The Day(s) of the Dead traditions include visiting grave sites and building private altars to honor the deceased that include sugar skulls, marigolds, and the favorite foods and beverages of the departed.
6 Smoked Turducken Tips
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.
Halloween Tailgate Time: Drumsticks, Pumpkin, and Fire
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.
Green Chile and a Bloody Mary: a Match Made in Heaven?
A reader reached out to me and let me know that only a few miles up the road from me (130 miles actually), some New Mexico natives are making their own brand of Bloody Mary mix, and I got a bottle – a jar actually – to try out.
Hot Toddy, Hotter Bite
If you’re looking for a fun twist on the hot toddy to counter karmic vengeance, try my version with CaJohn’s Frostbite.
Meet the World’s Smallest Chile Ristra
By creating what he thinks is the smallest ristra in the world, our own Harald Zoschke has established sort of an anti-record.
Spicy Fish & Chips
For this spin on traditional fish and chips I added a bit of cayenne and chipotle to give the fish and chips a layer of sweet heat. The fried fish would also make great fish tacos.
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