When it comes to smoked ribs, pork tends to reign supreme, though today we are mixing up the game with a new player -- alligator!
When cooking alligator, it is worth noting that the meat tends to be somewhat tough. To offset this, we use a buttermilk bath to help tenderize the meat overnight.
Read MoreJust a flavorful as beef but healthier for you with only 2 percent fat, ostrich is recommended by the American Heart Association, the American Cancer Association, the American Dietitians Association, and the American Diabetic Association.
To introduce the Grillocracy audience to this lean and flavorful meat, South African Braai Master and winemaker Peter de Wet of Excelsior Estate is offering up his recipe for Ostrich Black & Blue Cheese Burger. Using lightly seasoned ostrich fillets—which are as juicy as a steak, yet leaner and full of health benefits—he tops the burger with a sweet wine-infused blue cheese sauce followed by onions, tomato and arugula.
Read MoreIf you’re looking to grill healthier this summer, bison is a great alternative to beef whether it’s a burger, a steak, or in the case of this great recipe from The Honest Bison, tri-tip!
Read MoreDon’t let the number of peppers scare you in this grilled jalapeno duck recipe from "The Sporting Chef," Scott Leysath as the cooked marinated duck will be milder than you might think. If you want to lower the heat factor, avoid the top part of the pepper, the area closest to the stem where the heat is more concentrated.
Read MoreFor all of you out there who claim to not like duck, our latest recipe for coffee and cocoa crusted smoked duck breast with balsamic and wild cherry reduction is set to take your tastes hostage.
Not only does the seemingly odd coffee and cocoa combination in the rub act as a perfect bold compliment to the smokey meat, the sauce adds just the right amount of sweetness and tang to take an already perfect product from Maple Leaf Farms over the top.
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