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.
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.
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.
We are not Cuban or Puerto Rican but our go to dinner for Christmas is Mojo Roast Pork with black beans and rice. We made this for the Football Sunday Tailgate Party this weekend and .... Wow!
This is a great recipe to throw together as an appetizer for a party or tailgating. You can make this with leftover salmon (the fish, not the band) or freshly smoked salmon. Refrigerating the smoked fish prior to making the spread enhances the smoked flavor. I added Jalapeno to this version.
If you like beef brisket sandwiches here is a way to get that flavor in a much shorter timeframe and somewhat less hassle. The chuck roast or California roast cut is very flavorful and can be smoked in just a few hours. This can be cooked in a slow cooker or instant pot for sandwiches as well; but, I prefer smoked.
These wings are done in the style of Memphis Dry Rub Ribs. We toss in just a very small amount of sauce to help the rub stick to the wings after cooking. But otherwise they are dry.
Everybody loves Ribs. There are many ways to cook them and each yields a slightly different finished product. This recipe provides a tender rib that is less than fall off the bone but meat pulls from the bone nicely. A more al dente rib (not mushy) withstands refrigeration and reheating much better than fall off the bone. We are gonna do the ribs two ways. Sauced and Dry Rubbed.
Get a perfect steak the way you like it every time. Normally a side benefit of the reverse sear technique is slow cooking with smoke to impart a smoke flavor to the meat. But the greatest benefit is the slow ramp of the internal temp of the meat so that you get a nice red inside and flavorful crust on the outside.