Whether you’re a vegetarian, a meat lover, crave fresh seafood, or are looking for a special way to grill up some wild game, the perfect recipe is waiting for you in Rick Browne’s newest book, “The Ultimate Guide to Grilling.”
Scholars blame opposable thumbs, upright stance, and tool use for how we hairless apes conquered the Earth but there’s another reason that trumps the others. Humans eat everything that doesn’t eat them first.
I do believe the East Coast could use a stiff drink right about now. Just days ago, an earthquake rattled New York’s cage, and now a hurricane is bearing down. What next??
OK you chileheads, jump on your bikes and head over to Austin Texas for the 21st annual Austin Chronicle Hot Sauce Festival, happening this Sunday!
In the 21 years since its inception, what started as a friendly contest between Austin and San Antonio has become one of the largest annual contests in the world,
Q: What do you think about cooking on a salt slab and what would you use one for?
A: Salt slab cooking has become the latest “trendy” way to cook food… similar to the way plank cooking and “stone grill” cooking was a few years ago. The concept is simple: you preheat a block of Himalayan salt to a screaming high temperature on your grill, oven or stovetop and cook whatever you like. During cooking, the food picks up salt from the block so you don’t need to salt your food before cooking.
“What about becoming a bbq judge? I want that job!” My best friend said that while we were watching the first season of Barbecue Pit Masters. To the uninitiated, judging a barbecue competition seems like a simple matter of sampling all the food at an event, deciding which tasted the best, and succumbing to a food coma. Not really. The …
For the first time in the Scovie Awards competition’s 16-year history, two products tied for the Tasting Division Grand Prize: a candy and a horseradish sauce! Meet the 2011 winners.