Scholars blame opposable thumbs, upright stance, and tool use for how we hairless apes conquered the Earth but there’s another reason that trumps the others. Humans eat everything that doesn’t eat them first.
Ask Chef Mike: Salt Slab Grilling
Q: What do you think about cooking on a salt slab and what would you use one for?
A: Salt slab cooking has become the latest “trendy” way to cook food… similar to the way plank cooking and “stone grill” cooking was a few years ago. The concept is simple: you preheat a block of Himalayan salt to a screaming high temperature on your grill, oven or stovetop and cook whatever you like. During cooking, the food picks up salt from the block so you don’t need to salt your food before cooking.
For Carnivores Only: The Meating Place of Smoke & Spice
By Dave DeWitt and Nancy Gerlach The first outdoor cook to use chile peppers during a barbecue was Jaguar Claw, a somewhat hen-pecked paleo-Native American who lived in the Amazon Basin about 20,000 years ago. He had dispatched his prey with his spear, had butchered the world’s largest rodent with his new flint carving knife into chunks, and was contemplating …
Heat Wave: When and Where to Catch the Closest Cookoff
As millions of amateur grill masters fire up the coals (or gas) this weekend, we thought we’d give you a brief calendar on where you can catch the pros doing the same thing. Between the KCBS and the ICS, barbecue and chili competitions, there’ll be plenty of hot, spicy grub to check out as the nation celebrates another year of …
Rick Browne’s New Grilling Book
This could be considered a shameless plug for one of our talented writers, if it weren’t absolutely true! The Ultimate Guide to Grilling is just what it claims to be—from steaks to lobster, tofu to apples, Rick Browne knows how to make a delicious barbecued feast with just about anything. Make this summer unforgettable with barbecue that will blow your …
Spicy Summer Recipe: Belizean Grilled Fish Burger
Re-posted from Fiery Foods & Barbecue Supersite This particular “burger” is a fired-up re-creation of a fish sandwich one of our editors devoured in the tiny town of San Pedro on Ambergris Caye, Belize. The restaurant was called Elvies Burger Isle, and the diners sat outside under a tamarind tree on picnic benches. If ever there was a simple to …
Smoke on the Water… In Vegas?!
Just when I thought Vegas couldn’t get any cooler, this happens. Smoke on the Water Productions has two barbecue competitions rolling into Sin City this weekend. It doesn’t matter if you’re a seasoned pro or a weekend griller, one or the other has you covered. High Stakes: USA Barbecue Championship Making its first appearance at The Orleans Hotel & Casino …