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Recipe for T-Bone Steak cooked caveman style (cooked directly on the embers), accompanied with Smashed Potatoes.
It looks a bit like a football. It comes from a hog known as “the Kobe beef of pork.” It’s sweet, salty, and smoky, the way a proper ham should be—but with a flavor that seems to go on forever. And it’s about to get even better—burnished with a pineapple-brown sugar glaze and electrified with […]
It’s a problem that bedevils grillers all over Planet Barbecue: How do you keep delicate fish fillets from sticking to the grate? Thai grill masters use a technique that has the added advantage of sealing in such vibrant Asian flavors as lemongrass and Thai basil. And the result looks cool as all get-out. (Never underestimate […]
These clams come from the Korean port city of Sorae, where a fishmonger turned restaurateur named Lee Myong Chol serves shellfish at his eponymous seafood restaurant/fish market. Sorae is the sort of town any true foodie dreams of discovering, built around a teeming seafood market provisioned by fishing boats that arrive daily and that is […]
Paradoxically, sam gyeop sal is simultaneously the most simple and one of the most complex dishes in Korean barbecue. Simple, because the main ingredient, thinly sliced fresh pork belly, has no marinade, rub, or spice paste. Complex, because to get the full eff ect, you must season the grilled pork with sesame salt and Asian […]
