From Mike Stines: Over the years I’ve done a lot of barbecue… briskets, pork butts, poultry, corned beef, sausages and pastrami among others but I had never done bacon… that is until a short time ago. Making home-made bacon is not difficult but it does take some time to cure the pork before smoking. Once you’ve made your own bacon …
Welcome to Burn 2.0
Over the last long while, Dave DeWitt, Hans Wressnigg, and I have worked hard to create a better Burn. Not just the blog, though. We’ve grouped the Pope of Peppers’ churches closer together to give make things easier to find, update our look, and generally make for a better experience for the good folks who take the time to read the craziness that jets out of our collective psyches.
The Ideal Front Porch
This is the perfect house for any outdoor cooking freak!
Ask Chef Mike: Making Real BBQ Without A Fancy Rig
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 …
Ask Chef Mike: Grilling with Wood Planks
Wood planks add another dimension to smoke-cooking fish, veggies, and other foods. It’s the most fun you can have with smoke—without breaking the law!
Lovin’ the Looftlighter
In every issue of Burn! Magazine, we’ll tell you about great new products. Contributing Editor Mark Masker had way too much fun testing out the Looftlighter. His review is below. Read more of Mark’s ravings in the April issue by clicking here. “It’s not as clumsy or random as a blaster. It’s an elegant weapon, from a more civilized age.” …
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