Total Grilling Time, Uncovered
||Rib Eye Steak
6 to 8 minutes
11 to 14 minutes
10 to 12 minutes
14 to 16 minutes
13 to 15 minutes
||Top Loin, boneless
10 to 12 minutes
15 to 18 minutes
||Top Round Steak (marinated)
8 to 9 minutes
16 to 18 minutes
||Top Sirloin Steak, boneless
13 to 16 minutes
17 to 21 minutes
||Hamburger Patties (165°)
11 to 13 minutes
13 to 15 minutes
Cooking, Barbecue Style
the true barbecue "secrets" is developing a heavy smoke and cooking
meat at a low temperature allowing it to tenderize. One method is to use a
water smoker but for those without a true smoker, a kettle grill or even a gas
grill can be used.
Using a kettle grill:
20 charcoal briquettes in a charcoal chimney or on one side of a 22-inch kettle
grill. Let the charcoal burn 20 to 30 minutes until covered with a gray ash.
Open the bottom vent slightly, spread briquettes on one side
of bottom grate and cover with one cup of wood chips.
drip pan in the middle of the bottom grate and add one cup water, one cup cider
vinegar, one onion, quartered, and a head of smashed garlic.
the upper rack on the grill and place the meat above the drip pan. Cover the grill
and use the vents to control the temperature by opening the upper and
lower vents to increase the heat and closing them to reduce the temperature.
The ideal temperature is 225 to 250 degrees F.
30 minutes of smoking, light another 10 to 15 briquettes in a charcoal chimney
and add them when the temperature drops below 225. Add another handful of wood
chips at the same time. About every hour, replenish the charcoal and wood chips
to keep the temperature in range.
cooking a brisket, wrap the meat in aluminum foil after four to five hours of
cooking and continue cooking about two to three hours until the brisket
registers 185 degrees F. in the center.
Using A Gas Grill:
somewhat less work but also less effective for smoking, a gas grill can also be
the grill for 10 minutes using only one side of a two-burner grill. Take a
large handful of wood chips and package them securely in heavy-duty aluminum
foil. Poke several holes in the foil to allow smoke to escape. Remove the grill
grate from the hot side of the grill and place the wood chip package atop the
lava rocks or grill plate but not directly on the gas burner.
the lid and lower the temperature control to its lowest setting. Place the meat
on the side of the grill away from the heat and cook until desired temperature
is reached. Replace wood chip packet with new packet of chips
every hour or so.
in a Kettle-Style Grill:
is easy to do and can be accomplished in a kettle-style grill using indirect
heat and adding wood chips to banked coals.
the fire about 40 minutes before you plan to start cooking: Remove the cooking
grate from a 22½-inch covered grill and build a pile of about 25 to 30 charcoal
briquettes on one side of the fire grate; light them and let them burn down to
a hot glow, covered with gray ash; leaving only one of the bottom air vents
open, directly under the charcoal. Place an aluminum loaf pan filled two-thirds
full of water across from the charcoal.
the hot coals with a pair of long-handled tongs to make a bed for the wood
chips or chunks; place a good handful or two chunks of wood directly on the hot
coals. Replace the cooking grate on the grill and place the food over the pan
of water, on the opposite side of the grill from the fire source. Cover the
grill, with the top vents fully open and directly over the food.
a temperature of about 200 to 225 degrees F. If the temperature rises above 225
degrees, almost close the bottom vent, monitor the heat and open that vent
again as the temperature drops.
smoke-cooking food that takes more than an hour, you will need to add more
charcoal to the fire to maintain heat. Start a supplemental bed of charcoal
burning in a small grill or charcoal chimney nearby, about 30 to 40 minutes
after you have started cooking. This will ensure a steady supply of hot coals. For a very long smoke-cooking period (six to eight hours), add
three or four additional briquettes to the grill every 40 minutes or so.
Throughout the smoke-cooking process, watch for smoke escaping from the
top vent. As it slows down or stops, add more wood to the fire. When adding extra
wood or charcoal to the fire, work quickly with long-handled tongs: Each time
you take the lid off the grill, it will add 10 to 15 minutes extra cooking
the following general cooking times for smoking: Briskets and Pork Butts: 1½ to
two hours per pound; Spare Ribs: five to six hours; and Poultry: one hour per
Wood To Use
smoke should be a complement to the meat, fish or poultry and not over-power
it. Too much smoke makes meat taste bitter. Do not use softwoods such as pine
or spruce for smoking. Hardwoods or fruitwoods produce aromatic smoke.
adds a light smoke flavor to pork and seafood.
