Pitmaster Josh Cary and Chef Tom Jackson talk about just how versatile a simple kettle style grill can be, talk about how salmon has been an important food for many cultures throughout human history, cover conservation efforts underway in the Pacific Northwest and smoke up an amazing wild caught sockeye salmon fillet on a roasted
Pitmaster Josh Cary and Chef Tom Jackson talk about their favorite starter grill, give a little history on lobstering in Maine and have a fantastic recipe for grilled lobster tail.
Day two of Autumn and it’s 90ºF here in Kansas. But I suppose it doesn’t matter, whether you’re looking to hold on to Summer grilling or spice up the falling temperatures, this shrimp skewer recipe will not disappoint!
Jalapeño poppers are a favorite appetizer around here. We’re always looking for ways to tweak our poppers to make them new and exciting again, so when Steven Raichlen visited us and shared his bacon wrapped snow crab jalapeño poppers from his book Project Smoke, we couldn’t wait to share them with all of you!