Australian chef Adrian Richardson believes he's got the recipe to make Texan Spicy Ribs fit for a Texan King. With chilli spices and of course plenty of meat, it's sweet, sticky and juicy. Who said chicken was the only thing that was finger-licking good?
Not surprisingly with a name like roadkill fries not all In-N-Outs recognize this secret menu item. These fries are animal style fries plus hamburger crumbled on top. If the location is unfamiliar with this item simply order animal fries and a Scooby Snack (solo hamburger patty) and self-crumble the meat on top.
Raan Dumpukht: 'Dumpukht, or 'air cooked' in Persian language, refers to a hot steam inside the container. It is a style of slow cooking, wherein meat or vegetables are cooked in a sealed container on low heat for a long time. It is believed that Mughals brought this style of cooking to South Asia but was revived and refined in the 18th century by Nawab Wazir of Oudh's royal chefs who cooked many recipes using this technique apart from just big chunks of meat. The dish is left for hours to simmer slowly after being sautéed, placed and sealed in the heavy metal cauldron over a hot bed of coals. Today, essentially inspired by the Afghani-style Dumpukht , it makes use of very few ingredients and the big pot is layered with chunks of 'charbi' or lamb fat , then meat and vegetables are placed over those layers.
When preparing our grilled turkey recipe or smoked turkey recipe outdoors, it is best to use a 2-zone setup (click that link to see exactly what I mean and when you are on that page click the links that show you how to set up a charcoal grill, gas grill, offset smoker, or bullet smoker). The grill has a hot side with direct heat underneath it, and a cooler side where the heat flows in from the hot side. We call them the direct zone and the indirect zone. You absolutely, positively do not want the bird sitting directly above the flame or coals unless you have always secretly wanted to run avian crematorium. The meat and drip pan go in the indirect zone and roasts by convection airflow circulating all around the bird rather than by direct radiation from the flame. I do not recommend putting the meat and the drip pan in the center. It is too easy to burn the thighs and wings that way. Put the drip pan on the flame deflectors below the food grate. The bird roosts on the food grate above. See my article on the best setup for a charcoal grill.
You absolutely do not want a beer can or Turkey Cannon or anything with solid sides because the metal blocks airflow to the cavity and impedes heat and smoke when preparing our grilled turkey recipe or smoked turkey recipe. And no, the liquid in the can will not add moisture to the meat, especially where the can is in contact with meat because it will not boil. Click here to read the science explaining why beer can chicken and turkey are bad ideas.
Bab Arabia near Marappalam, which brands itself as a Turkish-Arabic restaurant, is perhaps the only place in the city that offers a wider choice of authentic Turkish cuisine. On the menu are Adana kebab (named after the city of Adana in Turkey),beyti kebab, pide,shish tawook (a type of kebab) and Turkish-style chickenkapama , a meat (beef, chicken or mutton) and rice-based dish.
This rare (for L.A.) wood-burning shawarma house cooks six different meats "for the carnivore" on horizontal spits over smoldering oak. Chicken breast and thigh, beef sirloin, spicy beef soujouk, and spicy Moroccan style lamb sausage are all available, though we'd suggest starting with duck and lamb. Duck leg and thigh are seasoned in ras el hanout and marinated in "secret souk sauce." Boneless lamb shoulder bathes in pomegranate molasses and chile. Depending on the meat, wraps cost $7.99 to $9.99. Add $2.50 for a plate. 1111 Wilshire Blvd., Downtown, (213) 935-8373
Sunnin is a Westwood institution from Chef Em-Toni and family that dates to 1996, serving Lebanese food in a sea of Persian restaurants. The space features exposed wood rafters with skylights, art-lined yellow walls, and a semi-open kitchen with two spits. Beef shawarma pales in comparison to chicken shawarma, which features a 75/25 blend of white and dark meat that bathes in a secret garlic-based marinade. Sure, you can get a pita sandwich, but the stronger play is a plate ($12.75) that comes with rice, nutty tahini, and Lebanese salad with cucumber, tomato and lettuce. Sunnin recently expanded to Santa Monica and also serves shawarma, but at higher prices because, hey, it's Santa Monica. 1776 Westwood Blvd., Westwood, (310) 475-3358
This popular Israeli restaurant from Doron Goldberg and business Tzahi Yom Tov relocated from Reseda to Tarzana's Windsor Center in the summer of 2015. The restaurant is often mayhem, with people lining up cafeteria style at a counter with lime a backdrop of lime green walls and a photo mural of Tel Aviv. This popular Glatt Kosher restaurant perpetually piles chicken shawarma onto plates ($12.95), into baguettes, pita, and laffa with a wide variety of toppings. Regardless of the delivery method, the shaved and pan-finished shawarma is a hit. Boneless chicken thighs are rubbed with 22-25 secret spices per batch, which may sound excessive, but works wonders. 19014 Ventura Blvd., Tarzana, (818) 774-9400 2b1af7f3a8