Glad you stopped by! Join me as we search the world over for great barbecue and grilled delicacies.
After 25 years in the construction business, the spiraling economic decline forced me to abandon the industry. This was my chance to finally pursue my passion for barbecue.
While traveling the barbecue circuit as a certified barbecue judge, I compiled my recipes, tips and techniques and created BarbequedChicken.com and TopRibs.com as well as this blog. I also write the Chicago barbecue column for the Examiner.
When I'm not cooking barbecue, I'm eating it. When I'm not cooking or eating barbecue, I'm judging it. When I'm doing none of that, I write about it.
These Cambodian ribs utilize the great flavor of baby back pork ribs and are spiced with ginger, garlic and honey. Served with a lime dipping sauce, they are a specialty of Sarun Pich, chef and culinary instructor at the Amansara resort in Siem Reap, Cambodia.
I’ll never give up my smokey, southern style barbecue, it’s just that the grill can be utilized for many other styles of cooking as well. A case in point is this Thai chicken recipe.
The authentic flavors of China, Thailand, Korea and a multitude of other Asian countries are slowly creeping their way to our backyard grills. The advantage is the additional flavor that only a fire cooked meal can provide.
What is a Caprese chicken sandwich? Does tomatoes, basil, balsamic vinegar, mozzarella and fresh bread sum it up? Add the flavor of a grilled chicken breast and you’re talking some serious sammie action! Try the recipe here.