BBQ Grail Note: Today I am excited to publish a great recipe from Kristina Vanni. Her blog his one of my favorites. I hope you enjoy this recipe as much as I do.
Hello BBQ fans! I am so excited to participate in a “blog swap” today with Larry. He is writing a guest post for my blog, “The Daily Dish” on BetterRecipes.com and I am here to share one of my favorite grilled recipes. Continue reading Guest Recipe: Grilled Banana Split from @BetterRecipes
Okay, let me admit this right at the beginning. I love Paula Deen! There’s a couple of reasons why I love Paula Deen. Certainly one of those reasons is we share a devotion to butter. Another reason is an admiration of how she’s worked her way into the a position of respect in the TV food world. The other is her restaurant, Lady & Sons, in Savannah, Georgia. A couple of years when I was in Savannah I had to get in line, 5 hours in advance of our hopeful dining experience just for a chance to eat lunch there. I got in and ate myself into a southern food coma. It was simply marvelous. Any, I digress…
Pig Candy is very simply made by smoking bacon after it’s been coated in a mixture of brown sugar. Sometimes the brown sugar contains a little chili powder for an added kick at the end.
Normally I like to use thick cut bacon for Pig Candy. It makes for a much chewier and tasty treat. This time though I got used Burger’s Bacon Steaks. The slices of bacon from Burger’s Smokehouse are just thick cut they are thickerer cut. The slices are 1/4 inch.
I know what you’re thinking. But it was a challenge I just couldn’t pass up. You’ve see some of my BBQ Brethren Throwdowns before but this one might just take the cake as the oddest to date. The challenge was to take Chicken, “dough in a tube,” and limes and come up with something. The added option was to pick a fourth ingredient, I chose pecans. Now, I was supposed to use peanuts but my reading skills appeared to be a little off. Here’s my entry before I fixed it with a peanut topping. Continue reading Chicken Gizzard Monkey Bread With Lime Glaze I was fortunate enough to take my dear wife Celeste with me to Memphis in May. One of the things she did to fill up her day was grill banana samples to pass out to the hungry groups of people attending the festival. The process was simple, yet yielded great results. So with a little twist I’ve created the Bananas Celeste Ice Cream Sundae and dedicate it to my sweet wife Celeste who makes all my BBQ dreams come true…  Cut the ends off of each banana and split down the middle. Leave the skins on. This will make flipping the bananas on the grill a little easier. Put the bananas skin side down on a very hot, oiled grill. Sprinkle a good portion of sugar along with some cinnamon on the flesh of the banana. Cover and cook until the banana skin starts to blacken. Flip over and carmelize the sugar. Flip back over and remove from grill.
For my birthday my son bought me a copy of Andrea Chesman’s The New Vegetarian Grill, Revised Edition: 250 Flame-Kissed Recipes for Fresh, Inspired Meals Continue reading Meatless Monday: Grilled Pound Cake With Peaches & Simply Marvelous Ice Cream
The jar of Crazy Uncle Jester’s Afterburner Sauce has been sitting in my pantry for months and I’ve resisted trying it. But after watching the “Hot & Spicy” episode of “The Best Thing I Ever Ate” on the Food Network I had a craving for something with a little kick. Stupid Crazy Hot? So with no other options in the house I had no choice but to get out the vanilla ice cream and the Afterburner sauce. I’m not even sure how to review this stuff. The first taste told me this was not your ordinary hot fudge. The creamy sweetness of the vanilla ice cream combined with the cocoa and sugars in the sauce hits the front of the tongue and tastes awesome. Then the habanero kicks in as the dessert slides down your throat. And you know immediately this isn’t your mother’s hot fudge. Continue reading Afterburner Sauce! It’s Just Stupid Hot…And Tasty |
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and I’m going to be using this book for several upcoming Meatless Monday posts.
