We’re hitting the height of the Summer Grilling season, and wanted to do something a little different for our July 4th party. We got inspiration from our friends in New Zealand, who use a technique called “hangi”. It is a cooking method originating...
There is so much to love about New Zealand – the scenery, the food, the people. Especially the people. We discovered some great ideas on grilling, and learned why the grill is integral to the Kiwi food culture during our visits to NZ. In this article, we wanted...
Halloumi – have you heard about this cheese that doesn’t melt? It’s actually a bit magical, in a way. It doesn’t taste like much when raw (in fact, it’s a bit rubbery and salty). When cooked, it has a browned, crusty exterior, a soft,...
Perfect Summertime Food – Smoked Bourbon chicken, with a Serious Foodie twist. Warning – this is not that overly sweet mall version of bourbon chicken. This is smokey, pumped up flavored bird that takes minutes to prepare. Start with the basics: dry rub...
It’s the unofficial/official start to grill season. For some of us, grilling is a any day of the year ending in “y”. But for the rest of us, Memorial Day is the time we make sure that there is enough fuel for the fire, everything is clean &...
Want to learn about dry rubs/seasoning blends like a professional chef? Just in time for grilling time, we explore why & when you will want to use dry rubs/seasoning blends. Dry rubs/seasoning blends are by far the most widely used flavoring agents around the...
