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Best Bbq Ribs Recipes Links


Best Pastry Chefs 2012 - Huffington Post

A cut above: Making heads or tails of beef cuts - Calgary Herald

Not your uptown Blue Smoke Bar-b-que - Downtown Express

2 new cookbooks focus on counting calories and dietary restrictions - Daily Breeze

Discover What's New in Paso Robles, California: February - April 2012 - PR Web (press release)

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Best Bbq Ribs Recipes News

Best Pastry Chefs 2012 - Huffington Post


Best Pastry Chefs 2012
Huffington Post
And to kick things off, we've taken inspiration from pastry chefs, those beloved meal-ending masters. Click through the photo-essay below for our picks for Best Pastry Chefs 2012, along with their most delicious recipes.

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A cut above: Making heads or tails of beef cuts - Calgary Herald


A cut above: Making heads or tails of beef cuts
Calgary Herald
... loin and rib are the most tender. The trick to melt-in-your-mouth meat is to match the cooking method with the cut, Parslow says. Generally speaking, the tender cuts do best with direct heat, such as grilling, broiling or sauteing.

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Not your uptown Blue Smoke Bar-b-que - Downtown Express


Not your uptown Blue Smoke Bar-b-que
Downtown Express
Held has brought a number of his own recipes to Battery Park City, and they are not available uptown. Among the Held appetizers, grilled oysters with spinach and bread crumbs flavored with Pecorino Romano cheese, garlic and shallots are excellent.

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2 new cookbooks focus on counting calories and dietary restrictions - Daily Breeze


2 new cookbooks focus on counting calories and dietary restrictions
Daily Breeze
Home cooking is often the best choice, or a necessity, for those who need to be on specialty diets. Happily for home cooks, two new cookbooks address the ingredients issue and counting calories in recipes: Denise Jardine's The Dairy-Free & Gluten-Free ...

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Discover What's New in Paso Robles, California: February - April 2012 - PR Web (press release)


Discover What's New in Paso Robles, California: February - April 2012
PR Web (press release)
The event kicks off on Friday night with the “Artists' Wine and Hors d'oeuvre Reception” (5 pm to 9 pm; $20 per person), followed by an artist exhibition and cattleman's BBQ on Saturday and Sunday. The work of this year's featured Artist and Historical ...

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