This is a fun recipe for the summer and one that actually requires a wood or charcoal fire because it’s almost impossible with a gas fire.
Bratwurst is German sausage made of pork and veal seasoned with a variety of spices including ginger, nutmeg and coriander or caraway. Beef may also be substituted for the veal.
A Mexican coctel de camarones tends to be a lot spicer than one traditionally served north of the border, and the shrimp is grilled rather than boiled, which adds a different flavor dimension.
This smoked burger with gouda and mushroom guinea pigged for our Mesquite Gourmet review of The SmokeStack. It would be fine without it but the hint of smokiness added a welcome layer to the flavor profile.
This teriyaki buffalo rib-eye recipe came to us from Rick Browne, Ph.B., host of the PBS show “Barbecue America.”
To celebrate the tasty wonderfulness that is chicken, I asked Dave DeWitt’s wife Mary Jane Wilan to share her all-time favorite chicken recipe.
Look for veal with a fine grain and creamy pink color, any fat covering should be milky white.