Ray (Dr. Barbecue) Lampe has written his 5th cookbook, Flavorize, and it’s filled with recipes for marinades, injections, and glazes, but we especially love the section on dry rub spice mixtures as a way of increasing caramelization and flavor when you’re grilling vegetables, meat or fish. It works with a simple hamburger, a tuna steak, […]
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What a fabulous idea, to soak boneless trout fillets in a little sugar, salt and water before grilling to produce fish that is moist and very delicious, thanks to the combination of fresh dill and lime that cooks with the Rainbow trout fillets. Don’t worry about bones. Simply tell your local fish market you’d like […]
As host of Travel Channel’s “American Grilled,” Chef David Guas travels the country seeking backyard cooking’s best and boldest flavors. In Grill Nation, Guas shares the secrets he’s learned along the way, offering pit-proven tips, techniques, and delicious recipes for year-round smoking, grilling, and barbecuing. Get a taste of the book: Grilled Chicken Tequila Burgers
Combine the inside of turkey sausages (casing removed) with chopped sirloin and turkey bacon, and you have a delicious burger on your hands. Serve it on a plate with fresh spiach and tomatoes, or on a wheat bun.
When Chez Panisse chef Cal Peternell realized his college freshman son wasn’t prepared to cook on his own, he came up with this book of recipes, just twelve that he feels comprise the heart of a home. The idea is to read each recipe and feel that someone cares that you not feel intimidated, and […]