We came across Egret’s Maple-Bourbon Glazed recipe on the Egghead Forums and loved it so much, we decided to take it in a different direction. So, tip of the hat to John “Egret” Hall – we’d like to introduce you to our version, which introduces a bit more complexity and heat from the pepper. Sure…
Here’s a great appetizer or main course – quick and easy to make up as well, inspired by Dizzy Pig BBQ’s lamb recipe. Ingredients 4 Lamb Rib Cutlets For marinade 4Tbs Soy Sauce 4Tbs Extra Virgin Olive Oil Splash of Dry Sherry For Rub Dizzy Pig “Shakin the Tree” Rub Brush the marinade on and coat…
We know what you’re thinking. A cheap plastic board or any large stick of wood should work fine as a cutting board. But this is the Tesla of cutting boards. With enough space to take appetizers and steaks out to the grill and plenty of room for au jus to run off the board leaving…