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This versiion of the famous island seasoning is from Ann Marie Whittaker, who noted: "This is found in almost every home and is the secret to the success for many mouth-watering Bajan dishes." One of the favorite uses is to place it between the meat and skin of chicken pieces before grilling, baking, or frying.

Note: This recipe requires advance preparation.

This recipe and others can be found in the following article:

Borneo's Forest Food

Article and Location Photos by Victor Paul Borg

 

Believe it or not, the macadamia nut tree was first grown only for ornamental purposes. Thankfully, someone experimented with the nuts and discovered their butter-like, slightly sweet nature. This bread is so rich you won’t need to butter it.

This recipe appeared in the article Chile-Spiced Brunch Ideas for Mother's Day on the Burn! Blog.

Grilled beans! What will they think of next? We’re not suggesting you grill them bean by bean, but rather these are little bean torpedos bound together by mushrooms and bread crumbs. And go ahead, use black beans, kidney beans, whatever. Shape them into patties and serve them on hamburger buns. The chipotles in the sour cream add just the smoky flavor needed to complete the grilled bean experience. Serve with a corn and poblano chile strips salad and Mexican rice.

This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.

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By far the most requested barbecued dessert I do is Barbecued Ice Cream. Just the name causes most people to peer at me in wonder and ask, “Do you really barbecue ice cream?” And as you’ll see here, the answer is yes, with a bit of culinary trickery.

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Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.

This recipe and others can be found in the following article:

Flypaper & Foie Gras
A Tale of Two Barbecue Restaurants 

By Rick Browne, PH.B. 

 

 

 

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A Recipe From:

America's Best BBQ:

100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants

 

by Ardie A. Davis and Chef Paul Kirk


This recipe and other can be found in the Book Excerpt: America's Best BBQ

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This recipe and others can be found in the following article:

Borneo's Forest Food

Article and Location Photos by Victor Paul Borg

 

Read more about preparing fish for smoking in Mike Stines' article here.

Use only fresh fish that has been kept clean and cold. Salmon are split with the backbone removed or filleted; bottom fish filleted; herring and smelts are headed and gutted. (Herring are also traditionally split for kippers.) Rinse the fish with running cold water to remove all traces of blood.

 

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