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Jamaican Jerk Paste

In Hot Sauces by Mark MaskerLeave a Comment

Jamaican jerk seasoning has spread throughout the Caribbean and is not just limited to Jamaica, obviously. This one not only works very well with pork or chicken, it’s also tasty on grilled fish.

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5 Routes to Sweet Heat (That Don’t ALL Involve Chiles)

In Chile Peppers, News by Mark MaskerLeave a Comment

Lately, I’ve been posting a lot of recipes for spicy desserts. Not just because we writers are a lazy lot people who try to get the most out of a subject. Over the last few years we’ve seen more sweet offerings at the National Fiery Foods & Barbecue Show. Seeing a tendency like this at one show would be happenstance, twice coincidence, and three shows, well, that’s an outright movement. The easy route to sweet heat is the strategic application of cayenne or chile pepper to chocolate. While I’m as easy as the next guy, there’s no real art to just adding a chile to an existing dessert recipe and calling it a day. Here are some sources of heat to consider when you start your own adventures in spicy dessert.

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Masker’s Yule Hog, Part 1: Home-Cured Christmas Bacon

In Holiday & Seasonal, Recipes by Mark MaskerLeave a Comment

Apparently, two dozen gingerbread strippers and a bottle of cheap scotch wasn’t enough to buy Santa’s forgiveness last year. He did not provide the Big Green Egg I’d requested despite my generous bribe. I found plenty of fuel for an Egg in my stocking, though. This year I’m upping the ante. No jolly old elf can resist three different types of Christmas pork waiting on a plate. While I’m at it, I’ll share the recipes as I go along. If it works, maybe you can buy your naughty self into his good graces too. Christmas bacon seems like a good lead-in. Here’s how I’m going about it.