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.
Andouille is made with pork butt and pork fat and seasoned with salt, cracked black pepper and garlic. Traditionally, the sausage is then smoked over pecan wood and sugar cane at 175 degrees F.
Game is turning up more and more in many fancy restaurants because, like venison, most of it is low in fat and has about half the calories of most cuts of beef, pork and lamb.
Grilled steaks no longer have to be just a piece of plain meat. Any type of fresh chile or combinations of chiles can be substituted for the jalapeños in this recipe.
A vegetable basket is the best way to grill the major ingredients for this salad. Toss the salad together just before serving or the warm potatoes will absorb all the dressing!
Swordfish, along with tuna, salmon, and Mahi Mahi, are ideal for the grill.
A parrilla is a simple grill in Argentina, but the wonders it can create! As barbecue expert Steven Raichlen noted, “Argentina can be a forbidding place for a vegetarian.”