Recipes from Lang BBQ Smokers
This month we interviewed Daniel Bucher, Executive Chef and Food Sustainability Manager at Topgolf Thailand. He shared their Thai Style Dry Rub recipe with us. Continue Reading →
In Rochester, New Hampshire on Main Street, that you’ll find the best barbeque: Mr. Sippy BBQ, owned by Cecil Abels III. Cecil shared his hush puppies recipe with us. To Continue Reading →
Horseradish puts a real giddy up in dishes like roast beef sandwiches, smoked salmon, and baked potatoes. You can also use it on corned beef and cabbage and its cousin, New England Boiled Dinner. Try it on Baltimore Pit Beef. I love it as a dip for carrots, celery, and potato chips. Continue Reading →
JC& Jess, owners of Salt Box BBQ, cilantro sauce recipe. 1 to 2 cups Greek yogurt 1 to 2 bunches to of cilantro 3 to 4 garlic cloves 1 tsp Continue Reading →
Jake Wood of Lawrence Barbecue in North Carolina shared his Pimiento Bours in Cheese recipe. Continue Reading →
Chicken Bombs for Four. 2 Anaheim peppers 2 chicken breasts 4-6 oz cream cheese room temp ½ cup shredded pepper jack cheese 1/8 cup favorite salsa 1 lb of bacon Continue Reading →
Grilled Salmon with Citrus Salsa Verde. Ingredients: Salsa: 2 large oranges 1/4 cup extra-virgin olive oil 1/4 cup fresh lemon juice 1/2 cup chopped fresh flat-leaf parsley 2 scallions, finely Continue Reading →
MEMPHIS-STYLE CHAMPIONSHIP RED SAUCE Makes 4 cups Ingredients: 1 1/4 cups ketchup 1 cup water 3/4 cup vinegar 3/4 cup tomato paste 3/4 cup brown sugar 2/3 cup corn sugar Continue Reading →
Traditionally the tongue is boiled to make the skin easier to remove, but I skip that part and use a sharp knife along with patience to take it off. 1) Continue Reading →
1-head of green cabbage, 1 medium red onion diced, 5 jalapenos diced and no seeds. 3 cups fresh diced pineapple with 3 tablespoons juice, juice of 2 limes 6 tablespoons Continue Reading →