Grilled oysters offer up a flavorful alternative to the raw version. In this recipe, Mike Stines serves them up with an excellent mignonette sauce.
Texas Beef Brisket New Mexico-Style
Okay, okay, we borrowed a Texas technique for beef brisket and changed the rub to reflect our chilehead tastes.
BBQ Leg of Lamb with Mustard Crust: Byron Bay Chilli Co
Lamb: the other red meat. We love it and Byron Bay Chilli Co has a great recipe for barbecue leg of lamb with a mustard crust. In fact, you’re reading about it right now.
British Bangers with Attitude
“Banger” is a British and Irish colloquialism for sausage. Most bangers are pretty mild in flavor but this recipe adds some heat to the sausages with the addition of cayenne and crushed red pepper flakes.
Thai Red Curry Paste with Shrimp
A popular ingredient in Thailand, this Thai red curry paste can be added to any dish to enhance its flavor. It is, of course, a primary ingredient in many of the famous Thai curries.
Dave’s Cheeseburger Tip
I accidentally made the tastiest burgers ever!
Sichuan-Marinated Grilled Tilapia
Tilapia, a farm-raised fish originally from Asia, is mild and sweet-tasting with a delicate flesh. You can substitute catfish or flounder fillets if you can’t find tilapia.
