Chicken is one of the most popular meats to be cooked on an outdoor grill. Because chicken cooks quickly, it’s well-suited for winter grilling.
For you, we present this bit of fowlness: a rub usable for any poultry–chicken, duck, pheasant, or turkey.
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 sauce will keep for weeks in the refrigerator. Use it to spice up eggs, sandwiches, soups, and seafood.
Restaurants in Brazil called churrascarias sell spit-roasted meats to order, and the skewers the meat is grilled on are actually swords.
Cooking with superhots is no joke and our story on how to cook with superhot peppers has some great guidelines for doing so.
Because scallops cook so quickly, they’re ideal for cold weather cooking. Try to get day boat or dry-packed scallops (scallops that haven’t been treated with sodium tripolyphosphate (STP) which causes the scallops to absorb water increasing the weight and the price of the scallop). “Enhanced” scallops won’t sear properly due to the excess liquid. Grilled Scallops with Roasted Red Pepper …