Skirt steak with grilled green onions, eggplant, & nuta barbecue sauce.
ORIGINALLY PUBLISHED IN SUMMER BARBECUE
WRITTEN BY LOGAN CRUMPTON
PHOTOGRAPHY BY JASON STEPHENSMarinate 1-1/2 to 2 pounds of skirt steak with 1/2 cup Worcestershire...
Feeling adventurous this week? With a little extra time on your hands, you can mix things up and try this homemade pasta recipe.
Originally published in Issue 14
Photography by Philip Pietri
Written by Logan Crumpton and Philip Pietri
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