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Let’s freshen up your roster of BBQ sauces, just in time for spring grilling. And let’s do it, apricot-style. Get our Apricot BBQ Sauce recipe: https://bit.ly/3IpnWIW

You’ll want to try our sweet and tart Cranberry BBQ Sauce with turkey. Then you’ll want to try it with pretty much everything else. Get the recipe: https://bit.ly/3SUIfCA

Two types of mustards are coming to the flavor party that is our Mustard Beer Sauce. Get the recipe, fire up the grill and go wild: https://bit.ly/3T0t0bC

Your lucky guests will be raising a glass to you after you cover your meat of choice with our sweet and spicy Bourbon Tomato BBQ Sauce. Recipe: https://bit.ly/3IoStGy

Saying “Chimichurri” 3 times fast won’t magically make our incredible Chimichurri Sauce recipe appear. But clicking this link will: https://bit.ly/3InoZZL

Sweet, sour, tangy—and extra awesome. That’s how we describe our Carolina Mustard BBQ Sauce. Get the recipe: https://bit.ly/4bSTkNg

In celebration of National Sauce Month, we’re giving sauce the spotlight with a week full of our favorite sauces. But first, hit us with your #1 sauce for grilled foods:

Lord Grillington. Flame Mansfield. Heaty McGee. Got a cool nickname for your grill? Drop it below.

Sweet on adding another amazing side dish to your recipe arsenal? We got just the one: Celebrity chef Chad Rosenthal’s Browned Butter Mashed Sweet Potatoes. Score it here: https://bit.ly/3HYvq5h

Seize the day and go full-on spectacular with your grilling (it is National Carpe Diem Day, after all). Tell us what you’d grill if all the time and ingredients in the world were yours…

Hey, there’s a Q we’ve been burning to ask: For your grilling are you Team Hot Sauce or Team Not Sauce?

Fact: The best way to ignite the romance this Valentine’s Day is to give your sweetie one of our fun, printable Valentine’s Cards. Download ‘em now: https://bit.ly/49xcS80

Sugar, cinnamon, vanilla, bourbon… There will be a flavor party going on in your mouth this Mardi Gras with our Grilled King Cake recipe: https://bit.ly/4bmJ9Ab

Before your game day spread gets wrecked like a kicker trying to make a tackle, take a pic and show it off in the comments to be featured in our virtual BBQ. Oh, and add in your pick to win it all.

Don’t head into the mother of all game days without a lineup of killer food. Hit the link to score our favorite grilling recipes: https://bit.ly/3w3BlDy

Even if you live life like every day is National Pizza Day, make today tops by creating a Grilled Pizza Bar. Check it out: https://bit.ly/4bocMkU

Drop whatever you’re fondue-ing and savor National Fondue Month with our recipe for a grilled version of a Beer & Cheese Bread Bowl Fondue. Tell us what you’re dipping, then grab the recipe: https://bit.ly/3upVAKX

We couldn’t let Meat Week end without diving into a seafood dish. These Sesame Tuna Steaks are overflowing with flavor and easy to make. (Always a fin-tastic combo.) Get hooked up with the recipe: https://bit.ly/42gWnKX

Sliders are great for eating on the go. Our Turkey Burger Sliders are so yummy, you may eat 5 or 6 while “going” from your grill back to the table. Recipe: https://bit.ly/3HCa0KW

There’s plenty more “meat on the bone” for our celebration of National Meat Week. The pork chop is a tender, flavorful cut of meat that’s even more wonderful when paired with garlic and fresh herbs. Get our Garlic & Sage Pork Chops recipe here: https://bit.ly/498M6Dj

This Meat Week recipe is a wonderful collision of comfort foods. Our Brisket Burger features smoked brisket, mac ‘n’ cheese and a toasted bun. Recipe here: https://bit.ly/498VsOE

Meat Week marches on—and we’ve got a great recipe headed your way next. Grab the recipe for some juicy, flavorful Curry-Rubbed Chicken here: https://bit.ly/3vWjv5k

Make way for meats. It’s National Meat Week, and we’re celebratin’ and salivatin’ with 6 days of BBQ recipes featuring different delicious meats. Fired up to make them all? Start off with this recipe for Ribeye Steak with Herb Butter: https://bit.ly/4bgeSTW

No pics of delicious grilled food or links to fun grilled recipes here. Just tips for microwavin’ hot dogs. Just kidding! Happy National Opposite Day 😜

Happy Lobster Thermidor Day. To celebrate, we’re hooking you up with one shell of a recipe. Get ready to fancy up your next feast and get the recipe below.

