For you, we present this bit of fowlness: a rub usable for any poultry–chicken, duck, pheasant, or turkey.
Here’s a concentrated rub that has its origins in Louisiana, where it seems that every home cook has his or her own secret spice mixture for grilled foods.
Restaurants in Brazil called churrascarias sell spit-roasted meats to order, and the skewers the meat is grilled on are actually swords.
This is part of a traditional Brazilian Churrasco, or mixed meat barbecue. Many habanero relatives grow in the Amazon Basin, where the species was domesticated.
While this roast could be prepared in an oven, smoking it over apple and cherry wood adds another dimension of flavor to complement the peppercorn and mustard glaze. A boneless pork loin could also be substituted for the bone-in sirloin roast.
In Jamaica, Christmas carols are sung to a reggae beat and, in the small villages, Santa arrives riding in a cart pulled by a donkey, not a reindeer.
Sharon Hudgins’ is one of our best contributors. Her travel work is top notch. Earlier this week, we ran her Baltic Bites feature at Fiery Foods & Barbecue Central’s week and this Goulash Soup was blatantly snatched from that story as an example of her work.
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