This recipe adds a barbecue glaze to the burgers to create true barbecue burgers instead of ground beef on the grill.
Habanero Pasta from Texas? Hell Yeah!
Kim and Sean McDaniel of Gourmet Texas Pasta have taken the idea of handmade, artisanal pasta and married it to spice, with incredible results.
Vegan Grilling: Thinking Outside the Brisket
That being said I often grill vegetables as side dishes, so putting together a totally vegan menu wouldn’t be too difficult. So I asked myself, if I didn’t eat meat, seafood or shellfish, what would I want to have for dinner?
Tailgating with Heat: Peppers at the Beach 2012
A lot of three year “growth problems” are cured with antibiotics or bleach. Not this one. Peppers at the Beach turned three this May and creator/promoter Chip Hearn’s biggest growing pain comes from keeping the event small enough to retain its tailgating feel. So many chefs wanted to compete that he actually had to turn some away.
Slow Fire: The Beginner’s Guide to Barbecue
Read “Slow Fire: The Beginner’s Guide to Barbecue” and let Dr. BBQ be your wing-man (literally) as he walks you through the basics of cooking authentic barbecue on your own grill (and if you have a stovetop smoker, you can cook inside, too!).
Cinco de Mayo Burgers with Homemade Chorizo
Last Christmas, the fat guy in the red suit brought me a Cabela’s Pro Series electric meat grinder and I’ve been dying to try it out. Cinco de Mayo gave me a great excuse to do that. I turned 4 pounds of boneless pork butt into homemade patty chorizo, but that was just the start of what turned into a really fun grilling idea for the holiday.
Homegrown Heat: A Primer for the Home Chile Grower
Growing season may be on us right now, but it’s not too late to get started. Dominica Esperanza’s Grow Your Own Jalapeños and Super Hot Peppers in Containers ebook is a new resource for beginning chile growers looking to do-it-themselves at home.
