For you, we present this bit of fowlness: a rub usable for any poultry–chicken, duck, pheasant, or turkey.
These chocolate-orange shells are a very summery dessert that’s great for hot days when you want to cool down, but want a bit of a “Wow” factor for the guests you’re serving.
Grilled Dijon new potatoes are good for those times when you don’t want to run back and forth between the kitchen and the grill.
Making spicy peanut butter cookies seemed like a good plan. And it was. It’s also a sleeper hit for groups of chileheads who want a little different kick with their snacking.
Hot Links are found everywhere now and make a great sandwich when smothered with tangy barbecue sauce, or as an ingredient with beans or boiled greens.
Since preparing a Thanksgiving feast on a barbecue isn’t traditional, why finish it up with the usual pumpkin pie? This layered dessert from Nancy Gerlach is unique in that it can be cooked on the grill like the rest of the meal.
Barbecued white chocolate soufflé brings serious game to your Valentine’s Day peacocking.
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