Tagged with 'techniques'

Your gas grill is probably more versatile than you think. Most of us frequent grillers have pondered and tested the possibilities, but if you’re looking for a place to start, then try these delicious home-made cheesy breadsticks.

Let’s do a pan seared steak on the grill! We use a trusty cast iron pan to make the perfect pan seared steak.

Backyard cooks, competition pit masters and BBQ enthusiasts often have an opinion on which method is better, and we frequently find that it’s fairly evenly divided. Both methods have their advantages, and both should be celebrated. Today we’ll cover the simple process of dry smoking ribs, so you can discover for yourself your opinion and perhaps your preference.

Traditional ceviche consists of raw seafood that is cured, or chemically cooked, in an acid. Of course, we like to put smoke on whatever we can get our hands on, so we’re giving our shrimp a smoke bath before it hits the citrus juices. In this recipe, when the shrimp comes off the smoker they will be fully cooked before being marinated in the acid, so the soaking time won’t be as long as if we were starting with raw shrimp. You could do the same with a cold smoke and longer marination. This method will also ease the minds of your friends who are wary of seafood that’s not cooked over a flame. You can think of ceviche as a seafood salsa, if you like. The ingredient possibilities are endless, so do some experimenting with different seafood, veggies and fruits.

Try one of the classic French sauces on a KC Strip. Béarnaise Sauce is a smooth and flavorful sauce that goes great with lots of dishes, but really shines with red meats.

Learn how to cook this great oyster dish over a fire pit. With a scratch made chorizo butter, this will be a cookout classic.

Smoked country game sausage is easy to make and tastes better because you make it.

Homemade Caesar dressing and the subtle touch of fire on your greens is just what you need to take your salad to the next level.

This healthy recipe combines flavorful grilled spaghetti squash with chicken and gives you a nice pesto twist. Substitute spinach for basil and take the flavor to a new level.

We continue to explore the uses of Béchamel sauces with this fantastic vegetable side dish that’s sure to warm your family on the coldest of winter days.

Macaroni and cheese. Hot cheese dips and sauces. Creamy baked vegetable or seafood dishes. Pasta with white sauce. These are a few of the places béchamel sauces can take you. Béchamel is one of five mother sauces from which many other hot (or cooked) sauces are built. It’s ideal for improving pasta, vegetables and fish. We’ll lay out the basic recipe for making béchamel and where to go from there.

Don’t throw out that turkey neck! Hold on to the spatchcocked backbone! Here are a couple of uses for the parts that often end up in the trash.

Whip up some pretzel bites as a game-day snack, served with this fantastic Jalapeño Cream Cheese Dip. Or form slightly larger rolls, for slider or burger buns.

This pork chop is stuffed with bourbon soaked cherries and raisins, toasted walnuts, fresh sage and cornbread. It’s perfectly suited for Autumn, and for keeping your grill active during the holiday season.

Grill up some artichokes for snacks, pizzas, salads or dips.

Cured salmon is a real treat for fish lovers. Using the versatile salt block, this fish will be ready for cold smoking.

Chile Verde is a dish most people avoid making at home. Let us show you how easy it is to make this classic Mexican recipe.

Try our take on fish tacos with this marinated mahi-mahi recipe from Chef Tom. This healthy and tasty recipe is quick to make.

This is a rich and flavorful chowder that uses those great hatch chiles that pop up every year.

All Things Barbecue’s staff chef, Tom Jackson, walks you through brining and smoking your own pastrami at home. This simple process will result in the best pastrami you have ever eaten.