This sauce does wonders for any roasted meat, including beef, pork, lamb, elk, and venison. It is also terrific on roasted chicken or turkey.
Spicy Plum and Peach Ambrosia
Here’s a fruit-dominated mousse if there was one. Also dominating is the soft burn of the chile powder as it’s blended into the whipped cream. This recipe is extremely simple to make.
Wild Boar in Peanut Sauce
As with any cooking style worth its salt (or BBQ rub, as it were), changes are inevitable if that style is to survive and grow and maintain its popularity.
Carolina Pulled Pork Sandwiches with Coleslaw
Notice that we have not limited this recipe to the “southeastern corner of Western North Carolina,” but rather have made a universal Carolina recipe.
Grilled Dijon New Potatoes
Grilled Dijon new potatoes are good for those times when you don’t want to run back and forth between the kitchen and the grill.
Spicy Elk Burgers
The dead elk in question was ground into burger patties and the kick was courtesy of the spicy goodness infused within it thanks to some chorizo and special seasoning. See, Mike Frison stopped by Disc-It for a cooking demo using his Fri-B-Que Seasoning on some amazing Elk and Chorizo Burgers. You can see the demo here or if you just want the recipe for yourself, here you go
Ghost Chile Extract Bloody Mary
Two months ago, I promised you I’d have fun with the Henry Family Farm Varietal Chile Extracts David Rosengarten gave us to play with. Then the holidays hit and I found myself grilling reindeer over a coal-filled stocking, but that’s another story best not shared with small children.
