Q: Hi Chef! I love your articles on the Burn! blog but I don’t have any fancy offset or vertical smoker. Can I make real barbecue without one of those? —Dwayne A: Hi Dwayne…you sure can! Kettle grills (such as the Weber) and even gas grills (such as the Char-Broil Heatwave) can be used for great barbecue. I use both …
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.
Van Gogh painted with bacon, Lady Gaga’s tender loins draped in…tenderloin; a gorgeous model in a chile-studded bikini; re-purposing food for art and fashion seemingly knows no bounds.
One pot, 37 plants. Can a jillion chile peppers be far behind? Mark Masker shares his progress on the great Topsy Turvy experiment.
For the first time ever, I went hunting for wild mushrooms. They definitely don’t qualify as spicy, but what mushrooms lack in heat, they make up for in flavor!
Master spice expert John Gregory-Smith scoured the world for recipes featuring interesting spices, and shares his discoveries in this book. Not exactly ground-breaking stuff for chileheads, but accessible and interesting recipes with chile peppers prominently featured in many dishes.
Chef Mike Stines gives the lowdown on shopping for a smoker.