This is really quite simple, but it requires sourcing quality scallops. I usually grab a bag of frozen sea scallops when I see them on sale. We always have bacon in our fridge so are ready to throw a fancy appetizer together at any time. We got fancy with a maple glaze on this one because it was for a NYE dinner.
Dry Brining is an easy way to add flavor to your turkey. You can roast in the oven but smoking a turkey or whole turkey is really easy. In this example we use the ubiquitous Weber Kettle. But any cooker that can be set up for indirect heat will work. Even a gas grill.
A modern day convivence take off on the Italian tradition of roasted suckling pig. Wondered what to do with that large pork belly sitting on an end cap at the wholesale club? Check out the quick one minute video that shows what to do.
This technique works great with a thick Ribeye, Porterhouse, New York Strip, or Sirloin Steak. We went with Sirloin because that was the best value at the time of purchase. Sirloin is also leaner so it may not taste quite as good but is a little better for you.
My latest BBQ Accessory is the Vortex for the Weber (or BGE, etc.). I really like that it allows an intense indirect heat as well as a really intense sear zone. But anyway... you can make this recipe using any indirect method. But the secret to extra crispy is baking powder. You can get a "fried-like" buffalo wing using this method.
There is a reason all BBQ competitions feature thighs in the chicken category. They are the best piece of the chicken. More flavorful and juicy. Watch the video for a super quick "how to" run down.
For picnic season or an office potluck, adding some award-winning Zest Coast Original seasoning blend to a mayo-based pasta salad really kicks it up a notch. This recipe can easily be made with canned tuna instead of chicken. And a bonus is that if you make it the night before, it gets better by letting the flavors meld.
I don't find many people that don't like ribs. But I do find that people can really have a preference in sauces. So change it up -skip the sauce and go dry! Dry rub style allows the meat to be the star. Have a few sauces available for those that want it.
The Zest Coast Carolina Rub with Savory Blast Seasoning Blend turns out to have the perfect mix of savory and spice to flavor a big of gumbo. And I discovered a much easier way of making the roux for gumbo.
Boiled peanuts are a southern snacking tradition. Great for tailgates, cookouts and watching the game. Fire departments and church groups used to do large "boils" for fund raisers. It is not unusual to see Boiled P-Nuts signs along the highways in the south. You can make a large batch with the Instant Pot and freeze some for the next big game.
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