Years ago, Jack-in-the-Box ran an ad with the lines, “But why a bun? A bun’s neither meat nor cheese.” They were joking. I wasn’t when I stole the idea and used Yanni Jalapeno Grilling Cheese as the bread for this sandwich. The company makes two types of grilling cheese and my cheese-only grilled cheese sandwich idea seemed like a great test flight for their products.
Hu-La-La Tropical Fruit Salsa from Chehalem Ridge Brands is the good kind of fiery fruit: pineappple, mango, and garlic getting down with the sting of jalapeno, habanero, and serrano fire.
You may know champion ‘que man Christopher Prieto from seeing him on Barbecue Pitmasters. Earlier this year, he was the guiding force behind the tome, Southern Living Ultimate Book of BBQ. It’s not just a collection of recipes, though. Chris spent a lot of time pouring the lessons he’s learned at the pit into the book, sharing information that in some cases runs counter to conventional wisdom, but in a good way. Here’s what he had to tell me when I pinned him down for an interview.
Amber Button and CaJohn Hard brainstormed this sauce during talk of the big city steakhouses popularized during the 1950s and `60s. It’s a blend of Kentucky bourbon, marinated cherries, a touch of vanilla, chile peppers, and what you’d expect to find in many barbecue sauces.
met CaJohn’s Amberfyre: Mango Suave at this year’s Fiery Foods Show and finally had a chance to play with it earlier this week. The pork shoulder in my freezer was begging to be grilled. Going tropical with the puerco is always a good plan, so I paired them up to see if they’d make sweet fiery love over a pile of hot coals. And they did; especially after I made it a culinary threesome with some pineapple chunks on the skewers.
With barbecue, much like with good sex, technique makes all the difference. Put the wrong thing in the wrong place at the wrong time and you end up with a bad taste in your mouth. Dr BBQ’s, Flavorize, hones in on a topic barbecuers spend years trying to perfect: the techniques for getting the best flavor into ‘cue. Not cooking itself (although there is plenty of that in the book), but the marinades, injections, brines, rubs, and glazes that bring great flavor to barbecue. I pinned down Ray “Dr BBQ” Lampe for a quick Q&A about the book. Here’s what he had to say.
If you visit Calabria, particularly for the Peperoncino Festival in Diamante, you’ll sooner or later discover an interesting pork sausage named ‘Nduja. This is a spreadable sort of salami that has been made in southern Calabria for hundreds of years.