I first saw this recipe being made by the esteemed BBQ writer and TV host Steve Raichlen. I remember watching his TV show Primal Grill (2008-2010 on PBS) with envy while he showed off an extensive grill/smoker collection. On an episode entitled "Bombay Blast," Steve made Tandoori Grilled Salmon Steaks. The most interesting aspect of … Continue reading Tandoori Salmon Pakora
Motivated by an Australian pitmaster who posted on our Facebook page, I tried my hand at smoking this yogurt-spiced lamb leg. The below recipe is based on several Facebook and BBQ forum posts - from what I gathered, cooking it low-and-slow like beef brisket results in lamb that can be "pulled." The final product was … Continue reading Smoked Indian Lamb Leg
Djej Mishwe is a traditional Lebanese grilled chicken dish that pairs well with garlic sauce. The acidic marinade in this recipe creates a lemony flavor complimented by the smoky flavor from cooking over charcoal. To create this delicious dish, Jamil modified a recipe from the web (https://www.mamaslebanesekitchen.com/poultry/lebanese-grilled-chicken-recipe-djej-mishwe/). As part of our ongoing series, below is … Continue reading “Lemony Lebanese Chicken” (Djej Mishwe) by Jamil
Sliders first gained notoriety in the 1920's when White Castle opened with "Slyders" as their signature item. Although those sliders were made with a square beef patty, onion, and pickle in a bun, sliders now come in many variations. In the recipe below, Shaad shares his variant , combining his love of White Castle with … Continue reading “Smokin’ Hot Chicken Sliders” by Shaad Bidiwala
Chicken tikka is traditionally made with small pieces of boneless chicken. Sadat added his own twist by using chicken quarters (bone-in and skin-on) and orange juice instead of lemon juice (he's also used Sprite at times). Although the orange juice may not be too noticeable in the final product, Sadat's recipe includes only 4 ingredients … Continue reading “Juice’d Chicken Tikka Quarters” by Sadat
Maximum Impact, Minimum Effort. That’s how I approach everything, and it is no different when grilling, smoking, or cooking. This brings me to today’s tip - the dry brine.
After trying a variety of different cooking methods for steak - usually resulting in tough, chewy and generally unfavourable results - I discovered the concept of "reverse searing." For it to work the steak has to be at least 1" to 1.5" thick. Thin strips of steak are more difficult to cook medium rare. Ingredients Steak Kosher … Continue reading Best Method to Cook Perfect Steak: Reverse Searing