These are the ribs that prove you can do it in about 2 hours, start to finish -- and without the dreaded parboiling. Barbecue master Steve Raichlen likes a little chew to the meat, and this "smoke roasting" method, over indirect medium heat instead of the classic low-and-slow approach, is a simple way to get delectable ribs in a reasonable time.
Read more about this recipe at the Washington Post.
Roasted Beets With Orange Dressing
Roasted Beets With Orange Dressing
I am not willing to declare a reckless love affair with beets, but these are without question the most palatable beets I have had.
Read more about this recipe at VeganYumYum.
Sweet barbecue sauces, such as this one, will scorch easily; a spray bottle of water will help douse flare-ups. Chicken is notorious for burning on the surface before it is cooked through. A barbecue cover can help contain the heat and cook the chicken more evenly.
This recipe is part of Andrew Schloss's Sunday Dinners.
Roasted New Potatoes With Vinegar And Garlic
Roasted New Potatoes With Vinegar And Garlic
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
Grilled Leg Of Lamb With Rosemary And Garlic
Grilled Leg Of Lamb With Rosemary And Garlic
Rosemary and garlic are natural compliments to the rich flavor of lamb. This dish goes particularly well with the Roasted Eggplant Salad with Lemon-Garlic Vinagrette - take a look at the "goes with" tab for the recipe.
The quick caramelization that this technique creates on the filet gives you a tasty brown crust, while some time in the oven lets the filet cook through without drying out. These "cute" filets are not to be taken lightly, but are easy to prepare with a simple pan-roasting.
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
