By Jack Thompson Please include attribution to BroBBQ.com with this graphic.
Salt Block Cooking
By Mike Stines, Ph. B. Salt block cooking has become one of the latest “trendy” way to cook food… similar to the way plank cooking and stone grill cooking was a few years ago. The concept is simple: you preheat a block of Himalayan salt to a very high temperature on your grill or stovetop and cook whatever you like… …
Sizzling Seafood, Part One
By Mike Stines Almost every cuisine has its variety of piquant fish… from ceviche to spicy soups to pan-fried fish. And most recipes – even humble fish and chips – can be adapted to add a spice component. Sichuan Shrimp This recipe makes an impressive entrée that is easy to prepare, yet elegant in its presentation. Szechwan Shrimp 1/4 cup …
Winter Shrimp Festival
By Mike Stines, Barbecue Editor It’s winter, and time for comfort foods. Although casseroles and slow-cooked food are always a good choice, shrimp are very versatile and easy to prepare, making them ideal for a somewhat elegant dinner. With this compilation, the globe is covered; from Asia for Chinese Stir-Fry Shrimp with Asparagus and Chile-Garlic Sauce to New Orleans …
The Asian Grill
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 …