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A quick, easy grilled eggplant side dish with several layers of flavor thanks to Teri Peri rub.

A month of prep time and several iterations of meat, fat and spice ratios led to this recipe. One of the distinguishing features of these kebabs is “umami,” a savory taste (often difficult to describe) traditionally emphasized in Japanese dishes. To get umami, I added MSG to the recipe. If you prefer, you can substitute other sources of umami like tomato paste and mushrooms for the MSG. Ingredients Ground Beef: 80/20 – 2 lbs Ground Beef: 90/10 – 1 lb Onions (finely chopped) – 2 Garlic (finely chopped) – 6 cloves Habaneros (finely chopped) – 3 Red Chilli powder – 1.5 teaspoons Paprika – 1.5 tablespoons Ground Coriander- 2 tablespoons 1/4 teaspoon – Powdered Cardamon seeds Pepper – 1 teaspoon Salt –...

I saw this recipe on Steve Raichlen's Project Smoke, and I had to try it!!! Although the recipe is a bit involved, the wings had a wonderfully complex flavor - a little sweetness, allot of spice, and a pleasant smokiness from the grill. I loved these so much I ate them as leftovers for 3 days straight

One of the few competitors who cooked on-site, Wasi showed off his pitmaster skills, using  a public park grill (the frustrating kind) in windy situations. His wife Muna’s recipe (see below) combined with his grilling expertise resulted in tender and juicy chicken with “perfect Asian flavor” per the judges. Wasi presenting his Korean Thunder Chicken to the judges Wasi is the type of pitmaster who can thrive with any grill. For this competition, he used this rusty public park grill at the competition site. As part of our ongoing series interviewing the competitors, below are Wasi’s answers and his award-winning recipe. ——————————————————————————————————————- What type of grill/smoker do you have?  I have the Weber Charcoal Grill and a Gas Grill. What grills/smokers...