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Hot News

In News by Mark MaskerLeave a Comment

Memphis in May kicks off in a few days and while I won’t be able to go, I do have three quick news items of a barbecue nature for you. If you’re going to Memphis, please know you have my envy.

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Hot and Sour Halibut

In Recipes by Mark MaskerLeave a Comment

I love halibut but in some ways it’s the boring sex life of seafood. Mild of flavor and straightforward without a lot of kinks, it’s usually satisfying for one of the two parties involved. You gotta spice halibut up to keep it interesting. Dave and Mike ran a great flounder recipe in an Asian seafood story on the Super Site so I adapted it for halibut. It packs a real healthy burn, too.

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Mint Julep: Cocktail How-to

In Alcoholic, Beverages, Recipes by Greg MaysLeave a Comment

very year at Kentucky Derby time, you start to see Mint Julep recipes popping up in your social feeds. The great thing about the Julep is that it’s got a very simple ingredient list: bourbon sugar, and mint, but the steps for preparing a Julep, and the required tools, can be quite overwhelming. I’ve provided all the steps here, with all the proper tools, to make an official Julep, but feel free to adjust for your budget and laziness accordingly. I’ve provided Amazon links to everything I used below, and while none of this is required, it’ll really help you to make a proper Julep.