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    • Recipes
      • BBQ, Grilling
        & Smoking
        • Burgers,
          Sandwiches
          & Dogs
        • Beef
        • Chicken
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Stories

Category Archive

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Meaty Matters: The Carne in Chili

In Stories by Mark Masker02/24/2021Leave a Comment

Hunters believe that venison makes the best chili— or elk, or even moose—and restaurant chefs love pork or veal.

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Best Woods for Grilling and Smoking

In Stories by Mark Masker02/18/2021Leave a Comment

The woods that work best for grilling and smoking are hardwoods, particularly (for some unknown reason) the woods of certain fruit and nut trees.

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Chef Eddie Adams’ Cajun Flavors Meat Spices | Review

In Product Reviews by Mark Masker02/09/2021Leave a Comment

One thing I look for most in a go-to spice rub is versatility and Chef Eddie Adams’ Cajun Flavor Spices packs that aplenty. So far I’ve used it with beef, turkey, chicken, pork, and lamb, with great results every time.

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Barbecue Appetizers That Everyone Will Love

In Stories by Dave DeWitt01/28/2021Leave a Comment

Are you looking for barbecue appetizers that would suit everybody? You are in the right place.

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How to Deal with Chile Pepper Seedling Pests

In Gardening by Mark Masker01/27/2021Leave a Comment

The same friendly environment that promotes seedling growth also provides perfect breeding conditions for common greenhouse pests such as aphids, white flies, mealy bugs, and spider mites.

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Choosing Chile Pepper Seeds for Gardening

In Gardening by Dave DeWitt01/18/2021Leave a Comment

To produce seed that is true to type, individual varieties must be pollinated only by their own pollen.

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Culinary Herbs for Mexican Cuisines

In Gardening by José C. Marmolejo12/28/2020Leave a Comment

Mexico is considered a “Megadiverse” country, since it contains 70% of the animal and vegetable species known to man, and it is home to more than 5,000 different endemic plants.

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