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Serve It Up: Top Subscriber Ideas

In August’s Sneak Peek video, we asked you how you’re going to #serveitup this month—and we were so impressed with your responses, we had to share. Here’s what’s cooking from our hungry Birchbox Man members. Not yet a subscriber? There's still time to join and get your hands on our hosting-themed box.

“Grilled lobster with a New Orleans-style white BBQ sauce and a Bourbon Street Hurricane to quench the Texas heat. Also my homemade grilled bread sticks with ancho garlic butter.”
—Richard W

“Soy-glazed pork chops. Reduce soy sauce with raw sugar, mix in some paprika for some spicy/smoky kick. Brush it on to some pork chops and grill away. The sugar in the glaze caramelizes nicely, leaving a crisp outside and super juicy inside. Serve it up with some grilled pineapple, and then find something to help you ward off all the people coming back for more.”

“Fresh trout grilled on a cedar plank is a go-to favorite! Easy and delicious.”
—James Myers

“Beef ribs. Start 24 hours prior by covering them in a light layer of brown sugar, then wrap and put in the fridge over night. Set up the grill with charcoal on both edges of the grill, with a tin of water in the center of the coals. Uncover ribs and lightly rub with a mixture of brown sugar, salt, cracked pepper, honey, and olive oil. Place on center of grill, directly over the tin of water. Cook for 2-3 hours, depending on the thickness of the ribs. When you start to see the bone poking out the end of the ribs, they are ready. Last step: Crack open a beer and enjoy!”
—Brendan Barash

“My grilled pork tenderloin, while switching between the grill and my baste of bacon, butter, and rosemary sprigs. Quench the thirst with an anejo tequila old fashioned.”
—David Jablonowski

“Sockeye salmon and bacon-wrapped asparagus! An old fashioned is always the perfect drink to have while grilling!”

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