We take the grill for granted. It makes so much sense and it’s so easy to use, that we don’t stop and think about the origin and evolution of the grill.
Sichuan “Chili”
No chili fan in their right mind is going to think of what I served up at the 2019 Bartels H-D Chili Cook-Off as a legit chili. That’s fine. I make variants like this for the folks in their wrong mind, like myself.
The Steakburger Experiment
If you want to make a great hamburger, you’ve got to respect the medium, just like with making a painting or even riding a motorcycle. Fail to do so and it could bite you in the rump roast.
Barbacoa and Barbecue
Barbecue, a pre-Hispanic meat cooking technique, can be traced back on the American continent all the way to the Mayans as “Pib,” meaning “hole.”
Mexican Supermarket Evolution
The restless, ever-paying-attention-to-the-customer entrepreneurs, have devised ways to keep you going back to the food store and making you spend more time and money at it.
Grilled Spring Lamb Chops with Kentucky Rub and Balsamic Reduction
I’m using a rub popular in Kentucky, where they barbecue the lamb.
CaJohn’s Black Garlic Hot Sauce Review
CaJohn’s Fiery Foods also knows the dark magic of black garlic; they’ve even put for the culinary alchemy to bottle it into a damn fine sweet hot sauce.