This kebab recipe from 2015 Scovie Award winner Papa Turts is perfect for summertime grilling…
Friday night I crossbred Sriracha with apricot preserves. While that statement sounds like I created a bogus sex ad on Craigslist, then bopped the red rooster on its head when it showed up, it’s actually less creepy than that. Search the internet for “wouldn’t it be cool if” and you’ll find all kinds of video for dumb ideas gone wrong. Sift through video after video of ER trips in their infancy, however, and you can find some good ideas that turned out pretty well. This is one of those times.
Looking for a unique appetizer that goes back to the Victorian era but is rarely served today? Try chicken livers at your next cocktail or dinner party.
I’m not sure why using tikka masala sauce in a lasagna sounded like a good idea. I’m not even sure how the idea hit me; I was, after all, sober. Regardless, baking the crock pot lasagna I had planned with an Indian twist seemed like a good idea at the time.
For those who truly appreciate the art of combining complex flavors and good old fashioned heat, feast your taste buds on this recipe for peach habanero wings. Combining the mild sweetness of peaches and the raw heat of habanero peppers, your local wing shop has nothing on these bad boys.
About a week ago, I received this question from reader Dave Dorey: “Hi. I read your blog on how to smoke a turducken. Can you let me know at what temp. you ran your smoker at? Did you alter your temp at any time as well?”
In about a week, we’ll all be under the gun after Halloween, working on Thanksgiving. Dave’s question inspired me to put together some tips for anyone looking to smoke a turducken this year.
Fall brings not only Halloween but also football and basketball with it. I thought I’d bring sports and the Halloween spirit together in this post thanks to Sizzlin’ Sauces’ Howlin’ Hollar, my tabletop grill, and a package of chicken drumsticks.