A prize-winning recipe for barbecue sauce that’s a real eye opener.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
Latest posts by Dave DeWitt (see all)
- Smoked Leg of Lamb - 07/14/2019
- Hot Sauces Are, Well, On Fire - 06/14/2019
- Grilled Spring Lamb Chops with Kentucky Rub and Balsamic Reduction - 04/15/2019