How to make head-turning, crowd-pleasing ribs? Simple. Forgo the dry rub on ‘em. Smoke ‘em low and slow. And slather ‘em with a boozy sauce.
The secret ingredient to this spicy sauce? Nope. Not bourbon. We said secret. It’s smoked ketchup. (Yup. You heard correctly.) Bacon, too.
Sweet. Sour. Sticky. It’s a trifecta of sorts that will not fail you, especially when slathered on ribs grilled low and slow. Uh, pass the napkins, please.
This sweetly spicy little number wooed us from our very first spoonful, banishing bottled barbecue sauce forever from our pantries.
Boletus edulis—that’s the fancy-pants name for porcini—is hardly a come-hither sort of name, but with a taste like this, who cares?
Imbued with the intoxicating fragrance of lychee, black tea, star anise, cardamom, and cinnamon, this duck’s got no room left for the quack.
Only subtly spicy, these pork chops take on an air of intrigue with their warming and evocative aroma and taste. Certain to spark conversation, if not seconds.
Relax. We’re not suggesting you grill song birds. This recipe calls for a different type of dove. You’ll change your tune when you taste it. Trust us.
The quintessential summer sandwich, this stack is stuffed with grilled eggplant, bell peppers, red onions, and zucchini. Open wide.
Well, why not grill clams? It’s a tradition, in tandem with a splash of sake and soy, that’s endured in Japan for centuries. One taste and you’ll understand why.
If you’re a fool for sweet nougat and can’t get enough lovely nectarines in season, just wait until you try them in tandem, warm and fragrant from the grill.
Dark-meat chicken lovers, have we got a recipe for you. Actually, we’ve got a bird for you. It’s called guinea, and once you try it, there’s no going back.
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