Rick Browne is a writer, photographer, pit master, restaurant critic, and consultant—a man of all trades. He even holds an honorary PhB (Doctorate of Barbeque Philosophy), bestowed upon him by the esteemed Kansas City Barbeque Society.
In The Ultimate Guide to Grilling, Browne has assembled a mouthwatering collection of tried-and-true recipes, gathered from his own specialties as well as those of friends and fellow grill masters across the country. Whether you’re grilling for yourself or for a crowd, there’s something for everyone in this must-have companion to summertime feasts, from classic chicken and ribs to tasty veggie sides and creative desserts. Pull up a lawn chair and get ready to dig in!
Recipe: CB’s Oh-You-Devil Eggs
- 6 extra large eggs
- 1/2 teaspoons salt
- 1/8 teaspoons pepper
- 1 teaspoons sugar
- 1 teaspoons prepared mustard
- 1 teaspoons cider vinegar
- 3 tablespoons mayonnaise paprika
Place the eggs gently into medium sized pan. Add cold water till 1/2-inch above tops of eggs. Cover with lid and heat slowly to boiling, then immediately turn heat down to very low so water is barely simmering. Cook 20 minutes.
Place pan in sink and run under cold water till cool enough to handle. Remove the eggs tap lightly all over and then peel them under cold running water. Cut each egg in half lengthwise. Remove yolks carefully, putting them in a small glass bowl. With a fork, mash the yolks.
Add the salt, pepper, sugar, mustard, cider vinegar, and mayonnaise. Mix well. Spoon mixture lightly into holes left in the eggs. Sprinkle tops with paprika. Place eggs in a single layer on a platter.
Cover and keep chilled in refrigerator till serving time.