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.
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.
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.
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).
This teriyaki buffalo rib-eye recipe came to us from Rick Browne, Ph.B., host of the PBS show “Barbecue America.”
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.
Created by Goan chef Francisco Marques, this is La Porte’s take on the classic, hot curry that is called vindaloo.