6
results
Narrow Results
You've Selected:
Backyard BBQ
Saveur
Central/South American
Grill/Barbecue
Difficulty
Easy (3)
Medium (1)
Main Ingredient
Beef (2)
Shrimp (2)
Chicken (1)
Fish (1)
Fruit (1)
Course
Main Course (6)
Season
Summer (6)
Spring (2)
Fall (1)
Topic
Recipe (6)

Advertisement
05/25/2013
Costillas Adobadas (Mexican Pork Spareribs)
Adding soaked wood chips to roaring hot charcoal amplifies the smoky flavor of these chile-rubbed spareribs.
Issue #157
05/25/2013
Pollo Al Ajillo (Panamanian Garlic Chicken)
Heavily spiced and intensely garlicky, this charcoal-grilled chicken can be found at roadside restaurants all over Panama, served with rice and fresh avocado.
Issue #157
05/24/2013
Ojo De Bife Con Chimichurri (Whole Boneless Rib Eye with Chimichurri)
A saltwater brine prevents fresh herbs from discoloring in the zesty chimichurri that dresses this succulent rib eye, adapted from a recipe in Francis Mallmann's Seven Fires (Artisan, 2009).
Issue #157
05/24/2013
Gambas Al Ajillo (Chile-Garlic Shrimp)
In the fishing village of José Ignacio on Uruguay's southern coast, the cooks at Parador La Huella restaurant prepare these shrimp in cazuelas, earthenware dishes, placed directly on the grill. A cast-iron skillet works just as well.
Issue #157
06/05/2013
Menu: A Global Grilling Spread
A selection of globally inspired grilling recipes for your next backyard cookout.
Does Not Apply
05/29/2012
Fish Tacos with Mango Salsa
These sweet and spicy fish tacos, filled with grilled snapper, pair perfectly with Ommegang Witte, a crisp and refreshing Belgian-style wheat ale.
Does Not Apply