These barbecued beef ribs are part of a five-part series devoted to chipotles–those many varieties of smoked chiles.
Red Chile Scallops with Cool Mango-Mint Salsa
First rubbed with Red Chile Rub, then topped with a sweet mango salsa, these scallops are like yin and yang, a perfect balance between cool and spicy.
Cajun-Style Roast Chicken
Cajun-style roast chicken is an elegant presentation but easy to prepare even in the dead of winter.
Southern Hot Links
Here is our recipe for a typically Southern sausage made with ground pork and lamb. For this recipe you will need a meat grinder with a sausage funnel.
Grilled Seafood Focaccia
Grilled Seafood Focaccia just sounds right, doesn’t it? Or, as Rich and Bunny Tuttle of K Cass BBQ told us, “We have experimented with grilling all kinds of different pizzas, and this one is extremely delightful and healthy.”
Mole-Rubbed Elk Roast
You can cook elk roasts quick and dry, like a beef tenderloin, or slow and moist, like a brisket. This recipe uses the slow and moist method with a spice rub that includes all the flavors of a Mexican Mole.
Louisiana Barbecue Sauce
This is my version of a recipe that originally appeared in Mary Land’s Louisiana Cookery (1954). I have spiced it up a bit. Okay, more than a bit, and added a few other spices.