(apple, cherry and peach): good for pork, turkey, chicken but too strong for
and maple: traditional smoke for pork barbecue.
best used for ribs and other strong meats.
& spices: produce a more delicate flavor. Use fennel, bay leaves, tarragon
or rosemary. Garlic cloves, orange peel, cinnamon and whole nutmeg may also be
are smoking pork or chicken, add a generous amount of onion powder and garlic
powder to the wood chips. The wood will release the flavors during the smoking.
Hot Is The Grill?
an easy, albeit not very scientific, way to tell… use your hand!
your hand, palm side down, about five inches from the grill surface and count:
seconds: Low fire
seconds: Medium-low fire (Just right for covered cooking)
to four seconds: Medium fire
seconds: Medium-hot fire (Just about right for grilling)
second: Very hot fire (Used only for searing meat)
breasts, for example, should cook over a medium fire, steak over a hot fire.
For true barbecuing, low temperatures are the goal.
be a bit more accurate with the temperature estimates? Place an oven
thermometer on the grill surface, away from the heated side, close the cover
and let the grill heat for 15 minutes.
to Roast Chiles
peppers in a cast iron pan over low heat or hold the peppers directly over a gas
flame with tongs. Turn the peppers as the skin blisters until blackened on all
sides. Take care that the flesh doesn't burn. Place charred peppers in a paper
bag to steam for 10 to 15 minutes. When cool, remove skins.
Are Ribs Done?
pull the meat from the bones. It should come off easily. The internal
temperature of the ribs on the thick end should be 165 degrees. When ribs are
cooked, the meat will pull back about 1/4 to 1/2 inch from the end of the
Style ribs are not ribs at all; they are from the loin and come from the end of
the loin closest to the pig's shoulder. The meat is leaner than spare rib.
Season like spare ribs and cook until the internal temperature is 165 degrees.
Back Ribs (Loin Ribs)
More expensive than spare ribs and with less meat. Baby Back racks
average from 1 1/4 to 2 1/2 pounds.
back ribs - also called baby back ribs - are cut from the blade and center
section of the loin and are known for the "finger meat" between the
rib bones. Back ribs are a favorite because they're meaty and are easy to
handle. Plan one pound per hungry person when purchasing pork back ribs, which
generally weigh between 1 1/2 and 1 3/4 pounds per rack.
which come from the belly or side of the hog, are the least meaty of all pork
ribs, but they spare nothing in taste (St. Louis-style ribs are spareribs with
the brisket removed). Plan on one pound per serving.
Both back ribs and spareribs are the preferred ribs for restaurants and rib
of ribs are country style. Cut from the rib end of the loin, these pork ribs
offer more meat than bone and can be eaten with knife and fork. A half pound of
country-style ribs satisfies most appetites.
ribs are purchased in slabs, consisting of about 15 bones in each slab. A rack
is a slab cut in half (six to eight bones). Ribs come in four categories,
defined by the location on the hog's rib cage they are cut from:
Style: these are more like pork chops and not considered a true rib. At the opposite
end of loin backs. Sold in pieces.
Back: this is the cut closest to the spine where the tenderloin is located.
Short and very curved bones. Sold in slabs or racks
and usually weigh two pounds or less (1 3/4 to two pounds a slab). (The Baby
Back is simply a loin back off a hog under 85 pounds when dressed. Baby Back
slabs usually weigh 1 3/4 pounds or less.)
Ribs: more of the middle and lower section of the ribcage. Spares have flat
oval bones. Largest of the rib categories and usually have an extra piece of
meat on the underside of the rib, called the brisket, or tip, which is trimmed
off prior to cooking. Usually weighs three pounds or less.
Louis Cut: this is a cut of ribs that is the border area between the loin and
is best to cook? Spares are for feeding the masses and the loin backs are
better for small dinners or picnics Figure on providing a full slab for heavy
eaters and a rack for normal appetites.
prices vary seasonally and geographically, you should not have to pay more than
$6 to $7 a slab for loins, $6 for spares, and $6 to $7 a slab for St. Louis.
