Usually when you hear the word “tapenade” spoken while watching football or basketball, it’s grounds for revoking one’s man card. This tradition goes back to the cavemen, who, not having olive spread handy, never used it on charred mammoth. Thus, a tasty sammich spread never found its way into the manly lexicon of acceptable condiments (unlike ketchup and mustard, which as we all know, occurred naturally in large pools back then—I saw that on Fox News, so it must be true).
Masker’s Yule Hog Part 3: Hamming it Up for Santa
“The flu, Kringle? Really? That’s what bacon, sausage, and ham get me for Christmas?” That’s what went through my head when I staggered out of bed this year to an empty plate and no Big Green Egg under the tree. Oh, well. At least my family still loves me (thank you very much for the FoodSaver vacuum sealer, Mom and …
Burn! Tested: Grill Daddy BBQ Multi-Tools and Burger Stomper’s Slider Press
After I’ve spent a few hours over a hot grill, the last thing I want to do is wash a bunch of barbecue tools and do the dishes. Usually this is because my innate laziness and The Itis dictate I take a nap. Grill Daddy understands my lack of motivation and made their line of Heat Shield tools to make it a little less likely I sit on my backside with a sink full of dirty dishes. Here’s what I mean.
Masker’s Yule Hog Part 2: Pork Belly Christmas Sausage
For the second part of my pork bribe to Santa, I ground up Christmas breakfast sausage. Not just any sausage, though. I used the pork belly trimmings left over from the slabs of bacon I cut up for curing last week.
Masker’s Yule Hog, Part 1: Home-Cured Christmas Bacon
Apparently, two dozen gingerbread strippers and a bottle of cheap scotch wasn’t enough to buy Santa’s forgiveness last year. He did not provide the Big Green Egg I’d requested despite my generous bribe. I found plenty of fuel for an Egg in my stocking, though. This year I’m upping the ante. No jolly old elf can resist three different types of Christmas pork waiting on a plate. While I’m at it, I’ll share the recipes as I go along. If it works, maybe you can buy your naughty self into his good graces too. Christmas bacon seems like a good lead-in. Here’s how I’m going about it.
Hot News
In the latest round of legal flak aimed at Sriracha, a California judge has ruled in favor of the town of Irwindale. He decreed that the factory stop making “anything that causes odors” at Sriracha’s Irwindale facility. What this means to us hot sauce lovers possibly is less Sriracha on store shelves next year. Considering the sauce has gotten so popular Subway makes a Sriracha Chicken Melt sammich, this is kind of a big deal. Judge Robert H. O’Brien filing says, “[Huy Fong Foods] is to immediately make changes in its site operations reducing odors and the potential for odors” consistent with the city’s air quality mitigation measures. The factory processes fresh chilies for three months out of the year.
Black Friday and Cyber Monday Show Specials
For Black Friday to Cyber Monday, November 29 through December 2nd, if you buy a booth and pay in full you will receive a free enhanced show program booth listing, a $50 dollar value. If you have a booth already in the the show, 20% off any show program purchases of enhanced listings and ads. Can’t make the show? Please enjoy 15% off all show program ads.
