Mops & more

Aye, There’s the Rub

Fiery Foods Manager Rubs and More Leave a Comment

     by Dave DeWitt and Nancy Gerlach Genuine, Authentic, South of the Border Chile Rub Thai Lemon Grass Marinade Your Basic Beer Sop or Mop Texas Chilipiquin Barbecue Sauce South Carolina Mustard Sauce   Memphis-Style Finishing Sauce Spit-Roasted Chicken with Spicy Wild Rice Stuffing Rosemary-Scented Lamb Chops Grilled Artichokes with Chile Dipping Sauce Meat that is to be grilled …

The Meatless Grill

The Meatless Grill

Fiery Foods Manager Vegetarian and Other Leave a Comment

  by Dave DeWitt & Nancy Gerlach Recipes: Grilled Green Chile Cheese Tamales with Avocado Cream Mixed Mediterranean Herbed Vegetables with Penne Pasta & Feta Cheese Orange Chipotle-Glazed Portabello Mushroom Steaks Tempeh Satays in Chile-Spice Marinade Grilled Tangerine Tofu Fiery Falafel in Flat Bread with Sabra Salsa Pungent Pizza on the Grill Grilled Corn with African Nitir Kebe Grilled Jalapeño …

Grilled Peach Halves Stuffed with Cheese and Chipotle Raspberry Puree

Grilled Sides and Desserts

Fiery Foods Manager Vegetarian and Other Leave a Comment

  Recipes: Grilled Panzananella Salad with Hot Sun-Dried Tomato Dressing Grilled Artichokes Stuffed with Serrano Cilantro Aioli Grilled Spring Asparagus with Spicy Lemon Mop Grilled Mediterranean Potato Salad with Yogurt-Cayenne Dressing Chile and Dried Cherry Chocolate Dessert Grilled Rum Bananas with Nutmeg Whipped Cream Calypso Grilled Mango Grand Marnier Ancho Chocolate Dessert Kabobs  Grilled Peach Halves Stuffed with Cheese and …

Gingered and Grilled Shrimp Salad

The Asian Grill

Fiery Foods Manager Asia and the Pacific, BBQ, Grilling & Smoking Leave a Comment

By Dave DeWitt and Nancy Gerlach Here in the United States, it is often assumed that we invented the concepts of grilling and barbecuing. Although our early outdoor cooks perfected the art of American barbecue that involves meats rubbed with spices that are slow-smoked and finished with sauces, the thought that somehow James Beard or Sunset Magazine invented grilling in …

Texas Beef Brisket New Mexico-Style

Barbecue Inferno: The Inside Story

Fiery Foods Manager General Leave a Comment

by Dave DeWitt and Nancy Gerlach Recipe Index: Texas Beef Brisket New Mexico-Style (Picture)     Photo by Steve Tesky  Brisket Basting Sauce Rum-Cured Hawaiian Salmon with Thai Pepper Mint Chutney Grilled Artichokes Stuffed with Serrano Cilantro Aioli Excerpt from Barbecue Inferno, published by Ten Speed Press, and available from amazon.com In the Beginning… At age seven, co-author Dave got his first …