Building on my happiness with the smoked pumpkin experiment, I got a little more ambitious: smoked pumpkin pie. Trot this one out for Thanksgiving and see what happens.
Using Green and Red Guajillo Peppers
One of our readers asked about using green guajillo chiles, and how to get them to ripen this late in the season. Dave DeWitt to the rescue!
Ask Chef Mike: Making Real BBQ Without A Fancy Rig
Q: Hi Chef! I love your articles on the Burn! blog but I don’t have any fancy offset or vertical smoker. Can I make real barbecue without one of those?  —Dwayne A: Hi Dwayne…you sure can! Kettle grills (such as the Weber) and even gas grills (such as the Char-Broil Heatwave) can be used for great barbecue. I use both …
The Mushroom Chronicles
For the first time ever, I went hunting for wild mushrooms. They definitely don’t qualify as spicy, but what mushrooms lack in heat, they make up for in flavor!
Celebrate International Bacon Day!
Is a holiday real just because you can find it on Wikipedia? When bacon’s concerned, who really cares whether or not International Bacon Day truly was conceived by a bunch of (presumably) drunk undergrads in 2004 at CU Boulder in Colorado? Most people will agree that it’s a fantastic excuse for an orgy of bacon consumption.
The Ultimate Guide to Grilling by Rick Browne
Whether you’re a vegetarian, a meat lover, crave fresh seafood, or are looking for a special way to grill up some wild game, the perfect recipe is waiting for you in Rick Browne’s newest book, “The Ultimate Guide to Grilling.”
Salsa: It’s Not Just for Breakfast Anymore
Are you still using salsa as a dip for chips? That’s so yesterday. With the myriad of salsa combinations and flavors—both bottled and freshly prepared—there are many more dimensions to this simple and spicy condiment.
