I recently had some great garlic mashed in a restaurant, without gravy, and they were so delicate, mellow, and sweet. I immediately went to work trying to duplicate them. But I failed. READ MORE Soused Apple Sauce Better than the Jar Sweet & Savory Sweet Potato Steak Fries The Ultimate Turkey: Smoked (or Not).
Fruits take to booze as eagerly as a frat boy on his 21st birthday. Depending on which type of booze you choose and how long you cook it, you can vary the flavor a lot. READ MORE No Marshmallows! Sweet & Savory Sweet Potato Steak Fries The Ultimate Turkey: Smoked (or Not)
The Wisconsin brat tub combines two local faves: Brats & beer. In the typical brat tub the meat is simmered in beer, then grilled. But so much flavor is left behind in the beer. READ MORE How to Make Cootie-Free Jerky The Most Wonderful & Unusual Pie: Purple Passion Concord Grape Pie
Dunno why they call it "grilled" cheese 'cause most of the time it is made in a frying pan or a broiler or a griddle. Ever have one made on a grill READ MORE Grilled Eggplant Parm Recipe: Less Grease, More Flavor! BBQ Pitmasters: Week 3 of Ongoing Coverage Of TLC's Barbecue Competition Meathead To Go Meatless: Call Me Potatohead
I'm all about perfecting the old tried and true, so I keep the condiments simple and let the beef shine through. READ MORE How to Grill Great Steakhouse Steaks The Ultimate Grilled Corn On The Cob A Taxonomy Of Regional American Barbecue Sauces & Recipes The Most Important BBQ Concept For Backyard Cooks
The best way to cook corn is on the grill, and I have a few tricks that you can use. This corn is so good, it should be illegal. READ MORE A Taxonomy Of Regional American Barbecue Sauces & Recipes Searing Steaks: Two Paths to Nutty Brown Nirvana The Most Important BBQ Concept For Backyard Cooks