At one of the stands at the festival,
a cook prepares sausages and
pljeskavicas.
From Kristian Kahrs: Lost in a fog of barbecue smoke, this skinny Norwegian journalist finally found his way to the biggest barbecue festival in the Balkans. In one week in September, I was exposed to more meat–strange meat–than I have ever seen in my life. Full story with recipes is here.
The following two tabs change content below.
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)
- Rancho Aurora Garlic Soup - 11/13/2020
- Roast Chicken Breasts with Cranberry-Horseradish Relish - 11/11/2020
- Bell Pepper 101 - 11/07/2020
