Pickle chips created for the Salisbury 2011 BBQ Festival with a brine made from Eastern Style Vinegar BBQ sauce are sweet, tangy, and not like any pickle you've tasted before!
Peruvian Ceviche, with Tilapia, cooked in a bath of Key Lime and Orange juices, Peruvian chiles, and thinly sliced onion, and garnished with pickled red onions, sweet potato and corn