Potato salad is a dish made from boiled potatoes that comes in many versions in different regions of the world. Though called a salad, it is generally a side dish, as it usually accompanies the main course.
Alabama-style White BBQ Sauce
White BBQ sauce is unique… there are no tomatoes in the sauce. It’s a mayonnaise-based sauce, made tangy with the addition of vinegar, horseradish and mustard. Offered in most every BBQ restaurant in North Alabama, the sauce is eaten with everything from French fries to chicken and ribs. The unique, tangy flavor is the perfect complement to just about everything. Without the Internet, it would be pretty much unheard of outside of North Alabama.
Broilmaster… my choice for a gas grill
I’ve owned a lot of grills and smokers over more than 40 years of outdoor cooking… some were good, others not so. The best grill I’ve ever had – and still have – is my Broilmaster P-3 sold by Empire Comfort Systems.
Rib Sauces
No matter how you cook your ribs – in a smoker, an oven or slow-cooker – a great barbecue sauce can accentuate the flavor. The best sauces for ribs tend to be thick and sticky so they hold to the ribs. Remember that any sauce that contains sugars (like tomatoes do) will burn at temperatures above 265 degrees F. If you are cooking at temperatures above this, wait until the ribs are cooked before applying the sauce. This will prevent burning so you can avoid blackened ribs.
Chicken Wings with Asian Glaze
I’m a big fan of chicken wings but not so much Buffalo-style wings so I thought I’d get creative for an upcoming cookout and add some sweet and spicy Asian-style glaze to steamed and baked chicken wings. (Of course, the wings could be deep-fried but deep frying is time-consuming and tends to get expensive unless you’re doing a bunch of wings or frying other things.)
Winner Winner Chicken Liver: Recipe
Looking for a unique appetizer that goes back to the Victorian era but is rarely served today? Try chicken livers at your next cocktail or dinner party.
Paella Pandemonium: Lodge’s 15″ Skillet
I don’t own a paella pan but recently discovered an alternative… the Lodge pre-seasoned 15-inch seasoned steel skillet. It can be used on induction, ceramic, electric and gas cooktops, in the oven, on the grill, or even over a campfire or fire pit.
