sear the meat. Reduce the oven temperature to 350F 175C and continue roasting for about 15 minutes per pound for medium-rare, or until desired doneness is reached. Remove the roast from the oven and let it rest for 10-15 minutes before carving. Slice and serve with your favorite sides.

Prep Time: 15 minutes

Cook Time: 60-75

Sakari Australian Shepherds

[torchwood-teaboy]

So soft, juicy, and full of flavor.

Ingredients: 3 lbs pork shoulder roast. 1 onion, sliced. 1 cup BBQ sauce. 1/4 cup apple cider vinegar. 1/4 cup brown sugar. 1 tbsp Worcestershire sauce. 1 tsp smoked paprika. 1 tsp garlic powder. Salt and pepper to taste.

Instructions: Place pork and onions in slow cooker. In a bowl, mix together BBQ sauce, vinegar, brown sugar, Worcestershire sauce, paprika, garlic powder, salt, and pepper. Pour sauce over pork. Cook on low for 8 hours. Shred pork and mix with sauce before serving.

Prep Time: 15 minutes

Cook Time: 480 minutes

Biennale D'art De Jodoigne

[chavalaszine]

These juicy St. Louis Style Ribs taste like summer because they have the right amount of sweet and savory flavors. The ribs get a rich smokiness from being smoked slowly, and the homemade dry rub and basting sauce make them taste even better.

Ingredients: 2 racks St. Louis-style pork ribs. 1/4 cup brown sugar. 2 tablespoons paprika. 1 tablespoon black pepper. 1 tablespoon salt. 1 tablespoon chili powder. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon cayenne pepper. 1/2 cup barbecue sauce. 1/4 cup apple cider vinegar. Wood chips for smoking.

Instructions: Using wood chips to add flavor, heat your smoker to 225F 107C. Take off the membrane on the back of the ribs so that the seasoning can get into them better. Mix chili powder, garlic powder, onion powder, cayenne pepper, brown sugar, black pepper, and salt in a bowl to make a dry rub. Spread a lot of the dry rub on both sides of the ribs to make sure it covers them evenly. Put the ribs on the grates of the smoker and smoke them for three hours, making sure the temperature stays the same. To make a basting sauce, mix barbecue sauce and apple cider vinegar. After three hours, baste the ribs with the sauce. Then, smoke them for another one to two hours, or until the internal temperature reaches 195F 90C. Take the ribs out of the smoker when they're done and let them rest for 10 minutes before cutting them. You can serve the St. Louis-style ribs with extra barbecue sauce and your favorite sides.

Prep Time: 20 minutes

Cook Time: 4 minutes

les nepalais de lapcha

[maggie-greene]

This Sticky Honey Orange Grilled Chicken recipe has just the right amount of sweet, sour, and tangy flavors. When the chicken is grilled, the marinade locks in moisture and turns into a sticky glaze, making the meat juicy and flavorful with a caramelized outside.

Ingredients: 4 boneless, skinless chicken breasts. 1/2 cup honey. 1/4 cup orange juice. 2 tablespoons soy sauce. 2 cloves garlic, minced. 1 tablespoon grated fresh ginger. Salt and pepper to taste. Sesame seeds optional, for garnish. Green onions, chopped optional, for garnish.

Instructions: To make the marinade, mix honey, orange juice, soy sauce, garlic, and ginger in a small bowl. Salt and pepper the chicken breasts, then put them in a shallow dish or a plastic bag that can be closed again. Make sure the chicken is covered all over with the marinade. Put it in the fridge for at least 30 minutes or up to 4 hours with the lid or seal on top. Set the grill to medium-high heat and oil the grate a little. Take the chicken out of the marinade and shake off any extra. Throw away the rest of the marinade. Grill the chicken for 6 to 8 minutes on each side, or until it's fully cooked and the juices run clear. Brush the chicken with more marinade every so often. Take the chicken off the grill when it's done and let it rest for a few minutes. If you want, you can add sesame seeds and chopped green onions as a garnish before serving.

Prep Time: 35 minutes

Cook Time: 15 minutes

choc o pain

[blameitonyourheart]

These tasty and Paleo-friendly 50/50/50 burgers are a great take on traditional burgers, with equal portions of ground beef and ground bacon for a juicy and flavorful patty.

