OK chileheads, the waiting’s over! After tabulating the results of the 2012 Scovie Awards, we have named the winners! Congratulations to all the winning entries.
Mark and the Beanstalk Part III: Judgment Day
In the final installment of Mark’s series about his jalapeño-growing adventure, he reports on the harvest and shares a couple of recipes for using the fresh pods. Chipotles, anyone?
Colorado Heat: The Story of Schultz’s Gourmet
It’s hard to overstate how good the National Fiery Foods & BBQ Show is for showcasing hot sauce makers who’ve made the leap from amateur to professional. Take Schultz’s Gourmet for example…they know that shows like this one have been key to their success.
Feisty Pumpkin-Chorizo Pizza
From flesh to seeds, pumpkins pack a wealth of nutrition, including vitamins A, C, E, iron, carotene, anti-oxidants and more. They have zero cholesterol, they’re inexpensive, tasty, and they look cool. What more could you ask of a vegetable? Try out this unique pizza featuring pumpkin and chorizo.
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 …
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.
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!