I was exposed to more meat–strange meat–than I have ever seen in my life…
Smokin’ Hot Melissa Cookston
At a retail price of $22.99, Cookston’s latest book it well worth the investment…
A Better BLT
In other words, the BLT is often a mess that falls apart as you eat it. My wife, Mary Jane, has come up with a solution: The Pita Bread BLT…
The Best Summer Corn on the Cob
From Mike Stines: Sweet corn can be cooked in a variety of ways. The most popular are grilled in the husks, grilled without husks, grilled in aluminum foil with the husks removed, steamed, boiled and just by throwing the unhusked corn on a live fire (great for a camp fire or backyard fire pit). My preferred method is to simply grill the cleaned corn on a gas or charcoal fire until the husks are slightly charred and the kernels yield to light pressure…
Three Takes on Making Bacon
From Mike Stines: Over the years I’ve done a lot of barbecue… briskets, pork butts, poultry, corned beef, sausages and pastrami among others but I had never done bacon… that is until a short time ago. Making home-made bacon is not difficult but it does take some time to cure the pork before smoking. Once you’ve made your own bacon …
Cranberry-Habanero Glazed Pork Tenderloin
Pork is an inexpensive, flavorful and versatile meat that lends itself to a variety of preparations. This marinated and stuffed tenderloin is glazed with a spicy cranberry-habanero jelly and served with an apple compote, garlicky mashed potatoes and sugar snap peas. Tenderloins are packaged in pairs; this recipe uses both tenderloins and requires advance preparation.
Melinda’s Costa Rican ‘Perked’ Coffee BBQ Sauce
A prize-winning recipe for barbecue sauce that’s a real eye opener.
