Having grilled that screwy rabbit and his basket of eggs last week, barbecue season became official in the Masker house. April being the seasonal starting line for many of us ‘quers, it’s the perfect time to get back to basics as we launch the year’s summer of smoke and fire. With that in mind, here are three articles you may want to check out from our Supersite.
Hot News
Yes, I know. It’s been awhile since we’ve run regular news from the land of smoke and fire. What can I say? With 25-ish products to test after the Fiery Foods Show, Dave a-travelin’, and me training up for competitions, we’re a little busy. Don’t worry, though. I’ll make Hot News a regular thing again. Promise.
Hot News: New Ballpark Grub for Opening Game Day
Aramark being the food and beverage partner for nine MLB stadiums, it makes sense that they’d change up the rotation when it comes to baseball fare. This season they reimagined the classic concession staples we’ve all come to know and love. Here’s a taste of what you can expect at those nine lucky stadiums, starting opening day.
Reaper Cream Cheese: Burn! Tested
Someone bottled a cliff’s edge and named it Reaper Cream Cheese. By “someone” I mean International Society of Culinary Pyros. I met the stuff at this year’s show and just had to bring it home to play with on the grill.
Precious Cargo Wins Major Book Award
The International Association of Culinary Professionals’ (IACP) Cookbook Awards took place this Sunday in Washington, DC. Dave’s Precious Cargo: How Foods from the Americas Changed the World was a finalist in the Culinary History category.
Chipotle Tapenade Burgers: Recipe
Allspice Cafe makes a tasty olive tapenade that goes great in ground beef for burgers. This version is a personal favorite I came up with that you may want to try for yourself. Overall, the spicy kick is on the mild side, which really lets you taste the rest of the tapenade.
Scientists Profile 170 Year Old Beer
Apparently, beer sitting in a shipwreck for 170 years tastes about as skunky as you’d expect. Just as the scientists who smelled the funk off of a brew fitting that description in 2010. When they popped one open and took a whiff, the funk rivaled a middle school boys’ locker room.
