Anchos are the dried chiles I use most for they have the best balance of fruity, spicy and earthy flavors. Ancho powder gives this glaze its appealing brick-red color and warm—not fiery—flavor. I definitely find that tuna needs intense flavors, like orange and allspice, to lighten it up and show off that meaty texture. Grilled Tuna with Red Chile, Allspice, …
Mixed Sausage Grill
Serve these tasty sausages with grilled onions and peppers, cole slaw, and some crunchy bread.
Grilled Swordfish Fillet with Agent Orange Sauce
Any firm fish such as Mahi Mahi, tuna, halibut, or shark could be substituted for the swordfish. Please note this recipe requires advance preparation.
Smoked Macaroni and Cheese with Shrimp
I planned for this smoked macaroni and cheese with shrimp dish as a barbecue side. That ended when I tasted it and knew I had t promote it to center stage.
Escoveitch Fish Recipe
Also called escabeche, escoveitch is a tart, hot and spicy marinade for fish is an integral part of Jamaican and Puerto Rican foods.
Coffee Spice-Rubbed Ribeye with Smoky Tomato/Red Chile
Roasted coffee beans can be just as intense and flavor packed as the fresh spices I use in barbecue rubs, like cumin and peppercorns.
Roasted Pork Sirloin
While this pork roast could be prepared in an oven, smoking it over apple and cherry wood adds another dimension of flavor to compliment the peppercorn and mustard glaze.
