Fiery Piggy Balls by Patti Fisher

We wanted to do an extra spicy appetizer wrapped in bacon, of course, for game day. Happily we just got some wonderful and extra zingy sauces from All Spice Café, so we knew we could put their Cayenne Habanero Sauce to good use. This is a variation of our “Chipotle Bacon Bombs” using hot sausage balls instead of ground beef. You can…

3 Ingredient Smoked Ham by Patti Fisher

We had a request for an extra easy ham dinner. So, we made a ham with just three ingredients including the ham! It was extra simple and extra delicious. The sweet comes from brown sugar. The spicy comes from the mustard. Ken prefers the horseradish or jalapeno mustard, Patti likes the spicy brown or Dijon. Patti and I have set one…

Scotch Eggs by Patti Fisher

A Scotch egg is a work of art. These things are AWESOME; everyone who has tried one says “Oh My Gosh, these are great!!!” And being the Chef those words are music to my ears. A Scotch Egg is a hardboiled egg, wrapped with a quarter pound of sausage, then wrapped with a strip of thick cut bacon and put onto a stick. We call it…

Easiest BBQ Taquera Chipolte Pork by Cuban Cuisine

The best chipolte based marinade for BBQ's is Goya's Taquera Sauce. Marinade steak, pork, chicken or fish for perfect chipolte BBQ feast.

the messiah by the tankinator

get a massive mixing bowl and throw as many children iin as you can the fatter the better

BACON BANGERS by Peter Brown

With World Cup Rugby matches being screened in the morning in a lot of countries, does that mean we should give up braaiing (barbeque)? The answer is a resounding, "no!" And quite rightly. Here's a compromise. Whilst watching the rugby this weekend, try these delectable savoury-sweet morsels that could pass as breakfast yummies...

Pork Side Ribs With Mandarins And Veggies by Elaine

These pork side ribs are first semi-cooked on the grill on tinfoil, then transferred to direct heat to obtain the familiar 'grill marks'! Decidedly pork in flavor, yet subtly imbued with the zesty combination of veggies and fruit. Prep:30m Cook:60m Servings:4

Barbecued Country Ribs with a beer and mustard glaze by Brett Ede