The differÂence between a good brisket and a great brisket is in the cooking, not the grade of the meat. Chef Mike shares his secrets of smoking a great brisket.
Spice Up Those Thanksgiving Leftovers
Two areas of holiday cooking that are often overlooked are spicy turkey stuffing and what to do with that leftover turkey. Dave DeWitt shares his favorite post-Thanksgiving strategies.
Get Stuffed: Smoked Turducken
The Romans had their traditions and later on, French charcutiers made galantines and terrines to entertain kings and other nobles. About 25 years ago, Chef Paul Prudhomme got credit for shining the public light on the modern take—turducken.
Top Scovie Awards go to Panama Red and The Shed BBQ
In the 16-year history of the Scovie Awards, Panama Red is only the third hot sauce to win the coveted “Grand Champion” title. And The Shed BBQ & Blues Joint won the top Scovie Award in the Advertising & Marketing Division with packaging based on a paint can. Read more about these amazing products.
Meet Morfia’s Ribs and Pies
Morfia’s Ribs and Pies is a little hole-in-the-wall in Marina del Rey, two doors down from Bartels Harley-Davidson. The place has a very modest, warm feel but that’s not too surprising. Irine and her mom, Morfia, have extensive restaurant experience. Friendly service and good food are practically second nature to them.
Flavor Wheel Takes the Guesswork Out of Picking Peppers
The Chile Pepper Institute’s Chile Flavor Wheel is a chilehead chef’s best friend. The wheel is similar to flavor and aroma wheels designed for wine, only for chile peppers instead.
Gourdzilla III: Enter the Ninja
We’ve been on a pumpkin roll lately, so here are a few recipes perfect for holiday entertaining, including a spicy soup idea just in time for Thanksgiving.
