BBQ 101: A good barbecue isn't easy and there's no substitute for experience but we've all got to start somewhere. First lets talk about the patience that’s required when it comes to lighting the grill and the need to heat up the coals and eliminate the flames. Remember, “coals are hot, flames are not!” and we’re on the road to a successful BBQ cookout.
Smokers may not be used as often as the stove or the microwave oven these days, but they have been a part of American cookery for a long time now. In fact, there were even smoking houses built in the early days which were mainly used to preserve meat. Today, that kind of smoking food is still alive as evidenced by the smoked bacon, ham or lox we still have. Indeed, smokers have been around for generations and definitely for many more to come.
BBQ 101: Bacon Wrapped Scallops: The secret is to use regualar bacon, because the thick-cut bacon will takes too long to crisp on the grill. When wrapping the scallops, the bacon slice should fit around twoscallops, overlapping just enough to be skewered through both ends. Its best to buying “dry” scallops, which don’t have chemical additives and taste better than “wet.” Dry scallops will look ivory or pinkish; wet scallops are bright white. This recipe was developed with large sea scallops (sold 10 to 20 per pound).
Seafood Cooking 101: Clams A La Du Chef: this recipe will tease your taste buds and make you scream for more, this is a great appetizer as well as a wonderful dinner, in this recipe you must use your judgment and use as much of a particular ingredient that you like or as little of each that you don’t like but you will find that by adding all the ingredients gives a nice balance to this dish.