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.
Feel free to use chile cheddar and chile cream cheese to make this cheese ball hotter.
This goose and lingonberry sauce recipe comes to us from Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, who’s also a longtime contributor to our sister site.
It was first created for deep-fried turkeys, but works just great in the BBQ for all poultry and it makes a great fish marinade too.
If you have a food dehydrator, this is the easiest way we know to make great, spicy beef jerky.