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SIZZLE FOR A CAUSE! Invoca is celebrating National Grilling Month with our customers!

Nina_Andres
Community Manager
Community Manager

It’s that time of year again- Invoca is “chopping it like it’s hot” and excited to celebrate National Grilling Month with our customers! 

What’s your favorite recipe on the grill- or smoker? Do you have a go-to marinade? Respond in this  post with either a picture of one of your favorite grill creations, your favorite recipe, or both. 

In exchange for your participation, you will get entered to win a $200 gift card to either Omaha Steaks or BBQGuys (whichever you’d prefer) & we will automatically donate $25 in your name to Operation BBQ Relief, an organization that delivers BBQ meals in times of need, feeding first responders and communities affected by natural disasters. (Learn more here).

Not a huge griller?- Just wing it! Würst comes to würst, we’ll have the opportunity to make a donation on your behalf! Franks in advance! 

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*Please note all submissions will be added to our celebration post on Linkedin at the end of July where you and your company will be tagged.  

*To submit, make sure you’re logged into the community through the question mark on the top right of the Invoca platform. 

28 REPLIES 28

juliemerendino
Contributor Level 1

Nice! Can't wait to try!!

RenzClark
Contributor Level 3

North Carolina Grilled Ribs... secret recipe... this message will self-destruct after reading😄

If you're not a fan of traditional BBQ sauce, try North Carolina-style ribs.  We use a tangy and vinegary flavor of the basting sauce.

Ingredients:
- 2 racks of pork ribs (baby back or spare ribs)
- For the dry rub:
- 2 tablespoons brown sugar
- 2 tablespoons paprika
- 1 tablespoon chili powder
- 1 tablespoon ground black pepper
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (adjust according to your spice preference)
- For the vinegar-based sauce:
- 1 cup apple cider vinegar
- 1/4 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon hot sauce (such as Tabasco)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon ground black pepper

Instructions:
1. Preheat your grill to medium heat (around 300-350°F or 150-175°C). If you're using a charcoal grill, prepare the coals and let them ash over.

2. In a small bowl, combine all the ingredients for the dry rub: brown sugar, paprika, chili powder, black pepper, salt, garlic powder, onion powder, and cayenne pepper. Mix well.

3. Prepare the ribs by removing the membrane on the back of the racks. Use a knife to lift one corner of the membrane, then grab it with a paper towel and peel it off.

4. Sprinkle the dry rub generously over both sides of the ribs, pressing it into the meat to ensure good coverage. Let the ribs sit at room temperature for about 20-30 minutes to allow the flavors to penetrate.

5. In a separate bowl, whisk together the apple cider vinegar, ketchup, brown sugar, hot sauce, Worcestershire sauce, salt, and black pepper. This will be your vinegar-based sauce.

6. Place the ribs on the grill, bone-side down. Close the lid and let them cook for about 1.5 to 2 hours. During this time, maintain a steady temperature and try to keep it around 275-300°F (135-150°C). You can add some wood chips or chunks for extra smoke flavor, if desired.

7. Every 30 minutes or so, baste the ribs with the vinegar-based sauce using a brush. This will help keep them moist and add flavor. Reserve some sauce for serving.

8. After the initial cooking time, check the ribs for tenderness. You can use a meat thermometer to test for doneness. The internal temperature should reach around 195°F (90°C) for tender ribs.

9. Once the ribs are cooked, remove them from the grill and let them rest for a few minutes. This allows the juices to redistribute within the meat.

10. Slice the racks into individual ribs and serve with extra vinegar-based sauce on the side.

11. Try not to eat your fingers. Enjoy! 

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🤤

Mmmmmmmmm!!!

Bojibum
Contributor Level 3

Heat & Sweet Chicken Thighs

- Bone in Chicken thighs that are moist with a kick of heat/sweet

- Hatch Chiles or turn it up the scoville meter to level you want with other chiles

- Crushed or whole pinneaple 

Grill or char peppers ( minus the seeds) and combine pinneaple in blender to make merinade - stuff mixture under skin for 3-4 hour prior. I like using my smoker (350 - 375) as it is more indirect heat and no flare ups like a gas grill. 15- 25 minutes, checking with instan read thermoter to 165* by the bone