I’ve been a Stubb’s BBQ sauce fan for a while now, so when the company asked me if they could send me some product to review, I was about as hesitant as you’d expect (i.e., I wasn’t). Stubbs sent in its original sauce, BBQ rub, and the spicy sauce for me to play with. When I test a product, I generally keep the recipes straightforward so as to get the clearest understanding of how well a sauce or rub does its job. Company founder C.B. Stubblefield being a Texas barbecue man, the sensible test here was beef.
2017 Scovie Early Bird Special
2017 Scovie Award early bird special ramps up.
Bartels H-D Chili Cook Off | Cutting Your Competition Teeth
The annual Bartels Harley-Davidson Chili Cook Off isn’t so much a competition to me as a laboratory with chrome and leather. There’s no entry fee, few rules, and I can make whatever the hell chili I want. It’s a smaller event with roughly 15 entries each year. All of these traits make it invaluable for the novice cutting their competitor baby teeth.
Habanero Pork White Chili
White chili is usually a chicken thing. I prefer pork, though, because pork.
Scovie Awards | 2017 Entries Now Open
Entries for the 2017 Scovie Awards are NOW OPEN.
Planked Asparagus & Peppers with Snappy Glaze
This recipe combines fresh asparagus, bell peppers and a Scotch bonnet-based hot pepper jelly to make a unique side dish for grilled foods.
Grilled Crab-Stuffed Cherry or Jalapeno Peppers
We don’t usually think about grilling pickled peppers, but for some reason they turn out great. Just remember not to over-grill the peppers or they may blacken on the outside. Note that although some commercial cherry peppers are called “hot” by the manufacturers, they are usually rather mild. This recipe is reminiscent of the wonderful canned stuffed jalapeños from Mexico–in fact, this recipe works with pickled jalapeños as well.
