The next time Easter and April Fool’s fall on the same day, I’m going to wrap one of these as a Reese’s Peanut Butter Egg and give it to a certain buddy of mine as a “gift.” Asad Khan, owner of India Dining in Warlingham, UK applied some serious fire to the chocolate Easter egg this year. He used a ghost chile, a scotch bonnet and a habanero in the recipe.
Judge Mental: Lessons from the 2nd Annual Santa Anita BBQ Championships
Two weeks ago, I lost my virginity at the race track. Not the normal kind like you lose at a prom or in a prison shower. No, this was baby’s first time judging a barbecue competition and it happened at the 2nd Annual Santa Anita BBQ Championships at the famous Southern California race track of the same name. While there was a certain loss of innocence (or ignorance) involved, it was a wonderful experience that was a real eye opener to something I’ve always wanted to try. And I didn’t have to rent a tux, either.
Burn! Tested: The Jeavenly Host
That’s where Jalapeno Jeaven’s Jeavenly Host entered the story. They exhibited at the National Fiery Foods and Barbecue Show this year and agreed to let me review one. I was interested in what they had to offer not just because I needed a popper rack. Theirs had one significant difference worth noting—prongs.
Snowmass Mammoth Fest
The 10th Annual Snowmass Chili Pepper & Brew Fest officially presents Snowmass Mammoth Fest, taking place on Friday, June 7 and Saturday, June 8, 2013. The 2013 festival will feature 10 bands in two days and continue the traditional weekend of specialty chili and microbrew competitions with tastings.
New York Steak, Western-style
I’ve tried coming up with a term for my way of breaking down a whole strip. Cowboy or California cut doesn’t really do it justice although it is a distinctly western piece of beef. In the end it ends up looking like a sirloin strip or club steak with more marbling and a distinct bit of fat on one end.
The Big Show Turns 25. Happy Birthday!
Twenty-five years, 500,000 superhots, and the Doctor makes a house call. That sums up the 25th Annual National Fiery Foods and Barbecue Show so fast it doesn’t do justice to what was really a three-day chile party at Sandia Resort & Casino March 1-3.
RIP Paul McIlhenny
Paul McIlhenny, CEO and Chairman of the Board of McIlhenny Company, passed away on Saturday, February 23, 2013, at the age of 68. A sixth-generation member of the family to live on Avery Island and fourth-generation member to produce Tabasco brand Original Red Sauce, Mr. McIlhenny joined McIlhenny Company in 1967 and directly oversaw the production and quality of all products sold under the Tabasco brand for 13 years.
