Amber Button and CaJohn Hard brainstormed this sauce during talk of the big city steakhouses popularized during the 1950s and `60s. It’s a blend of Kentucky bourbon, marinated cherries, a touch of vanilla, chile peppers, and what you’d expect to find in many barbecue sauces.
Tropic Thunder: CaJohn’s Amberfyre: Mango Suave Hot Sauce
met CaJohn’s Amberfyre: Mango Suave at this year’s Fiery Foods Show and finally had a chance to play with it earlier this week. The pork shoulder in my freezer was begging to be grilled. Going tropical with the puerco is always a good plan, so I paired them up to see if they’d make sweet fiery love over a pile of hot coals. And they did; especially after I made it a culinary threesome with some pineapple chunks on the skewers.
Flavorize: Dr BBQ Talks About His Latest Book
With barbecue, much like with good sex, technique makes all the difference. Put the wrong thing in the wrong place at the wrong time and you end up with a bad taste in your mouth. Dr BBQ’s, Flavorize, hones in on a topic barbecuers spend years trying to perfect: the techniques for getting the best flavor into ‘cue. Not cooking itself (although there is plenty of that in the book), but the marinades, injections, brines, rubs, and glazes that bring great flavor to barbecue. I pinned down Ray “Dr BBQ” Lampe for a quick Q&A about the book. Here’s what he had to say.
Broilmaster… my choice for a gas grill
I’ve owned a lot of grills and smokers over more than 40 years of outdoor cooking… some were good, others not so. The best grill I’ve ever had – and still have – is my Broilmaster P-3 sold by Empire Comfort Systems.
Home Bar 101
I really picked up on home bartending as my cause, because I feel like home entertaining is a vanishing art, and because there are very few websites out there that are specifically geared toward home cocktail-making.
Barbecue 101: Rubs, Sauces, and Marinades Overview
Barbecue cooks have individual preferences about the proper meats and sauces to use, which differ from region to region. The various seasoning methods produce different results, and can be divided into three main categories: rubs–wet and dry, marinades, and sauces. Following are descriptions of each, along with cooking suggestions and recipes. Although barbecuing is one of the oldest cooking methods on earth, remember that the rules are not set in stone. Use these guidelines as a base, then create some classics of your own.
Meet Steven Grasse: History in a Bottle
“You’re Steve Grasse?” the tattooed brand ambassador for Sailor Jerry Spiced Rum asked him. “Yeah” Steve responded, nonchalantly.
That question is particularly interesting because outside of a very small corner of the liquor industry, nobody knows who this Steve guy is.
