“What do you mean, ‘your apartment’s on fire?’ I asked while cramming yet another slice of juicy, smoked tri-tip roast into my maw. That’s a pretty stupid question, actually. There’s no ambiguity when it comes to being on fire; you either are or you aren’t. Don’t believe me? Ask a Buddhist monk protesting a war and see what he says. Anyway, it turns out my ego mislead me into incredulity. Yet again.
Cooking with Super Hot Chile Peppers
The fact that these super hots are SO hot shouldn’t frighten you away from cooking with them. Aside from their heat, these peppers bring an incredible flavor that you won’t get elsewhere.
Take a Stab at Injecting Meat for More Flavor
Injecting is the way to get flavor into the meat, especially with large cuts such as a pork shoulder or brisket. Chef Mike Stines shares his favorite injection formulas.
St Patrick’s Day Pizza and Leprechaun Pie
Over the last year or so, I’ve delved deeply into the world of pizza. It’s culminating with the Pizza Trivia book I’m writing with Dave and Lois. Maybe that’s why I got the notion in my head yesterday to put together a Saint Patrick’s Day pizza of my own. As much beer as people put away for the holiday, a theme pizza seemed a natural.
Southwestern St. Paddy’s Day Jalapeño Corned Beef
Normally I spend my Saint Patrick’s Day hunting leprechauns so I can waterboard the location of their gold out of them, but this year I changed it up by making corned beef with a twist: I brought the fire. Much like celebrities and rehab, mustard and corned beef have a long tradition together. Seeing as how people love themselves some …
Canadian Bacon, American-Style
What is called “Canadian Bacon” in the U.S. is not the same as the Canadian bacon made by Canucks. Here’s how to make your own American-style Canadian bacon.
The Hot Sauce Kid
The next time one of my friends complains about how tough it is to start a business, I’m going to shut them up with the story of Nolan Bebber.