Ingredients:
- 4 lobster tails
- 2 tbsp. butter
- 1 tbsp. shallots, minced
- 1 tbsp. flour
- ¼ cup white wine
- ¾ cup milk
- ¼ cup heavy cream
- ½ cup gruyere cheese, shredded
- ½ tsp dry mustard
- 1 tbsp. fresh tarragon, finely chopped
- ½ tsp. salt
- ¼ tsp. black pepper
- Parmesan cheese, grated (for serving)

Instructions:
1. Preheat the grill to medium heat.
2. Pull the meat from the lobster tails to separate; replace the meat in the shell. The meat will be grilled in the shell, but this step will make removing the lobster after grilling simple.
3. Grill for about 10 minutes. The lobster will be slightly undercooked in this step to ensure the meat will not be overcooked during the second grilling.
4. Allow the meat to cool, then dice into bite-sizes pieces; set aside. Do not discard shells!
5. In a saucepan, melt butter over medium heat; add shallots and sauté until just translucent and soft.
6. Whisk in the flour and cook the mixture about 2 minutes, stirring constantly to make a light roux.
7. Add the wine, stirring about 30 seconds.
8. Slowly add the milk, stirring constantly until combined. Bring just to a boil, reduce heat and simmer until thickened, about 2-3 minutes.
9. Slowly add the heavy cream, stirring for about a minute; add the salt and pepper.
10. Stir in the gruyere cheese until full combined, and then stir in the dry mustard and tarragon. Gently fold in the lobster pieces.
11. Spoon the lobster mixture back into the tails, and then sprinkle with parmesan cheese.
12. Return the tails to the grill shell side-down and cook about 10 minutes. When the sauce begins to bubble and the cheese just browns, they’re ready to serve!

Another round of playoff football, plus it’s National Cheese Lover’s Day. So we’re obviously debating which cheese is #1 for game day burgers. Hit us with your pick.

Without “Peking” at our photo, guess what holiday it is... Celebrate Peking Duck Day by taking a quack at grilling duck. Recipe below.

Ingredients:
- 1 Peking duck (about 5 lbs.)
- 2 tbsp. soy sauce
- 2 tbsp. honey
- 2 tsp. five-spice powder
- 2 tsp. kosher salt
- 1 tsp. baking powder
- 1 16-24 oz. can of beer (emptied and filled with water)

For serving:
- Chinese pancakes (or steamed buns, naan, tortillas, etc.)
- Scallions, thinly sliced
- Cucumbers, thinly sliced
- Hoisin sauce

Instructions:
1. Pick out a Peking Duck (also called Long Island Duck) that is about 5 lbs., and if frozen thaw completely. Remove giblets and neck, and then cut off any excess fat around neck area and cavity. Using your fingers gently separate the skin from the meat, being careful not to tear any holes in the skin, and then carefully separate the skin from the backbone as well. This is an important step, as it helps the skin achieve its characteristic crispness! Transfer the duck to a metal rack over the sink or over a very large pot.
2. Bring 4-6 cups water to a boil. Using a ladle, carefully spoon about half the water on the top of the duck. Flip and spoon the remaining water over the bottom of the duck. Drain any excess water and pat dry with paper towels.
3. In a small saucepan over low heat, combine soy sauce, honey, and five-spice powder until mixed to make a glaze; set aside. Brush the glaze all over duck, inside the cavity and outside coating skin. Settle the duck over the top of the beer can, which will allow it to stand vertically, then place in a pan.
4. In a bowl, combine baking powder and salt. Sprinkle mixture over the duck.
5. Place duck in pan in the refrigerator; refrigerate for 12-24 hours allowing the duck to air dry.
6. When ready to roast, prepare your grill for indirect grilling at 350 degrees. Add a pan under where the duck will sit on the indirect heat side of the grill to catch fat drippings.
7. Place the duck on the grate over the drip pan, loosely tent with foil to prevent burning, and close the door or lid. Roast for approximately 1 hour 30 minutes, or until internal temperature reaches 165 degrees.
8. Remove duck and allow to rest for 15 minutes before carefully removing beer can and carving, slicing all meat into strips.
9. Serve with Chinese pancakes (naan, tortillas, etc), scallions, cucumbers, and hoisin sauce. For extra-rich flavor, you can even combine the duck drippings with the hoisin sauce before serving!

We just fired up a new year, but we bet many of you have already done plenty of great grilling in 2024. Share shots of your creations to be featured in our virtual BBQ.