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Grilling on the Go

Grilling on the Go ~Chef Perry Perkins~ Okay, so roasting a whole pig or lamb is pretty awesome, especially when using La Caja China makes it so easy to do, but sometimes you just want to throw something on the grill, right? So what do you do when you just want to “throw something on” for 80-100 hungry [...]

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Elote (Mexican Grilled Corn)

Elote (Mexican Grilled Corn) ~Chef Perry Perkins~ Elote (sweet corn on the cob) is a wildly popular street food in Mexico, and is just as frequently serves at the home dinner table. Grilled in husk), elote is often served on a stick, especially by street vendors or in stands, but just as often provides it's own handle [...]

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Tri-Tip Barbecue Worksheet

Latin Touch Tri-Tip Worksheet                   Date:                                                                                       [...]

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Garlic Ginger Chicken Thighs

Garlic-Ginger Chicken Thighs~Chef Perry Perkins~Active Time: 15 min. Total Time: 25 min. 2 chicken thighs, w/ skin & bone 1/2 lg. sweet onion 2 garlic cloves 1-inch ginger root 2 tbsp. low sodium soy sauce 1/2 orange 1/4 tsp. black pepper vegetable oilPrepSkin [...]

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Sake Soy - Manila Clams

Sake Soy Manila Clams~Chef Perry Perkins~Manila clams, also known as Japanese littleneck, steamers, Filipino Venus, Japanese cockle, and Japanese carpet shells, are found from British Columbia to Northern California, but that's not their original habitat. Manila clams were introduced by mistake in Washington state waters in the late 1920s, hitching a ride in barrels of oyster seed from Japan.Sustainably—farmed in [...]

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​Why I Love the A-Maze-N Smokers

With over a thousand 5-Star reviews on Amazon, it's not hard to understand why the smokers from A-Maze-N Products have become the go-to item for creating and adding great smoky flavor for home pit-masters everywhere. Light weight, durable and portable, they produce great quality smoke for cold and hot smoking.These little pellet burners will produce 4-5 hours of smoke at temps [...]

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Direct & Indirect Grilling Part Two

In our last post we talked about the importance of directly grilling, this time, let's talk about an equally important technique for delicious, juicy grilled meat...”Indirect Grilling.”INDIRECT GRILLINGIndirect grilling is when we cooking adjacent, instead of directly over, the heat source(s).Food is placed in an area heated by the flame (you're still cooking), but not directly in contact with it.Traditional barbecue (slow-smoked meat) is [...]

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Direct & Indirect Grilling Part One

As much as I love slow-smoked bbq, I love me some lovely charred grill marks on a juicy chunk on animal protein just as much.Grilling seems pretty basic right? Glowing coals + grill + meat = happiness...and sometimes you don't even need the grill!I mean, c'mon, if the Flintstones could do it how hard can it be?Well, while it's not [...]

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Pig Roasting Styles

The tradition of roasting a whole pig goes back millennia and has been practiced in cultures all over the world.In areas with large Cuban or other Caribbean populations, a pig roast is often the center of family festivities on Christmas Eve. In Hawaii it's popular to "Kalua" a pig on memorial day.Rotisserie over an open fire, roasting underground, pit smoker, and [...]

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Marinades - Part Two: Ratios & Recipes

In our last post, we looked at how marinades were developed, the components (fat, acid, and seasoning) to make up a basic marinade, and the reason why marinating is a great option for BBQ and grilled meats.Now, let’s delve a little deeper and talk about how you can build on that foundation to create your own unique and amazing marinades!We’ll start [...]

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