The pairing of bacon with onions is an age-old classic that has been making its rounds on social media for years. The salty and smokey meat really takes the sweetness factor up a notch, while also providing some crunchiness to balance out all those soft rings. If you want extra spice – or just can’t live without it – then don’t hesitate: top these off as desired by adding hot sauce before eating them straight from the frying pan. [Read more…] about Bacon-Grilled Onion Rings
Starters
Sesame Soy Chicken Wings with Honey and Hoisin Sauce: Indirect Grilling
The world’s barbecue trail leads to these wings, which bring a unique crunch through their nutty sesame seed crust. They can be found slathered in hot sauce throughout Buffalo New York and spit-roasted with garlic Brazilians use lime juice for its tangy taste while Australians enjoy them marinated beer style at one of many bars on The Gin joint there too! [Read more…] about Sesame Soy Chicken Wings with Honey and Hoisin Sauce: Indirect Grilling
Buffalo Brussels Sprouts: Smoke-roasting
Here’s an exciting twist on a bar food classic: buffalo brussels sprouts. This dish uses smoke-roasting, where you indirectly grill the veggies in aluminum foil and add wood chips to generate some smoky flavor while they’re cooking. The result is a crispy exterior covered with fiery buttery slather – without all of those pesky deep-fried calories or messiness too From what I’ve experienced around town, there are few places that do it better than Port Hunter restaurant located in Edgartown Massachusetts (a small island just offshore). [Read more…] about Buffalo Brussels Sprouts: Smoke-roasting
Planked Figs with Taleggio Cheese and Speck: Plank grilling
The smoke from a burning wood plank is one of the best ways to add intricate flavors to your food. I recommend using cedar, because it’s an excellent pairing with both figs and prosciutto. However, you can also use oak if that’s what they have available at home or even some other hardwood such as cherry – whatever works. For this recipe we will be adding two additional ingredients: taleggio cheese which has a pungent aroma similar in scent profile but stronger than gouda while keeping things basic so there isn’t too much complexity going on otherwise and finally some burnt ends for added texture thanks again entirely optional. [Read more…] about Planked Figs with Taleggio Cheese and Speck: Plank grilling
Grilled Padron Peppers with Sesame and Sea Salt: Direct grilling
The little green chiles that Spanish people call padrón and Japanese prize for their flavor profile are among the world’s best grilling peppers. These tiny finger-shaped beauties come from a plant related to sweet bells, cayenne pepper hot sauce tree known as “shishitos” in Japan . I enjoy them at Yakitori bars where tradition calls out deep frying but more chefs like myself prefer barbecuing these tasty treats over an open flame instead. [Read more…] about Grilled Padron Peppers with Sesame and Sea Salt: Direct grilling
Red Curry Crab Poppers: Indirect grilling
The popper burst on the American grill scene a decade ago, and we’ve long since graduated from classic bacon & cheese to spice-dusted delicacies like crab imperial (shellfish baked with mayonnaise) – with a twist. This dish is so much more than just another sandwich filling; it offers up one heckuva jolt of Thai chili sauce that will have your taste buds tingling all over again. [Read more…] about Red Curry Crab Poppers: Indirect grilling
Chorizo-Grilled Dates: Direct Grilling
The Portuguese-born Quebecer runs a lively bistro called Cervéjaria in Boucherville near Montreal. Soares blasts you with porky goodness from both sides, stuffing the dates and grilling them wrapped in bacon—a panoply of sweet salty spicy flavors that will have your mouth watering for more. [Read more…] about Chorizo-Grilled Dates: Direct Grilling
Ember Salsa with Chive-Grilled Tortilla Chips: Caveman grilling
Mexican cuisine is defined by its flavorful use of Salsa. This one features the singular grilling technique – “cavemanning” (roasting in embers) to impart a rustic char and haunting smoke flavor you just can’t achieve through conventional methods; we’re talking about people being gobsmacked when they see tomatoes, onions or jalapeños grilled directly on coals. [Read more…] about Ember Salsa with Chive-Grilled Tortilla Chips: Caveman grilling