Blueberry sauce might not be the first thing you think of for your next dinner, but it is a great sauce with game meat. Try it, I’m sure you’ll like it! Fresh blueberries are preferred, but if you can’t find them, frozen unsweetened blueberries work just fine also.
Here we are using coffee as a spice to add flavor to a deer roast.
Grilled deer roast with coffee rub Read More »
A Swedish classic, this is an oil/vinegar based cole slaw. It’s a fresh alternative to the mayonnaise based American version.
Grilled camembert cheese with a honey coating is a great tasting snack to serve as a starter. Spread the melted cheese on a slice of bread or on crackers, and enjoy a glass of wine with it.
Grilled sweet potatoes with lime dressing is a great dish. The sweetness of the potatoes goes really well with the lime dressing. You can serve it with both seafood, poultry and red meat.
Grilled sweet potatoes with lime dressing Read More »
Pico de gallo is a Mexican tomato salsa. It is really fresh, made in an instant, and it works really well with grilled food. I use shallots here for their mild flavor, but feel free to use red or yellow onion instead.
Ribs are fun to grill, and turn out really good. It is the perfect food to share when you have friends over. There are a few steps required for optimal results, and I have collected them here in my “ribs manual”.
This is a bbq sauce meant to use for both glazing and as a side dish. If you use it for glazing, add another tablespoon of brown sugar. It has a nice soft sting from the ground ginger and Worchestershire sauce, but it isn’t hot in any way.
Sweet hickory bbq sauce Read More »
Hank’s Original Pork Rub is my own dry rub specifically composed for pork butts, ribs et.c. It is a classic rub, not too hot. If you prefer a hotter rub, add cayenne pepper or ground ancho chile pepper, whichever you prefer. This is a small batch, so it is enough for a large rack of ribs. If you want to, you can double or triple the recipe and store it in the fridge.
Hank’s Original Pork Rub Read More »
