Grilled fish gets “kicked up a notch” in this balsamic grilled swordfish recipe from Emeril Lagasse’s famed NOLA restaurant in New Orleans.
Read MoreAsian BBQ Dry Rub
This Asian dry rub recipe works so well for any dish that you want to give a little Far East flair.
Read MoreGrilling Brats 101
When I think of grilling in Wisconsin, I always think of bratwurst. First introduced to the US in the late 1800s by German immigrants, bratwurst are becoming increasingly available outside of the Badger state thanks in part to the availability of the Johnsonville® brand at virtually every grocery store nationwide (note that there are other great brands such as Unsingers which are available via mail order).
When it comes to preparing brats, I am of the beer bath school, parboiling the fresh brats before moving to the grill over medium heat to add color. Now, the rationale behind the beer bath is two fold.
Read MoreMemphis Barbecue Sauce
When it comes to barbecue in Memphis, the meat does most of the talking. But as with many regions of the country, sauce tends to have its moment in the sun as well. Similar in consistency to Kansas City style tomato-based sauce, Memphis sauce differs primarily in its use of molasses (giving it a rich sweetness and a darker color than its KC counterpart) and a bit more “twang” via a heavier dose of vinegar. Which is ultimately better? It differs from person to person and from region to region.
Check out my take on Memphis style sauce and let us know your thoughts on which style rules your table and why below.
Read MorePork Butt Injection Recipe
Unlike marinades which take time to fully penetrate the meat, injections are a quick way to introduce a whole new level of flavor to bigger cuts of meat such as pork picnics and pork butts (collectively referred to as the pork shoulder).
When creating your injection, try to stick with flavors that complement and don’t overwhelm the particular cut of meat (apple works well with pork for example so the use of apple juice and/or apple cider vinegar works well).
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