The deadline to enter our 20th annual Scovie Awards Competition is this Friday, Sept. 2, at midnight…
How to Handle the Chile Harvest: 3 Articles
Fiery Foods Central is here to help, and we present three articles that tell you how to handle the harvest…
CaJohn’s New Classic Small Batch Sauces | Interview
The Classic Small Batch line is a return to the pre-superhot days, to recapture what attracted a lot of us to spicy in the first place. Many a chilehead cut his or her tastebuds on the vinegar-and-salt Louisiana-style offerings of Tabasco and the other big boys in the hot sauce world. Classic Small Batch is what happens when a dedicated legend of the chilehead world creates his/her own tabletop hot sauce. Think of Classic Small Batch as a gateway sauce for chiles. The pepper content is higher than you’d find in the mass-produced cousins (42% versus 15% or less). Intrigued by this development, I thought I’d pick CaJohn Hard’s brain about the new lineup.
Review of “Meathead”–Barbecue with a Dash of Science
If you enjoy succulent meals from your grill or smoker and would like to know what’s the science behind the cooking Meathead: The Science of Great Barbecue and Grilling is a book you want to have…
It’s Done…When It’s Done
Total cooking time about 16 hours. Go figure…
Scovie Awards in Progress Now
Here is information on our 20th annual Scovie Awards Competition…
Mike Stines 2016 BBQ Sauce: Sweet & Spicy
It’s best to make this sauce a day or two ahead to allow the flavors to blend…
