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magazine 2008 06 bbq onion and smoked gouda quesadillas
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Impart the flavors of a smoker into this fully stovetop pasta sauce with a trio of ingredients: smoked bacon, smoked paprika, and spicy chipotles in adobo.
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Juicy pork al pastor and oozy quesillo are a brilliant combo in these crunchy fried tacos.
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Make a double batch and keep this spicy-sweet blend on hand for all grilled meats and vegetables.
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The shrimp is even better when it’s grilled.
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The glaze for these ribs combines Korean gochujang and Italian Calabrian chiles, and it works beautifully.
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A dash of smoky mezcal adds an unexpected layer of complexity to this Mexican influenced
stew. Leave the seeds in the jalapeños if you prefer a spicier stew.
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This stir-together situation has everything you want in a quality barbecue sauce recipe—heat, sweetness, and palate-gripping acid—but with extra tang.
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The vegetables should still have plenty of bite when you pull them off the grill; you want a mix of textures between the tender steak, crisp toppings, and soft tortillas.
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Easy
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