Candy caning dogs in swine is by no means a Los Angeles thing. The New York Times ran this great article on Mexico’s part in their origin story but I’m never one to leave well enough alone, so I changed it up a bit. Anything you can do with a hot dog is generally as good if not better when executed using Italian sausage, chorizo, or brats instead, no?
Traditionally Independence Day is one of the busiest days for backyard cooking. Burgers, hot dogs, steaks and more are on grills throughout the country. For my July 4th get-together this year I’m creating a refreshing, somewhat spicy, and very flavorful appetizer to serve my guests: Chile Lime Garlic Shrimp with Baja Gazpacho.
This recipe adds a barbecue glaze to the burgers to create true barbecue burgers instead of ground beef on the grill.
That being said I often grill vegetables as side dishes, so putting together a totally vegan menu wouldn’t be too difficult. So I asked myself, if I didn’t eat meat, seafood or shellfish, what would I want to have for dinner?
Read “Slow Fire: The Beginner’s Guide to Barbecue” and let Dr. BBQ be your wing-man (literally) as he walks you through the basics of cooking authentic barbecue on your own grill (and if you have a stovetop smoker, you can cook inside, too!).
When I heard that Ken was going to fire up the Bad Boy, I knew there was no better place to be for BBQ.
In 2008, my coauthor of ten books, Nancy Gerlach, and her husband Jeff retired and moved from Albuquerque to Chelem, Yucatán. Recently my wife and I visited them for a whirlwind tour of the region.