With the Super Bowl just around the corner, you need to get ready now if you want to throw a great game party. Our Fiery Foods & Barbecue Super Site has a ton of hot and spicy ways to make that happen, but I’ve narrowed down a list of articles aimed just at this sort of occasion. Click on the titles in bold to see the full stories.
The NFL playoffs are not for the faint hearted and neither is this massive burgerhemoth served by the Green Bay Packers this postseason. Not content to dog pile linemen onto receivers, the franchise is bringing that tactic to the concession stand with its Big Game Burger. The $20 monster is 1 1/2 lb of meat and toppings held together by two of the hardest working pretzel buns in the country.
There are a ton of great Labor Day grill recipe ideas on the SuperSite. Here’s a four course list of a few of them to take you from spicy appetizers into a barbecued dessert coma for the finish.
As interesting characters at the Fiery Foods Show go, JD Cowles ranks near the top of the list. He’s usually rocking a dyed goattee and ‘stache while showing off the latest and greatest spicy offerings from his All Spice Cafe in Venice Beach, California. JD’s been going to the show for at least as long as I have, so he knows his way around making great spicy sauces, snacks, and more. Like his Chipotle Olive Tapenade.
Usually when you hear the word “tapenade” spoken while watching football or basketball, it’s grounds for revoking one’s man card. This tradition goes back to the cavemen, who, not having olive spread handy, never used it on charred mammoth. Thus, a tasty sammich spread never found its way into the manly lexicon of acceptable condiments (unlike ketchup and mustard, which as we all know, occurred naturally in large pools back then—I saw that on Fox News, so it must be true).
Dutch scientist Mark Post and his team are all set to fry up and serve the world’s first stem cell-grown hamburger for two lucky taste testers to try. While everyone else is wondering how it will taste, I think the bigger question is, how long is it before Frankenburger turns bad, kills a villager, and gets its creators killed by a mob wielding pitchforks and torches? It’s thoughts like this that keep me up late at night.
The dead elk in question was ground into burger patties and the kick was courtesy of the spicy goodness infused within it thanks to some chorizo and special seasoning. See, Mike Frison stopped by Disc-It for a cooking demo using his Fri-B-Que Seasoning on some amazing Elk and Chorizo Burgers. You can see the demo here or if you just want the recipe for yourself, here you go