Simple syrup is an important ingredient for any bar, a 2-to-1 mixture of sugar and water which dissolves more easily in the cold liquids of a cocktail. In classic cocktails like a Mint Julep or the Daiquiri, simple syrup is essential.
Smoking Takes Practice
I’ve discovered that I can smoke two large slabs of St. Louis-style ribs and four large chicken breasts at the same time in about 3 to 4 hours. That beats the hell out of 16-hour briskets. Not that I have anything against briskets–it’s all about staying awake, and frankly that’s a pain in the ass when you’re a senior smoker like me.
Crater Lake Pepper Vodka
Readers of the Burn! Blog know their peppers, and while my work at Simple Cocktails gives me fewer opportunities to taste the spicy stuff, I’ve had some great pepper-based liquor over the last few months.
Green Sriracha Pork Ribs
Sriracha isn’t supposed to be green. I know this because it’s red. It’s always red. It’s always BEEN red. I’ve never seen green sriracha in my fridge before. If I had, I’d have believed it to have gone bad. Until now.
All Spice Cafe: Fun with Chipotle Tapenade Burgers
As interesting characters at the Fiery Foods Show go, JD Cowles ranks near the top of the list. He’s usually rocking a dyed goattee and ‘stache while showing off the latest and greatest spicy offerings from his All Spice Cafe in Venice Beach, California. JD’s been going to the show for at least as long as I have, so he knows his way around making great spicy sauces, snacks, and more. Like his Chipotle Olive Tapenade.
Bloody Marys for Badasses?
The arrival of spring always gets me excited about brunch: the blooming roses, the fresh fruit, eggs of various types, and of course, brunch cocktails. In one of my blog posts recently, I said something like “I prefer spicy Bloody Marys,” and apparently, this phrase triggered a response from The God of Spicy Bloody Marys: Crazy Steve.
Hell, yeah, we talk about Fight Club
Hog Heaven, located adjacent to Centennial Park in downtown Nashville, is literally a hole in the wall BBQ joint. While there are a few “outdoor” tables most of the business is takeout with folks enjoying the hickory-smoked meats in the park. What makes Hog Heaven unique is they make a white barbecue sauce that is absolutely fantastic for poultry.
