A walk through the rows of teams at any of the hundreds of barbecue contests held throughout the country can be quite an eye opening adventure, particularly to the inexperienced. It goes without saying you will be quite amazed at the shapes, sizes, and styles of the many cookers being used by the teams to prepare their products. You’ll see everything from a huge professionally made unit to a 55 gallon drum converted into a smoker in someone’s backyard.
Today Colorado-based Wynkoop Brewing Company will tap the first keg of a brand new and immensely unique beer: Rocky Mountain Oyster Stout, made with bull testicles. You read it right, folks.
Over the next three weeks, we’ll also share ideas for spicy pumpkin seeds, adding recipes for smoked pumpkin, and playing around with Sizzlin’ Sauces’ Howlin’ Hollar Hot Sauce with Pumpkin, too. Be sure to check back in with us every couple of days for ways to heat up Halloween.
Before you hush puppy purists grab the torches and pitchforks and head to Los Angeles for a few days of burning yours truly at the stake, hear me out. I was desperate for an appetizer at this Saturday’s grilling and had no money but plenty of corn masa, garlic, habanero pepper, and vegetable oil. That’s where this tasty violation of southern tradition originated.
“You can buy the whole seat but you’ll only need the eeeeedge!” Dubbing last Saturday’s Bare Bones barbecue competition a “brawl” couldn’t be further from the truth. The event was actually very laid back. It’s just hard for me not to feel a little primal when someone slow cooks dead animal over charcoal and wood.
Two weeks ago, my niece Jordan ordered me to grind up a batch of my habanero chorizo for the family’s Saturday grill night. What she did not dictate was how I cooked it for the group. Some of you may remember how much I love playing with grilling pizza. I combined the two dishes in this simple little twist on pizza and quesadillas. The only person who ended up hating it was me because it was all gone before I had a chance to fill up on the stuff.
Here’s a blow-by-blow description of how to make classic New Mexico-style chiles rellenos. Creating truly great chiles rellenos requires a bit of effort, but once you’ve had that first cheesy, glorious bite, you’ll be glad you took the time.