COCA-COLA ELK RIBS
By Grayson Schaffer, hunting enthusiast and author of "Dressed to Kill," about hunting's rise among the athletic set.
"A lot of people leave the ribs in the field because they can be tough to eat, not to mention they're unwieldy to strap to a pack for the walk out. I cut them into manageable slabs, trim the fat and interstitial tissue from between the bones, and pressure-cook them in a mix of 75 percent flat Coca-Cola and 25 percent chicken broth for 45 minutes. The combination of acidity, sweetness, and pressure softens the meat. Then I glaze them with barbecue sauce and finish them on the grill."
DOUGLAS FIR GIMLET
By booze connoisseur Wayne Curtis, who reviews craft liquors in "Hometown Spirits." Adapted from New York City's Pegu Club.
1 1/2 ounces Death's Door gin
1/2 ounce Clear Creek Douglas Fir Eau de Vie
3/4 ounce fresh lime juice
3/4 ounce simple syrup
3 dashes grapefruit bitters
Shake and strain into a cocktail glass. Garnish with a large grapefruit twist pierced with a fir sprig.
MAPLE-BACON CHOCOLATE CHOCOLATE-CHIP COOKIES
By barbecue expert and Big Green Egg grilling instructor Kim Youngblood ("Up in Your Grill").
12 strips maple bacon
3/4 cup softened butter
3/4 cup white sugar
3/4 cup brown sugar
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
2/3 cup cocoa powder
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 cups semisweet chocolate chips
Cook the bacon on the stove until browned; break into bite-size pieces (not crumbles). Reserver 1 1/2 tablespoons of bacon grease and mix in the butter and sugar, then add the eggs, vanilla, and remaining ingredients. Form cookies. Bake for 10 to 12 minutes at 350 degrees in oven or Big Green Egg.