Loin Country-Style Ribs: Country Style Ribs are prepared from the blade end of
the loin and include no less than three and no more than six ribs.
Loin Back Ribs (also referred to as Canadian Back Ribs and Baby Back Ribs):
originate from the blade and center section of the loin. Back ribs contain meat
between the ribs called finger meat, and have at least eight ribs.
Spare Ribs: Spare Ribs are the intact rib section removed from the belly with
or without the brisket removed. Spare Ribs slabs have at least eleven ribs.
Bone (Rib Tip): Rib tips are small, meaty pieces that have been cut from Spare
Ribs during the trimming process when making a St. Louis Rib.
Spareribs St. Louis Style: St. Louis Style Ribs originate from pork spareribs
and are prepared by removing the brisket bone.
City Style or Barbecue Cut (Colorado Style or South Side Cut): a spare rib
which has had the hard bone removed.
Riblets: from the loin or spare ribs, generated by straightening
the loin or cutting down a loin or spare rib. Will vary in
size and weight.
most critical points of cooking any type of barbecue are time and temperature.
This is how I prepare ribs for competition: Get the grill up to a warm
temperature of about 180 degrees F. Bring the ribs to room temperature.
the back membrane (silverskin) by twisting and
bending the slab like an accordion, and then placing the slab on a flat surface
and carefully separating the bone from the membrane using a table knife.
the two end bones off each tip leaving a 12-bone slab.
light coating of yellow mustard (or Italian salad dressing and Worcestershire
Sauce) on both sides of the ribs. Sprinkle a dry rub on both sides of the slab.
Make sure there is no unseasoned meat exposed. Leave the rub on about an hour
before putting the slabs in the smoker. Always put the slab bone side to the
should take about six hours at 200 degrees F. or five hours at 225 degrees or
four hours at 250 degrees. Never cook ribs higher than 250 degrees. All you are
doing at that temperature is grilling and you cannot successfully grill any cut
of rib except for Country Style Ribs.
one hour of smoking, baste the ribs. After two hours of smoking, wrap each slab
in heavy-duty aluminum foil. Be careful not to punch holes in foil. This is the
steaming process, which is the secret part that makes the ribs so tender. To
further tenderize the meat, pour a one-quarter cup of marinade or citrus liquid
(orange, apple or pineapple juice works best) into the foil over the meat,
before carefully sealing the top of the foil. Wrap tightly but watch for holes
in the foil. Double or triple wrap, if necessary. Cook in foil another two
hours, at the lower temperatures or 1 1/2 hours if cooking at 250 degrees.
appropriate time, remove the foil and place the slabs back on the grill to
finish the cooking and firm up the ribs. About 30 minutes before serving baste
with a mixture of two cups of barbecue sauce, one-quarter cup honey and one
the ribs are done, take them off the grill and let cool for about 10 minutes.
Just before serving, lightly dust the slabs with rub. Cut into three or four
can be frozen after the initial cooking and before saucing. Cool and double
wrap in plastic wrap and aluminum foil before freezing. To cook frozen ribs,
remove from freezer and let thaw for two hours. Remove plastic wrap, rewrap in
foil and heat in 220 degree oven for 45 minutes.
Variation On The Brisket Theme
barbecue enthusiast, who has also won numerous cook-off competitions, has this
advice for smoking brisket:
with a good rub that's strong on garlic and pepper but don't season the meat
until about three hours into the smoking process. Smoke the brisket over a
combination of charcoal, oak, cherry and hickory for at least eight to 10 hours
at 225 degrees until the internal temperature reaches 165 degrees F. then wrap
the brisket in foil and cook at 300 degrees until the internal temperature is
205 degrees. After cooking, keep brisket in an insulated cooler for several hours
until ready to serve. Slice and top with sweet, tangy barbecue sauce.
you've won a ribbon in a category, don't change the sauce, marinade or rub
recipe but concentrate on the other aspects of winning: tenderness and
a whole pork shoulder - the picnic ham and the Boston butt - and trim all
visible fat and skin. Coat generously with dry rub.
