• F&F Everyday Rub
• Ground Allspice
• Ground Cinnamon
• Butter
• 2 cornish hens
• 1 - F&F Oak Grilling Plank

Instructions:

1/2 tablespoon F&F Everyday Rub
1/4 teaspoon ground allspice
Pinch of cinnamon
2 tablespoons butter, softened
2 Cornish hens, about 3 pounds total
1 - 15” F&F Oak Grilling Plank, soaked

FIRST Preheat grill to medium-low heat, about 350°F. Combine Everyday Rub, allspice, and cinnamon in a small bowl and stir in softened butter. Rub seasoned butter on top of and underneath skin of hens.

LAST Place soaked plank on grill, close lid, and allow to heat for 3 minutes. Using tongs, flip plank and place hens on heated side of plank. Grill with lid closed for 40 minutes, or until meat thermometer registers 165°F and juices run clear. Remove plank and hens from grill and let sit for 10 minutes before serving.

**Due to long cooking time, please watch plank closely and keep a spray bottle near by. If flare up occurs, spray with water, reduce temperature or move plank to indirect heat, and continue cooking.

Indoors: Omit plank and roast hens in a 450°F oven, rotating hens once during cooking. Roast for 35-40 minutes or until a meat thermometer inserted into thickest part of thigh registers 165°F.

• 4 thick cut pork chops
• balsamic vinegar
• sugar
• cherry preserves
• F&F Oak Grilling Plank

Recipe:

4 - thick cut pork chops, each about 1” thick
3/4 cup balsamic vinegar
1 tablespoon sugar
1/2 cup cherry preserves
1 - 15” F&F Oak Grilling Plank, soaked (optional)

FIRST Preheat grill medium-low heat, about 350°F. Season pork chops with salt and pepper; set aside. In a small saucepan, heat balsamic vinegar and sugar over medium heat for 5 minutes to reduce. Add cherry preserves and black pepper; cook 3 more minutes to reduce and combine. Remove from heat.

NEXT Set aside 1/2 cup sauce for serving. Brush remaining sauce on pork chops.

LAST Place soaked plank on grill and close lid. Heat plank for 3 minutes with lid closed, flip plank, and place pork chops directly on heated side of plank. Close lid and cook about 20 minutes or until meat thermometer reaches 145 degrees. Remove chops and plank from grill, cover chops with aluminum foil and let rest 5 minutes. Serve pork chops with reserved balsamic sauce.

• 1 red onion
• 2 ears corn (frozen can be substituted)
• 1 jalapeno
• 1 lime
• 1 bunch fresh cilantro
• vegetable oil
• 1 can chipotle peppers in adobo sauce
• sugar
• 4 boneless ribeye or NY strip steaks (about 3 lbs)
• 1 F&F Oak Grilling Plank

Recipe:

Relish:
1/2 tablespoon vegetable oil
1/4 large red onion, diced, about 1/2 cup
1 cup corn, fresh, canned or frozen, thawed
1/2 small jalapeño, diced, about 1 teaspoon
1/2 canned chipotle in adobo pepper, diced, about 1/2 teaspoon
1 tablespoon lime juice
1/2 tablespoon sugar
Chopped cilantro to taste
Steaks:
4 boneless ribeye or NY strip steaks, about 3 pounds
1- 15" F&F Oak Grilling Plank, soaked

FIRST In a medium saucepan, heat oil over medium heat and add onion. Cook until softened, about 3 minutes; add corn, jalapeño and chipotle and cook 3 more minutes. Add lime juice and sugar; cook 2 minutes to dissolve sugar and thicken. Stir in salt and cilantro; set aside.

NEXT Preheat grill to high heat, about 450°F. Season steaks with salt and pepper and sear steaks on grill for one minute per side. Reduce grill temperature to medium-low, about 350°F, place soaked plank on grill and close lid. Heat plank for 3 minutes, flip plank, and place steaks directly on heated side of plank. Close lid and cook 12-15 minutes for medium (meat thermometer should read about 155 degrees) or until of desired doneness.

LAST Remove plank and steaks from grill; let sit for 5 minutes and serve with corn relish.

• 1 lime
• 1 bunch parsley or cilantro
• worcestershire sauce
• vegetable oil
• ketchup
• honey
• canned chipotles in adobo sauce
• F&F Everyday Rub
• Oak Grilling Planks
• 1 1/2 pounds large shrimp
• F&F Oak Grilling Plank

Recipe:

Marinade:
1/2 cup Worcestershire sauce
2 tablespoons vegetable oil
2 tablespoons ketchup
2 tablespoons honey
1 1/2 tablespoons F&F Everyday Rub
1 tablespoon minced canned chipotle peppers
Shrimp:
1 1/2 pounds large shrimp, peeled and deveined
1 – F&F Oak Grilling Plank, soaked
Fresh chopped parsley or cilantro to garnish
Lime wedges to serve

FIRST In a large bowl, combine marinade ingredients and add shrimp. Toss to coat and let marinade at room temperature for 10-15 minutes. Remove shrimp from marinade and discard remaining marinade.

NEXT Preheat grill to medium-low heat, about 350°F. Place soaked plank on grill, close lid, and heat for 2-3 minutes. Flip plank and place shrimp in a single layer on the heated plank. Cook on plank for 8-10 minutes, until shrimp are pink and opaque.

LAST Remove shrimp and plank from grill, garnish with parsley or cilantro and serve immediately with lime wedges.

Indoor: On a foil-lined rimmed baking sheet sprayed with cooking spray, spread shrimp in an even layer. Bake 400°F for 10 minutes until done.

• 4 boneless ribeye or NY strip steaks, 3 pounds
• 2 tablespoons Fire & Flavor Coffee Rub
• 1 Fire & Flavor Oak Grilling Plank, soaked

Recipe:

4 boneless ribeye or New York strip steaks, about 3 pounds
2 tablespoons Fire & Flavor Coffee Rub
1 - 15" Fire and Flavor Oak Grilling Plank, soaked

FIRST Rub coffee foundation onto steaks; set aside at room temperature while grill is heating. Preheat grill to high heat (400-500°) and sear each side of each steak for 1 minute. Reduce grill temperature to 350°, place soaked plank on grill and close lid. Heat plank for 3 minutes, flip plank, and place steaks directly on heated side of plank.

NEXT Close lid and cook 12-15 minutes for medium (meat thermometer should read about 155°) or until of desired doneness. Cooking times will vary depending on thickness of meat.

LAST Remove plank and steaks from grill and let sit for 5 minutes before serving.