When it comes to planning my menu for pro football's big showdown, I am always looking for a perfect one hand bite ('cause you have to keep the other hand free for a beverage, right?) such as this amazing recipe for grilled Polynesian duck kebobs!
Read MoreGrilled Duck Breast Salad with Hoisin Dressing
There's nothing daffy about this grilled Duck Breast Salad with Hoisin Dressing from Weber's New Real Grilling (Oxmoor House, 2013), a celebration of all things grilling with countless "must try" recipes from king of the grill Jamie Purviance.
Read More
Grilled Venison Fillets with Cherry Pecan Butter
Taken from the spine area of a deer, backstrap is arguably the tenderest cut of venison. While it can be grilled whole, the backstrap is quite lean and will dry out quickly so I prefer to cut it into smaller fillets before quickly grilling it over direct high heat.
To finish the fillets, I find that a compound butter comprised of toasted pecans and dried cherries is a perfect compliment to the slight gamey taste of venison.
Read MoreGrilled Roquefort Stuffed Venison Burger
It's National Burger Month and Grillocracy is kicking it off in style with a burger that was named among The Daily Meal's list of the country's 50 Top Burgers -- a Roquefort stuffed venison burger with truffled portobellos, heirloom tomatoes, charred green onion aioli and balsamic ketchup!
Read MoreGrilled Honey-Lacquered Quail
In the immortal words of Kevin Gillespie, executive chef at the Woodfire Grill, quail are like the "Thumbelina of poultry" and when done right they are the pure awesomeness!
In his cookbook Fire in my Belly (Andrews McMeel Publishing 2014), Gillepsie shows how to grill quail to perfection and ensure that they don’t end up dried out and gamey tasting. To make it even better, he’s created a honey glaze that compliments the little birds perfectly!
Read More