Good: 20% off bacon. Better: 20% off tickets to the Southwest Bacon Fest. If you buy your tickets onine using the promo code LuvBacon, you’ll save 20% off your tickets to this first-ever cured porkstravaganza.
Ladies and Gentlemen, Meet Barbecue America
We’d like to offer our sincere congratulations to SuperSite contributor, writer, and TV personality Rick Browne on his new job as editor-in-chief of the new magazine, Barbecue America. It’s a bi-monthly print publication for those who want more than just the annual June run of single issue ‘que mags. Here’s the official press release from Rick himself
Scorpions, Barrackapores, and More Superhots Available!
The harvest is underway and we have fresh pods available–Trinidad Scoprions, Morugas, 7-Pots, and Barrackapores. They are available for sale, but we are not catering to hobbyists. The minimum order is five (5) pounds in the lower 48 states only, and no international orders.
5th Annual Disc-It Round Up is Here!
This is how it works: Customers bring their DISC-IT and donate their time and the food they are serving. You can make anything you want on the DISC-IT – offer sample servings of 1-2 oz.
Scorpion? Ghost? 7-Pot? What the heck is it?
Chile nomenclature in general is totally screwed up, but with superhots it’s even worse.
High on the Hog: NC’s Whole Hog State Championship
This year, the N.C. Whole Hog Barbecue State Championship hits Raleigh on September 27-28. It’s a featured part of the International Bluegrass Music Association’s (IBMA) Wide Open Bluegrass Festival. The North Carolina Pork Council (NCPC) sponsors and sanctions the state championship cook-off, oversees team qualification, and selects certified judges. NCPC is headquartered in Raleigh, where it supports and represents the state’s pork-producing industry.
Firing up Fuze.SW
Fuze.SW 2013, Santa Fe’s first-ever food conference of its kind, takes place at the Museum of International Folk Art the weekend of November 8—10, 2013. James Beard Award-winning authors and chefs from across the US will gather with leading historians, archaeologists, cultural commentators, and folklorists to discuss and demonstrate how traditions and techniques from diverse heritages have intersected to create a culinary tradition uniquely New Mexican (and transported globally).
