Recipes
Gitcha some!
Broiled Tex-Mex Steak
Don't fear the broiler! I would venture to guess that the broiler is probably the most underutilized thing in the kitchen. Broiler, you say? Yes, you know, that setting on your oven that is rarely, if ever used. Oh, and that funny looking pan, the one with all the slots in it, that came with your range? Yeah, that's a broiler pan. Being a "barbecue guy", I do most of my steaks outdoors, all year 'round. However, I am as susceptible to laziness as the next red-blooded American.
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Brown Sugar Bourbon Pork Skewers & Dirty Rice
It's very cool to team up with McCormick Grill Mates® this summer as a Master of Flavor correspondent for a new video series called "This Week in Grilling". As a Master of Flavor correspondent, I’ll be posting videos about what’s hot in grilling this season, including the latest flavor trends, tips and techniques from the first-ever Grilling Edition of the annual McCormick Flavor Forecast. This week, I'm demonstrating a great use of the Grill Mates® Brown Sugar Bourbon marinade.
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Bush's Gameday Grub: Brats with Funky Chow Chow
In addition to Memphis Dry-Rubbed Wings I served grilled brats with a funky chow chow at my driveway tailgate party. Brats are a definite tailgate classic, but this chow chow really makes them something special. A chow chow is traditionally a relish that is, well, relished in the South. This version is decidedly different, with a base of sauerkraut and onion, the added tang of mustard and a slight spicy finish, which is perfect on brats.
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