My wife Mary Jane’s version has even more ingredients, plus beer!
If you have a food dehydrator, this is the easiest way we know to make great, spicy beef jerky.
There are scores of variations for sliced beef sandwiches…
This simple tri-tip rub was part of the Trash Can Smoker article I created over at Central. It’s very easy and still a favorite with my peeps.
We go from Star Wars Day to Cinqo de Mayo tomorrow. There are tons of recipes for all kinds of traditional Mexican cuisine both here and at Central. If different is what you’re after, though, how about this killer Tequila Porterhouse Steak? It’s from Rick Browne’s terrific book, The Ultimate Guide to Grilling.
In my neverending quest for uses for fruit-based hot sauces that don’t involve mixing them up with cream cheese, barbecue sauce seems like a good choice. If you were at our show earlier this year, you probably saw all of the fruit-based fiery jams, jellies, and hot sauces that are gaining popularity right now. This blackberry barbecue sauce would be perfect for one of those things; just use a raspberry, blueberry or other berry-based concoction for the hot sauce element.
Barbecued brisket isn’t something to be taken lightly. Often, sure. Lightly, no. Perfect brisket will make you leave your spouse for it. It’s that serious. Let Fiery Foods Central’s Brisket: The King of Texas is a great starting point for smoking brisket the right way. If you’re feeling too lazy to reach all the way over to your mouse and follow the link, take a short cut and scroll down for a recipe excerpt on making terrific brisket on the smoker. Cooking brisket is not something done after coming home from work but is a great weekend cooking project.