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.

STUFF CRAB OR STUFF SHRIMP by GARY ESTESS

WHAT DO YOU DO WITH YOU TURKEY DRESSING WE SOME TIMES EAT IT ALL, BUT WITH LEFT OVERS. WE CHANGE THINGS A BIT, WE ADD OTHER FLAVORS TO MAKE THE RECIPE

SEAFOOD MIXED GRILL by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

SEAFOOD MIXED GRILL

Fried Noodles With Shrimps & Chicken by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Fried Noodles With Shrimps & Chicken

Jerk-Rubbed Catfish with Cilantro Slaw by BearNakedBaker

Ever touched your lips or eyes after chopping hot peppers? Avoid those burns by wearing gloves to prevent the pepper's heat from penetrating your skin.

Bacon Wrapped Salmon Filets by Chef Smith

Bun Mi Burgers by Chef Smith

The Bun Mi (Bánh mì) sandwich originated from the French colonization of Vietnam. Only the rich were able to afford these gourmet sandwiches because all the butter, pate, and ham were imported at that time. After the French departure in 1954, the Vietnamese learned the baking techniques, made smaller baguettes and incorporated…