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The Way of the Bun: A Quickie on Grilling Etiquette

In Cooking Guide, Recipes by Mark MaskerLeave a Comment

Last weekend, a good buddy of mine took it upon himself to open the lid on my grill and check the food.

Right after I’d just checked it myself.

You do not second guess someone when they’re grilling unless the grill is consumed in fire. My friend’s lucky he’s stringy or he’d have been the next course. Not because I’m into long pig– I’m not a cannibal. I am, however, a firm believer in object lessons. Especially to any would-be violators of my grill second guessing my work. I have plenty of friends so I can afford to cook one here and there.

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Tequila Superpost, Part 1: What is tequila?

In Alcoholic, Beverages, Recipes by Greg MaysLeave a Comment

If you missed the Fiery Foods Show this year, then you also missed a fun presentation on tequila and tequila cocktails by yours truly. With Cinco de Mayo on the horizon, it’s definitely a perfect time to summarize that presentation in a written format, so you can all benefit from the knowledge and enjoy some great tequila between now and May 5. I’ll include a classic recipe with each post, too.

Barbecue 101: Tips from the Supersite

In Cooking Guide, Recipes by Mark MaskerLeave a Comment

Having grilled that screwy rabbit and his basket of eggs last week, barbecue season became official in the Masker house. April being the seasonal starting line for many of us ‘quers, it’s the perfect time to get back to basics as we launch the year’s summer of smoke and fire. With that in mind, here are three articles you may want to check out from our Supersite.

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Grilled Spring Asparagus with Spicy Lemon Mop: Recipe

In Recipes by Dave DeWittLeave a Comment

Dave wrote a good piece about spring grilling on the Super Site. I thought I’d share this wonderful side act of his for your consideration. No, you can’t use canned or frozen—this recipe only works with fresh asparagus, so take advantage of these spring asparagus months. This is an excellent accompaniment to grilled seafood, too.