Here is our recipe for a typically Southern sausage made with ground pork and lamb. For this recipe you will need a meat grinder with a sausage funnel.
Meaty Matters: The Carne in Chili
Hunters believe that venison makes the best chili— or elk, or even moose—and restaurant chefs love pork or veal.
Best Woods for Grilling and Smoking
The woods that work best for grilling and smoking are hardwoods, particularly (for some unknown reason) the woods of certain fruit and nut trees.
Chef Eddie Adams’ Cajun Flavors Meat Spices | Review
One thing I look for most in a go-to spice rub is versatility and Chef Eddie Adams’ Cajun Flavor Spices packs that aplenty. So far I’ve used it with beef, turkey, chicken, pork, and lamb, with great results every time.
Seared Chipotle and Garlic Venison
Game is turning up more and more in many fancy restaurants because, like venison, most of it is low in fat and has about half the calories of most cuts of beef, pork and lamb.
Looking at Caribbean Curries
Although curries in some form appear in the cuisines of most of the Caribbean, they are particularly prevalent in the countries where the East Indian population is the greatest: Jamaica, Martinique, and Trinidad and Tobago (T&T).
How Did Chile Peppers get to New Mexico?
According to many accounts, chile peppers were introduced into what is now the U.S. by Capitan General Juan de Oñate, the founder of Santa Fe, in 1598.
