Since preparing a Thanksgiving feast on a barbecue isn’t traditional, why finish it up with the usual pumpkin pie? This layered dessert from Nancy Gerlach is unique in that it can be cooked on the grill like the rest of the meal.
Two Soups Served in All Natural-Bowls
Here at the Burn Blog, we’re already looking forward to autumn, so here’s something a little different for your fall soups and stews.
CaJohn’s New Classic Small Batch Sauces | Interview
The Classic Small Batch line is a return to the pre-superhot days, to recapture what attracted a lot of us to spicy in the first place. Many a chilehead cut his or her tastebuds on the vinegar-and-salt Louisiana-style offerings of Tabasco and the other big boys in the hot sauce world. Classic Small Batch is what happens when a dedicated legend of the chilehead world creates his/her own tabletop hot sauce. Think of Classic Small Batch as a gateway sauce for chiles. The pepper content is higher than you’d find in the mass-produced cousins (42% versus 15% or less). Intrigued by this development, I thought I’d pick CaJohn Hard’s brain about the new lineup.
Spicy Halloween Barbecue Sauce Recipe
Pumpkin barbecue sauce. Hit your tailgater buddies or the costumed drunks at your next Halloween party with that idea and see what they think.
Burn! Interview: Heather Manley
When World Food Championships competitor Heather Manley dared me to plunge into the pool at the WFC’s meet and greet cocktail party, she could just as easily have been talking about diving right into creating a new recipe for bacon as daring me to jump into a pool.
Christmas Food Coverage on the SuperSite, Part Two
Continuing our Christmas food coverage, here are two more articles of interest…
Christmas Food Coverage on the SuperSite
We have quite a number of unique holiday articles on the SuperSite that I’m going to tell you about, so here are the first two.
