Alabama-Style White BBQ Sauce – An Almost Labor-Free Sauce for Your Labor Day Grill

This incredibly easy to make Alabama white barbecue sauce was invented in 1925 by Robert “Big Bob” Gibson at Big Bob Gibson's Bar-B-Q re...

Turkish Chicken Kebabs – Expect More

I’d like to think that all the chicken coming off American grills this summer will be as tasty, juicy, and tender, as these Turkish chicken ...

Grilled Prosciutto-Wrapped Peaches with Burrata and Basil – An Exceptional Summer Exception

There are many people, myself included, that think cooking prosciutto is basically a crime against nature; but there are exceptions, and thi...

Grilled Garlic & Herb Shrimp – Why We Grow Our Own

Now that we all have our very own culinary herb gardens , I thought I’d post a recipe that takes full advantage. This grilled garlic and her...

Memorial Day Grilling Special: Hot Dog Sausage aka “Hot Dogage”

The idea of making actual hot dogs doesn’t really interest me that much. Like French fries, and sushi, I believe hot dogs are best enjoyed o...

The Surf is Usually Tougher Than the Turf

I’m sure you’ll have no problem coming up with lots of meaty ideas for tomorrow’s Labor Day cookout, but new and exciting seafood options ca...

Beef Satay – You Should Warn Your Tongue

Beef satay was the very first Thai food I ever tasted, and it was literally love at first bite. Ah, that sweet, spicy, salty, smoky, and sli...

Grilled Salmon with Warm Bacon and Corn Relish – It's a Noun and a Verb

This grilled salmon with warm bacon and corn relish is another installment in our long-running series, “Salmon Recipes for People Tired of S...