Sometimes when I’m grilling something on the quick, I find myself wanting to add just a little smoke to it. This is where The SmokeStack comes into play.
Smoked Gouda and Mushroom Burgers
This smoked burger with gouda and mushroom guinea pigged for our Mesquite Gourmet review of The SmokeStack. It would be fine without it but the hint of smokiness added a welcome layer to the flavor profile.
Beer Chasing Lobster Tacos
Working out of their house kitchen, they began to sell tacos and beer, a favorite combo of many—including myself—cooking what they had on hand: fresh lobster and flour tortillas.
Sichuan Citrus Shrimp and Scallops
The first food I prepared with a salt block was a Sichuan citrus scallop and shrimp appetizer (this could also be an entrée if you increase the number of shrimp and scallops per serving).
Teriyaki Buffalo Rib-eyes
This teriyaki buffalo rib-eye recipe came to us from Rick Browne, Ph.B., host of the PBS show “Barbecue America.”
Cornholing Mickey Mouse
When it comes to whoring out its talent, Brazzers has nothing on Disney. Both have a long history of squeezing (or jerking) every last bit of juice they can get out of their customers.
Goan Pork Vindaloo
Created by Goan chef Francisco Marques, this is La Porte’s take on the classic, hot curry that is called vindaloo.