While this roast could be prepared in an oven, smoking it over apple and cherry wood adds another dimension of flavor.
Smoked, Grilled, and Plank-Cooked Seafood
It shouldn’t be a surprise that your grill also happens to be a terrific tool for smoking, plank-cooking, and grilling seafood and fish.
Buyer’s Guide to Portable Grills
Whether you’re looking for a tailgate companion or just want a quick and easy camping solution, these portable grills are not your grandpa’s rusty Weber from the ’80s.
Making Curry Powders and Pastes
Many purists abhor commercial curry powders. “They are anathema to Indian cooking,” wrote Dharamjit Singh, author of Indian Cookery, “prepared for imaginary palates, having neither the delicacy nor the perfume of flowers and sweet-smelling herbs, nor the savour and taste of genuine aromatics.”
Sinaloa Seafood
If you’d split the State of Sinaloa in two, the north half would face the Sea of Cortez while the south half would face the Pacific Ocean. Known as the “Aquarium of the World’,” the Sea of Cortez—with slightly warmer waters than the Pacific Ocean—is a sanctuary to many species.
Sweet, Sour, and Spicy Fish Sauce
This sweet and sour fish sauce dip is made spicy with chopped chilies and garlic, while fresh-squeezed lime or lemon gives it a sour edge.
Sichuan-Marinated Grilled Tilapia
Tilapia, a farm-raised fish originally from Asia, is mild and sweet-tasting with a delicate flesh. You can substitute catfish or flounder fillets if you can’t find tilapia.
