In FSD’s May issue, we profiled Country Barbecue Co., a self-branded dining concept at Oklahoma State University in Stillwater that smokes brisket, pork, chicken, sausage and turkey on-site. Velveeta and mild cheddar cheeses give this side a gooey texture.
Skewered foods are a favorite on the grill and offer easy portion control. Instead of threading meat with the usual vegetables, differentiate the kebabs with summer fruits, such as watermelon and pineapple.
With vegetables moving to the center of the plate, there’s a trend toward preparing them with typical meat-cooking techniques, like grilling. Here, the smoke and char take salad ingredients into a bold new flavor dimension.