Good news! Chile Pepper Magazine has signed on as sponsor for our National Fiery Foods and Barbecue Show. Here’s how Dave Dewitt explains it on his blog.
Cinqo de Mayo: Rodney’s Tequila Porterhouse
We go from Star Wars Day to Cinqo de Mayo tomorrow. There are tons of recipes for all kinds of traditional Mexican cuisine both here and at Central. If different is what you’re after, though, how about this killer Tequila Porterhouse Steak? It’s from Rick Browne’s terrific book, The Ultimate Guide to Grilling.
BBQ Spot’s Ugly Grill Photo Contest
If that ugly grill of yours needs to go in favor of something new, enter BBQ Spot’s Ugly Grill Photo Contest and you could win your way out instead of shelling out cash for a new one. All you need to do is take a picture of your current, homely grill, including “#uglygrill contest,” “BBQ Spot,” or “BBQSpot.com” somewhere in the image, then send it in to them using the entry form.
Habanero Cashew Brittle
This crunchy candy puts a hot new twist on a traditional brittles. Be very careful when removing the candy from the microwave because it will be very, very hot. The times given here are approximate and can vary because of the power differences of the ovens, so be sure to monitor the candy closely.
Bartel’s Harley-Davidson 2016 Chili Cook Off!
Yours truly is competing again at the Bartels Chili Cook-Off in Marina del Rey, California this June. If you’re going to be in the area, stop by for some free food. Last year I made the only chile verde in a sea of red. This year I’ve got another offbeat offering going into the competition!
Carolina Reaper: Man Shatters World Eating Record
Wayne Algenio ate 119 grams of Carolina Reaper peppers at the New York Hot Sauce Expo. I don’t know how much money his colon owes him, but it must be a lot for Wayne to put that sort of savage beating on it. Did his lower GI borrow money from him for its mom’s operation or something?
Thai Lemon Grass Marinade
Lemon grass makes a nice houseplant and a continuous supplier of lemony stalks–simply root a stalk in water and then plant it in a pot. Put it in partial sun and it will grow and separate. This marinade is excellent with chicken and fish. Warning: the marinade tastes so good your will want to drink it. Go ahead, call it lemon grass tea. Use this marinade for poultry, fish, or pork, or as a dressing for a salad. Dave serves it over noodles and calls it a pseudo-curry.
