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Grill Plate of Asparagus, Portobello and Smoked Sausage Scented with Savory <\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Bacon Cheeseburgers for a Crowd<\/b><\/font><\/a>
There are those days that nothing will do except a bacon cheeseburger. Instead of visiting your favorite burger joint, make them at home instead. You may never order a burger out again! <\/font><\/a><\/font><\/td><\/tr>
Basic Turkey on the Grill<\/b><\/font><\/a>
Grilling a turkey is one surefire way to eliminate turkey trauma—especially at Thanksgiving! It leaves your oven available for baking side dishes and dessert and is so easy that it practically cooks itself. No need to baste, wrap in cheesecloth or any other time-consuming techniques. Once you experience how easy it is, you’ll be grill-roasting a turkey every time you need to feed a crowd. <\/font><\/a><\/font><\/td><\/tr>
Backyard Burgers<\/b><\/font><\/a>
There is nothing like a burger and fries to hit the spot! And this burger and tofu fries does that classic one better! The fries are smoky and salty with a toothsome texture that comes from firm tofu that is seasoned with soy sauce and basted with olive oil before grilling over direct heat. Dipped into warmed, sweet and spicy barbecue sauce, I bet you\'ll eat all the fries before you even take a bite of your burger!<\/font><\/a><\/font><\/td><\/tr>
Fresh Turkey Sausage with Apple Fennel <\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Hot and Sweet Italian Sausage with Savory Sicilian Caponata<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Carolina Dog Smothered in Red BBQ Slaw<\/b><\/font><\/a>
Little did Elizabeth know that she would LEARN something new about NC ‘QUE! (That rhymes in case you missed it!) Anyway, much to her dis-belief, Stamey’s and a lot of other famous barbecue restaurants in Carolina serve their Barbecue with a side of—not slaw, not hush puppies—but a HOT DOG (smothered in slaw of course!). <\/font><\/a><\/font><\/td><\/tr>
Sausage 101<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Hard-Cider Soaked Apple-Sage Sausages<\/b><\/font><\/a>
This is the uptown version of a Wisconsin brat fry. For best results, use the pre-packaged “gourmet” sausages that are sold by companies such as Han’s or Bruce Aidells, or any apple-sage sausage offered by your butcher. <\/font><\/a><\/font><\/td><\/tr>
Boursin Bacon Burgers<\/b><\/font><\/a>
We were talking about our favorite Butter Burger and trying to figure out how we could make it even better when Elizabeth came up with the idea of stuffing the burger with Boursin cheese instead of butter. The Boursin still gives the burger that unctuous richness that we love in a Butter Burger but the soft cheese gives us more flavor—garlic and shallots and herbs. We tried it and liked it and think you’ll like it too! You can serve this burger with the usual suspects but if you really want to gild the lily, toss out the same ole ketchup, mayo and mustard and slather the bun with the extra Boursin instead—we can’t think of anything better!<\/font><\/a><\/font><\/td><\/tr>
Barbecued Brisket Phat Burger<\/b><\/font><\/a>
If you are in the mood to combine Burgers and BBQ, try Elizabeth’s new Phat Burger. It’s a traditional ground-meat burger stuffed with barbecued brisket, cheddar cheese and pickled jalapenos! <\/font><\/a><\/font><\/td><\/tr><\/table>');