The difference between a good brisket and a great brisket is in the cooking, not the grade of the meat. Chef Mike shares his secrets of smoking a great brisket.
The Romans had their traditions and later on, French charcutiers made galantines and terrines to entertain kings and other nobles. About 25 years ago, Chef Paul Prudhomme got credit for shining the public light on the modern take—turducken.
Building on my happiness with the smoked pumpkin experiment, I got a little more ambitious: smoked pumpkin pie. Trot this one out for Thanksgiving and see what happens.
One of our readers asked about using green guajillo chiles, and how to get them to ripen this late in the season. Dave DeWitt to the rescue!
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 …
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!
Is a holiday real just because you can find it on Wikipedia? When bacon’s concerned, who really cares whether or not International Bacon Day truly was conceived by a bunch of (presumably) drunk undergrads in 2004 at CU Boulder in Colorado? Most people will agree that it’s a fantastic excuse for an orgy of bacon consumption.