GRILLED SPATCHCOCK WHOLE CHICKEN

This is a dramatic way to serve a whole bird, and one of the best ways to grill a chicken to ensure that it is evenly cooked throughout. You can certainly do this with a gas grill, but I love the smoke you get from charcoal or wood fire. Get the best bird you can find for this recipe - the quality of the chicken will really shine here.

1/2 cup ESPN Preseasoning
Whole Chicken

1) Spatchcock the chicken. Cut along each side of the backbone with a good set of kitchen shears to remove it. Then spread the chicken flat and press down to break the breastbone. You can also notch the breastbone with a knife to help it break cleanly.
2) Place the chicken inside a gallon sized ziplock bag with enough ESPN Preseasoning to generously coat.
3) Refrigerate overnight for the best flavor, but at least for 90 minutes if you're in more of a hurry.
4) Set up the grill with a cool and hot side.
5) Once the grill is up to temperature, pat the chicken dry with some paper towels and put it on the hot side of the grill. Flip it every 60 seconds or so until the skin is looking perfectly browned. If your grill is extra hot, you may need to flip more often or reduce the heat.
6) Once the bird is browned nicely on all sides, move to the cold side of the grill with the legs facing the hot side. Close the grill to maintain a good heat. Flip the bird every 15 to 20 minutes to ensure it is roasted evenly. Use a digital thermometer to check the internal temperature in the deepest part of the breast and the legs. It's done when it reaches 165 degrees Fahrenheit. If you find the legs are going to be done before the breast, then adjust so that the breasts are closer to the heat and the legs are away.
7) Take it off the grill and let it rest under some aluminum foil for 10 minutes.

BOSSAM STYLE PORK BELLY

This is a fast and fresh way to get a super flavorful herbal hit of pork belly. It's hand held, quick to make, and easy for a tailgate.

1/2 cup ESPN Preseasoning
Pork belly - skin off, plan on about 1 lb per person
1 Head Butter Lettuce to serve
1 Scallion, thinly sliced to serve
Jasmine Rice to serve
Mint or Basil to serve (Optional)

1) Slice the pork belly into 1/2 to 3/4 inch strips. Cut each strip into thirds.
2) Place the pork belly inside a gallon sized ziplock bag with plenty of ESPN Preseasoning to coat the meat. Marinate in the fridge overnight.
3) Set up the grill with a hot and cool side.
4) Working in batches, grill the pork belly over the hot side of the grill until it's sizzling. Then move the pieces to the cool side to stay warm while the remaining meat is grilled.
5) Serve with accompanying leaves of butter lettuce, thinly sliced scallions, rice and herbs.
6) Just put everything on a piece of lettuce, roll it up like a taco and enjoy. You can always add a touch more ESPN Preseasoning marinade to your wrap for an extra kick of flavor.

MANGO SAMBAL MARINATED SHRIMP

This is an incredibly easy and fast showstopper. The mango and pineapple adds a ton of freshness and really goes perfectly with the shrimp.

1/2 cup ESPN Preseasoning
About 4-6 large shrimp (U10 prefered) per person
2 Mangos - 1 Cut into small chunks for the marinade, and 1 into large pieces for the skewers
Pineapple - Cut into large pieces for the skewers
Juice of 1 Lime
1 Tbsp veg oil
1 Tbsp Dark brown sugar or Palm sugar if available

1) Make the Mango Sambal - In a bowl, mix the ESPN Preseasoning, small chunks of mango, lime juice, veg oil, and sugar. Taste and adjust as desired. Separate half for marinating, and half for brushing on the skewers while grilling.
2) Marinate the shrimp in half the Mango Sambal for 30 minutes.
3) Build skewers of shrimp, mango, and pineapple. Alternate between each ingredient, aiming for 2 pieces of each for each skewer.
4) Brush with extra marinade and grill over high heat for 2 to 3 minutes.
5) Flip the skewers, brush again with extra marinade and continue to grill for an additional 2 minutes.
6) Serve hot.

GRILLED WINGS

We use the marinade here as a base for an amazing wing sauce. It's got all the flavors, simply kicked up a few notches.

4 Tbsp ESPN Preseasoning
3 cloves garlic, minced
1 Tbsp fish sauce
1 Tbsp veg oil
1 Tbsp brown sugar or palm sugar
1/2 tbsp rice vinegar
1/2 tbsp sesame oil
12 chicken wings

1) Heat the oil over med high heat
2) Add the garlic, stirring constantly for 20 seconds
3) Add the ESPN Preseasoning, fish sauce, sugar, vinegar and sesame oil and stir vigorously. Cook until bubbling and browned - 3 to 5 minutes. Make sure you do not burn the sugar. Remove from heat. Split marinade into 2 batches - 1 for marinating and one for tossing finished wings with.
4) Add the wings to the marinade and marinate for 4 hours.
5) Pat the wings dry and then grill for 25 to 30 minutes until chicken is browned and no longer pink.
6) Toss wings with remaining marinade and serve.

BRAISED AND GRILLED BEEF SHORT RIBS

This technique guarantees incredibly flavorful meat that is absurdly tender. Most of this recipe can be done ahead, with only a few minutes of work needed on game day to finish the meat on the grill.

2/3 cup ESPN Preseasoning, divided
4 bone in Beef Short Ribs (1 is enough for most people - 2 if your crowd is hungry)
1 stick cinnamon
4 whole cloves
1 stick lemongrass (whole)

1) Preheat oven to 325 2) Place short ribs into a pot just big enough to fit them without crowding them or having too much extra space. Add 1/3 cup ESPN Preseasoning, cinnamon, cloves and lemongrass. Cover with water until meat is entirely submerged. 3) Cook uncovered for 3 hours. Note, this step can also be done in a slow-cooker. 4) Remove from oven and transfer to a covered dish for refrigeration, being very careful not to allow the bone to fall out. 5) Brush short ribs with the remaining 1/3 cup ESPN Preseasoning and refrigerate until ready to grill. Up to 36 hours. 6) Preheat grill with a hot and cool zone. Grill meat over the hot zone, rotating regularly until slightly charred on all sides. 7) Move to cool zone of the grill and allow to warm through the center - roughly 7 minutes.