Grilled Salmon with Tomatoes and Basil by david spottiswood

Serve this dish when tomatoes are at their best. They and the basil really make this dish. We've made it twice and think it deserves posting. We got it from Eating Well

Honey Glazed BBQ Pork Tenderloins by Nancy Miyasaki

White Dry Rub by John Greenler

I was using my red rub for all meats. It was good but thought the beef needed to treated differantly. I came up with this rub for my red meats. Now I still use my red rub on Brisket but that is the exception. We have also found this to be a great inplace of salt and pepper on your table.

Pastrami Subs by Patti Fisher

Pastrami Subs Go Tailgating, we love the pepper crust and they were so tender and juicy. Who says that camp cooking is boring? We took a corned beef brisket and did a heavy pepper crust then smoked it for 6 hours. When you smoke corned beef you’re making Pastrami and it’s good just on your plate or thin sliced for subs. Patti likes to…

Ultimate Grill Baste by Laura DeVries

After working in the food industry for 23 years, I have learned the the secret to grilling a great steak--baste the meat throughout the entire grilling process!! This may sound like a wild concoction of ingredients, but each has it's own role in making any meat you grill succulent, tender and delicious. Use your own blend of…

Wow Dad With This Delightful Skinny Dinner by Skinny Kitchen with Nancy Fox

Father’s Day is Sunday. Treat dad and the family to this wonderful meal for either lunch or dinner. To make things easy, prepare the casserole a few days in advance along with the cheesecake and roast the vegetables for the salad the day before. He’ll surely love it! Related Posts with Thumbnails

Stoven Cooked Lemon and Herb Salmon Rub by Stoven John

A pellet-grill favorite. Cook with Hickory or Apple Hardwood Pellets

Honey lime grilled chicken by sunlit2

Taste of Home recipe