Serves: 1 Prep time: 15 mins Cook time: 10 mins Ingredients 1/2 lb ground beef, formed into one 3/4 inch thick patty 3 oz Brie Cheese, sliced 2 tablespoons Garlic aioli 1 tablespoon Honey 1 tablespoon Pickled Onions or Onion Jam Salt and Black Pepper to taste 1 Burger Bun, sliced and toasted Recipe

  1. Season beef patty with salt and allow to rest at room temperature for 15 minutes.
  2. Preheat Lynx Grill on high for 10 minutes.
  3. Cook first side of the patty according to SmartGrill instructions; or at 700F (high) for 2 1/2 minutes.
  4. Flip patty after 2 1/2 minutes and place brie cheese on the top. Continue to cook at 700F (high) for 2 1/2 minutes.
  5. Remove patty from grill and assemble burger by spreading 1 tablespoon of garlic aioli on each bun half. Place burger on top of the bottom bun, spread onions on top of cheese, drizzle honey, season with black pepper and place top bun on top.
  6. Enjoy!


Serves: 5 Prep time: 30 mins Cook time: Over Ingredients 5 lbs. Prime Rib Roast, bone-in, whole Salt, kosher, as needed 1 Tbs. Rosemary, finely chopped Recipe

  1. Season roast generously with salt on all sides, sprinkle with rosemary all throughout and let sit for 20 minutes covered at room temperature.
  2. Insert the roast on the rotisserie pit, running it through the center of the roast parallel to the ribs and secure the roast in place with the rotisserie forks. Turn rotisserie burner on and motor on at low speed. Place a pan directly below the roast to catch dripping liquids as it roasts. Close Lynx Grill and allow to roast for about 2 hours or until the internal temperature reaches the desired doneness: Rare: 120°F Medium Rare: 130°F Medium: 140°F Medium Well: 150°F Well: 160°F.
  3. When done, remove from rotisserie pit and allow to rest for 10 minutes on a cooling rack or plate.
  4. Carve and serve immediately.


Serves: 4 Prep time: 5 mins Cook time: 15 mins Ingredients 1/2 cup Walnuts, chopped 1/2 cup Walnuts, chopped 2 tablespoons fresh lemon juice 5 tablespoons olive oil, divided 2 large leeks, halved lengthwise with root attached, rinsed 2 large zucchini, halved lengthwise 1/4 cup parsley leaves salt and ground pepper, to taste Recipe

  1. Preheat Lynx Grill to medium-high heat, or 550 F
  2. Toss walnuts with garlic, lemon juice, and 3 tbsp oil in a large bowl. Season with salt and pepper to taste.
  3. 3Brush leeks and zucchini with the remaining 2 tbs olive oil. Season with salt and pepper to taste. Grill vegetables for around 6 minutes on each side
  4. Transfer vegetables to a cutting board and cut leeks and zucchini into bite-size pieces. Combine vegetables and parsley with walnuts in a bowl. Season with more salt and lemon juice as desired. Service while warm.


Serves: 4 Prep time: 15 mins Cook time: Over Ingredients 2 baby back pork rib racks, cut in half crosswise 2 garlic cloves, minced 1 jalapeno, thinly sliced 4 tablespoons brown sugar 1 teaspoon coriander, ground 3 tablespoons Soy Sauce 1 1/2 tablespoons fish sauce 2 tablespoons Vegetable oil 2 cups bbq sauce 1/4 cup Cilantro, fresh, chopped Recipe

  1. Make the Thai BBQ sauce by mixing garlic, ginger, jalapenos, sugar, coriander, soy sauce, fish sauce, oil, and bbq sauce in a bowl. Set aside and allow ingredients to infuse for 30 minutes. Divide sauce in half. One part you'll use for marinating the ribs in the next step, and the other part strain it, stir in the cilantro, and reserve it to use it as a glaze before serving the ribs
  2. Place ribs in a large baking pan and brush them generously with the unstrained Thai BBQ sauce, cover with foil or plastic film and allow them to marinate for 6 hours or overnight in the fridge.
  3. Preheat Lynx Grill to 275°F - 300°F. Place ribs on the upper rack and a drip pan underneath rack to catch the liquids. Close grill and cook until meat is tender but still has a chew to it, around 3 to 4 hours.
  4. When the ribs are done, remove drip pan and turn grill to high and place ribs on the grill to mark them and create some light char on their exterior
  5. Transfer ribs to a cutting board and cut them into individual ribs or leave them whole, glaze them with the remaining strained Thai BBQ sauce and serve immediately.


Serves: 4 Prep time: 15 mins Cook time: 20 mins Ingredients 4 Donuts, plain, not glazed 2 Tbs. Butter, melted, as needed 2 Tbs. Walnuts, chopped (optional) 2 Tbs. Pecans, chopped (optional) 1/4 cup Maple Syrup (optional) Recipe

  1. Preheat Lynx Grill to low-medium heat,or 400°F.
  2. Brush both sides of each donut with melted butter.
  3. Grill donuts for about 2 minutes on each side or until the grill marks form and donuts are lightly toasted.
  4. Remove from grill and serve while still warm with ice cream, crème fraiche, a fresh berry jam or you can even drizzle some maple syrup on them and a few chopped nuts like pecans and walnuts and enjoy them as ‘french toast’ for breakfast.


The smokiness of the bacon bourbon coupled with the citrus of the orange bitters gives this manhattan a unique twist while not completely changing the classic taste. “Never shake a manhattan, always stir. Don’t listen to Bond. Listen to Lynx.” Ingredients Bacon-infused bourbon (see the Secret Ingredient recipe) Sweet vermouth Orange bitters Maraschino cherries Recipe

  1. To make one drink, combine two ounces (50ml) of bacon-bourbon with two ounces of sweet vermouth into a shaker. Add four dashes of orange bitters. Add ice and stir until very cold.
  2. Strain into glass and garnish with cherries.