Not all tortillas are created equal. Some are made with native corn, some with genetically modified corn, some are made with masa from industrialized corn, some are made from nixtamalized corn, and to complicate it a bit more, some are made with combinations of all of the above.
Tacos Tips and Tricks
The only thing all tacos have in common is the tortilla. What goes inside and the salsa on top of it, that’s what makes the difference.
Project Smoke… Another Great Book by Stephen Raichlen
In his latest tome, Raichlen defines his seven steps to what he calls “smoking nirvana”…
Bacon-wrapped Bratwursts with Grilled Garlic and Habanero Relish
Anything you can do with a hot dog is generally as good if not better when executed using Italian sausage, chorizo, or brats instead, no?
Hot News: New Ballpark Grub for Opening Game Day
Aramark being the food and beverage partner for nine MLB stadiums, it makes sense that they’d change up the rotation when it comes to baseball fare. This season they reimagined the classic concession staples we’ve all come to know and love. Here’s a taste of what you can expect at those nine lucky stadiums, starting opening day.
Spicy Elk Burgers
The dead elk in question was ground into burger patties and the kick was courtesy of the spicy goodness infused within it thanks to some chorizo and special seasoning. See, Mike Frison stopped by Disc-It for a cooking demo using his Fri-B-Que Seasoning on some amazing Elk and Chorizo Burgers. You can see the demo here or if you just want the recipe for yourself, here you go
Southwestern Hush Puppies? That’s Crazy Talk!
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.
