There are a lot of different burgers – that’s for sure… stacked, stuffed and sexy describe several. But… ever had one with a blast of bratwurst?
Author Archive: Rick Gion
Need a break from all that steak, sausage and otherwise BBQ sauce slathered grilled goodies? We don’t either. However, if you want a quick change-up, try these grilled garlic oysters!
Chimichurri sauce is an essential condiment in Argentina and other parts of South America. There are different varieties of this garlicky, herbalicious concoction and this one makes a great beef marinade!
A great recipe for something sweet, spicy and savory. A little slaw and some baked beans — you’re golden!
Jerk rubs are the epitome of layered flavor! They contain a lot of ingredients and pack a multitude of flavor profiles sure to make your tastebuds jump for joy. Bust out the Red Stripe and try this take on livening up some pork tenderloin!
Spice up a little halibut with some ancho chili powder and fresh cilantro pesto! The moderate heat from the dried, ground poblano peppers will be an instant favorite for this awesome white fish.
Ever been in a situation where you need to add more charcoal to your kettle, but you don’t want to set a hot grate of goodies in the grass? Ever had the urge to add some wood chips to the coals, but you’re too afraid your steak will take a spill? Of course you have!
Adding pesto is an easy and delicious way to liven up any meat, especially those mild in flavor like chicken and pork. Marinate some pork chops in pesto and toss them on the grill for rich basil flavor with a garlic kick. While you’re at it, make a double batch of pesto for pasta later in the week (just don’t reuse the pesto that had raw meat in it)!