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 …
Big Green Eggheads Rejoice—It’s EGGtoberfest!
On October 14 and 15, the Atlanta Motor Speedway in Georgia makes room for EGGheads and their Big Green Eggs. Last year more than 200 Eggs were fired up for the two-day cooking extravaganza, where guests can learn about these nifty ceramic cookers, sample some of the food cooked on them, and generally drink the Egg-flavored Kool-Aid.
Cross the Road in Honor of National Chicken Month
Yep, it’s that festive time once again. Pull out your rubber chickens, your leftover plastic Easter eggs, and let fly—er, walk—with those inane “crossing the road” jokes…it’s National Chicken Month!
Ask Chef Mike: Slow-cooker Pulled Pork
Craving some pulled pork, but don’t have 14 hours to slow-smoke some? This slow-cooker recipe gives you a quick option…just don’t tell your die-hard Que friends your dirty little secret.
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.”
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.
Tour The Ultimate Chilehead Garden
From now through October you can visit the gardens at New Mexico State University’s Fabian Garcia Science Center in Las Cruces. There you’ll see peppers being grown the way the pros do it, and possibly pick up some growing tips to take home!