Place in plastic bag and refrigerate 24 hours.
grill/smoker to a temperature of 200 to 225 degrees. Bring the pork to room
temperature and smoke intensely for four hours. After five hours on the grill,
remove the shoulder and place in foil pan, add 1/2 cup basting liquid and cover
with heavy-duty foil. Return to grill and cook for another eight to nine hours
at between 225 and 250 degrees.
about 14 hours, remove shoulder from heat and let sit for about two hours in a
warm environment (such as an ice chest without ice). Remove foil and let sit
for another 10 minutes. Pull meat into chunks and strips and serve on buns with
sauce on the side. A 15-pound shoulder will feed 20 to 25 guests.
chops over direct heat, placing directly over hot coals. Cover with the grill
hood. Turn chops once and cook to medium doneness. Check for medium doneness by
touching the center of the chops with tongs - if done perfectly, there should
be a slight give. Correctly cooked chops may have a slight hint of pink in the
center. Total cooking time depends on the thickness of the chop: 3/4-inch chop
for six to eight minutes, one-inch chop for eight to 10 minutes and 1 1/2-inch
chop for 12 to 16 minutes. Grill to an internal temperature of 150 degrees F.
pork roast over indirect heat, placing roast on the grill rack away from the
coals (coals should be banked on the opposite side of grill or all around the
perimeter). Baste with reserved marinade. Cook until the internal
temperature reaches 145 to 150 degrees F; about 20 minutes per pound.
recipes call for marinating meat for several hours or more. Place the meat in
either a Tupperware® or similar plastic container with a sealable
lid. Turn the container over and expose the other side of the meat to the marinade
about every hour or so. Another method is placing the meat and marinade in a
are two types of brisket at the store or butcher shop… trimmed and untrimmed.
For slow smoking, use the untrimmed brisket. During the four to 12 hours of
cooking, the fat, when placed on top, will drip over the meat and help keep it
moist. This will retain the juices and flavor of the meat. When cooking is
done, the fat can be trimmed off. After cooking, a brisket will weigh about 50
percent of the uncooked weight.
the dry-rubbed brisket from the refrigerator and allow the meat to stand at
room temperature for an hour before smoking.
smoking the meat, place the fat side up at 225 degrees F. for three to four
hours. Then tightly wrap the meat in aluminum foil and return to the smoker for
an additional four hours at 250 degrees. For more smoke flavor, cook longer
before covering. When finished, unwrap and serve with barbecue sauce.
a brisket is a long-term relationship. Producing a better brisket requires
eight to 18 hours at consistent temperature with minimal smoke exposure. Cooking
temperatures in the 200 to 215 degree range are most likely to bring a brisket
to its optimum potential.
proper bed of coal by burning down sufficient wood or charcoal to bring the whole
grill up to 350 degrees, and then shut down the air intake to reduce the
temperature down to 225 degrees. Put on the briskets, fat side up and close the
lid. Check in 20 minutes to see if the temperature has stabilized around 210
often you need to check the grill depends on the grill. If you are working with
a small kettle grill, you may need to replenish the coals and move the brisket
frequently. If you have properly heated and stoked a massive iron sidewinder,
it may maintain its temperature for four hours and will require less frequent,
if any, turning. Ceramic cookers are known to hold their temperature for 12 to
prepare barbecue brisket in a kettle grill or some other cooker that wasn't
exactly designed for long smokes, first learn your equipment. You need to be
able to maintain a temperature of 200 degrees to 220 degrees for at least three
hours. With a traditional brisket smoke, you start with about 10 pounds of meat
and cook it down by half. With this process you should start with about a four-pound
trimmed brisket, called a flat cut. Prepare the brisket the night before you plan
to cook it. Rub it down with a good rub and then place it in a large container.
Pour a marinade over the brisket, cover and refrigerate overnight. Since this
brisket won't be smoking for a long time, add a tablespoon or two of liquid
smoke to the marinade to add an extra smoke flavor.
next day, about six hours before you plan to serve, take the brisket out of the
refrigerator and let it sit at room temperature for about 45 minutes. During
this time get the smoker, or whatever you are using, ready. You need a
temperature between 200 and 220 degrees. Remove the brisket from the marinade
and allow it to drain. Add a little more rub and then put it in the smoker for
about three hours. After three hours remove the brisket from
the smoker. Wrap it tightly in aluminum foil and, if the smoker still
has a good temperature, return the brisket to the smoker. If you don't think
the temperature is going to last, put the brisket in the oven at 225 degrees
for two hours. After two hours, the brisket should be cooked all the way
through and tender. When the brisket is done, remove it from the smoker or oven
and let it sit for 15 minutes. Remove any fat and carve it against the grain
into thin slices.
