Brazilian Steaks With Jalapeño-Lime Salsa Brazilian Steaks With Jalapeño-Lime Salsa Prep Time: 10 minutesCooking Time: 15-17 minutes By Rick Browne, Ph.B.
Grilled Swordfish Steaks
Grilled Swordfish Steaks Prep time: five minutesCooking time: about five minutesTotal time: about 10 minutes By Mike Stines, Ph.B. Swordfish, along with tuna, salmon, and Mahi Mahi, are ideal for the grill. The high oil content will keep the steaks moist during cooking. Have your fishmonger cut the steaks about 1/2-inch thick and then remove the bloodline from the center …
“Cookin’ Jerk on de Barbacoa, Mon!”
“Cookin’ Jerk on de Barbacoa, Mon!” Jamaica—a tiny, but proud jewel in the center of the Caribbean. It was once the home of Christopher Columbus’ family estate, and, of much importance to BBQ aficionados, the birthplace of the word “barbecue.” The word “barbecue” is believed by many to have evolved from the Taino Indian word barbacoa, meaning a simple …
Ribs Are Tough on the Outside
Dr. BBQ: I have a question about smoking ribs. I use an electric smoker with pouches of soaked wood chips for smoke. They turn out pretty good except the outside layer is somewhat tough. I smoke them meat side up for the entire time and then wrap in aluminum foil to let stand for about an hour. Any suggestions? …
A Wonderful World of Barbecue
Story and Photos by Rick Browne, Ph.B. Editor’s Note: Rick is now Director of Product Reviews for the BBQ website AmazingRibs.com. It is the largest BBQ-related website in the world, with over 1,000 pages of information on the science and art of BBQ, (heavy on the science and technical aspects), and last year received 34,000,000 impressions. Their Pitmasters Club has currently 15,000 paid …