I’ve been cooking outdoors – grilling, barbecuing and even baking – for a long, long time but I remember when I first started and the mistakes I made including shattering a plate glass sliding door by having a hibachi too close to the door (that turned out to be a $500 steak). Outdoor cooking has a learning curve… it’s not that steep but it still takes time to convert your indoor culinary skills to the backyard. These are some “rookie” mistakes I made and how to avoid them.
This “martini” is a refreshing and spicy blend of shrimp, avocado, tomatoes, cilantro and lime… gazpacho with shrimp!
Can you cook on a fire pit? Sure you can. It doesn’t make any difference if it’s propane-fired or a traditional wood burning pit… cooking is cooking. And you can do a lot more than S’mores, hot dogs and hamburgers.
Over the years Dave DeWitt has collected more hot and spicy stories than a Las Vegas escort service. That’s part of being the Pope of Peppers– you don’t get to wear the name without learning a ton about chile peppers, capsaicin, and, in this case, smoke cooking. Although a lot of Dave’s knowledge makes it into his books, there’s great advice to be had at the Fiery Foods & Barbecue Super Site. Here are just five of the ones good for anyone new (or intermediate) to the sweet art of smoke.
I recently got a Camp Chef two-burner “Explorer” camp stove and a “barbecue grill box” for use while camping and during power outages (that are somewhat common during New England winters or hurricane season). What makes the Explorer different from a traditional BBQ grill is that it has two 30,000 BTU burners but no grilling surface. Without the BBQ box or other optional accessories, pots and pans are needed for cooking.
I’ve cooked on salt blocks from the Himalayans, cedar planks from the Northwest, apple wood planks from New Hampshire and a bunch of other stuff but never a piece of volcanic rock! I used it to cook steak, poultry, veggies, seafood and even pizza! Unlike a salt block, the grill stone doesn’t add any salt flavor to the food so you need to season the food before cooking.
While commercial horseradish is pretty good (I like Gold’s but there are a bunch of others out there) nothing beats homemade horseradish. Making your own also lets you tailor the heat and the texture. Here’s what you need to make yours in-house