Ingredients: 1 lb ground beef. 1 lb ground bacon. 1 large egg. 1/2 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon garlic powder. Lettuce leaves, for serving. Sliced tomatoes, for serving. Sliced onions, for serving. Paleo-friendly condiments, for serving.

Instructions: In a large bowl, combine the ground beef, ground bacon, egg, salt, black pepper, and garlic powder. Mix until well combined. Divide the mixture into 6 equal portions and shape them into burger patties. Heat a grill or skillet over medium-high heat. Cook the burger patties for about 5-7 minutes per side, or until they reach your desired level of doneness. Serve the burgers on lettuce leaves, topped with sliced tomatoes, onions, and your favorite Paleo-friendly condiments.

Prep Time: 15 minutes

Cook Time: 15 minutes

Moose Gooser Woodwork

[goldenplanetprints]

The Instant Pot cooked this roast beef to perfection, making it juicy and full of flavor. This dish is soft, juicy, and full of herbs and spices that smell great.

Ingredients: 3 lbs beef chuck roast. 1 tbsp olive oil. 1 onion, chopped. 3 cloves garlic, minced. 1 cup beef broth. 2 tbsp Worcestershire sauce. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste.

Instructions: Season the beef roast with salt and pepper. Turn on the Instant Pot and select the saut function. Heat olive oil in the pot and brown the roast on all sides. Remove the roast from the pot and set aside. Add chopped onions and garlic to the pot and saut until fragrant. Pour in beef broth and Worcestershire sauce, scraping any browned bits from the bottom of the pot. Return the roast to the pot and sprinkle with dried thyme and rosemary. Close the lid, set the valve to sealing, and select the meat/stew function for 60 minutes. Once the cooking cycle is complete, allow for natural pressure release for 10 minutes before quick releasing any remaining pressure. Carefully open the lid and transfer the roast to a serving platter. Slice the roast against the grain and serve with the cooking juices.

Prep Time: 10 minutes

Cook Time: 70 minutes

Helenas Salon

[ddwfr]

This Easy Watermelon Smoothie is a great treat for the summer. The cool, refreshing drink is full of the sweet, juicy flavors of watermelon. It's a healthy and tasty way to beat the heat, thanks to the Greek yogurt and honey that make it extra creamy.

Ingredients: 2 cups diced watermelon. 1/2 cup Greek yogurt. 1/2 cup coconut water. 1 tablespoon honey. 1/2 teaspoon vanilla extract. 1 cup ice cubes.

Instructions: Mix everything together in a blender. It will take about one to two minutes of blending to make the mixture smooth and creamy. Put the smoothie in glasses and serve right away. Have fun drinking your cool watermelon smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

Blue Couch Productions

[lewis-kira]

Experience the bold flavors of Texas with these smoked burgers. They're juicy, smoky, and loaded with delicious toppings. Perfect for your next backyard barbecue!

Ingredients: 1 1/2 pounds ground beef 80% lean. 1 tablespoon salt. 1 tablespoon black pepper. 1 tablespoon garlic powder. 4 hamburger buns. 4 slices cheddar cheese. 1/2 cup barbecue sauce. 1/4 cup pickled jalapeos. 4 lettuce leaves. 4 tomato slices. 4 red onion slices.

Instructions: To add flavor, heat your smoker to 250F 121C with hickory or mesquite wood chips. Put the ground beef, salt, black pepper, and garlic powder in a bowl and mix them together. Mix it well, then shape it into 4 burger patties. Put the patties on the grill's grate and smoke them for one to one and a half hours, or until the internal temperature reaches 71F 160C. Each patty should have a slice of cheddar cheese added to it during the last five minutes of smoking. Let the cheese melt. For a few minutes, toast the hamburger buns on the smoker until they are just barely brown. Spread barbecue sauce on the bottom bun of each burger, then add the smoked patty and melted cheese. Add lettuce, tomato slices, red onion slices, and pickled jalapeos on top. Put the top bun on top of the Texas-Style Smoked Burgers and serve them hot.

Prep Time: 15 minutes

Cook Time: 90 minutes

Stylez and Kutz