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.
Pitmaster Josh Cary and Chef Tom Jackson talk about their favorite starter grill, give a little history on lobstering in Maine and have a fantastic recipe for grilled lobster tail.
Posole (or Pozole) is a traditional Mexican soup that can features pork or chicken, and prepared with a green or red salsa. We can’t get enough of salsa verde around here, and what better compliment to salsa verde than smoked chicken?!
Buttermilk pie is a classic Southern dessert, and caramel sauce is just delicious! So we’re combining the two and cooking it all on the grill!
Pitmaster Josh Cary and Chef Tom Jackson talk pastrami and how it came to be the defining deli meat in Jewish Delis. Also, they cover some simple tips for cleaning your grill and getting it ready to cook for the Spring.