2Combine Blue Moon Beer, Ketchup, Dark Brown Sugar, and Vinegar in a small saucepan and cook over low heat for five minutes stirring often. Set aside.
3Split the Bolillo rolls in half and top the bottom sections with 1/4 pound of the smoked turkey each. Drizzle with warm barbecue sauce. Top each with 1/4 pound of the crispy curly bacon and the top half of the roll.
Gail Simmons gives us her list of pantry must-haves. Ingredients you should always have around to enhance and boost the flavor of all your meals. It's the little things that keep life interesting. Read more here.
Chefs Joanne Chang and Karen Akunowicz from Myers + Chang in Boston, show us how to use lemongrass. It's the central ingredient in their Green Monster, infusing the stir-fry with unique bright, citrusy, and floral-herbal fragrance. Read more.