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.
Byron Bay Chilli Co: Hot Chilli and Chicken Wings
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.
Best Woods for Grilling and Smoking
The woods that work best for grilling and smoking are hardwoods, particularly (for some unknown reason) the woods of certain fruit and nut trees.
Byron Bay Chilli Co | Barbecue Shrimp and Fish
One of Byron Bay Chilli Co’s signature sauces is their Fiery Coconut Chilli Sauce, which is the secret weapon for this barbecue shrimp and fish.
Ghurka Pork Curry
This recipe and others can be found in Dave DeWitt’s book “A World of Curries.” If you like what you see here, pick up a copy.
Chef Eddie Adams’ Cajun Flavors Meat Spices | Review
One thing I look for most in a go-to spice rub is versatility and Chef Eddie Adams’ Cajun Flavor Spices packs that aplenty. So far I’ve used it with beef, turkey, chicken, pork, and lamb, with great results every time.
Green Mango Slaw with Papaya Seed Dressing
Here is a tropical change from the usual celery seed coleslaw. Allow the dressing to sit as long as possible to build up the heat. From the article Mango Madness!
