I’ve made corned beef, sausages and pastrami but never did bacon until a couple of weeks ago. The results were fantastic! Once you make your own bacon you’ll never buy its lesser store-bought cousin again.
The difference between a good brisket and a great brisket is in the cooking, not the grade of the meat. Chef Mike shares his secrets of smoking a great brisket.
One of our readers asked about using green guajillo chiles, and how to get them to ripen this late in the season. Dave DeWitt to the rescue!
In the final installment of Mark’s series about his jalapeño-growing adventure, he reports on the harvest and shares a couple of recipes for using the fresh pods. Chipotles, anyone?
Q: Hi Chef! I love your articles on the Burn! blog but I don’t have any fancy offset or vertical smoker. Can I make real barbecue without one of those? —Dwayne A: Hi Dwayne…you sure can! Kettle grills (such as the Weber) and even gas grills (such as the Char-Broil Heatwave) can be used for great barbecue. I use both …
Craving some pulled pork, but don’t have 14 hours to slow-smoke some? This slow-cooker recipe gives you a quick option…just don’t tell your die-hard Que friends your dirty little secret.
We love chiles in whatever form we can get them, but there is something special about fresh chiles—they have a flavor and texture that cannot be duplicated by canned, dried, or frozen chiles. Here are instructions for roasting your own!