The 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.
Sixty-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.
In 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.
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.
Like my holiday shopping, part three of our list comes later than it should and it’s totally my fault. Between slaying fish near Kirimati with my folks for ten days, writing bike features for Hot Bike and Baggers magazines, shooting Harley Claus at Bartels Harley-Davidson, and other blog posts here, the list got pushed back until Lois finally put me in a pit and said, “It writes the list or else it gets the hose again.” I agreed, she tossed me a laptop, and as soon as this post goes live, she’s promised to let me out.