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May 20, 2013
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I recently reviewed a BBQ sauce from The Shed BBQ and Blues Joint in Ocean Springs, Mississippi. I rarely smoke or grill chicken without the skin. For me the skin adds a layer of flavor that is lacking when you strip it off. But »» Continue reading »» 
Renowned chef and restaurateur, Chef Benjamin Ford is known not only for his creative techniques, but also for his innate understanding of the ingredients in his dishes, which celebrate the cycle of life and freshness of the earth. His restaurant, Ford’s Filling Station, is based on these fundamentals and Chef Ford proves daily that truly good food doesn’t have to be overly complicated – that is why he is a fan of the quality and ease of Dole Packaged Food products. »» Continue reading »» 
Did the headline to this blog post catch your attention? I’m sure it did. It sure caught my attention when a friend posted this video on my Facebook Wall. I’ve watched this video about a half-dozen times and I can’t decide whether I’m buying »» Continue reading »» 
If you are a regular reader you know I love Asian flavors, particularly those of Japan, and how to fuse those flavors with American style barbecue and grilling. A few years ago I used an herbal tea to great a fantastic lemon bring for a turkey I was smoking so when the folks from Republic of Tea invited me to stop by their booth and check out their U-Matcha teas I knew I had to take them up on the offer. »» Continue reading »» There was a debate going on in my head this morning on whether I should post this recipe or wait until I had tweaked it a little. I finally decided that I’d go ahead and post it and then post an update at a »» Continue reading »» I’ve gotten so spoiled writing a series of posts about Wild Alaska seafood. The fish I’ve received has been, without a doubt, the finest seafood I have ever to cook. I’ve never cooked Black Cod before so when I was given the chance to »» Continue reading »» Grail Note: I started the Regional BBQ Style series thinking I would get through Texas, Memphis, Kansas City and Carolina and be done. Sometimes though plans change. Being part of The BBQ Brethren Forum provides a great opportunity to meet and exchange ideas with BBQ »» Continue reading »» Every once in awhile, when asked to review a product, I’m a little baffled why the have made the offer. After all, as fantastic as barbecue and grilling is, not everything works on a smoker or grill. When I got the email asking if »» Continue reading »» During the time I was a Scoutmaster for a wonderful Boy Scout troop I loved to make foil wrapped dinners during out monthly camp outs. I could wrap up the various meats and veggies and toss my Friday night dinner into the cooler for »» Continue reading »»  Outdoor Cooking Sites It's A Fiery World (USA) The Moss Pot (USA) Big Wayner's BBQ Blog (USA) Scott Roberts (USA) The BBQ Brethren (USA) Back Porch Gourmet (USA) Man Cave Meals (USA) Big Dude's Eclectic Ramblings (USA) Other Sites Pam's Midwest Kitchen Korner (USA) Canal Cooks (IRE) Bev Cooks (USA) Any Given Food (IRE) Bon Appetempt (USA) Elena's Pantry (USA) Chronic In The Kitchen (CAN) A Better Life (IRE) |
Larry Gaian continues his quest for the best BBQ. Embers and Flame is the latest incarnation of that quest. Follow along.
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