Homemade salsa is pretty much always better than store bought. That’s no secret, but grilled, homemade, fire roasted salsa… NEXT. LEVEL.
Pitmaster Josh Cary and Chef Tom Jackson talk about just how versatile a simple kettle style grill can be, talk about how salmon has been an important food for many cultures throughout human history, cover conservation efforts underway in the Pacific Northwest and smoke up an amazing wild caught sockeye salmon fillet on a roasted cedar plank.
The weather is warming, but the fresh fruit hasn’t quite arrived, which makes this Bourbon Cherry Skillet Crisp, using frozen cherries, perfect for spring!
Ratatouille, the classic French dish of stewed vegetables is elevated here by first grilling the vegetables before combining them with canned San Marzano tomatoes in a cast iron dutch oven for a creamy finish.