When it comes to smoked ribs, pork tends to reign supreme, though today we are mixing up the game with a new player -- alligator!
When cooking alligator, it is worth noting that the meat tends to be somewhat tough. To offset this, we use a buttermilk bath to help tenderize the meat overnight.
Just a flavorful as beef but healthier for you with only 2 percent fat, ostrich is recommended by the American Heart Association, the American Cancer Association, the American Dietitians Association, and the American Diabetic Association.
To introduce the Grillocracy audience to this lean and flavorful meat, South African Braai Master and winemaker Peter de Wet of Excelsior Estate is offering up his recipe for Ostrich Black & Blue Cheese Burger. Using lightly seasoned ostrich fillets—which are as juicy as a steak, yet leaner and full of health benefits—he tops the burger with a sweet wine-infused blue cheese sauce followed by onions, tomato and arugula.
Don’t let the number of peppers scare you in this grilled jalapeno duck recipe from "The Sporting Chef," Scott Leysath as the cooked marinated duck will be milder than you might think. If you want to lower the heat factor, avoid the top part of the pepper, the area closest to the stem where the heat is more concentrated.
For all of you out there who claim to not like duck, our latest recipe for coffee and cocoa crusted smoked duck breast with balsamic and wild cherry reduction is set to take your tastes hostage.
Not only does the seemingly odd coffee and cocoa combination in the rub act as a perfect bold compliment to the smokey meat, the sauce adds just the right amount of sweetness and tang to take an already perfect product from Maple Leaf Farms over the top.
When it comes to planning my menu for pro football's big showdown, I am always looking for a perfect one hand bite ('cause you have to keep the other hand free for a beverage, right?) such as this amazing recipe for grilled Polynesian duck kebobs!
Taken from the spine area of a deer, backstrap is arguably the tenderest cut of venison. While it can be grilled whole, the backstrap is quite lean and will dry out quickly so I prefer to cut it into smaller fillets before quickly grilling it over direct high heat.
To finish the fillets, I find that a compound butter comprised of toasted pecans and dried cherries is a perfect compliment to the slight gamey taste of venison.
It's National Burger Month and Grillocracy is kicking it off in style with a burger that was named among The Daily Meal's list of the country's 50 Top Burgers -- a Roquefort stuffed venison burger with truffled portobellos, heirloom tomatoes, charred green onion aioli and balsamic ketchup!
In the immortal words of Kevin Gillespie, executive chef at the Woodfire Grill, quail are like the "Thumbelina of poultry" and when done right they are the pure awesomeness!
In his cookbook Fire in my Belly (Andrews McMeel Publishing 2014), Gillepsie shows how to grill quail to perfection and ensure that they don’t end up dried out and gamey tasting. To make it even better, he’s created a honey glaze that compliments the little birds perfectly!