Instead of going the lazy route (put it on Facebook with a funny caption, clap self on back, grab a soda–you know, my usual), I thought, “If the Germans have crazy chile cars roaming the streets, there have to be some Stateside.” A little hunting later, I confirmed that theory. This gallery is pretty small right now, but I’m hoping you folks will send in your own shots of other chilemobiles you’ve encountered on your own so we can expand it.
High on the Hog: NC’s Whole Hog State Championship
This year, the N.C. Whole Hog Barbecue State Championship hits Raleigh on September 27-28. It’s a featured part of the International Bluegrass Music Association’s (IBMA) Wide Open Bluegrass Festival. The North Carolina Pork Council (NCPC) sponsors and sanctions the state championship cook-off, oversees team qualification, and selects certified judges. NCPC is headquartered in Raleigh, where it supports and represents the state’s pork-producing industry.
Superhot Harvest! Fresh Pods Available!
We have begun the harvest in Las Cruces of Trinidad Scoprions, Morugas, 7-Pots, and Barrackapores. Monday, we harvested 40 pounds, so the crop looks great. They are available for sale, but we are not catering to hobbyists. The minimum order is five (5) pounds in the lower 48 states only, and no international orders.
Wooden Pallets: To Smoke, or Not to Smoke?
That is a damn fine question. When life throws what looks like cheap smoker wood your way, you should be able to use it, right? Hell, most of us prefer some sort of fruit wood or blend of it for some meats. Personally, I wouldn’t take the chance with wood pallets though. Here’s why.
Firing up Fuze.SW
Fuze.SW 2013, Santa Fe’s first-ever food conference of its kind, takes place at the Museum of International Folk Art the weekend of November 8—10, 2013. James Beard Award-winning authors and chefs from across the US will gather with leading historians, archaeologists, cultural commentators, and folklorists to discuss and demonstrate how traditions and techniques from diverse heritages have intersected to create a culinary tradition uniquely New Mexican (and transported globally).
The Way of the Bun: A Quickie on Grilling Etiquette
Last weekend, a good buddy of mine took it upon himself to open the lid on my grill and check the food. Right after I’d just checked it myself. My friend’s lucky he’s stringy or he’d have been the next course. I’m not a cannibal. I am, however, a firm believer in object lessons. Especially to any would-be violators of my grill second guessing my work. I have plenty of friends so I can afford to cook one here and there.
2014 Scovies: Midnight Tonight is the Deadline!
The final deadline to enter the Scovies is midnight, tonight (September 12). Because the judging will be so close, this is the only extension we can make. We must still have all products in our hands by September 17.
