This is why we don’t actually follow the plans we make when we’re plastered on tequila, kids.
2014 Scovies: The Final Countdown
We are now less than three weeks away from the Scovie deadline of September 6.
The Scovies: Help Us, Help You
Now in their 18th year, the Scovie Awards have helped out a lot of fiery foods and barbecue companies gain the recognition they deserve. That’s never a bad thing when you’re trying to get the word out about your great products. Lusty Monk Mustard won the 2013 Grand Prize after 8 years of entering, and winning no awards at all …
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.
Add a Burst of Flavor with Sriracha
A table condiment to similar to ketchup—but much more pungent—sriracha sauce is becoming increasingly popular, and expanding from its traditional Thai roots into other cuisines.
Spicing Up That Leftover Turkey
Here’s a recipe for classic Mole Poblano, which features guajillo and pasilla chiles. With Thanksgiving just around the corner, this is a fantastic sauce for turkey.
My Habanero Chorizo Pizza Experiment
Two weeks ago, my niece Jordan ordered me to grind up a batch of my habanero chorizo for the family’s Saturday grill night. What she did not dictate was how I cooked it for the group. Some of you may remember how much I love playing with grilling pizza. I combined the two dishes in this simple little twist on pizza and quesadillas. The only person who ended up hating it was me because it was all gone before I had a chance to fill up on the stuff.
