By Mike Stines, Ph. B. Over the past 25 years or so there’s been a new sheriff in town when it comes to barbecue…pellet cookers. Pellet cookers use a power-driven auger to feed compressed wood pellets from a hopper into a burn pot that produces heat (and smoke) inside the cooking chamber. The auger is controlled by electronics that …
Probably you think that driving a car for a long way is something nice and funny, especially if you are driving to meet your relatives whom you haven’t seen in a long time. Well, yes, it’s a funny moment to share with the rest of the family. On the way to Chicago there is a big number of Barbecue and …
Story and Photos by Sharon Hudgins The Golden Eagle train en route across Siberia. Trans-Siberian railroad station restaurant around 1900. If you’ve ever eaten on the dining car of a train, you know that dinner on the diner can range from dismal to delightful. But who would ever think of taking a Trans-Siberian train nearly 6,000 miles across Russia for …
Article and Photos by Mike Stines, Ph.B. Here in the Northeast most folks eat shellfish – hard-shell clams, mussels and oysters – the way God intended: raw and maybe with a dash of hot sauce and a spritz of lemon juice. Scallops and shrimp are usually cooked and served as an appetizer or as an entrée. But smoked shellfish is becoming …
Recipes: Grilled Dijon New Potatoes Honey-Mustard Glazed Pork Medallions Grilled Maple-Mustard Pork Chops Grilled Scallops with Roasted Red Pepper Sauce Adobo Pork Roast Chicken Breasts with Cranberry-Horseradish Relish This is Part 2 of a Two-Part Series on Wintertime Outdoor Cooking by Mike Stines, Ph.B. Part 1 is here. In the northern climes, outdoor cooking can present some challenges during late …
