After reading Bill Gillespie’s The Secrets to Great Charcoal Grilling on the Weber buy one. That should tell you something about this book.
Review of The Spicy Dehydrator Cookbook
I think that the fruit, vegetable, and sauce leathers are the most interesting section of the book because they are so unusual…
Maille Enters the Fiery Foods Arena
Try them as a garnish for cocktails, mixed in with fresh vegetables or add them to a cheese or charcuterie board…
If You Don’t Want To Shuck Your Own…
The shells, made in the U.S., are a blend of heat resistant organic materials that are molded and finished by hand so each shell is unique.
BBQ Gift Ideas
Thanks to BBQ Guys for these suggestions…
ThermoWorks Introduces Dual Channel Thermometer
They are invaluable for monitoring cooking temperatures whether in a competition pit, your backyard or your oven…
Aw Shucks! A Product Review with Two Recipes
By Mike Stines, Ph.B. I truly enjoy oysters… fried oyster po’boys, grilled oysters, oysters Rockefeller, Devils on Horseback and the best – raw on the half shell with a spritz of fresh lemon and a dash of hot sauce or with a mignonette or cocktail sauce. But opening oysters is difficult and a good way to impale your palm with …
