Buddy Foster: This recipe is Buddy’s own creation, and he says it came about over 40 years of cooking. The herb mixture gives the chicken a very zesty, fresh flavor, and this is an especially tasty roasted chicken recipe for the spring and summer months, when fresh herbs are plentiful. You can use a whole chicken or pieces. Remember that pieces will cook faster than a whole, so adjust your times accordingly. Buddy’s friend Alan augmented this recipe by throwing one jalapeño into the blender while he was making the sauce, and he cooked the chicken “beer-can” style. Buddy suggests cooking extra; the leftovers are great!

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

Here’s a lamb recipe from Aussie Chris Roylance. This delicious lamb is a little out of the ordinary with hints of Indian cuisine.

This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.