Patio Daddio BBQ :

Grilled Artichokes with Garlic-Chive Aioli

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Spring is the peak harvest time for artichokes, and this time of year is also the kick-off of the traditional grilling season. I'm almost embarrassed to say that, although I love artichokes, I've never grilled them. I finally struck them from my[...]

Grilled Cheese-Steak Quesadilla

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What to do with leftover steak is a frequent dilemma for we grillin' folks. We put a lot of love into creating a great steak, but we (at least I) almost always tend to go a little overboard. Here's something that I've recently come up with to[...]

Big Giveaway Announcement

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I've been invited to join with Bush Brothers to share my idea of a great summer kick-off cookout. I'll be hosting a barbecue that will feature Bush's Grillin' Beans . I've been a great fan of Grillin' Beans, and I look forward to sharing how[...]

Lemon Herb Loaf Pan Chicken

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As I mentioned last month Chris Lilly shared his great Loaf Pan Chicken recipe with us at Kingsford University. This is my Mediterranean take on that recipe. The technique is quick and easy, and the results are truly spectacular. Continue[...]

Praline Bacon Bread Pudding with Rum Raisin Crème Anglaise

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This, my dear friends, is health food at it's very worst. It's my twisted porcine twist on a classic Southern dessert. Don't let that highfalutin French term "crème anglaise" throw you. I go lazy and use melted ice cream that's thinned a little.[...]

Praline Bacon!

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I've taken my Pig Candy recipe to a whole 'nother level. It's the same sweet, salty, smokey and slightly spicy base recipe, with the added flavor of caramel and crunchy pecans. Continue reading... As I say, this isn't so much a new recipe[...]

Review: Draper's BBQ Sauce & Rub

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I recently ordered up some Draper's BBQ Smokin' Sauce after hearing a rave review from Scott Roberts on a recent episode of Greg Rempe's BBQ Central Radio show. I was excited to try it, and it certainly didn't disappoint. Continue[...]

Southwest Creamed Corn

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Here's a south-of-the-border twist on creamed corn. It combines the sweet and rustic flavor of grill-roasted corn with tangy crema Mexicana, tomatoes, chiles, a few spices, and a final dusting of cotija cheese to create a great side dish.[...]

How To: Smoke On A Gas Grill

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The "formal" barbecue and grilling season is nearly upon us, and it recently occurred to me that I've never covered how gas grillers can add smoke to their cooking. Given that a lot of my recipes involve smoking, it's long past time for me to[...]

Maple Ancho Glaze

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Last weekend I developed this glaze to adorn some beautiful all-natural pork tenderloins that I grilled for dinner. Maple and pork are like peanut butter and chocolate, and the ancho just adds a nice raisin-like chile flavor. Continue[...]