1 hr ago | Daily Mail
But while the children are thrilled at the chance to scoff a burger at a service station, you may not be so pleased.
5 hrs ago | Knoxville News Sentinel
Sticky, sweet and saucy savoriness can only mean one thing: The opening day of grilling season is upon us.
9 hrs ago | Mother Jones
Because I've lived in two meccas of smoked meat - Central Texas and North Carolina - people often ask me for tips on barbecue at this time of year.
12 hrs ago | Recipezaar
In a separate bowl, combine the ground chicken, ½ cup almond flour, onion powder, garlic powder, egg yolk and salt & pepper.
A touch of heavy cream, a few garlic cloves and thyme sprigs round out the flavor of tender braised leeks with chicken in this recipe.
These spicy and crunchy pecan-crusted chicken nuggets are paired with a quick, creamy ranch dip.
The dysfunctional Bluth family returns this Sunday with 15 new episodes of the canceled sitcom Arrested Development via Netflix.
With barbecue season upon us, chef Patricio Sandoval of Mercadito Midtown shares a recipe quite different from the usual carnitas.
Memorial Day means that grilling season is officially here. But don't let it wreck your diet: You can eat clean and still indulge in your favorite summer foods-all you need is a little know-how. These three simple and clean marinades guarantee the tastiest, juiciest BBQ chicken you've ever tasted.
By leaving chickens whole, you avoid having to do all that flipping, one leg at a time, and maintain the juices.
Form each mixture into 4 patties, each 4 inches in diameter and about A1 2-inch thick.
4 pounds 1 12-ounce can beer A1 4 C. spice rub of your choice 2 tbsp. vegetable oil Light charcoal or preheat gas grill to 350A F. You'll be cooking indirectly, so light only one side of the grill.
Grilled chicken almost begs for a marinade to add extra flavor. With Memorial Day weekend almost upon us here are some ideas for your BBQ.
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Rinse the chicken and pat dry. Season with salt and pepper, then place skin-side up on a rimmed baking sheet.
Founder Leslie Suitor launched her feathery venture after neighbors in Traverse City, Michigan started cooing for local eggs as part of a growing farm-to-table trend.
The meal is done and the dishes are stored as the remaining breast, wing and thigh of your takeout rotisserie meal ends up in the fridge.