Scovie Early Bird Special

2016-Scovie-AwardsWe are now accepting entries for the Early Bird Special section of the 2016 Scovie Awards Competion. From now until July 29. Continue reading
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Amberfyre: Manhattan Black Cherry Bourbon BBQ Sauce: Burn! Tested

IMG_9667blogAmber Button and CaJohn Hard brainstormed this sauce during talk of the big city steakhouses popularized during the 1950s and `60s. It's a blend of Kentucky bourbon, marinated cherries, a touch of vanilla, chile peppers, and what you'd expect to find in many barbecue sauces. Continue reading
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Superhot Marinated Jamaican Jerk Pork

jerk_porkThe technique of soaking a food in a liquid to flavor--or in the case of meats, to tenderize the cut--was probably brought to the Caribbean by the Spanish. A marinade is easier to use than a paste, and when grilling your jerk meats, the marinade can also be used as a basting sauce. “In Jamaica,” notes food writer Robb Walsh, “like Texas barbecue, jerk is served on butcher paper and eaten with your hands.” Serve this version of jerk with a salad and grilled plantains. Continue reading
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Cured and Pecan-Smoked King Salmon with Hot Sauce

The key to preparing salmon this way is to make certain that your smoke is rather cool, about 100 degrees. If it is warmer, decrease the smoking time. This recipe takes a fair amount of time, but most of that is spent waiting rather than working. The selection of sauces served is up to the cook, so feel free to experiment. A horseradish sauce will work also. The salmon can also be served on bagels, as pictured here. Note: This recipe requires advance preparation. Continue reading
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