Grilled Bone-on Chicken Breasts
I had not done bone-on chicken breasts lately and had forgotten how juicy and flavorful they are compared to boneless ones. The old...
Grilled Ribeye Steak
If you are not worried about your arteries, go ahead and grill a rib or ribeye steak. Note that the steak pictured is boneless, hence a...
Steak 101 - PART II
The sirloin is divided into the top and bottom. The top sirloin is the most tender and is usually labeled ‘top sirloin’. The bottom...
Steak 101 Part I
Steak is the Nation-wide number one subject for grilling, but many people are not familiar with the many excellent steaks available. The...
Grilled Turkey Tenders
Liven up your turkey sandwich. Smoked turkey is commonly used in sandwiches. Instead of firing up the smoker and spending the better part...
Stir-grilled Cauliflower
Cauliflower is an excellent vegetable for stir-grilling. The original recipe (page 217 in Barbecue with Benefits) was seasoned with only...
Grilled Tuna with Butter, Lemon, and Caper Sauce
Over cooking destroys the flavor of tuna. If you are worried about rare, or even medium rare, choose a different subject (rare tuna is...
Italian-style Grilled Pork Chops
Land is scarce in Italy, so meat production focuses more on veal and pork because beef requires significantly more grazing land. Grilled...
Bulgogi
I love the smell of burning soy sauce, it reminds me of Japanese street food. However, bulgogi (BOOL-goh-gee) is Korean. This dish is...
Interesting Implement
I was given the pictured instrument by a friend but saw little advantage over the tongs I had used for years. However, last week I...
