Rules for top-notch barbecue flavor

Barbecue sauce should be slathered on grilled food just a few minutes before it's removed from the heat, this article suggests. Grilling guru Steven Raichlen, who has written seven grilling cookbooks, adds tips that include adding a smoky flavor with wood chips and drizzling high-quality extra-virgin olive oil on a grill.

View Full Article in:

Lansing State Journal (Mich.), The (tiered subscription model)

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Executive Chef - Instructor
The Culinary Institute of America - Nao Restaurant
San Antonio, TX
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL
Director - CIA Consulting
The Culinary Institute of America
Hyde Park, NY
Culinary Arts Faculty
The Culinary Institute of America
Hyde Park, NY