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Either of these recipes can be made with boneless, skinless chicken breasts, flattened to about 1/2 inch. With chicken, I put it directly on the grill rather than use the griddle. Serve with a side of pasta with a basil pesto sauce (recipe at end) and roasted vegetables, something in season...

We have close friends that were on assignment in Singapore for a couple of years, and loved chili crabs. I looked for a recipe a while back and found this one. Very similar to yours. I'll definitely save yours as well. Thanks for the post.

Pescado Pico Steve Cutchen Servings/Yield 2 servings Ingredients 1 pound fresh fish fillets vegetable oil kosher salt black pepper crushed red pepper flakes Pico de Gallo, See related item Method Lightly oil the filets, then season with salt, pepper and red pepper flakes. Cook on hot dry...

Tequila Lime Grilled Shrimp Steve Cutchen Servings/Yield 6 servings This is the same marinade used for Tequila Lime Grilled Chicken Ingredients 2 pounds shrimp, large (25-30 count), peeled, deveined, tails on 2 limes, zested and juiced 2 ounces frozen limeade concentrate, (recommended...

Doing a search, I saw the wood handle discussion from a while back when the new Weber Fireplace came out. But I didn't see a thread where someone actually described their experience using one. I'm thinking of it as a firepit for my patio. Anyone actually use one? Also, has anyone used the...

A Genesis 2 is a first generation Genesis nomenclature. I bought my first Genesis when they first came out in 1985, and it was a Genesis 3.

I don't actually mix a rub, I apply each part to the brisket individually. I pretty much go by eye; I don't have proportions. I start with the brisket blotted dry with paper towels. I use Kevin's method for the salt, and I do that first. I do a dry brine on turkey, and when I read about...

I do something close on brisket. I first tried it as an homage to central Texas-style brisket. Season cap side with salt and black pepper only. Season non-cap side with salt, thyme, black pepper and home made chile powder (2 ancho, 1 guajilla, 1 New Mexico)

Flank steak... leave the marinade. Here's the marinade recipe handed down by my Mom. She cooked it under a broiler. I do it on my Genesis. Joyce's Flank Steak 1 1 3/4 pound flank steak Marinade: 4 cloves garlic, minced 1 shallot, minced (can substituted 1/4 onion) 1 cup vegetable oil ½ cup...

To quote Inigo Montoya, "You keep using that word. I do not think it means what you think it means." Convection is heat transfer between mediums through movement of one with respect to the other. It is not a temperature-related property. A convection oven has a fan that circulates the air...

Season cap side with kosher salt and black pepper only. Trim well the non-cap side so seasoning gets to the meat, not just on the fat. Season non-cap side with salt, thyme, black pepper and home made chile powder (2 ancho, 1 guajillo, 1 New Mexico)

From the UK: WEBER BARBECUE SLIDE-ASIDE LID HOLDER 8411-WR

What I do I learned here. So a lot of similarities. I don't inject. Just rub. Then low and slow until it feels done. I've collected a lot of pork rub recipes and tossed them into a spreadsheet to look for common ratios. I do the salt separately, per Kevin's recommendation. Here's my...

I have serious grill envy...

My tomato sauce recipe is very similar. But no meat. I can then use this as a basis for very quickly assembling La Madeleine's Tomato Basil Soup. Both recipes follow. If you want a really roasted flavor, assemble the sauce in a dutch oven, and then bake it covered for 3 hours at 350 degF...

LamsonSharp KnifeSafes Knife Blade Protectors You can also buy them individually

I pull it and serve it with sauce and rub on the side. I don't want to add to it en mass because I might use some of the meat in a non-BBQ recipe.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by S Hoffman: I am from Maryland, a state known for crabs and seafood. </div></BLOCKQUOTE><BLOCKQUOTE class="ip-ubbcode-quote"><div...

Good comments from Dave. As I'm learning I'm finding: Tenderness is set by cook time and tested by probe. Moisture is set by foiling, which should begin about 165 to 170 degF. Then there is trimming... for me it sets bark development, I believe. I've been trimming the non-cap side a lot...

I have gotten ideas for most of my BBQ recipes here. The engineer in me puts them in a spreadsheet, looking for typical content and ratios. Then I adjust for my own taste. I have a nice pork butt rub that I like now. And a nice BBQ sauce. I'm not comp guy, so it's just a matter of what I...