In his latest tome, Raichlen defines his seven steps to what he calls “smoking nirvana”…
In other words, the BLT is often a mess that falls apart as you eat it. My wife, Mary Jane, has come up with a solution: The Pita Bread BLT…
From Mike Stines: Over the years I’ve done a lot of barbecue… briskets, pork butts, poultry, corned beef, sausages and pastrami among others but I had never done bacon… that is until a short time ago. Making home-made bacon is not difficult but it does take some time to cure the pork before smoking. Once you’ve made your own bacon …
Anything you can do with a hot dog is generally as good if not better when executed using Italian sausage, chorizo, or brats instead, no?
The BBQ Guru’s Bob Trudnak and I have played phone tag for an interview for years. This is mostly my fault but we finally nailed down a Q&A session earlier this week. He’s the main man for The BBQ Guru’s competition team and I asked him about moving into barbecue, what he likes to make, and his plans for getting into the World Food Championships so he can add a second WFC rib win to his belt.
My post-Vegas food coma (aka, the itis) finally ended so I’m back at the keyboard writing about motorcycles and food again. Woohoo! We’re starting the week off with Hot News and it’s all about reapers, roosters, and ribs.
Good: 20% off bacon. Better: 20% off tickets to the Southwest Bacon Fest. If you buy your tickets onine using the promo code LuvBacon, you’ll save 20% off your tickets to this first-ever cured porkstravaganza.
- Page 1 of 2