A pig, a Cuban, and a chef walk into a bar…sounds a bit like the beginning of a joke, but the rising popularity of La Caja China cooking is nothing to laugh at.
Burger Time: Barbecue Glaze and Burgers to Match
This recipe adds a barbecue glaze to the burgers to create true barbecue burgers instead of ground beef on the grill.
Habanero Pasta from Texas? Hell Yeah!
Kim and Sean McDaniel of Gourmet Texas Pasta have taken the idea of handmade, artisanal pasta and married it to spice, with incredible results.
Vegan Grilling: Thinking Outside the Brisket
That being said I often grill vegetables as side dishes, so putting together a totally vegan menu wouldn’t be too difficult. So I asked myself, if I didn’t eat meat, seafood or shellfish, what would I want to have for dinner?
Oh, That Cochinita!
That would be cochinita pibil, the closest thing there is to a State Dish of Yucatán. Here’s a recipe for making it in a slow cooker.
Slow Fire: The Beginner’s Guide to Barbecue
Read “Slow Fire: The Beginner’s Guide to Barbecue” and let Dr. BBQ be your wing-man (literally) as he walks you through the basics of cooking authentic barbecue on your own grill (and if you have a stovetop smoker, you can cook inside, too!).
Ken and the Bad Boy Kick Some BBQ Butt
When I heard that Ken was going to fire up the Bad Boy, I knew there was no better place to be for BBQ.
