When I heard that Ken was going to fire up the Bad Boy, I knew there was no better place to be for BBQ.
Excerpts from Dave DeWitt’s Chile Trivia Book
Dave DeWitt’s Chile Trivia is the newest book from the Pope of Peppers, coauthored by yours truly. It’s chock-full of interesting, fun factoids about chile peppers and spicy food.
The Right Way to Burn Your House
“What do you mean, ‘your apartment’s on fire?’ I asked while cramming yet another slice of juicy, smoked tri-tip roast into my maw. That’s a pretty stupid question, actually. There’s no ambiguity when it comes to being on fire; you either are or you aren’t. Don’t believe me? Ask a Buddhist monk protesting a war and see what he says. Anyway, it turns out my ego mislead me into incredulity. Yet again.
Cooking with Super Hot Chile Peppers
The fact that these super hots are SO hot shouldn’t frighten you away from cooking with them. Aside from their heat, these peppers bring an incredible flavor that you won’t get elsewhere.
Take a Stab at Injecting Meat for More Flavor
Injecting is the way to get flavor into the meat, especially with large cuts such as a pork shoulder or brisket. Chef Mike Stines shares his favorite injection formulas.
Canadian Bacon, American-Style
What is called “Canadian Bacon” in the U.S. is not the same as the Canadian bacon made by Canucks. Here’s how to make your own American-style Canadian bacon.
Cook Like A Founding Foodie on Presidents’ Day!
If you’re a fellow foodie who loves exploring food history, colonial times, and historic recipes, Dave DeWitt’s book The Founding Foodies is a must-have for your culinary library. Here we share some tidbits from the book in honor of Presidents’ Day.
