Once upon a time, an innocent blog editor was walking through the dark forest (okay, it wasn’t a forest, it was Twitter), when she was offered a pretty jar of jelly by an evil witch, who told her it was made from ghost peppers (well, it wasn’t actually a witch, it was Suzanne from Suzanne’s Kitchen.
It’s hard to overstate how good the National Fiery Foods & BBQ Show is for showcasing hot sauce makers who’ve made the leap from amateur to professional. Take Schultz’s Gourmet for example…they know that shows like this one have been key to their success.
On October 14 and 15, the Atlanta Motor Speedway in Georgia makes room for EGGheads and their Big Green Eggs. Last year more than 200 Eggs were fired up for the two-day cooking extravaganza, where guests can learn about these nifty ceramic cookers, sample some of the food cooked on them, and generally drink the Egg-flavored Kool-Aid.
Chef Mike Stines gives the lowdown on shopping for a smoker.
Looking for Trinidad Scorpion “Butch T” seeds? Refining Fire Chiles has one of the most extensive offerings of hot chile plants and seeds anywhere on the web.
Vegetarians and vegans rejoice! Now you, too can enjoy the delicious goodness of a great hunk of smoked meat…without the guilt. The geniuses over at Hampton Farms have married the flavor of hickory smoke with dry-roasted peanuts for a truly addictive new snack. In fact, I’m eating them in between sentences at my computer. Now, I’m not generally an in-the-shell-peanut-eating …
Brothel owners rejoice! There’s finally a backyard grill worthy of your leopard print hats. BeefEater Barbecues in Australia has made the world’s first fully operational gold barbecue. It’s a solution to that age-old dilemma faced by successful pimps going all the way back to the ancient 1970s: “How do I stand out from my brother pimps when we all have …