If you enjoy succulent meals from your grill or smoker and would like to know what’s the science behind the cooking Meathead: The Science of Great Barbecue and Grilling is a book you want to have…
Smokin’ Hot Melissa Cookston
At a retail price of $22.99, Cookston’s latest book it well worth the investment…
Stubb’s BBQ Sauce & Rub | Review
I’ve been a Stubb’s BBQ sauce fan for a while now, so when the company asked me if they could send me some product to review, I was about as hesitant as you’d expect (i.e., I wasn’t). Stubbs sent in its original sauce, BBQ rub, and the spicy sauce for me to play with. When I test a product, I generally keep the recipes straightforward so as to get the clearest understanding of how well a sauce or rub does its job. Company founder C.B. Stubblefield being a Texas barbecue man, the sensible test here was beef.
The Wood Pellet Smoker and Grill Cookbook
I recently received a copy of “The Wood Pellet Smoker and Grill Cookbook” from Ulysses Press. Written by California resident Peter Jautaikis, pitmaster of smokinpetebbq.com, the illustrated 180 page hard cover book has a bevy of recipes – appetizers, poultry, red meat, pork, seafood, “extras” and brines and rubs. A lot of the recipes are classic barbecue and grilling fare – ATBs, bacon-wrapped asparagus, spatchcocked chicken, brisket and ribs – but the book includes some non-traditional and interesting recipes as well.
The Smoking Bacon & Hog Cookbook: Review
Y’all know I loves me the bacon. I cure five or six of flavors of my own of the stuff. Now imagine my glee when I opened the mailbox and found a review copy of The Smoking Bacon & Hog Cookbook. Much like the animal that sacrifices itself for my cured pork fix, I squealed. Only with joy instead stark of terror. That’s an important distinction. What’s more important is the book’s treatment of one of the holiest of holies in the meat world: bacon. This book is as much about curing bacon as it is cooking with it.
Keygoes Chili Keychain: Burn Tested
A billion years ago when I was in high school, mullet and all, my best friend Robert Miller introduced me to the wonderful world of hot sauce. Rob was no joke when it came to spicy. We’d hit the local pizza joint and he insisted on jalapenos on it. And then he’d add his own hot sauce that he carried wherever he went.
Bollito’s Pepper Sauce: Burn Tested
While it does have some kick, Bollito’s Tuscan Red Sauce ain’t no mouth-incinerating bottled inferno. It’s more of a pepper sauce than a hot sauce. That’s because creator/proprietor/sammich maker Zach Cizek used Calabrian peppers as the basis for the stuff. It’s my personal new favorite for beef dishes because its tangy, garlic yummy finishes with a mild kick with each bite. Here’s what Zach had to say about Bollito’s, his inspiration, and the sauce itself.
