Summer Cookout: Grilled Chicken, BBQ Ribs, and Steakhouse Ribeye

Steps

1. [Recipe 1 - Grilled Chicken] Smash garlic cloves and mince parsley.
2. [Recipe 1] Make marinade: combine olive oil (1/3 cup), paprika, black pepper, salt, parsley, and smashed garlic.
3. [Recipe 1] Add chicken, massage marinade in, seal. Marinate minimum 30 minutes, up to overnight in refrigerator.
4. [Recipe 1] Set up kettle grill at 350-400F with charcoal on one side (direct zone), water trough in middle, and indirect cooking zone.
5. [Recipe 1] Place chicken on indirect zone, lid on. Cook, checking and flipping, monitoring temperature.
6. [Recipe 1] Move to direct heat briefly to get color and char.
7. [Recipe 1] Cook to 165F internal. Rest before serving.
8. [Recipe 2 - BBQ Ribs] Remove membrane from back of ribs by sliding finger under and pulling off.
9. [Recipe 2] Trim excess flap meat. Apply mustard as binder.
10. [Recipe 2] Coat generously with dry rub on both sides, pat in.
11. [Recipe 2] Place in pellet grill with hickory pellets at 250F, smoke 1 hour 20 minutes.
12. [Recipe 2] Open, spritz with 50/50 apple juice and water, rotate ribs.
13. [Recipe 2] Wrap in foil with butter, meat side down on brown sugar/butter patch, return to grill 1 hour.
14. [Recipe 2] Unwrap, brush with barbecue sauce (or apply dry rub for Memphis style).
15. [Recipe 2] Return to grill 15 more minutes for sauce to set. Rest before slicing.
16. [Recipe 3 - Ribeye] Dry brine: coat both sides with kosher salt, place uncovered on tray in refrigerator overnight.
17. [Recipe 3] Remove from refrigerator 1 hour before cooking, bring to room temperature.
18. [Recipe 3] Heat cast iron skillet on high until very hot.
19. [Recipe 3] Place steak in pan, press for contact. Sear 2 minutes per side, flipping repeatedly until internal temp approaches target (take off 5F below desired: 130F for medium).
20. [Recipe 3] Add butter, smashed garlic cloves, rosemary, and thyme to pan. Baste steak continuously.
21. [Recipe 3] Turn off heat, let residual heat and basting finish cooking.
22. [Recipe 3] Rest on board 15 minutes, then slice and serve.