prepare an eight- to 10-pound brisket for barbecue, combine your favorite rub
with equal amounts of fajita seasoning. Do not trim any fat off the brisket.
the brisket in Worcestershire Sauce. Then rub generously, covering brisket top
to bottom and all sides. Place in freezer bag or plastic wear, add marinade and
marinate, refrigerated, for 24 hours. Smoke for three hours at 210 to 225
degrees, and then cook another hour per pound or until internal temperature
reaches 165 to 170 degrees. Remove from the grill and allow to
cool. Before storing, trim all visible fat off brisket. Freeze or
refrigerate until ready to serve.
ready to use, defrost and wrap brisket in foil, place in 250 degree oven or
back on grill for an hour. Slice across the grain, or chop, and add barbecue
And Slicing A Cooked Brisket
the brisket has finished cooking, remove the outer layer of fat. Locate the fat
side and the broader lean side (bottom) of the brisket. There is also an inner
fat layer dividing the two halves. Start at the back or the large end of the
brisket and separate it with a knife. Follow the fat layer with the knife while
lifting the fat side up. Once there are two slabs of brisket, one lean and flat
and the other fatty and enlarged, take a knife and slowly remove any visible
fat. Keep the knife flat and shave the fat off.
the brisket has been cleaned, place the trimmed "fat side" on top of
the trimmed "lean side" and slice against the grains of the meat.
barbecue enthusiasts believe small pork spare ribs make a better smoked
barbecue. Wash the ribs with white vinegar and water to remove any residue and
unwanted odors. Season with dry rub, wrap with foil or plastic wrap and
refrigerate overnight. Smoke the ribs at 225 degrees on the top rack or away
from the heat source with the meat side up. Baste hourly for approximately four
to 4 1/2 hours.
smoke a ham for at least eight hours at 230 degrees. If less smoke flavor is
desired, wrap the ham with foil after four hours and then cook for the
additional four hours. If the ham is precooked, only smoke for four hours.
Shrimp with Bacon
largest fresh shrimp or prawns available (U-8 or U-12). Shell and devein but
leave the tails on. Take one slice of bacon and wrap the shrimp, securing with
toothpicks. Season with barbecue sauce and a little garlic powder. Place the
shrimp on side of the grill away from the fire. Smoke for about 25 to 25
minutes at 200 to 225 degrees. Mop with garlic butter and serve hot.
aluminum foil on the grill. Place oysters on the foil. Smoke for one hour at
fresh corn on the cob. Without removing the husk, peel it back to expose the
corn and gently remove the silk. Take some olive oil and lightly coat the corn.
Sprinkle the corn with a light coating of Cajun spice. Replace the husk and
secure top with heavy string. Place corn on a medium to hot grill for 25 to 35
minutes, turning frequently, until the husk is slightly burned.
& Grilling Tips
"barbecuing" and "grilling" are often used
interchangeably, but the techniques are quite different. In its strictest
sense, barbecuing is a process of slow-cooking over or near live coals at a low
temperature of less than 225 degrees. Grilling is quick-cooking food (such as
hamburgers and steaks) over a high temperature. Whichever technique you use
here are some tips.
|Leave all of the fat on the
meat while barbecuing, it will moisten and baste the meat. When cooking is
complete, remove the fat before serving. Even if you use charcoal or gas to
cook, the addition of a little wood or a handful of herbs (such as rosemary)
produce fragrant smoke that gives wonderful flavor.
|For quick-grilling, use small
chips of wood along with charcoal, adding them just before cooking, after the
charcoal has burned down to glowing red coals. If you use a gas grill, wrap
the chips in aluminum foil poked with holes to keep the ashes from the
clogging the gas jets.
|Clean your smoker and grill
regularly. Not only the smoker and grill surface need to be cleaned, but also
the inside lid and body cavity. Use a wire brush on the grates and a scraper
on the solid parts of the equipment. Remove all coals and any liquids
accumulated in the smoker or grill.
|Wood-burning smokers provide
the best means of controlling heat. The best means of controlling the heat is
using the adjustment on the air intake located on the fire box. Allow the air
outlet to remain open so the meat does not become excessively smoky.
