This particular “burger” is a fired-up re-creation of a fish sandwich one of our editors devoured in the tiny town of San Pedro on Ambergris Caye, Belize. The restaurant was called Elvies Burger Isle, and the diners sat outside under a tamarind tree on picnic benches. If ever there was a simple to prepare, quick and easy fish recipe with significant heat, this is it.
Lamb Sliders with Lemon-Mint Aïoli
An alternative to hamburgers that make a great light meal served with a side salad or as cocktail party hors d’oeuvre.
Bacon-wrapped Bratwursts with Grilled Garlic and Habanero Relish
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?
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.
They call it Tater Salad
Potato salad is a dish made from boiled potatoes that comes in many versions in different regions of the world. Though called a salad, it is generally a side dish, as it usually accompanies the main course.
Alabama-style White BBQ Sauce
White BBQ sauce is unique… there are no tomatoes in the sauce. It’s a mayonnaise-based sauce, made tangy with the addition of vinegar, horseradish and mustard. Offered in most every BBQ restaurant in North Alabama, the sauce is eaten with everything from French fries to chicken and ribs. The unique, tangy flavor is the perfect complement to just about everything. Without the Internet, it would be pretty much unheard of outside of North Alabama.
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.
