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From sizzling steaks to smoked chicken, Gusto’s new show Watts on the Grill is setting you up for the best barbecues this summer. Each episode features unique tips and pro techniques for mastering the art of the grill.

To give us a sneak peak, Chef Spencer Watts dropped by the Your Morning kitchen to show off a few recipes—that aren’t burgers or hot dogs—to step up your grilling game.

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BACON-WRAPPED ANAHEIM CHILLI POPPERS

Serves 6

WHAT YOU NEED:

  • 6 large Anaheim chilli peppers
  • 2 packages (500 g) cream cheese, room temperature
  • ½ cup (120 ml) finely minced fresh chives
  • 2 green onion, finely minced
  • Zest of 2 lemons
  • Salt and ground black pepper
  • 18 slices bacon

WHAT YOU DO:

  1. Using a sharp knife, cut along the length of the chillies (being careful not to cut through to the other side) to create a pocket. Leave the tops intact.
  2. Use the knife to carefully devein and remove seeds from the chillies.
  3. Preheat barbecue to 375 F (190 C).
  4. Mix cream cheese with chives, green onion, lemon zest, salt, and ground black pepper. Place mixture in resealable bag. Remove all air from the bag and cut off the corner. Fill each chilli by squeezing the cream cheese mixture from the corner of the bag. Wrap 3 slices of bacon around each chilli and secure with toothpicks.
  5. Place chillies on hot grill.
  6. Cook for 2-3 minutes per side or until bacon is crispy and chilli is hot.
  7. Remove from grill.
  8. Serve hot.

Note: Cooking times and temperatures will vary depending on the size and type of your barbecue.

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KOREAN BEEF SHORT RIBS

Serves 4

WHAT YOU NEED:

  • 3 lbs (1.4 kg) Korean short ribs (flanken short ribs)
  • ¼ cup (60 ml) peanut oil
  • Salt and pepper
  • Oil, for grill

For the Marinade

  • 1/3 cup (80 ml) soy sauce
  • 3 tablespoons (45 ml) brown sugar
  • 2 tablespoons (30 ml) rice vinegar
  • 2 green onion, minced
  • 2 teaspoons (10 ml) minced garlic
  • 2 teaspoons (10 ml) sesame oil
  • 2 teaspoons (10 ml) grated fresh ginger
  • ½ teaspoon (2.5 ml) hot sauce
  • ½ teaspoon (2.5 ml) Chinese 5-spice
  • Salt and ground black pepper

To serve

  • Cilantro

WHAT YOU DO:

  1. In a bowl combine soy sauce, brown sugar, rice vinegar, green onion, garlic, sesame oil, ginger, hot sauce, Chinese 5-spice, salt, and ground black pepper.
  2. Add ribs and marinade to a resealable plastic bag.
  3. Turn to coat ribs evenly and then into the refrigerator overnight.
  4. Remove from refrigerator and place on baking sheet. Discard the marinade.
  5. Pat and dry the ribs and then coat with peanut oil, season with salt and ground black pepper.
  6. Prepare the barbecue for direct grilling. Preheat the grill to medium high heat. Brush grill with oil and add the ribs.
  7. Cook for a minute per side to get a char.
  8. Turn the heat down to medium to cook through.
  9. Remove from grill allow to rest 10 minutes covered in foil.
  10. Remove ribs from foil and garnish with cilantro.

Note: Cooking times and temperatures will vary depending on the size and type of your barbecue.