Greek Lollipops

Dave DeWitt General Leave a Comment

By Harald Zoschke Greece (or its politicians) may not be particularly popular these days, but Greek food is great, and so are these barbecue “lollipops,” inspired by the country’s cuisine. This recipe is a classic in German BBQ forums (I believe credit may go to Thorsten in Wesel). It goes like this: Brushed with olive oil, thinly sliced zucchini strips …

Rick Browne, Ph.B.

Rick Browne’s Plankin’ It

Sara Bergthold General Leave a Comment

Barbecuing on a Wooden Board By Rick Browne, Ph.B. Grillin’ University Professor at Large            Recipes Prawns in Orange-Ginger Sauce Louisiana Blues Grilled Lobster BBQ Baked Feta Prawns La Barraca Mussels Grilled Swordfish Steaks Okay, so you want to impress your next barbecue party?  Wanna watch their mouths drop open and stay there when you serve up …

Spicy Burgers on the Grill

Fiery Foods Manager General Leave a Comment

by Gwyneth Doland For over 100 years now, Americans have been obsessed with hamburgers. When the hamburger hit the scene in the beginning of the 20th century, the country was ready for a great-tasting portable sandwich. The emergence of the automobile and the progress of the nation’s highways allowed fast-food chains to spread across the country. A mere 30 years …


Beer Meets Grill: How to Spice Up your Pre-Game Party

Fiery Foods Manager General Leave a Comment

By Suzanne Hall Recipes in this article: Beer-Braised Sirloin Chili Southwestern Beer Marinade Grilled Shrimp Fajitas withBeer-Braised Onions Mixed Sausage Grill Sweet-Hot Beer Mustard Onion-Beer Tri-Tip Roast Indonesian-Style Salmon Grill Grilled Beer Pork Chops Pineapple Mango Brochetteswith Sweet Beer Glaze   “I’ll take a grilled piece of food over a sauteed one ninety percent of the time,” says Kent Rathburn, …

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 In the Beginning… At age seven, co-author Dave got his first …