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Food in the Style
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- June 2009
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ancho barbeque bbq beets bok choy caramel cheese cheesecake chipotle cilantro corn relish crawfish dessert duck enchilada fish fontina garlic greens grits ham jalapeno lamb mac and cheese macaroni maple miso orange picnic poblano pork salad salsa sauce sausage scallion sea bass seafood shrimp steak tamale tenderloin tomato walnut worcestershire-
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Ancho BBQ cowboy steak—picnic deluxe
By Brack
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June 29th, 2009
There are a few simple steps to this recipe that can be taken care of ahead of time, because after that you want to have a cold beer and enjoy cooking some big beef for your friends. You can always depend on a big ol’ rib steak cooked slowly over a wood fire to give you the true feeling of the comfort of a summer family BBQ. The BBQ rub is really key to this recipe. It will work on many kinds of meat; lamb and pork are also great when rubbed with this. It can also make a great butter for corn or other veggies, by simply getting whipped into soft butter. (3-4 Tbsp per pound)
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Charred jalapeno leg of lamb with roasted lamb tamale and farmer’s market salsa
By Brack
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June 29th, 2009
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Caramel mousse dome
By Brack
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June 29th, 2009
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Seafood enchiladas
By Brack
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June 29th, 2009
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Crawfish and fontina stuffed pork tenderloin
By Brack
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June 29th, 2009
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Mixed berry cobbler
By Brack
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June 29th, 2009
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Mole for grilled leg or rack of lamb
By Brack
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June 29th, 2009
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Roasted poblano macaroni and cheese
By Brack
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June 29th, 2009
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Saucission (French garlic sausage)
By Brack
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June 29th, 2009
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Brack’s Worcestershire
By Brack
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June 29th, 2009
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