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…
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…
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…
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…
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…
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…