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    • BBQ, Grilling
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      • Burgers,
        Sandwiches
        & Dogs
      • Beef
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      • Ribs
      • Seafood
    • Chile Peppers
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View Post

Scovie Early Bird Deadline Looms

In Scovie Awards by Mark Masker07/06/2018Leave a Comment

Just know that in less than a week, the Early Bird discount on your Scovie entries goes away.

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Scovie Awards Adds Savory Division

In Scovie Awards by Mark Masker06/28/2018Leave a Comment

Like my disdain for them kids on my lawn, the Scovie Awards just keep expanding every year.

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Barbecue Shortcuts

In Science by Mark Masker06/21/2018Leave a Comment

Much like honesty in politics, fast barbecue is one of life’s little unicorns. It doesn’t exist no matter how much we all want it to. Or does it?

View Post

Scovie Awards Cook It Ups and Savory Division

In Scovie Awards by Mark Masker06/19/2018Leave a Comment

In addition to our Fiery Foods Division and Barbecue Division, we now have a Savory Division where any non-spicy gourmet food can be entered.

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Lump Charcoal vs Charcoal Briquettes

In Science by Rick Browne06/15/2018Leave a Comment

Charcoal has been manufactured and used by man to cook with since pre-historic times.

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Jerk Pork Chili

In Chili & Soup by Mark Masker06/14/2018Leave a Comment

The Jerk Pork Chili looks great, with red color and colorful diced peppers in it. Heat-wise, it’s at the low end of medium but the Jamaican Jerk vibe really comes through quite well.

View Post

RIP Anthony Bourdain

In News by Mark Masker06/08/2018Leave a Comment

It is with deep and sincere sadness that we’re reporting of Anthony Bourdain’s passing.

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