Barbecue cooking isn’t rocket science nor, however, does two plus two equal four on the grill. Barbecue is low and slow cooking not baking (that’s more chemistry than cooking). The meat is done when it’s done; you can guesstimate so many minutes per pound but you’ll rarely be right on the money.
Grindhouse: Pasilla Peppers with Habanero Chorizo Stuffing
Chorizo sausage is a great idea on paper, but it’s often a lousy idea in plastic. You’d think Mexican (or Spanish) spices and ground pork would be hard to mess up. Yet every time I bite into the grease-laden, second-class meat product from a plastic wrapper that passes for chorizo at my local supermarket, the maker finds new and exciting ways to disappoint me. That’s part of the reason I got my mitts on a Cabela’s Pro Series motorized meat grinder. The other was so I can make my own pepperoni, Christmas breakfast sausage, and ground bacon burgers, but that’s at least two other stories.
Celebrate National Chicken Wing Day with Three-Chile Wings of Fire
These wings are not a traditional New Mexican dish, nor are they genuine “Buffalo wings,” but since it’s one of our favorites, and we serve it in New Mexico, we want to share it with you in honor of National Chicken Wing Day. Enjoy!
Hot Dog Heaven: A ton of ideas in one easy place
Happy Fourth of July, everybody! With a lot of us looking for last minute hot dog ideas, the folks at The Kendall School of Culinary Arts hooked us up with this simple graph showing us (and you) what’s what dog-wise across the country. Try them and let us know what you think!
Bacon-Wrapped Brats and Dogs, Oh My
Candy caning dogs in swine is by no means a Los Angeles thing. The New York Times ran this great article on Mexico’s part in their origin story but I’m never one to leave well enough alone, so I changed it up a bit. Anything you can do with a hot dog is generally as good if not better when executed using Italian sausage, chorizo, or brats instead, no?
Chile Lime Shrimp and Baja Gazpacho
Traditionally Independence Day is one of the busiest days for backyard cooking. Burgers, hot dogs, steaks and more are on grills throughout the country. For my July 4th get-together this year I’m creating a refreshing, somewhat spicy, and very flavorful appetizer to serve my guests: Chile Lime Garlic Shrimp with Baja Gazpacho.
Burger Time: Barbecue Glaze and Burgers to Match
This recipe adds a barbecue glaze to the burgers to create true barbecue burgers instead of ground beef on the grill.
