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Cooking Method - Grill

(Sonoran-Style Marinated Pork)

This unusual recipe is half jerky and half grilled pork. Don't worry about exposing the meat to the air; the vinegar is a high-acid preservative.

To most Americans, a taco is a corn tortilla that is bent in half to form u-shape, fried crisp, and stuffed with a ground beef mixture topped with cheese. But in Mexico, tacos are made with fresh, hot soft tortillas that are rolled around meat, beans, or even fish. Consumed daily by millions south of the border, they are usually eaten as a snack, as a light meal with a bowl of soup, or as an appetizer. Nothing could be simpler than this carne asada taco which is filled with a marinated skirt steak that has been grilled and served with hot, soft corn tortillas and your choice of condiments.

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.
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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.
recipe image
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.
recipe image
"Mixed Grill. Cut fruit of choice in half, remove core and seeds or pits, and arrange in a hinged grill. Squeeze a lemon over the surfaces; sprinkle with sugar and a dash of ground cinnamon and grill quickly until just hot. Brush with melted butter. Sprinkle a little brandy or sweet liqueur over all." –Maggie Waldron
Pronounced "saa-tay", these very popular Southeast Asian snack foods make delicious appetizers or a great barbecue dish, and are made with a variety of meats and seafood. For this recipe I have used chicken, cut in traditional strips and threaded on wooden skewers. Substitute pork, or even chicken wings.
This recipe is courtesy of the Equatorial Penang hotel in Penang, Malaysia. It is a classic Indonesian dish that combines the heat of chiles with the exotic fragrances of the Spice Islands. Note that this recipe requires advance preparation.
This layered dessert is unique in that it can be cooked on the grill. It does have chile in it, so it can become an honorary member of the barbecue inferno. Don’t worry, ancho powder is quite mild, with a nice raisiny flavor. The finished dessert has a cake-like topping and a chocolate syrup on the bottom. You can serve it with whipped cream, or to be truly decadent, with the Rum Glaze.

This fiery shrimp appetizer recipe by Mike Stines appeared in the Burn! Blog here. Serve the shrimp with Baja Gazpacho for an unforgettable shrimp cocktail or just enjoy them straight off the grill.

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