Earlier this year, Pirate Johnny’s gave us a selection of their spice rubs to review. This happens to be their Jamaican Jerk’s turn.
Dave Checks in from his Central Market Cooking Tour
Report from the Texas Book Tour for Dishing Up New Mexico
Just the FAQs: Chile Pepper Tips from Dave
Over the years our readers have asked us nearly 700 questions on every conceivable aspect of chile peppers. Someone, somewhere at the SuperSite had the brilliant idea to stick all that knowledge into FAQs in a searchable database. The questions were answered by the SuperSite staff, under the direction of publisher Dave DeWitt. If you have any of your own chile pepper questions, message it to us. Here’s a snapshot of just some of the info you’ll find at the SuperSite.
The Best of “Ask Dr. BBQ.”
Over the years, our BBQ-fanatic readers have asked us hundreds of BBQ and grilling questions. With the assistance of the famous Ray Lampe, aka “Dr. BBQ,” we have answered them and placed them in a searchable database here. If you want a better idea of what you’ll find there, here’s a quick list of some of the issues he’s addressed for us at the SuperSite.
Tappecue Chamber Probe
Tappecue, a Wi-Fi based temperature monitoring system that includes four different temperature probes for tracking different meats on the smoker, has added a chamber probe to its arsenal of cooking accessories.
Chiles Reach Africa: An Excerpt from Dave DeWitt’s New Food History Book, Precious Cargo: How Foods from the Americas Changed the World
The most likely scenario for the introduction and spread of chile peppers into Africa south of the Sahara is as follows. Varieties of Capsicum annuum and chinense were introduced into all West and East African Portuguese ports during the 40 years between 1493 and 1533, with the introduction into West Africa logically preceding that of East Africa. The chiles were first grown in small garden plots in coastal towns by the Portuguese settlers and later by the Africans.
Hot Monkey Pepper Vodka
Guarding the northeast post at Distillery Row is New Deal Distillery, home to 4 vodkas, 2 gins, and 2 liqueurs. One vodka is a perfect fit for us here at the Burn! Blog, and you’ll know right away by its name: Hot Monkey Vodka, the star of New Deal’s line because it won a Gold Medal for flavored vodkas at the 2008 San Francisco World Spirits Competition, the Olympics of distilled spirits.
