Hunters believe that venison makes the best chili— or elk, or even moose—and restaurant chefs love pork or veal.
These are some of the most common tamales in the Southwest. They can be found in restaurants, cafes and in the coolers toted by strolling vendors.
From the Netherlands Antilles’ island of Saba comes this simple, steeped hot sauce that graces seafood dishes or simple rice.
Hot wings are a major staple in the American grilling lexicon and now Byron Bay Chilli Co. gives us an Australian take on ’em with coconut, ginger, and curry.
The woods that work best for grilling and smoking are hardwoods, particularly (for some unknown reason) the woods of certain fruit and nut trees.
The grouper can either be fried or grilled, but since we were served fried grouper, try the recipe shown. Snapper can be substituted for the grouper but use a salt water fish for this recipe.
Stuffed eggs are the most obvious (and delicious) ways to use up left-over Easter eggs.