A few years back, some of our favorite food writers collaborated on a barbecued Thanksgiving on our mother site, the Fiery Foods & Barbecue Super Site. Drawing inspiration from that idea, me and mine cooked up our own take on that awesome theme. Here’s the first part of that big adventure: Dr. BBQ’s pulled pork stuffing and a pulled pork gravy.
Tailgate Recipe: Sweet and Spicy Habanero Hot Wings
For those who truly appreciate the art of combining complex flavors and good old fashioned heat, feast your taste buds on this recipe for peach habanero wings. Combining the mild sweetness of peaches and the raw heat of habanero peppers, your local wing shop has nothing on these bad boys.
6 Smoked Turducken Tips
About a week ago, I received this question from reader Dave Dorey: “Hi. I read your blog on how to smoke a turducken. Can you let me know at what temp. you ran your smoker at? Did you alter your temp at any time as well?”
In about a week, we’ll all be under the gun after Halloween, working on Thanksgiving. Dave’s question inspired me to put together some tips for anyone looking to smoke a turducken this year.
Halloween Tailgate Time: Drumsticks, Pumpkin, and Fire
Fall brings not only Halloween but also football and basketball with it. I thought I’d bring sports and the Halloween spirit together in this post thanks to Sizzlin’ Sauces’ Howlin’ Hollar, my tabletop grill, and a package of chicken drumsticks.
Burning Sensation: Crab Cakes With An Attitude
Crab cakes – a variation on New England’s fish cakes made with cod or pollock – are popular along the coast of the Mid-Atlantic States, the Gulf Coast, the Pacific Northwest and Northern California, where the crabbing industry flourishes. Along the East Coast, blue crab is traditional while on the left coast Dungeness crab is commonly used. (A lot of crab is now imported from the Far East and Venezuela. Try to find local crab whenever possible. True Maryland crab will be labeled with MD and three digits to identify the harvester.)
Gourdenstein: How to Make Smoked Pumpkin
I’ve smoked Gourdzilla, normal-sized carving pumpkins, and, of course, sugar pumpkins. Which, by the way, work the best of the three. Sugar pumpkins are the ones used for pumpkin pie, have plenty of seeds in them, and they smoke a lot more thoroughly due to their small size. Every Halloween I try something new with the finished pumpkin. The results have generally been good and I’ll share the old and new concoctions each week leading up to Halloween.
Four Great Recipe Articles to Fire Up Your Labor Day Grilling
There are a ton of great Labor Day grill recipe ideas on the SuperSite. Here’s a four course list of a few of them to take you from spicy appetizers into a barbecued dessert coma for the finish.
