It’s best to make this sauce a day or two ahead to allow the flavors to blend…
I was exposed to more meat–strange meat–than I have ever seen in my life…
Barbecue and spicy food news hibernates in the winter. You can still find it, but there hasn’t been enough weirdness occurring in either world recently to warrant a Hot News post from me. Until this week. Read on.
Over the last long while, Dave DeWitt, Hans Wressnigg, and I have worked hard to create a better Burn. Not just the blog, though. We’ve grouped the Pope of Peppers’ churches closer together to give make things easier to find, update our look, and generally make for a better experience for the good folks who take the time to read the craziness that jets out of our collective psyches.
This week’s Hot News is pretty heavy on the barbecue side, from a trans-fat ban to your worst day’s grilling ever.
Our Environmental Protection Agency is looking at pollution from backyard barbecues. It’s footing the bill for a University of California–Riverside study to limit emissions from grease drippings. The idea is to catch the drippings in a special tray and something called a catalytic filtration system.
The 27th National Fiery Foods & BBQ Show invades the Sandia Resort & Casino this week, from March 6-8. Here’s a quick rundown on the schedule. See you there!