Prepare the ribs: In small bowl, whisk together vinegar, oil, Worcestershire sauce, hot pepper sauce, and brown sugar. Place ribs in a resealable plastic bag; pour marinade mixture over ribs, turning to coat ribs, and close bag. Marinate in refrigerator 4 hours or overnight, turning occasionally to distribute marinade.
Meanwhile, make the dressing: Combine all dressing ingredients and refrigerate until ready to serve.
Remove ribs from marinade; reserve marinade. In small saucepan, bring reserved marinade to boil; boil at least 1 minute at a full rolling boil.
Place ribs in center of cooking grate. Grill 30 to 35 minutes or until tender, turning occasionally and brushing with boiled reserved marinade. Season ribs with salt and pepper to taste. Cut ribs into individual portions and serve with dressing.
2 quarts water
1/3 cup salt
1/4 cup pickling spice (1/2 of a 1-1/2-ounce jar)
4 Cornish game hens, 1 to 1-1/2 pounds each
In a Dutch oven, combine water, salt, and pickling spice; bring to a boil. Remove from heat and chill completely.
Thaw Cornish game hens, if frozen. Rinse hens and pat dry. Submerge hens in chilled pickling marinade. Marinate in refrigerator 12 hours.
Prepare charcoal or gas grill or traditional smoker for Indirect smoking on Low Heat (follow instructions in owner’s manual). Use two layers of charcoal for smoker. For best results for this recipe, use wine barrel chips, hickory or mesquite chips or chunks, or fruit woods (such as cherry or peach).
Remove hens from marinade; discard marinade. Pat hens dry with paper towels; brush off excess pickling spice.
Place hens on cooking grate of fully smoking grill or smoker. Smoke 3 to 4 hours over charcoal or 45 to 60 minutes over gas, or until meat thermometer inserted into thigh registers 180°F (82°C). Hens should be tender and juices should run clear.
Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef’s knife on your cutting board. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.
Preheat an outdoor grill for medium heat, and lightly oil grate.
Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium.
Preheat an outdoor grill for medium-high heat, and lightly oil grate.
In large bowl, combine ground beef, ground lamb, onion, garlic and bread crumbs. Season with savory, allspice, coriander, salt, pepper and cumin. Knead until mixture is stiff. Shape into 4 very thin patties (1/8 inch to 1/4 inch thick).
Cook patties for 5 to 7 minutes on each side, or until cooked through.