This is part of a traditional Brazilian Churrasco, or mixed meat barbecue. Many habanero relatives grow in the Amazon Basin, where the species was domesticated.
Hot Links are found everywhere now and make a great sandwich when smothered with tangy barbecue sauce, or as an ingredient with beans or boiled greens.
Cooking brisket is not something done after coming home from work but is a great weekend cooking project.
Hot buttered rum punch is a winter go-to of mine for lots of reasons. It’s yummy, warms you up, and it’s a good way to unwind with friends after a day of preparing for the holidays. I like this version because it also brings a little heat thanks to some cayenne powder.
This goose and lingonberry sauce recipe comes to us from Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, who’s also a longtime contributor to our sister site.
Since preparing a Thanksgiving feast on a barbecue isn’t traditional, why finish it up with the usual pumpkin pie? This layered dessert from Nancy Gerlach is unique in that it can be cooked on the grill like the rest of the meal.
Here’s an innocent-looking soup that is hotter than it appears. The combination of chicken and chiles occurs often in Southwestern cuisines but the use of jalapeños is more prevalent in Texas.