A billion years ago when I was in high school, mullet and all, my best friend Robert Miller introduced me to the wonderful world of hot sauce. Rob was no joke when it came to spicy. We’d hit the local pizza joint and he insisted on jalapenos on it. And then he’d add his own hot sauce that he carried wherever he went.
Christmas is a week away but there’s still plenty of time to shop for me that special griller/pitmaster/chilehead in your life. Here are 7 suggestions they’d love to find wrapped up under the tree Christmas Day.
If you hurry, you can still by me the pitmaster/chilehead on your list some really great grilling and barbecue gifts. Over the next three days I’ll be posting lists from big expensive gifts to stocking stuffers. Let’s start with the expensive goodies and work our way down. For purposes of our list, all of the items below cost at least $450.
In nine days, Star Wars: The Force Awakens hits movie theaters, hoping to avenge the accidental tragicomedy known as the prequels. People are flocking to theaters to see it. If, like me, you’re one of them, consider a tailgate party near the theater, complete with all this Darth Vader grilling gear I found for you on Amazon.com. Just make sure mom doesn’t find it in the basement. We both know she’ll throw it all out like she did my old toy Millenium Falcon after I left for college. Which is now worth a fortune. That I don’t have. Because someone threw it out.
I’ve owned a lot of grills and smokers over more than 40 years of outdoor cooking… some were good, others not so. The best grill I’ve ever had – and still have – is my Broilmaster P-3 sold by Empire Comfort Systems.
Barbecue cooks have individual preferences about the proper meats and sauces to use, which differ from region to region. The various seasoning methods produce different results, and can be divided into three main categories: rubs–wet and dry, marinades, and sauces. Following are descriptions of each, along with cooking suggestions and recipes. Although barbecuing is one of the oldest cooking methods on earth, remember that the rules are not set in stone. Use these guidelines as a base, then create some classics of your own.
Pitmasters labor their entire careers to make the perfect brisket but a Harvard engineering class seems to have done just that in a single semester. It’s the sort of problem I would have loved to have faced in a college class. Unfortunately, my biggest post-high school food problem was what to mix with the day’s ramen noodles so that it tasted less like prior day’s ramen noodles.