Jerk Chicken being Grilled

A Wonderful World of Barbecue

Lois Manno General Leave a Comment

Story and Photos by Rick Browne, Ph.B. Editor’s Note: Rick is now Director of Product Reviews for the BBQ website 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 …

Barbecue Inferno: Grilling Around the World

Dave DeWitt General Leave a Comment

By Nancy Gerlach, R.D. Because grilling is so popular in the United States, people often ignore spicy outdoor cooking in other parts of the world.  But not us!  Here are some of my favorite grilling recipes from Dave’s any my latest book–our tenth together. Sesame Chicken Yakatori with Wasabi Ginger Glaze Yakatori got its name from the Japanese words “yaki” …

Nancy’s Fiery Fare: Tropic-Q


Fiery Foods Manager General Leave a Comment

by Nancy Gerlach, Food Editor Emeritus Recipes in this Issue: Mayan Achiote-Marinated Chicken Cooked in Banana Leaves and Served with Pickled Red Onions Cebollas Encuridas (Pickled Red Onions) Cuban Habanero-Spiced Black Beans Jamaican Jerk Pork Tandoori Murg (Chicken Tandoori-Style) Garam Masala Mint Raita Satay Daging (Beef Satay with Peanut Sauce) Sambal Kacang (Spicy Peanut Sauce) Since I now live …

Bobby Flay

Guerrilla Grilling, Global Style

Fiery Foods Manager General Leave a Comment

  Bobby Flay: Guerrilla Grilling,Global-Style By Molly Wales Recipes: Grilled Swordfish with Lime-Basil-Jalapeño Vinaigrette Grilled Shrimp with Orange-Cilantro Vinaigrette Avocado-Tomatillo Sauce Lamb Tenderloin with Serrano-Mint Glaze Grilled Tuna with Red Chile, Allspice, and Orange Glaze Coffee Spice-Rubbed Ribeye with Smoky Tomato/Red Chile Salsa Before opening his restaurant Mesa Grill in 1991, Bobby Flay was quoted as saying, “I’m going to put …