Get Your Grill On

With a neighborhood party coming up, I decided to make a big batch of pulled pork. It’s one of my favorite barbecue recipes to make for a crowd. Everyone likes it and it’s one of those dishes that really benefits from being made in quantity. Also, it epitomizes a lot of what barbecue is about […]

This sweet-yet-tangy sauce takes a little time, but is well worth it.

2 cups tomato sauce
1 cup molasses (unsulfured dark or regular, but not blackstrap)
1/2 cup apple cider vinegar
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
1 tablespoon brown sugar
1/2 teaspoon ground yellow mustard (Colman’s if you can get it)
1 teaspoon chili powder
1 teaspoon onion […]

Anyone who’s traveled anywhere in the world has come across this scene: a roadside stand with a table and a few chairs, a couple of coolers, a smoky fire in an old oil drum, and a load of this well-marinated chicken sizzling on top of it. Whether it be on a Caribbean beach or at […]

This salt roasting recipe combines the best of several cooking techniques - steaming, roasting and (of course) grilling. It’s a bit of work, but because the food essentially cooks in its own juices, the moist and flavorful results are certainly worth the effort.
6 cups  kosher sea salt
1 cup water
6 fingerling potatoes, or a dozen baby […]

When it comes to ribs, I’m partial to baby backs - lean, tender, tasty, and fairly quick to cook. I usually do them over an indirect heat at 225°F for about 5 hours. But for this batch of ribs I decided to try going with direct heat and rely on a foiled cooking technique that […]

With all the fresh herbs coming up in our garden, I like using some of them for this tangy Argentinian marinade. Chicken is not exactly traditional gaucho food, but it pairs well with the citrus and garlic, and the extra oil helps keep the breasts moist.

1/2 cup fresh cilantro
1/2 cup fresh Italian parsley
1/2 cup red […]

Paella is a classic dish from eastern Spain. Recipes vary widely, but are always based around rice, saffron, and olive oil. It is traditionally cooked over an open fire in a wide, flat pan called a paellera. In that spirit of outdoor cooking, this is a simple version that has been adapted to work well […]

2 tbsp butter, softened slightly
2 tbsp honey
1 tsp vanilla
1 tbsp candied ginger
1/2 cup mascarpone cheese
3 freestone peaches or nectarines, halved & pitted
1 tbsp butter, melted

Heat grill to high.
Combine softened butter, honey, vanilla, and candied ginger together in a food processor and pulse until mixed into a soft paste. Refrigerate.
Brush cut side of peaches with melted […]

The Meat
Pick USDA Choice or Prime beef. These top 2 grades will have enough marbling (thin streaks of fat in the muscle) to give you a tender, juicy, flavorful steak.  Know your cuts and what you like.  Filet mignon will be oh-so-tender, but not necessarily very flavorful. Rib-eyes have excellent flavor, but can be […]

The Copper River flows some 300 miles through Alaska, and the salmon that attempt the journey up that river are some of the richest, tastiest fish in the world.
The Copper River king salmon has a firm red flesh and a rich, nutty flavor that really calls for a minimalist approach when grilling.  I almost always […]