by Brian | Feb 16, 2018 | Recipes
The audacity: a cookbook writer from Great Britain tries to make hot chicken wings. The humbling: damn, these are as good as it gets. Not Buffalo, New York hot. Not quite, but the sweetness and stickiness more than compensate. For over a decade, Gizzi Erskine has...
by Brian | Aug 15, 2017 | Recipes
Here’s the scenario. It’s the weekend. Early afternoon. You’ve just returned from the store with some wonderful racks of St. Louis style spareribs. You want them for dinner and you search for a recipe. And that’s when reality hits. There are lots of barbeque and meat...
by Brian | Jul 16, 2017 | Recipes
Yesterday I posted a recipe from Burning Desires for a Curried Marmalade-Mustard Glaze. Author W. Park Kerr says this glaze is ideal for pork. And here’s a grilled spareribs recipe proves the point. The glaze has a substantial “body” — it is not runny or watery — so...
by Brian | Jul 15, 2017 | Recipes
Do I follow the recipe or not? From the 1994 classic Burning Desires by W. Park Kerr, here is a rather different glaze for your barbecuing. How often do you cook with curry? I was reaching for the curry container when my hand passed over a jar of mango chutney. “Well,...
by Brian | Sep 6, 2015 | Recipes
Not all of us eat pork, so succulent pork ribs may not be on your menu this holiday weekend. But beef? That’s another animal. And this recipe, from Grill Nation by David Guas, makes the most of those beef ribs. The idea here is to marinate/cook in stages...