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.
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.
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.
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.
I know a lot of people that get excited about bacon. Well, you should see them when they taste smoked pork belly. Taste sensation! It is really quite simple. Any smoker or grill (set up indirect) will work. Watch the video for a crash course and then read the blog post for more details.
Summer calls for chicken on the grill but sometimes the best laid plans are thwarted by mother nature. Recently I had the smoker/grill all setup up at 375F for two whole chickens that I spatchcocked but thunderstorms rolled in and I was forced to move indoors.
Who doesn't like Taco Tuesday? Taco seasoning is easy when you have BBQ Rubs and Seasonings on hand. Just season your ground beef, chicken, pork or whatever with a favorite seasoning blend.
Grilled Pork Tenderloin with Veggies is a great lean, healthy meal. Add a whole grain carb like brown rice and momma would be proud. Zest Coast Seasoning Blends take your meal from bland to bold.
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