Although many different fruits and vegetables can be grilled or smoked, it is chile peppers that have a particular affinity for the open flame.
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.
Why wouldn’t you try making your own salsa or hot sauce? Our cousin, the Fiery Foods and Barbecue SuperSite, has all kinds of useful information on smoke, spice, and heat. Here are three articles from it to get you started cranking out your own custom fire.
In 2008, my coauthor of ten books, Nancy Gerlach, and her husband Jeff retired and moved from Albuquerque to Chelem, Yucatán. Recently my wife and I visited them for a whirlwind tour of the region.
By Dave DeWitt and Nancy Gerlach The first outdoor cook to use chile peppers during a barbecue was Jaguar Claw, a somewhat hen-pecked paleo-Native American who lived in the Amazon Basin about 20,000 years ago. He had dispatched his prey with his spear, had butchered the world’s largest rodent with his new flint carving knife into chunks, and was contemplating …