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The Italian Job: Sausage Sandwiches with a Greek Twist

In BBQ - Grilling - Smoking, Burgers, Sandwiches & Dogs, Recipes by Mark MaskerLeave a Comment

Usually when you hear the word “tapenade” spoken while watching football or basketball, it’s grounds for removing 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).

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Grindhouse: Pasilla Peppers with Habanero Chorizo Stuffing

In BBQ - Grilling - Smoking, Burgers, Sandwiches & Dogs, Chile Peppers, Cooking Guide, Recipes, Spicy Main Dishes by Mark MaskerLeave a Comment

Chorizo sausage is a great idea on paper, but it’s often a lousy idea in plastic. You’d think Mexican (or Spanish) spices and ground pork would be hard to mess up. Yet every time I bite into the grease-laden, second-class meat product from a plastic wrapper that passes for chorizo at my local supermarket, the maker finds new and exciting ways to disappoint me. That’s part of the reason I got my mitts on a Cabela’s Pro Series motorized meat grinder. The other was so I can make my own pepperoni, Christmas breakfast sausage, and ground bacon burgers, but that’s at least two other stories.