- Brisket RubLiberally apply this rub to brisket a few hours before putting the meat in the smoker. Ingredients 1/4 cup dark …
- Grand Marnier Ancho Chocolate Dessert KabobsA purchased cake works well in this recipe and you don’t have to go to the trouble of baking one …
- Cajun Lamb RoastIngredients 1 (1- to 2-pound) boneless lamb roast, sirloin or top round Olive oil 2 teaspoons coarse kosher salt 2 …
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- Israel: Holy Non-Mackerelby Paul Ross Israel’s Restaurant Future Is Alongside Its Biblical Past  Diners on Decks’deck overhangingthe Sea of Galilee. …
- Spicy Sauteed Shrimp (Gambas al Pil Pil)This is a classic Spanish tapa with variations in every region and no tapas bar would be complete without garlic …
- Choosing a SmokerHi Dr. BBQ, I’m new to slow-smoked cooking, so I’ve got a copy of your book on the way. I’m …