Fish Sauce | The BBQ Grail

On Our Grills: A Turkey Of A Noodle Dish

Each month the On Our Grills Four Ingredient Challenge pits a group of food bloggers against four randomly chosen ingredients. It’s designed to challenge each of us to use ingredients and cooking techniques we might normally not use. There are only two real rules. First the “meat” or protein must be cooked outdoors using a

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Smokejumper Wings!

Rob Bergstrom (Twitter @Smokejumpers) came through Rocklin last week and we had a chance to have dinner and catch up on his new business venture, Red Boat Fish Sauce. Rob had just gotten back from a trip to Phu Quoc, Vietnam where the fish is caught, salted and fermented.

I had scored a bottle

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Porchetta With An Asian Flare

Rolled and ready for the grill

I remember the first time I ever laid my eyes on a porchetta. I had stopped at the Fatted Calf in Napa for some sausages and there in the case of this beautiful piece of meat art. What exactly is porchetta?

According to Wikipedia a Porchetta is a savory,

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Grilled Ahi Tuna In Ginger Broth With Udon Noodles

Ingredients: 1 15 oz can low sodium vegetable broth 1 teaspoon vegetable oil 2 Green Onions 4 Matchstick size pieces of fresh Ginger 1 Clove Garlic, smashed and peeled 1 tablespoon Fish Sauce 1 tablespoon Lemon or Lime juice Directions:

Cut white off the green onions making 2 1 1/2 inch pieces. Cut the onion

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Pigs In A Blanket, BBQ Grail Asian Style

A couple times a month on The BBQ Brethren Forum hosts a “Throwdown”. Each of the throwdowns have a particular theme. The theme for the current Throwdown is “A Surprise Inside.” I don’t enter very many of them but because this theme was picked by Rob over at In To The Flames, I had to

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