“The Big Green Egg is quite addicting; you just keep trying new things and enjoying the results. I guess I have now become an EGGhead!” – Rob Rainford
The aroma of Jamaican open-pit grilling and charcoal roasted foods was pervasive and unforgettable to the impressionable young boy. Chef Robert Rainford’s visit to his homeland Jamaica at the age of sixteen exposed him to a culinary world that would become his life’s work and passion. Mention grilled food to this chef and his quick response makes it unmistakably clear that grilling is his art form … and a source of endless fun.
Click Here to get the full story and the following recipes:
- Grilled Striped Bass
- Fired Up Chick Wings
- Jerk Marinade
- Grilled Thyme and Rosemary Porterhouse Steak with Roasted Garlic Butter
Photo credit: Joseph Saraceno