Thanks Benny for referring me to this month’s edition of the AARP magazine. It features an article by Steven Slon that is written after attending Steven Raichlen’s 3-day BBQ course. He offers up some tips, recipes and a few anecdotes about his experience.
At the end of the three days it seems we’ve cooked everything that can be cooked on a grill, which is just about anything you can eat, with the possible exceptions of ceviche and sushi.
Read the article