I’ve tried coming up with a term for my way of breaking down a whole strip. Cowboy or California cut doesn’t really do it justice although it is a distinctly western piece of beef. In the end it ends up looking like a sirloin strip or club steak with more marbling and a distinct bit of fat on one end.
The Big Show Turns 25. Happy Birthday!
Twenty-five years, 500,000 superhots, and the Doctor makes a house call. That sums up the 25th Annual National Fiery Foods and Barbecue Show so fast it doesn’t do justice to what was really a three-day chile party at Sandia Resort & Casino March 1-3.
2013 Fiery Foods Show Frolics
For twenty-five years the National Fiery Foods & BBQ Show has been THE place to be if you are a chilehead or a BBQ fiend looking for the newest spicy fix.
RIP Paul McIlhenny
Paul McIlhenny, CEO and Chairman of the Board of McIlhenny Company, passed away on Saturday, February 23, 2013, at the age of 68. A sixth-generation member of the family to live on Avery Island and fourth-generation member to produce Tabasco brand Original Red Sauce, Mr. McIlhenny joined McIlhenny Company in 1967 and directly oversaw the production and quality of all products sold under the Tabasco brand for 13 years.
When Arrabbiata Meets Sambal
Sambal is becoming more common, a spicy Malaysian chile paste that is widely used for a lot of Asian cuisine. You can find it in the Asian food aisle of any well-stocked grocery store. A generally straightforward mix of chiles, salt and vinegar (some have garlic and/or sugar), sambal can best be described as an Asian harrissa. It’s different from Sriracha in that it is nice and chunky with lots of seeds and bits of chile. It makes for a great shortcut to Arrabbiata and here’s the simple way to do it.
Spice Up Your Nightmares
People have debated whether or not spicy food right before bed actually causes nightmares. A recent story on NBC.com says there’s some evidence supporting that notion.
Spicy Elk Burgers
The dead elk in question was ground into burger patties and the kick was courtesy of the spicy goodness infused within it thanks to some chorizo and special seasoning. See, Mike Frison stopped by Disc-It for a cooking demo using his Fri-B-Que Seasoning on some amazing Elk and Chorizo Burgers. You can see the demo here or if you just want the recipe for yourself, here you go