|If you're barbecuing chicken or
turkey and find the smoke flavor too intense, here is a simple remedy. Smoke
does not penetrate water. If the meat is basted frequently and moisture is
maintained on the outside, then the amount of smoke flavoring will be reduced.
|Take a small amount of cooking
oil and use a bristle brush to lightly coat the surface of the grill. This
reduces most sticking.
|The top of a smoker's fire box
is an excellent location for a pot of beans, coffee pot or any other item
needing to be heated or cooked.
investment in high-quality knives and cookware, it
will make cooking a pleasure instead of a chore.
|Good knives are essential… buy
the best you can afford. Visit cook stores and feel the knife in your hand,
feel its weight and balance. Find a knife that is comfortable for your hand.
Along with a few goods knives - a chef's knife, a paring knife, a boning
knife and a serrated bread knife - invest in a sharpening
steel. Use it every time you use your knife and you'll rarely need to have
them professionally sharpened.
|Don't throw your knives into a
kitchen drawer, you'll damage the edge. Either make or buy a separator for
your drawer or purchase a knife block.
|Quality cookware is expensive,
but a lifetime investment. Try to buy cookware that can go from the stove-top
to the broiler, cookware that has heat-proof handles and is small enough to
fit into your oven. Avoid cookware that has wooden or plastic handles, it can
never be used in the oven.
|Another investment for your
kitchen is a quality heavy-weight wooden cutting board and acrylic boards for
chicken, meat and fish. Use a different board for each to avoid cross contamination.
Wash acrylic boards in hot soapy water after each use. Treat your wooden
board with a bleach solution and mineral oil weekly.
|Wooden spoons and spatulas are
ideal for stirring and mixing but don't leave wooden utensils in sauces,
they'll pick up the flavors. Be sure they're dry before storing and never
soak them in soapy water.
|Have metal ladles in various
sizes – 1/2 cup, one cup and two cup, it makes it easier to transfer stock
into sauté pans.
|A small electric coffee grinder
makes an excellent spice mill to grind fresh pepper and other spices just don't
use it for coffee after grinding spices. Alternately, fresh spices can be
cracked by rocking the side of a chef's knife over the spices.
An Instant Read Thermometer
recipes give an internal temperature for optimum cooking. If the smoker or
grill only has a "Warm - Medium - Hot" scale, insert a meat
thermometer into the exhaust outlet and add about 10 degrees to determine the
approximate temperature at the grill's cooking surface. When
the cooking is nearly complete, use an instant reading thermometer to check the
temperature. I use a Thermapen… it’s expensive but well worth the
You Take the Heat?
names of chiles vary, so do characteristics. Aside from the type of chile, heat
levels are affected by age and location on the bush, soil and watering.
Heart-shaped, 3" x 5"
with smooth, deep green skin and thick flesh.
Used roasted and peeled. Has a thick, meaty texture and a mild to hot, deep, rich
¾" x 2" with
dark-green, smooth skin, thick juicy flesh and a rounded tip. Medium hot to
hot; removing ribs and seeds takes out most of the heat, leaving a crisp,
sweet, chile flavor.
Use in salsas, pickled for
nachos, or in any dish where you want a hit of fresh chile. May substitute
½" x 2" with
medium-green, smooth skin, thin flesh and a blunt end. Sharper taste than
jalapeños; the heat is gradual and sharp.
Most popular for fresh salsas;
also popular in Thai cuisine.
1" x 4" with
light-green skin and a tapered end. Mild and sweet; doesn't need to be roasted
but can be, very carefully.
Perfect for sautéing. A good
replacement for sweet green bell peppers.
|1" x 1" with orange,
green or yellow skin and flesh. Most fiery of all chilies; intense heat with
a complex, fruity flavor.
Adds depth to sauces on meats
and oily fish. There is no substitute.
wrinkled and deep burgundy in color. Medium heat; chocolate, rich flavor.
Main chile in mole, other
sauces and chili. Often ground as chile powder.
Dried and smoked jalapeño;
brown in color and wrinkled. They vary in size from 1/8" x ¾" to
½" x 2". Available dried or canned in abodo
sauce. Deep, smoky flavor; medium to hot heat.
Reconstitute and add to sauce
¼" x 3" with smooth,
light- to medium-red skin, brittle. Very hot.
Use in table sauce such as sambal or harissa.
1997 - 2012,
Cape Cod Barbecue