Get Your Grill On

We usually make up a batch of this recipe for the holidays. The cured salmon makes a great appetizer served on crusty bread spread with a little cream cheese and topped with capers.1 cup Kosher salt
1/2 cup white sugar
1/2 cup brown sugar
Several grinds of fresh black […]

I’ve done our Thanksgiving and Christmas turkeys on the grill for the past ten years or so. All of them have been tasty, but I don’t think I’ve ever done it the same way twice. This year’s variation was to try and add more juiciness to the breast meat by larding it with a compound […]

Commander’s Palace has been a fine dining institution in New Orleans since 1880. Executive Chef Tory McPhail and managing partner Ti Adelaide Martin have mined this restaurant’s extensive collection of recipes to coauthor the Commander’s Wild Side: Bold Flavors for Fresh Ingredients from the Great Outdoors.
As the title suggests, the book focuses on wild game […]

A tangy, Caribbean-ish sauce that goes particularly well on shrimp and chicken.

1 small onion, minced
1 clove garlic, minced
1 Tbs chile powder
1 Tbs Smoked Spanish paprika, or 1/2Tbs Hungarian half-sharp paprika
1 bay leaf
1 tsp mustard powder, Coleman’s if you can get it
1/2 tsp ginger, […]

After pulling one too many packages of barbecue out of the freezer only to find it ruined by freezer burn, my dear wife and I decided to invest in a vacuum sealer.
Vacuum sealers extend the storage life of food by removing the air and sealing the food for storage. Food can stay fresher up to […]

This is a traditional Mexican recipe of pork slow cooked in chile sauce (adobo). Yes, this recipe takes some time to make. Yes, it has LOTS of chilies in it.  But it is well worth the effort, as much of the heat cooks out and you end up with these chunks of amazingly tender pork […]

Roast chicken is an simple and satisfying dish that I really enjoy doing on the grill. The only real trick is to get a nice, diffused heat that surrounds the birds - cooking them evenly and crisping the skin. I always do two birds at once, since they take no more time to cook and […]

Not all barbecue sauce is tomato-based.  Mustard-based sauces are very popular in the South Carolina midlands. This sweet and tangy recipes goes well with almost any pork dish, but is particularly tasty on pulled pork sandwiches.
1/2 cup of prepared yellow mustard
1/4 cup of apple cider vinegar
3 tablespoons of molasses, mild or dark
1/2 teaspoon of Worcestershire […]

During a trip to Tulum, Mexico we had a chance to enjoy an excellent escabeche at a great little restaurant called Don Cafetos.
Most escabeches are little more than pickled peppers and maybe a carrot or two. But Don Cafetos’ escabeche was a meal unto itself - onions, carrots, peppers, garlic, green beans, potatoes…
This is […]

It’s getting to be the end of Summer and the peppers are at their prime. This is an easy one-dish cook that melds the sweetness of the peppers, the spiciness of the sausages, and smokeyness of the grill.

1 large onion, sliced
1 clove garlic, chopped
6 cups mixed sweet peppers (bell, Hungarian, banana…) sliced into strips
2 tablespoons […]