Tag Archives: Mark Masker

Lab Rats of the 2015 Fiery Foods Show

editedThe 2015 Fiery Foods Show is in my rear view mirror but product reviews are where my real fun begins. I was going to say "work" instead of "fun." That would be lying, though. Tasting and experimenting with the 26 sauces, rubs, and more that came back with me from the show is far closer to grown-up kindgergarten than digging a ditch. Continue reading
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West Coast BBQ Classic at the Queen Mary

IMG_7682Sixty-two teams crossed tongs against one another at this KCBS-sanctioned barbecue brawl. Attendees filled the joint, buying food tickets so they could sample some of the same great barbecue enjoyed by the judges. Admission was pretty fair in my opinion; fifteen bucks seems to be the going rate to browse vendor booths between bouts of stuffing yourself silly on pork and chicken. This was a one-day event on Saturday, May 10th and I really hope next year is just as good. Continue reading
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White Lightning: How They Do `Cue Sauce in Alabama

white-sauceIn Alabama, white sauce replaces sweet with sour for grilling with a twist. Like conventional tomato concoctions, homemade white is as varied as the tastes of its makers. Continue reading
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Tea Smoking: Burning These Leaves Won’t Get You Arrested

While potpourri and tea smoke mix share some ingredients, here's the difference—potpourri comes in a sack, Szechuan tea smoking has one.Try tea-smoking as an Asian alternative to boring roasted turkey this Christmas. It's a style of cooking meat that hails from China's Sichuan (formerly Szechuan) region, which is known for its hot, spicy cuisine. Continue reading
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