When Dave ran Sharon Hudgins’ The Cult of Currywurst at the SuperSite a couple of months back, it got me to thinking about new ways we could play with currywurst here on the blog.
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This is why we don’t actually follow the plans we make when we’re plastered on tequila, kids.
Making a Pumpkin Smoker
Three years ago, I started turning monster pumpkins into smokers for Halloween. Not only was it a good excuse to play with freakishly large vegetables, it was an even better excuse to put an attractive woman into a devil outfit and take pictures for the blog. I also like the idea of food that smokes itself. The basic idea was simple. Clean out the pumpkin, cut holes in the top and bottom, and place it over a small electric hot plate as the basis for the smoker.
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With so much going on the worlds of barbecue and hot sauce, I’m starting a weekly news department to keep track of events and products you might want to know about. This is the first go-around so I’m keeping it short and sweet as we build up content.
All the Bacon at 20% Off
Good: 20% off bacon. Better: 20% off tickets to the Southwest Bacon Fest. If you buy your tickets onine using the promo code LuvBacon, you’ll save 20% off your tickets to this first-ever cured porkstravaganza.
Ladies and Gentlemen, Meet Barbecue America
We’d like to offer our sincere congratulations to SuperSite contributor, writer, and TV personality Rick Browne on his new job as editor-in-chief of the new magazine, Barbecue America. It’s a bi-monthly print publication for those who want more than just the annual June run of single issue ‘que mags. Here’s the official press release from Rick himself
5th Annual Disc-It Round Up is Here!
This is how it works: Customers bring their DISC-IT and donate their time and the food they are serving. You can make anything you want on the DISC-IT – offer sample servings of 1-2 oz.
